The fine dining experience complete with table service and live music, allowed seven graduates of Fort Drum's culinary arts workshop and 2nd BCT's culinary arts team to demonstrate their food influenced artistic flare by preparing meals that were cooked to order.
"The intent was to challenge our cooks to use their newly developed culinary skills and create a relaxing atmosphere where our guests could order from a restaurant style menu," said Sgt. 1st Class David Grassi, Commando BCT dining facility manager.
Spc. Thaddeus Rideau, food service specialist, G Company, 2nd Bn., 14th Infantry Regiment, explained that without the advanced culinary training taught by Sgt. 1st Class Michael Bogel, senior food service non-commissioned officer, Headquarters and Headquarters Battalion, his plating presentations would be have been bland.
"I would not have known how to arrange certain starches or vegetables together, but the training I received taught me how to decorate fine dining plates the right way," stated Rideau.
Rideau explained the right way is to build height by layering each item on the plate. This method sharpens visual appeal and ensures patrons taste the dish as a whole opposed to individual ingredients.
One attendee described his experience as incomparable to any other Army dining facility meal.
"The atmosphere was made to appear elegant and the environment was peaceful," explained Maj. Matthew Amsdell, support operations officer, 210th Brigade Support Battalion. "The pianist added ambiance and a sense of sophistication."
Patrons chose from a limited three course menu that included appetizers (salad or bruschetta, entrées (grilled salmon, stuffed chicken or rib-eye steaks) and a dessert (chocolate strawberry mousse or butterscotch bread pudding with caramel sauce).
"My wife enjoyed the salmon and I had the stuffed chicken Marsala," said Amsdell. "The flavoring on the salmon left a hint of pineapple and the cheese filling in the Marsala was a great surprise as the taste was amazing. For dessert we chose a delicious chocolate mousse."
Opposite the tranquil dining scene were the Commando chefs who transformed ordinary cuts of meat and vegetables into these edible masterpieces.
"Careful, careful, work goes into preparing the chicken," explained Spc. Gianoah Miller, food service specialist, F Company, 2nd Bn., 15th Field Artillery Regiment. "It's very easy to make a mistake when you're cutting the bird, you have to make all the cuts uniform to preserve the final presentation."
Miller stated their goal was to provide quality service from start to finish and emphasized the importance of providing an experience that outweighs the price paid per meal.
Amsdell praised the Commando chefs for an unforgettable dining experience and said he looks forward to the next Gourmet Night that is tentatively scheduled for next month.
"The Gourmet night allowed our culinary chefs the opportunity to serve a different level of meal than one would expect from a dining facility," stated Amsdell. "It was well prepared and the execution was amazing. I look forward to the next Gourmet Night."
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