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Google and JustBats Enjoy A Strategic Lunch

Google and JustBats Enjoy A Strategic Lunch

We were delighted to have Tina and Jeremy, from Google, tour the JustBats facility and work out some strategy with us last week. I know we are a sporting goods company and sell all kinds of baseball bats and baseball gloves, but this blog post, surprisingly, is not about Google, but about food. We are so fortunate to have Chef Nathan at JustBats prepare our meals and when he heard about Google coming to town, he created a four-course chef’s menu for the visit. After our business meeting with Google, we sat down to eat the special meal that Chef Nathan planned. Here’s the insane menu that’s color-coordinated with Google’s logo:

Amuse Bouche - Carrot Juice with Ginger Syrup - Yellow

Appetizer - Rock Lobster Spring Rolls With Apricot Vinaigrette - Red

Second Appetizer - Butter Sauteed Shrimp, Red Onion Marmalade, Risotto, Chive Cream Sauce - Red and Yellow

Entree - Green and White Parsnip Puree, Braised Beef Short Ribs, brocollini, Natural Jus, Crispy Shallots - Green

Dessert - Flour-less Chocolate Cake, Raspberry Sauce, Strawberry Compote Candied Pistachios, Rosemary Caramel - Red

We could not think of any blue food.

Nathan carefully applying the apricot glaze to the plate in a decorative fashion.

Ryan’s, Nathan’s assistant, is showing his steady hand as he applies the apricot glaze with precision.

Plate awaiting rock lobster spring rolls and amuse bouche.

Table settings with crazy-colored linens.

Water glasses are filled.

Lunch is about to be served.

Appetizers lined up in kitchen - an organized chef.

Plating the amuse bouche - those plates are going to be hard to carry.

Sauteing the shrimp in butter.

Shrimp plates standing by.

Chef Nathan plating the risotto.

Perfectly cooked shrimp is placed in a patten over the risotto.

Red onion marmalade placed exactly in the middle of the dish.

The shrimp is waiting for a bath in chive cream sauce to complete the second appetizer.

The second appetizer is ready to serve.

Chef Nathan and his assistant, Ryan, hard at work making the insane lunch come to life.

Mini onion rings.

Fingerling potatoes being sauteed in buttery goodness.

Plating the entree - brocollini and parsnip puree, check!

Looking good.

Installing the braised short ribs going for height.

One plates the sauces and one cleans the plates - perfection!

Toss on some mini onion rings.

The entree is ready to go.

Dessert is starting to come together with the cake, rosemary carmel, and raspberry sauce.

All the desserts are nearly completed.

Strawberry compote ready - check!

Dessert needs one more topping before we can serve it.

Almost there - tease.

Homemade vanilla ice cream

Finally, toss on some candied pistachios and it’s a dessert fit for a king.

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