Golf Kitchen Spring Edition 2025

Embrace the art

extraordinaRy Ranchers Bravo whisky golf clubhouse cocktails bordeaux mastering the club wine review teeing up of flavor

Hannah Flora

culinary careers

to medinah maestro

Veggy cocktails by Javier Burgos

Golf Kitchen Magazine is a quarterly publication of Golf Kitchen LLC. Copyright 2025.

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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 Spring 2025!

This edition is quite an extraordinary production. I sincerely thank the Medinah Country Club team, especially Matthew Gilbert, Culinary Director and Executive Chef, for their hard work in putting together this cover story over the past few months. It has been a monumental undertaking and a testament to your dedication to the industry!

I am also very grateful to Christopher Passaro, Executive Chef, and his team at Preakness Hills Country Club. I have enjoyed learning about the Heart of the House and getting to know the strong culinary support provided by the membership. Special thanks to Rachel Kramer, General Manager, for making this possible.

I want to thank our new writers, Hannah Flora, Javier Burgos, and Anita Dreycott, who have contributed some excellent new columns in this edition, and our beloved regular wine reviewer, Fernando Silva.

As many of you know, Golf Kitchen’s mission is to produce legacy culinary pieces and attract a younger culinary audience to our remarkable industry. There are many sustainable culinary career paths in the private club industry, and we need as much help as possible to bring young talent to club kitchens nationwide.

Don’t hesitate to contact me if you want to learn about some of our upcoming initiatives.

Warmest personal regards,

Diana DeLucia, Founder

CONTRIBUTORS

Anita Dreycott

Javier Burgos

EMBRACE THE ART OF FLAVOR WITH CHEF HANNAH FLORA

VEGGY COCKTAILS BY MIXOLOGIST JAVIER BURGOS

HEART OF THE HOUSE AT PREAKNESS HILLS COUNTRY CLUB

RANCHERS

VEGGY COCKTAILS

WINE REVIEW

BRAVO WHISKY GOLF BY ANITA DREYCOTT 108

TEEING UP CULINARY CAREERS

CLUBHOUSE COCKTAILS

MASTERING BORDEAUX FERNANDO SILVA

AMUSE-BOUCHE

Our editors have curated a selection of culinary tools, treasures and treats to be savored.

Croton DAM Spirits has Arrived!

Croton DAM Spirits (“CDS”) is a Hudson Valley New York artisan distillery producing hyper-local, premium handcrafted spirits. We combine the historically ultra-clean water from the local, sustainable Croton watershed with the finest Italian organic wheat to handcraft our distinctive vodka and gin.

Our other key ingredient is the result of a year-long search in Europe for the best organic wheat, which led to our partnership with a multigenerational Italian farm. The company is known for its 35+ years of organic farming, the high quality of its products, and its focus on the environment.

CDS is proudly transparent about our ingredients in an industry that is not. We have what no distillery in the market can deliver: the highest integrity of ingredients with an authentic New York backstory. Our competitively priced planet-loving and “Better for You” spirits are 100% organic, certified vegan, 100% non-GMO, O-U Kosher, and gluten-free. Hand-crafted without any additives, artificial flavors, or sugar. www.crotondamspirits.com

Elevate Your Golf Game!

Elevate your golf game with St. Andrews Bakery Salted Caramel Protein Snack Golf Balls (10 x 45g). These delicious golf balls are packed with high-quality proteins and essential vitamins D3 & B12 to keep you energized on the course. 100% natural and gluten-free, indulge in the luxurious taste without any added sugars or artificial sweeteners.

Plus, with convenient packaging, you can easily grab a mid-round protein boost. Allergy information: Contains almonds and cashews, and may contain traces of peanuts and other nuts. Enjoy the Scottish tradition of golf while fuelling your body with the best. www.standrewsbakery.com

Oyster Art by Debbie Brady

This special collection of photographic images: 40 artworks—including 30 original images created just for this project—were all inspired by Prince Edward Island oyster shells and Debbie’s desire to ignite appreciation for her province and its oyster industry.

The collection is a guided visual journey along the shores of Prince Edward Island. Each of the Island’s four scenic areas—North Cape Coastal Drive, Green Gables Shore and Red Sands Shore and Points East Coastal Drive—has its own chapter featuring 10 artworks from oyster shells found there and the source location indicated on a map. www.oysterart.ca

The Queen of the Table!

The award-winning Perlage Water, known as “The Queen of the Table,” offers a unique hydration experience combining wellness benefits, exceptional taste, and a hint of luxury. With naturally low sodium, it’s perfect for those mindful of their intake, while the slightly acidic pH of 5.5 makes it gentle on the stomach and a pleasure to drink. The water’s natural carbon dioxide creates delicate, soft bubbles that provide a smooth texture, complementing even the most tannic wines and enhancing fine dining flavors without overpowering them. Ideal for culinary enthusiasts, Perlage Water clears the palate, allowing you to savor every nuance of your meal.

Sourced from a renowned spa in Poland celebrated for its mineral-rich waters, Perlage Water embodies purity, quality, and sustainability. Packaged in beautiful, FDA-certified, 100% recyclable blue bottles, it’s as environmentally friendly as it is elegant. The lightweight design reduces emissions during transport, making it a responsible choice for eco-conscious consumers. With its blend of health benefits, culinary refinement, and eco-friendly practices, Perlage Water delivers a premium experience “from spa to table,” bringing wellness and sophistication to every sip. www.perlage-usa.com

The Flavor Alert

Chrissie Bennett Joins Wykagyl Country Club as Executive Chef

New Rochelle, New York: Wykagyl Country Club proudly announces Chrissie Bennett’s appointment as its new Executive Chef.

With over a decade of excellence at the iconic Winged Foot Golf Club, Chef Bennett brings a legacy of culinary innovation and leadership to her new role. Chef Bennett received widespread acclaim for her talent and creativity during her 10+ years at Winged Foot Golf Club, enhancing the dining experience for all.

Her expertise and dedication have also been recognized in prestigious publications such as Golf Kitchen magazine, Total Food Service, and Club and Resort, solidifying her reputation as a standout in golf and country club gastronomy. As the Executive Chef at Wykagyl Country Club, Chef Bennett will oversee all culinary operations, from menu development to event dining, bringing her unique vision to the club’s celebrated dining programs. Her passion for sourcing fresh, local ingredients and crafting unforgettable dining experiences aligns perfectly with Wykagyl’s commitment to excellence.

“Chef Bennett is an exceptional culinary professional who offers us the opportunity to strive for exceptional excellence and creativity. Through our search process, Chef Bennett continued to present herself as the most creative and passionate cook, employee, person, and leader. We are so excited to have her joining the Wykagyl team,” stated Frank Argento Jr. General Manager/COO.

About Wykagyl Country Club:

Wykagyl Country Club traces its origins all the way back to 1898, a time when golf in America was just taking shape with the construction of the first courses in Westchester County and other parts of the Northeast. Today, Wykagyl is one of the most enjoyable and beautiful courses in the country and it all started when a group of ardent sportsmen - anxious to pursue the new game - met and formally organized the Pelham Country Club (no relation to the present club of the same name). Land was leased, and a nine-hole course was staked out on a tract just beyond the New Rochelle line, on the north side of the Boston Post Road. Soon after its formation the Club boasted 125 Members.

See more at www.wykagylcc.org

Embrace the Art of Flavor With Chef Hannah Flora

At its core, food is a universal language—something that connects people across cultures, histories, and geographies. The act of cooking, then, is an expression of individuality and creativity. In the past, the focus of culinary arts was largely centered on flavor and technique. However, in today’s fast-paced and visually driven world, presentation has become just as important as taste. Chefs and food creators are crafting edible masterpieces that not only delight the senses but also inspire the imagination. Plates are transformed into palettes, where colors, textures, and shapes work together to tell a story.

From vibrant vegetable carvings to beautiful plated dinners, food as an art form has found its way into fine dining and street food alike. The playful exploration of ingredients, alongside unexpected combinations and artistic plating, has turned many meals into experiences that transcend the simple act of eating. In this new era of culinary creativity, food becomes both nourishment and entertainment, with a design element that mirrors the aesthetic principles found in the visual arts.

One of the most exciting aspects of today’s food scene is the increasing focus on fun and creativity. The concept of fun in food often involves breaking down traditional boundaries and engaging with ingredients in unconventional ways. This might mean playing with the shape and form of dishes—creating edible sculptures or playful, whimsical desserts—or blending unexpected flavors to surprise and delight the eater as I love to do! The rise of interactive dining experiences, where members can engage with their food in unique ways, such as through molecular gastronomy or diy dessert stations, reflects this shift toward more immersive and enjoyable meals.

Additionally, with the rise of social media platforms like Instagram and TikTok, food has become a form of visual entertainment that is both accessible and shareable. The “Instagrammability” of a dish—its potential to make an impact in the digital world—has prompted chefs to think about how their food looks as much as how it tastes. This trend has paved the way for more innovative and visually arresting dishes that challenge traditional culinary conventions.

The focus on fun does not diminish the importance of flavor and sustainability. Creative food remains rooted in the desire to craft experiences that are not only visually appealing but also ethically sourced and flavorful. In a world, where members are more conscious than ever of environmental and health concerns, fun food creation often intertwines with sustainable practices and locally sourced ingredients.

Today’s club and resort chefs can be creative, be playful, engage members and embrace the art of flavor!

About the Author:

Chef Hannah Flora, CC is an award-winning, skilled, and technically trained Executive Chef, Leader, Culinary Consultant, and highly sought-after 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 by Eric Campbell Photography.

Image by Gideon Heller | Creative Media.

Bluefin Tuna Crudo

Created by Chef Hannah Flora

Yield: 4

Ingredients

• 5-6 ounces fresh Blue Fin Tuna (sliced)

• 1 Avocado

• 1 Lemon (zested)

• 1/4 cup Soy Sauce

• 3 Tablespoons Yuzu Juice

• 2 fresh Oranges (juiced)

• 1 Tablespoon Blue Agave

• 1/2 cup fresh Cranberries

• 1 White Onion (shaved)

• 1 cup Cornstarch

• 2 Tablespoons Wasabi Powder

Garnish

• Micro Basil and Micro Flowers

• Preparation

Prep time: 10 minutes

Total time: 15 minutes

Blue Fin Tuna

Slice the tuna into 1/4- inch slices and place around the dish.

Avocado Mousse

Blend the avocado with fresh lime juice, salt, and pepper to purée and transfer to a squeeze bottle for plating.

Ponzu

Over low heat, combine the yuzu juice, orange juice, and agave until combined. Cool.

Cranberry Gelee

Heat fresh cranberries on low heat with ¼ cup white sugar. Once cooked, blend and pass through a china cap. Season with salt and one squeeze of fresh orange. Chef Note: If too tart, add one teaspoon of honey.

Wasabi Crunch

Shave 1 yellow onion paper thin. Toss in cornstarch and wasabi powder. Lightly fry at 350 until golden brown.

Assemblynti

Shingle sliced tuna around plate in a circle pattern Dot the avocado mousse randomly around the tuna. Place the cranberry gelee next to the avocado mousse. Drizzle the yuzu ponzu on top of the tuna until the desired amount is achieved. Chef Note: About three Tablespoons is my go to. Sprinkle the wasabi crunch on top and garnish with micro basil and flowers.

Inspiration

My inspiration for the Bluefin Tuna Crudo came to me when I was craving something with an Asian flair yet fresh and bright. After a long shift in a hot kitchen, I was hungry for something that hit all the notes. Needing to create a tasting menu for a Vault at Addison Reserve dinner soon , I quickly wrote down this recipe and went to work on the rest of the courses. Bluefin Crudo Tuna is the first of the tasting menu.

The fresh, acidic flavors of Japanese citrus blended with the mouth-coating fat of avocado perfectly balance and complement Bluefin Tuna.

I must always play with textures, colors, and unique flavor profiles. The wasabi crunch’s spice was the perfect missing component to harmonize the dish.

My mind works in colors and shapes, so I wanted to make this simple dish into something picture-worthy and unique. Using negative space and playing off the colors of each component, I created my eye-catching appetizer.

VEGGY COCKTAILS

by Javier Burgos, Mixologist

My journey with Diana DeLucia began in 2017 when she embarked on creating the inaugural issue of Golf Kitchen magazine. At that time, she was curating an article spotlighting the extraordinary culinary team at Addison Reserve Country Club.

One attentive club member, recognizing my passion for mixology, enthusiastically shared insights about my talent for crafting exquisite cocktails. My heart lies in the art of experimentation, where I blend various ingredients to infuse unique flavors that elevate the drinking experience to something truly memorable.

Intrigued by this glowing recommendation, Diana graciously invited me to showcase my cocktail creations. I was elated at the prospect and thrilled when she featured several of my signature concoctions in that very first edition.

Fast-forward eight years, and Diana has approached me with an exciting opportunity to become a regular contributor. This would allow me to share my expertise and imaginative creations with a much broader audience—a dream come true.

Throughout these years, I’ve committed myself to refining a healthier approach to cocktail crafting. I focus on introducing a delightful medley of fresh fruits and vegetables while mindful of reducing alcohol content. This journey has also guided me to seek out luxurious, artisanal ingredients often overlooked in traditional mixes as I continue to explore a kaleidoscope of flavor combinations.

With great anticipation, I look forward to sharing one of my enchanting beverage recipes and a delectable dessert cocktail in each edition, ensuring you can bring a little touch of magic to your home bar.

Image by Ricardo Mejia.

Dark Love Secrets: Black Truffle Dessert Cocktail

Romantic Inspiration

I was inspired to create this decadent dessert cocktail during a truly romantic evening. My partner and I indulged in a lavish Black Truffle dinner at a renowned restaurant in Miami, where every bite celebrated exquisite flavors and culinary artistry.

The ambiance was enchanting, with soft candlelight and a gentle melody enhancing the romantic atmosphere. However, when it came time for dessert, we were a bit underwhelmed; the dish served did not do justice to the opulent experience we had enjoyed, with the rich Black Truffle pasta that had stolen the show. That moment left me disappointed, and I pondered how to craft a dessert that could truly reflect the luxurious themes of our dining adventure.

Driven by this culinary challenge, I embarked on a quest to create a dessert cocktail that would be a sweet conclusion to our meal and beautifully complement the earthy and complex flavors of the entire truffle dinner. After much experimentation, I perfected my creation.

~Javier Burgos, Mixologist

Ingredients

1 ounce Borgata Classic Chocolate Specialty Liquor

3 slices of Black Truffles

1 ounce fresh Espresso (room temperature)

3 scoops Chocolate Ice Cream (the more decadent, the better)

Preparation

Place the chocolate ice cream in a bowl.

Pour in the espresso shot and gently mix with a soup spoon.

Add the black truffle slices and mix them in carefully.

Transfer the dessert mixture into a five-ounce martini glass.

Pour the Borgata Classic Chocolate Specialty Liquor over the top.

Serve with a dessert spoon.

Enjoy with someone special in your life.

Photography by Ricardo Mejia

www.rmstudiocorp.com

The hearT of The house

An IntervIew wIth ChrIstopher pAssAro, exeCutIve Chef

preAkness hIll Country Club

This year I had the pleasure of discovering Preakness Hills Country Club, a hidden gem nestled in New Jersey. The club boasts a talented Chef and Culinary Team and a membership that actively supports their growth as chefs. Christopher Passaro, the Executive Chef, has been cultivating his team and future successors for years. He provides them with numerous opportunities to lead, create, and execute their ideas, leveraging their diverse international backgrounds to enhance the club’s culinary offerings.

When I spoke with Chef Passaro, I found him an accomplished Executive Chef—talented, humble, and free of ego. He prioritizes the needs of Preakness Hills and his team. General Manager Rachel Kramer says it best, “The kitchen at Preakness Hills is the heart of the house. ~ Diana DeLucia

GK: Tell us about your background and how you got started in cooking.

CP: My journey into cooking began in my grandmother’s kitchen, where the warm aroma of her dishes filled the air. I spent countless hours by her side, helping to prepare family meals and learning the value of fresh, seasonal ingredients. Only later did I discover she ran two charming restaurants in Jersey City. This immersion in a vibrant culinary environment ignited my passion for cooking and set the foundation for my future career in the culinary arts.

GK: What was your first job in the culinary field?

CP: My first job in the culinary world was as a busboy at Cedar Hill Country Club. It was a natural fit, as my mother was a server there. This experience gave me a broad view of the restaurant operations, from the kitchen to the dining room. I eventually moved up the ranks, first becoming a waiter and then transitioning into the kitchen, where I started washing dishes, pots, and pans before taking on prep work. Each step taught me valuable lessons about teamwork and the hustle of the culinary industry.

GK: Who was the first chef to mentor you?

CP: The first chef to truly mentor me was Peter Anderson. He was the one who tied an apron on me for the first time and welcomed me into the kitchen. Under his guidance, along with the seasoned cooks in the

kitchen, I learned not just the techniques of cooking but also the importance of discipline, work ethic, and creativity in the kitchen.

GK: Where did you receive your formal culinary training?

CP: I attended the Culinary Institute of America (CIA), renowned for its rigorous curriculum and strong emphasis on classic techniques. After graduating, I found myself in Houston, Texas.

In Texas, I worked at several notable establishments, including Club Corp, Atascocita Country Club, Kingwood Country Club, and the Houston Athletic Club. My time at the Omni Hotel with Chef Tim Keating was particularly formative, as I was exposed to high-volume service and the importance of consistency. I worked with Landry’s Seafood Company, which gave me critical insights into the corporate culinary world, allowing me to understand the intricacies of managing large-scale operations.

GK: What led you to return to New Jersey?

CP: A challenging incident while working with Landry in New Mexico prompted me to reevaluate my path. Feeling the need for a fresh start, I reached out to the chef at Cedar Hill Country Club, a place I knew well from my early days. I interviewed for the sous chef position and was offered the role. As the sous chef at Cedar Hill Country Club, I was part of an exceptional team that earned the title of having the number one food in New Jersey, as recognized by Golfer Magazine. One of my proudest achievements was organizing the club’s first wine dinner, which received rave reviews and solidified our commitment to culinary excellence and member satisfaction.

GK: How did you end up at Preakness Hills Country Club?

CP: After my tenure at Cedar Hill, I began interviewing at various clubs, looking for a new opportunity that would allow me to challenge myself creatively. When the Preakness Hills Country Club role became available, they were undergoing significant changes and were eager for someone who could introduce innovative ideas and fresh menu items. I was drawn to the club’s potential for transformation. Cont. over.

GK: What has your experience been at Preakness Hills Country Club?

CP: The experience at Preakness Hills Country Club has been exciting and fulfilling. The board and membership showed tremendous support, encouraging me to implement the changes they wanted to see. Starting with an operation with a total food and beverage revenue of $600,000, we’ve expanded to over $2 million. Watching the club thrive and evolve through our commitment to quality and service has been a rewarding journey.

“Watching the club thrive and evolve through our commitment to quality and service has been a rewarding journey.”

GK: The members must spend a lot of time at the club.

CP: Absolutely. Our members are very engaged, and it’s been wonderful to see them spending more time at the club. Our continuous focus on the quality of our offerings—with a keen eye on sourcing the best ingredients—has cultivated an environment where members return often and feel valued.

GK: Tell us about your commitment to high-quality ingredients.

CP: My commitment to high-quality ingredients goes beyond personal philosophy; it reflects the club’s ethos. The members expect nothing less than excellence, and I’ve taken it upon myself to bring products that meet those high standards. This ongoing pursuit of excellence is a core part of our culinary mission and has been a key factor in our success.

GK: What input do you receive from the membership?

CP: There’s minimal direct input from the membership. Our members are content with the offerings and express their satisfaction without needing to voice specific requests. I don’t have a dedicated committee that advises me on how they envision the menus, which gives me the creative freedom to craft experiences that resonate with our community.

GK: Can you tell us more about your events and menus?

CP: Most events focus on themed food nights, highlighting seasonal ingredients and culinary trends. The menus are primarily influenced by current market offerings and member preferences, allowing for diverse dishes. We aim

to engage all five senses with our culinary presentations, from vibrant colors to aromatic flavors and delightful textures. Each event seeks to create a memorable dining experience that reflects the unique tastes of our members.

GK: How do you build your team and attract younger talent?

CP: Building a cohesive and skilled team has become my top priority. We face challenges in attracting younger talent, but country clubs can offer distinctive experiences that appeal to emerging culinarians. We host a variety of events, everything from elaborate breakfast buffets to sophisticated weddings, bar mitzvahs, and themed wine dinners. This diversity ensures that our staff learns a wide array of skills, from event planning to high-end service, which is invaluable for their development in the culinary world.

GK: Can you tell us more about the journey of some of your team members and how they ended up at the club?

CP: Absolutely. David Damis, our Executive Sous Chef, came to us from Hackensack Country Club. He found the structured environment of country clubs appealing as has allowed him to innovate freely and source high-quality ingredients without the constraints. David has been with Preakness Hills for 21 years and is now poised for the next level of leadership within our team. We also have Mina Moussad and Renato Sison, who came to me from Glen Ridge Country Club. Their previous chef reached out to me because they were looking for a better fit, and the timing was perfect as we were navigating out of the COVID-19 pandemic. I firmly believe in their abilities and their potential to grow. They each bring unique perspectives, skills, and experiences essential for our club’s evolution. I support them by providing ample opportunities for them to take the lead on projects and develop their culinary skills.

GK: What advice do you have for aspiring young chefs considering a career in the club industry?

CP: My advice would be to recognize that country clubs offer a unique platform for creativity and access to exceptional ingredients. Mastering the fundamentals—such as proper cooking techniques and flavor balancing—is crucial. The club industry allows for varied experiences that are not always covered in culinary school curricula. We prioritize exposing our team to a range of dining styles; just last season, we visited many different restaurants to study trends and innovations. Staying abreast of culinary advancements is essential in this rapidly evolving field.

GK: What challenges do you face in attracting younger talent to the club industry?

CP: One significant obstacle is that culinary schools are not

directing students toward private clubs. The misconception is that clubs cater primarily to an older demographic and don’t offer exciting culinary opportunities. We need to work on shifting this perception and showcasing the unique and fulfilling experiences that clubs can provide to aspiring chefs.

GK: How do you think clubs can attract more young talent to the culinary industry?

CP: Young people are thorough in their research. When they visit a club’s website, it can be an immediate deterrent if it appears outdated or uninviting. This is especially true for culinary students; if they check a site and see a lack of dynamism or culinary showcases, they think, “This doesn’t excite me.” Clubs must highlight their culinary teams prominently and showcase their innovative dishes and events. If clubs want to attract top-notch talent, they must visually emphasize their culinary prowess online.

GK: What are some of the benefits of working at smaller clubs?

CP: I genuinely enjoy the dynamic of working with smaller clubs that have fewer members. These clubs often impose higher dues and joining fees, which enables them to invest more in their culinary programs. Working in a smaller setting usually allows for more personalized experience, fostering deeper connections between staff and members, which can significantly impact both sides.

GK: How do you see the future of the club industry evolving?

CP: The future of the club industry will likely center around increased innovation and the incorporation of advanced technologies in the kitchen. It’s vital to give young culinarians access to the latest tools and techniques to stay ahead in the competitive culinary landscape. Creating a dynamic and stimulating environment where our team can thrive will be essential for the club’s evolution and success.

Left to right: Renato Sison, Chef; Mina Moussad, Chef; David Damis, Executive Sous Chef and front Christopeher Passaro, Executive Chef.

At Preakness Hills Country Club (PHCC), the exceptional dining experience and reputation stem from the deep connection Chef Christopher Passaro has built with the membership over the last 21 years. We are privileged to serve a small, boutique-like, tight-knit membership that values and protects the dining experience. The chef's team, the heart of the house, doesn't just prepare meals—they understand the members' preferences, traditions, and expectations.

Whether crafting a dish from a member's garden they brought in that morning or fulfilling a last-minute request for a nostalgic favorite, Chef Christopher and his team consistently deliver, always willing to go above and beyond to ensure the member's happiness.

His ability to anticipate what they want, often before they ask, sets us apart. Chef Christopher treats each ingredient carefully, emphasizing seasonality, quality, and proper technique. Just as he respects the ingredients, he equally values every brigade member, fostering a culture of mutual respect and teamwork. Leading by example, he works alongside his staff, coaching them through knife skills, flavor development, and the finer details of execution. His hands-on mentorship creates a learning culture where team members are encouraged to grow and take pride in their work.

The annual Farm-to-Table night on the golf course is a prime example of Chef Christopher's dedication. He transforms a meal into an immersive culinary show, from handcrafted fire pits or caldrons to custom grills. Chef Christopher's goal is to exceed expectations. He walks into his kitchen daily with the same energy, passion, and dedication as if it were his first, striving to elevate the dining experience and inspire his team.

Best,

Rachel Kramer General Manager

Preakness Hills Country Club

A stunning view of the Clubhouse. Image courtesy Preakness Hills Country Club.

Tuna Nigiri with Crispy Garlic, Tahoon Cress and Edible Gold

Serves: 4 (approximately 8 pieces)

Ingredients

Sushi Rice

• 1 cup Sushi Rice

• 1 cup Water

• 1 1/2 Tablespoons Rice Vinegar

• 1 teaspoon Sugar

• 1/2 teaspoon Soy Sauce

Tuna

• 8 ounces Sushi-grade Tuna (preferably bluefin or bigeye, sliced into 8 thin pieces)

• 1/4 teaspoon Wasabi Paste (optional)

Garnish

• 2 cloves Crispy Garlic (thinly sliced, see recipe)

• 1/4 cup Neutral Oil (canola or grapeseed)

• Pinch Flaky Salt

• Tahoon Cress (small sprigs)

• Edible Gold Leaf

Preparation

Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Cook the rice in 1 cup of water using a rice cooker or stovetop. Let it steam for 10 minutes. Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold into the rice. Add the soy sauce and let it cool to body temperature before handling.

Tuna

Lightly press the underside slice of tuna with the wasabi paste. Let it marinate in the fridge while preparing the other components.

Crispy Garlic

Heat the neutral oil in a small pan over medium-low heat. Fry the garlic slices until golden brown (1-2 minutes), then drain on paper towels. Sprinkle with a pinch of flaky salt.

Assembly

Wet your hands slightly with water. Form a small ball (about 0.6 ounces) of sushi rice into an oval. Place a slice of marinated tuna over the rice and press lightly to shape. Garnish each piece with a crispy garlic chip, a small sprig of tahoon cress (for its nutty, umami flavor), and a delicate touch of edible gold leaf. Finish the plate with black garlic kanzuri. (Japanese-infused fermented pepper sauce)

Beverage Pairing

Sapporo Premium Beer.

Pan-Seared Scallops with Roasted Tri-Color Cauliflower,

Cream of Corn Risotto, Bacon Jam, Garlic Confit Purée, and Scallion Oil

Yield: 4 portions

Ingredients

Bacon Jam

• 6 slices Thick-Cut Bacon (diced)

• 1 small Onion (finely chopped)

• 1 Tablespoons Brown Sugar

• 2 Tablespoons Balsamic Vinegar

• 1/2 teaspoons Black Pepper

Garlic Confit Purée

• 1 head Garlic (cloves peeled)

• 1/2 cup Olive Oil

• 1/2 teaspoon Salt

Scallion Oil

• 1 bunch Scallions (chopped)

• 1/2 cup Neutral Oil (grapeseed or vegetable)

• Pinch of Salt

Roasted Tri-Color Cauliflower

• 1 cup each Purple, Yellow, and Green Cauliflower Florets

• 2 Tablespoons Olive Oil

• 1 teaspoon Salt

• 1/2 teaspoon Black Pepper

• 1/2 teaspoon Smoked Paprika

Cream of Corn Purée

• 2 cups fresh or frozen Corn Kernels

• 1/4cup Heavy Cream

• 1/4 cup Whole Milk (adjust for consistency)

• 2 Tablespoons Unsalted Butter

• 1 small Shallot (finely chopped)

• 1 clove Garlic (minced)

• 1/2 teaspoon Salt (to taste)

• 1/4 teaspoon White Pepper

Risotto

• 1 cup Arborio Rice

• 4 cups Chicken or Vegetable broth (warmed)

• 1/2 cup Dry White Wine

• 1 small Shallot (finely chopped)

• 2 Tablespoons Unsalted Butter

• 1/2 cup Parmesan Cheese (grated)

• Salt and Pepper (to taste)

The Preakness Room. Image courtesy Preakness Hills Country Club.

The Mixed Grill.

Image courtesy Preakness Hills Country Club.

Pan-Seared Scallops

• 24 large Sea Scallops (dry-packed)

• Salt and Black Pepper (to taste)

• 1 Tablespoon Unsalted Butter

• 1 Tablespoon Olive Oil

• 1 clove Garlic (smashed)

• 1 sprig Thyme

Preparation

Bacon Jam

Chef Note: Prepare ahead of time. In a pan over medium heat, cook the bacon until crispy. Remove and set aside. In the bacon fat, sauté the onions until caramelized. Add the brown sugar, balsamic vinegar, and black pepper. Return the bacon, lower heat, and simmer until thick (15-20 minutes).

Garlic Confit Purée

Chef Note: Prepare ahead of time.

In a small pot, submerge the peeled garlic cloves in olive oil.

Simmer on very low heat for 30 minutes until garlic is soft. Blend the garlic with a touch of oil and salt to form a smooth purée.

Scallion Oil

Chef Note: Prepare ahead of time.   Blend the scallions, oil, and a pinch of salt until smooth. Strain through a fine sieve and store in a small container.

Roasted Tri-Color Cauliflower

Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, pepper, and smoked paprika. Roast for 20-25 minutes until tender and slightly crispy.

Cream of Corn Purée

Sauté aromatics in a saucepan over medium heat. Melt the butter, and sauté the finely chopped shallot and minced garlic until soft and fragrant (about 2-3 minutes). Cook the corn kernels with the salt, white pepper, and smoked paprika. Sauté for another 3-4 minutes until the corn softens slightly. Pour in the heavy cream and milk, bringing the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld. Blend Until Smooth and transfer the mixture to a high-powered blender while warm. Blend on high speed until completely smooth, about 1-2 minutes.

Risotto

Sauté the shallots in butter over medium heat until translucent. Add the Arborio rice and toast for 1-2 minutes. Deglaze with the white wine and let it absorb. Gradually add the warm broth, stirring frequently.

Continue for about 18-20 minutes. Blend half the corn kernels with heavy cream until smooth. Stir in the corn purée, remaining whole corn, Parmesan, and season with salt and pepper.

Pan-Seared Scallops

Pat the scallops dry and season with salt and pepper. Heat the olive oil in a pan over high heat. Sear the scallops for 1 1/2-2 minutes per side until golden brown. Add the butter, garlic, and thyme and bake the scallops for 30 seconds.

Assembly

Spoon a layer of the cream of corn risotto onto the plate. Arrange the roasted tri-color cauliflower around the risotto. Place seared scallops on top. Dot the plate with bacon jam and garlic confit purée. Drizzle scallion oil around the dish for a finishing touch.

Wine Pairing

Paul Pernot Bourgogne Cote d’Or Chardonnay 2023

Pork Chop with Roasted Peppers, Vinegar Peppers, Roasted Potatoes, Cippolini with Jus

Serves: 2 portions

Ingredients

• 2 Hatfield Premium Reserve Rack of Pork (trimmed and cut into 16-ounce chops)

• 12 Cipollini Onions (peeled)

• 12 Baby Sweet Peppers (yellow, red, and orange)

• 6 Hot Vinegar Cherry Peppers

• 1/4 cup Brine (liquid from hot cherry peppers)

• 1 pound Tricolor Marble Potatoes

• 2 cloves Garlic (sliced)

• Italian Parsley (flat leaf)

• Sprigs of Thyme

• 1/2 cup White Wine

• 1 cup Chicken Stock

• Demi-glace or Sauce Espagnole (optional)

• Salt and Pepper (to taste)

• Extra Virgin Olive Oil

Preparation

Pork Chops

Trim and slice the pork rack into approximately 2 16-ounce bone in chops. Season with salt and pepper. Sear in a hot pan with olive oil on both sides until a brown crust is achieved. Set the pork chops on a small sheet pan. Deglaze the pan with white wine and chicken stock. Scrape the fond off the pan and set this reduction aside. Top pork chops with a sprig of thyme and a tablespoon of cold butter. Roast in oven 375°F until done, approximately 15 minutes. Set aside and rest. Deglaze the roasting pan with white wine and chicken stock. Strain and add to reserved reduction. Add the demi-glace or sauce espangnole (optional) and simmer on low flame for 5 minutes. Add the fresh Italian parsley, a few drops of vinegar, pepper liquid, and butter. Season to taste.

Potatoes

Boil the marble potatoes in salted water until tender. Drain well. Toss with salt, pepper, and olive oil and set on a sheet pan. Roast in the oven 350°F for 10 minutes until golden brown. Chef Note: Set some unseasoned potatoes aside.

Onions and Peppers

Divide the whole onions and whole peppers in half. Season with olive oil, salt and pepper. On a small roasting pan, roast onions for 10 minutes, 350°F until tender and browned. On another roasting pan, roast the peppers for 5 to 8 minutes. Chef Note: Char slightly under the broiler if possible. Cut the vinegar peppers into quarters and remove all seeds. Reserve some of the vinegar on the side for sauce. Cut the remaining sweet peppers into quarters and remove the seeds. Cut the remaining onions into quarters. Sauté the peppers, onions, sliced garlic, and the

remaining potatoes in olive oil. Season with salt and pepper, add the vinegar peppers, and save a few for the plating. Add a few drops of the sauce to the pan. Chef Note: This will be the base for the pork chop.

Assembly

Lay the pork chops on the sautéed peppers, onions, and potatoes. Garnish the plate with the roasted whole peppers, whole onions, remaining vinegar peppers, and roasted marble potatoes. Drizzle sauce over pork chop as desired.

Wine Pairing

Strada al Sasso, Chianti Classico, 2018.

David Damis, Executive Sous Chef.

Black Cod with Miso Citrus Beurre Blanc and Shaved Fennel, Scallion and Edamame Salad

Yield: 4 Portions

Ingredients

Black Cod

• 1# of Skin On Black Cod (portioned into 4 ounce pieces)

• Canola Oil

• Salt and Pepper

• 4 Tablespoons Unsalted Butter (cubed)

Citrus Miso Cream

• 8 ounces White Onion (diced)

• 2 ounces Garlic Cloves (smashed)

• 4 ounces Cider Vinegar

• 1 Tablespoon Canola Oil

• 4 ounces Mirin

• 2 Bay Leaves

• 1 Tablespoon Ginger (sliced)

• 1 ounce combined peels of Orange, Lemon, and Lime (no pith)

• 1 teaspoon Peppercorns

• 12 ounces Dry White Wine

• 1-quart Heavy Cream

• 1 teaspoon Lime Zest

• 1 teaspoon Lemon Zest

• 3 ounces Miso Glaze

• 6 Tablespoons Cold Butter (cubed)

Miso Glaze (Yields About 1 Pint)

• 16 ounces Sake

• 16 ounces Mirin

• 40 ounces White Miso

• 24 ounces Sugar

Shaved Fennel, Edamame, and Scallion Salad

• 2 bulbs Fennel (shaved thin)

• 1 cup Edamame (shelled)

• 1 quart Scallions (tops only, no whites, finely julienned)

• 1 cup Furikake Seasoning (we prefer Nori Komi)

• 4mm / 1/16 inch Breakfast Radish (sliced)

Yuzu Vinaigrette (Yields 1 Pint)

• 1/2 cup Yuzu Juice

• 1 Tablespoon Lime Juice

• 1 cup Canola Oil

• 1 Tablespoon Sesame Oil

• 1 Tablespoon Ginger (peeled)

• 1 Tablespoon Mirin

• 2 teaspoons Honey

• Salt (to taste)

Scallion and Chive Oil (Yields 1 Quart)

• 10 bunches Scallion Tops (cut in half)

• 2 ounces Chives (cut in half)

Chili Oil

• 1 pint Canola Oil

• 3 Tablespoons Red Pepper (crushed)

• 1 teaspoon Paprika

Assembly

Start heating your sauce and fish on low. Place your fennel and edamame in a bowl. Toss with yuzu vinaigrette until well coated, about 4-6 ounces. Divide the salad evenly into 4 - 20-ounce salad bowls. Garnish the salad with the scallions and furikake. Now that the sauce is warm, spoon 8 ounces into a 30-ounce pasta bowl. Drizzle some chili oil and chive oil onto the sauce. Once the fish is warm, place it in the center of the bowl, on top of the sauce, skin side up. Finish by shingling the thin sliced radishes on half of the fish.

Black Cod

Pat the fish dry on both sides. Season the flesh side with salt and pepper. Heat a nonstick skillet or carbon steel pan on medium heat. When hot, add in the oil. Once oil is simmering, place the fish skin side down. Hold the fish in place for a few seconds to keep the skin flat. Move the fish around to remove any air pockets under the skin. Cook on the skin side for about 4 minutes until it’s crispy. Next, flip the fish over and cook for another 3-4 minutes, depending on the thickness of the fish. Once the fish is almost finished, add the butter to the pan and turn off the heat. Let the fish rest in the pan until plating.

Citrus Miso Cream

Sweat the onion, garlic, and ginger in the canola oil until the onions are translucent. Add the remaining ingredients except for the cream, zest, butter, and miso glaze. Reduce the mixture to half. Strain the mixture into another saucepan and add the remaining ingredients, including 3 ounces of the miso glaze. Chef Note: Do NOT add the butter yet. Reduce to half. Chef Note: If using right away, let the sauce get down to 115-130°F. Once at temp, slowly whisk in the butter til it emulsifies, making sure the sauce doesnt break.

Miso Glaze

Add all ingredients to a saucepan large enough to hold 3 times the amount. Heat until simmering, and let it cook until thickened and medium brown. Set aside for plating.

Yuzu Vinaigrette

Place everything in a blender except the oils and salt. Slowly add the oils, using the sesame oil first, until emulsified, using the blender on the medium setting. Next, check for salt and add to your liking.

Scallion and Chive Oil

Blanch the scallions and chives in a steamer or boiling water for 8-14 seconds—shock in an ice water bath for a few seconds until chilled. Take out and squeeze the water out of the herbs with a clean towel.

Place in a high-speed blender with enough neutral oil to cover by an inch. Start the blender on low, gradually moving to high. The oil should start to come together and get darker in color, and the oil should begin to warm up. Chef Note: Make sure not to go too dark or too hot. Once warm, stop and strain with cheesecloth and a fine mesh sieve. Pour the into a squeeze bottle.

Chili Oil

Place the red pepper and paprika in a stainless steel bowl. Heat the oil to 165°F. Once hot, pour the oil over the spices. Let Steep until the oil reaches a bright red color. Strain through a cheesecloth and a fine mesh sieve. Pour the oil into a squeeze bottle.

Assembly

Start heating your sauce and fish on low. Place your fennel and edamame into a bowl. Toss with yuzu vinaigrette until well coated, about 4-6 ounces. Divide the salad evenly into 4 - 20-ounce salad bowls. Garnish the salad with the scallions and furikake.

Now that the sauce is warm, spoon 8 ounces into a 30-ounce pasta bowl. Drizzle some chili oil and chive oil onto the sauce. Once the fish is warm, place it in the center of the bowl, on top of the sauce, skin side up. Finish by shingling the thin sliced radishes on half of the fish.

Wine Pairing

Veuve Clicquot

Renato Sison, Chef.

Left: David Damis and Christopher Passaro. Image courtesy Preakness Hills Country Club.

Mina Moussad, Chef.

Kabocha Squash with Long Beans

Yield: 8 portions

Ingredients

• 1.5# Kabocha Squash

• 1 bunch Long Beans

Tempura Batter

Yield: 2.5 quarts

• 1 1/2 cups All-Purpose Flour

• 1/2 cup Potato Starch

• 2 Eggs

• 1/2 cup Cold Water

• 1 1/2 cups Club Soda

Fish Sauce Vinaigrette

• 1 cup Fish Sauce

• 2 teaspoons Ginger (chopped)

• 4 ounces Mirin

• 4 ounces Apple Cider Vinegar

• 2 ounces Lime Juice

• 2 Tablespoons Honey

• 3 cups Canola Oil

Kabocha Squash and Coconut Purée  (Yields 3 Quarts)

• 1# White Onion (diced)

• 2 ounces Garlic (smashed)

• 2 ounces Ginger (peeled, diced)

• 3# Squash (diced)

• 1 cup Dry White Wine

• Canola Oil

• 1 Tablespoon Fish Sauce Vinaigrette

• 2 1/2 pints Unsweetened Coconut Milk

• Salt and Pepper (to taste)

Shrimp and Coconut Garnish

Yields: 2 cups

• 1 cup Sakura Shrimp (dried)

• 1 cup Sweetened Shredded Coconut

• Store Bought Ground Chicharon (Tito Al’s or Elena’s)

Preparation

Squash and Long Beans

Cut the squash in half and remove the seeds. Carefully slice the squash into wedges, about -inch thick. Steam the squash for 6-8 minutes until a fork or skewer easily pierces it. Allow the squash to cool in the refrigerator. Cut the ends off of the long beans. Portion into 7-inch pieces.

Tempura Batter

Combine the flour and starch in one bowl. Beat the eggs in a bowl large enough to hold all the ingredients, including water and club soda. Mix in the flour and starch until everything is incorporated. Chef Note: Do not overmix. Small clumps are okay. Use it right away.

Squash and Long Beans (continued)

Once the squash is cooled, place it into a bowl of potato starch. Place the long beans in water. On a fryer at 350°F, dip the starched squash into the batter, shaking off excess, and carefully swim in the fryer for about 2 minutes. When finished, drain on a grated sheet pan. Next, dip the wet long beans into the potato starch, followed by the tempura batter. Follow the same steps for the Squash, but fry for about 45 seconds to a minute.Drain on a grated sheet pan.

Fish Sauce Vinaigrette

Add everything except the oil to a high-speed blender. Blend until puréed at medium speed, and slowly add the oil until the dressing has emulsified. Store in the refrigerator.

Kabocha Squash and Coconut Purée

Saute the onion, garlic, ginger, and squash in oil on medium heat. Chef Note: Let the vegetables brown, but not get too dark. Add the white wine and deglaze, scraping the bottom of the pan. Next, add the fish sauce and coconut milk. Turn down to a low simmer and cook until the squash is soft. Strain the mixture, separating the solids from the liquid. Place the solids in a high-speed blender and add 1 cup of the reserved liquid. Start low and gradually increase speed. The mixture should emulsify to a thick, creamy consistency. Chef Note: If not enough liquid, add a Tablespoon more at a time.

Shrimp and Coconut Garnish

Separately, in pans, toast the coconut and dried shrimp until light brown. Cool on sheet pans. Once cool, process together in a Robot Coupe or Food Processor. Garnish with the ground chicharon.

Assembly

On a 10-inch plate, spoon about 3 ounces of squash puree on the outside lip. Next, toss the hot fried squash and beans in a bowl with the 2 ounces of fish sauce vinaigrette While tossing, sprinkle 2 Tablespoons of shrimp and coconut garnish on the squash and beans. Next, alternatively, shingle the squash and beans on the plate opposite the puree. Finish by sprinkling more shrimp garnish and 1 Tablespoon of chicharon on top.

Beverage Match

The Bar at Maroon Creek Club.

Hitachino, Nest White Ale

The Main Clubhouse. Image courtesy Preakness Hills Country Club.

House Chips with Soubise, Poached Egg, Caviar and Crème Fraîche

Serves: 1 to 2

Ingredients

Onion Soubise

• 2 large Yellow Onions (thinly sliced)

• 2 Tablespoons Unsalted Butter

• 1/2 cup Heavy Cream

• 1/4 cup Sherry Vinegar

• Salt (to taste)

Caramelized Sautéed Onions

Chef Note: These rich, sweet, and intensely flavorful onions are perfect for a topping for burgers, steaks, pizzas, or a side dish.

• 2 large Yellow Onions (or sweet onions, thinly sliced)

• 2 Tablespoons Unsalted Butter (or olive oil)

• 1 Tablespoon Extra Virgin Olive Oil

• 1/2 teaspoon Salt

House Chips

• 2 large Russet Potatoes (or Yukon Gold for a richer flavor)

• 1 quart Canola Oil (for frying)

• Fine Sea Salt

Poached Egg

• 4 eggs

• 1 Tablespoon White Vinegar

Garnish

• 4 ounces Caviar (we love Ossetra, Kaluga, or Trout Roe for a lighter touch)

• 4 Tablespoons Crème Fraîche

• 1 Tablespoon Chives (finely chopped)

• 1 Tablespoon Cilantro Leaves

• 1 Tablespoon Chervil Leaves

• Vinegar Spritz (we used a mixture of sherry vinegar and sugar 1 to 1 in a spray bottle)

Preparation

Onion Soubise

In a saucepan over medium-low heat, melt the butter, add the sliced onions, and cook slowly, stirring occasionally, until very soft and browned (about 20-30 minutes)—Deglaze with sherry vinegar. Stir in the heavy cream and cook for another 5 minutes. Transfer to a blender and purée until smooth—season with salt to taste. Transfer to a squeeze bottle and keep warm.

Caramelized Sautéed Onions

Peel and thinly slice the onions into even strips. Heat the butter and olive oil in a large skillet over medium-low heat. Add the onions and toss to coat them in the fat. Sprinkle with salt and optional sugar. Stir occasionally, allowing the onions to soften and release moisture. Reduce heat to low if they start browning too quickly. After 30-45 minutes, when the onions are deeply golden brown. Remove from heat for plating.

House Chips

Thinly slice the potatoes. Chef Note: I recommend using a mandoline. Rinse in cold water and pat dry thoroughly. Heat the canola oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry chips in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and season immediately with the fine sea salt.

Poached Eggs

Bring a pot of water to a gentle simmer and add 1 Tablespoon of white vinegar. Crack an egg into a small bowl, then gently slide it into the water. Cook for 3 minutes for a soft, runny yolk. Remove with a slotted spoon and drain on a paper towel. Repeat for the remaining eggs.

Assembly

Arrange the house chips on your serving plate. Spoon the caramelized onion over the house chips. Spoon the warm onion soubise over the chips. Nestle a poached egg on top. Add a generous dollops of crème fraîche and a spoonful of caviar. Garnish with the chives, cilantro, and chervil. Lightly spritz with vinegar for a touch of acidity.

Serving Suggestion

Serve immediately while the chips are crisp, the poached egg is runny, and the flavors meld beautifully.

Wine Pairing

Pair with a glass of chilled Champagne or a Crisp White Wine like Chablis.

The 19th Hole. Image courtesy Preakness Hills Country Club.

Fred Linz | Third Generation | President and CEO.

Photo Credit: +WeCreate Media.

exTraordinary ranchers: An IntervIew wIth fred lInz At

MeAts by lInz

Meats by Linz has a fascinating history that dates back to 1963. It all began when Martin Linz, a butcher, used his winnings from a dice game to open a butcher shop in Calumet City, Illinois. Over the decades, the business evolved from a local butcher shop to one of the largest independent meat purveyors in the world. Today, Meats by Linz is renowned for its high-quality meats and the Linz Heritage Angus program, which emphasizes premium Black Angus beef.

The company remains family-owned, with four generations of the Linz family contributing to its growth and success. They continue to innovate while honoring their roots in the meat industry.

Meats by Linz boasts the largest dry-aging room in the United States at its facility in Hammond, Indiana. This stateof-the-art room can hold up to 20,000 pieces of subprimals beef at a time. The dry-aging process is meticulously controlled using advanced technology to maintain optimal temperature, humidity, and airflow. Fans circulate the air, and UV lights eliminate bacteria, ensuring the highest quality and safety standards.

This dry-aging process enhances the tenderness and flavor of the beef, creating a rich, intense taste profile that chefs and meat enthusiasts highly seek. Meats by Linz has perfected this technique over generations, offering custom aging durations to meet their client’s specific preferences.

Many thanks to the team at Meats by Linz for your hospitality and willingness to bring me on an exceptional guided tour from Hammond, Indiana to Blue Branch Ranch in Oklahoma. I would recommend to all club chefs as an educational journey for your team. ~ Diana DeLucia

GK: Can you share the history and founding story of Meat by Linz?

FL: In 1963, my grandfather, Martin Linz, won $65,000 playing a Greek dice game called Barbooth. At the time, he worked at the now-defunct department store Goldblatt’s, and his dream was to open a local butcher shop. With his winnings, he opened Linz Meats in Calumet City, Illinois.

My father joined the business and quickly realized the competition we faced from local supermarkets. He shifted the business focus to servicing restaurants in the Chicago market. I took an early retirement from high school to join the business.

This business has been my entire life, and my name is on everything, so I feel a great sense of responsibility to our customers and employees. Watching my sons get involved in the business, specifically, Zac has also been a pleasure as he has taken the lead in our operations.

GK: What inspired you to get into the cattle industry?

FL: We kept hearing from customers that the product was inconsistent—they weren’t exactly sure what they were getting. We knew we had to take control of the quality of our product.

In 2012, we started the Linz Heritage Angus program by purchasing our first bull, American Made. Then, in 2013, we launched our ranching operations with 10 first-calf heifers with calves at their sides, and we haven’t looked back since. Our mission was born from a genuine effort to understand the industry’s future and take ownership of the entire process.

GK: How do you ensure the quality and welfare of your cattle?

FL: Raising animals requires daily care and nurturing, including ensuring the herd has everything it needs. Our cattle are humanely raised in pastures, and we have dedicated staff who ensure the animals are in top condition by performing daily health checks. There are always eyes on the animals.

GK: What measures do you take to ensure the consistent quality of your beef products?

FL: When selecting and breeding cattle, we prioritize animals that excel both from a terminal standpoint and in the pasture. This means we aim for them to look as physically optimal as possible—this includes ample thickness down their back and into their rump, curvature in their legs for ease of movement, and substantial volume in their body cavity for overall robustness.

We incorporate Expected Progeny Differences (EPDs), a numerical grade based on the performance of both parents, to predict an animal’s potential. By blending these two factors, we produce cattle that thrive in the pasture and result in high-quality beef on the plate. Our program is built on controlling every aspect—from live cattle to the moment the meat reaches the customer’s cooler. We achieve this by managing genetics and ensuring quality at every

stage, from breeding to harvest and fabrication. Ben Weis, our Ranch Manager, oversees genetics, breeding, and the animals’ daily care before they reach our feed yard.

Anthony Randall, our Cattle Procurement Manager, supervises all operations at the feedlot and tracks each calf’s progress from day one, including daily weight gain, feed consumption, and carcass data analysis.

We take quality seriously—whether it’s an animal on our ranch or a box of steaks sent to a customer. We uphold the highest genetic standards and strict breeding practices while prioritizing cattle comfort. Stress and genetics are the most critical factors influencing marbling and overall production.

Customer feedback plays a significant role in how we breed and produce cattle. It takes over two years from the breeding and conception of an animal until it reaches the plate. This means that even small changes can take years to show results. We mitigate this by consistently utilizing Expected Progeny Differences (EPDs) and analyzing actual performance data.

GK: How do you manage your ranch operations on a day-to-day basis?

FL: We have a fantastic team at the Oklahoma ranch and the Colorado feedlot. The team has spent their entire lives on family ranches and farms. Ben Weis lives full-time at Blue Branch Ranch, overseeing the herd alongside his team. Anthony Randall manages our feedlot and brings a wealth of experience.

At the center of everything we do is the care for the animals.

GK: What role does technology play in your ranching practices?

FL: We are always focused on the future and betterment of the Linz Heritage Angus program. Consistency is the most critical factor. We are advancing genetic improvements faster by utilizing practices like artificial insemination and embryo transfer. This ensures we can produce the highest-quality beef safely and efficiently.

GK: What are some of the most rewarding aspects of being a rancher?

FL: Ranching is hard work—there are no days off, and the cattle require care 24/7. However, we also have the privilege of creating a unique dining experience for guests they can’t find anywhere else. There is an incredible amount of work behind every single cut of meat, and it takes grit, determination, and a dedicated team to make it all possible.

GK: How did Meats by Linz initially get introduced to Private Golf and Country Clubs?

FL: The sales team at Meats by Linz was naturally drawn to the Golf and Country Club sector due to a shared love of the sport and the high standards associated with the club lifestyle. Most members have a deep appreciation for the finer things in life. We aim high and set the bar even higher to meet the needs of the Golf and Country Club community.

GK: What feedback have you received from chefs and members at these clubs about your products?

FL: History has been a testament to how well chefs and managers receive our products within the club network. In an industry where everyone is connected somehow, our continued growth in the club sector—partnering with some of the most exclusive clubs in America—is a clear sign that we are doing things right.

”We will never stray from the principles that have brought us this far as a business. We remain committed to what we know and what has led to our success.”

GK: Can you share any stories or instances where your beef products have been particularly well-received at these clubs?

FL: COVID was a challenging time for everyone. As the restaurant industry came to a standstill, the steakhouse experience was suddenly out of reach for most. Through creative solutions, we established a pipeline of goods for numerous clubs, allowing them to continue providing the steakhouse experience to their members—enjoyed with close family in the comfort of their own homes.

GK: What do you think makes your beef stand out compared to other options available to these clubs?

FL: This is what sets Meats by Linz apart from the pack. Whether it’s our meticulous internal control—from conception to plate through our Linz Heritage Angus Breed-Specific program—or our expertise in procuring and further processing commodity products, our commitment to providing the highest-quality cuts has earned us a Best in Class reputation within the Country Club community. Cont. over.

Page 54: A peak at the the largest dry age room in the United States. Photo Credit: Alston.

Fred Linz herds cattle at his ranch, Blue Branch Ranch in Byars, Oklahoma.

Photo Credit: Cold Box Films.

Linz Heritage Angus 100% Black Angus.

Photo Credit: Cold Box Films.

GK: How do you ensure that the quality of your beef products meets the high standards of private golf and country clubs?

FL: We will never stray from the principles that have brought us this far as a business. We remain committed to what we know and what has led to our success.

GK: What measures do you take to maintain consistency in taste and texture?

FL: Breed – Region – Feed. These three pillars form the foundation of everything we do. By never cutting corners, our products consistently outperform expectations.

GK: How do you handle special requests or custom cuts for these exclusive clients?

FL: We integrate even the smallest details of each customer’s product specifications—including age, trim, dimensions, and packaging—into their product line description. This ensures that the message is clear at every touchpoint and that their unique needs are consistently met.

GK: How do you establish and maintain relationships with private golf and country clubs?

FL: Customer satisfaction sustains the business, while the industry’s transient nature and word-of-mouth create an ever-expanding network of potential opportunities.

GK: What role does customer service play in your business interactions with these clubs?

FL: We refer to our customer service team as Inside Sales Representatives. They understand each customer’s needs just as well as the primary contact. While automation has transformed the industry, we continue to rely on professional, knowledgeable, and courteous individuals to personally engage with our partners and customers. This personal touch instills confidence, ensuring a seamless process for acquiring the products they need.

GK: Are there any exclusive partnerships or collaborations you have with specific clubs?

FL: We strive to support the many Club Associations in the regions where we do business. The Country Club network provides charitable platforms that benefit communities and great causes throughout the year, and we are proud to stand behind them in these efforts.

GK: How do you stay attuned to the evolving preferences and demands of chefs and members at private clubs?

FL: To stay connected with the Club community, we participate in as many events as possible. We also provide

training and education to staff, ensuring they are well-informed and knowledgeable about both the industry as a whole and the products we offer.

GK: Are there any new products or cuts you’ve introduced specifically for the club market?

FL: To showcase our capabilities, we typically invite culinary teams to our facility, allowing them to see firsthand what we do and how we do it. This collaborative approach fosters innovation and inspires new ideas for everyone involved.

GK: How do you balance tradition and innovation in your beef offerings for these high-end clients?

FL: As meat purveyors increasingly rely on automation, we remain committed to the art of hand-cut steaks and the meticulous details that make each customer’s order unique. Step inside our dry-aging room, where technology and tradition come together to create unparalleled flavors and natural aromas.

GK: What are your goals for expanding your presence in Private Golf and Country Clubs?

FL: We are constantly expanding into new markets where our products align with regional needs. When we’re not just down the street or around the corner, we rely on our trusted industry partners to support our brand and provide logistics in areas beyond our current reach.

GK: Are there any upcoming projects or initiatives that you’re excited to share with your Club clients?

FL: We recently partnered with the Zen-Noh Agricultural Group in Japan to import premium A5 Wagyu directly from select regions in both the north and south. This allows us to offer a diverse range of dining experiences, each showcasing the unique flavors these regions are known for.

GK: How do you plan to continue enhancing the dining experience for club members with your beef products?

FL: We love welcoming chefs from around the world to our new facility to collaborate on culinary innovation and creativity. We take great pride in what we’ve built, along with the brand recognition it has earned. More than just a facility, it serves as both a showcase and a think tank for all.

“Nothing has been easy, and nothing has been handed to me. As a kid, I started making deliveries with my father on Saturdays and Sundays when I was 8, 9, and 10. Then, at 16, after getting my driver’s license, I began working at our production facility, which opened at 3:00 AM every morning. I would come in at midnight to set up the cutting room and do janitorial work.

My first promotion involved making boxes and pulling materials, followed by packaging, shipping, receiving, warehousing, and cutting positions. Once I learned how to cut, I would set up the entire room at midnight, pull all my materials, cut for the three or four stops we had locally in Indiana, package everything myself, and then make those deliveries.

Throughout high school, I worked 12 to 14 hours a day during the summer and other breaks. I would work the second shift if I came in after school. I continued doing the same throughout college. After graduating, I ran the cutting room for two or three years before moving into the office, where I learned about sales and inventory.

I’ve been managing the day-to-day operations for about four to five years. Through hard work and dedication, I gained everyone’s respect. It took a while, and I sometimes wanted to quit, but I persevered, and here I am today. Having my name on a building comes with a lot of responsibilities.”

~ Zac Linz, Chief Operating Officer at Meats by Linz.

Zac Linz | Fourth Generation | Chief Operating Officer. Photo Credit:+WeCreate Media.

Welcome to Linz Heritage Angus at Blue Branch Ranch, Byars, Oklahoma.

Photo Credit: Cold Box Films.

Chargrilled & Sliced Prime Linz

Heritage Angus Manhattan Cut NY with 10-year Deer Creek Fonduta, Foraged Mushrooms Romanesco & Smoked Sea Salt

As a chef based in Chicago, I frequently have the opportunity to work with prime-grade beef. This recipe represents a version cherished by one of our patrons at our fine dining establishment since their initial experience with it. My association with Meats By Linz originates from my tenure as the Executive Chef of the American Club in Hong Kong, where Meats By Linz was one of two American beef purveyors featured. The exceptional quality of their products and their exemplary customer service was unparalleled, even at that distance from their Chicago headquarters.

Upon my arrival in the Chicago area after accepting the position of chef at Medinah Country Club, I felt compelled to re-establish a partnership with Linz. Given our location in a region renowned for its esteemed beef heritage, I believed it prudent to conduct a thorough evaluation of the local offerings. My team of culinary leaders and I sampled a variety of options, and while we discerned a number of exceptionally high-quality beef selections, one stood out as our preferred choice. This is the reason Medinah Country Club and Meats By Linz have maintained a strong partnership for six years.

In our establishment, items such as beef, bourbon, red wine, and cigars enjoy considerable popularity among our membership. We take pleasure in incorporating complementary flavors and textures into our dishes. Our fine dining restaurant presents a diverse selection of classical and modern sauces for steak, including the popular port demi-glace, bourbon cream, and sauce béarnaise. I often jest—although I am not entirely joking— that my position would be jeopardized if we were to remove our signature creamy horseradish sauce from the menu.

Nonetheless, on this particular dish, I aspire to provide our members with a culinary journey. My experiences living in Spain and Argentina, where beef consumption is held in high regard, fostered my appreciation for the sauce known as Romesco. This sauce, composed of charred sweet peppers and tomatoes, roasted Spanish almonds, garlic, and smoked paprika, complements beef exceptionally well. Its savory notes pair elegantly with red wine, while its smoky and nutty undertones harmonize with various whiskies. We serve it on the side, allowing our members to personalize their culinary experience, recognizing that with such exceptional meat, sauce serves merely as an enhancement.

In this region, we have a strong affinity for mashed potatoes; however, they must not be ordinary. Being adjacent to Wisconsin offers the remarkable advantage of proximity to a region renowned for its superior cheese production. The diverse array and exceptional quality of cheeses from Wisconsin present a delightful opportunity for any chef engaged in menu development. For this dish, we have selected a 10-year aged white cheddar, which,

when combined with rich and creamy Yukon gold potato mash, delivers an extraordinary dining experience.

The vegetable accompanying this dish, named Romanesco, shares its name with the sauce. This vegetable, celebrated for its representation of the golden ratio, features a flavor profile reminiscent of cauliflower and cooks beautifully when roasted. We incorporate it alongside hen of the woods and oyster mushrooms to introduce savory umami depth.

The Manhattan cut strip has garnered significant acclaim at Medinah. Visually, it closely resembles a filet. This cut involves a double-thick portion of New York Strip, which is prepared by rolling it onto its side and halving it. In this preparation, the entire loin is divided down the center, marinated overnight with garlic and herbs from our garden, such as rosemary, thyme, and sage, before being roasted, rested, sliced, and finished with an appropriate finishing salt.

~Matthew Gilbert, Medinah Country Club.

Yield: 4 portions

Ingredients

Potato Fonduta

Yield: 4 Portions

• 6 Yukon Gold Potatoes

• 3 cups Heavy Cream

• 4 ounces Pepe Saya Butter

• 10 Year White Cheddar (grated)

• Sea Salt (to taste)

Romesco Sauce

Yield: 2 cups

• 4 Sweet Peppers (alved and seeded)

• 3 Tomatoes (cored and cut in halves)

• 10 cloves Garlic (roasted)

• 1 Tablespoon Smoked Paprika

• 1/2 cup Marcona Almonds (roasted)

• 2 ounces Olive Oil

• Sherry Vinegar (to taste)

• Organic Honey (to taste)

• Sea Salt (to taste)

Plating

Yield: 4 portions

• 4 portions Potato Fonduta

• 1 head Romanesco

• 1 cluster Hen of the Woods Mushrooms

• 1 cluster Oyster Mushrooms

• 2 cups Romesco Sauce

• 32 ounces (roasted and rested Linz Prime Grade Manhattan Cut NY)

• Smoked Sea Salt (to taste)

Preparation

Potato Fonduta

Peel the potatoes and cut them into like sized pieces. Place in cold salted water in a sauce pot and slowly bring to a boil, then reduce to a simmer. Allow to cook gently until fork tender but not yet falling apart. Gently drain off the water and allow to steam for 10 minutes. While the potatoes cook, bring the heavy cream and half of the butter to a boil and then reduce to a simmer. Season to taste with sea salt. Cut the heat and then hold until ready to mix with the mashed potatoes. Chef Note: Normally, we do not use a machine to mix the mashed potatoes, and historically, we use a ricer to get the potato texture right. It any case, it is VERY IMPORTANT not to overmix the mashed potatoes as the starch will create a gluey mashed potato. We break that rule for recipes like this because we use a Blixer. This high-speed version of a robot coup is intense and has the ability to obtain a silken mashed potato in just seconds. Place the potatoes in the Blixer together with some of the cream and butter liquid. Dice the remaining cold butter and add that to the Blixer together with the cheese and a pinch of salt. Blast for 10 seconds and then adjust for consistency with more cream liquid and seasoning with more salt as needed. Chef Note: The result is looser than traditional mashed potato and extraordinarily rich.

Romesco Sauce

Roast the sweet peppers and tomatoes under a salamander or broiler to get a good char on both. Remove the tomatoes and set aside. Place the roasted peppers in a bowl and cover while still hot with plastic wrap. Allow to steam for 15 minutes and then remove the plastic and peel the skins off each pepper. Move the peppers and tomatoes to the bowl of a food processor. Add roasted garlic, Paprika, almonds, and a splash of olive oil, sherry vinegar and honey. Season with sea salt. Puree so that the mixture is well incorporated but still not pureed fine. Some texture is desirable. Add more olive oil if the consistency calls for it. Remove the lid and transfer to a bowl. Once in the bowl, fine tune season with salt, vinegar, and honey. This sauce should have bright and robust flavor to enhance the prime grade steak on the plate. Cut the Romanesco into florets and rub with olive oil and salt. Place on a baking pan and roast in a 375°F oven until golden brown and ‘al dente’. Pull the mushrooms into large pieces and sauté in oil over high heat until caramelized. Season with salt while cooking.

Assembly

Oil, season, and roast the florets of Romanesco at high heat until caramelized and cooked but still with some texture. Sauté hen of the woods and oyster mushrooms until caramelized, adding salt as they cook. When finished, toss together with the Romanesco. Pull the potato fonduta across the plate to form a base. Arrange the Romanesco and mushrooms across the puree. After resting the beef, slice and

arrange evenly across the vegetables. Spoon the romesco sauce into a ramekin and arrange on the plate. Finish the beef with smoked sea salt

Wine/Beverage Pairing

2019 Brandlin Estate Cabernet Sauvignon, Mount Veeder, Napa Valley, California.

Upon first sip, the 2019 Estate Cabernet Sauvignon is fruit-forward with blackberry and boysenberry notes intertwined with a bouquet of allspice, cardamom, and black tea. Recognizing no reservations about what Napa Cab and prime steak are supposed to be when enjoyed together.

~ Taylor J. Nissen Beverage Manager and Certified

Sommelier

and son look out over their 5,041-acre ranch.

Father

Photo Credit: Cold Box Films.

Linz Heritage Bone-in Dry Aged NY Strip

with Au Poivre Sauce, Marinated Grilled Radicchio with Sliced Pear & Pear Salsa

A Cut Above: My First Experience with Linz Heritage Dry-Aged NY Sirloin.

As a chef, I’ve worked with countless cuts of beef, but my first experience using Linz Heritage dry-aged bone-in New York sirloin was nothing short of transformative. I could tell this was no ordinary piece of meat from the moment I unwrapped the steak. The deep, mahogany hue and the subtle, nutty aroma of dry aging hinted at the complexity within.

I decided to serve it au poivre, a classic preparation that would highlight the robust, concentrated beefiness of the steak. The peppery crust complemented the buttery tenderness of the sirloin, while the bone-in nature of the cut provided an extra layer of depth and richness. Every bite carried an intense, umami-packed flavor, a testament to the craftsmanship behind Linz’s dry-aging process.

To balance the steak’s boldness, I paired it with grilled radicchio, pear, and horseradish. The radicchio’s slight bitterness, softened by a gentle char, played beautifully against the pear’s sweetness.

Meanwhile, the horseradish added a sharp, pungent contrast, cutting through the richness of the beef and lifting the dish to another level.

Meats by Linz didn’t just deliver a high-quality product—it inspired me. Their dry-aged NY sirloin reminded me why I love cooking: the interplay of flavors, the celebration of texture, and the ability of a single ingredient to spark creativity. This was more than just a meal—it was an experience and one that I can’t wait to revisit.

~Christopher Prassaro, Preakness Hills, Country Club

Yield: 1

Ingredients

Bone-In Strip

• 18 ounce Linz Heritage Bone-in Dry Aged NY Strip

• Maldon Salt (to taste)

Au Poivre Sauce

• 1 cup White Onion (small diced)

• 1 cup Green Peppercorns

• 1 cup Brandy

• 5 sprigs Thyme (tied)

• 1 Tablespoon Olive Oil

• 1-quart Heavy Cream

• 1-pint Demi-glace

Marinated Grilled Radicchio

• 4 heads radicchio (halved down the root)

Red Wine and Beef Fat Vinaigrette

• 8 ounces Beef Fat (melted)

• 2 ounces Canola Oil

• 4 ounces Red Wine Vinegar

• 1 Tablespoon Dijon Mustard

• 2 cloves Garlic

• 1 teaspoon Salt

• 1 Tablespoon Honey

Sliced Pear and Pear Salsa

• 3 D’Anjou Pears

• 1 cup Apple Juice

• 1 cup Sugar

• 1 Tablespoon Chives

• 1 Tablespoon Apple Cider Vinegar

Finishing Utensil / Garnishes

• 12-inch Dinner Coupe Plate

• 6-ounce Ladle

• Microplane

• Long Offset Icing Spatula

• Knob of Horseradish Root

• Maldon Salt (to taste)

Preparation

Bone-In Strip

Preheat your grill to high and your oven to 350°F. Salt the steak on both sides. Let the steak sit at room temperature for 45 minutes. Next, pat dry the steak to remove any excess moisture. Grill the steak on each side for 3-4 minutes, moving minimally and watching for flare-ups. Once marked, place on a pan with a grate and cook for 4-6 minutes or an internal temperature of 115-120°F. Take the steak out and rest on a new pan with a grate for around 8 minutes. Cut off the bone, slice, and serve.

Au Poivre Sauce

Sweat Onions in 1 Tablespoon of olive oil and the thyme sachet. Turn the heat up to high and add the peppercorns. Sauté for 30 seconds, then add the Brandy and turn the heat down to medium. Let the Brandy reduce to au sec. Add the demi-glace and heavy cream and reduce to half.

Red Wine and Beef Fat Vinaigrette

Place the vinegar, mustard, garlic, and honey in a blender, purée on medium, and slowly add the canola oil and beef fat until emulsified. Salt to taste.

Marinated Grilled Radicchio

Trim the root and remove excess leaves—Marinate in the vinaigrette for at least 2 hours. With a grill press, cook on a charcoal or gas grill until charred on both sides, watching out for flare-ups. Place on a sheet pan and cut side up. Keep Warm.

Sliced Pear

Put the apple juice and sugar in a saucepot. Boil for 5 minutes, then let it cool. Make 60 thin slices of pear on a mandolin—thin enough to be pliable without snapping. Dip the pear slices in the apple juice mixture and make half-overlapping layers on eight separate 4x4-inch parchments to the liking of scales. Chef Note: You’ll want to make them large enough to punch out rounds to cover the tops of the radicchio.

Pear Salsa

Small dice 2 Tablespoons of pear and mix with the chives and vinegar. Add salt and pepper to taste.

Assembly

Chef Note: If the radicchio is not warm, place it in the oven and cut it side up on a small pan. While heating through, punch out the layered sliced pear with a biscuit cutter. When the radicchio is ready, flip over the sliced pear from the 4x4-inch parchments and onto the top of the radicchio. While still on the pan, spoon the salsa on half of the radicchio. Finish by grating fresh horseradish all over the radicchio.

Heat the Au Poivre Sauce. Once your steak has rested, remove and reserve the bone. Slice the steak against the grain, making about 10 cuts. Place steak slices back into the bone, ready to plate. Ladle the sauce to cover the complete bottom of the plate. Chef Note: You will be plating the steak and radicchio on top of the sauce. Next, with the spatula, transfer the sliced steak with bone to the plate’s left side. Chef Note: Make sure the bone is towards the inside of the plate, with the slices facing out. Next, carefully place the garnished radicchio on the opposite side of the steak. Finish the teak and radicchio with the Maldon salt.

Beverage Pairing

Pines Lake Pils

Pilsner - German, 5.5% ABV

In the 1920s, vacation log cabins started springing up around Pines Lake, located just North of the brewery. We imagine summer days filled with sailing and swimming and evenings spent relaxing with a cool, crisp, balanced Pilsner.

~ Seven Tribesmen Brewery

Image right: Ranching is a 24/7 job with the Linz Heritage Angus team always having eyes on their herd.

Photo Credit: Cold Box Films.

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.

Mariflor, Sauvignon Blanc, Uco Valley, Mendoza Argentina 2023.

In the glass, Mariflor shines with a pale straw color and a greenish hue— an expressive nose of fresh-cut grass, herbs, and yellow fruit. The palate is full-bodied yet vibrant, balancing ripe citrus and ginger, bright acidity, and good extraction. A long-structured finish with notable ripeness and a touch of warmth, extremely refreshing!

Pierre Sparr, Crémant D’Alsace, Rose, Alsace, France NV.

Pale salmon with silver highlights and fine, persistent bubbles. The nose reveals hints of Galia melon, strawberry, and raspberry jam. A soft mousse yields a vibrant, structured palate, complemented by crisp citrus freshness and a long, elegant finish.

GK 82 / FS 85

Details by Sinegal, Sauvignon Blanc, Sonoma County, California 2021.

Yellow straw color in the glass with hints of silver. Intense aromas of lemon peel and white flowers, stone fruit, white grapefruit and honeydew melon. Very refreshing with undertones of tropical fruit on the finish.

GK 86 / FS 89

Groth, Estate Sauvignon Blanc, Oakville, Napa Valley, California 2023.

Groth Sauvignon Blanc bursts with vibrant aromas of ripe mango, papaya, nectarine, and citrus peel, complemented by white tea, sweet marzipan notes, and mineral notes.

The palate is lush yet fresh, balancing acidity with richness— a long, bright finish with a touch of salinity.

GK 90 / FS 93

Talbott, Sleepy Hollow Vineyard, Chardonnay, Santa Lucia Highlands, California 2022.

Bright gold in the glass, aromas of lemon zest, white flower, and toasted vanilla. Silky and layered, the palate offers crisp apple, pear, and a hint of brioche, just a touch of minerality. A long, clean finish with delicious notes of butterscotch.

GK 88 / FS 92

Jayson, Pahlmeyer, Chardonnay, Napa Valley, California 2023.

Jayson Chardonnay balances richness and vibrancy with intricate depth. Its aromas include Meyer lemon and grilled pineapple. On the palate, notes of lemon curd, orange blossom honey, and ripe pear. Bright acidity adds vibrancy to the long, opulent yet refreshing finish.

GK 90 / FS 95

GK 85 FS 89

Crocus, Le Calcifère, Malbec de Cahors, Cahors, France 2017.

Crocus Malbec, in the glass, deep garnet red with purple rim. Aromas of ripe strawberry, blueberry jam, and a hint of herbs, like dried oregano, and sage. The palate is round and fresh, deep and textural, velvety tannins lead to a long finish. Very refreshing.

Luigi Tecce, Satyricón, Irpinia, Campi Taurasini, Campania, Italy 2021.

Mysteriously opaque, red garnet with purple rim, aromas of ripe red fruits, balsamic notes, sweet spice, and a hint of tobacco. On the palate, dark fruit, spice, and floral undertones are balanced by fresh acidity and firm tannins. Bold and intense with depth and structure, long finish.

GK 89 / FS 95

Maison Louis Latour, Pommard, Burgundy, France 2022.

One of my favorite Reds, Pommard, displays a brilliant ruby hue in the glass, on the nose, Intense cassis, cherry, licorice, nutmeg, and a whisper of the forest floor. The palate is elegantly rounded, with intense cassis and a hint of mocha unfolding into supple tannins and an exquisitely long finish with plenty of silkiness and depth.

GK 86 / FS 90

Piero Busso, Barbaresco, Mondino, Piedmont, Italy 2018.

In the glass a beautiful dark ruby core with garnet and briskish hues. On the nose cranberries, cherries, raspberries, delicate rose petals, black pepper, leather, and herbs. On the palate, Medium-bodied and intense red cherry. It is well balanced by vibrant acidity and firm tannins. The finish is long with some spicy notes, cinnamon, dried rose petals and leather.

GK 90 / FS 93

Faust, Cabernet Sauvignon, NapaValley, California 2021.

Faust is a classic example of Napa Valley’s Finest Cabernet Sauvignon. Deep red garnet and intriguing opacity in the glass, aromas of ripe blackcurrant, blackberry, and a hint of Cedar. Full-bodied and well-structured, with polished tannins and silky. Blue flower notes linger on the long finish.

GK 90 / FS 95

Chateau Pétrus, Pomerol, Bordeaux, France 2009.

This is a legendary wine; it is made of 100 % Merlot. In the glass dark, deep seductive red, with a purple hue. On the nose complex layers of mulberries, black cherries, licorice, and a very light hint of toast. On the palate, full-bodied and richly textured, intense blackberry, raspberry notes, and ripe black cherry, in the finish a delicate accent of herbs, rosemary, and coffee, with hints of black truffle and bitter chocolate. opulent and delivering a long finish with notes of black fig, macerated plum, and steeped cherry.

GK 95 / FS 99

GK 90 / FS 96

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:

Bravo Whisky Golf

This Luxury Tour Company Creates Bespoke Expeditions Tailored to Exceed Expectations

by Anita Draycott

Bravo Whisky Golf (BWG) is a bespoke travel company based near Edinburgh, Scotland that prides itself on raising the bar on golf expeditions.

“I like to think we are a breath of fresh air in an industry that has become stagnant,” says Neil Scott Johnson, cofounder and owner.

Before starting Bravo Whisky Golf, he and his wife had run a successful cookery school and catering business. But Johnson, also a golf aficionado, was ready for a new venture. His consulting work for a golf tour operator had left him with the impression that the industry was conventional and process-driven. “Basically, all they did was book a bus, driver, tee times, and hotel, with the odd distillery thrown in for good measure,” he recalls.

“I like to think we are a breath of fresh air in an industry that has become stagnant,” says  Neil Scott Johnson, co-founder and owner. ”

In 2018, after a day on the French ski slopes in Chamonix with his friend, Paul Geddes, the concept of BWG was born to fill a gap in the market and elevate the golf tour industry to a new level. Johnson and Geddes called their company Bravo Whisky Golf, using code words from the NATO alphabet to reflect the military-like precision of their expeditions. They always have a plan A and fallback plans B, C, and D in case of inclement weather or other extenuating circumstances. Bravo is a shout of approval; Whisky is an integral part of Scottish culture; Golf is their specialty. Johnson subsequently bought out Geddes in November 2023 and is now the sole proprietor.

Travel Need Not be Tedious

With an interest in private aviation, Johnson realized that the journey could become integral to the experience. By chartering private jets, helicopters, seaplanes, luxury trains, yachts, and vintage automobiles, they could chop hours off tedious road trips and offer unique opportunities to experience normally inaccessible places. Some of the world’s most exhilarating golf courses are located in far-reaching locals, such as Lofoten Links in the Norwegian Arctic Circle, where golfers might play under the Northern Lights, and Machrie Links on the rugged Scottish shoreline of Islay. After 18 holes, a keen angler could be fly fishing with an experienced ghillie in a pristine Scottish Loch or hunting for native deer.

Automobile aficionados might enjoy navigating an Aston Martin from the Bowmore Distillery before tasting some rare malts from their number one vault, considered one of the world’s oldest Scotch maturation warehouses. Travel aboard the luxurious Royal Scotsman train is another option on one of BWG’s trips for those who enjoy a more sedate journey. By chartering the entire train, BWG can tailor the expedition to the exacting requirements of the traveling party. Diverse accommodations range from a country castle with a pedigree dating back to the time of Robert the Bruce to evenings aboard The Fingal, a five-star floating hotel, permanently berthed on Edinburgh’s waterfront.

Arctic Circle where golfers might play under the N Impressive Connections

Another key factor that sets BWG apart from other tour operators is their company’s impressive list of connections that can open doors to unique and unforgettable experiences. Johnson refers to this as his little black book. Guests might stay at the private estate of a friend, who quite literally gave him the keys to the castle. BWG can also introduce clients to private whisky tastings led by a master distiller or owner. Or arrange for a fitting with bespoke tailor who makes “house calls” to the Highlands. Organizing private tours of galleries or museums is not a problem. Li

Legendary Links and Indelible Memories

BWG, well connected with golf clubs throughout the UK and Ireland, can secure tee times at some of the world’s most

Neil Scott Johnson at Bruichladdich Distillery Islay. Image courtesy Bravo Whisky Golf.

legendary links: Royal Portrush and Royal County Down in the North of Ireland to Portmarnock and Lahinch in the South; in Scotland from Royal Dornoch in the Highlands to North Berwick and Western Gailes on the east and west coasts respectively. l

But golf is just one facet of a BWG adventure. Johnson likes nothing better than getting to know potential guests beyond the superficial and curating an experience tailored to their preferences. One guest aspired to climb one of Scotland’s highest Munros (the definition of a mountain over 3000 feet), so Johnson invited Molly Hughes, who has scaled both sides of Mt. Everest, to accompany him. They also arranged for a surprise picnic on the summit and a Land Rover Defender in the glen for an off-road adventure after the hike. Another client was a retired champion yachtsman, and for him, BWG orchestrated a solo private tour of the Royal Yacht Britannia and a sneak peek at the former Duke of Edinburgh’s racing boat, Bloodhound, which is currently being restored.

Fine Wine and Dining

With his background in food, it’s no surprise that memorable culinary experiences are integral to every BWG trip. “Even though the UK has witnessed a revolution in the ambition and creativity of chefs over the last few decades, such as Gordon Ramsay, Jamie Oliver, and Scottish chefs like Nick Nairn, Tom Lewis, Andrew Fairlie, and Tom Kitchin, the food scene hasn’t transcended to the golf club environment,” comments Johnson. “Some clubs are steeped in history and tradition and are understandably resistant to change because their membership is not calling for it.”

Indeed, venerable institutions such as The Honourable Company of Edinburg Golfers at Muirfield and the Royal & Ancient Golf Club of St. Andrews have a formula that that has served them well for over a century.

The Honourable Company’s perfectly cooked roasts and plentiful puddings might be the ideal antidote to consuming the Claret and Kummel. However, with female members becoming more prevalent at both clubs, one wonders whether, in time, there could be some changes to the menus. The process is likely to be evolutionary rather than revolutionary.

Always on the lookout for food that excites, Johnson has recently discovered some outstanding cuisine being served at a couple of unexpected destinations. American architect Gil Hanse recently redesigned the Narin & Portnoo links course in Donegal, Ireland. Golf Digest Ireland describes it as “a reimagined masterpiece in fescue and sand.” In the modern clubhouse, the new owner has hired chef Odhran Devine, who has worked in Michelin-starred kitchens in Belfast and London. “My ethos is centered around showcasing the best of locally sourced, seasonal ingredients,” says chef Devine. “Our menu reflects the region’s rich culinary heritage, featuring dishes such as our Donegal seafood chowder, fresh local lobster, and prime sirloin steak from nearby farms. We take pride in working closely with local suppliers to bring our guests the freshest, highest-quality produce.” Cont. page 108.

2nd Hole at Lofoten Links, Norway. Simon Biffen Photography.

Scottish Langoustines.

Image courtesy Bravo Whisky Golf.

Wormistoune, Crail, Scotland Garden Pavillion. Image courtesy Bravo Whisky Golf.

Wormistoune, Crail, Scotland accomodations. Image courtesy Bravo Whisky golf.

BWG’s Emerald Ireland expedition includes a lunch of the freshest shucked oysters in a thatched-roof pub and lavish dinners and spa treatments at Dublin’s finest hotels. Their four-day Anglo-French Golfing Excursion begins with a sumptuous Champagne afternoon tea and dinner at Cliveden House, a National Trust property in Berkshire West of London. The final day involves a helicopter jaunt over the English Channel to the Brittany Coast in northwest France for a round on the oceanside Dinard Course, followed by a plateau de fruits de mer with succulent lobster,

“But golf is just one facet of a BWG adventure. Johnson likes nothing better than getting to know potential guests beyond the superficial and curating an experience tailored to their preferences.”

At The Laven restaurant, affiliated with the world’s most northerly Lofoten Links in the Norwegian Arctic Circle, Marina, the talented Brazilian chef, serves simple but outstanding dishes, always including a catch of the day. On a recent expedition for members of the exclusive Carnegie Club, by special request by BWG, the chef created a pop-up restaurant in an old boathouse on the beach. The menu was a veritable candlelit Viking feast: king crab tacos topped with caviar and avocado; langoustine, parsley, and leek soup; salmon confit; Arctic cod with mussel foam; Lofoten lamb glazed with sherry; roasted white chocolate and black currant dessert. The wine selection began with a Charles Heidsieck Brut Reserve Champagne and ended with Nordic raspberry dessert wine. BWG commissioned a hand-blown glass trophy depicting the Northern Lights for the award presentation. Guests on this adventure could also opt to stay onboard HMS Gassten (a luxurious former Swedish minesweeper).

“We introduce clients to authentic places and people that reveal the true essence of a destination. Give us a challenge and let us surprise you,” says Johnson. “I like to think we go above and beyond.”

For an overview of the various expeditions offered, visit: www.bravowhiskygolf.com

Outdoor dining with Mad March Hare. Image and stying Amanda Farnese Heath.

From Culinary Vagabond to Medinah maestro:

Chef

Matthew Gilbert’s Journey Through Music, Food, Wine & Golf

Young chefs must engage deeply with diverse cultures and cuisines to develop into skilled culinary artisans. I recently visited Medinah Country Club, where I observed significant enhancements to the culinary operations, a transformation that Karen Moraghan of Hunter Public Relations highly recommended.

Culinary Director Matthew Gilbert has a unique background. His passion for cooking was inspired by his love of music.

I invite you to read this comprehensive interview with Matthew, a proud native of Montana. In it, Matthew articulates how his global experiences are expressed through the universal languages of music, food, and wine.

~Diana DeLucia

GK: Can you tell us about your background and how you became interested in cooking?

MG: I grew up in a very musical family but not a very foodie family. My childhood was spent in a small Montana town called Bozeman, which has beautiful and pristine nature, but at that time did not have much in the way of city life or the restaurants that come along with that. The vital part of music in my story is my passion and connection to it from a very young age. An important turning point early in my life was coming to understand that creating music and creating food is remarkably similar. Notes are ingredients, songs are dishes, menus are albums.

GK: How did your journey in the culinary world begin?

MG: My first entrepreneurial venture began when I mowed lawns around town at 10 or 11 years old. When I was fifteen, the bass player in my band got a job as a dishwasher in a fine-dining restaurant. He excitedly told me about it, and I thought, “Bro, hook me up!” And that’s how my journey into the professional kitchen began. I started working as a dishwasher at the Gallatin Gateway Inn in Montana, the closest thing we had to fine dining. I loved the energy and chaos of the kitchen and quickly learned a lot from the chefs there.

GK: Who were some of your mentors in the culinary world?

MG: Eric Carr was the first chef I learned from, but after he left, my first true chef mentor became Scottie Burton, a

chef who had arrived from Boston. Scottie approached everything differently and was also a jazz and metal drummer, making our connection unique. He encouraged me to put together specials and taught me much about dish composition, like working with harmony and dissonance in music creation. Scottie’s guidance ignited my motivation to delve into every aspect of the culinary world.

GK: How did your education shape your culinary career?

MG: I attended the New England Culinary Institute in Vermont due to my trust in Scottie who was a graduate. Even though the school is no more, I was there in its prime. The small class sizes provided more hands-on experience, and the school’s restaurants served the public, which was exciting. During both years there, the curriculum included classes and internships. Scottie advised me to seek my first internship in Boston and work for Gordon Hamersley, a renowned chef. This experience in a high-level big city kitchen shaped my passion for cooking and helped me grow immensely both personally and professionally.

”An important turning point early in my life was coming to understand that creating music and creating food is remarkably similar. Notes are ingredients, songs are dishes, menus are albums.”

GK: How did your experience with New American cuisine influence your culinary journey?

MG: Learning Gordon’s soulful version of New American cuisine, influenced heavily by French cooking, was a fantastic experience, although super intimidating to me at the time. I took the kitchen so seriously that I was afraid to make a mistake. The environment was intense and the cooks that worked the line there were way out of my league. Over time I earned a place on the team. Courtney Loreg, who was also a NECI student intern and later won a James Beard award in Portland, ME, crossed over with my time at Hamersley’s. There was an even mix of women and men working there

that showed me the value of equality and fair treatment in that environment, a principle that I still hold closely now.

GK: Can you share any memorable experiences from working with Gordon Hammersley?

MG: I had the opportunity to cook for Julia Child, which was awe-inspiring. On my station I also had a dish named after her on the menu called “JC’s Old Style New England Cod Cakes.” The joke was that Julia Child was almost as important as the other world-famous JC from the bible. Working for Gordon, I cooked for many celebrities, got my butt kicked and learned a ton! When I returned to culinary school for my second year, I joined the “Super Block,” a group of culinary overachievers that held each other to a high standard. At that time, I made a meaningful connection with Josh Goetz, a culinary brother who I would go on to work with in Hong Kong years later.

”My roommate, while working at L’Essentiel, was a young Philip Tessier who would go on to Bocuse D’Or glory as the first American chef to podium!”

GK: How did your time in France shape your culinary skills and perspective?

MG: For my second-year internship, my French mentor, Robert Barral, set me up at Restaurant L’Essentiel in Chambéry, where I worked under chef Jean Michel Bouvier, who had one Michelin star. The experience was both challenging and rewarding. I learned a million things the old-fashioned way.

In France I was blown away by the common citizen’s culinary aptitude. My barber’s wife, with a remarkable knowledge of food, shared her favorite food magazines with me, deepening my appreciation for the French home cook. My roommate while working at L’Essentiel was a young Philip Tessier who would go on to Bocuse D’Or glory as the first American chef to podium! I also worked a harvest season in Burgundy, picking grapes and gaining a genuine appreciation for wine.

GK: What did you learn about winemaking?

MG: Working in Burgundy you drank a lot of Pinot Noir and Chardonnay, and I learned about growing grapes, fermenting and really the entire old world winemaking process. Winemaking is a lot less romantic than most people think, it is essentially farm work and each day we would return to the house sunburned and exhausted but also thoroughly buzzed and elated to be alive! Later, I returned home to America to earn money to work at a three-Michelin-star restaurant in Montpellier, again assisted by Chef Robert.

GK: How was your experience at the three-Michelinstar restaurant in Montpellier?

MG: It was definitely an intense experience for me! As an American kid in that environment, I stood out. There is no love for you there and any respect you were going to receive would need to be hard earned. Jacques and Laurent Pourcel the head chefs, were intimidating, and the silence in the kitchen was even scarier than the yelling of Chambery. I had the opportunity to move through all the stations, focusing primarily on fish. I worked hard on my French skills which really helped. Keep your head down and work your ass off, this is the only way in that environment. It was amazing!

GK: Can you share your experience with La Maison Blanche and working in Paris?

MG: I was invited to be part of the opening team for La Maison Blanche, a prestigious restaurant located off the Champs-Élysées in Paris, with a direct view of the Eiffel Tower. I agreed and returned again to America to save money for my trip. No pay in those kitchens. Once in Paris, I found a small hotel to live in in the 9th arrondisement and primarily worked on the Amuse Bouche and garde manger station, preparing thousands of canapés and learning valuable skills like quenelles and sculpted vegetables.

GK: How did your travels and experiences in France shape your culinary perspective?

MG: During my travels, I ended up in Bordeaux, where I met a young Brazilian woman and of course fell in love with her. She was inspired by Paulo Coelho’s book about the Camino de Santiago de Compostela and went to walk it while I worked. Upon return, she insisted that I walk the pilgrim route and eventually I did. The experience completely changed my life. After a couple of years in France and Spain, I knew that the rest of my life would involve traveling the world.

GK: Can you share your experience walking the Camino de Santiago?

MG: The Camino de Santiago was a profound experience. It’s a spiritual pilgrimage where people walk for various reasons. Pilgrims wear a scallop shell as their ID, and restaurants provide a budget-friendly three-euro menu. The food along the Camino is Spain’s most honest food, with each region offering different sausages and cheeses. The experience, including the toll of walking long distances, taught me about life’s relationship with pain and struggle.

GK: What was your experience working with Susan Spicer in New Orleans?

MG: Returning to the states, I moved to New Orleans to work for Susan Spicer. Initially, it was challenging due to my idiotically inflated young ego. Susan could see that I

badly needed humbling, and she delivered that humbling herself. The first three months felt like a living hell, but eventually, I passed the boot camp test. The rest of my time in New Orleans was incredible. I experienced Mardi Gras and the Jazz Festival and had the opportunity to work with celebrity chefs during the Super Bowl week that year.

GK: How did your dining experiences in New Orleans influence your culinary style?

MG: My girlfriend in New Orleans also worked at an excellent restaurant, so we dined at all the best fine dining spots in the city. I learned much about Southern cuisine. I was there when 9/11 happened. Chef Susan got me a second job at her new Kimpton property called Cobalt. I worked lunches with her there and dinners with her at Bayona, significantly influencing my approach to using and respecting ingredients. Susan’s “global eclectic” style inspired me greatly and I would say that stylistically, no other chef influenced me as much as she did.

GK: What was your experience like in Australia?

MG: I spent about six months in Australia, starting in Sydney and traveling to various regions, including Melbourne, Coonawarra, McLaren Vale, and Margaret River. I enjoyed watching surfers on the Indian Ocean, playing hacky sack with fellow nomads, and exploring the wine regions. I also skydived, did my first bungee jump in Cairns, and traveled on the Magic Bus from there down to Sydney. Visiting Uluru and Tasmania were highlights of my trip.

GK: How did your time in Australia shape your culinary journey?

MG: My travels in Australia were incredibly enriching. The people, their way of life and sense of humor are very vibrant. I explored diverse wine regions, engaged in local culinary practices, and discovered new ingredients and cooking techniques. These experiences broadened my culinary perspective and inspired my approach to food.

GK: After Australia, your life was a whirlwind, what did that entail?

MG: I stayed in New Zealand for about four months, visiting many places, doing more bungy jumps, and enjoying wine festivals. After New Zealand, I lived in San Francisco, where I worked at the Mandarin Oriental. From there, I moved to South America, where I met my future wife and traveled to many countries, spending about ten months overall. I did some wine work, cooked for free all over the place, and worked on my Spanish skills.

GK: Can you share your journey to Egypt and how it impacted you?

MG: One day, living in Portland Oregon, a chef I had

worked with in San Francisco called me and asked if I wanted to move to Egypt to work at a California cuisine restaurant in a Fairmont hotel that was opening on the Nile. Moving to Cairo was one of the greatest adventures of my life. We were there during the Arab Spring, which was eye-opening. I got married in Cairo and my wife returned to Peru for safety while pregnant. My daughter Aysha was born in Lima. Due to politics and cars on fire in the streets, we decided not to return to Cairo. After nearly three years there, it was time to look east.

GK: How did you end up working at the American Club of Hong Kong?

MG: That friend from culinary school, Josh Goetz, was working at the American Club of Hong Kong and informed me of a job opening. I took the offer, and moved our family there, marking the beginning of a new chapter that lasted about six years. I had worked in Michelin restaurants and five-star hotels, how hard could a club be? This was my first club job, and if I am honest, I got my ass kicked there too for a while. It took a full couple of years to get my feet fully under me. The American Club is a huge club with dozens of restaurants and hundreds of cooks to lead. Josh and I were co-chefs, each leading one clubhouse. After a while I found my stride and the remainder of the time was some the best of my life both professionally and personally. My son Antoine was born in Hong Kong in 2014, and we lived in 780 sq feet as a family of four!

GK: How did working in clubs shape your culinary career?

MG: Working in clubs was far more complex than I anticipated. Many young chefs feel creative culinary talent is wasted in clubs, but I quickly realized the challenges and lofty expectations. You have to be good at everything! It took time to adjust and earn trust, but I found that club members were like everyone else once I did. This experience taught me valuable lessons about adapting to different environments and meeting exacting standards.

GK: How did your experience with club members in Hong Kong differ from your current club?

MG: Many club members in Hong Kong were debenture members, often looking for immediate, short-term benefits, although for sure there were many amazing people too. It felt like a “squeaky wheel gets the grease” club. In contrast, my current club is warm and welcoming, with members extremely appreciative of our work and effort.

GK: How did your extensive travel in Asia impact your culinary learning?

MG: Hong Kong is so close to the rest of Asia. I spent time in Thailand, Vietnam, Burma (Myanmar), Bhutan, Tibet, Nepal, India, Cambodia, Laos, Japan, Korea, mainland China, the Philippines, Brunei, Malaysia, and Indonesia, etc.

The Casbah Bar. Member Wine Lockers at The

Bhutan is my favorite of all of the places I have ever been. This travel was terrific for both my culinary learning and way of life. The Buddhist way of looking at things became a core part of my mindset, and that certainly contributes to my style of leadership and culture creation.

GK: Can you share the influence of key individuals during your time in Hong Kong?

MG: Robert Sereci was the club’s general manager, and Mark Gallaudet became my next incredibly significant mentor. Mark taught me a lot about conducting myself at a high level in the club world, especially regarding relationships, politics, membership, and the board. Working with a large leadership team and managing a vast staff in an octopus-like operation was challenging, but we were in the trenches together, and I learned more than ever before. I came away from Hong Kong loving the culinary life more than I ever thought possible.

GK: What led to your move back to the States and transition to rural Idaho?

MG: In 2017, we moved back to the States to be closer to my family, as our kids were growing up without much contact with their grandparents. Mark contacted me about a chef position in Idaho. It was a radical transition from the concrete jungle metropolis of Hong Kong to rural Idaho, but it was a great challenging resort hotel and club, and it was close to where I was raised. Truly “God’s country” up there as the locals call it. Tons of snow, glacially formed lakes, absolutely pristine. My kids loved it there, but it was tough living so far from the urban life we had been loving.

GK: How did you end up at Medinah, and what changes did you bring?

MG: Mark recruited me to Medinah, where Robert Sereci was again the general manager. He had taken the reins at a tough time for the club and improved systems and governance. I started my role just before the pandemic.

During COVID we launched a successful prime cuts butcher-to-go program, purchased a giant smoker, and built a new way of staffing our kitchens by partnering with five local culinary schools. These types of changes set the tone for what we have done here since.

GK: How did you adapt your culinary operations during the COVID-19 pandemic?

MG: We developed an extensive kitchen-to-go and beverage-to-go program, marketing everything through our app and website for touchless delivery. We built two outdoor restaurants around our food truck and smoker to keep up with the high round play on the courses. This experience was rewarding, allowing me to form deep bonds with my team.

GK: How did your relationship with local schools benefit your culinary team?

MG: Everyone recalls how difficult it was to hire during the pandemic. We contacted local schools for recruitment during the pandemic, realizing that many businesses were not doing it. We started doing demos and industry talks at the different campuses. This partnership allowed us to connect with many students, who now comprise a significant part of our long-term culinary team. We had seventeen students at one point, which was challenging but ultimately rewarding.

”The Buddhist way of looking at things became a core part of my mindset, and that certainly contributes to my style of leadership and culture creation.”

GK: How did the H2B and J1 programs contribute to your workforce?

MG: Coming out of COVID, we worked hard on the H2B and J1 programs. J1 students stay for three months and leave just as our business season ends, while H2B workers support us through the shoulder seasons for six months. These programs brought highly motivated young people to our workforce, contributing significantly to our operations at a time of year when it was needed.

GK: What is the success rate of the student program?

MG: Most students in our program end up working here full-time. We have a variety of work arrangements, with some individuals working part-time and others full-time. The program has been remarkably successful, and I highly recommend this approach to any chef out there looking to work on their team!

GK: How do you approach diversity in your culinary team?

MG: As someone who has traveled extensively and married a Latina, I understand the importance of diversity. We speak only Spanish at home, and about 60% of my team here speaks Spanish.

This has enhanced our professional interactions and served as a cultural bridge, allowing us to understand and appreciate diverse perspectives. During summer we have as many as fifteen languages spoken in our kitchens and that is something that gives me immense pride to be able to be a part of. Cont. over.

GK: How have your culinary experiences shaped your identity?

MG: My experiences have profoundly shaped my identity. As a white person from the middle of nowhere in Montana, I have developed a deep appreciation for the diversity of the world and the reflection of that in our food and beverage team. At this point in life, the most important thing to me is building a team and creating a positive and productive work culture. While I love food and creating dishes, the excitement of culture creation and team building is my favorite aspect these days. The larger the team, the more significant the challenge, and this is where my current expansion from Executive Chef to Director of Food and Beverage Operations comes into play.

GK: How do you manage diversity and conflicts within your culinary team?

MG: I cherish having as much diversity as possible in our team, although at times it presents challenges, particularly with multiple languages spoken in the kitchen. Different cultural backgrounds and points of view can lead to disagreements, especially in the heat of the moment during rush time. This takes a lot of active management from our chef leadership team, and I could not be prouder of the work they do to make the dream real. Our diversity brings a fundamental understanding of cooking deeply rooted in distinct cultural identities. This enhances our kitchen’s flavor profile and fosters a closer cultural connection and relationship with food. To me this is all a great gift.

GK: How has your approach to diversity influenced your culinary program?

MG: Our diverse perspectives benefit us immensely. When we searched for a sous chef, we brought Hussein Alishawi, a Palestinian-Jordanian-American, onto the team. He is an amazing chef and person, and his flavors have been showcased all over the club. Chef Hussein and others on our team bring an identity to our culinary program that transcends my contributions. We are opening up our membership to various cultures and flavors and that has been very well received here.

GK: What is the significance of cooking and sharing food in your culinary environment?

MG: Cooking is a shared experience, and there’s an intimacy involved in creating something with our hands that others will eat. Many people trust us to prepare safe and nourishing meals at Medinah Country Club. This dynamic underscores the difference between service and hospitality. Creating a dish can sometimes take days, only for someone to consume it in a few seconds. This incredibly special process symbolizes the unique experience of bringing something to life together and ultimately sharing it with others human beings that we care for.

The Medinah Clubhouse.

Enjoying the forest in Tasmania while tasting through the cold climate wine varietals and great local beer like Cascade and James Boag.

Walking the Camino de Santiago de Compostela – At the end of the day we would all sit around talking, cooking, eating, drinking and playing music. This was in the middle of the arid north-central region of Spain that is called La Meseta. We would start walking at 3am in order to arrive at the destination before the heat of the afternoon kicked in.

More than anything, in this business it is a true pleasure to meet and work alongside incredible human beings of like mind. Delivering hospitality experiences on a high level requires the hard work and dedication of a whole team of selfless, internally motivated women and men. The food and beverage magic at Medinah would not be possible without the incredible passion of the following hospitality professionals, who represent a much larger group of cooks, stewards, servers, bartenders and event sales agents:

Chris Detar; John Marland; Michael Spiewak; Hussain Alishawi; Rod Buckner; Edgar Dominguez; Jose Delgado; Jorge Servin; Alfonso Diaz Michael Boschert; Amanda Eigenbauer; Kirk Radecki; Robb Rybicki; Taylor Nissen; Linda Alvarado;Stephanie Schultz; Jaime Hurtado; Tina Fregoso; Nicole O’Neil; Alison Karg and Jesus Hernandez.

In front of the famous Trimbach vineyard in Ribeauville in Alsace. I made the journey to Alsace to eat in Strasbourg and meet wine heroes like Jean Trimbach along the Route du Vin.

Meeting and tasting with one of my winemaking heroes and legend Jean Trimbach in his winery in Ribeauville, Alsace, France.

Vadouvan Seared Sea Scallops

with Parsnip-Vanilla Velouté, Celery Root, Honeycrisp Apple, Rocket, Quince Pearls & Gewurztraminer-Pepe Saya Sauce

Inspiration

Gewurztraminer is one of my favorite wine varietals. As a chef and lover of unique “fighting varietals,” I’ve dedicated much of my life to discovering obscure wines outside Bordeaux, Burgundy, and Napa Valley. Some regions I admire include Cahors, Cornas, Ribera del Duero, Sicilian wines, and others.

I enjoy Cinsault, Monastrell, Tempranillo, Sangiovese, Cabernet Franc, Grenache, and Syrah in red varietals. For whites, Albarino and Viura from Spain led me to Alsace, where I fell in love with Riesling, Pinot Gris, and Gewurztraminer. Gewurztraminer’s aromatic qualities and spice notes make it pair beautifully with Eastern cuisines from Thailand, Vietnam, and China.

Having grown up in Montana, I’ve developed a love for different flavors. My first taste of scallops was transformative, especially with a lemon-forward butter sauce. This dish is ideal with a full-bodied white like Gewurztraminer, which I’ve happily included in my sauce with high-quality Australian butter from Gap View Farm in Lancaster, Pennsylvania.

My admiration for Gewurztraminer started with Chef Susan Spicer’s Beurre Blanc at Bayona, where I worked in the early 2000s. Parsnips, which remind me of vanilla, often feature in my dishes, along with vanilla sugar, which I discovered long ago.

Vadouvan curry powder, blending Indian and French spices, is fantastic with seafood and other dishes, enhancing flavors wonderfully. Additionally, many Alsatian wines have an orchard-like quality, which we capture in this dish by incorporating fresh apples for added texture. ~Matthew Gilbert.

Serves: 4

Ingredients

Parsnip Purée

Yield: 2 cups

• 3 Shallots (roughly chopped)

• 6 cloves Garlic (roughly chopped)

• 1 Leek(trimmed,chopped and washed)

• 6 Parsnips (peeled and sliced)

• 4 ounces White Wine

• Heavy Cream (enough to cover parsnips)

• 1/2Vanilla Pod

• 1 Tablespoon Vanilla Sugar

• Champagne Vinegar (to taste)

• Organic Honey (to taste)

• Sea Salt (to taste)

Gewürztraminer Butter Sauce

Yield: 2 cups

• 2 ounces Champagne Vinegar

• 4 ounces Gewürztraminer

• 1 large Shallot (minced)

• 12 ounces Pepe Saya Butter (cut into 1/2-inch discs)

• Organic Honey (to taste)

• Sea Salt (to taste)

Preparation

Parsnip Purée

Sweat the shallots, garlic, leek, and parsnips in a heavy-bottomed sauce pot until the shallots are translucent. Deglaze with the white wine and reduce by half. Add the cream and two forms of vanilla. Season with salt as you go. Slowly allow the parsnips to cook until they are soft. Remove from heat and purée until a velvety texture in a food processor or Blixer. Season to taste with vinegar, honey, and salt.

Gewürztraminer Butter Sauce

Place the vinegar, wine, and shallots in a small saucepan. Bring to a boil and then reduce to a simmer. Allow to reduce to 1-2 ounces of liquid slowly. Adjust the flame to medium, and, three or four at a time, start whisking in the butter discs to form an emulsion. As those melt and emulsify, add a few more and continue this process until all the butter has incorporated into the sauce. Chef Note: The sauce should be hot but should never boil. Add an ounce of honey and season to taste with sea salt.

Final Preparation and Assembly

Yield: 4 Portions

• 12 U10 Day Boat Sea Scallops

• 2 ounces Vegetable Oil

• 20 leaves Arugula

• 1/2 Bulb Celery Root (peeled and finely julienned)

• 2 Red Apples (finely julienned)

• 1/2 ounce Cider Vinegar

• Vadouvan Curry Powder (to taste)

• Organic Honey (to taste)

• Sea Salt(to taste)

• 2 cups Parsnip Mousse

• 4 ounces Quince Pearls

• 1 cup Gewurztraminer Butter Cont. over

Remove the scallops from the packaging and dab them dry on a paper towel to absorb any excess liquid—season on both sides with curry powder and sea salt. Heat a cast iron pan over medium-high heat until hot. Add the oil, and just as it starts to smoke, place the scallops in the pan. Allow them to sear until caramelized and a beautiful golden brown, approximately a minute. Flip to the other side and allow to cook another 30 seconds with the heat turned off. Remove from pan and set on a folded paper towel. Place the arugula, celery root, and apple in a mixing bowl and dress it with olive oil and cider vinegar—season with a small amount of honey and sea salt. Carefully spoon the parsnip mousse into three pools. Place a scallop on top of each one and top those with the quince pearls. Put the arugula and apple salad onto the plate. Pour the Gewurztraminer butter into a small dish and place that on the plate as well. Lightly dust the plate with Vadouvan curry powder next to each scallop and serve.

Wine Pairing

Hugel Gewürztraminer, Alsace, France, 2023.

The honey, vanilla and creaminess of the parsnips need a wine with explosive aromatic notes buzzing the same transmission.

~ Taylor J.

Nissen

Beverage Manager and Certified Sommelier

The Fireside Dining Room.

Crab Duet A La Peruana Causa Rellena with Purple

Potato, Aji Amarillo, Avocado, Garden Tomato, Diced Egg, Sweet Potato Threads & Flor de Jamaica

Inspiration

This dish is intended to reflect the vibrancy of the Peruvian people, culture, and ingredient palette. Its lively colors and textures, combined with the acidity, spice, and salt present, will result in an adventurous eating experience and a culinary trip to one of the most enjoyable dining destinations in the world: Peru. ~Matthew Gilbert

Serves: 4

Ingredients

Crab Salad

Yield: 4 Portions

• 2 King Crab Legs

• 4 ounces Homemade Aioli

• Lime Juice (to taste)

• Sea Salt (to taste)

Causa Rellena

Yield: 4 Portions

• 6 large Yukon Gold Potatoes

• 1 ounce Aji Amarillo Paste

• 1 ounce Olive Oil

• Lime Juice (to taste)

• Salt (to taste)

Aji Amarillo Vinaigrette

Yield: 1 cup

• 1/2 ounce Aji Amarillo Paste

• 2 ounces Lime Juice

• 1 ounce Dijon Mustard

• 1 small Shallot (chopped)

• 5 ounces Olive Oil

• Organic Honey (to taste)

• Sea Salt (to taste)

Avocado Emulsion

Yield: 1 cup

• 1/2 Avocado

• 2 ounces Lime Juice

• Aji Amarillo Vinaigrette

• Avocado Emulsion

• 4 ounces Olive Oil

• Organic Honey (to taste)

• Sea Salt (to taste)

Other Elements

• 6 Purple Marble Potatoes

• 6 Yellow Marble Potatoes

• 6 Cherry Tomatoes

• 3 whole Eggs

• 1 cup Green and Black Olives

• 4 Physalis

• 1 Sweet Potato

Garnish

• Aji Panca Powder

• Hibiscus Powder

• Pea Tendrils

• Oreganao or Basil (freshly picked)

Preparation

Crab Salad

Remove king crab legs from their shells. Choose the nicest pieces for presentation and marinate them in aji amarilla vinaigrette. Mix the other pieces with the Aioli, lime juice, and salt to make the crab salad. Chef Note: It is important to make your own Aioli instead of using a store-bought product. Crack egg yolks and one whole egg into a bowl. Add a dab of Dijon mustard and emulsify in a high-quality oil. Season with lemon juice and salt.

Causa Rellena

Peel the potatoes. Bring potatoes to a boil and reduce to a simmer. Cook until fork tender, as you would if making mashed potatoes. Drain and allow to sit and steam until room temperature. Mix it through a ricer with Aji Amarillo paste, olive oil, lime juice, and salt. Chef Note: The mix should be malleable but not too soft to hold its structure.

Aji Amarillo Vinaigrette

Place the Aji Amarillo paste, lime juice, mustard, and the shallot in a blender. Turn on the blender and slowly drizzle in the olive oil to form a tight emulsion. Season to taste with honey and sea salt. Set aside.

Avocado Emulsion

Place the avocado in a blender with the lime juice. Turn on and emulsify in the olive oil. Season to taste with honey and salt.

Other Elements

Bring the potatoes to a boil in salted water, reduce to a simmer, cook until fork tender, drain, and allow to cool. Peel the potatoes and cut them into discs. Cut cherry tomatoes into various sizes and shapes. Peel the avocado. Slice off thin faces. Slice thinly lengthwise and then pull like a fan. Boil or steam the whole eggs for 9 minutes. Allow to cool, peel, and cut into various shapes and sizes. Cont. Over.

Pit green and black olives and tear them by hand into “petals.” Pull physalis from their husk while leaving it attached. Slice off the bottom of each physalis so that it stands flat. Peel the sweet potato and slice it thinly using a peeler or mandolin. Fry in hot oil until each piece begins to brown. Remove from oil and drain, seasoning with sea salt immediately.

Assembly

Place 3/4-inch of potato purée in a ring mold and push down evenly. On top of that, add 3/4-inch of crab salad. On top of that, add another 3/4-inch of potato purée to complete the timbale. Chef Note: Assure that each layer is evenly distributed and tamped down. Transfer the mold to the plate, but do not remove the timbale from the mold. Around this, place each ingredient using your eye as your guide. Chef Note: Negative space is important. Evenly distributing each item is important. Some ingredients stack well, and others do not. The components should have cohesion and flow, but plating like this is highly personal and will reflect your artistic eye. Seasoning with salt is crucial, and ingredients like the potatoes, crab and tomatoes can be dressed with the Aji Amarillo vinaigrette. The vinaigrette and the avocado purée can be dotted into the mix or pulled as you wish. Both powders look good together with those dots.

Wine Pairing

Pascal Jolivet ‘Sauvage’ Sancerre, Loire Valley, France, 2022.

This wine is immediately identifiable on tasting thanks to its great freshness, liveliness, minerality, complexity and salinity on the finish. The wine complements the crab’s delicate flavor without overpowering it and takes flight with the rest of the dishes unique elements.

~ Taylor J. Nissen Beverage Manager and Certified Sommelier

The Brand Room.

The success of Medinah's rich 100-year history is due to several factors, including but not limited to:

• Major championship golf tournaments involving the game's best players in the world,

• The club having the highest-quality two—and three-generation families; they all call Medinah their "home away from home," and

• Medinah having three of the country's most unique and finest golf courses.

For more than a century, the food and beverage experience at Medinah has bound these components together to create fellowship and memories that last a lifetime. It is the only amenity at Medinah that, after one hundred years of existence, impacts every single member regardless of why they joined the club.

Chef Matthew Gilbert and his team are the magicians who create experiences, not just dining options at the club. He draws inspiration from his culinary team — a diverse group of talented individuals from around the world — as well as his own professional and personal experiences across the globe. To him, it’s about crafting a moment, a feeling, a memory — not just a meal. One of my favorite quotes that I love hearing Chef Matt explain is, “The camera eats first.'' His intention behind this statement is to emphasize that the dining experience begins long before members and guests take their seats. From the moment they arrive at the club, every detail — from the displays and décor to the lighting, fragrances, and overall ambiance — is carefully curated to set the tone. It’s an experience designed to engage the senses and create anticipation, allowing guests to begin enjoying their meal well before it reaches the table.

I have never met a professional who so passionately shares their craft with the membership like Chef Matthew does.

Dave Schneider, PGA, CCM General Manager/COO Medinah

Country Club

Cast Iron Alaskan Halibut

with White Bean Cassoulet, Candied Lemon, Asparagus, Heirloom Tomato Concasse, Peas, and Marjoram

Inspiration

As a young cook, years before becoming a chef in actual ability, spending time in different kitchens in France was a dream come true. While conditions in Michelin-level kitchens are stressful and intense, seeing how the chefs combine inspiration, flavors, and ingredients is truly rare and unique.

Now, as a chef who’s been around for a while, I would say that while Michelin-level cooking is some of the absolute best the world has to offer, the greatest inspirations for me as a traveling nomadic chef are found in what Latinos call Comida Casera, or home-style cooking. I have learned as much from old ladies cooking home-style food in Thailand, Colombia, China, Cuba, Peru, Bhutan, and India as from Jean Michel Bouvier and Les Freres Pourcel in the Michelin world.

The inspirations for this halibut dish come from both sides of this duality. Cassoulet is one of the ultimate comfort foods. Combining white beans, sausage, duck confit, mirepoix, and breadcrumbs, I recall the best version I ever tasted in the ancient southwestern French city of Carcassonne. That preparation forms the base ofthis dish.

Living and cooking at Jardin des Sens in Montpellier, there is a Mediterranean food philosophy different from much of France called leger or light cuisine. This Mediterranean way of cooking employs seafood instead of meat, olive oil instead of butter, and vegetables in place of heavy starches. Our halibut in this dish benefits beautifully from that.

To finish, we all know how much fish loves citrus, specifically lemon, and the simple but incredible sauce on this dish is one that I learned while in the Languedoc and one of my favorite sauces ever. ~Matthew Gilbert.

Serves: 4

Ingredients

Cassoulet

Yield – 4 Portions

• 1 ounce Vegetable Oil

• 4 ounces Pork Belly (diced in 3/4-inch cubes)

• 1 Carrot (diced in 1/2-inch cubes)

• 2 Stalks of Celery (diced in 1/2-inch cubes) Cont. over.

Hole 4 on the third course.

• 1 Yellow Onion (diced in 1/2-inch cubes)

• 1 Head of Garlic (thin sliced)

• 5 Cloves

• 1 Bay Leaf

• 3 ounces White Wine

• 1 Quart White Beans (presoaked and cooked)

• 2 cups Chicken Stock

• 1 sprig Thyme

• 1 sprig Sage

• Salt (to taste)

• Lemon Juice (to taste)

• Honey (to taste)

Candied Lemon Sauce

Yield: 8 Ounces

• 3 Lemons (I prefer Meyer Lemons)

• 4 ounces Granulated Sugar

• 4 ounces Water

• 2 ounces Lemon Juice

• 4 ounces Olive Oil

• Sea Salt (to taste)

Tomato Concasse

Yield: 2 ounces

• 1 Large Tomato

Preparation

Cassoulet

Brown the pork belly in the vegetable oil in a hot, heavy, bottomed sauce pot. Chef Note: While browning, some of the pork fat will have been rendered from the sausage and still be in the pot. Add the diced carrot, celery, onion, garlic, cloves, and bay leaf to this and allow it to sweat until the onions are translucent. Add white wine and reduce by half before adding in the cooked white beans. Cover with the chicken stock, bring to a boil, and then reduce to a simmer. Add fresh herbs and allow to cook until the broth tightens up and the beans are beginning to fall apart. Season as you go with salt. Once the cassoulet is almost ready to serve, add a splash of lemon juice to liven it. Add your homemade breadcrumbs on top and bake until browned. Remove from oven and scoop onto your serving plate.

Candied Lemon Sauce

Thinly slice the lemons with a knife or on a Japanese mandolin. Gently layer into a small saucepan. Add the water and sugar. Place over a medium flame. Bring to a boil and then reduce to a low simmer. Cook the lemon slices in the sugar syrup until they are tender but still retaining their form. At that time, carefully remove the most intact lemon rounds and place them on a Silpat. Place in an oven set to 250 and cook until they become crispy but not caramelized. In the meantime, remove the rest of the lemon and allow to cool. While cooling, further reduce to sugar syrup to thicken. Remove any remaining seeds from the lemon and mince on a cutting board. Then place the minced lemon in a stainless-steel mixing bowl. Add lemon juice and two ounces of sugar syrup. With a whisk, emulsify in the olive oil to form the sauce. Season with the sea salt.

Chef Note: The sauce should be viscous with the tartness of the lemon, bitterness of the cooked rind, sweetness of the syrup and saltiness all in perfect balance. Serve chilled or at room temperature.

Tomato Concasse

Remove tomato core. Cut a shallow ‘x’ on the tip of the tomato. Bring salted water to a boil in a sauce pot. Add the tomato to the boiling water for approximately one minute. Using a slotted spoon or strainer, remove the tomato and plunge into ice water to quickly cool down. Once cool, peel the skin off the outside of the tomato then use a knife to slice the outside petals of the tomato off the seeds and core. Dice those petals into perfect small cubes.

Final Preparation

Yield: 4 portions

• 4 Halibut Filets (cut to 6 ounces each)

• 4 Portions of Cassoulet

• 12 pieces of Asparagus (cut into 1” tips and blanched)

• 2 ounces Tomato Concasse

• 1 cup Candied Lemon Sauce

• 4 each Lemon Tuiles

• 1 ounce Chives (finely sliced)

• 2 ounces Pine Nuts (roasted)

• 4 sprigs of Thyme (freshly picked)

• 1/2 ounce Sumac Powder

• 1/2 ounce Toasted Breadcrumbs

Season the halibut with olive oil and sea salt. In a hot cast iron pan-sear the fish on the presentation side until golden brown. At that time, flip over in the pan, turn the burner off, and allow to cook on the second side for a minute or two. Then transfer to a sizzle pan and finish in a preheated 350 . Place a portion of the cassoulet in the center of the plate.

On top of that, place your golden, perfectly cooked piece of halibut. Mix the blanched asparagus and tomato dice and chive them into the candied lemon sauce. Spoon cleanly around the fish on the plate. Place one lemon tuile on top of each piece of fish and top with toasted pinenuts and a sprig of garden thyme—accent with small pinches of sumac and leftover toasted breadcrumbs.

Olivier Leflaive Chardonnay, Puligny Montrachet, France., 2022.

Alive with good acidity and highlighted by light toast, almond and mineral accents that add complexity. The light oak comes to seduce you in working with the hint of smoke that the pork belly lends itself to.

~ Taylor J. Nissen Beverage Manager and Certified Sommelier.

***Special thanks to The Chefs’ Warehouse and Pepe Saya Butter for supplying ingredients for our photoshoot!

Espelette BerkshireMarinated Pork with Patatas a

la Riojana, Croquetas de Cabrales, Chorizo Seco, Smoked Paprika, Vizcaya Piperade and Garden Herbs

Inspiration

This dish celebrates the northern regions of Spain, reflecting the flavors and colors I experienced along the Pilgrim Route of St. James, known as El Camino de Santiago de Compostela.

Pork is a key ingredient in Spanish cuisine, beautifully complemented by Rioja potatoes, Basque-style piperade, Cabrales Blue cheese, Spanish Chorizo, and smoky paprika. Espelette, a dried red pepper from the Basque region, adds a delicious flavor to the piperade and pork rub. I learned a favorite version of Patatas Riojana from an older woman in a Logroño hostel. This dish resembles potato risotto, using potato starch for a silky texture, with Chorizo, tomato, and smoky paprika creating a rich flavor.

Another treasured recipe is for croquetas, a versatile “flavor vessel” that can be customized with various ingredients like Cabrales cheese, Spanish ham, or BBQ flavors. Crispy outside and creamy inside, these croquetas are a culinary delight. Similarly, there are many ways to make piperade. My favorite combines smoky roasted sweet peppers, onions, golden raisins, sea salt, PX vinegar, and virgin olive oil to create an exceptional condiment or garnish. ~Matthew Gilbert.

Serves: 4

Ingredients

Espelette Marinated Pork

Yield: 4 Portions

• 1/2 Pork Loin

• Espelette Pepper(enough to coat)

• Sea Salt (as needed)

Patatas A La Riojana

Yield: 4 Portions

• 1 ounce Olive Oil

• 4 ounces Chorizo (cut into 1/4” pieces)

• 1 Yellow Onion (small diced)

• 8 cloves Garlic (sliced)

• 6 Waxy Potatoes (peeled and diced; we suggest Yukon Gold or Red potato)

• 2 Tomatoes (diced)

• 2 ounces Smoked Paprika

• Chicken Stock (as needed)

• Sea Salt (to taste)

• 2 sprigs Oregano (freshly picked) Croquetas de Cabrales

Yield: 3 cups Croqueta Mix

• 1/3 cup Butter (diced)

• 1/2 cup Flour 2 cups Whole Milk

• 1/2 cup Cabrales Blue (crumbled)

• Salt (to taste)

• 2 whole Eggs (whisked)

• 1 cup All-purpose Flour

• 2 cups Homemade Breadcrumbs

Vizcaya Piperade

Yield: 1 cup

• 3 Red Bell Peppers

• 2 Yellow Onions (peeled and julienned)

• 2 ounces Golden Raisins

• Pedro Jimenez Vinegar (to taste)

• Virgin Olive Oil (to consistency)

• Sea Salt (to taste)

Garnish

• Oregano Tops

• Smoked Paprika

Preparation

Espelette Marinated Pork

Trim the pork loin and rub with Espelette pepper and sea salt an hour before roasting.

Patatas A La Riojana

In a saucepan, render the Chorizo over medium heat in the olive oil. Add the onions and garlic as the fat comes out, and the pork becomes crispy. Sweat until the onions are transparent. Add the potatoes and begin to cook. Once they start to color, add the tomatoes, paprika, and a few ounces of chicken stock. As the potatoes cook, season with salt and add chicken stock until the potatoes are still chunky but cooked. Chef Note: The texture should be that of a rustic mashed potato. Finish with the leaves of Oregano off the stem.

Croquetas de Cabrales

Chef Note: The top portion of this recipe immediately identifies roux, a thickener for sauces and soups in traditional French recipes based on butter and flour; it intends to thicken the milk, somewhat like béchamel sauce. One difference is that we alter the ratio of butter to flour to create a thicker roux. This results in the mix being able to be molded by hand once cool. Melt the butter and whisk in the flour. Allow to cook for 10-15 minutes over medium heat, but do not allow it to color or caramelize. Whisk the cold milk into the hot roux and let it come back to a boil. Chef Note: This small amount will heat quickly, so be ready to whisk in the cheese and salt as the mix thickens fast. Once combined, remove from the flame and taste. If the mixture needs more salt, add it now. Distribute the hot mixture onto a buttered sheet tray and refrigerate to cool. While cooling, prepare the flour, eggs, and breadcrumbs in that order in separate pans. Once the croqueta mix is cold, use your hands to roll pieces into balls. Once the balls are formed, put them through the breading process by coating them in flour, then egg, and then breadcrumbs one by one. Store in a pan for an hour in the refrigerator before frying. When frying, carefully drop into frying oil and allow to fry until the outside is a deep golden-brown color. Remove from the oil and dry on a paper towel-lined pan.

Vizcaya Piperade

Coat the whole red bell pepper in a mixing bowl with olive oil. Place on a baking pan and roast in a 450 oven or char over a grill. Chef Note: The outside should be blackened. Once out of the oven or off the grill, put back into the mixing bowl, tightly cover with plastic film wrap, and place in a warm area for 20 minutes. Meanwhile, caramelize the julienned onions in a hot sauté pan until sweet, soft, and golden. Chef Note: This should take approximately 40 minutes. Start with oil over medium-high heat, and as the onions color, decrease the heat to concentrate flavor. Remove the peppers from the bowl and peel the charred skins off. Remove the seeds, pith, and julienne. Mix those with the caramelized onions in a mixing bowl. Add the golden raisins and season to taste and consistency with

PX golden raisins and season to taste and consistency with PX vinegar, olive oil, and sea salt. Chef Note: Feel free to finish with an herb like thyme or Oregano. Allow to sit for several hours before serving. Overnight is great.

Assembly

On the plate, pull the potatoes to make room for the sliced pork to sit. Slice the pork and dab off any juices. Place on the potatoes. Array the croquetas around. Top the pork with the piperade. Finish the dish with olive oil, a couple of Oregano tops, and a shot of smoked paprika.

Wine Pairing

Bodega Numanthia ‘Numanthia’ Tempranillo, Rioja, Spain, 2018.

Dry and rich, it offers a creamy, overwhelming palate with polished tannish and a silky texture helping it to keep up with the dishes Spanish themes and flavors infinite in elevation.

~ Taylor J. Nissen Beverage Manager and Certified Sommelier

Hole 4 on the third course.

Massaman Carrot and Shrimp Soup with Lemongrass Brochette, Kaffir Lime Leaf, Thai Basil and Potato

Inspiration

Something happens to a young chef when they arrive in Thailand for the first time. Or Southeast Asia I should say, but in my case, specifically Thailand. Not only is it “the other side of the world” culturally, but from a technique standpoint, the cooking is done in a very different way from what we learn in Europe and America, and it feels like the sky is the limit! From a flavor standpoint there are so many directions to explore: fish sauce, tamarind, cane sugar, rice noodles, green papaya, kaffir lime leaves, bird’s eye chilis, lemongrass and many different curry powders.

While I sincerely enjoyed sweating like crazy at 11:00pm eating red and green curries in the street markets, the mountain man in me fell in love, and stayed in love, with the nuanced spices, potato, carrot, and roasted peanuts of the mighty Massaman. To this day, if I am in a Thai restaurant, Massaman curry is one of the dishes on the table.

Introducing flavors like this to the club environment sometimes requires some restraint and finesse, but I have consistently found that our members love the Massaman flavor profile. Less spicy than other curry pastes, but hearty with potatoes and steamed jasmine rice, this dish is a great fall/winter offering in our restaurants.

On the springtime side of the menu, I have enjoyed extrapolating the carrot component inherent to Massaman into soup form. If anyone you know loves carrot-ginger soup, they will love this. Making shrimp brochettes out of lemongrass has a lot of aromatic and visual appeal and helps to present these flavors in an elegant environment. Garnished with other elements of the original and paired up with a crisp and mineral glass of white wine or maybe even a bottle of Beer Chang, this is a wonderful way to start an adventurous meal.~Matthew Gilfbert.

Ingredients

Yield: 4 portions

Massaman Carrot Soup Base

• 1 Yellow Onion (julienned)

• 1 Leek (chopped and rinsed)

• 1 head of Garlic (sliced)

• 1 knob of Ginger (peeled and sliced)

• 1 stalk of Lemongrass (thinly sliced)

• 4 Carrots (peeled and chopped)

• 2 cups Coconut Milk

• 2 cups Shrimp Stock

• 1 Yukon Gold Potato (peeled and diced)

• 2 ounces Massaman Curry Paste

• 6 Kaffir Lime Leaves

• Cane Sugar (to taste)

• Fish Sauce (to taste)

• Lime Juice (to taste)

• 4 ounces Coconut Cream

• Scallions (thinly sliced and placed in ice water)

• Lime Juice (to taste)

• 4 ounces Coconut Cream

• Scallions (thinly sliced and placed in ice water)

Lemongrass Shrimp Brochettes

• 8 pieces Lemongrass

• 8 U-10 Shrimp

• Olive Oil (enough to coat the shrimp)

• Massaman Paste

• Fish Sauce

• Cane Sugar

Garnish

• 4 ounces Coconut Cream

• 4 ounces Chili Oil

• Scallions

• Thai Chili Powder

Preparation

Massaman Carrot Soup Base

Sweat the onions, leeks, garlic, ginger, lemongrass, and carrots in neutral oil until the onions are translucent. Add the coconut milk, shrimp stock, and potatoes. Bring to a boil and reduce to a simmer. Add the curry paste and stir to dissolve. Add the Kaffir lime leaves, fish sauce, cane sugar and lime juice. Allow the carrots and potatoes to cook fully, then purée to achieve a velvety texture. Season with fish sauce, cane sugar, and lime juice to fine-tune. The flavor should be bright and balanced.

Lemongrass Shrimp Brochettes

Marinate the shrimp overnight in olive oil, Massaman curry paste, fish sauce, and cane sugar. Peel the outer leaves off of two pieces of lemongrass and trim them to approximately eight inches long. Thread two shrimp onto each piece of lemongrass in pairs. When preparing, cook the brochettes at high heat to develop a char on the shrimp and lemongrass.

Assembly

Ladle the soup into a bowl. Place the shrimp brochette on the bowl’s rim to stay stable but not touch the soup. Quenelle the coconut cream into the remaining open space on the soup. Finish with curly scallions, chili oil, and Thai chili powder.

Wine Pairing

Sherry & curry is a revelation. With so many components of this dish going that direction, I think a full bodied Manzanilla or an Amontillado would be perfect. Even a Fino from Fino en Rama would be wonderful.

~ Taylor J. Nissen Beverage Manager

and Certified Sommelier

Hole 2 on the third course.

Hole 16 on the third course.

Teeing up culinary careers:

Why Golf Clubs are the next big thing for Aspiring Chefs and F&B Professionals. Part Three.

Private golf and country clubs serve as exceptional learning environments for aspiring culinary professionals. These establishments maintain high culinary standards and feature diverse menus, which allow students to access premium ingredients essential for high-quality food preparation.

Clubs also strongly emphasize wine education, facilitating networking opportunities that can be invaluable for culinary careers. Many clubs host themed specialty cuisine nights, further enriching the educational experience. In addition, they focus on sustainable practices and food safety training, equipping aspiring chefs with the necessary skills and knowledge.

Front-of-house exposure is another key component of these clubs’ training, presenting a holistic view of the culinary industry. Many clubs also prioritize leadership development and offer specialized instruction in pastry and baking, fostering a deep appreciation for culinary heritage and tradition.

Historically, culinary schools have not highlighted the golf industry as a viable career option. To address this oversight, Diana DeLucia, founder and publisher of Golf Kitchen Magazine, has developed a comprehensive questionnaire distributed to 24 esteemed chefs working within the golf sector nationwide. The magazine will feature insightful responses from these industry experts in every edition, aiming to showcase the extensive career opportunities available in the food and beverage sector of the golf industry, covering both front-of-house and back-of-house positions.

Above: Duck Pastrami with Grain Mustard Sauce, Brussels Sprouts and Sweet Potatoes. Recipe by Derin Moore CMC, Culinary Director at Grey Oaks Country Club, Naples, Florida.

Addison Reserve Country Club, Delray Beach, Florida.

Q: Are there any mentorship programs or career development opportunities offered to support young chefs in building their skills and advancing their careers within your club?

A: Our chefs are dedicated to mentoring our up-and-coming team members, fostering a culture of continuous learning and improvement. Whether it’s a Sous Chef, Junior Sous Chef, or a lead chef, we adhere to our motto: ‘Never pass up a teaching moment with our team.’ This philosophy encourages us to seize every opportunity to impart knowledge— whether it’s a small detail, such as refining uniform knife skills for precision and safety, or more advanced techniques, like achieving a harmonious balance of flavors in a sauce, mastering proper butchering techniques, or engaging in innovative menu feature development.

Since we strongly believe in promoting from within, we actively encourage the comprehensive development of our team members. This includes enhancing technical kitchen skills and nurturing creativity, leadership abilities, and critical thinking capabilities. Our event prep lists are meticulously structured to motivate planning and research, allowing our team to delve deeper into the culinary process. This approach fosters free thinking, instills a sense of pride, and cultivates ownership—qualities that directly translate into inspired and expertly executed dishes.

One of the most enriching aspects of our culinary program is the opportunity to collaborate with international interns who join us at Addison through seasonal programs. The unique seasonality of South Florida enables us to welcome passionate young cooks from diverse backgrounds around the globe, each bringing fresh perspectives, rich culinary traditions, and innovative techniques into our kitchens.

The exchange of knowledge is genuinely invaluable; our team learns about authentic cooking methods, traditional ingredients, and culinary philosophies from different cultures, while our interns gain firsthand exposure to high-level kitchen operations, precision in execution, and the crucial importance of consistency in fine dining environments.

Beyond mere technique, the experience of working with international interns significantly enhances our culinary creativity. Their diverse backgrounds introduce us to various regional flavors, exotic spices, and unique presentation styles, influencing our menu development and inspiring innovative dishes. Likewise, our interns depart from Addison with a broader understanding of American cuisine, enriched by their knowledge of teamwork, efficient kitchen practices, and the meticulous attention to detail required to thrive in a fast-paced, high-expectation setting.

~Peter Zoole, Executive Chef at Addison Reserve Country Club. www.addisonreserve.com

Left: Peter Zool, Executive Chef. Right: Addison Reserve Country Club.

Montclair Golf Club, Essex County, New Jersey.

Q: What strategies or initiatives have you implemented to make your golf club more appealing to aspiring chefs and younger culinary professionals?

To make our golf club more appealing to aspiring chefs and younger culinary professionals, I’ve implemented strategies focusing on mentorship and growth. I work closely alongside young chefs and culinary students to create a clear path for their success.

I encourage them to conduct self-assessed SWOT analyses (a strategic planning technique that analyzes strengths, weaknesses, opportunities, and threats), which we then use to benchmark their goals and track their progress. This hands-on, goal-oriented approach empowers them to develop their skills and fosters a culture of continuous learning and improvement within our culinary team.

To make our golf club more appealing to aspiring chefs and younger culinary professionals, I have implemented strategies that focus on mentorship and growth. I work closely with young chefs and culinary students to create a clear path for their success.

I encourage them to conduct self-assessed SWOT analyses—a strategic planning technique that examines strengths, weaknesses, opportunities, and threats. We use these analyses to set benchmarks for their goals and track their progress. This hands-on, goal-oriented approach empowers them to develop their skills and fosters a culture of continuous learning and improvement within our culinary team.

~ Maxwell Shteyman, Executive Chef at Montclair Golf Club. www.montclairgolfclub.org

Aspetuck Valley Country Club, Weston Connecticut.

Q: In the face of growing interest in work-life balance among the younger workforce, how does your club address scheduling flexibility and the overall workplace environment?

Creating Opportunity and Balance in the Modern Kitchen:

For the past 24 years, I have been the executive chef at the Aspetuck Valley Country Club, navigating the challenges of scheduling flexibility within a busy, high-performing kitchen. A significant obstacle has been rising labor costs, which complicate efforts to create a work-life balance that today’s culinary industry increasingly values.

We have focused on cross-training existing team members to address these challenges while adhering to our payroll

Left: Montclair Golf Club. Right: Maxwell Shteyman, Executive Chef.

budget. This strategy has allowed us to enhance flexibility without incurring additional labor costs. The roles of prep-utility and part-time employees have become essential in this approach.

Key to the success of this method is the careful selection of individuals who inherently fit nicely within a professional kitchen environment and comprehend its demands. With strong support from the team, these individuals undergo swift and practical training, enabling them to meet the high standards we uphold.

This strategy has helped us maintain our desired quality and fostered a healthier work-life balance within the kitchen, benefiting both the staff and the overall operations.

~ Gerard Clinton, Executive Chef at Aspetuck Valley Country Club. www.aspetuckvalley.com

This Deviled Eggs recipe is one of my favorites and it was created by Jason Voiselle former Executive Chef at Naples National Golf Club in 2020.

NEW ENGLAND 'CLAM CHOWDER' Recipe by Michael Ruggiero, Assistant GM, GlenArbor Golf Club,

Left: Aspetuck Valley Country Club. Right: Gerard Clinton, Executive Chef.

Clubhouse Cocktails

Japanese Smoked Old Fashioned

Recipe by Joswill Mosquea, Mixologist Preakness Hills Country Club

Serves: 1

Ingredients

1/2 ounce Simple Syrup

4 drops Aromatic Bitters

2 ounces Hibiki Whiskey

1- 2x2 Ice Cube (we use our ice logo stamp)

Garnish

Luxardo Cherry Smoketopper

Woodchips (Extra Anejo flavor) Butane Torch

Preparation

Pour the simple syrup, aromatic bitters, and Hibiki whisky into a beaker and stir with a bar spoon.

Place an ice cube in a whisky snifter glass, pour in the cocktail mixture, and garnish with the Luxardo cherry.

Add the smoke topper and woodchips, smoke with a butane torch, remove, and serve.

History

The Japanese Smoked Old Fashioned is a modern twist on the classic Old Fashioned cocktail, blending traditional elements with Japanese influences. While the exact origins of this specific variation are not well-documented, it draws inspiration from two key sources: the history of the Old Fashioned and the rise of Japanese whisky.

The Old Fashioned dates back to the early 19th century and is one of the oldest known cocktails. Traditionally made with whisky, sugar, bitters, and water, it has been a cornerstone of mixology for centuries. The Japanese Smoked Old Fashioned builds on this foundation by incorporating Japanese whisky, which has a distinct flavor profile influenced by Scotch whisky-making techniques.

Japanese whisky gained international acclaim in the late 20th century, thanks to pioneers like Masataka Taketsuru, who studied whisky production in Scotland and brought his expertise back to Japan.

The “smoked” element in this cocktail is a nod to modern mixology trends, where bartenders use techniques like smoking wood chips to infuse drinks with a rich, smoky aroma. This adds a layer of complexity and drama to the cocktail, making it a favorite in upscale bars and restaurants.

Clubhouse Cocktails

Strawberry Mojito NA

Recipe by Joswill Mosquea, Mixologist

Preakness Hills Country Club

Serves: 1

Ingredients

Strawberry Mojito

1 cup fresh Strawberries (sliced and muddled)

1 ounce of Simple Syrup

1 -12 ounce can Seltzer

Crushed Ice

Garnish

Sea Salt

Mint Leaves (freshly picked)

1 Strawberry (freshly picked)

Preparation

Rim a rocks glass with sea salt.

Place the strawberries in the bottom of the glass, add the crushed ice and simple syrup, and top with the seltzer water.

Enjoy !

History

The Mojito, originating from Cuba, is a refreshing cocktail traditionally made with white rum, lime, sugar, mint, and soda water.

The Strawberry Mojito variation likely emerged as creative bartenders began experimenting with fresh fruits to add a new dimension to the drink. The addition of strawberries not only enhances the sweetness but also gives the cocktail a beautiful reddish hue, making it a crowd-pleaser at summer gatherings.

“1855” a new painting by Fernando Silva.

Mastering Bordeaux

by Fernando Silva

“My first trip to Bordeaux was pure magic. Wandering the city’s vibrant streets, I explored the legendary Left and Right Banks. Pauillac and Margaux dazzled with their iconic châteaux, while St. Émilion and Pomerol captivated with lush, opulent wines. Staying at Château Fonplégade so close to La Gaffelière and Pavie, Cheval Blanc, and Pétrus made it all the more unforgettable.

From historic cellars to world-class tastings, every moment deepened my love for Bordeaux, a must-visit for every wine enthusiast”. nk

The Left Bank and The Right Bank

The legendary Bordeaux wine region is located in southwest France and is divided by the Gironde River into two key regions: the Left Bank (south) and the Right Bank (north), with Entre-Deux-Mers in between, renowned for its white wines. The unique terroir on each side profoundly shapes the character of the wines produced.

Terroir and Style

Left Bank: Flat terrain with gravelly, well-draining soils over limestone. Cabernet Sauvignon thrives here, producing bold, structured wines with firm tannins and aging potential.

Notable appellations include: Pauillac, Margaux, Saint-Julien, and Pessac-Léognan. The First Growth Château—Lafite Rothschild, Latour, Margaux, Mouton-Rothschild, and Haut-Brion—are well known for their complexity and investment value.

Right Bank: Limestone and clay soils yield juicier, softer Merlotdominant wines with lower tannins and higher fruit intensity. Prestigious appellations include St. Émilion and Pomerol, home to icons like Château Pétrus and Château Cheval Blanc. Right Bank wines have shown remarkable market performance, often outpacing the Left Bank in recent years.

The Enduring Legacy of the 1855 Bordeaux Classification

Commissioned by Napoleon III for the 1855 Exposition Universelle, the Bordeaux Classification remains the definitive ranking of the region’s finest wines. Bordeaux brokers organized 58 estates into five quality tiers, using market prices as the guiding criterion. At the pinnacle stood Château Lafite, hailed as the premier of the premiers. The classification primarily highlighted Médoc estates, with Château Haut-Brion from Graves as the sole exception. Notably absent were St. Émilion and Pomerol, whose wines held minimal market influence at the time. Cont. Over.

Sauternes and Barsac received separate recognition for their sweet wines. Originally intended as a onetime assessment, the 1855 ranking remains virtually unchanged, despite evolving ownership and quality. Earlier attempts, including those by Thomas Jefferson and many others, never matched its enduring authority.

Below is an updated list of Left and Right bank legends. Enjoy!

Left Bank Premiers Crus

Château Haut-Brion, Pessac, AOC Pessac-Léognan 1855

Château Lafite-Rothschild, Pauillac, AOC Pauillac 1855

Château Latour, Pauillac, AOC Pauillac 1855

Château Margaux, Margaux, AOC Margaux 1855

Château Mouton Rothschild, Pauillac, AOC Pauillac 1973

Right Bank Premiers Grands Crus Classés

Château Angélus (A)

Château Ausone (A)

Château Beau-Séjour (héritiers Duffau-Lagarrosse)

Château Beau-Séjour-Bécot

Château Bél Air-Monange

Château Canon

Château Canon la Gaffelière

Château Cheval Blanc (A)

Château Figeac

Clos Fourtet

Château la Gaffelière

Château Larcis Ducasse

La Mondotte

Château Pavie (A)

Château Pavie Macquin

Château Troplong Mondot

Château Trottevieille

Château Valandraud

Cellar Investing in Bordeaux

While Left Bank Wines offers prestige and traditional Brands, Right Bank Wines are gaining traction with strong returns, particularly in vintages from renowned estates. Investing in either requires discerning choices, but both banks showcase Bordeaux’s unparalleled elegance and depth.

Well, are you a Left Bank or Right Bank lover?

Drink Responsibly!

~Fernando Silva @bacchusbysilva

Vine yards of Saint Emilion, Bordeaux Wine yards in France.

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.