Kitchen competition results in innovative new menu items
To get his staff inspired and excited for the new menu Executive Chef Paul Gregory proposed a little challenge to his team. Create a new dish worthy of the new menu and recieve $100. Not a bad incentive to get those creative juices flowing.
Salmon panzanella salad
"Each staff member has their individual strengths and styles and I wanted to showcase their talent," Chef Gregory said.
Gregory encouraged the staff to create lighter dishes for the late summer menu but allowed them plenty of room to get creative. The use of fresh ingredients, light sauces, and a minimalist approach is evident in each of the three winning dishes.
Alisha Knapp won for her middle eastern seared salmon dish with honey glaze on a bed of cous cous with a yogurt vinaigrette. Karel Polaceck for his ahi tuna and wasabi noodle entree with sauteed vegetables and pickled ginger, and Andrew Baldus claimed his prize for creating a classic salmon panzanella bread salad topped with grape tomatoes, onion, cucumber and red wine vinaigrette.
"I'm very proud of all the staff for their hard work and assistance in creating the new menu. I look forward to getting them all involved in recipe testing for the upcoming winter menu", Gregory said.