About Mary: Talk about endurance. Since opening the Goose Blind in 1985, Mary has cooked her way through three recessions, an evolution of the restaurant industry, and a total upheaval in the way small towns fit into the American landscape.

Meanwhile, she's raised her family, served on city council, was a founding member of Downtown Green Lake Renewal Project, and served as president of the Wisconsin Restaurant Association. In 2016, Mary was named the Wisconsin Restaurant Association Restaurateur of the Year.

But owning a restaurant is EASY, right? Just like having-a-dinner-party-every-single-night-when-you-don't-know-how-many-guests-will-show-up-or-what-they'll-want-to-eat-or-drink.

Yow! But that's exactly what Mary has been doing for the last 35 years.

Where's my calculator? Oh my! That's 12,775 dinner parties. Oh wait. What about lunch? 25,550 parties. And then there's catering. And special events. Good heavens.

Mary, please show us how it's done!

ROMAINE SALAD
From the kitchen of Mary Rowley

You will need:
For the Salad:

• 2 Bunches Romaine Lettuce, torn into pieces

• 1/2 Bunch Italian (flat) Parsley, coarsely chopped

• 3 Hard-Cooked eggs, chopped

• 6 Slices Bacon, cooked and crumbled

• 1 Cup Croutons

• 1/2 Cup Grated Parmesan Cheese

For the Dressing:

• 3/4 Cup Oilve Oil (EVOO)

• 3 Tbsp Tarragon (or white wine vinegar

• 1 Tbsp Lemon Juice

• 1/2 Tsp Dry Mustard

• 1 Tsp Salt

• Freshly-Ground Pepper

• 1 Coddled Egg

• 1 Large Garlic Clove
  

Making the Dish:

1. Combine all dressing ingredients in a container with a tight-fitting lid an hour ahead of serving. Shake well and remove the garlic before using it, if desired.

2. Mix together salad ingredients except for croutons and cheese, toss wit dressing, then toss in cheese and croutons.