The Terrace Hotel Grille
Lakeland, Florida

Culinary and Classical Reflections on Lake Mirror
Part 1

by Martha Hollis and Anthony Scaggs

The soaring arched windows inspire the chefs to create vertical presentations of similar classical styles. The original hotel opened in 1924. It was elegantly refurbished and reopened in 1998 to its stately grandeur. Over the bar area is a tromp d'oeil garden wall inviting one's eyes to wander in creating a sense of peace. But this is the only illusion in this restaurant. Everything else is made from original and quality ingredients.

The cuisine of Jason Shenefield, Executive Chef, magnificently proclaims a celebration of contemporary cuisine thoroughly based in the French fundamentals, skills begun in his formal training at Johnson and Wales, Miami, and honed in prestigious restaurants at Disney World and the Dux at the Orlando Peabody.

An executive chef is not only judged by his culinary expertise and his ability to develop menus for the restaurant and banquets but also by his ability to train and manage his staff. Currently, Shenefield supervises 2 sous chefs, 12 cooks, 1 pastry chef, 4 stewards, and 2 receivers. As our dining experience was on Jason's well-deserved evening off, we can attest to the outstanding execution of the cuisine presented in his absence and his staff's teamwork who repeatedly referenced Jason's energy, enthusiasm, and skill.

There are no quick sauces or use of prepared bases--Fernando Soto, Sous Chef, was in the midst of a three-day process of roasting 100 pounds of veal bones to create the reduction of 4 quarts of demi glace. This labor of love sauce gently naps several entrees. A plethora of such sauces and edible garnishes playfully and tastefully add accents as well as highlights, elevating a fine dish to one of culinary distinction.

"I am very proud of what we are doing here" Exclaimed Soto. Spending about 8 years in the front of the house service, Soto left his native Puerto Rico for culinary school in Lakeland and eventually found a home at the Terrace. With a visible passion he said smiling, "When you love to cook, you cook. Now I feel more useful."