Latest Newsletter from Charles

Friday Fish Special is Ahi Tuna-Other Seafood Includes Scottish Salmon, 
Sea Scallops, Fish & Chips Made from Fresh Cod, and Fresh Mussels...

Sunday Breakfast and Brunch Buffet Gets Better and Better-Good Crowd, 
Great Food, Adults, $12.95, Children under Twelve, $7.95, Children Six and 
Under Eat for Free...

Happy Hour, Thursday, Friday, Saturday, Provides the Best Deal in Town on 
Drinks and Appetizers-Come and See!

Reservations 724-463-0776, Informative Web Site 
http:///www.covinn.com -Walk-ins Welcome, Space Permitting...


Dear T.C.I. Customer...

      I think the weather will be better this weekend.  Last Friday 
brought another snowstorm, and it really hurt business.  The weather on 
Saturday was only a little better, but it was a good evening of business 
with live entertainment by Mark Garrick and Dave Serene.  The weather has 
hurt our business a number of times in January and February, and this is 
hard to bear when we are open only three evenings per week.  One or two 
lost evenings makes it very hard to pay the bills.

      My son, Simon, had the bar open this evening (Wednesday) for an Open 
Mic Night.  I would say "Open Mike," but "Mic" seems to be the current 
usage.  He did the event almost completely by himself, even spending most 
of his last paycheck on microphones and other equipment.  He also moved 
the furniture around with the help of our dishwasher, Andy Patterson, and 
he tended bar all evening.  Although Simon will probably go away to school 
in the autumn, he is my right-hand man at The Coventry Inn now.  He has 
always loved The Coventry Inn, and he does all he can to make it 
successful.

      I picked up five dozen fresh eggs today.  The chickens are kept by 
the teenage daughter of a friend who is a local business professional.  
She has several breeds of chickens, and the shells are different colours, 
white, cream, shades of brown, some with speckles, and light blue.  These 
eggs are "free range," meaning that the chickens are free to walk around 
the property and eat a variety of foods.  The result is very special, and 
these eggs are nothing like supermarket eggs.  The yolks are bright 
orange, and they stand up in a frying pan like golf balls.  The taste is 
something special too.  I bring some of these eggs home, and we have 
reached the point where we hate to use supermarket eggs.  If you are 
interested in seeing these special eggs, come to the Sunday Buffet, 
whenever we have them, we have them on display at the omelet station.  If 
you want to taste them, have Simon make your eggs "sunny-side up."

      Most weekday evenings, I spend in Armagh at my work station in The 
Roadster Factory, my British car parts company.  I write cataloguing for 
my web site and several newsletters like this one every week for the two 
businesses.  I spent most of this evening at home in Indiana, however, 
trying out a recipe for Beef and Guinness Stew.  It is an Irish stew of 
beef, onions, carrots, and Guinness stout.  The pieces of beef are dredged 
in flour before they are browned, and the Guinness combines with the flour 
and the meat juices to make a wonderfully thick and tasty broth in the 
stew.  The Coventry Inn will become an Irish pub by March 12th, and we 
will serve an Irish menu the weekend before St. Patrick's Day.  We will 
have some of the standard Irish dishes, and we will also have some Irish 
fine dining.  I have studied some Irish history and food, but I have never 
traveled in Ireland.  I look forward to remedying this situation as time 
goes on.

      Coventry will be open as usual this weekend, and we have an 
excellent menu to delight you.  You can count on our romantic ambience 
with a cozy log fire and candlelight.  You can also count on us to have 
really delicious food, always made from scratch using fresh ingredients.  
Make a reservation, and we will have a table waiting for you by the 
fireplace. Add extra enjoyment to your night out by choosing The Coventry 
Inn.

                                  Sincere regards,
                                  Charles A. Runyan
                                  The Coventry Inn
                                  March 3, 2010