Chef Spotlight > Phil Milano of Spumoni Gardens

Tuscan Shrimp & Cannellini Beans
By Liana Grey . Photo by Keith Ferris

Ingredients:
2 Cups White Cannellini Beans, with liquid

2 Garlic Cloves, one finely chopped
and one bruised

1 Bay Leaf

1 Lb. Vine-ripened Plum Tomatoes or
1 Cup of canned Plum Tomatoes

¾ Lb. Shrimp, peeled and de-veined

6 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Fresh Basil, torn into small pieces,
plus whole leaves for garnish

2 Tsp. Italian Parsley

Salt and fresh milled Black Pepper to taste

¼ Tsp. Red Pepper, crushed

Method:

1. Cook beans, adding the whole garlic clove and bay leaf.

2. Drain one-third of the liquid and set aside.

3. Cook the shrimp in a large skillet using four tablespoons of oil.
Sauté the shrimp until almost cooked (about 2 minutes). Add the
chopped garlic, basil, parsley, and beans. Salt and pepper to taste.
Heat for about two minutes more.

4. In another pan heat one tablespoon of oil, adding the bruised garlic
clove until golden in color. Add the tomatoes and sauté quickly
for 1 minute. Remove and discard the garlic and bay leaf, and
then add the tomatoes to the shrimp and beans. Taste for
salt and pepper. Drizzle the remaining olive oil over the
dish and garnish with the whole basil leaves. Serve hot or
warm and add crushed red pepper if desired for zest.

Serves 4

Philip Milano, owner of Spumoni Gardens asks, “Where would you want to be on a balmy summer evening?” His answer quickly follows: “Everyone, everyone wants to be outside.” The outdoor pavilion—complete with a tiki bar and landscaped lighting—is open April through October.

“While most restaurants are designed as inside dining and then later on maybe an outside patio is added,” says Milano, “we’re unique because Spumoni Gardens was conceived totally as an outdoor place.”

While beer gardens were originally small parks at the entrance to breweries, where foaming jugs of new beer could be quaffed, the updated versions attest to the style of Spumoni Gardens. In its 12th season, Spumoni’s eclectic design is inspired by the many Tribute Gardens throughout Europe.

The diverse menu features Sicilian Manicotti (manicotti stuffed with ricotta and mozzarella cheese and wrapped in eggplant), Seafood Diavolo (a platter of sea scallops and shrimp in a spicy sauce of fresh garlic over linguini), Hickory Smoked Pork Chops, Grilled Rib Eye Hunter Style (boneless prime rib with sautéed mushrooms and caramelized onions), Mexican-style pizza (smothered in chili and cheddar cheese), and an assortment of salads. The popular Grilled Bratwurst Platter is served with potato pancakes, apple sauce, and red cabbage. And the pizza was voted the best in Dutchess County by the Taconic Newspapers.

Making entertainment an essential part of the dining experience, Spumoni Gardens has local and international acts from blues bands to outdoor film viewings, line dancing, and folk music. Blues legend musician Junior Watson plays on August 15.

SPUMONI GARDENS
CHURCH STREET (RT. 199) PINE PLAINS • (518) 398-1961
MONDAY-SATURDAY: 12NOON TO CLOSING (11PM-2AM)
SUNDAYS: 2PM-11PM • CLOSED TUESDAYS