Club + Resort Business March 2024

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Editorial Staff For Club + Resort Business

VP EDITORIAL

Greg Sanders gsanders@wtwhmedia.com 919-945-0713

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Rob Thomas rthomas@wtwhmedia.com 216-316-5294

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Phil Keren pkeren@wtwhmedia.com 216-399-9069

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Editorial Staff For Club + Resort Chef

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Robert Mancuso, CMC, DipWSET

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Club + Resort Chef Editorial Advisory Committee

Geneveive Guthrie

Executive Chef, Coral Bay Club Atlantic Beach, N.C.

James Allen, CEC

Executive Chef, Blackthorn Club at the Ridges Jonesborough, Tenn.

Lance Cook, WCMC, CEC, CCA, CFBE, FMP, CFSM

Executive Chef, Hammock Dunes Club Palm Coast, Fla.

K. Scott Craig, CEC, CCA, WCMC Executive Chef, Cullasaja Club Highlands, N.C.

Laura Herman, CEPC Executive Pastry Chef, Shoreacres Lake Bluff, Ill.

Vincent Horville

Executive Chef, The Metropolitan Club of the City of Washington (D.C.)

Michael Matarazzo, CEC Executive Chef, Farmington CC, Charlottesville, Va.

Robert Meitzer, CEC, CCA Executive Chef, Forest Lake Club Columbia, S.C.

Tim Recher, CEC, AAC, CWX Director of Culinary Operations, Quail West G&CC Naples, Fla.

J. Kevin Walker, CMC, AAC

Club + Resort Chef’s 40 Under 40

Matthew

9

Devonnare

Anthony

Vincent

Devin

Chloe

18

Robert

Adam

Kevin

Hyewon

Tony

Carlos

Carlos

Golf Club)

Erica Medina, Chef de Cuisine, Indian Hills Country Club

J. Daniel Montano, Executive Chef, Mizner Country Club

Ryan O’Sullivan, Chef de Cuisine, The Country Club at Mirasol

Shawn Olah, Executive Chef, Highlands Falls Country Club

Jesus Olmedo, Executive Sous Chef, St. Andrews Country Club

Bill Paronish, Executive Chef, Laurel Valley Golf Club

Christopher Reichart, Executive Chef, Gleneagles Country Club

Yafreicy Rodriguez, Banquet Chef, Cosmos Club

Cynthia Romstadt, Executive Chef, Colonial Country Club

Pedro Sanchez, Executive Chef, BraeBurn Country Club

Michael Shannon, Executive Chef, Somerset Club

19

20

Ray Silva, Executive Chef, Serrano Country Club

Geoffrey Sowl, Executive Chef, Lakewood Country Club

Drew Tait, Executive Chef, The Forest Country Club

Vanessa Tristan, Executive Pastry Chef, The Club at Carlton Woods

Mario Trujillo, Executive Sous Chef, Cullasaja Club

Wes Tyler, Executive Chef, The Club at Carlton Woods

Stephen Valenti, Executive Chef, Bloomfield Hills Country Club

Luis Young, Executive Chef, The Ford Field & River Club

Honorable Mentions

Jacob Bonzer, Executive Pastry Chef Isleworth Country Club

Brock Boyd, Executive Chef Arcis Golf (Bear Creek Golf Club)

Brendan Burke, Chef de Cuisine Spanish Peaks Mountain Club

Michael Bush, Executive Chef Meadowbrook Country Club

Kaustav Chatterjee, Executive Chef The Club at the Strand

Daniel Fish, Executive Chef Bear Creek Golf Club

Hannah Flora-Mihajlovic, Executive Sous Chef, Addison Reserve Country Club

Torian Jenkins, Dining Sous Chef, Dallas Athletic Club

Zachary Jones, A La Carte Sous Chef Cedarbrook Country Club

Hayley Karczewski, Executive Chef Allegheny Country Club

Andrew Malcolm, Chef Old Toccoa Farm

John Marland, Chef de Cuisine, Medinah Country Club

Gerardo Martinez Jr., Chef de Cuisine, Houston Country Club

Michael McVey, Executive Chef, Winter Park Racquet Club

Chris Mullin, Executive Chef, Glenmaura national golf club

Nicholas Reney, Executive Chef, Hyannisport Club

Jorge Rodriguez, Executive Chef, Culinary Director, Bath Club

Jose (Macho) Sanchez, Executive Sous Chef, Bonnie Briar Country Club

Eric Wiemeyer, Executive Chef, Butterfield Country Club

THE IMPACT OF 2024’S 40 UNDER 40

THE 2024 CLASS OF 40 UNDER 40 STANDS as vanguards in the club and resort culinary scene. These honorees are shaping a more modern industry by embracing novel approaches to cooking, plating, sustainability, competition, work-life balance, menu development, mentoring and team management.

Consider, for example, our cover subject, Devin Cowan, Executive Pastry Chef & Chocolatier at The Polo Club of Boca Raton in Florida. Cowan’s path through personal adversity and challenging industry norms highlights his relentless pursuit of advancement and his commitment to his craft. These qualities have distinguished him as a standout and paved the way for groundbreaking projects. In February, he played a key role in launching a brand-new concept at his club called the Polo Patisserie. This initiative exemplifies how fresh perspectives and hard work can significantly contribute to a club’s culinary landscape.

This example further illustrates the 40 Under 40’s core mission: to disrupt the status quo, embrace innovation, and create a nurturing space for growth and inclusivity within club and resort culinary.

Cowan and the other honorees are not just achieving personal milestones but also inspiring others to reach greater heights. They are demonstrating that the path to success is paved with continuous learning, hard work, adaptability and a commitment to mentorship.

Each honoree on this list was nominated by industry leaders and peers and selected by a panel of seasoned club chefs. This process involved a comprehensive review of entries and interviews by the editorial team. This peer-driven approach demonstrates the respect these chefs have earned.

While we commend their achievements, our aim extends further. Our goal is to help build an industry that not only attracts the caliber of talent these honorees exemplify, but also nurtures their growth and ensures their long-term success.

For the honorees, this marks a new chapter of innovation and influence. For the rest of us, it’s a call to action—to continue supporting and empowering the chefs shaping our industry’s future, ensuring that the club culinary world remains as vibrant and forward-thinking as the chefs in this inaugural class.

DeChellis

Teardrop

Amuse Bouche Spoons

Catalog

Introducing C+RC’s 2024 Class of

JESUS AGUILAR

AGE: 22 BANQUET & EVENT CHEF WEE BURN COUNTRY CLUB DARIEN, CONN.

At Wee Burn Country Club, Jesus Aguilar is redefining the culinary landscape with innovative strategies and a commitment to pushing the envelope. By championing risk-taking and advocating for constant evolution, at 22, Aguilar is elevating the club’s dining experience, setting new standards for creativity and quality. Driven by passion and perseverance, he serves as a powerful inspiration for the next wave of chefs to challenge the norms of traditional cuisine.

Club + Resort Chef proudly presents the 2024 class of 40 Under 40. Each individual featured in this edition, listed alphabetically by surname, has demonstrated a track record of innovation, leadership and influence within the club and resort culinary industry. These chefs were nominated by industry leaders and peers, with C+RC and a panel of club chefs overseeing the selection process. This final honorees were chosen for their dedication to culinary excellence, creativity, leadership, industry engagement and their ability to inspire others.

“C+RC’s 40 Under 40 program is more than an award,” says Scott Craig, Executive Chef of Cullasaja Club and Contributing Chef Editor for C+RC; “it’s a commitment to empowering the future leaders of the club and resort culinary world. It’s a celebration of mentors and mentees, and it’s vital for the ongoing evolution of our craft.”

Visit clubandresortchef.com or scan the corresponding QR codes for more information on each chef.

WILLIAM ANDRACA, CEC, CCA

AGE: 27 CHEF DE CUISINE BAY COLONY GOLF CLUB NAPLES, FLA.

At Bay Colony Golf Club, William Andraca is known for his culinary skills, leadership and keen insight into the needs of club members. At 27, Andraca has helped to redefine the dining experience at the club, weaving global culinary techniques with local produce. Andraca is adept at guiding a diverse team of chefs, as well as engaging with members to ensure every meal is delicious and perfectly suited to their preferences and dietary needs.

MATTHEW BLAZEY

AGE: 39

EXECUTIVE CHEF HURSTBOURNE COUNTRY CLUB LOUISVILLE, KY.

Matthew Blazey accepted his first executive chef position in his midtwenties. From Lexington Country Club to Camargo Golf Club and now Hurstbourne Country Club, Blazey continues to raise the bar in each kitchen he leads, dedicating himself to improving menus and training staff, inspiring those around him with his work ethic and ethos.

ANTHONY J. CAPUA, IV, CECC, WSET I

AGE: 34

EXECUTIVE CHEF

BRENTWOOD COUNTRY CLUB LOS ANGELES, CALIF.

Anthony J. Capua, IV, is deeply commited to modernizing traditional club cuisine with innovative presentations and flavors. His career, marked by diverse experiences from South Florida to Los Angeles, reflects his adaptability and openness to learning from various cultures and culinary practices. Capua's endeavors, including becoming the firstever Certified Executive Club Chef (CECC) through the Club +Resort Chef Association, underline his dedication to learning as well as his influence within the industry.

DEVONNARE BURGOS

AGE: 36

GARDE MANGER SOUS CHEF

DETROIT ATHLETIC CLUB DETROIT, MICH.

Devonnare Burgos believes that respect, humility and patience will take chefs far. At the Detroit Athletic Club, she’s known for her skills in the kitchen as well as how she treats her team, always leading by example.

VINCENT CAPUA, CCC

AGE: 32

EXECUTIVE SOUS CHEF

FIDDLESTICKS COUNTRY CLUB FORT MYERS, FLA.

After joining the United States Marine Corps, Vincent Capua began his culinary career, inspired by his older brother, Anthony Capua (left). While working full-time as a cook at Hammock Beach Resort, he enrolled in culinary school. He worked his way up the ladder to his current role: Executive Sous Chef of Fiddlesticks Country Club. Over the past six years at his club, he has consistently demonstrated professionalism, leadership and dedication to the craft. He continues to evolve and thrive as a true example of club culinary excellence.

DEVIN COWAN

AGE: 37

EXECUTIVE PASTRY CHEF & CHOCOLATIER THE POLO CLUB OF BOCA RATON BOCA RATON, FLA.

Devin Cowan, Executive Pastry Chef & Chocolatier at The Polo Club of Boca Raton, has navigated a remarkable path, overcoming personal challenges and industry stereotypes to become a beacon of inspiration, especially for aspiring chefs of color. His latest achievement, the opening of the brand-new Polo Patisserie, exemplifies his commitment to culinary innovation and excellence. The Patisserie offers a unique blend of traditional and modern pastry and chocolate creations. This venture showcases Cowan’s exceptional talent and marks a significant contribution to the club’s pastry and culinary landscape.

CHLOE DYKES

AGE: 31

EXECUTIVE CHEF

LEXINGTON COUNTRY CLUB LEXINGTON, KY.

Chloe Dykes became Executive Chef of Lexington Country Club in 2022 after serving for six years under three different chefs, including Matthew Blazey (pg. 9), whom she considers a mentor. Notably, Dykes is the youngest executive chef Lexington CC has ever had and the first-ever female chef. She was also a speaker at the 2024 Chef to Chef Conference, with a presentation on delicious and creative dishes that transcend dietary limitations, particularly gluten and dairy.

REBECCA FREEMAN, CEPC

AGE: 33

EXECUTIVE PASTRY CHEF THE CLUB AT LAS CAMPANAS SANTA FE, N.M.

Rebecca Freeman is known for her high standards, positive attitude and refreshing approach to leadership. She has unwavering commitment to her craft coupled with immense talent, constantly pushing the boundaries of club pastry. A lifelong learner, she is working toward earning an MBA to further improve her skills.

IAN GUTHRIE

AGE: 34

BANQUET CHEF

CORAL BAY CLUB

ATLANTIC BEACH, N.C.

Ian Guthrie is not only a fantastic chef but also a motivating and humble individual. He executes Coral Bay Club events at a high level while prioritizing staff, taking time to teach and encourage each team member. He is quick to identify mistakes but always gracious in his guidance. In planning sessions, Guthrie consistently brings new ideas, seeking ways to improve the club and expand services for the membership.

Model shown:

ROBERT IANNACCONE, CEC, CCA

AGE: 38

EXECUTIVE CHEF CEDARBROOK COUNTRY CLUB BLUE BELL, PA.

Robert Iannaccone, CEC, CCA, has overcome significant personal and professional challenges in his career, including a spinal fusion surgery that left him without the use of his right hand for nearly nine months. He used this hurdle as an opportunity to evolve as a leader and inspire those around him. His ongoing focus is on building strong, cohesive teams that thrive on creativity and mutual respect. His member-focused menus have enriched the club’s dining culture and create a stronger bond between his team and the members they serve.

ADAM JEMMOTT

AGE: 31

EXECUTIVE SOUS CHEF THE CLUB AT CARLTON WOODS THE WOODLANDS, TEXAS

level execution and performance in the kitchen as well as his cutting-edge mentality and exceptional knowledge of the craft. He leads by example, demonstrating his passion for teaching and developing the next generation of club culinarians.

KEVIN KELLER, CEC

AGE: 38

EXECUTIVE SOUS CHEF BALTIMORE COUNTRY CLUB BALTIMORE, MD.

Through a series of personal challenges, including a rigorous period in a demanding kitchen environment, Kevin Keller has honed his skills, learned valuable lessons in resilience and leadership, and vowed to foster a positive and nurturing atmosphere for his team. Keller’s commitment to mentoring young chefs, encouraging them to ask questions and pursue knowledge, underscores his vision to cultivate the next generation, pushing the industry forward.

Adam Jemmott has demonstrated an innate ability to lead and develop a culinary team with exceptional standards and creativity. He’s known for his high-

HYEWON KWON

AGE: 33

EXECUTIVE PASTRY CHEF BROKEN SOUND CLUB

BOCA RATON, FLA.

When Hyewon Kwon first arrived in the U.S. as a J-1 employee, she was unfamiliar with the language and culture. Instead of becoming overwhelmed by this challenge, she focused on the opportunity, relying on a sense of optimism and her dedication to the craft. Today, as Executive Pastry Chef of Broken Sound Club, she is recognized for her meticulous attention to detail, creating pastries that are as beautiful as they are delicious.

GEOFFREY LANEZ, MBA, CEC

AGE: 33

EXECUTIVE CHEF THE PATTERSON CLUB FAIRFIELD, CONN.

Geoffrey Lanez’s career is defined by resilience, dedication and his ability to navigate high-pressure kitchen environments. These experiences have shaped his philosophy, emphasizing the importance of guidance and support for professional growth. Lanez aspires to extend his impact through certification and by mentoring future culinary competitors.

TONY LE, CEC

AGE: 34

EXECUTIVE CHEF WHITE CLIFFS COUNTRY CLUB PLYMOUTH, MASS.

Tony Le’s career highlights his commitment to growth and mentorship, from honing skills under esteemed mentors to aspiring for the American Culinary Federation’s Certified Master Chef designation within three years. He attrtibutes his progression through club culinary to strong leadership and valuing team feedback, which fostered his inclusive approach to kitchen management. Inspired by the diversity of the club and resort sector, Le aims to exceed the expectations of members and guests, showcasing his adaptability and focus on catering to specific needs.

CARLOS LECHUGA

AGE: 34

EXECUTIVE CHEF TROON COUNTRY CLUB SCOTTSDALE, ARIZ.

Carlos Lechuga is known as a chef who genuinely cares for his team, fostering a culture that uplifts each individual. This approach has cultivated an environment at Troon Country Club filled with skilled, enthusiastic, loyal and reliable culinarians committed to excellence. As a ‘hands-on’ chef, Lechuga leads by example, prioritizing positive reinforcement as a manager, trainer and mentor. He takes pride in contributing to his team members’ success, even after they move on to new roles.

JEREMY LEINEN, CEC,

PCII

AGE: 38 EXECUTIVE CHEF COUNTRY CLUB OF ROCHESTER ROCHESTER, N.Y.

Jeremy Leinen has navigated his career with hard work and adaptability, transitioning from hotels to clubs 15 years ago and embracing challenges along the way. He has evolved from a “hard charger” to a more approachable leader, valuing patience and longterm progress while maintaining high standards in the kitchen. Leinen is setting his sights on advanced certification, demonstrating his commitment to continuous learning and his ambition to further his skills through rigorous preparation and critique.

NICHOLAS MARCHESANO

AGE: 31

EXECUTIVE CHEF THE GASPARILLA INN & CLUB BOCA GRANDE, FLA.

Nicholas Marchesano has shown exceptional adaptability and leadership, especially in his role during The Broadmoor’s reopening postpandemic with a reduced staff. He emphasizes the importance of diverse culinary experiences for mentorship and career growth, encouraging young chefs to explore varied roles. Marchesano aims to pass the American Culinary Federation’s Certified Master Chef exam, supported by a strong network of friends and mentors, highlighting his dedication to continuous growth and the role of community in reaching professional goals.

JARED MASTERS

AGE: 26

EXECUTIVE CHEF THE GREENBRIER SPORTING CLUB WHITE SULPHER SPRINGS, W.VA.

Jared Masters started as a groundskeeper and worked his way up to Executive Chef of Greenbrier Sporting Club. This career path gave him great perspective on the inner workings of club operations. Today, he aims to lead his culinary team by example, showing them that hard work and determination can take them anywhere.

CARLOS MATOS

AGE: 36

EXECUTIVE CHEF LANTANA GOLF CLUB LANTANA, TEXAS

Carlos Matos’ career is defined by hard work and a continual desire to improve, underscored by a ‘first employee in, last employee out’ mentality. At Lantana GC, Matos is renowned for his consistency and quality, as well as his ability to experiment with and enhance the menus for breakfast, lunch, and dinner six days a week, alongside his culinary team.

ERICA MEDINA, CSC

AGE: 28

CHEF DE CUISINE INDIAN HILLS COUNTRY CLUB MISSION HILLS, KAN.

J. DANIEL MONTANO, CEC

AGE: 37 EXECUTIVE CHEF MIZNER COUNTRY CLUB DELRAY BEACH, FLA.

J. Daniel Montano is know for his innovative dishes that incorporate Hispanic flavors and techniques. His leadership emphasizes kindness, persistence and work-life balance, shaped by overcoming adversity in challenging kitchens. Montano champions a supportive team atmosphere, inspired by the club and resort sector’s stability and creative freedom, aiming for professional excellence and personal fulfillment.

Erica Medina has navigated the challenges of being a woman in a maledominated industry with resilience and adaptability, learning to lead with assertiveness balanced by approachability. Her commitment to mentoring her team and managing with a philosophy of collective success and personal responsibility has transformed her kitchen into a space of growth and high standards. Medina’s aspirations include becoming an executive club chef, with a vision to further innovate and elevate the club and resort culinary industry, drawing on her experiences and the progress she’s witnessed since the start of her career.

RYAN O’SULLIVAN

AGE: 30

CHEF DE CUISINE THE COUNTRY CLUB AT MIRASOL PALM BEACH GARDENS, FLA.

Ryan O’Sullivan joined the Mirasol team in 2018 as a seasonal line cook, working between the club’s four dining outlets. He quickly moved up the ranks, being promoted to sous chef in 2020 and then chef de cuisine in the club’s fine-dining restaurant, Solstice, in 2021. Most recently, O’Sullivan won the 22nd season of Hell’s Kitchen, hosted by Chef Gordon Ramsay. The theme of the season, ‘The American Dream,’ resonated with O’Sullivan, who left his native Ireland for the U.S. in 2018.

SHAWN OLAH

AGE: 36

EXECUTIVE CHEF HIGHLANDS FALLS COUNTRY CLUB HIGHLANDS, N.C.

Shawn Olah modernizes club cuisine with constant innovation in technique and flavor, actively engaging the culinary community through events like collaboration dinners. He also prioritizes an employee-first philosophy, aiming for work-life balance for both himself and his team.

As one of America’s few remaining family owned smokehouses, we handcraft artisanal smoked meats with relentless flavor, exceptional animal care, and respect for the land.

Some things simply can’t be compromised.

JESUS OLMEDO

AGE: 29

EXECUTIVE SOUS CHEF ST. ANDREWS COUNTRY CLUB BOCA RATON, FLA.

Jesus Olmedo has distinguished himself through a commitment to mentorship, drawing on the influence of other leaders to shape his own approach. He navigated the significant challenge of transitioning from line cook to manager, learning the importance of effective communication and personalized motivation strategies. Olmedo’s ambitions include obtaining the Certified Executive Chef designation through the American Culinary Federation and the Certified Executive Club Chef designation through the Club + Resort Chef Association.

BILL PARONISH, CEC

AGE: 37

EXECUTIVE CHEF LAUREL VALLEY GOLF CLUB LIGONIER, PA.

Bill Paronish has shown a strong commitment to mentorship and team development, especially at Rolling Rock Club where he turned a disjointed team into a cohesive, growthoriented unit. His leadership in the culinary field is based on nurturing talent and creating a supportive environment for collective success. Currently, Paronish aims to further his certifications and plans to build a successful culinary operation at Laurel Valley Golf Club, using his extensive experience and the insights gained from past mentors.

CHRISTOPHER REICHART

AGE: 36

EXECUTIVE CHEF GLENEAGLES COUNTRY CLUB DELRAY BEACH, FLA.

Christopher Reichart stands out for his focus on team happiness, quality of life and productivity, consistently prioritizing these aspects over personal accolades throughout his career. His journey, characterized by continuous learning and a commitment to fostering positive and respectful kitchen environments, underscores his belief in the importance of team development.

YAFREICY RODRIGUEZ

AGE: 28

BANQUET CHEF COSMOS CLUB WASHINGTON, D.C.

With steadfast dedication and impressive work ethic, Yafreicy Rodriguez shines in club culinary, particularly for her contributions at Cosmos Club. Her approach goes beyond the kitchen; she focuses on enhancing team happiness, quality of life and productivity. Rodriguez is a champion of continuous learning and mentorship, creating a supportive community that encourages young chefs to seek diverse experiences and mentors who are truly invested in their growth.

CYNTHIA ROMSTADT

AGE: 34

EXECUTIVE CHEF COLONIAL COUNTRY CLUB FORT WORTH, TEXAS

Cynthia Romstadt is known for her passion for culinary and her exceptional leadership skills marked by patience, empathy, creativity and adaptability. While overseeing multiple dining venues, renovations and staff, she has formed a dedicated team focused on delivering the best experience for members.

PEDRO SANCHEZ, CEC, CCA, WSET II

AGE: 38

EXECUTIVE CHEF BRAEBURN CLUB HOUSTON, TEXAS

Pedro Sanchez takes pride in his role as a mentor and leader. He champions gaining a wide range of experiences and pursuing professional certifications to young culinarians, highlighting the benefits of continuous learning and self-improvement. Through challenges such as managing a kitchen during a staffing transition, Sanchez has learned the significance of trusting and empowering his team, leading to enhanced performance and a more collaborative kitchen environment.

RAY SILVA

AGE: 38

EXECUTIVE CHEF SERRANO COUNTRY CLUB EL DORADO HILLS, CALIF.

Ray Silva pushes the culinary boundaries at Serrano Country Club, listening and thinking outside the box to ensure every member is happy. As a leader, Silva fosters a positive, collaborative environment, with a culture of creativity, dedication and passion for culinary arts.

MICHAEL SHANNON,

CEC

AGE: 34

EXECUTIVE CHEF SOMERSET CLUB BOSTON, MASS.

Michael Shannon’s culinary excellence shines through his focused, clean, and flawlessly executed dishes, earning him a prestigious place in the club culinary world, highlighted by his victory in the American Culinary Federation’s (ACF) Chef of the Year Competition in 2021. His commitment to precision in his culinary creations is matched by his dedication to lifelong learning, mentorship and building a strong community of like-minded peers. Looking forward, Shannon is not only setting personal milestones, such as starting a family, but also professional ones, like attaining the ACF’s Certified Master Chef designation, all while fostering a supportive atmosphere for creativity and growth within his team.

GEOFFREY SOWL

AGE: 38

EXECUTIVE CHEF LAKEWOOD COUNTRY CLUB WESTLAKE, OHIO

Geoffrey Sowl operates with one main goal in mind: to become the top culinary destination for members. He consistently raises the bar and surpasses expectations with innovative a la carte menus and inclusive wine dinners, introducing new and exciting dishes that ignite passion among members and keep them engaged.

DREW TAIT

AGE: 36

EXECUTIVE CHEF

THE FOREST COUNTRY CLUB FORT MYERS, FLA.

Drew Tait is passionate about maintaining exemplary standards while developing his culinary team for the future. With 17 years of executive chef experience under his belt, he believes he has a responsibility to guide the next generation of club chefs.

VANESSA TRISTAN, CEPC, WSET I

AGE: 28

EXECUTIVE PASTRY CHEF THE CLUB AT CARLTON WOODS THE WOODLANDS, TEXAS

Vanessa Tristan champions continuous learning and mentorship in club culinary, pointing to her move from university dining to The Club at Carlton Woods as a key growth step. She encourages young chefs to pursue education, remain professional and make lasting impressions. Tristan aims to enhance her skills, gain certifications and inspire with her commitment to pastry excellence and mentorship.

MARIO

TRUJILLO

AGE: 33

EXECUTIVE SOUS CHEF CULLASAJA CLUB HIGHLANDS, N.C.

WES TYLER,

CEC, CCA, WCMC, CCCD, WSET I

AGE: 36

EXECUTIVE CHEF THE CLUB AT CARLTON WOODS THE WOODLANDS, TEXAS

Wes Tyler is a student of his craft, always learning and seeking ways to improve. He collaborates effectively with his culinary team, bringing out the best in those he works with. He aims for collective success and is always ready to lend a hand when others are in need. Tyler is a true leader, dedicated to advancing club culinary.

This year marks Mario Trujillo’s third season as Executive Sous Chef at Cullasaja Club in Highlands, N.C. Previously, he spent six years at Myers Park Country Club in Charlotte, N.C. He has worked alongside Executive Chef Scott Craig, CEC, CCA, WCMC, at both clubs and considers him one of his biggest mentors, along with Shawn Loving, CMC, and Dan Hugelier, CMC. Trujillo’s innate ability to lead, combined with his work ethic, attention to detail, and passion for the craft, has fueled his rapid advancement from demi chef to sous chef, then to chef de cuisine, and now to executive sous chef. Trujillo recently completed his first stint as an interim executive chef, further solidifying his reputation as a promising young leader.

STEPHEN VALENTI, CEC

AGE: 36

EXECUTIVE CHEF BLOOMFIELD HILLS COUNTRY CLUB BLOOMFIELD HILLS, MICH.

In his relatively short tenure at Bloomfield Hills Country Club, Stephen Valenti has transformed the culinary program into a dining destination. When Valenti started at the club, there was a significant amount of turnover in the kitchen. Two years later, he has built a team of dedicated culinarians laserfocused on providing an exceptional culinary experience for members.

LUIS YOUNG, CEC

AGE: 36

EXECUTIVE CHEF FORD FIELD & RIVER CLUB RICHMOND HILL, GA.

Luis Young, a James Beard Award semi-finalist in 2020 and 2021, has worked in top kitchens like Michelin-starred Alinea, The French Laundry and El Celler de Can Roca. He also worked at The Broadmoor under John Johnstone, CMC. At Ford Field & River Club, Young is driven by connecting with his team and with members to deliver exceptional, personalized culinary experiences.

Spring Season's Eating's

With spring upon us, club chefs around the country are coming up with fresh new ideas for showcasing the season’s bounty.

THE ROB REPORT

Rising Tide

IF YOU’VE WATCHED ANY OF OUR Club + Resort Talks podcasts, you’ve heard Phil Keren and I saying, “a rising tide lifts all ships.” We’re generally using that in the context of racquet sports.

We’ve seen the rapid ascent of pickleball in the club space, which has led to a revival of tennis. The growth of pickleball and tennis is being joined by padel, which may be the fast-growing racquet sport internationally.

And let’s not forget about POP Tennis – the closest complementary paddle/ racquet sport to regular tennis. POP is tennis, just played on smaller courts with short solid paddles, a lower net, lower compression tennis balls and the same scoring and rules as regular tennis … except players get one underhand serve.

All this is a long-winded way of getting to my question … Could the “rising tide” also work with golf courses and environmental sustainability?

We often run articles on clubs becoming certified through the Audubon Cooperative Sanctuary Program for Golf and a recent video we recorded with Frank LaVardera, Director of Environmental Programs for Golf, at the GCSAA Conference in Phoenix, Ariz. received a lot of attention. There’s clearly interest in the topic.

Leading by example is a powerful way for a club to inspire other golf courses to become more environmentally conscious. While there isn’t a blueprint to follow, there are several strategies a club can employ to encourage others to follow suit.

Demonstrate Success Stories: Showcase the positive environmental impacts of adopting sustainable practices. Whether on your website or via social media, highlight improvements in water conservation, wildlife habitat enhancement, and reduced chemical usage. Sharing in your newsletter is also an excellent means of communication.

Collaborate and Share Information: Engage with other golf courses, local environmental organizations, and industry associations. Share information about successful initiatives, best practices, and lessons learned. Collaborative efforts can create a network of support and inspire others to make similar changes. Conversely, sharing what hasn’t worked can be just as valuable.

Host Workshops and Training Sessions: Organize workshops or training sessions to educate other golf course managers, superintendents, and staff about environmentally friendly practices.

Participate in Environmental Certifications: Obtain and showcase environmental certifications like the aforementioned Audubon Cooperative Sanctuary Program or GEO Certified, which demonstrate a commitment to sustainability.

Provide Resources and Guidance: Create resources such as guidelines, manuals, or toolkits that outline the steps and benefits of adopting eco-friendly practices. Make these resources readily available to other golf courses, making it easier for them to implement sustainable initiatives. Many chapters created BMP Planning Guides and Templates through the Golf Course Superintendents Association of America prior to the pandemic, which were funded and supported by the United States Golf Association.

Engage the Community: Involve the local community in environmental

initiatives. Host events, workshops, or educational programs that highlight the golf course’s commitment to sustainability. A positive community response can influence other courses to follow suit.

Show Cost Savings: Demonstrate that environmentally conscious practices can lead to cost savings in the long run. For example, efficient water management, reduced chemical inputs, and energy-saving measures can contribute to financial benefits, making it an attractive proposition for other golf courses.

Encourage Friendly Competition: Foster a sense of friendly competition by recognizing and rewarding golf courses that excel in environmental sustainability. This can create a positive incentive for others to improve their practices.

Engage Industry Leaders: Encourage influential figures in the golf industry, such as professional golfers, golf course designers, or industry leaders, to champion and promote environmentally conscious practices. Their endorsement can significantly impact the industry’s perception.

By taking these steps, a club can serve as a model for environmentally conscious practices on the golf course and inspire others in the industry to adopt similar measures, creating a ripple effect toward greater sustainability.

Rob Thomas rthomas@wtwhmedia.com

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Spring Season’s Eatings

With spring upon us, club chefs around the country are coming up with fresh new ideas for showcasing the season’s bounty. (Photo courtesy of Palos Verdes Golf Club)

The Changing Demographics of Golf

FOR A GAME THAT’S often had a stodgy reputation, golf is undergoing a fair number of changes these days.

The most positive development, in my opinion, is that golf is being played by a more diverse group of people. The National Golf Foundation in February released a report examining the demographics of the game in 2023. One finding is that golf is gradually becoming more diverse. Last year, according to NGF, 18.5 million people engaged in offcourse only activities, while 12.1 million played only on the course, and another 14.5 million did both. Off-course participation increased by 19% from 2022 to 2023, while the amount of players doing both activities rose by 17%.

Off-course participation includes venues such as golf entertainment sites, driving ranges and businesses with simulators. The off-course participation category has the youngest and most diverse participants. The average age of those 18.5 million off-course golfers in 2023 was 31. In contrast, the average age of players doing both on-course and off-course activities was 42, and the average age of on-course-only players was 46. Females (42%) and people of color (43%) made up a larger proportion of off-course players than either dual players (23% each for females and people of color) or on-course only golfers (28%, female; 22%, people of color).

This rising amount of participation in off-course play by females and people of color appears to have brought a modest increase in on-course participation from these groups. The overall number of oncourse players rose from 24.2 million in 2018 to 26.6 million in 2023, according to NGF. The percentage of on-course players who were female increased during that five-year span from 23% to 26%, while the proportion of on-course golfers who

were people of color rose in the same time frame from 18% to 23%.

While it’s great to see indicators that golf is becoming more diverse, a report released in November 2023 by Syngenta and Ipsos shows that more work is needed to improve how the game is perceived. For its report, entitled “Golf & Social Media: The Great Divide,” Syngenta and Ipsos analyzed 16 million social media posts and comments during a three-year period to see what was being said about golf. While the report highlights efforts to diversify the game, it also notes the sport has a lot of work to do.

“...Golf is still highly associated with wealthy white men,” says Claire Martin, Ipsos Social Intelligence Researcher. “Although we saw little discrimination online, the lack of representation in the game doesn’t make minorities feel welcome.”

Brandon Bell, People and Organizational Development Lead for Syngenta North America, adds that steps toward change can happen at a grassroots level.

“By creating an environment and experience where minority groups feel welcome and valued — and this is reflected in your club imagery and communications — this will help other diverse groups understand that this is a place where they could belong,” Bell says.

I think clubs should strive to create a welcoming environment for everyone who wants to play. We’ve seen some great examples of these types of efforts. Congressional Country Club in Bethesda,

MD. started a Girls Golf Club that was so popular that a wait list was created for the influx of interested players. Ron Dumas, Assistant Teaching Professional at Avon Fields Golf Course in Cincinnati, Ohio, has run a program called Reaching Out For Kids that uses golf to teach life lessons to children. For his work, Dumas received the NAACP Cincinnati Chapter’s President’s Award in 2022. On our Club + Resort Talks podcast, I spoke with Pete Wilson, Co-Founder of Grass Clippings, about his company’s efforts at Rolling Hills Golf Course in Tempe, Ariz. At the time of our talk, Wilson notes PGA Championship hero Michael Block was soon going to visit the course.

“Imagine Michael Block standing next to a kid who’s from Tempe who’s never played golf before,” Wilson says. “You have [Block] trying to encourage [the kid] to get into the game ...When you’re growing the game, you’re taking the top 1% of professional golfers and the people that have never played before, and blending them into the same scene, and both are respected equally.”

I love Wilson’s philosophy on growing the game. If you’re a club GM or head pro, let me know if there are programs you’ve implemented to make golf more inclusive. Drop me a line at pkeren@ wtwhmedia.com.

Phil Keren • Senior Editor pkeren@wtwhmedia.com

JOURNEY TO CERTIFICATION

By Bria Argrett • CCM General Manager Statesville Country Club • Statesville, N.C.

THE HALLMARK OF OUR industry—the Certified Club Manager designation. Six years. Three hundred credit hours. One very difficult exam.

If you’re in or around club management of any kind, you’ve heard of the coveted “CCM” acronym that so many wear so proudly. However, many are unfamiliar with the rigorous course of study and dedication that goes into those three letters. Let me break it down for you.

Over the years, the designation process has shaped, molded and adapted with the times. The Club Managers Association of America has worked diligently to keep up with the ever-changing world that Club Managers work in and has successfully set the bar high for those wishing to achieve such a status. Recently, in our Joe Purdue Review Course, Richard A. Bruner, CCM commented on the CCM exam he took many years ago, and how it has shifted over the years to become what it is today.

In that “today” we speak of, club managers are expected to know more than ever. I’ve often joked with colleagues about how I sometimes feel like a “jack of all trades, master of none” when referring to my position. This holds true for many up-and-coming managers, and it shines through the extensive information that we are expected to know before we can call ourselves certified club managers. We’re tested on 10 different competencies (soon to be 11) with 400 multiple choice questions. Topics ranging from leadership and club governance to facilities, sports, and recreation.

The process, for me, began in 2017, when I officially became a member of the CMAA. Over the course of the six years, I mapped out what I would later hashtag as my #pathtoccm. I attended the World Conference in Nashville, then spaced out the four required Business Management Institute courses over the next four years. This left me with one year to study and prepare for the review course in November 2023. Some managers will tell you they didn’t even crack the book until a few weeks before the exam, but with a 3-year-old at home

and a husband who worked full time, I knew my time was very limited on a day-to-day basis. Little by little, I was able to chip away at the Contemporary Club Management book and eventually worked my way through all 17 chapters. For me, being consistent with my studies and review materials was the key to my success.

During my final BMI in Texas, Matthew Werth, CCM from Buffalo City Club, N.Y. commented on the review course, “just remember it’s one full week of studying for the most important exam of your career,” and right he was! Class begins at 8 a.m. daily and ends roughly around 4 p.m. For most of us, that meant an hour or so of time to yourself, then back on the wagon of studying for three more hours before calling it quits. Multiply that by five full days, then wrapping up with a 400-question, eight-hour exam, by Saturday evening I couldn’t even remember my name! I left the exam feeling defeated, like I had just gone to a battle; one I wasn’t even sure that I had won. Thankfully, I was blessed with two full recovery days before returning to work Tuesday morning where I anxiously awaited Brian’s phone call. At approximately 11:30 a.m., I heard the words “you passed.” I threw my phone across the room, screamed, cried, cried some more, and eventually laughed. It was like the weight of the world had been lifted off my shoulders. Finally, I had done it. The closing check mark on my six-year journey was written.

In my time now in reflection, for those who may be aspiring to become a certified manager, I would encourage you to just take the first step. With any long-term goal, it can often appear far off. But I can assure you that time will fly by and before you know it, you’ll be eligible to sit for the exam. Map out your path and begin to work towards your goal. And remember, that you have all of us cheering for you! As an association, we are known for our collaborative effort in pushing each other to the top. You’re not going to find a more helpful, support group of professionals that want you to succeed. If you’re ever in doubt, or just need a nudge in the right direction, all you need to do is ask!

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2023

THE POWER OF CONSISTENCY

George Laffey • Racquets Professional

I WAS RECENTLY ASKED the question, “What life lessons has the sport of tennis taught you?” This is such a powerful question. Growing up as a competitive junior tennis player, this game and the efforts taken on and off the courts to excel in this sport, I have learned so many valuable lessons that have led me to be successful today. The number one lesson learned hands down, THE POWER OF CONSISTENCY!

There are so many elements and variables needed on and off the courts in order to be a successful athlete today and true during my competitive junior tennis career. Some of these include:

• Practice schedule: drills, skill development, match play, clinics, etc.

• Fitness routine: strength training, endurance/ stamina training, plyometric training, stretching/ yoga

• Mental Game Training

• Health/Diet: Having routine in eating habits including a hydration schedule. Still cramped!

• Planning tournament schedules and balancing school, family, friends, travel

• Learning to play tennis in a consistent manner and not beating myself on the court. This led to learning how to develop patterns of play, anticipation development, game development, etc.

The list can go on. The point is that as a young athlete I had to learn how to be consistent with all of the above in order to get .001% better each and every day. I have found the days where you are not feeling it, you’re tired, you’re sick … and push through is what separates the good from the great and where the real

“ I believe the power of consistency, when understood and utilized, is truly a simple and special concept that all club and resort leaders should be implementing in our operations.”

results are yielded. I have done my best to take this mentality and approach with everything I do in my adulthood and career.

How does this tie into club and resort life? Being in a customer service position, it is imperative to bring a consistent approach to your club, membership, staff, programming, lessons/clinics, communication, events, staff development, facilities … especially on the days where you are hurting, tired, upset, have life issues. We are in the customer service business. These members and guests could be doing anything with their time. They decide to spend it with us. They deserve a world-class experience and a consistent experience in which they step foot at our facilities and know exactly what they are in getting into. If we are well trained in our approach, we can strive to continue to grow and get better every day.

I believe the power of consistency, when understood and utilized, is truly a simple and special concept that all club and resort leaders should be implementing in our operations. It not only leads to personal success, but also creates a positive and reliable environment for members and guests.

STRENGTHEN THE INSTRUCTOR DEVELOPMENT PROGRAM AT YOUR CLUB

By Matt Kilgariff • Director of Player Development The Bridges at Rancho Santa Fe • Rancho Santa Fe, Calif.

THE OBJECTIVE OF YOUR INSTRUCTOR

DEVELOPMENT PROGRAM is to ensure all your professional instructors are in alignment with your Director of Instruction’s teaching methodologies, curriculum standards, and communication protocols. This alignment is crucial for delivering consistently high-quality instruction to both members and nonmembers alike.

PHILOSOPHY, GOALS & PRIORITIES

I have had the privilege of learning from and teaching alongside Dick and Butch Harmon, renowned as the best teachers in golf. Sharing the knowledge I have gained is a passion of mine.

The primary goal of instruction is to improve a golfer’s performance on the course and lower their scores. However, it is essential to recognize that each student may have unique goals. For instance, a student might want to learn techniques to prevent back pain when hitting long shots.

Therefore, your No. 1 priority in teaching is to understand your students. By comprehending their goals, thought processes, and learning preferences, you can tailor your teaching efforts to benefit them most effectively. As Butch Harmon wisely stated, “No one person is the same; hence, no one teaching method is appropriate for everyone.”

Always build upon a student’s natural abilities by focusing on fundamental skills and developing a solid process for playing the game. Your approach

should be to teach students how to play golf rather than simply teaching golf to them.

It is crucial to acknowledge that individuals in your community have numerous options for learning golf. You should be honored that they choose to learn at your club. Therefore, it is incumbent to consistently deliver instruction that surpasses the offerings of your competitors. Your knowledge, teaching standards, and passion for the game must shine through in every interaction with every student.

I strongly encourage all instructors to remain open-minded and continuously pursue learning opportunities. Whether it is through reading, attending seminars, or observing mentors, expanding your knowledge will make you more marketable and more successful in your career.

Your Instructor Development Program should be designed to elevate the standard of instruction at your club and ensure that your instructors are equipped to meet the diverse needs of your students. Your members and guests will be grateful for your commitment to excellence, and I am confident that together, we will all continue to provide exceptional instruction and foster a love for the great game of golf.

Matt Kilgariff is a PGA professional who spent much of his career working for Butch Harmon and the Harmon Family. He is currently the Director of Player Development at The Bridges at Rancho Santa Fe in Rancho Santa Fe, Calif. Prior to joining The Bridges, Kilgariff was Director of Player Development at The Olympic Club in San Francisco. Matt has also been part of TaylorMade’s National Advisory Staff since 2012.

Spring Season’s Eatings

With spring upon us, club chefs around the country are coming up with fresh new ideas for showcasing the season’s bounty.

By Marilyn Odesser-Torpey, Contributing Editor

FOLLOWING A WINTER OF CATERING to their members’ nostalgic and comfort food cravings, chefs are preparing to lighten up their menus with spring’s vibrant, yet nuanced, flavors of locally grown produce and seasonal proteins. One seasonal meat that will be showing up on club menus from coast to coast is spring lamb.

At Palos Verdes Golf Club in Palos Verdes Estates, Calif., Executive Chef Garrett Yokoyama is planning to feature braised, shredded lamb shank in a light, yet deeply flavorful, Arrabiata sauce made with a plethora of seasonal vegetables such as English peas, sugar snap peas, heirloom carrots and baby heirloom tomatoes from local farms. The sauce will be served over pretty ballerine pasta and topped with crumbled goat cheese and pea tendrils.

He will prepare another popular seasonal vegetable, kohlrabi, as a silky puree on which the pasta is plated.

“There’s an earthiness and slight sweetness to the sauce and puree that balance out the lamb in the dish,” Yokoyama explains.

Garrett Yokoyama, Executive Chef at Palos Verdes Golf Club. Braised spring lamb shank pictured below. Recipe available on www.clubandresortbusiness.com.

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Recipe

GINGER LIME POACHED LOBSTER WITH COCONUT SWEET POTATO PUREE, MADRAS CURRY SPICED KNUCKLE MEAT AND MANGO ESPUMA

YIELD: 2 portions

INGREDIENTS FOR GINGER LIME

POACHED LOBSTER:

1 2-lb. lobster

1 small lobe ginger

2 limes

1 kefir lime leaf

2 tbsps. sugar

Enough water to cover the lobster

PROCEDURE FOR GINGER LIME POACHED LOBSTER:

1. Add all ingredients except for lobster to the water. Bring the liquid up to 180 degrees F. Gently add lobster without boiling.

2. Poach for 10 minutes.

3. Immediately shock in an ice bath.

4. De-shell the lobster, split the tail and reserve for plating.

INGREDIENTS FOR GLAZE FOR LOBSTER BEFORE PLATING:

1 cup water

2 tbsps. lime juice

1 tsp. sugar

1 tsp. minced ginger

1/2 gold gelatin sheet

PROCEDURE FOR GLAZE FOR LOBSTER BEFORE PLATING:

1. Place all ingredients except gelatin in a pot, gently boil to allow flavors to bloom.

2. Remove from heat and add gelatin sheet.

3. Strain liquid into a separate bowl and allow to cool until just warm.

4. Slowly dip the split tail and claw meat into the liquid. Place on a wire rack to allow gelatin to set.

INGREDIENTS FOR MADRAS

CURRY SPICED KNUCKLE MEAT: knuckle meat pulled from lobster

1 tsp. Madras curry

1/2 tsp. lime juice

PROCEDURE FOR MADRAS

CURRY SPICED KNUCKLE MEAT:

• Mix ingredients together.

INGREDIENTS FOR COCONUT

SWEET POTATO PUREE:

2 sweet potatoes

1 can coconut milk

2 tsps. salt

PROCEDURE FOR COCONUT SWEET POTATO PUREE:

1. Roast the sweet potatoes for 1 hour at 350 degrees F. Peel the sweet potatoes once they’re soft.

2. Heat the can of coconut milk.

3. Add the sweet potatoes to a Vita Mix and blend, adding coconut milk until the mixture is your preferred consistency.

4. Add salt and adjust if needed.

INGREDIENTS FOR MANGO ESPUMA:

1 mango, peeled and trimmed 2 cups cream

2 tbsps. sugar

1 tsp. salt

1 gold gelatin sheet

1 Issi unit with 2 charges of gas garnish micro radishes

PROCEDURE FOR MANGO ESPUMA:

1. Slowly reduce cream by half.

2. Blend mango in the Vita Mix with cream, sugar and salt

3. Adjust seasonings as needed.

4. Remove from heat and add gelatin sheet.

5. Allow the mixture to cool.

6. Add to Issi and load the 2 charges.

7. Texture should be light and fluffy.

8. Garnish with micro radishes

Yokoyama finds that kohlrabi is an extremely versatile vegetable that can bring the taste of spring to many dishes. He serves it raw in salads for crunch and roasts it in pieces for a side dish with an earthy flavor profile.

Kale is not just for salads anymore at Palos Verdes. Yokoyama uses kale blossoms to add crispy, crunchy texture to his dishes.

Fresh spring herbs lend their flavor—as well as their good looks—in and on spring dishes at Palos Verdes Golf Club.

“They are more than just for garnish,” he says. “I use them to make chimichurri or gremolata to go with pork chops.”

Throughout the spring, there is always a primavera dish on the menu, whether it features pasta or just vegetables such as cauliflower, romanesco or fennel with crispy quinoa or a piping of fromage blanc or goat cheese to round out the flavors of the vegetables and lend a creamy, subtle flavor of its own, he adds.

In addition to lamb, other proteins on his spring menu include lighter, whitefleshed fish such as branzino, sea bass or halibut; Maine scallops; steamed mussels; clams and the “always popular” shrimp dishes,” he notes.

Whether a leg, rack, shank or other cut, spring lamb always does well with members of Columbia Country Club in Chevy Chase, Md., according to Executive Chef Brandon Gross. Scallops with early spring peas or anything with morel mushrooms also receive a warm welcome.

Brandon Gross, Executive Chef at Chevy Chase Country Club prepares Ginger Lime Poached Lobster with Coconut Sweet Potato Puree, Madras Curry Spiced Knuckle Meat and Mango Espuma (pictured right).

FOOD + BEVERAGE Recipe

JUMBO LUMP CRAB CAKE WITH SWEET AND SOUR SCARLET TURNIPS AND CAJUN REMOULADE

YIELD: 10 4-oz. portions

INGREDIENTS FOR CRAB CAKES:

1 lb. jumbo lump crab meat*

1 lb. regular lump crab meat* 8 oz. base mix (recipe follows)

3 slices of white bread, no crust, small dice

1 tsp. chives, cut

*For a super luxurious (and pricier) cake, use 3 lb. jumbo lump and 1 lb. regular lump crab meat

PROCEDURE FOR CRAB CAKES:

1. Mix together all ingredients.

2. Top with butter and bake or dust in favorite seasoned flour and fry for a crispy end product or sauté for a classic look. No breadcrumbs are required.

3. Serve with Sweet and Sour Turnips (recipe follows) and Cajun Remoulade (recipe follows)

INGREDIENTS FOR BASE MIX:

4 oz. Dijon mustard

1 oz. Old Bay seasoning

30 oz. Easy Egg, ultra-pasteurized egg

1 gallon mayonnaise

4 oz. lemon juice

2.5 oz. Worcestershire sauce

PROCEDURE FOR BASE MIX:

• Mix together all base ingredients.

INGREDIENTS FOR SWEET AND SOUR SCARLET TURNIPS:

2 scarlet turnips, cut into small or medium dice

6 oz. rice wine vinegar

6 oz. sugar

To taste salt and pepper

PROCEDURE FOR SWEET AND SOUR SCARLET TURNIPS:

• Cook the turnips in vinegar and sugar until reduced to a syrup. Season to taste.

INGREDIENTS FOR CAJUN REMOULADE:

32 oz. mayonnaise

1 oz. blackening seasoning

3 oz. lemon juice

1 oz. Worcestershire sauce

PROCEDURE FOR CAJUN REMOULADE:

• Mix together all ingredients.

SUBMITTED BY MARK ANDREWS, EXECUTIVE CHEF, COUNTRY CLUB OF PEORIA, PEORIA HEIGHTS, ILL.

Chef’s Note: “The beauty of this recipe is that you can make the base and have it available as it is made with ultra-pasteurized egg. You can make as much or as little as you want and scale up depending on the quantity needed. For the bread, you will need 1 slice per recipe and 1 slice per pound of crab meat.”

Mark Andrews, Executive Chef

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“We like to highlight local farms in the D.C. area by name on our menus when we use their fresh meats and produce because this gives each dish a story and our members love that,” Gross points out. “They also love the seasonality of the dishes our culinary team creates from these ingredients.”

When ramps make their annual, albeit brief, appearance, Gross will purchase 40 to 60 pounds at a time. He uses the vegetables’ bulbs and leaves in many ways.

“For a main dish, I might do a vibrant green risotto with the leaves or make purees and sauces with the bulbs,” he states. “I also pickle some ramps to store so I can use them throughout the spring season and the rest of the year.”

At Columbia Country Club, spring is also the launch of the outdoor dining

season and special events such as the member/member (instead of member/ guest) tournament theme picnic-style dinner on the golf course. For this event, Gross has prepared lavish spreads of whole suckling pig, Frogmore stew (a traditional South Carolina “low country” seafood boil) and pickled shrimp. He has also featured a pizza station which, along with the pies, featured stromboli and mini calzones.

Mark Andrews, Executive Chef at the Country Club of Peoria in Peoria Heights, Ill., likes to experiment with the produce he gets from a supplier who sources from more than 25 farms around the area. He changes his menu in April and runs it until July.

“I love the usual spring vegetables such as ramps, English peas and aspara-

gus,” Andrews says. “But I really like to order and experiment with new things that I—and my members—may have never seen before.”

One recent discovery was mashed potato squash, which tastes like a cross between its namesake and a sweet potato and has the consistency of mashed potatoes.

Some familiar favorites at the club get a spring makeover to give them fresh appeal and a lighter profile. One of Andrews’ favorites is house-made French gnocchi and English peas. Instead of making a regular pasta dough, he makes this gnocchi with a choux paste for a lighter texture.

Morel hunting is a popular pastime in the area and yields some simple yet memorable dishes that highlight the

Recipe

HALIBUT WITH ROASTED FENNEL SALAD AND BLOOD ORANGE GASTRIQUE

YIELD: 4

INGREDIENTS:

4 lbs. Alaskan halibut

1 lb. arugula

1 lb. baby tri color potatoes

4 bulbs fennel

6 blood oranges

1 oz. tarragon

1 oz. rosemary

1 cup sugar

4 oz. olive oil

To taste salt and pepper

PROCEDURE:

1. Cut halibut into four 8-oz. portions, pat dry

4. Split the baby potatoes and toss with chopped rosemary, tarragon, olive oil (as much as needed to coat), salt and pepper. Roast at 350 degrees F. for about 20 minutes.

5. For the gastrique, reduce one cup of blood orange juice and 1 cup of sugar until you have syrup consistency.

6. Season the halibut with salt and pepper. Heat up a sauté pan with a few tablespoons of olive oil. When ripples appear, sear the halibut presentation side down until a golden-brown sear is achieved. Flip the halibut and finish in a 400-degree F. oven for about 5 minutes.

7. For plating, toss the arugula, potatoes, fennel and blood orange segments together and

Em Collection

mushrooms. He has turned them into pies and consommé, roasted them in garlic butter, created a deconstructed bruschetta (bread on the side) or just sauteed and served them on top of a steak.

“Anything with fried morels is also an instant hit,” Andrews remarks.

One dish he is looking forward to offering on his menu this spring is a jumbo lump crab cake with saffron rice, grilled asparagus, sweet and sour scarlet turnips and Cajun remoulade. For the crab cake, he creates a base mix from Dijon mustard, ultra-pasteurized eggs, mayonnaise, lemon juice, Worcestershire sauce and Old Bay seasoning. The base holds well in the cooler, making it always available and easy to use. When an order comes in, he mixes crabmeat and bread (one slice per pound of crabmeat and one for the recipe) into the base.

GARDENS OF EATING

There’s nothing that can liven up a dish like a sprinkling (or more) of fresh herbs, especially when they are just harvested from a garden right on the property. At Lake Geneva Country Club in Lake Geneva, Wis., Executive Chef Justin Scholer has a 4-by-10foot, multi-level space for growing herbs, cherry tomatoes and a variety of peppers.

This space, which is planted and tended by the club’s gardener, supplies Scholer with natural flavor enhancers such as tabasco peppers (“I didn’t know how hot they were until I popped one into my mouth,” he recalls), Fresno chilies, jalapeno peppers, regular and Thai basil, oregano, rosemary, chives and spearmint.

The ready availability of these herbs sparks his creativity when creating his menus. For example, instead of using basil to make a pesto to pair with lamb, Scholer has substituted fresh mint and arugula.

Brandon Gross, Executive Chef at the Columbia Country Club in Chevy Chase, Md., also has “a little plot of ground” around the tennis courts on which he grows herbs he frequently uses in the kitchen. Among the varieties he grows are rosemary, thyme, tarragon, basil and three different varieties of mint—spearmint, chocolate and regular mint.

“Depending on what texture you want to achieve, you can top the crab cakes with butter and bake them, dust in a favorite seasoned flour and fry them until crispy, or sauté them for a classic presentation,” he suggests. “Because you are already combining the crab with bread in the recipe, you won’t need any breadcrumbs … even for frying.”

With the warmer weather comes a switch in cooking venues for Andrews.

“In spring, it’s out of the oven and onto the grill,” he explained. “We have a huge terrace that overlooks the river and lake areas, so we do events out there.”

Last year, for example, he did a pinot and pork on the barbecue pairing dinner with a wine purveyor. For other special dinners, he paired beer with brats or burgers.

When the Lake Geneva Country Club in Lake Geneva, Wis., opens for the season in May, Executive Chef Justin Scholer looks forward to his highly anticipated Friday night a la carte menus, which feature five to six dishes every week. He writes his menus the week prior, working from vendor lists of what is in season and available.

Like Andrews, he likes to create interesting dishes from unfamiliar ingredients as well as pairing proteins such as lamb or halibut with produce readily identified with the season such as braised ramps or a sweet, bright green pea risotto “that looks brilliant on a plate.” He also likes to tweak member-favorite dishes with seasonal ingredients “to bring a new experience to our members.”

One colorful dish that will have a place on his spring menu is a fresh-herb-crust-

ed loin lamb chop “with maybe a celeriac puree and blueberry compote.” He plans to pair the dish with tricolor baby carrots.

A pop-of-color dish playing up spring’s fresh flavors is Scholer’s halibut with roasted fennel salad and blood orange gastrique.

Outside of the clubhouse bar’s bay windows is a semi-permanent patio grill with a pizza oven overlooking Lake Geneva. Even Andrews’ pizzas get a fresh springtime touch with arugula and mushrooms topping the pies along with prosciutto, salumi and various cheeses.

“Every Wednesday and Sunday we grill outside, offering a change of pace for everyone—our members and staff—and it’s especially popular early in the season,” Scholer said. “We often seat up to 100 guests per night.” C+RB

FIRED UP WITH FLAVOR

When you invest in a Southern Pride, you will be supported by a third-generation, family-owned and operated company with a network of distributors that will take care of you from start-to-finish. Each line of Electric, Mobile or Gas units are designed and built with the highest-quality materials. Accuracy of our controls, ease of use and consistent heat, ensure a finished product that will keep your customers coming back. Visit us online at southernpride.com today!

MADE WITH PRIDE IN THE USA

SPK-500 Mobile

Alamo, Tennessee | southernpride.com

Cooking Innovation. Done to Perfection.

Manufactured in the United States

skilled craftsmen, the Montague

Steakhouse Broiler offers chefs powerful, high-volume, heavyduty broiling, producing tender,

Optional 1/2” Sear Plate or 3/4” Plancha, seals in juices before broiling

entrees customers will rave about. Now that’s perfection.

42,000 BTU cast iron burners deliver powerful infrared heat as high as 1800°F

Adjustable broiler drawer with positive locking counterbalanced grid assembly

Independent burner controls – 36” models feature two; 45” feature three

Multiple configurations:

• Warming ovens, top or bottom

• Refrigerated cabinet base

• 36” and 45” widths

• Single and double broilers

It’s time to discover Montague!