“Golf is a fascinating game. It has taken me nearly forty years to discover that I can't play it.” -Ted Ray
For many of us, taking a break on the 19th hole of a golf course is a welcome relief. At The Broadmoor, you can find such a break at The Golf Club Grille or The Golf Club Dining Room.
Chef Justin Lucas is the driving force of the Golf Club kitchen. Have you ever heard the saying, “The best thing my mom made was reservations?” This is exactly what came to mind when I interviewed Chef Justin about how he first became interested in his work.
Q:"What is your earliest food memory?”
A:“Telling my mom her food was awful.” (Justin loved his mom’s food, but he also loved giving her a hard time.) “Actually, Mom was a great cook, but I just decided to tell her one day that I didn’t like it. That did not go over well.”
When working in a kitchen, staff have to be aware of every incoming order and every plate that goes out to the guests. Chef Justin Lucas believes that there are three major elements that influence the restaurant industry today: allergies, GMO’s, and a lack of dietary education. Whether it is gluten allergies or nut allergies, kitchen staff have to know what they should and should not serve to guests. In today’s culinary world, kitchen staff have to take into consideration every type of dietary restriction.
But back to the 19th hole: This summer, the Golf Club Grille scored with some fun cocktails. From the Lavender Lemon Drop Martini to the Pepper Infused Mango Margarita, Chef brought fresh ingredients into the mix – literally – to create some incredibly refreshing tastes. It was fun to see the team work together to make drinks perfect for celebrating the end of a day on the course.
While Chef Justin tees it up behind the scenes, Josh Cafasso manages the Golf Club Dining Room's front of house staff.
“I started in the Penrose Room as a Captain in 2007, just before we received the Five Diamond and Five Star rating,” said Josh. “That was an exciting time for the restaurant. About two years later I became a Sommelier and passed level one and level two (certified Sommelier tests).”
At the Golf Club, Josh relies on good attitudes and teamwork from his staff. Any manager can strive for a positive atmosphere, but nowhere is it more apparent than at the Golf Club. Another interesting aspect of the Golf Club is that many international students work alongside the longtime staff members.
“Our international team currently consists of members from Jamaica, South Africa, Latvia, Romania, Hungary, South Korea, Australia and the Philippines," Josh added."We have a fantastic team, and what’s exciting for us is the opportunity to meet and work with great people from all over the world. As a matter of fact, 70% of our current team is international."
Come kick back with a drink and a beautiful view this golf season at Golf Club Dining Room!