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.