The Broad Axe Tavern - October 2009 Newsletter


	In This Newsletter: • Letter from the Owner • Featured Recipe for October • New VIP Promotions • Menu Changes • Spotlight on Melissa Costa • Halloween Bash • Now Booking Holiday Parties • Thanksgiving is November 26th				Hello from all of us at the Broad Axe Tavern Well, it’s October, my favorite time of the year. The leaves are starting to turn, nights are getting cooler and my favorite foods are coming into season. Fruits like apples and pears are being found on menus and wild game such as venison and duck sausages are being served with red cabbage, brussel sprouts and spatzel. With all the fall foods comes the change in the beers, wines and cocktails we drink. We say goodbye to the summer wheat beers, the lighter white wines and summery drinks and start to replace them with Oktoberfest Beers, which we are featuring this month on our beer list, along with seasonal pumpkin ales. It is also the time to celebrate the harvesting of the wine grapes, and start drinking the more full bodied reds. We now await the arrival of the Beaujolais Nouveau wines from France. Our bartenders are mixing up some tasty fall spiced martinis and drinks to go along with the season, that include pumpkin and fall spiced Martinis. This is such a fun time for the family; going on hay rides, running through the corn maze, planting mums and jumping in leaf piles. The smell of the autumn ritual of burning leaves always reminds us that winter will soon be coming which will bring me to my close second most favorite time of the year, Christmas! The Eagles football season is well under way and the Phillies are back in the playoffs. The Flyers are back at it and the Sixers are not far behind. Come on in and relax, catch a game and try some of the new changes that we have made to our menu and sample some of our autumn libations. I almost forgot, the sound absorbing panels have been installed and are doing a fantastic job! We are now looking to add a few more in the bar area with some antique pictures printed on them to hang on the walls. I want to thank everyone who supported me in the MS 150 City to Shore bike ride this past weekend. And I also want to thank everyone who participated, supported or volunteered in this great cause to find a cure. I think the total dollars raised was close to $5,000,000. We should all be proud of that. Bring in your rider number in the next week and I will buy you a beer! As always, we thank you for your support and we look forward to seeing you soon. Matthew Doman Owner/Operating Partner The Broad Axe Tavern

	Featured Recipe for October The featured recipe this month is our Ginger Snap Apples! Ingredients: 6 apples – Granny Smith, Gala, Fuji, Red Delicious, or any variety. 1 t. ground cinnamon ½ t. allspice 1 c. ginger ale 2 T. butter Crumbs – 20 gingersnap cookies, 2 T butter, ½ cup of Greek style yogurt For the Apples: 1. Peel the apples and cut into quarters 2. Cut the seeds out of each quarter then cut the apples into wedges 3. Place 2 T of butter in a 2 qt sauce pan over medium high heat – when butter melts and foams add the apples, cinnamon, and allspice. 4. Cook the apples for 5-7 minutes then add the ginger ale and reduce the heat to medium. 5. Continue cooking the apples until soft but still firm enough to hold their shape. For the Crumbs: 1. Crush the gingersnaps either by hand or in a food processor. 2. Melt 2 T of butter and toss with the crushed cookies. 3. Spread the cookies on a sheet tray and bake in the oven at 350º for 5 minutes or until they are soft. 4. Allow the cookie crumbs to cool on the sheet tray then break apart and reserve. To Plate: 1. Spoon the warm apples into 4 serving bowls. 2. Top the apples with about 2 T of the Greek style yogurt. 3. Sprinkle gingersnap crumbs over the apples and yogurt. 4. Garnish with mint if desired.
	VIP Promotions Don’t forget about our Double Point Sundays, and Triple Point Monday and Tuesdays! Use your VIP card to earn points and prizes
	Menu Changes Now that fall is here we also have some new drinks. Come in and try our Fall-tini and our Pumpkin Pie Martini along with our Oktoberfest beers and Pumpkin Ales! **Our new menus are now in place. Check out our full menu and our updated beer and wine menus online at www.broadaxetavern.com.
	Spotlight on Melissa Costa Melissa Costa is our Assistant Manager at the Broad Axe. She started her career in the restaurant business at the age of 18. She has done it all from serving, bartending, and hosting all the way to managing. Some of her past experience came from The General Lafayette Inn and Sammy’s Barbeque where she held her first managing position. She enjoys making the customers feel at home. Melissa also likes to meet new guests and be here to greet them with a familiar face every time they come back. Her favorite part of the business is the adrenaline rush from a busy night. She is currently taking classes at Montgomery County Community College and working towards her degree in Criminal Justice. Melissa is a great asset to us here at the Broad Axe.

	Now Booking Holiday Parties December is right around the corner and it’s time to plan your holiday get together. We have many different menus to fit your needs; whether it be a casual lunch buffet or a more formal sit down dinner. Call us at 215-643-6300 or email info@broadaxetavern.com for information about holding your special event here at the Broad Axe Tavern. Rehearsal dinners, Christenings, Birthdays, Retirements, Business meetings.
	Thanksgiving is November 26th! We will be open on Thanksgiving for our holiday hours of 12pm-8pm. We are now accepting reservations. Call the restaurant today to make a reservation. Let us do the cooking and cleaning for your family holiday gathering. We are putting together a special holiday menu that will be available within the next few weeks on our website.