2020 - The Year in Review
/Everyone has made their comments about this past year, so it’s difficult to think of a fresh metaphor for an unforgettable year. Let’s take a look at the wild roller coaster ride that was 2020 at M’tucci’s. Today we’ll remember January through June and finish off the year next Friday.
JANUARY
La Gazzeta had stories about Italian beer, Amaro and Vermouth. We were making a strong push to put the finishing touches on the new M’tucci’s Twenty-Five. Company President John Haas, Chef Partner Shawn Cronin and Chefs Damian Lucero and Omar Rosas were putting the finishing touches on a new ambitious menu that would showcase Italian classics, M’tucci’s style.
FEBRUARY
We introduced the management team and were busy training staff, preparing for the opening of M’tucci’s Twenty-Five on the 17th. Our friends and families were treated to a private cocktail party and the introduction of the new menu. A few nights later we offered a limited menu to a few guests so the kitchen and the servers could get ready for the big day.
MARCH
All of restaurants were enjoying a great month, then the bad news arrived. The NM Governor issued a public health notice that because of the growing number of COVID 19 cases , restaurant dining rooms would close on March 18. M’tucci’s partners had seen this coming and had been discussing how to implement a new business model that would soften the blow of laying off more than 200 employees at the three restaurants. They made the decision to close two days ahead of the state orders and created a new menu for take out and delivery only, which would keep some of the kitchen staff working. We started a meal program to feed the employees and their families who had lost their jobs.
APRIL
In the latter part of 2019, we had initiated negotiations with Albertson’s Markets to begin carrying a line of ready-to-eat meals and our breads. Those products arrived in local stores and kept us busy at M’tucci’s Provisions, the former Market which was now in charge of curing meat, making fresh cheese and baking bread. The Soul of a Chef lunch series started this month with chefs at M’tucci’s Italian and M’tucci’s Moderno designing a special lunch dish from their youth, their past jobs or from some of their family favorites that they cooked at home. Several servers came back to work to handle the demand for take out and some became delivery drivers. All of the tips collected by management at the three restaurants were combined during several months and distributed to our furoughed staff (nearly $70,000).
MAY
The big news in May (dining rooms were still closed) was the introduction of the M’tucci’s @ Home meal kits. We put together a Shrub Cocktail Kit (which is still available); a S’Mores kit with House Made Chocolate, Marshmallows and Graham Crackers; a Backyard Grill Kit; a Breakfast Kit and the most popular, a weekly 3-Course kit. The M’tucci’s @ Home/Cooking with Cory features a new menu every week. Most of the courses are portioned and partially cooked and include instructions so you can finish them at home. A recipe card with a photo of the finished meal and a QR code link to an instructional video on M’tucci’s YouRube Channel are included with each box. We started off the series around Easter with Rack of Lamb and have offered a variety of meals since then such as: M’tucci’s Bacon Wrapped Filet Mignon, Gaunciale & Butternut Squash Risotto and Shrimp Campanelle in White Wine Sauce. Visit the M’tucci’s YouTube Channel to view more than 60 cooking and cocktail videos. The Meal Kit for this weekend is shown below. Keep scrolling!
JUNE
New Mexico’s infection rate declined enough to allow reduced in-house dining, so with gloves on our hands and masks on our faces, we welcomed you back to our dining rooms on the 8th (25% of original capacity). We continued offering take out and delivery, but discontinued our weekly Meal Kits since they are assembled in empty dining rooms.
M’tucci’s @ Home - Cooking with Cory
Available now:
-Spanish Style Spicy Garlic Shrimp-
-Red Wine Porcini Mushroom Braised Sackett Farm Pork Shanks-
-M'tucci's Famous Lemon Ricotta Cookies-
This meal kit will feed 2-3 people and is only $42. Order online or call the location closest to you.
M’tucci’s Wine and TV Dinners
In case you missed the news about our new products, we have introduced M’tucci’s Gourmet TV Dinners and our own line of wine. They were covered in depth in the past two editions of La Gazzeta. You can find the details there. The TV Dinners are available for pick up only at any location and the wine needs to be purchase while you are seated on the patio. Once you have poured an ounce of the wine, we can package it for you to take home. There was a segment on our TV Dinners on local television this week and the wine was covered in today’s Entertainment section of the Albuquerque Journal.
We are continuing to sell House Made and Imported Charcuterie products at all locations. Check out the menu or the deli case at any of our restaurants.
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
Gelatos: Dark Chocolate with Brownie Pieces & Chocolate Hazelnut with Marshmallows and Toasted Hazelnuts (M’tucci’s Rocky Road)
Sorbetto: Limoncello Cherry
Shipped to your home!
Thanks for reading. See you next Friday. Ciao!
