Casino & Snappy Chef Newsletter

~~~ September 2002 ~~~

A BIG thank you for checking out The Casino & Snappy Chef's innaugural e-newsletter! We plan to update you regularly on the latest news and information about The Casino and Snappy Chef, and add in a lot of really fun stuff... like cool party ideas, awesome recipes, great catering promotions, etc. Let us know what you think!

Parties & Picnics
From pig roasts to bar-b-ques, Snappy Chef knows picnics! Call in for more details on our picnic options. Here's a look at what we've got going on:
The FUNdamental Picnic  -  $7.50 per guest
Casino Grill  -  $7.50 per guest
All American Bar-B-Que  -  $10.95 per guest
This Little Piggy  -  $12.65 per guest
Picture Perfect Picnic  -  $12.75 per guest

Christmas in September
You may still be toasting your buns on the grill right now, but your buns will be burned if you don't book your holiday party NOW! The Casino has dates available for weeknights and a few weekends during November, December and January for your company or family holiday together. Call now at 944-6775 to check out our availability. Snappy Chef is taking reservations for parties in your home, office or church..... just give us a call at the same number!

Featured Menus!
Visiting The Casino, or using Snappy Chef catering services sometime soon? Ask your event coordinator about these featured menus for this editon of The Casino & Snappy Chef's E-Newsletter:
In House:
Mixed Green Salad
Broiled Fresh Salmon Fillet with Fresh Herbs and Lemon
Wild Rice Pilaf
Asparagus Spears
Cheesecake with Raspberry Sauce
Out of House:
Tossed Garden Salad
Herb Roasted Filet of Salmon
Oven Roasted Vegetables
Chef's Pasta Toss
Cookies & Brownies

Chef's Recipe Selection
Executive Chef and Owner Doug Simon has chosen a recipe that captures the essence of the fall season! Give it a try!
Shrimp and Corn Chowder
Ingredients:
  1 lb. medium shrimp, peeled(shells reserved) and deveined
  3 cups fish or chicken stock
  4 strips bacon
  2 medium celery ribs, chopped
  1 medium red bell pepper, seeded and chopped
  2 cups fresh or defrosted corn kernels
  4 scallions, white and green parts, chopped
  2 cups half-and-half
  Salt and Tabasco Sauce, to taste
  Chopped fresh parsley, for garnish
Directions:
  In a small pot, simmer the shrimp shells with the stock over medium-low heat for 10 minutes. Strain the broth and reserve. In a large soup pot, cook the bacon over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain, leaving the bacon fat in the pot. Add the celery, red bell pepper and corn to the pot. Cook until the peppers are softened, about 5 minutes. Add the scallions and cook until wilted, about 3 minutes. Stir in reserved broth and the half-and-half. Bring to a simmer and then cook for 5 minutes over low heat. Stir in the shrimp and cook just until firm and pink, about 5 minutes. Season with salt and Tabasco Sauce. Serve hot, sprinkled with parsley and crumbled bacon! Great soup to beat the fall chills!

What are people saying about The Casino & Snappy Chef?
"Helping us with our planning and services has exceeded all of our expectations! This family party has broken records! We thank you all from the bottom of their hearts!" - Josephine Risoldi - August 11, 2002 Birthday Party in The Third Edition