I heard gossip this morning after Mass from a food industry insider that the time frame for Uglesich's shutting it's doors is less than 2 years. Another part of that story I was told is that Anthony wants his son John to take over the restaurant but he wants no part of it. The story continues that they would have closed down already except for the provisions of a book deal which requires them to stay open for 2 years from the date that the contract was signed (probably last fall).
The same insiders says that the Uglesich's also turned down a few months ago an offer of $800k for property, name rights, recipes, business, lock, stock and barrel.
Sunday dinner was fantastic! Aunt Cat honored us by throwing together a Pasta con Sarde (yes, with sardines which I was afraid would be a bit strange but it was pretty good, not at all fishy and oily as I feared) in the style she learned from her mother, Mama Gina's grandmother.
And Mama Gina did the honors for 16 adults and teens and 7 sub-teens at dinner, with a VERY LARGE baked Mangrove Snapper, whose cavity was 'stuffed' with lemon, parsley and garlic; a brace of roasted Faraona (phoenitic Italian sp. for Guinea Hens) in (please God, let me get this right) Umido (stewed with red wine and tomatoes); and an Arrosto di Porco (roasted pork loin) of three or four kilos girth, by eyeball weight) as the piece de resistance.
The three contorni were broccoli braised in white wine, garlic and oil; green beans in a vinagrette; and my favorite fried karduni - only the tenderest parts dipped in eggwash ands lightly dusted with flour before hitting the hot oil.
The antipasti were crostini with a spicy tomato and red pepper sauce topping, a couple of pounds of boiled crawfish and a grilled green onion sausage from Langenstein's each.
At Easter I'm told, everything is on threes.
I brought three bottles of Patriglione (ann. 2000) from my very private bottom-of-the-back-closet-hoard but my offering pailed besides the wines brought by Frank Sr.'s brother Anthony and nephew Angelo, who combined to uncork FIVE bottles of a fine 1995 Brunello from Castello Banfi. From somewhere came three or so bottles of Cannellino-style white Frascati (moderately sweet) from Conte Zandotti. I have never had this style of Frascati before and the smoothness surprised me, it wasn't sickly sweet at all.
And it's official, I became a Catholic Saturday. It was like getting a whole series of shots before you go overseas for the first time: I got all the sacraments in one evening: so I was baptised, made my first confession, my first communion and my confirmation all at once. This has been dragging on since 1999, so I'm glad to get it out the way and now the decks are cleared for the wedding.