For eight years I worked at a local chain restaurant in Milwaukee’s suburbs, The Chancery Pub and Restaurant. As I worked my way from hostess to server to bartender, I worked my way around the menu as well.
I grew up eating my food very plain. Noodles and butter, no marinara. Hot dog, no ketchup. Cheeseburger, plain. Pancakes with butter, no syrup. Dry salad, no dressing. Working in a restaurant helped expand my palate. And probably my waistline, too!
It was while working at The Chancery that I first tried dipping French fries in ranch dressing. Sometimes I wish I hadn’t. I rarely eat my fries without ranch dressing these days. It was also at The Chancery that I first tried mayonnaise! Now I’m a regular mayonnaise connoisseur. I love to make my own.
If you’ve ever worked in a restaurant, or perhaps eat out a lot, you know there are certain foods always used as a garnish. Namely, parsley. I’m pretty sure we sprinkled parsley on every dish that went out of the kitchen at The Chancery. Another one of the garnishes we seemed to use a lot was Tomato Relish. Once I mustered up the nerve to try it, I began to eat this garnish on everything.
- Three medium-sized tomato
- 1 small onion
- 1 T. fresh cilantro