Table of Contents

Every few months, Chef Evans posts a recipe to Gastronomy, the resort's on-line archive of culinary delights, or a video tutorial to the resort's YouTube channel. From appetizers to desserts, our guests have enjoyed all these recipes - as well as the techniques employed to prepare them. See below for a table of contents. Bon appetit!

Salads & Dressings
Techniques/Video Tutorials

Winter Solstice Cosmopolitan

  • 2 1/4 oz (large side of the jigger) Picker's blood orange vodka
  • 1/2 oz ginger liqueur (Domaine de Canton)
  • 1/2 oz pomegranate liqueur (Pama)
  • 1 oz cranberry juice
  • 1/2 oz fresh lime juice
  • lime slice, pomegranate & cranberries for garnish
  • In a shaker with several ice cubes, add vodka, liqueurs, juices and shake well.
  • Strain into a martini glass or other glass of your choosing.
  • Garnish with all or one of the following: lime slice, pomegranate seeds and fresh cranberries.
  • Blood orange, ginger, pomegranate and cranberries are all flavors that I look forward to in the winter. This is a great way to combine the best of the season and enjoy the extra darkness!
  • This cocktail can be tweaked easily by switching out some ingredients for your favorites. 
  • Once you can get your hands on those fresh blood oranges later this winter, squeeze some of those to switch with the lime juice!
  • Try making a ginger syrup to use in place of the ginger liqueur or use pomegranate juice instead of the liqueur.
  • Regardless of your variation, we will be serving these daylight or dark by the fireplace here at the Mill. Cheers!    

Old Fashioned, Evins Mill

  • 1 small orange slice
  • 1 Bordeaux cherry
  • 1 teaspoon maple syrup
  • dash Angostura bitters
  • dash orange bitters
  • 1 1/2 oz Knob Creek- 9 year
  •  ice
  • club soda
  • 1 lemon peel garnish
  • In a 10 ounce rocks glass, muddle the orange, cherry, maple syrup, and both bitters until combined well.
  • Add knob creek, ice, and top with club soda.
  • Break/twist lemon peel over drink and use to garnish
  • A new, old favorite at the Mill!
  • Try different flavors of bitters, sweeteners, and Bourbon to come up with Old Fashioned you!
  • These are great in the crisp air on the porch or by the crackling fireplace.


Grilled Summer Vegetable Salad

  • 1qt grilled vegetables, cut into bite size pieces (asparagus, squash, zucchini, peppers, onion, okra, corn, etc.)
  • 1 lemon, juiced
  • 1 handful fresh basil leaves
  • 1T honey
  • 1/2 fresh tomato
  • 1T extra virgin olive oil
  • salt and pepper to taste
  • Grill, cool, and chop fresh veggies of your choosing and place in serving bowl. Bite size pieces are best.
  • Place lemon, basil, honey, tomato, olive oil, salt and pepper into blender or food processor.
  • Puree until smooth.
  • Add to veggies and toss well to incorporate.
  • Serve at room temperature or slightly warm.
  • Take care not to over cook the veggies. Looking for the grilled flavor but not cooked all the way through.
  • Home grown tomato will be best in the dressing if possible.
  • Serve with your next cookout! There seems to always be a little heat left on the grill to throw a few veggies on after the steaks have cooked. 
  • Quick and easy, but a great way to enjoy all those summer veggies. Thanks to Chef Jesse for sharing! 

How to Poach an Egg

For many more recipes and video tutorials, CLICK HERE!

How to Baste an Egg

For many more recipes and video tutorials, CLICK HERE!

How to Scramble an Egg

For many more recipes and video tutorials, CLICK HERE!