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Sisters offer home cooking on the river.

Article Excerpt
Byline: ON THE MENU By Randi Bjornstad The Register-Guard

CORRECTION (ran 7/06/05): The recipe for Garlic Chicken Lasagna that appeared in the Entree section on June 29 omitted instructions for including the white sauce when layering the lasagna ingredients. The white sauce should be layered along with the chicken mixture and the cheeses - one-third each time between the layers of pasta. The finished lasagna will have four layers of pasta with three layers of filling. Those who wish to use less pasta can use three layers of lasagna noodles with half of the fillings layered between.

Restaurant: Riverside Inn

Cuisine: Home cooking, "which is what I do best," says Patsy Wilson, who bought the Leaburg restaurant, bar and four-room inn almost a year ago and enlisted the help of her sister, Valorie Smith.

"She called me one day and asked me if I wanted to go into the restaurant business with her," Smith recalls. "I said, 'Who's cooking?' When she said she was, I said, 'OK - you can't lose if Patsy's cooking.' '

The sisters come from a family of seven siblings, of whom "some are cleaners, and some are cooks," Wilson says. "I mostly make up my own recipes - I guess it's just a God-given talent."

Smith keeps tabs on the financial and housekeeping ends of the business.

Both women have long resumes in the restaurant world. Wilson did the cooking and managed the Pour House Tavern...

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