Dear (Contact First Name),

It has been a few months since we checked in with you. We hope that you are staying cool during this summer time.

In this issue we present a new product, tell you what David is up to and provide tips for quick and easy dinners on busy summer evenings.

Enjoy our newsletter. 

Sincerely,

David Bonasera

Environmentally Safe Products & Procedures

Visit us at DaveTheMarbleGuy.com

Industry news:

David is finding that many of his client are having trouble with soap film in the shower or what some people call soap scum. ESP has great product called Soap Scum Magic. This is a pH neutral cleaner for natural stone and tile. This will cut though all of your Soap film problems in your shower. It goes on ready to use. Apply it, agitate it and allow to sit on the surface for a couple of minutes then scrub off and rinse with warm to hot water then buff out dry.  Mostly the soap film is about from the shower floor up to about 3 to 4 ft. on the walls. David has been using this since the late 90’s 

Click here to view.

ESP has a new online store front. David was able to buy a really cool domain name. https://stonecareproducts.com/ We're really happy with this, this site is also much user friendly.

Your opinion matters!

We hope you are enjoying the summer. To help better serve you and our future clients, we would very much appreciate you letting us know how we did by leaving a review.

If your experience wasn’t great, we want to make it right. 

Mushroom Steak Salad with Walnut Vinaigrette

INGREDIENTS

• 8 ounces boneless beef sirloin steak (3/4 inch thick)
• 3 tablespoons olive oil, divided
• 1 cup each sliced fresh baby portobello, shiitake and button mushrooms
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 2 tablespoons walnut oil
• 2 tablespoons finely chopped walnuts
• 3 cups torn mixed salad greens
• 1 shallot, sliced
• 2 tablespoons crumbled goat cheese

DIRECTIONS

Step 1

In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing.

Step 2

Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts

Step 3

Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.

David Bonasera | ESP/Dave the Marble Guy | 408-436-0470 

davidb@esprestroration.net | davethemarbleguy.com