Joshua Deters, Executive Chef and co-owner of The Village Inn in Suttons Bay, again sent us a recipe pulled directly from his restaurant’s menu. The Village Inn’s Pico de Gallo and hand-fried chips are served with all of their Mexican entrees ­— and the customers seem to love it. The bar at the Village Inn is serving up 12 different draught beers, and on Wednesdays during the winter, Mexican fare is half off.
CHEF AND CO-OWNER JOSHUA DETERS AT VILLAGE INN
A Leelanau County landmark, the Village Inn has been a destination for breakfast, lunch and dinner for more than 140 years. It is locally owned and operated and has banquet rooms available at no charge for your special event. Their dining room boasts seven flat screen TV’s for sporting events, pool tables, darts and friendly service with a smile. Plus, the inn proudly maintains its commitment to the community by helping to raise money for local schools and programs.

The Inn is located at 201 St. Joseph Street in downtown Suttons Bay, and most items are available for take-out. Call 271-3300 for further information.

Village Inn’s Pico de Gallo

Ingredients:
2-3 ripe tomatoes, diced
1/2 cup sweet onion, diced
2 T. fresh squeezed lime juice
fresh cilantro, chopped
2 cloves fresh garlic, minced
salt and pepper to taste

Method:
Combine all ingredients and mix well. The best thing about this recipe is you can add roasted corn or black beans for a quick change. Enjoy it with any and all Mexican food, including warm pita chips, added to a sandwich or over fish or grilled chicken.

Participating restaurants in the County Cuisine feature include Art’s Tavern, blu, The Bluebird, Cedar Rustic Inn, The Manor on Glen Lake, Martha’s Leelanau Table, Riverside Inn, Stubb’s Restaurant & Bar, Sugarfoot Saloon, Timberlee Hills, The Village Inn and Western Avenue Grill.