She serves it all on a buttered brioche bun with choice of add-ons and sides. Grilled red onions add a sweet, creamy bite. She hand forms full 8 ounce patties of 80 percent lean Angus beef accented with sea salt for a medium grill on the flat-top. People tell her her burger is “hands-down” the best in town. “That piece of meat is like a filet – a little more marbling but not much. It’s just like the lakeside meals you make with fresh caught fish.”įor her succulent steaks, she uses teres major cuts (shoulder blade) from a local purveyor. Served with twice-cooked Yukon gold potatoes and fresh cole slaw. I keep it as simple as can be with a light coating of homemade bread crumbs. “It brings people from all over the place. Her meaty, slightly sweet catch come direct from Canada. The same ethos applies to her walleye Thursdays. It’s bringing those things back and just putting a little twist on them of my own and keeping it fun to where I can stay creative.” That’s why our Saturday night fried chicken is a huge success, Some of my fondest memories are passing platters of food at family dinners and having meatloaf or chicken night. “It’s wise to keep it to good basic comfort foods people remember growing up. Don’t overcook it, don’t over-stress it, don’t overwork it. If you mess that up, you have no business behind a skillet. “Start with a good basic ingredient and keep it simple. Simple sums up her overall approach to cooking. Fried in a stainless skillet in pure vegetable oil. She starts with fresh, never frozen, organic free-range chickens from the family farm. “I stole that recipe from a restaurant I waitressed at years ago in Kansas.” She’s open to good ideas wherever she finds them. Years reading recipes and food books, finding new ingredients and ways to use them, fortify her culinary arsenal. ![]() The same confidence and drive that convinced Kenny to be a restauranteur infuses her cooking approach. It’s a neighborhood place but both loyal followers and newbies come from near and far. ![]() If there’s a snafu with a dish, she personally addresses it. It just follows me.”Īs time allows during service, the plain-talking Kenny engages diners about their meal or makes small talk. Anything I can get my hands on, found objects or ingredients, I repurpose. “Art flows in everything I do,” said the self-taught Kenny.
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