On 2/20/2014 11:49 AM, ChattyCathy wrote:
> On Thu, 20 Feb 2014 11:28:14 -0500, jmcquown wrote:
>
>> On 2/20/2014 10:52 AM, ChattyCathy wrote:
>
>>>> http://tinypic.com/m/i38a3d/4
>>>
>>> After looking at that pic... IMNSHO, somebody needs to demonstrate to
>>> the 'best in the area culinary staff' how to cook food (any food)
>>> without over cooking or under cooking it.
>>>
>> You see why I'm reluctant to eat there? I figured *anyone* could make a
>> simple fried fish/seafood platter. Apparently not.
>>
>> I *did* have a very good meal from the Club last year. Steak & Kidney
>> Pie. Made with *lamb kidneys*. It was superb! It was a dinner special
>> which has sadly never been repeated.
>
> I'm guessing that they had a chef who *could* cook at that time, but
> resigned because s/he got tired of being surrounded by idiots - or some
> trumped up excuse was made by management to fire him/her because s/he put
> the rest of them to shame...
>
That is quite likely. There is one man listed as the head chef but I
know he's not the one doing anything much when it comes to cooking.

ven my father used to complain about the inconsistency of the food. He
mentioned chef turnover, but that would have been many years ago.

Still, the Club is where I got my inspiration for Roasted Butternut
Squash soup.

Dad and I went to lunch there years ago. The chef at the time was
Japanese, IIRC. The soup of the day was squash soup. I asked the
server, what kind of squash? She had to go ask. Butternut squash.
Okay! I ordered a cup of soup to go with a hamburger. Dad did the
same. Very good soup. When I went back home I re-created it. And
improved on it. My version calls for roasting the squash first. And
adding just a little tarragon at the end. :-D

Jill