This was the restaurant where my wife and I had our wedding reception years ago (’83).
It was located on a hill overlooking the city of  Worcester and had some of the
most unbelievable lamb dishes in the world.
It closed years ago but has left a culinary legacy behind.
We loved the ‘El’ salad and I searched for years for the dressing.
The salad consisted of iceberg lettuce, thinly sliced onions, tomatoes, cucumbers and Kalamata olives.
Feta cheese was upon request. (betta with feta)
I’ve culled the dressing recipe over the years and use it on
baked kibbee sandwiches with lettuce and onion served in a syrian pocket.

1/4 cup of fresh lemon juice
1/2 cup extra virgin olive oil
2 garlic cloves, pressed (or a smidge of garlic powder to taste)
1 tsp. sugar
splash of vinegar
1 1/2 tsp. dried mint leaves
Combine and pour on salad.

It’s summertime up here and time to break out the rum barrel.
This is a recipe from Bermuda and my wife’s favorite warm weather libation.
I usually double the recipe and keep it in an old liter bottle of Gosling’s Black Seal.
btw- use no other rum, please.
Nothing else tastes quite the same.
And it’s not the most expensive rum to buy either.
Yeah, you’re welcome . . .

Mr. M’s Rum Swizzle

(serves 6, double if desired)

8oz. Gosling’s Black Seal Rum
Juice of two limes or lemons (or 1oz. of bottled juice)
5oz. Orange Juice
8oz. Pineapple Juice
3/4oz. Grenadine
2oz. Falernum (or simple sugar syrup, honey)  {sometimes, I don’t even add this and it comes out great}
6 dashes of Angostura Bitters (maybe a few more drops)
Shake and pour over crushed ice and garnish with maraschino cherries.
I sometimes add some juice from the cherries.
Enjoy, mates!

Dad