Page 56 - April May Final Flipbook

FREE!

NOW OPEN
in Napa!!

1453 W. Imola Ave.

Our tri-tiP hamburger Patties
39th
Year! If you are looking for a better burger this Memorial Day, try
using a better cut of meat. If you can’t grind you own meat,
2445 Springs Rd., Vallejo pick out a nice cut of meat at the butcher counter and ask them
to grind it for you. Most supermarkets will grind meat for free.
Voted #1 in Solano County eleVen yearS in a row! 2 pounds freshly ground tri-tip
Seasoning Salt
Open 7 Days a Week! Freshly Cracked Black Pepper
Onion powder
St. Patrick-St. Vincent In a large bowl, sprinkle seasoning salt, black pepper and onion
HIGH SCHOOL powder over meat and mix by hand to incorporate. Next, sec-
tion out patties in 3-ounce portions, shape by hand and layer
GolfMTeomuronraiaml ent them in between pieces of waxed paper. Place stacks of patties
In Memory of in a Ziploc and put in freezer. When ready to cook, take out
Jaycie Bertuzzi SPSV'11 and Ryan Maher SPSV'07 desired number of patties, which can be cooked frozen. Preheat
grill or pan to medium heat and cook for 3-4 minutes per side.
June 12, 2015
Eagle Vines Golf Course grilled Watermelon salad

Registration opens at 10 am, Shotgun Start at 1 p.m. Watermelon
$150 (includes golf, cart, tee prize, lunch and dinner) Olive Oil
For more information call: Arugula
Goat Cheese
MIllie Duvall - (707) 644-4425 Ext. 443 or Raspberry vinaigrette
email at m.duvall@spsv.org Salt
Pepper
SPSV High School is a 501c3 non-profit organization, Balsamic vinegar
tax identification #68-0130031 Preheat grill or grill pan to medium heat. Cut the watermelon
into 3x3x1” slices and brush with olive oil on both sides. Once
54 Apr/May grill is hot, grill watermelon slices for two minutes per side or
until grill marks and slight caramelization appear. Remove from
grill and place watermelon slices in refrigerator to chill until
ready to use.
Rinse and dry the arugula. Toss arugula with a pinch of fresh
cracked black pepper and a little bit of raspberry vinaigrette.
When ready to assemble, place a bed of dressed arugula on a
plate, top with a slice of grilled watermelon and sprinkle with a
few grains of salt. Top with more greens. Finish salad with goat
cheese crumbles then drizzle with a bit of balsamic vinegar.

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