Page 12 - Leisure Living Magazine June 2019

Eric And Theresa Schramm Of Crosswinds
Continued from page 11
lovers of bourbon and owners of Crosswinds Restaurant and Bar in Port Clinton, have a stool with your name on it, so to speak, in their com- fortable, upscale cocktail lounge.
Where to start on their extensive bourbon list? Theresa advises, “Don’t be shy! If you are un- familiar with bourbon and aren’t sure which one to choose, how to drink it or where to start, just ask any of our bartenders. Each of them can make a few recommendations based on your preferenc- es to point you in the right direction.” Eric, who oversees the cocktail offerings and operations, adds, “I have toured many whiskey distilleries on the Kentucky Bourbon Trail and the history, sights, sounds, smells and tastes have fueled my passion for bourbon. The most important thing to know about bourbon is that there is no wrong way to drink it!”
While Crosswinds’ chic bar is the focal point of the dining room, its busy kitchen is the core of the entire establishment. Seven days a week, under the direction of Theresa, the culinary team cranks out freshly made specialty sal- ads, hand-pat-
ted Angus burgers, choice steaks, Lake Erie perch and walleye, tasty sandwiches, baked Italian dish- es and much more. Pizza lovers find joy in the one and only Cameo Pizza, available in-house, for carry-out, or for delivery. When asked to cite the most popular items on Crosswinds’ menu, Theresa replies, “Our Veal Parmesan has quickly become a dish for which we’re known. It’s definitely filling with two breaded veal cutlets baked under mari- nara sauce and mozzarella with a side of spaghetti and marinara sauce, a house salad, and a slice of garlic Texas toast.” Adds Eric, “Hands down, our Lake Erie Perch Platter is our number one selling item, especially during the summer months. We use panko breadcrumbs with a signature season- ing to coat the fish and give our perch a bit of a crunch when fried golden brown.”
For those that have the kiddos in tow, Cross- winds also features a children’s menu, with kid-friendly meals, sides, and a special ice cream sundae with all of the trimmings. Full-service outdoor tables and an open-air pavilion with seat- ing for pizza carry-out offer families a fun and casual dining option. Just a few steps away are go- karts and mini-golf, both kid-tested and adult-ap- proved ways to burn off some energy before head- ing to the next destination.
Crosswinds is conveniently located at 280 SE Catawba Road, Port Clinton and adjacent to Erie-Ottawa International Airport. It’s the per- fect place to fuel up for or wind down from a day at the lake!
Theresa’s Mango-
Habanero Salsa
“I love how a recipe can evoke so many different memories. My recipe for Mango-Habanero Salsa does just that, as I have not only brought this dish to many family gatherings, but I have also served it with several features at Crosswinds.”
Ingredients:
2 ripe mangos, peeled and sliced
1/2 red onion, diced
1/2 bunch of cilantro, chopped
1 Habanero pepper, seeded and finely diced 1 large or two small limes, juiced
Salt and pepper to taste
Mix all ingredients together in a bowl. Refrigerate and enjoy with tortilla chips, as a topping, or as a side dish.
Eric’s Mint Julep Recipe
“There are two important ingredients that you must have to make a great Mint Julep—good bourbon and good mint.”
Fill a Julep cup with crushed ice
In a mixing pitcher filled with ice, add 2 oz Woodford Reserve bourbon, 1⁄2 oz simple syrup (1:1), and 3-4 fresh mint leaves (crack between your palms before dropping in)
Stir for 10-15 seconds, then strain into the Julep cup
Top with more crushed ice, mounded on top, and garnish with a large sprig of cracked mint
-Cheers!
12 |LeisureLiving June 2019
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