Brewed in the style of a Bohemian Pilsner. Clean, crisp, medium bodied, with a sharp, bitter finish.

Join the largest Mug Club in America at Basil T’s today! Enjoy weekly food specials and discounted Mugs of beer from your very own numbered Mug Club Mug. This year the Mugs are selling out faster than ever, so get yours before they’re gone!

As a Mug Club Member, you’ll have access to exclusive Mug Club specials:

Enjoy our weekly Mug Club Feast,
a weekly lunch and dinner special available at a special price.

Discounted Mugs of our award-winning microbrewed beer every day.

Your very own numbered Mug around our bar, available to only you any time you’re at Basil T’s.

The club -which sells out every year- entitles members to great discounts on our craftbrewed beers, which you can drink out of your very own mug. Members also benefit from weekly food specials.

2013-2014 Mug Club Membership is $50 and will run from August, 2013 through August, 2014.

May 9 – Steve Solo
May 10 – Bob Burger Solo
May 11 – Steve and Johnny

May  16 – Chris Roselle
May 17 – Harry and Joel
May 18 – Steve and Johnny

May 23  – Steve Solo
May 24  – Bob Burger Duo
May 25  – Steve and Johnny

May  30 – Chris Roselle
May 31 – Harry and Joel

*Yields two cakes*

• 6 cups flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 6 eggs
• 3 cups vegetable oil
• 4 cups sugar
• 4 teaspoons vanilla extract
• 2 cups walnuts
• 10 Apples, chopped

For Glaze

• 2 cups brown sugar
• ½ cup milk
• 8 oz. butter

Preheat oven to 325 degrees F. Mix together sugar, oil, eggs, and vanilla extract until combined. Add dry ingredients (flour, cinnamon, baking soda, salt). Mix until combined, mixture should be a sticky consistency. Add apples and walnuts, mix lightly until combined. To prepare pans, spray with nonstick cooking spray, and lightly coat with flour. Add cake mixture to pan and bake for 1 hour and 15 minutes. While cake is baking, combine brown sugar, milk, button in a saucepan until melted. Whisk and keep warm until cakes are cooked. When cake is done, pour glaze over cake and let cool.

Thursday May 23^th, 5pm-7pm
BASIL’S ANNUAL SPRING ROSATO TASTING:

Anthony Verdoni Says:
“Sorry Getrude, but all rosé wines are not created equal, nor do they have a single essence. There are, however, striking commonalities. Salvador Dali rightly called them Wines of Dawn. They reflect sunlight on a summer morning, with the sun cutting the dew with its rosy fingers. They are wines of beauty and color which do not promise more than they produce. Buy them young. Drink them young. But, please, buy them and drink them. They deserve attention. They grace almost any dish. The axiom “Red with meat, white with fish, rosé with everything” is very close to the truth. Chilled, youthful rosé wines match up to modern healthy food choices, such as salads and sushi. They are outdoor wines, ideal for barbeque and al fresco dining. They are perfect by and in themselves, and they cry out for friendship.”

3 cups of Caputo Pasta flour

1 cup Caputo semolina

5 extra large eggs

Mix the Pasta flour and the semolina flour together. Mound approximately 3 ½ cups of the mixed flour on a marble or formica counter. Leave ½ cup of the flour mix on the side. This will be used to adjust the final consistency of the dough. Make a well in the middle of the flour and add the eggs into the well. Gradually starting from the center slowly incorporate the flour and eggs together. The dough will start to form when about half the flour is incorporated. Keep working the dough until all of the flour is incorporated.

Start kneading the dough with both hands, once the dough is formed into a mass remove it from the counter. Clean the counter with a scrapper removing excess dough pieces and bits. After cleaning, lightly flour the counter with some of the remaining flour and knead the dough for 5-7 more minutes. This step is very important and cannot be skipped. If the dough is too soft and sticky you can slowly work in some of the remaining flour. The final consistency of the dough should be soft and slightly sticky.

Put the dough in a floured bowl and wrap it in plastic wrap, let the dough sit at room temperature for one hour. Now your dough is ready. This dough can now be used in any manual pasta maker to cut the dough into your favorite or desired pasta shape.

Basil T’s is now on Instagram! Follow us at @BasilTs.

Don’t have Instagram? Then check out all our Instagram photos on our Facebook page in the Instagram Photos album.

The Wines Being Tasted:

Casa Vinicola Zonin Prosecco
Masseria Altemura Fiano 2011
Masseria Altemura Rosato 2011
Masseria Altemura Primitivo 2010

All wines featured at the tasting events will be available for purchase at special pricing during the event only. All tasting events are complimentary, so no reservations are necessary. Italian salume and cheeses will be served.

Homemade Ravioli with Fresh Pomodoro Sauce

Pomodoro Sauce:

1 large can of San Marzano DOP tomatoes (2.2kg)

2 large yellow onions

6 ounces extra virgin olive oil

10 leaves of fresh basil

Salt and freshly ground black pepper

I use this sauce as my base for all tomato sauce based recipes. Pour the entire can of tomatoes into a large bowl core each tomato discarding the core and break each tomato into small pieces with your hand. Next peel and chop both onions into fine pieces. A food processor chops them to fine use a knife to chop onion until chopped into consistent small pieces.

Place a 14 inch sauté pan over medium heat on the stove add 3 ounces of olive oil and all of the onion. Sauté the onion until it starts to caramelize, turning golden brown. When all of the onion is caramelized add the San Marzano tomato in the bowl to the onions. Let this cook over medium heat until tomato onion mixtures simmers for 10-15 minutes, stirring frequently so pan does not burn.

Reduce heat to low and add basil leaves, break them into pieces by hand. Stir basil into mixture and cook for 3-5 more minutes. Add salt and freshly ground pepper to taste and drizzle with remaining olive oil.

THURSDAY AUGUST 9, 5pm-7pm
Featuring the wines of Fattoria La Valentina

Fattoria La Valentina Trebbiano d’Abruzzo 2011
Fattoria La Valentina Montepulciano d’Abruzzo Cerasuaolo Rose 2011
Fattoria La Valentina Montepulciano d’Abruzzo 2009
Fattoria La Valentina Montepulciano d’Abruzzo Spelt 2007

THURSDAY AUGUST 23, 5pm-7pm
Featuring the wines of Masseria Altemura

Casa Vinicola Zonin Prosecco
Masseria Altemura Fiano 2011
Masseria Altemura Rosato 2011
Masseria Altemura Primitivo 2010

All wines featured at the tasting events will be available for purchase at special pricing during the event only. All tasting events are complimentary, so no reservations are necessary. Italian salume and cheeses will be served.