Join us for our giveback Tuesday event on October 24!

Lydia's HouseGet ready for October’s Giveback Tuesday at Katie’s Pizza and Pasta Osteria in Rock Hill, set for October 24. This month, our Giveback Tuesday event will benefit Lydia’s House.

 

Every month, we are proud to feature a local nonprofit charity and donate 100% of the earned proceeds from the entire Tuesday to the charity. Lunch, dinner, drinks, and carryout are all included. So far, we have donated more than $135,000 to local nonprofit organizations!

 

Funds raised from this Giveback Tuesday event will go toward supporting Lydia’s House and their mission to provide transitional housing and support services to women and their children who have been victims of domestic violence.

 

Beginning small over 22 years ago, Lydia’s House works in faith to end domestic violence by being a place of healing and a voice of hope for abused women and their children. Ever since they opened, they have worked tirelessly to provide safe, confidentially located, fully furnished apartments to survivors for up to two years. They now aid and comfort over 130 survivors every year, with 45 independent and fully furnished apartments. While they are proud to have grown so much, they also put a lot of effort in raising awareness, because there are many more women and children still in need.

 

Please join us in donating to Lydia’s House. The more you order, the more money we can raise! Remember: 100% of the profits from every purchase, dine-in and carryout, from open to close will be donated!

 

Please call us at (314) 942-6555 with any questions or visit us online at www.katiespizzaandpasta.com. Be sure to read more about Lydia’s House and the work they do by visiting www.lydiashouse.org.

 

We hope to see you on October 24 at Katie’s Pizza & Pasta Osteria in Rock Hill!

 

 

Ingredient of the Month: Arborio Rice

arbario riceEver hear the term “labor of love?” That pretty much sums up making risotto. And while you are more than likely familiar with risotto, you may not be acquainted with its star ingredient - a short-grain rice called Arborio. Arborio is named after the Italian town where it is grown. When cooked it provides a creamy, slightly chewy texture. Also, its high starch content makes it a very nice backdrop for the addition of a multitude of other ingredients and flavors.

 

In America many restaurants prepare a “cheat” risotto where they partially cook it ahead of time, making the dish easy to serve as people come in and order, but also destroying the delicate, firm texture. At KPPO we’re making it the way Nonna taught us – the real way from scratch where we stir the Arborio rice constantly for about 20 minutes straight while cooking.  And while this is truly a labor of love it is definitely one worth doing!

 

Some people may consider risotto a delicacy, but here at KPP we call it Real Risotto Mondays. That’s right, we are excited to begin offering special made-from-scratch risotto to our customers every Monday during our dinner service, just like Nonna used to make.

 

To enjoy authentic Italian risotto, join us on Mondays starting September 22 and try this versatile dish right here at Katie’s! For reservations or questions, please call 314-942-6555 or visit us online at katiespizzaandpasta.com.

 

Feast Your Eyes (And Your Stomach) on July 15!

Bistecca alla fiorentinaGet ready for an event that will delight all your senses. The Contemporary Art Museum of St. Louis is teaming up with our very own Chef Katie Lee for Feast Your Eyes.

Feast Your Eyes features a tour of the exhibits at the Contemporary Art Museum and a five-course meal prepared by Katie. The courses are inspired by Katharina Fritsch’s current exhibit: Postcards. She was given complete artistic freedom when selecting the theme, title and courses. Katie has chosen an Italian vacation theme titled “My Dinner with Gianni,” which will feature decadent entrees.

 

The menu is as follows:

MENU: Italian Vacation - Inspired by Katharina Fritsch: Postcards

First Course:

Baguettes with antipasti

Second Course:

Crispy sardines with caper berries

Third Course:

Black spaghetti with lobster, mint, and chilis

Fourth Course:

Bistecca alla fiorentina

Fifth course:

Fried squash with gelato

Paired with drinks

This event will take place on Tuesday, July 15 with the tour at 6:30 p.m. and dinner following at 7:00 p.m. The cost is $50 for members of the Contemporary Art Museum and $75 for non-members. There is limited seating for this event, so reserve your spot soon!

More information and registration can be found on the Contemporary Art Museum website here. We look forward to seeing you here!

Featured Ingredient of the Month: Squash Blossoms

Squash Blossoms Only in season for a few summer months, the squash blossom is an ingredient you won’t want to miss! These colorful, edible flowers are produced on fruiting vines like pumpkin, zucchini, and other squashes. You won’t find them at supermarkets - only at the occasional farmer’s market, as these blossoms perish quickly. The best way to get them is straight from the garden!

 

Squash blossom’s mild floral flavor compliments a variety of recipes. Though you’re more likely to find them in ethnic cuisine, adventurous chefs love to make use of the blossom’s unique appearance and bright orange color. The dainty flower’s delicate texture and flavor are something you just have to experience!

 

If you want to try this rare summer ingredient, you don’t have to grow it yourself. We have our very own squash blossom garden here at Katie’s! Come try our squash blossom pizza or nibble on some delish ricotta stuffed fried squash blossoms as an appetizer. Stop on by or make a reservation by calling us at 314.942.6555!

Ingredient of the Month: Prosciutto

ProsciuttoProsciutto is one of my favorite ingredients. It adds buttery, melt-in-your-mouth texture and a salty yet slightly sweet flavor without overpowering.

Literally, prosciutto is cured ham. The word “prosciutto” is Latin and means “to suck out the moisture.” The Italians have been making it since second century B.C. When making prosciutto, patience is a virtue - seriously. Curing prosciutto can take anywhere from several months to several years!

We offer several items that feature prosciutto. In our burrata mozzarella appetizer, it’s paired with savory and sweet fig mostarda. We also use it on our pear pizza. The salty and smooth prosciutto plays off the mellow sweetness of the pear, creamy fontina cheese, and the crisp, chewy pizza crust.

New to prosciutto? Try wrapping it around sliced cantaloupe or honeydew melon for a refreshing and savory appetizer. Of course, you can always visit us any day of the week to try it, too!

 
     

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