Spring Food and Wine Preview

March 22, 2010 by

Join Edgar’s Restaurant in Akron on Thursday, March 25, 2010 for our Spring Food and Wine Preview.

Sample new wines and menu features. You’ll be the judge.

$35 per person. Reserve your seat soon. 330-869-3000

Entertainment:

Sterle Brothers Jazz, 8-10 p.m. – Dave and Marcus Sterle

Certified sommeliers and jazz artists

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St. Patrick’s Day Celebration

March 15, 2010 by

Get your green on at Edgar’s!  Join Edgar’s Restaurant in Akron Ohio, Wednesday March 17, 2010 for a St. Patrick’s Day celebration.  Party starts at noon with Guinness, full bar and lunch buffet until 4 p.m. with delicious Irish-inspired treats — Reuben casserole, Bubble & Squeak, parslied buttered potatoes and more.

St. Patrick’s Day:

  • Irish lunch buffet, 12-4:00 PM
  • Irish dinner specials at 4:00 PM

Entertainment:

  • J.D. Sanders Irish sing-along from 1:30 – 4:30 PM

Dinner Specials starting at 4:00 PM:

❖ Roasted Salmon Fillet with Dill Sour Cream
❖ Irish Lamb Stew
❖ Corned Beef and Cabbage
❖ Rosemary Grilled Rack of Lamb
❖ Grilled Reuben
❖ Soda Bread

Spring is coming. Watch the subtle progression from winter to spring from the comfort of Edgar’s cozy restaurant.

Upcoming event:  Thursday March 25, Spring food and wine preview with Sterle Brother’s Jazz band.

 

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Irish Soda Bread Recipe

March 9, 2010 by

Summary: Quick, easy and delicious,try this bread on St. Patrick’s Day. Best made ahead of time, which can make entertaining family and friends easier.

Prep time: 15 min  |  Yield: Makes two 9×5 loaves.

  • 3 cups all purpose flour
  • 1 Tbs. baking powder
  • 1/3 cups white sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 egg, lightly beaten
  • 2 cups    buttermilk
  • 1/4 cup butter, melted
  • 1/2 cup raisins, optional
  1. Preheat oven to 325°. Grease two 9”x 5” loaf pan.
  2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Add raisins if using. Stir in butter. Split evenly and poor into pans.
  3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
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