The last of summer New Menu
March 21, 2009
Having just started our second summer menu for 09, things have been hectic for Kenny and myself. Cassi our apprentice has been at tafe and with Philip and Maurizio departing us it’s been all go in the kitchen.
But as all good professionals do we knuckled down and got on with it. The new menu according to Kenny the Chefs Beeatch (Bitch) as he puts it, is very exciting with new flavours that will not disappoint.
We have 18 entree dishes and 16 main meals which is by far one of the most extensive menu’s on the coast. This alone is a challenge itself. Oh let’s not forget the pizza as well…..
Writing a menu is one thing, creating and cooking it is another, hey Kenny. (I chuckle to myself) a private joke. Many a so called chef can copy, read books, repeat recipes, and glorify dishes with flash descriptions, but what happens after that, well………………
any way check out some of the pictures below. More will be added as we get them taken. The pdf of the new menu will be here soon.
When John first let me see the draft menu, I asked him what was staying on and what wouldn’t make the cut, only to be told that that WAS the menu! Holy crap, says I, but, like John said, we knuckled down to get the job done. I think it’s an awesome menu, the best I’ve seen from Beaches and Mr Mundell. Cooking it is another deal, this is so intense to produce from the grill section on a busy night, you would not believe how many pans I have to bash just for one dish, multiply this by 80 or 90 customers, and you have a very fried grill chef by the end of the evening. Include the larder section in this also, Cassie has to produce, at the same time, all the cold entrees and desserts, plus the hot components for some of the grill dishes. Then chuck in a couple of weddings and a few conferences just for good measure. Does this all sound like a winge? Far from it!! It’s an absolute joy to spend a week prepping and serving, pulling everything together in a tight kitchen brigade, sweating my arse off in 70c heat, just to know that we are creating a menu that is both contemporary and progressive for the Capricorn Coast and Central Queensland in general.
Not bad for a couple of old dogs hey John?
@ Chef’s Beeatch: Gee, thank you ever so much my friend. It is an absolute honor for me to have a highly creative, reliable and trustworthy top chef like you in my brigade. Since you came back to Beaches kitchen work is once again a joy for me. Knowing that I have a capable right hand “beeatch” at my side I no longer have to worry and stress about things, because I can concentrate on the things that really matter to bring quality onto the tables of our customers.
Wifey told me last night that the menu rocks and she loooved the cauliflower purree (among all the other things she ate)!