Page 12 - Leisure Living Magazine: Spring 2020

Rudy’s Bar and Grill
Continued from page 11
ing across the lake, Sara will happily warm you up with one of her wildly popular signature soups.
“Every day we get calls asking what is the soup of the day,” say Rudy and Sara. “Sara made close to 500 gallons of soup last year and has over 40 dif- ferent soups in her collection. All of her soups are homemade and of her own recipes. They are made with an extra pinch of love!” That love is cer- tainly felt by Rudy’s customers, who rave about a seemingly unending list of favorites, all hot and delicious to the last spoonful.
While their menu is a huge draw
to their pub, Rudy and Sara stress the importance of great service. “We have
been truly blessed with what we believe to be the best staff around. We have employees who have been with us for 18 years, 10 years, and so on. We
We understand there’s no place like home.
Call John Madison today!
866-882-8946
120 W. 2nd St.
Port Clinton, OH 43452
Proudly representing
don’t look at our staff as employees, but as our extended family...a crazy and fun family!”
Sara continues, “Four of us have our Manager Certification in ServSafe. Most of our bartenders, including Rudy and myself, are T.I.P.S certified. You can expect our bartenders to be fast, friendly and knowledgeable. Our kitchen staff is truly amazing, being able to work at such a fast pace in such a small space. They all care about the quality of the food that leaves the kitchen.”
Rudy and Sara invite you to “Come, let us cook for you!” seven days a week from 11:30 am to 2:30 am. You’ll be glad you came.
The Stepp family cheering for one of their favorite teams.
Sara’s Tomato-Basil and Artichoke Soup
1 stick butter
1⁄4 cup diced onion 4 oz flour
2 cans tomato sauce 1⁄2 gal chicken broth 32 oz cream
1 can artichoke hearts, chopped
Salt and pepper to taste
1⁄4 cup fresh basil, chopped
- Sauté onions in butter until soft
- Add flour, stirring continuously for 5 min.
- Add tomato sauce & broth. Continue stirring.
- Add cream, cook until hot
- Add artichoke hearts, salt, pepper and basil - Serve topped with Asiago cheese
12 |LeisureLiving Spring 2020
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