| Follow Us On: |  |
 |
Our wonderful Chefs have put a ton of effort into designing a Mother’s Day Menu that will make Mom smile. Below are two photos of the menu. To read the full descriptions, be sure to click on the image for a larger view.
Happy Mother’s Day to all of the great Prezo Moms out there!
My wife Jessica, as most of us usually do, craves a juicy burger once the weather gets warm… Lucky for her, she is married to me! And, if you ask anyone that knows me, I have the best burger recipe they have ever had! I have built it over many years of trial and error as I have found better ingredients.
I use ground sirloin or bison meat. It is half the fat and calories of ground beef that is generally used for burgers and MUCH more flavorful!
Serves 4
1 1/2 pounds ground sirloin strip or ground bison meat
2 tbsp Montreal steak seasoning
12 shakes Worcestershire sauce
Tbsp “Tiger” sauce
2 Tbsp of A1 sauce.
Blend all ingredients and then form into four burger patties. Let marinate for at least an hour. Take 1 portabella mushroom brushed with balsamic vinegar and salt and pepper. Grilled and sliced thin on the base.
This burger is very moist. Therefore, you cannot mess with it too much on the grill or it will fall apart.
Make sure your grill is preheated as hot as it can get and sprayed well with non-stick spray. Cook to your liking and top with melted cheese and sliced portabella mushrooms. Serve on a fresh baked roll from your local bakery and you will be the star of your next cookout!
Feel free to leave me questions or comments here or on Twitter @ChefMikeAshley.
Tetrazzini is a classic Italian pasta dish wish Romano cream sauce that is baked with bread crumbs. I made it with chicken and and a little differently for special at Prezo about a month ago. This week I made some healthy alterations that could make a hearty and healthy family meal.
Every Sunday from 4 pm until 9 pm we will be offering a KING CUT Prime Rib, baked potato, vegetable medley and small house salad for only $19.99.
Great meal, great deal. Come try it out soon!
During the summer, my wife Jessica’s favorite meal is just about any variety of grilled fish and salsa. So this week I made “Mango Salsa Swordfish.” This dish is super healthy and light. Perfect quick and easy summer dish!
(2) 8 oz swordfish (dust with lemon pepper or Cajun seasoning)
2 mangos (peeled and diced)
2 vine-ripened tomatoes (seeded and diced)
1/2 pound of fresh cilantro (chopped)
2 limes (zest and juice)
3 individual packs of Splenda
4 scallions(chopped)
Mix all ingredients in a bowl and chill for at least and hour. Holds well for 2-3 days
I used a blend of red quinoa, bulgar, chicpeas and farrow. They are all super healthy and really light. Go great with just about any grilled or seared protein
Place in pot with 2 cups of water and salt if desired. bring to boil. Reduce to a simmer and continue cooking with lid slightly open for 12 min. Let sit covered for 2 minutes to absorb water. Strain if necessary.
Drizzle dish wish balsamic glaze and ad some mixed greens if desired.
Enjoy!
Feel free to leave me questions or comments here or on twitter @ChefMikeAshley.
On May 9th, 2012 we will be serving a 5 course meal paired perfectly with 5 stellar wines from Four Vines Winery.
This intimate dinner with a great way to spend the night with someone special or meet new friends. It also makes a very nice gift for Mother’s Day.
Tickets are $65 pp including tax & tip.
We have limited seating available. Please call 508-634-0101 to reserve your seats.
Prezo is the place to be for Marathon Weekend (April 13th-16th). If someone in your family is taking the challenge of the 116th Boston Marathon, come carb-up with them with a hearty and delicious meal at Prezo! With many folks flooding into the Milford area to watch the race, Prezo is a go-to place to eat and celebrate.
See you soon!
Tonight I made Rosemary Statler Chicken. This chicken is locally farm raised in New York and is organic. We have the same piece of chicken on our menu @ Prezo just prepared differently. If you would like to request this when dining at Prezo, I would be happy to prepare it this way if I am working that night.
So, here we go!
Serves 2
2 “Statler” (breast with joint bone attached) chicken breasts
(Skin removed if you’re trying to be healthy. But is recommended to leave for flavor)
2 heads organic broccoli quartered or cut to your liking
6 “butter potatoes” quartered
3 cups chicken stock
2 tbsp. corn starch blended with water
2 stalks rosemary fine
2 tbsp. olive oil
2 Tsp. chopped garlic
Preheat oven to 450 degrees.
Toss potatoes with half of the olive oil, garlic and rosemary.
Bake in oven for 45 minutes or until you can slide a fork through them
Sear chicken breast with half olive oil until skin side has a nice golden brown crust. Flip chicken and sear on other side. Add half the garlic and rosemary cook for 1 minute. Add chicken stock and finish in oven approximately 20-25 minutes until chicken is cooked through.
When chicken is finished remove. Boil remaining sauce in pan. Add corn starch to thicken.
Steam broccoli and season with salt and pepper
I then stuffed it with 2 oz low fat ham and 1 oz low fat Swiss cheese.
You cut a pocket into the side of the chicken and stuff it with the ham and cheese. Wrap the cheese with the ham completely before putting it in the chicken so the cheese stays inside and doesn’t melt out of the dish.
Enjoy!
Feel free to leave me questions or comments here or on twitter @ChefMikeAshley.
Our local fitness expert Kyle Arsenault, from Momentum Performance Training, features our famous thin crust pizza as a healthy option when eating on the fly.
Check out his latest blog post!
And, don’t miss his great fitness videos at the bottom of of the post!
Read the article here >> http://bit.ly/I0OojV
We are super excited about our 2010 Holiday Gift Certificate Promotion! Check out this deal —>> Give a Prezo fan the best gift of the season… A gift cetificate to their favorite restaurant! And, get a free gift certificate for yourself in the process!
Everyone here @ Prezo’s wishes you a very-merry, safe, and happy holiday season.
We welcome you to join us for dinner throughout the holiday season. The restaurant is decorated beautifully for the holidays and we will have a wonderful variety of seasonal entrees available.
Best,
Prezo Grille & Bar
Check out our new Winter Warmer Drink Menu! Made especially for the cold winter season 
We are very excited to be featured in this week’s Milford Patch online news publication.
Hey Prezo fans, are you looking to plan a holiday party???
We have a special section of our website that lists all of the catering menus we have available from sandwiches to plated dinners. Take a peak! There is still time to book! Call us @ 508-634-0101 to consult with one of our event planners~!!!
APPETIZERS
Crab Cakes… $9.99
Risotto Balls… $8.99
Stuffed Mushrooms… $8.99
Thai Lettuce Wraps… $10.99
Buffalo Chicken Tenders… $8.99
Formaggio Italiano… $10.99
Tuscan Calamari… $9.99
SOUPS
Tomato Basil Bisque… $3.99 Cup $4.99 Bowl
Lobster Corn Chowder… $4.50 Cup $5.50 Bowl
SALADS (INDIVIDUAL SIZE)
Caesar Salad… $5.50
Dinner Garden Salad… $2.99
Mesclun Salad… $5.50
Spinach Salad… $5.99
Roasted Beet Salad… $5.99
CHEF TIM’S FEATURED ENTREES
A Twist on The Oscar- Grilled ten ounce flat iron steak set on a crispy risotto cake and asparagus spears sauced with a lobster hollandaise… $19.99
Yellow Fin Tuna- Blackened yellow fin tuna set on vine-ripened tomatoes, watercress, and seaweed salad dressed with a light wasabi dressing garnished with sesame seeds… $20.99
Roasted Chicken- Half roasted bone-in chicken set with wilted pears and walnuts in a chicken demi-glaze and served with red bliss mashed potatoes… $16.99
VEAL AND BEEF
Filet Mignon- An 8 oz. beef tenderloin medallion with asparagus spears, exotic mushrooms and potato croquettes, sauced with a roasted shallot and Chianti demi-glaze.
Veal Marsala- Sauteed veal scaloppine with sliced mushrooms in a sweet Marsala wine butter sauce… $19.99
Veal Parmesan- Breaded veal cutlet topped with mozzarella cheese and marinara sauce… $19.99
Veal Picatta- Sauteed veal scaloppine with sliced button mushrooms and capers in a light lemon butter sauce… $22.99
SEAFOOD
Lobster Mac & Cheese- Knuckle, claw and lobster tail meat folded into a lobster infused Hoffman sharp cheddar cheese sauce with shell pasta, topped with a Ritz cracker and Asiago crumb… $20.99
Seafood Risotto- A medley of jumbo shrimp, sea scallops and lobster meat simmered in a seafood-scented risotto, topped with a shaved Asiago Cheese… $20.99
Grilled Salmon- A grilled salmon filet over Mesclun greens topped with goat cheese, crispy onions and a sun-dried tomato vinaigrette… $18.99
Stuffed haddock- Baked haddock filled with seafood, vegetable, four cheese and Ritz cracker stuffing, topped with garlic butter sauce… $18.99
Baked Stuffed Shrimp- Five shrimp filled with a seafood, vegetable, four cheese and Ritz cracker stuffing, topped with garlic butter… $17.99
Seafood Explosion- Seared sea scallops, shrimp, and little necks with Roma tomatoes and scallions in a champagne cream broth garnished wtih Maryland crab filled ravioli… $19.99
CHICKEN AND PASTA
Chicken & Broccoli- Sauteed chicken filet’s tossed with broccoli florets, crushed red pepper and Parmesan cheese in an olive oil and garlic sauce with penne… $16.99
Chicken Sinatra- Sauteed boneless breast of chicken topped with an eggplant crouton, mushrooms, melted sharp Provolone cheese and marinara sauce in a white wine butter sauce… $17.99
Crispy Fontina Chicken- Sauteed boneless breast of chicken and sliced mushrooms in a sweet Marsala wine butter sauce… $16.99
Chicken Marsala- Sauteed boneless breast of chicken and sliced mushrooms in a sweet Marsala wine butter sauce… $16.99
Chicken Calabria- Pan-seared breaded chicken filet’s with sliced pepperoncini’s and roasted red peppers in an olive oil and garlic sauce, served with Tuscan style angel hair pasta… $17.99
Pappardelle Bolognese- Fresh pasta sheets tossed in our homemade meat sauce consisting of veal, pork, beef and crushed tomatoes, then sprinkled with shaved Asiago cheese… $15.99
Chicken Parmesan- Breaded chicken breast topped with mozzarella cheese and marinara sauce… $17.99
Take advantage of Prezo’s Happy Hours!
20 drafts available on tap starting February 1st!
Your reservations for a special Valentine’s dinner!
With over 5, 000 email club subscribers and a guaranteed full-house every weekend, we can’t help but wonder where everyone is on Facebook.
We post all kinds of exciting news, promotions, and coupons on our Fan Page. And, we occasionally slip in an exclusive coupon, just for Facebook fans. Our Fan Page is also a place where you can engage with Prezo staff and leave feedback about our restaurant. It’s a billboard, marker-board, and good old chalkboard for ANYTHING Prezo related!
If you are Facebook regular, check out our page~!
Happy Posting!
Prezo Grille & Bar
Even though we will not be rooting for the home team, we are still planning on enjoying the game at our horseshoe bar. And, we welcome you to join us!
We can guaruntee flat screens, tasty apps, creative drinks, and our always entertaining Prezo staff in the house!
See you soon!
Cheers,
The Prezo Bar Staff
We would like to plan some fun events at the restaurant and need your feedback! We have done both wine and beer dinners in the past and have great attendance.
But, we need to pick just one for the upcoming months and are really torn as to whether we should feature one of the excellent wines or beers that we have on the menu.
So, that’s why we need your help in deciding!
You can leave your feedback right here on this blog, or comment on our Facebook Fan page.
We look forward to hearing what you would like us to entertain!
Cheers,
Jess H
General Manager
In our January 26th email, we started including recipe’s from our Executive Chef Tim Vaillette. Our first recipe was Seafood Risotto.
In our latest email sent February 9, we included a recipe for Chef Tim’s famous Fire-roasted Chicken Rigatoni!
We plan on continuing to share our favorites recipes with you in each of our bi-monthly emails. We would love to hear your feedback if you have tried any or if you have special requests. You can share your thoughts right here on our blog “La Bolletino” or you can post your comments to our Facebook Fan Page!
Cheers,
Chef Tim & your friends @ Prezo’s
You spoke and we listened!
We are so excited to announce that on Friday February 11th, we started offering a complimentary valet service at Prezo’s!
Many people drive by and see the full lot and keep on going. Little do they know that we have more tables in the restaurant than we do parking spots! So, no more wasting time looking for a spot! Just drive right in, and we will take care of the rest!
Our valet is totally optional, but we hope that it makes the dining experience at our restaurant for many of you, more enjoyable
For the past few emails, we have been sharing some of Chef Tim Vaillette’s favorite recipes.
Has anyone tried cooking one? If so, we would love your feedback! And, if you have any questions about the recipe or need any cooking advice in general, feel free to post your questions and comments right here on our blog!
Happy cooking!
If you are not already a Prezo email club subscriber, then sign up here!
There is a reason we have over 5,000 members…. It’s because our email club is the best way for you to stay up-to-date on all of our promotions, dinner specials, and latest coupons!
Twice a month, we send an email with new seasonal menus, special recipes form Chef Tim Vaillette, our latest news and brews, and some awesome coupons to use at your next visit.
So, don’t miss out!
Cheers,
Your friends @ Prezo’s!
St. Patrick’s day will be the theme of our new email coming out tomorrow. Check out our spotlight St. Patty’s dish and take a peak at all of our latest beers, including a traditional Irish favorite!
Make sure you check your inbox @ lunch for the latest news from Prezo’s!
p.s. This week we are including a drink recipe from our bar team @ Prezo’s and two new coupons. Hint: Spring!
Cheers,
Jess
General Manager
Prezo Grille & Bar
We have some awesome flat screen tv’s that are perfect for watching the March Madness games. Our bartenders rock, we do Happy Hours between 3-6 pm Monday – Friday (1/2 priced apps & special drinks promos), and we have the best craft beers on draft in the Milford area!
What more could you ask for???
Cheers,
Jess
General Manager
Prezo Grille & Bar
We put on a new cool beer today. Dogfish Head My Antonia Imperial Pilsner.
We have Wormtown Benny’s Brew on special for $5.00 22oz. Pretty Things Jack D’or in on special for $3.50 on draft.
Come and enjoy a craft draft with us tonight
Cheers,
Danielle
Bar Manager
Prezo Grille & Bar
We always get very excited when we introduce new menus. This week our bar team is happy to announce the arrival of our new 2011 Prezo Spring Drink Menu.
This menu has some fresh and uplifting cocktails that are made special to pair with the Spring season.
Take a look and let us know what you think!
Cheers,
Danielle (Bar Manager)
Everyone at Prezo looks forward to the holidays at the restaurant. It’s such a happy time and we love seeing all of the families enjoying dinner together. We will be featuring some fabulous entrees during the week of Easter and we will be open regular hours Saturday night as well.
But, we would like to give all of our patrons advance notice that we will be closed on Easter Sunday. As a family owned business, we know the importance of celebrating the holidays with family. That is why we have decided to close, so that our staff can spend time with theirs.
If you’d like to celebrate early with us, you can book your reservation here.
We wish everyone a wonderful holiday with their family.
Thank you,
Jess Hall (General Manager)
Give the special mother in your family the best gift of all… A surprise Mother’s Day Dinner at Prezo’s!
We have four seatings available: 12pm, 2:30pm, 4:30pm and 6:30pm.
Depending on what is most convenient for you, you can book reservations through Facebook, our website, or OpenTable.com.
***Reservations are highly recommended***
Chef Tim has designed a delicious menu this year that is sure to please. ~To view a full copy, click on the menu to enlarge~
In our recent email on 04/21/11 we shared Chef Tim’s recipe for our Famous Chocolate Bread Pudding. We know how fun it is to make and how tasty it is to enjoy, but we want to hear what you thought.
Did it come out as good as in the restaurant? Better? Did you alter the recipe at all? Please tell!
Cheers,
Jess H
FOR EVERY $50 YOU BUY IN GIFT CARDS, YOU GET AN EXTRA $10 FOR YOURSELF.
$50=$10
$100=$20
Makes a great gift for graduates, Father’s Day, or your favorite teacher or coach!
BUY A GIFT, GET A GIFT! NOW, HOW IS THAT FOR A DEAL? :-)
Hope to see some of you soon!
Chef Tim has put together a wonderful Summer Seafood Menu this year!
We have everything from traditional favorites like “Fisherman’s Platter” to more unusual dishes like Chef Tim’s “Salmon Panzanella Salad.”
Here are a few items you will see on the menu…
Fiery Cajun Shrimp Cocktail…$9.99
Five tempura battered Cajun shrimp served with our homemade tarter sauce and a tomato relish.
Sushi Tuna Burger…$13.99
Minced sushi grade yellow fin tuna mixed with Chef Tim’s special seasoning, grilled to a perfect medium-rare and served on a buttered brioche bun with lettuce and a light wasabi aioli with potato frittes.
Swordfish Kabobs…$19.99
Grilled swordfish tips accompanied by charred peppers, onions and cherry tomatoes, finished with a cilantro lime vinaigrette and served atop a bed of white rice.
Nantucket Scallop Chowder…$19.99
Pan-seared sea scallops over a lobster chowder with apple-wood smoked bacon and caramelized sweet potatoes.
Get in front of the line with our OpenTable online reservations!
…for a chance for your favorite family recipe to be included in our weekly “Featured Entrees.”
All submissions must be sent to: prezomilford@gmail.com.
Please include the following:
We will notify the winner by email once we make our selection.
Thanks for entering and best of luck!
Jess (General Manager)
Wormtown is headed to Milford for a fun-filled evening of drinks, food and fun! Chef Timothy Vaillette will be pairing Wormtown brews with some creative and delicious courses. Master Brewer Ben Roesch will be hosting the dinner.
Tuesday July 26 @ 6pm @ Prezo Grille & Bar
Cost: $45 dollars per ticket (Includes tax and tip).
Limited seating available. Call now! 508-634-0101
On 07/30/11, we will be catering the food for this special dinner event featuring three stars of the hit TV series “The Sopranos.” The dinner will be at Clarke in Milford.
Meet the Sopranos…
…While enjoying a delicious Prezo dinner and some special Soprano’s wine
Click on the picture for a full copy of the event flyer.
If you are interested, call now to reserve your seats~!
508-634-0101
One guest at the table will be able to reach into the box and choose any envelope from the box. Every envelope contains a gift certificate worth anywhere from $5.00 to $50.00. However the value of the gift certificate must remain a mystery until you visit us again.
Each envelope is sealed with a sticker. You must return to Prezo with the envelope sealed and may open the gift certificate when you dine with us again~!
The Mystery gift certificate cannot be combined with any other offer, coupon or promotion. Is not valid on takeout and is valid on food only. Expires 9/30/11
90+ Cellars Shiraz
90+ Cellars purchases high quality and highly rated finished wines direct from wineries. The wines they purchase must have a pedigree of 90 or higher ratings, best buy or gold medal accolades from a respected wine authority or publication.
It’s a real, honest to goodness Shiraz from a talented winemaker who’s been producing blockbuster wines for over 20 years.
Inky in color with seductive aromas of spicy dark fruit and perfumed plums. The wine is full-bodied, round, and juicy with subtle trails of vanilla in the finish.
7.99 glass / 29.00 bottle
Monday: Closed
Tuesday through Thursday: 11:30am – 9:30pm (break from 2:30pm to 4:30 pm)
Friday: 11:30am – 10pm (break from 2:30pm to 4:30 pm)
Saturday: 4pm – 10pm
Sunday: 12pm – 9pm (break from 2:30pm to 4:30 pm)
PIZZA PIZZA PIZZA…
In celebration of football season, September’s restaurant promotion is:
Monday Night Football!
Every Monday Night….Buy One Pizza. Get One Pizza Free!
Valid on takeout only. Cannot be combined with any other offers, promotions, coupons and gift certificates. Expires: 09/30/11
We will be open for lunch and dinner on Labor Day, Monday, September 5th!
Come down, have cold draft, enjoy some good food, and celebrate summer one last time with your Prezo friends!
Cheers,
-Tom Oliveri
A few cocktails on the menu…
CW’s Thanksgiving Toast ~
Gin and Cranberry Sauce Shaken and Topped off with Ginger Ale. Served Straight Up with Rosemary Speared Cranberries.
April’s Spiced Cider ~
Bacardi Oakheart Spiced Rum, Cinnamon Schnapps, Apple Puckers, and Apple Juice. Served Striaght up with a Cinnamon Sugar Rim.
Danielle’s Spiced Pear-rita~
Hora Zero Reposado Tequila, Amaretto, Pear Nectar, and a Splash of Sour Mix. Served On the Rocks with a Cinnamon Sugar Rim.
After weeks of anticipation, we are excited to announce the debut of our brand new Prezo Restaurant Menu…
The new menu features some of our fan favorite dinner specials from 2011 such as the “Statler Chicken,” “Prezo Signature Steak” and MORE!
Some new dishes we expect to be hits ~ Lobster Crepes, Avocado skins, Fire and Ice, Short Ribs, Statler Chicken, West Coast Burger.
A new seafood entree in the spotlight: “Salmon Panzanella” - A grilled filet served over a salad of tomato wedges, homemade Italian croutons, cucumbers, red bell peppers, fresh basil, garlic, Buffalo mozzarella cheese and a balsamic vinaigrette. All drizzled with a balsamic reduction.
We think we have made some great improvements. We hope you do too!
Come down tonight and be the first to review our brand new menu!
We are super excited about an exciting new special starting tonight…!
We have worked with Dick Kelly’s Farm next door in Upton MA to get local pumpkins to be used in Chef Tim’s newest specialty, “Kelly’s Farm Scallop & Pumpkin Risotto.” This is going to be a delicious Fall dish for everyone to enjoy.
“Kelly Farm’s Scallop & Pumpkin Risotto… Spice crusted colossal scallops grilled and sreved atop a creamy roasted pumpkin risotto with asparagus, fresh sage and finished with a cranberry Wesleyendale cheese.”
If you try our “Kelly Farm’s Scallop & Pumpkin Risotto,” let us AND Dick Kelly’s Farm know how we did!
To see our other weekly specials, click here.
Cheers,
Prezo
Thanks to the Patriots win yesterday against the Jets, Kids Eat Free All Week!
Purchase of 1 adult meal required for each free kids meal. 3 Free Kids Meals Max per party. One coupon per party. Not valid with other offers, coupons, or gift certificates.
Click here for your copy of this coupon.
Promotion running 10/10/11 – 10/29/11 (if they win again, kids do too!)
Cheers,
Prezo
For the past two weeks, we have been running a contagiously fun new promotion on our Prezo Facebook Fan Page. Every Sunday we are going to pick someone who has interacted, commented, and liked our page posts all week long. The winner will have their picture featured in our Prezo Fan Page Profile Picture for one week AND they will receive a $20 gift card to our restaurant.
All you have to do is “LIKE-LAUGH-TALK.” It’s that easy! The first two “Fan of The Week” winners have been chosen. Our 3rd, will be picked this Sunday. Will it be you?
LIKE us now for a chance to win! There is still time~!
GOOD LUCK!
Since October 10, we have been running our “Prezo Sweepstakes” promotion were —>> any time you dine with us between Sunday and Thursday, your check will be entered into our “Prezo Sweepstakes” for a chance to win the value of your check back in CASH!
The winner will be drawn THIS SUNDAY @ half time during our Game Party for the Patriots vs. Steelers game! The first place winner will be win the full value of the first check drawn, and if present, they will receive double the value in cash (up to $500 max win value). And, the second place winner will win 1/2 the value of the second check drawn. Click here to view the official flyer.
We will be serving complimentary appetizers through half time and all appetizers will be offered for 1/2 price off the menu during the party. PLUS, we will have plenty of great new drafts on tap!
Each winter, thousands of Massachusetts children go without proper winter clothing. This year, we have partnered with Bay State Savings Bank and Pernet Family Health in an effort to keep the children of Massachusetts warm.
Please bring new or gently used children’s winter clothing to any of Bay State Savings Bank’s 6 branch locations, or to any of my Oliveri restaurants, including: Prezo Grille & Bar, Peppercorn’s in Worcester, Elsa’s Eatery in Shrewsbury, Oli’s Italian Eatery in West Boylston.
Each donor will be entered into a drawing to win some great prizes, like Bruins Tickets or Dinner for 4 at Peppercorns and tickets to Shrek the Musical!
Donations can be dropped between November 15th – December 15th.
For more information, contact Pernet Family Health Service at 508-755-1228 or visit www.pernetfamilyhealth.org.
Thank you for your consideration,
Tom Oliveri
Prezo Grille & Bar
We are running a fabulous gift certificate promotion were you will receive 20% back in gift certificates for purchases from $100-$499 and 25% for purchases of $500 or more.
Don’t miss out on this great deal!
Chef Michael Ashley received rave reviews about the entire Artisan Buffet line-up on November 30th, but there was one particular dish that everyone had know the secret.
Flattered and excited by the feedback, he decided to share his special recipe…
& New Year’s Eve Reservations
Christmas Eve ~ The restaurant will be open from 9-5 pm with the kitchen closing at 3:00 pm.
Christmas Day ~ Closed.
Monday December 26th ~ 11:30-9:30 pm
New Year’s Eve ~ regular hours 12 noon to 10 pm. *We will have a special menu available this evening*
New Year’s Day ~ 12 noon to 9 pm.
We are so excited that New Year’s Eve is here. We are looking forward to a lively crowd tonight at the restaurant. If you have reservations and want to get a sneak peak at what’s on the menu, click here. Or, if you plan on ordering to-go from Prezo tonight, here are your choices!
Happy New Year everyone! Thanks for another great year!
Cheers,
The staff @ Prezo Grille & Bar
It is thanks to all of YOU that 2011 was our best year yet! We have not only grown in volume, but also quality, services and customer loyalty to top!
We are going to take this success into forward motion as we look to do even BETTER in 2012.
Thank you for choosing Prezo!
Sincerely,
Tom Oliveri
Owner/Operator
We are so excited about this, we just have to share….
Our very own Chef Michael Ashley will be publishing a weekly story on our blog “La Bolletino” about his home kitchen and his experiences cooking for his wonderful wife Jessica. Each week Chef Michael cooks a new meal for him and Jessica to try.
Starting soon, he will be sharing with all of you, his reasons for creating the dish, the exclusive recipe, and his thoughts looking back on the meal.
Stay tuned for details about this very intimate story!
Hi my name is Michael Ashley. I am the sous chef at Prezo Grille and Bar in Milford, Ma. I have worked in many capacities in all of the Oliveri owned restaurants over the past ten years under the tutelage of incredible chef’s Tommaso Graguilio and currently under Tim Viallette. My wife and I, Jessica Ashley, is the General Manager of Prezo, and we were recently married in May of 2011.
Restaurant people will relate to our Monday “date night”. We try to make a weekly dinner date at home in which we eat healthy, local and organically grown creative food. This event has turned into our most looked forward to event of the week!
Hopefully, with this blog we can share ways to help you cook healthier, using locally grown organic ingredients in a creative way. I hope you enjoy my new blog as much as I enjoy writing it for you and because “we can’t expect you to eat at Prezo EVERYDAY”!
~Mike
For our first dish, we wanted to create something that would be great for winter’s freezing nights. At the same time, it is also very affordable. We came up with a creative twist on a home style Shepard’s Pie. I really hope you enjoy it!
1 pound 99% lean ground turkey
1/2 tsp ground cumin
1/4 tsp chili powder
12 light shakes Worcestershire sauce
10 shakes hickory liquid smoke
1/4 tsp garlic powder
4 slices turkey bacon chopped small
Tsp olive oil for each cooking process
1 Spanish onion
2 carrots
1 red bell pepper
1 hot pepper
1 can organic kernel corn
3 sweet potatoes peeled and diced small. Boiled till soft (approximately 45 min)
Tbsp brown sugar
Tbsp low fat maple syrup
Preheat oven to 425.
Boil potatoes. Strain and mix with brown sugar and maple syrup in mixer or hand masher. In skillet cook turkey bacon in olive oil until begins to crisp. Add turkey and onions and cook until turkey is cooked through. Continue to crumble turkey as it cooks. In separate pan sauté carrots in olive oil for 2 min. Add sage and peppers. Season with salt and pepper.
]In large baking pan sprayed with non-stick spray layer first with turkey/bacon then vegetable mix then sweet potatoes. Cover with plastic wrap then tinfoil and bake in oven for 30-40 min.
Let stand for 15 minutes.
Bon Appetit,
~Mike
Here is a visual of the preparation stages…
This week I have prepared two recipes for you to share with friends this Sunday for the big game.
Tbsp dry hidden valley ranch mix
1 cup plain low-fat yogurt
2 Hass avacados (peeled & cored)
Pinch cayenne pepper
6 shakes tobasco
8 oz light cream cheese (soften in microwave for 1 min)
Tbsp lime juice
Salt & pepper to taste
Combine all ingredients in roboque or bowl (mix with hands) and blend together
(serves 4)
1 pound lean ground chicken
1 Spanish onion (diced)
1 each red, yellow, green pepper (diced)
1 jalapeno seeded and finely chopped
2 cloves garlic
Tbsp fresh cilantro (chopped)
Tsp crushed red pepper
3/4 tbsp chili powder
1 1/2 tbsp cumin
1 bay leaf
1 can cannellini beans
1 can kernel corn
1 large can crushed tomatoes
Tsp tomato paste
14 oz fat free chicken stock
tbsp olive oil
Salt and pepper to taste
Sauté vegetables in olive oil in large pot until lightly softened about 3 min
Add ground chicken and cook until browned
Add garlic and dry seasonings. Mix well
Add chicken stock. Bring to boil and reduce by half
Add both tomato products and beans
Reduce to simmer and continue to cook for 1 hour stirring occasionally
Remove bay leaf before serving
Serve with low-fat shredded cheese and low-fat sour cream.
*DRINK SUGGESTION – both of these items would pair well with a variety of Wormtown Brewery beers.*
Please let me know how they come out. Enjoy!
-Chef Michael
We’ll Pay the Tax!
We would like to thank our local business professionals this February by paying 6.25% of your bill!
Simply show your work ID or badge and receive huge savings.
Cheers,
Prezo Grille & Bar
We are booking reservations for dinner for two on the 14th. Our Chefs will be offering special “Featured Entrees” this evening and our Mixologists will be mixing up specialty-themed cocktails for your romantic evening out.
Fat Tuesday,… 11:45-1:45
$9.99 All you can aat
If you don’t think you can improve on excellent, well you can! And, that is exactly what we did for our new sushi menu that releases today.
Take a look at the list by clicking on the right image…
Come down soon to give it a taste and tell us what you think!
02/13/12
Valentine’s Day came early at the Ashley house with both of us obviously working tomorrow. The obvious accessories were the necessary flowers and nice bottle of champagne.
For Dinner: Grass Fed organic filet mignon with grilled lemon-thyme lobster tail. Sour cream and chive whipped butter potatoes, streamed broccoli rabe. Lemon-grass-tarragon white wine butter sauce.
For dessert: homemade mini cheesecakes with fresh strawberries.
*For a less expensive alternative substitute filet and lobster tail for sirloin and shrimp*
2, 4 oz filets dusted with Montreal steak seasoning
1 lobster tail. Back side of shell removed. Season with salt and pepper, olive oil, fresh thyme sprigs. Lemon slices. Wrap in aluminum foil.
1/2 cup white wine
3 garlic cloves
2 cups vegetable stock
2 sticks lemon grass
Tsp olive oil
2 shallots julienne (cut thin)
2 tbsp “can’t believe its not butter”
4 butter potatoes boiled
1/2 cup low fat sour cream
2 tbsp “can’t believe its not butter”
7 chives diced
Filet: Grill to your liking. Approximately 5 minutes on each side for medium
Lobster: Grill in tin foil for 11 min
Mashed: Boil potatoes and mix with sour cream and butter, salt and pepper
Sauce: Saute garlic, shallots and lemon grass in olive oil, deglaze pan with wine. Reduce by half. Add veg stock reduce by half. You have to strain the lemon grass and shallots and then return sauce to pan, add butter and whisk until smoothe.
3/4 cup low-fat graham crackers
2 tbsp “can’t believe its not butter”
2/3 cup low-fat cream cheese
6 tbsp fat free cream cheese
3 tbsp lemon juice
2 lg egg whites
1 1/2 tsp vanilla extract
1/2 cup sugar
Place 12 cup cake liners in a cupcake pan. Preheat oven to 375. In a small bowl combine graham cracker crumbs and butter. Mix well. Spoon 1 tbsp of crumb mix into bottom of each liner. Refrigerate until ready to use.
In a medium bowl using an electric mixer beat both types of cream cheese together until fluffy. Add rest of ingredients and beat until smooth.
Spoon cream cheese mix over cracker crumb and bake for 15 min. Remove from oven and cool. Top with fresh strawberries
Don’t wait until next Valentine’s to make this delicious dinner for two! This recipe is great for any romantic dinner spent in.
Enjoy!
~ Chef Michael
Nothing better than Spaghetti and Meatballs on a cold Winter day! Want to get healthier and even more delicious, Mozzarella Stuffed Turkey Meatballs over whole wheat spaghetti with herb tomato sauce and spinach.
Serves 4
8 ounces ground turkey
1/2 cup low fat grated Parmesan cheese
2/3 cup of plain bread crumbs 1/2 cup blended chopped basil, thyme, parsley
1/4 cup fat-free milk
Tsp. “can’t believe it’s not butter”
1 garlic clove chopped
1 large egg white
1 oz. fresh mozzarella diced small
Blend all together. Form into balls
Push small divot into meatballs. Fill with cheese and re-ball meatballs. So cheese is in center
Bake @ 375 degrees for 20 minutes and simmer in sauce for 45 min on low
1 Spanish onion cut thin (julienne)
10 Roma tomatoes seeds removed and julienne
1/2 cup blended and chopped parsley, thyme, basil
4 garlic cloves
Tsp. crushed red pepper
1 can crushed tomatoes
2 cups vegetable stock
1/3 cup tomato paste
Tbsp. olive oil
Salt and pepper to taste
In large pot sauté onions for 4 minutes in olive oil
Add Roma tomatoes. Cook for 2 minutes
Add garlic and herbs cook for 2 minutes
Add tomato paste, crushed tomatoes, vegetable stock
Simmer for 30 minutes on low
Add meatballs and simmer for 45 minutes on low
To plate; blend sauce, fresh spinach and pasta. Top with meatballs and sauce
To make comments, questions or requests for Chef Mike, feel free to comment here on the website or follow him on Twitter @ChefMikeAshley
Enjoy!
-Chef Michael
Families, sports teams, and pizza lovers – take notice! Our March restaurant promo is all about SAVINGS for TO-GO orders! Here are the details…
Good evening folks! Tonight’s dinner is Caribbean Pork en Papiolette, which means Caribbean style pork baked in paper (I used aluminum foil).
1 pound cleaned pork tenderloin (sliced in 1/4 inch slices and lightly pounded)
6 scallions (3 sliced in half lengthwise, 3 chopped)
1 sweet potato (peeled and sliced thin)
1 apple sliced thicker than potatoes
1/2 tsp. of chopped garlic in oil
Store bought balsamic glaze
2 tbsp. brown sugar
1/2 tbsp. allspice
1/8 tbsp. cinnamon
1/2 cup apple juice
Salt and pepper
Tbsp. olive oil
Toss all ingredients (other than oil, garlic, “chopped” scallions and balsamic glaze) in a bowl. Then layer pork, apples, scallions and sweet potatoes in parchment paper or aluminum foil. Poor off excess juice. Fold and seal foil tightly. Bake for 30 minutes @ 450 degrees or until pork and potatoes are cooked through. In a sauté pan, sauté spinach in oil and garlic; season with salt and pepper. Discard sliced scallions. Plate all ingredients. Top with chopped scallions and drizzle with balsamic glaze.
Give it a try and feel free to post how you did here or find me on twitter @ChefMikeAshley.
Enjoy!
-Chef Michael
We are very excited to announce that our new specials (starting tonight) will all be made with 100% Massachusetts ingredients. This special menu we refer to as “Farm to Fork,” will run for one straight week.
Click here to view our “Farm to Fork” Menu!
Click here to view a list of participating farms.
This is just one of the great specials…
“Bourbon Turkey Tips with Butternut Ravioli.”
“Tonight, with the great weather, I was so excited to use my grill. This recipe is one of Jess’ summer favorites, so I made it to celebrate the beautiful day!” – Chef Mike (03/12/12)
4, 6 oz filets (beef tenderloin, or any type of steak that fits your preference and budget). Dust with “montreal steak” seasoning and adobo seasoning and grill.
6 scallions chopped
4 vine-ripened tomatoes seeded and diced small
1 red bell pepper seeded and diced small
2 jalapeno peppers seeded and diced small
2 bunches fresh cilantro finely chopped
4 limes, juiced
Tbsp Splenda
1 can organic kernel corn. (Drain and toast in a non-stick frying pan by cooking on high heat and stirring constantly until browned)
1 can black beans drained
Mix all ingredients in a bowl and let sit in refrigerator for at least 30 minutes before serving
3 cups fat free chicken stock
1 1/2 cups of cornmeal
Tbsp “I can’t believe its not butter”
Salt and pepper to taste
Boil chicken stock. Add cornmeal and continue stirring on low until cornmeal is incorporated. Add butter and blend in. Layout polenta flat on a cookie sheet and let cool in refrigerator. Using a cookie cutter or simply a knife, cut polenta into desired shapes and sizes. Brush with butter and grill
Serve steak aside grilled polenta. Top with salsa and serve with your favorite steak sauce and sour cream.
Give it a try and feel free to post your questions here or find me on twitter @ChefMikeAshley.
Enjoy!
Chef Michael Ashley
Well, I guess the summer excitement was a little premature. So the grill is covered and back to the oven it is. This week we still used my favorite locally caught fish; Halibut and the star of the meal is the crispy “oven fried” veggies. This is a great healthy substitute for fries or chips with lunch. Tzatziki is a cucumber yogurt. It is super healthy and refreshing on fish. You can find it pretty commonly at all grocery stores.
1 egg yolk
1/4 cup fat free milk
2 tbsp low fat mayo
6 cremini mushrooms quarted
1 small zucchini
1/8 cup grated low fat Parmesan cheese
1/4 cup panko crumbs
1/2 tsp paprika
1/4 tsp tarragon
Salt and pepper to taste
Serve fish atop veggies and top with dollop of cucumber yogurt and the sweet potatoes to the side and ENJOY!
Feel free to let me know what you think here or on twitter @ChefMikeAshley.
Our Catering Menu just got an update! We have added more options including the ability to order our homemade specialty soups and sauces. We have also introduced a variety of new healthy yet delicious options for your dinner party menu. And, to top it off, we have created new “Combo Deals” for Appetizers, Buffet, and Family Style Packages.
Take a peak for yourself >> http://bit.ly/HfN8tD
Perhaps you already use Twitter to communicate with your friends, follow breaking news, and keep up with technology. Now, you can also receive Prezo’s daily specials, coupons, connect with other fans and stay current with what’s happening at the restaurant – all through Twitter!
Start following us now and we’ll enter you in to a weekly drawing that gives you a chance to win a $20 gift card to the restaurant! That’s right, simply follow us on Twitter and get a chance to win a $20 gift card. It’s that easy!
Ready, set, go! >> www.twitter.com/PrezoMA
@PrezoMA
© 2010 Prezo Grille & Bar, Inc. All rights reserved. |