News

Monthly news, events and spotlights from our Springfield Restaurant Group family

We’re Hiring!

March 30, 2021

We’re hiring at all our Springfield Restaurant Group Locations! Front of the House Host/Hostess Servers Bartenders Bus People Back of the House Line Cooks Prep Cooks Dishwashers Maintenance People * Current position openings and opportunities vary by location. Apply Today!

Posted in Jobs

Winter Encrusted Cod Recipe

January 27, 2020

4/8 ounce Fresh Cod Fillets 1/2 Cup Seedless Red Grapes 1/2 Cup Shaved Parmesan Cheese 1/2 Cup Fresh Basil Leaves 1/2 Cup Toasted Walnuts 1/3 Pound Butter 1 cup Chardonnay Wine Dash Salt and Pepper Parmesan Crisp 1.Preheat oven to … →

Posted in Recipes

Crispy Bacon Smokey Oysters Recipe

December 30, 2019

24 ea. freshly shucked oysters 8 egg yolks 2 T fresh lemon juice 1 1/2 Cup salted butter Pinch cayenne pepper Pinch salt 1/2 lb smoked bacon Bacon drippings 1/4 Cup fresh chives 1 T fresh minced garlic Instructions: 1. … →

Posted in Recipes

Poached Pear Stuffed Pork Tenderloin

November 29, 2019

3 lb Pork Tenderloin 1.5 lb Bosc Pears 1 Cups Diced Spanish Onion 1 T Garlic 1/4 lb Diced Pancetta 1/2 lb Butter 2 Cups Fresh Bread Crumbs 1 btl Chardonnay Wine 1. Pre heat your oven to 350º and … →

Posted in Recipes

Chef Nick’s Apple Bacon Chops

October 30, 2019

Apple Bacon Pork Chop 2 lb Boneless Pork Chops (One Inch Thick) 3 Fuji Apples Large, Diced 1/2 Pound of Thick Cut Bacon (Cooked and Chopped) 1 1/2 Parsnips (Peeled and Chopped) 3/4 Pound Butter 2 T Honey 2 1/4 … →

Posted in Recipes

November Edition of Sheila’s Spotlight

October 30, 2019

When it comes to one of the best times of the year for homemade wholesome cooking, there is nothing better than the autumn season. With the first brisk chill in the air, I know my husband begins to eagerly anticipate … →

Posted in Sheila's Spotlight

Chef Nick’s October Recipe!

September 30, 2019

Walnut Prosciutto Perciatelli Pasta 1 lb Perciatelli Pasta 1 large Butternut Squash 8 oz. Thinly Sliced Prosciutto Ham 3/4 Cup Olive Oil 2 tsp Salt and Pepper 3 T Butter 1/4 Cup Vegetable Oil Walnut Parsley Pesto 2 Bunches Flat … →

Posted in Recipes

September Addition of Sheila’s Spotlight

August 26, 2019

At each of our restaurants, we are known for specialty items. The Iron Bridge Inn is known for their Prime Rib, Rachel’s for great beers and burgers, and the Springfield Grilles are famous for their Turtle soup. Turtle soup is … →

Posted in Sheila's Spotlight

Chef Nick’s Blackened Shrimp & Zucchini Cakes

August 26, 2019

1 lb Shrimp Size16-20 Peeled and Devein 1 Egg 2 Medium Sized Garden Tomatoes 1/4 Cup Fresh Basil Leaves 1 Tsp Minced Garlic 2 Cup Grated Zucchini 1 Cup Grated Potato 1 T Chopped Parsley 1 Tsp Lemon Zest Pinch … →

Posted in Recipes

Sheila’s August Spotlight

July 31, 2019

I can’t believe it’s August already. Summer always seems to go by so quickly. I guess it’s because we are only blessed with the warm sunshine for such a short period of time here in the northeast, that we try … →

Posted in Sheila's Spotlight

August Peach & Arugula Salad

July 26, 2019

Chef Nick’s August Peach & Arugula Salad 4 ea. Ripe Fresh Peaches 1/2 Cup Crumbled Goat Cheese 1 lb. Arugula Greens 1/2 Cup Diced Radishes 3 oz. Aged Balsamic Vinegar 3 oz. Extra Virgin Olive Oil 6 oz. Diced Pancetta … →

Posted in Recipes

Napa Valley Sear Scallops

July 1, 2019

12 ea. Jumbo Sea Scallops (U-10 Scallops Ten Per Pound) ( Always look for dry sea scallops meaning not marinated in any solution or preservative, You want an all natural.) 3 ea. Medium Zucchini Sliced Thin 12 ea. Large Fresh … →

Posted in Recipes

June Edition of Sheila’s Spotlight

May 30, 2019

A little over twenty years ago I was living in a duplex in Poland, OH right down the road from the Springfield Grille in Boardman. I was a young manager at the time, in my late twenties and enjoying the … →

Posted in Sheila's Spotlight

Grilled Bread Bowl Panzanella Salad

May 30, 2019

2 Cups Sliced Fresh Mozzarella Cheese 2 Cups Chopped Heirloom Tomatoes 1 ea Large Bread Bowl 1 Cup Red Wine Vinaigrette 1/4 Cup Sliced Red Onion 1/4 Cup Julienned Fresh Basil 3 oz. Olive Oil 3 oz. Shaved Parmesan Instructions: … →

Posted in Recipes

Chef Nick’s Spicy Crab Poke Bowl

April 30, 2019

Spicy Crab Poke Bowl 1 lb Cooked Canned Lump Crab Meat 1 cup Shaved English Cucumber 1 cup Shaved Carrot 3 ea Sliced Roma Tomato 1 Cup Shaved Red Cabbage 1 ea Avocado 2 ea Lime 1 Cup Soy Sauce … →

Posted in Recipes

May Edition of Sheila’s Spotlight!

April 30, 2019

Spring is probably my most favorite time of year. April, to me, is like a soft quiet piano solo that starts ever so gently with a splash of color like the yellow daffodils, purple hyacinths and red tulips. As the … →

Posted in Sheila's Spotlight

Chef Nick’s Jerk Shrimp

April 1, 2019

Jerk Shrimp and Mango Jicama Slaw 2 lb Jumbo Shrimp Peeled and Deveined Raw 1 ea. Jicama 1 ea. Mango 2 lb Yukon Gold Potatoes 3 oz. Jerk Seasoning 1 ea Carrot 1/2 Cup Chopped Cilantro 2 T Minced Fresh … →

Posted in Recipes

March Edition of Sheila’s Spotlight

February 28, 2019

February was a month filled with so many good things. First, we started the month off with good news from Punxsutawney. Phil did not see his shadow, predicting an early spring. Who wouldn’t be happy to hear that we can … →

Posted in Sheila's Spotlight

Chef Nick’s Shrimp Portobello Rockefeller

February 26, 2019

6 Whole Portobello Mushrooms 12 oz Chopped Cooked Shrimp 21/25 Peeled and Deveined 6 cups Fresh Chopped Spinach Leaves 2 T Fresh Minced Garlic 1.5 T Fresh Shallot Minced 1/4 Cup Grated Parmesan Cheese 1/4 Cup Grated Mozzarella Cheese 1/4 … →

Posted in Recipes

Sheila’s Spotlight February Edition

January 21, 2019

January kicked off the new year for me seeing the same usual people at the Springfield Grille in Boardman. I went over to greet Mr. Kennedy as his friend Ron was walking toward the back of the restaurant. He said … →

Posted in Sheila's Spotlight
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