Appetizers
December 21, 2012
Maranello to ring in 2013 -- and 3 years in business -- with special New Year's Eve menu

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Maranello, like most other restaurants of its caliber, is busy with hosting holiday-related events. But what makes Maranello a little different is that the casual/fine dining restaurant in Fair Oaks is also celebrating its third anniversary.

That's right - Maranello actually opened on New Year's Eve, an incredible, unpredictable and potentially wacky test for any new business. Maranello pulled through, blossomed slowly but surely in the months after and has settled in as a rising star in the restaurant game, thanks in large part to the excellent cooking and menu design of executive chef Gabriel Glasier. The intensely enterprising and highly skilled Glasier is a chef's chef, and even though he is somewhat hidden away in a corner of the suburbs, his work should be appreciated as playing a leading role on the local/regional culinary scene. Congratulations to owners Joe and Gayle Hensler, along with the entire restaurant staff, on the 3-year milestone. Maranello is at 8928 Sunset Ave., Fair Oaks. (916) 241-9365.

Glasier.jpgIf you want to get in on some of the holiday fun at Maranello, the restaurant is hosting a Christmas Eve dinner from 4:30-8 p.m. (three courses with various options for $34.95). On New Year's Eve, it will present a special dinner and celebration with live music, from 4:30 p.m. to 12:30 a.m. That event is $65, and if you want to know what you get for that, check out the special menu below. How 'bout the "eggs and pancakes" for a celebratory treat? Or the sourdough-crusted duck confit?

However you decide to ring in the New Year, I hope your 2013 is full of inspiring dining experiences.

Course 1
"Chef's Salad" Crispy poached egg, Serrano ham, smoked turkey rillettes, red endive, white cheddar dressing, tomato gel
or
Dungeness Crab & Avocado Terrine Grilled Louisiana white shrimp, yuzu gelee, saffron aioli, Spanish chorizo vinaigrette, frisee, salsa verde air
or
"Eggs & Pancakes" Sterling caviar, buckwheat blini, crème fraiche, chive $20 supplement
Course 2
Ahi Tuna Raw & Slightly Raw Mango sorbet, unagi, thai basil paint, crispy taro, mizuna.
or
Sourdough Crusted Duck Confit Applewood bacon powder, sunny up quail egg, red eye veal glace, everything bagel cracker, truffle home fries
Course 3
Braised, Roasted, And Grilled Beef 24 hour braised shortrib, roasted N.Y. strip, grilled hanging tender, parsnip puree, hedgehog mushroom, gruyere "creamed spinach"
or
Slow Butter Poached Sturgeon Bartlett pear & chestnut agnolloti, cabbage marmalade, whole grain mustard gastrique, crispy pork belly, sauce perigourdine
Course 4
Earl Grey Chocolate Custard Hazelnut and cornflake crunch, huckleberry fluid gel, cocoa nib nougatine, huckleberry air
or
Meyer Lemon Meringue Cake Coconut cream, salt butter shortbread crumble, ginger pear sorbet

Blair Anthony Robertson is The Bee's restaurant critic. Follow him on Twitter, @blarob.

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