TINLEY PARK, Ill.--(BUSINESS WIRE)--When the Tinley Park Convention Center finished its expansion in 2011, almost everything was updated, stunning and state-of-the-art. The Chicagoland facility attracted new visitors and shows immediately. Soon, Executive Chef Steve Poskin and Director of Operations Till Grob noticed there was something that, now, didn't fit the modern facility – that old menu.
Now, the Center is introducing a fresher, more contemporary menu, inspired by the latest trends in cooking and dining, customer requests and the need to serve larger groups.
"We listened," said Grob. "Larger, multi-day events and trainings need more choices so visitors don't see the same meals twice. People asked for healthier, lighter items; a mix of adventurous and comfortable. The higher-end customer is very pleased with what we're offering."
Poskin, whose background is in catering and large volume, enjoyed the challenge of creating a menu that can serve 1,000 and still taste like a fine restaurant experience. "That kind of quality can be difficult to pull off, but we are definitely the place to do it." The Center uses wagyu, a high-quality, Japanese style beef, in their plated items. "You don't see this quality on banquet menus, even in Chicago – and definitely not in the suburbs."
The menu addresses changing, more eclectic tastes. "We've included Asian dishes, expanded fish and seafood options and created new buffet opportunities." The Southern buffet, with fried catfish and mashed sweet potatoes, and the expanded Italian buffet including veal osso bucco have been exceptionally well-received.
Some dishes, like the signature homemade meatloaf, are served both in the Center and in the adjacent Holiday Inn's Bananas Grille & Bar. Poskin realized that the three-meat recipe, relished by restaurant customers, would work well in a large-scale setting. Red wine-braised short ribs easily transferred to the banquet menu as well.
The Center is also unique in the pastries it serves. "It's all made here – fresh," says Grob. "We make an outstanding cheesecake, all our own sheet cakes. Our muffins are baked here."
"I'm proud of this new menu," says Poskin. "But my real enjoyment comes from knowing I helped make someone's special day come true."
