What is your favorite item on the dinner menu?
Appetizer: Can’t beat the 7 Season Crispy Quail, although the lamb chop “lollipops” are very popular.
Entrée: The sous vide tenderloin steak—so good! We also convert a lot of non-duck-eaters to our Crispy Cajun Duck.
Dessert: Fried beignet with Mexican vanilla ice cream and honey glaze (although the gluten-free brownie and ice cream is a close second).
What part of the job do you find the most gratifying?
There are two things most gratifying to me:
Hearing from the guests about their hunts and experiences at Greystone. To hear about a wonderful hunt, great dogs, terrific guides, attentive staff and the beauty of Greystone is very rewarding.
Second is watching the Greystone team take such care to make the experience of each guest a lifetime memory and have them excited to return. As I’ve stated, we all care about our guests, and it’s rare to see this level of dedication. We’re not perfect, but when we mess up, we own it and do all that we can to make it right. I’m very fortunate to have such a great staff and to be a part of the Greystone family.