Hiring on and need new ideas...

[AprilB]

Nixed the 'job' at the casino and got hired (for a LOT MORE.. ) as the swing shift b'fast 2 days and dinner 2 days plus random baking, catering and whatnot at a really cozy cafe just outside of Death Valley.

They are in transition from just basic food to a little more upbeat but we don't want to get crazy because it has to appeal to the regular locals as well as tourists.

I have recipes and ideas from all over the map but what would you do for a slightly upscale appetizer menu, dinner menu, that sort of thing? They mentioned stuffed mushers, bruchetta, ... but there's certainly more out there.

Right now it's a great basic menu (which I love) like brisket, steaks, chicken...fried items...a little mexican, but they want to go more healthy...grilled and roasted vegetables (which is easy)...but also looking for ideas about sandwiches, salads, mains variations...that sort of thing.

They're also going to expand to a weekend BBQ. I make a pretty killer Honey BBQ sauce, but don't know much about rubs. (plus never had a proper smoker) Want to suggest homemade pastrami and pulled meat sandwiches...which I do great even lacking the salt peter (which is nowhere to be found...think someone is afraid that pastrami makers are going to blow up the smoker? <potassium nitrate and all>)

Essentially I'm in on the leading edge of a new era of this place and very excited.

We're coming up on the busy season (remember it's Death Valley so cool is a good thing). We also get a ton of Europeans, Germans and Italians in particular. (think it's the proximity of the hot springs)

So any input would be appreciated to get the creative gears going.

April

[SGMChef]

Hello AprilB,
Well, I would go with what you know just to start with. Since you’re new to this place, use dishes you already know to gain the confidence of your employer in your vast abilities! I believe that trying out new items are always best as a daily special to gauge acceptance. Tourists and locals alike always welcome local ingredients. (Death Valley? Maybe Rattlesnake Kabobs?! Just kidding) How is your baking ability? A signature dessert they haven’t had can be fun. See if they grow pecans around there or something else you can use to your advantage. Marketing a featured local ingredient allows greater latitude in creativity. Maybe they grow local olives for some tapanade treatments? Do they have an ice cream machine for making some nice sorbets? If they don’t have an Herb garden, start one for those special flavored oils and vinegars you can feature as made on premise. Special pasta dishes, hot or cold, are usually profitable and can be healthy if you skip the heavy cream! A salad dressing of Cumin, Cinnamon and Lemon juice is a Middle East combo that is different but very good. Good luck and I feel excited for you as a new chapter in your life unfolds!

[Southern_Fried]

i say expand on the recipes that you already know and are staples of the restaurant. If you want cold, hard items, then I suggest serving:

apps: Cobb Salads, crab cakes, oyster apps, onion apps
entrees: stuffed pork chops, thick cut steaks, pick some european
delicacies
desserts: tiramisu, puddings, sorbets