I [Run a Business] In the Corridor

In 1988, the father-in-law of Brad Cork banded together with some business partners to create the chain of restaurants known as El Sombrero.  A few years later, Cork’s father-in-law chose to open his own string of restaurants in Middle Georgia and named them Margaritas Mexican Grill.  Cork has been managing several of these restaurants for many years and and is now the co-owner, along with his wife Valerie, of Margaritas at Mercer Village, located in the College Hill Corridor's retail and restaurant district.

When asked about the newest restaurant location in Mercer Village, Cork said what sounded like a great opportunity to work in a new area has worked out tremendously for them.  The different crowd of people has been exciting and many Mercer University students flock to Margaritas for their great deals and fantastic food.  Mercer graduate Brittany Davis appreciates their Monday deal of 99 Cent Taco Night.  Cork also works closely with organizations at the University to rent out the restaurant for special occasions.  The restaurant's casual and family-friendly atmosphere appeals to local residents as well, with a great staff that makes the Margaritas' experience in College Hill a fantastic one.

When I asked Cork to share one of their popular recipes, he was hesitant to reveal his secret traditions - as any smart businessman would be.  He did, however, tell me that the key to great salsa includes tomatoes, cilantro, jalapeños, and an array of different spices.  Their secret recipe has been passed down for many years and keeps my personal group of friends coming back.  From past experiences, I always enjoy my time spent at Margaritas, whether it be for business or pleasure, at the bar or at a table, for dinner or a quick lunch on-the-go. I have always received the great service that Cork says they strive to achieve.  Customer satisfaction is a key factor to running a successful business in the Corridor and Margaritas aims to please each and every customer.

I [Cook] in the Corridor

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words, be comfortable with the ingredients you are using.

-Bobby Flay 

 

After this past holiday, I've been trying lots of new dishes lately.  I have ventured into different restaurants and I've even tuned in to the Food Network for inspiration on new recipes or twists on dishes I've created before.  I want to share a few of my experiences in the kitchen and offer a great recipe that I hope you'll enjoy!

The most popular summer dish in my family was hamburgers.  My father loved to grill them and my mother created her own special hamburgers in the oven.  My personal favorites were her self-proclaimed "Buffalo Bleu Burgers."  By adding a coat of buffalo sauce to the burger and topping each one of with a layer of thick and chunky bleu cheese, she prepared my ultimate favorite hamburger.  My family has always experimented in the kitchen.  Lots of failures came about, but many great dishes were also created when someone ventured out of the ordinary.

While I encourage everyone to try the great restaurants in Mercer Village and throughout the Corridor, cooking at home has many advantages.  It saves quite a bit of money.  At Taco Bell, it costs $5 plus tax for only five tacos.  At your local grocery, for $5 you can buy a pack of taco shells, one pound of ground beef, and seasoning mix. For the same price, you get twelve tacos!  Add a twist to your homemade tacos and burritos by squeezing a fresh lime into your meat.  It doesn't take much to really spice up a simple dish.  If you're not in the mood to stay in, Margarita's in Mercer Village has been serving some of the best Mexican food since 1988.

No Knife Necessary Ribs

 

A few weeks ago, I bought some ribs but I wasn't sure how to prepare them. I don't own a grill, so I researched recipes to learn how to cook ribs in the oven and found No Knife Necessary Ribs.  First, I applied a great-smelling pork rub and let them sit overnight.  The rub's main ingredient was red pepper which created enough kick, but was balanced out with the sweet taste of brown sugar.  I brushed a thin layer of steak sauce on them and poured a little Worcestershire sauce on them as well.  I then laid the ribs on a sheet of aluminum foil and covered them with another layer and sealed off the ends.  I popped them in the oven at 300 degrees for approximately two and a half hours.  Slow cooking them on a lower temperature made them so tender I didn't need a knife to cut them, hence the name.  Sealing them in a make-shift aluminum bag mixed all the juices together to create a unique dipping sauce.  I recommend this to anyone without a grill who is looking for a great summer time dish!

Cooking at home can be a great bonding time for a family, couple, and can even be an evening of adventure for a night by yourself.  Don't limit yourself to one recipe for a specific dish. Compare several recipes to see what ingredients are commonly used and use your judgment to adjust to your taste buds.  Several trials and a little tweaking could lead to you cooking some award winning dishes in the Corridor!

I [Celebrate] in the Corridor

Freedom is never given; It is won.

-Philip Randolph

I hope everyone had a truly happy Fourth of July!  My holiday was filled with holiday sales, cooking, and, of course, fireworks! I didn't have a grill, but I cooked my first rack of ribs and they were delicious. I moved into my new apartment at Mercer University just in time to see someone's incredible fireworks display right outside my apartment too. I visited different areas of the Corridor to see what others were doing for America's birthday.

Every Independence Day I call my father to see what he is up to for the holiday.  As a National Guard veteran, he appreciates this day  more than a great day for grilling.  "It's great to live in a country where I can travel from state to state without being stopped.  I love America and I'm so glad I live here," he said to me yesterday afternoon.  Last night, he decided to celebrate the day by going downtown to view the fireworks along with many others. 

I stopped by College Hill's Second Sunday site, Washington Park, to see what families were there to celebrate the holiday.  I stumbled upon Karina Lewis and her family who decided to have a picnic under the shade for the day.  Despite the heat, they were having a great time! Her mother, a soldier for the U.S. Army, makes her family celebrate this day rain or shine.  Grills are not allowed at the park so they had an array of food brought from home for everyone to enjoy.

Mercer Student, Jakyll Henry, chose to have a barbeque with some close friends in his home off of Ross Street.  "The weather is hot, but so is the grill," he told me.  They cooked ribs, hamburgers, hotdogs, and chicken with their special barbeque sauce.  The ribs were no match for mine, but I had to take an extra plate of that chicken home with me.  When I asked what Independence Day meant to him, Jakyll replied, "It's a day where I can be thankful that I was born in a country that gives me a great education and freedom."

This was a great Fourth of July for me and I hope you can say the same. No matter how you celebrate Independence Day, remember why we celebrate it.  Celebrate with family, with friends, with food. Just remember, there is plenty to celebrate in the Corridor!