With New Chef at Helm, McCoy’s Oceanfront Releases Fresh Menus

Fort Lauderdale Marriott Pompano Beach Resort & Spa is turning up the heat on the food and beverage front. McCoy’s Oceanfront, the resort’s signature beachfront restaurant and lounge that pays homage to its Prohibition-era namesake, has a new chef in the kitchen, new menus, and its very own Urban Garden to boot.

Eric Kaszubinski, a new resident of Pompano Beach, was named executive chef back in April. Kaszubinski oversees the culinary execution of the resort’s food and beverage program, which includes McCoy’s Oceanfront, in-room dining and catering for meetings and events. “I am thrilled to be here,” Kaszubinski says. “I’m excited to further explore my creativity now that I’m back on the resort side and look forward to applying my love of the ocean to the dishes we’re serving in McCoy’s. Pompano Beach has so much to offer by way of fresh, local ingredients. It gives me such pleasure to live here and to be able to give guests a taste of this great city.”

Just last week, Kaszubinski rolled out brand new breakfast, lunch, dinner, and happy hour menus. Highlights from the dinner menu include Ale Braised Clams with pork belly, garlic and fennel; Florida Pompano with sautéed fingerling potatoes, grilled asparagus, wilted greens and lemongrass herb butter; Farro Risotto with day boat scallops, gulf shrimp, English peas, summer squash, baby spinach and pancetta; and Lake Meadows Chicken with haricot verts, goat cheese polenta and her jus.

As part of its commitment to sourcing fresh, local products, McCoy’s is now home to an Urban Garden, located at the front of the restaurant, where fresh plants and herbs grow and ultimately make their way into the dining menu. McCoy’s has partnered with Tampa-based Uriah’s Urban Farm to source local products. Plants are changes weekly and chef is more than happy to walk guests through the stories and uses for each.

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