For many people, a typical meal at River Bend Golf & Recreation Area might consist of a hotdog and pop consumed in a power cart.
Andrew Gilchrist would rather that culinary experience be something like rainbow trout almandine, served with a glass of chardonnay and a Callebaut chocolate crème brule for desert.
The manager of the city-owned recreation facility is overseeing the implementation of evening dining at River Bend Grill. Available by reservation on Thursdays, Fridays and Saturdays from 5 to 9 p.m., the service will feature such entrees as Alaskan king crab, and rosemary and garlic rib eye steak.
“We have taken our main golf grill area, and we transform it into a dining room with table cloths and appropriate linens and decor for a casual finer dining experience,” said Gilchrist.
The new dining service begins this Thursday, and will continue through the winter and perhaps into the golf season, he added.
Gilchrist said the River Bend board of directors felt the 420-acre recreation area — which includes an 18-hole championship golf course, Discovery Canyon water park, hiking and ski trails, and fishing, boating and picnic areas — is underutilized, especially in the winter.
“We’re trying to generate off-season interest in the property, to have more people coming to visit the facility and experience the culinary team that we have here.
“It’s also an opportunity to keep that culinary team employed year-round.”
Other golf courses diversify their operations by offering fine dining, said Gilchrist, including Edmonton’s Royal Mayfair Golf Club, where he spent nine years, including five as general manager.
“I think we have an appealing menu to offer and an exciting venue for people to come down and enjoy the park and have a nice dinner.”
Efforts are also being made to increase River Bend’s popularity as a banquet destination. Gilchrist thinks this service has been “under-promoted,” with wedding bookings previously not even accepted.
He hopes to capitalize on these opportunities going forward, with weddings, dinner parties, business meetings and seminars among the events that might be suitable for the 150-seat banquet room. There might even be an opportunity for River Bend staff to cater off-site functions in the future.
“We have had capital funding approval from the City of Red Deer to purchase an on-course concession trailer this year,” said Gilchrist. “Once we utilize that for the golf season, we’re looking at the possibility of offering outside catering in future winter months.”
River Bend is also trying to improve its accessibility to cross-country skiers. The clubhouse was opened to these users last winter, and this year beverages and snacks are available there.
Gilchrist, who assumed his current position in November 2009 and has worked in the food and beverage industry for about 30 years, is optimistic River Bend Grill will appeal to local diners. Matt Labossier and Matthew Burton, both red seal chefs, will look after food preparation.
“My job is to get the word out that we’re here, we’re the place to be and we’ve got year-round service available,” said Gilchrist.
Evening reservations at River Bend Grill can be made by calling the River Bend Golf & Recreation Area’s events co-ordinator at 403-343-6341, Ext. 103.
hrichards@www.reddeeradvocate.com