| |
 |
|
Alfredo Ganacias –
Executive Chef
With more than 20 years of experience Chef Alfredo brings an
unexpected level of incredible dining to The Parlor.
Apprentice to such notables as Jean Paul Marceau (France),
Andre Pierdes, (Austria) and others, Chef Alfredo feels his
dishes should make the guests leave with a smile on their
face. If a dish is prepared well it doesn’t matter if it is
simple or complicated as long as the guests enjoy their
dining experience.
Alfredo has also been the Executive Chef at The Edgewater
Inn Hotel, Sahalee Golf & Country Club, The Brookside Fine
Dining, The Gibson House, and Isaac’s on Moss Bay to name
just a few. Not only a great chef, Alfredo also boasts a
golf handicap of only 2 and although he doesn’t pick up a
pool cue too often, being busy in the kitchen, he can play
with the best of them when he does.
The Parlor
Restaurant & Banquet Services
The Parlor’s full service restaurant headed by Executive
Chef Alfredo Ganacias can best be described as a unique mix
of traditional and non-traditional offerings. The menu
ranges from exceptional burgers and pizzas to crab cakes and
beef medallions with penne Alfredo. For a lighter fare the
numerous salad selections are among some of the best in the
region. But don’t be surprised to see enchiladas and
kielbasa dogs on the menu too. Chef Alfredo prepares all of
his dishes fresh daily and with a twist to ensure a unique
dining experience.
The full kitchen menu is served daily from open to close.
|
|
