Page 10 - Lake Front News July 25 2019

Page 10/LAKE FRONT NEWS/July 25 - 31, 2019
Chef Marie Schroeder of Hooligans at Put-in-Bay
bean gumbo with them. As for gadgets, I definitely have to have my food processor. I make all of my sauces in it, from my garlic parmesan aioli, to my homemade tartar sauce and honey mustard sauce and a lot of others made in- house.”
Every great chef also understands that cooking and baking are not synonymous. “I can say this. It is easy for me to cook while answering a million questions from my co-workers in training, and to multi-task. But when it comes to baking, PLEASE leave me alone. Baking is a scientific formula and everything is measured exactly, for a reason. Too much of this, or this added
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Sunday noon - 8 pm Mon.-Thur. 10 am - 8 pm Holidays excluded
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Lake Front News
www.LakeErieVacations.com
then...well, then there are her desserts. Bailey’s Irish Cream cheesecakes, homemade apple crisp sundaes, blueberry dream cakes, Neapolitan crullers and more...this array of sweet lusciousness is truly Hooligans’ very own pot o’ gold.
“My favorite thing to do is to try to make a new dessert,” says Marie. “I love the challenge, and I have the freedom to create desserts for Hooligans so it’s really fun for me. I recently made what we call ‘blueberry dream cake’ with cream cheese, white chocolate, homemade vanilla whipped cream, sugared blueberries and vanilla cream cookie crust. If I might say so myself, it turned out pretty yummy!”
Marie’s talent in the kitchen was fueled by cooking with her Greek grandmother. “She made the BEST food and I wanted to know how she did it!” Marie explains. Marie entered the restaurant business when she was 14 years old, serving in every position including hotel restaurants. “I never even thought of running a kitchen until I talked with Eric Booker, who enjoyed some of my dishes from cocktail parties. He asked me to run Hooligans with promises of training, which I got. I have been here since day one, and couldn’t be happier!” she exclaims, adding “I would like to think that people come to Hooligans because I try to make as much as I can
homemade, and I really try to make things just a little different from the usual. It is a great environment in the dining room as well, with very friendly, great service in a comfortable décor.”
Every great chef has his or her favorite ingredient as well as a kitchen gadget that is indispensable, and Marie chimes in on hers. “As strange as it might sound, I cannot seem to get away from poblano peppers. I am lucky enough to have freedom with my choice of soups that I make on a daily basis, and I can’t seem to get away from these mildly delicious spicy peppers. For instance, I make a white bean chicken poblano soup and a black
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The Park Place Boat Club and The Boardwalk are proud to present their Dock & Dine.
The program provides a boater with a guaranteed dock Sunday through Thursday at
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Receive $
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ay. Enjoy the comfort and
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Boardwalk Bucks good at The Keys, The Boardwalk, Rita’s Cantina, Local Color, Lobster Trap, Hooligans and Dairy Isle
20
A Happy boater who spent only $20 for a dock
at the bay (4 hour stay)
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$15
Chef Marie Schroeder Continued from page 3