Local singer, songwriter, and entertainer Tony Viviano will headline the commemorative dinner event on December 11.
Gen Y-ers and older Millennials are sharing an eye-catching pair of photos on social media right now.
The first photo is a screenshot from an episode of Friends where characters Joey Tribbiani and Chandler Bing stand near a door with a cocked frying pan at the ready for whatever might be on the other side. The second photo is of actors Matt LeBlanc and Matthew Perry who have added pounds and gray hair since playing these characters in the 1990’s and early 2000’s. Adults in the 25-40 year old range are questioning how the last decade or two passed so quickly.
Just so…more experienced…readers aren’t left out, older generations may be shocked to learn we are just a few weeks from what would have been Frank Sinatra’s 100th birthday. The iconic American showman passed away in 1998, but, just as many young adults identify with the older actors in Friends, retirees may see Frankie Blue Eyes as one of their own.
Patrick’s Westport Grill is teaming up with St. Louis entertainer Tony Viviano for a special event to commemorate Sinatra’s 100th birthday. Tony Viviano and His Band are sure to escort guests down memory lane with favorites such as “Fly Me to the Moon” and perhaps a few of Sinatra’s Christmas melodies such as “Mistletoe and Holly.”
Why is Sinatra worth remembering and celebrating? “First of all,” says Viviano (right), “he is the master. He set the standard and everyone follows him.” Viviano continues that Sinatra “sang with true feeling” and that “everyone wants to be Frank Sinatra.” Sinatra is one of the few entertainers instantly recognized by both the young and old.
The buffet dinner for the evening includes Italian favorites such as Italian Basil Salmon, Veal Milanese, Italian Meatballs and Chicken Spedini, and a host of antipasto, salads, and desserts.
The truly remarkable aspect of the menu, however, is that these dishes will all be prepared from a collection of Sinatra’s favorite recipes Viviano put together over the years. The Spaghetti with Marinara recipe, for example, was Sinatra’s mother’s recipe.
Viviano provided St. Louis Magazine with the Veal Milanese recipe (below) that comes from Patsy’s Italian Restaurant in New York. Sinatra reportedly ate this Veal Milanese at Patsy’s over one thousand times.
The event will take place at Patrick’s on Friday, December 11 and tickets are $50 by reservation only. Doors and the cash bar open at 5:30 and will run until Midnight. Since Sinatra’s birthday was actually December 12, think of it as a New Year’s Eve kind of celebration where you ring in the event. Sinatra would have wanted it that way.
VEAL MILANESE RECIPE alla SINATRA
INGREDIENTS:
2 cups Bread Crumbs (Plain)
2 tablespoons freshly grated Parmigiano-Reggiano
1/4 cup minced flat-leaf parsley
1 cup plus 3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
4 veal cutlets (about 1 1/4 pounds), pounded thin to slightly less than 1/4 inch
Salt and freshly ground black pepper to taste
1 lemon, cut into 8 wedges
DIRECTIONS:
Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced into fine crumbs. Transfer the crumbs into a large bowl and stir in the cheese, oregano and parsley.
Gradually add 3 tablespoons of oil, stirring until thoroughly combined. Season with salt and pepper.
Spread the flour onto a large plate, plate the eggs in a shallow bowl and spread the seasoned bread crumbs on a second large plate. Coat each veal cutlet in the flour, then the beaten eggs and then the bread crumbs, patting with the palm of your hand to ensure adhesion.
Heat 1 cup of the oil in a large nonstick skillet over medium-high flame (to a frying temperature of 350 degrees F.) and sauté the veal for 2 minutes. Turn and sauté for 1 additional minute. Do not crowd the pan. If necessary, fry the cutlets in batches.
Remove with a slotted spatula and drain on paper towels.
Season to taste with salt and pepper and serve with lemon wedges.
