We are excited to introduce a new product! Please read below.
David Bonasera is keeping you aware....

July 2017

Your Monthly News & Updates
Dear (Contact First Name),

We hope you are enjoying our newsletters.

ESP is beginning a new partnership with iBBQ, Inc. iBBQ, Inc sells the Angara Family BBQ Grill. We are sure you will see the value of this product. See below for more information.

David and ESP would like to wish you and your loved ones a safe and happy Independence Day holiday.

David Bonasera
Environmentally Safe Products & Procedures
Visit us at DaveTheMarbleGuy.com
Click Here to visit our website
Angara Grill Seating
Angara: The Ultimate Family Grill™

In today's fast paced life revolving around mobile internet connectivity, the traditional concept of having the entire family get together for an evening meal has unfortunately become passe. The Angara acts as a magnet that makes family dinners so much fun that the kids want to be participants. So if you value family interaction and bonding, then investing in the Angara is really an investment in your family that you just cannot afford not to make.

Angara-The Rolls Royce of Grills

Introducing the Rolls Royce of Barbecue Grills!
The Robb Report called the Angara Maximus the "Ultimate in Outdoor Entertaining," and the
company calls it "The Ultimate Family Grill." So whether you are in the market for a grill to
entertain friends or are looking for an outdoor table for family dining, you'll nd the Angara  the ultimate answer to your needs.
Recently, the San Diego Union Tribune opined that the Angara grill is "Designed for the
homeowner who loves to entertain, and this is one grill you might use closer to 100% of the time."   And I have to agree.   With the Angara, you don't have to grill to use the barbecue table. With matching grill covers  the Angara will also serve as a garden variety dining table. With one caveat: This is no "garden  variety" outdoor table! It's loaded with features not found in any other bbq grill. Let me know if  you'd like more information. 

iBBQ's Del Mar party guests enjoying an evening around the Angara Maximus
iBBQ's Del Mar party guests enjoying an evening around the Angara Maximus

For more information contact us at
408-436-0470 or visit ibbq.com

Industry News

David recently collaborated with consultants from all over the country to re-write the Marble Institute of America's (MIA) restoration and maintenance section of their Design Manual.  Chuck Muelbauer, the Lead Technical  Director of the Marble Institute of America, was among the people David worked with. Chuck was key in putting together and classifying the various sections (not an easy task to say the least).  David was specifically responsible for three sections of the Design Manual, including the Trouble Shooting section, which included pictures for easy identification and easy viewing.  This was a two year project for all involved.

This  Month's Recipe


"Cooking for Jeffrey: A Barefoot Contessa Cookbook"

6 large garlic cloves
1/3 cup julienned fresh mint leaves
1 1/2 tablespoons ground turmeric
1 tablespoon whole coriander seeds
1 tablespoon ground cumin
1 tablespoon grated lemon zest (from 2 lemons)
Kosher salt
5 tablespoons good olive oil, plus extra for the grill
3 racks of lamb (6 to 7 ribs each), cut into chops
1 1/2 cups (12 ounces) plain whole-milk Greek yogurt
1 1/2 teaspoons Sriracha
3 tablespoons freshly squeezed lemon juice

Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the  couscous.

6 servings

Reprinted from Cooking for Jeffrey. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

David Bonasera | ESP/Dave the Marble Guy | 408-436-0470 
| davidb@esprestroration.net | davethemarbleguy.com