By Sunny McKinnon
The Erickson Tribune
There’s only one thing to worry about with Chef de Cuisine Moreno Georges at Eagle’s Trace—your new kitchen may get jealous.
If not jealous, at least lonely, because with two dining venues serving a menu of freshly prepared meals,chances are, given the choice, you’ll turn off the stove and head straight for the swimming pool. Or the pool table. Or the putting green. Or just wherever you find your favorite kind of fun.
Finding the Balance
Chef Moreno, who moved to Houston from St. Thomas, U.S. Virgin Islands, more than 18 years ago, prides himself on serving the best food, sprinkled with a variety of flavors and choices.
His experience in the food service industry includes several years as maitre’de for major resort hotels in the Caribbean, culinary training in Dallas, and serving as Executive Chef for Star Fleet Entertainment Yachts in Kemah.
“The recipes here at Eagle’s Trace are specially formulated, and each day we offer a really nice variety of foods,” says Chef Moreno.
In the Eagle’s Roost Café, we start breakfast at 8:00 in the morning and serve lunch until 2:30 in the afternoon. The food is prepared and served in a relaxed atmosphere, which is nice when people are busy.
“In The Garden Room restaurant,” Moreno continues, “the pace is slower. Our guests order from a menu, which changes daily.”
All the recipes are created with both five-star flavor and healthy eating in mind, using fresh ingredients and limited additives. Discriminating diners can choose from mouth-watering nightly specials that appeal to every taste, including delicious yet carefully prepared low-sodium and low-fat, ‘heart smart’ options, that are good for every body.
The Icing on the Cake
In addition to offering a balance of delicious entrees, vegetables, and starches, Moreno, a former pastry chef, creates delicious desserts from scratch daily.