Golf Kitchen Magazine

CHRISSIE BENNETT

CHRIS REVERON EXECUTIVE CHEF

BONNIE BRIAR COUNTRY CLUB

GOLF KITCHEN CELEBRATES

FIVE YEAR

CLUBHOUSE COCKTAILS

ANTHONY CAPUA EXECUTIVE CHEF SYCAMORE HILLS GOLF CLUB

MILESTONE

2022 GOLF KITCHEN CULINARY EXCELLENCE AWARDEES

THE CLUB WINE REVIEW

CHRISTINE HAZEL EXECUTIVE CHEF

HUNTINGDON VALLEY COUNTRY CLUB

SPECIAL EDITION OVER 32 CLUB RECIPES DESSERTS & COCKTAILS

n ational g o l f cour s e r e s tauran t a s sociati o n

NGCRA

Proud Sponsors of the Golf Kitchen Culinary Excellence Awards and Invitational at GlenArbor Golf Club

Bedford Hills, New York

September 8th, 2022

www.NGCRA.com

Inquires: Tory Eulenfeld

National Director of Member Services and Programs

Tory@NGCRA.com

Golf Kitchen Magazine is a biannual publication of Golf Kitchen LLC. Copyright 2022. Print subscriptions are available at www.golfkitchen.com for $59.99 per year.

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The Golf Kitchen Wine Program award is selected and presented at the Golf Kitchen Culinary Excellence Awards annually and determined by an independent team of wine judges based in New York, led by Fernando Silva, Sommelier, Wine Critic, and Wine Educator.

GK Wine Reviews are a unique sales tool for winemakers globally and assist in private clubs becoming aware of your brand. Wine reviews are an outstanding sales and educational tool to improve the wine program at your club.

For more details please email: info@GolfKitchen.com

GOLF KITCHEN Magazine

Let us take care of you the way we take care of our reputation.

FROM THE EDITOR

Greetings!

In September 2017, the Golf Kitchen Magazine printed the first edition with Rhy Waddington, the Executive Chef at Winged Foot Golf Club, Mamaroneck, New York, gracing the cover. Exactly five years later, in September 2022, after many challenges, I am pleased to have Winged Foot’s new Executive Chef Chrissie Bennett on the fifth-anniversary cover!

Jamaican-born and Bronx-raised Chrissie Bennett is an inspiring young woman who has shattered the glass ceiling in this male-dominated industry. She was willing to work hard and make the necessary sacrifices to reach her goal as the Executive Chef at one of the most storied properties in the nation!

Another young woman, Christine Hazel, Executive Chef at Huntingdon Valley Country Club, Huntingdon Valley, Pennsylvania, brings us a completely different career path. Hazel was discovered by Gordon Ramsay’s Hell’s Kitchen when she was in culinary school. She competed against seasoned chefs and finished in ninth place, not too shabby for one who was still a student. Her determination will become evident when you read her story!

Anthony Capua, the Executive Chef at Sycamore Hills Golf Club, Fort Wayne, Indiana, is from a state I had not traveled to before, so I was thrilled when the opportunity arose. His passion for his cuisine, staff and the industry is phenomenal. He is a natural teacher and leader, and we need more like him! Capua rose through the culinary ranks rather quickly, and when you work with him and discover his cuisine, you will understand why.

To date, Chris Reveron, a military Veteran and Executive Chef at Bonnie Briar Country Club, Larchmont, New York, was the most challenging profile I have written, not because the subject matter was complicated, but because I share a diagnosis of PTSD. Reveron found peace with the Lord and uses his story to help others. Learning how he conquered it is uplifting, and I urge any young chefs who are suffering in silence to reach out and share their struggles.

Fernando Silva, Sommelier, Wine Director, and Wine Critic, brings us his next dozen wine reviews from some prestigious global brands and presents the Club Wine Program awardee at the Golf Kitchen Culinary Excellence Awards event on September 8th at GlenArbor Golf Club, Bedford Hills, New York. We also announce all 2022 awardees in this edition!

I thank the National Golf Course Restaurant Association (NGCRA) for being our lead sponsor for the awards. Many thanks to our kind vendors and the staff, members, and guests who continue to help me develop the Golf Kitchen initiatives.

Please enjoy this special edition with its colorful photography, relevant industry profiles, recipes, and more.

If you are looking for a food and beverage career in the Private Golf and Country Club industry, please email me, and I will try to steer you on the right path. diana@golfkitchen.com

All the best, and I look forward to 2023!

Diana DeLucia President Golf Kitchen

email: info@golfkitchen.com

Cell: 860 406 1782

SYCAMORE HILLS GOLF CLUB FORT

WAYNE, INDIANA

CULINARY EXECELLENCE DISCOVERED IN INDIANA

Anthony Capua Executive Chef Sycamore Hills Golf Club

Anthony Capua is one of those rare culinarians who embrace the food and beverage operations at his club and understands that it is only as an industry as an entirety can we create a highly-skilled workforce nationally in this industry. His continued efforts to bring club chefs nationally to Indiana for collaborative dining events impressed me. We need to see more reciprocal collaborations like this. ~ Diana DeLucia.

GK: Remarkably, you are an Executive Chef at such a prestigious property at such a young age; tell us about that.

I was born in Plainfield, New Jersey. My parents moved to Northeast Florida when I was about six years old. When I was 14 and attending Flagler Palm Coast High School, I started working at a seafood restaurant as a dishwasher. I stayed there until 18 and fell in love with the kitchen atmosphere. At that time, I wasn’t sure if that was what I wanted to do, but I loved being around the hustle and bustle of the line, the camaraderie, and everything that went along with it.

Ten days after graduating high school, I left for the Marine Corps and spent six years between Southern California and Jacksonville, Florida.

After being honorably discharged from the Marines, I needed a job, so naturally, I returned to the restaurant business. I took a position as a line cook at Hammock Beach Resort on Florida’s Palm Coast, and before I knew it, I was the lead line cook; within three years, I was appointed as sous chef and then chef de cuisine.

There were 13 outlets at Hammock Beach Resort; each was different and unique. In my role, I could float between the various outlets, a large banquet operation, a seaside restaurant, fine dining, Italian, and a massive pool complex, to name a few. I embraced the early grind in my career and thrived on the 60 to 70-hour work weeks. I genuinely feel the knowledge I gained

from having to master radically different food and beverage outlets helped make me the wellrounded Chef I am today.

It was also at the resort where I met Executive Chef Ryan Daniels, who helped spearhead the resort’s food and beverage push to the five-star level. In total, Ryan was responsible for one executive sous chef, five chef de cuisines, five sous chefs, 60 line cooks, ten prep cooks, and 20 dishwashers. I naturally gravitated toward Ryan, and he quickly became one of my mentors. After about two years working with him, he left the property and took a job at the Greenbrier Sporting Club in West Virginia.

In my fifth year at Hammock Beach Resort, Ryan called me and said, “Anthony, I’m going down to Fiddlesticks Country Club, a Top 100 Platinum Club in Fort Myers, Florida. They want to push the envelope on the food side.” I remember talking to him and saying, “I’m not sure about clubs. I’ve heard a lot of mixed reviews that that’s where worn-out chefs go to live out their careers.” He responded, “well, I think if you knew more about the top 10% of clubs and what they want to do, you would understand and share my excitement.”

Ryan had a modern touch; he didn’t want to be the best club chef. He wanted to be like Thomas Keller. He wanted to change the perception of club culinary like Thomas Keller changed the perception of fine dining. That was indeed a vision I wanted to embrace. Within three weeks, I began my position as the executive sous chef at Fiddlesticks Country Club. Instantly, I knew the club industry was where I wanted to be.

Fiddlesticks wanted to push the envelope, and finances didn’t seem to get in the way of anything. If we needed equipment, we got it. If we wanted new plates, we got them. We couldn’t have been more well supported. Like any change in a private club, it took a little time for the members to get over the shock of their

The 7th hole.

Image by Jim Mandeville

club menus taking on a more modern feel, but by year two, the membership had fully embraced our plan and loved the changes we implemented. We modernized the plating, created incredible action stations, began making in-house pasta, broke whole fish down, and worked with local fisheries and purveyors to source the best product from the ocean.

After spending four years at Fiddlesticks as the executive sous chef, that voice we all have inside started telling me it was time to lead my own kitchen. However, I didn’t want to be just a private club executive chef; I wanted to lead a kitchen that could impact the future of club culinary operations. Around the end of my third year at Fiddlesticks, I told Ryan and the club leadership that I was going to start the hunt for my first executive chef role. I interviewed for executive chef positions in some major markets like South Naples, Washington DC, and Seattle, Washington. Although all the properties were beautiful and seemed like great opportunities, that inner voice never came out and said, “this is the one.”

GK: How did you go from Florida to Indiana?

On March 1st, 2020, I got a message on LinkedIn from a General Manager and COO, Mr. Christopher Hampton, from a club in NE Indiana. He said, “Anthony, I’ve seen your work and know all about your club. We just started a search for our next Executive Chef at Sycamore Hills Golf Club in Fort Wayne, Indiana. I have a strong background in food and beverage, and I am a hands-on General Manager that can help you succeed in your goal of becoming an executive chef of an incredible club. We want to embrace everything you are doing at Fiddlesticks here at Sycamore Hills. If something like this intrigues you, we should get on a Zoom call asap.”

Throughout my life, I have always been advised not to let potential opportunities pass you because you never know where a journey might take you.

Within a week, I had a zoom call with Mr. Hampton and Mr. (Alfredo) Hildebrandt, the assistant general manager. I told them my vision, and they said, “we’re looking for somebody to push the culinary envelope and make an impact. We have a beautiful recently renovated golf course and clubhouse, and we need a culinary program to match. We have an ownership group that has invested significantly in the club. If you are interested, you should let us fly you up to see the property – it will blow you away.”

COVID started to ramp up; it was mid-March, just before the shutdowns. I told my wife about the opportunity in Indiana, and we discussed what a potential move would be like for us and our seven-month-old daughter, Deanna. My wife has always been my biggest supporter, and she could tell I was intrigued about the opportunity, so she insisted I go check it out. I remember we laughed at the idea of living in Fort Wayne, Indiana because we have always lived near the coasts and knew little about the Midwest, let alone the Hoosier state.

I went to Ryan and said, “I’m going to take an interview in a club in Fort Wayne, Indiana.” He said, “you know, we have an Invitational at the end of the week, so if you could make it quick, fly in and out, I completely understand and think you should go.”

I caught a flight to Atlanta at 5 AM one March morning and arrived at Fort Wayne at 9 AM.

When I landed, it was 22 degrees and snowing. I wore a nice suit but immediately regretted not bringing a winter coat, which I don’t own! Mr. Hildebrandt, the assistant general manager, picked me up, and we instantly clicked. I knew he was my kind of partner in the front of the house. He immediately started talking about building culture, something I love to talk about and can quickly get behind. We discussed the need for great food and impeccable service from a knowledgeable team, all hallmarks of what you need to make everything run like a beautiful Rolex.

“Throughout my life, I have always been advised not to let potential opportunities pass you because you never know where a journey might take you.”

The 8th hole.

Image by Jim Mandeville

When we arrived at the Sycamore Hills Golf Club, I was greeted at the front door by a very tall Mr. Hampton. He was 100% correct in predicting I would be blown away by the property. After a quick introduction, we immediately went on a property tour as we had to fit a lot into the day because I had to be back at the airport by seven.

The club wanted to take a new direction and needed exemplary leadership for our culinary program. I met with all the department heads, and they couldn’t say enough positive things about the ownership group and the leadership team already in place. During my last hour, I talked about my vision, and Mr. Hampton said,” we want to help you achieve that vision, and we’re not afraid of some bumps along the way.”

Because it was a Monday, and the club was closed, they took me to a sushi spot for lunch around 3 PM before we headed to the airport. As we were ordering, the server came up to us and said, “I just want to let you know, um..., after your meal’s done, we’ll be shutting down the restaurant as the Governor of Indiana has ordered a complete lockdown.”

What???!!!!

I called my wife and told her, “I have no idea what’s going on right now; it feels apocalyptic. She calmly said, “let’s talk when you get home.”

The following day I woke up, and every news outlet was reporting about the shutdowns. Ryan informed me that the Invitational was canceled, and we would shut down our food service in about three days. “Wow,” I thought to myself.

GK: Did you accept the position?

Not immediately, and it wasn’t because I didn’t want the position, but I wanted to give my wife Deanna an opportunity to see the area where we would potentially be living. Mr. Hampton purchased flights for Deanna and me to return to Fort Wayne, but when it got closer to our travel date, the airlines were in complete chaos, so I told Mr. Hampton we didn’t feel comfortable getting on an airplane. He completely understood.

This is where I need to give my wife Deanna a lot of credit. After lengthy discussions about the opportunity, in which she said it was easy to tell how excited I was to work at Sycamore Hills, she agreed to move sight unseen over 1200 miles to NE Indiana. I couldn’t be more blessed to have that support.

When I called Mr. Hampton to tell him I was going to sign and return the offer letter, I asked him one last question, “what was the impact of the pandemic on the team at the Club.” Hearing his reply was an enormous relief because many of the clubs in southwest Florida were already laying off whole departments due to the pandemic. Mr. Hampton quickly explained that the ownership group realized that even though the club was currently shut down, everything would open back at some point, and they didn’t want to rehire and train a new team. They committed to the team at the club that everyone would keep working, and they would make at least what they made the year prior.

On April 21st, my family and I took off from southwest Florida in a U-Haul. It was a tough week to settle into a new area because all non-essential businesses were still closed. We traveled to a home we rented just up the street from the club, where Mr. Hampton and Mr. Hildebrandt toured my wife and me through a Zoom call one afternoon. We ended up settling on a May 1st start date, roughly two months to the day of Mr. Hampton reaching out to me on LinkedIn messenger.

GK: Once you settled in, how did you tackle the task ahead?

I knew what I wanted to accomplish here in the first year, and it would be a challenge, but it wasn’t for lack of support. I had to look at the staff and change their way of thinking. We weren’t going to be competing in Fort Wayne; we would compete nationally, and it would take time. I sat down with sous chefs Mike Trabel and Aaron Ruble and said, “I don’t want to do this from a small-town perspective,” They both embraced it. We were on this mission together, building it from scratch with a team philosophy and a modernized concept that would challenge some of the more significant markets. When I met with the rest of the staff and explained what I wanted to do here, none of them left; they all stayed.

It wasn’t an easy transition as they went from a lot of pre-bought goods to embracing the scratch lifestyle. This included making stocks, sauces, desserts, and ice creams from scratch, breaking down whole fish, and making fresh pasta. They understood that we were teaching them the right ways of doing things, but at the same time, they also saw me, Chef Mike, and Chef Aaron working right next to them every day. I needed our team to know they were

supported by a team of professionals that wanted to see both the club AND them succeed. By the second season, we started to hit a good stride. Mike and Aaron’s plates were as good, if not better than mine, which let me catch a little bit more time with my wife and daughter, as one of my goals with this move was to be a better husband and father. My wife and daughter sacrificed a lot for me that first year, but with the restrictions easing, life started to turn back to a new kind of normal.

After the second year, we started running wine dinners, and we did about twelve that season, including multiple dinners with Master Level Wine Sommeliers. We applied for Club and Resort’s Private Club Culinary Programs Rankings and were ranked 20th in the nation. We know at the time, the other clubs were most likely thinking, “who is this guy, and where is this club? Our teams embraced the competition. It was never about being first; we wanted to make a statement. The team, both front and back of the house, thought it was the coolest thing in the world because they could say they were among the best.

GK: Tell us what you are doing in 2022?

Oh boy, where do I start? We’ve begun to integrate hydroponics in our kitchen with Fork Farms. They make these incredible, portable units that you can grow a ton of quality greens in a short amount of time. There is nothing like wheeling the unit out and making it a part

of an action station. We want guests from other local Clubs in town to return to their club and say, “can you believe they grew the lettuce that they used to make my lunch salad at their Invitational!”

Another area we identified, which we feel is the next step for our industry, is collaboration dinners. This idea initially came to us when we invited my mentor Ryan Daniels and my younger brother, Vincent Capua (now executive sous chef at Fiddlesticks CC), to Fort Wayne for a Battle of the Club Chefs wine dinner last year. The event’s success showed us there was interest from our membership to come to collaborative dinners.

To further test the collaborative waters, we invited Chef Jeremy Leinen from Park Ridge Country Club outside of Chicago to make the two-hour drive to Fort Wayne to cook with our team at the club. The members who attended the dinner with Chef Leinen loved the experience and immediately asked when the next collaborative dinner would occur. We didn’t wait long to schedule a date in August with Executive Chef Wes Tyler from The Club at Carlton Woods outside of Houston, and then we have Chef Shawn Olah from Highland Falls Country Club in North Carolina coming later in the fall. We are working on a date for early 2023 with Jacob Adamonis, the Executive Chef of Oakmont Country Club, with whom our General Manager, Mr. Hampton, worked alongside for several years.

Not only do these dinners give our members a chance to taste some of the incredible cuisine going on at clubs across the country, but it also gives our team a chance to learn from chefs with different backgrounds.

These are just a few examples of our culinary program constantly trying to redefine what a dynamic club culinary program could be. I’m also sure that by the time this article goes to print, we have already discovered a few new culinary avenues to explore. We are constantly brainstorming ways to keep pushing that proverbial envelope.

A couple of years ago, I knew many people would have thought what we wanted to accomplish was crazy and that a small club in NE Indiana couldn’t make the noise that we have made in our industry. Now when people in touch with the Club culinary world hear the name Sycamore Hills, they don’t say, “where is that club?” They say, “keep an eye on that club in NE Indiana; something special is happening there.”

“Not only do these dinners give our members a chance to taste some of the incredible cuisine going on at clubs across the country, but it also gives our team a chance to learn from chefs with different backgrounds.”

It all boils down to our incredible ownership group, a dynamic team at the club, and enthusiastic membership that is supportive of whatever we throw at them.

That’s our story, well, maybe the first couple of chapters. Although the story is still being written, we couldn’t be more proud of what our team and club have accomplished thus far.

GK: Tell us where you got this energy at a young age to be one of the best in your field? Many people take a long time to get to the executive chef position in the private club industry.

I grew up in a blue-collar family. My mom and dad instilled in us early on that it would take effort if we wanted more in life. If you want more, take it, don’t wait for it..., and that’s exactly what I did.

The 13th hole.

Image by Jim Mandeville

The business of club culinary has radically changed over the three decades I have been a part of this incredible industry. Gone are the days of standardized Club fare. As someone would travel from course to course or club to club, the golfing experience could be radically different, but the culinary offerings were always eerily similar. Whether that be uninspired food set out in warming chafers, to the standard, pick your protein, and the club will throw on a scoop of potatoes and vegetables and send it to the Club Grill Room; that was the industry standard, and everyone embraced it for years.

Then something happened. Dynamic, fresh, and modern restaurants started popping up in small and large city centers, taking the place of chain establishments that had taken over the culinary industry for years. No longer was the “club” considered the best place in town to eat.

Clubs responded in two ways, they either stuck their head in the sand while mumbling something about tradition, or they examined their operations and embraced that one word in clubs that scares the heck out of everyone –change.

It’s easy to tell when looking at a Club which path they decided to take. The struggling clubs are still holding on to tradition, believing that the walls of their dining rooms will bring in the masses more than the culinary offerings of newer, more modern establishments. The ones who embraced the change to a more modern look and feel have a vibrancy you can instantly feel when walking into their various Club dining areas.

When putting together our team here at Sycamore Hills, we aimed to bring in individuals who knew how to help facilitate change to a modern and fresh culinary program at the forefront of club culinary. Our team, led by assistant general manager Alfredo Hildebrandt, and Executive Chef Anthony Capua, has started a club culinary revolution right here in Fort Wayne, Indiana. These gentlemen and their respective teams never rest on their accomplishments. They know our industry is constantly changing. They understand that putting their guard down for even a short period can put them behind the leaders in our industry. Their refusal to let that happen has led our club to new heights regarding our members’ club culinary experiences.

RECIPE BY ANTHONY CAPUA

bAby OcTOpUs with

Pickled Mustard Seeds, Our Garden Tomato Pico, Compressed Watermelon, Crispy Plantain and Petit Greens

Serves: 2

Ingredients

Baby Octopus

1 pound Baby Octopus

4 sprigs of Rosemary

2 sprigs of Thyme

2 ounces Spanish Olive Oil

1 ounce Salted Water

Salt (to taste)

Garden Pico

5 Garden Heirloom Tomatoes

1/2½Red Onion

9 Cilantro Leaves

1 Lime (juiced)

1 Lemon (juiced)

1 medium Jalapeno(sliced)

1/4 ounce Spanish Extra Virgin Olive Oil

Pickled Mustard Seeds

1/2½cup White Wine Vinegar

1/2 cup Water

3 Tablespoons Sugar

1/2 teaspoon Kosher Salt

1/3 cups Yellow Mustard Seeds

1 small to medium-sized Shallot (thinly sliced into rings)

Crispy Plantain

1 whole Plantain

Salt and Pepper (to taste)

2 cups Canola Oil (for deep frying)

Compressed Watermelon

1 small Seedless Watermelon

1/2 cup Rice Wine Vinegar

8 Cilantro Leaves

1/4 cup White Cane Sugar

Garnish

Edible Flowers and Sorrels (The Chef’s Garden)

Preparation

Baby Octopus

Fill a medium-sized pot with 16 quarts of water, and place on medium-high heat. Once the water comes to a boil, add salt, place the octopus in the pot for five minutes, and remove and place it into an ice bath. Once the octopus is chilled, remove and strain for up to 10 mins; start to remove tentacles and place into a sous-vide bag with rosemary, thyme, and one ounce of Spanish olive oil. Sous-vide the octopus at 134 F for up to 90 minutes, remove it from the sous-vide bag, and place it in an ice bath. Once the octopus has cooled down, place the octopus on a board, cut -inch medallions, and set it aside.

Garden Pico

Slice tomatoes into quarters and place them into a bowl with the diced onion, jalapenos, and chopped cilantro leaves. Squeeze the lime and lemon juice into a bowl with the extra virgin olive oil. Mix, then set aside.

Pickled Mustard Seeds

Combine the white wine vinegar, water, sugar, and salt in a medium saucepan over medium heat. Bring to a simmer, and then stir in mustard seeds. Turn heat down to medium-low, cook until the seeds are tender, and look plump for about 30 minutes. Stir in shallots and remove the saucepan from heat. Let the mustard seeds cool to room temperature, then transfer to a jar with a lid and refrigerate. Chef Note: When stored in an airtight jar and refrigerated, pickled mustard seeds will keep well for two months.

Crispy

Plantain

Peel the whole plantain and slice about five inches on a mandolin, deep fry for about three to four minutes until crispy and the plantain holds like a plank. Sprinkle with salt and pepper to finish.

Compressed Watermelon

Peel the skin off the watermelon. With a melon-baller, scoop 20-30 balls of watermelon and place them into a petite sous-vide bag. Take the rice wine vinegar, sugar, and cilantro and place in a small metal bowl, then whisk until the sugar has dissipated into the vinegar. Place in the refrigerator for up to one hour to chill, remove from the bag, and strain the liquid. Put the liquid into a sous-vide bag and pour it over the watermelon with a vacuum sealer. Remove air from the bag, so the liquid goes into the watermelon, making its color almost ruby.

Assembly

Take the octopus and place them in three piles on the left side of a coupe bowl. Break the plantain strip into three pieces, put them on top of the octopus, and garnish with four small piles of mustard seeds. Then spread pico over three stacks and four compressed watermelon balls

and flowers. Finish the plate with citrus lace throughout the dish and leave the right side of the plate for negative space.

Wine Match

Domaine Zind Humbrecht Gewürztraminer Alsace Grand Cru Rangen de Thann Clos Saint

Urbain

“I have paired the octopus ceviche with an acidic and aromatic wine. Gewürtzraminer, a floral bouquet, and hints of spice add an extra level of depth to the wine and help to balance the acidity of the ceviche dressing.”

~ Alfredo Hildebrandt, Assistant General Manager with a sophisticated flair for fine wines and spirits.

The front entrance.

Image by Jim Mandeville

VegAN LeTTUce WrAps with Sycamore Hills Hydroponic Buttercrunch Lettuce, Local Heirloom

Tomatoes, Charred Sweet Corn, Cherrybomb Radish, Cashew Chipotle

Emulsion and Asian Fine Herbs

Serves 2

Ingredients

Sycamore Hills Hydroponic Buttercrunch Lettuce

• 1 head Buttercrunch Lettuce

Charred Corn

• 1 unhusked Indiana Sweet Corn

• 1 teaspoon Canola Oil

• 1/2 teaspoon Kosher Salt

• 1/2 teaspoon coarse Ground Pepper

Local Heirloom Tomatoes

• 1-pint Heirloom Tomatoes (yellow, purple, and red)

Cherry Bomb Radish, Heirloom Carrots and Micro Scallions

• 1 box of crudité Sampler (The Chef’s Garden)

Cashew Chipotle Emulsion

• 1/2 cup roasted, Unsalted Cashews (soaked in water for 8-10 hours)

• 2 Chipotle Peppers in Adobo Sauce + 1 teaspoon Adobo Sauce

• 1/4 cup Water

• 1/4 cup Lemon Juice

• 2 cloves Garlic

• 1 teaspoon Kosher Salt

• 1/2 teaspoon Black Pepper

• 1/4 cup Extra Virgin Olive Oil

Garnish

• Asian Fine Herbs (The Chef’s Garden)

Preparation

Sycamore Hills Hydroponic Buttercrunch Lettuce

Wash lettuce with cold water and remove 3-4 medium-sized leaves to wrap.

Charred Corn

Remove husk from corn cob and run towel along the cob to ensure cob is clean. Season corn cob with salt and pepper and light oil and place on char grill turning every 2-3 mins till cob is lightly charred. Remove corn from grill and place in cooler; once cooled, remove corn niblets from the cob.

Local Heirloom Tomatoes

Wash the heirloom tomatoes with cold water and remove the stems. Slice the tomatoes on bias and place them in a bowl.

Cherry Bomb Radish, Heirloom Carrots and Micro Scallions

Remove vegetables from the crudité sampler and lightly wash with cold water; finish by patting down with a dry towel. Next, peel the radishes and carrots and cut them in half. Trim down the scallions.

Cashew Chipotle Emulsion

Place the cashews in a bowl and cover them with water. Soak the cashews overnight for 6-7 hours. Drain the cashews and add them to a blender or food processor with all the other ingredients. Blend until smooth and creamy. Cover and store in the refrigerator until ready to use.

Assembly

Start by forming two leaves to create a medium-sized cup (make two of these ) and place two inches apart on the plate. Next, toss the corn, tomatoes, carrots, and scallions in a bowl, place them in the lettuce cups, and garnish with the Asian fine herbs. Last take the cashew chipotle emulsion and sauce lightly.

Wine Matchu

Albert boxler Pinot Blanc 2019, Alsace, France

“I will pick a rich but dry white wine, such as a Pinot Gris from the Alsace region in France.”

~ Alfredo Hildebrandt, Assistant General Manager with sophisticated flair for fine wines and spirits.

Image by Jim Mandeville

DiVer scALLOps

with Sweet Pickled

Grapefruit, Heirloom

Carrot Coriander Puree, Togarashi Spiced Brussel

Sprouts, Local Mushrooms, Edible Flowers and Blueberry Chipotle

Emulsion

recipe by ANTHONy cApUA

Serves 1

Ingredients

Diver Scallops

• 3 u8 Diver Scallops

• 1-ounce Canola Oil

• Salt (to taste)

• Pepper (to taste)

• 2-ounces Unsalted Butter

Sweet Pickled Grapefruit

• 1 Ruby Grapefruit

• 4-ounces white sugar

• 8-ounces rice wine vinegar

Heirloom Carrot Coriander Puree

• 2 cups Local Heirloom Carrots (orange)

• 1/2 cup Cream

• 1 teaspoon Coriander

• 2 Oranges (zest)

• 1/2 teaspoon Kosher Salt

• 1/2 teaspoon White Pepper

• 1 teaspoon Brown Sugar

Crispy Brussels

• 5 small Brussels Sprouts

• 1-ounce Canola Oil

• 1 Lime (zested)

• 1 teaspoon Togarashi

Local Mushrooms

• 4-ounces of Local Mushrooms (oyster, shitake)

• 1-ounce Unsalted Butter

Blueberry Chipotle Emulsion

• 3 cups Blueberries

• 3 Tablespoons Local Honey

• 1/4 cup Apple Cider Vinegar + 2 Tablespoons Apple Cider Vinegar

• 1/2 cup Molasses

• 1/2 cup Water

• 3 Tablespoons Brown Sugar

• 4 Chipotle Peppers in Adobo Sauce

• 1 teaspoon Kosher Salt

• 1 teaspoon coarse Black Pepper

Garnish

• Edible Flowers (The Chef’s Garden)

Preparation

Diver Scallops

Remove scallops from the tub, pat dry with a towel, remove foot from scallop, and place on another dry towel. Place medium-sized saute pan on med-high heat, add canola oil, wait for a visible sign of slight smoke, and add scallops after light seasoning. Sear scallops 2-3 mins

until golden brown, flip onto another side, and turn down heat to medium heat and baste scallops in butter for 3 mins until medium rare to medium, and remove scallops on to dry towel.

Sweet Pickled Grapefruit

Cut the grapefruit into quarters lengthways, then remove the white core and pips. Cut each quarter into three slices. Place in a saucepan, cover with water, then gently boil for 12 minutes. Drain, discard the water, then repeat the process, boiling until the skin is soft enough to pierce with a knife. Drain the fruit in a colander. In a saucepan, combine the sugar and vinegar. Heat and stir until the sugar has dissolved. Add the drained grapefruit, then boil, uncovered, over medium heat, until the grapefruit pieces are translucent and the liquid thickens into a syrup.

Heirloom Carrot Coriander Puree

Cook carrot in boiling water for 15 minutes or until tender. Drain. Place carrot, cream, and remaining ingredients except for brown sugar in a food processor; process until smooth, scraping sides of bowl occasionally. Combine brown sugar and carrot mixture in a large bowl, stirring until well blended.

Crispy Brussels

Split the Brussel sprouts in half and place them in a bowl on the cutting board. Next, heat a saute pan on medium-high heat and add the canola oil to the pan. Once a slight smoke is seen, add the Brussels and saute for up to five minutes, getting them very crispy and golden to dark brown. Remove Brussels from the oil and place on to paper towel to dry then add the togarashi seasoning onto the Brussel sprouts.

Local Mushrooms

Clean the shitake and oyster mushrooms, remove the stems and wash in cold water, then slice leaves thin. Add the butter to a medium hot saute pan, place the mushrooms in the pan, and lightly sauté for four minutes. Remove mushrooms and place them on a towel.

Blueberry Chipotle Emulsion

Add the blueberries, honey, and water to a saucepan over medium-high heat. Cook the mix, stirring often, until the blueberries begin to soften and burst (approximately 10 minutes). Transfer the blueberries to a high-sided pot. Using a food processor, process the blueberries until smooth (or until they reach your desired consistency ). Add molasses, apple cider vinegar, brown sugar, chipotle peppers, adobo sauce, salt, and pepper. Stir to combine.

Assembly

Take the carrot puree and spread it with a spoon on the left side of the dish, leaving the right side for negative space. Take one whole scallop and place it in the center of the plate, then halve the second scallop and place on

the top and bottom of the plate. Place the crispy Brussels and mushrooms across the puree. Finish the dish with dots of chipotle blueberry emulsion (about nine dots) down the side of carrot puree alternating big to small and garnis with edible flowers.

Wine Match

J. Moreau & Fils Chablis 2020, Burgundy, France

“Chardonnay is a rich white wine, that is known for its buttery flavor tones, perfect if you are searing the scallops. In this case, I have selected a slightly oaked chardonnay that will provide an extra depth of flavor and more structure.”

~ Alfredo Hildebrandt, Assistant General Manager with sophisticated flair for fine wines and spirits.

crispy iNDiANA

HeirLOOm TOmATOes with Pickled Sweet Corn, Jalapeño Relish, Cotija, Red Hot Aioli, Burnt Honey Sweet Viola and Petit Cilantro

Serves 2

Crispy Heirloom Tomatoes

• 2 medium Heirlooms Tomatoes

• 2 Farms Eggs

• 1/2 cup All-purpose Flour

• 1/2 cup Panko Bread Crumbs

• 1-ounce Togarashi

• 2-ounces Corn Meal

• 1 cup of Milk

• 2 cups Canola Oil

• 1 Tablespoon Kosher Salt

• 1 Tablespoon Black Coarse Pepper

Sweet Corn Jalapeño Relish

• 2 stalks of Indiana Corn

• 2 Jalapeños

• 1/2 Red Bell Pepper

• 1/2 Green Bell Pepper

• 1/4 cup Diced Red Onion

• 1 cup Brown Sugar

• 1/2 Rice Wine Vinegar

Datil Aioli

• 1 cup Mayonaisse

• 1 Lime (Juiced)

• 4 Datil Peppers

• 1/2-ounce Hot Sauce

Garnish

• Petite Cilantro (The Chef’s Garden)

• Honey Burnt Violas (The Chef’s Garden)

• Cotija Cheese

recipe be ANTHONy cApUA

Preparation

Crispy Heirloom Tomatoes

Slice the tomatoes. In a medium-sized bowl, whisk the eggs and milk together. Scoop flour onto one plate, and mix the cornmeal, Panko, salt and pepper, and togarashi on another plate. Dip the tomatoes into the flour to coat. Then dip the tomatoes into the milk and egg mixture. Dredge in breadcrumbs to coat thoroughly. Deep fry tomatoes in canola oil at 350 F for 2 mins on each side, or they are until a nice golden brown color. Take them out of the oil and dry them on a paper towel.

Sweet Corn Jalapeño Relish

Combine the corn, jalapeños, red onion, bell pepper, and garlic in a large bowl. Set aside. Chef Note: For milder heat, remove all the jalapeño seeds. Stir the remaining ingredients together in a small saucepan. Heat to a low boil, frequently stirring until the sugar has dissolved. Pour the vinegar and spice mixture over the corn mixture. Cover and refrigerate for one hour or more before serving.

Datil Aioli

Take Datil peppers and slow roast in the oven at 350 F for 15 mins until soft and slightly roasted, then place in refrigerator and chill. Once peppers are cooled, place them in a blender with the mayonnaise, lime juice, and seasoning. Pulse until a smooth puree, and then pour into a squeeze bottle.

Assembly

Place the crispy tomatoes on a plate and add the jalapeño relish on top. Dot Aioli off to the side and garnish with petit cilantro and honey burnt viola. Finish with a sprinkle of cotija cheese.

Wine Match

Montes “Purple Angel” Apalta Vineyard Carmenere 2018 Rapel Valley, Chile

“The smell of tomato leaf and herbs, along with the good tannic structure and medium-bodied pairs great with a Carmenere from Chile”

~ Alfredo Hildebrandt, Assistant General Manager with sophisticated flair for fine wines and spirits.

The Banquet room Image courtesy Sycamore Hills Golf club

griLLeD brONziNi

with Quinoa Tabbouleh, French Feta, Heirloom Tomato

Relish and Pomegranate Molasses

recipe by ANTHONy cApUA

Serves 2

Ingredients

Grilled Bronzini

1 1-2 pound Bronzini (scaled and gutted)

1 Lemon

2 sprigs Rosemary

3 sprigs Thyme

2 teaspoons Extra Virgin Olive Oil

Quinoa Tabbouleh

1 cup Quinoa (rinsed well)

1/2 teaspoon Kosher Salt (plus more)

2 Tablespoons Lemon Juice (freshly squeezed)

1 clove Garlic (minced)

1/2 cup Extra Virgin Olive Oil

Black Pepper (freshly ground)

1 large English Cucumber

1-pint Cherry Tomatoes (halved)

2/3 cup Flat Leaf Parsley (chopped)

1/2 cup Fresh Mint (chopped)

2 Scallions (thinly sliced)

1 1/4 cups water

Heirloom Tomato Relish

1/2 teaspoon coarse Kosher Salt (divided)

2 cloves Garlic (minced)

1 pound Heirloom Tomatoes (coarsely chopped)

1/2 cup Pimiento-stuffed Olives (coarsely chopped)

2 medium Jalapeños (chopped)

1/2 cup Fresh Cilantro (finely chopped)

3 Tablespoons Olive Oil

1/4 cup Capers (drained)

2 Tablespoons fresh Lime Juice (squeezed juice of 1/2

large lime)

1 teaspoon fresh Oregano or Thyme

Pomegranate Molasses

1 20-ounce container Pomegranate Juice

1/2 cup Granulated Sugar

1 Lemon (juiced)

Garnish

French Feta

Heirloom Tomato Relish (see recipe)

Micro Greens Latin Mix (The Chef’s Garden)

Preparation

Grilled Bronzini

Take the Bronzini and stuff the interior cavity with sliced lemons, thyme, and rosemary. Chef Note: Be sure to pack it tightly. Next, score the skin with a boning knife, gently rub the extra virgin olive oil on both sides, and place it on the grill.

Quinoa Tabbouleh

Bring the quinoa, salt, and water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender (about 10 minutes). Remove from the heat, cover, and let stand for five minutes. Meanwhile, whisk the lemon juice and garlic in a small bowl. Gradually whisk in olive oil—season dressing to taste with salt and pepper. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup of dressing then add the cucumber, tomatoes, herbs, and scallions to the bowl with the quinoa; toss to coat. Finish with seasoning.

Heirloom Tomato Relish

Place 1/2 teaspoon coarse salt on a work surface and garlic cloves on top of the salt. Chop cloves into the salt, alternating with mashing the cloves into the salt with the flat part of the knife until you have a fresh garlic paste. Transfer the garlic paste to a medium-sized bowl. Chop the tomatoes, olives, and jalapeños and add to the bowl. Add the rest of the ingredients to the bowl and gently toss to blend. Season with more salt and pepper if desired.

Pomegranate Molasses

Reduce the pomegranate juice in a small pot on medium heat. After about 10 minutes, add the sugar and lemon juice and stir until dissolved. Chef Note: observe as pomegranate juice reduces by half and turns into a syrup in about 30-45 mins. Once pomegranate juice has turned to syrup, take it out of the pot, place it in a quart container, and keep it in the refrigerator.

Assembly

Take a long horizontal plate, place tabbouleh linear across the plate, and crumble three teaspoons of french feta on top of the tabbouleh. Place the Bronzini on top of tabbouleh and feta, lightly garnish with heirloom tomato relish, and finish with a light sauce of pomegranate molasses.

Wine Match

Chateau de Sancerre Blanc 2020, Loire, France

You have a the sweet flesh of a fish, a little savory note, a little toast from the gill. I think about squeezing a lemon over it: I always go for a light, citrusy wine. That is a nice contrast to those smoky flavors. I will go with a a great Sencerre that I pour all the time.

~ Alfredo Hildebrandt, Assistant General Manager with sophisticated flair for fine wines and spirits.

The Club Grill room

Image by Jim Mandeville

recipe by ANTHONy cApUA

smOkeD cHeDDAr

Herb pierOgis with Crispy Brussels, Seared Pearl Onion, Windrose Farms Oyster Mushrooms, Summer Pepper and Charred Lemon Dill Cream

Serves 4

Ingredients

Smoked Cheddar and Potato Filling

• 2 Yukon Gold Potatoes

• 1/2 cup Heavy Cream

• 1/2 Smoked Cheddar(shredded) Should this be half a cup??

• 1 Tablespoon Kosher Salt

• 1 Tablespoon White Pepper

Smoked Cheddar Herb Pierogis

• 4 cups of All-purpose Flour (plus 2 cups for rolling)

• 2 cups Cold Water

• 4 ounces Sour Cream or Cream Cheese

• 2 Eggs

• 1 1/2 Tablespoons Canola Oil

• 1/8 cup Salt

Crispy Brussels and Oyster Mushrooms

• 1/2 cup medium-sized Brussels

• 1 cup Oyster Mushrooms Leaves

• 3 Tablespoons Canola Oil

Pearl Onions

• 1/4 cup Pearl Onion (peeled)

• 1 sprig of Rosemary

• 2 sprigs of Thyme

• 3 Tablespoons Extra Virgin Olive Oil

Charred Dill Lemon Cream

• 2 Lemons

• 1/4 cup Sour Cream

• 1 sprig Dill

• 1/2 teaspoon Black Pepper (course ground)

The Main bar Image by Jim Mandeville

Preparation

Smoked Cheddar and Potato Filling

Peel and dice the potatoes and place them into a small pot of water. Boil potatoes for 12-17 mins until tender and a fork can go through them, cut them in half, strain, and cool. Next take the cooked potatoes and place them in a ricer over a metal bowl, and then add seasonings and cheese. Place mixture into a mixing bowl with a whisk and add heavy cream until thick like mashed potatoes—cool mixture for up to 1 hr.

Smoked Cheddar Herb Pierogis

Mix the flour and salt in a mixer for about 30 seconds, then add the eggs, water, and oil at a slower speed. Add sour cream, water, oil, and egg mixture to the flour. Mix for about 2-1/2 minutes. Chef Note: At this point, check the dough and make sure it is pliable. When the dough reaches the desired texture (silky), remove it from the mixer and allow it to fortify on a floured table (covered) for about 35 minutes. After 30 minutes, take the dough and begin working with a floured rolling pin. Roll dough out to 1-1-1/2 inch thickness. Cut this sheet into quarter sheets. Take a sheet and roll it out to 1/4 inch thickness. Separate the dough sticks then sprinkle with flour. Take a cookie cutter (3 inch diameter) and cut the dough into circles. After the dough circles are cut, re-roll into 1/7 inch thickness.

Take the Smoked Cheddar and Potato filling and place it in the center of each dough cirlce. Lightly wet one edge with water and fold over and firmly crimp together. Place Pierogi on a floured tray.

Brown cook the pierogis in a skillet with butter, then gently place the Pierogi in salted water just under boiling. Cook for about 4 minutes or until pierogis float.

Crispy Brussels and Oyster Mushrooms

Split the Brussels in half while partially removing the stem, and wash with cold water. With a pairing knife, remove the leaves from oyster mushrooms, place them to the side, and dry with a towel. Put the canola oil in a medium saute pan on medium-high heat until light smoke is seen, then add the Brussels. Saute for 4 minutes until the Brussels are golden brown and the leaves are crispy. Then add mushrooms for 2 minutes until cooked. Season lightly with salt and pepper and place on a dry towel.

Pearl Onions

Remove the leaves from the rosemary and thyme, finely chop, then add to a small bowl of olive oil. Add the pearl onions to a separate bowl, then toss in olive oil and herbs. Next, place the onions on sheet tray and bake in the oven at 400F for 10-12 minutes. Once onions are removed from the oven, take a pastry torch and slowly go over then the center of the onions for a nice sear. Remove and place on a towel.

Remove the leaves from the rosemary and thyme, finely chop, then add to a small bowl of olive oil. IS THIS THE

Charred Dill Lemon Cream

Place the lemons on a char grill for 2-3 mins and remove. Place the sour cream, dill, and pepper into a metal bowl. Next, take the charred lemons and squeeze the juice through a strainer. Add the juice and the zest into the bowl with the sour cream, dill, and pepper. Whisk the mixture for 1 minute, then place into a quart container and cool for up to 3 hours.

Wine Match

Patrimony Cabernet Franc 2018, Paso Robles, California

Cabernet Franc isn’t the first wine that often springs to anyone’s mind when you think of Perogies, however, this tart red wine is exceptional with Smoked Cheddar Perogies. Cabernet Franc offers lots of refreshment against the exhausting wall of carbohydrates, fats and proteins that a loaded dish of Perogies delivers.

~ Alfredo Hildebrandt, Assistant General Manager with sophisticated flair for fine wines and spirits.

recipe by AArON rUbLe, sOUs cHeF

cANADiAN crispy skiN sALmON with

Yukon Gold

Chive Gnocchi, Edamame

Succotash, Ember Fired

Heirloom Carrots, Jowl Bacon and Charred Meyer Lemon Cream

Serves: 1

Ingredients

Pan Seared Salmon

1 8-ounce filet of Canadian Salmon (skin-on)

1/4 teaspoon Kosher Salt

1/4 teaspoon Pepper (coarse ground)

1 teaspoon Canola Oil

Yukon Gold Chive Gnocchi

2 Yukon Gold Potatoes(peeled)

1/4 cup All-purpose Flour

2 whole Eggs

1/4 cup Ricotta

1/4 cup Parmesan Cheese

10 Chives

1/2 teaspoon Kosher Salt

1/2 teaspoon White Pepper

Roasted Fennel

1 bulb Fennel

2 sprigs Rosemary (chopped)

2 sprigs Thyme (chopped)

1 teaspoon Extra Virgin Olive Oil

Heirloom Carrots

5-6 1-inch Heirloom Carrots

½-ounce Canola Oil

Garnish Petit Greens (The Chef’s Garden)

Nasturtium Leaves (The Chef’s Garden)

Preparation

Pan Seared Salmon

Pat the salmon dry with a paper towel, lightly season and then place it on a rack. In a sauté pan add in the oil, and when at a medium-high heat, place the salmon, skin side down and cook 4-5 minutes until the skin is crispy. Flip the salmon over and sear for additional 2 mins. Place the pan into the oven at 350 F for 4-5 mins

until medium. Remove the salmon from the pan and put it on a towel.

Yukon Gold Chive Gnocchi

Start by boiling peeled potatoes in water till tender (about 15 mins). When tender, drain and place into a ricer and rice on the sheet pan, then place them into a cooler. Once cooled, put them in a bowl with the flour, cheeses, eggs, and chives, and knead together for 10-12 minutes, then put the dough into a lightly oiled bowl and cover for up to 1 hour.

Remove the dough from the bowl, place it onto a lightly floured surface, and divide it into 10-inch by 1-inch width strips. Using a dough divider, cut into small pillows and roll them on a gnocchi board for even horizontal lines. In a saute pan with oil on medium heat, sear for 5-6 minutes until the gnocchi is golden brown. Chef Note: In the last 2 minutes, add a touch of butter for a nice glaze on the gnocchi.

Roasted Fennel

Remove the top off the fennel and split the bulb into 8 pieces laterally, then place the pieces into a bowl and add the rosemary, thyme, and extra virgin olive oil. Toss ingredients together, and place on to half sheet pan and roast for 12-15 minutes until lightly golden and place into a cooler.

Heirloom Carrots

Remove the stems from the carrots with a paring knife then split into 3 pieces. Place in a boiling pot of water, and remove after par blanched, transfer to a bowl of iced water. After cooled, lightly saute in oil with salt and pepper to taste then place on a towel.

Assembly

Take the salmon and place skin side up in the center of the plate. Next, add 5-6 gnocchi around the salmon. Lay carrots vertically, some up and some down, across the salmon then finish with a puddle of sauce in the botton right of the plate. Place the fennel next to Salmon on the right side and a tiny piece of honeycomb next to the fennel. Finish dishes with the petit greens on the salmon and nasturtium on the button near the sauce.

Wine Match

Flowers Sonoma Coast Pinot Noir 2019, Sonoma Coast, California

“Pinot Noir has more acidity than most red wines — acid in wine acts like a squeeze of lemon on fish to freshen your palate and perk up the meal’s flavours. This pairing is a classic!”

~ Alfredo Hildebrandt, Assistant General Manager with sophisticated flair for fine wines and spirits.

recipe by mike TrAbeL, eXecUTiVe sOUs cHeF

rAspberry TesserAcT with Raspberry

Syrup, Raspberry Mousse, Raspberry Macaron, Raspberry Jam, Buttercream and Jaconde Sponge

Serves 12

Ingredients

Raspberry Syrup

• 10 ounces Raspberries

• 1/2 cup Granulated Sugar

• 2 Tablespoons Lemon Juice

• 1 Tablespoon Unflavored Gelatin

Raspberry Mousse

• 1/2 of the Raspberry Syrup (see recipe)

• 1/4 cup Powdered Sugar

• 1 1/2 cup Heavy Cream

Raspberry Macaron

• 70 grams Almond Meal

• 120 grams Powdered Sugar

• 65 grams Egg Whites

• 50 grams Granulated Sugar

• 1/4 cup Freeze Dried Raspberries

Raspberry Jam

• 18 ounces Frozen Raspberries

• 1 cup Granulated Sugar

• 1 Tablespoon Lemon Juice

Buttercream

• 1 1/2 cup Sweetex

• 1/2½cup Unsalted Butter

• 2 teaspoons Vanilla Extract

• 1 teaspoon Almond Flavor

• Scant 1/4 cup Water

• 2 pounds Powdered Sugar

Jaconde Sponge

• 7 ounces Almond Flour

• 6 ounces Powdered Sugar

• 2 ounces Cake Flour

• 5 large Eggs (whole)

• 6 large Egg Whites

• 1 ounce Granulated Sugar

• 2 1/2 ounces Melted Butter

Preparation

Raspberry Syrup

In a medium saucepan, combine the raspberries and granulated sugar. Cook stirring occasionally, until the berries reach a jam consistency. Remove the pan from heat, and strain the raspberry through a sieve, pushing on the back with a spatula to get all the juice possible. Away from the heat, stir in the lemon juice and gelatin. Pour back into the saucepan and place over medium heat. Whisk until the gelatin is dissolved and the mixture is hot (not boiling). Remove from the heat and cool to room temperature. Chef Note: If it sits too long once it’s at room temperature, it will thicken and become difficult to work with.

Raspberry Mousse

Once the raspberry syrup is at room temp, beat the heavy cream with the powdered sugar in a stand mixer on high with a whisk attachment. Whip for 2 minutes or until whipped and fluffy. Gently fold in 1/2 of the room temperature syrup 1/4 at a time, folding to incorporate between each addition. Transfer the mousse to a piping bag fitted with a round tip, and hold for assembly. Chef Note: Mousse can be kept for up to five days under refrigeration.

Raspberry Macaron

In the bowl of a food processor, combine the almond meal and powdered sugar and process for 1 1/2 minutes. Sift the mixture through a sieve into a large bowl, pressing down on clumps with the back of a spoon. Chef Note: There will be about a tablespoon of solids left over in the sieve - discard this. Place the whites in a large bowl and beat until foamy. Gradually add 1/4 cup of the granulated sugar, then increase to high speed and beat until stiff glossy peaks form. Fold the sifted almond mixture into the egg whites. Continue to fold until thick ribbons form as it flows off the spatula.

Fit a pastry bag with a large round tip and transfer the batter to the bag. Pipe the cookies onto the lined baking sheet, keeping them 1” apart. Pick up the sheet trays and drop them over the counter 10-15 times to release air bubbles. Place freeze-dried raspberries into a food processor and pulse until

powdered. Use a small sifter or tea ball to dust the tops of the cookies with raspberry powder.

Let cookies sit at room temp at least 30 minutes or until they form a thin film over the top and don’t stick to your finger when poked. While the cookies are resting, pre-heat a standard oven to 300 F with the rack in the center. Bake the cookies for 15 minutes. Store the cookies in an airtight container until ready for assembly. Chef Note: Cookies can be held in the freezer for up to 6 months.

Raspberry Jam

Combine the raspberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture is boiling. Reduce heat to medium-low and simmer, stirring frequently. Cook until the mixture has thickened and leaves a trail behind your spoon when you stir, about 12 to 15 minutes. When the jam has thickened, remove it from heat and transfer it to a clean glass jar. Let cool completely before covering and refrigerating.

Buttercream

Use a stand mixer fitted with a paddle attachment to blend the shortening, butter, and flavorings together on first speed. Add the sugar and water. Blend until smooth. Increase to speed 2 and whip until fluffy. Chef Note: Store tightly covered at room temperature for up to a week.

Jaconde Biscuit

Sift together the almond flour, the first measurement of sugar and flour to remove any lumps. Using a whisk, blend the 5 whole eggs into the flour until smooth. In a separate bowl, whip the egg whites to soft peaks and slowly add the second sugar measurement. Continue whipping until you reach the stiff peak stage. Then fold the whipped egg whites into flour mixture until just combined. Slowly whisk in the melted butter.

Spread the mixture onto your prepared silicone mat or parchment paper in a half-sheet pan and bake for 8 minutes. Once your cake is cooled, sprinkle a thin layer of granulated sugar over the surface of the cake and cover it with plastic wrap. Allow the jacond to rest overnight in the fridge. If making the cake more than a day in advance, wrap the cake tightly and place in the freezer until ready to assemble.

Assembly

Fill the cavities of a bubble cube mold 1/3 full of raspberry mousse. Cut a very small hole in the tip of the raspberry jam bag and pipe approximately

1 teaspoon of the jam into the center of the mousse. Reheat the raspberry syrup stirring occasionally until it is completely dissolved and liquefied. Meanwhile, trim the jacond biscuit into 12 pieces that will fit into your bubble cube mold with a small gap on each side. Brush the biscuits with the liquid raspberry syrup, and place a biscuit into each cavity of the bubble cube mold. Fill the remaining space in the molds with raspberry mousse. Scrape the tops of the molds clean using an offset spatula, and place in the freezer overnight.

The next day, take one macaron cookie and place a moderate amount of buttercream in the center. Cut a small hole in the raspberry jam piping bag, pipe a tiny amount of jam into the center of the buttercream, and top with another macaron cookie. Repeat this process until you have 12 completed macarons. Next, offset a large dollop of the raspberry jam onto the plate. Dip the tip of a spoon in the middle of the dollop and tilt it at an angle. Drag the spoon away from the sauce towards the opposite side of the plate. Repeat until you have 12 plates, each with a raspberry “swoosh”. Place a macaron at the large end of the “swoosh” on each of the plates. Unmold the raspberry mousse bubble cubes. Using Edible Red Velvet Spray, coat the outside of each bubble cube evenly and place one on each plate offset at the thin end of the “swoosh”. Garnish with gold leaf, fresh raspberries, hearts of fire, and blue borage flowers.

Wine Match

Chateau Rieussec Sauternes 2017, Sauternes, France

“The extraordinary Sauternes’s sweet, fruity, and nutty flavor will pair excellently with this Raspberry Tesseract”

~ Alfredo Hildebrandt, Assistant General Manager with sophisticated flair for fine wines and spirits.

AFTer DiNNer cigAr with Chocolate

Ganache, Tobacco Ice Cream, Smoked Chocolate Cake and Edible Ashtray

Serves:

Ingredients

Chocolate Ganache

• 14 ounces Bittersweet Chocolate

• 1 cup Heavy Cream

• 1 Tablespoon Dark Rum

• 1 Tablespoon Instant Coffee

• 1 cup Heavy Cream

Tobacco Ice Cream

• 1/2 poundVanilla Tobacco

• 6 cups Half & Half

• 2 cups Heavy Cream

• 16 Large Egg Yolks

• 18 ounces Granulated Sugar

• 2 Tablespoons Vanilla Paste

• 1 cup Vodka

Smoked Chocolate Cake

• 2 cups Granulated Sugar

• 1 3/4 cup All-purpose Flour

• 3/4 cup Unsweetened Cocoa Powder

• 1 1/2 teaspoons Baking Powder

• 1 1/2 teaspoons Baking Soda

• 1 teaspoon Salt

• 2 Large Eggs

• 1 cup Buttermilk

• 1/2 cup Canola Oil

• 2 teaspoons Vanilla Extract

• 1 cup Boiling Water

Edible Ashtray

• 3 cups Decomalt

• 1 cup Sugar

• 1/2 cup Water

• 1 Tablespoon Coffee Candy Oil

Preparation

Chocolate Ganache

Begin making the chocolate cigars by first rolling three sheets of acetate into tubes roughly the circumference as a cigar and at least 13 inches long, and tape them to hold them closed. Stick the acetate tubes upright in a four quart pan that has two inches of dry rice in the bottom. Place chocolate in a medium mixing bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, monitoring carefully to avoid a boil over. As soon as the cream comes to a boil, pour it over the

chocolate in the mixing bowl. Mix with an immersion blender until chocolate has melted and mixture is smooth, and then stir in rum. Allow the ganache to cool for ten to fifteen minutes, and then pour the ganache into the tubes filling them to the top. Refrigerate until ready to assemble.

Tobacco Ice Cream

Place the tobacco, half & half, and cream into a bowl and allow the mixture to steep for 20 to 30 minutes. Strain out the tobacco and place the cream mixture and sugar into a pot then simmer until sugar completely dissolves, about 5 minutes. Remove the pot from the heat. In a separate bowl, whisk the yolks. Continue to slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return the pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170°F on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl. Cool the mixture to room temperature, and then cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Hold ice cream in a freezer at a temperature of 0°F or lower until ready to assemble.

Smoked Chocolate Cake

Heat a standard oven to 350°F. Line a half pan with parchment and spray with non-stick. Stir together the sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil and vanilla; beat on the medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan. Place a disposable aluminum pie pan with smoking wood chips into the bottom of your oven, and place the cake on the center rack. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Cake can be wrapped and stored in a freezer for up to six months.

Edible Ashtray

Place your ashtray molds onto a sheet tray. Combine isomalt crystals, sugar, and water in a nonstick or steel saucepan. Heat isomalt mixture on a medium heat gently, stirring every now and then, with a silicone spatula or a spoon.

recipe by mike TrAbeL, eXecUTiVe sOUs cHeF

Once all the isomalt has melted and there is no white residue left add the coffee candy oil and gently stir to incorporate. Continue cooking until a temperature of 310°F. While you’re melting your isomalt, you can add some food coloring, to change the color of the ashtray. Pour your isomalt mixture into the molds very carefully. Once completely cooled, remove the ashtrays from the molds and store in an airtight container until ready to assemble.

Assembly

Place your edible ashtrays into empty cigar boxes. Crumble the smoked chocolate cake and place enough in each ashtray to cover the bottom. Remove your chocolate ganache tubes from the rice and gently cut them open. Cut off the portion of ganache that has mixed with rice at the base of the tube, and discard. Cut remaining cylinders into three equal portions each, which will leave you with 12 small cylinders. Roll each cylinder in cocoa powder, and use the back of a knife to score a spiraling line from tip to tip of each leaving you with a product that looks like a cigar. For added affect you can dip one end of the “cigar” into shredded earl grey tea leaves. Place a “cigar” into each ashtray at an attractive angle, and add a small scoop or quenelle of the tobacco ice cream. Just before walking the cigar boxes to the table, pump some cherry tobacco smoke into each box. This will allow a waft of smoke to rise and great the guest as they get the first look at their After Dinner Cigar.

Chef Note: For an added touch, make a cigar band using wafer paper and an edible ink printer.

Beverage Match

Glenmorangie Sibgle Malt Scotch Original 10 year

“Nothing better than sipping scotch and smoking a cigar! For this good bittersweet chocolate, I would pair it with a mildly smoky Scotch.”

~ Alfredo Hildebrandt, Assistant General Manager with sophisticated flair for

fine wines and spirits.

The Cottages

Image by Jim Mandeville

The Club Wine Review

A comprehensive and dynamic approach to wine reviews for the private club industry.

Presented by Fernando Silva Wine Critic,

Sommelier and Artist

“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

@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.

DEI, Sancta Catherina, Toscana, Italy 2016

Cantine DEI is one of these rare hidden gems, located in the heart of Montepulciano, they produce a wide range of wines. I had the pleasure of visiting the winery and talking with Caterina Dei about her family wines; I really enjoyed their Rosso,“Sancta Catharina,” a blend of Petit Verdot, Prugnolo gentile, and Cabernet Sauvignon. (Sangiovese Grown in this area goes by the name of Prugnolo Gentile).

This Rosso is spectacular! It opens up with the beautiful aromas of blackberries and black cherries. A distinct hint of tobacco and a layered complexity on the palate. A lovely mushroom earthy accent that makes you want more!

GK 94

DuMOL, Charles Heintz Vineyard, Isobel, Sonoma Coast Chardonnay, California 2019

Here we have a bold, rich, and citrusy Chardonnay on the palate, with very expressive notes of honey and lemon curd. On the nose, white flowers, and green apples, as it progresses, reveals a depth and definition with plenty of ripe fruit. On the finish, a charming scent of fresh herbs comes forth, prolonging the experience on your palate.

A very enjoyable one!

GK 90

Marchesi di Barolo, Barolo Cannubi, Piedmont, Italy 2015

Oh, Barolo! This intense aromatic beauty shows upfront rose petals and spices with a hint of licorice. A deep red garnet core with a slight orange tonality on the rim. This Cannubi Barolo is expressive and complex. Full-bodied and well structured. It is elegant and yet firm. An amazing wine to enjoy at any point of the year!

Traditionally, Barolos from this specific area “Cannubi” show their true value around five or six years of being bottled and can be cellared for 15 to 20 years.

GK 96

Charles Heidsieck, Brut Reserve, NV

The brut reserve by Charles Heidsieck shows an enchanting golden color in the glass. It opens up with notes of freshly baked brioche, ripe tropical fruits, to be more specific, an intense hint of mango and apricot, on the long finish, vanilla, and very fine nutty aromas.

Very refreshing bubbles; this is a beautiful example of a great Champagne!

GK 90

AXR, Proprietary Red Wine, Napa Valley, California 2019

This red blend shows vibrant garnet color with hints of purple, rich black fruit, and fine herbs, soft velvety tannins. Reminiscence of the classic Bordeaux style, Saint Helena is home to AXR and its exceptional wines, well-structured, medium to full-bodied, rich, and enjoyable till the last sip.

A great find for any wine list, enjoy!

GK 92

Robert Mondavi Winery, Cabernet Sauvignon, Oakville, Napa Valley California 2018

A big Napa Valley red from Mondavi, red garnet with rich, seductive dark fruit, intense black plum, blackberry, some backed spice menthol, and anise. A complexity that keeps evolving into layers of aromas on the finish.

Superb textbook Oakville Cabernet!

GK 94

Krug, Grande Cuvee, 168eme edition, Brut, France

Krug Grande Cuvee is undoubtedly one of the most iconic Champagnes in France, with a unique blend of different vintages.

The Grand Cuvee shows up with vibrant and bright gold color. The nose opens with a plethora of yellow fruit aromas, white flowers and ripe William’s pear, dried apricots, white plum, peach, orange peel, and a generous acidity, a superb Champagne!

GK 99

Maison Louis Latour, Pouilly Fuisse, Cote D’Or, Burgundy, France 2020

Burgundy and its wines, lovely and intriguing; we are tasting a fantastic example from the Maconnais area, gold hue with hints of silver in the glass, tropical fruit, mango, guava, fresh notes of salinity on the palate, and a good amount of acidity that works till the long finish.

Pleasant and unique!

GK 89

Packed with black and red cherries, there is plenty of red fruit on the nose and Pommard comes in singing! Beautiful ruby red shines in the glass, the nose full of red and black cherries, some raspberry comes at the end, barnyard and forest a classic earthiness that brings more complex aromas.

Great acidity and a very long finish!

GK 90

Mer Soleil, Chardonnay, Saint Lucia Highlands, Monterey, California, 2020

Mer Soleil shows a lively golden color in the glass, with plenty of aromas of ripe yellow and red pear, peach, and apricot. Layered tropical fruit and vibrant acidity. The palate shows creaminess and a very complex integration of fruit and acidity, medium to full-bodied.

Extremely enjoyable!

GK 90

Testamatta is expressive as it can be, this hundred percent Sangiovese shows purity and extraction, ruby red in the glass, the nose opens with blueberry and black cherry, an inviting aroma of blue flowers, and very silky tannins. Well-structured acidity and a very long finish, it is a perfect combination.

Bravo!

GK 92

Far Niente, Napa Valley Chardonnay, California 2020

Far Niente shows a fantastic gold yellow core, citrus notes on the nose, and white flowers, there are layers of nectarine, red and yellow apples, ripe fruit, and character, bright acidity, and complexity keep adding more charm to this wine as it evolves in the glass, full-bodied and elegant long finish.

Simply a must on your wine list, great Chardonnay!

GK 95

Jean-Marc Boillot Pommard 1er Cru, Jarolliers, Burgundy, France 2017

Bibi Graetz, Testamatta, IGT Rosso, Tuscany, Italy 2018

The view from the course to the terrace Image courtesy Winged Foot Golf Club

An InspIrIng CulInAry CAreer At golf’s storIed property

Chrissie Bennett Executive Chef Winged Foot Golf Club

In 2014, I interviewed Chrissie Bennett when she was the Kitchen Manager at Winged Foot Golf Club, and I asked her this question.

Where do you see yourself in five years?

“Hopefully, in an executive position, and most likely in a sous chef position. I love Winged Foot so much that I am happy to work my way up here and have no intentions of leaving. I am very family-oriented, and Winged Foot feels like home, which is why people stay here for 20 years and more. We’re always thankful that members and management acknowledge our performance, which happens every day! To summarize my feelings, Winged Foot has been great to me, and I, in turn, need to be great for Winged Foot.”

It is an honor and a privilege to return to Winged Foot and to witness this fierce Jamaican-born young woman from the Bronx take on one of the most significant culinary roles in the industry.

~ Diana DeLucia

GK: Tell us when you realized that cooking inspired you?

My parents both worked, and they took turns cooking dinner. One rainy day when I was around 11 years old, I called my mom and told her I wanted to cook something to eat. She said, “No, you are too young, and you don’t know what you are doing!” I replied, “Fine, I won’t do anything,” and then I said, “Mom, I am going to cook something!” Defiantly I went to the kitchen, opened the fridge, and made Chicken Curry with White Rice. When my mom came home from work, she was impressed and started calling everyone to tell them how her little Chrissie had cooked an impressive meal.

That is when I knew I was interested in cooking, and after that, you couldn’t stop me! I cooked for my family, school friends, and at any opportunity, I could. Both my parents could cook, especially on my father’s side, so you could say it’s in my DNA, my family’s genes!

My extended family is enormous, and I have many

Aunts, Uncles, and Cousins. I credit my family for showing me that cooking was a pleasurable activity, and to this day, I love it, whether cooking for two or 200! You can always teach someone the cooking techniques, but you can’t teach the commitment and passion needed to excel.

GK: Tell us about your journey to one of the top Executive Chef positions in the country.

When I first came to Winged Foot 11 years ago, it was just a Summer job. Unexpectedly, I fell in love with the place. I felt it; it was so different, and I loved the culture and began to make friends.

My first duties here were at the pantry station. I think everyone was surprised that I knew what I was doing; besides cooking for family and friends, I used to watch every culinary show in existence for hours. I would have my notepad and jot down everything; cooking became my second nature! By my third year, I was the kitchen manager. When our former Executive Chef, Rhy Waddington, moved on in 2021, I accepted the role. I knew I was ready.

GK: Winged Foot has been a great learning environment for you. Tell us about that.

Many people don’t realize that it is much harder to attain recognition at a private club, but the goal is there if you want to work for it. At Winged Foot, you learn much more than you would in a restaurant because you have breakfast, lunch, banquets, fine dining, events, weddings, and golf course food.

There’s so much more education in the private club space. Another great thing about this learning environment is that you have more freedom to be creative. Due to the number of oversized banquets and events, I can take traditional recipes, play around with the ingredients and find new ways to present them. I love that freedom.

Winged Foot has pushed me to be the best version of myself. The only way I could conquer Winged Foot, one of the most beautiful and fierce animals you can come across, was to be just as fierce!

GK: You sacrificed a lot on your journey. Tell us about that.

I knew how much I had sacrificed to get to this position. If I came here every day, not giving my all, would it be worth all the sacrifices? When I took this role, I took it very seriously. I’m a person who, if I dedicate myself to something, I’m going to work hard at it. As a woman of color in this male-driven career, I have grown a thick skin and learned much from the harshest criticism.

The most significant personal sacrifice I made during my journey to this position was missing my sister Tanya Bennett’s graduation in Italy. We are very close, and every time I feel low, I think about the moment I made that choice and how it has paid off. It helps me to push through hard times.

GK: What was the biggest challenge when you took on this role?

When I took this role, I took it very seriously. I’m a person who, if I dedicate myself to something, I’m going to work hard at it. As a woman of color in this male-driven career, I have grown a thick skin and learned much from the harshest criticism.

Creating a team is such a difficult task. One of the most challenging struggles is taking over a group of staff that the former chef led. Getting people who have worked under someone else to accept your vision isn’t an easy task. You have to figure out new ways to separate yourself from those who were previously on the same level and then get them to buy into your ideas and goals. That is not always possible, and that’s when hard decisions have to be made. You ask yourself, how do you create a culture with rotten apples?

GK: How do you lead your team now to build a better culture?

One thing I love to do is team building. I try to build each person up and encourage them to do their ultimate best. I talk with them daily about the service at the end of the shift. I give credit all the time. I’m honest and open with my staff and show them their strengths. I try my best to enable them to be creative. On the flip side, I might have a team member with an elevated ego, and I need to find a way to bring them back to earth, then rebuild.

When I first got this promotion, I received a letter from a girl congratulating me. I did not remember who she was. In the letter, she reminded me about a day many years earlier when she was feeling down and was in need of a little encouragement. She told me that my words made such an impact on her life.

It is mind-blowing that she tracked me down years later, congratulating me. It was just a conversation at the bottom of the Winged Foot staircase. This made me realize how important words are.

GK: You may not realize it, but you are a light for many people here.

Thank you! This moment is so unbelievable for me. Who would have thought getting this promotion would have touched so many individuals, both young and old?

I wanted this position for myself at first; I wanted Winged Foot. I have put so much of myself into it. However, when I was given the new role and started receiving congratulatory messages from so many people in and out of the industry, I realized what a huge accomplishment it was.

It would be fantastic for my story to go as far as God wants to take it. Words can’t explain how important it would be to me personally if I were to be an inspiration to even one person.

GK: How has the membership responded to your new role?

I am overwhelmed by how supportive the membership has been. Rhy was here for ten years, and the members loved him; they were big shoes to fill. I knew some members wanted this for me, but the support has been much more than I had anticipated. It has made me want to do better.

That’s the beauty of it. That’s why I come here every day. I want to know when someone eats my food; I want them to be blown away by it. I see this place as my extended family; I need them just as much as they need me.

“It would be fantastic for my story to go as far as God wants to take it. Words can’t explain how important it would be to me personally if I were to be an inspiration to even one person.”

The 4th tee box to the water tower view. Image courtesy Winged Foot Golf Club

When Chrissie Bennett arrived at Wing Foot Golf Club in 2014 I never expected her to rise to the position of executive chef. Her rise to this position is a story of persistence, innate ability to develop delicate but complex flavor profiles, and unrelenting charm. Chrissie has demonstrated without question that there is no substitute for hard work. We are most proud to have Chrissie Bennett as executive chef of one of the most famous golf clubs in the world.

~ Colin A. Burns, General Manager

The view from 10 East to the clubhouse

Image courtesy Winged Foot Golf Club

GK: Tell us about some people who have influenced your career.

The relationship I have built with Mr. Colin Burns, our General Manager, is phenomenal. He’s been behind my back this entire time. Chef Rhy realized 11 years ago how dedicated I was, and they have both championed my development.

My father always instilled in me that I could achieve anything if I had a dream or desire, worked hard enough, and made sacrifices along the way.

I want to bring more people into my surroundings. If I can get people to come into this kitchen, I can show them that what you put into a club is what you will get back.

GK: From my perspective, the younger club chefs are creating new ways to run kitchen operations, especially in the last few years of the pandemic. It is not based on the old-style brigade system anymore.

At Winged Foot, we have workers of all different age ranges. It’s hard to get everyone to buy into the angry brigade atmosphere. There will always be some tension because we all work so many hours, and we must try to create the best environment, so people want to be here.

GK: How do you manage the mental health of your team?

There’s so much happening in a person’s day-to-day life that we don’t know. I talk to everyone I hire, try to get to know them personally, and build a better working relationships. We all come from different walks of life. I come from a solid background, and I can honestly say that not everyone comes from that. It doesn’t matter how well someone looks or presents themselves; there might be some real deep-rooted stuff that’s happening outside of work. I try to figure out how to connect with all my staff and encourage and motivate them. If someone struggles from within, I need them to feel comfortable talking to me about it.

Our kitchen is a very stressful environment, and the expectations are high. We’re not saving lives; we’re just making food, but at the same time, everyone needs to receive approval from their peers, superiors, and members. You put so much of yourself into this kitchen. It becomes a massive part of your life, so I need to make it as supportive of an environment as possible.

GK: How do you think we can raise more awareness of the culinary career opportunities that the industry provides?

I honestly believe we have to figure out what we can do as an industry. Each person has to do their part to come up with a system that works long-term. We need to begin by inspiring young children and teenagers.

GK: How do we make future culinarians learn about the culture of our industry and all it has to offer?

I hope a face like mine will bring that awareness to many.

RECIPE BY CHRISSIE BENNETT

escOViTc H sNApper with Blackened Spice Rub and Escovitch Dressing

Yield: 2

Ingredients

• Vegetable Oil (for deep-frying)

• 1 eight ounce Snapper

• 2 Tablespoons Blackened Spice Rub (recipe follows)

• Batter (for coating fish, optional)

• Escovitch Dressing (for serving, recipe follows)

Blackened Spice Rub

• 2 Tablespoons ground Pimento Seeds (allspice)

• 1 Tablespoon Paprika

• 1 Tablespoon Garlic Powder

• 1 Tablespoon Onion Powder

• 1/2 Tablespoon Cayenne

• 1 Tablespoon Sea Salt

• 2 Tablespoons ground Black Pepper

• 1 Tablespoon ground White Pepper

• 2 to 3 teaspoons Extra-virgin Olive Oil

Escovitch Dressing

• 1 cup White Vinegar

• 1 Tablespoon Sugar

• 6 to 8 Pimento Seeds (allspice)

• Sea Salt

• 1 ounce Carrot (shaved or julienned)

• 1 ounce Sweet White or Red Onion (sliced)

• 4 to 5 Scotch Bonnet Peppers (chopped)

• 1 sprig Thyme (fresh picked)

Garnish

• Micro Mix

• Lavender

Preparation

Heat oil to 350°F then place the fish skin side down for four minutes, then flip and add the butter and base for our minutes. Set aside. Drain the excess oil and add the vegetables, pimento, vinegar and bring to boil for two minutes.

Assembly

Place the fish in the center of the serving plate, add the pickled vegetables andthe liquid on top of fish. Garnish with micro mix and lavender.

Wine Match

Val de Flores, Malbec, Valle de Uco, Mendoza, Argentina 2013

This timeless, complex, and rich Malbec is full of dark fruit, purple and blue flower notes, blackberry, red, and black plum, and has a bitter cocoa finish. The seductive aromas of violets and black pepper notes make this wine round and balanced with silky tannins.

JAmAicAN cUrry

cHickeN with Turmeric Rice

RECIPE BY CHRISSIE BENNETT

PURPLE POTATO,

Yield: 4

Ingredients

Jamaican Curry Chicken

• 2 1/2 pounds Chicken

• 2 Tablespoons Curry Powder

• 2 Tablespoons All-purpose or Chicken Seasoning

• 1 1/2 teaspoons Salt (or to taste)

• 5 Pimento Berries (allspice)

• 3 cloves Garlic (crushed)

• 1 medium Onion (chopped)

• 1 1/2 teaspoons Ginger (freshly grated)

• 1 small Scotch Bonnet Pepper (seeds removed and finely chopped)

• 3 Tablespoons Cooking Oil

• Boiling Water (to wash chicken)

• 1 Lime or Lemon (to wash the chicken)

• 1 teaspoon Vinegar (to wash the chicken)

Turmeric Rice

• 1 Tablespoon Butter

• 1 Tablespoon Olive Oil

• 1/4 cup Onion (finely diced)

• 4 cloves Garlic (minced)

• 1 cup Jasmine Rice (rinsed)

• 1 1/2 cups House-made Chicken Broth

• 1 dried Bay Leaf

• Salt and Pepper(to taste)

• 1 1/2 teaspoons Turmeric

Garnish

Zinnia Flowers

Preparation

Jamaican Curry Chicken

Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in hot water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Chef Note: Dry with a kitchen towel if necessary. In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, curry powder and mix everything together. Marinate for 30 minutes or more. In a pot, add the cooking oil and bring to medium heat. Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Chef Note: Don’t let the pot burn; add a touch of water if necessary. Add enough water to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.

Turmeric Rice

Rinse the rice until the water runs clear, then drain. Add the olive oil and butter to a medium saucepan over medium heat. Add the onions and garlic when the butter

has melted, then saute until softened. Add the rice and turmeric. Stir until combined. Add the chicken broth and bay leaf, then cover the pan. Increase heat and bring to a boil. Reduce the heat, and allow to simmer for 15-20 minutes, or until liquid is absorbed. Remove from the heat and allow to sit for five minutes. Remove bay leaf, and fluff with a fork.

Assembly

Spoon the turmeric rice on one side of the plate, then carefully spoon the the Jamaican curry chicken on top. Garnish with fresh Zinnia flowers.

Wine Match

Trimbach Gewurztraminer Alsace Vendanges

Tardives 2014

Jamaican Chicken Curry calls for an enticing wine—the aromas of ripe mangosteen and star fruit with a touch of jasmine create a unique balance on the palate for the quite challenging vintage; the ripeness and grapefruit match and the finish is clean all the way.

Turmeric Rice

NEEic when the butter has melted, then saute until softened. Add the rice and turmeric. Stir until combined. Add the chicken broth and bay leaf, then cover the pan. Increase heat and bring to a boil. Reduce the heat, and allow to simmer for 15-20 minutes, or until liquid is absorbed. Remove from the heat and allow to sit for five minutes. Remove bay leaf, and fluff with a fork.

•

RECIPE BY CHRISSIE BENNETT

seAreD sALmON with Wild Rice and Zucchini Blossoms

Yield: 4

Ingredients

1 Tablespoon Extra-virgin Olive Oil

1/2 teaspoon Kosher Salt

Black Pepper (freshly ground)

4 (6-ounce) Salmon Fillets, 1 1/4 thick (Chef Note: I have my fish monger remove the skin, but it’s OK to leave it on if you like)

Wild Rice

2 cups Wild Rice Blend

House-made Chicken or Vegetable Broth

1/4 cup Salted Butter (sliced)

1 large Onion (chopped)

4 cloves Garlic (minced)

1/4 teaspoons Black Pepper (freshly ground)

Olives

English Peas

Garnish

Zucchini Blossoms

Preparaton

Season the salmon with salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about four minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, four to five minutes more.

Wild Rice

Cook the rice using broth instead of water. When the cooking time is up, do not open the lid; turn the heat off and keep the lid tightly covered for ten minutes to allow continued steaming. If the rice is too firm, mix in just enough extra broth to moisten all the rice, cover, and simmer for another ten minutes. While the rice is cooking, add the butter to a large/deep skillet over medium-high heat. Once the butter is melted and starting to bubble, add the olives and English peas. Stir to combine. Cover and cook five minutes, stirring occasionally. Add the brussels sprouts, garlic, Italian seasoning, and black pepper, stirring for another two minutes until softened. Check rice for doneness. Fluff with a fork and add to a skillet with vegetable mixture, stirring to incorporate. Taste and season with kosher salt and freshly ground black pepper as needed.

Assembly

On a serving plate, spoon the wild rice in the center, place the salmon on top and garnish with zucchini blossoms.

Wine Match

Camaraderie Cellars Cabernet Franc, Columbia Valley, WA

Nice and earthy with hints of cherry fruit running through it, notes of truffle and mushrooms, very Bordeaux-ish, nice finish. It pairs well with this grilled Roasted Salmon recipe.

An aerial course view Image courtesy Winged Foot Golf Club

RECIPE BY CHRISSIE BENNETT

TUNA cArpAcciO with Capers, Blood Orange

Yield: 2

Ingredients

• 340 grams Tuna Steak (fresh)

• 2 Tablespoons Capers (drained)

• Salt and course Pepper (to taste)

• 3 Tablespoons Olive Oil (to drizzle)

• 1 Lime (zested, juiced)

• 1 Blood Orange

Garnish

• Wasabi Pearls

Preparation

Stabilize your cutting board with a damp towel underneath, if needed and set it next to your serving platter. Use a sharp knife to cut thin slices of tuna across the grain of the fish.

Assembly

Arrange them on the serving platter as you cut each piece, and season with salt and pepper as you layer the pieces. Top the tuna with the capers, and more salt and pepper (if needed). Drizzle generously with olive oil, and sprinkle with lime zest. Add lime juice just before serving. Chef Note: Serve with crusty bread, little toast, or dressed salad greens.

Wine Match

2009 Dr. Heidemanns-Bergweiler Bernkasteler Alte Badstube am Doctorberg Riesling Trockenbeerenauslese, Mosel, Germany

Riesling’s fruit character and mouthwatering acidity are why thi wine plays so well with almost any dish. Known more for its power to cut through spicy heat and richer foods, the ever-versatile Riesling also adds amazing complexity and depth to lighter dishes, like this tasty Tuna Carpaccio.

FiLeT beNeDicT with Filet

Mignon, Poached Eggs, Jersey Tomatoes and Béarnaise Sauce

Yield: 2

Ingredients

• 4 English Muffins

• 3 Tablespoons Butter

• Jersey Tomatoes (sliced)

• 2 slices Filet Mignon* (1 1/2 ounces each: 1/4 – 3/8 inch wide slices*)

• 8 Eggs (poached)

• 8 ounces Bernaise Sauce

• 1/2 teaspoon Parsley (chopped)

Garnish

• Micro Greens

Preparation

Filet Mignon

Clean the tenderloin by removing the silver skin and any excess fat, but the chain remains on. Remove part of the tail and head so the ends are two-inches wide. Season all sides of the remaining tenderloin with salt and pepper. Place on a sheet pan, then roast in a 400°F oven for 20-25 minutes or Medium Rare – 130°F . Pull out of the oven and allow to rest.

Assembly

Place one slice of tomato over each muffin. Place the filet mignon on top followed the poached egg. Ladle one ounce of béarnaise sauce over each egg. Garnish with micro greens.

Wine Match

Far Niente, Napa Valley Chardonnay, California 2020

This Filet Benedict calls for a full-bodied Chardonnay. Far Niente shows a fantastic gold yellow core, citrus notes on the nose, and white flowers, there are layers of nectarine, red and yellow apples, ripe fruit, and character, bright acidity, and complexity keep adding more charm to this wine as it evolves in the glass, full-bodied and elegant long finish.

RECIPE BY CHRISSIE BENNETT

HALibUT with Zucchini Noodles and Stewed Tomatoes

rOAsTeD

Yield: 6-8

Ingredients

• 6 Tablespoons Unsalted Butter

• 7 Tablespoons Extra-virgin Olive Oil (divided)

• 2 1/2 pounds Halibut

• Kosher Salt and freshly ground Pepper (to taste)

• 3/4 cup Castelvetrano Olives (pitted and torn)

• 1/4 cup Chives (finely chopped)

• 1/4 cup Lemon Juice (fresh squeezed)

• 2 Tablespoons Tarragon (coarsely chopped, plus leaves for garnish)

Zucchini Noodles

• 2 medium or 14 ounces Zucchinis (unpeeled, ends trimmed)

• 2 Tablespoons Unsalted Butter

• 1 Tablespoon Garlic (fresh, minced)

• 1/2 teaspoon Kosher Salt

• 1/4 teaspoon Black Pepper (freshly ground)

• 1/8 teaspoon Red Pepper Flakes

Stewed Tomatoes

• 10 Tomatoes (beef or Roma variety)

• 2 teaspoons Salt

• 1/2 teaspoon Sugar

• 1 teaspoon Parsley (dried)

• 1/4 cup Green Pepper (chopped)

Garnish

• Tarragon Leaves

• Micro Greens

Preparation

Halibut

Preheat the oven to 325°F. Heat the butter and two Tablespoons of the oil in a small saucepan over medium heat. As soon as the butter is melted, remove it from the heat. Season the fish with salt and black pepper on both sides and place on a rimmed baking sheet. Season with salt and black pepper. Pour the butter mixture over the fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center 15–25 minutes, depending on the thickness of your fillets.

Zucchini Noodles

Using a sharp chef’s knife, slice each zucchini lengthwise into very thin slices. Slice each of those slices into thin, noodle-like strands. Chef Note: Don’t worry if your slices aren’t even. Alternatively, make your life easy and buy packaged zucchini noodles at the grocery store. I get mine at Whole Foods.

Heat the butter in a large skillet over medium-high heat. When melted and foamy, add the noodles. Cook, stirring often, until just tender, about four-five minutes. Add the garlic and cook, stirring, one more minute. Turn the heat off. Add the kosher salt, black pepper, red pepper flakes, and parmesan.

Stewed Tomatoes

Bring a large pot of water to boil, and plunge tomatoes in for 30 seconds Remove and place in an ice bucket immediately. Peel the tomatoes and discard the skins. Dice the tomatoes up to your desired size. In a large pot on medium heat, combine all ingredients. Simmer for 30 minutes. Chef Note: These can be served fresh or you can freeze them.

Assembly

Place the zucchini noodles on your serving plate followed by the Halibut. Spoon some olive oil on top, then scatter the tarragon leaves and micro greens on top.

Wine Match

Cloudy Bay Sauvignon Blanc 2020, Marlborough, New Zealand

This Sauvignon Blanc is fresh and vibrant on the nose, with aromatics of bright citrus, kaffir lime, orchard blossom, and passion fruit. The palate is concentrated and mouthwatering, with juicy stone fruit and subtle tropical characters underpinned by a fine minerality and meyer lemon acidity. This Sauvignon Blanc will not crush the delicate flavors of the fish.

Jose Sanchez

RECIPE BY CHRISSIE BENNETT

griLLeD FOUrTeeN

OUNce NeW yOrk

sTrip sTeAk with Charred Squash and Micro Greens

Yield: 2

Ingredients

• 2 twelve ounce New York Strip Steaks (trimmed well, 3/4 to 1-inch thick recommended)

• Kosher Salt and Pepper (to taste)

Charred Squash

• 2 pounds Summer Squash

• 1/3 cup Extra Virgin Olive Oil (divided)

• Sea Salt and Black Pepper

• 1/4 cup Mint Leaves (torn fresh)

• 1/4 cup Parsley Leaves (torn fresh)

• 1/4 cup Basil Leaves (torn fresh)

Garnish

• Half bulb Garlic (grilled)

• Micro Greens

Preparation

New York Strip Steak

Chef Note: If possible, rest the steaks at room temperature for about one hour; as little as 15 minutes will help if you are short on time. Next trim the beef of extra fat to prevent “flare-ups” that will burn your steak. Chef Note: It is best to apply the salt and pepper at the start of the resting period. Just before starting to grill is OK if you skip the rest or forget. Use coarse salt and pepper. Preheat your grill to as hot as it will go. Clean and oil well. Chef Note: Do not use olive oil here due to the low smoke point. Place the strip steaks on the grill over direct heat. Close the lid. Grill for five minutes on the first side.

Chef Note: If you want crossed grill marks, you should rotate the meat 90°F after the first two and an half minutes. Flip at five minutes. Grill for approximately three additional minutes for rare, about four minutes for medium-rare, and five minutes for medium. Chef Note: Your time will vary with the thickness of the steaks and the grill. Never cook by time only—always cook to a target internal temperature.

Chef Note: During the post-cooking rest, your temperature will rise a few degrees, so cook to 3-4°F less—lightly tent with foil. Allow to rest for 10 minutes before serving.

Charred Squash

Preheat the grill to high heat. Half the squash and brush the cut sides with oil. Grill the squash cut side down for five minutes, then turn and grill another three minutes. Cool to room temperature. Season

Assembly

Place the New York Strip Steak on your serving plate, place the charred squash as shown in the image, garnish with the garlic and micro greens. Serve immediately.

Wine Match

Roy Estate Proprietary Red Napa, 2010

This Cabernet Sauvignon is the classic pairing for a New York Strip Steak. It is a robust, full-bodied wine with flavors of dark fruits and notes of oak. This 2010 Proprietary Red exhibits lots of dusty, loamy soil notes and an intense minerality in its masculine, dense, medium to full-bodied style with relatively elevated tannins.

VicTOriA“TOry” eULeNFeLD

NatioNal Director of MeMber ServiceS aND PrograMS at the NatioNal golf courSe reStauraNt aSSociatioN

The National Golf Course Restaurant Association (NGCRA) is a support system for the Golf and Country Club Industry with a focus on helping food and beverage departments network, increase volume and reduce spending without sacrificing quality. We are the first and only association strictly dedicated to the Chefs in this industry where most focus is placed on golf!

GK: What influenced your decision to pursue a career in food?

I was raised by two foodies who didn’t believe in babysitting, so they took me to all the fine dining establishments. I was introduced to escargot, fettuccini, cheesecake, and more as a toddler. In second grade, I struggled with math, and one Saturday, my tutor pulled out a menu and taught me addition, subtraction, multiplication, and division by taking orders off a menu.

My mom loves to say there were so many signs that I would end up in the food industry. When I was 16, my dad’s girlfriend (now my Bonus Mom) gave me a copy of Martha Stewart Living Magazine, and it opened my eyes to a world I didn’t know for women.

I tried my damnedest to attend culinary school right out of college, but I was “encouraged” to get my four-year degree first. While at Appalachian State University, I cooked often and had a great support system of women in my sorority- after a year and a half of hearing, “you should be a chef!” I finally got the courage to transfer to Johnson and Wales University in Charleston, South Carolina. I was one of three girls in my class rotations. I loved being an anomaly in a male-driven world and knew this was my destiny!

The first day of Culinary School was the first day of my American Regional Rotation. The Chef had said to the whole class, “Miss Lemming will not be in your graduating class,” after I had just “boiled” beef instead of searing, and I thought long and hard over this comment and decided I would not only prove him wrong, but I will be in the top of my class… A year later, I’m in French Classical (still one of the three girls in my rotation), and we all get our recipes for our final- Chef gives me Duck a l’Orange, and the girl next to me a recipe for French Onion Soup. What?? For a good 24 hours, from the time

Onion Soup. What?? For a good 24 hours, from the time I received the recipe to the moment I presented it to the Chef, I thought he gave the other girl the slam dunk, and I was given the most challenging recipe because no one was going to pass with a perfect classical French dish. After receiving a pat on the back and a “rumored” first A+ ever given to a student, I asked why I got the hardest dish, and the other gal got the easiest, and I will NEVER forget this moment- Chef Nogel says to me “I only give people what they can handle,” and that changed my whole world- getting given the most demanding tasks was the best thing you could ask for and never doubt my worth again.

GK: How did you land at the NGCRA?

At a casual dinner, I met Anders and Stewart Forsbrand. I met this fantastic couple through my mom and Bonus Dad when I first moved to Ponte Vedra after a tiresome gig cooking and managing a golf club in South Carolina. Instantly I loved them and kept in touch over the years- Anders was on the European Golf tour but lived in Ponte Vedra Beach.

Years later, I married, had a baby, divorced, and became a single mom. I worked for a well-known Jacksonville-based chef, and I was getting burnt out juggling a single-parent life, kitchen life, and raising a 17-month-old. I ran into the Forsbrands again, and it changed me forever – Anders had just invested in one of his friend’s new companies in Sweden and thought I would be a good fit for this new, unique adventure in the world of food at golf courses, the NGCRA.

A couple of years ago, before this night, our founder and president, Patrik Waxin, and one of his best friends owned a restaurant at a golf course in Sweden. Because of the extreme seasons in Sweden, they were losing quite a bit of Money on inventory.

Fun fact in Sweden golf courses in golf course restaurants are separately owned and operated, Over the next couple of years they were able to get Groups of golf course restaurant owners to start buying together to save Money and it filled such a unique space if it came pretty popular and that’s how the international food association (IFA) was born.

Fast forward, the IFA was coming to into the United States, and I was getting introduced at the inception of the National Golf Course Restaurant Association.

Steve Cohen (the best boss ever) and our CEO, had been a part of the NGCRA for only a year when he agreed to meet me. The meeting went well, and I learned what a fantastic man he was with a fearless work ethic, passion for food, and is ONE OF THE MOST morally upright people I have ever encountered.

The World of Food sales isn’t something I would have imagined finding myself in. I accepted the 10-hour-a-week gig where I was calling my Chef pals to see if I could entice them to purchase their food from a private food distributor. I’ll be damned; I loved every minute of it.

It was just Steve and me for so long at first. We had a system where I would call a club and make an appointment as Steve would travel all over Florida, meeting chefs. He would drive, we would talk on the phone, planning our next moves, and he would mentor me.

Two years later, I was promoted to the Director of Member Services and have been in this niche role I have carved out for myself ever since. I will be celebrating 13 years with the NGCRA in February 2023. I thought this would be a short gig on my way back to the kitchen, but I was a newly divorced mom, and it afforded me time with my kiddo, so I “leaned in” and found out I liked fighting for other people! In two years I was given the new title of National Director of Member Services and Programs.

My job description is constantly changing, and I LOVE it! Being a chef is lonely. Not many people can relate to you, and vice versa. I often say that we are pirates; we hold sharp objects for a living and search for gold we may never find; covered in tattoos and scrapes, we bandage up instead of going to a doctor.

Water cooler moments are essential in all people’s lives – even Chefs. It’s critical to find your water cooler buddies. Gone are the days when we need to be the best and stay in our bubble. We should be building communities of Chefs in similar situations to grow, exchange, and bring more attention to the growth of our industry. This is precisely the culture I knew I wanted to grow by being in this magical role.

I love bringing a sense of community to our small, niche world. I want our members to know when I come calling; you will learn something, save money on something, or be celebrated for something. I can save a chef $21,000 a year just by switching mayonnaise or save 500 chefs money on fancy aprons, but I can also help you figure out how to pay the taxes you owe over the last five years.

One of the absolute highlights in my job is shouting from the rooftops to anyone that will listen that “club chefs are the best chefs” because I truly know they are; I know because I get to look behind the gates every single day.

We have all learned during the pandemic that sometimes, we need to hear that we are not alone. Whenever a chef called me and said they were struggling with X, Y, or Z, I could share that they weren’t alone and everyone was having the same issues and offer them any advice I could.

Someone once told me that if you can find a way to save the world, it makes dropping your child off at daycare much easier. I loved that I found that at the NGCRA. I did feel, in my own small way, like I was changing the world for the people that I knew who could really use it. Chefs!

GK: What plans do you have for your business in the future?

The sky is the limit. I hope to help our chefs with much more in the future. I would love to start a foundation to help chefs when they find themselves in need of mental and physical health issues. Food is beautiful and magical and life-changing, but it’s also at the expense of the kitchen team and Chef. It can be dark, alienating, and lonely, and you get taken advantage of quite often, and I am at my best when I am advocating for them.

I love recruiting in my free time, and I would like to see that being something we also offer! I want to start a podcast with chefs and talk about how they got where they are so that we can help the younger generations find a path back to the kitchens.

I like to think of myself as a glitter spreader and a selfish selfish eater! I help keep chefs happy, food sales low, and creativity flowing because if they aren’t cooking, then I’m not eating- my taste buds aren’t satisfied, and my stomach isn’t complete. I LOVE FOOD!

The National Golf Course Restaurant Association is a part of the IGCRA (International Golf Course Restaurant Association), the International Sport Facility Restaurant Association, and the International Food Association of Sweden (ISFRA and IFAAB). All were founded over a decade ago and are accessible to all Club members.

Showing no signs of slowing down, NGCRA has been eagerly servicing the needs of its growing number of members ever since.

www ngCrA.Com

THE POWER OF CLUBS IS SHOWCASED

IN TIMES OF NEED

ClubsHelp is a network dedicated to amplifying and promoting local and national philanthropy.

From disaster and ashes comes generosity and the collective power of the club industry to support other clubs and communities when they need it the most. Like Oakland Hills Country Club after a devastating clubhouse fire or Indian HIlls Country Club following a damaging tornado.

THE ORGANIZATION ALSO:

• Partners with service organization Operation BBQ Relief and others

• Offers access to a customizable, online fundraising platform

• Allows charitable events to be run under the ClubsHelp Foundation’s 501(c)3 umbrella

Would you like to learn more?

EMAIL: CONTACT@CLUBSHELP.ORG

WEB: CLUBSHELP.ORG

SOCIAL: @CLUBSHELP |

The welcoming front drive of Huntingdon Valley Country Club, a family destination featuring renowned golf experience and culinary excellence in Greater Philadelphia

CHrisTiNe HAzeL Executive Chef Huntingdon Valley Country Club

Christine Hazel grew up in Northeast Philadelphia and Levittown, Pennsylvania. Her early culinary influences came from her grandmothers, and she spent many years learning how to recreate their recipes at family dinners and functions. Her first love was science, and she rose to Pre-Med at Saint Joseph’s University in Philadelphia; while doing internships, she found the creative spin missing. That would lead her to the beginning of a journey well worth the read. ~

Diana DeLucia

GK: When did you leave Pre-Med and change course?

I was pre-med for three years and discovered I needed to use my creative side. I went on to bartending for a few years while trying to figure out my path. Then at 28, I decided to go to culinary school, graduating with a bachelor’s degree in culinary management. I enrolled in the Art Institute of Philadelphia and graduated with my Bachelor’s Degree in culinary management.

GK: How did Hell’s Kitchen come about?

While I was in culinary school, a casting director approached me and asked me if would like to be a contestant on Hell’s Kitchen. They had heard about me through fellow co-workers. I was delighted when I got cast on the show. I had to take a break from school but the experience was well worth it.

Hell’s Kitchen was my first real job, and I was thrown in with the wolves! I learned so much working with Gordon Ramsay and realized I knew nothing about cooking! It was fun and exciting. I was still in culinary school and competing with experienced chefs. I thought that was pretty incredible. I was like a sponge and absorbed so much from Chef Ramsay and Andy Van Willigan-Cutspec, his sous chef. I’ve grown so much from that experience and finished ninth out of 18.

GK: How did you find the Golf Industry?

In 2013, I was recommended by my culinary school instructor Chef Futryk to work at the US Open at Merion Golf Club. I didn’t know at the time how much golf was to become a large part of my life.

I worked in the USGA tent, and it was very stormy that year. I remember tornado warnings and windy tents. I cooked for some extraordinary athletes such as Olympic swimmer Michael Phelps; I enjoyed it. One of the chefs in the tent was John Wion, who was working part-time at The Masters at Augusta National, and was adamant about getting me down there to start working for him. That year I went down to Augusta and started my career there. That was in 2014; I was a junior sous chef.

When I did my first season at The Masters, Scott Haegele was the Executive Chef at Augusta National. He was talented, structured, and disciplined and had very high expectations! All the chefs held him in high regard. I learned a lot from Scott. He earned his place, and others knew it and that was something that I wanted to be.

that you don’t wish to be in the business anymore. In the last few years, I’ve seen many chefs that were passionate before and have left the industry altogether.

GK: Tell us about your love for events.

I love executing significant events. I love starting from the beginning and calculating the man-hours that go into the planning, structuring, and ordering. After all the tournament duties are done, we close up, clean up and then do it again. It is rewarding with annual events as you keep improving each year and learn from mistakes.

GK: Folks don’t realize how much work goes into a single tournament. Then when it’s over, I hear there is an emptiness.

Oh yes, I know that feeling. Did that happen? Is it over already?

GK: What did you do after you graduated?

After I graduated, I started working for some of the big-name chefs in Philadelphia, such as Marcy Turney at Lolita, a Mexican-based restaurant on 13th street, which was high-volume and fast-paced. I worked the grill and loved it. After that, I started working for Garces Catering for Jose Garces, a renowned Latin-American Chef, Iron Chef, winner of the James Beard Award, and proprietor of a local organic farm. Garces Catering operates at The Kimmel Center, a beautiful building known for the arts. I had to learn so many different menus and techniques as we made all his recipes for restaurants and events across town. I became the sous chef, and then Hell’s Kitchen aired in 2015 two years later!

GK: What happened after the show aired? How did it change your life?

I became the culinary advisor for Chickie’s and Pete’s, which was the number one sports bar in North America. It is a fast-paced, high-volume sports bar in Philadelphia with over 12 locations. I got to do a lot of signature menu items and get my name out there. I started doing popup events all over Philadelphia and then down south.

GK: Work life balance.

This chef world can be a little daunting sometimes and run you down. In order to be a better chef, you have to find a life balance. It’s essential to take a breather sometimes. If you don’t, you will burn out; that happens often. Sometimes I have to tell myself to make sure I take a break because I’ll go for weeks straight without one, and then I wonder why I’m not performing my best. If you run yourself to the ground, you may decide

GK: Bonding?

The bonds you make with different chefs especially working with The Master’s tournament, are crucial. I have lifelong friends that have become people I work with outside of that event, especially when I do various popup events. I love collaborating with them and making magic.

GK: Tell us about your product line?

This is a harsh industry; when you get out of school, you have student loans, and you have to think outside the box. When I started doing food shows like Hell’s Kitchen and Chopped, I made a lot of relationships and networked a lot.

I’ve idolized Martha Stewart for as long as I can remember. I love her brand empire; she is an inspiration to me.

I partnered with Taste of Old Country after about three years of using their products. I found that I had value when it came to my brand. We started developing flavors for oils at first. Now we have six flavors and added a line of vinegar.

Networking is vital for chefs who would like to brand themselves. LinkedIn has been a great platform, especially during the pandemic. You could still talk to people and make new friends. I think that that’s how you grow. And then that’s how your business is going to grow.

GK: Tell us about Food Network’s Chopped?

I was asked by casting directors to do the show Chopped in the Winter of 2017. The show filmed in January of 2018. The episode was based on Halloween

“ I’ve idolized Martha Stewart for as long as I can remember. I love her brand empire; she is an inspiration to me.”

Situated in the basin of the valley, Hole 12 at Huntingdon Valley is a 421 yard par 4 that features thenatural creek running through the course.

Image by Brian Morgan

A William Flynn classic, the 18 th Hole at Huntingdon Valley (445 yard par 4)

Image by Brian Morgan

and leftovers. Martha Stewart, Alex Guarnaschelli, and Geoffrey Zakarian were my judges. I competed against three other chefs to be crowned Chopped Champion in October 2018. It was an absolute honor!

GK; How did you land at Huntingdon Valley Country Club?

Before the pandemic, I was doing some consulting work, and I was the culinary director for Moonshine in South Philadelphia for about two years. I did contract work with that same restaurant group, helped open new restaurants, and wrote the menus. I was a traveling chef. I would do a lot of appearances, live on-stage demos and work with my olive oil and vinegar brand. I also have a partnership with Rhineland Cutlery with my own knife line.

After The Masters in 2021, I ended up having health issues. I was experiencing tons of pain and just thought it was me getting old. I ended up having to get a hip replacement unexpectedly. I was out of work for a little while, but I had to figure out a plan during that time.

I started receiving all these messages from recruiters. I usually ignored them, but Huntingdon Valley always intrigued me. It was a club in the area that had a pretty significant history. I enjoyed the golf industry and wanted to find an opportunity closer to home. I went through the interview process, and it seemed fitting. However, I told them they’d have to wait because I was getting my final surgery that week. Two months after surgery, I hobbled my behind in here and started working, and, at the same time, I was trying to recover.

I was ready for the challenge, and it was a challenge! I’m blatantly honest that Huntingdon Valley needed a complete overhaul regarding the dining. I stripped it down to the foundation and created all new menus and recipes. The food costs and labor were through the roof. I had to clean house, start from scratch and put my mark on it, which I believe I have now.

GK: How have the members reacted to the changes?

Memberships often fear change, but I feel they’ve warmed up to my ideas and see the value. I talk with many members and guests to ensure I am maintaining relationships. I want them to feel they can ask me anything and contribute.

On the 4th of July, we did an allergy-friendly table that went well. We provided a full spread of gluten-free, nut-free, and vegan dishes. A member came to me in tears, saying this was the first time in six years that she could send her children up to the buffet and not be scared that she’d have to use her EpiPen, which was terrific—modernizing and moving to the future. We’re making actual changes one day at a time. And as long as our membership is happy, I’ll be satisfied.

GK: Criticism? How do you handle that?

You have to have thick skin in this business. I feel like I’m getting better at not taking it home and not absorbing it entirely, which will affect my day. In the end, if someone didn’t like a dish that week, I have learned to use it as ammunition for my next dish.

GK: What are your plans for the next few years with Huntington Valley?

We are doing a complete kitchen overhaul. I have ordered a ton of new equipment, bringing us into the 21st century. I’m trying to use my experience when strategizing execution and using the tools we have to reduce labor. I’m excited to bring this equipment in and design the kitchen to get food out efficiently. It’s been a lot of planning and financials, but one thing I’m good at is number crunching!

I want to create the wow factor! I want our membership to keep increasing, and I want it to be so incredible that they will not blink an eye if there is a price rise. I want them to be here wholeheartedly and tell their friends at other clubs to be here. Recently I was asked to do a charcuterie class at another local club, which means that maybe the word is spreading that other clubs are interested in what we’re doing here. That makes me happy.

GK: Tell us about your other missions; I know you have a few!

My biggest struggle is having too many missions and ambitions, but my main focus is Huntingdon Valley.

My ultimate mission is to grow my brand empire and have my very own cooking show. I am paying attention to that again; now that I have Huntington Valley moving in a positive direction, my outstanding staff can support me. Starting in the fall, we’re going to be doing festivals again.

I am starting the lineup with Taste of Philadelphia and the Taste of Lancaster. I’ll be doing two days on stage and getting my brand back out there. You’ll see lots of social media. I’m doing some brand endorsements and getting myself back out there. Hopefully, everyone stays tuned.

GK: Tell us about your team.

My team at Huntingdon Valley is strong. I have two sous chefs, John and Bill, that truly support my mission. We have a team of fifteen line cooks and five stewards that run three a la carte venues, a large-scale banquet program (golf outings, weddings, member events, non-member events), and grab and go facilities. Our team is strong, adaptive, and always looking to learn and take on more challenges.

recipe by cHrisTiNe HAzeL

WALDOrF sALAD with

Apple

Compressed Celery, Candied Walnuts, Green Goddess, and Pickled Shallots

Yield: 4

Ingredients

Apple Compressed Celery

• 6 Celery Stalks

• 2 cups Apple Juice

• 10 Black Peppercorns

• 3 Bay Leaves

• 5 Sprigs of Tarragon

Candied Walnuts

• 2 cups Walnuts

• 1/2 cup Brown Sugar

• 1 Tablespoon Sea Salt

• 2 Egg Whites

• 1 teaspoon Vanilla Extract

• 1/2 teaspoon Cinnamon (ground)

• 1/4 teaspoons Nutmeg (ground)

• 1/4 teaspoon Mustard (ground)

Green Goddess

• 1 cup Parsley

• 3 Tablespoons Tarragon

• 1/3 cup Chives

• 2 Tablespoons Scallions

• 1 clove Garlic

• 1 1/2 Tablespoons Lemon Juice

• 1 1/2 Tablespoons Champagne Vinegar

• 1/4 cup Sour Cream

• 1/4 cup Mayonnaise

• Salt and Pepper (to taste)

Pickled Shallots

• 1 cup Sugar

• 2 quarts Red Wine Vinegar

• 1/2 Cinnamon Stick

• 1 quart Water

• 1 Raw Red Beet (peeled and quartered)

• 1 teaspoon Cloves (whole)

• 1/4 cup Kosher Salt

• 1/2 teaspoon Black Peppercorns (whole)

• 1 quart Shallots (peeled and cut into thinly sliced rings)

Garnish

• 0.75 pound Concord Grapes

• 1 cup Purple Watercress

Preparation

Apple Compressed Celery

Cut the celery stalks into eight-inch long stalks removing the bulbs and leaves. Place the celery stalks, apple juice, bay leaves, tarragon, and peppercorns into a vacuum seal bag. Remove all the air from the bag. Refrigerate for 24 hours. Using a vegetable peeler cut ribbons using the entire length of the celery stalks. Lay flat on a sheet tray with parchment paper. Set aside.

Candied Walnuts

Heat the oven to 300°F. Line a baking sheet with parchment paper. Set aside. In a mixing bowl, whisk together the brown sugar, sea salt, cinnamon, ground mustard, and nutmeg until combined. In a large mixing bowl, whisk together the egg white and vanilla. Add the walnuts to the mixture and toss to coat evenly. Add the sugar/spice mixture and coat the walnuts. Spread the walnuts on a baking sheet and bake for approximately 25 minutes until toasted. Stir roughly every five minutes. Remove from heat and cool. Place the cooled candied walnuts into a food processor. Blend until crumbly and of a dust consistency.

Green Goddess

Add lemon juice, garlic, vinegar, and fresh herbs to a food processor. Blend until smooth. Remove the ingredients and place into mixing bowl. Fold in the sour cream and mayonnaise—season with salt and pepper.

Pickled Shallots

Add all the ingredients except the shallots and beets to a saucepot and bring to a boil. In a mixing bowl, place the shallots and red beet. After the mixture boils, strain over shallots and red beet. Chef Note: Make sure shallots are entirely submerged. Cool and seal for at least 24 hours.

A William Flynn classic, the 18 th Hole at Huntingdon Valley (445 yard par 4)

Image by Brian Morgan

Assembly

Curl three celery ribbons into S like shapes and place on the plate. Pick small groups of the concord grapes and arrange them between the ribbons. Place Green Goddess dressing into squeeze bottle. Dollop small amounts in different sizes alternating around celery and grapes. Remove the shallots from the pickling liquid and dry. Arrange five shallot rings by the grapes. Arrange small sprinkles of candied pecans by the green goddess dressing. Garnish with fresh sprigs of purple watercress.

Wine Match

Villa Maria Sauvignon Blanc 2017

The ripe citrus and gooseberry flavors are a great match for the herbaceous Green Goddess Puree. They enhance the deep sweetness from the concord grapes. The light crisp finish adds to the freshness of the celery and balances out the acidity from the pickled shallots.

~ Christine Hazel, Executive Chef

RECIPE BY CHRISTINE HAZEL

beeT cAVATeLLi with Golden Beet Purée, Shaved Candy Striped Beets, Blackberry Gastrique, Goat Cheese

Mousse, Pumpernickel and Pistachio Dust

Yield: 4

Ingredients

• 1 Candy Stripe Beet (peeled and sliced paper thin on mandoline)

• 1/2 cup Pistachios (shelled and toasted)

• 4 slices Pumpernickle Bread (toasted)

Beet Pasta Dough

• 3 large Red Beets

• 2 1/2 cups All Purpose Flour

• 2 Eggs

• 1/4 teaspoon Kosher Salt

• Olive Oil

Golden Beet Purée

• 4 Golden Beets (peeled and quartered)

• 1 1/2 Tablespoons Olive Oil

• 1/2 teaspoon Lemon Juice

• Salt (to taste)

Goat Cheese Mousse

• 1 pound Goat Cheese (softened)

• 1 pint Heavy Cream

Blackberry Gastrique

• 2 pints Blackberries

• 1 pint Granulated Sugar

• 1 pint Apple Cider Vinegar

Preparation

Beet Pasta Dough

In a baking pan, place the beets and drizzle with olive oil. Season with salt and then cover the pan with foil and bake at 350°F until very tender. Remove the skin and place the beet flesh into a food processor until smooth. On a clean cutting board, place flour mixed with salt. Make a well in the center of the flour and add the pureed beets and eggs. Beat the egg/beet mixture with a fork until it becomes incorporated.

Once the dough starts to come together, knead the dough on a floured work surface for eight to ten minutes. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. After 30 minutes, cut off 1/4 of the dough. Rewrap the remaining dough. Roll the cut-off portion of dough into a sausage shape. Chef Note: You shouldn’t need any extra semolina/flour but if you do, use it sparingly. Continue rolling until you have a long rope about ½ 1/2-inch in diameter. Clamp the cavatelli maker to the table. Flour the roller. Flour each strip of dough, pinch the end flat, and then insert the dough into the roller. Turn the handle while guiding the dough with your other hand. Crank out all dough. Boil four quarts of water and one teaspoon of salt in a saucepot. Drop the pasta in boiling water and cook for approximately three to four minutes or until tender and the rise to the top. Toss the cooked pasta with olive oil and season with salt.

Golden Beet Purée

Blanch the golden beets in boiling water until soft. Drain and place in an ice bath to cool. Next, place the beets, olive oil, and lemon juice into a blender and blend until smooth—season with salt to taste.

Pumpernickel-Pistachio Dust.

In a food processor, add the toasted pistachios and pumpernickel toast. Pulse until powdery and smooth.

Goat Cheese Mousse

Whip the heavy cream in a mixer until stiff peaks form. Set aside. Whip the goat cheese in a mixer until smooth. Fold the whipped cream into the goat cheese until light and smooth—season with salt to taste. Quenelle the goat cheese mousse onto a 1/2 sheet tray lined with parchment paper and refrigerate.

Blackberry Gastrique

In a saucepot, place the blackberries and cover them with sugar. Muddle the blackberries with the sugar and allow the natural juices to release for about ten minutes. Add the vinegar and bring to a simmer for five minutes.

The ballroom in HVCC has a hand painted floral motif ceiling and a terrace overlooking the course. Image by Fuller Photography

Place the blackberry mixture into a blender on high until smooth. Strain through a cheesecloth-lined chinois—season with salt.

Assembly

Place 1/3 cup of golden beet purée on the left side of the plate. Use an offset spatula to spread smoothly across the plate. Align cavatelli along the left side of the puree. Place two goat cheese quenelles on top and bottom of the row of cavatelli. Using a small spoon, drizzle blackberry gastrique around the plate. Garnish with curled candy striped beets, pumpernickel-pistachio dust, and micro-sorrel.

Cocktail Match

Blackberry Bourbon Smash

Yield: 2

Ingredients

• 1 pint Blackberries

• 1 1/2 cups granulated Sugar

• 1 cup Water

• 10 Sprigs Mint

• 4 ounces Bourbon

• 1/2 ounce Pomegranate Juice

Preparation

In a saucepot, combine the sugar, water, and mint. Bring to a boil until sugar is dissolved. Remove from heat. Place the blackberries in a heatproof container. Strain liquid and pour over blackberries. Chill and reserve. Place 10 of the chilled blackberries, five mint leaves, and two oranges wedges in a cocktail shaker. Add two Tablespoons of the minted simple syrup. Muddle.

Assembly

Fill a cocktail shaker with ice. Pour the bourbon over top. Add the pomegranate juice. Shake vigorously. Pour into a highball glass filled with ice. Pour 1 ounce club soda to finish.

RECIPE BY CHRISTINE HAZEL

HAmAc Hi TArTAre with Seaweed Gelatin, Fried Seaweed, Fresno Chili Oil, Shaved Fresnos, Meyer Lemon Pith Puree, Togarashi and Dragonfruit

Yield: 4

Ingredients

• 3 pounds Hamachi (small diced)

• 8 Fresno Chiles (6 for oil, 2 for garnish)

• 3 Dragon Fruit (medium diced)

• 1 pint Seaweed Salad

• 8 Chives (finely chopped)

Cured Meyer Lemon

• 1/2 cup Granulated Sugar

• 1 cup Kosher Salt

• 1 pint Lemon Juice

• 6 Meyer Lemons (quartered)

Cured Meyer Lemon Puree

• 5 large Egg Yolks

• 1/2 cup Fresh Lemon Juice

• 2 teaspoons Kosher Salt (optional)

• 1/4 teaspoon White Pepper (ground)

• 6 medium cloves Garlic(peeled 0

• 2 cups Light Olive Oil

• 6 Cured Meyer Lemons (pureed until smooth)

Blood Orange Fresno Chile Oil

• 1/2 bottle Chef Christine Hazel Blood Orange Extra Virgin Olive Oil

• 6 Fresno Chiles (cored and seeded)

• 1/2 teaspoon Kosher Salt

• Seaweed Gelatin

• 1 quart Seaweed Salad (with liquid)

• 8 sheets Gelatin (bloomed in cold water)

Image by Michael J. Fiedler

Mouches vineyard.

There is something very special about celebrating the holiday season at HVCC.

Image by Fuller Photography

Preparation

Garnish

Peel and cut dragon fruit into medium-diced cubes. Remove the seaweed salad from the container and dry on sheet trays lined with cheesecloth. Chef Note: Make sure to remove any residual liquid. Fry the seaweed at 350°F until crispy. Set aside for garnish. Remove the stems from two Fresno chile peppers, then thinly slice on mandoline for garnish.

Cured Meyer Lemon

Mix the sugar, salt, and lemon juice in an airtight plastic container. Add the lemons, then seal and refrigerate for one week. Remove the lemons from the curing liquid— Reserve the juice for later use. Purée the lemons in a blender until smooth.

Cured Meyer Lemon Puree

Place the egg yolks, cured lemon juice, salt, and pepper into a blender. Start the machine at its lowest speed and increase the speed to high. Blend for ten seconds, then reduce speed to Variable 6. With the machine still running, slowly pour the oil in a thin stream through the lid plug opening until emulsified. Place cured Meyer lemon puree into a mixing bowl. Fold in the aioli until thick consistency.

Blood Orange Fresno Chile Oil

In a saucepot, bring the olive oil to a simmer. Place the Fresno chiles in a quart container. Pour olive oil over the top and allow it to steep for four hours. Blend the oil and peppers in a blender until smooth and puréed. Strain through a chinois lined with cheesecloth twice. Season with salt.

Seaweed Gelatin

In a blender, puree the seaweed salad with residual liquid. Strain the liquid through a cheesecloth-lined chinois. In a mixing bowl, place the strained seaweed liquid with bloomed gelatin. Mix until incorporated. Place in a half hotel pan and refrigerate for at least 12 hours. Using a ring mold, cut out three-inch circular seaweed gelatin shapes.

Assembly

Place the seaweed gelatin off the center of the plate. In a small mixing bowl, mix 1/2 cup diced Hamachi, 1/2½teaspoon of blood orange chile oil, and 1/2 teaspoon Meyer lemon purée. Season with salt. Place the Hamachi tartare on top of seaweed gelatin using a ring mold. Place three to four dollops of purée around the plate with a squeeze bottle filled with Meyer lemon purée. Toss sliced Fresno chiles, chives, 1/2 teaspoon blood orange Fresno chile oil, and dragon fruit in a small bowl. Season with salt. Arrange the dragon fruit/Chile mixture next to the tartare on the plate.

Garnish with fried seaweed on top of tartare—drizzle blood orange chile oil around the plate.

Sake Match

Yuzu-Sake Fizz

A light and refreshing layered cocktail using vodka, sake, and peach syrup. The Yuzu, a Japanese citrus fruit is the perfect acidic and tart complement to this light dish. The bloomed purple butterfly pea flower tea brings balances the heat from the fresno chiles and the blood orange olive oil.

Yield: 2

Ingredients

• 2 oounces Vodka

• 4 ounces Sake

• 2 ounces Peach Syrup

• 2 ounces Butterfly Pea Flower Tea (cooled)

• 2 teaspoons Yuzu Juice

• 1 Tablespoon Lemon Juice

Preparation

Steep the butterfly pea flower tea with hot water for five-six minutes, cool. Mix the butterfly tea with two teaspoons of yuzu juice. In a shaker, fillrf with ice pour the vodka, sake, lemon juice, and peach syrup. Shake vigorously. Strain over a highball glass filled with ice. Chef Note: Layer the tea/yuzu mixture carefully, leaving room at top for sake floater. Top with 1/2 ounce of sake. Garnish with a lemon twist.

Vineyard ploughing at Joseph Drouhin Clos des Mouches

RECIPE BY CHRISTINE HAZEL

bLAck pepper mApLe pOrk beLLy

with Tres Leches

Cornbread, Apple Pave, Smoked Apple

Crema and Cherry Butter

Yield: 5 portions

Ingredients

Pork Belly

• 3 pounds Pork Belly (skin on and scored)

• 3 Shallots (rough chopped)

• 1 Carrot (peeled and rough chopped)

• 1 Celery Stick (rough chopped)

• 4 Garlic Cloves (roughly crushed)

• 5 sprigs Fresh Thyme

• 1 Bay Leaf

• 2 quarts Hard Apple Cider

• 1 quart Chicken Stock

Glaze

• Cracked Black Pepper

• 1/2 cup Maple Syrup

• 1 teaspoon Dijon Mustard

• 1 cup Reduced Braising Liquid

• Salt and Pepper

Smoked Apple Crema

• 6 Granny Smith Apples

• Cherrywood Wood Chips

• 1/2 cup Heavy Cream

• 1 cup Bourbon

Paprika Oil

• 1 cup Blended Oil

• 4 teaspoons Ground Paprika

Tres Leches Cornbread

• 1 cup All-purpose Flour

• 1 cup Yellow Cornmeal

• 2/3 cup Granulated Sugar

• 31/2 teaspoons Baking Powder

• 1 teaspoon Kosher Salt

• 1 Egg

• 1 cup Milk

• 1/3 cup Vegetable Oil

Tres Leches Mixture

• 1 cup Milk

• 1 cup Heavy Cream

• 1 cup Sweetened Condensed Milk

• 1 Tablespoon Thyme (chopped)

• 1 Tablespoon Garlic (minced)

• 2 Tablespoon Bourbon

• 1 cup Bacon Fat (for searing)

Apple Pave

• 15 Granny Smith Apples

• 2 cups cornstarch (as needed)

• Salt and Black Pepper (to Taste)

• 1 pound Butter (melted)

• Pastry Brush

Cherry Butter

• 2 pounds Cherries (pitted)

• 1/3 cup Granulated Sugar

Garnish

• Bull’s Blood Microgreens

• Pickled Mustard Seeds

Preparation

Pork Belly

Season the pork, then place it on a large roasting tray. Place the shallots, carrot, celery, herbs, and spices over the pork. Pour the cider and chicken stock over the pork. Cover with foil and braise at 300°F for three-four hours until tender. Remove the pork from the braising liquid. Place on a parchment-lined sheet pan. Cover with another sheet of parchment paper and top with another sheet pan. Place a weight on top of the sheet tray and place in the refrigerator for 2 hours. Glaze: Strain the braising liquid and reduce it down to 1 cup. Add the maple syrup and Dijon mustard. Season with salt and freshly cracked black pepper. Set aside. Fry the pork belly at 350°F until golden brown and warmed through. Coat with maple-black pepper glaze, then cut the pork into three-inch squares.

Smoked Apple Crema

Cut and core the apples into wedges. Place the cherrywood chips into a full sized hotel pan. Place the sliced apples into a perforated half hotel pan. Ignite cherrywood chips and create smoke. Cover with foil. Relight every ten minutes for an hour. Place the apples into a saucepan with the bourbon and simmer for 20 minutes. Purée in a Vitamix until smooth. Add the heavy cream and season with salt.

Paprika Oil

Place the oil and paprika into a saucepot and bring to a simmer. After three minutes, turn off the heat and allow it to steep for ten minutes. Let cool. Strain through a chinois lined with cheesecloth.

Tres Leches Cornbread

Mix all dry ingredients in a bowl. Mix all wet ingredients in separate bowl. Gradually add the dry ingredients to the

the batter into the pan and bake at 325°F until golden brown and cooked through. (Approximately 35 minutes).

Tres Leches Mixture

Mix all the ingredients in a bowl. After the tres leches cornbread has cooled, take a toothpick and poke holes in the cornbread to create room for the tres leches mixture. Pour the mixture over the cornbread and allow to soak for three-four hours. Remove the cornbread from the pan and cut into three-inch squares. Heat a nonstick pan to medium heat, then coat the bottom of the pan with the bacon fat. Sear the cornbread on all sides until golden brown.

Apple Pave

Line a baking pan with parchment paper and coat with a nonstick spray. Quarter the apples. Slice thinly on a mandoline keeping the skin on. Layer the apples facing one direction and overlapping (covering the entire surface area of the pan). Lightly brush the melted butter to coat all the apples. Season with salt and pepper and lightly sprinkle with cornstarch—Layer the apples facing 180°F opposite. (creating a patchwork effect). Completely cover the surface area of the pan. Season with Salt and Pepper and lightly sprinkle with cornstarch. Chef Note: Repeat these steps until the top of the pan is reached. Press down on top of the layers and place in the freezer with a weight on top. Freeze for an hour. Next bake at 325°F for two hours. Remove from oven. Cut into triangles. Sprinkle with cornstarch and fry at 350°F until golden brown.

Cherry Butter

Pour the sugar over the cherries and let the natural juices come out for approximately 30 minutes. Purée the cherries and sugar in a Vitamix until smooth. Simmer for 15 minutes. Let Cool.

Assembly

Using a spoon, place 1/4 cup cherry butter in the bottom of the plate using a circular motion and place the cornbread in the center. Glaze the pork belly and set it on top of cornbread. Lean the apple pave on the side of the cornbread. Put the smoked crema into a piping bag and dollop around the pork. Top with Bull’s Blood Microgreens.

Wine Match

Spindler Pfalz Riesling Heinrich Spindler - Schatzi Wines

Many moderately priced Rieslings can be extremely pleasant but lack depth and substance. This is not one of them. It’s rich and deep, fresh and incisive, with electric acidity. The Musenhang vineyard is a cool site high on a slope in the foothills of the Haardt Mountains of Southwestern Germany, where the vines are planted on limestone and sandstone.

~ Schatzi Wines

HVCC opened in 1898, and moved to the current location in 1928, the clubhouse features stunning vistas of the valley and highly rated William Flynn design

RECIPE BY CHRISTINE HAZEL

cOckLe cHOWDer with

Fried Fennel, Celery

Root Purée and Fondant Potato

Yield: 1

Ingredients

Fried Fennel

• 1 bulb Fennel (with fronds)

• 6 Basil Leaves

• 2 cups Chicken Stock

• 1/2 cup Pernod

Celery Root Puree

• 1 bulb Celery Root (peeled and cubed)

• 1 cup Whole Milk

• 1 cup Chicken Stock

• 5 sprigs Thyme

• 2 cloves Garlic

Fondant Potato

• 1 Idaho Potato

• 2 Tablespoons Vegetable Oil

Anchovy Butter

• 3 Tablespoons Butter

• 1 Tablespoon Anchovies (chopped)

Broth

• 2 Tablespoons Garlic

• 1 Tablespoon Shallots

• Olive Oil

• 12 Cockles

• Anchovy Butter (see recipe)

• Shaved Fennel (see recipe)

• 3 Basil Leaves

• Salt and Pepper (to taste)

• 6 pieces Proscuitto (thinly sliced)

Garnish

• 3 slices Proscuitto

• Fried Fennel (see recipe)

• Fennel Fronds

Preparation

Fennel

Shave the fennel on mandoline until paper thin—approximately one pint. Then divide it in half. Next, fry ½ of the amount of shaved fennel at 350°F in a deep fryer until golden brown and crispy. Reserve the other half of the fennel for the broth. Pick one cup of fennel fronds for garnish. Set aside.

Celery Root Puree

In a saucepot, place the celery root, milk, chicken stock, thyme, and garlic, then bring to a boil. Reduce the heat, and simmer until tender—strain celery root from liquid and reserve. Remove thyme sprigs and discard. In a Vitamix, blend the celery root until smooth. Chef Note: Add the reserved liquid if needed to make it creamy— season with salt.

Fondant Potato

Cut the Idaho potato into 1/2-inch rounds. Using a ring mold cut out coins one-inch diameter. Set aside. In a non-stick saute pan, heat the vegetable oil, then sear both sides of potato circles and baste with hot oil until golden brown. Season with salt. Set aside.

Anchovy Butter

Chop the anchovies. Whip the butter and then add the chopped anchovies to the butter—season with salt and pepper.

Broth

Sauté the garlic and shallots with olive oil. Add the cockles, anchovy butter, prosciutto, shaved fennel, three leaves of basil, and salt and pepper to taste. Caramelize with Pernod, then add the chicken stock and bring to a boil until the stock is reduced by half and the clams are fully cooked (open). Remove the clams and caramelized fennel from the liquid. Set aside. Strain broth.

Garnish

Fry the proscuitto at 350°F until crispy. Remove from oil and chop into small crumbles.

Assembly

Place a dollop of celery root purée in the center of the bowl. Place three fondant potato rounds into the bowl in a triangle formation. Top with caramelized fennel and six cockles. Garnish with crispy proscuitto, fried fennel, and fennel fronds. Chef Note: Pour the broth tableside.

Wine Match

Suavia Soave Classico Monte Carbonare 2016

This dry white wine from Veneto, Italy features notes of peach, melon, pear, andchamomile. It makes it a traditional pairing for shellfish that upholds to the strong flavors of fennel, prosciutto, and anchovy in the dish. The minerality that is derived from the volcanic soil it is grown in pairs well with the creamy celery root.

~ Christine Hazel, Executive Chef

Christine Hazel, Executive Chef (center) with her lead line cooks Harmony Garner (left) and Candice Ray (right)

RECIPE BY CHRISTINE HAZEL

LObsTer NeWbUrg with with Tarragon Oil, Poached Lobster, Mascarpone Panna Cotta, and Brioche Crumble

Yield: 4

Ingredients

Lobster Stock

• 4 Lobster Shells or Bodies

• 1/2 pound Shrimp Shells

• 2 Tablespoons Olive Oil

• 2 Yellow Onions (peeled and quartered)

• 2 Carrots (peeled, rough chopped)

• 2 Celery Stalks (rough chopped)

• 4 cloves Garlic

• 1 cup Peeled Canned Tomatoes

• 2 cups Dry Sherry

• 1 Orange (halved)

• 1 Grapefruit (halved)

• 8 whole Black Peppercorns

• 6 fresh Thyme Sprigs

• 6 fresh Flat-leaf Parsley Sprigs

• 1 Bay Leaf

Newburg Reduction

• 3 ounces Clarified Butter

• 3 ounces All Purpose Flour.

• 1 quart Lobster Stock

• 3/4 teaspoon Ground Paprika

• Pinch Nutmeg

Tarragon Oil

• 2 cups packed Tarragon Leaves

• 2 cups Olive Oil

• 2 Tablespoons Lemon Juice

• Salt and Pepper (to taste)

Poached Lobster

• 8 Lobster Claws and Knuckles (steamed and removed from shell)

• 1 quart Clarified Butter

• 1 cup Lobster Stock

Mascarpone Panna Cotta

• 1 cup Mascarpone

• 1 cup Heavy Cream

• 1/3 cup Sugar

• 6 Gelatin Sheets

• 1 Tablespoon Vanilla Extract

Brioche Crumble

• 1 cup Brioche Breadcrumbs

• 4 Tablespoons Butter

Preparation

Lobster Stock

Heat the olive oil in a saucepot over medium heat. Add the shells and lobster bodies. Cook for about three to five minutes. Stir in the onions, carrots, celery, and garlic. Cook, without stirring, until the vegetables begin to brown, about three minutes. Deglaze with the sherry. Add the tomatoes, peppercorns, thyme, parsley, and bay leaf. Next add the orange and grapefruit. Add four quarts of water to the saucepot. Bring to a boil. Reduce the heat and simmer—skim froth from the surface with a ladle. Reduce down to two quarts. Strain Stock and set aside.

Newburg Reduction

In a small saucepot, melt the clarified butter and then add the flour. Whisk and stir for two to three minutes. Slowly add lobster stock to roux. Whisk until smooth and simmer. Add the paprika and nutmeg. Allow to simmer for about 45 minutes to one hour. Reduce until nappe.

Tarragon Oil

In a blender, combine all the ingredients. Purée until smooth—season with salt and pepper to taste. Strain through a cheesecloth-lined chinois.

Poached Lobster

Bring the lobster stock and clarified butter to a simmer in a small stockpot. Poach lobster meat for two minutes until warmed through. Remove from butter and keep warm.

Mascarpone Panna Cotta

Soak the gelatin sheets in cold water. Place the mascarpone, cream, vanilla and sugar into a small saucepan over medium heat. Stir continuously until the mixture starts to simmer. Remove from the heat. Drain the gelatin sheets and stir them in until dissolved. Pass the sauce through a chinois and divide it into two-ounce disposable souffle cups sprayed with non-stick pan spray. Leave aside to cool. After they have reached room temperature, cover them with cling film and place them in the refrigerator for at least six hours. Poke holes with a pairing knife into the bottom of souffle cups. This will help release the Panna cottas from the cups.

Brioche Crumble

Melt the butter in a saucepan. Add the breadcrumbs, then toss to coat evenly.

Assembly

Place two Panna cottas on each side of a ten-inch plate. Top with 1/2 Tablespoon of brioche crumble on each. Torch until caramelized and golden brown. Make sure to melt Panna cotta. Create a bed of micro basil in the center between Panna cottas. Top with one lobster claw. Place one more claw and knuckle leaning against Panna cotta. Drizzle the Newburg sauce onto the lobster and around the plate using a plating spoon. Using a squeeze bottle, drizzle tarragon oil around the plate.

Wine Match

Amontillado del Castillo Sherry

The full body of Amontillado del Castillo matches the richness of the butter poached lobster and the Newburg reduction. The sweet notes of toffee, vanilla, apricot, and caramel highlight the creaminess of the mascarpone panna cotta. The nutty notes and higher acidity are complimentary to the tarragon and grapefruit.

~ Christine Hazel, Executive Chef

The Brewer Room

The Clubhouse at Huntingdon Valley features several rooms for private meetings and events that highlight the Club’s most celebrated golfers, including William Hyndman III and Gordon Brewer, Jr..

RECIPE BY CHRISTINE HAZEL

cHArreD meDiTerrANeAN

OcTOpUs with Infused Oil and Sweet Pepper Sauce

Yield: 4

Ingredients

Octopus

• 4 pounds or 8 Octopus Legs

• Olive Oil

• Lemons

Infused Oil

• 1 quart Chef Christine Hazel Mediterranean Olive Oil

• 4 cloves Garlic

• 1 cup Parsley (stems removed)

• 1 Tablespoon Red Pepper (crushed)

• 1/4 cup Lemon Juice

• 1/2 cup Oregano

• Salt and Pepper (to taste)

Sweet Pepper Sauce

• 2 cups Peppadew Peppers (with residual liquid)

• 1/2 cup Red Wine Vinegar

• 1/2 teaspoon Salt (to taste)

Garnish

• Fresh Arulgula

• Charred Lemon

Preparation

Infused Oil

Add all the ingredients into a blender. Blend on high until smooth—season with salt and pepper. Set aside.

Octopus

Set your sous vide cooker to 171°F and bring the water bath to that temperature. Bring a large pot of water to boil. When boiling, dip the octopus tentacles first into the boiling water three times for ten seconds each time. Blanch the octopus for ten minutes. While blanching, prepare an ice water bath. Remove from boiling water and submerge in the ice bath. Let cool for five minutes. In a vacuum seal bag, place the tentacles, one cup of olive oil, and one Tablespoon of salt. Seal the bag, then place the bag into the heated water bath—cook for five hours. Remove from the bag. Lay all octopus on a 1/2 sheet tray. Drizzle generously with infused olive oil and salt and pepper. On the same sheet tray, align the lemon wheels and drizzle with olive oil, salt, and pepper—char the octopus and lemons in a wood-fired pizza oven for approximately three minutes.

Sweet Pepper Sauce

In a food processor, blend all ingredients until smooth. Serve at room temperature.

Assembly

Line the bottom of a bowl with two ounces of pepper sauce. Top with arugula dressed in drippings from octopus pan. Mount two pieces of octopus above the arugula to build height. Garnish with charred lemon.

Wine Match

Tenuta Guado al Tasso 2021

Vermentino is intense and buttery like chardonnay but light and citrusy in its finish. Its is extremely complimentary to the wood-fired octopus and doesn’t overpower my Chef Christine Hazel Mediterranean Olive Oil. The Italian white wine has a slightly salinity that marries well with shellfish and the grilled lemon.

~ Christine Hazel, Executive Chef

RECIPE BY CHRISTINE HAZEL

TrUFFLe WiLD mUsHrOOm pizzA

Yield: Four 12-inch Pizzas

Ingredients

• 922 grams 00 Flour

• 553 milliliters cool Water

• 23 grams Salt

• 0.28 grams Active dry Yeast

• 1/2 pound Ricotta Cheese

• 1 pound Wild Mushroom Blend (Cremini, Shitakes, Portabella)

• 1 1/2 cups Chef Christine Hazel Truffle Olive Oil

• 2 cups Parmesan Cheese (grated)

• 2 cups Arugula

• 1 cup Butter (melted)

• 1 Tablespoons Thyme (chopped)

Preparation

Pizza Dough

Add the water into a stand mixer and dissolve the salt. Add one cup of the flour while mixing. When you have a smooth consistency, add the yeast and dissolve it. Gradually add the rest of the flour while mixing until you end up with a ball of dough. Knead the dough on low speed in the stand mixer for 15 minutes. Leave the dough covered to rest for 15-30 minutes. Fold the dough over itself a few times and form a smooth, round dough. Place the dough in an airtight container or a plastic wrap bowl, and let it rise for around 12 hours. Divide the dough into four equal portions. Place the dough balls in a lightly floured proofing box and let them rise for another 12 hours.

Roasting Mushrooms

In a mixing bowl, toss the mushrooms, 1/2 cup Chef Christine Hazel Truffle Oil, 1 Tablespoon of chopped thyme, and salt and pepper to taste. Roast for 15 minutes. Cool and reserve

Pizza Preparation and Assembly

Preheat the wood-fired pizza oven between 850-900°F Take one dough ball from the box and place it on a lightly floured surface. Press the dough out using your hands from the center to the edges. Hold the dough around the outside rim and let it hang from your hands. Using thumbs and forefingers, press the dough around the edges and stretch.

Next, lightly flour a pizza screen and place the stretched dough upon it. Using a pastry brush, brush with butter leaving a 1/2-inch rim from the outside. Drizzle with Chef Christine Hazel Truffle Oil in a circular motion around the pizza. Approximately 1/4 cup. Season with salt and pepper. Sprinkle dried oregano, crushed red pepper, and grated parmesan onto the crust. Pipe six or seven dollops of ricotta cheese onto the pizza Slide the pizza onto your peel and quickly transfer it into the oven. Bake the pizza for approximately three minutes, rotating every 30 seconds. Using the peel, lift the pizza towards the dome of the pizza oven for 20-30 seconds. Remove from oven. Slice and serve.

Beer Match

Gilded Lily Triple with Truffle Oil, Carton Brewing Co.

Our Truffle-Wild Mushroom Pizza is filled with my Chef Christine Hazel Truffle Oil, tons of umami flavored from our mushrooms which are seared to perfection, and creamy ricotta cheese. The Gilded Lily Triple with Truffle Oil from New Jersey enhances those bold flavors but balances them with wildflower honey and hops that hold up to the peppery arugula.

~Christine Hazel, Executive Chef

proudly presents

The Golf Kitchen Culinary Excellence Recipients, 2022

Culinary Excellence Award for an Outstanding Private Golf Club or Country Club

The Club at Carlton Woods, The Woodlands, Texas

The Club at Carlton Woods completed the rigorous Golf Kitchen Certification of Culinary Excellence earlier this year. Wes Tyler, Executive Chef and The Club at Carlton Woods, are an exemplary example for all club culinary operations.

Culinary Excellence Award for an Outstanding Golf Resort or Community

Reynolds Lake Oconee, Greensboro, Georgia

Reynolds Lake Oconee with its many property restaurants such as The National Tavern, The Creek Club, and the new Richland Point led by Moroccan Chef Zouhair Bellout, leads the way with culinary offerings that WOW the members, guests, and residents every day.

Culinary Excellence Award for Outstanding Executive Chef at a Private Golf or Country Club

Juan Pablo de La Sota Riva Leal, Royal Poinciana Golf Club, Naples, Florida

Juan Pablo joined the Royal Poinciana team in 2019. He is a leader, a teacher in and out of the Royal Poinciana Golf Club kitchen, and packs a punch with an impeccable resume. He was a guest chef at the 2021 Golf Kitchen Culinary Excellence Awards dinner and a guest favorite. Like his predecessor Scott Haegele, he possesses a self dicipline, strong work ethic and dedication to his craft.

Golf Kitchen Rising Star Award

Chrissie Bennett, Winged Foot Golf Club, Mamaroneck, New York

I have had the pleasure of working with Chrissie Bennett ever since she was the Kitchen Manager in 2014. I have followed her career for many years. Chrissie has made many sacrifices on her journey to become the Executive Chef at one of the most storied Golf Clubs in the nation. Her journey to the top is inspirational, and I can see her star continue to rise and influence many.

Visionary Leader in Club Management Award for a Private Golf or Country Club

Morgan Gregory, President at GlenArbor Golf Club

I have been working with GlenArbor Golf Club since 2015. It is rare to find a club without a General Manager. What GlenArbor has is President and a passionate leader who is endeared and respected by his team and peers, and the entire golf industry. From the golf course to the front and back of the house, he has a unique ability to hire the right professionals and goes even further to nurture their careers and dreams should they wish to share them.

Golf Kitchen Purveyor of the Year Award

Natalia Fedra Cabrera Mercader, Khayyan Specialty Foods

This woman is a powerhouse. A successful corporate America Executive who changed paths to create her dream empire. Her drive to grow her business has long inspired me and, in all honesty, gave me the strength to continue the Golf Kitchen brand throughout the pandemic. Her love of the Golf and Country Club Chefs is unique. She is never a high-pressure saleswoman; her success comes from her charming personality, personal service, strength of character, and pure product line.

Golf Kitchen Wine Program Award

Alfredo Hildebrandt, Sycamore Hills Golf Club, Fort Wayne, Indiana

What an impeccable wine program! Such dedication in wine selection from an Assistant General Manager is unheard of. Hildebrant and Sycamore Hills have developed strong relationships among Vintners, nationally and internationally. They have developed a reciprocal club wine dinner program, and the club frequently brings like-minded industry talent to collaborate. If you have the opportunity to be a guest, you will be blown away.

Thank you to the Private Golf Clubs, Country Clubs, Golf Resorts and Communities, Members, Guests Family, and Friends who have supported the Golf Kitchen Initiatives for many years. This could not be possible without your unwavering support.

Thank you to our lead sponsor, The National Golf Course Restaurant Association, for your strength and leadership throughout the year. We look forward to 2023.

Thank you to Venu Magazine and Total Food Service for your continued media coverage and support and belief.

Thank you to all of our in-kind sponsors, including The Macallan, Caymus, Comport, Baldor Specialty Foods, Comport, Links Drinks, Wei Liu, and Lucinda Sterling.

Thanks to all the chefs who have us all smile today and tonight: Shawn Olah, Highlands Falls Country Club, Wes Tyler, The Club at Carlton Woods, Hannah Flora, Addison Reserve Country Club, Michael Ruggiero and Marisa Hernandez, GlenArbor Golf Club, Matt O’Connor, Weeburn Country Club, Daniel Hess, Westchester Hills Golf Club, Matthew Norman, Pine Orchard Yacht Club, and Kelly Morrow, Tavistock Country Club.

Give a big round of applause to Alysha Turchick, Jessica Perez and Fernando Silva, and the front-of-the-house team for your event professionalism. This needs to be a new award category!

The 18th hole overlooking the Bonnie Briar Clubhouse. Image courtesy Bonnie Briar Country Club

A Chef, A VeterAn And A fAmIly mAn wIth A pAssIon to serVe

Chris Reveron, Executive Chef Bonnie Briar Country Club

I had always wanted to get to know Chris Reveron a little better. I met Chris in September 2019 at the second annual Golf Kitchen Culinary Excellence Awards at GlenArbor Golf Club, Bedford Hills, New York, just before the Pandemic. The more I learned about Chris, the more I wanted to know. I followed his LinkedIn account and quickly realized how he championed others before himself. Even when producing this profile, he insisted on including his kitchen family; he wanted them to share the experience. Chris is a veteran and did several years in Iraq and returned with the often-overlooked PTSD. I was intrigued by how Chris found his way into the culinary world and how his childhood and military experience led him to the industry. ~

Diana DeLucia

GK: Tell us a little about your childhood.

I was born in Bridgeport, Connecticut. My mother is from Portugal, and my father is from Puerto Rico. Bridgeport is a crazy town to grow up in, and I survived the public school system. My parents were dealing with addiction issues, and I grew up quickly. I continually searched for a male figure to help me steer my ship.

That person was my uncle from my father’s side, a Culinary Institute of America designated ProChef III He was the sole reason I decided I wanted to become a chef at a very young age. He passed away in April 2020 due to Covid-19. He was one of the first 75 people in Connecticut to die from the virus.

I will never forget the day he made a red sauce with clams, mussels, and calamari. I was eight years old. I was there helping him and eating. My uncle could not believe that an eight-year-old was eating clams and mussels, and from that moment, everything changed; he began to bring me to freelance jobs he did so I could help with minor tasks.

When I was 11 or 12, I began working with him at a medieval festival in Wilton, Connecticut. I loved every moment, and he paid me 50 bucks to peel the onions and potatoes! After that, I hosted the event with him for ten years.

After I left grade school, I went to Bullard Havens Technical High School in Bridgeport; the primary trade I chose was culinary arts. And the professor there was the professor who taught my uncle! Like my uncle, I was

the class clown. I loved to laugh and have fun; it was my way of hiding a lot of the pain from the past.

In my junior year, around 2000, I enlisted with the U.S. Army under the delayed entry program and began training at Ft. Leonard Wood, Missouri. They offered the opportunity to join the military at 17 years old and sent me off to basic training after my junior year during my summer break, with my parent’s consent. I soon enrolled and began military training in the 110-degree weather. When I returned, I completed my senior year of high school and trade, graduated with a 92 average GPA, and was at the top of the class in the culinary program.

After high school, I went to Fort Lee, Virginia, for my military occupational job training, a 16-week course. I was a food service specialist when I began to cook for two-three thousand people. That is where I mastered banquet cooking! After that, I joined The Reserves.

In 2001, I landed my first chef job at The Patterson Club in Fairfield, Connecticut.

GK: Why a country club?

When I got home from Fort Lee, Virginia, a friend worked at The Patterson Club. They had a server position available, but I wanted to cook. He spoke to the chef, and I got a job. I loved it, and I was there for ten years and began to rise through the ranks.

From February 2003 to March 2005, I had to take a military leave of absence because I was mobilized to Iraq. In Iraq, the cooking was all contracted by Halliburton and similar government contracting companies; thus, I had to cross-train as a fuel service specialist and heavy wheel operating mechanic.

We were a tier one combat unit delivering fuel. I was there 25 months total, and we delivered fuel for 19 months. We supplied 85% of the fuel for that war, and we pumped about 13 million gallons of fuel a day. If you are a veteran and traveled through Iraq from February 2003 to March 2005, there was a 95% you got fuel from us.

When I came home, I went back to work at The Patterson Club and stayed until June 2010. I was the executive sous chef when I left.

GK: Where did you go next?

Joe Napolitano was a big piece of fuel for me to push myself. He had told me about a position available in Rye, New York, at a club named The Apawamis Club. He told me that the job would be a step-down in the short term, and I would have to take a pay cut. Joe has never given advice to me that placed me in the wrong direction. He urged me to take the position for the long-term growth potential at the prestigious Platinum Club. It was the right decision and has led me to where I am today. On that note, Joe has been a catalyst to my professional growth and development with his leadership qualities.

I started as the grill cook and began learning about the club’s stature and what it could offer in the future. Joe left the club three years later to take on a general manager role in Larchmont. This was when things became a challenge for me. I was ready to take on the executive chef role, but it would not be smooth sailing. The club decided to interview multiple candidates, which was a very emotional time for me. I had a conversation with the club president, who was concerned I might leave, and I told him, “If you won’t place me in the executive chef role, then at least please hire someone more qualified than me so I can learn from that chef. Someone who can teach me. I will sign a contract and stay with you if you are willing to do that.”

That night, I was 28 at the time; they called me into the office with a yellow folder and announced that they had found a new executive chef. I said, “I am sure you guys made the best decision for the club, and I am looking forward to meeting the person you all hired as the executive chef.

SIDENOTE: I don’t think people understand because of the way I grew up, the military, and the PTSD that resulted from that; when the president looked at me, my eyes were watering. I had two children and a wife, and my childhood flashed before my eyes in that very moment. I always asked God not to put me in a place where I had to relive my trauma. Everything I endured, the sacrifices and many missed occasions, this was the moment I went through all of it.

GK: What happened next?

After the anxiety and flashbacks I was experiencing, to my surprise, they told me I was the new executive chef and asked me if I wanted to take on the role!

I thanked them all, accepted the position, and signed a contract the next day. In my first-year

review, I got a raise that I would have never imagined! I was never greedy for money; I was taught that when you chase money, you chase the devil. A former sergeant in Missouri told me, “I’m going to leave you with this statement. Remember, money will always be made, but time will never be replaced.”

That is what’s pushed me today to do a lot of community service work with inner-city schools and public speaking. I share my story because we’re so caught up in the social media dilemma, a world many people base their lives on, and I feel I am in a position today that giving back to my community is of the utmost importance.

GK: Tell us about your community service work.

I work with children and teenagers; they all know we need money to survive and eat. I embarked on a journey with Feeding Westchester and Pastor Pasquale, who oversees the program. I’ve worked with Pastor Pasquale for some years and am still involved with the program today. In 2021 my team and I provided over 10,000 meals for the food insecure in Westchester County! During the Pandemic I decided to bring my kids along with me to Kingdom Life Christian Church in Milford, Connecticut, our church we attend. I sat with Pastor Mike, and we decided to start cooking soup every Monday with my kids. I wanted them to understand the importance of giving back and feel good about doing it. We had a couple of houses we’d drop soup off to, and my kid’s found excitement in doing so every week. These are the moments of facilitation that go further than a paycheck.

GK: How did you land at Bonnie Briar Country Club?

I was the executive chef at Apawamis for eight years when a new opportunity came about at Bonnie Briar Country Club. I wanted to take on a new and challenging role, and once again, it was Joe Napolitano who challenged me.

Joe Napolitano, my former boss, was now the general manager at Bonnie Briar. I will be taking on the executive chef and director of food and beverage role after my friend and colleague Matt O’Connor left the position to take on the culinary director position at Wee Burn Country Club

GK: Tell us what your plans are at Bonnie Briar.

I am working on programs to make the culinary department at Bonnie Briar sustainable. I am slowly rebuilding the kitchen and adding new equipment. The membership mentality is changing, and the younger members support our actions. I hope

I first met Chef Chris Reveron in 2000 while employed at the Patterson Club in Fairfield, Connecticut. Chris had started his career before my arrival as a line cook and was quickly promoted by myself through the brigade to the position of Executive Sous Chef. Chris held positions as my Executive Sous Chef at The Patterson Club and, most recently, at The Apawamis Club in Rye, New York.

A tribute to his hard work, dedication, and extreme value to me and the operations of our employ. Upon my career advancement to General Manager, Chris assumed the position of Executive Chef of the Apawamis Club. I had complete confidence in his abilities to manage and advance the 2.5-million-dollar food and beverage operation in my absence.

As a Leader, Chris is hard-working, highly committed, a true culinarian, and an exemplary educator. I believe that his resume and military accomplishments will attest to that fact.

He leads by example; he has the acumen to place qualified people in key positions to accomplish a task and restraint from interfering with them while they are doing it. Chris is exceptionally gifted with a passion and non-compromising dedication to the culinary arts that sets him apart. I am most fortunate to be working with Chris again. This time, as our Executive Chef here at Bonnie Briar Country Club.

Joe Napolitano, General Manager Bonnie Briar Country Club

The 15th hole

Image courtesy Bonnie Briar Country Club

younger members support our actions. I hope within the next couple of years we can build a new kitchen.

GK: Tell us about the younger members.

Younger members are coming in from midtown, uptown, and downtown Manhattan. They joined during the Pandemic, and they played golf and dined here. They value dining at the club as a social element as much as golf.

I try to keep our dining above the level of the local restaurants so that we can compete. When the vice president at Bonnie Briar interviewed me, he said, “You make this program yours.” I’m going very slow. I don’t go in with an iron fist, and I never would. Memorial Day 2022 was my single-handed busiest day in a club in my 20-plus years of service; we did 299 a la carte lunch meals in two hours and 14 minutes!

The following week the members said, “Chef, how did you put all that food out? I said, “In the kitchen it’s all about what the team and I do operationally; a few key factors help everybody succeed. The first is the organization’s personnel, the second is purpose, and the third is the intuition of the team. With those three facets, if you can narrow that down, operations quickly become seamless and effortless.”

GK: What are your long-term goals?

My long-term goal is to become a general manager. My heart will forever be in cooking, but I believe God has different plans at another level for me. My life has been filled with challenges, trials, and tribulations, just as everyone’s has, but this is my journey, and I must own what I want. Every journey is a lesson, and my path has been teaching me to continuously grow no matter what. I have such a following now with people in the industry, and I’m learning every day. I surrounded myself with great people and mentors over the years, and I believe the culinary operations will be in the limelight of private golf and country clubs nationwide very soon.

GK: I spoke to a colleague of yours Charles Dorn of the Dorn Group about your friendship and he had this to say.

Chris is the antithesis of many traditional chefs. People and family first.

Kitchen is family.

Passion beyond 98% of people I know.

Pride in his product.

Loyalty to the military.

What a great answer from a colleague and friend!

GK: What are your thoughts on such great praise from Charles?

When Joe left, Charles was hired as the headhunter to find an executive chef at The Apawamis Club. Charles has always been a dear friend since my appointment at the club. When I went through the interview process, he was always there. After I was hired, we never lost communication, and we have remained in contact ever since. I am grateful to Charles for his kind words.

GK: What advice do you have for other veterans, chefs, culinarians, or anyone with PTSD?

The only advice that I can give is to follow your dreams. Sometimes we caught up in the moment without thinking about the future. We live in a world that’s fast-moving, slow down, think and make calculated decisions. I believe from where I come from that I am an example for many kids in Bridgeport, Connecticut. Not too many people make it as far as I did, but I thank God every single day! Cook with your heart and not your ego! Always remember, what a canvas is to an artist is what a plate is to a chef. Lead with emotional intelligence at the forefront and purpose as right behind.

For those that suffer from a disease we know as PTSD, you are not alone. SPEAK, reach out and know your resources. It’s too often we get lost in our problems from the past and forget we have avenues to help reduce that pressure. You are only as alone as you allow yourself to be, and I’ve been there. What I have learned is that we all have a story, but it’s how I interpret mine, is what got me to a safe mental space and where I am today. I will say it’s when I redirected my life to God that things really started to fall into place for my family and I.

Although I had a rough upbringing, I thank God every day! I thank him for allowing me to travel the roads I had to, as it prepared me in a big way for what was to come. Although my parents had circumstantial addictions, my mother was always my air! I had a stepfather that we all knew as “Hun”. My friends and all the family all called him Hun. His name was Edwin, and he was the most AMAZING DAD any kid could wish for! He had no kids of his own but taught me how to love and always put family first! Any man can father a child, but not every man can be a dad... He was the example. I tell you this because God will put people in your life to teach you lessons. I lost him on Christmas morning 2018. I would not be the father or Husband I am without having him in my life.

I have two little girls that my world revolves around. This business is tough to be in when you have kids

but placing boundaries in line for important things is a must. My little ladies love to cook with their papa! They are now 11 and 9, but they began cooking from a very early age. My wife of 10 years now has been a pillar to my success. It’s not easy being a mom while dad is working 60–70 hour work weeks, but she rode the wave with me. Raising the kids while working and coming home to work another 40-hour week with the kids is draining, and I will forever be grateful to her for that. One thing we promised is never to be too busy for family. We’ve been together for 17 years now, and I told her from the beginning how much I loved cooking, and if she couldn’t deal with the crazy hours, I was likely not the guy for her. I guess she took the challenge and ran with it, and we now have two little ladies to be a part of the Reveron family.

GK: Tell us about your team.

As I look back at the earlier years of my career as a young executive chef, I realized very early on that strength comes from the people you surround yourself with.

15 years ago, Jose Sanchez joined me on my culinary journey. He was very green but eager to learn. He is one of the hardest working, dependable, driven individuals I have worked with. Fifteen years later, his drive, work ethic, and dependability remain. Jose Sanchez is now the executive sous chef at Bonnie Briar and a very dear person to me. His cooking and banquet department strengths are far beyond the average chef’s. His passion for this craft is unparalleled to many. Jose has demonstrated superior work ethics over the years and has what it truly takes to grow in this industry. Particularly impressive is Jose’s readiness to contribute to the morale level in the kitchen when there is time to have fun and his ability to differentiate between those times when absolute focus and seriousness is required. He worked extremely hard to earn his title and, more importantly, the respect I have for him professionally and personally. I know one day he will make a fine Executive Chef and be a great mentor to those around him. Thank you, Jose (who we all in the kitchen call Macho), for all your hard work, sacrifices, and determination to constantly win!

Catherine DiQuinzio is the next person who has a special place on my team. This young lady is the definition of a true professional. She has her Associate of Applied Science in Culinary Arts and Management from Westchester Community College and her Bachelor of Professional Studies in Hospitality Management from the New York Institute of Technology.

Catherine joined me at my previous club as a seasonal snack bar cook. She juggled school and work during the summer months with ease. Once Catherine graduated with her AAS degree, she wanted to work full-time and learn. She rose through the ranks and continued to show her determination in work and studies. I worked around her schooling when she went back for her bachelor’s degree, and she now is the Chef de Cuisine at Bonnie Briar. Her work ethics, talent and professionalism, are exemplary for any young professional. I contend that Catherine represents the very best any young professional can offer an employer. Catherine can quickly gain a clear understanding of any set of directions given to her; no task has ever proven to be beyond the realm of her capability. Catherine is a rising star in the hospitality industry, and anyone who fails to see a talent at this level is plain blind. Thank you, Catherine, for all you do, and I can’t wait to see what plans God has in store for you.

Matthew Marrero was the needle in the haystack back in 2020 when I hired him. He came into my office for an interview, which was a great conversation. I instantly knew there was something about him. He was hired as a PM sauté chef. During his first week, it was clear that he wanted to go places. As 2020 went on under the pressure of the world’s pandemic, I witnessed what Matt was capable of and how he breathes the trade; I wanted to help him grow. We quickly bonded, and he became a part of the culinary department’s “blueprint.” Behind the line, he’s as calculated as an eagle diving for a meal on busy nights. I sat him down and asked, “what do you want to do with yourself in this business?” He responded, “I want to learn from you.” It was then I knew what the next phase for him was. I had Jose and Catherine generate a plan of action for his growth and bring it to me. We went over everything and put it in play. Fast forward to late 2022, and Matthew is now a Sous Chef with the team/family. Jose and Catherine are a massive part of his development, as I made it a point for both to take the lead with Matt. These three Professionals one day will phase into more significant roles and whatever company they are with will be lucky to have any of these three as an asset in their company portfolio of professionals.

RECIPE BY CHRIS REVERON

pAN seAreD FOie grAs with Spiced Citrus

Purée, Tomato and Peach Compote and Red

Onion Jam and Brioche Toast

Yield: 4

Ingredients

Orange Purée

• 1 whole Orange (scrubbed clean)

• 1 stick Cinnamon

• 1 clove Star Anise

• 3 cups Sugar

• 3 cups Water

• Kosher Salt

Tomato and Peach Compote

• 3 pounds Cherry Tomatoes (any color, halved)

• 6 Peaches (about 3/4 pound, peeled, pitted, and diced)

• 6 Shallots (thinly sliced)

• 1 1/2 teaspoons Salt

• 6 Tablespoons Eextra Virgin Olive Oil

• 6 Tablespoons Sugar

Red Onion Jam

• 2 Tablespoons Olive Oil

• 2 pounds Red Nnions (halved and thinly sliced)

• 1 cup Dry Red Wine

1/3 cup Light Brown Sugar

• 1 Tablespoon Thyme (fresh picked and chopped)

• 2 Tablespoons Balsamic Vinegar

• 1/2 teaspoon Kosher Salt (plus more to taste)

• 1/2 teaspoon freshly ground Black Pepper (plus more to taste)

Foie Gras

• 4 slabs of fresh grade “A” Foie Gras,1/2-inch thick (lightly scored in a hashmark pattern on one side

• Black Pepper (fresh,ground)

• 1 Tablespoon Chives (fresh,sliced)

Coarse Sea Salt Chef Note: I prefer Maldon or Fleur de Sel

Brioche Toast

• Brioche Bread (cut into four pieces for toast)

Garnish

• Micro Flowers

• Affilia Cress

Preparation

Citrus Purée

Use the tip of a sharp knife to cut several slits in the skin of the orange. Combine the cinnamon, cloves, sugar, and water in a small saucepan and bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce the heat to the lowest setting. Add the orange to the pot. Place a clean kitchen towel or a paper towel over the top of the pot, pushing it down until it is in contact with the liquid to keep the orange moist on all sides. Cook until the orange is completely tender, about one hour. Discard the cinnamon and star anise. Transfer the orange to a blender and add a cup of cooking syrup. Blend on high speed until completely smooth, adding more syrup as necessary to reach a nice gel-like consistency. Season with a pinch of salt and press through a fine mesh strainer. Set aside. Reserve the orange syrup for later use.

Tomato and Peach Compote

Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the tomatoes, peaches, and shallots on the prepared baking sheet. Add the salt and oil and mix with a rubber spatula until evenly coated. Bake for 25 to 30 minutes (stirring once after 20 minutes to prevent burning and sticking around the edges) until the tomatoes and peaches are soft and start to brown. Transfer the contents of the baking sheet to a small bowl. Chef Note: Be sure to scrape up all the flavorful juices from the baking sheet. Add the sugar and mash with a rubber spatula or spoon until jammy. Taste and adjust seasoning with more salt or sugar, if necessary. Chill in the refrigerator until ready to serve.

Red

Onion Jam

Heat the olive oil in a medium skillet over medium heat until shimmering. Add the onions and cook until softened and translucent, eight to ten minutes, stirring occasionally. Add in the wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat to low, and let simmer until liquid thickens and becomes syrupy about one hour, stirring occasionally. Season with additional salt and pepper to taste. Transfer the onion jam to a bowl and let cool, then serve letting onion jam return to room temperature before using. Chef Note: Remainder can be stored in an airtight container in the refrigerator for up to two weeks.

Foie Gras

Lay a double layer of paper towels on top of a plate or cutting board and set aside—season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least three minutes. Place the foie gras in a skillet scored-side-down. Chef Note: It should immediately start smoking, sizzling, and rendering fat. If it doesn’t, remove and allow the pan to preheat for another one to two minutes. Once all four pieces of foie are in the skillet, cook, swirling pan gently every few seconds until deeply browned and crisp on the first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto the second side and cook for 30 seconds longer. Transfer to paper towel-lined plate and let rest for one minute.

Assembly

Once all the ingredients are gathered use an offset spatula or spoon to swoosh citrus purée across plate. Place the brioche toast at the tip of the swoosh. Now place the foie gras on top of toast and layer with tomato and peach compote and the red onion jam. Chef Note: Place both toppings offset to one side. Drizzle with a bit of the reserved cooking syrup.

Wine Match

Domaine Weinbach Cuvee Laurence Gewurztraminer

Foie gras is one of my top choices when I go out to dine. Pairing this preparation with this fine Gewurztraminer, in my opinion, is a great match. The nose hits you with hints of grapefruit, orange, and spices, along with some floral hints. The sweetness from the wine is going to help with the balancing of the fats in the foie gras. The spiced citrus puree is a nice touch that compliments both, the wine and foie gras.

~ Chris Reveron, Executive Chef

Image courtesy Bonnie Briar Country Club

RECIPE BY CHRIS REVERON

WAsAbi AND sesAme crUsTeD TUNA

with Green Tea Soba

Noodles, Julienne

Vegetables and Sesame

Garlic

Yield: 4

Ingredients

Sesame Garlic Sauce (make ahead of time)

• 1/2 cup Hoisin Sauce

• 3 Tablespoons Sesame Oil

• 2 Tablespoon Scallions (thinly sliced)

• 2 Tablespoons Soy Sauce

• 3 Tablespoons Water

• 2 cloves Garlic (minced)

Noodles

• 1 package Green Tea Soba Noodles

• 1/2 Red Onion (julienne)

• 1/4 cup Zucchini (julienne the skin only)

• 1/4 cup Yellow Squash (julienne the skin only)

• 1/4 cup Carrot (julienne)

• 1/4 cup Scallions

Tuna

• 4 pieces Tuna (5-6 ounce portion)

• 1 Tablespoon each- White and Black Sesame Seeds (mixed)

• Wasabi Paste Chef Note: Store-bought is fine.

• 1 Tablespoon Sesame Oil

Garnish

• Rock Chives

• Micro Flowers

Preparation

Sesame Garlic Sauce (make ahead of time) Mix all the ingredients and let sit for four hours.

Noodles

Cook noodles for eight to ten minutes and rapidly cool down in cold water. Drain the noodles and toss in three tablespoons of the sesame garlic sauce, onion, zucchini, squash, carrot, and scallion. Set aside and keep room temperature for plating.

Tuna

Thinly spread a layer of wasabi on both sides of the tuna, then coat with sesame seeds. Sear on medium heat in a saute pan with one tablespoon of sesame oil. Chef Note: Two to three minutes per side for rare- medium rare tuna.

Assembly

Place the mixed noodles in the center of the plate. Cut the tuna on bias and cross over the noodles. Finish the entrée with a drizzle on and around fish. fish. Garnish with rock chives and micro flowers.

Sake Match

Watari Bune Junmai Ginjo (Sake)

This sake is a very approachable drink. It’s dry with a strong acidity level, and every bite you take, you will feel like the dish is in harmony with the wine as it creates that balance between the Sake and Food while adding just a hint of fruity aromatics.

~ Chris Reveron, Executive Chef

The main dining room

Image courtesy Bonnie Briar Country Club

RECIPE BY CHRIS REVERON

sOUs ViDe rOHAN DUck with Celery Root Puree, Braised

Leek, Roasted Carrot and Huckleberry

Demi

Yield: 4

Ingredients

D’Artagnan Rohan Duc

2 Rohan Duck Breasts (scored)

Maldon Sea Salt

Celery Root Puree

2 pounds Celery Root

4 cups Whole Milk

Pinch of Nutmeg

Braised Leeks

2 Holland Leeks (washed very well)

2 sprigs Thyme

2 cups Chicken Stock or Broth

2 Tablespoons Butter

Roasted Baby Carrot

4 Baby Carrots (peeled with top on, cut in inch lengthwise)

3 Tablespoons Olive Oil

Salt and Pepper (to taste)

Huckleberry Demi

Classic Demi-glace Sauce (store-bought or homemade)

1 pound Frozen Hhuckleberry

Garnish

Micro Rainbow Flower

Affilia Cress

Preparation

D’Artagnan Rohan Duck

Season the duck generously with salt and pepper. Seal the duck breasts in vacuum bags. Place in a 120°F (48.8°C) water bath for at least 45 minutes and up to four hours. Remove them from bags and dry thoroughly with paper towels. Place the breasts skin-side-down in a heavy-bottomed 12-inch non-stick skillet and set over high heat until sizzling, about two minutes. Reduce heat to medium and cook, moving and pressing the breasts to ensure good contact between the skin and pan, until golden brown and crisp, about 5 minutes. Flip and cook the second side until barely colored, about 30 seconds. Remove from pan and allow to rest for 5 minutes. Slice the breasts crosswise into 1/2-inch strips or in 2 pieces (cut on the bias).

Celery Root Puree

Place the celery root in a large pot and cover it with the milk by a few inches. Chef Note: You may not need all the milk. Add a few pinches of salt along with some freshly grated nutmeg. Bring to a boil and simmer until the celery root is fork tender, about 20 to 30 minutes. Drain and reserve about 1/4 cup milk, then return the celery root to the pot. Place the pot over medium heat and let the celery root dry out for a minute or two. Add the reserved milk and puree using a blender or Robo-coupe until very smooth. Check for seasoning, adding more salt if necessary.

Braised Leeks

Cut off the dark green (tops) and only use the white part of the leeks. Trim the bulb end to remove any roots but keep the bulb end intact. Cut the leeks in half vertically, leaving about one inch intact on the bulb end. Wash the inside of the leeks well and pat dry. Arrange the leeks in a large skillet or pot that has a lid. Pour the broth over the leeks and add the thyme. Bring to a simmer over medium heat. Put the lid on the skillet, reduce the heat to medium-low, and simmer the leeks for 12 to 15 minutes. Once they are done, remove from the liquid and set them aside. Chef Note: Before plating, you can brûlée the top or serve as is.

Roasted Baby Carrot

Preheat the oven to 400F (convection) or 425F for a conventional oven. Toss cut carrots in oil and place them on a roasting pan. Roast for eight-ten minutes.

Huckleberry Demi

Blend 4 tablespoons of huckleberries in a blender with a little demi. Place the blended sauce and huckleberries on the stove and bring to simmer for 20 minutes. Remove from stove and add remaining huckleberries to the sauce. Let sit overnight and reheat when ready to use.

Assembly

Take one heaped tablespoon of celery root puree and place it at 9’ o clock on the plate. Make a swoosh with the bottom of a spoon over towards 1’ o clock. Now place the Braised leek right over the swoosh. Take a tablespoon of the huckleberry demi and place on the plate near the end of the swoosh, about 2” in from the rim. Now, take the duck, cut in on the bias, and place it over the sauce. Take your roasted carrots and cut them into quarters, lengthwise. Place them crisscrossed right in the area where the duck and leek meet. Put a few dots of Celery root puree on top of the leek and garnish with micro flowers

Wine Match

Meiomi Pinot Noir

This Pinot is nice and jammy with hints of blackberry, lingonberry and dark plum. Seeing that duck eats well with these dark fruits, the Meiomi is going to bring this whole dish together in harmony.

~ Chris Reveron, Executive Chef

The upper terrace Image courtesy Bonnie Briar Country Club

RECIPE BY CHRIS REVERON

RECIPE BY ZOUHAIR BELLOUT

brAiseD pOrk

cHeek gUANciALe with Peas, Fava Beans, Green Garbanzo Beans and Saffron Cream Sauce

Yield: 4

Ingredients

Pork Cheeks

• 4 Pork Cheeks (cleaned)

• Salt

• Chicken Stock

• 1/4 cup Lard

• 4-6 Fresh Sage Leaves

Saffron Sauce

• 2 Tablespoons Unsalted Butter

• 2 Tablespoons Shallots (minced)

• 2 Tablespoons White Wine

• Salt

• 1/2 cup Heavy Cream

• 1/2 teaspoon Saffron (crumbled)

Peas And Guanciale

• 2 teaspoons Lard

• 1/4 pound Guanciale (cut into batons)

• 1 cup Peas (shelled)

• 1 cup Fava Beans (shelled)

• 1 cup fresh Green Chickpeas

Garnish

• Micro Marigold Flowers

• Micro Blue Floret

• Affilla Cress

Preparation

Pork Cheeks

Salt the cheeks, then nestle them in a heavy-lidded pot with the lard, sage, and enough chicken stock to cover. Put in the oven at 200 F and cook until tender, about 6-8 hours.

Saffron Sauce

Sweat the shallots in the butter over medium heat until they are translucent. Add the white wine and boil until the wine has almost all evaporated. Add the cream and saffron and stir well. Bring to a simmer. Add salt to taste.

saffron and stir well. Bring to a simmer. Add salt to taste. Let this cook for 10 minutes or so, then strain it through a finemesh strainer.

Peas And Guanciale

Add the lard to a small pan and fry the guanciale until crispy over medium to medium-low heat. Set aside and reserve the fat. While the cheeks are cooking, bring a large pot of water to a boil. Chef Note: Add plenty of salt; it should taste like the sea. Boil the peas, favas, and chickpeas for 90 seconds. Remove them and shock them in a bowl filled with ice water.

Assembly

Take two tablespoons of peas and place off centered on the plate. Then take one tablespoon of saffron sauce and spoon it on the plate next to the peas. Lastly, take your braised pork cheek and lay it partially on the peas and sauce, upright. With the reserved braising liquid brush the pork cheek and finish with garnish.

Wine Match

Radio-Coteau “Savoy” Chardonnay

Savoy is a well-balanced wine and in my personal opinion is a great pair with this particular dish. The dish brings rich subtle flavors to the table to which the wine will stand / balance well with. The food will not over-power the wine and visa-versa. The creaminess and fat from the dish will be cut with the acid and any of the saltiness from the guanciale will be captured in the creamy long finish of this Chardonnay.

~ Chris Reveron, Executive Chef

The main hallway and the Hearth room Image courtesy Bonnie Briar Country Club

RECIPE BY CHRIS REVERON

sALmON TArTAre

Yield: 2

Ingredients

• 1 8-ounce Boneless Salmon Fillet (skinless)

• 1/4 cup Seeded Cucumber (finely diced)

• 1 Tablespoon Lime Juice (fresh squeezed)

• 1 1/2 teaspoons Chives (fresh, minced)

• 1 1/2 teaspoons Cilantro (fresh, minced)

• 1 1/2 teaspoons Grapeseed or Vegetable Oil

• 1 1/2½teaspoons seeded Jalapeño (minced)

• 1 1/2 teaspoons Shallots (minced)

• 3/4 teaspoon Fresh Ginger (peeled and minced)

• 1/4 teaspoon (scant) Lime Zest

• 1/2 teaspoon Asian Sesame Oil

• Kosher Salt and Freshly Ground Black Pepper

• Potato Gaufrette or Tortilla Chips

Garnish

• Micro PrincessFlowers

• Affilia Cress

• Crème Fraiche

• Fresh Dill

Preparation

Place salmon on a plate; freeze until well chilled, about 20 minutes. Thinly slice the salmon lengthwise into 1/8 inch-wide sheets. Cut each sheet into 1/8 inch-long strips. Cut strips crosswise into 1/8 inch cubes. Place the salmon in a medium bowl. Add the cucumber and the following nine ingredients and toss to combine. Season the tartare to taste with salt and pepper.

Assembly

Chef Note: Use circle/ ring molds. (large and small) Place the small ring mold inside the large one and fill with the tartare mix in between the ring molds. Press down firmly with spoon. Remove the molds slowly to keep everything in tact. Cut one caper berry in quarters and place on top of the tartare in four spots. Take the crème fraiche in a small squeeze bottle and place dots on top of salmon. Place potato gaufrette (five to six pieces) around the salmon and serve.

Wine Match

Saldo Chenin Blanc

This Chenin Blanc is one of my top pics! I like this combination due to the chenin blancs high acidity levels and the salmon’s high fat content makes this combo a heavenly match. To add, chenin blanc has a nice crispy finish which will grab the freshness of the cucumber.

~ Chris Reveron, Executive Chef

sUmmer VegeTAbLe NApOLeAN

with Quinoa, Avocado, Roasted Red Pepper, Red Onions, Summer Squash, Blanched Cauliflower, Torn Cilantro, Coral Tuile and Pepper coulis

Yield: 3

Ingredients

Quinoa

• 1 cup Quinoa (rinse with cold water)

• 1/3 cup Water

Avocado

• 1 ripe Avocado (cleaned, small diced)

• 1 fresh Lemon (squeezed) Chef Note: Alternatively, you can use citric acid. (read instructions as per container)

Roasted Red Peppers

• 4 Red Peppers

Red Onions

• 1 Red Onion (medium diced)

Summer Squash

• 1 Yellow Squash (cut and seasoned)

• 1 Zucchini (small diced, do not peel)

• 2 sprigs of Thyme (fresh picked)

• Salt and Pepper (season generously)

• 1 teaspoon of Avocado Oil

Blanched Cauliflower

• 1/4 head Cauliflower

Torn Cilantro

• 5 sprigs Cilantro

Coral Tuile

• 95 grams of Water

• 10 grams of All Purpose Flour

• Grapeseed Oil

• A few drops of your choice of food coloring

Pepper Coulis

• 2 Red Peppers (saved from the roasted red peppers)

• 1/2 cup of Vegetable Stock

• 1/4 large Spanish Onion

• Salt (to taste)

Garnish

• Micro Greens

• Cucumber Ribbons

• Chef’s Blend Micro Flowers and Affilla Cress

Preparation

Quinoa

Add the quinoa and water to a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes (medium/ low flame). Remove from the heat and let it sit covered for ten more minutes.

Avocado

Keep the diced avocado aside in a neutral citric acid mixture or freshly squeezed lemon juice until ready to assemble.

Roasted Red Peppers

Arrange a rack on the top of the oven. Place the peppers on a parchment-lined baking sheet. Roast, turning the peppers halfway through, for about 20 minutes until completely charred on the outside. Remove the pepper from the oven and cover with a piece of foil. Let it sit for about 20 minutes. Remove the foil and make sure the peppers are cool enough to handle. Remove the tops and seeds of the peppers, along with the charred skin. Chef Note: Set aside two red peppers to make the Coulis. Transfer the peppers to a cutting board and cut them into uniform small dice pieces.

Red Onions

Sauté the red onions on medium heat in a sauté pan until translucent. Set aside until ready to assemble.

Summer Squash

Season the zucchini with fresh thyme, salt and pepper. Pre-heat the oven to 400 F. Place the squash onto a sheet tray and bake until al dente (about three to five minutes). Cool and set aside.

Blanched Cauliflower

Boil the cauliflower in a pot of water until a little more than al dente. Strain, shock, and set aside.

Torn Cilantro

Gently break off the cilantro leaves. Wash in cold water. Pat dry and set aside.

Coral Tuile

Whisk all of the ingredients together until smooth. In a pan (Chef Note: I used a small one-egg pan), coat about a millimeter or two of grapeseed oil or an oil with a high smoke point.

Pepper Coulis

In a medium size sauté pan or pot, cook the onions intil until translucent. Add the garlic and cook for about two minutes. Add the peppers, salt, and stock into the pan. Mix together with a spoon so all the flavors can meld. Place the ingredients into a blender. Puree until completely smooth. Let it cool and transfer to a squeeze bottle.

Assembly

In a bowl, spread the red pepper coulis on the bottom with a spoon. Place a ring mold in the center of the plate on top of the coulis and layer the vegetables. With each layer, be sure to press down with the spoon to compact everything. It makes it easier to keep form when removing the mold. You can layer the vegetables in any order you prefer but keep the quinoa on the bottom as your base. Once your vegetables are compacted, remove the mold. Place the coral tuiles into the napoleon standing upright to give height to the plate. Garnish with micro greens and flowers.

Wine Match

Belle Glos Pinot Noir Clark and Telephone, 2020

As a domestic 100% Pinot Noir, Bella Glos has won by far in this class, for me. Being a vegetarian dish, this Pinot Noir is going to bring out the earthiness in the dish. When you let this wine sit and open you start to get notes of nutmeg and allspice. This pinot is such a great fit for any vegetarian dish and does not overpower at all. Bella Glos, for a domestic wine, sort of gives the feel of an old-world wine as it opens up.

~ Chris Reveron, Executive Chef

Catherine DiQuinzio

RECIPE BY JOSE SANCHEZ, EXECUTIVE SOUS CHEF

crAb cAke with Summer

Corn Succotash and Avocado Aioli

Yield: 4

Ingredients

Avocado Aioli

• 1 large Avocado (halved and pitted)

• 1 cup low-fat Buttermilk

• 1/4 cup Mayonnaise or Greek Yogurt

• 2 Tablespoons Parsley (fresh picked and chopped)

• 1 Tablespoon Dill (fresh picked and chopped)

• 1 Tablespoon Chives (fresh picked and chopped)

• 1 teaspoon Garlic (minced)

• 1/2 teaspoon Onion Powder

• 1/2 teaspoon Lime Juice (fresh squeezed)

• 1/2 teaspoon Salt and Pepper (to taste)

Corn Succotash

• 4 cups Corn (fresh and cut off the cob)

• 2 cups Baby Red and Yellow Sweet Bell Peppers (finely chopped)

• 1/2 cup Red Onion (chopped)

• 1 Jalapeno (stemmed, seeded, and finely diced)

• 2 Tablespoons Basil (fresh picked and chopped)

• 1 cup Cherry Heirloom Tomato (cut in half)

• Salt and Pepper (to taste)

• 2 Tablespoons Extra Virgin Olive Oil

• 2 Tablespoons Butter

• 1/4 cup Heavy Cream

• 1/2 cup Queso Fresco

Crab Cakes

• 2 slices Whole Wheat Bread

• 1 White Onion (small diced)

• 1/4 cup Mayonnaise

• 1 Tablespoon Worcestershire Sauce

• 1 Tablespoon Parsley Flakes

• 1 teaspoon Old Bay Seasoning

• 1/4” Vegetable Oil

• 1 pound jumbo lump crabmeat (do not shred)

Preparation

Avocado Aioli

Add all the ingredients to a food processor and blend until smooth. Store in a quart container in the refrigerator for up to one week.

Chef Note: If a thicker consistency is desired add buttermilk last and pour till satisfied.

Jalapeno Corn Succotash

Add the butter and olive to a skillet along with the onion and sauté until tender. Add the chopped vegetables (corn, peppers) and sauté for five to ten minutes. Mix in the fresh basil—season with salt and pepper. Remove from the heat and toss the queso fresco in and mix.

Crab Cake

In a large bowl, break the bread into small pieces. Add the mayonnaise, Worcestershire sauce, parsley, Old Bay, and crab meat. Mix lightly and shape into four-ounce portions. Refrigerate for 30 minutes to help keep them formed when cooking. Fill a frying pan with about 1/4 vegetable oil. Over medium-high heat, fry until golden-brown on both sides. Chef Note: I usually flip every one minute to avoid over-frying.

Assembly

With the base of a spoon, swoosh the avocado aioli across the center of the plate, lengthwise. Place the corn succotash in the middle of the plate. Place 3 seared crab cakes on top of the succotash in a triangle shape. Place 6 corn kernels around the side of the plate. Finish with micro greens. I used Affila Cress and a micro flower blend

Wine Match

2019 Terlano Pinot Bianco Riserva Vorberg

Pairing this with Italian wine the crab cake along with the corn succotash is such a harmonizing pairing. Have the undertones of melon, lime, and pea with this delicate crab is perfect for a summer bite. The structure and body of this wine are the epitome of good old-world wine making.

~ Chris Reveron, Executive Chef

Jose Sanchez

RECIPE BY MATT MARRERO, SOUS CHEF

rAspberry sOUFFLé

Yield: 1

Ingredients

• 1-2 Tablespoons Unsalted Butter (softened)

• 50 grams Caster Sugar(plus extra to sprinkle)

• 6 Egg Whites

• Icing sugar (to dust)

Raspberry Fruit Base

• 500g fresh Raspberries (can substitute any fruit)

• 125 grams Caster Sugar

• 1 Tablespoon Corn Starch

Garnish

• Fresh Strawberries

• Fresh Blueberries

• Micro Greens

• Edible Flowers

Preparation

Raspberry Fruit Base

Process the berries in a food processor until a smooth puree. Place the puree and sugar in a saucepan over medium heat, stirring to dissolve the sugar. Blend the corn starch with one tablespoon of water. When the berry mixture reaches boiling point, reduce the heat to low and whisk in the corn starch mixture. Whisk for one-minute Chef Note: Don’t allow to boil. Remove from the heat and chill until completely cooled.

Brush the bases of six 250 milliliter soufflé dishes with the softened butter, then, using upward strokes, brush the sides. Chill until set, then repeat. Sprinkle the dishes with sugar, knock out any excess, and then chill again until needed. Preheat the oven to 340°F. Using electric beaters, beat the egg whites and a pinch of salt together in a large bowl, gradually adding sugar until the mixture is smooth and stiff peaks form. Place 300 grams of fruit base into a large bowl and whisk until smooth, then mix in a bit of egg white to loosen the mixture. Slowly and gently fold in the remaining egg white. Chef Note: Leftovers can be used as a berry sauce.

Assembly

Use a palette knife to fill the dishes a little at a time. Start at the edges and fill by scraping up at an angle, working your way in a circle. Once the perimeter is done, fill the center, then smooth the top with the knife. Chef Note: Make sure no mixture is left on the rim, as it will stick to the dish and hold back the soufflé. You can place the soufflés in the fridge for a few hours until ready to bake.

Place the dishes on a baking tray and bake for 11-12 minutes until well-risen but slightly wobbly when tapped. Dust with icing sugar and serve immediately. Plating instructions for consistency

Wine Match

Agusti Torello Mata Cava KRIPTA Brut Nature Gran Reserva 2013

When I think of dessert, I instantly think of something crispy and refreshing. Cava “Spanish Sparkling Wine” has been on my radar and palate lately. The airiness from this souffle and tartness from the raspberry will meet at just the right spot. The ripe notes and creaminess are perfect for this souffle. Perfect summertime match!

~ Chris Reveron, Executive Chef

Matt Marrero

Clubhouse Cocktails MOJITO

Yield: One

Ingredients

10 Mint Leaves (fresh picked)

1/2 medium Lime (cut into three wedges, divided) 2 Tablespoons White Sugar (or to taste)

1 cup Ice Cubes (or as needed)

1 1/2 fluid ounces White Rum

1/2 cup Club Soda (or as needed)

Garnish

Mint Sprig (fresh picked)

Preparation

In a bar glass, muddle the mint leaves with the sugar and lime juice. Add the white rum and muddle again. Pour into a tall glass with ice and top with soda water.

Garnish with a sprig of mint leaves.

Serve immediately.

The beauty of a cocktail is in its simplicity. Recipe supplied by Chrissie Bennett, Executive Chef Winged Foot Golf Club

SYCAMORE OLD FASHIONED

Yield: One

Ingredients

1 ounce Orange Curacao

1 ounce Tribuno Sweet Vermouth

2 ounces “Bourbondini” Pinkhook

2 dashes Peychaud Bitters

1 large Ice Cube

Garnish

Luxardo Cherry

Orange Peel

Preparation

In a bar glass, muddle the Orange Curacao, Tribuno Sweet Vermouth, “Bourbondini” Pinkhook and Peychaud Bitters. Pour into a rocks glass with the large ice cube then garnish with the luxardo cherry and orange peel.

Recipe by Alfredo Hildebrandt Assistant General Manager Sycamore Hills Golf Club

SPICY WATERMELON MARGARITA

Yield: One

Ingredients

2 ounces Casamigos Blanco

1/2 ounce Cointreau

1/2 ounce House-Made Sour Mix

2 ounces Watermelon Puree

Tajin Chili Lime Rim

Ice

Garnish

Charred Jalapeño

Lime Wheel

Preparation

Prepare the rim of a rocks glass with the Tajin Chilli Lime. In a bar shaker mix the Casamigos Blanco, Cointreau, House-Made Sour Mix and the Watermelon Puree. Pour into the rimmed rocks glass. Garnish with the charred jalapeño and lime wheel.

Recipe by Christian Eulloque Dining Room Manager/Mixologist at Bonnie Briar Country Club

BLACK FOREST WHISKEY SOUR

Yield: One

Ingredients

6 Cherries (pits removed and halved)

1.5 ounces Crown Royal

0.75 ounces Lemon Juice

0.75 ounces Simple Syrup

1/8 teaspoon 10x Sugar

1 Egg White

Chocolate and Vanilla Meringue Cookies (see recipe)

Chocolate Caviar

200 milliliters Dark Crème De Cocoa liquor

2.5 milliliters Agar Agar

1 quart Olive Oil

Preparation

Chocolate Caviar

Pour the olive oil into an airtight container and place in the freezer. Pour the dark crème de cocao into a small saucepan. Add the agar agar to the crème de cocao. Place the pan over medium heat and bring to a boil. Stir frequently. Lower the heat and simmer the mixture for 60 seconds. Remove the pot from the heat and remove the chilled oil from the freeze. Use a syringe to suck up the cocao-agar mixture. Drizzle droplets of the mixture over the surface of the oil. They will form tiny spears immediately. Place a filter over a plastic container and pour the oil and spheres into the filter. The oil will pass leaving the speres in the filter.

Chocolate and Vanilla Meringue Cookies

Place in a food processor and pulse until crumbled. Rim glass with orange slice to moisten.

Black Forest Whiskey Sour

Muddle the cherries with simple syrup. Add bourbon and lemon juice. Shake 12 times. Add the egg white and powdered sugar. Shake 20 times until extra frothy. Fine strain the cocktail into glass. Garnish the chocolate caviar on top of the froth of the cocktail. Roll rim of glass until coated with meringue crumbles.

Serve immediately and enjoy!

This drink was inspired by my grandfather Bill Hazel. He loved Crown Royal and taught me how to make the perfect Whiskey Sour.

~ Christine Hazel, Executive Chef at Huntingdon Valley Country Club

Notes