Thursday, October 30, 2014
BOGO Pie Coupon
Our Pie-A-Palooza celebration is almost over, so here's one sweet coupon you won't want to miss: buy one slice of pie and get one free, valid Friday, October 31st!
Want to redeem this coupon from your phone? Download our mobile app!
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Coupon must be printed to be redeemed.
Coupon valid Friday, October 31, 2014 only
Want to redeem this coupon from your phone? Download our mobile app!
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Wednesday, October 29, 2014
Halloween Takeout Coupon
Happy Halloween! Enjoy 20% off your takeout order at Eat’n Park with this coupon!
Coupon must be printed to be redeemed.
Coupon valid Thursday, October 30, 2014 - Friday, October 31, 2014
Want to redeem this coupon from your phone? Download our mobile app!
And don’t forget that our Halloween Smiley Cookies are on sale this month for just $6.99 a dozen!
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Sunday, October 19, 2014
A Crazy FarmSource Summer
This summer played out as one of the most difficult seasons for growing vegetables. During my farm visits in the spring, hopes were high among our partners for a great growing season. However, soon after planting, heavy rains arrived to wreak havoc on farmers’ fields. Some farms lost as much as 20% of their crops. Around mid-June, rains tapered off and farmers were able to get back to business.
We started receiving zucchini and yellow squash around the last week of June and were anxiously awaiting our tomatoes and peppers, but the cool nights had some adverse effects on these items.
These vegetables need heat at night to ripen and we just didn't have it, which means that our farmers had fruit on the vine, but nothing was ripe. We started to see our first tomatoes in late July and our first yummy peppers in mid August. Despite these challenges, we still had a successful year and are looking forward to continuing to expand this local purchasing program. There’s nothing quite as delicious as fresh-picked, vine ripened produce, and this is a delicacy that we enjoy sharing with our guests – no matter what it takes!
If you have a green thumb of your own (as I like to think I do), you may have your own abundance of ripe tomatoes at the end of every growing season. One of my favorite ways to enjoy my annual bounty is Tomato Pie. My garden at home is bustling with yellow and red tomatoes and this recipe is a delicious way to use them up. Enjoy!
Until next time,
Jamie
Tomato Pie Recipe
Ingredients:
1 (9-inch) frozen pie shell, thawed (or you can make your own crust like I do - see recipe below)
3 large tomatoes, about 1 1/2 pounds, cut into 1/2-inch-thick slices
Kosher salt, for sprinkling
1/4 cup Dijon mustard
1 cup coarsely grated Gruyere
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon chopped fresh Basil leaves
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Directions:
1, Preheat the oven to 375 degrees F.
2. Line the shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.
3. Turn up the oven to 400 degrees F.
4. Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes. Spread the mustard over the bottom of the shell and sprinkle the cheese over it. Arrange the tomatoes (I dab the tomatoes with a paper towel) over the cheese in 1 overlapping layer. Bake until the pastry is golden brown and the tomatoes are very soft, 35 to 40 minutes.
5. In a small bowl, stir together the parsley, basil, garlic, olive oil, and pepper to taste to blend. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon. Serve the pie hot or at room temperature.
Pie Crust (I also use 10” tart pans instead of pie pans)
Ingredients:
2 cups all purpose flour
1 tsp salt
12 tbsp unsalted butter, cut into small pieces and chilled
4 to 6 tbsp ice cold water
Directions:
1. Combine flour and salt in a food processor and pulse once or twice to blend.
2. Add the butter and process until blended; slowly add water until dough is formed.
3. Wrap in plastic wrap and chill for at least 1 hour.
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We started receiving zucchini and yellow squash around the last week of June and were anxiously awaiting our tomatoes and peppers, but the cool nights had some adverse effects on these items.
These vegetables need heat at night to ripen and we just didn't have it, which means that our farmers had fruit on the vine, but nothing was ripe. We started to see our first tomatoes in late July and our first yummy peppers in mid August. Despite these challenges, we still had a successful year and are looking forward to continuing to expand this local purchasing program. There’s nothing quite as delicious as fresh-picked, vine ripened produce, and this is a delicacy that we enjoy sharing with our guests – no matter what it takes!
 |
| Ripe yummy peppers fresh from the fields at Yarnick’s, one of our partner farms in Indiana, PA |
Until next time,
Jamie
Tomato Pie Recipe
 |
| Tomato Pie |
1 (9-inch) frozen pie shell, thawed (or you can make your own crust like I do - see recipe below)
3 large tomatoes, about 1 1/2 pounds, cut into 1/2-inch-thick slices
Kosher salt, for sprinkling
1/4 cup Dijon mustard
1 cup coarsely grated Gruyere
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon chopped fresh Basil leaves
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Directions:
1, Preheat the oven to 375 degrees F.
2. Line the shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.
3. Turn up the oven to 400 degrees F.
4. Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes. Spread the mustard over the bottom of the shell and sprinkle the cheese over it. Arrange the tomatoes (I dab the tomatoes with a paper towel) over the cheese in 1 overlapping layer. Bake until the pastry is golden brown and the tomatoes are very soft, 35 to 40 minutes.
5. In a small bowl, stir together the parsley, basil, garlic, olive oil, and pepper to taste to blend. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon. Serve the pie hot or at room temperature.
Pie Crust (I also use 10” tart pans instead of pie pans)
Ingredients:
2 cups all purpose flour
1 tsp salt
12 tbsp unsalted butter, cut into small pieces and chilled
4 to 6 tbsp ice cold water
Directions:
1. Combine flour and salt in a food processor and pulse once or twice to blend.
2. Add the butter and process until blended; slowly add water until dough is formed.
3. Wrap in plastic wrap and chill for at least 1 hour.
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Friday, October 3, 2014
3rd Annual Stay Active Coloring Contest Winner
Congratulations to Presley O, our Stay Active coloring contest winner! Presley was our grand prize winner of four bikes for her family from Big Bang Bikes in West Mifflin!
Our Stay Active coloring contest was a LifeSmiles initiative and part of Smiley’s Birthday celebration. We received thousands of entries and chose winners from each of our restaurants. The restaurant winners received a backyard activity kit filled with a basketball, soccer ball, jump rope and other fun activities. Then, of those 70 winners, we selected Presley’s drawing as our grand prize winner!
Congratulations, Presley!
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 |
| Our 2014 Stay Active Coloring Contest Winner |
 |
| Presley's Winning Drawing |
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Trick Or Treat! Halloween Deals at Eat’n Park!
Trick or treat! Halloween is just a few short weeks away! And at Eat’n Park we’ve got some scary good deals that are sure to satisfy ghouls and goblins in your haunted mansion. Halloween Smiley Cookies are on sale for just $6.99 per dozen! With candy corn eyes and a crooked smile, they’re hauntingly delicious! We’re also offering our Mini Smiley Cookies in Halloween colors for just $5.99 a dozen.
We’re also offering glow-in-the-dark Halloween Smiley T-Shirts for just $9.99 at the following locations:
- Austintown, OH
- Belle Vernon
- Butler (Clearview)
- Center Twp.
- Chapel Hill, OH
- Cranberry
- DuBois
- Fox Chapel
- Franklin Park
- Greensburg
- Grove City
- Indiana
- Latrobe
- Library Road
- McKnight Road at Ross Park Mall
- Monongahela
- Monroeville
- Moon Twp.
- North Huntingdon
- Robinson
- Sewickley
- Shaler
- South Hills Village
- St. Clairsville, OH
- Uniontown
- Washington
- Waterfront (Homestead)
- Whitehall
- Willoughby, OH
And don’t forget that SmileyCookie.com has everything you need to prepare for your Halloween party, including individually wrapped treats for your neighborhood trick-or-treaters, and specialty Halloween gifts to send to family and friends. Click here to check out our selection.
Happy Halloween!
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Wednesday, October 1, 2014
It's A Pie-A-Palooza Celebration!
Pie-A-Palooza is back, which means for the entire month of October, we’re featuring $2 slices of pie, morning, noon, and night!
Choose from Oreo Crème, Apple, Pumpkin, and more. Go ahead and have a slice, or two! Just remember that our pies are baked fresh daily, so make sure to ask your server which pies are available today.Life is short. Eat pie!
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