It's been a long week for Pepper Moon Catering, but it's an ordeal they have down to a science.
Pepper Moon's presence here at Wyndham is an unrivaled one. With seven viewing stands and beer tents along seven holes and food being served at other various locations throughout Sedgefield's course, it's a tremendous undertaking.
"People don't want fancy, unique food here," said Meredith Williams of Pepper Moon. "They want to watch golf, drink lots of drinks and have good food."
This is guerilla-style cooking. Fast, precise and clean. Golf carts with flat beds zip off the cart path and onto the street, zipping down a private avenue off the 17th green. A handwritten "No Parking" sign on the mailbox and a box truck are all that's visible from the street. The carts carry drink dispensers and trays of food, keeping in direct contact via walkie talkie with Pepper Moon's tents spanning across all 18 holes.
For an overwhelming presence like Pepper Moon's, it's a surprisingly small looking operation. All of the grilled food served is cooked onsite on one of two gas/charcoal grills.
"We like to do things that are grilled because we get here so early," Williams says. "We can control it better."
Everything from differing tastes to the weather can weigh on Pepper Moon's menu. Pasta salads and vegetable salads provide a lighter alternative for hungry guests.
By far, this year's hot item for the Championship is a new addition to the menu: grilled pork shanks. The shanks are grilled over charcoal, seasoned with "Moon Spice" a proprietary blend of salt, pepper and garlic, and served with a mango salsa.
"It's summertime. It's a fresh and light combination. Not a thick sauce," Williams says.
Prep cook Charles likes making them and isn't surprised by the item's success among guests this year. "Can't go wrong with meat on a stick." They also added another new item to their menu this season. Their grilled fajitas have proven popular among this year's hungry fans.
Despite the simple tastes and menu items, the Wyndham still provides an opportunity for Pepper Moon's chefs to get creative. On Saturday, they catered an event at the Wyndham Hospitality tent, Wyndham is the corporate sponsor of the Wyndham Championship. In a bamboo boat they served a quinoa salad and a piece of teriyaki chicken topped with a sweet chili mayo. And Sunday's signature item is for those with a sweet tooth: mini Krispy Kreme doughnut sandwiches with chopped Snickers and M&Ms and for the "health conscience," sweet cream cheese and blueberries with a caramel drizzle.
Adding to the difficulty of serving as many guests as the Wyndham attracts, Williams says the guests aren't as mobile as they are at other events. "Once they get there, they stay and eat the whole time," she says.
That's because unlike other PGA events, where the hospitality and food tents are off the greens, the Sedgefield tournament's concession and beverage tents are close to the action-- and for $1,500 a ticket for a VIP pass to one of Pepper Moon's hospitality tents, there is little incentive to leave.
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