Monthly Archives: February 2015

Our Favorite Winter Soups

favorite winter soupsSteaming hot soup is the ultimate comfort food.

Soup is both nutritious and satisfying. It is also easy and inexpensive to make. You can feed a crowd with one large pot, and it smells incredible when it’s cooking.

What are the secrets to making extraordinary soup? Start with fresh, locally harvested ingredients. Use your own stock and high-quality olive oil. Be generous with salt, pepper, and fresh herbs.

Serve your soup with any accompaniment you like, including baguette, crackers, croutons, and sandwiches.

French Onion–Our is made from veal stock, with Spanish onions and gruyere cheese as the stars. We serve it bubbling and delicious at both of our Dressler’s Restaurants.

Bean–Nutritious and economical, beans are a natural choice in soups. Read 11 Health Benefits of Beans. There are so many great kinds, your hardest decision will be choosing what type to use: black, kidney, black-eyed peas, cannellini, lima, chickpeas, Great Northern, or pinto. Dogwood Southern Table & Bar serves an amazing white bean soup with toasted crostini, fresh arugula pesto, and shaved parmesan. The soup is entirely vegetarian and a perfect start to a hearty lunch.

Butternut Squash–Butternut or Acorn squash make for a delicious base to a hearty winter bisque or soup. Dogwood Southern Table does a straightforward, fully vegetarian example that highlights the acorn squash. High quality extra virgin olive oil and toasted pepitas complete the bisque.

Beef Barley–Ingredients like beef, leeks, carrots, onion, celery, garlic, thyme, and bay leaves combine to make this rich and satisfying dish.

Chicken–This classic soup has so many well-loved variations, including noodle, rice, dumplings, tortillas, along with every vegetable imaginable.

Cream of Broccoli–Rich and creamy, this soup features butter, onion, broccoli, celery, flour, and cream.

Minestrone–This traditional soup is loaded with pasta, bacon, garlic, onion, carrots, celery, zucchini, leek, oregano, bay leaf, tomatoes, potato, chick peas, basil, and Parmesan.

Split Pea–Start with leftover ham and a hambone. Add onion, leeks, celery stalks, garlic cloves, potatoes, thyme, bay leaves, and green split peas.

Tomato–Simple, but delicious. Basic ingredients include butter, olive oil, garlic, onions, tomato paste, broth, and whole tomatoes.

Vegetable–This soup is a breeze to make, just add your favorite vegetables and herbs to your favorite broth and simmer. Some suggestions include leeks, garlic, carrots, potatoes, green beans, tomatoes, corn, peppers, and parsley.

Chef’s Corner: Appetizers!


Welcome to Chef’s Corner. Each month, we highlight some of our favorite foods from Dressler’s Restaurant. This month we are featuring some of our fabulous appetizers.

Meet friends after work and enjoy our delicious appetizers and drinks. Our bar and lounge areas are warm, welcoming, and the perfect way to relax at the end of a busy day.

Both Metropolitan and Birkdale restaurants feature large high top lounge tables and a happening bar that is available for full dinners, wine, and appetizers. Kevin, Jeff, Jack, Ellis, Megan, Kelly, Kay, and Briggs are the names behind the pretty faces (and Kevin) and are all fantastic! Birkdale features one of the best bars in the Lake Norman area for single malts, while the Metropolitan offers a strong craft beer and cocktail program.

Enjoy half price on all appetizers in the bar and lounge Monday-Friday from 5-7 p.m. Stop in and see us tonight to try some of these delicious selections from our Metro and Birkdale menus.

Thai Peanut Calamaricalamari fillet strips and wasabi aioli (sauce commonly made of garlic, olive oil, lemon juice, egg yolks, and seasonings with Japanese horseradish)

Goat Cheese & Garlic–served with a delicious tomato chutney and pita bread

BBQ Shrimp–New Orleans Style Shrimp with cajun beurre blanc (butter and wine sauce) and baguette

Low Country Crab Dip–jumbo lump crab warmed with a rich blend of parmesan and jack cheeses

Dressler’s Spotlight: Derrick DeWalt

Meet Derrick DeWalt, Assistant General Manager at Dressler’s Restaurant in Birkdale Village.

Please tell us a little about yourself, Derrick.

derrickdewalt“I have more than thirty years of restaurant experience,” says Derrick, “ranging from dishwasher to Maitre’d/General Manager.”

“I played basketball in high school and college,” says Derrick, “and I still have game! I also enjoy NFL football, dining out, and church on Sundays.”

“My favorite is spending time with my family–my wife, Judy of 26 years, my son Alexandre and daughter Darah, and, lastly, a pet Russian Box Turtle-Rex that we’ve had for 13 years!”

What is your primary responsibility at Birkdale?

“My main responsibility at Birkdale is customer service, making sure that both the service staff and our guests have a wonderful dining experience.”

How long have you been with Dressler’s?

“I began with Dressler’s in October 2014. However, I feel totally at home here, having previously worked with several of the other managers, staff, and Jon and Kim.”

What do you enjoy most about this job?

“I love serving people,” says Derrick. “Dining out is in my top three joys in life, and ensuring a positive guest dining experience warms my heart.”

What are some of your favorite items to eat from the menu?

“Some of my favorites include French Onion SoupBlackened Ribeye, Seared Scallops, and Mom’s Apple Cake. I also enjoy our big, bold, and juicy Cabernet Sauvignon.”

How is Dressler’s different from other restaurants?

“What makes Dressler’s unique is the warmth and family atomsphere Jon has created and maintained in his restaurants,” explains Derrick. “No one’s a stranger for long.”

“Dining at Dressler’s is like going to your best friend’s house for dinner,” continues Derrick. “Great food, good drinks, and congenial fellowship and hospitality.”

What can you say about your coworkers?

“I work with my family away from home, a diverse group of people united and committed to the goal of providing a great dining adventure.”