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What If The Best Flavor Is A Memory · Bonita Bay Club's Podcast

• 0:00
  Speaker 2: Welcome back to another episode of our podcast here at Bonita Bay Club.
• 0:05
  Speaker 2: Today there's something exciting cooking in the kitchen at Bonita Bay Club.
• 0:10
  Speaker 2: With a new season underway, our culinary team is preparing to introduce new menus, fresh flavors, and some delicious surprises for our members.
• 0:19
  Speaker 2: Joining me today, we have Director of Culinary Operations, Richard Brumm, and Executive Sous Chef, Kristofer Jubinville.
• 0:28
  Speaker 2: Was that good?
• 0:31
  Speaker: That was good.
• 0:31
  Speaker: That was perfect.
• 0:32
  Speaker 2: Okay.
• 0:32
  Speaker: Just like my parents planned it.
• 0:34
  unknown: Okay.
• 0:35
  Speaker 2: We're going behind the scenes to discover what inspires their creation, how new dishes make their way into the menus, and what members can look forward to tasting this season.
• 0:46
  Speaker 2: So let's start off with one question here.
• 0:48
  Speaker 2: We're getting ready to introduce the new menus.
• 0:50
  Speaker 2: So what can members look forward to and what makes these menus special?
• 0:54
  Speaker 2: Richard?
• 0:55
  Speaker 1: Well, our whole focus moving into this fall is the concept of back to basics.
• 1:02
  Speaker 1: And when we talk about back to basics, we're talking about classic technique.
• 1:07
  Speaker 1: It's talking about classic flavors.
• 1:09
  Speaker 1: It's looking into our roots, introducing items that are homey, healthy, delicious, and that is really recognizable by our membership.
• 1:23
  Speaker 1: Now that's not to say we're not going to have some fun.
• 1:25
  Speaker 1: Correct.
• 1:26
  Speaker 1: Because food is fun.
• 1:28
  Speaker 1: Absolutely.
• 1:29
  Speaker 1: Right?
• 1:29
  Speaker 1: Food is fun.
• 1:30
  Speaker 1: And it's important for our chefs that are leading all the different restaurants to interject their creativity into those clean flavors while still keeping true to those concepts.
• 1:45
  Speaker: Right, Jeff?
• 1:46
  Speaker: Absolutely.
• 1:47
  Speaker: That's exactly how I was going to say it.
• 1:49
  Speaker 2: So new menus, where does the inspiration come from?
• 1:52
  Speaker: So when we're looking at new menus, we are blessed to have a diverse selection of sous chefs and cooks on our culinary team.
• 2:01
  Speaker: Generally, how we get to those places is we ask what our cooks and our sous chefs want to cook, what would they want to make.
• 2:06
  Speaker: But at the same time, we're thinking about how accessible it is to our market, right?
• 2:11
  Speaker: In all things, we're worrying about our market.
• 2:13
  Speaker: Our market is our members.
• 2:14
  Speaker: So we're talking about an older segment that is traditionally from the Midwest, New England, New York, Pennsylvania, Ohio, stuff like that.
• 2:24
  Speaker: And so we don't want to do anything that's very esoteric, so to speak.
• 2:28
  Speaker: We don't want to do like the new stuff that's coming out of Barcelona or this weird restaurant that's somewhere in the Basque region of France, right?
• 2:35
  Speaker: We're thinking seasonality.
• 2:37
  Speaker: So what are we cooking in fall?
• 2:38
  Speaker: We're cooking those rich, hearty stews.
• 2:40
  Speaker: We're doing stewed meats, we're doing root vegetables.
• 2:43
  Speaker: We always think about seasonality when we're creating our menus.
• 2:46
  Speaker: But we're also thinking about what did mom cook, right?
• 2:49
  Speaker: When you got home from school, trying to find that balance.
• 2:51
  Speaker: Exactly.
• 2:52
  Speaker: Correct.
• 2:52
  Speaker: When you're coming home from school on a drizzly day and mom has something in the kitchen that's just smelling up the place, and you go, wow, I can't wait for dinner.
• 3:00
  Speaker: That's how we want our members to feel when they come to the clubroom or the 55th hole or anything like that.
• 3:04
  Speaker: When they walk in, they go, I want what's on that menu because that looks so enticing.
• 3:09
  Speaker: And for a lot of our shelves, myself included, and I'm sure Richard will agree with me here too, food is about evoking a memory to a lot of us.
• 3:18
  Speaker: Creating memories.
• 3:19
  Speaker: Well, creating those memories, but also bringing them back to a place where it's familiar and it's friendly.
• 3:25
  Speaker: So it is that little bit of clove in the pumpkin pice bisque, or it's that touch of poultry seasoning or extra time in the gravy for the turkey.
• 3:36
  Speaker: And we want to bring people back to those places because that's what they're going to remember.
• 3:39
  Speaker: People remember what, like half of what you say and a third of what they see, but they will always remember how you make them feel.
• 3:45
  Speaker: Correct.
• 3:46
  Speaker: And at the end of the day, that a lot this week.
• 3:48
  Speaker: That is what we try to do as a culinary team.
• 3:50
  Speaker: Our brigade is all about making you feel something.
• 3:54
  Speaker 2: Okay.
• 3:55
  Speaker 2: And on that note, what one dish would you recommend this new menu that members just absolutely have to try?
• 4:02
  Speaker: My thinking is we've tried a lot of them, and there are some stellar dishes on this menu.
• 4:06
  Speaker: The new pork chop presentation with the squash puree and the pomegranates.
• 4:12
  Speaker: I think that's going to be killer.
• 4:14
  Speaker: I think people are going to love that.
• 4:15
  Speaker: We're doing some stuff this week.
• 4:16
  Speaker: We reimagined our grouper dish where we're doing it in like a uh hash with Italian sausage and peppers and onions and sweet potatoes.
• 4:25
  Speaker: Again, those fall flavors are coming.
• 4:26
  Speaker: But Chef, what about the 55th hole?
• 4:28
  Speaker: 55th Hole is going to be.
• 4:29
  Speaker: Yes, because that's what I'm acclimated to.
• 4:35
  Speaker: We're making our own beer cheese.
• 4:38
  Speaker: We're making our own pretzel bites in the 55th hole.
• 4:40
  Speaker: Oh, man.
• 4:41
  Speaker: Like there, there's so much craft cuisine that goes into our menus that Cassidy's pretzel bites are really good.
• 4:46
  Speaker: Cassidy's pretzel bites.
• 4:48
  Speaker: Like when we talk about this period of history, it's going to be called the renaissance of Cassidy's pretzel bites, I promise you.
• 4:55
  Speaker: Oh, I can't wait to try those.
• 4:57
  Speaker: It's going to be awesome.
• 4:58
  Speaker 2: So, what does it actually take to develop a new menu?
• 5:01
  Speaker 2: Because sometimes, you know, when we have the tastings for the staff, and I'm just like, wow, they all look so awesome.
• 5:08
  Speaker 2: So what does it take to develop that menu?
• 5:10
  Speaker 1: Well, it takes honesty.
• 5:11
  Speaker 1: It takes honesty, it takes time, and it takes patience.
• 5:14
  Speaker 1: The whole process starts with brainstorming.
• 5:17
  Speaker 1: It's all about brainstorming.
• 5:19
  Speaker 1: So you write an outline, just like if you would write an outline for a paragraph or a book, right?
• 5:24
  Speaker 1: So at the end of the day, a menu is a short story, right?
• 5:27
  Speaker 1: It's a conglomeration of flavors, textures, colors.
• 5:31
  Speaker 1: So when you're writing that menu, it's really important to follow that outline.
• 5:36
  Speaker 1: So we have appetizers, you have entrees, you have proteins.
• 5:41
  Speaker 1: You want to make sure that you're encompassing all the different areas that are possible.
• 5:47
  Speaker 1: So you write that out in an outline, and then we sit together when we brainstorm.
• 5:50
  Speaker 1: So we talk about food concepts, we talk about ideas.
• 5:54
  Speaker 1: And sometimes we get a little ridiculous.
• 5:56
  Speaker 1: And we do.
• 5:58
  Speaker 1: But being being ridiculous creates free thought.
• 6:01
  Speaker 1: Yes.
• 6:01
  Speaker 1: And it's important to brainstorm in free thought.
• 6:04
  Speaker 1: And then a lot of times that's where great things come into play.
• 6:08
  Speaker 1: And then we talk about, you know, what did we grow up with?
• 6:11
  Speaker 1: What did Christopher's mom make him that he remembers?
• 6:15
  Speaker 1: And that's where those family features come from.
• 6:18
  Speaker 1: That's where those classical flavors come from.
• 6:20
  Speaker 1: Yeah.
• 6:20
  Speaker 1: And we love thinking about that.
• 6:22
  Speaker 1: And then saying, this is what I had growing up.
• 6:25
  Speaker 1: Now how do I take that, expand it into a restaurant format and standardize it so we have the same item every time and still keep that homey feel, still keep that familiar, comforting, delicious texture, flavor, color?
• 6:41
  Speaker 1: And then it's an ongoing process.
• 6:43
  Speaker 1: You do that with each item.
• 6:44
  Speaker 1: You come up with an idea, you take one.
• 6:46
  Speaker 1: See what works, you refine it, you taste components of it.
• 6:51
  Speaker 1: Does it have a variety of textures?
• 6:54
  Speaker 1: Is it too soft?
• 6:55
  Speaker 1: Does it have a crispy element?
• 6:56
  Speaker 1: Right.
• 6:57
  Speaker 1: Should there be something cooling?
• 6:58
  Speaker 1: Does it have enough acid?
• 6:59
  Speaker 1: Does it have enough sweetness?
• 7:01
  Speaker 1: Does it have enough sourness?
• 7:02
  Speaker 1: Is there a balance there?
• 7:03
  Speaker 1: And is it delicious?
• 7:05
  Speaker 2: So I know that mostly everything comes from scratch in the kitchen, including the sauces and dressings.
• 7:10
  Speaker 2: Why is that important?
• 7:12
  Speaker 2: And how does that elevate the dining experience?
• 7:15
  Speaker 2: And do our members really know?
• 7:18
  Speaker 1: I mean, I know we put it in our newsletters and things, but the whole concept from scratch, it's less of the scratch concept and it's more of a wholesome concept.
• 7:29
  Speaker 1: And really, when I talk about from scratch or when I'm thinking about from scratch, it's not just the act of making something here or making something ourselves.
• 7:41
  Speaker 1: It is the idea that we know where product comes from.
• 7:46
  Speaker 1: Right.
• 7:46
  Speaker 1: We're making it fresh, we're making it wholesome.
• 7:49
  Speaker 1: There's no artificial colors, there's no dyes, there's no preservatives.
• 7:53
  Speaker 2: And we know that's important today because everybody's reading the labels.
• 7:56
  Speaker 2: You know, what's in there?
• 7:57
  Speaker 2: Right.
• 7:57
  Speaker 2: You know, they want to know what's in there.
• 7:59
  Speaker: And that's kind of where it comes down to honesty, like Chef was saying before, when we talk about writing a menu and being honest about it and having that integrity.
• 8:05
  Speaker: If I tell you that we're serving line caught trout, please believe that we're getting fresh lime-caught trout.
• 8:12
  Speaker: When we tell you that something is gluten-free, it's because we've made it and we know that there's no wheat flour in there at all.
• 8:18
  Speaker: So when we talk about honesty in our food, that's why Scratch Kitchen is so integral to that concept.
• 8:23
  Speaker 2: So members can know, like sometimes I I love cooking at home because I know what's going in my dish.
• 8:29
  Speaker 2: I have control of that.
• 8:30
  Speaker 2: So members can know from coming to eat here at the club that it's all fresh and it's all homemade.
• 8:37
  Speaker 1: In this day and age, that's the biggest challenge because when we go to food shows, we go to buying shows or shows that that our purveyors put on.
• 8:47
  Speaker 1: And the majority of items that are there are already made.
• 8:52
  Speaker 1: You can buy anything.
• 8:55
  Speaker 1: You can buy anything.
• 8:56
  Speaker 1: You can buy anything.
• 8:57
  Speaker 1: You can buy it.
• 8:58
  Speaker 1: You can buy smoked brisket frozen in a bag that's just thawed out in a steamer and cut.
• 9:05
  Speaker 1: You can buy pot roast.
• 9:07
  Speaker 1: You can buy cooked bacon.
• 9:08
  Speaker 1: Like we do at the store.
• 9:10
  Speaker 1: You can buy chicken with grill marks on it and warm it up in a microwave and cut it.
• 9:14
  Speaker 1: And that's very common.
• 9:16
  Speaker 1: That is what's being pushed in the overall American food service business.
• 9:23
  Speaker 2: That is at the supermarket, they're pushing that.
• 9:25
  Speaker 2: Yeah.
• 9:26
  Speaker 1: They're pushing it in the supermarket.
• 9:27
  Speaker 1: You look at at supermarkets, and the majority of what's on the shelves is convenience product.
• 9:33
  Speaker 1: It's more and more convenience product.
• 9:35
  Speaker 1: It's mac and cheese in a jar.
• 9:37
  Speaker 1: It's, you know, precooked meals.
• 9:39
  Speaker 1: It's everything's done and no one is making real food.
• 9:44
  Speaker 1: And we believe in real food.
• 9:46
  Speaker 1: Yeah.
• 9:47
  Speaker 1: That's well, to be fair, my mom was an awful cook.
• 9:50
  Speaker 1: But my grandmother, my grandmother, both of my grandmothers were incredible cooks.
• 9:56
  Speaker 1: But that doesn't mean that we didn't have food from our garden every night.
• 10:00
  Speaker: I feel so bad for you.
• 10:01
  Speaker: My mother is the best cook I know.
• 10:03
  Speaker: My mother's food.
• 10:04
  Speaker: So is my mom.
• 10:04
  Speaker: I will put my mom, I will take the Pepsi challenge against anybody else with my mom's food.
• 10:09
  Speaker: My mom is a killer cook.
• 10:10
  Speaker 1: I mean, she tried.
• 10:11
  Speaker 1: And we had great ingredients growing up.
• 10:12
  Speaker 1: I grew up in Wisconsin.
• 10:14
  Speaker 1: We had a half-acre garden, fresh produce.
• 10:18
  Speaker 1: The reason that we're obsessed with tomatoes at Bonita Bay is because I grew up with fresh tomatoes straight off plants.
• 10:24
  Speaker 1: Yep.
• 10:24
  Speaker 1: So different.
• 10:26
  Speaker 1: Yeah.
• 10:27
  Speaker 1: And it's it's different.
• 10:28
  Speaker 1: That's why we make sure that our tomatoes are ripe.
• 10:31
  Speaker 1: That's why we care about the ingredients.
• 10:33
  Speaker 1: We got our milk directly from a farm.
• 10:36
  Speaker 1: Right.
• 10:36
  Speaker 1: We scraped the cream off the milk, not homogenized, not enriched with vitamin A and D.
• 10:43
  Speaker 1: So that heritage, that background is what comes into our food.
• 10:48
  Speaker 1: That's why we care about making food that's wholesome and real.
• 10:53
  Speaker 1: And it makes you feel different when you eat it.
• 10:56
  Speaker 2: I'm sure the members will really appreciate that and love hearing that from you.
• 11:00
  Speaker 2: So what is one ingredient or cooking technique of food that you particularly are excited about right now?
• 11:07
  Speaker 2: Something new that you're trying.
• 11:09
  Speaker 1: Well, we're going back to basics.
• 11:11
  Speaker 1: Right.
• 11:12
  Speaker 1: So it's not about doing things new, it's about doing things right.
• 11:15
  Speaker 1: And fall is all about brazing.
• 11:17
  Speaker 1: Yeah.
• 11:18
  Speaker 2: Oh, is it?
• 11:19
  Speaker 2: Yeah.
• 11:19
  Speaker 1: Right.
• 11:19
  Speaker 1: Well, it's fall.
• 11:20
  Speaker 1: It's it's taking food, cooking it slowly.
• 11:23
  Speaker 1: You know, we've got a braised lamb shank.
• 11:24
  Speaker: We got a braised lamb shank on the side.
• 11:26
  Speaker 1: It's going to be on the menu.
• 11:27
  Speaker: You know what?
• 11:27
  Speaker: That's it's going to be braised lamb shank is delicious.
• 11:29
  Speaker: But are we doing that right?
• 11:31
  Speaker: Is our technique sound?
• 11:32
  Speaker: And that's that's what we're getting back to as a as a team now is we need to braise things.
• 11:36
  Speaker: It's not just get it done, get it in the bag, and get it ready to go.
• 11:39
  Speaker: It's are we taking time?
• 11:41
  Speaker: Are we reducing our elements?
• 11:42
  Speaker: Are we really testing it to make sure that this is the flavors that we want on this?
• 11:46
  Speaker 2: Okay.
• 11:46
  Speaker 2: So let's talk a little bit about member feedback.
• 11:49
  Speaker 2: Have you ever introduced a dish you weren't sure would be popular only to have it become a huge hit?
• 11:55
  Speaker 2: And the opposite, perhaps something that you thought would be a winner but didn't catch on.
• 12:00
  Speaker: That's happened to me a couple of times.
• 12:01
  Speaker: I was at a different club when this happened, but something I can draw from in my experience.
• 12:05
  Speaker: You don't have to tell them that.
• 12:06
  Speaker: You could tell them about the experience.
• 12:10
  Speaker: Tell them those were the dark days.
• 12:13
  Speaker: We call those the dark days.
• 12:14
  Speaker: The big thing that was going on a couple of years ago is this breed of chicken called Poulet Rouge.
• 12:19
  Speaker: All right.
• 12:20
  Speaker: And it was an heirloom chicken.
• 12:22
  Speaker: And so it wasn't this homogenized, pre-processed, everything looks the same, bulked up with GMOs and all that kind of stuff.
• 12:28
  Speaker: It was a natural heirloom bird raised in the traditional style.
• 12:33
  Speaker: And the meat, when you cooked it, it had this beautiful ruby tinge to it because it hadn't been pumped full of garbage.
• 12:40
  Speaker: And I said, this is a great product.
• 12:42
  Speaker: We roasted it, served half chickens with this beautiful gloss, and I sent it out.
• 12:47
  Speaker: And I promise you, out of the 10 that I sent, nine came back.
• 12:51
  Speaker: Why is your chicken undercooked?
• 12:52
  Speaker: It's not undercooked.
• 12:53
  Speaker: It's pink and it's perfect, and this is the way the meat is supposed to look, and it's juicy because this isn't your typical chicken perdue, whatever the heck it is, that gets pumped full of saline and chemicals before it hits your shelf.
• 13:06
  Speaker: This is a good, solid, integral chicken.
• 13:09
  Speaker: They couldn't get past the color of it.
• 13:12
  Speaker: Because for years and years and years we know chicken as being that off-white.
• 13:16
  Speaker: You know what I mean?
• 13:18
  Speaker: But that's when membership education is so important.
• 13:21
  Speaker: You have to have your front of the house and back of the house working in tandem so that when they go, hey, this chicken looks a little undercooked to me, your server needs to be knowledgeable enough, if the chef can't come onto the table, to say, these are heirloom chickens.
• 13:33
  Speaker: This is how the meat comes.
• 13:34
  Speaker: It's moist, but it's fully cooked, we assure you.
• 13:37
  Speaker 1: Well, there's also food science behind that.
• 13:39
  Speaker 1: And without getting too geeky and scientific, which I tend to do and I'm really, really good at.
• 13:45
  Speaker: Go on a road trip with this guy.
• 13:47
  Speaker: There is so much you will learn about it's incredible.
• 13:49
  Speaker: I've only been here for a year and a half now.
• 13:51
  Speaker: I am so much smarter when it comes to food science, just because I'm in the room with the smartest guy in the room.
• 13:56
  Speaker 1: Well, you you talk about chicken, right?
• 13:58
  Speaker 1: I could ask pretty much anybody who's not involved in culinary at all, what temperature do you cook chicken to?
• 14:05
  Speaker 1: And pretty much everybody could tell you.
• 14:06
  Speaker 1: Yeah.
• 14:07
  Speaker 1: 165 degrees, right?
• 14:08
  Speaker 1: Yes, yes.
• 14:09
  Speaker 1: Right?
• 14:09
  Speaker 1: Now it's dry.
• 14:10
  Speaker 1: So the science is 165 degrees, pasteurize the chicken instantly.
• 14:18
  Speaker 1: Really?
• 14:18
  Speaker 1: So that's instant pasteurization.
• 14:21
  Speaker 1: But if you cook your chicken to 155 degrees and it's at 155 degrees for 27 seconds, it's also pasteurized.
• 14:29
  Speaker: Interesting.
• 14:30
  Speaker 1: But you don't have that purge of but it's not dry.
• 14:33
  Speaker 1: So a hundred and fifty-five degree chicken for twenty-seven seconds is exactly the same final product as a hundred and sixty-five degree chicken for one second, but it's not dry.
• 14:45
  Speaker 2: Okay.
• 14:46
  Speaker 2: And it's safe to eat.
• 14:48
  Speaker 2: Beyond safe to eat.
• 14:50
  Speaker 2: Well, I know, but I think everybody has it on their mind that it's not because they're always told it has to be 165.
• 14:56
  Speaker 1: Right.
• 14:56
  Speaker 1: But the science, the science behind why they tell you that temperature, they don't tell you the rest of the science.
• 15:03
  Speaker 1: Right?
• 15:03
  Speaker 1: They don't give you the rest of the information.
• 15:06
  Speaker 1: So you can receive the same information or you can receive the same results by doing different, different techniques.
• 15:12
  Speaker 1: It's the same reason why, you know, Soviet is so popular.
• 15:16
  Speaker 2: It is very popular.
• 15:17
  Speaker 1: Right.
• 15:17
  Speaker 1: But you have things like the 72-hour short rib, which by the way, I'm not a fan of.
• 15:23
  Speaker 1: I I'm a much larger fan of a classically braised.
• 15:26
  Speaker 1: Properly braised shrimp.
• 15:28
  Speaker 1: I think it I personally think it's a better product.
• 15:30
  Speaker 1: But the benefit of that 72-hour short rib, because it's cooked at a very low temperature for a very long time.
• 15:36
  Speaker 1: And when that product's done, it's it's still pink because it hasn't gotten to that higher temperature and the myoglobin hasn't set in the same way.
• 15:44
  Speaker 1: So you end up having a pink short rib, and the visuals are a little bit better, but it never reaches a very high temperature.
• 15:51
  Speaker 1: It's done at a quite low temperature.
• 15:53
  Speaker 1: The reason the product is safe is because of the long time at a lower temperature.
• 15:56
  Speaker 1: Right.
• 15:56
  Speaker 1: It still ends up with being a safely cooked product because of that time at temperature.
• 16:03
  Speaker 1: There's a scale and a lot of science behind that.
• 16:06
  Speaker 2: I bet you can talk about this on and on about the science.
• 16:10
  Speaker 1: And this is not, and this is not interesting in any way, shape, or form.
• 16:14
  Speaker: But wait a minute, to be fair, it might be a thumb.
• 16:16
  Speaker: This is great, but this is also like my thing.
• 16:20
  Speaker: So but it gives great information.
• 16:22
  Speaker 1: So how do you how do you cook moist chicken?
• 16:24
  Speaker 1: Well, you you don't you don't cook it to 165 degrees.
• 16:27
  Speaker 1: Okay.
• 16:27
  Speaker 1: Because also, if you put that thermometer in and it's 165 degrees, it's also going to get hotter as it sits.
• 16:32
  Speaker 1: Right.
• 16:32
  Speaker 1: So it's going to be 185 degrees when it's done, and that's how you get dry chicken.
• 16:37
  Speaker 2: So here's a quick question.
• 16:38
  Speaker 2: After spending all your days preparing and cooking in the kitchen, what do you actually cook at home?
• 16:44
  Speaker: Again, I'm blessed to be married to an amazing chef in her own right.
• 16:47
  Speaker: My wife and I met in culinary school, and she is an incredible chef.
• 16:51
  Speaker: Actually, last night she made lamb saddle, and it was it was phenomenal.
• 16:55
  Speaker: When I cook at home, I like to do stuff on the slow cooker.
• 16:58
  Speaker: I like to set it up first thing in the morning.
• 17:00
  Speaker: And like we talked about at the top of the S episode, that smell permeating the house really just gives you that warm, welcoming kind of feeling, and you can't wait to dig into it, especially this time of year where, you know, it's starting to get a little bit colder.
• 17:14
  Speaker: I know it's Florida, it never really gets cold like northern cold, but this time of year when it's starting to get a little crisp, it gets down to you know low 70s.
• 17:23
  Speaker: Sometimes a little comfort food.
• 17:24
  Speaker: A little comfort food.
• 17:25
  Speaker: A little comfort food.
• 17:25
  Speaker: Yeah, exactly.
• 17:26
  Speaker: You throw a little pork butt in the slow cooker and let that go for the day, it fills up the house.
• 17:29
  Speaker: That's that's my favorite thing to cook at home.
• 17:31
  Speaker 2: All right.
• 17:32
  Speaker 1: How about you, Richard?
• 17:33
  Speaker 1: I don't cook at home very often.
• 17:34
  Speaker 1: No, I dine out, to be fair, I dine out a lot for a multitude of reasons.
• 17:39
  Speaker 1: One, I love dining out and it it keeps the pulse of what's going on at the forefront.
• 17:44
  Speaker 1: So I get to see what people are doing and interesting trends.
• 17:48
  Speaker 1: When my fiance's in town, she does a lot of cooking and she's an incredible cook and she makes delicious.
• 17:55
  Speaker 1: You know, there's always something braised or delicious on the table at home.
• 17:58
  Speaker 1: Nice.
• 17:58
  Speaker 1: But I got a little bit of an obsession with tinned fish.
• 18:01
  Speaker 1: Oh, I just tinfish?
• 18:03
  Speaker 2: Tinned fish.
• 18:04
  Speaker 1: Tin fish.
• 18:05
  Speaker 2: And what is that?
• 18:06
  Speaker 2: Tinned fish?
• 18:07
  Speaker 1: Tinned.
• 18:07
  Speaker 2: Oh, tinned.
• 18:08
  Speaker 2: Yes.
• 18:08
  Speaker 2: So fish in the can, you put some sardines or mackerels.
• 18:12
  Speaker 2: Oh, okay.
• 18:12
  Speaker 1: Not as I thought, but I was like, not as popular in the States, but most other places, especially in Europe, tin fish are huge.
• 18:20
  Speaker 1: You know, it gets served in restaurants on a regular basis as tapas, tinned octopus, stuffed calamari, really beautiful things like that.
• 18:28
  Speaker 1: Great flavors.
• 18:29
  Speaker 1: Get some crusty bread.
• 18:30
  Speaker 1: I like simple food.
• 18:32
  Speaker 1: At the end of the day, I like simple food.
• 18:34
  Speaker: They have it at Publix.
• 18:34
  Speaker: It's a Mediterranean marinated mackerel.
• 18:37
  Speaker: It's a lot of M's in there.
• 18:38
  Speaker: It's a lot of alliteration.
• 18:39
  Speaker: Yeah, the fish wife.
• 18:40
  Speaker: It's a great company.
• 18:41
  Speaker: And if you that's an amazing company, it's so it's so good.
• 18:45
  Speaker 1: Yeah, it's delicious.
• 18:46
  Speaker 1: Go to World Market.
• 18:47
  Speaker 1: There's probably 50 or 60 different different kinds of tin fish.
• 18:52
  Speaker 2: Guess I have to get out of my box.
• 18:53
  Speaker: You can go on, you can go on crusty bread, like Chef says.
• 18:56
  Speaker: I eat them on Pringles.
• 18:57
  Speaker: I get a can of regular Pringles and that crisp with the salt and the potato and a little bit of that fish, maybe a dab of hot sauce because I roll like that.
• 19:04
  Speaker: But yeah, can't be.
• 19:06
  Speaker 1: I mean, there's tins of fish that you'll pay $50, $6 for.
• 19:09
  Speaker 1: Really?
• 19:09
  Speaker 1: Depending on what it is.
• 19:10
  Speaker 1: Wow.
• 19:10
  Speaker 1: Just really beautiful tuna belly and French butter and all kinds of lovely things.
• 19:15
  Speaker 1: Interesting.
• 19:16
  Speaker 2: So beyond the new menus, is there anything else happening in the culinary department this season that members should be excited about?
• 19:30
  Speaker: That's Johnny on the spot, right?
• 19:31
  Speaker 2: Maybe some wine dinners?
• 19:32
  Speaker 2: Well, we have a wine dinner coming up.
• 19:39
  Speaker 1: Well, what is what is the Sous Chef wine dinner?
• 19:41
  Speaker: What is the Sous Chef wine dinner?
• 19:42
  Speaker: Tell me about that.
• 19:43
  Speaker: Well, so what the Sous Chef Wine Dinner is, is it's Chef empowers all of us to write our own courses, courses that are not generally in our wheelhouse, like Cassidy, our pastry chef.
• 19:52
  Speaker: Right.
• 19:52
  Speaker: She's actually doing a savory course.
• 19:54
  Speaker: Whereas our chef from Breezeway, Dennis, he'll be doing the dessert.
• 19:58
  Speaker: So I have the fish course.
• 19:59
  Speaker: And what we try to do is we as a group of cohorts picked a theme.
• 20:04
  Speaker: We said France, and we wanted to do that Hulk cuisine from France.
• 20:08
  Speaker: Every region has something they're known for or something that is a regional specialty there.
• 20:14
  Speaker: So we pick a region, we do the specialty, and we try to elevate it, right?
• 20:17
  Speaker: We try to do something that really has that wow factor that's really going to engage our members to when they sit down and look at it and go, okay, wow, this is French food, but this is like nothing I've ever had before.
• 20:28
  Speaker 1: So what you're saying is we get a chance to see all of our sous chefs getting outside of their comfort zone at the height of their powers.
• 20:36
  Speaker 1: And presenting something really cool.
• 20:38
  Speaker 1: Absolutely.
• 20:39
  Speaker 1: Yeah.
• 20:39
  Speaker 1: And that's awesome.
• 20:41
  Speaker 1: And we're doing France, right?
• 20:42
  Speaker 1: And we're doing France.
• 20:42
  Speaker 1: We're doing France.
• 20:44
  Speaker 1: And that means Mel gets to pick up.
• 20:46
  Speaker 1: That means Mel gets to do what?
• 20:48
  Speaker: French wines.
• 20:48
  Speaker: I can't.
• 20:48
  Speaker: Awesome pairing.
• 20:50
  Speaker 1: So we've got we've got a wine dinner coming up with the sous chefs showing off their expertise and the best wines.
• 20:58
  Speaker 1: With our with our psalm.
• 20:59
  Speaker 1: And our psalm pairing incredible wines with that.
• 21:02
  Speaker 1: And that's that's coming up soon.
• 21:05
  Speaker 1: That's coming up real soon.
• 21:07
  Speaker: That's coming up on uh Tuesday the 27th.
• 21:09
  Speaker: That's it.
• 21:10
  Speaker: Tuesday the 27th.
• 21:11
  Speaker 1: That sounds like something we should be at.
• 21:13
  Speaker: We should probably show up at that one.
• 21:14
  Speaker: You're gonna be at the course.
• 21:16
  Speaker: And I'll I'll give you a little spoiler.
• 21:18
  Speaker: I mean, I want you guys to come and check out all of our stuff that we're doing.
• 21:21
  Speaker: We've got some amazing chefs on this team.
• 21:22
  Speaker: I'm actually doing a deconstructed builla base that I'm really, really excited about.
• 21:26
  Speaker: My region is the Marseille region, one of their classical dishes because they're southern and they're right there on the on the ocean.
• 21:32
  Speaker: Builla base is a traditional meal for them.
• 21:35
  Speaker: So I'm kind of putting my twist on it with a little bit of uh fancy dancy on it.
• 21:39
  Speaker: But little zhuz.
• 21:41
  Speaker: You put a little zhuz.
• 21:42
  Speaker: And I'm excited about it because it's it gives me an opportunity to kind of work with some techniques that I haven't really been very familiar with, but at the same time, it still has that well known traditional French flavor to it.
• 21:54
  Speaker 2: So if a member, you know, talking to members, and that's what we're doing, is talking to the members, making sure that if If you've never experienced the wine dinner at Benita Bay Club, we highly encourage our members to make a reservation.
• 22:06
  Speaker 2: And we're going to have, I think, I'm not sure if it's once a month or it's in the events book.
• 22:11
  Speaker 2: How many wine dinners we have?
• 22:13
  Speaker 1: Well, we have a we generally we have a wine dinner and that so our wine dinners are when Mel, and everybody knows Mel.
• 22:20
  Speaker 2: Yeah, everybody knows because she's got the booze.
• 22:23
  Speaker 1: Yeah.
• 22:23
  Speaker 1: So so our wine dinners are when Mel pairs with a winery or region and brings all the wines in.
• 22:32
  Speaker 1: And then we pair our food to those wines.
• 22:34
  Speaker 1: So the wine is the star.
• 22:35
  Speaker 1: Okay.
• 22:36
  Speaker 1: And then we make some incredible food to go with it.
• 22:38
  Speaker 2: Yes.
• 22:38
  Speaker 1: And then we have our chef dinners.
• 22:40
  Speaker 1: And at the chef dinners, it could be one of our visiting chef dinners.
• 22:43
  Speaker 1: And those are really cool because a lot of time bringing in master chef friends or people from the industry coming in, cooking together, having a good time.
• 22:52
  Speaker 1: So we have food from other areas that are happening.
• 22:55
  Speaker 1: And so it's a chef dinner.
• 22:57
  Speaker 1: And then Mel takes our food and pairs great wine to it.
• 23:00
  Speaker 1: So one way or the other, you're getting great food and great wine.
• 23:03
  Speaker 1: It just depends on what's driving it.
• 23:05
  Speaker 2: Just this is a side note that how do you try to talk somebody who's not trying different foods?
• 23:12
  Speaker 2: How do you encourage them to try something different?
• 23:17
  Speaker: So if I if I want to talk somebody or entice someone into eating the food, I talk about the food, right?
• 23:22
  Speaker: And I I ask them questions.
• 23:24
  Speaker: What do you like?
• 23:25
  Speaker: What are your interests as far as food?
• 23:27
  Speaker: What kind of palate do you have?
• 23:28
  Speaker: And then from there, I'll try and pull out some similarities to what I want them to try.
• 23:33
  Speaker: My palate is tones of gray.
• 23:35
  Speaker: How are you going to help me here?
• 23:37
  Speaker: We have a delivery.
• 23:39
  Speaker: We'll bring out the pea soup for you.
• 23:42
  Speaker 1: Oh, I love pea soup.
• 23:43
  Speaker 1: I love pea soup.
• 23:44
  Speaker 1: You put some Guinness in it.
• 23:46
  Speaker: Um, but yeah, so when I'm trying to talk somebody into it, I'll try and evoke memories and talk about what they like already versus what might be in the dish that will lead them to the same place.
• 23:56
  Speaker 1: Okay.
• 23:56
  Speaker 1: Someone out there is enjoying it.
• 23:58
  Speaker 1: So, you know, you might as well try it as well.
• 24:00
  Speaker 1: I mean, yeah.
• 24:01
  Speaker 2: What's one thing you hope members take away from their dining experience here at Bonita Bay Club?
• 24:06
  Speaker: Memories.
• 24:07
  Speaker: Yeah.
• 24:07
  Speaker: That they're loved.
• 24:08
  Speaker 2: Memories.
• 24:09
  Speaker: That we we do what we do because we love them and we want them to care.
• 24:13
  Speaker: And we that's exactly it.
• 24:14
  Speaker: Love is is care is inherent in love.
• 24:17
  Speaker: Right.
• 24:17
  Speaker: So I want someone to walk in and taste that food and realize all of the effort and all of the care and all of the attention that has been paid to them individually, not as a group, because you're only as good as your last plate.
• 24:29
  Speaker: So every plate that comes out is individually cared for and loved.
• 24:31
  Speaker: Everything that's cooked is individually cared for and loved.
• 24:34
  Speaker: And we want that love to transfer onto them when they walk out the door and go, wow, that was an amazing meal.
• 24:41
  Speaker: I can't wait to come back and check them out again.
• 24:42
  Speaker 1: Each plate of food is made for an individual person.
• 24:45
  Speaker 1: Every single plate of food is made for one person.
• 24:48
  Speaker 2: Well, good to know.
• 24:49
  Speaker 2: And I think they'll appreciate that too.
• 24:51
  Speaker 2: I hope so.
• 24:51
  Speaker 2: And you're okay.
• 24:52
  Speaker 2: And I think the kitchen's good with special orders if members are gluten-free or Oh, sure.
• 24:57
  Speaker 1: You know, we live on special orders, and on top of that, that's one of the great things about doing things to order, right?
• 25:04
  Speaker 1: Right.
• 25:05
  Speaker 1: Because we have control over that.
• 25:07
  Speaker: We have a control of a great deal of over most of it, yeah.
• 25:09
  Speaker: Yeah.
• 25:10
  Speaker 1: There's always occasions that, you know, if you make a ragu, it's a ragu.
• 25:14
  Speaker 1: Or if you make a stew, stew already has things in it.
• 25:17
  Speaker 2: Okay.
• 25:18
  Speaker 2: So now I'm gonna ask you a couple questions.
• 25:20
  Speaker 2: Okay.
• 25:20
  Speaker 2: I want one answer.
• 25:22
  Speaker 1: Okay.
• 25:22
  Speaker 2: Okay?
• 25:23
  Speaker 2: Quick answer from both of you.
• 25:24
  Speaker 2: Okay.
• 25:24
  Speaker 2: Okay.
• 25:25
  Speaker 1: Rapid fire.
• 25:26
  Speaker 2: Sweet or savory?
• 25:27
  Speaker 2: Jeff?
• 25:28
  Speaker: Savory.
• 25:28
  Speaker: Sweet.
• 25:30
  Speaker 2: Favorite comfort food.
• 25:32
  Speaker: Pasta.
• 25:33
  Speaker: My mom shepherd pie.
• 25:36
  Speaker 2: Interesting.
• 25:36
  Speaker: Yeah.
• 25:37
  Speaker 2: One ingredient you couldn't live without.
• 25:41
  Speaker: Good olive oil.
• 25:42
  Speaker: That you couldn't live without?
• 25:44
  Speaker: I no, that I can't live without.
• 25:46
  Speaker: Is it can't live without?
• 25:47
  Speaker: You cannot live without it.
• 25:48
  Speaker: I can't live without good olive oil.
• 25:50
  Speaker: You can't make me do it.
• 25:51
  Speaker: I'll turn in my foodie bath.
• 25:54
  Speaker 1: I don't think there's any one ingredient I couldn't live without because there's lots of ingredients that could come in play after that.
• 26:00
  Speaker 2: Okay.
• 26:01
  Speaker 1: Yeah, that's a fair answer.
• 26:02
  Speaker 2: That's a fair answer.
• 26:03
  Speaker 2: Yep.
• 26:03
  Speaker 2: If you weren't a chef, what would you be doing?
• 26:08
  Speaker 1: Uh probably what I was in my previous lifetime, which was a firefighter.
• 26:12
  Speaker 2: Oh, that's right.
• 26:13
  Speaker: You are You know these guys that go around town and they got their own little karaoke setup and they like to sing to the old ladies while they drink wine.
• 26:20
  Speaker: That is what you're doing.
• 26:21
  Speaker: That's what I'd be doing.
• 26:22
  Speaker: That is you.
• 26:23
  Speaker: I would.
• 26:25
  unknown: Okay.
• 26:26
  Speaker: I would.
• 26:26
  Speaker: I'd be allowing singing right now.
• 26:27
  Speaker 2: You still do that a little bit on the side, don't you?
• 26:29
  Speaker 2: It's a hobby.
• 26:29
  Speaker 2: It's a hobby.
• 26:30
  Speaker: It's a hobby, but I'd always I'd always have to be the center of attention somewhere.
• 26:34
  unknown: Okay.
• 26:35
  Speaker 2: Well, thank you, Richard, and thank you, Chris, for joining us today.
• 26:38
  Speaker 2: We know the members will look forward to the new menus, and we'll do this again, maybe halfway through to see what feedback we get and what you've learned from the menus.
• 26:48
  Speaker 2: And we'll talk again.
• 26:49
  Speaker 2: Thank you.
• 26:53
  Speaker 1: Okay.
• 26:53
  Speaker 1: Awesome.
• 26:55
  Speaker: Thank you for having us.