Season to Taste

Carla Core BrownJ-C Correspondent

One could easily assume I serve on some zealous committee to promote tourism in the charming town of Eureka Springs, Ark.; but I don’t. I could, but I don’t. It is a favorite travel destination for us because it is such a short, scenic drive to magical weekend bliss. It’s easy to become the proverbial “contented kitty” in the town’s eclectic, laid-back lifestyle.

The Horizon Lakeview Restaurant provides the perfect opportunity to partake of God’s stunning view overlooking Beaver Lake and to savor a dazzling dish from their spectacular menu. Chef Nate Seymour charmed me almost as much as Eureka Springs when he shared with me his recipe for Sun-dried Tomato Balsamic Vinaigrette. His grape tomato bruschetta surpasses all others … with its sun-dried tomato basil crostini rounds and balsamic reduction … oh my word!!!! (Quick!!! Someone grab my suitcase …)

Chef Nate Seymour’s Divinely Delicious

Vinaigrette

*Note: EVERY ingredient Chef Nate wrote for me in this recipe began with the word, “approximately” so I am indicating that for you as apx.

Apx. 1 pound of sundried tomatoes, apx. 1 ½ cups white balsamic vinegar, apx. 3 cups extra virgin olive oil, apx. dashes of salt and pepper, apx. 1 ½ Tbsp. honey or brown sugar, apx. 1 Tbsp. Italian Seasonings, and apx. 2 Tbsp. fresh minced garlic. Combine all the ingredients in a food processor. Blend until smooth and emulsified. Some chunks will be typical.