N E W S MARCH 8 L E H A V R E Logan’s Café COMES TO LEHAVRE BY ANTHONY O’REILLY Logan’s Café has come to LeHavre. Officially opened on Monday, February 18, Devon O’Connor, brother of the owner and namesake, said the restaurant’s mission is to serve its customers with classic comfort food such as burgers, sandwiches and wraps. The restaurant will also be serving breakfast and dinner foods. In addition to the sit-in café, Logan’s will also deliver. Devon said that the restaurant will also be accepting credit cards, something he said the previous eatery did not do. Logan, the owner of the restaurant, is only 19 years old. Devon said that he and his brother have been raised to be entrepreneurs. “Working hard is in our blood,” he said. Devon said that Logan has been working in the food business for several years as a chef and has been dreaming of opening up his A perfect soup for wintry days Hi, For those of you who do not know me, my name is Maureen Montchal and I have lived in our beautiful community for over 40 years. I wanted to give back to LeHavre because I’ve enjoyed living here so much, so I became a Board of Directors member four years ago. I’ve been retired several years now and one of my passions in life is experimenting with new recipes. Since Old Man Winter chases us indoors, nothing warms you up like a hot bowl of beef barley soup. Start this soup in the morning and let it simmer all day on the back of the stove or in a crock-pot. Serve it up with crusty bread and be prepared to serve seconds. *Old Fashion Beef Barley Soup* 2 tbs. oil 2 tbs. fl our 1 ½ pounds stew beef, cubed (I cut them in small cubes) 2 organic onions chopped 2 organic garlic cloves, chopped 2 cups sliced mushrooms (I used two 8 ounce containers of mushrooms) 6 cups beef broth (I used low sodium) 2 cups diced tomatoes (I used 1 32 ounce jar of Prego Traditional sauce) 2 cups organic potatoes, diced (I used 6 potatoes) 1 cup green beans or green peas (My Husband dislikes veggies, I left this out of the recipe) 2 organic carrots, chopped (I put in four) 2 stalks of organic celery, chopped (I put in six) 8 LEHAVRE COURIER | MARCH 2013 | WWW.QUEENSCOURIER.COM 1 tbs. organic parsley 1 tbs. organic basil 1 organic bay leaf (I forgot the bay leaf) Salt and pepper to taste (I left this out because there is enough salt and seasoning in the Prego sauce) ¾ cup organic pearl barley Add oil to a large stew pot or Dutch oven, and place on medium high heat. Batter cubed beef well and add to hot oil. Cook until browned on all sides. Add onions, garlic and mushrooms and sauté until tender. Add next ten ingredients and bring to a boil. Reduce heat and allow to simmer slowly all day. Add barley and simmer for 30 minutes more. Remove bay leaf. Serve piping hot with your favorite cheese grated on top. When you read this recipe you will see I use as much organic as possible. I’m sure if you use non organic it will taste the same. This soup is so good it does not need cheese on top. If you like soups with more broth add more to the recipe. I would like to hear from those of you who make this recipe; you can e-mail me at silverwolfm@ gmail.com. Please write “recipe” in subject box. Enjoy, Maureen own place. When he heard that the location was up for sale, he jumped on it, Devon said. Logan said he spent one year at Co-op Tech in Manhattan preparing to open his own place, a dream he’s had since he was a kid. “I’ve been cooking ever since I was little,” he said. “I worked in a bunch of restaurants before this.” Logan said his hope for the restaurant is that it will do well and he will later be able to open multiple locations. “Start off in New York… around the world one day, hopefully,” he said. Although the grand opening was already held, Devon said they’re waiting on better weather to hold a more formal opening. Logan’s will be open on weekdays from 8 a.m. – 7 p.m. and on weekends from 9 a.m. - 6 p.m. For more information, call 718-357-6430 or email [email protected].
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