Around the Table – July 31, 2019

Summer Enrichments

I recently heard that the four seasons in the south can be defined as Allergy, Summer, Hurricane and Football. I think we all can agree we are very much into summer. While the definitions of these seem self-explanatory, I want to describe to you what the summer season means to me.
 
Summer itself arrives stealthily, but then instantly the heat is upon us. The heat provides me with the time and opportunity to take a step back, establish, reflect and look toward the future. I want to share with you a few things we are working on in the Culinary Department during the summer.
 
PERSONAL FOCUS
It’s no secret the goal of a culinary team is to provide high-quality food and excellent service to our members. This goal can only be achieved with the cooperation, support, and creativity of the entire team.
 
We continue to acclimate Chef Anthony to our team and methods, and the service team remains focusing on training and knowledge while we continue to improve creativity by involving the team on all levels. Take a football team for example, each player on the team has a different role and each player offers a unique skill- but all have the same goal of winning the game. The same applies for a our industry. Individual creativity of our team contributes to the team’s success, which in return, makes the dining experience more enjoyable for you.
 
PRODUCT FOCUS
The Ingredients of Summer
There are tons of fresh produce available this time of year. Peachessweet corn and blueberries are summertime staples, but venture out this summer and try produce like figs, okra or tomatillos.
 
New Flavors
We’re begging you to be adventurous! It’s easy to stick to a basic meal of a hamburger and french fries. However, branching out and trying different foods is not only delicious, but it is also good for you! Trying new flavors could be more nutritious, or dare we say it, you could even discover a new favorite!
 
New Options
We know you love the Steve Salad, but try new things! We’re pleased to be offering more seafood. Besides, seafood is not only great for your health, it’s versatile and….delicious!
 
PROCESS FOCUS
  • Food Consistencies – this is an on-going effort in every kitchen. We know the importance of consistencies, rather it be the appearance, flavor, or all of the above
  • Keeping the Menus Up-to-Date – if it’s not selling – it’s gone!
  • Making it Lighter – a lighter approach to the day-to-day cooking principals. The heat of summer often steals the body’s hunger and leaves you wanting more foods like salads and seafood. So, when the summer heat is against you, we’re here for you!
  • Lightening the Buffets – especially after 18 holes in a southern heat wave! Am I right?!

As I mentioned above, I like to take the summer not only to prepare and look ahead, but to reflect. What better way to reflect than to provide you with a 4th of July food recap. Prepare to be amazed…or shocked. You be the judge!
 
Conservatively, in rounded numbers, this is just some of what you enjoyed:
 
  • 200 pounds of shrimp
  • 360 hamburgers
  • 320 hot dogs
  • 160 bratwursts
  • 150 pounds of pork shoulder
  • 200 pounds of beef brisket
  • 150 pounds of pork ribs
  • A panel truck full of fresh produce
  • 500 cupcakes
  • 360 cookies
On that note, enjoy your summer, eat light and stay cool!
-Chef Robert

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