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Exploring "Bar Food"

post #1 of 12
Thread Starter 

Hi, 

 

I have taken over as the Chef/Manager of a little golf course and I have been revamping my menu and adding some nicer sandwiches to spruce up the old, tired dead menu that I still kind of have to work with but am slowly fazing out over time.... 

 

I am just starting this thread so I can spur discussion amongst us and hopefully I may find new inspiration and maybe get a few ideas to introduce down the line. 

 

I have tried buffalo wings but that was a tad bit too much of a slow seller and did not make sense with golfers. I have used my buffalo sauce instead to make nice buffalo chicken sandwiches and wraps and am also doing a boneless buffalo wing. I seem to be having the most success introducing new sandwiches. 

 

One sandwich I am having success with is a hot little number called the "Blackjack".

I grill ham, toast ciabatta bread, melt provolone over ham, grill tomatoes, top meat and cheese with tomatoes while bread toasts, add basil leaves on top of tomatoes, smear "Olive Tapenade" on toasted bread.... Awesome sandwich...  simple. 

 

 

.........

 

 

I am looking to add some gastropub type food or "bar food" or just some nicer menu items that will work well at my lower end golf course. I am not looking at doing any fancy stuff and I have to train some not so "Chefy" employees how to cook this stuff so I try not to do such elaborate items. 

 

"Bar Food" is something that everybody everywhere enjoys even if they are not at the bar. It really is just an ambiguous term for food items that are easy to eat and prepare (and go well with alcohol, I suppose)...  

 

What "Bar Food" have you tried lately that left an impression with you? 

post #2 of 12

Still working on my morning coffee but I'll give it a try anyway.

Why not stick with the basics but dressed up a bit. 

A burger with house made relishes and toppings, like pickled onions, horseradish mayo, tapenade, etc. 

Chicken salad with grapes and walnuts or whatever you have on hand that's appropriate. 

Tuna salad with lemon mayo and watercress. 

Fish and chips.

Cuban pork sandwich on nice roll.

Meatball sub. 

Mini hotdogs with meat sauce and onions.

Open faced veggie sandwich with melted cheese. 

You could vary the sides as well with red cabbage coleslaw or 

napa cabbage. 

Pasta salad using fusilli or bow tie or orzo. 

Sliders made with crab cakes or crab salad or some other ground meat. 

Vary the vinaigrettes for lunch salads. Make your own in house using various on hand ingredients.

Ratatouille 

Egg salad with various ethnic influences, mexican, asian, italian.

Various po boys. 

Ok. Time for more coffee. 

post #3 of 12

deep fried mac&cheese balls

coconut tempura sweet potato fries with a jerk seasoned dip

buttermilk fried pickles

chicken and waffle bites with an Arnold Palmer gastrique

scotch eggs

oysters on 1/2 shell

fish tacos Korean style

devils on horseback (prunes soaked in black tea, stuffed with mashed sardines blue cheese sriracha, wrapped in bacon, deep fried, immdeiately upon coming out of fryer sprinkled with chile powder salt)

falafel sliders with tahini sauce

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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 12

Wow a lot of variations.  what is your budget?  how many services do you have? Breakfast, Lunch, Dinner?  Definitely make a golf course signature burger...Quesadillas, Chicken and/ or grilled vegetable have a vegetarian choice.  I don't do a lot of fried foods.  Seasonal salad..  grilled marinated chicken sandwich.....use some different types of cheese.  Try to source most of your ingredients locally.

post #5 of 12
Thread Starter 
Quote:
Originally Posted by chefwriter View Post
 

Still working on my morning coffee but I'll give it a try anyway.

Why not stick with the basics but dressed up a bit. 

A burger with house made relishes and toppings, like pickled onions, horseradish mayo, tapenade, etc. 

Chicken salad with grapes and walnuts or whatever you have on hand that's appropriate. 

Tuna salad with lemon mayo and watercress. 

Fish and chips.

Cuban pork sandwich on nice roll.

Meatball sub. 

Mini hotdogs with meat sauce and onions.

Open faced veggie sandwich with melted cheese. 

You could vary the sides as well with red cabbage coleslaw or 

napa cabbage. 

Pasta salad using fusilli or bow tie or orzo. 

Sliders made with crab cakes or crab salad or some other ground meat. 

Vary the vinaigrettes for lunch salads. Make your own in house using various on hand ingredients.

Ratatouille 

Egg salad with various ethnic influences, mexican, asian, italian.

Various po boys. 

Ok. Time for more coffee. 

I'm all about basic but dressed up a bit. This golf course is a bit lower class and the menu is really basic. Burgers, Rueben (both pretty good), Hot Ham and Cheese (popular), Good Hot Dogs, Terrible Brats, etc...

 

I'm now doing Mushroom Burgers (Baby Bella mushrooms) and Pastrami Burgers that are pretty popular. Bacon Swiss Burger is old menu item that's always popular.

 

I think I'll try new burgers with interesting ingredients as specials. 

Cuban, Chix Salad, Egg Salad, Meatball sub, Fish and Chips are all good suggestions. All stuff I've thought about.

 

Turkey Bacon Avocado on ciabatta is one I'm doing now that is going alright.

Turkey Wraps have been popular in the past and Buffalo Chicken Wraps are popular now.

 

Pasta Salad we do for banquets and it's always popular. Greek Salad is always good. 

 

I like the Po Boy suggestion...

 

On the note of Coffee... We need Better Coffee at my place....

 

 

 

Quote:
Originally Posted by cheflayne View Post
 

deep fried mac&cheese balls

coconut tempura sweet potato fries with a jerk seasoned dip

buttermilk fried pickles

chicken and waffle bites with an Arnold Palmer gastrique

scotch eggs

oysters on 1/2 shell

fish tacos Korean style

devils on horseback (prunes soaked in black tea, stuffed with mashed sardines blue cheese sriracha, wrapped in bacon, deep fried, immdeiately upon coming out of fryer sprinkled with chile powder salt)

falafel sliders with tahini sauce

Ok you've got some very interesting suggestions and most of them would not work for my crowd but I think I would like to eat all of that! Buttermilk fried pickles sounds great, I might try that. I've got some frozen chix and waffle bites samples that never really sold but are awesome. 

post #6 of 12
Thread Starter 
Quote:
Originally Posted by Cfood047 View Post
 

Wow a lot of variations.  what is your budget?  how many services do you have? Breakfast, Lunch, Dinner?  Definitely make a golf course signature burger...Quesadillas, Chicken and/ or grilled vegetable have a vegetarian choice.  I don't do a lot of fried foods.  Seasonal salad..  grilled marinated chicken sandwich.....use some different types of cheese.  Try to source most of your ingredients locally.

 

We are open from about 6am-8pm from about march - november. We do breakfast and lunch items and shut off grill daily about 6pm so not really any dinner service. We do events and banquets and have banquet menu items (dinner items and BBQ stuff for lunch, catering items, etc...) 

 

We've got signature burgers and as I just mentioned I've expanded the burger menu to add some other basic burgers that really are about some of the best burgers you can find in the entire county or state (trying to be humble but I'm serious). Our Reuben is definitely a signature item that has been a consistent product for 11 years now. 

 

We have done quesadillas in the past that were very popular. I'd like to start doing some nicer small ones with good ingredients. The old big ones would bog us down in a rush because of all the cooking space they take on the flattop. 

 

Good suggestions though...

post #7 of 12

How much prep time do you give yourself?  Maybe think about pizzas as well.  A co;d Hummus and veg platter

 

I love a good Reuben . 

post #8 of 12
Thread Starter 

No prep time at all. We open early at 6am and stay open all day and stock our mise every morning and periodically throughout the day until about 4-5pm. Cut tomatoes, cut cheese, meat etc.. every day it's different, some days no prep at all.....

 

I couldn't do pizzas unless I bought and rearranged my equipment. I need to keep golf course rotation flowing and cook time for any menu items is about 7 minutes max. I have chix fingers, boneless buffalo wings and cheese fries on the menu and they slow us down a bit too much.

post #9 of 12
Nacho. Put your spin on it.

House ketchup and fries.
post #10 of 12

You have a pretty extensive menu....Maybe you could drop some items or combine the types of cuisine into one plate.....Do you do BLT sandwiches?  We do our house flavored mayo.  Chicken salad can also double as macaroni salad.  just do 1/2 batch chicken half batch macaroni.

post #11 of 12

Hi,

I am starting a similar funky things in a bun sort of thing myself and I have tried a lot of stuff in between two bits of bread. Crispy squid w lemon/coriander mayo, home made sausages chorizo style, home made salt beef, jerk pork belly w pineapple bbq sauce, braised beef cheek ( messy but great) and had a great response on them. 

post #12 of 12

Sharing Platter, that was so good, had hot and cold items, bread, grilled chorizo, dips, deepfried Brie.  We didn't want the full sit down meal.  The platter was just right

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