Villa Locale, Pahrump, Nevada
Visit "menu" for more Pictures
Menu:
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| Villa Locale Sampler |
We seek tiny, micro-sized homesteads growing and raising organic natural fruits and vegetables, poultry, eggs, fowl, goats, herbs, flowers. heirloom seed, rare seed, organic seed, plants, soaps, oils, vermiculture, worm farming, worm compost. Made in Pahrump.
Showing posts with label villa locale. Show all posts
Showing posts with label villa locale. Show all posts
Saturday, February 12, 2011
Villa Locale Menu Pics
Pictures of new menu items from southern Nevada's first and only seed to table restaurant -
Villa Locale, Pahrump, Nevada
Visit "menu" for more Pictures
Menu:
Villa Locale, Pahrump, Nevada
Visit "menu" for more Pictures
Menu:
Sunday, January 30, 2011
Cheese making at Villa Locale
Literally meaning recooked, is an Italian cheese typically made from the whey of sheep, cow, goat, or water buffalo milk.
To make the cheese, whey is heated, to a near boiling temperature
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| Checking the temperature for Villa Locale Ricotta |
This curdles the remaining protein from the whey and leads to the formation of Ricotta cheese. Whey has been used in this way since the ancient times, referred to by Cato the Elder
Villa Locale Ricotta is used in restaurant for its stuffed eggplant, cavatelli, ravioli, manicotti. cannoli, cheesecake, and is available in 24 oz containers to go
Friday, August 27, 2010
Villa Locale: seed to table dining
By CHARLENE DEAN
PVT
There’s only one word to describe Joe Muscaglione and it is enthusiasm. Muscaglione is one of the owners of Villa Locale, the newest restaurant to open at 670 W. Basin Ave.
He is enthusiastic about anything in regards to organic gardening, organic wine and beer, chemical-free meats, eggs and produce — and most of all — Pahrump.
Muscaglione, and his mother, Lucia Sangiorgio, have been in the restaurant business upwards of 20 years in New Jersey. Muscaglione, as a young man, worked in his mother’s restaurant and took it upon himself to travel to their native Sicily to learn the restaurant business. He returned to continue his career as a wine director, a restaurateur in his own right, and has experienced kitchens of the most famous celebrity chefs in the business.
Both Sangiorgio and Muscaglione had sold the restaurants back east, and relocated to Las Vegas where Muscaglione has co-ownership of a wine import and distribution business. He relocated his family here in 2007 and began sustainable, organic farming.
“The concept of the restaurant is to bring the product fresh and without chemicals to the table, and do it here,” said Muscaglione. “If roasted eggplant with tomato sauce is on the menu, we’ve picked the vegetables and herbs that morning and brought it to the restaurant. You will eat it either for lunch or dinner.”
“At home, everything we do feeds some other part of the farm,” said Muscaglione. “Nothing goes to waste.”
Muscaglione said he doesn’t consider himself as a “go-green” person, but said, “If you take from the Earth, you have to give back to the Earth.”
He said the family invested in worm farming, or vermiculture. The worms make castings which are added to the compost to enrich the soil, which feeds the plants that in turn, provide scraps to start composting again. In between, there are animals to be fed, which also contribute to the composting and nutrition of the soil. “I’m amazed at what we can grow here,” Muscaglione said. “We have herbs, flowers and fruit and nut trees, and heirloom vegetables whose seeds have been in my family for over 100 years, and it all does so well here.”
What the family farm can’t provide, Muscaglione said he either gets the product from Whole Foods in Las Vegas, or he buys from local, licensed growers.
He’s looking for certified farmers who make cheeses and can provide meats for the restaurant.
“The more I can get locally, the better I’ll like it,” Muscaglione said. “It’s a community partnership.”
Being well-connected from his travels and business contacts, Muscaglione has plans to take Villa Locale beyond Pahrump. Celebrity chef dinners, wine dinners and tastings and interactive media meetings are just some of the activities planned for the restaurant.
Starting Monday, and for the next two weeks, Muscaglione said the restaurant will be open for lunch only, gradually adding breakfast and finally dinner. He said reservations are three weeks out.
Hours are 11:30 a.m. to 2:30 p.m. Monday through Friday right now.
Call 751-5830 for more information and to check on extended hours.
PVT
There’s only one word to describe Joe Muscaglione and it is enthusiasm. Muscaglione is one of the owners of Villa Locale, the newest restaurant to open at 670 W. Basin Ave.
He is enthusiastic about anything in regards to organic gardening, organic wine and beer, chemical-free meats, eggs and produce — and most of all — Pahrump.
Muscaglione, and his mother, Lucia Sangiorgio, have been in the restaurant business upwards of 20 years in New Jersey. Muscaglione, as a young man, worked in his mother’s restaurant and took it upon himself to travel to their native Sicily to learn the restaurant business. He returned to continue his career as a wine director, a restaurateur in his own right, and has experienced kitchens of the most famous celebrity chefs in the business.
Both Sangiorgio and Muscaglione had sold the restaurants back east, and relocated to Las Vegas where Muscaglione has co-ownership of a wine import and distribution business. He relocated his family here in 2007 and began sustainable, organic farming.
“The concept of the restaurant is to bring the product fresh and without chemicals to the table, and do it here,” said Muscaglione. “If roasted eggplant with tomato sauce is on the menu, we’ve picked the vegetables and herbs that morning and brought it to the restaurant. You will eat it either for lunch or dinner.”
“At home, everything we do feeds some other part of the farm,” said Muscaglione. “Nothing goes to waste.”
Muscaglione said he doesn’t consider himself as a “go-green” person, but said, “If you take from the Earth, you have to give back to the Earth.”
He said the family invested in worm farming, or vermiculture. The worms make castings which are added to the compost to enrich the soil, which feeds the plants that in turn, provide scraps to start composting again. In between, there are animals to be fed, which also contribute to the composting and nutrition of the soil. “I’m amazed at what we can grow here,” Muscaglione said. “We have herbs, flowers and fruit and nut trees, and heirloom vegetables whose seeds have been in my family for over 100 years, and it all does so well here.”
What the family farm can’t provide, Muscaglione said he either gets the product from Whole Foods in Las Vegas, or he buys from local, licensed growers.
He’s looking for certified farmers who make cheeses and can provide meats for the restaurant.
“The more I can get locally, the better I’ll like it,” Muscaglione said. “It’s a community partnership.”
Being well-connected from his travels and business contacts, Muscaglione has plans to take Villa Locale beyond Pahrump. Celebrity chef dinners, wine dinners and tastings and interactive media meetings are just some of the activities planned for the restaurant.
Starting Monday, and for the next two weeks, Muscaglione said the restaurant will be open for lunch only, gradually adding breakfast and finally dinner. He said reservations are three weeks out.
Hours are 11:30 a.m. to 2:30 p.m. Monday through Friday right now.
Call 751-5830 for more information and to check on extended hours.
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- HORACE LANGFORD JR. / PVT – Hank Maglia, left, of Frei Brothers Reserve, and Joe Muscaglione, vice president of BEVI Beverages and part-owner of Villa Locale, both provided wines for the invitation-only open house held recently at the new restaurant. Villa Locale is located at 670 W. Basin Ave.
Sunday, June 20, 2010
Villa Locale, New Restaurant In Pahrump Plans 'Seed To Table' Menu
Made in Pahrump is proud to introduce - Villa Locale
Mediterranean inspired, Italian focused and locally farmed:
Villa Locale opens on Basin Ave
Locavore: (New Oxford American Dictionary's word of the year) "someone who seeks locally produced food".
'Farm to table' restaurants are sprouting up sporadically around the country, but it is a new restaurant in the Mojave Desert that is taking the locavore concept one step further by planning a menu that will be 'seed to table' focused. The new Villa Locale, opening in July, is located in the midst of the desert, equidistant between Las Vegas and Death Valley in the town of Pahrump, NV.
The idea began in 2007 when veteran east coast restaurateur Lucia Sangiorgio, known for her award-winning Sangiorgio's and Foro Italico restaurants in northern New Jersey, took a trip out west to see her children. She decided to explore the region and became enamored with the nearby Pahrump Valley. She says, "I was visiting their Fall Festival and simply fell in love; I looked around and saw tremendous potential for something very special." Lucia relocated to Pahrump and became active in the local food community, racking up several first place ribbons for her home-baked breads and organically-grown Italian Long "Cuccuzza Longa" Squash, which she cultivates from heirloom seeds originating from Mezzojuso, Sicily.
"Within months of moving to the desert I knew that I needed to share this food with others" says Lucia. With two well-respected restaurants under her belt that generated a celebrity following during their tenure, the idea of starting a new restaurant exclusively focusing on locally grown and produced ingredients in a radically different location was a challenge she was ready to tackle. Lucia convinced her son Joe Muscaglione and family friend Michael Power to join her in creating a restaurant that would highlight the area.
It was this vision that inspired Joe to purchase a small homestead in Pahrump. The group began organic gardening - planting fruit and nut trees, vegetables, herbs and flowers - and sustainable farming. "I was blown away by the incredible diversity of what we were able to grow in the desert, the quality is superb with intense and complex flavors," explains Muscaglione. Power, who organically farmed and brewed beer as a hobby in his native Australia adds "Because of the extreme climate, the plants go through tremendous stress, which concentrates and intensifies the fruit. We are also using chemical-free, untreated artisan well water to nourish everything we farm."
"The menu will change daily according to what's in season and available" says Joe. "We have a very long growing season, so some of our crops are available year-round-making our supply far more consistent than in other locations."
The 1.5-acre homestead features multiple types of basil, mint, cilantro, parsley, lemon balm, dill, fennel, chamomile, sage, thyme, broccoli, broccoli rape, carrots, beets, celery, cucumbers, artichoke, cardoons, peas, fava beans, green beans, eggplant, zucchini, grapes, apricots, plums, apples, cherries, pears, figs, pomegranates, lettuce, cantaloupe, watermelon, olives and much more.
Any foodstuffs needed for the restaurant not home-grown will be sourced from nearby farms and businesses.
With a long history of restaurant successes and a passion for food and farming, Sangiorgio, Muscaglione and Power believe they are creating something very special that diners will want to experience. Villa Locale's proximity to Las Vegas, less than one hour by car, makes the restaurant easily accessible to tourists and locals alike looking for a true locavore experience.
Villa Locale will be located at 670 Basin Ave, Pahrump, NV. The restaurant will seat 24 inside and 24 outside.
About Lucia Sangiorgio
Lucia Sangiorgio owned and operated the award-winning Sangiorgio's Ristorante in Hudson County New Jersey from 1976-1985. After Sangiorgio's, Lucia opened Foro Italico which became known as one of New Jersey's premier Italian restaurants. Wine Spectator magazine honored Foro Italico with their "Award of Excellence" several years in a row. Among her loyal diners were Shania Twain, Whitney Houston, the cast of the Sopranos, players from the Giants, the late Abe Vigoda and many others. After leaving the restaurant business in NJ, Lucia continued to study and celebrate food by enrolling and completing a pastry course at Johnson & Wales University in Rhode Island. Today, Lucia lives in Pahrump where she works with her partners on the opening of Villa Locale.
About Joe Muscaglione
Joe Muscaglione started his love affair with food at Sangiorgio's Ristorante, working in the kitchen and dining room. Inspired, he decided to move to Sicily where he spent five years with friends and family intimately learning the restaurant business. Upon his return, Joe worked as the Wine Director at Babbo in New York City for his friends Joe Bastianich and Mario Batali. He has also apprenticed in kitchens with David Bouley, Charlie Trotter, and life-long friend, Zod Arifai chef/owner of the venerable BLU restaurant in Montclair.
Joe was the chef/owner of Trattoria Mezzojuso where he received New Jersey Monthly's "Best New Restaurant" award his first year and "Best Italian Restaurant" two years in a row. He relocated to Las Vegas where he was named Beverage Director for TAO Groups and opened TAO Asian Bistro and TAO Club. Currently, he is the Vice President of BEVI Beverage -a small importer and distributor of boutique wines and beers and is working with his partners on the upcoming opening of Villa Locale.
Mediterranean inspired, Italian focused and locally farmed:
Villa Locale opens on Basin Ave
Locavore: (New Oxford American Dictionary's word of the year) "someone who seeks locally produced food".
'Farm to table' restaurants are sprouting up sporadically around the country, but it is a new restaurant in the Mojave Desert that is taking the locavore concept one step further by planning a menu that will be 'seed to table' focused. The new Villa Locale, opening in July, is located in the midst of the desert, equidistant between Las Vegas and Death Valley in the town of Pahrump, NV.
The idea began in 2007 when veteran east coast restaurateur Lucia Sangiorgio, known for her award-winning Sangiorgio's and Foro Italico restaurants in northern New Jersey, took a trip out west to see her children. She decided to explore the region and became enamored with the nearby Pahrump Valley. She says, "I was visiting their Fall Festival and simply fell in love; I looked around and saw tremendous potential for something very special." Lucia relocated to Pahrump and became active in the local food community, racking up several first place ribbons for her home-baked breads and organically-grown Italian Long "Cuccuzza Longa" Squash, which she cultivates from heirloom seeds originating from Mezzojuso, Sicily.
"Within months of moving to the desert I knew that I needed to share this food with others" says Lucia. With two well-respected restaurants under her belt that generated a celebrity following during their tenure, the idea of starting a new restaurant exclusively focusing on locally grown and produced ingredients in a radically different location was a challenge she was ready to tackle. Lucia convinced her son Joe Muscaglione and family friend Michael Power to join her in creating a restaurant that would highlight the area.
It was this vision that inspired Joe to purchase a small homestead in Pahrump. The group began organic gardening - planting fruit and nut trees, vegetables, herbs and flowers - and sustainable farming. "I was blown away by the incredible diversity of what we were able to grow in the desert, the quality is superb with intense and complex flavors," explains Muscaglione. Power, who organically farmed and brewed beer as a hobby in his native Australia adds "Because of the extreme climate, the plants go through tremendous stress, which concentrates and intensifies the fruit. We are also using chemical-free, untreated artisan well water to nourish everything we farm."
"The menu will change daily according to what's in season and available" says Joe. "We have a very long growing season, so some of our crops are available year-round-making our supply far more consistent than in other locations."
The 1.5-acre homestead features multiple types of basil, mint, cilantro, parsley, lemon balm, dill, fennel, chamomile, sage, thyme, broccoli, broccoli rape, carrots, beets, celery, cucumbers, artichoke, cardoons, peas, fava beans, green beans, eggplant, zucchini, grapes, apricots, plums, apples, cherries, pears, figs, pomegranates, lettuce, cantaloupe, watermelon, olives and much more.
Any foodstuffs needed for the restaurant not home-grown will be sourced from nearby farms and businesses.
With a long history of restaurant successes and a passion for food and farming, Sangiorgio, Muscaglione and Power believe they are creating something very special that diners will want to experience. Villa Locale's proximity to Las Vegas, less than one hour by car, makes the restaurant easily accessible to tourists and locals alike looking for a true locavore experience.
Villa Locale will be located at 670 Basin Ave, Pahrump, NV. The restaurant will seat 24 inside and 24 outside.
About Lucia Sangiorgio
Lucia Sangiorgio owned and operated the award-winning Sangiorgio's Ristorante in Hudson County New Jersey from 1976-1985. After Sangiorgio's, Lucia opened Foro Italico which became known as one of New Jersey's premier Italian restaurants. Wine Spectator magazine honored Foro Italico with their "Award of Excellence" several years in a row. Among her loyal diners were Shania Twain, Whitney Houston, the cast of the Sopranos, players from the Giants, the late Abe Vigoda and many others. After leaving the restaurant business in NJ, Lucia continued to study and celebrate food by enrolling and completing a pastry course at Johnson & Wales University in Rhode Island. Today, Lucia lives in Pahrump where she works with her partners on the opening of Villa Locale.
About Joe Muscaglione
Joe Muscaglione started his love affair with food at Sangiorgio's Ristorante, working in the kitchen and dining room. Inspired, he decided to move to Sicily where he spent five years with friends and family intimately learning the restaurant business. Upon his return, Joe worked as the Wine Director at Babbo in New York City for his friends Joe Bastianich and Mario Batali. He has also apprenticed in kitchens with David Bouley, Charlie Trotter, and life-long friend, Zod Arifai chef/owner of the venerable BLU restaurant in Montclair.
Joe was the chef/owner of Trattoria Mezzojuso where he received New Jersey Monthly's "Best New Restaurant" award his first year and "Best Italian Restaurant" two years in a row. He relocated to Las Vegas where he was named Beverage Director for TAO Groups and opened TAO Asian Bistro and TAO Club. Currently, he is the Vice President of BEVI Beverage -a small importer and distributor of boutique wines and beers and is working with his partners on the upcoming opening of Villa Locale.
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