The Broad Axe Tavern - July 2009 Newsletter


	In This July Newsletter • Letter From the Owner • Entertainment • Sound Panels • Water Filtration • New Featured Wines • Summer Specials • New VIP Promotions • Breakfast Menu Sundays • Featured Recipe • Spotlight on Eric Frank • Broad Axe Healthy Choices				Letter From the Owner Hello and Happy Fourth of July from all of us at The Broad Axe Tavern! Wow! It’s hard to believe that two months have gone by since we first opened the doors to the Tavern. We have had the pleasure to welcome over 18,000 guests to the Broad Axe over that time period; many of you three, four and five times. We are starting to develop a loyal fan base and we want to thank each and every one of you for your patronage and support of our restaurant. We are really looking forward to seeing all of you over the summer. We are putting together a number of special events for you in the next upcoming months; free wine tastings on Thursday evenings, summer Margarita Mondays, and a Broad Axe Tavern “Retro Night” with crab specials and BBQ Ribs. We are also offering a free bottle of wine from the Twenty One Club to any group of six or more that order six large plates or the equivalent. We are continuing to run the spend $250 and get $25 back on your loyalty card, the Draft Beer and 21 Club Wine Tour, and the birthday special, so don’t forget to bring your loyalty cards to earn credit for these! The sound absorbing panels are still on order. We are hoping to have them installed by the end of the month. We are going to install them in the kitchen dining room and in both dining rooms on the second floor. Once they are in place we will see what effect they have and move forward from there. Jeffrey Smith, our Executive Chef, has been coming up with a number of wonderful additions to our menu. These include Lobster Spring Rolls, Crab Won Tons, Lamb Chops, and Mahi – Mahi. These dishes have been presented in some rather unique ways and have been received with great accolades. Jeff will continue expanding our summer selection of specials to give you an even greater selection when you visit the Tavern. He is also adding a few Quiche and breakfast items for specials on Sunday mornings. The bar will have Mimosas and Bloody Mary’s to go along with these.

Look for the spotlight on Eric Frank, our General Manager, in our featured section of the news letter. Eric has become an outstanding asset to the Tavern by making you all feel welcome. As you have told me, he has become a “Rock Solid” part of the Tavern.

Once again, thank you from our entire team at the Broad Axe Tavern for your continued support. Have a great Fourth of July weekend and if you are not cooking on the grill, we will be open all weekend.

We look forward to seeing you soon,

Best Regards,
Matthew Doman
Owner/ Operating Partner
The Broad Axe Tavern

Entertainment

The entertainment schedule for July is as follows:

Fridays
July 3 Blind Drunk (duo)
July 10 Steamboat Annie
July 17 Bill Brazil
July 24 J.D. Valenteen Duo
July 31 Human Rain Delay

Saturdays
July 4 Keith Garner
July 11 James Klapp Duo
July 18 District 5 Duo
July 25 Chris Huff

Sound Panels

As many of you have noticed, noise can be a bit of an issue when it is crowded in the Tavern. A solution for this has been found. Sound panels have been ordered and are on their way. We should have them in a few weeks.

Water Filtration

During the first few weeks at the Broad Axe, we received a few complaints about our drinking water. Recently, we have taken care of the problem. We have installed a carbon filtration system along with a water softener and a pressure pump which has improved the quality and taste of our water.

New Featured Wines

Wines by the Glass:
B.R. Cohn Silver Label Cabernet Sauvignon (Sonoma County, USA) $12
Brazin Old Vine Red Zinfindel (Lodi, California, USA) $10

21 Club – Red:
Ironstone – Cabernet Franc (Lodi, California, USA)

Champagne & Sparkling Wines:
Banfi – Rosa Regale NV Sparkling Dolce (Sweet) Red Wine (Italy) $34
Lunetta – Prosecco (Italian Sparkling Wine) $24
Moet & Chandon – Imperial Non-Vintage Champagne (France) $84
Perrier Jouet – Grand Brut Non-Vintage Champagne (France) $96

Whites:
Abbazia DiNovacella – Pinot Grigio (Alto Adige, Italy) $36
Domaine Du Tariquet 2007 – Sauvignon Blanc (Armagnac, France) $31
Zaca Mesa 2006 Roussanne [Rhone Varietal] (Santa Ynez Valley, California, USA) $48

Reds:
Chautau Gruaud Larose 2000 – 2nd Growth 1855 Classification (Bordeaux, France) $245
Chateau Lagrange 2004 – 3rd Growth 1855 Classification (Bordeaux, France) $110
Chateau Patache d’Aux 2005 Cru Bourgeois Superieur (Bordeaux, France) $43
LaPosta 2007 Bonarda (Mendoza, Argentina) $34
Brazin 2007 Old Vine Red Zinfindel (Lodi, California, USA) $32

***Starting on Thursday, July 9th we will be holding a weekly wine tasting. July 9th will feature Don Miguel Gascon Malbec and a new sparkling rosé from Martini Rossi. July 16th will feature the 2005 Chateau Patache d’Aux Medoc Cru Bourgeois Superier, a new item on our by the glass menu

Summer Specials

Margaritaville Mondays - $3 Margaritas, $2 Coronas, Half price small plates, Jimmy Buffet playing on our Sirius Radio, and Corona, Cuervo and Sauza girls with special tastings!
Tuesday Nights are Broad Axe Retro Nights – BBQ ribs, crab specials, drink specials, and live music at happy hour

New VIP Promotions Starting in July

Monday, Tuesday and Wednesdays – bring in a party of six or more, purchase six large plates (or the equivalent of) and receive a free bottle of wine from our 21 Club
Come in on your birthday and receive your age in percentage off of your meal

Breakfast Menu Sundays

Starting in July we will be featuring a few breakfast items on the menu such as frittata, quiche, and French toast.

Featured Recipe

This month’s featured recipe is Crème Brulée.

Ingredients:
1 Qt. Heavy Cream
12 Egg Yolks
1 Cup Sugar
1 Vanilla Bean
¼ Cup Reserved Sugar

Step 1: Split vanilla bean in half lengthwise and scrape seeds out.
Place seeds and pod in a sauce pan with heavy cream and ½ cup sugar.
Step 2: Place pan with seeds, pod, heavy cream, and sugar onto the stove and bring to a simmer. Turn off heat.
Step 3: Combine remaining ½ cup sugar and egg yolks. Whisk well.
Step 4: Slowly whisk cream mixture into egg yolk mixture.
Step 5: Strain mixture and chill.
Step 6: When mixture is cool, ladle into shallow individual size dishes.
Step 7: Place individual dishes into a larger baking dish.
Step 8: Fill large baking dish with hot water until water reaches halfway up the individual dishes.
Step 9: Bake at 325º until custard is set. Remove from oven and cool.
Step 10: Spread thin layer of reserved sugar on top. Caramelize sugar with a blow torch or broiler. Garnish with fresh fruit or mint. Serve and enjoy!

SPOTLIGHT ON ERIC FRANK – GENERAL MANAGER

Eric is no stranger to this area as he grew up in Philadelphia. He attended Temple on a full soccer scholarship and graduated with a Sports Management/Hospitality Degree. Eric is married and has a one year old daughter. He has been in the hospitality industry since 1996 and was previously the general manager at 90 Main in New Hope. At the Broad Axe he is committed to service, and wants to make sure every person enjoys themselves from the minute they walk through the door while experiencing a friendly atmosphere where our staff gets to know everyone who comes in.

BROAD AXE HEALTHY CHOICES

Bison Sliders vs. Beef Sliders
As seen below from information provided by the USDA bison meat is less fattening and healthier to consume than beef. Our Buffalo Sliders are a great choice for those looking for an alternative option to the traditional burger!

	Fat	Calories	Cholesterol	Protein	Sodium
	(grams)	(kcal)	(mg)	(g)	(mg)
Bison Patty (6 oz)	25.8	404	142	40.4	124
Beef Patty (6 oz)	30.2	460	154	43.8	128
Source: Caloriecount.com

Buffalo Chicken Satay vs. Fried Chicken Wings
In addition to our Bison Sliders, we also offer Buffalo Chicken Satay. The health differences between our dish and a typical order of wings are seen below.

	Fat	Calories	Cholesterol	Protein	Sodium
	(grams)	(kcal)	(mg)	(g)	(mg)
Grilled Chicken Breast (Buffalo Style)	2	220	130	4%	2
Fried Chicken Wing	34	540	200	2%	18
Source: Caloriecount.com