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Chef Tony Scherrer plates up an order of braised pork shank with garlic mashed potato and braised red cabbage Thursday evening in the kitchen of Martindale Country Club’s new restaurant The Kitchen on Beech Hill. Scherrer said it’s one of his most popular dishes. “We keep putting it on the menu and people. keep eating it”
Andree Kehn/Sun Journal
AUBURN With the new The Kitchen on Beech Hill, Martindale Country Club is embracing upscale, fine dining three nights a week.
Instead of its burgers and poppers pub fare or roasted chicken for 150, buffet-style, think ribeye steak, braised pork shank, or, for its own twist with buttered garlic crumb, lobster macaTony & cheese.