Our Quail Ridge Club serves delicious food with special emphasis on local produce. On the first Friday of every month Chef Roger Hopkins and Sous-Chef Dan Ramos demonstrate their cooking techniques, while serving lunch and hosting local vendors who sell fresh vegetables, specialty oils and vinegars, cakes, cheeses and wines. In January I learned how to make a kale salad similar to the one my daughter Shelby served us at Christmas (recipes below). My sister-in-law Karen came with me to the February demo on Gazpacho Soup, Ratatouille and Molten Chocolate Cake. We loved all three dishes (recipes on request). Today’s menu was Grilled French Bread with Mozzarita cheese, crispy salami and pea-tomato salad; Pasta Primavera; and Bananas Foster with Banana Nut Heads Bread. It was fun to sit with my neighbor Barbara Little, who writes a cooking column for Stratton (Vermont) Magazine. At our table were two charming local women who play golf at the club, Carol DeGerome and Karen Matthews.
Here are two kale salad recipes.