PO Box 509
Waverly PA 18471
Phone: (570) 563-2000
January ~ March
April ~ December
Wed. ~ Fri. 11:30 ~ 2:30
Tues. ~ Fri. 11:30 ~ 2:30
Wed. ~ Thurs. 5:30 ~ 8:30
Tues. ~ Thurs. 5:30 ~ 8:30
Fri. & Sat. 5:30 ~ 9:00
Fri. & Sat. 5:30 ~ 9:00
Brunch Buffet:
Brunch Buffet:
Sun. 11:00 ~ 2:00
Sun. 11:00 ~ 2:00
Patsel’s is located in Glenburn on
Routes 6 & 11 , between Clarks Summit and Dalton, PA.
For reservations or information call (570) 563-2000
or go to
The KIDS at Patsel’s
Fun and Festivity in Patsel’s Too
Cooking with Panache
Saturdays, 10:00 a.m.-11:00 a.m.
September 13, 20 & 27, 2003
October 18 & 25, 2003
November 1, 2003
American Girl Book Club
Meetings Return
Saturdays, 10:00 a.m.- 11:00 a.m.
October 4 & 11, 2003
November 8 & 15, 2003
Join Patsel’s Pastry Cook, Jill, in
creating kid-pleasing fare and learning techniques for
cooking in your
own kitchens.
Join us for a fun-filled hour of book reading,
crafting and snacking as we continue to meet
American Girls, Kit and Addy, who give us a
glimpse into our nation's
Cost for
each class:
$15/child plus tax
Cost for each meeting:
$15/child plus tax
Breakfast with Santa
Saturday, 10:00 a.m.
December 6, 2003
It will soon be that time of year again and
Santa will be delighting young and old at
Fill your tummies with our yummy
breakfast and then have your photo taken
with Santa!
Cost for Buffet:
$10 for Adults
$5 for Children 6-12
Plus Tax and Gratuity
Under 6~ No charge
Cost of Photo is additional
Autumn 2003
Volume 4 Number 3
f you haven’t had a chance to
see our gardens this year, you have
missed a special treat. Between
Mother Nature and Will Belcher,
our caretaker, they’re all just about
perfect. We’ve been taking pictures
of some spectacular blooms that
we’re making into postcards for you.
We’ve also gotten into heirloom
tomatoes in a big way. They’re
fabulous and colorful and we use
them in everything!
Awesome Autumn
We’re Grilling!
Although Mother Nature threw us a curve with all
the rain we’ve had this season, we have prevailed!
And there’s still time left to enjoy the sensations of
summer at Patsel’s Garden Grill.
Our summer parties have been great
fun and although I’m not ready to
let go of summer, (I’m sure you’re
not either!) we have some new and
exciting things happening this fall.
Make note of the dates the Doug
Smith Trio will be playing at Patsel’s. I know you’ll enjoy them.
We’re going to have our first Opera
Night in November presented by
Mostly Opera. If you are a seasoned
opera lover or have never heard an
aria before, you might like to join us
for a light musical evening with a
typically Patsel’s dinner.
Bring the children and the grandchildren to the Author’s Event in
October. Everyone will have a
wonderful time listening to stories
by their favorite writers then getting
to meet them.
Relax on the Patio amid the beauty of our landscaped gardens and order from a menu with a variety of à la carte items. We’ll cater to your appetite.
Relish specialties from Gourmet Burgers & Ribs to
Grilled Lobster and Barbecue Shrimp. We do everything on the grill, even the nachos!
Sous Chef,
Rosaliano Quintero
Patsel’s Presents
“A Night at the Opera”
Friday, November 14, 2003
Mostly Opera will fill the opulence of Patsel’s
with your favorite operatic melodies while you
enjoy a superb feast as only Patsel’s can provide. Thrill to the artistry of Clark Luis, Janey
Zarnoski, Hélène Tinsley, Gary Richards,
Dennis Fanucci and Jane Ventre as they perform arias and duets of Verdi, Puccini and
Mostly Opera is a non-profit company formed
for the purpose of promoting opera in NE
PA, introducing young artists and young people in our community to this classical art form.
All of the singers donate their talent to this
effort. You will hear these resident artists sing and explain their art form.
Panache is an in-house publication of Patsel’s. We welcome your comments and suggestions.
The Doug Smith Jazz Trio
Performs at Patsel’s
For Your Recipe File
Lemon Bars
1/2 lb. Unsalted butter, at room temperature
1/2 cup Sugar
2 cups All Purpose Flour
1/8 teas. Kosher Salt
6 Extra Large Eggs, at room temperature
3 cups Sugar
2 tbsp.Grated Lemon Zest (4-6 Lemons)
1 cup All Purpose Flour
Confectioners Sugar for dusting
For the crust, cream butter and sugar
until light in the bowl of an electric mixer
fitted with a paddle attachment. Combine
the flour and salt and, with the mixer on
low, add to the butter until just mixed.
Dump the dough onto a well-floured
board and gather into a ball. Flatten the
dough with floured hands and press into a
9x13x2 inch baking sheet building up a
1/2 inch edge on all sides. Chill. Bake
crust at 350º for 15-20 minutes until
lightly browned. Remove from oven and
let cool.
For filling, whisk together the eggs,
sugar, lemon zest, lemon juice and flour.
Pour over the crust and bake at 350º for
30-35 minutes until the filling is set. Let
cool to room temperature. Cut into bars
and dust with confectioners sugar.
A Sizzling Summer it was with a trio
of entertaining soirées. Our Hawaiian Luau led the parade in June
with a huge roast pig and hula dancers (Keleleihua) and tropical music
that entertained delighted diners.
July’s Caribbean Cookout brought
the sounds of the islands to Patsel’s
garden with a live Trinidadian Steel
band. Our Lobsterfest and Clambake followed in August with AllAmerican fun and fare with Doug
Smith’s Dixieland Band.
Also attracting attention and providing enjoyment was an Author’s Tea
and Book Signing, hosted by Tudor Book Store in June, our successful series of Etiquette Classes in
July and a Teddy Bear Picnic for
the younger crowd in August.
The Doug Smith Jazz Trio will be playing
two Fridays each month September
through November. Doug, a fabulous
bassist, has two young cousins who play
Coleman and Doug Smith
the finest jazz fiddles anywhere. Coleman
and Austin Smith are here attending Marywood University and appear regularly with Doug. Coleman will play his
fiddle with Doug and we’re hoping that Austin will sit in from time to time.
So join us on September 5 and
26, October 10 and 24, and November 7 and 21.
Thanksgiving at Patsel’s
Thursday, November 27, 2003, Seatings at 12:00 pm, 2:00 pm and 4:00 pm
Have you made it your annual tradition to have a Patsel’s Thanksgiving?
Our dinner, of both served and buffet items includes: Roasted Butternut
Squash Bisque, Autumn Salad, Carved Roast Turkey with Giblet Gravy and
Cranberry Orange Relish, Apple and Sausage Stuffing, Chestnut Cornbread
Stuffing, Garlic Mashed Potatoes, Peas and Pearl Onions, Carrots & Parsnips, Brussels Sprouts, Mashed Rutabagas, Glazed Sweet Potatoes along
with Carved Peppered Sirloin with Horseradish Cream and Pan Seared
Salmon, Assorted Freshly Baked Breads, Apple Pie, Individual Pumpkin
Pies, Chocolate Pecan Tart and more!
The cost for this fine fare is $38 per person
plus tax and gratuity.
Once Again!
Pumpkin Carving Contest
Be sure to stop by and see the always
creative and sometimes ghoulish results of the Fourth Annual Employee
Carving Contest at Patsel’s.
Pumpkins will be on display on
Thursday October 30 and Friday October 31 and you can cast your vote
for the best of the best.
has been
re-awarded AAA’s
Four Diamond rating
and the Wine Spectator’s Award of Excellence,
continuing on in the tradition
of excellence that you have
become accustomed to and
Patsel’s “Stables” a New Resident
Straight from the trail of the Miles of Mules,
came “April Mule”, Patsel’s newest bauble of
beauty. Miles of Mules, fashioned after an idea
first introduced in Switzerland, is a public art
project attracting thousands of visitors throughout the five counties of the Delaware and Lehigh National Heritage Corridor in Eastern
Pennsylvania and beyond.
For more information on this colorful project,
go to, and please stop
by to see April Mule.
April Mule
as she stands in our front
parking lot garden
Tudor Book Store To
Host A Children’s
Authors Event
at Patsel’s
Happy Customers!
Susan Burden from Vermont,
told us…
Tudor Book Store hosts this
popular event, which features children's authors who will speak,
answer questions and sign their
books. Books will also be available for purchase at a discount.
“Every minute of the five hour drive
was worth it!”
For more information and to
make your reservations call Tudor
Book Store at 570-586-9595.
and from Nancy Llewellyn…
“I’m very fond of Patsel’s, although I
am from New York City and therefore
don’t get to enjoy it often enough. I was
recently entertained at Patsel’s for lunch
during the week and the experience was
just as nice as every other time. The
food was marvelous, the service was
exceptional and the surroundings a
sight for sore eyes… and I love that
Mule who now graces the parking lot.
and another customer remarked:
“How do they get so close to the edge
without going over?”
Pat, John, and Amanda Hesser, NY
Times Food Reporter and Columnist
at the June Author’s Tea and Book
Don’t forget to make your reservations early
for our holiday dinners and special events.
Space is limited and it fills quickly.
Virtually Patsel’s
Go to for a peek at our
on-line menus, details of our services and
special events or to take a virtual tour of the
restaurant. It’s almost as much fun as being
Private Parties
Patsel’s is perfect for private dining. Showers, celebrations and parties of all sorts are
even more special at Patsel’s in one of our
dining areas or outside on the patio overlooking our gardens, seasonally of course.
Patsel’s is also well suited for business meetings, dinners and other functions large or
small. Call Liz at (570) 563-2000 to inquire
about your next event.
The CHEF’s Corner
Saturday, October 25, 2003
1:00 - 4:00 p.m.
Cost for this event is $30/person,
which includes a $5 gift certificate
toward the cost of a book.
Thinking Ahead
Wow! That was a fast
summer. I can hardly
believe that September is here. It was
good to see so many
familiar faces and quite a few new ones as
well. We got off to a slow start this summer with our new Garden Grill. But we are
hoping to keep it running long into the
autumn, weather permitting. The kitchen
is chugging along. My staff and I are having fun coming up with new items for all
of you to try. I have come across a new
purveyor who has some interesting food
for us to play with such as Wild Sturgeon,
Ivory King Salmon, and Hudson Valley
Guinea Hen, to name a few. So you will
need to come frequently to see what’s new.
Don’t forget to book your reservations
early for Thanksgiving
and your holiday parties
at Patsel’s.
See you soon,
Chef Michael Bodner
Executive Chef,
Michael Bodner