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In This Issue
Featured Chef
Featured Recipe
Award Winner
Featured Chef
Meet our
Executive Chef!
  
Featured Recipe
Recipe Description
  

 

Award Winning

Our Top Performer for Jan 2016! Mr. Rodney Shepard!
  
March Newsletter


Thank you for letting us share a little bit about what makes Elite Cuisine special. Each month we will share various stories such as bios on our Elite chefs, and their favorite recipes, topics on wellness, or news from around the company. You may also find new features about cutting edge services our clients are offering in their food service programs, and new members to the Elite Cuisine Family. Share your ideas with us, because together we are better!
  
Meet the
Vice President of Culinary Development
Chef Douglas McKee, CEC
 
Chef Douglas began his Culinary training in St. Louis. He then continued his education with Hide Park American Culinary Institute in New York, and the American Culinary Institute in California. He received his certification of Executive Chef in 1996 from the American Culinary Federation, and was nominated for Chef of the year in 1997 and 1998.
 
Chef Douglas competed and won several awards from the American Culinary Federation.  His experiences range from serving the former President George W. Bush, Oprah Winfrey, Martha Stewart, John Ashcroft, and Mayor Freeman Bosley, of the City of St. Louis.  His passion and focus beyond his great flavorful food, is teaching and training new Chefs with a focus on culinary fundamentals.
One of Chef Douglas' Favorite Recipes
Sautéed Pheasant Breast with Brandy Sauce
Over the years I have developed a passion for preparing wild game dishes including Venison, Elk, Quail, Duck, Wild Goose, Chucker and Pheasant. One of my favorites is Sautéed Pheasant Breast with a Brandy Sauce. When preparing any one of these dishes it is always important to incorporate something that would have been eaten by the game, such as berries, nuts or grains. This brings out the natural flavors and beautifully compliments the main dish. The creamed brandied sauce served with a nice chilled bottle of Chardonnay will help bring out the buttery notes of the wine. If you prefer a red wine, my favorite, the cranberry/raspberry, mushroom flavors with the oaky-ness of a Pinot Noir, are truly complimentary.
Top Performer Award-Mr. Rodney Shepard
Congratulations to Mr. Rodney Shepard who will complete 10 years of excellent service to Elite Cuisine and our customers this May.  In those ten years he has missed four unscheduled days of work, two when he was in the ER and two when his Mother passed away. 
 
Rodney is like the US Mail- neither rain, sleet, nor snow stop him from arriving.  He goes above and beyond to take care of our customers on a daily basis.  He has so many people's orders memorized.  He is a friend to many.  Mr. Cleve Devault, a gentleman retiring at Burns and McDonnell this year, made a statement that sums up why Rodney should receive this award, "Rodney will be one of the few things I miss about coming to work every day. He made me laugh."
 
T hank you Rodney for taking such good care of our guests!
  
Left to right: Patty Closser-General Manager, Mr. Rodney Shepard, and Jim Schweppe - CEO and Founder.
New Member of the Elite Cuisine Family -
Blue Cross Blue Shield of Kansas City

Elite Cuisine is proud to have a new member of the Elite Cuisine family, Blue Cross Blue Shield of Kansas City. Elite Cuisine was selected to be their new food services management company as the partner that would be able to take their program to the next level. 

 

Welcome to Blue Cross Blue Shield of Kansas City!

We look forward to sharing more about what makes Elite Cuisine special to our customers in our upcoming newsletters.
  
Sincerely,
  
Your Friends at Elite Cuisine
Visit our website for more information: www.elitecuisine.net
Or call us to talk about your food services programs: 866-607-4400