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.
Appetizer: Jumbo Lump Crab Cake – This is one of our most popular items! It’s a traditional Maryland crab cake with jumbo lump crab meat, whole grain mustard, Old Bay, lemon juice, and fresh herbs. Chef Scott pan sears the crab cakes and serves with fresh organic greens, half a lemon, and a pecan-honey remoulade. Enjoy as an appetizer or an entrée.
Entrée: Heart of Ribeye – Chef has our butcher take the best part of a certified angus beef ribeye steak and cut it into beautiful 8-ounce steaks. The “heart” has all the flavor of a ribeye without the extra “cap.” We use a house blend of blackening season to give the steak a nice crust before topping with a Maytag blue cheese butter. We serve it with a few spears of grilled asparagus and duck fat-fried fingerling potatoes.
Dessert: Mom’s Carrot Cake – This is the last of Momma Joan’s trio of amazing desserts and undoubtedly one of our favorites. After Joan and Phil make the cakes, we ice with a simple but delicious cream cheese frosting, and top it all off with a handful of chopped walnuts. Do you have a carrot cake lover in your circle of family and friends? Order a whole cake to take home with you!
Adult Beverage: C.V.B.C. – Ridgemont Reserve Kentucky bourbon is infused with Madagascar vanilla beans and sour cherries. Brian Lorusso (our bar manager at the Metro) keeps the bourbon in a large glass container in a dark, cool area of the restaurant, as Lou Reed albums play in the background for the entire three-week process. After he strains the bourbon, he serves it on the rocks with a skewer of the drunken cherries.