JFK's Club Steak
Presented by Society Insurance
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By Roger Scheel
"Ashley! I need to see Kathi, NOW!" I shout at the red-cheeked Maitre'd. Around me is complete organized pandemonium as she leaves to get Kathi.
Grabbing the ticket that has offended me, I wave it semi-madly as I manage to spew a few civil words at the server who just arrived in the kitchen.
"Kathi, look, I know that you know it's 8:30 on Saturday night and my board is completely full with both dining rooms and the P.D.R. I would really like to cook for…” I glance over to read the ticket. "’Mr. Whoever the fuck this is. He wants a club steak, medium rare, with mushroom gravy, please Chef, for him… Well, Kathi. I don't have one in-house."
"Shit. You really don't have one? Can you do anything?" She pleads, her pen taps atop the stainless, ever quicker.
"No, and I am sure as hell not turning a filet or dry-aged strip into one, either!"
"But… it's Mr. Whoever..."
At that moment, my hero, Aladdin, grabs my arm and I hear his distinct voice ring out behind me as he assures me that he can do it.
I look him dead in the eyes, and declare, "You are not turning a steak into one of those!"
"No Partner! Watch me. I used to make this for Jack at CCC." He says as he grabs two of our custom ground chuck patties and wings and tosses them into a bowl. He seasons it, adds some fresh thyme, shapes it all into a football on a sizzler. He turns to me, smiling ear to ear, and says, "Just tell me when to fire!"
It went out as a perfect, supple medium-rare club and Mr. SomeFuckingGuy was none the wiser that he got to eat the same club steak that Aladdin used to hand-make for John F. Kennedy at the Congressional Country Club: charred, with a morel, brandy, onion, and veal stock gravy. What a save.
Headquartered in Fond du Lac, Wis., Society Insurance has been a leading niche insurance carrier since 1915. As a mutual insurance company, Society focuses on the small details that make a big difference to its policyholders while offering top-notch insurance coverage, service and competitive pricing to businesses in Wisconsin, Illinois, Indiana, Iowa, Minnesota, Tennessee, Colorado, Georgia and soon Texas.
At 19 years old, Roger went to Europe to attend an exclusive French culinary school. He worked hard to put himself through school and it paid off. For the last 20 years, he has been crafting culinary masterpieces in prestigious restaurants across the country.
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