July 2008 News
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LedgeStone Grille & Nicol’s fine Dining
I am writing this in mid June and we have a lot of group business in the next couple of weeks. We have been diligent about keeping the Grille open every night, but we will have to close for some of the group business parties. The new banquet room is scheduled to open the first part of July, so that will not be a problem in the future.
I sincerely hope everyone has been happy with the Thursday couples dinners. We are doing our best to accommodate everyone. When we get this many people at once, it is challenging and your patience and understanding are appreciated. Renee is adding another server for the Wednesday men’s golf to better accommodate you there as well.
We had another nice article in the June 12th weekend section of the Springfield News-Leader. This publicity really helps our business. The author’s only complaint was that we are difficult to find. Being a public restaurant on a private golf course in a private, gated community is our greatest marketing challenge.
I was asked to print our chicken salad recipe. I will do my best to scale it down for home use.
Chicken Salad
1 pound diced, cooked chicken
3 hard boiled eggs, chopped
½ diced onion
2 stalks celery, chopped
½ tablespoon seasoned salt
1 teaspoon each white pepper, leaf thyme, dill weed, basil and celery salt
Zest and juice from ½ lemon
5 tablespoons heavy mayonnaise
2 ½ tablespoons sweet pickle relish
Combine all ingredients and mix thoroughly. You may want to adjust the mayonnaise, relish amounts. I like to let this rest in the refrigerator a few hours before serving.
