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New chef at New Ulm Country Club

New menu starts Saturday

March 15, 2013

NEW ULM – The New Ulm Country Club has hired a new professional chef to revamp the Cottonwood Grill, with a new menu rolling out Saturday....

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Comments

(13)

svensota

Mar-19-13 3:56 PM

Uh, sure.

0 Agrees | 1 Disagrees | Report Abuse »

JReader

Mar-19-13 9:24 AM

Sven,

You have to fight irony with irony.

just chill bro...

1 Agrees | 0 Disagrees | Report Abuse »

svensota

Mar-18-13 12:36 PM

GetWithIt/JR: Speaking of the irony-impared, you just won first place.

But, you'll have to share. It's a loaf of white bread.

0 Agrees | 3 Disagrees | Report Abuse »

JReader

Mar-18-13 9:53 AM

Sven,

Don't worry buddy the hot stand will soon be open in front of Cashwise. Just need to hold on a little while longer.

You claim to be a progressive but you sure wouldn't know it by your culinary palette.

You should stop in the library and check out the Betty Crocker section hint - it's upstairs.

2 Agrees | 2 Disagrees | Report Abuse »

careaboutsnivelrights

Mar-18-13 7:51 AM

Something that hasnt come up yet, what about Vern? Did he retire?

0 Agrees | 0 Disagrees | Report Abuse »

GetWithIt

Mar-18-13 5:42 AM

svensota, you're something else. Oh no! Something new, something different, something you've never heard of...it must be bad. Please continue live in your simple minded world. I'll be with the rest of world that enjoys life by not being afraid to try something new.

5 Agrees | 0 Disagrees | Report Abuse »

svensota

Mar-17-13 9:58 PM

Personally, I prefer the atmosphere and cuisine of Searles Country Club. The other benefit is, you don't even have to take out your clubs and pretend you had a good round.

0 Agrees | 3 Disagrees | Report Abuse »

Citizen

Mar-17-13 5:29 PM

now they just need a new manager, lower prices(its not that nice of a club) and the place might survive

1 Agrees | 3 Disagrees | Report Abuse »

svensota

Mar-17-13 2:39 PM

Oh, well, it's probably just a well. Can you imagine what this guy would do to a dog?

He'd only use:

Free range Argentinian beef, from the southeastern plateau.

Multi-grain poppyseed buns, lightly toasted.

A smidgen of roasted ground peppercorn.

A dollop of lightly sauteed fois gras.

Assorted brown mustards from Portugal.

And a medley garni from Provence.

Probably served with some sissy beer from some dang Communist country, like China or Cuba.

Honestly, what next?

Don't even get me started on brats.

0 Agrees | 5 Disagrees | Report Abuse »

ulmerite

Mar-17-13 10:04 AM

Sounds delicious! Can't wait to try it out!

3 Agrees | 0 Disagrees | Report Abuse »

svensota

Mar-17-13 12:23 AM

Caprese salad?!!!

Portabella burger?!!!

Tempura Bella?!!!

And what the sam heck is Tomato Basil Brusechetta?!!!

What ever happened to a dog and a brewski?

Where am I, some swishy joint in St. Paul?

The nerve.

Come on. Get real!

0 Agrees | 6 Disagrees | Report Abuse »

guess69

Mar-16-13 9:01 AM

Unlike the previous commenter, healthy competition, especially in food service, is just fine. The issue I can figure out is did a 4th grader write this article? Why 5 paragraphs into it do we figure out who the chef is.

4 Agrees | 2 Disagrees | Report Abuse »

caring1

Mar-15-13 4:08 PM

Why when someone wants to start something new they have to have in mind taking away from someone else that is something I do not understand why can't people just be happy about their new business and offer something new and not make statements like they want to take away from another business quote We want to target the people that like to go to Lola's or the Grand." unquote Its like main ingredients did we want to put kasierhof out of business lets see who is still standing and who is still serving. Support each other people work together.

1 Agrees | 6 Disagrees | Report Abuse »

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