March 1, 2024 | Russell Crews, President & CEO
by Russell Crews, President and Chief Executive Officer
Like the seasons for weather conditions, our menus are seasonal as perfectly. One area exactly where our culinary crew can vividly specific their creativity is in the thematic assortment made available for our people in our 4833 restaurant.
When we opened that dining venue, my target was to elevate the eating knowledge for our inhabitants at a much less than market place price tag for elevated foods in an elevated environment. The first notion was a standard steak dwelling model, featuring wonderful cuts of meat and the upscale sides you may possibly anticipate in a fantastic eating establishment these kinds of as creamed spinach, roasted brussels sprouts and Caesar salad.
With the final two menu versions, our team has been equipped to flex their culinary muscle groups with a lot more unique choices. Starting late summer months 2023 and continuing for many months, the menu mirrored a Latin aptitude, leaning a lot more toward Brazilian Churrascaria practical experience. These menu goods were being driven by the citizens who ended up having fun with Latin-type foods well prepared by Rafael Hurtado, our Sous Chef in The Asbury. You figured out a small about Rafa in past months article.
As of February 2024, the menu has adjusted to a Mediterranean-encouraged feast. Our Executive Chef, Matthew Reid, and his wife Mandy, just lately traveled to Italy and have been impressed by the straightforward, whole food they ate all through their journey. Matt preferred to generate a menu reflective of the meals he professional, but he also wished the menu to assistance build the nuance and pacing of European meals where by nothing is rushed and every thing is savored.
As a seasoned planet traveler, Matt is on his 3rd passport and has lived overseas and traveled in a number of countries. Given his just about 30 years in the culinary business, his style buds are refined and he can normally replicate recipes he tastes. He made the present-day menu with a Mediterranean flair which is not 100% Italian, but leans that way.
The description of these menu things brings the assumed of Italian food items to my intellect: Mushroom Florentine, Polpette Pomodoro, Fried Ravioli, Burrata Caprese, Napoli Flatbread, Zuppa Toscana, Brisket Bolognese, Filet Toscano Rooster Milanese, Cioppino and warm olives. And yet, as Italian as that seems, Matt can simply modify the menu periodically to reflect other Mediterranean influences such as Greek or Moroccan.
Numerous of our workforce together with John Johnson and Sharon Christen from the Foods Committee ended up invited to a tasting in January, prior to the formal menu rollout. Without having a question, the food was a hit. Matt even completed the tasting with his signature olive oil cake which I instructed him was the motive he was employed for CC Young in the to start with put. The Lemon Tiramisu on the menu was influenced from a journey to a lemon grove in Amalfi exactly where they knowledgeable a tour comprehensive with natural greens and lemon infused delicacies.
I stimulate you to reserve your place in 4833. If your experience is equivalent to mine, your time there will be time effectively used!
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