0316_mayjune_recipe

BY KATHY ROBERTS L•O PROFILE, EDITOR • PHOTOS BY RACHEL TAYLOR


KUMATO CUCUMBER AVOCADO SUMMER SALAD

3 each Kumato tomatoes, diced

2 each vine-ripened yellow tomatoes, diced

1 cup grape or cherry tomatoes, halved

1 English cucumber, diced (do not peel)

1 avocado, diced

1 cup kale, thinly sliced

1/2 medium red onion, sliced

1/4 cup cilantro, stemless

Juice of one lemon (2-3 tablespoons)

Extra-virgin olive oil (to taste, 2-3 tablespoons)

Sea salt (to taste)

Medium-grind black pepper (to taste)

1/2 teaspoon sumac

Place tomatoes, cucumber, avocado, kale, onion and cilantro into a large salad bowl. Drizzle with lemon juice and olive oil, add salt, pepper and sumac. Toss gently to combine. Makes 3-4 servings.

Grab a fork and a friend… or just a fork.


In 1995, Michael and Cheryl Castle opened On the Rise Bakery & Bistro and started serving bistro style full-service lunch. In 1998, with bigger and better things in mind, the Castles purchased land on the corner of Case Road and Osage Beach Parkway, built a new,larger space, moved the restaurant to its current location and renamed it On the Rise Bakery & Woodfired Bistro.

In 2005, the Castles purchased the land and building next to On the Rise for extra parking and office space, and began planning the next stage for his burgeoning enterprise. In 2009, he drew up plans for a major renovation. They joined the two buildings together and opened a retail store in the other half, while also executing a major expansion of On the Rise. The new larger, remodeled restaurant and store celebrated opening in the spring of 2012.

Michael wants his customers to feel comfortable and at home while partaking of his cuisine. Dining here can be either formal or informal, with seasonal patio dining. The restaurant’s motto: “Upscale…Dining by Day.” They are open for breakfast and lunch Wednesday-Sunday. Around lunchtime, or for Sunday brunch, you’re likely to find groups of friends gathered for specialties starting off with beverages including Infused Brunch Martinis, Bloody Marys and Mimosas.

Popular dishes for breakfast and brunch include French Market Beignets, Bananas Foster French Toast, Southern Chicken & Waffles, and Eggs Benedict five different ways. Woodfired Specialties include Tuscan Flatbread, Roasted Fig & Goat Cheese Crispini, and Bourbon-Proscuitto Akaushi Burger.

“We purchase ‘local, all-natural, cage-free, organic, free-roaming, farm-fresh, nonadditive, certified, sustainable, and free range from an honest farmer down the road dressed in overalls’. The important question is, whether or not the animal only had one bad day…” Michael says.

The attached store, Palate Artisanal Retail, first opened its doors in April 2012. This upscale shop caters to gourmet cooks, carrying foods from around the world, exotic spices and culinary tools probably not found elsewhere in the Lake area.

Owner and Chef Michael Castle is originally from Columbia, Missouri, and graduated from The Culinary Institute of America in Hyde Park, New York. His wife Cheryl is from Camdenton. They have three children: Mark, 18, who is studying software engineering in Los Angeles; Maclyn, 16, and Max, 13, both attend school in Camdenton.


 

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