MEET THE NEW LAS SENDAS GRILLE’S EXECUTIVE CHEF, CHRIS PONCE
Originally from Mexico, Chris Ponce completed his culinary internship in Oaxaca, Mexico. Now, the Mesa resident brings his south-of-the-border heritage and expertise to us locally.
Chris will showcase some of his newest innovations as additions to the August brunch menu, including chilaquiles, breakfast enchiladas, and steak and eggs. Chilaquiles, a traditional Mexican breakfast novelty, consists of softened corn tortillas simmered in a red or green sauce. Unlike nachos, chilaquiles are eaten with a fork and they are a carefully spiced, flavorful alternative to a traditional American-style breakfast.
Or add a little spice to your morning with breakfast enchiladas, another choice for a mid-summer sensation on the new brunch menu.
And, last but not at all least, a traditional favorite, steak and eggs, will make a comeback as a savory choice for brunch. The old-school body-building combination is still high in protein and low in carbohydrates, even after all these years. Maybe it’s the indecisiveness of its undecided role to be called breakfast or lunch that has helped this dish earn its spot on the August brunch lineup. Of course, your current favorites are still options.
It’s not anywhere you can grab that fried green tomato benedict or prime rib poutine to go with the signature Sunday Mary. It’s just that creative minds produce options that you can’t resist. The menu selections seem to have a little something for everyone.
“Staying busy in the kitchen,” says Chris, when asked what he is enjoying most about his new position at The Grille. He is especially fond of preparing meats and he’s working with Food and Beverage Manager Javier Cardenas to continue to create new dishes to add to the current list of options for guests in the coming months.
TEQUILA TASTING TUESDAYS
Grab a few friends and head over to The Grille on Tuesday evenings for tequila tastings. From 6 to 8 p.m. a variety of vendors will host an expanded selection of sips for your enjoyment. When you find your favorite, you can purchase a bottle to take home. Specially selected appetizers will be available, including queso dip, taquitos, and mini chimichangas to compliment your sunset samples.
And don’t forget the daily Happy Hour is from 2 to 6 p.m. Come in and see why the prime rib sliders continue to be a Las Sendas favorite!
Las Sendas Golf Club
Mid-summer golf specials are a good time to practice your swing. Rates are just $59 Monday through Friday mornings and $79 for Saturday and Sunday morning play this month.
Also, stop by the Pro Shop to take advantage of the price slashes on footwear and outerwear. Save 30 to 40 percent on some of your favorite brands.
And while the course is getting hydrated and prepped for the upcoming cooler months, hydration is key even to the earliest morning golfers.
Here are a few tips to help you get through 9 or 18 holes, during the hottest months, without dehydrating: (information taken from Robert Yang-Golf Monthly-on hydration)
- Drink water first thing in the morning.
- Drink higher quality water.
- Drink half your bodyweight (lbs.) in ounces (drink more if you are working out or golfing).
- Eat more fruits and veggies (on a regular basis) as these are packed with electrolytes.
- Limit alcohol/coffee (or at least up the water intake).
- Use some sort of high-quality electrolyte and possibly amino supplement during physical activity.
- Refuel after exercise (drink extra water/recoverydrink after exercise or golf ).
According to the Mayo Clinic, the most extreme effects of dehydration on the body include: heat injury, urinary and kidney problems, seizures, and low blood volume shock (hypovolemic shock).
The idea is to continually replenish the fluids you lose from sweating while practicing or playing on the course. Water is considered by experts as the best thing to consume to accomplish this.