August Tip of the Month
Culinary Cocktails
A fairly hot and trendy topic today is culinary cocktails. The idea is for chefs to excite diner's palates by pairing food and drink to enhance their dining experience. The culture of food preparation has changed dramatically. Consumers are more affluent and more demanding when it comes beyond the traditional drink into more complex and adventurous culinary landscapes. Often with savory ingredients such as bacon, hot peppers, and fresh herbs. Although I did not include a bacon and bourbon beverage, there is much excitement to indulge in these well crafted beverages. Additional alcohol trends do include organic beer, wine, food-beer pairing, craft beer, gluten-free beer, specialty beer and organic cocktails whipped up by special chef/mixologists. Cool slabs of watermelon, cucumber, mango, slivers of hot pepper, fruit caviar, sour tamarind, rosemary, passion fruit to name a few. Also you must include bright dashes of blood orange juice, garden basil, muddled cilantro and sugar cane. Be creative and try to layer and balance flavors of fruit and herbs.
The Three C's: Coconut, Cucumber, Cooler
1 litre of coconut water (not the milk) the water found inside the coconut shell when broken.
1/2 litre cucumber water (peeled, seeded and blended)
5 tbs raw sugarcane
3 tbs vanilla essence
1 cup white rum (Bacardi or Malibu)
1 cup ice cubes crushed
2 key limes juiced
3 tbls muddled cilantro
Shake well
This will pair well with a spicy Ahi dish, sushi or sashimi.
Explore!
The Three C's: Coconut, Cucumber, Cooler
1 litre of coconut water (not the milk) the water found inside the coconut shell when broken.
1/2 litre cucumber water (peeled, seeded and blended)
5 tbs raw sugarcane
3 tbs vanilla essence
1 cup white rum (Bacardi or Malibu)
1 cup ice cubes crushed
2 key limes juiced
3 tbls muddled cilantro
Shake well
This will pair well with a spicy Ahi dish, sushi or sashimi.
Explore!
Chef Kevin
To learn more about the Hottest Culinary and Dining trends please e-mail Chef Goodchild.
We look forward to Creating a Memorable Dining experience!
We look forward to Creating a Memorable Dining experience!
Executive Chef Kevin Goodchild
Chef Goodchild joins the Bridgewater Marriott from the JW Marriott Ihilani Resort and Spa in Hawaii, where he was the Executive Sous Chef.
Prior to Hawaii he spent four years in the Caribbean at the Marriott’s Frenchman’s Reef Resort and Spa in St Thomas. He ran the upscale Tavern on the beach as the specialty restaurant chef. The Tavern was voted in the top three throughout the Caribbean for dining destinations. He also oversaw banquets and served as the senior sous chef of this 540 room property. In between he spent a few months in Southeast Asia practicing and trailing chefs at the JW Marriott Bangkok, Singapore hotel and JW Hong Kong.
Before joining Marriott in 2000, Chef Goodchild worked for the Dome Restaurant in Greenwich, Connecticut. Kevin was the opening Chef of a few different concept restaurants and earlier in his career focused on higher volume atmospheres.
Born and raised in Fairfield, Connecticut, he began his culinary journey at twelve years old washing dishes at a family restaurant. By watching the chef, he knew at that point, this was the career path he wanted. Kevin is extremely passionate and innovative about the food he produces and the culinary experiences that he offers to the guests. He stays close to the organic slow food movement and focus as much as possible on natural, locally grown, and fresh products. Hand picked organic produce from the farm today simply prepared and on your plate tonight.
Prior to Hawaii he spent four years in the Caribbean at the Marriott’s Frenchman’s Reef Resort and Spa in St Thomas. He ran the upscale Tavern on the beach as the specialty restaurant chef. The Tavern was voted in the top three throughout the Caribbean for dining destinations. He also oversaw banquets and served as the senior sous chef of this 540 room property. In between he spent a few months in Southeast Asia practicing and trailing chefs at the JW Marriott Bangkok, Singapore hotel and JW Hong Kong.
Before joining Marriott in 2000, Chef Goodchild worked for the Dome Restaurant in Greenwich, Connecticut. Kevin was the opening Chef of a few different concept restaurants and earlier in his career focused on higher volume atmospheres.
Born and raised in Fairfield, Connecticut, he began his culinary journey at twelve years old washing dishes at a family restaurant. By watching the chef, he knew at that point, this was the career path he wanted. Kevin is extremely passionate and innovative about the food he produces and the culinary experiences that he offers to the guests. He stays close to the organic slow food movement and focus as much as possible on natural, locally grown, and fresh products. Hand picked organic produce from the farm today simply prepared and on your plate tonight.
Chef Robert Williams
Tbones Speciality Restaurant Chef
Tbones Speciality Restaurant Chef
Chef Williams is proud to be a member of the Bridgewater Marriott team. Chef Williams graduated with honors from the Restaurant School at Walnut Hill College, Philadelphia in 2006. During college, Robert worked at Pine Valley Golf Club, which is ranked number one in the world by Golf Magazine.
He left to become a Sous Chef at Bally's Casino in Atlantic City. Chef Williams first opened their Diamond Club venue - an upscale dining club and bar available only to Harrah's Diamond Club members. While there, he assisted with many banquets, Diamond Club promotional events, various cuisine outlets and charity events.
Chef Williams became Executive Chef of an upscale restaurant in Haddonfield, NJ. There he pioneered many imaginative dishes and created new menus seasonally. Chef Williams was featured in local magazines and newspapers, including the Haddon Herald, the Haddonfield Sun, and Ed Hitzel's Magazine. He also appeared as a guest on Ed Hitzel's radio show.
Robert has been zealous about cooking since he was 16 years old, when he began his culinary journey as a line cook. Throughout his experiences, Robert has maintained a love for food and a drive to produce the very best dining experiences for those he serves. He believes that the perfect culinary experience begins with the finest and freshest ingredients, is enhanced by skillful preparation and visually aesthetic presentation, and coupled with excellent personalized service, should continue to last long after the dinner has left; an experience to satisfy.
He left to become a Sous Chef at Bally's Casino in Atlantic City. Chef Williams first opened their Diamond Club venue - an upscale dining club and bar available only to Harrah's Diamond Club members. While there, he assisted with many banquets, Diamond Club promotional events, various cuisine outlets and charity events.
Chef Williams became Executive Chef of an upscale restaurant in Haddonfield, NJ. There he pioneered many imaginative dishes and created new menus seasonally. Chef Williams was featured in local magazines and newspapers, including the Haddon Herald, the Haddonfield Sun, and Ed Hitzel's Magazine. He also appeared as a guest on Ed Hitzel's radio show.
Robert has been zealous about cooking since he was 16 years old, when he began his culinary journey as a line cook. Throughout his experiences, Robert has maintained a love for food and a drive to produce the very best dining experiences for those he serves. He believes that the perfect culinary experience begins with the finest and freshest ingredients, is enhanced by skillful preparation and visually aesthetic presentation, and coupled with excellent personalized service, should continue to last long after the dinner has left; an experience to satisfy.
