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Elevate your Culinary Mastery: Texturas Unleashes Molecular Magic for Private Club Chefs
Albert Adrià Ferran Adrià
FROM THE FOUNDER
Welcome to the Next Generation Edition!
I am excited to present our second cover story featuring Chef Hannah Flora, Executive Sous Chef at Addison Reserve Country Club. In this edition, Hannah discusses the role of technology in the culinary world and shares her innovative recipes while exploring her connection to art and food. Special thanks to A. Putman for generously dressing Hannah for the cover!
Javier Burgos, our Miami mixologist from Veggy Cocktails, introduces fresh vegetable roots and high-quality plant-based water mixology. His approach to creating healthier cocktails is genuinely inspiring, complemented by stunning photography.
Fernando Silva brings us twelve additional Club Wine Reviews, showcasing brands like Gemstone Vineyards and Stone the Crows. He also presents his latest collection of artworks in his article, Brush and Bottle: A Dionysian Dialogue Between Wine and Art.
We are pleased to feature the fourth edition of Teeing Up Culinary Careers, where General Managers and Chefs share their strategies for attracting culinary talent to the club industry.
Additionally, we introduce a new insert, GK GolfBar, sponsored by Mr. Frank’s Kitchen Seasonings which highlights a selection of club mixologists from the tri-state region.
We have introduced a new Club Subscription Rate for the magazine and would appreciate your support in expanding Golf Kitchen’s presence to as many clubhouses nationwide as possible. We are making a positive impact, but we need more General Managers, Executive Chefs, and Food and Beverage professionals, as well as Members, to appreciate what the industry is achieving.
If you are interested in learning about our upcoming initiatives, please feel free to reach out to me.
Warmest personal regards,
Diana DeLucia, Founder, President
CONTRIBUTORS
AMUSE-BOUCHE
Our editors have curated a selection of culinary tools, treasures and treats to be savored.
Perlage Water is ideal with Meals and Wines.
Perlage comes from the resources of the Nałęczów waters located in the area of the famous spa specializing in the treatment of heart conditions and hypertension. It is bottled at the source in one of the most modern plants of this type in the world. Its deposits are fully insulated from the influence of external factors by a layer of 100 meters thick rocks. The time of penetration of drops through these insulating layers to the source is over 400 years, which is a unique phenomenon on a global scale.
”Perlage” is the name of a special method of saturating natural mineral water with carbon dioxide of natural origin, thanks to which the bubbles are small and released slowly – just like in the highest class sparkling wines. The effect of this process is the exceptional delicacy of the water that has a high CO2 content. Perlage water is ideal with meals and wines. Its delicate effervescence and small bubbles improve the reception of taste of dishes. Unique composition of minerals and naturally very low sodium content makes Perlage go perfectly with all types of wines and emphasises the taste and character of both simple and the most exquisite dishes.
The Perlage bottling plant has a unique Water & Wine restaurant concept. It has been created as a meeting place as well as water-pairing training venue for catering professionals and fine dining enthusiasts. The idea was to combine the highest quality water with well-selected wine and excellent food. www.fizzmsm.com
30 Days of Gratitude and Growth.
Volume 1 is an interactive self-help journal designed to guide you through daily reflection, emotional healing, and intentional growth. Created from the author’s personal journey through love, loss, and transformation, this journal offers 30 days of powerful prompts, mindfulness practices, and gentle guidance to help you find clarity, shift perspective, and reconnect with what truly matters.
Printed on matte paper, the journal invites you to engage with each page—through journaling, coloring, doodling, word searches, and more—helping you carve out meaningful moments of replenishment throughout your day. With space to explore everything from setting boundaries to celebrating small wins, this journal encourages you to slow down, reflect, and begin again—no matter where you are in your story. Whether you’re navigating a life transition or simply looking for a reset, these pages will meet you with compassion and hope. This is more than a journal. It’s a quiet revolution of the heart. www.mixam.com/print-on-demand/684b15c88bf87040465b4f53
New Book by Paul Sorgule!
Steve Wilson, is the young, rising star chef at one of New York City’s most exclusive clubs. In the wrong place at the wrong time, he hears discussions of criminal activity organized by a few members. Steve becomes a tenuous informant for the FBI leading to immersion in the government’s witness protection program. His journey turns his life around as he finds temporary homes in some of the most important culinary and cultural centers in the world always fearing for his life, wondering when his enemies will finally track him down. Meeting the love of his life, Chef Steve takes readers on a behind the scenes adventure through professional kitchens in New York City, France, Italy and the remote Adirondack Mountains of Northern New York State.
The world is a complicated place of good and evil, those who have so much and those who have so very little, and those who are content and those who are filled with angst and fear. A Cook on the Run is a culinary journey and expose’ of the world as it is. www.amazon.com
The Pastry Chef’s Little Black Book: Hardcover Edition
“The sweet genius of the Little Black Book is that it is broken down into the components that pastry chefs need to make their magic: doughs, cakes, ice cream, mousses, and lots more. That’s what this book is for. That’s why pastry chefs need this book.
By Chefs, For Chefs. The Pastry Chef's Little Black Book is a monumental reference work containing nearly 500 professionally formatted recipes covering all aspects of the pastry arts.
Authored by award-winning pastry chefs Michael Zebrowski and Michael Mignano.
Foreword by Ron Ben Israel, with photography by Battman. www.thechefsconnection.com
The Flavor Alert
The award winning Perlage water, The Queen of the Table, combines health, taste and essence of a health spa to you in every sip. Perlage Water brings you a unique experience in hydration, combining wellness benefits, exceptional taste, and a commitment to the environment. Naturally low sodium is ideal for those watching their sodium intake while staying hydrated with slightly acidic pH of 5.5, that’s gentle on the stomach making it easy and enjoyable to drink. Perlage Water’s natural carbon dioxide creates tiny, soft bubbles for a smooth texture that feels gentle on the palate. Its soft carbonation complements even “difficult” wines with high tannins and enhances the flavors of food without overpowering them.
Perlage is ideal for fine dining, clearing the palate so you can fully appreciate the richness of your meal. It’s a favorite for those who appreciate culinary experiences.
Perlage water is sourced from a spa in Poland, renowned for its mineral-rich waters. Each sip delivers the quality and purity of naturally sourced water, giving you a touch of wellness and luxury. The beautiful blue bottles are 100% recyclable and certified by the FDA making Perlage water a sustainable choice that meets the highest quality and safety standards. Light weight bottles mean fewer emissions during transport, making Perlage a responsible choice for environmentally conscious consumers.
Why Choose Perlage Water?
Perlage Water combines health benefits, culinary enhancement, and eco-friendly packaging to offer a premium hydration experience. With a journey “from spa to table,” Perlage gives you a taste of Polish heritage and purity in every bottle, perfect for those who care about wellness, quality, and sustainability.
Choose Perlage for a refined, refreshing, and responsible way to stay hydrated.
www.fizzmsm.com
Dear Team of Perlage,
It is with great pleasure that we confirm your success and congratulate your achievement in the Luxury Lifestyle Awards 202 4. The objective of these awards is to recognize excellence across the whole range of industry sectors and maintain the highest standards in the industry worldwide.
After a thorough research process, Perlage has been distinguished as one of the best in this market. Your impeccable reputation and professional performance have been recognized and acknowledged. Now we are pleased to announce, that in accordance with the results of our research and selections, Perlage has become a Winner of Luxury Lifestyle Awards in the category of:
Best Premium Mineral Water in the World.
Please accept our heartfelt congratulations on behalf of the Organizing Committee of Luxury Lifestyle Awards upon achieving such a great result and getting your efforts recognized and celebrated. We look forward to seeing some exciting promotions of your success in the coming months, and we also hope to see you among our participants next year too.
Organizing Committee of Luxury Lifestyle Awards
New Podcast: the Keller chroNicles “cooK with Your heart”
THINC Tank Media Network, in collaboration with Chef Keller and The Hospitality Industry Network for Creativity, Collaboration, and Change, is excited to announce the launch of “The Keller Chronicles” podcast. This new series will air on “The Hospitality Nexus,” a global platform dedicated to elevating conversations in the hospitality sector.
“Cook with Your Heart” transcends traditional cooking narratives, focusing on the importance of passion, integrity, and community engagement within the hospitality industry. The podcast aims to explore what it truly means to lead with the heart, emphasizing the principles of doing the right things right and giving back to local and global communities.
The inspiration for the podcast stems from a personal experience in 2016, where a dish ordered at a well-known restaurant in the DC Metro left a lasting impression. Chef Keller remarked, “Looks like a robot cooked it,” prompting him to promote the mantra “Cook with your Heart.” Through this, he aims to teach others that genuine care, a positive attitude, and personal investment can significantly enhance the dining experience.
Listeners can expect captivating stories and insights from hospitality professionals across the USA and Canada. Each episode will delve into topics surrounding current operations in the industry, while also fostering discussions on shaping the future of hospitality.
With a wealth of culinary stories spanning over 50 years, the podcast promises to engage listeners through laughter, tears, and surprising revelations. “Never a dull moment” is not just a motto; it’s a guarantee, and listeners should prepare for unexpected moments that may raise eyebrows.
Join us this September for an exciting new journey into the heart of hospitality. Together, we can inspire, learn, and grow as we “Cook with Your Heart.”
About: THINC³ Tank Media Network
Hospitality Internships Evolves into The Hospitality Nexus™ and Launches THINC³ Tank Media: A New Era of Connection, Innovation, and Storytelling Begins
Hospitality Internships - the pioneering platform that has helped thousands of students connect with real-world experience - is officially evolving into something far bigger. Starting in September, Hospitality Internships will be housed within The Hospitality Nexus™, a global platform dedicated to connecting students, talent, educators, and employers through purpose-aligned experiences and transformative tools. As part of this relaunch, the organization will introduce a powerful new media division: THINC³, short for The Hospitality Industry Network for Creativity, Collaboration, and Change.
THINC³ Tank Media will serve as the storytelling and influence engine for the Nexus, offering thought leadership, mentorship spotlights, and more than 30 original podcasts. These productions will live on the platform’s Global Stage, each with its own dedicated space for listener interaction, behind-the-scenes content, and deeper engagement. From student-led shows to global trend spotlights, the THINC³ Tank lineup aims to reshape how the industry learns, connects, and grows.
Among the network’s flagship productions is - The Keller Chronicles: Cook with Your Heart - hosted by award-winning chef, industry mentor, and leadership visionary Chef Duane Keller. This isn’t just a podcast about food. It’s about doing the right things right. It’s about community, purpose-driven leadership, and living with humility and heart. Whether you’re in chef whites or a suit and tie, The Keller Chronicles will challenge listeners to lead, live, and cook with authenticity and passion.
The full platform relaunch is set for September 2025. Until then, inquiries can be directed to Timothy Flohr at timothy.flohr@hospitalityinternships.com, and updates are available on LinkedIn at Hospitality Internships. The future of hospitality isn’t just about what’s next—it’s about who’s building it. And Hospitality Internships is proud to lead the way.
Andy Johnston, Director of Marketing & Information System, Savannah Lakes.
Discover and Purchase Fernando Silva’s Artworks, go to @BacchusbySilva on Instagram.
Brush and Bottle:
A Dionysian Dialogue Between Wine and Art
by Fernando Silva, Artist and Sommelier
As both an impressionist artist and a sommelier based in New York, I find a profound connection between painting and the art of wine pairing. For me, they are two expressions of the same truth: sensory rituals that transform emotion, memory, and rhythm into something you can see, taste, and feel. Whether I’m holding a brush or a glass of wine, I navigate a space guided by intuition, harmony, and creative energy.
My creative process begins with a ritual that feels almost Dionysian in nature. Before I paint, I swirl a glass of wine—not just to enjoy it, but to tune into a mood, a moment. Sometimes, the wine splashes onto the canvas, and that unexpected gesture becomes the heartbeat of the piece. That spontaneity—that surrender—is where the magic begins. It’s much like discovering a perfect wine pairing: instinctive, intimate, and alchemical.
“Whether it’s a splash of rosé or a canvas layered in gold leaf and movement, my intention is always the same: to elevate the ordinary into something vibrant, lasting, and alive.”y
Painting, like wine, is all about balance. It involves layers of structure and emotion, light and depth, restraint and exuberance. I build color like a winemaker builds a cuvée: reds as ripe as Grenache, golden tones with the radiance of Chardonnay, and blues as deep and soulful as a well-aged Cabernet. Just as I consider body, acidity, and tannin when selecting wine, I consider texture, tone, and atmosphere when approaching a canvas, especially while channeling the energy of New York City.
Timing, in both crafts, is everything. Like the instant before a sabrage or the golden hour fading over the skyline, a great painting—like a great wine—captures a fleeting, soulful moment. My brushstrokes are like tasting notes: expressive, evolving, and meant to linger.
To me, painting and wine are parallel languages. Each is a form of storytelling meant to be savored, felt, and shared. My artwork serves as a visual counterpart to life itself, intended to stir the senses and evoke a sense of connection. Whether it’s a splash of rosé or a canvas layered in gold leaf and movement, my intention is always the same: to elevate the ordinary into something vibrant, lasting, and alive. Originally intended as a one-time assessment, the 1855 ranking Painting: Message in a Bottle.
Embrace the Art of Flavor
From Plates to Posts: The Shift in Culinary Influence
by Chef Hannah Flora
In today’s culinary world, having cooking talent alone is not enough to remain relevant. Social media continues to elevate and showcase chefs, restaurateurs, and food creators. We must all adapt to these changes, or we risk being left behind—a chef’s worst nightmare. These platforms now not only shape trends, help people discover dishes, and establish culinary reputations, but they also provide a way to compete in the industry and stay at the forefront of the culinary scene.
There was a time when success in the culinary world was determined by critical acclaim in print or the prestigious Michelin star. Today, however, a viral 15-second video can catapult a dish and its chef into the global spotlight, often in just seconds after being posted. Platforms like TikTok, Instagram Reels, and YouTube Shorts have become essential for gaining visibility in the culinary industry. Aesthetic presentation is no longer limited to the dining table; it is now optimized for social media scrolling. To stay relevant, chefs must embrace the digital stage.
Here’s how culinary professionals have adapted to the shift in media vs waiting for publications of their reviews to be publicly seen:
Understand the Current Platforms
Each platform has its own culture. TikTok thrives on trends and personality-driven content. With quick videos to harness the viewer’s attention, Instagram remains strong for visual storytelling with unique “transitions” from one frame to another alongside creative soundtracks and catchy phrases. YouTube offers depth and larger content engagement with subscribers who are along with you for the ride of your journey and want more each day. Knowing where your audience lives and what they consume is key to success.
Prioritize Authenticity Over Perfection
Audiences are gravitating toward realness. I have found that behind-the-scenes moments, kitchen mishaps, ingredient sourcing, or even time-lapse prep videos connect more than overly polished, ad-like content. Tell your story and be authentic. People are buying into your why, not just your food. Viewers want to see you as a real human and not the AI-generated images emerging these days. They want the bloopers, flaws, and mistakes. It makes you more relatable to your followers.
Leverage Micro-Content
Gone are the days of extended captions and single photo posts. Today’s audience wants quick, engaging, snackable content. Think 30-second recipes, quick tips, or day-in-the-life vlogs. These bite-sized formats are more likely to be shared, saved, and seen. Attention span is at its all-time low lately, from what I have seen, it’s the hook that catches your audience’s attention within the first five seconds of a reel or video that will keep the engagement and the following. Start strong, go into the quick explanation of how or why, then add a fun ending or a “part two” for continuous viewership. Cont. over.
Engage, Don’t Just Post
Staying relevant isn’t just about what you post; it’s how you engage. Reply to comments, collaborate with local influencers, or even ask your followers to vote on tomorrow’s special.
Social Media is Meant to be Social.
Getting input from your viewers is a great way to create long-- term relationships. Everyone wants to be part of what you are doing. The “ask me anything” posts allow your viewers to find out more about you and ask the questions they want answers to but never get the chance to find out.
Keep Learning
Algorithms change, trends shift, and what worked last year might be obsolete today. Stay curious. Follow creators outside of your niche, take a short-form video class, or bring in a digitally savvy team member to up your game in the industry. Adaptability is your secret weapon. Stay relevant. Use trending audio, captions, and hashtags.
Food will always be a universal language. But in the digital age, how that language is spoken continues to evolve. The Chefs and culinary creators who remain open, authentic, and engaged are the ones who will not only survive but lead the next era of food culture. What we all must strive for is to make ourselves different and show our talents on the ever-changing public platform of social media, or be left behind.
The Future is Fast and Flavorful.
So, sharpen your knives and your camera skills. Relevance, like a good risotto demands constant stirring.
About the Author:
Chef Hannah Flora, CC is an award-winning, skilled, and technically trained Executive Chef, Leader, Culinary Consultant, and highly soughtafter Celebrity Chef working in the private club & resort industry as well as fine dining venues. She brings a sense of Art and Design to all aspects of the culinary experience. Always eager to learn more, she continues to push the envelope with new and exciting flavor profiles.
“Culinary is an ever-changing ocean, and I want to make the first waves.” ~Chef Hannah Flora.
Contact: Hannah@chefhannahflora.com
Website: www.chefhannahflora.com
Instagram: @chefhannahflora
Image right: Texture of the Tomato by Chef Hannah Flora See recipe over.
Texture of the Tomato
Created by Chef Hannah Flora
Inspiration
My inspiration for the Texture of the Tomato stemmed from my love for the fruit, yet undesirable like for the flavor. I have never liked tomatoes as they should be, so I wanted to create a dish that breaks apart the tomato into different aspects, tastes, and textures. The sundried tomato for that warmth, the sponge cake with sesame for unique softness, and the tomato consommé for a chilled mouth feel all create a culinary explosion with every bite. I paired different components with tomatoes, such as almonds, sesame, basil, mint, and lime, to play on the various combinations of flavors that can be created while eating.
Yield: 2-3
Prep time: 1 hour
Total time: 2 hours
Ingredients
Tomato Consommé
• 4 large Beefsteak Tomatoes
• 2 cloves Garlic (smashed)
• 6 Basil Leaves (fresh)
Tomato Gelee
• 1 cup Tomato Consommé
• 2 Sundried Tomatoes
• Basil (to taste)
• Salt and Pepper (to taste)
• 2 sheets Gold Gelatin (bloom beforehand in ice water)
Espelette Brown Butter Crumbs
• 2 Tablespoons Whole Butter
• 1/4 cup Panko Bread Crumbs
• 1 Tablespoon Espelette Pepper
Heirloom Tomatoes
• 1 ea Red Heirloom Tomato
• Herbed Basil Oil (to taste)
• Salt and Pepper (to taste)
• Lemon Juice (to taste)
Sundried Tomato Sesame Sponge
• 4 ea Egg Whites
• 3 Egg Yolks
• 80 grams Sugar
• 20 grams Wheat Flour
Almond Tuile
• 60 grams Egg Whites
• 50 grams Sugar
• 30 grams Flour
• 60 grams Almond Powder
• 10 grams Butter
• 2 grams Salt
Garnish (as needed)
• Almond Tuile
• Finger Lime Caviar
• Micro Basil
• Mint
• Micro Flowers
• Basil Oil
Preparation
Tomato Consommé
Gather the beefsteak tomatoes and cut them into quarters. Add the smashed garlic cloves, fresh basil leaves, and salt to taste to a stainless steel bowl over a double boiler wrapped in plastic. Steep over the heat for about 25 minutes until liquids release. Transfer and blend in a Vitamix until smooth. Pass the mixture through a China cap layered with cheesecloth and clarify.
Tomato Gelee
In a saucepot, add one cup of the tomato consommé; place over heat and steep in the sundried tomatoes, basil, salt, and pepper to taste. Once hot, strain out the tomatoes and add gelatin. Once combined, place into a flat-bottom dish and set in the refrigerator until ready to serve.
Espelette Brown Butter Crumbs
Brown the whole butter in a sauté pan. Chef Note: This gives it a warm, nutty flavor. Add in the Panko bread crumbs and the Espelette pepper. Reserve for plating.
Heirloom Tomatoes
Cut the heirloom tomatoes into different shapes. Add them to a stainless steel bowl and marinate them with herbed basil oil, salt, pepper, and lemon juice. Coat some of the tomato pieces in the espelette crumbs. Set aside for plating.
Sundried Tomato Sesame Sponge
In a mixing bowl, blend the egg whites, egg yolks, sugar, wheat flour, and sundried tomato paste until smooth. Transfer to an ISI canister and charge with cream chargers twice. Dispense into a paper cup and microwave 2-5 seconds. Pop the cup out and tear it into desired shapes.
Almond Tuile
Blend the egg whites, sugar, flour, almond powder, butter, and salt in a mixing bowl until smooth. Preheat your oven to 150°C. Spread the dough mixture over your desired mold and bake for 10-15 minutes.
Assembly
Layer the tomatoes with some being coated in the Espelette crumbs. Pour the tomato consommé around the center of the plate, carefully avoiding any tomatoes with crumbs. Chop the tomato gelee into cubes and place around the dish. Aesthetically arrange the sponge cake to fill in any blank spaces. Garnish with the almond tuile, finger lime caviar, micro basil, mint, and flowers. Drizzle with basil oil for the finishing touch.
An Update in Mixology: Veggy Cocktails
introducing Fresh Vegetable Roots and Plant-based, Quality Water Mixology.
Functional cocktail recipes feature less alcohol than those from previous generations, emphasizing health benefits and the use of alkaline water. My goal with these vegetable-based cocktails is to encourage the consumption of more fresh vegetables while highlighting the importance of high-quality, naturally filtered alkaline water. Water serves as the foundation of every cocktail, and I will explore different types of water to enhance the health benefits of my recipes.
Modern consumers are changing. With the rise of new generations of drinkers, this is the perfect time for Veggy Cocktails. The popularity of Michelin-starred vegan restaurants reflects a growing demand for vegetables, roots, and plants in the fine dining sector. Consequently, luxury low-alcohol beverage programs that pair with this food will follow suit. The vegan and vegetarian community, along with those who embrace a plant-based lifestyle, will naturally be drawn to these innovative Veggy Cocktail recipes.
Special social events focusing on healthy food and drinks, as well as clubs catering to members with dietary restrictions or those in recovery, will find a place for Veggy Cocktails. This is a time when healthy choices lead to unique experiences and promote a better quality of life. A different mindset is emerging among affluent professionals interested in fitness and sports—golfers, tennis players, and gym enthusiasts are seeking cocktail styles that align with their health-conscious values. I create recipes that prioritize quality over quantity, carefully balanced to nourish both body and mind.
By drinking Veggy Cocktails, you preserve all the nutrients that vegetables offer. Cooking them often reduces their health benefits.
Why the term “Veggy” instead of “Vegetables”? When I began my career as a server in a country club, the word “veggy” was commonly used—a shorthand for vegetables that servers would use when placing orders with the kitchen. If a server sent an order for “branzino-veggy,” the chef understood that the fish was to be prepared with any available side vegetables. This term is commonly used among servers and bartenders in the restaurant industry.
The two Veggy Cocktail recipes featured in this edition of Golf Kitchen Magazine are inspired by two humble ingredients: bok choy (inspired by Asian cuisine) and beetroot (inspired by Eastern European cuisine). They are presented here as simple, healthy, and delicious luxury cocktails.
It’s been said that “the dish represents you as a chef; it reflects his or her vision.” In the same way, veggy cocktails represent me as a mixologist. Just like my cocktails, I come from humble beginnings in Honduras, but I have worked my way up to become a part of some of the most luxurious country clubs, casinos, hotels, and restaurants in the U.S., collaborating with incredible people and utilizing some of the finest ingredients and liquors available.
Veggy cocktails symbolize my 25 years of experience in the hospitality industry.
Healthy Thoughts, Veggy Cocktails, ~ Javier Burgos, Miami Mixologist.
Dirty Bok Choy Martini
Inspiration
I have served thousands of dirty olive martinis throughout my long career as a bartender and mixologist, but there is one special moment I would like to share with you.
One day, two golfers approached the bar where I was working. One of them asked, “Javier, can I have a martini—up, no vermouth, no olives, and substitute a cucumber instead?” The other golfer responded, “Did you order a drink or a salad?” This was the first time I had heard the phrase “salads and drinks,” which was at least 15 to 20 years ago, or maybe even longer!
This sparked the idea to bring ingredients typically found in salads into the realm of cocktails. Essentially, it was about “drinking our salad.” Over the years, I created a series of Veggy Dirty Cocktails for my personal enjoyment at home. Now, I believe it’s the perfect time to share them with all of you.
If you take the time to prepare Veggy Cocktails, you will develop a “happy and healthy habit” of drinking vegetable and plant-based elements.
“Healthy Thoughts, Veggy Cocktails” ~ Javier Burgos, Miami Mixologist.
*Vegan, low-alcohol, unsweetened, gluten-free—alkaline water offers several powerful health benefits.
Ingredients
Yield: 4 Martinis (total batch: 21 ounces)
• 255.5 grams Bok Choy (fresh, only the white stalks, not the green leaves)
• 1 splash Cucumber Juice (see recipe below)
• 7.2 ounces Alkaline Water
• 4 ounces of your favorite Vodka (I recommend potato vodka)
Garnish
• 6 Bok Choy Leaves (cut into wheels using a round pastry cutter, 1.0 inches/2.6 cm)
Preparation
Cucumber Juice
1. To make cucumber juice, use a protein shake blender.
2. Fill it with freshly peeled cucumber (remove seeds) and add the alkaline water. Blend for 30 seconds.
Cold Infusion Steps
1. Combine the Bok Choy white stalks with the potato vodka and alkaline water in a blender or smoothie maker.
2. Blend on high speed for 45 seconds until the Bok Choy is pureed and smooth.
3. Pour the mixture into a metal water bottle (similar to a gym water bottle).
4. Close the bottle tightly and let it stand at room temperature for 1 to 2 weeks, shaking gently every day.
5. Once you’ve reached your preferred flavor, strain out the solids using a fine mesh strainer. Transfer the infused Bok Choy vodka to a nice decanter.
Mixologist Note: Feel free to experiment with the flavor! You can add a touch of olive juice or lemon juice until you reach your desired taste. I enjoy adding a splash of cucumber juice, or you can drink it straight with the full Bok Choy flavor and add cucumber, olive, or lemon juice right at the end of the martini.
Assembly
1. Fill a cocktail shaker with alkaline ice cubes.
2. Pour your infused Vodka in it.
3. Shake vigorously.
4. Strain into the prepared martini glass and serve.
5. Garnish with the bok choy wheels.
Veggy Sangria (Better than the Best)
Inspiration
I previously worked as a Restaurant and Bar Manager at a brand-new Argentinean steakhouse in Doral, Florida, near the Univision Hispanic Television Channel headquarters. Celebrities from Latin America frequently dined there, and most of my customers were Venezuelans who loved whiskey, along with Argentinians who enjoyed wine. To offer something unique, I explored the cocktail menus of nearby restaurants and noticed they all had similar sangria recipes.
Curious about this, I decided to create a better version for my cocktail menu, merging honey whiskey and red wine to cater to my primary clientele. The new concoction was a hit! Employees and customers often asked how I made it, but I kept the recipe a secret, even from my boss, which helped increase sales further.
I still remember preparing a large batch of sangria for a private party of 25 guests, and they came back for more after running out. I ended up making it at midnight once everyone had left the restaurant, guarding my secret closely until now. I’m excited to finally share my sangria recipe with a veggie twist! The addition of beets is phenomenal and creates a delightful foam!
“Healthy Thoughts, Veggy Cocktails” – Javier Burgos, Miami Mixologist.
*Unique recipe, vegetarian, low alcohol diet, sweet, gluten-free, hydrating. Perfect for brunch or outdoor events.
Ingredients
Yield: 1
• 255.15 grams Beets (fresh)
• 7.2 ounces Alkaline Water
• 0.5 ounces Grand Marnier Orange Liqueur
• 0.5 ounces Jim Beam Honey Whiskey
• 0.5 ounces Triple Sec
• Ice (cubed, made with alkaline water)
• Orange Navel Wheel (optional)
• Glassware Capacity: 16 ounces Garnish
• 4 Blueberries
• 1 Strawberry (sliced)
Preparation
1. Combine the fresh beets in a blender with the Grand Marnier, Triple Sec, Jim Beam Honey Whiskey, and alkaline water.
2. Blend on high speed for 45 seconds.
3. Fill your glass with the alkaline ice cubes.
4. Pour the cocktail liquid into the glass, holding back the foam with a bar spoon to create a “foam head.” Release the foam at the end so that it resembles a “beer head” in a strong pale ale.
5. Garnish with sliced strawberries and blueberries on top.
5. Garnish with sliced strawberries and blueberries on top.
The Medinah Culinary Team Celebrating 100 Years Of Heritage.
Some of Medinah’s friendliest faces ready to welcome 1,600 members to their Centennial Celebration
Celebrating 100 Years: at Medinah Country Club
On July 12th, the Medinah Culinary and Food and Beverage Team was fortunate enough to be part of creating an experience for our members to celebrate the club’s 100th centennial anniversary. With 1,600 members, spouses, and adult children in attendance, the party featured an incredible slate of live music, abundant heritage displays, various games and activities, and an extensive array of themed food and beverage stations and bars. After a rainy week that featured more than one tornado warning, the weather fully cooperated on that evening, which culminated in an epic drone show that lit up the sky with images from Medinah’s last 100 years, just before the classic rock band Journey launched into an inspired finale.
Reflecting on the process that led to this event in the days since, I feel a deep sense of gratitude for having been the chef at Medinah during such a momentous milestone. As a creative individual, there is nothing more fulfilling than transforming an idea into a tangible reality for others to experience and enjoy, and this was the ultimate example of that. Planning began twenty months prior to the event with a committee comprising past presidents and our club’s most thoughtful and creative stakeholders. At that meeting, our Club President, Mr. Vaughn Moore, who is an authentic food and beverage lover, stated that of the funds that we had at our disposal, a significant portion would go to the Food and Beverage Team to pull out all the stops and give a truly superlative experience to all in attendance. Over the months that followed, it was a phenomenal experience of taking our big dreams and turning them into operational realities.
One such example was an idea that we ultimately called “Fire In The Sky.” My approach to writing the menu for this evening started a year before the event. After six years at Medinah, I feel a very detailed and nuanced understanding of this membership’s likes and dislikes from a kitchen perspective. This event was not one for experimentation. It was a night to focus on what these members loved. We serve 800 events a year and have menus that constantly rotate in the restaurants. We are always striving to provide our members with the best dining experiences possible, so how do you take it a step further? With the resources at hand, it just took some creativity and collaboration.
One of our most excellent collaborators in this event was Mr. Ron Onesti, a theater owner, music promoter, and wellknown bon vivant here in Chicago. I knew he was a “food guy doing music,” and once I told him that I was a “music guy doing food,” we immediately knew that the sky was the limit. My initial questions were simple, but would likely sound strange to the casual listener: “How high can we get grills up
into the sky??” and “Is there any code that prevents pyrotechnics from being used near these sky-high grills?” “What is the most theatrical way that we can get the steaks from the grills up high to the carving stations at ground level below?”
This is how it all began, along with similar questions about the six other culinary stations we created. While I was fully prepared for a series of “no’s,” we instead found a way to bring all of these ideas to life, and it was incredible! We built a giant scaffolding to create the stage, and a sky lift was brought in to elevate our massive Yoder grills. We even hired a specialist to construct a steampunk pulley system that would theatrically deliver the steaks, and we engaged a pyrotechnic company to operate the pyro geysers!
A giant wall of artisan breads, baked specially by the owner of a local bread company, lined one side of the entrance pergola. At the same time, an enormous 20-foot-long, 8-foot-tall decorative wood stack adorned the other. Italian prosciuttos and soppressata salami hung from the latticed roof above—a re-creation of the fish throwers of Pike Place Market, along with a 28-foot-long exotic seafood display. At the smoker station, we only smoked prime and Wagyu beef, as well as Snake River Farm pork. A guest chef from Puebla, Mexico, is preparing live Tinga tacos, and a Pan-Asian guest chef lineup is showcased on an enormous sushi bar adorned with ice sculptures.
In the land of beverages, Taylor Nissen, our Beverage Manager, and I worked with Mr. Onesti to create something delightful: pairing beverage stations with music themes. Gin and Jazz, Bourbon and Prohibition era band, frozen Margaritas, and Latin sounds. It was a blast. Beyond that there were more than a dozen themed beverage access points, including a Veuve Clicquot tent, smoked Scotch bar, Medinah-themed Altar Brewery beer garden, and much more.
Planning, thorough communication, positive and proactive teamwork, and cross-industry collaboration are essential to the success of an event like this. Our board of directors, member committees, GM leadership (Dave Schneider is the bomb), communications team, and my incredible team of F&B leaders like Chris Detar, Robb Rybicki, Rod Buckner, Kirk Radecki, and Michael Boschert. There are many more, and behind them an army of 230 cooks, servers, back-of-house staff, setup teams, stewards, event sales teams, and purchasing/receiving teams, not to mention the 80 others supporting roles from other departments of our club.
This event invigorated, inspired, and unified us, and gave us the ultimate pleasure of seeing an incredible endeavor come to fruition. Watching the looks of enjoyment on the faces of our
many members that night was a true professional joy for those of us with servant hearts. I am truly thankful to everyone who put their trust in us and worked side by side to make this one night happen. Oh, and the weather too, man, am I thankful for clear skies and a balmy 78 degrees that night!
As a young cook and chef, I would not have envisioned my future chef self being found in the private club world, but at this point in my career, I could not be happier working in this part of the industry. The creative opportunities, resources, team culture, and support in all professional dimensions are unsurpassed by anything I have experienced in my now 33 years of professional dabbling. As chefs like me usher in the new generation of young culinary talent, I strongly suggest that they, at the very least, consider careers in the club industry. The modern world of clubs offers a wealth of opportunities for learning, growth, creativity, stability, and future success for those who approach it in the right way.
We look forward to seeing you in the kitchen!
~ by Matthew Gilbert, Culinary Director.
~ Images by Nick Novelli
Members grab a great photo op with Medinah’s iconic camel.
Members being celebrated as they arrive to the party.
Classic cars assembled to commemorate 100 years of Chicago heritage.
Medinah’s Retail team (Shawn White and Susie Slavin) in period attire on the iconic Medinah putting green.
Tournant
Sous
Food and beverage bustling as hungry members found the food area
From L to R: Luis Centeno (ButterCrumb Bakery) Matt Gilbert, Gina Errico (Owner of ButterCrumb Bakery), and Ron Onesti in front of the decorative artisan bread collaboration.
Fire In The Sky Grill and Carving Station with Meats By Linz’s John Majchrowisz as a guest carver.
Chef Sophia Danno and Banquet
Chef Jorge Servin.
Cook Dominic Mellace working the Berkel slicer on the Italian Antipasti Station..
Cooks Yukundo Martinez and Michael Doyle.
Chef John Marland gets the crowd fired up from his perch live grilling on the Fire In The Sky station.
Sous Chef Hussain Alishawi, Chef de Cuisine Michael Spiewak, Executive Sous Chef Chris Detar and Director of Purchasing and Receiving Rod Buckner.
Sous Chef Hussain Alishawi, Executive Chef/Director of Food and Beverage Matthew Gilbert, Executive Sous Chef Chris Detar and Café Attendant Yidekhell Machado.
Medinah Highlanders, a highland pipe and drum band affiliated with the Medinah Shriners, kick off the musical show for the night.
Fires In The Sky Chef Team saluting the membership.
Medinah Chefs together with John Rebello and associates from Wabash Seafood – the team responsible for recreating the Pike’s Place Market style throwing of fish.
Prime and beyond only in the smokers for this occasion!
Italian station kicking off with Sophia Danno, Chef Matt and Gabriella Alcantara.
100 Whiskeys for 100 Years – throughout the night members had access to any whiskey they felt like.
General Manager and overall rockstar Dave Schneider taking the mic on the stage to commemorate the occasion for our membership and staff.
Jersey Girls.
The perfect weather was a guest of honor as the sun set and the party kicked into 5th gear!
The Temptations got the good vibes going!
The Chris Stapleton cover band had the crowd going as night came on.
Legendary rock band Journey with lead singer Steve Augeri capped the night with an incredible performance.
At 11:00pm 300 drones took to the night sky to put on an incredible light show that highlighted major events and occurrences over Medinah’s last 100 years.
The Club Wine Review
Wine inspires and stimulates the social nerve in our brains, making us connect with the parts sometimes forgotten deep in our soul. In good moderation, it changes the least confident person into a first-class motivational speaker.
Many brilliant ideas are sparked during Bacchus’s enchantment, while the God of wine elevates us to the realm of the senses, we become more empathetic with others emotionally and intellectually in ways beyond our imagination.
Enjoy responsibly!
Fernando Silva
Wine Critic, Sommelier and Artist @bacchusbysilva
How We Score Wines
95-100 Quintessential Wine:
Refined, elegant, and unique, a true expression of varietal, terroir, and winemaking skills, with great aging potential.
90-94 Formidable Wine:
A wine full of life ready to become a true icon.
85-89 Brilliant Wine:
Usually fresh, vibrant, and on its way to growth.
80-84 Great Effort:
Enjoyable at many levels, easy to enjoy, a party-going wine.
75-79 Good Effort:
Wines that are still developing character.
50-74 Needs Improvement:
Wines that require some fine work.
Magari 2022, Ca’ Marcanda, Bolgheri DOC
A polished blend of Cabernet Franc, Cabernet Sauvignon, and Petit Verdot. Deep ruby hue, almost opaque. Expressive nose of ripe cherry and pomegranate, with undertones of espresso and dark chocolate. Impressive Silky tannins, balanced structure, and a long, generous finish.
FS 90 | GK 89
Stone The Crows, Cabernet Sauvignon, Three Twins Vineyard, Napa Valley, California 2022.
Refined, this Cabernet offers lifted aromas of blueberry, blackberry, graphite, and dried violets. The palate is rich and layered, featuring black cherry, crushed blackberry, and salted dark chocolate, along with distinctive tannins. There are notes of baking spice, smoky oak, and a hint of coconut—a cellar-worthy wine..
FS 95 | GK 92
Gemstone, Facets, Sonoma Coast Chardonnay, California 2023.
Gemstone ‘Facets’ Chardonnay captures the elegance of the Sonoma Coast with lifted aromas of Meyer lemon, white peach, and almond over a mineral core. The palate is vibrant yet creamy, unfolding notes of citrus, pear tart, and lemon curd, complemented by refined oak and saline tension. Polished, precise, and true to its name— elegant and multifaceted
FS 89 | GK 90
Gemstone Vineyard, Cabernet Sauvignon, Yountville, Napa Valley, California 2022.
A striking expression of balance and depth, this wine harmonizes power, structure, and elegance. Floral aromatics lift notes of black cherry, licorice, and spice. On the palate, it’s plush and polished, with ripe, sweet fruit, supple tannins, and a long, pure finish. A full-bodied wine that unfolds with graceful intensity.
FS 92 | GK 90
Château Latour, Pauillac, Bordeaux, France 2000..
Deep ruby-red, just shy of opaque. The nose is reserved, with dark fruit veiled beneath cocoa butter, charred oak, and hints of cedar. On the palate, bright cassis and layered notes of plum, fig, and blackcurrant unfold over a dense core. Accents of spice, leather, and earth add complexity to this expressive, substantial wine, whose structure borders on the monumental.
FS 94 | GK 92
DuMOL, Wester Reach, Pinot Noir, Russian River Valley, Sonoma County, California 2022.
Highly aromatic and lifted, this wine opens with vibrant notes of Bing cherry, wild blackberry, anise, pine, and floral spice. The palate is both bright and brooding—layering macerated raspberry, rose petal, orange zest, and cardamom with undertones of black tea and cola. Elegant yet powerful, it shows plush, fine-grained tannins and vivid acidity that drives a long, energetic finish.
FS 90 | GK 89
Château Gloria, Saint-Julien, Bordeaux, France 2016.
A beautifully composed wine, showing superb freshness, grip, and mineral tension. The nose is vivid and layered, revealing crème de cassis, blackberry, sweet spice, and a touch of licorice. On the palate, it is medium to full-bodied, with vibrant acidity, silky yet structured tannins, and a precise, stony core. Focused and energetic, it is entering its ideal drinking window with elegance, purity, and seamless balance.
90 | GK 89
Quintessa, Rutherford, Napa Valley, California 2021.
One of my Favorite wines, a benchmark of balance and purity. On the nose, blue flowers, violet, and lilac tones frame layers of cassis, black cherry, and raspberry, accented by anise, bay laurel, cedar, and a hint of forest floor. The palate is poised and polished, with a medium to full-bodied profile and supple, finegrained tannins. Dark berries and savory herbs prolong the finish, which speaks to the wine’s depth and age-worthiness
FS 95 | GK 93
Buglioni, Il Narcisista, Recioto Della Valpolicella, Classico 2019.
A revered sweet red from the heart of the Veneto, this wine showcases remarkable concentration, supple texture, and graceful balance. The nose reveals black cherry and macerated red berries, while the palate is plush and layered, unfolding with dark fruit and finishing long and harmonious—a meditative wine, crafted for moments of quiet reflection and appreciation.
FS 93 | GK 91
Peyrassol, La Croix, Rose, Mediterranee, France 2024.
A delicate lychee-pink rosé with a refined, aromatic profile of citrus zest, white-fleshed fruit, and soft floral tones. The palate is poised and silky, marrying gentle texture with vibrant freshness. A touch of salinity and a crisp mineral finish lend lift and precision to its graceful, balanced structure.
FS 87 | GK 88
Love by Léoube – Côtes de Provence Rosé, France 2023.
An organic blend of Cinsault, Grenache, and Mourvèdre, this pale lychee-pink rosé evokes the spirit of coastal Provence. The nose is graceful, with notes of citrus zest, white stone fruit, and soft florals. On the palate, it is pure and vibrant, with a silky texture, saline lift, and a precise mineral finish. Conceived by Romain Ott, it is a refined expression of elegance and freshness.
FS 89 | GK 90
Merry Edwards, Chardonnay, Anderson Valley, California 2023.
The wine opens up, lifted by aromas of citrus blossom, tangerine, gardenia, and wet stone. The palate is crisp and finely balanced, layering white orchard fruit, lemon meringue, and caramelized apple. Hints of almond and toasted oak add nuance, while bright acidity leads to a lingering, gentle finish.
FS 91 | GK 92
FS
Founded in 2011 in Washington’s renowned Walla Walla Valley, Hanatoro Winery is the vision of Oregonians Steve Thomson, Karen Thomson, and Kevin Bozada. Dedicated to excellence in winemaking, Hanatoro embodies a commitment to heritage, craftsmanship, and community.
At Hanatoro, we produce estate-bottled Cabernet Sauvignon exclusively from our Octave Vineyard in Walla Walla, Washington.
This exceptional site, now in its 19th leaf, allows us to craft a distinctive selection of Bordeaux varietals. Each vintage is meticulously handcrafted and limited to just 300 cases annually, ensuring unparalleled quality and character.
How to buy: Hanatoro provides limited allocations through their website: www.hanatoro.com.
Join the wait list for the Hanatoro Estate Club list which provides two allocations each year, one in the spring and another in the fall:
Next GeNeratioN
aN iNterview with chef haNNah flora
addisoN reserve couNtrY club
At the heart of every outstanding culinary destination is a chef with vision, passion, and the courage to challenge the status quo. Chef Hannah Flora is one such influential figure—leading the way in the evolving world of club cuisine and representing a significant shift in what it means to manage a kitchen in today’s private golf communities.
In this special feature, Golf Kitchen explores the journey of Chef Flora, a standout among the new generation of club chefs who blend innovation with tradition, sustainability with sophistication, and leadership with creativity. As member expectations evolve and they seek experiences as memorable as the meals themselves, chefs like Flora are not only adapting—they are elevating the culinary experience. Join us as we delve into her philosophy, her inspirations, and how she is helping shape the culinary landscape’s future, one thoughtfully crafted dish at a time.
~ Diana DeLucia
GK: What emerging culinary trends do you see redefining the private club dining experience?
HF: Trends in the culinary landscape are constantly evolving. One significant shift began over 20 years ago with the rise of molecular gastronomy in the fine dining world. Recently, I have noticed the emergence of the realism trend in private dining experiences. This approach focuses on transforming a familiar flavor profile into a unique experience within a dish. For instance, a lemon can be reimagined beyond its basic form. The magic lies in the artistry of the dish’s creation, where each component incorporates vibrant colors that captivate the eye. At the same time, delicate and unexpected textures play on your palate, awakening the senses in a symphony of layered flavors.
On the savory side, a similar concept applies. It’s important to consider the various textures of a single ingredient within an entire dish and how many components you can add to a plate before it feels overwhelming. My dish, “Texture of the Tomato,” elevates this idea by exploring a single ingredient from multiple angles, celebrating its beauty and versatility. Less is more. Simplicity is making a comeback.
GK: How do you balance the traditional culinary heritage of private clubs with the need for innovation in your menus?
HF: That can be a tricky one. The classic club grub
versus rising innovation is a slippery slope in private club dining. With most clubs, the menus can be stuck in With most clubs, the menus can be stuck in the past. Members’ favorites, preferences, and dietary restrictions must be at the forefront of the menu. What works best is having a rotating menu of innovative specials and seasonal items highlighted within the menus. The limited availability and exclusiveness of these dishes make them extremely popular. I also love blending the traditional classic club fair with a new innovative approach, blending the two worlds. Take a classic meatloaf or chicken parmesan and elevate each component with surprising new flavor com-
“This is where the creative mind and skills of the Chef come into play to be showcased. Club food does not have to be boring by any means! ”
GK: In what ways do you anticipate technology and digital tools transforming kitchen operations at private clubs?
HF: Technology is increasingly present in culinary operations at private clubs, making them more efficient and enhancing the member experience. As I highlight in my posts and my current Golf Kitchen Magazine column, “Embrace the Art of Flavor,” we see digital tools, social media, and technological innovations transform the culinary scene on a grand scale. Now more than ever, it has become more accessible to view menus and see how dishes are developed behind the scenes. Members expect that same level of “Instagram-worthy” creations.
Technology impacts all aspects of what we do. We are seeing the growing use of drones to deliver food and beverages to our golfers on the course. At the same time, clubs are advancing technology and digital tools to operationalize and update menus with QR codes, implementing Kitchen Display Systems (KDS) using digital screens to replace paper tickets, and deploying POS devices so servers can take orders directly at tables. We want to implement AI-driven Automated Inventory Management systems and AI-powered Data Analysis where Chefs can use AI to manage inventory and analyze menu preferences to help
Chefs tailor offerings to member tastes and decrease food waste.
We all need to embrace new technology in the culinary, food, and beverage industry, much like we and our members are experiencing new technology in our private lives. The new generation of culinarians beginning their careers in clubs today have a different view of the food scene than the tenured club Chefs. They grew up on technology. Current Chefs will need to become more comfortable with these changes. How we implement these changes and use them to our collective advantage will set us apart and keep clubs current within our industry.
“Supporting local and sustainable food sources is essential.”
GK: What role do sustainability and locally sourced ingredients play in your culinary strategy?
HF: Supporting local and sustainable food sources is essential. Building relationships with local farmers and vendors to promote their operations and support their products is key, especially if that product is being offered directly to clubs. This gives exclusivity to these locally sourced items to our members allowing each Chef to create innovative and updated seasonal dishes. Every club wants to be the first to set trends and break away from the pack. Using specialty foods and trending products is a great way to support your local community and vendors.
GK: How do you adapt to members’ evolving dietary preferences and restrictions without compromising the dining experience?
HF: We must adapt. Within the club world, the “can do” attitude is king. Your membership dines at the club breakfast, lunch, dinner, events, and holidays. You are their Personal Chef, so staying creative with recipes and being mindful of dietary restrictions are highly important. It’s as simple as using these opportunities to let my creative mind work. I love pairing unique flavor profiles. I use those moments to show that even within the strictest guidelines, you can compose a just as delicious recipe without compromising flavor. I embrace these requests and restrictions, knowing that I will create something memorable for the diner in those moments.
GK: Can you share your perspective on how recent global challenges will influence culinary operations in Private Clubs? Consider resilience, adaptability, and shifts in dining behaviors.
HF: At this point, we have global challenges every other week. From market shifts due to unexpected cost increases, staff shortages, and unavailability of products due to shipping and border issues, it comes down to adapting to these changes and working through them.
Shifts in dining behaviors are to be expected. Staying on top of these changes is essential to stay ahead of the game and anticipate them before they happen. The Chef’s leadership and adaptability will shine in these moments of challenge. If you fail to plan, you plan to fail. We must stay ready.
GK: What innovative service experiences or events could set a private club apart in today’s competitive market?
HF: Life is a competition whether you believe it or not. Within the private club world, we follow each other’s trends and innovations and collaborate to improve each club’s experience. Others will follow when one club enhances its kitchen, dining room, or golf course. Within private clubs, we evolve into several different dining experiences while operating at a high level consecutively. Intimate tasting dinners, farm-to-table experiences, and elevating each event from one season to the next are essential in our industry and set each club apart. Bigger is better in the club world.
GK: How do you foster creativity in your team while ensuring the operational efficiency required by a high-end Private Club?
HF: Listening to and fostering a sense of growth within your team is extremely important. Each of us joined the culinary field for some sense of creativity, and it’s up to us as leaders to listen to that influence and lean into it while building our teams. Building and developing your team is the leader’s most important skill. Your power play is taking each individual’s talents and creating a cohesive, collaborative team. From the varying cultures around the world, you can foster a sense of belonging within your department. I engage my team within my kitchens by holding the club’s standards for the baseline of your platform while evolving into one creative unit moving in harmony to elevate the dining experience.
GK: What challenges do you foresee for culinary operations in the private club sector, and how do you plan to transform these challenges into opportunities?
HF: The major challenge in culinary operations is burnout. Private clubs are demanding. Turnover can be high. The membership expects the operation to run in the 5th gear 24/7, and it is up to us as leadership within the department to create a culture that is balanced, supportive, and respectful of the creative minds of our teams. This allows abalance of steadiness in times when you can, and then pushing for optimal range during crunch time without jeopardizing quality and standards. Lean into your strengths, and work together. My goal with my team as their leader is to “lock in” and work alongside them during these crunch times, then support them to take the time to care for themselves both mentally and physically so they
can perform at their highest level when we need them. The “earn your stripes” mentality is something I grew up with in this industry. The new generation of culinarians I work with do not want to work in those outdated cultures. Being human, encouraging development, and mentoring my team in the culinary club world are things I embrace.
GK: What future innovations or changes will be critical for redefining the culinary landscape in Private Clubs?
HF: Technology.
GK: How can you produce at a high level easily and efficiently?
HK: This question is being answered in the culinary world with technology. Stay up to date on changing equipment and techniques. Smart ovens, AI management tools, thermometers controlled with your phone, and even utensils are all evolving for simplicity and execution. We can use technology to optimize personalized member engagement using digital platforms, allowing clubs to customize dining experiences, offering exclusive events and tailored recommendations based on member preferences.
It’s critical to stay current with trends and adapt to what allows you to work at your best. Out with the old, in with the new to evolve.
GK: How does your background influence your approach?
HF: My creative mind blossomed at an early age. I have always been an artist with one medium or another. From oil paints to clay, dancing to music, my medium quickly shifted to food. Harnessing my colorful and creative mind and applying it to food was easy for me. My parents were and still are incredibly supportive of my career path and goals growing up. I was raised to be fearless, encouraged to be creative and to pursue my dreams.
My Father is a healthcare industry leader. His leadership style and the way he builds and supports teams is how I create mine. Different industries, yet the same. Firm but fair, innovative, technical, and supportive. My Mother has also always been supportive of my dreams. She is always there to support and cheer me on anything I need.
Growing up, any mistake I made was never a punishment but a lesson to learn from and to improve upon. This unconditional support gave me the foundation and confidence to highlight my artistic side in my dishes. I was able to take my creativity and build it alongside the mentoring and coaching from some of the best classically trained Master Chefs in the country. My early background and culinary Executive Chef experience influenced and molded me to continue to be the Chef and leader I am today.
GK: Do mentorship and cross-industry collaborations play a role in your vision for the future?
HF: Yes, collaboration is key! Mentorship and cross-industry collaborations are shaping the future of the culinary world in exciting ways. As Chefs, we all need to ask each other questions we do not have the answers to to learn and grow. Continuous learning and development of our skills come from the freedom to reach out to our mentors and colleagues to bounce ideas off.
Mentorship drives innovation. Experienced Chefs guide emerging talent, passing down techniques while encouraging fresh perspectives. Reverse mentorship keeps the industry fresh as younger Chefs bring in new ideas, trends, and digital expertise, helping seasoned professionals stay adaptable and innovative. This exchange fosters creativity and ensures that culinary traditions evolve.
“The future of dining isn’t just about food; it’s about shared knowledge, sustainability, and creative partnerships.”
Collaborations between Chefs, local farmers, wineries, breweries, vendors, and even tech companies lead to sustainable sourcing, unique dining experiences, and innovative food technology. I make it a point to collaborate and work with cross-industry partners; from Farmer Lee Jones’ Chef’s Garden in Ohio to oyster farms on Martha’s Vineyard, we create something new together. Working together among different industries is how you create your flair and niche.
The future of dining isn’t just about food; it’s about shared knowledge, sustainability, and creative partnerships.
GK: What role does psychology play when creating dining experiences?
HF: As a Chef, I am always aware of how psychology plays a part in creating and designing unforgettable dining experiences. Dining experiences aren’t just about food; they engage all the senses, emotions, and even subconscious cues to shape how members and guests feel about your dish.
A memorable experience touches all of the five senses:
Sight: We eat with our eyes first. Social media has demonstrated the power of photography, exciting the diner to want more. Showstopping plating, colors, and utilizing negative
space on the plate are all part of the visual experience. In addition, strategic placement of dishes, enticing menu descriptions, and even font choices on a menu guide the diner’s selections.
Sound: This can be challenging with food, but it can be done! The sizzle of compound butter hitting a hot cast iron pan as it’s placed in front of the diner. The crackle of a perfectly baked sourdough that’s toasted to perfection to dip into the last bit of sauce from your pasta. Lighting, colors, music, and decor subtly influence mood and perception. Warm lighting and softer music encourage relaxation, while bright colors and upbeat tunes can energize your guests. Senses create the experience.
Smell: The most crucial sense. It can make or break a dish and even bring you back to childhood innocence. I want the diner to be transfixed into the dining experience; your sense of smell is your guide.
Taste: My superpower is utilizing polar opposites of the flavor profile. I want to make you wonder and think. In addition to flavor, food is deeply tied to our memories, nostalgia, and personal experiences. The taste of unexpected flavor combinations in well-presented dishes, when properly executed, can trigger visceral, deep-seated emotions, making the experience truly unforgettable. Trust me.
Touch: More and more, I am seeing interactive dishes. I love this! Playing with our food was one of our first experiences with food as a child. Smearing spaghetti in our hair, rolling macaroni between our fingers, and the texture of Jello all established our relationships with food for the rest of our lives. This childhood experiential freedom is now accepted and even encouraged!
Pouring your sauces, taking a deconstructed dish, and making it your own by moving the components around on your plate at your choosing are fun dining elements. It makes it individualized to you as the diner. I have done this with dishes, and no one diner creates and experiences this the same way. I love watching them laugh and play with their food. The dish’s texture creates abstracts and juxtaposition, which is always a great way to make your dish memorable.
In essence, dining isn’t just eating; it’s an experience carefully curated with psychological principles in mind. Ever notice how certain restaurants make you feel instantly comfortable or excited? That’s psychology at work! It’s the Art of Flavor!
GK: How could the industry evolve with newer and younger members joining clubs?
HF: This is a great question. Moving into the future with younger generations, we will start to see a change in how
we dine. The evolution of private clubs to attract younger members directly impacts dining experiences in several ways. To evolve, we must offer experiences that align with their values and expectations. By providing smaller, intimate settings with fun, playful tastings, more casual and social dining opportunities, and laid-back, communal spaces where members can enjoy craft cocktails, shared plates, and interactive food experiences, we can continue to evolve and engage our new and younger membership.
I also like to offer diverse and innovative cuisine. My Members crave variety, so I introduce global flavors, farmto-table menus, and customizable options alongside our classic menus. I have created more experiential dining events through my Chef’s Table experiences, wine tastings, and themed pop-up nights to create engaging, memorable meals that keep the membership engaged and hungry for more.
We should also add more health-conscious items to our menus. I am highly wellness and fitness-focused. To evolve to meet the needs of our membership, clubs will want to incorporate organic, plant-based, and nutrient-rich dishes to align with modern dietary preferences.
Lastly, as discussed earlier, technology must evolve to satisfy newer and younger members. Members are looking for tech-enhanced conveniences. Using their mobile phone to order, make digital reservations, and offer personalized recommendations based on their preferences makes dining more seamless and accessible.
Dining is no longer just about tradition; it’s about creating dynamic, social, and personalized experiences that resonate with new and younger members and our current members. We must evolve. As Darwin said,
“It is not the strongest of the species that survives, nor the most intelligent, but those adaptable to change.”
By Diana DeLucia & Chef Hannah Flora. Images by Eric Campbell Photography.
Harvest Bird
Yield: 2
Time: Total 4 hours
Ingredients
Chicken Breast
• 2 ea Organic Chicken Breast (skinless)
• 1/2 cup Olive Oil
• 2 sprigs Thyme
• 2 sprigs Rosemary
• Salt and Pepper (to taste)
Roasted Beets
• 2 ea Organic Red Beets
• 3 Tablespoons Olive Oil
• Salt and Pepper (to taste)
Mustard Seed Gastrique
• 2 cups Orange Juice
• 3 Tablespoons Mustard Seed\
• 5 whole Star Anise
• 1/2 cup Maple Syrup
Farfel Dumplings
• 1/2 White Onion (minced)
• 1/2 cup Mushrooms (sliced)
• 1/2 cup Farfel
• 3 Tablespoons Olive Oil
• 1 teaspoon Rosemary (chopped)
• 2 ea Whole Eggs
Sunchoke Crumble
• 1/2 # Sunchokes
• 1 quart Heavy Cream
• 1 Lemon (juiced)
Garnish
• Breakfast Radish (shaved)
• Micro Greens
• Beet Purée
Preparation
Chicken Breast
Take your two chicken breasts and lightly season with salt and pepper. Place the ingredients in a vacuum-sealed bag with the olive oil and herbs. Set sous vide water bath to 140°C and cook for 1 hour and 30 minutes. When done, remove the item from the bag and slice it into the desired shape. Keep on a paper towel until plating.
Roasted Beets
Clean the beets of any dirt. Roll in olive oil and season with salt and pepper. Wrap in foil and place in the oven at 350°F for 1-2 hours, depending on the size. When done, remove from the foil, keeping the skin on, slice in half, and reserve for plating up.
Mustard Seed Gastrique
In a saucepan over low heat, combine all the ingredients and bring to a simmer for 10 minutes. Remove from the heat and let cool. Remove star anise and cool.
Farfel Dumpling
In a medium sauté pan, add 1 Tablespoon butter and sweat onions until translucent. Add the mushrooms and stir. Cook the mushrooms until tender and add the farfel. Mix and add herbs. Remove from the heat and transfer to a mixing bowl. Add in the eggs and combine. With your hands, mold the farfel into a ring shape and press it into a ring mold. Bake in the oven at 350°F for 15 minutes, or until the edges turn crispy.
Sunchoke Crumble
Peel the sunchokes and hold in water with 1/2 lemon (juiced). When ready to cook, remove the fish from the lemon water. Cut the sunchokes into smaller pieces and place the cream and sunchokes in a saucepan over medium heat. Cook the sunchokes for 15-20 minutes until tender. Once tender, strain and blend the sunchokes in a Vitamix with salt and pepper until they form a glue-like consistency paste. Transfer the sunchoke paste to a bowl and set the deep fryer to 350°F. Slowly pour the sunchoke paste into the fryer (like tempura), and fry until golden brown. Remove with a spider. Hold the crumbs on a paper towel.
Assembly
Start with mustard seed gastrique. Spoon a whole portion of your sauce and press/pull for the desired swoosh. Take your chicken breast and press one side into the sunchoke crumb until evenly coated. Place off-center next to your gastrique. Place the farfel dumpling and roasted beets next to the chicken breast. Garnish with dots of beet purée, breakfast radish, and microgreens.
Pearl and Nectar
Yield: 2
Time: 20 minutes
Ingredients
Sea Scallops
• 2 ea U8 Sea Scallops (thinly sliced)
• 2 Tablespoons Yellow Curry
Raspberry Agave
• 1/4 cup Raspberries
• 3 Tablespoons Agave Nectar
• 1 ea Lemon (juiced)
Pine Nut Praline Brittle
• 1/2½cup Pine Nuts (toasted)
• 1 cup Water
• 1/2½cup Sugar
• 3 Tablespoons Corn Syrup
• 1 Tablespoon Baking Soda
• 1 Tablespoon Butter
Garnish
• Mango pearls
• Seasoned Beet Root Rock Salt with Clove
• Micro Greens
Preparation
Sea Scallops
Roll the raw sea scallops in yellow curry powder and sear all sides in a hot cast iron pan. Remove from the heat and cool. Slice scallop into 3-4 pieces and reserve for plating.
Raspberry Agave
Blend raspberries, and lemon juice until combined. Strain through a fine China cap and whisk in agave nectar. Transfer to squeeze bottle for plating.
Pine Nut Brittle
In a large bottom pan over low heat, combine sugar and water with corn syrup. Let cook undisturbed until a light golden brown color. Mix in baking soda and continuously whisk until foamy. Fold in pine nuts and butter. Cool on a silicone mat. Once cool, crack off pieces of brittle and chop into desired size.
Rock Salt Base
• 1 cup Rock Salt
• 1 Tablespoon Beet Purée (or food coloring)
• Pinch of Clove, Anise and Pickling Spice for aromatics.
Assemby
Chef Note: For the presentation, I used a scallop shell as the vessel. Place rock salt in the bottom of a medium bowl and press scallop shell into the salt until sturdy. Layer sliced scallop in the bottom and dress with raspberry agave. Garnish with mango pearls (my favorite brand to use is Tea Zone popping pearls). Sprinkle pine nut and garnish with micro flowers.
Garden Graffiti
Yield: 2
Time: 1 hour
Ingredients
Beet Purée
• 3 ea Red Beets (peeled and roasted)
• Salt and Pepper (to taste)
• 1 Lemon (juiced)
Carrots
• 6-8 Baby Carrots (tops peeled and blanched)
Carrot Purée
• 2 ea large Carrots (peeled)
• 1 cup Orange Juice
• Salt and Pepper (to taste)
Basil Avocado Purée
• 1 ea Avocado (peeled and seeded)
• 4 ea Basil Leaves
• 1 Lime (juiced)
• Salt and Pepper (to taste)
Compressed Watermelon
• 1/4 small Seedless Watermelon (diced)
• 1 cup Water
• 1/4# Mint
• 1 cup Granulated Sugar
Garnish
• Black Salt
• Black Sesame Seeds (toasted)
• Shaved Raw Ssparagus
• Shaved Breakfast Radish
Preparation
Beet Purée
Season and oil the red beets before roasting them in the oven for 30 minutes to an hour, or until tender. Blend the roasted beets with lemon juice in a Vitamix blender until smooth and creamy. Transfer the purée to a squeeze bottle for plating.
Carrots
Peel the baby carrots and trim the tops. Chef Note: Leave some of the green part intact. Blanch and shock in salted water until tender, yet still retain a crunch.
Carrot Purée
Peel and dice large carrots. In a medium saucepan with orange juice, cook the carrots over medium heat until they are soft. Strain the liquid and blend the carrots until smooth—season with salt and pepper.
Basil Avocado Purée
Take one avocado, peel and remove the seed. Add all the ingredients to a Vitamix and blend until smooth and silky. Transfer to a squeeze bottle and reserve for plating.
Compressed Watermelon
Take your diced watermelon and place it into a cryovac bag. In a small saucepan, prepare a simple syrup by combining sugar and water, then heat until the sugar has dissolved. Steep the mint leaves and pour all the liquid into a cryovac bag. Seal and compress all the air out.
Chef Note: This will break down the cell structure and intensify the melon flavor, while sealing in the mint syrup. Remove from the bag and dispose of the remaining liquid.
Assembly
Squeeze a large circle of beet purée on your plate and drag across with an offset spatula. Plate the carrots and watermelon around and dot with avocado purée. Garnish with shaved raw vegetables, black salt and sesame seeds.
teeiNG up CuliNary Careers:
Why Private Clubs are the next big thing for Aspiring Chefs and F&B Professionals. Part Four
Private clubs provide exceptional learning environments for aspiring culinary professionals. These establishments uphold high culinary standards and offer diverse menus, enabling students to work with premium ingredients essential for preparing top-quality food.
Clubs also place a strong emphasis on wine education, creating invaluable networking opportunities for culinary careers. Many clubs host themed specialty cuisine nights, further enhancing the educational experience. Additionally, they prioritize sustainable practices and food safety training, equipping aspiring chefs with the necessary skills and knowledge to ensure the highest standards of quality.
Exposure to front-of-house operations is another key aspect of training at these clubs, offering a comprehensive view of the culinary industry. Many clubs also focus on leadership development and provide specialized instruction in pastry and baking, fostering a deep appreciation for culinary heritage and tradition.
Each edition of the magazine will feature insightful responses from industry experts, highlighting the extensive career opportunities available in the food and beverage sector of the golf industry, including both front-of-house and back-ofhouse positions.
One of the biggest challenges of being a private golf club chef in Toronto is hiring cooks. Coming from the hotel sector, my team and I quickly questioned how clubs could grow while rebuilding their kitchen staff each season.
With no winter operations, March becomes a yearly scramble to rehire. To break the cycle, we worked with our GM and Controller to develop a financial plan that would allow year-round momentum. We restructured our Sous Chef team, bringing in talent from restaurants and hotels, and ended up with a senior team comprising three hotel chefs, one restaurant chef, and one club chef, resulting in a strong, well-rounded team.
This diverse foundation, paired with a strong social media presence and competition experience, helped us attract young talent through local culinary schools. We train about 20 students annually and hire around 50% of our interns, giving us a strong head start before the season begins.
In today’s competitive market, it’s not enough to post a job and wait. Cooks often tell us they applied to Islington Golf Club because they’ve seen our work on Instagram or in competitions.
Standing out, staying visible, and thinking beyond the traditional is what drives retention and growth at our club. Being an “Instagram Chef” has its perks!
Johnson Wu CCC, Director of Food & Beverage / Executive Chef. www.islingtongolfclub.com
Broken Sound Club, Boca Raton, Florida.
At Broken Sound Club, we take a comprehensive approach to culinary recruitment. One of our strategies is partnering with top culinary schools, such as the Culinary Institute of America. They host career fairs three times a year—we attended in June and plan to return in October. The CIA also offers a 14-week externship program. Our ability to provide housing gives us a significant advantage in attracting these talented students.
Many of them live on campus, so coming to South Florida, staying with us, getting paid, and gaining real-world, hands-on experience across multiple areas—such as pastry, restaurants, catering, and events—is a powerful opportunity. These relationships often lead to rehiring students after graduation and open doors to the school’s broader alumni network. We also collaborate with other excellent schools, including Johnson & Wales, as well as local technical schools such as McFatter, South Tech, and Atlantic Tech.
Beyond schools, we actively participate in ACF meetings, CMAA events, vendor showcases, and networking opportunities. Building strong relationships with these organizations—and with our vendors—helps us extend our recruiting reach. One of the most sustainable and successful strategies, however, is through personal referrals. Former colleagues, cooks who’ve worked with us before, and team members we’ve mentored, promoted, and built trust with—many return or recommend others to join us. This is where culture truly matters.
Creating a great culture means offering a clear path for growth, a meaningful onboarding process, and a culinary program that delivers on its promise. Tangible results—such as promotions, advancement, and ongoing development—are key. We focus on engagement, recognition, rewards, and even provide access to a library of cookbooks. We listen to our culinarians, talk with them, understand what they value, and think outside the box to offer better schedules and support.
We also work to build our brand. All chefs and sous chefs are aligned in the ongoing pursuit of talent. We post on social media, highlight our involvement in charity events and fun activities, and gather feedback from our team, just as we do from our members. In short, recruiting isn’t a one-time task or action—it’s an ongoing, all-encompassing commitment. Every interaction is an opportunity.
~ Gordon Maybury, Culinary Director. www.brokensoundclub.org
The Tokeneke Club is committed to attracting and developing the next generation of culinary talent through a multifaceted approach that emphasizes education, mentorship, and handson experience. As a participating club for the CMAA Verified Internship Program, the Club offers emerging professionals the opportunity to gain valuable exposure to premier-level private club operations.
We maintain strong partnerships with leading culinary institutions, including the Culinary Institute of America and Johnson & Wales University, as well as local vocational and trade schools such as BOCES.
These partnerships generate a pipeline of enthusiastic and engaged students who bring fresh ideas and a passion for excellence to our kitchens. Furthermore, these initiatives reflect the Club’s dedication to fostering growth and innovation in its culinary team while supporting the broader hospitality industry.
However, the Tokeneke Club’s commitment to nurturing young culinary professionals goes beyond seasonal internships; it is a core element of our long-term staffing and leadership development strategy.
Interns and emerging leaders work side by side with experienced chefs and managers, gaining real-world experience in menu planning, event execution, and kitchen operations. Many participants return for multiple seasons, taking on full-time roles and creating a natural pipeline for future culinary leadership at the Club. By offering a structured, supportive environment with clear growth opportunities, Tokeneke has become a destination for motivated culinarians looking to develop their professional development further and launch their careers in a vibrant, welcoming, and engaging environment.
~ James Reisig CCM, CCE, General Manager, Chief Operating Officer. www.tokenekeclub.org
Image above: The Tokeneke Club. Image below: James Reisig CCM, CCE, General Manager. Images courtesy The Tokeneke Club.
Country Clubs: The New Culinary Training Ground for Tomorrow’s Top Talent: The future of the culinary industry is at a turning point. As we continue to see shifts in the hospitality landscape, one truth has become clear: private clubs are fast becoming one of the most fertile grounds for nurturing and mentoring young culinary talent.
Thirty-one years ago, I began my culinary journey under the tutelage of giants like David Bouley, Charlie Palmer, and Gray Kunz—chefs who not only shaped my skillset but also instilled a more profound respect for the craft. Today, I see myself as a custodian of that knowledge, with a responsibility to invest in the next generation—young cooks who remind me of who I was at the beginning of my journey.
Wee Burn Country Club, Darien, Connecticut.
Michael Mignano, Executive Chef. Image courtesy Wee Burn Country Club.
Jesus Aguilar, Banquet and Events Chef. Image courtesy Wee Burn Country Club.
Now eight months into my tenure as Executive Chef at Wee Burn Country Club—my first position in the private club world— I’ve come to realize that we are truly in the “golden age” of club culinary programs. What I initially thought might be a quieter chapter in my career has turned into one of the most invigorating, largely thanks to the dynamic young chefs who surround me. Their passion, discipline, and talent have given our program new energy—and purpose.
Rising Stars at Wee Burn:
Chef Aaron Anderson, just 20 years old, is already a leading force in our kitchen. A native of Jamaica and a graduate of Monroe College, he was named ACF Student Chef of the Year (Silver Medalist). His drive and precision in execution have been vital to elevating our culinary offerings.
Chef Maeve O’Sullivan, 21, joined us as a seasonal pastry cook. Diagnosed with celiac disease at just seven years old, Maeve’s interest in baking became deeply personal. She now attends Hudson County Community College and will graduate in fall 2025 with a degree in Baking and Pastry Arts. After a successful summer in 2024, Maeve returned this year to oversee fresh baked goods at our Beach Club outlet—bringing both talent and tenacity to her station.
Chef Madison Montañez, also 20, hails from Clifton, New Jersey, and is Maeve’s classmate at Hudson County. Her passion for both baking and savory cooking began in childhood. After joining Wee Burn in the summer of 2024 as an intern, she quickly proved herself invaluable and was enthusiastically welcomed back for the 2025 season.
Chef Jesus Aguilar, 23, now serves as our Banquet & Events Chef. Born in Mexico and raised in Westchester County, Jesus began his culinary path at Southern Westchester BOCES. By 17, he was working in the club industry while finishing high school, and later graduated summa cum laude from Monroe College with a BBA in Hospitality Management. His resume is already impressive:
- Commis for the 2021 Chef of the Year Competition
- 2024 ACF Team Mystery Basket Silver Medalist
- 2024 Chaine des Rôtisseurs Young Chef Competition – Bronze Medalist
- Youngest chef named to the 2024 Club + Resort Chef 40 Under 40 List
Jesus joined Wee Burn as Banquet Sous Chef in 2022 at just 20 years old and was promoted to his current role at 22. His drive, creativity, and leadership are a cornerstone of our banquet success.
Country clubs are no longer just retirement havens or golf getaways—they’re becoming culinary incubators. At Wee Burn, we’re proud to be a place where young chefs aren’t just learning—they’re leading. The industry’s next generation is already here, and they’re thriving in places you might not expect.
~ Michael Mignano, Execuiive Chef. . www.weeburn.com
Wee Burn Country Club. Image courtesy Wee Burn Country Club.
A true craftsman knows that perfection doesn’t just happen. It takes meticulous attention to detail, intense passion, and a deep commitment to the craft.
Rooted in the hardworking spirit of Chicago, Allen Brothers is a result of rolling up our sleeves and perfecting every piece of the process. From sourcing, to aging, to hand-cutting our meats — every chef knows they’re working with a level of quality that doesn’t exist elsewhere.
For decades we’ve remained a cut above — pouring pride and a human touch into everything we do. With Allen Brothers, you’re backed by unparalleled service and skill. So, when you step in the kitchen, you’re already in a class of your own.
Our materials. Your masterpiece. Crafting excellence since 1893.
