Dining

My philosophy is that good chefs are "craftsmen" and "artists." The "craftsmen" exercise discipline and seriousness about their craft while the "artist" is where their personality, creativity, and desire to be bold can thrive. My job as the executive chef is to help everyone keep the "Yin and “Yang" in balance.

In my twenty-three years of experience working in American Plan resorts and clubs, I have found  it is crucial to remember that individuals’ tastes range the from the simple "meat and potatoes" to the "bold and trendy." We strive to cast a wide net when planning our menus. Part of that approach is to realize that a guest who is here for three meals a day for a week or more needs to pick and choose their "indulgences." Also, we welcome the challenge of creating a menu for your wedding, anniversary party, birthday party, corporate luncheon, family reunion and holiday parties.

During the winter months in Southwest Florida, the variety of fresh fruits, seafood, and vegetables make it easy for me to feel like a kid with a chemistry set. So many ingredients, so little time! We have the finest fresh herb garden just out our back door; we pick herbs several times a day! Along with Dennis, Jeff, Sondra, Belinda, Peter, Scotty, EJ, Keith, Ann and Paul we will be returning to MBC after our summer season at Migis Lodge, South Casco Maine.
~All the Best, John Strain, Executive Chef

Sample Menus

Breakfast

Lunch

Dinner