Not just clean food
Beyond
the Bull’s (BTB) mission is to serve clean
food which we define as food prepared from clean ingredients, unprocessed and free of additives,
added sugar, flour, and using methods that avoid the use of bad fats --- as
close to what Mother Nature intended as we can get. We do our best to provide our guests with
creative, interesting menu choices in a fine dining environment offering fine
wines and fine service.
But to me, it is about more than just clean
food. As the chef/owner of BTB, a certified and registered ServSafe Food
instructor and proctor, a senior citizen (a member of an at-risk population)
and a little germaphobic (aka OCD), I am fervent about providing a
clean, safe, comfortable dining environment as well. How do we do that?
Limited staff
BTB has
one chef in the kitchen and one server in the dining room, the same chef and
server every night. Both are well
trained in procedures that ensure food, food contact surfaces and guest contact
surfaces are free of contaminants (including mold, bacteria, toxins and
viruses). Except for special occasions, Chef Angela and Erin do it all.
Limited seating
BTB
provides an intimate, semi private dining experience. We limit reservations to 24 each night we are
open. With limited seating in a
restaurant that has a seating capacity of 64 spread throughout three dining rooms,
our guests are guaranteed an un-crowded space, plenty of elbow room and private
conversations.
Extended sanitation and food
safety procedures
BTB extends
the same standards of sanitation out to the dining rooms (including rest rooms),
tables, chairs, door knobs, glassware, flatware, check holders, pens and all hard
surfaces are regularly wiped with the same sanitizing solution specified by
food code regulations for use on food contact surfaces in the kitchen. Dress uniform, personal hygiene and hand-washing
requirements are extended to the dining room as well.
Clean air
At BTB
we take your comfort and well being seriously.
So, in addition to practicing the FDA and SCDHEC standards of practice
for food safety in the kitchen and dining rooms, we maintain our air handling
system with the same vigilance, including the regular use of antimicrobial air
cleaners.
Some
might say this is over the top. We don’t
think so. Common cold, seasonal flu, new
and old viruses, they are here to stay. Is
all this due to the current pandemic? No. It is what we do, have always done and
will continue to do to provide our guests with a safe, clean, comfortable experience. Besides, I am much too old for cognitive behavioral psychotherapy.
If I must have a behavioral disorder, I can’t think of a better one to
have in my line of work.
Eat
Smart, Feel Good!
Chef
Angela
