Page 14 - Leisure Living Magazine July 2018

The Goat Soup & Whiskey Continued from page 13
Scott says their restaurant in the country has a “scratch” kitchen, focusing on fine dining with locally sourced ingredients from Bergman Orchards and South Bass Island gardens, includ- ing 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 present their new German styled Biergarten. It offers Stiegl and Hirter beers along with authentic German sandwiches and natural casing hot dogs prepared by seasoned chefs, Corey Brandon and Easton Jimenez, of The Goat.
Friends since high school in Defiance, OH, Chefs Corey and Easton never expected to be working together. 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 cook- ing as his influence for his passion for cooking. French and Italian cooking are his favorites 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 grand- mother’s kitchen. He worked his way up the ladder, beginning with salad prep. He says he loves working with the Jackson’s. “They are like family.”
The Goat Soup and Whiskey 820 Catawba Avenue, Put-in-Bay 419.285.4628 www.goatpib.com
2 whole chickens
3 cups vegetable oil
3 medium onions, diced
3 jalapenos, seeded and diced 1/2 cup garlic, minced
1 cup chili powder
1/2 cup cumin
1/2 cup oregano
Serves 12-15
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
tomato, and sliced green chilis
Chicken Green Chili Soup
Courtesy of The Goat Soup and Whiskey
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 discarded or used for stock.
Heat oil in a soup pot on medium and add onions. Cook until translucent, and add jalapenos and garlic cooking until tender. Combine spices and add to pot, whisking con- stantly to avoid burning, about 2 minutes. Reduce heat to medium low and stir in flour. Cook flour for 5 min. and stir frequently. Add chicken stock and bring to a simmer. Add green chilis and drained white beans. Continue cooking for 15 min. Add cooked chicken and cilantro. Reduce to a simmer and serve. Season to taste with salt and pepper and garnish if desired.
14 |LeisureLiving July 2018
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