Delta Downs Executive Chef Brian Grzyb says there are six different food stations that serve up to 2,600 people daily.
...Delta Downs Executive Chef Brian Grzyb, a Yankee come to country, loves the fact that he can cook with fresh seafood everyday at his Vinton racetrack and casino.
"The seafood was a draw," said Grzyb
, a Chicago native."Plus, there is so much land here that we can grow all our own fresh herbs in a garden.
"So every morning, I go out and pick it and chop it up.That is such a luxury," he
, only 28, oversees a staff of 120 which includes seven chefs.His
primary responsibility is the Outlook Steakhouse, which, on a busy day, may serve 200 people.Overall, the track on its "busiest day" may serve 2,600 people from six different food stations.
Delta Downs is upgrading its facility at every level and Grzyb
wants the racetrack's menu to be a big draw."I want our food to be the second reason people come here.
"If everyone (on staff) does a good job and we emphasize quality then we have a great opportunity.We are very lucky in that we can serve higher-quality products and yet still be very competitive in price.Pricing is a wonderful amenity to a chef," said Grzyb
Does Delta Downs serve just standard casino fare?"No.We change the menu every three months.And if a person comes in and wants a special request, something he
doesn't see on the menu that he's
had here before, if it's in stock, we'll cook it.
"Our food service options are really open-ended here; we can do whatever we want and be creative," said Grzyb
, adding that food appearance is nearly everything.
"I think food presentation and flavor are tied.You eat with your eyes first and if something looks good, it tastes good in most cases.We've made desserts here that our patrons say ‘Looks too good to eat,' and that's a monster compliment," he
If people come in with their favorites, I love to create new recipes - we can accommodate all that," said Grzyb