by: Gail Lang

Herman and Melinda were destined to run a restaurant. Melinda has worked in restaurants since she was a child; Herman started cooking to make ends meet while in college. He soon realized how much he loved cooking. He quit college to focus on cooking, working in numerous 4-star dining rooms under some of the finest chefs.

He and Melinda worked hard, saved and dreamed of the day they would work in their own restaurant. That work paid off in June 1994 when they opened McNeills. "We're really happy and excited we can do this," Herman says with a huge smile of joy. Young, energetic and aggressive Herman and Melinda work extremely hard every day, but neither of them would change their life for anything.

The decor of the restaurant is as unique as its food. Melinda continually travels to antique auctions to find one more unique chair or table. You won't see matching tables and chairs, but you will see a dining room put together with grace and charm. She may cringe if a guest rocks back in a chair, not realizing the history behind each fine seat; but she wouldn't have them sit in anything else. To her, each table set has special significance. When you dine there, stop for a moment and take a good look at the remarkable furnishings all around you.

The food is, of course, as fine in quality as the chair you sit on. Herman says it sounds cliche, but they really do center everything around fresh ingredients prepared while you wait. Dinner takes longer than at a fast-food restaurant, but the wait is worth every moment. Each bite is a satisfying mouthful of culinary treats.

What sort of food do they serve? Will there be something for you? Most likely so! Herman has a heavy European background, mostly Italian, but his food varies greatly. He and Melinda realize that everyone in a party may want something different. One might want Chinese, one Italian, another French. At McNeills there's a little bit of everything, something for everyone. At McNeills they try to satisfy that need as well offering a wide variety of specialties each night. If you come in one night you might find a Mediterranean fish special, another night a Southern fish special, the next night something Oriental. Herman takes pride in the varied menu as well as the high quality of each dish.

Herman takes his cooking one step further. He's lived his life with honesty and sharing and carries that into his restaurant. He hides nothing, not even the recipes for his fine foods. After all, he learned because others shared with him, so he is always pleased when someone asks for a recipe. He feels honored to be able to share as others have shared with him. He believes that you get from life what you give.

McNeills also maintains a website. Stop by and see the current menu and wine list. For a cook, he's not half bad at designing and maintaining a website.

And one last treat for you, Herman wants to share a simple recipe with you as a thank you for taking time to stop by and read this article. He hopes that you will enjoy it and smile as each morsel melts in your mouth.

Apple Crisp

Topping
Zest of 1 orange
1 tsp Nutmeg
4 C all-purpose flour
3 C sugar
1 lb butter cut into 1 inch squares, chilled

Do in 2 batches:
Mix dry ingrediants in food processor. Add butter and pulse until small pea size pieces form. Refrigerate while making the filling.

Filling
10 large Granny Smith apples, peeled and sliced
1 C sugar
1/4 C all-purpose flour
Juice of 1 lemon

Mix together.
Put filling in pan. Sprinkle with topping and bake at 350^o until golden and fruit is oozing out.