Published: Friday, January 16, 2004 at:11:32 PM




The Year in Food & Beverage

By Andy Woodrick

Andy Woodrick joined the Bitter End Yacht Club staff in November of 1999 as Director of Food & Beverage. He came to us from Sun Valley’s Elkhorn Resort, where he functioned first as Director of Food & Beverage, and then as Assistant General Manager. He has held similar positions within the Doubletree Hotels organization. The following are his reflections on a year well done.

After my first year I am most proud of my teams’ effort to move forward and improve. Food and beverage is a challenging and ever changing field. Those involved with its preparation and presentation at Bitter End must be willing to learn new tasks and constantly work to improve their own performance. Only those individuals with the desire to be the best will succeed (eds. note: the BEYC Culinary Team has consistently been award winners, both on their own, and as part of the BVI National Team). I consider myself to be extremely fortunate to be associated with each and every member of the food and beverage staff at Bitter End.

The great thing about being part of the Bitter End family is the opportunity we have to see the same guests year after year. One of the many challenges we face in food and beverage is to give returning guests a fresh look and variety, while respecting and preserving the tradition that makes us unique.

The first interesting change returning guests will notice is our new breakfast service. Developed with our active guests in mind, our new, expanded buffet allows water sports enthusiasts to get in and out with a hearty breakfast in short period of time—if they like. But try to relax and enjoy it if you can—watch the tropical morning unfold. Sit down at one of our North Sound-side tables and have one of our friendly service staff members bring you a cup of fresh Fonte coffee and a glass of juice. When you’re ready to eat, you’ll find Virginia Emanuel and the ladies ready to create the breakfast of your dreams.

While lunch and brunch at the Clubhouse have always been very popular amongst repeat guests, my favorite meal at Bitter End is still lunch by the pool. Martin and the guys always do a great job with the Bushwhackers (a great lunchtime libation) and Gloria’s lobster salad is simply to die for. What a great way to spend an afternoon in paradise! Many guests don’t discover this treat until late in their holiday.

For those Bitter End guests going on the Monday and Friday excursions, a pleasant surprise awaits. We’re cook’in lunch on board! That’s right. When Corinthian heads out to sea we go too. “Cutup” will have the grill loaded with fresh fish, chicken and burgers to keep you well fed while out discovering (or rediscovering) the beauty and magic of the BVI.

Dinner at Bitter End has always been special and this year will be no different. Throughout most of the year, guests will have two options for dinner. First the Clubhouse where Chef Angus and his culinary team will be creating your old favorites (Three Pepper Sirloin Steaks, Anegada Lobster, Tuna, Grouper, and Swordfish) and some new exciting specials as well.

Other dining options will include the ever-popular English Carvery night, the world famous Beach Barbecue and Limbo Party, and the Seafood Buffet. When you join us for dinner, be sure to say hi to Grace or Annie (both pictured on this page). They will seat you and take care of your every need.