IN THIS ISSUE
- Celebrating 20 Years
- Executive Byte: Lump Crab Cakes
- Beverage Board: Birk's Four Rum Mai Tai
- A Wine Buyer's Memo
- Service @ Birk’s
- On the Agenda
CELEBRATING 20 YEARS
Welcome to Birk’s inaugural newsletter, Behind the Split Iron Grill. Over the past 20 years a multitude of guests, employees and vendors have passed through our doors greatly contributing to the continued growth and evolution of this iconic and special place. I’m always delighted and honored to come across new and familiar faces in the restaurant. Thank you for such amazing continued support.
Founder Birk McCandless hired me as General Manager in 2003. He created and passed on a steadfast legacy whose fundamental values are compassion, enthusiasm, honesty, integrity, fairness and consistency. These values have resulted in extraordinary loyalty and devotion from Birk’s most important element, the employees – some of whom are closing in on two decades of service! This culture, in addition to excellent food, an extensive beverage program and spot-on service are the cornerstones of Birk’s many years of success. The management team and I have the privilege and responsibility to carry this into the future.
In celebration of our 20 years in business the team and I agreed it’s time to provide a personal, inside look into what has made Birk’s a top dining destination in Silicon Valley. Behind the Split Iron Grill is our way of sharing with you Birk’s recipes, food and beverage features, business philosophies and special events.
I sincerely hope you enjoy our inaugural issue of Behind the Split Iron Grill and look forward to seeing you at Birk’s soon!
At your service,
David Whitcomb
Owner and General Manager
Executive Byte: LUMP CRAB CAKES
Birk’s crab cake was created by culinary management team members Maurice Dissels and Javier Tovar. The team set out to maintain Birk’s standards of high quality menu items by focusing on fresh and natural ingredients. Many crab cake recipes are prepared with rock crab or combo crab and a 1:1 ratio of crab meat to bread crumbs. Executive Chef Maurice Dissels steers clear of combo crab meat, exclaiming “You never know what you’re going to get!” Instead, the team crafted a distinguished cake from Dungeness lump crab, selected for its texture and sweet, succulent taste. Crab lovers are spoiled at Birk’s with a hearty 4:1 ratio of Dungeness crab to soft, white artisan bread. Binding the components together is fresh white fish (preferably Alaskan halibut or Petrale sole), yielding a moist and flavorful crab cake.
These cakes make a great starter, sandwich or main course. They can be paired with a number of accompaniments from fresh salsas to salad greens. Birk’s serves it up with a mild hydroponic mâche tossed in light citrus vinaigrette with avocado salsa and lemon/herb mayonnaise. Birk’s Lump Crab Cakes are a popular choice among our guests, we hope you enjoy them too! During Tower Power Hour they can be found on our bar menu at half price along with discounted drink specials.
BEVERAGE Board: BIRK’S Four RUM MAI TAI
A debate continues to this day on the origins of the Mai Tai. Both Victor Bergeron of Trader Vic’s in Oakland and his friendly rival from Hollywood, Don the Beachcomber, claim to have invented this cocktail. According to Trader Vic, he first served the drink in 1944 to friends visiting from Tahiti and the response was “Mai Tai - Roa Ae”, which in Tahitian means "Out of This World - The Best". However, Don claims to have first served the drink in 1933. Nevertheless, this delicious and fruity cocktail emerged from California and remains popular to this day. Birk’s lead bartender, Juan Campos, mixes up his own version nightly.
Recipe: Birk’s Four Rum Mai Tai
A Wine Buyer's Memo
Birk’s award winning wine list is ever evolving, and predominantly features California wines, an element that has excited Mark Grochowski since he joined Birk’s as Beverage Manager in 2005. He has handled wines from all over the world, but his passion and expertise lie within California, especially with winemakers in the Santa Cruz Mountains where he has fostered many long lasting relationships.
There are over 70 small, family owned wineries in the Santa Cruz Mountain region that labor to produce handcrafted, world class wines. Their small size allows them to personally influence their wine by tracking every step of the process - from vine to bottle. These wineries have rivaled national and international wines for over a century, winning many prestigious awards. Today’s vintners share the same independence, determination and pioneering spirit as their century old counterparts. Mr. Grochowski enjoys sharing these locally produced wines for guests to discover and appreciate.
Birk’s offers distinguished and well-known domestic producers in addition to boutique and up and coming wineries. An innovative wine list offers guests the opportunity to experiment with local wines from diverse appellations. Mr. Grochowski tastes and evaluates each and every wine for its quality and thematic match with Birk’s menu items. Regular training meetings allow the service staff to taste each new wine addition to the list. These efforts keep the staff well-informed on the wines served. On your next visit to Birk’s please feel free to review the wine list and speak with your server for a recommendation or food pairing.
Service @ Birk's
The true testament for being a good host is the “ability to plan and execute a terrific party”, claims Robert Ybarra, Birk’s Dining Room Manager since 2004. This is often challenging in a restaurant as each service has a mixture of unpredictable situations with unending variables, in addition to guests with varying needs. In order to overcome this challenge, Birk’s maintains a philosophy of anticipating guests’ every want and need and “wowing” with service – being everywhere, doing everything and never failing to astonish the guest. Mr. Ybarra’s exemplary attentiveness and attention to detail make him an outstanding role model to staff members. He continually teaches the staff to treat each guests’ dining experience as if they were personally hosting them and communicates the meaning and practice of hospitality – receiving and entertaining guests with kindness, generosity and good will. In the end, it is Birk’s focus on hospitality and efforts to anticipate guests’ every need paired with a sophisticated tablescape, the right music, delicious food and drink and a professional and highly trained staff that provide an outstanding dining experience.
On the Agenda
Santa Cruz Mountains Wine Express
Birk’s participated in the 14th annual Santa Cruz Mountains Wine Express at Roaring Camp Railroad in Felton on May 17, 2009. This event benefited the Fogarty Institute for Innovation, an educational non-profit that mentors, trains and inspires the next generation of medical innovators. Partnered with other restaurants and wineries in the community, we served hundreds of guests as they enjoyed great food, music, an auction and a train ride through the Santa Cruz Mountains. We are honored to have participated and look forward to our future involvement in this worthy cause.
Flavors Culinary Gala
To benefit the American Liver Foundation’s Northern California and Nevada Divisions, Birk’s will participate in the annual Flavors Culinary Gala being held at Thomas Fogarty Winery on Tuesday, June 23rd, 2009. The evening will begin at 6:00PM with an al fresco reception featuring passed hors d'oeuvres followed by a five-course dinner paired with Fogarty wines. Local first-class chefs will design and prepare their unique menus for individual tables. This year, Birk’s executive chef Maurice Dissels will be participating and serving as the chief chair of the event. For tickets and additional information please visit: http://www.liverfoundation.org/chapters/northernca/events/401/
March of Dimes Celebrity Chefs & Master Vintners of Silicon Valley Gala
The 8th annual March of Dimes event will take place at The Fairmont in San Jose on Sunday, September 20, 2009. Birk’s Restaurant with other premier Silicon Valley chefs and vintners will delight ticket holders with delicious food and wine as they bid on auction items, including an exclusive customized package from their favorite chef. Proceeds benefit March of Dimes’ commitment to improving the health of babies by preventing birth defects, premature birth and infant mortality. You can attend this charitable affair by viewing: http://www.marchofdimes.com/california/
Classic Americana Menu
We are featuring four 3-course dinners for under $30 on Friday – Sunday evenings. Entrée selections include, Prime Rib, Jalapeno Orange Glazed Salmon, Birk’s Famous Pork Chop and Teriyaki Chicken Breast.
Click here view the Classic Americana Menu
Patio/Outdoor Dining
Come enjoy great food and drink under the sun and stars on our charming patio. On cooler nights, outdoor heaters will keep you warm and comfortable.
Happier Hour
Birk’s bar is all the rage Monday thru Friday from 4pm-6pm. We invite you to join us for half price bar food favorites and discounted drink specials. Click here for more information
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