The Broad Axe Tavern - December 2009 Newsletter


	In This Newsletter: • Letter from the Owner • Holiday Hours • Entertainment Schedule • Spotlight on Pamela Bonnet • New Bottled Beers • Featured Recipe • New Weekly Drink Specials				Hello and Happy Holidays from all of us at the Broad Axe Tavern! We hope you all had a wonderful Thanksgiving with your family. We want to thank all of you who spent Thanksgiving with our family here at the Broad Axe. It was a good turn out and we look forward to doing it again next year. As winter is fast approaching and that arctic air is starting to blow we also look forward to hosting all of the holiday parties that you have booked with us. We hope it will become a new tradition for you and your friends to spend your holidays with us at the historic Broad Axe Tavern. The charm, character and warmth of our newly renovated building make it the perfect destination for your special gatherings. We have added a nice selection of seasonal beers to our beer list recently and our food additions are becoming much more seasonal as well. Oh, have you tried the lobster pot stickers yet (?), they are to die for! The filet special, (which we can’t keep in house) the Shrimp and Pasta Special and the Lobster Bisque have all really been a big hit. We are doing Jazz music every Thursday night from 6 to 9 PM. We have the Blind Drunk guys with their acoustic set, alternating with Steamboat Annie on Fridays from 9 till close. Look further down in the newsletter for our holiday hours of operation. Also, I ask if you are thinking of coming to visit us in the next few weeks, please call ahead for a reservation so we can serve you better. So, I am inviting you all to come on in, relax and unwind from the hectic pace of running around this holiday season and let our friendly staff make you feel at home at the Broad Axe Tavern. Life is too short not to take some time to get together with friends and loved ones and share a few laughs over a couple of drinks and some good food while making new memories as you share stories of good times gone past. As always, Thank you for your continued support. Enjoy, Matthew Doman Owner / Operating Partner The Broad Axe Tavern

	Holiday Hours Christmas Eve 12/24: 11 AM to 4 PM Christmas Day 12/25: CLOSED Day After Christmas 12/26: Opening at 3 PM New Years Eve 12/31: Regular Hours New Years Day 1/1: Opening at 3 PM *GIFT CERTIFICATES MAKE GREAT HOLIDAY GIFTS!* - CALL US TODAY 215-643-6300
	Entertainment Schedule Jazz Every Thursday at 6 PM 12/3/09 – Pete Smyser 12/10/09 – Bob Miles Adams Duo 12/17/09 – Pete Smyser Friday Nights Dec. 4 Blind Drunk Dec. 11 Blind Drunk Dec. 18 Steamboat Annie Dec. 25 Merry Christmas! Saturday Nights DJ from 10 PM to 2 AM
	Spotlight on Pamela Bonnet Pam has been with us since we reopened the Broad Axe in May. She has been bartending since her freshman year in high school. Her first bartending job was at a local bar in Drexel where she earned a degree in Psychology. After that she lived in Massachusetts for 8 years and had various bartending jobs there. She recently moved back to the area to pursue her master’s degree in psychology at Villanova University. Her favorite part of the job is conversing with customers. She enjoys talking about sports, her favorite being football. Come on in to the Broad Axe and have a chat with Pam at the bar!
	New Bottled Beers St. Bernardus Christmas Ale Chimay Blue Harpoon Winter Warmer
	Featured Recipe: Lobster Pot Stickers Makes approximately 8 servings of 4 Ingredients: 8oz fresh cleaned shrimp 2 oz fresh, cooked lobster chopped into small pieces 4fl.oz heavy cream 1T roughly chopped cilantro 1tsp. Kecap Manis (Indonesian soy sauce)* 1 pack Gyoza wrappers* Salt and pepper to taste 1. Thoroughly dry the shrimp and lobster by pressing them between paper towels. Change the towels and repeat 2 or 3 times to ensure that they are very dry. 2. Place the shrimp in the bowl of a food processor and season well with salt and pepper 3. Add the Kecap Manis and pulse the food processor until the shrimp is roughly chopped. Scrape down the sides of the bowl and process until the shrimp forms a paste. 4. With the food processor running- slowly drizzle in the heavy cream and process briefly to create a smooth consistency 5. Remove the shrimp from the food processor and fold in the chopped lobster meat and cilantro. 6. To make the pot stickers: a. Place about 1 teaspoon of the mixture into the center of a round gyoza wrapper b. Dip your finger in a bowl of water and wet the outside perimeter of the wrapper. c. Next fold the wrapper toward the center in 3 places to form a triangle. d. Pinch the edges together using the water as a glue to hold them together – make sure to push out any air that gets trapped inside. 7. To cook the pot stickers: a. Heat a skillet on medium b. Place a teaspoon of oil in the pan and swirl to cover the bottom c. Add about a quarter of the pot stickers to the pan side by side with the bottom flat side down d. When the pot stickers get brown on the bottom, add about 1/3 cup of water and cover with a tight fitting lid. e. When the water is all absorbed and the pot stickers are firm – they are done. 8. Serve immediately as an appetizer or hors d’ oeuvre with more of the Kecap Manis on the side for dipping *items are available in Asian markets
	New Weekly Drink Specials Mondays Martini Madness - $2 off house martinis $3 Stella Artois bottles $5 Kenwood Yulupa Chardonnay Tuesdays Tequila Tuesdays - $2 off premium tequilas (Don Julios & Patrons) $3 Harp drafts $5 Montoya Pinot Noir Wednesdays $3 off Premium Bourbons (Knob Creek, Woodford Reserve, Makers Mark) $3 Victory bottles (Hop Wallop, Prima Pils, Golden Monkey) $5 Parducci Merlot Thursdays ½ of Specialty Cocktails & Martinis $2 off 22 oz. bottles of beer $5 Parducci Pinot Noir Fridays $3 3 Olive drinks $3 Hoegaarden drafts $5 Calina Cabernet Saturdays $5 Kettle drinks $3 Blue Moon bottles $5 Strong Arms Shiraz Sundays Scotch Sundays - $3 off Premium Scotches (Macallan, Oban. Ardmore, Lagavulin, Glenmorangie, Laphoraig, JW Blue, JW Green, JW Gold, Glenfiddich, Dalwhinnie) $3 Franziskaner drafts $5 Urban Riesling