VOLUME 1, ISSUE 2, WINTER 2018 WELCOME TO GOLF KITCHEN MAGAZINE Wow, here we are at issue number two. How fast the time went. Thank you to all of our subscribers. It has been great discovering how much the industry is progressing, not only in the culinary area but also the many health and wellness programs that are popping up at private golf clubs and resorts everywhere.
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We had some challenges with this issue as we had to replace some content at the last minute due to one of our Chef’s moving on to a new assignment. It was fortunate that I had already traveled to Kohanaiki, a stunning Private Golf Resort on The Big Island of Kona, Hawaii which was introduced to me by “The Golf Club Radio Show” host Danielle Tucker. It is a great pleasure to feature Executive Chef Patrick Heymann’s cuisine and story. As you know, I am an Australian living and working in the USA, and it was an absolute joy to feature Executive Chef Warwick Hilli of Kingston Heath Golf Club from my hometown of Melbourne, Australia in this issue. You will experience some real Aussie ingredients in his to die for recipes. Last year I received a message from Mr. Gary Player’s British Public Relations firm Landmark, and they asked me if I was interested in writing a feature surrounding Mr. Gary Player, I was elated. I immediately handed the interview over to Rhy Waddington the Executive Chef at Winged Foot Golf Club, who was not only our first issues cover story, but also an avid golfer who had a strong desire to write. Put them together, and we have a great story. Thank you, Rhy, Winged Foot Golf Club, Mr. Player, Bo Wood, and John McKenzie of Landmark Media. Another big happening for Golf Kitchen is our incredible event in Mexico. See our advertisement in this issue for details. I must personally thank all the staff and especially Mr. Carl Emberson at Punta Mita for making this dream come true.
Golf Kitchen’s Product Editor Leo Bushey brings you a story from South Carolina in an interview with Bladesmith, Quintin Middleton of Middleton Made Knives. This kid can make precision chef knives, just ask Emeril Lagasse! We have much more in this issue, and we hope that you continue to enjoy all that we bring to you. We will continue to search for the finest culinary talent to illuminate in the industry globally for your enjoyment. Your input and opinions are important to us. Please do not hesitate to contact me at: diana@golfkitchen.com
Diana DeLucia Editor in Chief