Le Cordon Bleu trained Chef Shawn Segal had Alaskan moose delivered for his
special Sebring dinner.
have a dozen people talking racing and when it’s time to
eat all are welcome. Todd pre-plans for the meals and creates
his own sauce and rubs for each day’s selection. This
also happens when they move into their inside camping
spot just off the Midway. It’s a convenient location close
to the main straight and the paddock.
Saturday is Chef Todd’s day off. Todd and his group all have
Club Sebring tickets. This affords them a reserved spot for
viewing the preliminaries with open bar and catered meals
are added on race day with a large screen TV to view the
action around the circuit. Talk about having your cake and
eating it too, it is the best of both worlds.
Shawn Segal was attending his fi rst Sebring
last year. Shawn’s parents have been
regulars for the past 12 years and became
friends with “F” Troop, the legendary campsite
which takes center stage in the middle
of Green Park.
Shawn recalls his parents returning home
from Sebring with tales of what a great time
they had but Shawn at the time was working
for a pizza chain and we all know that
the weekend is the busiest time for cooking
pizza and Shawn could never get away. But
he had the dream to advance his culinary
skills and eventually becoming a gourmet
chef. He attended Le Cordon Bleu, a world
recognized culinary school, that gave him
the cooking skills to advance beyond the
pizza parlor.
Shawn took a position at the Edgewater
Restaurant at the Princess Lodge in Fairbanks
Alaska to hone his culinary skills, but
that also did not allow him easy access to
the 12 hour. The Edgewater specializes in
fi ne dining Alaska style with fresh locally
available ingredients.
Last year, Shawn returned to Florida and opened a personal
chef company, where he comes to your home
and caters private dinner parties, weddings and other
events right from your kitchen.
Now he has the opportunity to attend the 12 hour
on a regular basis and the dozen or so friends he catered
to in “F” troop last year were treated to Alaskan
Moose steak with all the trimmings, which is almost
impossible to fi nd on the mainland USA. It was
Mike Walsh (L) and Lou Harley prepare a large St. Patricks day
Irish feast to Turn 10.
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