Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 3 · column 2 of 6 · from the scan, no model involved
“Our basic style is the French technique and a little oriental. They are the two greatest cuisines, but I like Italian and I’ll try Moroccan. We like to cook what we like to eat.”
He said he expected to add a Chinese quail dish and would be adding dishes and dropping them over time. “We have our own style. We adapt things to the way we like them.”
As an example he said, “I really like cassoulet, but that is a heavy rich dish. We modernize a standard French dish and turn it into salad form serving white beans, tomatoes, duck confit and sausage with greens” as “Warm Cassoulet Salad.” “It’s not simmered in the heavy duck stock, but we’ve kept the same principal flavdrs in a nice little appetizer” he said.
His wife Lynn is helping in the kitchen along with one more full time cook and another part time. Mrs. Mahan will be working as a pastry chef and baking bread. “As the busy season approaches, we will take on more part timers,” he said.
The Bleu Rock is open for dinners Wednesdays through Sundays and open for brunch on Sundays. In addition, the inn is booked for weddings. He said every Saturday in spring is already booked for weddings. Mr.% Mahan encourages groups to talk to him about booking for lunches.
Dinner entries range from $15.95 for “Grilled Breast of Chicken” with green herb polenta and red pepper sauce to $20.95 for “Seared Filet Mignon” with cracked black pepper sauce and cayenne onion rings.
Mr. Mahan said when he came to the Bleu Rock, “a really good staff >was already in place. 1 just need to add a couple of touches.”
96.1%