I think this is a pretty cool thing they are doing. Developing a love and a knowledge of food and also dining is one of the most satisfying things in life. I also look at it like they are our future customers, so getting them familiar with what we offer is important. I was impressed they did not want to sample any chain restaurants on their tour.
In our particular assignment, we had 32 students. We were asked to give them a variety of things that were representative of our menu and what type of place we were. I took this a little further and wanted not just to serve our most popular items but to challenge them a little bit. I also did not want to give them the things they they could get at most other places. Father Ron Margario was the master of ceremonies at our event. He told me that the kids started this entirely on their own. I started out by telling them a little about our business and history and then switched over to talking about the menu for the evening. I was very surprised that when I asked about two of the things I was going to challenge them with, oysters and snails, half (maybe even a little more than half) had tried them before. All items were served to pass with the exception of the entree sampler.
Other places on their supper club tour are Amichis, Verucchis, Mark Allen's and The Cajun Connection. After they are done they rate the place on food, presentation and atmosphere. We will let you know who wins.The evening's menu:
- Oysters on the Half Shell
- Escargot with Garlic Butter and Focaccia Croutons
- Crab Rangoon
- Seared Tuna
- Saganaki
- Our House Spinach Salad with Raspberry Honey Viniagrette
- An Entree sampler consisting of Whitefish Parmesan, Thai Peanut Chicken, and Wienerschnitzel
- Creme Brulee Hot Chocolate Cobbler with Vanilla Ice Cream
I love this idea. Wish there was a "Last Supper Club" group in the area where the rest of us could try various meals with suggested pairings of wine, beer, etc. with each course. That would be, um....Awesome!
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