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THE FINISHING TOUCHES ARE
DONE AND THE STAFF AT TAVERN
1757 AT THE INN AT VILLA BIANCA
ARE ANXIOUS TO SRVE YOU.
JOINING ME ARE THE EXECUTIVE
CHEF AND OWNER TONY MAVULI, AND
GENTLEMEN, THANKS FOR BEIN
HERE.
HOW EXCITING IS THIS, YOU'RE OFF
AND RUNNING, OPEN FOR BUSINESS.
YOU HAD A RIBBON CUTTING EARLIER
IT'S A SUCCESS.
IT IS VERY EXCITING.
AFTER TWO YEARS IN THE MAKING,
FINALLY WE ARE HERE, AND WE
OPENED VERY SOFTLY AND NOW WE
ARE READYTO RUN.
NAME.
EVERYBODY.
NOW YOU'RE GOING TO GET A LOT
OF PEOPLE, TONY.
YOU GOT IT.
THE TAVE 1757 IS BECAUSE AN
OLD THING ON THE PROPERTY.
YES, WE HAVE A COUPLE OF
ENGINEERS TAKE A LOOK TO SEEIF
WE CAN SAVE IT, BUT IT WASN'T
POSSIBLE, BUT WE SAVE EVERY
PIECE OF LUMBER, EVERYSTONE,
AND PUT IN IT THE NEW HOUSE.
EVERYBODY IS EXCITED ABOUT THAT.
IT BECAME VERY, VERY BEAUTIFUL
BUILDING.
SURE.
WITH ALL THE OLD TOUCHES.
YEAH, THE OLDER STUFF I
RIGHT.
LET'S LOOK AT SOME PICTURES.
HERE WE GO.
OUTSIDE.
THERE'S A DINING ROOM UPSTAIRS?
THERE'S A PRIVATE DINING ROOM
UPSTAIRS, ALSO MAIN DINING ROOM,
ANA BEAUTIFUL DECK FOR PARTY
OR DINNER L FRESCO.
I LOVE THAT.
AND WE HAVE EVERY AMENITY YOU
NEED IN THE RESTAURANT.
BEAUTIFUL TAVERN.
YOU CAN SEE BY THE PICURES.
WE'VE GOT A BEAUTIFUL BAR.
ALSO BRICK OVEN PIZZA.
BUT NOT JUST A PIZZA, IT'S
SINGLE PIZZAS FOR A APPTIZER,
AND ALSO, WE COOK IN THE OVEN
SOME OF THE BREADS.
VERY NICE.
SO T'S DIFFERENT.
TELL BUS THE STAFF BEFORE WE
GET COOKING.
WELL, THANK GOD WE DID HAVE A
WELL-TRAINED STAFF, BECAUSE THE
AFFAIR WENT OFF FLAWLESSLY.
GREAT.
THEY'RE STILL IN THE TRAINING
PROGRAM BECAUSE O THE DEPTH OF
THE WINE LIST THAT WE HAVE.
BUT WE'RE DOING VERY, VERY WELL.
I'M HAPPY TO HEAR THAT.
WHAT ARE YOU MAKING TODAY?
FOR US TODAY WE'RE GOING TO
MAKE A SOUP WITH FESH THYME AND
CHIVE.
SO BASICALLY WE SAUTE, WE
ROASTED THE BUTTERNUT SQUA
WITH ONION, GARLIC, THYME.
SALT AND PEPPER.
OKAY.
WHEN THEY ARE LIGHTLY ROASTED
WEED ADD SOME CHICKEN STOCK.
OKAY.
THIS IS A GREAT APPETIZER,
OH, YEAH.
GREAT.
YOU KNOW, WE LET IT COOKFOR
ABOUT HALF AN HOUR.
AND WE PUT SOME HEAVY CREAM.
NOW WE DON'T WANT SKIM MILK
OR ANYTHING, WE WANT HEAVY
CREAM.
HEAVY CRAM, 40%.
HOUR.
AFTER THAT WE'RE GOING TO
PRESENT EVERYTHING WITH THE
OKAY.
SMOOTH AND DELIGHTFUL.
WOULD YOU SERVE A LITTLE CREME
DO?
YOU CAN DO THAT TOO.
WE DO CHIVE.
I'LL SHOW YOU RIGHT NOW.
VERY NICE.
TONY, WHILE HE'S PLATING THIS
UP, TELL US ABOUTTHE OTHER
EVENTS YOU CAN CATER TO.
WE CATER ABOUT FOR
EVERYTHI.
MOSTLY, I MEAN WE HAVE THE
DINNERS, AND SHOWERS, BEAUTIFUL
ROOM OVEROKING THE RIVER.
VERY SPECTACULAR.
AND ALSO, WE HAVE NEW MANAGEMENT
IN THE VILLA BIANCA, SO I AM
CONCENTRATE A LOT IN THE
RESTAURANT, BUT ALWAYS I'M
THERE.
AND, OF COURSE, GET AHOLD OF
THE TAVERN 1757 BY CALLING OR
GET AN APRON.
HO GREAT IS THAT?
GIVING THEM AWAY.
APRON.
COME BY, HAVE A GLASS OF WINE
WITH ME AND I CAN GIVE YOU THE
APRON ALSO.
SO JOIN US.
IT WILL BE VERY EXCITING, IT
WILL BE BEAUTIFUL EXPERIENCE.
YOU DON'T FORGET.
I GUARANTEE YOU TA THAT.
ALL RIGHT?
LET'S DIG INTO THIS IFWE
DON'T MIND HERE, IT LOOKS
WONDERFUL.
LET'S PUT SOME INFORMATION ON
THE SCREEN, INN AT VILLA BIANCA,
THE NEW TAVERN AT 1757, ON
ROOSEVELT DRIVE IN SEYOUR.
WE'LL GET THAT PICTURE UP.
THERE WE GO.
OH, IT'S WONDERFUL!
IT TASTES LIKE FALL, IT'S GREAT!
AGAIN, THERE'S THE INFORMATN
WHERE YOU CAN CALL.
203-516-5461 OR VISIT VILLA
BIANCA.COM.
HERE.
RESTAURANT!
THANK YOU VERY MUCH.
I'LL SEE THROUGH, ALL RIGHT?
I'LL SEE THROUGH.
MORE "CONNECTICUT STYLE"