My friend Lance turned me on to this one. The Gazebo Room was a famous restaurant in Harrisburg not far from his hometown, and he was thrilled to find this dressing on the shelves of select grocery stores in Pittsburgh. He raved about what an awesome marinade it was, and if I ever visited when he was cooking he would often have an opened bottle out on the counter.
I decided to give it a try myself and WOW, is it good. I started by marinating some chicken breasts and cooked them on my Big Green Egg, serving them with Israeli couscous and grilled asparagus. The chicken had rich flavor unlike any other marinate I had tried, and it married well with lots of different side dishes. It quickly became my go-to marinade, especially for chicken though I have tried it with beef as well. My results with steak were OK, though not nearly as good as Lance’s steak. He adds Worcestershire sauce to the marinade and rubs one side of the steak with salt, pepper and Omaha Steak Seasoning. I am going to try that next time.
A Greek salad is not something I seek out on my own, and I have not used it as a dressing unless making it for someone else. It’s a bit heavy on the oil for my tastes, and be sure to shake it a bit more than you think you need to whenever you use it.
Gazebo Room Greek Salad Dressing and Marinade is available at select retailers in about half of the geographic United States and by mail order. Check it out, especially if you can just pick it up off the shelf at a local store.