Excitement is growing at Peddler’s Village as we get ready to open the Buttonwood Grill, our new restaurant honoring our history and celebrating our 50th anniversary. As opening day draws closer, we’ll be sharing a behind the scenes look at everything from the redesign and reconstruction to the new food and drink menus from the people who are directly involved with the transformation of this restaurant.

TAG Galyean

We recently caught up with TAG Galyean, AIA, who is designing the new interiors. Galyean is an award-winning architect and designer with more than 30 years of architectural, landscape and interior design expertise in the hotel, restaurant and luxury resorts industry. The West Virginia native’s work was most recently honored in the 2012 Forbes Travel Guide selection of Five Star hotels, restaurants and spas. Galyean designed four of those chosen to win the coveted Five Star designation. He is responsible for the planning and architecture at The Greenbrier Spa (West Virginia) and is the master designer at The Broadmoor resort in Colorado Springs, Colorado, which is home to three of the Five Star winners — The Broadmoor Hotel, The Penrose Dining Room and The Broadmoor Spa. Galyean is the founder and master design conceptualist of The TAG Studio, a group of resort design specialists nationwide. www.tagstudio.com 

Q: How would you describe the design concept for the Buttonwood Grill?

A: The Buttonwood Grill is not a theme restaurant. The restaurant design is simply warm and welcoming, friendly and calming; just a comfortable place to be at ease with family and friends. The bar will be more traditional and more present, a kind of place where people will want to be.

Q: What design elements are you using to convey this?

 A: We’re aiming for authentic Bucks County with some energy. We’re using barn siding in the entrance way and on the exposed bar, also the reception area is tiled with a natural tumbled slate. The carpeting will look and feel like an old nubby sweater. The color palette comes from the stone walls that you see in the Bucks County countryside with earthy tones of tans, muted reds, browns. And, the Buttonwood tree at the front entrance is a color inspiration for the grays and silvers of its trunk–it’s the link into the natural environment as soon as you walk in. 

Q: What would you like guests to experience or how would you like them to feel when they are dining at the Buttonwood?

A: We would like people to feel like they belong here and that they want to linger and enjoy themselves. We are using design elements that won’t be chaotic or compete with your companions for your attention. We are mining a number of elements that Earl Jamison already had here in the Village, for instance, we are using the walnut bar from the Spotted Hog on the Buttonwood’s back bar. And we’re recycling items that were already on property such as slate for the reception desk and a bench that will be in the reception area. We have selected some old black and white photos of the local area from the archives of the New Hope Historical Society for the walls throughout the restaurant.

Q: What are some of the unique challenges of this space for you as a designer?

A: In designing anything, what you don’t do is just as important as what you do. As in music, it’s the spaces between the notes that are also an important part of the composition. Over my 40-year career, I learned where to make the effort and where not to, which is important as we transform this space from the former restaurant concept. For example, in the tavern room, the consensus was that the stone was too contemporary but we did not want to remove it so we just did something very simple–added some crown molding which changed the feel of the stone.

Thanks, TAG, see you on opening day! Next week, we’ll talk with Director of Restaurants Jim Perillo, who is leading the culinary team creating the new food and beverage offerings.

Look for the "Tipsy Tavern" Pound Cake featured on the Cock 'n Bull menu

Three dozen contestants competed on January 21 at the Cock ‘n Bull Restaurant for the chance to have their original cake featured on the menu in honor of the 50th Anniversary. The judges for the contest included Kerry Burns of Town Crier Bakery, Cock ‘n Bull Executive Chef Kevin Nagle and award-winning pastry chef and teacher Debi Lang. The second place went to Donna Zalewski of New Hope, PA for her Apple Almond Cake. Christine Mitchell-Kenney of Upper Black Eddy, PA placed third for her White Buttermilk Cake.

Diane said that her cake was inspired by a vintage whiskey and molasses pound cake served in pubs since the early 1900s. Her recipe substitutes amaretto and brown sugar for those original ingredients.

“This change has given the cake a wonderful light almond flavor & perfect density that’s been a hit with our family and friends at many birthday and holiday parties,” said Diane.  

The Town Crier Bakery will produce the personal-sized “Tipsy Tavern” Pound Cake for the Cock ‘n Bull’s dessert menu from February 14 through December 2012. If you were born in 1962, please join us in 2012 during your 50th birthday month to celebrate your special day with a complimentary dinner at the Cock ‘n Bull Restaurant including “Tipsy Tavern” Pound Cake!

The Cake Recipe Contest kicked off an exciting year of 50^th Anniversary festivities, new events, contests and promotions. For the full schedule and more details on this landmark year, please visit the Peddler’s Village website at http://www.peddlersvillage.com/promotions/50th-anniv/default.aspx or call 215-794-4000.

President Washington and First Lady Martha Washington Day will return to Peddler’s Village on February 20 for Presidents’ Day 2012.

Peddler’s Village presents the debut of the annual Evening in the Colonial Kitchen on Monday, January 2, 2012 at the Cock ‘n Bull Restaurant.

Evening in the Colonial Kitchen is entering its 33rd year as the region’s most entertaining and educational historical dinner series. Peddler’s Village presents this popular and interactive food event every Monday evening from January through March, 5-9 p.m.

The series features two different colonial-era characters each week from the American Historical Theater and a savory menu of authentic colonial cuisine. The actors share fascinating tales of America’s early days while dinner guests interact with food historians preparing their four-course, 18^th-century style dinner over a roaring fire. Learn the secrets of baking pies in a Dutch oven, roasting beef on a “clock-work jack” or in a “tin kitchen,” cooking fish laced into a plank, sautéing Maryland crab in a “spider,” as well as baking breads and Johnny cakes. Guests may select a generous sampling of two out of eight hearty main courses or one favorite entrée, and then take home the keepsake menu along with a pamphlet of Colonial recipes. The total immersion into colonial life would not be complete without period musical entertainment throughout the evening provided by the spirited 18th-century musical duo, Marianne and Tom Tucker.

For the 2012 Schedule of Colonial Characters, please click here

To view the menu of Colonial cuisine, please click here

Evening in the Colonial Kitchen is particularly suited for families and school groups. Group dinners for organizations or businesses may also be arranged. The cost is $21.95 for adults and $10.95 for children 10 and under (beverages not included.)  Reservations are recommended, please call 215-794-4000 for reservations and more information.

Peddler’s Village will be opening a new restaurant called The Buttonwood Grill, honoring a familiar and much loved name in the spirit of Peddler’s Village’s 50^th anniversary.

Our late founder Earl Jamison purchased the Buttonwood Inn in the mid 1980s and operated it for a few years before renovating the space to open The Golden Plough Inn and The Spotted Hog in 1989. After almost 20 years of operation, The Spotted Hog closed and was reopened as Sweet Lorraine’s Cafe and Bar in 2008. We thank you for your patronage and support of Sweet Lorraine’s which is closing at the end of dinner on New Year’s Day, January 1, 2012. The new restaurant will open in the space previously occupied by Sweet Lorraine’s. 

The Buttonwood Grill will offer burgers, pizzas, salads and entrees along with beer, wine and cocktails and be open for breakfast, lunch and dinner every day.  Stay tuned for more information about our opening in the spring of 2012!

Busy life leaving you no time to slave away in the kitchen for days before Thanksgiving?

Relax, you can still serve a delicious Thanksgiving meal! Impress your guests and let Earl’s do all the work. Your ready to serve feast features a juicy and tender bird, all natural and additive-free from Bolton Farm in Bucks County.

Receive a complimentary pie if you reserve and pay for your Thanksgiving Feast to Go by November 15. Just call Earl’s Bucks County at 215-794-4020 and mention My Village Insider to receive your free choice of an apple, pumpkin or pecan pie.

Earl’s Thanksgiving Feast to Go includes:

• Bolton Farm Tom Turkey, giblet gravy
• butter whipped mashed potatoes
• apple sage dressing
• green beans, toasted almonds
• candied ginger yams
• cranberry chutney
• choice of apple, pumpkin or pecan pie
• assorted rolls

Thanksgiving Feast Prices (tax not included):

4-7 people  $170 (includes choice of one pie)

8-12 people $240 (includes choice of two pies)

Ala Carte Options

Add an additional 14/16# Turkey for $75; Cranberry Chutney $4.00 per pint; Giblet Gravy $8 per quart; Seasonal Pies $18 each

Butter Whipped Mashed Potatoes  Medium (4-7)  $9.00; Large (8-12)  $17.00

Apple Sage Dressing  Medium (4-7) $12.00; Large (8-12) $22.00

Green Beans, toasted Almonds  Medium (4-7) $12.00; Large (8-12) $22.00

Candied Ginger Yams Medium (4-7) $12.00; Large (8-12) $22.00

Easy and convenient curbside pick-up on Thanksgiving Day from 10 a.m. to 3 p.m.at the rear of Earl’s. All orders must be received by Sunday, November 20 and are subject to the 72 hour cancellation notice. To order, please call 215-794-4020.

Peddler’s Village announces the debut of the new Murder Mystery Dinner Theater show in the Peddler’s Pub at the Cock ‘n Bull Restaurant. “The Golden Girls: A Murder Mystery” opens on September 2 and will run through December 30, 2011.  

Produced by Without a Cue Productions, “The Golden Girls: A Murder Mystery” promises an evening of exciting entertainment. Your favorite ladies from the ‘80’s are throwing a party, and you’re invited! Sophia, Blanche, Rose and Dorothy have worked long and hard to throw the perfect celebration, but will they still be celebrating when they discover that their party guest, Arthur, has not only been two-timing them, but three-timing them?! The women uncover a deadly love triangle, and they are not at all pleased! As Sophia attempts to lighten the mood with a song, someone’s attempting to lighten the mood with a BANG! Who could the killer be? Cast your vote! Perhaps YOU can solve this Golden Girl Mystery!

Guests should arrive in the lobby of the Cock ‘n Bull Restaurant by 7:15 p.m. The cost is $51.95 per person, which includes dinner, show, tax and gratuity. Cocktail service is available. Groups are welcome. For mature audiences only, children under 18 are not permitted to attend.

Reservations are required for the Peddler’s Village Murder Mystery Dinner Theater. For more information and reservations, please call 215-794-4051

Peddler’s Village presents “Gilligan’s Island…of Death!”, a new Murder Mystery Dinner Theater show in the Peddler’s Pub at the Cock ‘n Bull Restaurant.  The show runs Friday and Saturday nights through August 27, 2011.

Produced by Without a Cue Productions, “Gilligan’s Island…of Death!” promises an exciting evening of entertainment. Just sit right back and you’ll hear a tale, a tale of a fateful trip…in fact, it can get downright deadly. You’ve just been shipwrecked on Gilligan’s island and help is most certainly not on the way. One of the seven castaways has just been killed and even the Professor is clueless. Don’t worry, the Skipper and Gilligan are on the job and not even a murder will stop the first annual Minnow talent show put together by Ginger and MaryAnn. The Howells are the judges and the competition should be fierce as the castaways battle for a special prize, compliments of Thurston.

So, hold on to your coconuts and brush up on your talent as you may be asked to perform in our talent show and help solve the murder!

The cost is $49.95 per person, which includes dinner, show, tax and gratuity. Guests should arrive in the lobby of the Cock ‘n Bull Restaurant by 7:15 p.m. Cocktail service is available. Groups are welcome. For mature audiences only, children under 18 are not permitted to attend.

Reservations are required for the Peddler’s Village Murder Mystery Dinner Theater. For more information and reservations, please call 215-794-4051. Click here to view the menu.

Earl’s Bucks County is taking the next Tasty Thursdays outside under the stars with a good ol’ summertime Bourbon BBQ on July 28 at 6 p.m.

Chef Tavares will be cooking up a 5 course menu of southern style comfort food paired with some killer Kentucky bourbons from the Jim Beam Family of Small Batch.

We’ll be welcoming Jim Beam’s “Bourbon Baroness” Tara Kelly to spread the gospel throughout the evening about these unique handcrafted bourbons, from the just released Devil’s Cut to the real-McCoy cask-strength 120 proof Knob Creek Single Barrel Reserve. The Baroness will be giving away some Jim Beam prizes too in a blind tasting contest. The Nashville Cats will perform live country music.

The cost per person for all this fun is $55 plus tax and gratuity.  Add an overnight stay at the Golden Plough Inn for an additional $99. Reservations are required for both the dinner and the overnight stay.

Keep in good spirits & keep the good spirits in ya’ by calling Earl’s for reservations at 215-794-4020!

Course Station #1: paired with Basil Hayden, 80 proof

jumbo shrimp/orange blossom honey/lime BBQ sauce/cheesy Oak Grove grits/mustard greens

Course Station #2: paired with Jim Beam Devil’s Cut, 90 proof

Bolton Farm 1/2 grilled chicken/sweet potato/goat cheese/jerk sauce

Course Station #3: paired with Makers Mark 46, 94 proof

St. Louis ribs/Earl’s BBQ sauce/horseradish spiked coleslaw/None Such Farm corn on the cob

Course Station #4: paired with Knob Creek Single Barrel Reserve, 120 proof

beef brisket/vanilla coffee BBQ sauce/creamy potato salad/watermelon

Course Station #5: paired with Booker’s, 121 + proof

tropical bread pudding/hard sauce/oWowCow Creamery banana ice cream

All courses will be served with a basket of addicting jalapeno corn cheddar muffins with honey butter.

Duckhorn Vineyards of St. Helena takes the old adage that wines are made in the vineyard VERY seriously.  

With this dedication to making wines that reflect the unique character and quality of the vineyard as well as applying an artisan’s approach to winemaking in the winery, Duckhorn Vineyards has established itself over the past 30 years as the one of North America’s premier producers of Bordeaux varietal wines. That’s why Duckhorn Vineyards was just voted #3 on the Top Ten Most Popular Wine List Brands in the 22nd annual Wine & Spirits magazine Restaurant Poll.

You can experience this world class wine at the next Earl’s Bucks County Tasty Thursdays on June 30 at 7 p.m. Chef Tavares and General Manager David Zuckerman have created the five-course tasting dinner below featuring our best local farms and wines from Duckhorn Vineyards, Paraduxx, Migration and Decoy. Space is limited so please call 215-794-4020 to reserve. $70 per person plus tax & gratuity.

First Course

Bellwether Farms Carmody cheese/quince relish/brioche/marcona almonds

“Decoy” Chardonnay, Sonoma County

Second Course

 Szechuan pepper Ahi tuna/mango/lime/chili/napa cabbage salad 

 “Decoy” Sauvignon Blanc, Napa Valley

Third Course

Fossil Farm Ostrich/Blooming Glen potatoes/Blue Moon Acres pea tendrils/black plum reduction

Migration Pinot Noir, Anderson Valley

 Fourth Course

Filet mignon/local morel mushrooms/Muth Farm salsify/Earl’s chioggia beets/potato puree

Cabernet Sauvignon, Napa Valley

 Fifth Course

Warm Chocolate flourless torte/Solebury Orchards blueberry coulis/owowcow creamery Madagascar vanilla ice cream

Parajaxx, Napa Valley