[to Menu] to Table
Although it seems fresh Spring-inspired items just hit the menu not long ago (including some of our newest favorites like the Skuna Bay Salmon, Ginger Seared Scallops, and Asparagus Ravioli, all rolled out this March), Chef Croyle is already nearing the final stages of menu development for this summer.
When it comes to crafting a new season’s menu, Croyle takes the lead by identifying signature menu items, in-season ingredients, and forward-thinking flavors. Vincent Perri, Executive Chef at Revel + Roost, Jacksons’ sister restaurant, provides chef-to-chef advice to help secure the best sourcing of ingredients and share what has worked at his location in downtown Pittsburgh.
Once establishing the big picture, Croyle bounces ideas off the team at Jacksons, makes needed tweaks, and then coordinates with Paul Bazzano, our Executive VP of Operations, to put on the final touches.
Ginger Seared Scallops, photo by Michelle Montana
Chef’s Greatest Hits
Croyle draws inspiration from many sources, including what he calls his “greatest hits” portfolio. Developed over years from experience at various restaurants, this repertoire includes his favorite entrees, sauces, side dishes, and soups.
Guest feedback also plays a big role, helping him determine what items should stay on the menu, what should go, and what deserves a comeback. Depending on the season and availability, he also looks for ways to incorporate local and seasonal products that may not be available at other times of the year.
Consistency is Everything
“Consistency is everything,” Croyle expresses, which is why he insists the final step of his menu preparation be excruciatingly thorough. Once the menu items have been decided-upon, Croyle breaks down each recipe with scientific precision to determine the exact proportions, preparation instructions, cost per ingredient, and plating. From there, it goes into his Dropbox file where he stores all of his recipe files broken down by season.
“It should taste exactly the same, no matter who makes it.”
Save the Date: New Summer Menu Rollout
Jacksons summer menu is set to rollout on June 19th, 2017. Make your reservations today to be the first to taste the new summer flavors ready to hit the menu. #ExperienceJacksons
Chef Croyle presents new menu items to Jacksons team during a menu rollout event