When you are trying to keep food costs down, you find all sorts of ways to use up leftovers. I am sure our hash started as leftovers from St. Patrick’s Day Corned beef and cabbage. I remember also serving Rueben sandwiches a few times too, to use up leftovers, but they were never part of […]
I have many years of experience working with food in various work settings, including chain restaurants, healthcare settings, and a country club. I worked for several independent restaurants too. I worked at a supper club and a mom & pop-type restaurant. I also worked at Café Balaban, a staple of the food scene in St.
My Restaurant Experience Read More »
Since selling the restaurant, I have been experimenting with different variations of the banana bread recipe. At this point, it has become a mash-up of several recipes I\\\’ve tried. The new version replaces the butter in the original recipe with a combination of canola oil and Greek yogurt. Toasting the walnuts before adding them to
When we opened the restaurant, I intended to have a balance of healthy food and some not-so-healthy but really good food you might not want to eat daily. The not-so-healthy menu items were always top sellers. Still, the Sweet Potato Hash was always in the top ten, even though most customers seemed more interested in
Hockey pucks. That’s what my first attempt at biscuits turned into. Pillsbury Grands were the only biscuits I had ever made before opening my restaurant. While they are quick and easy, they don’t have much in common with homemade biscuits when they are made well. Fortunately, I had great supportive customers who accepted my less-than-perfect
Buttermilk Biscuits Read More »
Me: Hey Holly, do you want to try some coffee cake?” Holly: “Yuck, no, I hate coffee, so I am sure I won’t like it.” That’s a memory of me trying to get one of our new servers to sample the coffee cake so she could better sell it to customers. I eventually explained that