At the private, nearly 100-year-old Rochester (Minn.) Golf & Country Club, now a Troon Golf property, Robert Schoonover recently began as Executive Chef for the club’s fine dining, banquet and a la carte food services.
According to the Rochester Post-Bulletin, Schoonover plans to feature local and organic vendors for poultry, grass-fed beef and produce with his dishes, which will “have a solid grounding in the classics, but maybe with a little different flavor profiles.”
“The style of menus will be changing dramatically,” Schoonover told Kimberly Van Brunt, the Post-Bulletin’s food columnist. “We’re planning to retool the menu for classic dishes with a modern twist, as well as refining the menu’s size so it’s full of winners. And we’re also going to go to a 90 percent scratch kitchen, which is a dramatic change.”
A new menu for the club’s banquet facilities (which are open to the public) and its a la carte service are scheduled to go into effect May 1.
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