The Power of Dining

When I arrived to BHCC the first menu I wrote was very well received. The FOH managers all said “The Chef needs an Office in the middle of the Dining Room because every table asks for him”. There was a universal response to the new seasonal menu that had 24 gluten free items on it. The response was “ Why wasn’t this menu here 10 years ago?!!”

One of my Signature dishes ( Horseradish Crusted Sea Bass on Lobster Mashed Potatoes with Grilled Asparagus and Lemon Butter Sauce ), still the Top seller here, was ordered and The Members asked for me.

I headed out to the table ( Back then I didn’t have much time to spend walking the dining room because I built this Culinary Department up from ashes ).

“Were you the Chef at Blue Point Grille?” they asked. I said yes I was. A long time ago.

The members continued to explain that they ordered my Sea Bass dish on their first date ( 18 years prior ). They had remembered this dish and it refreshed their memory about their first date. How powerful is that?

BTW - The last 8 Seasonal Menu Changes have had more and more Rave Reviews.

I will continue to cook, share and you have a great evening !!

Chef Keller

One of many Signature Dishes I have.