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Originally Posted by Island Girl
When is the next Chef's table? It sounds yummy. Congratulations, George, on understanding the value of word of mouth, especially electronic. Good and Bad news travels fast. It sounds like our members are very please with the turn around you engineered. I will come in from the islands to sample your wares once the ice finishes melting... now if you could just blow the rest of that ice out of Wolfeboro Harbor.....  |
I had the distinct pleasure and privilege to attend the Chef's Table last night at Wolfeboro Inn. What an interesting experience. You not only get to taste the latest Chef Hoke presentation, but you get to see first hand how all Chef's, tavern managers and service personal work as a team. The Chef's Table is set up in the kitchen.
Chef Hoke served for samplings his "Starters" of Pan Seared Asian Pork Dumplings. They were just outstanding. Then we were served more samplings of Potato Crusted Calamari. Then out came PEI Mussels. I never knew mussels could taste so great. That was followed by a Roasted Fresh Pineapple, Grilled Tomato, Bacon & Goat Cheese Salad followed With Spinach Salad with Pan Bronzed Shrimp. That was just appetizers. I was overwhelmed how great each one tasted.
After a boneless chicken leg and Wild Mushroom & Eggplant tart for the entree. We were then treated to Mrs. Chef Hoke's desserts. She makes all the desserts every night. Each one is so different, delicious and rich in taste. It is amazing how she comes up with new variations every evening.
They served us while serving dinners to a full house and the banquet room that had over 30 for dinner. All it the same time. At one point during the evening, the chef's became aware that their was a guest in the dinning room that had allergies. One of the other chef's plus Head Chef Hoke went out to check on the guest to see what special dish was right for her.
George and his staff continue to amaze the new experience and success of Wolfeboro Inn. My wife and I had stopped going there a couple years ago, but we have been there several times recently including Easter Brunch.
I learned that all their food is fresh, bought local if available and created in their Wolfeboro Inn kitchen. They offer a General's Club that has today a membership of 1400. They have a feedback system with comment cards from folks who have a meal or stay at the Inn. Each comment card is read with a response from the management. They appear in the Managers monthly report that is reported to Corporate.
Wolfeboro Inn's attendance has more than doubled from previous years we were told and is setting record numbers year over year. One of the other guests at the Chef's Table last night said Wolfeboro Inn is setting a new "gold standard" that other local restaurants are trying to achieve.
Congratulations goes out to George Soderberg, Chef Hoke, Dale Raymond Sous Chef, and Scott Bennett Dir. Food & Beverage for providing a great dinning experience for the general public. I don't know of any other establishment that attempts to be in touch with the their guests with unique dining pleasure through such means as a Chef Table concept.
Keep up the good work George and staff.