Tuesday, February 07, 2006

Martha Green's Eating Room

Lunch today, in celebration of our 25th anniversary, was quite a treat. I wanted to go somewhere new, and had heard about this place for quite a while. Martha Green is the owner of Dough'lectibles, a wonderful bakery in downtown Redlands, that has decadent cakes, pies, tarts, cookies, and other treats. She also owns a restaurant behind the bakery called the Eating Room. Both bakery and restaurant are in an old JC Penney warehouse, with high ceilings and country-style decor. The walls are bright yellows, greens, and reds, and chickens dominate the artwork. DH and I got there around 12:00, and were seated at the last open table. People who came after us had to wait. The menu had a variety of salalds, sandwiches, and wraps, and DH settled on the Reuben with onion rings. I chose the Asian Wrap with broccoli salad. Other sides to choose from included potato wedges and sweet potato fries. DH's reuben was made on a swirled dark and light rye, and he said it was really good. His onion rings were coated in flour and fried instead of a thick batter, so they were light and crispy. My Asian wrap contained curried cream cheese, lettuce, teriyaki chicken and pineapple, so it was fairly sweet. I should have ordered a not-sweet side dish, because the broccoli salad was pretty sweet, too. I make a similar broccoli salad; though Martha Green's has corn and mine doesn't, and mine has a few other ingredients hers doesn't have. But hers was still pretty good.

The Eating Room is known for its breakfasts, so I plan to go back sometime for their Sinful French Toast, the Eggs Benedict, or what they call the best Biscuits and Gravy in town.

Since I really like my recipe for Broccoli Salad, I'll include it here. It was given to me by a friend named Teresa Cole, whose husband coached my son in soccer, and whose sons were both in my 9th grade English classes.

Broccoli Salad

3 heads broccoli, cut into small florets (7-8 cups)
1 sm. red onion, diced
1 c raisins
1 c sunflower seeds
1 to 1 1/2 c grated cheddar cheese
8 slices bacon, cooked, crumbled
1 to 1 1/2 c red grapes, sliced

Dressing:
1 c mayonnaise
1/2 c sugar
2 T cider vinegar

Mix dressing and pour over salad ingredients.

3 comments:

ostwestwind said...

Happy anniversary and good luck for the next 25 years. I have to wait until 2008!

Joe said...

Happy Anniversary Cyndi!

Kalyn said...

I haven't had much time to read blogs lately, but you look like you're cooking some good stuff. Happy Anniversary.