Labor Day Weekend Clam Bake Akron Ohio
Celebrate Labor Day Weekend at Edgar’s Clam Bake
This Labor Day Weekend, Friday and Saturday, September 3rd and 4th, Edgar’s Restaurant Akron Ohio will be having a Clam Bake and you are invited to join us for the delicious feast.
Clam Bake Menu Items:
- New England Clam Chowder
- 1 doz. Steamed Little Neck Clams w/drawn butter
- Smoked Half Chicken
- Fresh Ohio Sweet Corn
- Baked Sweet Potato
- Rolls
- Optional – Lobster
$23 Plate – $38 w/Lobster
Also offering a limited Menu
ABC Nightline Platelist – vote for Glenn Gillespie:
As many of you already know, Edgar’s Restaurant Chef Extraordinaire, Glenn Gillespie was voted as one of ABC’s NIGHTLINE "The People’s Platelist", top 20 best Chefs in America. Click here to see the 3 minute video of Glenn on ABC News or you can read more information and see the video on our website here.
Please do Glenn a favor and vote for him HERE. Winning would mean Chef Glenn Gillespie would have a national appearance on ABC’s Nightline and would be considered the Best Chef in America! He’s definitely earned it! Voting ends September 25, so please vote now!
Join us this weekend for our annual Clam Bake at Akron Ohio’s Best Restaurant with one of the top 20 Chefs in America at your service!
Also remember to leave comments in the comment box below! We look forward to hearing from you!
Chef Glenn Gillespie Nominated ABC Nightline Platelist
Executive Chef Glenn Gillespie nominated as one of top 20 chefs in America.
Nightline People’s Platelist Contest online voting begins August 26
August 6, 2010…Executive Chef Glenn Gillespie of Edgar’s Restaurant has been named as one of the top 20 chefs in America by ABC Nightline People’s Platelist.
View the final 20 at
http://abcnews.go.com/
“Wow. This is so exciting! I can’t get over it!” exclaimed the normally cool and unflappable Chef Glenn. Known for his fabulous, slow-smoked meats, seafood and Cajun-influenced menu as well as his signature hats, Gillespie got a call from the ABC Nightline contest administrator informing him of his new status as one of the top 20 chefs in America on July 27.
“Next step is creating our online video for the online voting site. It’s going to be tough fitting all about my menu and food into a short video. I guess it’s just like one of our menu items though.” he laughs. “Getting all those flavors and background onto one plate!” Chef Glenn’s attitude is that “food is love. It’s family. It’s stories.”
Online voting begins August 26 and the winner will be announced live on the Nightline during the week of September 27, 2010. Viewers will be invited to log onto the Nightline page at ABCNews.com (http://abcnews.go.com/
Vote For Glenn Gillespie from Earl on Vimeo.
Celebrate Valentine’s Day at Edgar’s!
Join us February 12 and 13 for romance and dining. Dinners include a bottle of house red or white, or champagne toast.
Appetizers
- Lobster Bisque
- Warm Goat Cheese Tart
- Spinach Salad with Strawberries, red onion, balsamic vinaigrette and feta cheese
Main plates
- Pan seared Sea Bass with Saffron Broth, Clams, Potato Gnocchi
- Grilled Lamb Loin Chops with Rosemary and Crab Mash
- Filet Mignon with Apple Smoked Bacon Burgandy Demi-glace
- Stuffed Chicken Breats with Parmesan Crispy Onion Straws
- Variety of Lobster Combinations with Drawn Butter and Lemon
Desserts
Chocolate Covered Strawberries- Chocolate Surrender Cake
- and other delicious assortments
Appetizer, salad and choice or entree and dessert, $35-55 per person.
Reservations highly recommended.
Thank you for your continued support.
— Glenn, Dave, Debbie and staff
Celebrate New Years at Edgars
Celebrate at Edgar’s!
Join us and ring in the new year with taste, style and champagne.
Chef Glenn has created a fabulous, all-inclusive menu finished with a champagne toast.
Choice of soup:
❖ Edgar’s Clam Chowder or
❖ Wild Mushroom Bisque with Fried Oyster Crouton
❖ Grecian Salad with Feta cheese, Kalamata olives, grape tomatoes and herb dressing.
Choice of main plate:
❖ 8 oz. Grilled Apple-smoked, Bacon-wrapped Tenderloin Filet
❖ Grilled Twin Lamb Chops
❖ Parmesan and Sundried Tomato-crusted Halibut
❖ Classic Surf-n-Turf of Petite Filet and Lobster Tail
❖ 10 oz. Broiled Lobster Tail
❖ Jumbo Crab-stuffed Airline Chicken Breast
❖ Seafood Risotto with Jumbo Shrimp, Clams, Mussels and Jumbo Crabmeat
❖ Grilled Vegetarian Pasta with Saffron Pappardelle Pasta
❖ Choice of exquisite desserts
❖ One flute of champagne
$35-75 per person
Celebrate New Year’s Eve at Edgar’s Restaurant!
Chef Glenn will have a special fixed-price menu for New Year’s Eve. This complete menu will be a taste sensation starting with appetizers through main plate — with four or five entrees to choose from — and finishing with dessert. Ring in the new year in a festive yet cozy atmosphere. Call quickly to book your table. Soon we’ll post the menu to tempt you.
Here’s what new and fresh:
Clementines
These delicious, juicy fruits are a cross between a tangerine and a bitter orange. The juice is fragrant and sweet and is less acidic than an orange. Look for plump fruit with deep orange shiny skin. Avoid fruit that looks dry or slightly shriveled. Serve atop salads or in desserts.
Apples
Many varieties are abundant this year due to a perfect growing season. Try the New Zealand Fuji. Its slight acidity and firm flesh pairs well with cheese. Granny Smith is a tart, firm versatile apple that keeps well and is great for desserts or salads. Great on a tart.
Squash
Many types are readily available at your local market. Roasting is an easy preparation. Cut lengthwise, scoop out any seeds and center, brush with olive oil and sprinkle with salt and pepper. Roast at 350° until soft. Serve as a side dish. Or scoop out the cooked flesh and mash, or combine with herbs and cream for a hearty bisque topped with feta or blue cheese crumbles.
Thank you for your continued support.
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