LETTER TO THE EDITOR, CROSS CREEK COURIER
I love good surprises. Sharing my most recent one here so more residents in the Cross Creek (CC) community can have the experience, too.
Shortly upon our return for this season, my husband and I had our first dining experience in the CC restaurant, and it truly inspired me to write this! It was a simple golfer’s lunch, a BLT. However, what we really wanted to order was a club sandwich to split. Our award-winning server, Corey, recommended the BLT with turkey – even better! (No extra slice of carbs:)) The food came to the table already divided on separate plates and we dug in. I cleaned the plate! Everything was fresh, PERFECTLY prepared and served.
That happened on a Wednesday, when prime rib was the evening special in the restaurant. My husband is a Chicago south-sider and red meat is his treat. We went back for dinner! While he did the special, I did the chicken marsala and “built my own” by substituting mashed potatoes for the standard penne pasta. That little switch meant: I cleaned the plate, again! The chef’s marsala sauce is as good, and in some cases, better than many of the high-end restaurants at which we’ve dined. My treat is dessert, and there is a new one on the menu: beignets. I cleaned that plate, too! But that’s not all, folks…
We went back for rib night (guess whose idea?). I had the salmon over couscous. It was a reasonable portion size, but alas, I could not clean the plate. So, I ate leftovers the next morning with a poached egg, cleaned the plate again and felt very Continental, at home.
The meals were less than $20, a more than fair price. And to see me, you wouldn’t think I could eat so much, but these were ALL quality calories:). I invite you to give Cross Creek restaurant a chance to serve you.
Sunny regards,
Brenda Sarna
Of Cross Creek Community
P.S. SURPRISE! I didn’t know we had a new chef, maybe that explains it. Welcome to Cross Creek, Chef Anthony.
