Salad Jars - an
unforgettable picnic
treat created by Butler’s
Pantry’s executive chef,
Greg Ziegenfuss
sophisticated take on salad that can become the star of the menu. Just
place dressing in the bottom of a jar, add a layer of tomatoes or root
vegetables like carrots or beets, which can benefit from marinating in
the dressing. Top with greens.
“You can dump the jarred salads on a plate if you like, but they are
designed to be eaten from the jar. Just shake it or turn it upside down
to toss, open and eat. A picnic salad is great served with grilled or
smoked salmon,” Ziegenfuss said.
Impromptu picnics are a favorite of Patrick O’Brien, Cedar Lake
Cellars’ kitchen manager, who oversees the newly revamped, lakeside
Smokehouse and The Marketplace, located in the winery’s tasting bar.
Both operations offer a variety of foods that are perfect for lounging
lakeside with a bottle of wine.
O’Brien’s perfect vineyard-themed picnic involves creating a
balanced menu that includes foods made for easy nibbling.
“The Marketplace features local meats and cheeses - all core items
SAVVY I SOPHISTICATED I SASSY
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