October 2019 Digital Issue

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SLUG HERE 28 FOODSERVICE AND HOSPITALITY OCTOBER <strong>2019</strong> FOODSERVICEANDHOSPITALITY.COM
SERIES menu meeting to get a better understanding of the efforts required to deliver on this promise. I arrive just as the meeting is getting under way. All managers and employees are present, including the farm team and forager, who have had a particularly busy year as the restaurant has more than doubled the size of its gardens as well as adding a greenhouse on site. The first 20 minutes are taken up with what Hadida refers to as a weekly check-in. Everyone takes a turn sharing what they’ve done on Monday and Tuesday, the days the restaurant is closed and everyone has off. There’s a comfortable feeling around the table, as well as a sense of equity among all. Once the catch up is complete, the team moves on to the business of the menu. Robertson shares the details of the 10-course tasting menu ($96) they’ll be preparing for the week. One dish that catches my attention features sweet corn with sea urchin and black-bean miso finished with a plant grown in the garden called ‘rabbit tobacco.’ When crushed, this plant gives off the scent of maple syrup. Notes are taken by staff and questions asked before moving on to how to handle this weeks’ dietary restrictions. The team has prepared an “allergy sheet” for the week that’s broken down by each service. Robertson starts his review with Thursday dinner service, which includes 40 reservations. The allergy sheet shows 12 of these guests have some form of dietary restriction. The team goes through every plate that will be affected by these requests and, while some substitutions are obvious, others take several team members’ input to come up with an appropriate alternative. The next part of the meeting involves the restaurant’s forager and farm team, who provide an update on what they’ve been working on. Summer is a slow time for foraging, but there’s been lots of work in the gardens — including harvesting a variety of melons and squash and planning and planting beds for the upcoming seasons. During the farm update, I’m shocked to hear the farm team make the group aware they’ve planted some lettuce and arugula specifically for staff meals and it will be ready in the upcoming week. Though I’m aware of Hadida’s belief that staff meals provide an opportunity for the front and back of houses to get together in a transaction-free environment, I had no idea they were growing specific foods for these meals. SHAKE, SAUCE GEARING UP The team meets to discuss each week’s menu and address any dietary restrictions that need to be accommodated OR DRIZZLE You can count on Lawry’s Wings Seasonings to deliver big, bold flavour to freshly cooked wings in a delicious, crispy coating. Just toss in the seasoning, then either sauce or drizzle with Cattlemen’s® BBQ sauce or Frank’s RedHot® to quickly create signature wing flavours. Together, they’re a winning combination! For more menu inspiration, visit www.clubhouseforchefs.ca *Reg. TM McCormick Canada ®Reg. TM The French’s Food Company LLC. Used under licence. FOODSERVICEANDHOSPITALITY.COM OCTOBER <strong>2019</strong> FOODSERVICE AND HOSPITALITY 29
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