Pasta - the Perfect Dish for a Chilly Evening
We are still technically in the summer season, but the nights are already getting colder, and fall is only a couple of weeks away. This has everyone at our Lake of the Ozarks fine dining restaurant yearning for filling comfort foods to bring about a scrumptious inner warmth. One food that does just that is pasta, and here at JB Hook's, we've got some amazing pasta dishes especially for you.
A delicious bowl full of hot, steaming pasta, covered in a savory sauce, accompanied by fresh, hearty ingredients such as mushrooms, asparagus, beef tips, and more is enough to make anyone feel all warm and cozy inside. Pasta is an incredible comfort food that really hits the spot, plus the carbohydrates in it give you a slow release of energy to keep you going all day long.
Pasta Fun Facts
Those things you already know if you've ever had the joy of eating pasta. Here are a few fun facts that you may not have heard before.
- One reason that eating pasta is so comforting is because it actually makes you feel happier when you eat it! This is because the carbohydrates found in pasta increase the body's production of serotonin, which scientists believe triggers feelings of happiness in a person.
- October is designated as pasta month. Someone obviously agrees with us that pasta is the perfect food to enjoy during the chillier fall season. (We don't want to wait for October though, we're ready to eat it now!)
- While pasta is generally thought of as an Italian food, China is actually the country on record as having eaten pasta first, as early as 5,000 B.C.
- History states that Marco Polo introduced pasta to Italy in the 12th century, but that cannot be the case. Historical records show that they had already been making their own pasta long before he came back with it.
- Thomas Jefferson gets the credit for bringing pasta to the United States. He fell in love with a dish that he tasted while he was in Naples serving as the U.S. Ambassador to France. He brought a pasta-making machine back with him when he came home and served it to his guests.
- The earliest reference to a pasta maker comes from Greek mythology. It tells a story of Hephaestus, the "blacksmith" to the gods, inventing a device that made strings of dough.
- The first American pasta factory had nothing to do with China, Italy, or Greek mythology. It was opened in Brooklyn, New York in 1848 by a man from France, Antoine Zerega.
Pasta at JB Hook's
Now that we've given you a few cool facts to impress your dinner companions with, here are the mouthwatering pasta dishes that we have waiting for you at JB Hook's.
Lobster Pasta
Slipper lobster tails sauteed with Crimini mushrooms, asparagus & fresh basil and tossed with penne pasta in a garlic cream marinara.
Fettuccine Alfredo
Fettuccine pasta tossed in a classic cream, butter, garlic & Parmesan cheese sauce.
Black 'N Bleu
Beef tenderloin tips blackened and served over fettuccine topped with bleu cheese crumbles.
Capellini Tutto Mare
Shrimp, clams, crab, scallops, mussels and mushrooms in a creamy garlic sauce.
Pasta Primavera
Sauteed onion, pepper, mushroom and asparagus, tossed over penne pasta in a rose sauce.
Fettuccine pasta tossed in a classic cream, butter, garlic & Parmesan cheese sauce.
Black 'N Bleu
Beef tenderloin tips blackened and served over fettuccine topped with bleu cheese crumbles.
Capellini Tutto Mare
Shrimp, clams, crab, scallops, mussels and mushrooms in a creamy garlic sauce.
Pasta Primavera
Sauteed onion, pepper, mushroom and asparagus, tossed over penne pasta in a rose sauce.
So the next time you're feeling that evening chill in the air and dinnertime is soon approaching, head on in to our Lake of the Ozark seafood and steak restaurant and give one of these unbelievable pasta dishes a try. You'll quickly be warmed up, filled up, and fully satisfied. The only problem that you'll have when you eat pasta at JB Hook's is figuring out how to leave enough room for one of our decadent desserts!
The Lake's Best Ocean Fish and Steaks
Visit us at JBHooks.com
Comments
Post a Comment