M'tucci's in the Last Half of 2020
/We covered the first half of 2020 in last week’s La Gazzeta, so let’s wrap up July through December and put it behind us. It wasn’t all bad, as the Partners at M’tucci’s were determined to not only survive the economic challenges but, if possible, thrive.
JULY
With COVID numbers dropping in July we were able to welcome guests back to our dining rooms. That only lasted until the 13th, when we were ordered to restrict our business to patio dining and take-out orders. M’tucci’s YouTube Channel was busy with Chef Cory demonstrating techniques for using veggies from your garden or from the local Farmer’s Market. The weekly Meal Kits returned with Ravioli, Meatballs & Spaghetti and M’tucci’s Baby Back Ribs offered for the last three weeks of the month.
AUGUST
Each location came up with a Patio Happy Hour menu that was available from 3:00-6:00 and was very popular (enchanced, of course, with misting units and fans for our high desert summer). La Gazzeta covered how chicken is used in Italian cooking and had features about Risotto and Chianina Beef.
SEPTEMBER
The weather cooled a bit and the patios continued to be a great spot for lunch, happy hour or dinner. We launched M’tucci’s House Made Gelato, with Executive Pastry Chef Brianna Dennis creating familiar and new flavors that were available at all locations. La Gazzeta had a feature about our bread, which is made with a natural starter. We explained why the absence of commercial yeast and preservatives is better for health and digestion (all of you gluten-free people should give it a try - you might discover that you are not actually allergic to gluten, but that you are allergic to bad ingredients!).
The see-saw of restaurant restrictions was on the upswing, allowing limited indoor dining, so we brought back our Brunch menu and put the Meal Kits on hold.
OCTOBER
Taña Martinez, who had previously been in charge of catering, returned as the manager of M’tucci’s Catering after taking time away to have her son. She started preparing for whatever we might be allowed to do for the holidays. In the meantime, she orchestrated a couple of cool wedding receptions at a private residence and at Casa Rondeña Winery.
The big news was the forming of two new partnerships; one with the Sackett family, an Iowa farm family, and the Fantasma family, pork processors near Kansas City. Company President John Haas had been searching for a family farm that specialized in Heritage breeds since the Spring. Along with Chefs Cory Gray and Shawn Cronin they finally were able to travel to Iowa & K.C. to meet the Sackett and the Fantasma families to see their operations. Their products have significantly raised the quality of the pork we offer.
NOVEMBER
. . . . and we’re closed to indoor dining again, so we started preparing our patios to keep you warm, comfortable and safe. With dining rooms closed, it meant we had the space to assemble our Weekend Meal Kits and to start planning for a special Thanksgiving kit. Chef Cory put together a kit that featured a ragu made with Sackett Farm pork and designed a Thanksgiving kit with sides and a dessert, which allowed guests to buy and prepare their own turkey, prime rib for dinner.
Our founder, Jeff Spiegel, wrote an inspirational OpEd piece for the Albuquerque Journal encouraging everyone to stay positive and to look for opportunities amidst turmoil.
Pastry Chef Brianna put together an impressive selection of Thanksgiving pies that were wildly successful - and really tasty.
DECEMBER
Let’s just say we kicked butt in December. The pork from Sackett Farm was incorporated into our traditional pork dishes and specials, and the amazing holiday Farmer Butcher’s Kit featured products from their farm. Pastry Chef Brianna created a kit that included gingerbread to build and decorate a Ginger Bread House, materials to make and decorate cookies, and the Bombs to indulge in Hot Chocolate Bombs while making all these holiday sweets. We put together Christmas/Holiday Ham Dinner kits featuring Free-Range Berkshire Spiral Cut Hams from our new partners, the Fantasma family. Probably the best Ham I have ever tasted.
On Christmas day we introduced our new Gourmet M’tucci’s TV Dinners. Six yummy meals that are purchased fresh and heated in the microwave before serving. Only $9 each.
The year was finished in style with a wildly popular New Year’s Eve Meal Kit for Couples: Crab Cakes with Garlic Aioli, Cajun Rubbed Beef Tender Roast and Champagne Cake with Chantilly & Fresh Strawberries. My wife and I enjoyed this on NYE and we hope that you did, too.
If all of this wasn’t enough, M’tucci’s Wine arrived after spending much of 2020 selecting the right grapes and growers, and finding a winemaker in California who understood our vision. M’tucci’s Bianco, Dolcetto and Rosso are, for now, only available at M’tucci’s locations.
We can’t finish without, once again, extending our heartfelt thanks for all of the support and words of encouragement we received during the past year. We’ll continue to come up with new and innovative ways for you to enjoy the best damn house made Italian food we can produce: at home or with us.
Stay tuned, because new things are coming (hint: think pork).
M’tucci’s @ Home - Cooking with Cory
Salad- House Mixed Greens, Dijon Vinaigrette, Haricot Verts, Roasted Butternut Squash, Marinated Tomato, Tucumcari Feta Cheese-
-Harris Ranch Beef Tip Porcini Cream Sauce Tossed with House Made Pappardelle Pasta. Garnished with Scallions and Pecorino-
-M'tucci's Famous Lemon Bars-
It’s easy to prepare, watch the video below to see how to complete this great meal.
Now available, the meal kit feeds two people and is only $32. Order online or by phone.
Weekend Specials
M’tucci’s Italian
12 oz Hand Cut NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $29
Pan-Seared Lightly Breaded Sand Dabs - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $19
Sunday Only: Full Rack of Baby Back Ribs, Salt Water Potatoes, Sautéed Spinach and House BBQ Sauce for $27
M’tucci’s Moderno
10 oz Cold Smoked Sackett Farm Pork Chop - Italian Vegetable Succotash, Apple Bacon Bourbon Mostarda $21
Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $21
Sunday Only: House Made Lasagna with Herbed Ricotta, Five Pork Bolognese and Roasted Tomato Marinara. $16 (it’s large)
M’tucci’s Twenty-Five
Hand Cut 7 oz Hanger Steak - Crispy Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $21
Sackett Farm Cold Smoked Bone-In Pork Chop: Campfire Braised Potatoes, Braised Spinach MangoCoulis $18
Gelatos: Dark Chocolate with Brownie Pieces & Chocolate Hazelnut with Marshmallows and Toasted Hazelnuts (M’tucci’s Rocky Road)
Sorbetto: Limoncello Cherry
Thanks for reading. See you next Friday. Ciao!
