Richard Brumm, CEC, CCA, Director of Culinary Operations, Bonita Bay Club, will occasionally dive with a commercial spearfishing company to catch fresh fish for club menus.
As club chefs, it is our goal to look at our operations as a whole and evaluate where we can bring the most value to our members and guests. What sets us apart? What are we doing that engages our members and brings value to their daily experiences? What can we do each day to increase the pride they feel in being members at our facility?
At Bonita Bay Club (Bonita Springs, Fla.), that answer comes in many forms. We question our operations constantly and challenge ourselves to always push ourselves forward. All fresh pasta is made in-house. Steaks are dry-aged on site. We do house-made pepperoni and other charcuterie. And the list goes on. We are always looking for more, but of all of these initiatives, our fresh catch program is the most well received.
The concept is twofold: (1.) Provide the members with unique offerings they would not be able to experience elsewhere and (2.) mentor our culinarians by letting them see where product comes from. By fabricating whole fish it teaches not only skills, but also fosters respect for the protein. With the climate of locally sourced raw product, it was an easy leap to combine a passion for diving with a desire to give a unique experience and product to the membership.
Southwest Florida offers the perfect canvas for fresh and local seafood. The Gulf of Mexico provides an abundance of species both well-known and lesser known that allow chefs to create exciting and diverse opportunities on menus. So how can this canvas be used to provide something truly special for the membership? I was fortunate enough to be introduced to- and become friends with the captain of a commercial spearfishing operation and wholesale seafood house. (This is an important factor of the equation as per health codes, restaurant operators must purchase from licensed operations.)
Fortunately for me, commercial spearfishing requires divers! If weather conditions are right (and I am fortunate enough to get away from the kitchen), I’ll join the crew as a diver on day trips into the gulf. Depending on what is being targeted, dives range from as shallow as 40′ to 50’ up to depths of 135’ or more. Trips can be targeting specific species (black, gag or red grouper, hognose snapper, Greater Amberjack or even Lionfish), but always include other species that fill the gaps and can be interesting like Mutton Snapper, African Pompano or even flounder. Seasons and seasonality also come into play as to what is open for commercial fishing.
What better way to create a truly unique member experience than to be part of the process of harvesting or making items for your menu. We also document the process, Facebook, Instagram and email blasts showing the procession from sea to table, garnering excitement, and sharing in the passion we have of food, and thereby passing it along to their tables. When members know the source of what they are enjoying their whole experience is enhanced.
We have seen a push toward hyper local sourcing in many forms with apiaries (beekeeping), apple cider, maple syrup, herb gardens, even raising chickens for eggs. Chefs are challenging themselves to find that unique item that members can gather around and rally behind, thus fostering pride.
What is your passion? What inspires you, and how can you incorporate these things into your culinary operations to bring pride, value and excitement to your membership? We all spend enormous amounts of hours tending to our operations, bringing our passions into the kitchen can be truly fulfilling and give tremendous value across the board.
