February 2017 Newsletter

AROUND THE BEND

FEBRUARY 2017

PAGE 7

F O O D & B E V E R A G E F E A T U R E S

The house - made fresh pasta makes all the difference in a dish . Tell us a little about how you " dough " it !

T : With our gnocchi , we start with impastata ricotta because it is the BEST on the market , " 00 " flour , eggs , salt , and pepper to make the dough . Once we mix it , we let it rest . We then take a small amount and cook it to make sure that the finished product has the flavor profile we are looking for in that particular dish . We do this with most everything we do . We test and make sure it ' s exactly what we want to present before we send it out to our membership .

Of the new lunch and dinner menus , which dish is your favorite ?

T : Our menus are kid - & adult - friendly , and can be customized to any member ' s flavor profile or most allergy requests , including gluten - free . Being the parent of a child with special needs , that is the most important thing to me when dining out , and was kept in the forefront when designing our menus . Of course , if there is a specific request , members may inform the server , and we will always do our best to accommodate it ! Anyone with children will tell you they can be PICKY ! Any recommendations to help parents get them to try something new ? grandmother and grandmother making gnocchi in an assembly line on a bed sheet on Sunday after church . At the same time , my mother would clean and prep the mushrooms and make the pan alfredo sauce that went along with it . Then mid - week , when my father ( who was chef ) was off , we would have steak frites and fondue fries , very similar to our HBCC recipe , for dinner ! T : At lunch , the Cubano sandwich ! It reminds me of sitting on South Beach relaxing and taking in the sites . For dinner , my two favorites are the ricotta gnocchi and steak frites . The dishes have great memories for me ! As a child growing up , I remember my great -

Ready to make reservations ? Click Here !