The Broad Axe Tavern - November 2009 Newsletter


	In This Newsletter: • Letter from the Owner • Open On Thanksgiving • Holiday Hours • Featured Recipe • Spotlight on John Del Zotto • Entertainment Schedule • New Beers				Hello from all of us at the Broad Axe Tavern Sorry I am a little late getting the newsletter out but I have been away at a family celebration in the Santa Barbra area of California. While out there, I spent some time visiting the wineries in the central coast region where pinot noirs and syrah seem to be the predominate varietals in the area. The whole Santa Ynez area, from Santa Barbara up to Santa Maria, really reminded me of the Rhône wine region of France where wild herbs like rosemary grow everywhere and the mountains and valleys are filled with horse ranches, cactus and fig trees, and miles and miles of vineyards. We had a chance to visit the Zaca Mesa winery while we were out there and had a great afternoon of tasting wines and picnicking out by their life size chess set that the girls enjoyed playing. We tasted a number of wines including one of their specialty varietals; Roussanne. It is a wonderful white grape varietal that has aromas of apricots, figs, honey and spice that makes this wine a unique white that is different from your Chardonnay, Pinot Grigio or Sauvignon Blanc. This is an outstanding wine that we are currently featuring on our wine list. So if you are not planning a trip to California in the near future, stop in and give this great wine a try. We are very busy getting ready for the holiday season. We will be open on the 26th of November with a special Thanksgiving Day menu. We will be serving dinner during special hours that day. Look further down in the newsletter for all of our holiday dates and times. Holiday parties are booking up fast. Call to see our availability and we will be glad to work with you to help put together a memorable event. We can accommodate parties up to 80 people and this great old historic tavern has a number of charming areas for your smaller, more intimate gatherings. We are all excited and looking forward to serving you during our first holiday season since the reopening of the Tavern. So drop on in and try some of the great specials Jeff and his team are putting together for you and taste all of the new great beers and wines we are featuring. As always, we thank you for your continued support and look forward to seeing you at the Broad Axe. Matthew Doman Owner/Operating Partner The Broad Axe Tavern

	Open On Thanksgiving We're open from 12:00 PM to 8:00 PM serving our special Thanksgiving menu. Bar menu available after 8:00 PM.
	Holiday Hours Christmas Eve 11 AM to 4 PM Closed Christmas Day 12/26 – Opening at 3 PM New Years Eve – Regular Hours New Years Day – Opening at 3 PM
	Featured Recipe - Vegetarian Risotto with Butternut Squash, Cranberries and Walnuts Ingredients: 1T vegetable oil 1ea small yellow onion, diced 2ea cloves garlic, minced 2C arborio rice 1/4 C dry white wine (cabernet sauvignon or pinot grigio) 5C vegetable stock 1C butternut squash puree* 1/2 C toasted walnuts 1/4 C craisins or dried cranberries 1/2 C grated Parmesan cheese 2 T butter Salt and pepper to taste *For squash puree - cut whole fresh butternut squash in half from top to bottom - scoop out the seeds and place (cut side down) on a sheet tray and bake at 350 degrees for 40 minutes or until a knife can be easily inserted. Allow to cool slightly then scoop out the flesh with a spoon. Puree in food processor. 1. Place the vegetable stock in a sauce pot and heat on medium. Hold the stock hot but do not boil. 2. Place the cranberries into a small bowl and cover with some of the vegetable stock. Set to the side and allow it to rehydrate while you make the risotto. 3. Meanwhile, heat the vegetable oil in a large sauce or stock pot over medium heat. Add the onions and cook until translucent but do not allow them to take on any color. 4. Add the garlic and cook briefly. 5. Add the arborio rice and stir to coat in the oil. Continue to stir for about two minutes to toast the rice. 6. Add the wine and stir until it evaporates then add about 1/3 of the vegetable stock. 7. Continue cooking the rice, stirring occasionally until the stock is absorbed. 8. Once the first addition of stock is absorbed, add another third of the stock and continue to cook. 9. Again when the previous stock is absorbed, add the rest of the stock. 10. Once all of the stock is absorbed into the rice, add the cranberries, the squash puree and the toasted walnuts. 11. Remove the pot from the heat and stir in the butter and Parmesan cheese. 12. Season with salt and pepper and serve in warmed bowls with extra Parmesan cheese on top.
	Spotlight On Sous Chef John Del Zotto John graduated from Wissahickon High School and went on to culinary school at Johnson & Wales in Rhode Island. He has been working in the hospitality industry since high school and his resume includes positions held at the William Penn Inn and the Caboose. John’s wife, Maggie, is a pastry chef. They have an 8 month old son named Evan. John loves Italian food. He also likes to hunt and grill. His favorite part of the job is making the customers happy.
	Entertainment Schedule For November Nov. 6 Blind Drunk Nov. 13 Blind Drunk Nov. 20 Steamboat Annie Nov. 27 Steamboat Annie
	New Beers On Draft: Palm Belgium Ale Sam Adams Winter Lager Victory Yakima Twilight Sierra Nevada Celebration Bottles Sierra Nevada Harvest Wet Hop Ale Sierra Nevada Estate Ale