recipe created by Cassique at Kiawah Island Club
COURSE TO COURSE
by GOLF KITCHEN
Golf Kitchen Magazine is a quarterly publication of Golf Kitchen LLC. Copyright 2018. Subscriptions are available at www.golfkitchen.com for $38.00 per year plus postage. All rights reserved in all countries. Contents may not be reproduced in any manner without written permission of Golf Kitchen LLC. Golf Kitchen LLC does not necessarily agree with the viewpoints expressed by our contributing writers of articles and advertising copy. Golf Kitchen welcomes letters to the editor at email@example.com or mail to PO Box 111, Unionville, CT 06085.
GOLF KITCHEN Magazine
CONTENTS KINGSTON HEATH
MIDDLETON MADE KNIVES
Warwick Hilli Executive Chef
Gary Player Family, Fitness, and Friendship
Quintin Middleton Owner and Knife Artist
THE CHEF'S GARDEN
Jamie Simpson Executive Chef Liaison
Patrick Heymann Executive Chef
Cate Ritter Golf Nutritionist
FLAVORS OF PUNTA MITA
SANKATY HEAD GOLF CLUB
Sebastion Motoasca Pastry Chef
Punta Mita Mexico
Mark Kohler General Manager
54 NEW RECIPES AND DESSERTS
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.
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: firstname.lastname@example.org
Diana DeLucia Editor in Chief
GOLF KITCHEN FIRST EDITION WWW.GOLFKITCHEN.COM
CONTRIBUTORS Editor DIANA DELUCIA Assistant Editor NIKITA COLLETTA feature writers DIANA DELUCIA RHY WADDINGTON LEO BUSHEY director of photography DIANA DELUCIA Advertising sales DIANA DELUCIA WILLIAM JAMES special thanks SAMANTHA WHITFORD MARK KOHLER WARWICK HILLI GREGG CHAPPLE PATRICK HEYMANN SHARON SAKAI SEBASTIAN MOTOASCA GARY PLAYER JOHN MCKENZIE BO WOOD JAMIE SIMPSON CATE RITTER SHERI BUSHEY QUINTIN MIDDLETON CARL EMBERSON TOM CAPOBIANCO
What's in my
Kitchen? “Our Rational Ovens - it is endless what we can do with them.” www.rational-online.com ~ Warwick Hilli Executive Chef Kingston Heath Golf Club
DIANA DELUCIA RECIPES BY WARWICK HILLI BY
KINGSTON HEATH AN INTERVIEW WITH WARWICK HILLI EXECUTIVE CHEF
the kingston heath clubhouse, image courtesy kingston heath golf club
WARWICK HILLI An interview with Warwick Hilli, Executive Chef Kingston Heath Golf Club, Melbourne, Australia
Warwick is one of the few chefs I have worked with that didn’t have a family figure that influenced his culinary passion. He discovered it by chance at a class in high school. He worked very hard at a young age, and it comes as no surprise that he runs the prestigious Kingston Heath Golf Club kitchen. ~ Diana DeLucia GK: Tell us about your passion for food. I went to Baxter Tech, an all-boys technical school, and about halfway through they changed to co-ed. Home Economics was added as a subject, and my mate and I decided we would take it as a subject, and I found that I was excellent at it. I quickly went from being the idiot who sat at the back of the class to the teacher’s pet at the front. In my junior year, I earned honors in Home Economics with a grade of 99 AA, so I thought this might be a good career choice for me. I interned at the Pier Hotel in Frankston, Victoria and that was quite the experience. It was a fascinating place back in the 1980s, and I spent a whole week making steak sandwiches and crumbing prawns and calamari. I
didn’t cook much at home as I come from a very English upbringing, and the food was very standard fare at that time, nothing exciting. I left school in my junior year in 1985 as I decided that I wanted to pursue a culinary career. I started as an apprentice chef on Lygon Street, Carlton, Victoria at La Spaghettata Restaurant, an Italian family style restaurant, and I stayed there for two years. I learned about long hours and hard work from the very start of my career, learning how to deal with the pace and pressure which is so valuable in this business. During my four year apprenticeship, I realized that I should move around and work in different places, I worked in three or four. GK: Were they all in Melbourne? Yes, Melbourne, Mornington Peninsula, and the wineries. I had developed a reputation as a hard worker and never had to go anywhere with a resume. At the beginning of my career, my girlfriend Sarah, now my wife, and I both worked overseas for a year. She worked in Food and Beverage, and I was a cook in the kitchen in some pretty good establishments in Europe and London.
GK: Tell us about London. Two days after we landed in London, we started working the summer season in Wales. It’s the busiest time of the year in Southern Wales on the Pembrokeshire Coast. We worked at a hotel called Broad Haven, and it was funny as we traveled halfway around the world, we get to this place, and it’s full of Aussie and Kiwi chefs! Everyone was doing the same thing.
I worked in Coventry in England for the Peugeot Car Company cooking for executives. One morning I delivered my resume to an agency and got a phone call back that morning because the head chef at Peugeot had been playing racquetball and broke his arm in an accident. The next morning, I was cooking for all the executives at Peugeot, which was excellent because I came in with a lot of new ideas that excited them. I taught them all some Aussie words because they got quite spun out by my accent. They were enthralled by the term “snags.” What do you call it? Snags. Sausages. Snags! GK: When did you start working in golf clubs? When we returned from our year overseas, we relocated back to the Mornington Peninsula, Victoria and around the corner was the Peninsula Country Golf Club, a beautiful golf course that was a WOW place for me. I wanted to get a job there and submitted my resume, and about a month later, I got a position there as a casual chef. Peninsula is where the whole private golf club thing started for me, I quickly learned that it’s a different world in private golf clubs. I enjoyed cooking for the members of Peninsula who looked after me very well, and they instilled in me a real passion for working in golf clubs. There was a Welsh chef there when I started, and his food was fantastic. I learned so much from him, Ron Davies and I went
from casual chef to sous chef to head chef at Peninsula over a period of ten years. GK: How did you find your way to Kingston Heath Golf Club? I was sad to leave the Peninsula Country Golf Club in 2009 because it was a great establishment. However, when I saw the position of Head Chef advertised at Kingston Heath, I knew that it might be a good career move for me. I was also hoping to work with Andrea Watson, who had also worked at Peninsula Golf Club and had moved to Kingston Heath a few years earlier. I had great respect for her work ethic, and we worked together so well. At my interview at Kingston Heath, I met Andrea and the new General Manager Gregg Chapple. After a second interview, I was offered the position as Head Chef.
“To be successful in private golf clubs, you have to be able to satisfy the members by giving them what they want. You can’t just give them what you want because that’s not going to work.” GK: What do you like about working in the private club business? Private golf clubs give you a sense of belonging. Everyone looks after you, and I feel like I owe the members a ton! I’m dedicated both to the members and my kitchen team every day at Kingston. I mean, look at the golf club now. Why wouldn’t you want to work here? It’s beautiful. GK: Tell us about the Australian Masters. Three months after I started here, we hosted the 2009 Australian Masters and Tiger Woods was
headlining and it was just crazy! We had a brand new clubhouse that was still being built four days before the tournament started, and I was taking the plastic off the new deep fryers in the satellite kitchen! When the previous head chef left, there was a significant turnover of staff, there were only two staff members here when I joined, so I had to find new staff quickly. GK: How did the tournament go? It sounds like you had a very tough situation to handle. The tournament was fantastic and it was such great fun. All the stars and planets lined up, the club opened, everything worked, and it was immaculate. There were crowds everywhere, at one point I was standing in the player’s lounge, and there was Tiger Woods. [laughter] I’m thinking, “Yeah, this is amazing.” Kingston Heath also hosted the 2012 Australian Masters with Adam Scott for whom I was honored to cook. The following year, it was great watching Adam go on to win The Masters at Augusta National in the USA. We are all so proud of Adam in Australia. To be successful in private golf clubs, you have to be able to satisfy the members by giving them what they want. You can’t just give them what you want because that’s not going to work. We are predominantly here as a golf course, a daytime golf course. Many of the clientele here at Kingston Heath just play golf. We are a world-renowned Golf Club, not a country club and we don’t have accommodation, tennis courts or country club amenities or à la carte restaurants. The members are not planning to eat three-course meals and play golf. The majority of our day is spent working in the club bar kitchen, which is a fast-paced lunch service offering members freshly prepared items such as salads, sandwiches, grilled fish, burgers, and pasta. We also have
the iconic 15th hole, 154 yards, par 3 | image supplied by kingston heath golf club
the fifteenth hole | image by laurence C. lambrecht
a substantial influence towards healthy foods.
and we match the food with the wine.
GK: How did the members feel when you started to make changes to the menu?
GK: Since I left Melbourne and Australia 15 years ago, the awareness of food in general in Australia has elevated. Public relations people who have visited from New York tell me that Australia is taking over from the United States in the fine dining arena. How has that affected the private golf club kitchens?
Previous chefs at Kingston Heath always did what was asked of them. One of the things mentioned during my interview was that Kingston Heath members wanted the food to reflect the same quality as the beautiful new clubhouse. I changed everything and perhaps went too hard too soon, but it was a learning curve for me. The members now view many of the new dishes as staple menu items at the club. Slowly, we’re changing their eating habits, and it is working. Some members will come and enjoy a game of golf, and just want a sandwich, which is fine. But some will say, “Look, I’ll have that salmon steak.” It’s not a money issue, but more about what they feel like having at the time. We’ve opened their eyes to fantastic cuisine, and we have to keep it appealing and appetizing. The members will certainly tell you quickly if something is not right! GK: Do the members communicate their appreciation of the cuisine you are producing here now? For sure they do. Many of them are very educated, especially with the wines. We’re a great wine club well known for Shiraz. It’s amazing how many bottles of wine we go through each week. We’re not a beer and pie club. Our members know their food and their wines. GK: You must hold some great wine dinners. We’ve held some fantastic wine dinners with the big South Australian wineries, and I enjoy creating the menus for these events. We also do smaller cellar lunches where the members bring wines from their cellars,
Melbourne is the capital of Australia when it comes to melting pot cultures, and the food is fantastic. That’s the beauty of Melbourne. Eventually, that filters down to private golf clubs. As an example, when I first started at Peninsula, we were committed to raising the level and interest in food.
“I’m lucky to work here because food and labor costs do not necessarily govern me. It’s about giving the members what they want, so we can be creative and use exotic ingredients with which you might not normally be able to work with.” People always looked at golf kitchens and restaurants and said, “Yeah, golf clubs serve meat pies and chips.” That was the stigma, and we wanted to change that at Peninsula. We enhanced the food level to where the Peninsula became renowned for it. In a lot of the private golf clubs in Victoria and Australia, the level is just, “WOW.” We now have the resources and the tools to do a great job. I’m lucky to work here because food and labor costs do
not necessarily govern me. It’s about giving the members what they want, so we can be creative and use exotic ingredients with which you might not normally be able to work with. GK: Warwick, do you play golf? Yes. I do play golf, and I love it. I don’t have an official handicap because I don’t post my scores. If I kept a handicap, it would probably be between 25 and 27. I have a good hole, and then I have a bad hole. I could play a lot more golf here, but my priority needs to be in the kitchen looking out for the members. GK: How well do you work with General Manager Gregg Chapple? Gregg is an incredible leader. While I certainly work some long hours, I guarantee you it seems like he’s always here! He certainly has a busy schedule especially because Kingston Heath is well known. He works hard and leads by example which filters down to all of us, so our team leads by example too. I’m not a religious nut, but I use the word “blessed” to explain my feeling about working here at Kingston Heath. That’s the way I see it, and I wish our staff could understand what a superb place Kingston is. Sometimes they don’t realize it until they leave and then appreciate what they had here. I always feel so lucky when I come in here, even if I’ve done a 70 hour week because of how Gregg and the club look after me. GK: You have worked quite a few major tournaments, do you enjoy them? I have been very fortunate now to be a part of three major tournaments here at Kingston Heath. •
2009 Australian Masters
2012 Australian Masters
2016 World Cup of Golf
The World Cup of Golf was by far
the biggest in catering numbers for the team at Kington Heath. Not only did we have the Players and Members to cater for, but this time we also had the Commissioners Lounge and Caddies who had their own private rooms and catering as well, we turned the golf shop into the Caddies lounge all week. We had a massive team of chefs and support staff in various areas around the club, from wood-fired pizza on the terrace to a seafood buffet with ice carvings, to pop up cafes on the lawn. My job that week was to oversee all areas of catering, from the menu planning, daily ordering of stock and staffing requirements. The daily cooking and serving of various buffets, à la carte, to casual terrace dining was headed up by my Sous Chef Simon Bulger and his two senior chefs Michael Scutt and Julian Grudzien, under them were teams of cooks, kitchen assistants and kitchen hands. I can still remember the Friday morning of the Tournament we had hundreds for breakfast in four different areas, it was non-stop for hours, it was only 9 am, but it felt like we had worked the whole day! Then I said to everyone “quick we need to clean down and get ready for lunch,” luckily the bar kept us fuelled with excellent coffee. I slept at the club that week because I did not want to drive home every night, considering we were all in the kitchens at 5:30 am most mornings going through till 6 pm, but it was so much fun, we saw the world’s best golfers in our club. All the staff and management did an outstanding job that week to deliver such a high quality of food and service. After the World Cup of Golf we settled back into looking after our members and guests, . We are all focused on giving the members and guests an exceptional level of service. As you can see I like to promote
Australian produce, we have many interstate and and overseas guests each year, so we come up with ways we can give them a taste of Australia from using native spices on meats, to wattle seed in desserts. I hope your readers enjoy the photos; they are just a snapshot of what we do at Kingston Heath Golf Club. GK: Anything else you would like to share? I want to thank my wife Sarah for supporting my career both now and in the past. I am often here 12 plus hours a day. We have three beautiful children, Laura 18, Max 16, and James 10, Sarah is a great mother to them. I feel like it is a privilege to work here, and I am very content here. I can’t see myself working anywhere else. ~ by Diana DeLucia
TERIYAKI NEW ZEALAND KING SALMON Serves 2 CHEF NOTE: New Zealand King Salmon has a fantastic flavor, texture and nutritional value; I don’t mind using this fish from our next door neighbours at all!
INGREDIENTS Salmon •
Side of New Zealand King Salmon (skin on and pin boned)
250/300 ml Teriyaki marinade
Pickled Beetroots •
500 ml. White Wine Vinegar
250 gm. Brown Sugar
350 gm. White Sugar
2 Star Anise
10 Fennel Seeds
2 bunches Baby Purple Beetroot
2 bunches Baby Gold Beetroot
Crème Fraiche •
2 gm. Roasted Cumin Seeds
3 gm. Preserved lemon
200 gm. Cream Fraiche
PREPARATION Salmon Portion your salmon into desired sized pieces. CHEF NOTE: The fillets come in so many sizes its hard to say how many serves you will get from one side of salmon, our portions are around 150/160 gm. Marinate in a metal tray turning frequently so the salmon absorbs the teriyaki flavors.
CHEF NOTE: We marinated the salmon for 2 hours, so it had a lovely light teriyaki flavor but did not ruin the color of the fish, I would suggest 2 ½ hours is suitable. Pickled Beetroots Place the vinegar into a plastic bucket and slowly add the sugars, whisking until dissolved, add spices. Once fully dissolved strain into another bucket. CHEF NOTE: This is our basic sweet pickle mix which we use for a variety of things. Trim stalks from beetroot and wash to remove dirt. Boil or steam beets until tender, with gloves on remove skin. Place into your sweet pickle solution. CHEF NOTE: These can be made quite ahead of time. When serving this dish, simply remove from marinade and cut into quarters or halves depending on size. Crème Fraiche
Crush the roasted cumin seeds in a mortar and pestle until fine. Remove the preserved lemon from the jar and wash well. Remove the white pith. Julienne the skin and then finely dice. Add to the crème fraiche and stir, then place into a piping bag.
ASSEMBLY Seal the King Salmon on a grill or in the pan to lightly color the skin and sides, then place into oven at 185 °C for 5/6 minutes, then rest. Arrange pickled beetroot pieces around salmon. Pipe cream fraiche as seen in photograph on page 24. CHEF NOTE: We garnish this dish with some ancient grain salad, beetroot crisps and baby herbs.
WINE MATCH Seppelt Drumborg Riesling 2017.
the fouteenth hole | image by laurence C. lambrecht
the fourteenth hole | image courtesy kingston heath golf club
RED GUM SMOKED LAMB Serves 8 CHEF NOTE: What could be more Australian than “red gum smoked lamb,” the image shows how beautiful dish this dish really is.
INGREDIENTS Lamb •
8 sprigs Rosemary
8 sprigs Parsley
3 cloves Garlic
Sea Salt and Cracked Pepper (to taste)
3 gms. Salt Bush
Olive Oil (to coat)
3 Lamb Loins (back straps)
Red Gum Chips
Water (bowl to fit)
100 gm. Freekeh Grains
Red Pepper and Yellow Pepper Coulis
Virgin Olive Oil (cold pressed)
CHEF NOTE: You will need a Smoker (commercial or domestic) for this recipe.
PREPARATION Finely chop the rosemary, parsley, crushed garlic, salt, pepper, saltbush and combine with the olive oil. Marinate the cleaned lamb loins in this mixture for 3 hours (overnight if you desire). Soak the red gum chips (small pieces) in water for about 30 minutes. Remove the lamb from the marinade. Smoke the lamb until its medium rare. (timing will depend on your smoker, check this with your instruction manual) Ours was 15 minutes.
Brown the lamb loins on a hot grill (200 °C / 400 °F) then rest for 10-15 minutes.
ASSEMBLY Thinly slice the lamb and arrange on top of a fine layer of freekah. Sprinkle some roasted prosciutto, red pepper and yellow pepper coulis, native olives and muntries as shown in the image on page 28. Drizzle with cold pressed virgin olive oil. CHEF NOTE: For a bit of fun and keeping the dish very “Aussie“ we topped it with edible bark!
WINE MATCH Hardy’s HRB Cabernet Sauvignon 2015.
the third green | image by laurence C. lambrecht
the tenth hole, 139 yards, par 3 | image courtesy kingston heath golf club
JOHN DEE AGED EYE FILLET STEAK Serves 8-10 CHEF NOTE: I wanted to include this dish because this is what we are currently are serving to our Corporate golf day guests. Why not show off this lovely aged eye fillet, with our own native spice mix. It’s a surf and turf served with some succulent grilled Australian prawns and beetroot relish. We serve it to our guests with a tossed salad, steak fries and condiments.
INGREDIENTS Bull Ant Spice Rub
½ cup Tasmanian Pepper Berries (Hot)
⅛ cup Lemon Myrtle (ground)
½ cup Tasmanian Pepper Leaf
¼ cup Saltbush (ground)
1 cup Sea Salt Flakes
Beetroot Relish •
1 large Beetroot (approx. 600 gm.)
1 Brown Onion (finely chopped)
1 Granny Smith Apple (peeled, cored and chopped)
1 cup Brown Sugar
1 cup White Wine Vinegar
3 Star Anise
¼ tsp. Cloves
John Dee Aged Eye Fillets •
8-10 Aged Eye Fillets
Olive Oil (for grilling)
Seared Prawn Cutlets •
18-20 Prawn Cutlets
Sea Salt and Pepper (to taste)
Olive Oil (for searing)
Vine Tomatoes •
18-20 Vine Tomatoes
Sea Salt and Pepper (to taste)
Olive Oil (drizzle to coat)
Sear the eye fillets in a pan with olive oil or on the grill until well browned. Cook in oven 185 °C for 8-10 minutes, or longer if you prefer your steak cooked longer. Rest for 10 minutes before serving.
PREPARATION Seared Prawn Cutlets Bull Ant Spice Rub Grind pepper berries in mortar and pestle, then pass through a fine sieve until only the husk is remaining. Combine with all the remaining ingredients. CHEF NOTE: The bull ant spice rub makes quite a lot, but will last for months in an air tight container in the fridge. Use only enough to lighly marinate your steaks, if you like it add more!
Sear the prawns in a pan on high heat, quickly coloring both sides. Remove and place on wire rack on a tray in a pre-heated oven 200 °C / 400 °F for 3 mins, while steaks are resting. Vine Tomatoes Drizzle olive oil generously over tomatoes, rain pepper and sea salt flakes over them.
Beetroot Relish Roast at 200 °C / 400 °F for 4 -5 mins.
Trim the beetroot stems, wash the beetroot and place into large saucepan. Cover with cold water and place over medium heat and cook until just tender. Wearing gloves, peel the beetroot and coarsely grate.
Remove and leave in a warm area ready for serving.
ASSEMBLY In the center of the plate, place the beetroot reslish,.
Meanwhile combine the onion, apple, sugar, vinegar, star anise and cloves in a medium saucepan.
Place the rested steak on top.
Bring to a boil stirring to dissolve the sugar, reduce heat to simmer for 10 minutes or until the apple is tender.
Garnish with the seared prawns and the vine tomatoes.
Add the beetroot to the apple mixture and simmer for 45 minutes or until the mixture is syrupy, then cool down.
WINE MATCH Mount Langi Ghiran Mast Grampians Shiraz 2015.
John Dee Aged Eye Fillets In a large bowl rub the bull ant spice mix all over the eye fillets. Add in some extra virgin olive oil and mix again, cover and set aside. CHEF NOTE: We marinate the day before, so the flavors really get in, the marinade gives it a gamey flavor.
the team | image courtesy kingston heath golf club
CHOCOLATE AND HAZELNUT MARQUISE Serves 8 - 10
INGREDIENTS Chocolate and Hazelnut Marquise •
5 Egg Yolks
115 gm. Caster Sugar
15 ml. Hazelnut Liquor
190 gm. Belcolade Dark Chocolate Button
175 gm. Unsalted Butter (diced)
50 gm. Cocoa Powder
375 ml. Pouring Cream (semi-whipped)
Raspberry sorbet. (makes 1 liter) •
180 gm. Caster Sugar
60 gm. Glucose Syrup
200 ml. Water
550 gm. Raspberries (pureed)
Dark Chocolate Soil
Red Velvet Biscuit (crumbed)
Chocolate and Hazelnut Marquise Whisk the egg yolks, and sugar in a bowl then add the hazelnut liquor. Place over a double boiler on a low heat and whisk until thick (approx. 10 minutes). Meanwhile in another double boiler melt the Belcolade dark chocolate buttons, diced butter, and cocoa until smooth. Fold one-third of the egg mix into the chocolate mixture and combine, fold in remaining egg mix, mix gently until smooth and glossy.
Fold the semi-whipped cream into the chocolate mixture. Place into your preferred molds or trays, and place into the freezer until firm. Raspberry Sorbet In a saucepan, place the sugar, glucose, and water, bring to boil, cook until sugar has dissolved and has a syrupy consistency. Combine with the raspberry puree and place into a blast chiller/fridge to cool. CHEF NOTE: Follow the instructions for your ice cream machine and churn.
ASSEMBLY When chocholate and hazelnut marquise are set remove from molds and place as shown in the center of a plate.
Garnish with fresh raspberry puree, biscotti, dark chocolate soil, red velvet biscuit crumbs and some semi-whipped cream.
WINE MATCH House of Arras Grand Vintage 2015 Sparkling.
the third hole, one of the great short holes, 294 yards, par 4 | image courtesy kingston heath golf club
GARY PLAYER FAMILY, FITNESS AND FRIENDSHIP
GARY PLAYER FAMILY, FITNESS AND FRIENDSHIP BY RHY WADDINGTON
Arnold Palmer, Jack Nicklaus, Tiger Woods, Lee Trevino; they have all achieved greatness in the game of golf. But for me, one man stands high on a pedestal above them all. The Black Knight, Gary Player. Maybe it’s our Commonwealth connection, and maybe it’s his larger than life demeanor, maybe it’s his love of life, family and fitness or maybe, it’s because he’s given back more to the game of golf, than golf ever gave to him. Actually, it’s all of it. I was lucky enough to catch up with Gary Player while he was attending the 2017 Open Championship at Royal Birkdale. Leading up to our call, I felt a sense of trepidation along with excitement as Mr. Player is someone who I have always admired. As soon as he greeted me by my first name, there was an overwhelming sense of normality and comfort, similar to that of seeing an old friend. It seemed that the most logical question to start with was, who was going to win the Open? “I like Jordan Spieth,” he says. “Because
he’s the best putter in the world and it’s not too long a golf course but you know, he’s always saying he plays with his ‘B game’ or his ‘C game’. As long as he putts well he doesn’t have to have his ‘A game’, he can have his ‘B game’ - the way he putts, he can win.” Player also thinks Ricky Fowler has been knocking at the door to win a major, and Justin Rose has had a very comfortable year. He concludes with though “it’s hard to say Rhy, anybody can win it. It’s just one week and if you putt very well, you win!” (As history will tell it Mr. Player was spot on! Spieth won with a score of 12 under 3 shots ahead of countryman Matt Kuchar). As an Aussie, I joked with him that he hadn’t mentioned any of my fellow countrymen, Jason Day or Adam Scott. He laughed and responded that Jason and Adam have some of the best swings he’s ever seen. Player then goes on to reminisce about his own fond memories of Australia. “I really enjoyed my time playing in Australia. I love the people and they loved me.
It’s some of the best golfing in the world, and I was very successful there, Rhy.” Player won the Australian Open a record seven times so it’s no wonder he has a love of the land Down Under. Gary Player knows a good swing when he sees one. A 9-time major champion including the career Grand Slam (winning all 4 major championships); Gary is the only professional golfer to win the senior career Grand Slam as well. He recorded 168 professional wins all over the world with a bulk of those victories coming in 27 consecutive years.
Mr. Player’s love of fitness and nutrition has been a life choice, so to speak. He’s well known for his clean eating and won’t touch refined sugars or carbs. He recalls he was known as the “nut” when he first talked about healthy eating and started using weights back in his training sessions 65 years ago. “Honestly, they ridiculed me.” He recollects. “Even now some media presenters are talking a whole lot of hogwash about weight training. In my opinion Tiger played his best golf when he was fit and lifting weights. Rory and Dustin are also working hard in the gym. However, working hard in the gym is only one portion of staying healthy, you need to eat properly. If you don’t work out in the gym or eat properly you can still beat these guys but you won’t last - you won’t have longevity in the game. I will give you a good example - Jack Nicklaus won major championships for 25 years, I won for 20 years and Arnold Palmer for only 6 years. Arnold was strong, a very strong man. But Arnold liked his cigarettes -he liked his drinking and he ate like crap and that had an effect on him and his life as he got older. The conversation then shifts to Player opining that it’s difficult to get people to eat properly. He believes most people eat well, but need to start eating properly
and there stands the vast difference. Properly versus well. We as a society need to educate our children on the benefits of eating right, cut out the fast food and really eat right. Here’s a scary thought” he adds “A hundred million Americans will have diabetes in 40 years time”. We shared our thoughts on the roll that corporate America and the broader global community needs to play to make any significant changes to the way we produce food, and the additives they add to either expedite production times or add to shelf life.
“We as a society need to educate our children on the benefits of eating right, cut out the fast food and really eat right. Here’s a scary thought” he adds “a hundred million Americans will have diabetes in 40 years time.” The corporate focus is, and has been on the potential profits opposed to the quality of the product that we are feeding to our children. The “young are almost preyed upon with advertising campaigns” he follows, “and there’s got to be change that is led by the government to make some of these changes so we lead healthy lifestyles.” We agree that although it comes down to the individual making a choice and following through with it, global food corporations need to take responsibility for the problems we are facing. According to Center for Disease Control, more than one-third US adults have obesity. Player then proceeds to tell me “The best advice I was given was in India by a very great
professor. He was in his nineties, though he looked like he was fifty. His advice was, you must have a very intelligent breakfast and you must have a very intelligent lunch. It was really fascinating the way he said ‘intelligent’. Meaning a good balanced breakfast and lunch and then he said, no dinner. But sometimes you have to go out for dinner, so you just have a little bit of salad or a little bit of fruit. Don’t have bread – particularly white buns. I go to these luncheons and they put these white buns on the table – I wouldn’t give them to my dog! I would rather eat the napkin! I see people eating 2 or 3 of these things and they wonder why they are overweight and getting sick! Rhy I’m 82, I still have plenty of energy, I still beat my age by at least 10 shots. I’m still working out like a 30-year-old, traveling and working all over the world.” Player’s message reaches far and wide with speaking engagements all over the world. But his concern for the future deepens when he visits the Universities across America. “The greatest country in the world and 90 percent of students are drinkers or smokers, this really, really, concerns me, this is the future of this phenomenal country,” he remarks. He does however understand that in today’s world it is getting harder to stay healthy. “You need to eat organic, non-processed food and you need to exercise like crazy, that’s the only chance you have.” Gary has traveled all over the world and experienced many types of cuisines and thinks Asia is way ahead of the US in terms of healthy clean eating. He thinks we could all learn from the way they eat. Less white bread, more salads and vegetables. Sounds so easy, doesn’t it? Mr. Player’s achievements on the golf course are well documented. However, this was not the only sport that he had natural talents in. Back in his school years he received full honors in rugby, cricket and half
honors in hurdles and spring board diving. He also enjoys breeding thoroughbred racehorses (on the very successful Gary Player Stud Farm) and playing tennis.
We chatted enthusiastically about our love for the game of tennis and on the recent Wimbledon win for Roger Federer. “Roger is phenomenal. What a body he has! He will win well into his 40s he is that good. He is fit both physically and mentally he is strong. People say he is old. He is a young strong man who will continue to win.” This point of the conversation then sparks him to reminisce back to a time when he was on the senior tour at age 50. “I was as fit as a 35-year-old and mentally strong. I was the only one to win the grand slam on the regular tour and the senior tour. Nicklaus tried, Palmer tried, Trevino - they all tried, and I was the only one to do it. That was more of an achievement than winning the grand slam on the regular tour.” I can hear the sheer delight in his voice as he tells me, if not a little smirk too. His prediction for the next senior grand slam will be achieved by Bernard Langer. “Bernard is playing great golf and he is fit, lean and mean! I love the guy, love him!” he says heartily. We move on to discuss the importance of the family dinner. For me the family dinner is one of the great platforms to learn how to communicate and show respect; a time to be grateful for the food we are eating and the company of our family; a time to reflect on the day’s happenings. Player agrees with me and then goes on to tell me “the one thing I’m very proud of is all my children have very good manners. They take their hat off when they talk to you, they look you in the eyes, they stand when a lady comes into a room. As someone once said, manners maketh the man.”
Family will always come first for Mr. Player. He recently had a family vacation with 40 family members in Thailand, and the year before they all went to Greece. “Every year I try to take all my family, a mixture of all races and colors, to some place around the world to continue family values and tradition.” Mr. Player is and will be remembered as much for his stellar golf career as he will for his achievements off the course. No one has promoted the game of golf, no one has given back to his local communities in South Africa, and no one has been a better ambassador for educating our children to live a healthy life style as Mr. Gary Player. His energy for life is contagious, his passion for education unparalleled, and his relentless endeavor to create a better quality of life for generations to come is nothing short of inspiring. ~ by Rhy Waddington
What's in my
Kitchen? â€œOne of the items I use more than anything else in the kitchen is my Vita Prep Blender.â€? www.vitamix.com Patrick Heymann Executive Chef Kohanaiki
MIDDLETON MADE SAMURAI SWORDS TO KITCHEN PRECISION
I had a wonderful time interviewing this young and talented Bladesmith, Quintin Middleton of Middleton Knives deep from the heart of South Carolina where his passion for knives is turning up the heat. ~ Leo Bushey GK: Quintin, would you like share with us who you are and how you were inspired to make beautifully handcrafted precision blades for the definitive chefs?
I am the maker and owner of Middleton Made Knives. My knife passion started as a young boy. I wanted to make swords. My fantasy sword was Conan the Barbarian’s sword, that’s where it all started. Anytime I would watch a fantasy film; my imagination would just run wild. I wanted to be Conan, Luke Skywalker, He-Man, or any Samurai or Knight in the movies. The medieval era is what I wanted to reenact. Fast forward a few more years; I began working in a local mall selling knives, cigars, and memorabilia swords. One day, Jason Knight came in to buy a sword, and he told me that he made knives for a living. I asked him, “Can you teach me how to make knives?” After this, he became my mentor. He primarily makes Bowie knives, fighter knives, and hunting knives. He was one of the judges on the TV show "Forged in Fire." GK: How did you get into making knives for culinarians? After several years of making hunting knives and swords I had
a dream. God told me to make chef knives. From hearing that voice, I decided to make a list of every top chef in Charleston. I called every last one of them and asked them if they would be interested in purchasing my knives, every last one of them turned me down. Craig Deihl, the Executive Chef of Cypress, was the one that gave me an opportunity. He didn’t buy anything because truthfully my knives were based and shaped by hunting knives. They were
thick and really heavy. He gave me his input on what a professional chef would want in the kitchen. After that advice, I made him a knife and tested it for a few weeks. He gave me more insights and advice, and from that information, I created what he desired. I’ve been making knives for 15 years now, and I’ve been making chef knives for seven. GK: W here has your market grown? Who are some of the chefs that use your knives?
My knives have been sold all across the USA, from South Carolina, California, Hawaii, to Australia. I’ve been featured in Ebony magazine, Vogue Italy and mentioned in GQ magazine. Sean Brock and Emeril Lagasse are famed keepers of my custom pieces, and the list just goes on and on.
knife, high carbon steel knife, or a Damascus knife I then forge the sheet, cut the excess material away, and grind the profile of the knife. Once I have the template, I fire it in a kiln. If it’s stainless steel, I will heat it to 1,920 °F, and if it’s high carbon, I will bring it to 1,500 °F.
GK: What is the process of forging a knife?
GK:Wow. That’s pretty hot. How long does it stay in the kiln? Do you hit it with a hammer?
After I discover whether my client wants a stainless steel
Yes. That’s when I’m forging. Heat treating, that’s another process.
Forging is when you have a smaller piece of steel, and you’re trying to stretch it and pull it to the width and the size that you need. It’s similar to making pizza dough, for example, when I’m kneading the dough to form a ball, I stretch it out with a hammer by repetitive hard strikes to the correct width for the pizza I am making. That’s exactly what I am doing with steel except with blacksmith tools and at a very high temperature. GK:Do you buy American Steel?
I have a supplier in New Jersey. Once I receive the steel, I’ll either forge it, or I will do a process called stock removal. From there, I would take it to heat treating, which is when the knife is heated to the critical temperature of 1,920 °F or 1,500 °F. After that, it begins changing the crystal structure inside the steel making it much harder, and it creates a stronger edge.
plywood. It's kept under high pressure with resin and glue, so it's a really tough material. They use it making archery and gunstocks.
After it's removed from the kiln, I dip it in oil, which shocks it and cools it quickly so that the knife will be hard, but very brittle, it’s almost like glass. If I were to take that knife and hit it against a table, it would probably snap in half at this stage of the process.
Quintin: That is called Damascus steel. It’s a layering technique to create different patterns in the steel. You start off with two different types of steel, one that has chromium, another that has a higher carbon content, and you will mix those two together. That’s how you achieve the contrast between dark and light. The steel that has more chromium or nickel will stay light, and the steel that has the higher carbon content will turn dark.
he next step is called tempering. T Tempering is a cooling method of taking the stress out of the steel. I’m baking it at a lower temperature, around 200 °F or 400 °F, for an hour or two to relieve the stress in the steel. Now I have a knife that is tough and has a high wear resistance. I can take that knife and put it in a vise, and bend it at a 90-degree angle without it breaking, making it very durable. GK: H ave you passed all the quality specifications for your knives? Yes, certain groups in the knife world test your knives. I am a member of the ABS, American Bladesmiths Society and I’ve passed all cut and bend tests. GK:Tell us about your handles. I use a lot of wood, especially maple burl which is the knot or the growth that comes off the side of the tree, the big knot part. I have a friend who customises the block method for me. He’ll either dye it or stabilize it. I then take each block of wood and hold it up to God to see which one speaks to me. Each knife has its own personality. Another type of wood I use is Dymalux or Dymondwood. It’s veneered birch that’s compressed together like
GK: Absolutely. I’m looking at them right now. They’re just fascinating. Tell us about the swirls and spirals on the blade. Is that a certain technique you do to develop that?
GK: Is this a Japanese method of how they make their knives? Correct. GK:They say that the Japanese method of forging steel is impeccable. Absolutely. GK: Can you talk about your oyster knife a little bit? When I came up with the idea for the oyster knife, (the brew shucker), it was Christmas time. My family was all around shucking oysters. They would use screwdrivers; some would have butter knives, they all had different gadgets to pop oysters. My uncles, who would be drinking beer, were opening their bottles on the picnic table to remove their caps. A vision came to me, and I thought, “why not create a knife that could shuck oysters and open beer bottles?.” GK: What kind of price range can chefs or knife enthusiasts expect?
The top price ranges from $240-$440 for an eight-inch chef knife. We have a three-knife Echo set for around $500. The full price list can be found on my website at: www.middletonmadeknives.com GK: What can our readers expect from Middleton Made Knives in 2018? I’ll be creating my own signature style of pocketknives, and I also have some other ideas in the kiln! GK: Tell us about the pocket knives. One of the pocket knives I have called Ajaani which is a Nigerian name which means the man that survives the struggle. It’s an old-type of gentleman’s knife. I’ve seen a lot of tactical knives, and a lot of really tough, heavy knives. This one will be a dress-up knife that you can take to special occasions when you don’t want to have your heavy tactical knives in your jacket pocket or your pants! It will be light and will not weigh you down. ~ by Leo Bushey
BOCA WEST AN INTERVIEW WITH SEBASTIAN MOTOASCA PASTRY CHEF
SEBASTIAN MOTOASCA An Interview with Sebastian Motoasca, Pastry Chef Boca West Country Club, Boca Raton, Florida, USA
On a recent trip to Boca West Country Club last October, Darlene Wright, (who has been the personal assistant of now retired and beloved General Manager Jay DiPietro for over 20 years), told me about Sebastian, his Romanian roots and how talented he is with pastries and desserts. Once I met Sebastian, I saw his talent and had to talk to him. ~ Diana DeLucia GK: What brought you from Romania to the USA? Before I came to America, I lived in Romania, and worked in a bakery making bread and croissants. I was learning from my cousin, and after that I went to school in Romania to learn the baking trade. In 2001, I had a desire to visit the United States, and started working for Carnival Cruise Lines. I learned a lot about pastries and desserts while working for Carnival. In 2005 I left Carnival, and I started working at the Polo Club in Florida. I enjoyed working at the Polo Club making pastries, and in 2007 I came to Boca West. GK: How did you get the position at Boca West? When I was working at the Polo Club of Boca Raton, I had some
friends who were working at Boca West Country Club. I came to see Chef Roger Brock, and after one season I moved over here permanently. Boca West has a unique glue about it that keeps everyone together. I love the management, and I love the chef and the team. There is so much activity here, especially in the dining scene. They give me the freedom to create whatever I want, and I have a lot of ideas running through my head! I learn every day I am here, and I like to find new beautiful ways to present my pastries, cakes, and desserts for the members and guests. I love testing new products, and am always looking for something new. I look for different shapes and different colors. GK: Tell us about Norman Love. Norman Love is the founder of the renowned Norman Love Confections. We have Norman Love chocolates in our boutique. I was fortunate to visit Norman Loves factory, and I took some classes there, and especially enjoyed creating the chocolate towers and small desserts. It was a fantastic challenge to be there, and it was great to meet Chef Love.
GK: What is your favorite pastry? My favorite pastry, and surprisingly I personally am not a big fan of chocolate; rather I like everything that is made with fresh fruit. I like pies, mousses with fresh peaches, strawberries, and mango; we do a lot of different mousse flavors here. Everything I do here is made from scratch. I like to use the best quality ingredients and whatever is natural. You will not find a lot of artificial ingredients in my desserts. GK: What do the members say about your pastries and desserts? When we create many of our buffets, the members often tell me how much they love my pastries, and they canâ€™t believe some of the desserts I create as they have never experienced anything like them before.
I have been to so many places, and I donâ€™t see as many beautiful creations like what we do here at Boca West. GK: Do you play golf? The first time I played golf was at Maddenâ€™s on Gull Lake in Minnesota. I was working at an event there. They had three or four golf courses at that time and I fell in love with golf. I have not played at Boca West, I wanted to play this summer but had missed the classes. I want to learn so I can compete in the staff tournament we have here every year. GK: Tell us what your plans are in the future. My dream is to continually improve and find as many new things as I can to present to our members. I want to continue to create new designs; I love the beauty I can create with pastry and dessert. I strive for perfection in everything I do. I have been working in pastry since I was 14 and I never get tired of it; I am 36 now. In the future, I would love to have my own store!
GK: Tell us about your love of fishing and why your nickname is Seabass. In Romania, as a child, we went fishing a lot, and when I came to the USA, everything was so different. I like fishing, and sea bass is my favorite fish. They probably combined that with my name Sebastian, Chef calls me Seabass all the time [laughs]. I like fly fishing too, but in Florida, there is not very much of that going on. Here I love to fish in the ocean, sometimes I take a boat out, and sometimes I fish from the pier. We catch bluefish, mackerel, dolphin fish (Mahi -mahi), king fish, and red snapper. For me however, sea bass is the most beautiful fish and very tasty. ~ by Diana DeLucia
prime cut | image courtesy of boca west country club
PROFITEROLES Serves 24 (1 ½ oz. profiteroles)
INGREDIENTS Profiteroles •
4 oz. Plugra Butter
8 oz. Whole Milk
½ oz. Sugar
½ oz. Vanilla Extract
6 oz. All-Purpose Flour (sifted)
9 Whole eggs
Sugar Crust •
4 ½ oz. Plugra Butter
5 ½ oz. Sugar
5 ½ oz. All Purpose Flour
½ oz. Vanilla Extract
Food Coloring for Shades
Raspberry Jam •
10 oz. Raspberries
6 oz. Sugar
½ Lemon (juiced)
1 gm. Pectin N.H.
Linzer Cookie Disk •
6 oz. Plugra Butter
3 oz. Sugar
2 oz. Egg Yolk
¼ oz. Vanilla Extract
8 oz. All-Purpose Flour (sifted)
Chocolate Mousse •
3.5 oz. Milk
3.5 oz. Heavy Cream
3.5 oz. Egg Yolk
1.5 oz. Sugar
2 ¼ oz. Trimoline
8 ½ oz. 65% Vahlrona Chocolate
17 oz. Heavy Cream (for whipping)
Combine chocolate and trimoline in a mixing bowl and reserve.
PREPARATION Profiteroles Over medium heat combine the butter, milk, sugar, salt and vanilla extract and bring to a boil. Remove from heat and immediately add the flour using a wire whip. Stir until the flour is completely incorporated and let cool for 5-7 minutes in a mixing bowl. Add the eggs, one at a time using a mixer with a paddle on a low to medium speed. Sugar Crust Combine the butter and sugar using a mixer on medium speed with a paddle, cream until pale. Add the vanilla, and mix. Add the sifted flour and mix until completely incorporated.
Over low heat combine milk and cream and bring to a simmer. In a mixing bowl combine yolks and sugar and whip until pale. Slowly add half the cream mixture to the egg and sugar while constantly stirring. Add the cream and egg-sugar mixture back into remaining cream continuing to stir over low heat while constantly whisking heat mixture to 180 °F. Strain cream and egg mixture into chocolate and stir to combine. While cooling, whip reserved heavy cream to a soft peak. When egg and cream mixture reaches 110 °F fold in whipped cream, refrigerate when done.
Roll the mixture to ⅛" thickness and refrigerate.
Cut a small hole in the bottom of each profiterole. Using a piping bag fill with chocolate mouse leaving some room for the raspberry jam.
When cool, remove from fridge and with a round cutter create disks about 1 ½" in width.
Using piping bag finish filling profiterole with the raspberry jam.
To assemble the profiteroles scoop 1 ½ oz. of the profiterole dough onto a Silpat and place the sugar crust disk on top.
Place profiterole on a Linzer cookie circle.
Bake at 350 °F for 18-20 minutes and allow to cool to room temperature. Raspberry Jam Combine all ingredients in a stainless pot and cook until 220 °F. Push the mixture through a fine strainer to remove seeds. Return to the stove and cook for 3-4 minutes, then cool and reserve. Linzer Cookie Dish In a mixer with a paddle combine butter, sugar, and vanilla. Cream until pale and add the egg yolk. Reduce speed to slow and add flour. Mix until combined. Roll dough to ⅛” thickness and using a round cutter cut 2” circles. Place on Silpat and bake at 300 °F for 15 minutes or until golden brown.
Garnish profiteroles with powdered sugar, fresh raspberries and lightly whipped cream or as desired.
prime cut | images courtesy of boca west country club
CHOCOLATE TOWER WITH SALTED CARAMEL Chocolate Mousse
3 ½ oz. Milk
3 ½ oz. Heavy Cream
3 ½ oz. Egg Yolk
Chocolate Sponge Cake
1 ½ oz. Sugar
6 oz. Egg Yolks
2 ¼ oz. Trimoline
2 ¾ oz. Sugar
8 ½ oz. Vahlrona Chocolate (65%)
2 ¾ oz. All Purpose Flour
17 oz. Heavy Cream (for whipping)
1 ½ oz. Butter
1 ½ oz. Vahlrona Chocolate (72%)
0.13 oz.. Egg Whites
3 oz. Egg White Powder
Chocolate Sponge Cake
2 ¾ oz. Sugar
On high speed whip the eggs and sugar until pale.
0.67 oz. Salt
Combine the butter and chocolate and melt in double boiler, stir to combine.
Sift the flour and cocoa together. Combine the egg white powder, sugar and salt.
½ oz. Glucose
5 ½ oz. Sugar
11 oz. Heavy Cream
0.17 oz. Vanilla Bean
0.12 oz. Sea Salt
0.6 oz. Sugar
2.1 oz. Egg Yolk
0.17 oz. Gelatin Powder
1 ⅓ oz. Cold Water
2 ¾ oz. Butter
Whip the egg whites to froth and slowly add the powder, sugar salt mixture and continue whipping to a full volume. Fold ⅓ of the meringue into the chocolate/butter mixture. Fold this into the egg and sugar mixture. Fold in ⅓ more of the meringue and slowly add the dry ingredients mixing until incorporated. Fold in the last ⅓ meringue. Bake in a buttered sheet pan lined with parchment paper at 350 °F for 12-15 minutes. Salted Caramel
Chocolate Glaze ⅖
Over a low heat combine the glucose and the vanilla bean.
4 ½ oz. Water
11 oz. Sugar
Slowly add the sugar and cook until caramel.
8 oz. Heavy Cream
Add the salt and stir to combine.
8 oz. Glucose
1 ½ oz. Trimoline
In a separate pot bring the heavy cream to a simmer and deglaze the caramel with the hot cream.
1 ½ oz. Salt
3 oz. Cocoa Powder
½ oz. Gelatin
½ oz. Water
Red Food Color (drop)
Continue to cook to 220 °F. Slowly add ⅓ of the caramel to the egg yolk and sugar mixture while mixing to temper the yolks. Add the remaining caramel and return to low heat. Cook to 180 °F and strain. Bloom the gelatin in the cold water, add the caramel mixture and stir to combine. Cool to 95 °F and add the soft butter folding with a spatula.
Using a Silpat and sheet pan, spread the caramel to ⅛” thickness and freeze.
Pour the glaze directly over the top center of the tower until totally covering top and sides. Refrigerate to set the glaze.
Chocolate Glaze Bloom the Gelatin in the water. Combine the sugar and water over low heat and cook. Combine the cream, trimoline, glucose, sugar and red food color and bring to a simmer. Add the hot sugar water to cream mixture. Add this mixture to the gelatin and strain. Whisk in the cocoa and re-strain. Allow to cool to 80 °F and then glaze the tower. Chocolate Mousse Combine the chocolate and trimoline in a mixing bowl and reserve. Over a low heat combine the milk and cream and bring to a simmer.
In a mixing bowl combine the yolks and sugar and whip until pale. Slowly add half the cream mixture to the egg and sugar while constantly stirring. Now add the cream and egg sugar mixture back into remaining cream continuing to stir over a low heat while constantly whisking the heat mixture to 180 °F. Strain the cream and egg mixture into the chocolate and stir to combine. While cooling, whip reserved heavy cream to a soft peak. When the egg and cream mixture reaches 110 °F fold in whipped cream, refrigerate when done.
ASSEMBLY Using a 3” round cutter cut 2 chocolate sponges and 1 caramel disk. Using 3” alternate strips inside 3 ¼” cake ring. Place chocolate sponge, chocolate mousse, frozen caramel disk, chocolate mousse and close with chocolate sponge. Freeze overnight, remove cake ring, acetate and place on sheet pan rack.
Remove the tower from the rack and place on a plate. Garnish as desired.
grand central at boca west country club | image courtesy of boca west country club
FLAVORS OF PUNTA MITA PUNTA MITA, RIVIERA NAYERIT, MEXICO On Sunday, November 19th, 2017, Punta Mita kicked off the opening of the 2017-2018 Winter Season deliciously, with their favorite local restaurants gathering together to showcase their signature dishes. Hosted for the first time at Kupuri Beach Club, the event was led by the Executive Chef of Punta Mita Beach Club, Pato Pérsico, who welcomed participating hotels: Four Seasons Resort Punta Mita, The St. Regis Punta Mita Resort, W Punta de Mita and Imanta Punta de Mita, and Punta de Mita restaurants: Si Señor, Tuna Blanca, Si Sushi, Blue Shrimp, Margaritas, Sufi, NAEF, Tacos and Papas, Boca Deli, Xitomates, Km. 5, and Kali.
Flavors of Punta Mita attracted over 300 residents and friends, and for the fifth consecutive year, proceeds of the evening were donated to the two charities that are working to benefit our local communities: Fundación Punta de Mita and PEACE Punta de Mita. 37 items were donated by Four Seasons and St. Regis Hotels, Tequila Patrón, Punta Mita Expeditions, individuals, and businesses this year for our silent auction; raising just over USD 6,000 of our total for the evening. "Flavors of Punta Mita is an event that has been created to bring together the entire Punta de Mita community, and it's a remarkable example of collaboration," said Carl Emberson, director of marketing and operations of Punta Mita and creator of the event. "We are thrilled with the continued success of the much-anticipated Flavors of Punta Mita, which drew the largest crowd to date this year." The event sponsors included Tequila Patrón, Tequila de la Luz, Cerveza Bocanegra, Cerveza Malta, Vinoteca, Agua Hethe, and Punta Mita Expeditions.
FLAVORS OF PUNTA MITA
EVENT AD HERE
PUNTA MITA TWO LUXURY RESORTS ONE UNIQUE DESTINATION IN CONJUNCTION WITH GOLF KITCHEN MAGAZINE
72 PRESENT A CULINARY EXTRAVAGANZA FEATURING A TASTE OF THE FINEST CULINARY TALENT IN THE PRIVATE GOLF CLUB AND RESORT INDUSTRY AND THE GOLF KITCHEN CUP TEAMS COMPETING ON PUNTA MITAâ€™S TWO JACK NICKLAUS SIGNATURE COURSES F O R M O R E I N F O R M AT I O N V I S I T G O L F K I TC H E N P U N TAM I TA.CO M
SANKATY HEAD AN INTERVIEW WITH MARK KOHLER GENERAL MANAGER
Domaine de Murtoli, Corsica, France.
MARK KOHLER AN INTERVIEW WITH MARK KOHLER, GENERAL MANAGER SANKATY HEAD GOLF CLUB, NANTUCKET ISLAND, MA, USA
I was intrigued by the idea of visiting Sankaty Head Golf Club on Nantucket Island for many reasons. Maybe it was the opportunity to visit a real slice of American history, or maybe it was my curiosity to see how golf and food are served in such a prestigious and small island location. It was a delight to speak to Mark Kohler who has brought some new ideas to Sankaty Head in his first three years as General Manager. ~ Diana DeLucia GK: Tell us about life leading up to Sankaty Head. During the summers when I was in college, I came to Nantucket with some friends. I worked at a restaurant (Captain Tobeyâ€™s Chowder House, now closed) downtown. I fell in love with the island. Iâ€™m from Columbus, Ohio, and moved to Boston after I finished college at the University of Dayton. When I was in Boston, I continued in the hospitality field working in the beverage industry. I was in and out of bars, restaurants, and events in downtown Boston; it was easy to come out to Nantucket Island on
weekends. When I was in my late twenties, my career moved from hospitality and breweries, into sales and I worked in the pharmaceutical and industrial sectors. One of my great passions was traveling; I enjoyed traveling for work and pleasure. Scott Cochran, who was a colleague of mine had informed me that he was opening up a hotel in Park City, Utah and the opportunity really spoke to me to return to the hospitality industry. I went to Utah and helped them open the St. Regis Deer Valley which featured a Jean-Georges restaurant and ski-on / ski-off access. I was involved in everything with a focus on sales. Park City hosts the Sundance Film Festival each year, and I was booking celebrities rooms for the week and also other high-end clients throughout the peak winter season. It was fun working with such a beautiful luxury property. Our Head Butler used to work for the Queen of England, so we were able to create and execute some fantastic personalized guest experiences.
GK: What brought you back to Nantucket after St. Regis Deer Valley?
An old friend on the island reached out to me from the Nantucket Yacht Club. He explained to me how difficult it is finding seasonal summer help even though there are many perks and opportunities. It didn’t take too much to convince me to return to this special place. That was nine years ago. I ran the food and beverage operations at The Nantucket Yacht Club for six months and according to my title, I was the Assistant General Manager, but a better description would be Operations Manager. There were so many things involved in opening the club after the winter including assembling and training new staff and closing the club down for the season in the fall. In the winter I would either work in Park City, Utah or at the Yellowstone Club in Big Sky, Montana. After a few years doing back-to-back peak seasons, the opportunity at Sankaty Head opened up for the General Manager position. The Board and membership wanted someone that knew the island and understood the seasonality and enjoyed the quirks of being here on this small island. I went through a three-month interview process after the summer season at the Yacht Club. I waited for their decision and in the meantime, I returned to Montana for another ski season at the Yellowstone Club. During that busy Christmas week, I received a phone call from the Executive Search Committee at Sankaty Head, and I was offered the position as General Manager. After the busy festive week, I packed everything up and moved to Nantucket. GK: How was the transition to Sankaty Head? It’s very quiet here in the off-season, but there was a lot to
do at the Club! Recruiting, hiring, seasonal maintenance, etc. I hired a Financial Controller, as Sankaty had a temporary one in place at the time with a recent resignation. We had some tremendous long-tenured employees, but the Club needed some organization and structure to help guide them through the peaks and valleys of the year here. We needed to look at the market value of Nantucket salaries and find the right people for Sankaty Head. As much as history and tradition reign here on the island, each summer is different as you look to upgrade and improve the facilities, services, and staff to
“I don’t believe that throwing money at a problem will be a solution, but you also need to pay someone market value for their seasonal time and invest in them.” fulfill the needs and wishes of the membership. We needed a committed team of managers, and with the Board’s support, we have upgraded some of the positions here to offer career opportunities that great people find difficult to walk away from. I don’t believe that throwing money at a problem will be a solution, but you also need to pay someone market value for their seasonal time and invest in them. It has to be worth someone’s time to keep returning to the island each summer. Finding great staff that dedicates their entire summer to us each year is challenging as we request some flexibility on our staff’s part to execute an exceptional guest experience every summer season. 85-90% of staff live in staff housing, so we are trying to accommodate different levels of
staff in that aspect as well. GK: Tell us about the cuisine on the island. It’s all about the fresh seafood! Striped bass, bluefish, oysters, clams and our famous Nantucket Bay scallops. These are the small, sweet scallops, not the big Diver scallops; they aren’t found with this quality or flavor anywhere else that I’ve experienced. You can eat them raw out of the shell in the fall harvest season. The restaurant scene has gotten more aggressive and competitive here on the island. Commercial lease prices have gone up, and therefore more high-end establishments have moved in as they look to maximize profits in such a short season. The food scene in the last ten years has become more elevated, progressive and the expectations of diners have risen. Patrons understand that the cost of doing business here on the island is exponentially more expensive and that cost gets passed onto the consumer; staff salaries are costly as well as the rent, and the expense of shipping ingredients out here on the ferry is expensive. As a historical club, we strive to stay on pace with food trends and offer progressive and fresh choices, but we still have many traditional items on the menu that will be here forever. We offer a great atmosphere, we have extensive dining spaces to accommodate large numbers of members, and we have a rotational dining schedule that offers different menus each night. Mixing up the choices we have here keeps the members, and the staff captivated with the various offerings. GK: What has made Nantucket Island such a favorite place for the jet set crowd? This is a special place that is very timeless; a photo of Main Street today doesn’t look much different than decades ago. You can’t say say that about many places.
Ten years ago access to the island became more accessible and visible to a higher end crowd. The unique thing about Nantucket is that there are no chain restaurants, no strip malls, and no department stores or stoplights. When you go downtown, you see a quaint, charming historic village and seaside amid a beautiful untouched piece of America that transports you back 100 years. People come for one visit and end up coming back year after year. We have great restaurants, a nightlife scene, events, beaches and beautiful places to bike. However, getting here is not easy. In the past ten years, the airport has scheduled more flights; JetBlue, Delta, and American are all flying here now which makes for easier access.
The traditional ferry to bring your car over takes two and a half hours, but now they have introduced two fast ferries that bring passengers here in one hour. There are days where the airport is fogged in, and private jets can’t land, so there is still this kind exclusivity here due to the location. People gather here with family and friends to have a classic beach vacation, and I’m happy to host them here at the Club for dinners, golf, tennis or just a day at the pool together. GK: What was the culinary scene like here when you arrived at Sankaty Head? Before my arrival, the club had just moved to the point of sale computer system for wait staff; it was on an all handwritten ticket system only a few years ago. We have two venues; our traditional Clubhouse and our casual Beach Club. We do three dinners at each location every week, so it’s fun to go back and forth between venues and mix up the food and setting for each meal. We do many buffets to serve and accommodate a large number of people in a short amount of time. We have expanded what we offer at the buffets to offer something
for everyone. It’s entertaining to see our members proudly bring guests to dinner and show them the expansive spread of food stations that we have. The Chef and his team love to work the action stations on the buffets and interact with the members too. We are aware that there are a limited number of restaurants on the island and therefore, it’s tough to get a good reservation. I’m happy to accommodate large parties of our members and host their annual family dinners – we have something for everyone on the buffets. Dessert is pretty simple here; ice cream is classic and a favorite. The ice cream bar at the end of dinner has everyone from all ages lined up. GK: What else have you learned in your time here? I’ve learned that Nantucket is a special place for our members, they’ve been coming here for many years, and no matter what happens in their life elsewhere, they want to come back to Nantucket. It’s their one happy place in memories from years past. Life may change elsewhere, but on this simple island, people don’t like change. It may be the one thing that stays the same in their lives, and it’s very comforting to return here each summer and reconnect with family and friends. I am proud to work with my staff to help facilitate these important days when people return to the island to be together in this beautiful setting. It’s important to me that our venues and offerings are multigenerational. No matter what happens in the day, whether the kids go to the beach, the grandparents are playing golf, or the parents are playing tennis, eating a meal is the one thing where everyone can come together. We offer dining choices that appeal to everyone which makes staying at the club to dine the norm. I think a lot of the places on Nantucket are improving their food and there is
competition. It takes a team and a strong relationship between the front and back of the house staff and managers to deliver a complete dining experience. I want to challenge my staff and give them some creativity, but we also look for consistency in everything we do. GK: Tell us about some of the challenges being on the island. The weather! You have to prepare for five to seven days before any events even if you think that the ferries will be canceled. If food and beverages can’t get here from the mainland, you don’t have many options. Planning ahead and utilizing storage wherever possible is key. Thankfully the weather is great for our peak season, and big storms don’t usually happen in the summer, but it’s happened to me in the fall, which is wedding season here. GK: You can see the whales in the ocean from here. This used to be an old whaling town correct? This year the whales have been visible from the shore which is rare. We haven’t seen that in decades. It’s great that the whale populations are returning. Sankaty Head was the epicenter of whaling and ships that traveled the world were based here. The whaling ships would go out, find and catch whales, process them and return to the island to sell the oil for lamps throughout the world. Nantucket Island is not for everyone. It’s a romantic and beautiful place; however, it can get to be “small” some days. You’ve got rainy days in the spring and some tough weather in the winters. The beaches are amazing, but being in New England, it’s not always warm weather. We have a few small rinks, and an indoor pool. I play in an ice hockey league here. You have to figure out what makes this work for you. One of the amusing things is how
Nantucketers call the mainland America. “Are you going to America this week?” I like going over to the mainland and getting away, but I love coming back even more. I’m happy and proud to call this my home. ~ by Diana DeLucia
THE CHEFâ€™S GARDEN AN INTERVIEW WITH JAMIE SIMPSON EXECUTIVE CHEF LIAISON
DELUCIA RECIPES BY JAMIE SIMPSON
JAMIE SIMPSON An interview with Jamie simpson, Executive Chef Liaison The Chef’s Garden, Milan, Ohio, USA I met Jamie Simpson for the first time at The Chef’s Garden in Ohio in late 2017. It was an absolute pleasure to discover such a passionate young man who has followed his instincts and dreams. I have worked with many great chefs but this young man stands out from the crowd in one particular fashion - he is truly living his dream without worry of the day to day challenges of a restaurant model. His passion for his craft paired with the freedom he has been given at The Chef’s Garden has allowed him to create culinary visions on a daily basis to his heart’s desire. He has given the culinary industry much inspiration. ~ Diana DeLucia GK: Where are you originally from, Jamie? Charleston, South Carolina. GK: Where did your culinary career begin? When I was 20, I began working at the Charleston Place Hotel, which was managed by the Orient Express company. It’s right in the heart of Charleston. It houses beautiful restaurants and beautiful amenities. It was a 400 room hotel. In my time at Orient Express I was privileged to travel
to six or seven of their properties around the world. GK: How did you find the Chef’s Garden and Farmer Lee Jones? I met Farmer Lee at The Charleston Food and Wine Festival, but I never realized the reach that he had. When I began traveling, I started to see more and more of The Chef’s Garden produce. I was lucky enough to spend some time working with Joel Robuchon, and when I saw that The Chef’s Garden produce was placed on a pedestal with its own space, I was magnetized. I called Farmer Lee to see if there was an opportunity to come and see the farm, and as a result, I spent two weeks there and had the kitchen to myself at nights, during the day I’d go and work in the fields. The effort that they had made for me was special, and I fell in love. I went back to Charleston and stayed there for another few years, and then one day I decided to call Farmer Lee back - as the farm was always on my mind. Farmer said “I have a project for you if you’re interested in it, it’s a four-month deal, it will help us get set up for the Roots Conference.
GK: Tell us about the Roots Conference. The Roots Conference is an annual gathering that brings together luminaries throughout the culinary world. Writers, speakers, advocates, and most importantly, Chefs, gather here at The Culinary Vegetable Institute at The Chef’s Garden annually to hear a curated selection of the most forward thinking and like minds. Our topics can range from labor laws to design ideas to water in Africa. Every year is different. 2012 was the first Roots Conference, we had about 120 people, I didn’t know anyone, and I was in way over my head, I didn’t know how to organize a conference, but it was a plunge into a different world, and I loved it, and I still love it.
GK: When did you get offered the full-time position? After the second of my four month Roots Assignment, Farmer offered me a full-time position. What has kept me here is the connection to where our food comes from. Knowing every single person involved in the product that we serve is amazing. Having the ability to sort of stop amid the noise and haste of the standard restaurant models and be able to focus on a single product, technique, presentation, or flavor profile. That’s been a huge and valuable opportunity for everyone that enters this kitchen. GK: Tell us about your relationship with Farmer Lee. He’s like a dad. After that first visit all those years ago, the farm never left my mind or my heart. When I returned, I ended up staying with Lee and Mary, in their house for 18 months. Our early morning cups of coffee; he’ll probably tell you the same if you ask him, were some of the most fundamental, shape-shifting conversations of
my life. Farmer Lee is a thinker. He’s a big picture painter. He’s an artist. The conversations that we had, back and forth, is what this place has become. It’s a mutual chef and farmer relationship. “Where are we in the season right now?” That kind of conversation comes from Farmer, and that’ll allow us to understand what direction the menus are going. It keeps things genuine.
“Everybody is encouraged and empowered to find new flavors and textures and new species of plants, even in the fields, the guys who work harvesting are encouraged to discover new parts of the plants that are available or lend themselves to the culinary applications.” GK: There’s a lot of planning here for each day as well as future planning. Tell us about that. Imagine an old homestead. Imagine what you had to do in your house, with your family, to preserve your way through the year. If you’re going to produce everything off your land, not only survive but to do it deliciously, it’s even more work. Anybody can throw some turnips in a pressure cooker, it’s the art and craft of cooking that keeps people coming back for more. GK: How do you encourage learning? Everybody is encouraged and empowered to find new flavors
and textures and new species of plants that are available or lend themselves to the culinary applications. We’ll explore them if it makes sense, then that becomes dialogue for the sales and marketing team. Then we may ask “Who wants this?” We’ve had people who travel, explorers who’d travel the world looking for rare and unique and exotic forms of produce. A lot of what we find are things that lend themselves to a particular region. We can create tropical environments and grow in greenhouses. GK: Is the farm all year round? Yes. It’s amazing. GK: Does it snow here? Yes. But Farmer Lee will say “It’s all about Mother Nature’s balance, painful but oh so helpful. It helps with the drainage of water for the following summer, it helps kill off plant diseases in the soil and helps reduce insect populations, these are all natures way of maintaining the proper balance.” GK: How many varieties product are grown here?
There are approximately 600 varieties of vegetables here. GK: What drives the farm? To the farm, the driving philosophy is that “every part of the plant’s life offers something new and unique to the plate.” You’ll probably hear Farmer say that. Every single plant. It’s just a matter of application. Some things don’t lend themselves as easily to a plate, but with the right application, they’re amazing. You see it with turnips, beets, carrots and parsnips, even rutabaga flowers. Brussel sprouts and broccoli make flowers and really cool seeds. Carrots were a spice and an herb for 5,000 years! For 300 years we’ve been eating the root as a civilization. When was
the last time you had carrot herb? Or carrot spice? GK: Sounds like a lot of historical research is happening here. Oh, yeah! It’s what this place is. It’s a delicate and delicious balance between preserving traditions even beyond what we know as tradition. GK: It’s like going back in time before 1953 before they brought in all the pesticides. You’re adventurous and an artist, you’re going back to the study of food and product. I think Chefs find their roots when they visit the farm. Yes, we have an average of 600 visiting chefs a year that come through. It’s become this bucket list destination for people to see. That’s powerful. GK: Pertaining specifically to the Private Golf and Resort Industry, I am discovering a stronger interest in the culinary side of the club. Health and Wellness are becoming big terms at Private Clubs and Resorts nowadays, and they are starting to think about where they can source the best product for their members; people like yourselves are very influential. Thank you. We are continually working with many new approaches and technologies; this allows us to grow and develop and hopefully, we can make big strides in the way people view and eat food. ~by Diana DeLucia
WEDGE SALAD CHEF NOTE: We’ve had a lot of fun this year exploring the fundamentals of a classic wedge salad. You know the one. Traditionally iceberg lettuce glazed over with blue cheese dressing and topped with chopped bacon and black pepper. If you’re lucky, you may even get a half of a cherry tomato. Our wedge salad takes a split young head of Merlot romaine and garnishes it with an assortment of textures, flavors, and colors from the farm. They serve as a way for our guests to understand exactly where we are in the season. Every salad contains a vinaigrette, a frozen element, a baked crisp element, and raw elements. Serves 4
INGREDIENTS Lettuce •
2 split heads of Young Merlot Romaine Lettuce
Egg Emulsion •
2 Egg Yolks
½ Lemon (juiced)
1 tsp. Dijon Mustard
1 cup Olive Oil
Salt and Black Pepper (to taste)
Carrot Granita •
1 cup of Carrot Juice
⅛ cup of Apple Cider Vinegar
⅛ cup Sugar
Salt (to taste)
Seed Crackers •
White Asparagus (shaved with a mandolin)
French Marigold Petals
PREPARATION Egg Emulsion
Bake for 15 minutes, turn if needed to avoid dark spots on the crackers. Bake crackers until lightly browned, toasted and completely dry. Allow to cool on a resting rack and serve.
Whisk together egg yolks, Lemon, and Dijon in a small bowl.
Stores in an airtight container for up to one week.
Slowly stream in the oil until completely incorporated while whisking constantly.
Season the emulsion with salt and fresh black pepper. Carrot Granita Mix ingredients together in a small bowl. Freeze the mixture completely. Grate the ice with a pre chilled grater attachment in a food processor.
Season the crackers with salt. (preferably coarse)
Store Frozen. Serve when ready across the top of the salad. CHEF NOTE: If you don’t have a food processor with a grater attachment, use a fork to scrape the ice into a light fluffy “snow.” Seed Crackers Preheat oven to 320ºF. Start with equal parts by weight: poppy seed, hemp seed, sunflower seed, basil seed, coriander seed, mustard seed, parsnip seed, carrot seed, flax seed, and benne seed. Add just enough water to produce a spreadable “paste”. Fold in 1 part whole grain mustard and allow dough to rest and hydrate for 20 minutes. Readjust the texture of the mixture with water as the seeds hydrate. The texture should be spreadable with a spatula on either silpat or parchment. Spread the mixture to a single sunflower seed depth where seeds are mostly side by side. CHEF NOTE: The coriander and sunflower seeds are the largest in the mix. This should be the depth of the cracker.
On a resting rack, divide the emulsion equally across the four heads of lettuce. Season the salad with salt. Divide the shaved asparagus, marigold, sliced cucumbers, sliced squash, onion blooms, equally across the top of the lettuces. Finish with broken seed crackers and small piles of carrot granita and serve immediately.
ROASTED CARROTS Serves 4
minutes until slightly tender and lightly caramelized on all sides. Raw Shaved Carrots
With a Japanese mandolin, shave an assortment of baby carrots with varying sizes into approximately 60 paper thin rounds.
Split Roasted Carrots
Store in ice water until ready to use.
4 young Chantennay Carrots Carrot Peel Puree
Raw Shaved Carrots •
Assortment of Baby Carrots
Carrot Peel Puree •
1 cup Carrot Peels
1 cup Carrot Peels or Carrots (diced)
⅛ cup Butter (divided into 2 piles)
Round Cut Carrot Tops •
20 Carrot Tops
In a small sauce pan, gently cook one of the piles of butter with the two cups of carrot peels. (orange, red or yellow carrots only) Add just enough filtered water to keep the carrots from drying out, cook until very tender. In a blender, blend the carrots until very smooth and add the remaining butter in small increments. Taste and season the puree. Round Cut Carrot Tops With a small ring cutter, cut carrot tops into rounds. If you don’t have small ring cutters, just pick nice ones for the garnish. Store in cold water until ready to use.
Carrot Top Oil •
Carrot Pickle Brine: •
1 part Vinegar (apple cider, champagne, or white)
3 parts Water (filtered)
½ part Sugar
Salt (to taste)
⅛ part Mustard Seeds
Carrot Top Oil Blanch all of the carrot top trim and potential waste in salted water for 30 seconds. Remove from water and squeeze out all of the excess water with a clean dish rag until the carrot tops are as dry as possible. Rough chop the carrot tops with a knife and transfer to a blender. With the blender off, just barely cover the carrot tops in oil. Blend on high for 5-7 minutes. CHEF NOTE: This will be loud and obnoxious for a few minutes but trust me its worth it.
Preheat oven to 350ºF.
Be sure to intermediately scrape the sides of the pitcher. Allow the carrot top to drain and drip through a coffee filter overnight. I use a coffee filter, a rubber band and a jar to serve as the strainer for these types of oils.
Peel and split the carrots lengthwise down the center. Save the peels for the puree.
Carrot Pickle Brine
In a hot pan with a little bit of oil, sear the carrots cut side down and throw the pan into the oven for five
CHEF NOTE: No matter how big or small your pickle batch is, this is our ratio for pickle brines. If you feel
Split Roasted Carrots
its too acidic, add another part of water to balance the brine. Cut the carrots to fit in a sterile jar or a series of jars. (however many you want to preserve). Make enough brine to cover the carrots. Bring the brine to a boil, pour the brine over the carrots and seal with a sterile lid. Transfer the jars to a cold water bath. Store for up to one year in a dark cabinet. When ready to use, slice the carrots into thin rounds. Store the pickled carrots refrigerated after opening.
ASSEMBLY Take the warm roasted carrots and place them cut side up on a rack. Drain the carrot tops and raw shaved carrot from the water.
Spoon on or pipe dots of carrot puree in various locations to ensure some in every bite. Place the raw shaved carrots randomly across the tops. Place the pickled carrot rounds randomly across the top. Place the carrot leaves randomly across the top to fill in the negative spaces. To finish, spoon the carrot oil onto the plate and transfer the carrots warm. Season with salt. CHEF NOTE: Our recipes are best when made with authentic produce from The Chef's Garden.
ASSEMBLY Ratatouille can be served immediately or cooled and served the next day (which is best!) Serve with a crusty baguette and some buttery brie on the side.
WINE MATCH Domaine Joseph Drouhin, Nuits Saint Georges, Damodes 1er Cru, Burgundy, France 2011
GOLF KITCHEN FIRST EDITION WWW.GOLFKITCHEN.COM
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DELUCIA RECIPES BY PATRICK HEYMANN
KOHANAIKI AN INTERVIEW WITH PATRICK HEYMANN EXECUTIVE CHEF
kohanaikiâ€™s 67,000-square-foot clubhouse; konane restaurant (right)
PATRICK HEYMANN An interview with Patrick Heymann, Executive Chef Kohanaiki, The Big Island, Hawaii, USA
I had visited Hawaii in 2013 when I was writing my first book, “Golf Club World, Behind the Gates,” I knew I wanted to feature a Chef and Golf Club or Resort from Hawaii in the magazine because I knew the food culture was different; it’s a blend of Asian and Hawaiian cuisine. A good friend of mine, Danielle Tucker, who broadcasts The Golf Club Radio Show, introduced me to Kohanaiki. I can now see why. ~ Diana DeLucia GK: Patrick, you didn’t grow up with a culinary background, where did your interest in the food industry arise? I come from a small farming community, and at the time I don’t think anybody in my family understood restaurants or fine dining. We didn’t have any gourmet restaurants in our town; everything was family dining. I don’t know why or even begin to understand why I had this passion for cooking, I just always did. I went to culinary school in Minneapolis in 1984. After my second year of college I decided I wanted to be a chef. I went to a vocational program in Minnesota that lasted for 13 months, and I worked in a few small restaurants
in the Twin Cities. I was hired as a sous chef at The Registry Hotel about two and half years into my culinary career, which is rather quick. I think a lot had to do with the fact that I was an earnest young man and I was very driven to be a chef. I had a strong work ethic that was passed down from my parents. Other chefs had more experience than I did, but it was my work ethic that they appreciated more. After that I was hired as the sous chef at a private country club in Bloomington, Minnesota called the Minnesota Valley Country Club. It was a high-end small club, and it was very nice; that was my first taste in the private club industry. I knew at that point that I belonged in the private club industry. I enjoy serving people and providing something they can really enjoy. When someone eats a meal that I have prepared, and they enjoy it, it’s a huge thrill for me! It’s always a great feeling at the end of the night knowing that I have made someone happy. After 2 ½ years, I applied for the position of Executive Sous Chef at a new Marriott that was opening up, but they said I didn’t have enough experience. I knew
I still needed more experience, so I enrolled at the Culinary Institute of America (CIA); that was in 1988. I graduated in two years. I had an externship already set up in Seattle, but the chef was terminated so my externship would not be honored. I needed to find a new place. I went to a friend’s dorm room, Dutch O’Neil, and told him my situation; he said: “I’m going to Hawaii, do you want me to call the chef and see if you can come with me?” I said “sure” so he called Renée Mettler who is a very famous Swiss chef that was opening the Hyatt Regency Waikoloa and he agreed to bring me to Hawaii as well.
I had been to Hawaii when I was a child in the 70s with my parents, and we would always go to Waikiki on vacation around Christmas time. So, I always knew that I loved Hawaii, but it never occurred to me that I would do my externship there and live there full-time. After I graduated from the CIA I went back to the Hyatt Regency for a few years. I enjoyed it, and I got to know Renée very well. I knew it could be a perfect opportunity if I could train in Switzerland. I filled out an application form for Mövenpick Hotels and Resorts in Zürich Switzerland, and they hired me. I moved to Switzerland in 1992, and I worked for two years in Zürich. I started as a cook, and about two months later they promoted me to sous chef. I was the only person from an English-speaking country in the entire restaurant, and we had people from 21 different countries. It was a great experience. As far as learning experiences go, Switzerland was the best job I ever had. After two years I returned to the same hotel in Hawaii, which had become a Hilton. I was a chef de cuisine in one of the restaurants. I stayed there for three years, and after that, I moved to Japan.
GK: Why Japan? I had always wanted to work in Europe and Asia. I thought I would end up in Hong Kong, but the same friend who got me the externship in Hawaii was now working in Tokyo. The Tokuju Corp. had approached him and said, “hey do you know any American chefs that would like to open an American-style restaurant in the heart of Tokyo in Shibuya?” and he said, “yes I know the right guy.” I was still young, and single and I wanted to travel. They flew someone over to the Big Island to interview me, they had contracts in hand, and I was hired on the spot. Just a few months later I was living in Tokyo.
“I enjoyed living in Japan. I felt very comfortable there, the transportation was so convenient, the food is unbelievable, and I had a great young team of staff that were also energetic with great personalities. I am still good friends with many of them. Thank God for Facebook.” I stayed in Tokyo for about a year. The restaurant was named New York Kitchen, and it was in a bustling part of Shibuya. I lived in a little bedroom community that was about a 20-minute subway ride. Tokuju was a great company, and they treated me well. They would always ask me if I was happy and if I liked my apartment. I once said that I wished I had a bigger TV; when I got home there was a bigger TV!
I would’ve stayed longer but I met my wife to be, Yukie, and we talked about getting married and moving to the United States to settle down and have a family. It was at that point that I decided not to renew my contract. I was a little bit apprehensive about moving back to the USA because I enjoyed living in Japan. I felt very comfortable there, the transportation was so convenient, the food is unbelievable, and I had a great young team of staff that were also energetic with great personalities. I am still good friends with many of them. Thank God for Facebook. We left Japan and moved to Waikiki where I started working at the Hilton Hawaiian Village. It wasn’t my dream job; I did it because I was in transition. I didn’t like living in Waikiki, but I stayed there for 11 months, and then had an offer to move to California to be the Executive Sous Chef at La Quinta Country Club. My parents had bought a house in the same area, so my wife and I purchased a home and settled down in a little private gated community; it was here that we had our first child. We lived there for about four years. I enjoyed it, but then I got an offer to be the executive chef at Cordevalle Golf Club and Resort in Northern California, where Joe Root was Director of Operations and eventually General Manager. I stayed at Cordevalle for five years, and my son was born during this time. I then moved to the Loews Coronado Bay Resort in San Diego. It was very busy, but my time off was fun because I enjoyed going to Disneyland and things like that. It was during this time that Joe Root called me and said he wanted me to come back to the Big Island. He said, “Patrick there is a new development, and it’s going to be spectacular.” I said “no, I didn’t want to slow down.” I was hoping there would
practice facility for kohanaikiâ€™s 18-hole rees jones-designed golf course
indoor/outdoor dining at the oceanfront beach restaurant
six of the back nine golf holes front the blue pacific ocean
entry to kohanaiki two-level clubhouse
be a corporate chef position with the company I was working for. I was getting a lot of good recognition from the corporate directors, and I wanted to keep it going. I thought it would be a great opportunity to stay with the company and further my career. GK: What made you change your mind? Unfortunately, I became unwell and was diagnosed with cancer; I went through all the radiation treatments and was out of work for some time. When I returned to work, I realized I was not spending much time with my family. I looked back at my kids after I’d said, “see you later,” and I realized at that moment that I wanted to see them more. I went to my office that day, and I called Joe. I’d given him some names of chefs to contact, and I said, “did you find anybody for that position?” He said “no,” and I said, “so if the job is still available I’m interested.” I asked whether the other guys were interested and he said, “I never called any of them, I knew you would change your mind.” This was in 2007. He bought me an airline ticket, and in 2008 I moved here with my family. The first year here was tough, and there was uncertainty because we were gearing up and getting ready to start selling memberships. We had to sell them with nothing. We had trailers; we had a lunch wagon and one little building that was our sales office. We had to sell to people that could see the vision of what this place would be like. It was very tough. And then the Dow Jones dropped. Everyone lost their job that day. I went back to San Diego, and in early 2009 I started working for Eric Brandt at Brandt Beef. My title was Culinary Specialist, but it was really a sales position. My job was to call chefs, get them samples and talk to them about the product. It was funny because
90% of the people I would talk to would listen to me because they had mutual respect, they would get the samples, and I would never hear from them again! When I cold-called potential clients, I would pray the chef wouldn’t answer the phone because I realized I was so much better at leaving messages! I stayed at Brandt for four years. I enjoyed working with Eric, but I wanted to get back into the kitchen. This opportunity at Kohanaiki opened again, I went with my gut, and I’m so glad I did because this place is the best.
“Typically when you get cancer, it’s a bad thing, but for me, it turned out to be a good thing. It made me see what was important in my life. I never would’ve taken this job if I never had that wake-up call.” GK: What do you like here the most? This is the best stop for me; there are a lot of great people here. One thing I’m very proud of is that out of the 26 employees in the culinary department, I’ve only had two people leave. I’ve never had anyone come into the office and say, “I think I’m going to move to a new job.” No one has ever done that. I’m always hiring people, and I’m never looking to replace anybody. GK: Where do you source your products? We buy a lot of local product, but we don’t limit ourselves. If I order something, it’s going to be the best I can buy. I don’t necessarily buy all local product, so we ship in everything else from around the world.
Fish is king here. There is a company called Kona Fish, and they have about five boats. They catch a lot of Ahi tuna, which is best eaten raw or grilled; Mahi-mahi, which has a very delicate flesh with a mild taste, is probably the most popular fish we serve. It’s best served when grilled. Ono, AKA Wahoo, has a more meaty texture and is easy to overcook; but when seared or grilled to a nice medium/medium well, it is my personal favorite to eat. Hawaiian Sea bass, Hapu’upu’u, is a very buttery tasting fish that is the best pan seared, and of course, some of the many Snappers. Onaga, Opakapaka, and Uku are the most popular and all have very tender, delicate flesh that I prefer to steam, but are also good when seared with a crispy skin. If a particular fish is not available, I won’t order from the mainland because we don’t know where it’s coming from or how fresh it may be. GK: How do you create your menu? Members and guests call me every day and ask “what’s the menu today” at the Beach Restaurant. I reply, “we are working on it!” When my staff arrive in the morning, we have a significant conversation about what would go well with the day’s produce. I like to allow my team to get creative, which makes them feel involved and excited. Some of them arrive early so they can have more input. We talk about the menu, we give it to the service staff, and they learn it for the night. The Clubhouse is a set menu that we change every few months, but at the Beach Restaurant, it’s very contemporary. GK: Tell us about your vision for the Clubhouse in the future. I want to try to turn the Clubhouse into a Japanese-style steakhouse. I’d love to have sushi and different cuts of Japanese Wagyu and Australian Wagyu.
We can have cuts from Brandt Family Farms, but I would create recipes with an Asian flair. I still need to convince everybody, but thatâ€™s my goal! ~ by Diana DeLucia
the adventure teamâ€™s beachfront hale is ready every day for fun in and on the ocean
KOREAN STYLE STRIPED MARLIN AND RED OGO POKE Serves 4 CHEF NOTE: Ogonori also called ogo or sea moss, is a type of edible seaweed eaten along the coasts of Japan, Southeast Asia, Hawaii, and the Caribbean.
1 lb. Striped Marlin (cut into ½ inch cubes)
¼ cup Maui Onion (diced finely)
¼ cup Green Onion (thinly sliced)
½ cup Red Ogo (roughly chopped)
2 Tbs. Soy Sauce
1 Tbs. Toasted Sesame Seeds
1 Tbs. Momoya Kim Chee Base
½ Tsp. Alae Sea Salt
PREPARATION After prepping all ingredients gently mix together immediately before serving.
ASSEMBLY Place freshly mixed poke on a thin bed of chilled lettuce and garnish with thin sliced scallions and a pinch of red ogo. Should be eaten cold so serve immediately.
WINE MATCH Selbach Oster Riesling Kabinett Halbtrocken.
ASIAN STYLE SHORT RIBS Serves 4
INGREDIENTS Short Ribs •
3 lbs. Boneless Beef Short Ribs (OK to use boneless Beef Chuck Flap as well)
2 oz. Salad Oil
1 Carrot (peeled and diced)
1 Sweet Onion (peeled and diced)
1 rib Celery (washed and diced)
1 oz. Ginger (smashed)
3 Garlic Cloves (smashed)
2 cups Water
1 cup Soy Sauce
2 whole Navel Oranges (juiced)
¼ cup Brown Sugar
Salt (to taste)
2 Tbs. Cornstarch
Ginger Mirin Glazed Carrots •
1 lb. Carrots (peeled and cut into oblique sections)
½ tsp. Ginger (finely minced)
¼ cup Water
2 Tbs. Mirin
1 Tbs. Whole Butter
PREPARATION Short Ribs Sear the short ribs (chuck flap) with the salad oil in a hot skillet, brown thoroughly on all sides and remove from pan. Add the carrots, onions, celery, ginger, garlic and cook for a few minutes to start the caramelization. Place all the meat and browned veggies in a pan large enough to fit all the ingredients.
In a separate bowl mix the water, soy sauce, sugar, orange juice (add the squeezed out rind as well for extra flavor). Cover with foil and bake at 350 Â°F for 2-2Â˝ hours or until tender. Carefully remove the beef from the broth once cooked (let cool and cut into smaller serving size portions if necessary, then move the broth to a pan for thickening). Simmer for 15 minutes to reduce a little. Taste the sauce for seasoning, as you may need to add a little sugar or salt. Mix the cornstarch with a bit of water and pour slowly into the boiling broth, and continue stirring until you have your desired consistency. Pour the sauce over the beef and slowly reheat in the oven when you are ready to serve. Ginger Mirin Glazed Carrots
Combine all the ingredients in a small sauce pot and simmer until the liquid is gone and the carrots are tender. Add salt and pepper to taste.
ASSEMBLY Place 4 ounces of mashed potatoes in the center of the plate while creating a small divot in the potatoes. Rest the warm short rib portion in the divot and drizzle sauce over meat. Arrange carrots on the side and sprinkle with parsley.
WINE MATCH Shafer Relentless Petite Syrah Blend.
LILIKOI CHEESECAKE Yield: Makes 18, 3" round cheesecakes CHEF NOTE: Lilikoi is the Hawaiian term for Passion Fruit. Cheesecake •
3 lbs. Cream Cheese
1 lb. 4 oz. Sugar
2 Tbs. Cornstarch
1.2 oz. Sour Cream
6 Whole Eggs
8 oz. Passion Fruit Puree
Macnut Butter Crust
9 oz. Butter
10 oz. All-Purpose Flour
5 oz. Brown Sugar
5 oz. Macadamia Nuts (chopped)
Lilikoi Curd •
5 oz. Sugar
4 oz. Butter
3 oz. Lilikoi puree
2 Whole Eggs
4 Egg Yolks
PREPARATION Cheesecake In a bowl, with a blender mix the cream cheese with the sugar and cornstarch. Start the mixer on #1 and slowly work up to #2, add the sour cream, eggs and then the passion fruit puree. Place into your preferred molds or trays, place into the freezer until firm. Macnut Butter Crust Chop up the butter and put into the freezer. Add the flour and brown sugar into a mixer and pulse.
Remove the butter from the freezer and add butter and Macadamia nuts until fully mixed. Lilikoi Curd In a pot, mix the sugar, butter and Lilikoi puree in a pot and bring to a boil. Wisk the eggs together in a bowl. Add the warm mixture slowly to the eggs then pour the incorporated mix back into the pot and slowly cook to a mayonnaise-like consistency and strain into a chilled bowl. Evenly divide the Lilikoi curd among the tops of the unbaked cheesecakes and swirl into the mixture. Bake cheesecakes with the Macnut bottom at 300 ยบF for approximately 48 minutes.
ASSEMBLY Once the cheesecake is thoroughly chilled, remove from mold and place in center of a small dessert plate. Garnish with a small dollop of fresh whipped cream and raspberry sauce then drizzle with some sliced fresh fruits.
WINE MATCH Dolce Late Harvest Wine.
THE LEAN 18 An Introduction to Golf Nutritionist and Author of The lean 18 A New Book by Cate Ritter
Cate Ritter started golfing at the age of eight after she was inspired by her brother, who had won a golf tournament and awarded a trophy and a gift certificate to spend in the pro shop. Cate was so intrigued that she could win things playing golf that she began to practice from that day forth. She studied Health Performance at Hofstra University in Long Island, New York and began to realize she had a strong interest in the subject. “When I was younger I could eat pretty much anything and still be thin however I had quite a few health issues especially allergies, sinus problems, headaches and things like that, “ she said. Cate gained weight in college and developed a lot of pain and inflammation, plantar fasciitis, knee issues, and back issues. She tried traditional methods of losing weight, but it wasn’t fixing the underlying issues, and a 36 hole game of golf resulted in pain and tears from the plantar fasciitis. She quit golf at that time to focus on her health and studies.
“It was the best decision I ever made; I started to pay more attention to what my body was saying, rather than pushing through,” Cate said. Cate graduated early and traveled to Scotland in hopes of working in the golf industry but quickly found that jobs at the Scottish golf courses were seldom available as people rarely left them. She changed things up and traveled to England on a ten-month work visa where she worked at a restaurant in a small village a few hours from the northeast of London called The Anchor. It was here that she found a strong connection to food and nutrition through her almost obsessive interest in watching the chef order, prepare and cook the days menus. When she came back to the United States, Cate asked her six-year-old niece Kate, if she knew where carrots came from, and when she answered: “they come from a bag at the supermarket.” Cate realized that she could bring some of the connections to food and nutrition from England back to the USA.
Cate found a yoga teacher training program in Scottsdale, Arizona; yoga was one of the activities that helped her a lot with her golf game. It improved her pain, increased her flexibility and helped her relax. While she was taking that program, she discovered another that taught Holistic Nutrition. She quickly discovered that her fellow yoga students were asking her for recipes and advice, so she began creating handmade recipe books, and printing them herself. One of her customers suggested that she start a blog so that everyone could access the recipes online saving her valuable time and giving more people access to them.
Nine years later and a small business owner Cate had built up a following. She would take her clients shopping and teach them about nutrition benefits and how to read food labels at the supermarket. Working in the golf industry brought a lot of clients who were often complaining of back pain and inflammation. “The number one complaint is weight gain especially around the midsection in particular, “ she said. Based on her client’s lab results she can see what their hormone levels are like throughout the day, particularly their cortisol levels. She also looks at sex hormones, melatonin the sleep hormone and antioxidant levels. This helps to identify and address the underlying causes of any issues so that they can eliminate their symptoms at the source. Her program is not about drastically changing your diet and cutting calories, rather discovering the underlying cause of the weight gain in the first place.
“They can eliminate their symptoms by balancing their stress hormones and insulin hormones, which are the key hormones that tell your body to burn fat," she explains, “they can eliminate their symptoms at the source of the issue.” As well as her Health and Wellness career, Ritter plays in over 30 tournaments a year, mostly in Northern California and in some International Tournaments. Cate is the Author of a new book "The Lean 18" in which she shares 18 of her Health and Weight Loss Solutions. She lives in Pebble Beach, California. See page 123 for an excerpt from The Lean 18.
INCREASING COLLAGEN INTAKE ~ An excerpt from "The Lean 18"
balance stomach acid and heal a leaky gut. Reduces Joint Pain and Inflammation
Everyone benefits from increasing collagen intake, but especially athletes, the elderly, those recovering from illness or injury and anyone wanting to look younger!
Bone broth, in particular, is rich in glucosamine, which is effective at reducing joint pain and inflammation.
The amino acid glycine supports liver detoxification and boosts internal antioxidant production.
• • • • • • • • •
✓Increases hydration ✓Improves digestion ✓Heals a leaky gut ✓Reduces joint pain ✓Cools inflammation ✓Supports detoxification ✓Boosts antioxidants ✓Benefits skin health Super anti-aging
Increase Collagen Intake The most abundant protein in the body, collagen consists of a full range of amino acids that work like glue to keep your body together. Collagen is a primary building block for hair, skin, bones, tendons, joints, ligaments, cartilage, and connective tissues. It’s is also important for proper digestive, gut, immune, and cardiovascular health. Collagen is helpful for inflammation, joints, bones, digestion, gut health, immunity, autoimmune disease, allergies, skin issues, wound healing, tissue repair, detoxification, reducing signs of aging, and overall health. Athletes that supplemented collagen over 24 weeks experienced significant improvements in joint comfort and a decrease in factors that negatively impacted athletic performance. Why Care About Collagen? Golfers and other athletes are prime prospects for increasing collagen intake. Collagen decreases inflammation throughout the body, reduces muscle pain, prevents joint stiffness, fights seasonal and food-related allergies, improves digestion, supports detoxification, boosts fat-burning, provides protection against skin damage, speeds wound healing, promotes faster recovery from injury and illness, and is great for overall health. Digestion and Gut Health Collagen, gelatin, and bone broth are excellentsources of amino acids that benefit digestion,
Detoxification and Antioxidant Support
Healthy Skin and Anti-Aging Secret Ditch the topical products and nourish your body from the inside out by eating more collagen. Collagen creates healthier hair, skin, and nails. Increase Collagen Intake Collagen comes from the bones and connective tissues of the animal. Instead of gnawing on animal bits for collagen there are four more tasty and convenient ways to include it for maximum health benefits. Keep in mind that not all collagen sources are created equal. Look for the highest quality, organic, grass-fed, pasture-raised options available. 1. Bone Broth The best way to increase your collagen intake is to consume bone broth. Broth is an ideal source of collagen/gelatin, glycine, proline, glucosamine, glutamine, minerals, and other healing nutrients that greatly benefit your body. • • • •
Drink a cup a day for best results. Start with chicken broth, as it’s the most palatable. Enjoy in soups, stews, sauces or as a nourishing beverage. Add collagen/gelatin for extra nutrients.
Beware most store-bought broth as they’re prepared poorly and often contain MSG. Shop for quality broth online at Kettle & Fire and US Wellness Meats. Although broth is ideal, not everyone is game to drink broth as a beverage or eat soup during summer. That’s where supplements and other sources come into play. 2. Collagen Collagen supplements are ideal for beginners. Hydrolyzed collagen, collagen peptide, and collagen hydrolysate are forms that have been processed to break the protein into smaller, easier
to digest peptides. Use these types if you want better sleep, skin, and joint health. Collagen dissolves in hot and cold liquids and foods. It doesn’t add flavor or change texture much, so it’s easy to sneak into beverages and foods. • • •
Great Lakes Collagen ( 6 gm. of protein per Tbs.) Start with ½ Tbs. daily and work up to 2 Tbs. daily or more. Primal Kitchen Collagen Fuel (20 gm. of protein per serving)
3. Gelatin Gelatin, a.k.a., cooked collagen is best for improving digestion and gut health. Gelatin only dissolves in hot liquid and foods. Add it to sauces and soups to thicken them. • •
Great Lakes Gelatin (11 gm. of protein per Tbs). Start with ½ Tbs. daily and work up to 2 Tbs. daily or more.
4. Primal Kitchen Bars
Primal Kitchen bars contain up to 8,300 mg. of collagen per serving! These delicious, Paleofriendly, gluten-free, organic bars are low in sugar and high in nutrients. They’re easy to include as a protein-packed, fiber-filled snack and are perfect for satisfying a sweet tooth. •
Try Macadamia Sea Salt, Coconut Cashew, Dark Chocolate Almond, and Chocolate Hazelnut.
SUPER POWER PROTEIN SHAKE Serves 1 INGREDIENTS • • • • • • •
2 cups Water/Coffee 2 Tbs. Laird Superfood Original/Turmeric/ Cacao Creamer 1 Tbs. Chia Seeds 1 Banana (frozen) 1 serving Vanilla Whey Protein Powder 1 scoop Primal Kitchen Vanilla Collagen Fuel ½ tsp. Cinnamon
PREPARATION Add ingredients to a blender. Blend until smooth and creamy. Enjoy!
COURSE TO COURSE
by GOLF KITCHEN
The Culinary Magazine for the Private Golf Club and Resort Enthusiast.