Through those visits, I find the most successful operators treat ordinary menu items — like a turkey sandwich or mac ‘n cheese — with the same amount of passion, creativity and care as any specialty dish they may offer.
I was inspired to write a blog post recently about the notion of turning the ordinary into the extraordinary after meeting Chef Jason Giles of the Portola Hotel and Spa. He understands this idea well as you’ll also hear in a recent Wing It podcast.
So, when is the last time you took a look at those staple items on you menu? Have you put your heart and soul into making the ordinary into something extraordinary?
— Chef Andrew Hunter