Thistledown's New Food and Beverage Manager Introduces New Menu | Sports & Recreation
Under the direction of recently hired Food and Beverage Manager Sandra Foote, Thistledown has unveiled a new menu for Silks, the track’s restaurant and bistro.
“Our goal is to take the food quality and guest service to a level of ‘wow,’” said Foote. “I want to give the proper respect to the nostalgia of this unique location while bringing in the glitz of Las Vegas. We want every guest to be pleasantly surprised with all the fresh menu selections. For instance, our Salmon Sandwich gives patrons a grilled option instead of the usual breaded and fried fish sandwich. Our new Maple Shrimp Salad is a great combination of flavors. We also have an appetizer sampler that showcases more of our homemade items, such as guacamole, picos, and tortilla chips.”
“I’m thrilled to be working for Caesar’s Entertainment in my hometown,” continued Foote, who grew up in Cuyahoga Heights. “To be part of the Thistledown rebirth is exciting. Being able to influence the direction of the Food and Beverage operation here is a welcome challenge. There will be new food concessions and restaurants to suit everyone’s taste.”
Foote came to Thistledown in June from Caesars Entertainment’s Paris Hotel and Casino in Las Vegas, where she was chef of Le Burger Brasserie and managed Nosh, a counter service deli, and Java Coast, a coffee and pastry café. She began working for Caesars Entertainment in 2007 as a chef tournant for Bally’s Las Vegas, Paris Hotel and Casino, and Caesars Palace.
Foote got her start in her family’s business, a farmer’s market in Valley View, Ohio, that offered a full service bakery, deli, garden center, and nursery as well as fresh produce. “We had a great lunch crowd, so we began offering daily specials, soups, and catering,” she said. “I essentially taught myself how to bake.”
Foote majored in medical anthropology and biology at Case Western Reserve University but detoured into the restaurant business and has been working in the industry since 1982. She was influenced by Rick Bayless, noted for modern interpretations of Mexican fare, and Hubert Keller, known for the nouveau French cuisine of his signature restaurants, but she developed her own style as she added others’ knowledge to her own.
“Over my career, I’ve tried to gain knowledge and tricks from every chef I have worked with,” she said. “One of the first chefs I worked with taught me all about soups and sauces, and I’ve been known as a soup guru.”
Appetizers on the new Silks menu begin at $8, while sandwiches and burgers range from $8 to $14. Entrees and entrée salads are priced from $10 to $15.
Foote also has introduced brunch and a Bloody Mary bar on Sundays, when fans can watch NFL games as well as simulcast racing from around the country. The Sunday brunch is $20 for adults, $8 for children 5 to 12, and no charge for children under 5. The Bloody Mary bar is priced separately at $7. The a la carte menu is not available on Sundays.
Silks is open from 11:30 a.m. to 4:00 p.m. every Wednesday, Thursday, Friday and Saturday during the live racing season. On Sundays, when the track offers the NFL Sunday Ticket and only simulcast racing, Silks is open from noon to 4:00 p.m.
Foote also oversees on-site catering for group events at Thistledown and is in the processing of upgrading those menus as well.