Month: October 2016

Meet Daryn Petermann

Have you met our new General Manager?



Welcome to Daryn Petermann. Daryn grew up in Comfort and is a graduate of Comfort High School and Saint Mary’s University.  She brings energy, professionalism, maturity, positivity and a “can do” attitude  to our team. She looks forward to meeting the High’s family of customers. As Daryn gets acquainted with all aspects of our business, we hope you will have the opportunity to meet and welcome her . We are thrilled she is with us.


We salute our “Employee of the Now”

Bianca De La Torre


Bianca is highly competent. She displays great customer service,

energy and smarts.

We are lucky to have her. Great job Bianca!


Baba Ghanoush


(serves 4-6, as an appetizer)

1 large eggplant, pricked with a fork all over
1/3 C tahini
5 roasted garlic cloves
Juice from one lemon
1 t cumin
2 T Greek yogurt
1 t salt, or more
1 T garlic oil
Chopped parsley

Place eggplant on a preheated grill pan. Grill mark the entire eggplant. Careful not to rush this process. It takes a while. Once thoroughly marked, place eggplant on a foil-lined cookie sheet.

Bake in a preheated 375 degree oven for 20-30 minutes or until eggplant is soft and yielding to the touch.

Let eggplant cool. Slice eggplant lengthwise and scoop out the “meat”. Discard the skin. Place eggplant “meat” into a food processor along with remaining ingredients. Pulse machine until ingredients are well combined. JUST PULSE. Some texture is nice to have.

Adjust seasoning with lemon juice or salt. Place dip into the refrigerator for several hours allowing flavors to meld. Before service, allow baba ghanoush to come to room temperature.

For roasted olives and grapes: Use 1 C each of red seedless grapes and pitted kalamata olives. Toss with fresh chopped rosemary, red pepper flakes and olive oil. Roast at 400 degrees in a Pyrex dish or roasting pan for about 30 minutes. Rotate pan halfway through cooking. Grapes and olives should be shriveled and slightly browned.

For roasted garlic: Place cloves in a small sauce pan. Cover with olive oil. Simmer until cloves are golden. Save oil for brushing naan and drizzling over baba ghanoush.