Perhaps it should come as no surprise that Knott's Berry Farm in California has one of the most creative and ambitious food programs among parks. It started as a working berry farm and roadside stand in the 1920s (and is recognized for developing the hybrid boysenberry), expanded to include a restaurant, and eventually morphed into a theme park. Mrs. Knott's Chicken Dinner Restaurant, located next to the park, remains as popular today as the park itself.
"Food has such a great history and heritage here," says John Chiu, Knott's director of food and beverage. "We want to create great memories, and food should be a part of them." Among the memorable items that Chiu and his team serve are white chocolate mashed potatoes, honey and garlic glazed salmon served in lemongrass rice, and a rib eye steak sandwich served on grilled cheese bread with arugula, green tomatoes, and other fixings.
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