ZuZu Restaurant Completes its Seismic Retrofit and Plans Re-opening
NAPA, CA, February 13, 2012. — ZuZu Restaurant has completed it’s seismic retrofit on the historical building at 829 Main Street and has officially opened. ZuZu will also be celebrating their 10 year anniversary in downtown Napa by hosting several events in the . . .
→ Read More: ZuZu Re-Opens
Hello San Sebastian!
Buenos dias to all. For those in the know we have recently landed in Spain, we were blessed with smooth and safe travels (thank you tapas gods). San Sebastian is truly a stunning city, we arrived with a beautiful array of sunshine, and with great luck our future holds much promise, . . .
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The ZuZu team is heading to Spain!
Check in here for details and pictures of the trip.
A paella is the actual pan in which the rice is cooked- so paella isn’t paella unless it is made in a paella! It is very important that the proper technique is followed when cooking the rice and one of the biggest factors in making authentic paella is . . .
→ Read More: ZuZu Paella
Food Recycling and Composting Program at ZuZu
For the last 18 months ZuZu has been taking part in the Napa’s Recycling Pilot Food Composting Program. By utilizing this program along with our other recycling efforts we now recycle 99% of all materials that are used in the restaurant. The materials are sent . . .
→ Read More: ZuZu’s Recycling/Composting Program
Angela Tamura, Zuzu
2 fresh lamb racks, trimmed and frenched 8-10 large mint leaves cut into chiffonade 2 cups Moroccan barbecue sauce (recipe follows)
Trim the lamb racks of excess fat. Season the lamb with salt and pepper. Sear until nicely brown in a large sauté pan.
Brush all sides of the . . .
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Angela Tamura, ZuZu
For the marinade: 1 cup olive oil 1/4 cup chopped garlic 1 teaspoon chipotle powder (can be made by grinding chipotle peppers in a coffee grinder if you cannot find pre-ground powder) 1 tablespoon paprika 1/2 bunch Italian (flat-leaf) parsley, chopped
Combine all ingredients and let sit refrigerated overnight.
Directions: . . .
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