History Repeats Itself at Fire & Ice Chili Cook Off.

Franklin Inn’s Aztec Chile Wins First Place At Chile Cook Off, Again….Two Decades Later!

Several weeks ago I received a call from Denise, the Director of Development, at Anchor Point Counseling Center.  She explained that the Owners of the Shoppes at Northway had been so kind and hospitable to Anchor Point providing a nice space to store and sort books and a venue for the organization’s upcoming Used Book Sale (June 6-11).  They wanted, in turn, to support the Mall’s efforts, so Anchor Point reserved a table at Northway’s Third Annual Fire and Ice Chili Cook Off.   The problem was Anchor Point is not known for their chili (counseling, parenting workshops and tutoring-yes-but chili,nope). No recipe-confident volunteers amongst the staff stepped forward to make the chili for the competition.  So, Denise asked me if the Franklin Inn would bail them out and donate the Chili for the cook-off.

John and I decided to enter the competition with our Award Winning Aztec Chile.  We knew it would be a strong contender.  No one else has a chili like it. It’s spicy and features special ingredients like the smoky pasilla chile.  Sue Cibula (John’s mom) developed the recipe for the Inn’s popular Aztec Chile in response to an invitation to a local Chile Cook off about 20 years ago. “I thought that we ought to be able to come up with something better than the other submissions since we were a Mexican Restaurant,” she explained.   Sue and then manager, Aunt Noreen, entered the recipe in the Chile Cook off. It won over the taste buds of the judges and took first place.  The Aztec Chile was then added to the Franklin Inn’s menu and customers have been enjoying it ever since.

Denise Patsko & her nephews (L). Wendy, John, Joey, Grace & Julia Cibula (R).
BTW, The event was for the Central Blood Bank...Don't forget to give blood.

Our kitchen manager, Karen, cooked several gallons of this amazing chili for the Fire & Ice Chile Cook Off last Saturday Night and off John and I went.  The event was great fun. We were excited and flattered by the numerous return visitors to the Anchor Point table featuring the Franklin Inn’s Aztec Chile. Taster after Taster told us that our chili was the best.  The event had a better than anticipated turnout. Our Chile actually ran out way before it was over…and history repeated itself! We won the Chile Cook Off. Two decades after its first award the Aztec Chile is still a tasty winner.  Thank you to Anchor Point for choosing the Inn’s Chili to enter into the competition giving us the opportunity to prove once again that the Inn’s approach of simple fresh Mexican food made with good ingredients stands the test of time.  Join us at the Inn today for a bowl of Sue Cibula’s Award Winning Aztec Chile and taste it for yourself.

Strawberry Margarita Pie Recipe

This recipe was inspired by the Inn's Frozen Strawberry Margaritas. John's mom, Sue Cibula, thought that a Strawberry Margarita pie would be a delicious idea. She was already serving her Lime Margarita Pie which was a big hit and thought that the Inn's patrons would enjoy a Strawberry version since the Strawberry Margaritas were so popular. So, Sue and Aunt Noreen put their heads together, researched some recipes and then finally created this incredibly delicious dessert. Don't skip the pretzel crust. It really pulls the whole thing together. Here is the recipe. Enjoy!

The Franklin Inn's Strawberry Margarita Pie

Makes 15 square pieces

 
Ingredients
1 large Bag of Pretzels
1/2 cup Softened Butter
2 cups Non Dairy Topping
2 ounces Sauza Blanco Tequila
6 ounces Lime Juice
1/2 cup Sugar
2 cans Sweetened Condensed Milk
1 pint Strawberries....Coarse Chopped
2 ounces frozen Strawberry Cocktail




Directions
* Crush pretzels in a food processor (enough to cover bottom of pan)
* Mix pretzels together with butter, place in 1/2 (appr. 10 x12)  size foil pan and bake at 400 for 15 minutes.

* With a hand mixer, mix non dairy topping until stiff.

* Mix tequila, lime juice, and sugar, sweetened condensed milk, strawberries, and strawberry cocktail. (Frozen strawberries may be substituted but then the strawberry cocktail is unnecessary unless you want it to be extra berry tasting....its a preference thing!).

* Fold the stiffened non-dairy topping into the other mixed ingredients.
* Pour over the pretzel crust and freeze.

Garnish as you wish with fresh strawberry slice, lime, whipped cream, chocolate sauce etc.

You can also make this in a round pie pan....which we do occasionally.

Dolly Celebrates 28 Years at the Inn...

By Kristen Thomas

Twenty-eight years and countless margaritas later, Elaine “Dolly” Washburn continues to tend bar at the Franklin Inn Mexican Restaurant. The Inn has gone through numerous changes and occasions and Dolly has been present for most of them. She was hired by owner, Sue Cibula, in 1982 and continued working at the Inn when Sue’s son and daughter-in-law, John and Wendy Cibula took over.

First cooking, then serving, Dolly never imagined herself bartending. Then one day Noreen Cibula, John’s aunt, asked Dolly if she would bartend. Dolly said no way, but Noreen made her do it anyway.

The stories that come with Dolly’s 28 years are hilarious, shocking, and some too juicy to mention. The animation that runs across her face when telling the stories adds so much to them.

The Franklin Inn is known for their involvement with the 1999 film, Dogma, staring Ben Affleck, Matt Damon and Linda Fiorentino. Dolly said the day they filmed the movie at the Franklin Inn was hectic. Towards the end of the filming, Dolly was used in outtakes of the film. “Even three years after the movie was shot, I had customers coming into the bar asking where Affleck sat, what he touched and what he did in the bar.” Women of all ages came into the bar to ask questions and take photographs.

By working at the Inn for such a long time, she has formed long-lasting friendships with many of the regular customers and the owners. “If it wasn’t for Sue, this place wouldn’t be here,” says Dolly, “she built relationships with her employees and made it so you don’t want to leave.”

Dolly has built a few relationships herself over the years.  The owners receive many comment cards with Dolly's accolades. One long time customer says, "Dolly always knows what I like to drink and eat without me needing to be asked or order. Dolly is, well, a Doll." Frequent Facebook posts mention Dolly and her ability to make friends and strangers all feel welcomed at her bar. “She is one of the kindest and most honest people I know. I appreciate her contributions to our Franklin Inn team. I can't say enough about her,” adds Wendy Cibula.


The infamous Chorizo burrito has been Dolly’s favorite menu item ever since the Inn started serving it. She also loves the homemade Jalapeño Vinaigrette and the black bean and corn salad.

When it comes to behind the bar, Dolly’s favorite drink is the Dos Equis draft. The strangest drink that a customer asked for was a Slippery Nipple. Dolly had no idea what it was. According to Drinksmixer.com, a Slippery Nipple is ½ ounce of Bailey’s Irish Cream and ½ ounce of Butterscotch Schnapps. Many of the regulars refer to the margaritas that Dolly makes as, “Dollyritas” because they say she makes the best margaritas around. “Dolly is the Bret Farve of bar tending,” says fellow Franklin Inn bartender, David Summer.

Kristen Thomas is working towards a degree in Advertising and Public Relations with a minor in Photography at Point Park. When she's not spending time in the dark room or with school assignments, Kristen can be found at the Franklin Inn Mexican Restaurant. A newbie at the Inn compared to Dolly, you'll most often see Kristen serving or hosting. She's also spent some time in the kitchen and occasionally she fills in at the bar where she has learned from the pros how to make one of the Franklin Inn's infamous Mason Jar Margaritas.

Let's Celebrate National Tequila Day Today!

National Tequila Day was Saturday but the Inn is just too packed on Saturdays. You would not have been happy with us. And, we couldn't celebrate it on Monday because we'd be in trouble with the our thirty cent hot wing and dollar taco bar crowd. So, we are celebrating National Tequila Day today and tomorrow at the Inn (that's Tuesday and Wednesday during the hours that our kitchen is open).
And, what better way to celebrate then with the a delicious pair:

Margaritas & Burritos

When you order a full or half mason jar of the most famous tequila-containing drink, the Margarita....
You'll get a free burrito.
There is one catch! 

Here is the catch: You have to give your server a tequila tidbit. A fact, a story, a joke. Keep it clean...We're a family restaurant. Those of you who attended the tequila tastings the last few years are full of tequila knowledge!  If we like your story, we may even include it here on this blog. Write it down and bring it in with your name on. We'll have slips of paper at the Inn just in case you forget! Have fun and Enjoy your Margarita and Burrito!

You can not combine this Margarita and Burrito promotion with any other special offers (no town calendar, inn crowd certificates, etc.)

Cinco de Mayo Preparations are underway at the Inn!

Many people are mistaken when they think Cinco de Mayo is Mexico’s Independence Day. This day commemorates Mexico’s victory over the French at the Battle of Puebla in 1862. This came to represent Mexican patriotism and unity, even though they were eventually defeated.

According to www.gomexico.com, nowhere are Cinco de Mayo celebrations more colorful than in Puebla, where the legendary battle took place. The event is commemorated with parades and a mock-battle. Elsewhere in Mexico, celebrations are more low-key.

Cinco de Mayo is celebrated more in the United States then in Mexico. This festive holiday celebrated with food, fun, parades, and plenty of cerveza takes place all across the United States.

We will be celebrating this holiday at the Franklin Inn May 5th through the 8th. Stop by the Inn for some Mason Jar Margaritas, dinner specials, tamales and taquitos, Banana Blasts and Chocolate Chile Ice Cream.

For a list of specials and more information, please visit www.franklininn.net.

-- Kristen Thomas, Franklin Inn Staff

Piña

You might think "Hawaii" when you hear the word pineapple, but according to SeasonalRecipes.com pineapples were consumed in pre-Inca times, thus indicating that pineapples are native to Central and South America. Some sources explain that pineapples originated in Paraguay and in southern Brazil and branched out to the rest of central and south America. Other sources, like Mexiconnect, claim that pineapples grew wild in Mexico and through Mexico pineapples were introduced to the rest of the world. These sources claim explorers discovered the fruit in Mexico and brought it to Spain. By 1549 pineapple was being grown commercially in China. Finally, pineapples were first planted in Hawaii in 1813.

My recent readings on the subject from various food blogs, food network, and my March issue of Bon Appetit all confirm that pineapple season is now through summer. Although pineapples can be purchased year-round, these sources claim this fruit is juiciest and sweetest beginning now. We decided to take advantage of this beautiful fruit beginning to peak. Join us at the Franklin Inn this weekend for a really delicious blackened tuna steak served with a pineapple poblano salsa. Check out the weekend specials at http://www.franklininn.net/Franklinspecials1.htm. Enjoy.

Lenten Features at The Franklin Inn

If you are observing Lent, get ready to enjoy. The Franklin Inn will be offering delicious seafood and vegetarian special entree features over the next several weekends.

If going "meatless" is a life-style for you. You'll find many tasty meatless options on our regular menu too.

Check our website for the weekend specials and to see some of the daily menu options. Also, feel free to ask your server for suggestions.

As always, we'd love to know which special features are your favorites and your suggestions for future entrees. Email us at wendy@franklininn.net.

Thank you for being our customer.

Fresh and Budget Friendly Meals at the Inn

If your New Year's Resolution is to save a few dollars and eat better, the Franklin Inn is the best value for your buck. Delicious homemade food made for you with the best ingredients. Two could easily eat for $20 or less.

Here are delicious dinners under $10.
Visit our website for a full menu with descriptions.

Meals under $10

• Ground Beef Enchiladas Dinner (includes two sides!)
• Shredded beef Enchiladas Dinner (includes two sides!)
• Chicken Enchiladas Dinner (includes two sides!)
• Cheese Enchiladas Dinner (includes two sides!)
• Ground beef Burrito Dinner (includes two sides!)
• Vegetarian Burrito Dinner (includes two sides!)
• Grilled Chicken Ceasar Salad
• Southwest Char-grilled Chicken Salad
• Grilled Chicken Southwest Wrap with french fries
• Dinner Taco salad - ground beef or chicken (includes two sides!)

Meals under $8

• Hard or Soft Tacos Chicken or ground beef (includes two sides!)
• Black bean & feta cheese Burrito Dinner (includes two sides!)
• Pinto bean & cheese Burrito Dinner (includes two sides!)
• Hand-breaded Fish Sandwich with fries
• Steak Hoagie with french fries
• Char-Grilled 1/2 Pound Burger (El Gordo) or Mexican Burger with Fries
• Grilled Chicken Sandwich with fries
• Quesadilla

Great for Sharing:

• Fajitas
• Nachos Grandes
  
• Sopaipillas

Plus...if you dine-in at the restaurant, we'll even give your table a complimentary basket of our popular chips and salsa made in-house to munch on while you wait for your entree to arrive.

Check out our appetizers only 8.95-3.95

Try our delicious homemade chili and soups too.

Our lunches are an even better value. Click here to check it out. Don't go thru the fast food window. Eat better at the Inn.

Feliz Janucá - Happy Hanukkah

http://phoenix.about.com/library/blclipartxmas03.htm

In Mexico, Hanukkah is written Januca and is mostly celebrated the same as every where else with some variations in the food and games. Food for the Festival of Lights is often "buñuelos" which are fried fritters drenched in sugar syrup and also balls of corn dough filled with marmalade. The game of "dreidel" is called "toma todo" and the dreidel top is a "pirinola". A Mexican "piñata" in the shape of the dreidel is also popular.
Happy Januca to our patrons starting their celebration tomorrow night!
Check last year's post for more info on Januca in Mexico.

Christmas Collection for Jake & His Unit in Iraq

If you are a regular diner at the Franklin Inn, your server may often be Kim Woods. Kim is the proud mother of five children who have also worked at the Franklin Inn at some point over the years. Her children might have greeted you and seated you, prepped or cooked your meal, served you, or washed your dishes. The faces of the Woods girls, Jenny and LeeAnn, might be familiar to you, but behind the scenes contributing to your delicious meal on any given night, could have been one of her sons, Jake.

Jake Woods is currently serving us in Wajihia, Iraq with the 2nd Battalion 3rd Infantry Division Headquarters Company. Franklin Inn patrons (I knew we had the best customers!) have spontaneously offered items to Kim for the weekly care packages she sends overseas. Hot sauce from the Franklin Inn has traveled to Iraq in one of these boxes! It got me to thinking that more of the Inn's patrons might like the opportunity to show support of our Service Men and Women and their families in a personal and tangible way. We could all pitch in and send a huge Christmas Care Package to show Jake and his Unit how much we appreciate them. When I discussed this idea with her to make sure it would be okay to make you all aware of Jake's service, Kim said, "Whatever you can do would be appreciated."

I asked Kim to give me some specific ideas which are below, but she says "Whatever he gets in a package is appreciated. Most of it - I think - is just the thrill of getting a package at all. It helps him to know that we haven't forgotten him and we appreciate the sacrifice he's made. It's tough to not be home for Christmas."

Some things that the soldiers like to receive are:

• Drink mixes in the individual drink bottle packages.
• Any snack food like peanuts, pistachios, chips (lunch size), cereal bars, pop tarts, rice krispie treats, chocolate pudding, sandwich crackers etc. Dry cereal is a big hit!
• Quick meals like cup-a-soup and Easy Mac are great.
• DVD's are appreciated - new or used.

Kim says that any size is fine - "warehouse club size" to "grocery store size."

If you would like to contribute to a Christmas Care Package for Jake and his Unit, please bring your items to the Franklin Inn by December 15th to ensure the items make it to Iraq by Christmas. Due to the limited space at the Inn, we can't place a visible collection box in the dining room, so please give your donation to any of the Inn staff. We'll have a designated spot in John's office. If your donation is large or over sized or if you have further questions about a particular item's viability, please email Kim Woods directly.

Thank you in advance for your gift to our troops and particularly Jake Woods. The Woods Family and Jake's Franklin Inn Family appreciate your support. May your contribution be as much of a blessing to you as it will be for our loved ones in Iraq.