Thank you for 33 years!

Thank you to all of our patrons, vendors, and staff through these years that have made these last 33 years possible.
We love you!

Day After Thanksgiving Tradition: Steak Burrito

After 32 years of business, there are some things that patrons come to expect from the Franklin Inn. One of them is that we serve our popular Steak Burrito with stir-fried green beans the weekend after Thanksgiving. Once we switched it up and offered carrots instead of the green beans. Boy did I receive grief for that one.

Join as at the Inn tonite for these or your menu favs:

Karen made Chicken Dumpling Soup 

Hand-Crafted Spicy Pork Tamales

Steak Burrito: Char-grilled Steak and a creamy pimiento cheese sauce made with Monterey Jack in a flour tortilla. Served with stir-fried green beans.

Taquitos Dinner: Spiced chicken and cheese rolled in a corn tortilla, deep-fried until crispy with a chipolte ranch dipping sauce. Served with two sides.

Grilled Chicken Caesar Salad: If you are looking for something, lighter give this a try.  Yes. It is Mexican. Well....Italian-Mexican (but that's a great combo if you ask me!). It was invented in 1924 by Caesar Cardini, an Italian restaurateur and chef in Tijuana, Mexico, living in San Diego but working in Tijuana to avoid Prohibition. Our version is created in-house with a homemade dressing and croutons over romaine lettuce and char-grilled chicken.

You can get your Christmas Shopping done
while you enjoying a margarita.

Give Your Loved Ones a Mini Mexican Vacation!

Franklin Inn Gift Cards Come in any amount.
No long lines. No returns. No Hassles.

Impress Your Guests With Tamales!

A Peek at the Making of Our Tamales
It's a Labor of Love : )

John was playing with the camera on his new iphone 4s while Chef Dale was making a batch of tamales a few days ago. The photos turned out great (making me and my iphone 3 envious!), so I thought I'd share them with you.  Nothing says special fiesta to me like a tamale. We don't have them on the menu all the time, but when we do, I am a happy happy person.  

Tamales aren't necessarily difficult to make--just time intensive. Give it a shot or we could do it for you. Our team will be happy to make you a fresh batch of tamales from scratch just like this. 

Here's that peek at how we hand roll tamales at the Inn....

The First Step is to prepare the corn husks. A warm water soak ensures that they are soft and pliable. A couple of hours do the trick. Next, the dough is prepared from Corn Masa Flour and a few other ingredients. In this case Chef Dale also added some pureed acorn squash to the dough. Nice touch.

Then, it is time to fill the tamales. The excess water is cleared from the corn husks and the dough is smeared on the husk.  Here's where experience and technique pay off.  Maybe Karen (our tamale-making pro) will share her secrets. She's been making tamales at the Inn for close to two decades. You could ask her for advice next time you visit the restaurant. The filling is placed in the middle so when folded it is completely encased with the delicious dough.

In this example we are using steamed cubed acorn squash and black beans. This one is great for our vegetarian friends. Our most popular fillings at the Inn are the spicy pork or the shredded chicken. My personal favorite is chorizo and potato followed closely by this black bean and squash version. Btw, the filling is prepared and cooked before we stuff our tamales. Don't over fill or you'll have a difficult time rolling them.

Now it is ready for steaming. It takes about two hours. Keep checking the water level and add water as needed to keep it up. Why no cute little bow? I asked the same question. The purpose of the bow is to keep the tamales together but because we nestle ours close together in a flat steam pan, they stay closed. Also, it is kinda awkward for customers to try to untie those little bows. They are more of a nuisance than a help. It is much easier to unfold and enjoy. : )

Here's one on the plate ready to eat. Complete with a Spicy Coconut Rum dipping sauce Chef Dale created. We typically serve chicken and chorizo tamales with a chipotle ranch and the pork tamales with green salsa made from tomatillos.Yum! 

When you unfold the tamale it will look something like this. Opps! Sorry....I took a few bites (or more) before the photograph was taken.  I couldn't resist. Making tamales from scratch like this is well worth it. Won't the other guests be impressed with this at the potluck? They make a great appetizer or dinner.  If you attempt it yourself, please let me know how it went and what filling you used. I can't wait to hear about it. 

If this is just too much time for you, or you are intimated by the thought, come visit us at the Inn to enjoy a tamale. We'll also be happy to cook you up a batch. Call John or Chef Dale at 412-366-4140 to order tamales for your next gathering. Check out our Catering-to-Go Menu here: http://www.franklininn.net/Franklincatering2011.html

Need Help With Your Thanksgiving Preparations?

Add a unique and yummy touch to your Thanksgiving Feast with something homemade for you by the Franklin Inn. 

There are only a few days left until Thanksgiving. Whether you're the host wanting to supplement your turkey dinner with a few side dishes or a guest who's supposed to bring the dessert...we'd  love to take some of your holiday cooking off the "To Do" list.  Just order ahead and pick up on Wednesday. 

Here are a few ideas.
Check our menus online for additional information:
www.franklininn.net/Franklincatering2011.html
or contact John Cibula or Chef Dale at 412-366-4140.

Appetizers or Side Dishes

Taquitos, Mini Empanadas, Hot Wings, Tortilla Chips &Salsa
Black Bean Dip, Guacamole, Tamales, Mini Burritos
Mini Chimichangas, Mini Enchiladas, Mexican Rice, Quinoa
Black Bean & Corn Salad, Soup & Chili
Taco Salad, Caesar Salad

Desserts

Tres Leches Cake, Sopaipillas
Peanut Butter Pie, Banana Blast, Margarita Pie

Food Disaster Prevented.....with a Lemon

Last week I was making homemade Sloppy Joes for my family and my parents (which by the way are awesome with one of those meatloaf mixes of beef, veal, pork). It was a busy day and we needed something quick.  As usual, I was throwing ingredients in the pot regardless of any recipe. The last of the fresh parsley from my garden went in. It was green and it was fresh, so why not? Then, I opened my spice cupboard and reached for chile pepper powder with no preference in mind - either the cayenne pepper or ancho chile powder would have been fine.  I just wanted to add a little zip. Well, I was talking (with my hands, of course) and my hand slipped. A pinch of one of them became more like a few tablespoons. It happened so fast. Oops! I mixed it in anyway and sampled. Wowsy! Burning tongue! It was hot!  My first thought was that my father, my husband and my son were going to love it. With a big bun and a lot of shredded cheese, I could probably take the heat as well. But, my next thought was for my daughters and my mother. They'd never be able to eat this. Grace thinks pepperoni is spicy! What to do? I didn't have enough extra ingredients to increase the batch size around the chile powder. And, with Julia's diary allergies...the sour cream/milk route was not a viable solution. I recalled learning that acid cuts spice. I was skeptical but since I had a lemon on hand and didn't think it would hurt the flavor of my sloppy joes, I gave it try. A big squeeze of lemon went in the pot followed with a few good stirs. To my amazement it worked!  The heat was dramatically reduced. Everyone enjoyed the sloppy joes and a red alarm food emergency was avoided. I was so excited with my new found food weapon and all the various applications. I enthusiastically shared my experience with my husband, "We could try it with a lime at the Franklin Inn, if we ever accidentally make the salsa too spicy." My husband assured me that we could never make something too spicy at the restaurant. Someone would like it. (Hmm...I'll keep it in the tickler file in my brain anyway and remind him should the need arise.)  Do you know of a food super hero like my lemon that can save a meal from doom? Have you tried something that saved your meal from a food disaster? I'd love to hear about it.

Mexican Independence Day Celebration at the Inn

Fietas Patrias

Join us at the Franklin Inn as we celebrate Fiestas Patrias this Weekend

Enjoy a Free Sopaipillas a week

from now until Cinco de Mayo

and other cool prizes. Winners names will be pulled from customer survey cards.

So please make sure you fill one what.  Care about your input.

You can share your winnings with an Amigo. This is a nice sized dessert!

Similar to our 4th of July, Independence day is celebrated in Mexico on September 15th and 16th. They call it the Fiestas Patrias (Patria means Country) and it is their biggest national holiday even more so than Cinco de Mayo. The history of this day goes back to September 16th in 1810, when Father Hidalgo rang the church bells in his church in Dolores and called on the people to take up arms to gain independence from Spain. That same bell is now rung each year. On the night of the 15th, the President of Mexico comes out on the balcony of the National Palace and rings Father Hidalgo's bell. He repeats some of Hidalgo's words, starting with: "Mexicans, Long Live Mexico!" (¡Mexicanos, que Viva México!). The crowds gather in the Main Square, and answer; "¡Viva!", as he waves the flag from the balcony. At the end of the third ¡Viva Mexico! the crowd goes wild waving flags, ringing noisemakers and spraying foam. Then fireworks light up the sky as the crowd cheers. After this, there are fireworks, music and a great fiesta that lasts into the night. This ceremony is repeated in cities and towns all over Mexico. The Governor, or the Municipal President gives the Cry of Dolores. In foreign lands, the Ambassador or Consul does it. Houses are decorated and flags are placed in windows and on cars. The next morning, on September 16th, most cities in Mexico have a big parade.

You can find more information regarding this holiday at the following links:
www.mexonline.com/mexican-independence.htm
History.com
Wikipedia

When was your last visit to the library?

Bread for Books Program
Tuesdays this Month at the Inn to Benefit
Northland Public Library.

"It was from my own early experience that I decided there was no use to which money could be applied so productive of good to girls and boys who have good within them and ability and ambition to develop it as the founding of a public library." - Andrew Carnegie

Last night Grace asked if I would drive her to school early. I was shocked. She loves riding the bus with her friends and she sleeps through the alarm that wakes the rest of us up. "Why early?" My new middle schooler explained that the IMS Library opens at 7:30 am but the bus doesn't get her to school in time to take advantage of it. With coffee in hand and hoping no one would notice that I was still in my pjs, I dropped her off this morning "early" before school. She was delighted at this new school freedom to visit the library on her own. 

This little event reminded me of how much all my children love the library and how important the library is to us. I have loved the library from my youth to motherhood for my own personal fact and fiction seeking adventures and for those of my children. My first paycheck even came from a library where I worked as a page. I guess that is why I was so excited when Traci (she's on the Foundation Board) approached me to be a restaurant for Northland Library's Bread for Books Program. I enthusiastically agreed to participate in Bread for Books. 

I know what the library has meant to me and my family. What about you? I'm sure you have your own memories and ways that you've utilized this valuable resource: maybe for a job search; perhaps you joined a book club; borrowed a classic; watched travel films; attended a seminar; helped your children with homework; checked your email; met a friend; etc. The library offers so much. 

You'll probably be visiting the Inn this week (or you wouldn't be bothering with this blog). Why not come on Tuesday and support the Northland Public Library too. Tuesdays this month 20% of your sales will go to benefit Northland Public Library. Visit this link for more info and for their coupon [Editor's note: link updated for June 2013]which you need to present to your server on Tuesday.

Thank you in advance for your support of this community treasure.

Update:  We are again participating in this program.  This time Tuesdays in June.

16 Year Old Dish Washer Helps Found Local Theater Company!

Second Taunt Theatre Company Founders at rehearsal.

I have another bright young employee to brag on today! 16 year old Sarah Paulson is mostly behind the scenes at the Franklin Inn washing dishes and attending to kitchen duties. But, this weekend she'll take center stage as Helena in William Shakespeare's A Midsummer Night's Dream put on by the Second Taunt Theatre Company.

The Second Taunt Theatre Company was recently formed by Sarah along with three friends (Annie, Joanna, and Mathilda - age 16-17). The girls became acquainted through Saltworks Theater and, with a shared love of Shakespeare, decided that A Midsummer Night's Dream would be the first performance. After many planning sessions in the Paulson living room and with a cast of youth ranging in age from 7 to 17, The Second Taunt Theatre Company will be putting on their show this weekend. The whole production is planned, organized, and performed by the kids.

The show is free; however, donations will be accepted for World Vision's Clean Water fund (Click here to find out more about the fund). The girls learned of the need for life-saving clean water while Mathilda was volunteering at World Vision and it touched their hearts.

Check out Second Taunt Theatre's premiere performance and support the efforts of these young people and their community theater. The show is only an hour and fifteen minutes long. The location is conveniently just a block south of the Franklin Inn. Join us afterwards for a late dinner or dessert. Here is the information that the Second Taunt Theatre Company has provided for me:

Looking for something to do ... that's FREE?

Want to support a good cause?

Feeling blue because summer is slipping away?

Second Taunt Theater Company presents

William Shakespeare's
A Midsummer Night's Dream

Friday, August 19 or
Saturday, August 20
6:00pm

Heritage Presbyterian Church OUTDOOR Chapel

Rain location: Fellowship Hall @ Heritage

2262 Rochester Road, Franklin Park, PA 15237

Admission: FREE

Donations will be accepted to benefit World Vision's Clean Water Fund.

Performed in an enchanted amphitheater nestled in the woods.
There are benches, but feel free to bring blankets and pillows!

When you bring four mixed-up lovers, a band of bumbling actors,
and a few mischievous faeries to a clearing in the woods, you're bound for excitement!

Second Taunt Theatre Company is a student-run organization.
From the actors to the director to the help, everyone is between the ages of 7 and 17.

Directed by Annie Utterback
Stage Managed by Joanna Weiss
Costumes/Props by Olivia Weiss

-Cast-
Hermia - Mathilda Savocchia
Lysander - George Burnet
Demetrius - Kevin Compliment
Helena - Sarah Paulson
Titania - Kaye Burnet
Oberon - Amber Flevaris
Puck - Kathryn Human
Nick Bottom - Eddie Miller
Peter Quince - Kate Stratmann
Tom Snout - Sara Lewis
Robin Starveling - Ryan Hilberg
Francis Flute - John Paulson
Snug / Egeus - A.J. Savocchia
Theseus- Jay Hadfield
Hippolyta - Emily Wilson
Philostrate / Faerie - Janine Paulson
Faerie Assistant - Mary Elena Savocchia

Come and enjoy free community theater, support a good cause, and experience Shakespeare like you've never seen it before!

Thank you!

We raised $600 Together for the Ride for Ryan Fundraiser. Thank you so much for participation.

First Stop on the Ride For Ryan.....The Franklin Inn

The First Stop before the Ride for Ryan begins is Tuesday, July 26, at the Franklin Inn Mexican Restaurant. Bring this coupon to the Inn for lunch or dinner and 20% of your bill will be donated to the Ryan Diviney Special Needs Trust.  You can enjoy a nice meal and help a family in need. Why are we doing this? Read on....

One of our regular Franklin Inn patrons and a good friend, John Maletta, is spearheading the Ride for Ryan to  benefit the medical needs of Ryan Diviney. The Ride is made up of a group of Clarion friends touched by the needs of the Diviney family. These men will be cycling 320-miles on the rail trail from Pittsburgh-to-Washington, DC the first week of August fueled by pledges from family and friends. All of the funds raised will assist the Diviney family with medical bills for their son, Ryan, who was a victim of senseless violence.

Maletta and John (Cibula) attended Clarion University with Ryan's father, Ken Diviney.  Twenty-year-old Ryan was a scholar student at West Virginia University. In November of 2009, he was savagely beaten and left for dead in a convenience store parking lot in Morgantown. Ryan is currently in an eyes-open coma with serious brain damage.

Maletta explains, "The past twenty months have been a living hell for Ken and his family. It is tremendously painful to watch them go through this life altering experience. Ken has had to quit his job in order to be Ryan's full-time caretaker. The Diviney's medical insurance doesn't even come close to covering their medical expenses for Ryan's treatments and their medical debt is mounting."

When Maletta approached us and asked if there was anything we could do through the Inn to help get the word out about his ride and the situation with the Diviney family, we of course, agreed. So, the first stop in preparation for the Ride for Ryan will be at the Franklin Inn on Tuesday, July 26.  Bring this coupon to the Inn (click here), and we'll donate 20% of your bill to Ryan Diviney's Special Needs Trust. This money will go directly to paying for Ryan's medical needs.

If you can't visit the Franklin Inn on Tuesday, July 26th, you can send your donation directly to:

Ryan Diviney Special Needs Trust
℅ Ashburn Village Sports Pavilion
20585 Ashburn Village Boulevard
Ashburn, VA 20147
NOTE: Please make checks payable to: Ryan Diviney SNT and put "Ride for Ryan" in the memo section of your check.

You can learn more about Ryan's story by viewing his web site at www.ryansrally.org

Thank you for your support.

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