Friday, April 27, 2012

Chorizo Quesadilla, Ancho Honey Pork Tenderloin and more....

Here are the special features for this evening. All homemade of course especially for you:

* Mexican Wedding Soup
* Cheese Cilantro
* Hand made chicken or pork tamales
See how we make them here.
(click here to learn how we make our tamales)

 Ancho Honey Pork Tenderloin
Garlic & Cilantro rubbed roasted pork tenderloin drizzled with a flavorful Ancho Honey Sauce. Served with Cheddar Poblano Mashed Potatoes and Cinnamon Chipotle flat bread. 13

Chorizo Quesadilla
Two large flour tortillas stuffed with cheeses, chorizo and pico de gallo
then grilled. Served with sour cream. 12


Torta de Queso
A luscious homemade cinnamon graham cracker crust
cheese cake drizzled with Mexican hot fudge.

Friday, April 20, 2012

Music Munchies & Margaritas is a Must See!

Update!!! Music Night has been moved to the
3rd Friday of the Month after 10pm! 

Our regular musician are feeling confident to take open mic music night from Tuesday to Friday! It has been a blast and we've had some great talent show up each week. The music ability has been amazing plus this is a fun gang to hang out with.

Not a musician? Me neither! The only thing I play is a radio. If you aren't a musician just come hang out with a drink and a snack.

You are a musician? Come jam with us. This is an intimate venue so there is no need to be intimidated. It's been mostly guitars and drums but we think a fiddle or a banjo would be cool too.

Here are some samples of what you can expect most weeks. Excuse the quality. These videos (except the one of Brendon's dad) were all taken with my iPhone.  Amateurish.  But,  I wanted to give you a peek into what is going on Tuesday nights.




Wade...



Brendon performing a song he wrote called "Bubble Up"

Brendon's Dad, Vince Beatty....

John (yes...the owner... and Wade)

Ben Wilson
Brendon Beatty
Dixon and Randy

This weekend at the Franklin Inn....


We have lots of tasty specials for you today.  


Stuffed Pepper Soup


Steak Burrito
Char-grilled Steak and a creamy pimiento cheese sauce made with Monterey Jack in a flour tortilla. Served with rice and stir fry green beans.  13.95



Mexican Mac & Cheese
A Mexi-American fusion of Cheddar, Jack, & Chihuahua cheeses, peppers, & chorizo topped with panko bread crumbs. Baked until golden and served with  Cinnamon Chipotle flat bread. 12.95


Save Room For Dessert

Dulche De Leche Toffee Cake,
Peanut Butter Chocolate Chip Ice Cream,
Mexican Hot Fudge Sundae, Sopaipillas & More!
Ask your server for details.



Friday, April 13, 2012

T-Shirt Inspiration in a Salad Dressing Bottle


The Franklin Inn has seen many t-shirt designs over the past 33 years. None, however, has been quite as popular as our "Fill to this Line with Margaritas" tie dye.  How did this popular but simple concept come into being? Believe it or not a salad dressing mixer. It'll make sense soon....

Several years ago while cleaning his office; John came across a very old Franklin Inn t-shirt he had forgotten about. It said, "Fill to this Line with Margaritas."  He thought it would be fun to offer them again, so he asked me to create artwork for the printer.  I asked John where the idea originated. He guessed that either his mom or Aunt Noreen had created the tag line.

Upon further investigation, I found out that Aunt Noreen (who managed the Franklin Inn at one time) did indeed suggest it. Apparently, the inspiration was born from the process of measuring her homemade salad dressing in a bottle with lines for each ingredient. You know....oil to this line...vinegar to that line. She realized that the bartenders did the same thing when mixing up margaritas. They used the lines of the mason jar to guide them through the recipes. Ah ha! "A t-shirt with this concept would be great," she decided. Aunt Noreen was on to something. A simple but brilliant design."Fill to this Line with Margaritas."

The original "Fill to this Line With Margaritas" shirts were printed on solid colors. I suggested to John that we have them printed on tie dyes. Wow! It was a killer combination. They took off like wild fire and we've been offering them for several years now.  We can't keep them in stock. The staff and our patrons go crazy for them.

Folks are always asking me to call them or email them when we get this color or that size in. At first I tried to accommodate everyone's requests for colors and sizes, but honestly, I couldn't keep up with the requests. After all, I'm in the restaurant business....not the t-shirt business. Plus, there isn't much space at the Inn to hold shirts for pick up. I now order the most often requested colors and combinations and then offer them to our patrons on a first come, first served basis.

I have received photos of folks wearing them and heard stories of folks being recognized wearing them all over the country. John, himself, was stopped during a trip to OBX by another vacationer who recognized the shirt. He asked John if he also frequented the Franklin Inn in Pittsburgh (lol!).

This is my favorite patron provided tie-dye-wearing photo....maybe because I've given birth three times. I know there are other moms out there who can relate!  This is Terri about to give birth in the labor and delivery room!!! Btw, Terri owns a great business called Beyond the Office. Look her up. I have to give her a plug for her willingness to send me a photograph at this particular time! Don't you think she'd be fun to work with? I think she won this shirt by being the Mayor on Four Square. See! Make sure you check in. You never know.

These fun shirts are back in stock in the colors at the top of this page. These are real tie dyes that I have printed up locally by Touch of Grey Tees. If you have your heart set on a particular color or size, it is best if you don't delay your next visit to the Franklin Inn.

P.S. I'd love for you to send me a photograph of you wearing your Franklin Inn T-Shirt. Can you top Terri's locale?













Friday, April 6, 2012

John & Karen Make Crab Cakes


I love my little iphone! I was able to sneak a few photographs of John and "Camera-shy" Karen creating this weekend's tasty Fiesta Crab Cakes.  Here's how we make our crab cakes.....

Some fresh herbs, spices and veggies all chopped and ready to go. Don't worry. We didn't use all that fresh chopped garlic in your crab cake.

  John "massaging" the lump crab...

 while Karen mixes the wet ingredients.
John incorporates his crab with Karen's ingredients 
John makes a cake (left photo). Karen makes a cake too (right).

 John is impressed by Karen's crab cake, so he leaves the rest to her and takes a break. Shouldn't he be making ice cream?
Karen weighs the crab cakes to make sure they are 4 oz. each. Aren't they pretty? She makes the Red Chile Sauce too!
 She passes the crab cakes along with the plantains and asparagus to Phil and his crew. Who will cook them to perfection for you!





Friday, March 16, 2012

This Weekend at the Inn...Chipotle Shrimp

Tortilla Soup Pork Tamales  Cheese Cilantro
Blue Moon Will be On Tap Soon!




Chipotle Shrimp
Shrimp marinaded in a flavorful blend that includes chipotle,butter and lime. Served over our spicy green rice with fresh baked jalapeno cheddar corn bread and honey butter. 13.95

Save Room For Dessert!
John made his best batch of Butter Pecan ever but you better hurry in because it will probably not last until Saturday. But, don't worry he just made another batch of Chocolate Thin Mint which will be ready by tomorrow. We have other delicious desserts. Ask your server for a suggestion.

Friday, March 9, 2012

Fiesta Crab Cakes this Weekend at the Inn....


 Fiesta Crab Cakes
These flavorful Crab Cakes feature lump crab, black beans, corn and some other fresh and yummy ingredients. They are accompanied by a Red Pepper Chile Sauce and served with rice and those stir fry green beans you all love so much. And, an extra bonus are the Cinnamon Chipotle Flat bread that will also be included. These are so good! 16.95

Note:
The photo above features the lovely test models that I ate to ensure that these crab cakes were good enough for you ; ).  I am happy to say that they passed my taste test!


Karen’s Cheesey Cauliflower Soup
It has been so popular with the staff, we had to  put a ban
on it, so you’d be able to get some this weekend too!

Save Room For Dessert!
If you gave up chocolate,  no worries!  John made you
Butter Pecan Ice Cream. You may also enjoy a flan or sopaipillas.

Friday, February 17, 2012

This Weekend at the Inn....


Enjoy one of these Special Features this Friday & Saturday or one of your Franklin Inn menu favorites.

* Mexican Wedding Soup

* Cheese Cilantro

Steak Burrito
We’ve had requests for our popular steak burrito to be served before Lent. So, here it is for you. Char-grilled Steak and a creamy pimiento cheese sauce made with Monterey Jack in a flour tortilla. Served with stir fry green beans, of course! 12.95




Save Room For Dessert!
* Warm Dulche De Leche Toffee Cake
* Chocolate Chile Ice Cream
* Peanut Butter Ice Cream Pie
* Sopaipillas & More



Featured Beers on Tap:




Saturday, February 11, 2012

Meet Troegenator!

After a few visits on our tap, Railbenders made its final trip around the Franklin Inn Draft beer track last night. Farewell Railbender Ale. We enjoyed your visit. Now it's time to meet Troegenator...


Located in Hershey, PA, Troegs Brewing Company brings us the Troegnator Double Bock. Apparently, they will only distribute their beer within a three hour driving radius which makes us lucky ducks to be within their range! Check out their super cool artwork at their website (www.troegs.com) too. Their beer labels are great.

The brewery's description: "Troegenator Double Bock, is a dark, strong lager (8.2% abv). It pours into a glass with a bronze to brown color, fluffy white head and bready malt aroma. The Troegenator leaves a rich, warming feeling and subtle spicy flavors. The style, Double Bock, dates back a century or so ago. During periods of fasting without solid foods, the Monastic brewers relied on the double bock; a stronger, richer beer to fulfill their basic nutritional needs. Known to them as "liquid bread," a double bock has a strong malt aroma and chewy rich body. Traditionally these brewers ended the name of their double bock with the suffix "ator", ex. Celabrator, Illuminator, Subliminator... In the spirit of the tradition we give you the Troegenator."

RateBeer gives Troegenator an overall score of 94 and Beer Advocate seems to be split with an 87 and 94. Upon further "googling" of  Troegneator, I found that most reviewers gave it scores in the above average and excellent range. Despite the high alcohol content, most also agreed it was a smooth and pleasant beer and would choose it again. 

Before completing this blog post, I made my hubby, John, pour himself a draft and have a drink. I know, I know....his life his tough with a slave-driving wife like me! He says that upon his first sip he could tell it is a well made beer.  According to John, "It's very tasty with a creamy head and bit of a hop bite but not bitter. It is delicious."

"Meat" and non-chocolate desserts or toffee are the suggested compliments to Troegenator. So, try it with a hearty steak fajitas or chorizo burrito. Follow that with our Sopaipillas. And, it just so happens that we have a delicious Warm Dulche De Leche Toffee Cake feature right now too!


Come on in and try a Troegenator today. Sounds like it is a great cold weather beer. Let us know what you think of it.


Here are the stats:
Alcohol by Volume: 8.2%
Hop Bitterness (IBUs): 25
Color (SRM): Bronze
Availability: Year Round
Malts: Pilsner, Munich, Chocolate
Hops: Hallertau, Saaz
Yeast: Lager


Look at all the Awards this beer has won:
2011- Gold Medal - Great American Beer Festival - Bock Category
2010 - Silver Medal - Great American Beer Festival - Bock Category
2010 World Beer Cup - Gold Medal - German style Bock
2009 Great American Beer Festival- Gold Medal - Bock Category
2007 Great American Beer Festival- Gold Medal
2006 Great American Beer Festival- Silver Medal
2006 World Beer Cup - Bronze Medal
Beer writer Lew Bryson has named Troegenator Doublebock “The Best Beer I had in 2004”