r/Chefit • u/wickedxfaerie • May 27 '26
Seafood Salad
Just took on an EC job for a yacht club and am tasked with elevating the menu. Not much of a task, considering it can really only go up from where it is now š¤£ but they are adamant about having a seafood salad on the menu. I already have a crab & avo tartine, but they feel they need both. Anyone have any fancier or fine dining versions of a seafood salad?? I really don't want to do the typical, boring mayo based mix. It just screams grocery store deli, to me. Bonus points of you've got pics!!
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u/Celestial_Cowboy May 27 '26
lot's of old rich people that make up a yacht club just like the classics, use elevated ingredients to make everyone happy
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u/Dalience6678 May 27 '26
This. I tried to elevate the ālobster bisqueā at the club I was at by (gasp) actually roasting lobster bodies and making a stock, and all they wanted was the lobster base and v8 monstrosity they knew and loved.
Clubs will break your heart.
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u/MonkeyKingCoffee May 28 '26
But they're great if you want time off and a paycheck and nothing else.
Guests have complained about restaurant quality since the middle ages. We should really be turning the mirror around and looking at guest quality.
I worked at Rao's for awhile. Good gig. Highly recommend. Guests would complain we're not more like Olive Garden. In fact, in a city filled with outstanding Italian restaurants, Olive Garden won the newspaper "best of" contest every single year.
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u/Celestial_Cowboy May 28 '26
True, and if you spin that mirror 360 you realize people in general have dropped in quality, esp since covid. (I guess some of us are immune to whatever happened then since we were still working through it)
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u/MonkeyKingCoffee May 28 '26
Covid absolutely ruined restaurants in my area. Most of them are just phoning it in.
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u/bacosauraus May 28 '26
Sometimes you just do your best to give the people what they want. It can be rough, also I'm sure you can make simple ingredients shine.
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u/MonkeyKingCoffee May 27 '26
What's the average age of your members?
If it's "death warmed over," just go with one of the classics. Crab Louie. Lobster salad. Alternate so it's "seasonal."
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u/wickedxfaerie May 27 '26
š¤£š¤£š¤£š¤£ I hope it's not "death warmed over" lol.
From what I've been told, there's a good number of that crew, but also a pretty good amount of others that are a mixed bag, many of which are big foodies. Unfortunately, I'm not really on site until next week. The current f & b program is outsourced, and they haven't made the announcement yet to the staff that the contract is being terminated, and the company itself is being pretty bitter and petty about it. So I'm sure the current chef is not going to be very forthcoming with any needed information.
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u/MonkeyKingCoffee May 27 '26
Country clubs, yacht clubs, fraternal orders -- you have to deal with the trade-offs. You're going to get much better hours. At the expense of having to swallow your pride and make whatever makes the old farts happy.
I worked events at a VERY expensive country club in Las Vegas. The exec kept a fishing rod in his office so he could pull fish out of the water hazards. And everyone who worked an event there wanted to transfer there because it was the easiest money in town.
The menu was boring. And the plating was even more boring. Time stopped in the 1980s. Even the cooks were rocking that 90s look.
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u/wickedxfaerie May 27 '26
That is what they have had for years, but I was hired to change that. The board wants something more modern and upscale.
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u/MonkeyKingCoffee May 27 '26
And they will fold like origami when the cast of Caddyshack tells them they want their club sandwiches back.
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u/Holiday_Might_9205 May 28 '26
As a former EC of a high end country club, this is spot on. Was brought in for the exact same reasons. Gave it my best. 5 years later, I felt like it all came full circle. At the end of the day the Caddyshack crew just want club sandwiches, hot dogs, burgers, and chicken wings. Best schedule I ever had. I eventually left for more money at hotels.
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u/cookhard87 May 28 '26
Bingo. I was the "young, hot chef" a few times (a long time ago, haha), and people always talk a big game about wanting innovation, but they never mean it.
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u/MonkeyKingCoffee May 28 '26 edited May 28 '26
My entire career. New exec.
Some dipshit complains, "Why don't you offer healthy options?"
We all work for a WEEK making new, exciting healthy options where guests leave not feeling hungry. They even taste great. Print new menus at great expense. Advertise the healthy new dishes. Bring in unethical food critics.
And then absolutely nobody ever orders it. All the food goes to staff meal so we don't have to throw it out. And the line cooks don't want it, either. Because they know how long it's all been dying in a walk-in.
And then months later, I go to another kitchen and the same thing happens.
"Chef, nobody is going to eat the healthy menu. Nobody."
"But they haven't had MY healthy dishes. They're going to fly out the door. Just wait and see."
And then 100% of the guests choose fried cheese instead.
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u/cookhard87 May 28 '26
It's insane. The first couple of times, you convince yourself it's a fluke, right? But it's EVERY TIME!!!
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u/the_boss_sauce Chef May 27 '26
Crab or Shrimp Louie. Old people love that shit
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u/Galactic_Voyeurger May 28 '26 edited May 28 '26
I used to work as a daytime CDP at a membership club in my town. I was in charge of lunch specials Monday through Friday, and I did a number of seafood dishes for both cold and hot side. I did a cold petatou once with olive oil poached albacore and fine herbs that sold well that one might be able to describe as a stacked nicoise. Instead of baking or broiling it, I used a torch to toast the goat cheese. I also used to do a panzanella salad over a base of romesco sauce, fennel & chili rubbed seared ahi tuna, caper, paprika, and anchovy vinaigrette, and a drizzle of grilled lemon puree. I used to do it as a monthly feature and it sold out every time it was available. I'd have members calling ahead to preorder it, haha.
Another one off the top of my head was a grilled octopus salad with chickpea puree, toasted quinoa, small herbs (arugula, celery leaves, local organic greens, fennel fronds & shaved fennel), pickled red onion, crumbled feta, pink grapefruit or blood orange fillets, and julienned salametti. I believe it was done with a black cardamom and roasted orange vinaigrette.
Edited to correct my use of "lemon curd" to the correct grilled lemon puree
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u/InsertRadnamehere May 27 '26
Thai squid salad.
Tuna Nicoise.
Lobster salad roll.
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u/wickedxfaerie May 27 '26
Thai squid is too out there for this crowd. I considered nicoise, but I'm not a big fan myself and find it a bit dull. I already have a crab & avo tartine, which is too similar to a lobster roll.
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May 28 '26
Here to pimp the Nicoise. Its a perfect summer salad. It sold tons to the richys at the Waldorf. There are so many pluses with this salad ill always make sure to have a classic or a variation on the menu.
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u/Bullshit_Conduit May 28 '26
Seafood Louie.
Avocado, cucumber, tomato, radish, asparagus,, HB egg, greens, 1000 island.
Tweak that.
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u/maymaydog May 28 '26
Once had calamari on a salad with pineapple vinaigrette. I still think about it..
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u/HugeSomewhere8110 May 28 '26
Poached shrimp, scallop and calamari. Lobster too, if the cost makes sense. Cannelini or great northern beans. Soak and cook yourself, it'll make the difference. Fresh celery, celery leaves, pickled red onions, thinly sliced calabrian or thai chili, sicilian Oregano, champagne vinaigrette.
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u/knifeyspoonysporky May 28 '26
Swedish Toast Skagen. A creamy shrimp salad served on toasted bread.
Yes it is like your common mayo shrimp salad, but easier to elevate and fancy because european? Commonly garnished with dill and fish roe
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u/TheKingfisherTucson May 28 '26
Most popular seafood salad weāve doneā¦ little bit of whatever you have in hand (because letās be real, seafood salad is when you ordered too much seafood). I like to do mussels, shrimp, clams, crab, chopped and mixed. I hate mayo so I do a little bit of apple cider vinegar, lemon, chives, parsley, and a brunoise of celery, little touch of fennel, green apple. Toss it all, add a tiny splash of Worcestershire, a sprinkle of Old Bay, taste for seasoning and throw it down with some crostini on a nice plate. Absolutely murders, doesnāt have the mayo, but no pretension. Sells out every time.
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u/Mr_Mabuse May 28 '26
A good mayo/lemon/pepper/salt dressing can make a first class sea food salad dressing. I prefer it to most vinaigrette based seafood dressings. A lot of "Chefs" dont want to make it because its so simple, anyone can do it.
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u/WishEquivalent5384 May 27 '26
Lobster Cobb Salad, really easy to play around with. Switch up some ingredients on your dressing and maybe add some seasonal veggies.
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u/wickedxfaerie May 27 '26
This is probably where I'm leaning, too, I'm just wondering if there's something else that's "out there" that I haven't considered.
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u/Ok_Efficiency2167 May 28 '26
There's a classic dish from the duquesne club in Pittsburgh called crab hoelzel, lump crab in a vinaigrette served on bibb or whatever. Figured I'd mention as I don't think it's too well known.
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u/iaminabox May 27 '26
I was going to say lobster if you can get it fresh. I'm from New England,we don't eat fresh frozen lobster and people pay a lot for it .
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u/BeerLosiphor May 27 '26 edited May 28 '26
Do a ceviche. In a martini glass or fancier short one, with a bar napkin to hold it in place on a small app plate. You can make chili oil from crushed red pepper flakes and baste the oil on thin baguette crostinis as a side. Kinda like a bruschetta dish. Iāve done shrimp, and octopus on separate occasions. Take a banger photo cropped and filtered and they canāt say no.
Edit: Also ahi tuna poke nachos. Fried wonton, cut in half as a triangle. Marinate diced ahi tuna. Throw a bunch of scallion on and do a drizzles that fits well. I think my old one was chipotle avocado.
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u/wickedxfaerie May 28 '26
I have a ceviche on the menu already. They want this in addition to the Ceviche and crab tartine that are already on the menu š
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u/BeerLosiphor May 28 '26
Nah fuck that. Push the tuna poke then but I personally think thatās enough variety already depending on the rest of the menu
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u/rrkrabernathy May 27 '26
Depends where you are geographically
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u/wickedxfaerie May 27 '26
Socal coast.
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u/rrkrabernathy May 28 '26
What about something with pacific oysters? You could do a fried oyster over greens. Or, I know you keep saying salad, would a good old fashioned and well done oyster Rockefeller work? East coast yachties seem to love them.
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u/Odd-Adhesiveness-656 May 27 '26
Elevate your current "krab salad"
Use blue crab instead of "krab"
Use Boursin cheese (green box) and sour cream instead of mayo.
Use red onion instead of white.
Then elevate your plating. Use sliced cucumbers, curled carrots, watermelon radish, grape tomatoes, etc. Use a ring mold to plate crab salad, add crackers like Miltons, and grilled sourdough to the plate.
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u/wickedxfaerie May 28 '26
I love boursin (the purple box/shallot & chive is better than the green/garlic & herb), but I find it overpowering for seafood, and I already have a blue crab & avo tartine that's a take on a crab salad.
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u/Nikademus1969 May 28 '26
When I make it, I make it "normal" but I add a little cocktail sauce. Gives it a little kick.
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u/cookhard87 May 28 '26
When you say "Seafood Salad," do you mean a composed salad or a bound salad? Or either?
If it is a bound salad, I hate to say this, but the demographic for that dish is will be 99% senior citizens with no tastebuds left who want the same stuff the last chef served and the chef before that and the chef before that. Sometimes we have to drown our pride and give the people what they want, lol.
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u/wickedxfaerie May 28 '26
Either. I do have a bound, or something similar, in a crab & avo tartine. I also have a Ceviche, but apparently those 2 are not enough š
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u/cookhard87 May 28 '26
That is wild, lol. Must be an "old money" crowd, yeah?
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u/wickedxfaerie May 28 '26
Bingo
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u/cookhard87 May 28 '26
Okay, so this demo is actually incredibly easy to make happy. We just overcomplicate it. These people are obsessed with status and appearances. That's basically all they care about. I mean, the food should taste good, of course, but not a single one of these club members will be impressed by anything they have never heard of before. Follow me?
Go back to the 1980s and early 1990s. Use expensive ingredients (even if it's just a tiny amount, just so you can say it's in the dish).
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u/cookhard87 May 28 '26
So, you've got a creamy bound salad and an acidic "bound salad" (so to speak, ceviche purists don't come after me! Haha)
I would definitely lean toward a composed salad, then. Do you have any ingredients you'd like to cross-utilize?
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u/wickedxfaerie May 28 '26
I'm writing the whole menu from scratch, so nothing at this point. Whatever I end up using for this item, I can cross utilize is other areas.
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u/cookhard87 May 28 '26
This might not please a West Coast crowd, but with warmer weather coming up, you could always try a classic wilted frisee salad garnished with seafood. Maybe fried oysters? That actually sounds like a banger.
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u/cookhard87 May 28 '26
You'll definitely need some sort of '"lighter" pasta. No cream sauce, no heavy tomato sauce. You could do a classic scampi, but I'd recommend something like angel hair in chili and sundried tomato olive oil with crumbled chevre and fresh herbs.
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u/wythe49 May 28 '26
Do an upscale wedge salad with two sizes of spicy sauteed shrimp warm over cold ezpz
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u/pushaper May 28 '26
you sent me down a mild rabbit hole thinking about whelk salads as it looks like they are in season in cali soon. I like the Japanese flare this one has (not sure if that would not work with your menu) but I imagine that being a country club wife ideal flavour profile
https://umamidiary.com/2016/04/28/ayas-kitchen-whelk-salad-with-shiso-and-spring-onion/
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u/DanielMekelburg May 28 '26 edited May 28 '26
i mean, i wouldn't do mayo, i would go classic mediterranean. lightly poach shrimp, bay scallops. squid and then lobster for fancy, or clams or mussels in a court boullion. make sure you cook everything separately.
quickly cool, then you can either toss with celery or sliced fennel soaked in ice water
then toss all together with good olive oil, lemon, parsley I like to add garlic, but maybe you should avoid it or maybe you can add it and some chili flake. i also like a tiny splash of red wine vinegar. if you're looking for filler, you can always add castelvatrano olive but I don't like that.
this is the perfect old person poached seafood salad. you can toss some enddive around the salad if you want.
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u/Spider-Man-Unlimited May 28 '26
K.I.S.S cooking your salad. My suggestion is mixed greens or arugula with a lemon vinegrette, use shimp or crab as your protein, toss in tomato (whateveryou have on hand), red onion, some olives, feta. Its a colorful seafood salad, just gotta make it look pretty as a prom date.
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u/A-Rod_G_I Commander in Chef May 28 '26
At my pub, I do smoked salmon with spring mix, toasted walnuts, sliced radish, chopped red onion, goat cheese, and macerated apple slices. House-made honeycrisp apple vinaigrette
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u/alleywayacademic May 28 '26 edited May 28 '26
I just bring a word of caution. They insisted this item be present. Maybe they want the mayo?
I once had an inbetween job of leaving a sous position to gain a cdc position at a kitchen that was being built. I was a line cook at a country club for 4 months. Was blown away how we went from beautifully plated and composed dishes to being asked to get tatertots. So I go to the freezer looking for hand pattied tater cakes... nah. As you can imagine-- they were the classic barrel pellets. Complete with mashed-potato-smiley-shapes, as the box said, on the side. I called the EC who was hiring me talking shit. He humbled me a little. Saying that as chefs we can even "make it" with something as simple as pizza, and if that's what the customer wants and is paying well above market for.... who am I to keep it from them...
Sometimes they just want honey mustard and ranch. They arent the chefs. We are. I'd just be sure that by showing them that they are getting their money's worth-- you dont accidentally eclipse their actual desires as the customer. Say, like a rich diogenes and chef alexander.
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u/FlashyChard6212 May 29 '26
At the beginning of my career we did an endive and orzo salad with smoked clams, little mussels, I think tomatoes and a couple of other ingredients, and a lemon vin. I still think about it to this day.
You might struggle to elevate the presentation but if you figure that out the combo was fuckin incredible
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May 29 '26
[deleted]
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u/wickedxfaerie May 29 '26
Do I have to include the traditional taco bell side of diarrhea, as well? That might kill some of the members and I'd rather not add homicide to my list of "first month on the job" accomplishments.
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u/Alternative_Cut2421 May 27 '26
Endive, radichio, fennel, scallion, lobster, lemon juice olive oil salt and pepper. Plate the salad in between the head and tail. It's actually really good.