Dec 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
~Winter Wonders~
Stamp Your Way to a
Happy
Valentine’s Day
Saturday, January 24
10:00 A.M.
Create beautiful handmade valentines
through the art of rubber stamping.
Cost for this event is: $18 plus tax
Reservations are
Required
Paint Your Own Glassware
Saturday, February 21
10:00 A.M.
Design and paint glasses in a variety of
colors and patterns for your very own
use at home.
Cost for this event is: $18 plus tax
Reservations are Required
Easter Egg
Blowing and Painting
Saturday, March 20
10:00 A.M.
Learn the art of “blowing eggs” for
beautiful Easter decorations.
Cost for this event is: $18 plus tax
Reservations are Required
Winter 2003-2004
Volume 4 Number 4
As I write this, Thanksgiving is upon
us and Christmas and Chanukah are just
around the corner. Has another year
flashed by like a comet or am I in perpetual overdrive?
There are so many blessings to count,
so much to be thankful for. Our Patsel’s
family is a marvelously diverse group of
individuals who work to one end– your
pleasure! Our manager, Liz, plans all of
your parties and events, organizing myriad details, as well as staff scheduling
and taking care of the “front of the
house”, which is what you see and who
you deal with when you are here. Debbie, our office manager, is the one who
records your reservations, designs this
newsletter, creates your menu layouts,
our advertising and publications and
chastises me for not being neat! Michael, our executive chef, runs the “back
of the house”. He creates new menus
monthly, plans the menus for all of our
special parties and private events, buys
food, which he and Rosario, our Sous
Chef, and all the chefs cook to present
the masterpieces you eat. Let me not
forget our dishwashers, maybe the most
important part of any restaurant operation. They are well appreciated. To
know that we were rated again by AAA
a four diamond restaurant while we were
away on vacation tells you everything
about our staff.
This is just a little bit of what our
sensational staff does. We are eternally
thankful for them and all that they do.
Last, but certainly not least, we are
thankful for all of you, who are the pulse
of Patsel’s and the reason we are!
John and I send you our greetings and
very best wishes for this holiday season!
~Patsel
Wondrous Winter
New Year’s Eve
Celebration
Wednesday,
December 31, 2003
Seatings at
5:30-6:00 p.m.
and 9:00 p.m.
The Doug Smith
Jazz Trio Returns
Fridays
December 12
January 9, 23 February 6, 20
March 5, 19
Make your reservations now
to ring in the new year,
Patsel’s style.
Choose from two four-course dinner
seatings that are tailored to suit your
own celebratory style. Each seating
features the creative cuisine of Executive Chef Michael Bodner who always
manages to delight. The later seating
also includes the sounds of the Paul
Hubbel Quartet for your dancing
pleasure.
Remember
Our Hours
For the months of January,
February and March
we will be closed on Tuesdays
as well as Mondays.
Jim Waltich, Coleman and Doug Smith
Valentine’s Day
Dinner
Saturday,
February 14, 2004
Make your reservations now
for a Valentine’s evening
you’ll treasure.
Where better to treat your valentine to
the best than at Patsel’s! Each year we
create an extraordinary menu for couples and this year is no exception.
Panache is an in-house publication of Patsel’s. We welcome your comments and suggestions.
Memories
Christmas Caroling
First place in the employee Pumpkin
Carving Contest in October goes to
Patsel’s bartender, Joe Kelly. Congratulations to Joe for his incredible artistry!
The Robert Dale Chorale will be at Patsel’s
on Saturday, December 20, 2003 beginning
at 6:30 p.m. delighting us with beautiful music that compliments the holiday season.
Guests dined to the sounds of the
Doug Smith Jazz Trio on Friday evenings this fall.
We enjoyed a sell-out crowd for Opera
Night in November. The event was so
successful that we may repeat it next
year.
Our annual Thanksgiving Dinner was
the most popular yet with a record attendance.
Santa’s Breakfast was fabulously fun
and we added a third seating to this
very popular event.
Escape The Chill…. Soak Up
Your Fill….of Sunshine!
It may be cold outside but it’s always
warm and sunny inside Patsel’s. From
its rich, bright colors to the sunshine that
flows through its magnificent windows,
Patsel’s offers cheeriness and warmth on
even the dreariest of winter days. So
there’s your reason to spend the season
with us!
The CHEF’s Corner
Another year is coming to a
close. While I’m writing this
article, my staff is getting prepared for Thanksgiving. The
turkeys have been ordered. Tim, Dave and
Colin are peeling tons of potatoes and carrots.
Rosie is roasting butternut squash for the soup.
Dave and Ben are cleaning salmon and strip
loins. Melisa, Rick and Joe are cutting and
cleaning all of the vegetables. Jill and Jen are
hard at work baking cornbread for stuffing and
making all those tasty pies. In their spare time
they are making gingerbread ornaments that will
be used to decorate our Christmas tree.
Right around the corner is New Year’s Eve.
It’s hard to believe this will be our fifth one at
Patsel’s. They are always events to remember,
so make your reservations now. After the New
Year, I have some exciting and rustic regional
dinners that we will be introducing every Friday
night through March. Visit us and see what
we’re preparing for you .
Have a safe holiday
season and best wishes
for a prosperous New
Year.
Hope to see you soon.
~Michael
Executive Chef,
Michael Bodner
January
2– An Evening in
King Arthur’s Court
(England)
9– South of the
Border (Mexico)
16– Gone with
the Wind
(The South)
23– Arabian Nights
30– Home on
the Range
(The Mid-West)
March
February
6– Barn Raising
(Amish Country)
13– Roman Feast (Italy)
20– A Stroll down
Bourbon Street
(New Orleans)
27– The King and I
(Thailand)
5– A Night at the Spa
(Fabulous foods
without the guilt)
12– Dinner from the
Emerald Isle
(Ireland)
19– The Orient (Asia)
26-An Evening
in Provence
(French)
Every Friday night from January through March, we are adding a special menu
of regional dinners from around the world. We’ll tempt you with the rustic flavors of different locales and stir up your taste buds with a four-course meal at a
fixed price of $40 plus tax and gratuity. Please note that on January 9 and 23,
February 6 and 20 and March 5 and 19 the Doug Smith Jazz Trio will also be
here for your dining entertainment.
Thinking Ahead
Don’t forget to make your reservations early
for our holiday dinners and special events.
Space is limited and it fills quickly.
Fun and
Fund
Raising
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 ,in the summer season, 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.
Another
Delicious
Recipe
Slow Roasted
Herbed Salmon
Lenore Cramer of the Cummings
House sponsored a luncheon and auction at Patsel’s to benefit the Northeast Regional Cancer Institute in October. Area artists painted denim
jackets for the affair. They all were
gorgeous and raised lots of money for
NRCI, which will use the funds for
their Community Education Programs. Patsel’s was happy to be the
vehicle for this fun and worthwhile
project!
New Art in Patsel’s
New to adorn our walls in the
main dining room is another lovely
painting, “November Townscape”
by artist Brian Keeler.
Having grown up in Wyalusing,
Keeler has always thought of the
Nicholson Viaduct as a choice of
painting for many years. He was inspired by artist Coret who painted Roman aqueducts. Admiring the structure and geometry of the bridge’s
shapes Keeler also liked the combination of old houses near the bridge and
was reminded of his own school upon viewing the one in Nicholson.
Brian’s work can be viewed at Patsel’s and the Laura Craig Gallery in Scranton. He has also just completed a book about his father, William Keeler, PA
regionalist painter. Keeler’s work will be featured in a father and son retrospective at the Everhart Museum in Scranton in April of 2004
E–Mail Anyone?
In keeping with the times, Patsel’s is considering electronic
newsletter and event announcements transmission. If you
are interested in receiving these online, please call us at
570-563-2000 or write to us at P.O. Box 509, Waverly, PA
18471 with your e-mail address.
with Marinated Fennel Salad
Salmon
4 Salmon Fillets (5 oz. Each)
1 Tbsp. Chopped Parsley
1/2 Tbsp. Chopped Thyme
1/2 Teas. Chopped Rosemary
1/2 Teas. Chopped Chives
2 Cloves Garlic, chopped finely
1 Cup Olive Oil
Half a Lemon, juiced
Salt and Pepper to taste
Pre-heat oven to 225 º F. Lightly rub
salmon with chopped garlic and season
with salt and pepper. Place salmon fillets on oven safe dish and drizzle with
lemon juice and olive oil. Mix together
fresh herbs and press on top of each fillet. Place in refrigerator for one hour to
marinate. Remove from refrigerator for
15 minutes. Place in oven. Baste with
the olive oil every few minutes. Depending on the thickness of the fillets
this will take 10-15 minutes to cook.
Remove when you can lightly press the
fillet and it is firm. Serve over marinated fennel salad.
Fennel Salad
1-2 Bulbs Fennel, shaved thinly
Juice of 1 Lemon
Salt and Pepper
2-3 Tbsp. Olive Oil
Mix all ingredients and leave at room
temperature for 1/2 hour.
Make your Easter
(April 11, 2004)
and Mother’s Day
(May 9, 2004)
reservations early.