What an executive chef had to say about Bo Jackson’s 34 Reserve
Executive chef of Bolingbrook Golf Club Chris Polo discusses why the club chose to go with the Bo Jackson’s 34 Reserve Program and what makes the cuts of meat different than others.
Andy Hanacek: We are here to talk about 34 Reserve. You guys are taking the product on. What drew you to Bo Jackson’s 34 Reserve? Why did you take a look at it, and why you decided to go with the program?