Food & Beverage Planning for 2017
The 2017 season is off to a late start, however Executive Chef Brad and I have been hard at work since January working on a menu that would continue to meet the standards of our members and guests while focusing on creating items that would appeal to a wide variety of needs.
This is always a challenge as everyone has an opinion of what should or should not be in the menu. We do the best we can and will not always meet everyone’s expectations.
Our focus for this season’s menu is to create Gluten Free, Heart Healthy and Vegetarian options while still maintaining our guest’s favorites. We have been working with suppliers to insure we are still offering the best quality of products while making adjustments to meet the needs of the new items. We will also be using fresh local ingredients whenever possible.
We look forward to welcoming everyone back and hearing your thoughts on the new menu.
Now let’s talk about our draught beer! This is always a hot topic in the restaurant as there are many different opinions as to what Liisa should have on her draught lines upstairs (I only have 4 lines).
The newest trends in beer are microbreweries and craft beer. Last season, we tried a few of the options that Big Rock offered and some liked it and others wouldn’t even try it. I think a lot of people are afraid to try it because they are stuck in the traditional beers like Budweiser, Canadian, Kokanee etc… and don’t want to step outside of the box to try what these breweries are experimenting with.
What do you think? Is Kelowna Springs ready to step outside the box?
Here is a link to an article in the financial Post with video that explains a little about Craft Beer.
Penticton will be hosting their annual 2017 Fest of Ale April 7th and 8th. Those daring enough to try something new should check it out and then let me know what you thought. Click here for details.
Liisa Wachter & Brad Linton
