It is pretty ironic that the secret behind Sovana isn't even edible. While tracking our guests' comments over the past 13 years, I have seen the miraculous effect of this element time and time again. The bad news for all 'ingredient driven' chefs is that the ingredient is rarer than truffles, and cannot be purchased anywhere!! This component takes years and years to cultivate and nurture. The honor to have acquired such an ingredient is truly a blessing and I'm proud to know that Sovana guests get a 'taste' during every visit. That secret ingredient is none other than seriously committed, honest, caring, and humble PEOPLE! From the dishwasher to the general manager, is where you will find the true secret ingredient. The next time you dine with us stop for a minute, and use all your senses to see if you can taste the difference of Sovana for yourself!
Nick Farrell
Chef/Owner
Sovana for Home...
Sovana Bistro proudly announces its new product line designed to enhance your at-home dining experience. Over the next few months we will be introducing products that are conveniently packaged to be enjoyed at home.
We are now offering individually sized desserts, available for pick up with any take-out order.
Local Apple Crisp
Creme Brulee
Moist Chocolate Brownie Cake
Creamy Ricotta Cheesecake
ROSÉ: The Summer Wine For Everybody
By Adam Junkins, Wine Junkie
The warm days, barbecue, relaxing evenings out on the patio. All you need is a refreshing glass of wine to make it perfect. But what to drink? For red wine drinkers a white may be to light with not enough flavor. For white wine drinkers a red may be too heavy for the 90 degree heat. Well, I have a suggestion... Pink wine (A.K.A. Rosé).
Let's start by defining rosé. Rosé is a wine made from red grapes that spend a small amount of time in contact with the skins before or during fermentation. This allows the wine too take on some of the richer, fuller character of a red, while keeping the fresh, crisp, easy drinking character of a white.
Unfortunately, there is kind of a stigma surrounding rosés because of all the sweet, pink White Zinfandel that became popular during the 80's. If you open your mind to something different you will find that the palate for most rosés is usually dry and full-bodied with high acidity and fresh, juicy ripe fruit like strawberry and cherry. Served chilled, it is a great accompaniment to barbecue chicken, grilled salmon, pork and even hamburgers and hot dogs. Sounds like just the wine for a summertime barbecue. So next time you are enjoying the summer weather on our patio and are looking for the perfect wine to go with your piece of seared salmon, don't dis the pink.
We've implemented a cutting edge online reservation system to better accommodate your needs. It's really very simple. Sovana Bistro partnered with Open Table for our guests to conveniently confirm reservations up to two hours in advance. You will find a link on our reservation page, but we put one right here for your convenience.
Just click above and you will be prompted to input your preferences after which you will receive and instant confirmation. For parties of 7 or more, please call 610-444-5600 X4.
SEASONAL RECIPE:
Local Asparagus and Leek Soup
2 gallons water
1 bunch celery, rough chopped
2 onions, rough chopped
10 garlic cloves
5 lbs fresh local asparagus
3 leeks, throughly cleaned and rough chopped
2 cups fresh spinach
2 cups Pinot Griso
Fresh herbs, rosemary, thyme, whole peppercorns and dried bay leaves
½ pound butter and 1 ½ cup flour
1 qt. heavy cream
Crispy onions
Fresh grilled asparagus for garnish
Fleur de Sel to taste
1. Make a vegetable stock. Snap off tough end of asparagus. Saute asparagus ends, 5 cloves garlic, rough chopped in oil until tender. Add Pinot Griso wine, and sachet of rosemary, thyme, whole peppercorns and bay leaves and bring to a boil. Add two gallons of water and bring to a low boil for 1 ½ hours. Strain.
2. Make a roux with equal parts butter and flour. Melt butter, add flour and cook over med heat until it is lightly browned and smells nutty (about 10 min). Set aside to cool.
3. Saute celery, onion and remaining garlic. Add asparagus stock, heavy cream and Roux to thicken soup. The rest can be stored for future use. Bring to a low boil.
4. Add fresh asparagus and sliced fresh leeks to the pot.
5. Bring to a boil until vegetables are soft.
6. Add some fresh spinach for color, the heat of the soup will cook the spinach.
7. Chill over a water bath to retain color.
8. Place soup in small batches in a blender, strain through a fine strainer.
9. Heat to order, garnish with crispy onions and grilled fresh asparagus.
Not Your Average Pipe Dream
Tucked in the rural countryside of Franklin Township just outside the small city of Greencastle, PA is a small goat farm called Pipe Dreams Fromage. This is a place where craftsmanship meets passion and there you will find a down-to-earth farmer by the name of Brad Parker making some of the best hand made, small batch goat cheese in the country.
Most of Brad's cheese is sold the old fashioned way, through word of mouth as he doesn't advertise or even have a website. Brad likes to keep things simple and old fashioned and makes his cheese in the French tradition with his family.
He and his kids walk his herd of Saanen goats through the lush fields of alfalfa, wild grasses and ivy on his 16 acre farm. This all natural diet actually imparts an herbaceous, grassy, slightly peppery flavor with light citrus notes in the cheese. We have sprinkled our menu generously with Pipe Dreams fresh goat curd from the Proscuitto di Parma pizza to the Goat Cheese Ravoli. In fact, this spring, we even sneaked some of this incredible cheese on our dessert menu in the goat cheese cheesecake, it's just that good!
