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Business New chef tees off at Bernard’s by Joan Westlake


The kitchen inside Bernard’s at the locally owned Ocotillo Golf Resort is heating up with Chef Anthony Rajda – pronounced RIGHT- uh in Polish – taking charge of a “thrilled” culinary team, according to Suzanne Hawk, food and beverage director. The new chef’s knives are flashing in the kitchen as he spends the rest of the summer melding his personal touches to the existing menu and establishing the local vendor contacts he needs to create a new cuisine.


“When we roll out our new season’s specials and highlights sometime in September, we will be featuring a menu that is fresh, flavorful and produced from locally grown products as much as possible,” says Hawk. “We are already am established neighborhood favorite and will continue with our most popular items.”


A Troon chef, Rajda brings the right background to his new role, says John P. Bartilomo, director of corporate food and beverage for Troon Golf.


“A Troon Golf chef Chef Anthony Rajda


has the experience to offer quality products with a perceived value to our members and guests,” he explains. “Our chefs pride themselves on their creativity to deliver the best club sandwich in the afternoon and an elegant dinner in the evening, all in the fabulous environment Ocotillo provides.” Bernard’s country club setting makes it ideal for special occasions. A towering winged sculpture above a rushing fountain greets visitors. Stroll down the walkway covered by a massive wooded archway to the restaurant’s entrance. Expansive windows offer spectacular views of the golf


course with waterfalls and verdant landscaping. With the resort’s beautiful backgrounds and the large Crown Terrace Ballroom, it’s also a popular spot for weddings, with some 250 taking place each year.


“Bernard’s is the place to come for excellent food at reasonable prices,” says Hawk. “We have a Sunset Dinner Menu served from 4 to 6:30 p.m. Wednesday through Friday that features an entrée choice of wild Alaskan salmon, pork tenderloin or one of Carlo’s Stuffed Chicken entrees


STSN photo


FRESH, FLAVORFUL: Chef Anthony Rajda preps fresh vegetables at Bernard’s at the Ocotillo Golf Resort. A new menu this fall will bring more local ingredients to the locally owned restaurant, which is open to the public.


Submitted photos


SCENIC: More than 250 weddings take place each year at the Ocotillo Golf Resort,


taking advantage of the scenic backgrounds.


July 16 - August 5, 2011


17


plus soup or salad and a light dessert for only $12. We have daily lunch specials that are only $10. Our service is relaxed and friendly and as fast as you request. If there for a quick lunch, we are happy to accommodate – just let us know!”


Happy hour is 3 to 7 p.m. Monday through Friday with appetizer and drink specials. Taco Tuesday delivers two tacos and a house margarita for $8. A fan favorite is the Burger and Beer Happy Hour Special featuring a half-pound Angus beef char-grilled burger and a house draft for $8.


Prime Rib Night on Wednesdays is $19.95 and Carlo’s Italian Buffet on Fridays is $21.95. Sunday breakfast buffet is $12.95.


Bernard’s is open from 6 a.m. daily. Lunch is served until 3 p.m. Sunday, Monday and Tuesday with bar menu service until 7 p.m.; a full dinner menu is served until 9 p.m. Wednesday through Saturday. Find it at 3751 S. Clubhouse Dr. in Southern Chandler. For more, visit www.ocotillogolf.com or call 480-917-6660.


Joan Westlake is a longtime journalist and East Valley resident. She can be reached at Joan@SanTanSun.com.


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