PGA Buying Show Food Program

19th Hole & Events - Sponsored by Gordon Food Service

DAY 1 - TUESDAY, OCTOBER 18th

Welcome Breakfast Menu (8:00 - 9:30am)

  • Assorted Fresh Cut Fruit
  • Assorted Fresh Baked Pastries
  • Bacon
  • Sausage
  • Western Omelettes
  • Pancakes w/ Bailey’s Whipped Cream and Pomegranate Balsamic Glaze
  • Waffles w/ Bailey’s Whipped Cream and Pomegranate Balsamic Glaze
  • Potato Bites (Tater Tots) w/ Ketchup, Chipotle and Garlic Aiolis
  • Assorted Fruit Juices and Water
  • Coffee Service
       

19th Hole - Lunch Items

  1. Choripan (Argentinian/South American Chorizo Hot Dogs) - brioche hot dog bun, chorizo, chimichurri, pico de gallo, queso, cilantro.  Why this should be on your menu - every golf course has a hot dog and this is an interesting, on trend, ethnic take on that traditional offering that is sure to differentiate your on course menu over that of your competitors.  Choripan
  2. Shaved Sirloin Philly Cheesesteak Sandwich- buttered artisan baguette, shaved sirloin, yellow onion, green pepper, button mushroom, monterey jack cheese.  Why this should be on your menu - an upscale grab n’ go offering built with value-added convenience ingredients to elevate your menu while streamlining labor in your food service operations.  Philly Cheesesteak Sandwich
  3. Fairway Arancini- arancini, marinara sauce, parmesan petals.  Why this should be on your menu - a fun, portable take on this Italian classic perfect for grazing on the cart or on the tee; convenience products keep your costs down and margins high with this simple to execute menu idea.  Arancini
  4. Empanadas- An assortment of beef, chicken, and vegetable empanadas with fire-roasted salsa.  Why this should be on your menu - an on trend, ethnic offering that brings the street food eating experience to the fairway; simple execution turning value-added convenience products into food service profits.  Empanadas
      

Hotel Arts Cocktail Reception Menu (5:00 - 7:30pm)

  • Intercity Packers Meat & Seafood Oyster Shucking Station
    • Sweet Island Kiss, Barachois, Le Petit Barachois (all East Coast oyster varieties)
    • Mignonette, Tabasco
  • Hotel Arts East Coast Station Sponsored by Gordon Food Service
    • Scallop & Smoked Potato “Verrine” - Seared East Coast Scallop | P.E.I Potato Foam| Pickled Onion | Seaweed Puff
  •  Hotel Arts West Coast Station Sponsored by Gordon Food Service
    • Marinated Salmon Belly "Verrine" - Tamari Marinated Salmon Belly | Charred Green Onion Foam | Pickled Ginger | Chili
         

DAY 2 - WEDNESDAY, OCTOBER 19th

19th Hole - Breakfast Items

  1. Fresh Cut Fruit- pineapple, honeydew melon, cantaloupe.  Why this should be on your menu - cut to order, freshest of fresh, ready to serve.
  2. Breakfast On The Course- Waffles/Pancakes/French Toast Sticks - whole grain maple waffles, buttermilk maple cinnamon pancakes, french toast sticks, butter, maple syrup, whipping cream.   Why this should be on your menu - individually wrapped portions make these ideations easy to prepare an order at a time with nothing more than a microwave directly from frozen; simple to make your own with the addition of proprietary infused whipped creams, syrup creations, or fresh berries.
  3. Maple Steel Cut Oats- steel cut oats, maple syrup, crushed walnuts and pecans.  Why this should be on your menu - warm comfort food that travels on the course incredibly well; a hearty breakfast to get a golfer’s round off to a great start at a customer friendly price point that also makes your food service operations profitable (easy batch prep, next to no execution labor).
  4. Assorted Danishes/Pastries- mixture of pull from the freezer, tray, and bake danishes and pastries.  Why this should be on your menu - patissiere quality fresh baked offerings without all the specialized equipment, intensely technical training, and production labor; quality fresh baked goods without all the costs
  5. Smoothies- assorted convenience ingredients.  Why this should be on your menu - a healthy menu offering that plays multiple roles on your menu - female friendly, health conscious, and meal replacement; easy to execute with just a blender.
       

19th Hole - Lunch Items

  1. Shaved Sirloin Banh Mi Sandwich - buttered artisan baguette, vietnamese marinated shaved sirloin, pickled carrot, cucumber, jalapeno, fresh cilantro.  Why this should be on your menu - an upscale grab n’ go offering built with value-added convenience ingredients to elevate your menu while streamlining labor in your food service operations.  Banh Mi Sandwich
  2. Portable Chicken Satay- thai chicken skewers, satay sauce.  Why this should be on your menu - street food from the food hall or food truck hits the golf course, easy to execute, portable, and on-trend.  Chicken Satay
  3. Green Papaya Salad- green papaya, jalapeno, peanuts, garden fresh vegetables.  Why this should be on your menu - a perfect, healthy, refreshing summer salad made using value-added ingredients that save you labor, while offering an ethnic, on-trend, female friendly, and health conscious menu offering; great for ladies nights, and a natural upsell item by adding a protein option such as chicken satay skewer(s).  Papaya Salad
  4. Walking Tacos- tortillas, seasoned ground beef, shredded cheddar jack, sour cream, iceberg lettuce, vine-ripened tomato.  Why this should be on your menu - tacos are a menu must have, and this take makes them perfectly portable...not to mention FUN!  Walking Tacos


Awards Banquet Cocktail Reception Menu (5:00 - 5:45pm)

  • Various BMO Centre Food Station Offerings Sponsored By Gordon Food Service
    • Local Cured Charcuterie
    • Wild Mushroom Savoury Flatbreads
    • Alberta Short Rib Savoury Flatbreads
    • Miniature Croque Monsieur
    • Noble Premium Bison Meatball
    • Smoked Apple + Sylvan Star Gouda Crostini
    • Alberta Pork Belly with Chipotle Masa, Plum Confit
    • Yellow and Red Roasted Beet with Noble Meadow Goat Cheese, Balsamic Cream
    • Wild Mushroom Duxelle with Toasted Brioche, Truffle Oil, Chives

DAY 3 - THURSDAY, OCTOBER 20th

19th Hole - Breakfast Items

  1. Fresh Cut Fruit- pineapple, honeydew melon, cantaloupe.  Why this should be on your menu - cut to order, freshest of fresh, ready to serve.
  2. Crustless Quiche Breakfast Sandwiches- brioche bun, garlic aioli, pickled red onion, garden vegetable crustless quiche.  Why this should be on your menu - a simple to build breakfast sandwich that uses RTU convenience products and very little equipment or labor to prepare; a wonderful portable breakfast item sure to hit the spot as you kick off that morning round.
  3. Greek Yogurt Parfait- greek yogurt, berry compote, granola, fresh bush berries.  Why this should be on your menu - a healthy menu offering that plays multiple roles on your menu - female friendly, health conscious, and meal replacement; value added RTU ingredients make it easy to pre-prep in bulk so you can spend your valuable labor selling vs. prepping.
  4. Assorted Danishes/Pastries- mixture of pull from the freezer, tray, and bake danishes and pastries.  Why this should be on your menu - patissiere quality fresh baked offerings without all the specialized equipment, intensely technical training, and production labor; quality fresh baked goods without all the costs. 
  5. Smoothies- assorted convenience ingredients.  Why this should be on your menu - a healthy menu offering that plays multiple roles on your menu - female friendly, health conscious, and meal replacement; easy to execute with just a blender.
      


19th Hole - Lunch Items

  1. Nashville Hot Chicken Sandwich- brioche bun, nashville hot chicken, sweet n’ tangy aioli, coleslaw.  Why this should be on your menu - every menu needs a chicken sandwich, and nothing is more the current raging trend in chicken sandwiches in North america, than the nashville hot chicken sandwich.  Nashville Hot Chicken Sandwich
  2. Khachapuri (Georgian Cheese Breads)- assorted ingredients.  Why this should be on your menu - an ethnic, on-trend, "streetfood", take on traditional pizza or flatbread, but with an ingredient cost component that brings BIG margin to a food service operator’s bottom line; sell them whole, or by the piece.  Khachapuri
  3. ICP Shaved Beef Korean Bulgogi Sandwich- buttered artisan baguette, korean marinated shaved sirloin, gochujang, kimchi.  Why this should be on your menu - an upscale grab n’ go offering built with value-added convenience ingredients to elevate your menu while streamlining labor in your food service operations.  Korean Bulgogi Sandwich
  4. Ceviche Powerbowl- prawns, ahi tuna, coconut, tomato, red onion, avocado, cilantro, lime, coconut jasmine rice.  Why this should be on your menu - a healthy, refreshing summer seasonal menu offering made using convenience products that save you labor, while offering a unique, on-trend, female friendly, and health conscious menu item; great for ladies nights.  Ceviche Powerbowl