New Food & Beverage Manager Mark Mulford said the menu at the Oswego, Ill., club’s restaurant will feature American and Southwest cuisine, with 57 items, plus daily and weekly specials. The facility will be open for lunch and dinner.
Mark Mulford was hired recently as Food and Beverage Manager of the Fox Bend Golf Course in Oswego, Ill., and is planning a grand opening of Pearce’s Restaurant at for April 7, Kendall County (Ill.) Now reported.
The restaurant will open at 11 a.m. daily for lunch and close at 9 p.m. weekdays and 10 p.m. on weekends, and will feature American as well as southwest cuisine, Now reported.
“My menu has been one of my bigger challenges because it contains 57 items, not including the daily and weekly specials which will include items such as fish, prime rib and others,” Mulford said.
The big attractions will be the Fox Bend specialties, which will include something for everyone, he said. Mulford created the menu, but said he has a top-notch culinary staff, so he asked them to come up with their own specialties to give customers something unique, Now reported.
Mulford was chosen for the position of food and beverage director from a group of about 30 applicants, according to Rich Zielke, executive director of the Oswegoland Park District, which owns and operates Fox Bend. Mulford also will be in charge of the food and beverage service for the other park district facilities. Mulford said he has already hired 16 new staff members, which includes six culinary positions, Now reported.
A native of Highland Park, Mulford said his culinary career began at the age of 14, stirring 25- and 50-gallon containers of soup in the kitchen of a restaurant. He became interested in cooking because his mother was a great cook, and was in the restaurant business. She taught him and his brother how to cook and he expanded on those experiences, Now reported.
Over the past 35 years, Mulford has been involved in every aspect of running a restaurant and banquet facility. His time has been spent almost half-and-half in the back of the house, and the front, greeting and talking to guests. He still likes doing both, so he plans to take time to greet guests, Now reported.
“I like greeting them and table touching and am looking forward to establishing relationships with them. This is what has encouraged me to stay in this business,” he said.
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