Monday I shared my fun times at the Inn & Spa at Cedar Falls - well today - we're going back but we're talking about the food!!!
Beyond the inn, the gardens, the fire pit, the gift shop, the spa - there's also a restaurant! It's called Kindred Spirits.
They're famous for their dill chicken salad (it's got grapes & walnuts) - one of the bloggers got a salad with a scoop of the chicken salad and really liked it. I was going to get it - but then I saw that I could get a...
mom's peach cobbler better - this was a good substitute. The berries were fresh and tart - while the cobbler on top was sweet. Delish!
After dessert we decided to go on a hike at Cedar Falls and then the spa for facials. We worked up such an appetite - we had to eat again!
They started us off with the the Inn's Wisconsin Cheese Ball & Olive Tapenade Basket ($7). This was REALLY good - I think I ate most of it myself. I can't pass up a cheese ball.
I'm also seeing they have a pork belly mac & cheese ($7) and an avocado & crab salad ($8) - um - yum!!!!
Every single person at the table was super jealous of this pizza - it was so freakin delicious. Like I seriously can't tell you how amazing it was. Chef Anthony deserves a pizza medal for this one!!! I'm so hungry for this now.
Ooh - and the crust - it was super crispy and you could tell it was whole grain-y but not so much so that it was all crazy and inedible.
All in all - we all enjoyed our meals. We also had breakfast but I was so starving I forgot to take a picture! (doh!) They'll also put together a sack lunch for you if you're going on a hike. They literally have everything in one place - love it!
I'll be making some recipes from their cookbook soon but for now - here's the recipe for the Gazpacho. I might tweak this a bit and make it myself. :-)
Ellen's sisters love this one and it's in the Inn's cookbook - Savor the Seasons.
2 Small Garlic Cloves
1 Large Red Onion
2 Green Peppers
6 Large Tomatoes
1.5 cups of V-8 Juice
2 oz jar of Pimento
1/4 cup Olive Oil
1/3 cup Wine Vinegar
3/4 cup Chicken Broth
Dash Tabasco Sauce
Juice from 1/2 Lemon
1/2 tsp Celery Salt
Salt & Pepper to taste
1. Mince garlic in food processor. Add all remaining vegetables and coarsely chop (all same size). Put in a large bowl.
2. Whisk oil, vinegar, V-8 juice and chicken broth together in a bowl or processor. Add to vegetables.
3. Season with salt, pepper, Tabasco, celery salt and lemon juice.
Chill 4-6 hours but best if made the day before.