Ever wondered what the secret is to a truly outstanding meal? The answer is simpler than you might think - it starts with fresh, high-quality ingredients and a dedication to crafting meals from scratch. Hosted by our CEO and General Manager Fred Fung, join us in an enticing conversation with Richard Brumm, Director of Culinary Operations, and Joseph Elwell, Assistant General Manager, as we dive into the mouthwatering world of our Scratch Kitchen and uncover the journey that fresh food takes from farm to table at the Bonita Bay Club.

Our guests share their passion for culinary perfection and reveal the challenges and rewards of sourcing the finest seafood and meat from around the globe. We discuss everything from the dry aging process of beef to the delicate art of flavor profiling. But we don't stop there - we also talk about the club's unique use of American Wagyu beef and homemade pepperoni unlike any you've tried before. We even tackle the often-overlooked aspect of food presentation, reminding us all that the perfect dining experience starts with the eyes.

But a scratch kitchen isn't just about food. In our conversation, we delved into the day-to-day operations, including the often misunderstood aspects of allergen consciousness and the hurdles of staff retention in such a demanding environment. We even touch on the financial implications of running a scratch kitchen, revealing how it can lead to better financial health for the club. It's a peek behind the curtain into a world where every meal is a culinary masterpiece, and every ingredient tells a story. So, grab your headphones and prepare for a tantalizing journey into the heart of Bonita Bay Club's Scratch Kitchens.

Click Here to view the list from Chef Brumm