Ole...we are featuring our Spanish menu this weekend (along with our regular menu) and boy, is it popular. We offer creamy mushroom toast, authentic paella, prime rib bordelaise and zarzuela - a symphony of seafood including lobster, shrimp, scallops and more. I prepared a hearty black bean soup served with sour cream, saffron rice and minced onion...yummy.
Our Valentine's Pairing Menu is available all weekend in mid-February and on Sunday, we will still offer our Sunday Brunch in the morning. A great deal including three alcohol beverages.
We are beginning a new promotion including an email club and more - all involving giveaways for our customers...look on our web site or stop by.
Have a great weekend and I will catch up next week with a few recipes and ideas for you to enjoy in your own kitchen.
best, CB
Friday, January 29, 2010
Monday, January 25, 2010
Monday begins my week!
Today I go thru all the specials - what worked, what didn't, suggestions, comments from customers & staff. I plan the menus for the week, lunches & the weekend. This weekend is easy-it is Spanish weekend. While I am not Spanish, most of my crew had worked with Chef Tomas Sanz from the Tio Pepe fame (we lost Chef in 2005 but his memory lingers on) and they have taught me a thing or two about the cuisine. I added my CIA knowledge and we have a winning menu with variety for all ~ a coursed menu to enjoy.
I am so tired of hearing about the doom & gloom of the restaurant industry right now ... it is my local clientele that sustain me in these tough times and I am grateful for all that come by and the positive feedback we receive on a daily basis. We are starting an email club to get people more informed of our specials via the net. We are also marketing a VIP discount card for regulars and newcomers alike, to offer a discount every time you stop by.
I understand we are all on a budget and my goal is to offer the best I can for the least I can ~ easy on your wallet. As a nation, we will get through this and come out stronger. I focus on positive energy as much as possible.
Drink of the day : Coco Cranberry Smoothie
Place 1 banana, 6 oz. cranberry juice, 2 oz. Coco Lopez coconut cream, 1 shot of lime juice with 4 ice cubes in a blender until smooth. Garnish with lime slice. Note: add a shot of Malibu Coconut rum, if you'd like (must be 21 yrs)
Enjoy and talk to you soon.
CB
I am so tired of hearing about the doom & gloom of the restaurant industry right now ... it is my local clientele that sustain me in these tough times and I am grateful for all that come by and the positive feedback we receive on a daily basis. We are starting an email club to get people more informed of our specials via the net. We are also marketing a VIP discount card for regulars and newcomers alike, to offer a discount every time you stop by.
I understand we are all on a budget and my goal is to offer the best I can for the least I can ~ easy on your wallet. As a nation, we will get through this and come out stronger. I focus on positive energy as much as possible.
Drink of the day : Coco Cranberry Smoothie
Place 1 banana, 6 oz. cranberry juice, 2 oz. Coco Lopez coconut cream, 1 shot of lime juice with 4 ice cubes in a blender until smooth. Garnish with lime slice. Note: add a shot of Malibu Coconut rum, if you'd like (must be 21 yrs)
Enjoy and talk to you soon.
CB
Sunday, January 24, 2010
Brunch on Sundays
Sunday is my semi-day to rest but when I do come in to do inventory or work on schedules, I sit at the bar with Karon & Foula, play a few videos and enjoy an Eggs Florentine.
Everyday we make Hollandaise for our Filet Oscar & our Bearnaise sauce and like any great Chef knows ~ practice makes perfect. I swear this is the best Hollandaise I've ever had and with the sauteed baby spinach and perfectly poached eggs, I am in heaven. Tip for poaching at home - add a splash of white vinegar to your poaching water and your whites will bind beautifully - just a small splash or your eggs will take on a sour flavor.
I stick to coffee but Foula likes our Bloody Marys ~ we garnish with pepperoncini, queen stuffed olives and a cherry tomato so it has a salad like garnish. I remember years ago my Mother went somewhere for Bloodys and they took it a step up and garnished with pepperoni. Too many vegetarians today to presume that works.
I am going to introduce smoked salmon and bagel plate in early February complete with tomato, red onion, cukes and caper garnish along with smoked salmon benedict. We now serve steak and eggs and will expand to grilled kielbasi and bacon as sides, too. Mom wants scrapple and creamed beef - I am thinking specials.
Just ordered pomegranites so next week look for pome-tinis, a twist on the cosmo. Golden ripe pineapples are part of my fruit garnish, sweet from Hawaii.
Everyday we make Hollandaise for our Filet Oscar & our Bearnaise sauce and like any great Chef knows ~ practice makes perfect. I swear this is the best Hollandaise I've ever had and with the sauteed baby spinach and perfectly poached eggs, I am in heaven. Tip for poaching at home - add a splash of white vinegar to your poaching water and your whites will bind beautifully - just a small splash or your eggs will take on a sour flavor.
I stick to coffee but Foula likes our Bloody Marys ~ we garnish with pepperoncini, queen stuffed olives and a cherry tomato so it has a salad like garnish. I remember years ago my Mother went somewhere for Bloodys and they took it a step up and garnished with pepperoni. Too many vegetarians today to presume that works.
I am going to introduce smoked salmon and bagel plate in early February complete with tomato, red onion, cukes and caper garnish along with smoked salmon benedict. We now serve steak and eggs and will expand to grilled kielbasi and bacon as sides, too. Mom wants scrapple and creamed beef - I am thinking specials.
Just ordered pomegranites so next week look for pome-tinis, a twist on the cosmo. Golden ripe pineapples are part of my fruit garnish, sweet from Hawaii.
Saturday, January 23, 2010
Come to Patrick's and lose your Winter Blah's
While a slow down usually occurs after the holiday season, Patrick's has been steady with regulars, private parties and some new faces. We have developed a "tried true favorites" on our special menu ... items that customers ask for again and again. Harvest Chicken is back ... a mix of savory and sweet, Chicken Marsala loaded with wild mushrooms served over pumpkin raviolis ~ simply spectacular. Foula's new favorite.
We are offering Spanish Weekend next week along with some new ideas to help save your green (money) during the winter blahs. Theme Weekends start right after Spanish to include French, Italian (my favorite), Lobsterfest, Chesapeake Shore, American Regional, Caribbean, Oktoberfest and more.
Patrick's will soon offer a Whole Lobster Special with a baked and salad for a great $$$ deal. Same with a Mushroom NY Strip with a baked and salad.
Internet Coupons will be posted early next week - print for each visit and keep your budget in tact while enjoying our classic cuisine.
One last reminder - Valentine's Weekend. We are excepting reservations all weekend and featuring 3 pre-fixed menus to compliment red, white & sangria wines ~ all with a champagne toast for two. From 2/12-14, 2010 and the menus will be posted online asap. I will be unveiling my Bourbon Madagasgar Vanilla Bean Creme Brulee that weekend.
best,
Chef Carole aka CB
We are offering Spanish Weekend next week along with some new ideas to help save your green (money) during the winter blahs. Theme Weekends start right after Spanish to include French, Italian (my favorite), Lobsterfest, Chesapeake Shore, American Regional, Caribbean, Oktoberfest and more.
Patrick's will soon offer a Whole Lobster Special with a baked and salad for a great $$$ deal. Same with a Mushroom NY Strip with a baked and salad.
Internet Coupons will be posted early next week - print for each visit and keep your budget in tact while enjoying our classic cuisine.
One last reminder - Valentine's Weekend. We are excepting reservations all weekend and featuring 3 pre-fixed menus to compliment red, white & sangria wines ~ all with a champagne toast for two. From 2/12-14, 2010 and the menus will be posted online asap. I will be unveiling my Bourbon Madagasgar Vanilla Bean Creme Brulee that weekend.
best,
Chef Carole aka CB
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