Sept 2003.pub
Transcription
Sept 2003.pub
PRESORTED STANDARD US POSTAGE PO Box 509 PAID Waverly PA 18471 SCRANTON PA PERMIT #7 Phone: (570) 563-2000 Web: www.patsels.com January ~ March Hours April ~ December Lunch: Lunch: Wed. ~ Fri. 11:30 ~ 2:30 Tues. ~ Fri. 11:30 ~ 2:30 Dinner: Dinner: 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 www.patsels.com 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 history. 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 Patsel’s. 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 I 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. -Patsel 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 Mozart. 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 Crust 1/2 lb. Unsalted butter, at room temperature 1/2 cup Sugar 2 cups All Purpose Flour 1/8 teas. Kosher Salt Filling 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. Patsel’s Memories 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. Patsel’s 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 deserve. 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 www.milesofmules.org, 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 More 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 Signing. 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 www.patsels.com 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 here. 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