106 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015
making sure their vision of the menu
worked symbiotically with the equip-
ment selection.
"Our menu refects the same care
that one would fnd in a family-run
restaurant in Italy, with distinctive pastas
made by hand, sauces and accompani-
ments showcasing our local produce, and
a menu format that encourages slowing
down to enjoy a meal with family and
friends over a glass or two of wine,"
Patterson explains.
Ristorante del Lago's menu refects
the chefs' research. "We restrict menu items to fve ingredi-
ents and serve in courses the way it is in Italy," Miller says.
"We consider portion sizes and price points so guests will
want to order three courses and dessert. The menu features
antipasti misti, including verdure (which translates to "lush
green vegetation"), formaggi (cheese) and salumi (salami);
pizza; primi piatti (pasta); secondi piatti (main course);
contorni (vegetables); and dolci (desserts).
Prep, the Exhibition Kitchen
and Pasta Station
Food deliveries arrive at the back dock of the back kitchen.
Staff place the food in walk-in coolers and distribute ingre-
dients to various stations twice a day for breakfast and lunch.
Above: Cook Donovan
Clark must test the
oven temperature —
which should reach
700 degrees F — before
inserting potatoes.
Right: Each ingredient
has a distinct place,
which enhances staf
productivity at the
antipasti station. At
left is the manual-
crank slicer. The salumi
and formaggi room is
behind.
Photos by Donna Boss
facility design
p r o j e c t o f t h e m o n t h