Monthly Archives: November 2013

Dressler’s Spotlight: Joan Dressler

JoanDresslerMeet Joan Dressler of Dressler’s Restaurant. Joan bears the proud title of “Mom” at the restaurant (as in Mom’s New York Cheesecake, Mom’s Apple Cake, and Mom’ Carrot Cake), and is the creator of some of Dressler’s most popular sweet treats.

Some of Joan’s favorite dishes growing up including spaghetti and meatballs, lamb chops with mint jelly, and roast chicken. She began cooking when she was about 12 years old, first learning how to cook potatoes with her mother. She also owned her own catering business. Joan currently prepares deliciously famous desserts at Dressler’s.

Joan, why do you like making desserts? “I love sweets, so making treats for others is very fulfilling!”

What are some of your favorite desserts to make at Dressler’s? “Carrot cake with walnut cream cheese frosting, cheesecakes, and apple cake.”

Who does the cooking at your home? ”I do.”

What do you enjoy more, cooking or eating? “Eating!”

Why do people love dining at Dressler’s?  “For the outstanding food–especially the desserts!”

What’s your cooking style?  ”Simplicity.”

Why do you love your job? “It lets me use my creativity.”

Any words of wisdom? “Eat lots of desserts!”

Sounds like great advice to us!

Chef’s Corner

Welcome to Chef’s Corner. Each month, we feature an appetizer, entrée, dessert, and adult beverage from Dressler’s Restaurant. Here is this month’s selections.

chefscornernov

Appetizer: Low Country Crab Dip – This is a Dressler’s original from Day 1 in Birkdale Village.  What an amazing way to start off your meal–jumbo lump crab meat with béchamel, jack cheese, and our house blend of spices.  Served piping hot with fresh toasted baguette, it’s a great appetizer to share.

Entrée: Roasted Verlasso SalmonChef Scott has a passion for local foods and for showing responsibility in our industry with regards to sustainability.  Verlasso Salmon is just one more step in that direction.  Verlasso salmon is sustainably farm-raised Chilean salmon from Patagonia.  It is absolutely delicious! We serve it with a creamy roasted tomato risotto and light citrus-herb beurre blanc.  Check out www.verlasso.com for more great information on this salmon.

Dessert: Mom’s Apple Cake – After the seasonal cheesecakes that Joan Dressler is famous for, the Apple Cake is definitely the staff’s favorite sweet treat.  We serve it warm from the oven, with a little bit of toasted crust, fresh ice cream, and a buttery caramel sauce.  If you take this one home, like many do, make sure you warm it up before serving!

Adult Beverage: Blackberry Collins – Bar manager extraordinaire at the Metro is Brian Lorusso.  One of his most popular creations involves long-marinated fresh blackberries mixed with Hendricks Gin, delicious cucumber & rose petal gin, house-made sour mix, and finished with a splash of club soda.  This drink is the perfect balance of sweet, savory, and sparkly–just like Bar Keep Brian.

 

5 Delicious Ways to Cook a Turkey

Thanksgiving is rapidly approaching, and everyone is starting to talk about the turkey–mainly how to cook it and what to serve with it. Turkey is a traditional holiday favorite, and with good reason. When cooked properly, its wonderful aroma, golden brown skin, and deliciously tender meat is a feast for our senses.

How are you preparing your turkey this year? Here are some of the most popular options.

Roasted–This is the traditional way to cook a turkey, and there are so many different ways to season the turkey before it is roasted.

Grilled–Smoked flavor, crispy skin, and moist meat–is your mouth watering yet? When grilling a turkey, the bird is usually broken down into breast halves, leg quarters, and wings.

Deep-fried–This fast cooking method (approximately 45 minutes for a 12 pound turkey) also results in very juicy meat. Check out these tips from Butterball for deep-frying a turkey indoors or outdoors.

Smoked–If you love a moist turkey with a smokey flavor, check out these recipes.

Brined–This method results in extremely moist and perfectly-seasoned meat. Brining works well with longer cooking methods, like roasting and smoking.

How to Cook a Turkey for Thanksgiving

How to Cook a Turkey

Give Thanks By Giving Back to Your Community

November is the perfect time for giving back–to your family, friends, and community.

There are so many ways you can make a difference in your community–donate your time, your talent, your money, or your belongings.

Helping others feels wonderful. It’s also a great way to beat the holiday loneliness and blues that some people experience. If you have children, get the whole family involved! Experiencing the joy of giving is great for people of all ages.

Acts of kindness come in all sizes, but the end result is still the same–the world becomes a better place for all of us. Want to help? You can get started today! Here are some ways to help others in your community.

  • Help local families in need at the Salvation Army.
  • Volunteer at a local food pantry.
  • Read to children at your library.
  • Donate blood and save lives!
  • Make a child’s Christmas dreams come true and support Toys for Tots.
  • Donate your time/supplies (food, blankets, kitty litter) at an animal shelter.
  • Offer your services to a homeless shelter, Hospice, or nursing home.
  • Visit the pediatric wing of a local hospital and see you how little it takes to make a child smile–read books, bring arts/crafts, stuffed animals, and colorful blankets.
  • Baking cookies for your family? Take a plate to an elderly neighbor.
  • Know a frazzled mother with young children? Offer to babysit for a few hours while she goes shopping/runs errands.

Dressler’s Restaurant is committed to helping our community. After all, this is where we live, work, and play. We are proud to support Communities in Schools (CIS) Dine Out for Kids,  Dine out for Hospice, Levine Children’s Hospital, Russ Guerin Melanoma Research Fund, James Beard House No Kid Left Hungry Program, Second Harvest, Taste of the Panther’s, and the Central Piedmont Community College (CPCC ) fundraising 5K. Dressler’s also hosts annual events for Partners for Parks and Catawba Lands Conservancy.

Charlotte Mecklenburg Library-become a volunteer

American Red Cross-Greater Carolinas Chapter

Loaves and Fishes-Groceries for Neighbors in Need

Charlotte Volunteer Opportunities-Charlotte Magazine

Volunteering at Carolinas Medical Center

Charlotte Volunteer Opportunities

Dressler’s Restaurant presents the “Chef’s Corner”

Welcome to Chef’s Corner. Each month, we will feature an appetizer, entrée, dessert, and beverage from Dressler’s Restaurant. Here is this month’s selections.

 chef's corner October 2013Appetizer: Thai Crispy Calamari – These are fillet strips of calamari with a thai peanut glaze and wasabi aioli. Chef Scott has been working with this combination of flavors in various forms for a long time.  It is sweet and rich, cut with spice.

Entrée: Sunburst Farms Trout - This local trout is served with corn, locally foraged mushrooms, asparagus, and roasted tomato vinaigrette.  The trout is from Sunburst Trout Farms in Canton, NC, and the mushrooms are from the Fancy Gap area of Virginia.

Dessert: Mom’s Cheesecake - Joan Dressler has been making her famous New York style cheesecake for years.  Smooth and silky cheesecake on top of a crunchy graham cracker crust. People come from miles around to enjoy a slice of it.  It’s very common for people to order whole cakes to take home as well.

Adult Beverage: “Working Man’s Lunch”Fullsteam Brewery in Durham, NC is dedicated to Southern heritage foods.  They try to source as much of their ingredients as possible from within 300 miles of the brewery.  Working Man’s Lunch is like a dark, chocolatey hefeweizen and Fullsteam’s tribute to a southerner’s love of Moon Pie and RC Cola.