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BEER TASTING March 31st, 2011

2011-03-16T17:27:00.001-04:00

March 31, 2011 at Seating at 5:45pm

Twigs Restaurant Presents:

“Beer Tasting Dinner“

Appetizer

Ale House Potato Cheddar Soup

Harpoons Irish Ale

First Course

Pan Seared Sea Scallops with Parsnip Puree and

Oven Roasted Brussel Sprouts

Sam’s Irish Red

Second Course

Smoked Salmon with Mixed Lentil Timbale and a Micro Green

Salad with Mustard Vinaigrette with a Goat Cheese Crème Fraiche

O’Hara’s Stout

Entrée

Stout Braised Lamb Shepherds Pie

Murphy’s Stout & Harp

Black & Tan

Dessert

Baked Alaska with Espresso Crème Auglaize

Chocolate Stout

Chef Sean Keeney-Supervisor Jen Higgins-Beer Coordinator Toni Place

Half Price Martini Night Wednesday's!

2010-12-19T17:23:00.001-05:00

This month we are also celebrating one of the things Twigs Restaurant and Café is famous for – Martinis! Remember that Wednesday nights are ½ price Martini nights from 5 to 9! Twigs Upstairs is also now open on Friday and Saturday nights. Enjoy seating at our antique bar while you’re waiting for a table or for your movie to start down at the Dietrich Theatre! Our outside seating is also now open for seating during regular business hours!

We are constantly updating our beverage menu at Twigs Restaurant and Café and would love some feedback on our newly added summer drinks! If there is a drink you absolutely love, or if there is one you would love to see us offer – feel free to comment on this post and let us know! The poll for this month is also about martinis – so be sure to vote! (The poll is located on the left menu bar)

Tip of the month Use Good Booze! Quality Counts! Just like Twigs Food we buy the best! S should you!

Be sure to check back next month to find out when our next wine, martini, or beer tasting is – one is defiantly in the making! Click here to become a member of our e-club to receive special event notices and discounts to Twigs Restaurant and Café! Enjoy the month of June everyone and be sure to check back next month for more exclusive info!

'Tis the Season to Dine at Twigs!

2010-12-19T17:23:00.000-05:00

December 17, 2010 Another Christmas in our Hometown. Great day with lots of great people coming in to our area! Twigs upstairs was open and was full all day/ night long!

'Tis the season to be dining at Twigs Restaurant and Cafe. We hope that everyone enjoyed Tunkhannocks Christmas in Our Hometown on December 4th as much as we all did! There are some very exciting events coming up in the next few weeks...

Join us this New Years Eve for a landmark in Twigs Restaurant and Cafe history - the official grand opening of The Upstairs at Twigs. Enjoy the view of downtown Tunkhannock from our newly added extended seating area. Have a few drinks, laughs, and appetizers while you wait for friends to arrive for dinner downstairs. Enjoy tasting our newly revived beer menu while you enjoy watching busy Toiga Street from an elite view. Starting in the new year we will be opening The Upstairs at Twigs on Friday and Saturday nights, stay tuned for more info!

Thanks to the success of the Twigs Wine Pairing Dinner, we will be holding a Twigs Beer Dinner on Friday, January 22nd, 2010 at 6pm. Come enjoy the carefully prepared menu to kick off our expanded beer menu with savory one-of-a-kind dishes paired specifically to bring out the flavors in the beers. Tickets for the Wine Pairing went fast, make sure to call and reserve your seats to this special toast today! Want to know more about the menu - click here to join our eclub. The full menu will be mailed within the next few weeks to club members only!

**Special Update!! Tickets to the Twigs Beer Dinner sold out in just 4 days! We will be offering a second date on January 29th at 6pm.

We would like to take a second out to thank our first official blog follower-Erica Roger-for helping us launch our newest addition to our site. Thank you for being a part of Twigs Restaurant and Cafe history! Please come in to Twigs as soon as possible to pick up your $25 gift certificate from us! For every ten followers we added on our blog we will randomly pick winners to receive Twigs goodies such as gift certificates and Twigs Restaurant and Cafe merchandise before they hit the market! Thanks again for your support Erica-see you soon!

In the coming months, we will be featuring many different photos of special events at Twigs. We would love to see pictures of you with family and friends enjoying the Twigs environment. Please drop your pictures off at our restaurant ro email them to alotz@keystone.edu. We will be using these pictures in upcoming blogs, on our main website, and in different advertisements! Bring your memories to us!

Here is a picture sent to us from Amy from Meshoppen, PA of carolers during Christmas in Our Hometown.

Have questions about our hours on Christmas Eve? Want to make reservations on New Years? Interested in learning more about our Twigs Beer Dinner? Give us a call at 570.836.0433.

Happy Mothers Day from Twigs Restaurant and Cafe!

2010-05-01T16:03:00.000-04:00

Welcome back to our blog Twiggies! We hope you enjoyed all of the events in and around our restaurant and cafe last month. May is always an exciting month at Twigs Restaurant and Cafe. This month marks one of the most celebrated days of the year - Mothers Day!

For Mothers Day 2009 we decorated all of our dining rooms with white linens and brought in fresh bouquets from local florists for a finishing touch on each table. Servers broke away from the usual all black uniforms and wore a variety of pinks to celebrate their own mothers - and of course our drink of choice for the night were mimosas. Mimosas are an excellent warm weather drink made from bubbly champagne and orange juice. Send us pictures of your and your mom dining at Twigs Restaurant and Cafe for a chance to be featured in next months post and for next years Mothers Day celebrations! Reservations are filling up fast so be sure to call us at 570 836 0433 to reserve your table or tables!

Don't forget - Twigs second floor bar and seating is now open on Friday and Saturday nights and soon enough we will be opening up the outside dining area for the season! Each of our dining areas has a unique atmosphere perfect for any occasion. Always remember - destinations can be delicious.

We hope everyone enjoys Jenns Martini Tasting tonight - and be sure to check back to find out more about upcoming events at Twigs Restaurant and Cafe.

Swing into Spring at Twigs!

2010-04-01T21:03:00.001-04:00

Welcome back Twiggies! Thanks for revisiting our blog! This April holds exciting events in and around Twigs Restaurant and Café. We have the Dietrich Theatres’ annual Spring Film Festival from April 9th to the 23rd, the official grand opening of Twigs Second Floor this Friday April 2nd, as well as the new and exciting drink menu which debuted earlier this week. If you’re a member of our E-Club be sure to keep checking your inbox to print our annual tax day $$$ off coupon, and if you’re not a member - be sure to join for instant discounts at your favorite restaurant!

We are only 4 followers away from giving out some Twigs Restaurant and Café goodies! Be sure to link back to our site as much as possible to increase your chances of becoming a winner! And don’t forget to check out the left menu to vote on monthly polls! We appreciate all of the feedback!

Coming up in May we will be having a casual-cool Martini Tasting event on the 1st. Enjoy a funky-relaxed atmosphere as you sip on six different Twigs martinis with exotic garnishes and enjoy some of our finest appetizers. Host Jenn Higgins will be sharing fun and crazy martini facts throughout the night. Call 570 836 0433 for ticket information. Tickets are on a first come – first serve basis! Don’t forget about making your Mother’s Day reservation for May 9th. We are already accepting table reservations for the Antique Room, Main Dining Floor, and Twigs Second Floor – so be sure to call us at 570 836 0433 for details as soon as possible to ensure seating!

**Special announcement**Twigs Restaurant and Café is currently taking applications for bartenders, hosts and servers. Stop by and pick up an application! **

The recipe for this month comes from Manager and Site Supervisor Ashley Lotz for Pasta Primavera. Primavera is Italian for ‘spring’ so this dish is just perfect for the warming weather! This dish can be altered to include almost any seasonal vegetable - my favorites being zucchini, squash, and baby tomatoes!

Pasta Primavera
Ingredients
4 garlic cloves sliced thin
¼ lb. of sliced mushrooms
¼ lb asparagus tips
1 medium zucchini sliced
1 medium yellow squash sliced
10 baby red tomatoes cut into halves
2 medium carrots sliced
1 tbsp parsley
1 cup tomato sauce
1 lb pasta

Cooking Directions
For the pasta, follow the cooking directions on the box or bag. Lightly drizzle a frying pan or wok with vegetable or canola oil and bring to a medium heat. Add the garlic and when this starts to become slightly browned, add your spring vegetables and cook for about 7-10 minutes or until the vegetables start to become opaque on the edges. Add the parsley, pasta, and tomato sauce to the vegetables. When adding the pasta, be sure to include about ½ cup of the water used to cook it and add it to the vegetable mix. Toss all of the ingredients for about 2 minutes over a medium heat.

Another great part of this dish is that it can be served hot or cold. Add some Romano cheese on top for additional flavor and enjoy! We recomment pairing a Pino Noir with this dish. Pino Noir is the most versitile wine, so it pairs with almost any dish - ensuring that whatever vegetables you choose to add to this dish will taste excellent with this wine pairing! You will see this dish featured many different ways throughout the spring and summer at Twigs Restaurant and Café so be sure to give us a call to find out when its coming up! See you on the first!

Shake off those winter blues at Twigs Restaurant and Cafe!

2010-03-01T00:01:00.005-05:00

12/17/10
Ok. Yes, Weve been slacking! Updates far and few. Gonna try to fix that! Coming up end of Jan 2011 date to bee sent out. Twigs World Famous Martini Tasting #2 ...if you missed the first, your loss! Designated drivers a must! Be Safe on the road! Watch for this event!

Hello Twiggies - and thanks for returning to our blog! Spring time is just around the corner and we can’t wait! Every season has distinct tastes, aromas, and colors that are particular to the climate change. Spring means you will be seeing lots of lighter dishes including crisp greens, and savory herbs such as lavender, parsley, and chives in the daily lunch and dinner features at Twigs Restaurant and Café. Due to the magnificent responses we received regarding the recipe from our first post – we have decided to include a Twigs Restaurant and Café crafted recipe along with a drink pairing. These combinations will be exclusivly formulated by Twigs staff to really bring out the fine taste experiences in each dish. Following the recipe will be the dates these pairings will be available exclusively at Twigs Restaurant and Café for your enjoyment! Come on in and try our version of our one-of-a-kind dishes, then use our at-home recipes to put your own twist on it. Make sure to give us lots of feedback! The pairing for March will be Sous Chef Ryan Bogedin’s Roasted Chicken Breast over Rice Pilaf in a Ginger Plum Sauce paired with General Manager Jenn Higgins recommendation of Chardonnay by Cupcake.

We recently updated our food menu. Twigs chefs are proud to announce these additions:

Sambusak (Appetizer) - Flash fried vegetable pastry pockets. Garlic Sauce.
Rosemary Chicken Salad or Wrap - Baked chicken seasoned with fresh rosemary mayonaisse. Awesome.
Miso Cod - Baked Cod, Miso glaze.
Cubano Panini - Ham, Turkey, Swiss, Cranberry dressing, Pickles, Mustard on Foccacia.

As our exclusive E-Club members know, we will be featuring another Six Course Wine Pairing Diner on March 19th at 6pm. Enjoy the dedication of Twigs Restaurant and Café staff to pair fine wine flavors with savory dishes as you enjoy the view from downtown Tunkhannock from either the Twigs Upstairs room or our main seating area. Listen and learn as our hosts give you detailed explanations of the reasoning behind each pairing. Seating is limited for this event as we will be exploring the select flavors of local Nimble Hill wines. Tickets cost only $75 per person and include tax and tip. Special thanks to Michael Cahill for the wonderful review of our Beer Pairing hosted last month! (Check it out at http://www.tunkalive.com/) Take a special sneak peak of the wines we will be featuring and the foods hand-crafted by our chefs to bring out the fine tastes of the wines.

1st Wild Mushroom Salad with a Lavender Truffle Vinaigrette dressing paired with Nimble Hill Innocence
2nd Almond Encrusted Sea Scallops with an Apple Puree and Nimble Hill Pino Grigio
3rd Green Pepper Soup paired with Nimble Hill Vidal Blanc
4th Seared Sea Bass with White Chocolate Buerre Blanc and Nimble Hill Chardonnay
5th Pistachio encrusted lamb with Nimble Hill Cabernet Savignon or Mysteria
6th Cardamom Ice Cream, Blini with Nimble Hills Mountain Magic

Due to increasing traffic on our site, we will be posting every 4 weeks instead of 6. Be sure to check back April 1st to learn about upcoming events hosted exclusively at Twigs Restaurant and Café. Have a favorite dish you want to see a Twigs-Twist on? Love one of our features and want to make it at home? Simply click the link on the left-menu to become a follower and send us a message! A recipe you want will be featured next! Remember, for every 10 followers we receive, a random winner is chosen to receive Twigs goodies such as gift certificates or merchandise! See you again on the first!

Roasted Chicken Breast over Rice Pilaf in a Ginger Plum Sauce (Serves 2)

Roasted Chicken Breast
Ingredients
-2 6oz chicken breasts seasoned to taste with salt and pepper
Cooking Directions
Preheat oven to 350. Season chicken to taste with salt and pepper. Place the chicken breasts on a baking sheet and cook for about 20 minutes or until cooked thoroughly.

Rice Pilaf
Ingredients
-½ yellow or white onion (small diced)
-1 tsp Italian seasoning
-Pinch of salt and pep
-1 cup rice
-½ oz oil or butter
-2 cups water (Our Chefs recommend substituting Chicken Stock for additional flavor!)
Cooking Directions
In a medium saucepan, heat oil. Add onions and Italian seasoning until onions turn opaque. Add the rice and continue stirring until the rice begins to slightly brown. Add the water/chicken stock and bring to a boil. Once the rice is boiling, turn the heat off, cover the pot, and cook in the oven for 15 minutes. To finish, take the pot out of the oven and let sit covered for 15 minutes.
Ginger Plum Sauce
Ingredients
-½ oz oil
-1 tsp garlic
- 1 tbsp onions small diced
-½ cup red wine
-½ cup plum preserves or jam/jelly
-½ cup heavy cream
-½ cup water (or chicken stock)
-1 tsp ginger powder
-Pinch of rosemary, salt, and pep
Cooking directions
In a medium saucepot, bring oil to a medium heat. Sautee off garlic and onions until opaque. Add the red wine and bring to a boil. At this point reduce the wine until it is ¼ of original volume (basically let it boil until it is *almost evaporated). Add plum preserves and heavy cream. Bring to a boil. Add water/chicken stock, and season with ginger, rosemary, salt and pepper at a medium heat. The plum sauce should have a light liquid consistency.

Twigs Restaurant and Café Chef Ryan recommends plating the dish by layering a heaping of the rice on the bottom, laying the chicken breasts on top, then drizzling the ginger plum sauce over the whole dish. Jenn Higgins recommends pairing (one of our latest additions to our wine menu) Chardonnay by Cupcake from California. This white wine is soft and creamy – with apple, tropical fruit, and spiced flavors.

Special Thanks to Our Veteran Customers!

2009-11-15T17:31:00.001-05:00

**Special Veterans Day Update 2010**

Jerry here. Updte 2010 Veterans Day. I personally was not here this day. Sad to of missed it. Had to relocate Mom to Florida! The word was fantastic! Veterans of all armed forces and ages came in and were truly appreciative of our gesture. As a veteran I would love to of been here! For us this is a just a easy way to thank our vets. For me, when in the service, I had no "married " family or kids to be away from, just a single guy at the time. Now married for over twenty years understand how hard it has to be!
See you all in Nov 2011 Veterans Day.

As members of our Twigs E-Club knew, last Wednesday, November 11th, we honored all veterans by offering free meal with proof of their service. We would like to thank each person who came in that night to celebrate with us. Many establishments offered discounts to veterans, and although this is not the first or last year we offered amazing deals - we felt this year at Twigs Restaurant and Cafe was finest. We were amazed at the responses received from the remarkable turnout.

Thank you so much for being part of a special night at Twigs Restautant and Cafe. All of Twigs appreciates all you have done, are doing, or will be doing!

Meet the Faces Behind Our Dishes and Special Holiday Events Exclusivly at Twigs Restaurant and Cafe!!

2009-11-05T22:50:00.003-05:00

Welcome Twiggies! Thank you for coming back to visit our blog! Today we will be talking about some special events happening during this November only at Twigs Restaurant and Café. Don’t forget that most nights we have specials running with our dinner features! Monday’s we have no corking fee ($10) and BYOB all night!
Monday Night = All of our bottled and draft beer is also half-price! 5pm to 7pm.
Wednesday’s all martinis are half-price from 5pm-7pm.

Results are in from our first survey. The question was "What is your favorite part of your dining experiance at Twigs Cafe?" The results are as follows:

The Environment 57%
The Food 57%
The Service 85%
The Location 57%

Thank you all for your participation, and a special thank you to all of our waitstaff for making everyones experiance memorable!!

There are two very exciting events Twigs Restaurant and Café will be hosting this November. First, this Monday (November 9th) from 5pm to 9pm marks our 8th Annual Memorial Benefit Dinner for the Tunkhannock Tree Association. Strong trees make a strong community, and there is no way better than wining and dining with friends and family to support Historic Tunkhannock than joining us at Twigs! No reservations are being accepted and all profits are being donated to the Tunkhannock Tree Association during this time.

Second is our Twigs Wine Dinner. Enjoy a night of Twigs-Style fine dining in our newly renovated private party room located just above our main floor. Our chefs have worked diligently to provide one-of-a-kind savory dishes for you that can only a restaurant like Twigs Café can produce. Hosted by Twigs staff, including our personal wine broker Ivan Mines, on Friday November 20th, 2009 at 6pm. Tickets are required for the limited seats and are currently selling at $75 per person (including tax and tip). Members of our e-club have already received some menu spoilers, and here is another sneak peak at what we will be serving* that night:

Course 1: Prince Edward Island Mussels paired with Tanas Pino Grigio from California

Course 2: Caramelized Onion and Local Forest Mushroom Tart paired with Joseph Carr Pino Noir from California

Course 3: Specialty salads only available at Twigs Restaurant and Café! Medleys of baby greens, dried cranberries, Cumin toasted walnuts, Gorgonzola cheese and house made Orange- Cognac vinaigrette

Course 4: Gnocchi with a Sweet Basil Italian red sauce paired with Valliano Chianti from Italy

Course 5: Hickory Grilled Dry Aged Ribeye Fillet with roasted shallot and gorgonzola butter, fingerling potatoes and roasted root vegetables paired with Ridge Zinfandel from California

Course 6: Poached Chocolate Orange Meringue & Crème Anglaise paired with local Nimble Hill Mountain Magic

Today’s post is one we know our customers have been anxiously awaiting. We are going to tell you all about the chefs behind our one-of-a-kind dishes at Twigs Restaurant and Café.

Sean Gerald KeeneyHometown: Meshoppen, PA

Education: Culinary Institute of America

Favorite Spices: Chilies for the variety of heat and flavor you can find. Cumin for its distinct aroma and savory flavor it adds to dishes.

Favorite Cuisine: Japanese and South American

Favorite Kitchen Quote: “Are you in the weeds?”

Favorite Chefs: Alfred Bourdain for his philosophy and Alfred Portale (from Gotham Bar & Grill) for his flavors and presentation!

Special Hobby: Golfing

Ryan Bogedin

Hometown: Tunkhannock, PA

Education: Penn State University, PA

Favorite Spice: “Thyme, because it is a very homey, robust flavor that reminds me of my grandparents cooking.”

Favorite Cuisine: “I appreciate all of the cuisines of the world. You can expand your palate and understanding of other people by knowing their food.”

Favorite Chef: “Thomas Keller because I can relate to his unique culinary style.”

Matt Palmer

Hometown: Tunkhannock, PA

Education: Northampton Community College, PA

Favorite Cuisine: You can’t beat Italian! It is the best!

Favorite Chef: Emeril Lagasse because he has many intriguing cooking styles and many successful restaurants. Our Chef is second because he's my idol. Not a nice idol though!

Special Hobby: "Writing film reviews for the New Age and collecting my favorites on DVD."

We hope that you enjoyed getting to know the chefs that we are proud to call our own. So much of their energy is focused into pairing distinct flavors in the best way possible, and presentation has always been something that Twigs Restaurant and Café prides itself on. We cannot be duplicated thanks to the amazing efforts of our staff! Check back next month to see detailed information about Christmas in Our Hometown on December 5th and 6th. Thank you for visiting!

Fall news for our Twiggers!

2009-09-18T17:43:00.007-04:00

Hello Twiggers, and welcome to our newest addition – our blog.

It is hard to believe that winter is here. We have created a few new after-dinner drinks to try. Our latest indulgence is our Twigs Carmel Cappuccino. Served hot or iced, this espresso treat is sure to become an all time favorite!

Twigs best selling hot beverage during winter? Twigs Chai!

Everyone who has enjoyed some fine casual dining at Twigs Restaurant and Café knows that we consider ourselves to be wine connoisseurs. Currently, we are featuring Tierra Brissa Cabernet Sauvignon from Argentina. Cabernet Sauvignon is often called the King of Wines. This is because it pairs best with beef and lamb dishes. We love to pair it with our excellent Friday night Feature we call Steak Alaska. A tender sirloin steak topped with shrimp, scallops, and crabmeat then smothered with our house alfredo sauce and served with a choice of two sides. Come and enjoy this delectable pairing while our supplies last!

Well Twiggers, we are sure that you are just itching to get out and enjoy this fresh fall weather. Be sure to check back with us soon to learn about upcoming promotions such as our gift certificate sale coming up soon. Visit

www.twigscafe.com and join our e-club for instant savings on your favorite appetizers, drinks, dinners and desserts. Some e-club perks include a free entrée on your birthday and a free appetizer coupon just for signing up! Please remember to support local by shopping local, and check back with us soon! Next months featured posting will have all of the juicy details about Christmas in Our Hometown along with our special on gift certificates for the holidays.

This months recipe is for a house favorite for beef - Argentinean Beef Tenderloins. Come pick up a bottle of our Tierra Brisa to pair with this dish, and it is sure to be a dinner night to remember. Come back to post and let us know how it came out for you!!

Ingredients:
· ¼ cup olive oil
· 4 pieces of 6-8oz. beef tenderloin steaks
· 1 minced onion (small to medium in size depending on taste)
· 1 tablespoon paprika
· ¼ cup dry white wine (Try local winery Nimble Hill’s Chardonnay)
· ½ cup beef broth
· 4 oz. blue cheese crumbles
· 2 tablespoons chopped parsley

Cooking Directions
1. Heat olive oil in a large skillet over a medium high heat. Sear the beef tenderloins in this on both sides.
2. Reduce the heat to a medium and cook steaks to desired doneness. We recommend medium to medium well for this particular recipe. Remove the steaks from the skillet and cover to keep warm.
3. Sautee minced onion until it begins to become translucent. Season the onion with paprika for about a minute.
4. Increase the heat to a medium high and pour in the wine. Let simmer until the wine has visibly reduced by half of the amount. Add the beef broth and then let simmer for about 2 minutes.
5. Stir in the crumbled blue cheese until it is just about melted.
To serve this dish, pour the sauce over the steaks and garnish with chopped parsley and a few blue cheese crumbles. Serve this with some vegetables such as roasted carrots or asparagus and you will have yourself a Twigs-like feast! Enjoy and remember to post back with feedback on the recipe!!

Welcome!

2009-08-14T17:25:00.000-04:00

Thank you for visiting the blog of Twigs Café located in historical downtown Tunkhannock, Pennsylvania!

Our site is currently under construction.

Be sure to come back soon!

Visit us online at www.twigscafe.com