Upscale the Bar Menu

Submitted by Jon Reecher, Director of Catering at The Greenbrier Resort

by C&RB Staff (editor@clubandresortbusiness.com)
November 2007
 

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The 4th Annual Club Chef's Institute, held in late October at The Greenbrier Resort in White Sulphur Springs, W.Va., once again delivered innovative new approaches designed to meet the original and ongoing goal of the event: introducing club chefs to culinary trends, food and techniques they might not otherwise be exposed to.

One of the more innovative ideas taken away from the event was from Richard Rosendale, CCC, Team Captain for the 2008 Culinary Olympic Team, and chef/owner of Rosendale's in Columbus, Ohio. In his demonstration, " A Taste of Rosendale's," he shared some innovative ideas about recreating classic bar snacks.

Among his more impressive makeovers, Rosendale, inspired by the crisp and fluffy pork rind, found a way to do an upscale, modern twist. Dubbed the lobster puff, it incorporates much of the look, flavor profiles and textures of the legendary snack.

First he pureed lobster meat and lobster roe together in a cold food processor. Next, he added tapioca flour and then salt. "Only puree until the dough comes together and no longer. You don't want to make the dough too glutinous," he warns.

Next, he rolled the dough in plastic wrap-a little larger than a quarter in diameter-tied the ends and steamed for 50 minutes. After that, he removed the tubes from the steamer and submerged them in ice-cold water. Next, he sliced the tubes 1/6 of an inch and laid them on the rack of a food dehydrator overnight. Finally he peeled off the plastic wrap and fried the chips at 375°F in deep fryer until they expanded to mimicked the look and feel of a pork rind. The final product was light, fluffly, salty and delicious.

Other innovative made-over snack items included: smoked potato chips and white truffle popcorn.