Executive Chef Eduardo Castillo offers a behind-the-scenes look at how San Antonio Country Club is navigating its culinary program as part of its coronavirus response.
Q: How is your club handling operations? Are you opened, closed, only doing carryout?
EC: Starting today, the main club house is only offering carryout packages and prepackaged foods. There is no a la carte whatsoever. All orders must be placed by 2 pm. Hot pickup is between 5 and 6 pm. We are still providing our staff lunch and dinner. Our pool grill operation is also serving lunch and dinner from 11:30 am to 7:30 pm. There is no in-house dining and all orders are to-go to limit gatherings of any kind. We have closed all other food service.
- Keep some sort of service available for the members—anything we can provide to support them through this crisis.
- Keep staff engaged and informed on this changing environment.
- Clean all areas of the club that when operational cannot be accessed.
- Plan and prepare for an extended closure. This means we are processing as much food as we can, packaging and freezing it while also turning things into soups and freezing for later use.