The Broad Axe Tavern - September 2009 Newsletter


	In This Email: • Letter from the Owner • New VIP Promotions • Wine Menu Changes/Additions • Entertainment News • Eagles Season is Here! • Menu Changes • Spotlight on Sous Chef Matt Martino • Recipe of the Month • Banquets & Private Parties				Hello from all of us at the Broad Axe Tavern We hope you all had a great summer with lots of family get-togethers, good times at the shore or pool and great days of fishing, biking and golfing. We want to thank you for all your support over the summer and look forward to seeing you all over the fall. It seems that you really enjoyed all the summer specials that our Chef Jeff Smith and the kitchen crew prepared for you. He used a lot of local produce including heirloom tomatoes and local corn to come up with his creative specials that were a big success. It is hard for me to pick a favorite, but if I had to, it would have to be a tossup between the Day Boat Scallops with the corn and chipotle broth and fresh guacamole or the Filet special with the Panzanella-Heirloom Tomato Salad with the balsamic drizzle, YUM!! We all can’t wait to see what great specials the Chef comes up with for the fall! Eric and I have tasted a number of different new beers for the fall and we have a few treats in store for you. Pumpkin ales, Oktoberfest beers and a few old favorites (Yes, we are bringing the Thomas Jefferson and the Fullers back again in the future). Look further down the news letter to see what we have now on tap and in bottles as well as what we are planning to get in the near future. My partner Jay Chen (our wine guru) and I have also been meeting with our wine merchants over the past few weeks and have found some really great wines. We are expanding the Twenty-One Club wine list to sixteen bottles, eight red and eight white wines giving you an even greater selection of exceptional value wines to choose from. We are also adding a few new more pour wines as well. GREAT NEWS! THE SOUND ABSORBING ACOUSTIC TILES ARE HERE!!!! We will be installing them next week along with the reinstallation of our wood ceiling that had to come down due to the humidity problem that we had. Dehumidifiers are going to be added to the HVAC system to take care of that issue, and then we can reinstall the wood to the entry and porch area. Please excuse our appearance until we get everything back in order. We are adding a lottery for the Loyalty card members and a point program as well. You can read more about the new programs in the VIP section of the newsletter. Look for our EAGLES game day specials and come watch them on our 120” HDTV with our game day buffet! We at the Broad Axe Tavern are committed to bringing you great food, great wine, and great beer all at a reasonable price with plenty of friendly service in a casual elegant setting. We always welcome your input and feedback; we continue to strive in making every visit to the Broad Axe a memorable and enjoyable one and will do whatever it takes to ensure that you’re a satisfied guest. As always, thank you for your continued support. Matthew Doman Owner/Operating Partner The Broad Axe Tavern

	New VIP Promotions Starting In August Featuring Double Point Sundays and Triple Point Mondays & Tuesdays! Use your Loyalty Card on any of these days to receive additional points towards your rewards! New Lottery Reward Plan! Use your Loyalty Card for a chance to win a $100 gift card to the Broad Axe! One customer in every 100 Loyalty Card users will win. ** For those of you who have earned points towards the Draft Beer Tour Reward, you may have noticed that you did not receive a reward at the specified time. There was an error within the program that has now been fixed. If you had already accumulated more than the 16 beers needed for the reward come on in for your free pint glass and free draft beer! Your choice of one of the following glasses: Stone Arrogant Bastard, Guinness, New Castle, Yuengling, Otter Creek, or Dog Fish Head. Current Beers on Draft: Dogfish Head 60 Minute IPA, Lindemans Lambic Framboise, Stone Arrogant Bastard Ale, Newcastle Brown Ale, Chimay White, Hacker-Pschorr Heffe Weissen, Blue Moon Honey Moon, Hoegaarden Belgium White, Bavarian Barbarian Headbangerz Brown Ale, Sam Adams Boston Lager, Victory Sunrise Weisse, Coors Light, Yuengling Lager, Sierra Nevada Pale Ale, Harp Ale, and Guinness Stout. COMING SOON NEW BEERS ON DRAFT: Dog Fish Head Pumpkin and Sam Adams Octoberfest
	Wine Menu Changes/Additions Wine By the Glass Parducci Merlot (Mendocino, California, USA) Urban Riesling (Mosel, Germany) Montoya Pinot Noir (Monterey County, California, USA) 21 Club Wines Clara Benegas Chardonnay (Mendoza, Argentina) Domaine Guillaman – Colombard Ugni Blanc Red Rock Merlot (California, USA) Reappearance on the 21 Club Luis Felipe Edwards – Carmenere (Colchagua Valley, Chile) Luis Felipe Edwards – Merlot (Colchagua Valley, Chile)
	Entertainment News We will continue to have live music on Friday nights, and are adding a DJ on Saturday nights! Friday Sept. 4 Blind Drunk Friday. Sept. 11 J.D. Valenteen Friday. Sept. 18 Steamboat Annie Friday Sept. 25 Blind Drunk DJ Rich Money Saturday nights from 10 PM - 2 AM starting September 12th featuring $2 domestic bottles from 10 PM to 2 AM! This Saturday (9/12/09) - Come out and see the Lotus Vodka girls from 10 PM – 12 AM!
	Eagles Season is Here! We will be broadcasting Eagles games all season on our 120” HD screen on the 3rd floor of the Broad Axe! Come in for a buffet during the games along with drink specials! $2 Coors Lights, $4 Eagles “Punt”-ch, $20 all you can eat buffet, and door prizes!
	Menu Changes Coming up in the next few weeks make sure to come in and check out our menus! We will be making some changes with new dishes geared more towards the Fall season. We will also be bringing in some new wines and beers, so be sure to stop in!
	Spotlight on Sous Chef Matt Martino Matt Martino always knew he wanted to be a chef. He started cooking at the young age of 14 at Gisueppe’s. Throughout high school he worked at various restaurants including the Best Western and the Village Tavern. After graduating from high school he went straight to the Culinary Institute of America in New York. During his education at the CIA he did his externship at the William Penn Inn with owner/operating partner Matthew Doman. After completing his two year program at the CIA he decided to go back for a degree in management. When he finished his education at the CIA he was employed at the Torresdale-Frankford Country Club. Here at the Broad Axe he is looking forward to the upcoming holiday season. What’s his favorite part of the job? “It’s gotta be the people.”
	Recipe of the Month Marinated Olives Ingredients: 1ea orange 1ea lemon 2ea rosemary sprigs ½ bu. Thyme 4 ea oregano sprigs 6ea cloves garlic confit 2ea bay leaf 1PT extra virgin olive oil 4-6C of good quality olives with pits (castelvantrano, kalamata, cerignola, gaeta, etc) A/N pure olive oil 1. Using a peeler, remove zest from oranges and lemons. 2. Place all ingredients except for the olive oil in a bowl. 3. Gently warm about 1C of the olive oil over low heat (to just above 100 degrees). 4. Pour the olive oil over the ingredients and mix – allow to sit for 5 minutes. 5. Place the olives in the marinade and add pomace oil to cover – mix. 6. Allow to marinate at room temperature for 2 hours – cover and refrigerate. 7. Serve olives and garlic cloves along with some of the oil and some crusty bread. 8. Store in cooler for up to 2 weeks.
	Banquets & Private Parties Check out the “Banquet” section of our website for sample menus and banquet information. Our banquet room is perfect for birthday parties, wedding receptions, company parties, business meetings, and much more! If you’re interested in hosting a holiday party at the Broad Axe book now as we are filling up quickly!