Kitchen Confidential: Pam’s Corner

. September 3, 2015.
Pam1-kitchen-confidential

by Pat Nowak

After a career in dentistry, Pam Weirauch envisioned a new life chapter as a restaurateur.  She saved her money and was ready to start her new career. She decided to open at the Erie Street Market where she started an incubator business in 2002. She imagined a cozy place combining food, community and laughter and for several years that is what it was. She had great food and her regular customers came in for the home cooked meals. She learned about customer relationships, maintaining food consistency and keeping her menu consumer friendly. She thought her future was secure, but in 2006 she was notified that she had two weeks to vacate the Market. Devastated, she found her current location on 10th Street but it was not move-in-ready and she had to wait ten months until the new restaurant was built; until early 2007. She keeps the letter notifying her of the eviction mounted on the wall. She explains that the letter propelled her  decision to move to the new location and continue serving customers at the new Pam’s Corner.

She designed a  bright, cheery interior with an open kitchen which creates a relaxing environment with a hip downtown vibe. Her clientele has also changed – 30% have followed her from the market site and her new customers include judges, lawyers and people who live in in the neighborhood who come in as a breakfast group.

She has expanded offering box lunches to groups, hosting showers, rehearsal dinners and weddings on site at the restaurant and catering to private parties. With Steve Moss, who has worked with Pam for thirteen years, the restaurant is thriving.

Pam’s serves delicious homemade meals and specials with added seasonal ingredients to keep the selections fresh and her customers happy. She has learned from this endeavor that people will tell you what they want but they might not really mean it, so you have to be a clairvoyant to choose the best menu for the day. She also cautions that restaurants are hard work – you need to do your homework first and have the resources to last at least 1-2 years while building up your customer base.

Pam’s Corner is that wonderful little place that serves the best homemade specialties. Stop by today.

Pam’s Corner – 116-10th St. Toledo

419-242-2081 | www.pamstoledo.com

Pam’s Zucchini Rolls

Zucchini Rolls (makes 16 pieces)

2 small zucchini, washed, dried and ends trimmed. Thinly slice lengthwise (use a mandolin if available)

1 bunch fresh chives, diced

6 tbsp. goat cheese mixed with

4 tbsp. cream cheese

Freshly ground black pepper

Pinch of Cayenne

1 red, yellow or orange pepper, sliced into thin strips*

Line a baking sheet with paper towels. Liberally salt both sides of the zucchini and place in the pan. The salt is going to bring out the moisture and soften the zucchini. Allow to sit for about 15 minutes. Rinse and pat dry both sides of the zucchini.

In a small bowl blend the cheeses, cayenne, black pepper and and chives. This is easier to place on the zucchini if you pipe it on. If you don’t have a icing bag simply cut a small corner of a large Ziploc. Place the bag into a drinking cup with the bag with hole going in first. (This step makes it easier to fill the bag.) Fill the bag with the cheese mixture.

Work in batches of five to six zucchini at a time.

Lay them out on paper towels and pipe the cheese mixture down the center of the zucchini. At one end of the zucchini lay one or two strips of peppers positioning them perpendicular to the roll. They will peek out of the roll once you are done so allow 1/4 to 1/2 inch of it to stick out past the zucchini. Beginning with the pepper end roll the zucchini  up and remove any excess cheese with a paper towel. Stand upright on a platter. Refrigerate at least 2 hours before serving

* Add seasonal herbs for different looks.

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