Innovation on the menu

[img_inline align=”right” src=”http://padnws01.mcmaster.ca/images/dining_award_opt.jpg” caption=”McMaster hospitality services staff display the Loyal E. Horton Dining Award plaques from the National Association for College and Universities Food Service. Pictured, from left, are Ed Townsley, assistant director; Nathan Evans, Bistro chef; Gordon Cooledge, executive chef; Vicky Lee, support services co-ordinator; William Shi, Asian specialty chef; and Albert Ng, director. (Missing from photo: Susan Dixon, Bistro associate manager)”]Panko shrimps, butternut shitaki risotto, farfalle jardinihre and pizza greco may sound like dishes from a high-priced, upmarket restaurant menu; but in fact, they are some of the items patrons can order for under $8 at McMaster's award-winning East Meets West Bistro.

Price and selection are among the reasons the bistro beat out 146 North American schools for the Loyal E. Horton Dining Award from the National Association for College and Universities Food Service (NACUFS). It is the grand prize awarded by NACUFS, and the bistro received a perfect score.

The winners were chosen for exemplary menus, presentations, special event planning and new dining concepts. Winning presentations were displayed at NACUFS national conference in Las Vegas.

“Receiving this award is an indication that the management team, with the support of our staff is providing something unique, and exciting,” says Nathan Evans, bistro chef. “The Loyal E. Horton award is something for all of us to be proud of. It just shows that the hospitality department is on track to become leaders in our field. As to why we were selected, the choices we offer, the first rate facility, the planning and the communication of the vision that we are all a part of achieving and how we do it on a daily basis one plate at a time.”

The bistro has three open signature kitchens offering distinct lunch and dinner menus from three distinct areas: The Asian Wok features an array of Far East fare; the Wood Stone Oven Kitchen prepares rotisserie chicken, specialty roast and thin crust gourmet pizza; and the International Grill Kitchen, offers cuisine from North America and Europe.

The bistro, which opened in September 2002, seats 224 guests and the outdoor patio (fitted with natural gas barbecues and radiated heaters), seats 60 guests.

LCD screens will soon be installed to display snapshots of kitchen activities at the entrance, where hosts take orders using touch screens. Guests pay and receive an encoded pager. When the orders are ready, the chefs page the tables using wireless transmitters. Guests then approach the kitchen and exchange their pager for their meal. This month, the Bistro also rolls out a new menu.

While excited about receiving the award, executive chef Gordon Cooledge is not surprised. “We won because of our innovation,” he says. “One of McMaster's specialties is innovation.”

The concept of East Meets West is unique in residence dining, he adds. “Because of our dedication to innovation, we're always keeping current, we keep changing and we keep offering a variety of items.”