It may only be March, but meal planning is well underway for the summer. Earlier this month, the kitchen management team met in Chicago to discuss their plans for the summer. Everyone on the team–which includes food service manager Joe Pennington, dining room supervisor Margaret Young, sous-chef Chad Chesney, executive chef Jeff Goldfarb, baker Wally Whitehead, site manager Sam Gordon and operations assistant Scott Rosen—is looking forward to getting back up to camp and building on the successes of last summer. The day-long meeting covered a wide range of subjects such as food distribution (getting everyone the right amount of food and keeping it appropriately warm or cold) and how to add fun, healthy and flavorful items to the menu.  In addition to the salad bar and breakfast bar, one of the highlights from last summer that will be back is the Sunday night theme meals.  How about a chicken wing luau and a country and western night?  Stay tuned. 

What have been some of your favorite or memorable meals from summers past?

Kitchen staff