New Director of Food & Beverage

February 21, 2018
February 21, 2018

New Director of Food & Beverage

John Hall, the new director of food and beverage at Pine Canyon, is a familiar face around the club. Although he served as dining room manager for about two years before assuming his new role, John is well-versed in all things Pine Canyon, from golf to social events and club operations to private gatherings.

A self-proclaimed foodie, John relishes the opportunity to try new menu concepts. He’s worked in the hospitality and club industry for more than 30 years, gaining experience and lending his expertise to the likes of Trump Plaza Hotel and Casino, The Golden Nugget Hotel and Casino and Seaview Golf Club.

And, he’s a grandpa who looks forward to getting silly with his three grandchildren. What else don’t you know about John? A few things. Here’s a handy cheat sheet.

PC: What is your favorite go-to snack when you’re starving, but pinched for time?

JH: Bananas are the perfect food. Transportable, handheld and full of nutrients.

PC: What inspires you?

JH: Happy guests. I love seeing someone enjoy a dish I created or an item that I recommended. It also gives me a sense of accomplishment if I can turn someone on to new things.

 PC: What are some of your favorite spots in Flagstaff?

JH: Mother Road Brewery, The Annex, Shift, Root and if you need a good deli sandwich, The Aspen Deli.  A guy from New Jersey needs his deli fix.

PC: If anyone hasn’t tried (blank), they should. Fill in the blank. And tell us why.

JH: Taylor Pork Roll. It is a pork-based meat product available in NJ, NY, PA, and Delaware. Sliced and pan fried, it is salty, sweet and savory all “rolled” into one item. Fantastic for breakfast sandwiches, lunch sandwiches or just as a breakfast side.

PC: Tell us about a food or beverage you just discovered and wondered where it’s been your whole life?

JH: Ice Wine. Ice wine is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice to develop. The grapes’ must is pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet wine. With ice wines, the freezing happens before the fermentation, not afterwards.

PC: Medium-rare or medium-well?

JH: Medium Rare

PC: On the rocks or straight up?

JH: Straight up

PC: You’re going to a party. What do you bring?

JH: Port Wine. Most people are not familiar with port wine and I like for others to try new things.

PC: How do you unwind from the fast pace of the F&B industry?

JH: A nice round of golf.