We recently caught up with Brad Casey, Executive Head Chef of The Glen Hotel. Renowned for his culinary skills and inventive dishes, we sat down to find out the inspiration behind his much-anticipated Meat Platter special.
What was the inspiration behind the Meat Platter for Two?
The inspiration behind the Meat Platter for Two lies in the direction the industry is heading. Meat has become such a significant component of pubs, hotels, and trends over the last few years; people are craving brisket. It’s become a specialty now, and the quality we serve is superior to what you can buy from supermarkets.
What sets the Meat Platter apart from the other menu items in terms of flavours, profile and presentation?
A lot of work goes into preparing the brisket. We dry rub it and let it marinate in the fridge for two days, allowing it to absorb all those flavours and spices. After that, we cook it overnight, starting at 9pm, and remove it from the oven at 9 o’clock the next morning. This slow cooking process is crucial for tenderising the meat and developing its rich flavour. The brisket juices are used to create the red wine jus that accompanies the brisket; nothing goes to waste; we utilise every part.
What sort of challenges did you face in developing this?
Our biggest challenge is creating a board that accommodates so many components, especially during service periods. We operate in an extremely busy venue.
How did the collaboration with The Australian Brisket Board come about?
Ross Thomson from Bidfood Australia and Mitch Prestos from The Australian Brisket Board™ actually used to work together. They approached me with the idea of collaborating, and I thought it was a great idea. The promotion is going really well at the moment.
What can you tell us about the upcoming June Special?
While I can't disclose all the details at the moment, I can confirm that it will showcase the inventive skills and creativity of our Apprentice Chef Nate Sommer. I believe granting chefs the freedom to innovate and unleash their creativity is crucial in keeping the kitchen buzzing with fresh ideas and flavours.
Brad, who has spent 24 years as a chef, talked about his journey. He started out in fast food when he was young before becoming an apprentice chef. He felt right at home in the kitchen from the start, loving the buzz of a busy service.
Reflecting on the industry's challenges in recent years, Brad acknowledged its setbacks. His commitment to nurturing young talent reflects a determination to contribute positively to the industry, aiming to steer it towards a brighter future. Now, he's training ten apprentices in his own kitchen, hoping to help get the industry back on track.
The Meat Platter for Two is available until the 31st of May, or until sold out.
Project Manager - Struthoff Construction Inc.
1moExcellant work - Congrat's