Swing into Spring at Twigs!

Welcome back Twiggies! Thanks for revisiting our blog! This April holds exciting events in and around Twigs Restaurant and Café. We have the Dietrich Theatres’ annual Spring Film Festival from April 9th to the 23rd, the official grand opening of Twigs Second Floor this Friday April 2nd, as well as the new and exciting drink menu which debuted earlier this week. If you’re a member of our E-Club be sure to keep checking your inbox to print our annual tax day $$$ off coupon, and if you’re not a member - be sure to join for instant discounts at your favorite restaurant!

We are only 4 followers away from giving out some Twigs Restaurant and Café goodies! Be sure to link back to our site as much as possible to increase your chances of becoming a winner! And don’t forget to check out the left menu to vote on monthly polls! We appreciate all of the feedback!

Coming up in May we will be having a casual-cool Martini Tasting event on the 1st. Enjoy a funky-relaxed atmosphere as you sip on six different Twigs martinis with exotic garnishes and enjoy some of our finest appetizers. Host Jenn Higgins will be sharing fun and crazy martini facts throughout the night. Call 570 836 0433 for ticket information. Tickets are on a first come – first serve basis! Don’t forget about making your Mother’s Day reservation for May 9th. We are already accepting table reservations for the Antique Room, Main Dining Floor, and Twigs Second Floor – so be sure to call us at 570 836 0433 for details as soon as possible to ensure seating!

**Special announcement**Twigs Restaurant and Café is currently taking applications for bartenders, hosts and servers. Stop by and pick up an application! **

The recipe for this month comes from Manager and Site Supervisor Ashley Lotz for Pasta Primavera. Primavera is Italian for ‘spring’ so this dish is just perfect for the warming weather! This dish can be altered to include almost any seasonal vegetable - my favorites being zucchini, squash, and baby tomatoes!

Pasta Primavera
Ingredients
4 garlic cloves sliced thin
¼ lb. of sliced mushrooms
¼ lb asparagus tips
1 medium zucchini sliced
1 medium yellow squash sliced
10 baby red tomatoes cut into halves
2 medium carrots sliced
1 tbsp parsley
1 cup tomato sauce
1 lb pasta

Cooking Directions
For the pasta, follow the cooking directions on the box or bag. Lightly drizzle a frying pan or wok with vegetable or canola oil and bring to a medium heat. Add the garlic and when this starts to become slightly browned, add your spring vegetables and cook for about 7-10 minutes or until the vegetables start to become opaque on the edges. Add the parsley, pasta, and tomato sauce to the vegetables. When adding the pasta, be sure to include about ½ cup of the water used to cook it and add it to the vegetable mix. Toss all of the ingredients for about 2 minutes over a medium heat.

Another great part of this dish is that it can be served hot or cold. Add some Romano cheese on top for additional flavor and enjoy! We recomment pairing a Pino Noir with this dish. Pino Noir is the most versitile wine, so it pairs with almost any dish - ensuring that whatever vegetables you choose to add to this dish will taste excellent with this wine pairing! You will see this dish featured many different ways throughout the spring and summer at Twigs Restaurant and Café so be sure to give us a call to find out when its coming up! See you on the first!