Issue 10 - June/July 2008

Greetings...

At Peterson's we continue to make upgrades and additions. We have appointed Ryan Manning as our Assistant General Manager and Wine Director. Some of you know Ryan from his excellent service in our dining rooms, along with his expertise in wine selections.

We have recently installed a new tile floor in our front kitchen that improves sanitation and appearance. We have also added new front awnings to improve looks and provide better protection from the elements, as well as refinishing floors in our lounge and semi-private dining room. Many new additions in kitchen equipment such as state-of-the-art fryers, ovens, and refrigeration have also been added. Thanks to your support in this time of slowing economy, we were able to complete these projects.

I personally appreciate our valuable customers taking the time to fill out the comment cards that help keep me aware of your experience in our restaurant. The comments that I see prove that our hard work and the staff's attention to detail are accomplishing our goals. We want to continue to be the best steak and seafood restaurant in the Indianapolis area. Once again, we were awarded selection to the top twenty-five restaurants by the Indianapolis Monthly Magazine.

Please continue to enjoy Peterson's and make it your favorite place to dine. Let us know how we can improve and make each visit your best. Thanks for your loyalty!

Joe Peterson
Owner

New Menu Items For Summer

Peterson's has recently started a new dinner menu with many new and exciting items. To start your dinner off just right we've added a couple of appetizers... Prince Edward Island Mussels in a basil nage and Veal Carpaccio.

We have also added many new entrees to the menu for the perfect summer dish. We now have Halibut Cheeks in a Champagne Caper Cream Sauce, Grilled Snapper with a Crab and Four-Pepper Crust, and Red Grouper with a Roasted Tomato and Rock Shrimp Sauce. If you are looking for an incredible meat item, try the Pan-Seared Moulard Duck Breast with a Port and Cherry Reduction.

Finally, for side dishes we have added Creamed Corn, Sauteed Char-Grilled Vegetables, and an Asparagus, Potato, and Mushroom Bread Pudding with a Brown Butter Veal Jus. Please join us for dinner and we hope you enjoy all the new items we have to offer.

Jeff Heaviland
Executive Chef

P.s. Don't forget to take dear old dad out to Peterson's on Friday or Saturday to celebrate Father's Day!

Trivento Torrontes – 2007

This is a fruity, fragrant white wine from Argentina. The white grape known as torrontel or more familiarly, torrontes, is making noise in 2008. It is the most distinctive wine of Argentina. Some say it is similar to Viognier with hints of peach, flowers, and orange citrus fruit. It has structure and fine acidity. It’s delicate flavors entice you to have another sip.

It is a great hot weather wine for the Summer, and goes well with seafood or chicken. For more information, visit their website.

Be sure to look for our announcement about our July 30th Peterson's Wine Dinner. It will be one to remember.

Ryan Manning
Assistant GM/Wine Director

Please allow me to introduce myself and express my great pleasure in joining the management team at Peterson's. My name is Ryan Manning, I started my restaurant career in Ann Arbor, Michigan while studying at the University of Michigan. It was my privilege to be tutored in food and wine by Erik Zahler, former sommelier at The Chop House. Erik truly sparked my interest in wine and I have been passionate about pursuing the job of Wine Director. Many thanks Erik!

I look forward to maintaining and expanding Peterson's wine list. Gwen Hasse and I have plans to introduce more old world wines, such as German and Austrian Rieslings, along with big Italian reds and as much French as we can find. Of course, we’ll keep your favorite California wines as well.

We currently have plans for a wine dinner on July 30th with Domaine Serene, the famous Pinot Noir producer from Williamette Valley in Oregon. Paired with the amazing cuisine that Chef Jeff Heaviland consistently creates, this should be a night to remember.

I am very exited to be a part of the management team and look forward to seeing you soon!

Eight Swimming Safety Tips for Summer

Summer is a great time to relax... except when it comes to water safety. Whether you are at a pool, river, lake, or beach, following these eight tips can help your family stay safe and healthy:

1. Of the many ways to prevent accidents from happening in and around the water, learning to swim should be the first step. By enrolling children in swimming classes as early as age three, you can drastically reduce their risk of drowning.
2. Even though a trained lifeguard may be present, all parents should practice "reach supervision", which means to be within arm's length of a child in case an emergency occurs.
3. Children who are not strong enough to swim on their own should use U.S. Coast Guard-approved personal flotation devices.
4. Everyone (especially children) should always swim with a buddy and be knowledgeable of the water environment, taking notice of deep and shallow areas, currents, exit areas, and obstructions.
5. Watch your children for signs of the dangerous "toos": too tired, too cold, too far from safety, too much sun, and too much strenuous activity.
6. Learn CPR. Families with backyard pools should insist that babysitters, grandparents, and anyone else who cares for their children learn life-saving CPR.
7. Surround a backyard pool with a fence at least four feet high on all sides. To prevent a child from gaining access to the water, the fence should have a self-closing, self-latching gate and vertical bars with little spacing and no ledges.
8. Keep the swimming water clean. Recreational water illnesses can cause ear, eye, respiratory, and neurological infections and can be transmitted by chlorine-resistant germs. To prevent them, take your children for frequent bathroom breaks, change diapers often (in the bathroom and not at poolside), and don't let your children swallow pool water.