Winter 2004

Patsel’s Winter Newsletter 2004
Volume 5 Number 3
I
n 1999, just before our grand opening, I
received an ambiguous letter of congratulations
from a fellow restaurateur. He wrote that our
worst nightmares would be staffing. We would be
robbed blind, cheated, and we would be on a
never-ending search for more staff. So here’s a
story to refute that negative prediction.
I know I’ve told you many times how wonderful
our staff is, but this time their act of kindness
takes the cake!
On September 1, Patsel’s celebrated the 5th
anniversary of its opening (which is really hard to
believe). Actually, we didn’t celebrate it for lack of
time, and I think the staff thought it was an
important enough milestone that something
should be done, and they did!
Surreptitiously, through a friend, they arranged a
surprise party on our day off at a relatively new
local restaurant, Isabella, and it was fantastic! John
and I were dumbfounded when we walked in and
saw all those wonderful smiling faces shouting
“Surprise!” We will remember that night - the fun
we had with our Patsel’s family - the good meal we
had - with full hearts and lots of love for we are
truly blessed to have such wonderful people work
with us. By the way, most of them started with us
in 1999!
At this time, as we reflect back on the year’s
events, this one is a stand-out! We have much to
be grateful for this Holiday Season. The “much”
includes all of you, who support us in many ways.
John and I wish you all
health and happiness
throughout the new year.
We hope to see you again
and again.
Happy New Year!
Usher in 2005 in perfect Patsel’s style
Friday, December 31, 2004
Seatings at 5:30-6:30 p.m. and 9:00 p.m.
Oh, what a great way to end the year and ring in 2005.
Patsel’s is planning another New Year’s Eve
extravaganza. Partake of exquisite food and
fellowship as you enjoy the holiday festivities.
After dinner at the 9:00 p.m. seating, you may
dance the night away to the sounds of the terrific
Paul Hubbell Quartet (piano, bass, drums,
and saxophone).
Celebrate Valentine’s Day
Brunch with The Lyric Consort ~ “A Celebration of Love”
Sunday, February 13, 2005 12:00 and 2:00 p.m.
The Lyric Consort (NEPA’s premiere acappella vocal ensemble) will
present a beautiful program of classic love songs and poetry, and a
silent auction of unique Valentine’s Day gifts.
Limited seating. For reservations please call The Lyric Consort at 570-343-6707.
Dining at Patsel’s
We will be open Monday, February 14, 2005 for Lunch and Dinner
Whether it’s for romance or spending precious time with family and
cherished friends, Patsel’s always provides the perfect atmosphere and
ambience for this very special day.
Easter Celebration Buffet
Sunday, March 27, 2005
10:30 a.m., 12:30, 2:30 and 4:30 p.m.
No need to cook on Easter...join us
for our beautiful Easter Buffet.
$32 per person, plus tax and gratuity
Space is limited . Call for a reservation soon.
Panache is an in-house publication of Patsel’s. We welcome your comments and suggestions.
The CHEF’s Corner
Recently, I was discussing the issue of culinary
schools with Ruth (one of our Line Cooks).
Many recent graduates of culinary schools
suffer from the misconception that when they
graduate they are immediately and
automatically Chefs. In reality, it takes years to
become a Chef, with or without school. These
days, the term Chef seems to be used
synonymously with anyone who cooks. This
can be disheartening for those people who
have spent many years of hard work in
commercial kitchens. I have worked with
people who have formal culinary training and
many without. Four of my Culinary Institute of
America instructors never attended culinary
school, yet were among the best chefs I’ve
ever encountered.
Not long ago, a young woman expressed
interest in attending culinary school, becoming
a Chef, and opening her own restaurant; a
common aspiration of people who attend
culinary schools. I suggested that she should
work in this industry before investing time and
money on a venture she may not enjoy. The
long hours and environment in a kitchen are
not for everyone.
I feel that we, as a country, have come a long
way with regard to food and those who prepare
it. Chefs are becoming more recognized and
respected. Best-selling cookbooks are being
published at a mind boggling rate. The Food
Network programs are being viewed by all ages,
and culinary schools are popping up all over.
But actually it’s the person who makes the Chef,
not the school.
Patsel’s employs culinary graduates and
non-graduates, all of whom do a great job!
I continue to learn and grow as a
Chef, and I would like to pass
on some of my knowledge by
conducting Adult Cooking
Classes here at Patsel’s. If you
are interested, call or visit our
web site for more information.
Health and Happiness,
Executive Chef, Michael Bodner
Letter from a special young guest...
Well let’s see….my favorite restaurant
is Patsel’s. Patsel’s is located in Clarks
Summit on Route 6. Patsel’s is my favorite
restaurant because they have great food,
and is the most awesome place ever! I picked
Patsel’s over Disneyland !!!! You know
I think you'd like it too, wanna try it
some time?
Emma Raklewicz, 9 yrs. old
Motion Picture-Inspired
Regional Dinners
Fridays, January-March
5:30-9:00 p.m.
During January through March,
our Friday night dinner menus will
feature regional cuisines inspired by
time-honored Motion Pictures.
January 7 ~ Japan
“The Last Samurai”
January 14 ~ Russia
“From Russia with Love”
January 21 ~ Tuscany
“Under the Tuscan Sun”
January 28 ~ France
“French Kiss”
February 4 ~ Mexico
“The Mask of Zorro”
February 11 ~ Tropical
“Cast Away”
February 18 ~ Greek
“My Big Fat Greek Wedding”
February 25 ~ Rome
“Roman Holiday”
March 4 ~ Southwestern
“The Good, The Bad, and The Ugly”
March 11 ~ Austria
“The Sound of Music”
March 18 ~ Ireland
“Waking Ned Devine”
March 25 ~ Morocco
“Casablanca”
Mark your calendar for evenings
of great food and fun memories!
$40 per person, plus tax and gratuity
Calendar of Events
at a Glance
December, 2004
18 Christmas Caroling with the
Robert Dale Chorale
24, 25, 26 Closed for Christmas
31 New Year’s Eve Extravaganza
Winter Hours:
Closed Mondays and Tuesdays
January 1 through March 31
January, 2005
1 Closed
15 Post-Holiday Tea
February, 2005
5 American Girl Tea Party
13 Lyric Consort
14 Valentine’s Day Dining
March, 2005
19 Breakfast with the Bunny
27 Easter Celebration Buffet
Motion Picture-Inspired Dinners
Fridays, January-March, 2005
Patsel’s Gift Certificates
...simple as ABC!
Available in any
denomination.
Give the
perfect
gift!
Beats shopping
crowd hassles.
Can be ordered by
phone for pickup
or we can mail them
for you.
We will be available for your “last
minute” Gift Certificate purchases on
Christmas Eve from 10 a.m. to 2 p.m.
Post-Holiday Stress-Relieving Tea
Saturday, January 15, 2:00 p.m.
Ladies...come in out of the cold
to relax and enjoy our thoroughly delightful Tea.
Along with your tea, you will be entertained by a live
violin performance by our own Mollibeth Cox and
her sister Cristina.
This is an event you won’t want to miss!
Space is limited. Make your reservation soon.
$20 per person, plus tax and gratuity.
Another
Delicious
From our friends down under...
Recipe
One of the most popular desserts at
Patsel’s is our Crème Brûlée. Each month
we change the flavor to tempt your taste
buds. Here is the recipe for the
“oldie-but-goodie” vanilla.
Vanilla Crème Brûlée
½ vanilla bean
1½ cups heavy or whipping cream
1½ cups half and half
8 large egg yolks
2/3 cup granulated sugar
Preheat oven to 325º.
Cut vanilla bean in half lengthwise; scrape
seeds and place bean into a
3-quart sauce pan. Add heavy cream and
half and half; cook over medium heat until
bubbles form around edge. Remove from
heat and remove vanilla bean.
Meanwhile, in a large bowl, with a wire
whisk, beat egg yolks and sugar until well
blended. Slowly stir in hot cream,
approximately 1 cup at a time, mixing until
well combined. Pour into ten, 4 to 5-oz.
oven-proof ramekins.
Place ramekins in large roasting pan; place
in oven and carefully pour enough hot
water into pan to half the heights of the
ramekins. Bake until set, 35-40 minutes
(will be slightly soft in center).
Transfer ramekins to wire rack to cool to
room temperature. Cover and refrigerate
until well chilled, at least 3 hours.
Before serving, preheat broiler and move
rack to top position. Lightly cover tops of
custard with thin layer of granulated sugar.
Place ramekins on sheet pan and broil
until sugar melts and starts to brown.
Serve immediately.
Small Business
Spot Light Award
“Patsel’s is unbelievable...world class,
top drawer, five star...no such rating
or term quite expresses the detail and
creativity that envelopes you as one is
ushered through their dining experience.”
C. Chenoweth, Australia
from the Greater Scranton
Chamber of Commerce
Notice
Patsel’s is honored to be the
recipient of the
November/December 2004
The Small Business Spot Light award
is designed to recognize and thank
local area businesses for their
dedication and contributions to
making the community a better place
by giving back to the community in
some manner.
Patsel’s supports the community by
doing business with local merchants
and vendors, showcasing local artists
in the restaurant, and becoming
personally involved in local activities.
C h r i s tm a s C a r o l i n g
Saturday, December 18, 6:30 p.m.
How long has it been since you’ve
enjoyed the time-honored tradition of
Christmas Caroling?
Get into the holiday spirit and enjoy
the talented singers of the Robert
Dale Chorale singing Christmas
carols throughout Patsel’s as you dine.
Couldn’t be any Fresher
Did you know that we use only the freshest
ingredients for all our menu items? And did
you know that during the summer months we
grow our own fresh vegetables out in our
beautiful gardens? And that these vegetables are
picked and used fresh daily? It’s true...and that’s
why we consistently hear your raves about the
delicious, fresh flavor of each dish served.
“It just doesn’t get any fresher than that”
Executive Chef Bodner picking tomatoes
Beginning January 1, 2005, the cost
of our Sunday Brunch Buffet
will be $26 per person,
plus tax and gratuity.
News of Patsel’s Too
It’s great to see the Patsel’s Too room
utilized for many activities and events
these past few months.
In August, we had a good time in our
kid’s Photography and Scrapbooking
classes. We enjoyed a perfect photo
day, capturing our garden’s beauty,
frogs, and each other.
Our kids cooking classes always offer
an opportunity for fun and
learning...and that’s just what we did
as we prepared yummy Halloween
treats during our October class.
The annual Breakfast with Santa was
another huge success. So many
excited children with so much holiday
spirit! What a great way to begin our
holiday season.
Santa at Patsel’s
November 27
We’re taking reservations now for
other upcoming children’s events
listed on the back page. Check our
web site at www.patsels.com for more
scheduled events throughout the year.
Private Parties
Patsel’s has been the location of choice
for many private events, large or small.
Call Liz to assist you in planning your
next special event or business function.
PRESORTED
STANDARD
US POSTAGE
PO Box 509
PAID
Waverly PA 18471
SCRANTON PA
PERMIT #28
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 visit www.patsels.com
The KIDS at Patsel’s
Patsel’s Too has more fun for you!
Tea Party
Saturday, February 5, 2005
11 a.m. - 12:30 p.m.
Bring your favorite American Girl doll
and we’ll have a great
time together. You can
dress as your favorite
American Girl too!
We’re planning an
elegant afternoon Tea
and American Girl activities.
Come and join in the fun!
$18/child plus tax and gratuity
Space is limited.
Reservation and pre-payment required.
Patsel’s Too Dining Room
Breakfast with the Bunny
is the perfect place for...
Saturday, March 19, 2005
10 a.m. and 12 p.m.
¾ Birthday
Parties
¾ Authentic Tea Parties
¾ Cooking Classes
¾ Girl & Boy Scout Events
¾ Bridal Showers
¾ Anniversary Celebrations
¾ Business Meetings
¾ After-Funeral Gatherings
Call 570-563-2000 to reserve
Hop on over to
Patsel’s for a morning
of fun! You can spend
time with the Easter
Bunny while you
partake in our super
breakfast buffet.
We love seeing the delight this annual
event brings to young and old alike.
$12 Adults, $8 ages 6-12, $5 under age 6
plus tax and gratuity
Cost of Photo is additional.
Space is limited.
Reservation and pre-payment required.