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Cedar Point to Debut Upscale Quick Service Food Stand

Cedar Point, an amusement park located near Sandusky, Ohio, has announced a partnership with renowned chef Jacques Saindoux to create an upscale fast food counter within the park. Saindoux received two Michelin stars for his former Paris bistro Accaparer des Cerveaux, and later achieved widespread critical acclaim and a rare Mobil Five-Star rating for his New York-based fusion restaurant Beurre d'Homme, and his hiring by Cedar Point is a seen by the park as "an absolute coup," according to Vice President of Food Service Development Lance Skula.

"At Cedar Point," said Skula, "we are always looking to improve the dining experience. We have full-service restaurants like Macaroni's and the Red Garter saloon, and of course we offer a massive selection of quick service establishments around every corner. But this year, we felt it might be time to cater to our upscale clientele. After all, if a pizza lover can get a great slice at the Hofbrau, shouldn't a caviar lover be able to get caviar, and get it fast?"

Saindoux and his staff will take over the former White Water Refreshments in Frontiertown, converting the food stand into the completely redesigned Jus de Bout in time for the start of the 2006 operating season. Among the delectable menu items, all prepared for busy customers within one minute of the order being placed, are the following:

-Five-spice sea scallops and seared foie gras, with port wine fig reduction over parsnip puree, on a stick.

-The finest raw Kobe beef carpaccio, pounded thin and served with arugula, parmigiano-reggiano shavings, and a drizzle of truffle oil, on a stick.

-Free-range, hand-slaughtered, Moroccan-spiced loin of lamb, served with creamy rosemary polenta and haricot vert, on a stick.

-Certified organic filet of beef, with caramelized shallots and roasted garlic smashed potatoes, topped with sauce of local Pinot Noir and gorgonzola, on a stick.

-Wild line-caught tuna steak, crusted in four types of peppercorns and Chinese black tea leaves, seared rare and served over saffron-lobster risotto, on a stick.

Saindoux himself will be serving Cedar Point visitors on Tuesdays and Wednesdays. On other days, he will be in New York supervising the staff at Beurre d'Homme, while his accomplished sous-chef Eric Podrido will head the Cedar Point stand.

--JCK