One year and a staff of 400 needed to prepare food for PGA Event

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One year and a staff of 400 needed to prepare food for PGA Event

Dave Dellecese

Story Created: Sep 21, 2007 at 9:56 AM EDT

Story Updated: Sep 21, 2007 at 10:15 AM EDT

VERONA - From feel good food like buffalo chicken wings, to a more sophisticated taste, sushi perhaps - the pros are not going hungry at Atunyote.

"We're serving a continental breakfast, a lunch, a full lunch that changes everyday and a snack in the afternoon," said Vince Farrar, director of food and beverage at Turning Stone Resort and Casino. "But the snack is like hamburgers and hotdogs, it's not chips."

And it's no small task.

It's prepared in what is called "the mobile kitchen," and Farrar, said it took literally a year for a staff of 400 to prepare for this week's event.

"We have tents set up," Farrar said. "We call it the commissary. We have all our supplies in there. Food, we have trailers here. Refrigerated trucks. Frozen trucks, dry storage. All that's here so we don't have to keep running back to the resort for product."

Unless, of course, one of the pros has a unique request. Usually though, they just want it fresh.

"They like anything we make to order," Farrar said. "So we have fresh omelets made daily. Fresh pasta stations daily. For the asian station, we'll have stir-fry made right to order."

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