washhouse will eventually be converted into a cottage. The restaurant’s main dining room
was originally a country store, and the cozy room features wood-paneled walls and ceilings. Part of the original exterior stone wall was left exposed in the airy and light-filled dining room addition. “When you come in, you don’t want to look at a picture on the wall,” Kim said. Nothing competes with the view, as a
wall of windows overlooks the lake and beautiful scenery.
Event catering The Grill at Whispering Woods also
offers catering, both on- and offsite, and have begun doing more special events and holiday parties. Catering and events manager Kelsey Blaha, who is married to the restaurant’s executive sous chef, began working for the restaurant in the spring. She has worked in the catering and events in- dustry for about eight years, and worked in special events for the 2018 NFL Super- bowl host committee in Minnesota.
Pumpkin hummus
1 15-oz pure fresh pump- kin or pre-made pumpkin
2 tablespoons lemon juice
1 pressed garlic clove 4 tablespoons tahini
½ teaspoon salt, more to taste
¼ teaspoon hot chili powder (optional) olive oil, for roasting fresh cilantro, to garnish
¼ teaspoon smoked pa- prika, to garnish
2 teaspoons extra virgin olive oil, to garnish
Instructions
1.Place pumpkin in a food processor. Add tahini, pressed garlic, salt, chili, and lemon juice to taste. Whiz until smooth. If the paste is too thick, trickle in 1-2 tablespoons of water to thin it out.
2. Transfer the hummus onto a plate and smooth it with the back of a spoon. Drizzle with extra virgin olive oil and sprinkle smoked paprika and fresh cilantro. Serve with toasted baguette slices.
BB-0000132535 LIVING WELL ❚ NOVEMBER/DECEMBER 2018 ❚ 25
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