Eaglebrooke Monthly Newsletter P2_EGL74929 June Newsletter - Page 15

CHEF’S NOTE Summer is here! With summer’s arrival come more exciting changes and improvements. We have released the new menu and are confident that you will be pleased with our new offerings. As always, I welcome your feedback on the new dishes. We have also welcomed two new kitchen staff members, Chris and Anthony, who have already proven their value to the team. We anticipate delivery of the new line and window this month, which, as I mentioned in last month’s newsletter will allow things to run more smoothly and expedite service. Summer also means barbeques, so we have also begun planning future cookouts like the one hosted on Memorial Day. (Hopefully with a little better cooperation from Mother Nature) This summer promises to be an exciting and fun-filled one for the Eaglebrooke family! RECIPE of the MONTH Summer Strawberry & Spinach Salad with Poppy Seed Dressing POPPY SEED DRESSING INGREDIENTS: • 1/4 white wine vinegar (I prefer champagne vinegar) • 1/2 cup olive or grapeseed oil (I use 1/2 olive, 1/2 grapeseed) • 2 teaspoons mayonnaise (optional) • 1/2 teaspoon ground mustard • 1 small shallot, grated • 1 tablespoon poppy seeds • 2-4 tablespoons sugar, to taste • Salt and pepper to taste Sam SALAD INGREDIENTS: • 4 cups baby spinach • 1 cup strawberries, sliced • 1⁄2 cup red onion, finely sliced • 4 ounces goat cheese, crumbled • 1⁄2 cup slivered almonds DIRECTIONS: Combine the ingredients for the poppy seed dressing up to the poppy seeds and 2 tablespoons of sugar in a bowl or salad dressing bottle and mix or shake thoroughly. Taste the dressing and add salt, pepper, and more sugar as needed. Set aside the dressing while assembling the salad. I prefer to make the dressing at least an hour or more before it’s needed to allow the flavors to meld. The mixture may separate, a quick shake will re-emulsify the mixture. Thoroughly wash and dry the baby spinach. Top with sliced strawberries, red onion, crumbled goat cheese, and slivered almonds. Drizzle the salad with poppy seed dressing, and serve. JUNE eaglebrooke newsletter 15