Issue 12 – October/November 2008

Dear Valuable Customers...

It's hard to believe two months have passed since our last eNewsletter. In six months, we look forward to celebrating our 10th business anniversary... thanks to your support, we are continuing to grow our business! I am sure you have seen other restaurants close recently, but by focusing on excellent food, impeccable service, and graceful ambiance, Peterson's continues to be successful.

In the restaurant and hospitality industry, change is quite common. Our newest change is the appointment of Michael Mason as Peterson's new General Manager. Michael has many years of experience in restaurant management, and is also a Sommelier. His experience adds even more talent to the selection of Peterson's great wines. Please read more about Michael, in both his biography and introductory letter contained within this eNewsletter.

Peterson's has just completed an exhibition show, at the Fountains in Carmel, for Glitz n Glam. This was a high-end shopping, fashion, and boutique event designed to help women live a better, more beautiful and healthy life. Proudly, we were the only restaurant represented, and served some of our great appetizers.

We were also featured in the September issue of Indy Magazine. Alan Applebaum and his staff gave a great showing of our restaurant.

Don't forget to start thinking about your holiday reservations and gift certificates. If you wait until December, we may not be able to take care of your request. Last year, we were booked early for the Christmas and New Year's celebrations.

As always, please let us know if you have any special requests and/or suggestions that allow us to continue our excellence in serving you.

Joe Peterson
Owner

Greetings from the Kitchen!

We are all looking forward to Fall. A weather change and a new season bring new dinner and dessert menus. We will be making the menu change for Fall/Winter soon, so please look forward to new entrees and appetizers. The dessert menu will be changing as well, so no matter the season we have a sweet treat at the end of every great meal.

Peterson's would like to introduce Josh Hall, our new Sous Chef. Josh started here last October, working in all of the stations of our kitchen. Having recently been promoted to Sous Chef, he is a great asset to me and the entire Peterson's staff.

We hope everyone has an enjoyable Fall, Halloween, and Thanksgiving. We look forward to seeing you at Peterson's.

Jeff Heaviland
Executive Chef

'Uriah' – Spring Valley Vineyard

Hello again! A special thanks to all of you who have been enjoying our featured wines. If you enjoyed our last selection, Trefethen 'Double-T', you will surely enjoy our newest wine: 'Uriah' from Spring Valley Vineyard in Walla Walla, Washington.

The Corkrum Family arrived in the Walla Walla area in the mid-1800's. Uriah Corkrum was born June 1, 1866, the first child of his parents after their wagon trip west. Uriah began successfully farming on his own in the 1880's, until losing everything during the Great Depression of 1893. Later that same year, Uriah's wife died during childbirth, leaving him with two young children. Uriah persevered and in 1910 acquired the land known as Spring Valley. Today, Shari Corkrum-Derby and her husband Dean Derby, along with Dean's brother Gaynor Derby, run the estate and continue their vision for the vineyard and winery.

Spring Valley Vineyard is a limited production facility, producing only red wines grown and bottled on the estate. The names given to their wines are a tribute to the family members who have struggled and succeeded in farming the same land where Spring Valley Vineyard now flourishes.

'Uriah' is a blended wine consisting of 59% Merlot, 36% Cabernet Franc, and 5% Petite Verdot. This blend is very much like the wines of the famed appellation of St. Emilion in Bordeaux. The wine itself is bright and powerful with loads of crushed red berry flavors, offering a prominent but well integrated oak. Cabernet Franc and Petite Verdot add both complexity and structure for a wine that delivers massive mouth feel. The tannins are super-fine and concentrated and you will find notes of cola and chocolate lingering with the fruit on the finish.

We are pleased to offer a wine of such distinction here at Peterson's. We also offer another of Spring Valley Vineyard's wines, 'Frederick', named for the son of Uriah. Frederick is 54% Cabernet Sauvignon, 40% Merlot, and includes small amounts of Cabernet Franc and Petite Verdot. I hope you find both wines pack a pleasing wallop!

Ryan Manning
Assistant GM/Wine Director

Welcome Michael Mason!

We are pleased to announce the promotion of Michael Mason as our General Manager & Sommelier. Some of you will remember Michael in our dining room and the great wine selections he has made.

Michael has had over twenty years experience in the food and beverage industry. Past professional accomplishments include Ruth's Chris Steakhouse, Ameristar Hotel & Casino, The Eau Cafe & Bistro in the Chase Park Plaza Hotel, as well as several other restaurants.

Peterson's is very excited about Michael overseeing our day-to-day operations. We think customers will continue to see more improvement with Michael at the helm.

Welcome Josh Hall!

Josh Hall's professional background includes graduating with honors from The Chef's Academy, here in Indianapolis. He has been in the culinary industry for over ten years, working at local restaurants and country clubs.

Josh has trained under our Executive Chef, Jeff Heaviland, during the last year and has shown great culinary skills. Chef Jeff looks forward to Josh's expert assistance and backup here at Peterson's.

Hello...

My name is Michael Mason. I have been with Peterson's for some time now, but recently was promoted to General Manager & Sommelier.

Originally from St. Louis, Missouri, I am proudly celebrating twenty years in the food and beverage business this month.

Most of my years have been in a management role focusing on food and beverage. I, or my palate, really took to the 'wine side' of the business about ten years ago. Through the years I have had schooling, taken countless classes and seminars, and most importantly, learned from the great wine makers themselves. I must admit, I've taken part in a few tastings along the way too!

If you enjoy talking or tasting wine, let's do it... especially Champagne or BIG Cabernet Sauvignons. You will see some exciting additions to our 'wines by the glass' program as the Autumn menu arrives later in October.

I look forward to sharing time and tasting with you. We will have more information about our upcoming wine dinners and special events in the next eNewsletter.

The Fall season is upon us and the holidays are just around the corner. Please let us know if we can help plan a special event for you at Peterson's. Our two private dining areas are wonderful for business meetings, holiday parties, rehearsal dinners, or just gathering with family and friends. Please contact our Events Coordinator, Jackie Carpenter, or feel free to contact me directly.

I'm looking forward to getting to know all of you. Please let me know if, and when, I can do something to aide with your dining needs.

Michael Mason
General Manager & Sommelier

Your Best Bets for Eating Healthy...

Check out MayoClinic.com's pick of the 10 healthiest foods. Their picks are the healthiest because they meet at least three of the following criteria:

• They are a good or excellent source of fiber, vitamins, minerals, and other nutrients
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To boost your diet and improve your health, please read MayoClinic.com's complete article.

A Guide for Fine Dining by Joe Peterson...

1. A host or hostess should always greet the guests as they arrive. Guests should be welcomed by a host or hostess, as they are the first impression of the restaurant.
2. Servers should always reach the table within two to three minutes after the guests are seated.
3. Servers should always state the prices of specials. If there are too many specials for the guests to remember, specials should be printed.
4. The servers' uniforms must be clean, and fit properly. Grooming must be impeccable.
5. Servers should be trained properly, including bringing water and bread immediately, welcoming the guests, asking if this is their first visit, asking if they are celebrating a special occasion, paying attention to empty water, wine, and cocktail glasses, making sure food is prepared properly and delivered in a timely manner, making sure the food is prepared as requested, clearing dishes when all guests are finished, and delivering the check quickly after guests are finished.
6. The volume level of music should be checked to ensure it is appropriate for all tables.
7. All items on the table must be clean and spotless.
8. Complaints about food or other items are to be taken care of immediately by a manager.
9. An inquiry by the manager or chef should be made at each table to ensure guests are happy with their experience.
10. Guests should always be thanked for coming to the restaurant... making sure their visit is appreciated and to let them know the staff looks forward to their next visit!