Industry News | April 10, 2012
Arizona Golf Club Launches Food Truck, Coffee Shop
Grayhawk Golf Club recently launched two new food and beverage offerings: Chuck, the food truck, and Morning Joint, a.k.a. Mojo.
Already cruising the streets of Scottsdale, Arizona, Chuck serves up a variety of chef-crafted American favorites including soups, salads, wraps, tacos, and sandwiches. Chuck is also available for special catering events such as corporate outings and private parties. With its robust onboard kitchen, Chuck is able to serve up to 3,000 guests.
Grayhawk’s Chef Jeff Storcz oversees Chuck’s culinary creations, many of which were originally concocted for consumption in Quill Creek Café and Phil’s Grill. Custom menus are also available for private catering events.
Chef Storcz also oversees Moring Joint, Grayhawk’s new coffee shop and eatery that serves breakfast and lunch. The new establishment is open daily from 6:30 a.m. to 3 p.m. in the Grayhawk’s clubhouse. Morning Joint offers roughly 2,000 square feet of indoor/outdoor dining space for enjoyment of a coffee drink, breakfast, or lunch item, or simply to relax and socialize with family and friends.
The beverage menu features a variety of coffees both hot and iced, espresso drinks with a host of flavors, drip coffee, teas (black and herbal), fruit smoothies, frappes, hot chocolate, and soft drinks. The lunch menu, known as the “Nooner,” features a variety of starters, soups, salads, and bagel sandwiches.
Mojo’s breakfast offerings including pastries, muffins, and twists on traditional breakfast items such as:
- Mojo Burrito – scrambled eggs, Italian sausage, caramelized onions, roasted peppers, and pickled fennel balsamic salsa
- Pizza Frittata – pepperoni, sausage, basil, tomatoes, and mozzarella cheese
- Skinny Frittata – pesto, spinach, Portobello mushrooms, mozzarella cheese, artichokes, and sundried tomatoes
- Fried Egg Sandwich – potato bun, fried egg, red peppers, bacon, arugula, and chipotle aioli
- Breakfast Lasagna – shredded hash browns and tomato Parmesan cheese sauce with a poached or fried egg
“Since opening, Grayhawk has always featured a popular dining experience, and now we’re taking it to the streets with Chuck,” says Brian Bevard, director of operations for Grayhawk Golf Club.
“And the Moring Joint satisfies golfers looking for a quick bite and exceptional cup of coffee before their tee time. Plus, it’s a great place for locals to hang out. So far, both are doing very well. It’s a blast to expand our horizons and have a bit of fun at the same time.”
Food & Beverage
Our Secret is Out
We never meant to keep it a secret. Truth be told, we’ve communicated it in not-so-subtle ways for many years. Perhaps we should have tooted our horn more or made a ruckus. But we had faith and knew you would see it too. The situation spoke for itself.
And now we’ve been proven correct.
It began with this year’s edition of the National Restaurant Association’s annual “What’s Hot” survey. Once again the results showed that American Culinary Federation chefs feel ethnic-influenced breakfast are “Hot.” That meant that eggs and their traditional home turf continue to be recognized as something alive and vibrant. Yes!
Then the brand and product consultancy Sterling-Rice Group (SRG) issued its annual “Cutting Edge Dining Trends” for 2014, naming one of its ten trends “The Year of the Yolk.” Although whole eggs remain in growth mode, in SRG’s view the yolk itself will be making news this year. The group’s belief is that the “creamy, decadent, golden globe will reign in 2014,” providing a richness to foods that might have been thought to be the sole jurisdiction of cheeses and creams.
Examples of operators chosen by SRG to show those currently using yolks in creative ways are fine dining operations, which are traditionally where trends incubate before moving on to other segments’ menus. Included among them are Blackbird (Chicago) and its Heirloom Tomato Salad with Cured Egg Yolk, and Blue Hill (NYC) with an Egg Yolk Carbonara in celery root and bacon.
To be sure, cured egg yolks are showing up on more and more menus, and the growing interest in Korean cuisine in which yolks are an integral part will also increase their visibility. We’re looking forward to seeing what else creative chefs do to prove the Sterling-Rice group right.
Then, in January, came this pronouncement from Restaurant.com: The #1 trend in 2014 for American eateries would be eggs. And not just in the morning.
“Overall, 2014 really will be the year of the egg,” stated Christopher Krohn, president and CEO of Restaurant.com, the largest restaurant dining deals website.
The organization reviewed thousands of menu items from more than 15,000 operations to prepare its 2014 trend predictions. The item that kept rising to the top? Eggs.
Krohn expects to see “an explosion of egg dishes in 2014.” Although breakfast is a given, he anticipates significantly more eggs on lunch and dinner menus as well. And the dishes won’t be only traditional egg salads or quiche, but also egg-topped salads, burgers, pizza and pastas.
The breakfast-for-dinner trend is expected to continue to grow, as will availability of ethnic egg specialties such as Huevos Rancheros. Eggs have a lot going for them. They appeal as a comfort food, are also extremely versatile and fit into a wide variety of cuisines.
So our secret is now out. Or had you already figured it out?
Yeah, I thought so.
For more, visit www.AEB.org.
Go to bit.ly/LidG5V to read our first three 2014 Incredible Breakfast Trends on Asian influenced breakfasts, the evolution of Latin-inspired breakfast cuisine, and the success of breakfast-focused food trucks.