Dec 2003.pub
Transcription
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.