Notes from the Cutting Board

BY TRAVIS SIMMONS | EXECUTIVE CHEF

Happy New Year! I’m sure you are just as excited as those of us in the Food & Beverage Department to kick off the 2023 season. To keep things fresh and interesting, we rework our menus every few months. To that end, we put out a new menu in late January, and while it’s not a complete overhaul, there are some new and interesting items including a Cuban Sandwich with our house citrus-roasted pork loin, Fattoush Salad with Lebanese marinated chicken, and Braised Short Rib Pizza.

The Cuban Sandwich is my personal favorite because I love this sandwich. I order it often when I’m out to eat with friends, and too many times I find the sandwich falls short on flavor. So, I set out on a recipe scavenger hunt and began searching recipes and techniques from celebrity chefs and grandmothers alike. What sets our Cuban apart from most is the marinade for the pork. This is a mint-infused, spiced rum and citrus marinade that is packed with flavor. The culinary team and I enjoyed developing this recipe and we hope you enjoy it as well.

Another exciting new change is the addition of a gluten-free cauliflower crust which members with gluten sensitivities can substitute with any of our Par 3 Pizzas. A gluten-free pizza crust has been a long time coming, but a tasty, gluten-free crust is a bit of a unicorn. Over the past 4-5 years we in the industry have been in search of a quality recipe or product. We have worked with a couple different methods that just wouldn’t scale up for large batches. I asked a couple of pizza shops what they are doing for gluten-free items, and we are trying to parallel that procedure. After trying a few different recipes, I hope we have found The One. I am happy that gluten-free Par 3 pizza is now a reality for our members!

When coming up with concepts for new menu items, I always look at a few things: What items are not selling and need to be updated? What seasonal foods are available? Is there a concept or technique the culinary team and I would like to present to the membership?

When the calendar turns over to a new year, we all seem to clean up our diets. With the cold weather season upon us we find slow-roasted stews, whipped potatoes, pastas, and bread on the menu. I’m an advocate for all that cuisine but understand everything in moderation. I would say don’t avoid or replace altogether, rather enjoy but be mindful. Now with that said, a couple of items you can add to your weekly shopping lists are oranges, spinach, fresh seafood, and mushrooms. All these items should be readily available now and offer a wide variety of health benefits and flavors. 

A Message from Your Food & Beverage Committee:

We recently put out experience cards so members can provide timely feedback on their meal and service at SGCC. The short survey is anonymous. Remember, while this feedback is valuable for helping us identify strengths and areas in need of improvement, if something is incorrect with your meal please let a manager know right away so they can ensure your dining experience gets back on track immediately. 