Most park smells are wonderful.
The sweet aroma of funnel cakes … the mouth-watering wafts of grilling burgers.
And there’s nothing like sunscreen.
Mrs. Klaus’s Kitchen.
(Okay, okay … in the spirit of full disclosure there is the occasional person who forgets to apply his morning hygienic product, if you catch my drift. I’ll never forget my son John’s report following his first day working in Games two years ago: Mom, I couldn’t believe it — it hit me like a force field!)
Back to the smells that have a positive impact on our olfactory glands….
They’ll be a whole lotta sniffing going on in our Thanksgiving section this season.
Plymouth Rock Cafe opens May 19.
Training doesn’t just happen in Rides and Games departments … the Foods crews need to learn the ropes, too.
That’s Wayne in the yellow shirt. He keeps telling me, “Please be sure the website says ‘Menu Subject To Change'” as we get closer to opening.
How hard can it be to come up with a menu for a Thanksgiving-themed restaurant?
Plenty hard, if you want to keep the number of entrees, sides and desserts to a reasonable amount.
How kind of these Hosts & Hostesses to assist in the Plymouth Rock Cafe’s training.
Sit 20 people down in a room and ask them what they absolutely have to consume on the fourth Thursday in November…
You’ll get 20 different combinations.
My grandma in Lowell, Massachusetts, always made stuffed celery with some sort of bleu cheese concoction in it for Thanksgiving. Never truly liked it, but it was part of my Thanksgiving mindset, so I made it, too, when I set up housekeeping here in Indiana. (The German family I married into wanted to know how I could have forgotten sauerkraut as part of the feast. Silly me.)
Here’s the menu planned for May 19.
But remember, it’s subject to change.