Fine Food with Flair Fixed for Your Palate
As You Like It at the Palm Grill
The Palm Grill in the Woodlands Commons is designed to be a gourmet, à la “minute,” made-to-order dining experience for Shell Point residents and guests looking for a relaxing, waiter-served meal, complete with a lakefront view. The restaurant serves up to 1,000 meals each week. “When I prepare the menus, I lean toward the French side, because that is what I know and like,” said Todd Glaesmer, Palm Grill chef for the past 10 years, who started cooking and perfecting his trade at a culinary school in Bordeaux, France. He spent a year at a two-star Michelin restaurant in Paris, which he describes as stressful but where he learned a lot. “I started with the basics and had no bad cooking habits to correct at the time,” Todd said. Since then he has “bounced around everywhere and seen it all,” having worked from Key West to New Orleans. “The French are especially proud of their cooking and enjoy good food. I tried a lot of unusual items, from snails to sardines.” “The portion size was one shocking difference I noticed when coming back from France and working in typical American restaurants,” said Todd. “Here at Shell Point, most of our residents appreciate our ‘petite’ menu options, where we generally serve a four-ounce salmon or steak fillet. The eight-ounce cut is rarely ordered.”
Drawing on years of professional training, Chef Todd Glaesmer manages the Palm Grill kitchen staff, plans menus, places orders, and looks forward to each day’s line-up of fine food with flair.
6
Shell Point Life | March 2016