Locally Owned And Operated, Actively Supporting Newark’s Non-Profits and Community Events since April 2000.Thank You for Your Business.

Have Caffé Gelato Cater your Wedding, Bridal Shower or Rehearsal Dinner. Call (302) 738-5811

Caffe Gelato Rewards 2010 – Earn 5 % Backits free ask your server or our host for details

Double Reward Points for Lunchevery Tuesday 11am to 5pm!!

Triple Points Thursday January 21!!!

90 E. Main Street • Newark, Delawarewww.caffegelato.net • 302-738-5811

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Return Service Requested

Master of Whiskey Speakeasy Dinner (Please use the back door) Thursday January 7, at 7 o’clock in the evening. Special Guest Speaker John Heffernan.Call for more details.

This Scoop marks the 51st issue! Thank you for reading.

The Origins of Fettuccini AlfredoFettuccini Alfredo - the rich dish of fettuccini noodles, butter, Parmigiano, and cream - was invented in 1914 by Alfred DiLelio at his restaurant in Rome. The story goes that he created the dish to stimulate his wife’s appetite after the birth of their son. In 1927, Hollywood actors Douglas Fairbanks and Mary Pickford ate Fettuccini ala Alfredo while on their honeymoon in Rome, and the dish - and Alfredo’s restaurant - became famous. Try Caffe Gelato’s version which includes sautéed vegetables our “pasta primavera” for the spe-cial price of $14 any Friday in January 11 am to 6 pm. Or have a 12 person pan delivered to your office for only $69.

Super Bowl CateredOrder by Thursday February 4Pick up between 12 noon and 5 p.m.Or have it delivered for $20 Super Bowl Sunday, February 7. • 12 tavern ham, capicola and salami “Italian Panini’

(24 pieces) on seeded French Batards•1 bowl kettle cooked potato chips•1 bowl organic blue corn tortilla chips•1 bowl restaurant style white corn tortilla chips •12-ounce guacamole •24-ounce homemade salsa•50 meatballs in marinara with 16 sliced torpedo rolls •1 skinny long tray cheese stuffed tortellini served

with a parma rosa sauce•1 round tray crudite vegetables with hummus dip •1 large bag ice$209 serves 12 to 16 / $109 for half orders of above serves 6 to 8 / Delivery $20

Box Office Tickets Now on SaleBilly Joel and Elton Johnperformed by pianists Vic England and Michael Arenson with vocals by Charlie Hannagan.

BILLY JOEL and ELTON JOHN

DUAL PIANOS WINE DINNER

Sunday, February 21, 20106PM

Performed by Michael Arenson and Vic England on Piano

with vocals by Charlie Hannagan

$69

90 E. Main St. Newark, De. 19711Reserve today (302) 738-5811

www.caffegelato.net

Traveling this Winter: Vicki in Germany, Karen in Hawaii, Drew in Vermont (Snow Boarding) and Dom in Boston (he got a job at Harvard) Best wishes to our young traveling staff. Carpe Diem!

Napa Estate Wines6-course wine dinner. January 14 at 6 p.m. 20 seats remain, please call to reserve. This dinner is highlighted by the Hewitt Cabernet, Sterling Napa Sauvignon Blanc and Chalone Estate Chardonnay.

Valentine’s Day Be the first to reserve for the most romantic din-ner dates of the year. February 14, Valentine’s Day falls on Presidents’ weekend this year. Make it a long weekend of romance. Reserve now for the 7-course lobster tail dinner. The restaurant will be filled with fresh-cut roses and lit by votif candles. The menu also includes Domaine Chandon Rose Champagne and a full bottle of BV Chardonnay – or each couple can request a full bottle of the BV Rutherford Cabernet – rated 90 pts in the Wine Advocate by Robert Parker for $20 -- Dessert includes chocolate raspberry pot de crème, dark chocolate gelato, a white chocolate almond ganache and chocolate hazelnut covered strawberries.Booth reservations will be held exclusively for scoop readers until January 15, please call to reserve.

January is National Soup Month. According to some sources, soup originated in ancient Greece, where it was sold on the street as a healthy but quick meal. Come for lunch or pick up a quart to go. Quarts are $7.49. Try-before-you-buy, request a free sample of the featured soup. Get a half panini sandwich or small salad and a cup of soup for lunch for just $9.49. Ask for your soup in a toasted bread bowl for just $1 more.

Soups of the MonthBrandied Mushroom Bisque Jan.4 – 10Spinach and Fontina Cheese Jan. 11 – 17Veal Sausage and Vegetable Minestrone Jan. 18 – 24Spiced Pumpkin and Carrot Bisque Jan. 25 – 31

January Featured Entrées

90 E. Main Street, Newark, Delaware. Since 2000 • Volume V No. 1 • January 2010

Happy New Year! Please join us in 2010 and help us celebrate our 10 Year Anniversary!Follow us on Twitter • Friend us on Facebook • Current Events, News, Special Offers!

Don’t forget about your gift!

When you dined at Caffe Gelato in December, we gave you a colorful scratch-off card. It was our gift to you to thank you for your business. There are specific instructions -- not to scratch, but to bring the card back in January and scratch it off in front of your server. Bring it in for lunch or dinner. Please take a good look at the expiration date. Each card has a varied expiration that falls toward the end of January. Every un-scratched gift card is a guaranteed gift, some in-clude large presents: $50 and $100 gift cards, Dinner for 2 every month for a year, Dinner entrees, lunches, appetizers and gelato. Just make sure not to scratch it off before you come in. If you did not receive your gift card to scratch off please stop in before January 10 – ask our hostess and we will happily give you one.

A Gift For You!Thank you for your business.

As we are getting ready to celebrate our 10th Christmas at Caffé Gelato,

we would like to take this opportunity to thank you for being our customer.

Please accept this “Scratch-off Gift Card” , each card includes one of the

gifts listed below. You must bring this card and scratch it in front of your

server January 2 through January 31, 2010.

• Dinner for two at Caffé Gelato

every month for a year.

• A $100 Gift Certificate

• A $50 Gift Certificate

• One Free Entrée

• One Free Appetizer

• One Free Gelato

90 East Main Street • Newark, DE 19711

(302) 738-5811 • www.caffegelato.net

Michael Richmond and Greg Gauthier are Flying in from Napa. Please join Bouchaine wine-

makers Michael Richmond and Greg Gauthier on Sunday January 31 at 6 p.m. for a special six-course wine din-ner. Greg and Michael share the responsibility for every aspect of winemaking and management of Bouchaine Vineyards. While Greg often travels and pours far and wide, it is a real treat to have both Michael and Greg un-der one roof for the January 31 dinner. Those who attend will undoubtedly enjoy the pairs’ anecdotes, discussions on specific aspects of Bouchaine’s farming philos-ophy and spontaneous demonstrations, includ-ing “how the glass affects the taste.” And if you travel to the Car-neros Bouchaine vineyard, Greg and Michael, love to conduct safari tours of the vineyards from the back of the winery’s pick-up truck, treating visitors to a lively viticultural travelogue.

Monday January 4 through Sunday January 10 – Char Grilled Cumin and Coriander Rubbed Lamb Sirloin – served with a cured pork belly casserole with cannellini beans, roasted garlic and slow roasted plum tomatoes.

Monday January 11 through Sunday January 17– Braised Stuffed Veal Breast – filled with arugula, pecorino romano, roasted red peppers and toasted pine nuts. Accompanied with whipped carrots and a Chardonnay fortified veal jus.

Monday January 18 through Sunday January 24 – Victory Ale Brined Pork Rib Chop – pan roasted served with Dijon braised celery and a wild rice pumpkin seed pilaf.

4th Annual City of Newark Restaurant Week Monday January 18 through Sunday January 24

Monday January 25 through Sunday January 31 – Grilled Calamari stuffed with spinach, shrimp, flat leaf parsley and roasted shallots, topped with a saffron com-pound butter sauce and served with a sweet onion and potato rosti.

Children’s Cooking ClassDo you know a young aspiring chef? Make sure they do not miss the 12 noon Cooking Class on Saturday January 23. Ages 8-14 Call (302) 738-5811 to reserve.

Grapefruit Can Lower CholesterolAccording to a recent study published by the American Chemical Society’s Journal of Agriculture and Food Chem-istry, a grapefruit a day can significantly reduce cholesterol. Researchers also discovered that red grapefruit is even more beneficial than white grapefruit, likely because the red vari-ety has more antioxidants. A full serving of grapefruit is defined as either a cup of fresh fruit or half a cup of grapefruit juice. People taking prescription medi-cations should consult with their doctor before consuming grapefruit since it may interfere with some drugs.

Flying Dog Brewery Beer DinnerSunday February 28 6 p.m. with Flying Dog Head Brewer Bob Malone – If you love beer or enjoy home-brewing this is the dinner for you. (302) 738-5811 • www.caffegelato.net

Gelato Flavor of the Month

Grand Marnier warm up with our bartender’s favorite gelato

Classic Violinist Andy Hetzler plays every Friday and Saturday in January 6:30 - 8 pm. Make a dinner

reservation right at 6:30 and enjoy his entire performance.

$3 Thursdays All Appetizers are $3 at the Caffé Gelato Bar on Thursdays Please help us celebrate our 10 year anniversary with this complimentary lunch postcard.Please call (302) 738-5811 to Reserve . Remember, Ca�é Gelato can cater your special events! Our award winning service and cuisine is available in your home, o�ce or you may reserve one of our newly renovated private rooms. We can even host a private tasting in our wine cellar...

90 East Main Street, Newark, Delaware 19711 (302) 738-5811 www.caffegelato.net

Follow us on Twitter and friend us on Facebook for updates and offers.

Visit our website for this month’s featured entrées and special events....

Enjoy a Free Lunch!

This postcard is an invitation for a free lunch.

FREE LUNCH:Cannot be combined with any other o�er, limit one per table, max value $7.50.

Text “gelato” to 686868 to receive promotions and announcements from Ca�é Gelato.

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Valentine’s Day2 0 1 0

Taking Reservations forFebruary 12, 13, 14, 15

Call (302) 738-5811www.caffegelato.net

celebrating our

anniversary10 year

January 18

through January 244th Annual Newark

Restaurant WeekJoin Us