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went to culinary school in Youngstown, Ohio,” grinned Bauman, “before joining the Inn.”
Bauman likes to mingle among the customers as often as he is able to.
“I want to know what they like and don’t like,” said Bauman who is currently offering their Caesar salad in two versions. One traditional and the other with the romaine lettuce grilled.
“We’ve had customers who weren’t actually sure what they were eating,” chuckled Bauman so we’re offering it both ways.
Several of Bauman’s new dishes are getting rave reviews like his fresh mussels and his summer scampi pasta dish. In that, the prawns are large, the noodles are bathed in a buttery but light sauce with red peppers and freshly chopped scallions. The dish is served with a small loaf of bread.
“Eventually, I’d like to start growing our own herbs,” said Barten who is delighted with the range of fresh flowers that surround the building.
Speaking of flowers, one change that Barten was forbidden to make by the Doneheys was any change with Mary Francis.
Mary, Mary, quite contrary
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