Chad Myers, Chef
Well here we are Marching into spring. Mother Nature wasn’t too harsh on us, but harsh enough that warmer days will be a welcome sight.
Don’t forget about all of the fun activities this month.
- Banana Cream Pie Day – Monday, March 2.
- Happy Hour – Friday, March 6.
- Birthday Lunch – Wednesday, March 11.
- American Chocolate Week – March 15-21.
- St Patty’s Day – Corned Beef & Cabbage for Lunch & Non-Alcoholic Green Beer at 2pm on Tuesday, March 17.
- Villa Breakfast – Wednesday, March 18.
- Irish American Month – Irish Reubens at 2 pm on Friday, March 20.
I have received the Spring Menus. I will be working on putting my creative touch to them to ensure that we get better and better each menu cycle that I am here. I think I have some good ideas to really break out of the norm and allow us to provide the best meals that we can. Sorry, I can’t give you Prime Rib and Lobster every day, but I will work towards variety, flavor and comfort. I found a bunch of old handwritten recipes from my mother that I want to incorporate in the menu. She was great at comfort food, and I want to share the comfort that I had growing up with all of you! Have a great month.
Every St. Patrick’s Day was pretty popular at any kitchen in which I have worked. Early in my career an Irishman taught me the trick to amazing corned beef …… PICKLE JUICE!!
- 1 (5 pound) flat-cut corned beef brisket.
- 1 onion, sliced.
- 2 carrots, chopped.
- 6 stalks of celery.
- 2 bay leaves.
- 6 cloves garlic, sliced.
- 2 cups beef stock.
- ¾ cup pickle juice.
- Preheat oven to 275 degrees F (135 degrees C).
- Place brisket on a rack set in a roasting pan.
Scatter aromatics over brisket and add liquids to roasting pan.
Cover pan tightly with aluminum foil.
- Roast in the preheated oven until meat is tender, about 6 hours.