Page 2 - Lake Front News August 2018

Page 2/LAKE FRONT NEWS/August 2018
in the country has a “scratch” kitchen, focusing on fine dining with locally sourced ingredients from Bergman Orchards and South Bass Island gardens, including their own. With seating for 120 on the patio and inside the restaurant, “The Goat” is child friendly, too. That is a key ingredient for family dining.
This year the couple and their staff also are excited to pres- ent their new German styled Biergarten. It offers Stiegl and Hirter beers along with authentic German sandwiches and nat-
ural casing hot dogs prepared by seasoned chefs, Corey Brandon and Easton Jimenez, of The Goat.
Friends since high school in Defiance, Ohio, Chefs Corey and Easton never expected to be working togeth- er. The perfect compliment to each other, Corey likes to work the grill while Easton preps with sautés and soups.
Beginning his fourth summer at The Goat, Corey is a graduate of Connecticut Culinary Institute and credits his mother’s home cooking as his influence for his pas- sion for cooking. French and Italian cooking are his fa- vorites and he recommends this season’s popular braised goat ravioli or blue mussel dishes.
While Chef Easton agrees that their mussels are great, he recommends the seafood mac and cheese. “I was born, bred and taco fed,” Easton jokes. Quite possibly, his influence may be why their original, fresh perch tacos are so popular! A chef for nine summers at The Goat, Easton says he spent considerable time in his grandmother’s kitchen. He worked his way up the ladder, beginning with salad prep. He says he loves working with the Jack- son’s. “They are like family.”
The Goat Soup and Whiskey 820 Catawba Avenue, Put-in-Bay
Chicken Green Chili Soup
Courtesy of The Goat Soup and Whiskey
Serves 12-15
2 whole chickens
3 cups vegetable oil
3 medium onions, diced
3 jalapeños, seeded and diced
1/2 cup garlic, minced
1 cup chili powder
1/2 cup cumin
1/2 cup oregano
2 cups flour
1 1/2 gal. chicken stock
4 - 28 oz. cans great northern white beans
2 qt. canned green chilis
2 cups cilantro, minced
Salt and pepper to taste
Optional garnish: shredded cheese, diced toma-
to, and sliced green chilis
Rub chicken well with salt and pepper and 2 T. oil and roast at 350 degrees until cooked through, about 90 min. Remove from oven and rest for 15 min. before removing meat. Bones may be discard- ed or used for stock.
Heat oil in a soup pot on medium and add onions. Cook until translucent, and add jalapeños and garlic cooking until tender. Combine spices and add to pot, whisking constantly to avoid burn- ing, about 2 minutes. Reduce heat to medium low and stir in flour. Cook flour for 5 min. and stir fre- quently. Add chicken stock and bring to a simmer. Add green chilis and drained white beans. Continue cooking for 15 min. Add cooked chicken and cilan- tro. Reduce to a simmer and serve. Season to taste with salt and pepper and garnish if desired.
The Goat Soap and
Whiskey Continued from Page 1
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Lake Front News
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