Page 14 - Leisure Living Holiday 2015

Chef Brian Miller
Continued from page 13
and be well rounded. There is no compromise to natural ingredients.” The Wine Vault also serves gluten free and vegan dishes.
The menu changes frequently and speaks to the seasons with lighter fare prepared with broth and vinaigrette in spring and summer and heavi- er, comfort food in fall and winter. Situated in Vermilion along the shores of Lake Erie, fish and seafood are always featured menu items although an menu item listed as steak and potatoes is their most popular entree. But, you can be sure this isn’t your mother’s meat and potatoes. Delicious prepared dishes are artistically sculpted and gar- nished when presented. “I enjoy fabrication by getting in and breaking down recipes, putting my own spin on them. I like to WOW our guests,” Chef Brian says.
When not at the restaurant, Chef Brian can be found spending time with his personal and church families and enjoying nature. Deeply re- ligious, he has strong beliefs that his life and ca- reer are following God’s path and acknowledges Jennifer for her love, support and understanding. Friends describe him as humble, hard working and committed to serve. Indeed!
Roasted Fall Squash Soup Ingredients:
1 each large, acorn and butternut squash- es, yielding roughly 3# of cleaned, diced squash once peeled and seeded
2 tbsp. each of fresh chopped ginger and white pickled ginger
CAR RENTALS
220 Buckeye Blvd. Port Clinton, OH 43452
Phone: (419) 734-2811 www.statestreetcars.com
2 sprigs rosemary
10 sprigs thyme
1 whole white onion
12 cloves garlic confit (cover garlic with cook-
ing oil and simmer to bubbling three times,
cooling down between each simmer)
1/4 cup garlic oil (this is the oil from simmer-
ing the garlic)
1 golden delicious apple
1 stalk celery
4 cans unsweetened coconut milk 1 cup vegetable stock
Pinch of green curry paste
Salt and pepper to taste
Directions:
Toss the cleaned, diced squash with oil, gar- lic and herbs. Roast in the oven at 350 degrees until the squash is fork tender. While roasting, lightly sweat or sauté the onion, apple, celery, gingers, curry, salt and pepper in a large, heavy bottomed soup pot. Once tender and aromat- ic, add the squash and herbs, making sure to scrape the pan clean into the large soup pot of aromatics. Continuing to sauté, at medium heat, add vegetable stock once the ingredients begin to sizzle. Bring liquid to a simmer, add the coconut milk, and again return to simmer. Puree in small batches in a high speed blend- er, preferably a VitaMix. Garnish with toasted
pumpkin seeds.
Serves 6-8
The Wine Vault
5581 Liberty Avenue, Vermilion, OH
440.963.7443
Find them on Facebook
HASSELBACH
MEATS INC.
OVER
Fresh Home Killed Meats Retail & Home Freezer - Pork & Beef
Home Made Luncheon Meats, Weiners & Bologna
Custom Holiday Gift Boxes & Holiday Hams
4637 St. Route 19 • North of Fremont 419-332-1747 • www.hasselbachmeats.com
14 |LeisureLiving Holiday 2015
www.LeisureLivingMagazine.com