Chad Myers, Chef
Hello everyone! As I sit here typing this, the weather outside has seem to have broken, so warmer days and green grass seem to be on their way. Springtime is always so inspiring as a chef as fresh ingredients emerge with the beautiful weather.
I have the menu in hand and am working on some changes that will work better for our facility. The menu is scheduled to start April 11th. I think it looks pretty good, but we will adapt to make them better, as we go through a cycle or two of the menu. I will always look to improve on the recipes and give you the best possible product possible with the tools that I have access to.
When Springtime hits its peak and watercress is abundant in the local creeks, here is a recipe for that watercress that works great. Use it as a condiment on a salad on a protein, in a pasta sauce, or toss with some fresh mushrooms and roast them slowly.
- 2 cups pinenuts
- 2 oz watercress
- 8 ea garlic cloves
- 2 tsp kosher salt
- 4 T. fresh lemon juice
- 3 cups extra virgin olive oil
- 2 cups parmesan cheese
Put all the ingredients in a food processor and puree until everything comes together.