With a membership of almost 4,500 and $6 million in annual food-and-beverage revenues, Bonita Bay Club (Bonita Springs, Fla.) operates nine unique a la carte and three banquet outlets offering a diverse array of menu options, with Executive Chef Richard Brumm, CEC, WCEC, CCA, AAC, at the helm. (See Cookbook Spotlight: Richard Brumm, CEC, CCA, Dir. of Culinary Operation at Bonita Bay Club.)
Bonita Bay Club was named to the #2 Top Ranked Culinary Experience position in 2023. (View Bonita Bay Club’s Top Ranked Culinary Experience Profile.)
“The team takes great pride in finding a balance between culinary fundamentals and innovative, creative cuisine through an ingredient-focused experience,” says Brumm. Throughout its venues, Bonita Bay’s culinary team executes 18 seasonal menus—12 daily and five weekly—plus featured menu items, showcasing local produce and proteins in a true from-scratch setting, including (but not limited to):
- Finfish are brought in whole and broken down by a dedicated fishmonger. Trim goes to fish tacos, terrines and charcuterie, and bones go to stocks, soups and sauces. (See From Sea to Table at Bonita Bay Club and Bonita Bay Club’s Fresh Catch Program Showcases Local Aquaculture)
- Lacto-fermentation is used to reduce vegetable waste and create depth in dishes.
- Items made in-house include pasta, soups, stocks, dressings, sauces, pickles, ice cream, brisket, pastrami and more.
- All spices are milled in-house, including cinnamon, cumin, coriander, cardamom and more.
- Bonita Bay culinary staff maintains a root cellar to properly store items like tomatoes, potatoes and carrots
- The team produces 100% of all juices (citrus and otherwise) for all culinary and bar areas and bottled juices for the beverage carts, including orange, lemon, lime, apple, cranberry, green goddess and many others.
- The club’s apiary produces its honey.
Also notable, the club maintains a staff that is 50% larger than necessary in off-season months, which ensures its core group is taken care of, says Brumm, and allows for training, education and personal growth opportunities.
“We have consistently been able to maintain five-day work weeks for salary and line staff, and salaried management works a three-day week six months of the year,” he adds. “Our program is designed to give hours to those who desire them.”
Finally, Bonita Bay is beginning a rebuild of its second clubhouse in April, which will feature a brand-new back-of-house operation. This will be the fifth kitchen the club has built or renovated in eight years.
