The Mill Street Tavern

JEDI CHEF TRAVELS

Travelers beware. There is a really great secret hiding in Ardmore Okla. — The Mill Street Tavern. I received an invitation from one of my best friends and culinary enthusiast, Chef Sam Hester. He works along side Executive Chef Ashley Mason, to create a fresh farmto-table dining experience. This is where restaurants get the ingredients for their delicious dishes locally.

We arrived to an off-thebeaten-path brick and mortar building with a great patio and simplistic dining area to be cheerfully greeted. My first impression came from the great aromas coming from the kitchen, I could not wait to order.

My dining partner and I decided to both try items from the sandwich area; no disappointment here. We ordered the Pig and Apple — pit smoked ham and crisp apples on grilled sourdough with white cheddar and a mustard aioli, served with a house coleslaw. OMG! Oh my gosh, this sandwich just melts in your mouth.

Side note: when ordering, the server was quick to inform us that the coleslaw was vinegar based not mayonnaise. I really appreciate a server being invested enough to know the menu and be ready with suggestions and know the product.

The other sandwich was a Mill Street Club; oven roasted turkey, bacon, avocado — you can never go wrong with fresh avocado — local fresh baby lettuce and a house made ranch aioli, served with a chili sweet potato fries.

Now, as full as I was, I had to ask about there specials board, they had a soup du jour — soup of the day — I was treated to a sampling of their Leak soup. This broth is why snuggling under a blanket on cold days was invented. The soup was layered in flavor. And had me hooked on trying other great creations.

So, make your way out to the Mill Street Tavern, and say hello to my buddy and enjoy all they have to offer. I will save ya a seat. Here is a little something to warm your soul with broccoli cheese soup. Jedi Chef Stryker

Ingredients:

1/4 cup unsalted butter, cubed

2 cloves garlic, minced

1 onion, diced

1/4 teaspoon dried thyme

3 tablespoons all-purpose flour

3 cups milk

2 cups vegetable broth

1/2 cup heavy cream

3 heads broccoli, cut into florets and finely chopped

1 cup shredded sharp cheddar cheese

1/4 cup grated Parmesan

Kosher salt and freshly ground black pepper, to taste

Directions:

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and thyme, and cook, stirring occasionally, until translucent, about 3-4 minutes.

2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable broth and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli.

3. Bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes.

4. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.

5. Serve immediately.