110 degrees magazine - Index

110 degrees magazine - magazine_08 - Index

GUSTO I RESTAURANT PROFILE
PREWETT RANCH
PREPARATION TIME: 15 MINUTES I COOKING TIME: 10 MINUTES I SERVINGS: 1
INGREDIENTS:
1 /4 sheet focaccia
sliced mushrooms
sliced zucchini
red onion
Roma tomatoes
Italian dressing
2 tablespoons pesto
fresh spinach
1 /4 cup Monterey Jack cheese
16 strips Roasted Red Peppers
(4 strips per piece)
Chopped Green Onions
90 www.110mag.com January/February 2008
DIRECTIONS:
Preheat oven to 500 degrees. Thinly slice the
mushrooms, zucchini, red onion, Roma tomatoes,
and roasted red peppers. Grate the Jack
cheese and chop the green onions. Cut the
Focaccia into four pieces.
Brush the Focaccia liberally with Italian
dressing and spread the pesto evenly over the
Focaccia. Add the freshly washed and dried
spinach leaves. Apply the mushrooms,
zucchini, red onions, Roma tomatoes, roasted
red peppers (four strips per piece of Focaccia),
and Jack cheese in layers.
center is locked between crispy layers of buttery
seasonings and toasted crust. I denied myself as
much of it as I wished because I had yet to eat the
fruit salad — a refreshing mix of crisp apples, juicy
red grapes, pineapple, and sweet red papaya —
and a homemade chocolate chip cookie to finish
off the meal.
Rick’s seems to grow in popularity as the years
go by and it can’t seem to keep up with its humble
size. Lunchtime reservations are nearly mandatory
for guests in order to guarantee table availability.
Rick’s On Second’s menu has changed very
little over the last two decades.
“Many of our customers, like our employees,
have been with us since the beginning,” Rick said.
“They enjoy our unique, broad selection so there
is really no need to change the menu.”
As the saying goes, if it ain’t broken don’t fix
it, right? And Rick’s certainly isn’t broken!
Rick believes it is imperative to stay connected
to both the staff and to the customers, plus he’s
no stranger to getting his hands dirty in the
kitchen.
Rick revels in what he considers the single best
aspect of running the restaurant, “The relationship
between the employees, my wife, myself, and
the customers is great. We are a group of people
who truly want to be here and the energy created
from that is very positive,” he said.
Rick and Janise just celebrated their 39th
wedding anniversary and are preparing for
another spectacular year with Rick’s family.
°
Send an email to editors@110mag.com with questions
or comments.
Sprinkle green onions on top. Place on baking
sheet. Bake approximately 10 minutes or until
cheese is nicely melted. Top with freshly
grated parmesan cheese.In the meantime, in
another nonstick skillet