Let me begin by saying thank you to Chef Roland for offering me the chance to post a blog about everything happening in the kitchens up here in Ohio at The Lodge at Geneva-on-the-Lake.
It’s been a busy year and that’s a good thing, but I need to extend a kind thank you to our entire culinary staff at the lodge. I’m always blown away by how hard and how well our team works on a daily basis. It makes me proud to be the executive chef of such a great team.
I am very fortunate to be a member of the Delaware North team as it lets me do what I love and really connect with people. Recently I took part in the American Heart Association’s (AHA) Heart Health Day, an event that takes place along a 2-mile path and focuses on living well. I did cooking demonstrations on how to eat healthy and helped raise money for the AHA.
There is always great work to appreciate at the lodge and something to look forward to in the future. Our team will help host and execute such upcoming events as a featured Beer Dinner & Pairing with Sam Adams Brewery, Vintner’s Appreciation Dinner and a Victorian-themed holiday celebration in December. All of these events will require our chefs to work hard and be at the top of their game.
I’ll even have the chance to help those staying at the lodge cook at our upcoming “Cooking with the Chef” event, which features flavors of the Mediterranean. Some of the dishes will include seared scallops on saffron-infused risotto and braised lamb and goat cheese tartlet.
It’s an exciting time to visit the lodge. It’s even more exciting to work in the kitchen here.
Thank you for the opportunity.
The Lodge at Geneva-on-the-Lake