New concessionaire signed at Golf Course
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Blazin Burgers is the recently signed concessionaire at the Touchet Valley Golf Course and local golfers and restaurant patrons should be in for a treat as this trio of Sidney Highsmith, Nathanial Steen and Hannelee Farrell combine forces to serve the public from the golf-course eatery.
DAYTON–With the spring not only in the air but on the calendar, and local golfers gravitating to the fairways and greens, the Touchet Valley Golf & Recreation organization, formerly known as the Touchet Valley Country Club, has signed a new concessionaire to manage the restaurant and course operations at the Touchet Valley Golf Course.
Local restaurant-goers as well as golfers look to be in for a treat: the trio of Hannelee Farrell, Sidney Highsmith and Nathanial Steen have deliciousness in mind and on the menu of what will be known as "Blazin Burgers."
Farrell has experience in food service and will manage the business side of the venture: Farrell worked at previous concessionaire Chicken Bill's last summer, and in previous times at the General Store and now defunct restaurant Grain House Grill, and is on the certificated staff of Dayton Schools. "I've always wanted to try my hand at restauranting," she says.
Her son Nathanial served in the navy for six years and is invested in rental property here, and will soon be clear of seasonal employment at Ski Bluewood, ready to step into the golf course facility.
Highsmith is not only a veteran of Bluewood and the General Store, but he earned his chops when he owned and operated two restaurants in Davao, Philippines, a city of 1.6 million, for 20 years. About five years ago, he returned to the states where he has plied his culinary arts training, gained at schools in California and at WWCC's program, in local businesses.
Hollywoodburgers, his restaurants in Davao, served "exotic" American fare: burgers, fries, steaks, etc., Highsmith said. The local mayor and provincial governor, as well as celebrities, patronized Hollywoodburgers, he said.
Blazin Burgers will be open daily from 7 a.m. until 6 p.m., serving breakfast and lunch beginning April 8. It will be open for golf operations as of April 1.
The menu will include burgers of various kinds, chicken sandwiches, ham sandwiches, BLT, French fries and Tater Tots. Highsmith promises to employ his proprietary burger recipe from the Philippines.
Street tacos will be on the menu, garnished by homemade chile verde and salsas.
The liquor license to serve beer and wine is being applied for.
The trio are excited to get the eatery up and running. Highsmith is looking forward to sinking his teeth into culinary creations; Steen is excited to be running the front end and sees the restaurant as a testing ground for future endeavors; and Farrell is excited at the prospect, but can't wait for June, when her teaching duties will give way to full-time concentration on Blazin Burgers LLC.
