Some clubs are more adventurous than others when it comes to seasonal ingredients, but if members want seasonal menus, chefs must bring in the best ingredients available.
I have had some chefs approach me and ask where they should start when building a seasonal menu. First and foremost, be sure that is what your club and members are asking for. Coming from an Italian background, one thing I did learn is “Italians Live to Eat, While Americans Eat to Live.”
Somethings to consider when educating your membership and culinary team is that a seasonal menu will give you a better plate cost, which is savings to the membership. It delivers a product full of natural flavors. (You know, woody asparagus in January is NOT good).
It gives you the advantage of being creative with sensibility and it may even give you a competitive edge. You will see it will bring excitement to you as well as your culinary team and membership. Take seasonal products, cook them simply and let the product speak for itself, let the natural aromas happen.
It needs to be a team effort, give a culinary member the task of coming up with 3-4 new dishes or side dishes. This will allow the team to be more engaged, there is a sense of pride and ownership that comes with that. Now you have an educated kitchen, honing their craft and taking pride in what goes on the plate because part of it is them. You should also get involved with your purveyors so that they know your vision and you can support them. Hold them to a standard and ensure that your club will only accept the highest of high standards.
I reached out to my seafood and produce rep. I created an excel spread sheet for each month. When it comes time to write a new seasonal menu, I hand each crew member 3 sheets of paper to indicate what products are available from the produce, meat and seafood company. I also try to use underutilized cuts of meat and seafood to help with the creativity.
Now some clubs are more fortunate than other clubs, maybe you could try some tasting menus with truffles, asparagus, beets, and corn. If your Club does not allow you to do a tasting menu, do not get discouraged. Seek out the members that enjoy food, we all have them at every club. Invite them to a Chef’s Table. Engage them. Get their opinion. Limit it to 8-10 people and really dive into the Tasting Menu and get your team excited about it.
Nowadays things are moving a lot quicker and everyone is in a hurry. It’s been said in the past, no one cooks at home anymore; people go out to it eat. While this may be true now, things are changing. There are companies out there, delivering food to your home, and guess what? It all fresh in season product!
Feel free to borrow these ideas:
- Honey, Brown Sugar or Maple Syrup on Fish
- Lavender Honey Duck with Grilled Asparagus
- Braised Pork Butt Flavored with Star Anise and Ginger
- Slow Roasted Lamb Shank with Greens, Pea Puree, Baby Carrots, and Mint Jus
- Braised Short Ribs with Grilled Peaches, White Wine and Peach Puree
