Corporate Executive Chef Rufino Rengifo and Senior Traveling Executive Chef Thomas Szymanski pose in the kitchen at South West NY.
This delicious soup is garnished with smoked bacon and pumpernickel croutons.
Chef Thomas works in the South West NY kitchen making paninis for the 50 Yard Lounge.
The sausage chili is made with kobe beef, kielbasa, fresh sausage, and onions. At the 50 Yard Lounge, it'll be served alongside a panini with leeks and onions.
The Kobe beef hot dog is a Kobe beef sausage topped with spicy mayo and pickled vegetables.
The spicy shrimp sushi is made with cucumber and Masago, and also topped with a spicy mayo.