Golf Kitchen Magazine, Issue 3, 2018

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THE UNDISCOVERED...

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Golf Kitchen Magazine is a quarterly publication of Golf Kitchen LLC. Copyright 2018.

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GOLF KITCHEN Magazine

CONTENTS GOLF KITCHEN, HURRICANE

MEDINAH COUNTRY CLUB

ADDISON RESERVE

Maria, José Carles and Friends story by Doug Blair, Cassique

Michael Ponzio Executive Chef

Michael McCarthy CEO | General Manager

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36 NEW RECIPES DESSERTS AND COCKTAILS

SEBONACK GOLF CLUB

KITCHEN VISIONARY

CLUBHOUSE COCKTAILS

Anthony Giacoponello Executive Chef

Tom Capobianco CEO, HAFSCO

Clara Lene' Kelly Mixologist, Kohanaiki

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VOLUME 1, ISSUE 3, JUNE, JULY, AUGUST, 2018 Letter from the Editor It’s been quite an exciting few months since issue number two was released. and it was a challenge getting this issue print ready early as I wanted to have preview copies at the Inaugural Golf Kitchen Punta Mita Culinary Extravaganza and first ever Golf Kitchen Cup.

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I want to take this moment to thank Carl Emberson and his dedicated team at Punta Mita for believing in the Golf Kitchen concept.

It has been a unique and engaging experience creating this event which pairs the Culinary Teams from some of the finest private golf clubs and resorts together to collaborate an incredible gastronomic feast in the most exquisite settings of Four Seasons Punta Mita, St. Regis Punta Mita and Punta Mita Resorts. Not only did they cooking but many of our Chefs we competing in the Golf Kitchen Cup which is took place over two days on the two world-class Jack Nicklaus Signature courses Pacifico and Bahia. I never dreamed that a Golf Tournament would have the Golf Kitchen brand attached to it. #dreamscometrue In the summer issue, we will bring you the highlights from the event and reveal what was on the menu!

I had the honor of traveling to Medinah Country Club in Illinois to meet rising star Executive Chef Michael Ponzio. It was refreshing to see how this young man has created a meaningful change in the culinary landscape at Medinah by forming bonds with the members and guests and learning what their wants and needs are, thus developing a unique cuisine program at the club. Medinah is getting a lot of press attention for the little details, such as milking maple trees to make maple syrup, building a state of the art chicken coup to supply fresh eggs for breakfast, building a sustainable farm and more. Michael has no shortage of visions to continue bringing more programs to the clubs dining experiences.

I returned to Addison Reserve to talk to Michael McCarthy the CEO and General Manager.

McCarthy was formerly a chef himself, and he brings us much insight into the day to day operations of a running a residential country club, an interesting and educational read.

My cover story, Executive Chef Anthony Giacoponello, who always enjoys creating beautiful recipes for Golf Kitchen projects, has once again excelled. Anthony has an impeccable culinary career, and I am happy to be able to showcase him again.

One of the best things about Golf Kitchen is watching the Chefs bond with each other through the dinners and events that we are creating together. Executive Chef Doug Blair of Cassique writes one of our stories in this issue. Blair tells us the heartfelt tale of Golf Kitchen, Hurricane Maria, Jose Carles, and friends. This is a feel-good story, and I am very proud that Golf Kitchen has been the catalyst to making a difference in so many lives that had been torn apart by Maria. Kiawah Island Club has made a sizable and ongoing difference in the lives of many Puerto Ricans who had lost everything, another reason why I love the people in this industry.

It was a pleasure to work with Kitchen Visionary Thomas Capobianco of HAFSCO and to learn how much joy he possesses for building golf kitchens.

Many thanks to Thomas Capobianco, Briana Capobianco and Leo Bushey for collaborating with me to create this piece.

Coming next month is a story I am excited to write. I spent at least two hours interviewing the larger than life former COO and General Manager of Boca West Country Club Jay Dipietro. This flamboyant gentleman has such a fascinating life story, and it's going to be a challenge and a pleasure to bring it to you. The dining experiences alone that DiPietro has created for the residents and guests of Boca West is nothing short of mind-blowing.

Please enjoy the recipes that have been created for you by the Chefs at Sebonack Golf Club and Medinah Country Club and cocktails from Mixologist Clara Lene' Kelly of Kohanaiki Beach and Golf Resort.

Your input and opinions are important to us.

Please do not hesitate to contact me at: diana@ golfkitchen.com

Diana DeLucia Editor in Chief

CONTRIBUTORS Editor DIANA DELUCIA Assistant Editor NIKITA COLLETTA contributing writers DOUG BLAIR BRIANA CAPOBIANCO LEO BUSHEY director of photography DIANA DELUCIA

9 Advertising sales DIANA DELUCIA WILLIAM JAMES special thanks ANTHONY GIACOPONELLO JOSEPH KLAGES MICHAEL MCCARTHY MICHAEL PONZIO JOSÉ CARLES FABREGAS TOM CAPOBIANCO CARL EMBERSON PUNTA MITA KAREN AND RICHARD BARSTOW JEMMA COLLETTA STEVEN SYLVIA

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Domaine de Murtoli, Corsica, France.

CASSIQUE CLUBHOUSE AT KIAWAH ISLAND CLUB IMAGE BY PATRICK O'BRIEN

GOLF KITCHEN HURRICANE MARIA JOSÉ CARLES AND FRIENDS

BY DOUG

BLAIR

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JOSE CARLES AND DOUG BLAIR IMAGE BY PATRICK O'BRIEN Domaine de Murtoli, Corsica, France.

EXCLUSIVE STORY DOUG BLAIR, EXECUTIVE CHEF CASSIQUE AT KIAWAH ISLAND CLUB BY

T

wo years ago the Golf Kitchen cookbook was launched by author Diana DeLucia.

The representative "Golf Kitchens" are presently a collection of 16 golf clubs from around the globe that feature exceptional culinary programs. To promote the cookbook, and she recently launched Golf Kitchen magazine, DeLucia coordinates events each year involving and benefiting the aforesaid golf clubs.

Each event is hosted at a selected Golf Club and principally supported by the host club culinary staff, as augmented by a couple of principal chefs from three or four other clubs. The event format is a sampling of the respective chef's cuisines offered for the enjoyment of the club membership and conveyed through small plate offerings accented by entertainment, fine wines, and spirits.

The first-ever event, held in the fall of 2016, was hosted by Winged Foot Golf Club in Mamaroneck, New York.

It was principally presented by the Winged Foot culinary team led by Rhy Waddington and was supported by participating culinary teams from Emirates Golf Club, Sebonack Golf Club and Cassique Clubhouse of the Kiawah Island Club.

Last spring the second of these events was hosted at the Cassique Clubhouse, on Kiawah Island in South Carolina.

From the host club, my culinary team was responsible for supporting this 2017 event, and we enjoyed the exceptional participating efforts of three separate culinary duos led respectively by Anthony Giacoponello of Sebonack Golf Club, NY, Rhy Waddington from Winged Foot and José Carles of Royal Isabela Club, Puerto Rico.

In that it is so unusual for private club

chefs to cook collaboratively, these events have become quite special among the participating chefs. Although we arrive with a pre-designed menu, there is much teamwork required in providing product for the guest chefs and then working together for a couple of days to "deliver" the event. It is an extraordinary opportunity to share product sourcing, cooking methods, and general good fellowship. The 2017 event last spring introduced José Carles to the Golf Kitchen group. José had been featured in Diana's first book " Golf Club World, Behind the Gates." José and his sous chef were welcomed into the fold, and they quickly became our fast friends. We had a very successful second event, and after everyone returned home, we began pursuing Royal Isabela as the location for the next collaborative effort. The idea was a hit among the owners of Royal Isabela, and the spring of 2018 was penciled in as the next location.

The October 2017 arrival of Hurricane Maria as a category five hurricane resulted in the utter destruction of the majority of Puerto Rico. As we watched this event from the states, everyone involved with the Golf Kitchen community started reaching out to see if anyone had heard from José.

Others and I began frequent calling to see if we could make contact. After a couple of days of automated responses about communications being down, our phone call was suddenly and unexpectedly answered by José's wife, Magda. We were all relieved to hear that José and his family were safe, without power and with limited supplies, but safe nonetheless. Magda explained that José was at Royal Isabela checking on things and would return my phone call later. When I finally connected with José, the news was very bleak.

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He had traversed much of the island to get to and from the club and reported the widespread devastation we were seeing on the news. Royal Isabela had been hit hard and was closed until further notice. Our conversation quickly revealed that not only were José and his staff without employment, but the outlook for employment on the island within the next couple of years was not good.

The first concern was that José, his wife, and two young girls were compelled to live in less than desirable conditions.

José expressed they had struggled with the loss and were anxiously looking for solutions. I immediately responded with "We've got a job for you!" I wasn't sure what that job was going to be, but given the ongoing struggle to find qualified candidates in the food and beverage industry, I was certain we could figure something out. If nothing else, he would have an interim job while relocating and we would benefit from his talented contribution as a chef.

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JOSE CARLES AND DOUG BLAIR IMAGE BY PATRICK O'BRIEN

José mentioned he had contact with many qualified people looking for work, and with that, the ideas started flying. My wife Amy who also happens to be the Clubhouse Manager of the Cassique clubhouse, and I invited José and his wife to stay in our home while they explored Charleston and the surrounding area. I went to the Kiawah Island Club General Manager and the Human Resources Director and explained the situation. I estimated that we needed José and four additional people to fill needed positions at the Cassique clubhouse and proposed that the Club hire José in our culinary department, and pursue his colleagues as permanent employees.

Messrs.

Crawford and Thompson were both enthusiastically on board.

What transpired from there was nothing short of remarkable.

Mr. Crawford, the club General Manager at the time, explained that one of our members was involved in the development of a luxury apartment complex on neighboring Johns Island and we could arrange for accommodations for all the candidates.

Mr. Thompson’s team with all their HR expertise, launched into action following through with all the details that

RHY WADDINGTON AND DOUG BLAIR IMAGE BY PATRICK O'BRIEN

go with finalizing leases and furnishing apartments including such things as providing TV’s, bedding, towels, etc.

JOSEPH KLAGES AND ANTHONY GIACOPONELLO IMAGE BY CHARLOTTE G.ZACHARKIW

MICHAEL O'SHAUGHNESSY IMAGE BY CHARLOTTE G.ZACHARKIW

José and Magda arrived within four days after our initial conversation and hit the Charleston area with military precision.

For three days they went non-stop, investigating childcare options and schools. During this time José and I discussed the different candidates that he knew he could bring on board and how they compared to our needs.

Everything was matching up perfectly.

Air travel in and out of Puerto Rico was reported to be very difficult and very expensive. During José’s visit, he managed to arrange air travel for all his candidates so that they would all arrive within a few days. He said he did it using small airports around the island and only bringing them as far as Orlando. He would then drive down to pick them up. Considering the extreme circumstances, it was mind-boggling how inexpensively and quickly he accomplished this task. He mentioned that most of these tickets had to be purchased in the middle of the night when the prices drop.

All this led to an agreement with José for him to be the Kiawah Island Club recruiter for Puerto Rico. The employees he has placed so far are exceptional in spirit, talent, and professionalism. We feel very fortunate to have them as a part of our team.

Three days after the initial arrival of Jose and Magda we were all gathered at the house after work. As we were discussing the last few days and how much had been accomplished, we all had to take a moment and acknowledge the reality that just seven days earlier we were talking on the phone about the results of the storm and what their next move might be. Now they had a new home, new job, schools, lined up, arrangements for a moving company and cars to be shipped, as well as four other people arriving in a few days.

Presently, just six months later we have eight more chefs arriving and more people slated to come as we move toward the Club’s busy season.

At the time of this article José and I have been invited to represent Kiawah Island Club at another Golf Kitchen event in

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Punta Mita, Mexico that takes place April 26th-29th, 2018.

This time we’re participating in the golf tournament that is a part of the event as well as cooking. José is a former golf professional, and I am not, so I’m calling dibs on José as my partner! ~ by Doug Blair

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CASSIQUE AT KIAWAH ISLAND CLUB IMAGE BY PATRICK O'BRIEN

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BY DIANA DELUCIA RECIPES BY MICHAEL PONZIO

MEDINAH COUNTRY CLUB AN INTERVIEW WITH MICHAEL PONZIO EXECUTIVE CHEF

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MICHAEL PONZIO An interview with Michael Ponzio, Executive Chef Medinah Counry Club, Illinois, USA

Multiple General Managers in the northeast have informed me about the progressive culinary programs at Medinah Country Club. After visiting the Club, and meeting Michael and his team, I discovered their unique formula, which has been built as a marriage between the culinary team and the membership. ~ Diana DeLucia GK: Michael, tell us about your Italian upbringing.

I come from a big extended Italian family, we all grew up on the outskirts of Chicago within a few blocks of each other. We were always together. Everything was about food, because my nonna was a fantastic cook and that is what gave her joy. By the time I was 12 years old, I had started working in my uncle's restaurant; I was bussing tables, making salads. I've always been a workhorse. I love working, it's rewarding, and I feel like I have a purpose. I knew from that age that restaurants were for me. I always wanted to own one, so when I was old enough, I went to culinary school at Kendall College. I said myself, "if I'm going to own a restaurant, I'm not going to let someone push me around, I need to know how to run the kitchen." I was 19, and something just clicked. This was it for me.

When I was in school, I worked at a French bistro as a Sous Chef, and I worked for a catering company and a bakery. I didn't know the direction I wanted to go in, so I held all three jobs throughout obtaining my degree.

Right after I graduated, I had this fantastic opportunity to become the sous chef at Spiaggia, which was the only four-star Italian restaurant in Chicago. They had been open for 20 years, and the food was gorgeous there.

Spiaggia opened doors for me. I learned about making homemade pasta and what real good cheese is, how to fly things in from Italy, and how to make gelato properly.

After two years at Spiaggia, I was recruited to work with Rick Tramonto, and over a period of a year and a half, I opened four restaurants for him. After working for Rick, I was asked to go to Volare, which is an iconic Chicago restaurant owned by the Benny Siddu. He wanted me to help his team open a restaurant in the suburbs. I also spent several years with Portillo's consulting for them, and then one day I got a phone call from the owner of Rosebud Restaurants, Alex Dana, and he said, "What are you doing?" I had never met this man before, and I said: "I am at work."

He goes, "Well, you're going to

MICHAEL PONZIO

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come and work for me." I said, "No, I'm not, thanks and goodbye."

He was very persistent, and I eventually said, "OK, I'll have a cup of coffee with you." He said, "I have two locations, Schaumburg and Rosebud on Rush, which is right in the heart of downtown, a celebrity hangout area, the whole thing, the gold coast, which one would you want?" I said, "Which one's busier?" He said, "Rosebud on Rush." I said, "I'll take that one." I started working there, and within six months I moved up to a corporate chef role, and in another six months, I became director of operations. I was 26.

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It was such a busy restaurant.

Within the first month, I dropped labor by four percent and we started getting noticed by magazines again and having a larger celebrity presence.

We had 11 restaurants that we were overseeing, and Medinah Country Club Assistant General Manager Mark Jablonski was also a part of our team then. I also opened a restaurant with them, which we ended up closing because the partnership didn't work. When I left Rosebud, I was debating what I was going to do next, and my stepfather, John Pappas, who was a member at Medinah said, "Hey, Medinah is looking for a chef." I said, "I'm not going to go to a country club!" But he said, "You should check it out."

I was against it, because in the restaurant world clubs are seen as a place to go to work after you retire, how incredibly wrong that perception is.

When I came in and walked in the front entrance, I was like, wow! I have never been intimidated by a job interview. I wasn't scared about the job itself; I knew I could do the job, I was intimidated by the mere presence of the venue. Barry Garrett, the general manager at the time, had a lot of interviews with master chefs, and club lifer chefs. During my interview, he asked me, "Why do you want to work in a country

club?" I said, "I don't." He's like," Well, what do you mean?" I said, "I don't want to view these areas as club dining rooms, I want to treat them like restaurants. A lot of the members here are old customers of mine; they frequent the restaurants where I used to work.

I don't want to serve meatloaf every other Tuesday and things like that, I want to make it great."

He said, "I want you to start July first because I want you here for Fourth of July." Fourth of July in any club is huge; here we do about 2,000 people. I came from restaurants to this huge 2,000 person event! I was thinking to myself, "What did I just do!"

"At the start, we tapped five trees and ended up with about four and a half gallons of maple syrup. I thought to myself "oh my goodness, that's a process!" It takes 38 gallons of sap to get one gallon of syrup."

The team was made up of fantastic people. At the time, many of them had been here for a while, and working with them was great. It took me about six months to understand Medinah.

I took my time, and I asked a lot of questions, surveyed a lot of the members in person. I would ask them, "Where do you like to eat? What are you looking for here? What are you looking for when you go out?" We started to make some changes. When General Manager Robert Sereci and Assistant General Manager Mark Jablonski came on board, things really took off. We've increased F&B revenues over one million dollars in the last four years alone. We saw a 30 percent increase after the first year in just food sales, which was huge.

After about a year and a half, I wanted to do more. At this point, we had already switched all of our steaks over to antibiotic and hormone free upper one-third prime, all-natural steak, humanely killed from Meyer Ranch, we had changed to Amish chickens, and we had started to bring a lot of ingredients in from Italy. The team and I reviewed every little thing here, threw it out the window, and restarted. We focused on the small things that add up to make a big difference. When we had used up all of our resources I was wondering what was next?

I remember it was January, and the idea to tap the maple trees on the golf courses came up. I started educating myself about it online and watching YouTube videos.

At the start, we tapped five trees and ended up with about four and a half gallons of maple syrup. I thought to myself "Oh my goodness, that's a process!"

It takes 38 gallons of sap to get one gallon of syrup. This past year, we tapped 30 trees and we got 30 gallons of syrup. That's over one thousand gallons of sap! As challenging as it was, I thought, we are going to give our members and guests an experience that's unique to Medinah, one that you can't get anywhere else. The maple syrup was a hit, with the members, so the next year we doubled the number of trees we tapped, and then we doubled it again.

GK: Do you sell the maple syrup?

We don't produce enough to sell; we serve it to our members.

When they have breakfast pancakes or waffles, they are served the Medinah Maple Syrup.

From here, we began to make our own sourdough bagels and red wine vinegar. I don't get too fancy making every single item from scratch, because I think there are things I can buy that are better than what I can make, but we're continually looking for what we

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THE MAJESTIC AND HISTORIC FINISHINGS INSIDE THE MEDINAH CLUBHOUSE ARE IMPRESSIVE. IMAGE COURTESY MEDINAH COUNTRY CLUB

can do that is excellent and real.

GK: Tell us about the Medinah chicken coop.

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I had always wanted a garden here, I asked Robert Sereci about it, and he said, "I'm going to give you enough freedom to do it."

I said, "Thank you." I wanted it out where the members could see it, but with the way with the tournaments are set up that wasn't really possible. Robert said to me right after he started working here: "What about a chicken coop?" I said, "What am I going to do with a chicken coop?

I'm not going slaughter birds in the kitchen," He said, "For eggs!"

So we combined our ideas and built a chicken coop and a garden.

It just continues to grow. Bees are the next thing on our radar, and I'm terrified of bees, but I want to do this, regardless. I started studying the process and built a presentation. I talked to a few chefs that have bees, and spoke to a few farmers. Now we are just waiting until it's right for our situation to do it. We are currently in the middle of renovations and construction, and I didn't think it was safe for the bees with all the building going on.

connections with them. I know I am still an employee of the club, but I'm an employee who cares about the people I'm serving, and in turn, they care about me as a person. That's what would make it hard to leave Medinah.

GK: Tell us about your cooking approach.

My focus on cooking is a little different than most. My focus is on real food. Have you heard of the ugly food movement? I'm all for that; I buy from imperfect produce at home, because I support that. Ugly food tastes better than the picture-perfect stuff. What I mean by that is that there is nothing wrong with having discoloration on your apples and it's probably tastier and better for you.

GK: How do you relate to the membership here?

My approach is to keep it simple and give the absolute best we can, and it doesn't mean buying a $500 bottle of olive oil. It means that the olive oil has to be real and made from a producer that I trust and understand, I need to know the types of olives they are using and the conditions in which they are grown. We buy our pigs from a local farm, and I know when and how the pigs are raised. It's about being real and true to what I'm serving. Cooking for members and guests is no different than cooking for my family, I want to make sure that they are taken care of. I want to make sure that what I serve them proudly represents the club and me.

The thing that keeps me here, more than anything, are the relationships I have built. The members, for example, when my kids were born, they called me to see how my family was, and they sent me congratulations cards, little personal touches. I feel like I'm part of something bigger than a job. I've been with these members for five years. I've been with them through births and marriages, and I have made real

I am not a fan of commodity items. It doesn't mean everything has to be organic because I don't think there's value in that either. I think that the product needs to be respected and taken care of and thought through. I won't buy just a burger patty. We came up with our own blend, which is a mixture of hanger, skirt and chuck steak.

I have the percentages. I know where the beef comes from, and I sell tens of thousands a year.

GK: Are you upgrading all of the restaurants on the property?

Yes, it has been the biggest reward for us when the members voted to upgrade all the restaurants.

There's a lot of pride that comes with that.

I am very strong with Italian cuisine, and I try to stay with a Chicago American style. I'm very against mixing cultures. You cannot properly execute five diverse cultural styles and really do it from the heart. For example, if I open a Sushi Bar, all we would serve would be Japanese cuisine.

GK: Tell us about your team.

I have an incredible team that I work with here, and I am very goal driven by my staff. I try to find their strengths and guide them in that direction, so that they excel. If one of the team said, "I want to work on bread baking,� I 'll say "OK, let's do it."

There's a reward for us and a reward for them. Let's focus on this, just give me three years, and I'll help you to get where you need to be after that.

GK: You are really making an impact in the industry. Tell us about that.

We've been fortunate to have a lot of publications cover us lately because of what we are doing.

We're making a statement in a sense, and I'm not trying to be cutting edge, I'm trying to be old school. I want to give the members the tomatoes that my grandparents grew up with. I want to show them what a real tomato smells and tastes like. I think that's what's gaining the attention, is we're taking those extra efforts. We aren’t doing it for the media attention; we are doing it because we care.

AN OVERHEAD VIEW OF MEDINAH COUNTRY CLUB IMAGE COURTESY MEDINAH COUNTRY CLUB

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MEDINAH MEATBALLS Ingredients

Marinara Sauce (Yields: 1 ¾ qts.)

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Meatballs

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3 Tbs. Extra Virgin Olive Oil

(Yields: 10-8 oz. Meatballs)

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3 Garlic Cloves (minced)

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1 lb. Ground Beef Chuck

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2-32 oz. cans San Marzano Tomatoes (crushed)

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1 lb. Ground Veal Leg

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6 Basil Leaves (chopped)

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1 lb.Ground Pork Belly

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Kosher Salt (to taste)

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¼ lb. Chopped Ciabatta Bread

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Ground Black Pepper (to taste)

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¼ bunch Parsley (chopped)

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¾ cup Whole Milk

Whipped Ricotta

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1 Tsp. Ricotta Dolce Cheese

(Yields: 2 cups)

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3 ½ tsp. Kosher Salt

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3 cups Ricotta Dolce Cheese

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½ tsp. Black Pepper

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2 ozs. Extra Virgin Olive Oil

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2 Whole Eggs

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¾ Tsp. Garlic (chopped)

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½ pound Grated Romano

Preparation

Whipped Ricotta Drain the excess moisture out of the ricotta.

Meatballs Place the beef, pork, and veal in a large bowl. Gently break apart the meat and set the bowl aside.

In a second bowl, combine the milk, eggs, ricotta, and bread into a bowl and mix well to incorporate the milk into the bread. Allow the mixture to rest for 5 minutes so the milk can soak into the bread.

Add the salt, pepper, parsley, and cheese to the bread mixture and mix until well incorporated.

Gradually add the meat to the bread mixture and gently mix by hand until thoroughly combined.

Refrigerate the meat mixture for ½ hour and then begin to form the mixture into 8-ounce meatballs.

Fry the meatballs in a pan with olive oil until golden brown on all sides and then place in a 350°F oven until they reach 145 °F internally.

Remove from the oven and allow them to rest on the counter for 10 minutes.

CHEF NOTE: When making these meatballs, it is important to rest them before serving. This will allow the proteins to reabsorb some of the liquids they lost during cooking, and give you a more succulent meatball.

Marinara Sauce In a medium saucepan, heat the olive oil.

Add the minced garlic and sauté for 2–3 minutes to a light golden brown.

Pour in the tomatoes and bring to a simmer.

Allow the tomatoes to cook, stirring frequently, for 1 ½ hours.

Add the basil, and season to your liking, cook for 5 more minutes.

CHEF NOTE: Look for tomatoes that are San Marzano or San Marzano style. They are available in most stores. If you can only find them as whole peeled tomatoes, you can crush them by hand when adding them to the pot.

Place the cheese in a food processor and begin to whip the cheese.

Slowly drizzle the olive oil in until fully incorporated.

Set the cheese aside until ready to use.

CHEF NOTE: Do not let the ricotta whip for too long or it will become watery. This process should be quick, only to emulsify the olive oil.

Assembly Place the meatball on a plate and evenly coat it with marinara sauce.

Top the meatball with a dollop of the whipped ricotta and drizzle olive oil over the top to finish the dish.

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BURATTA CARAMELLE with Spring Peas

Ingredients Pasta Dough (Yields: 1 ¾ lbs.)

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8 oz. “00” Flour

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7 Egg Yolks

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Extra “00” Flour for Dusting

Burratta Filling (Yields: 1 ¾ lbs.)

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•

1 lb. Ricotta Dolce Cheese

•

8 oz. Burrata Cheese

•

2 oz. Grated Parmigiano Reggiano

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1 Whole Egg

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1 Egg Yolk

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Kosher Salt (to taste)

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1 pinch Nutmeg (Freshly Grated)

Caramelle (Yields: 4-6 servings) •

½ lb. Unsalted European Butter

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2 cups English Peas

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2 oz. Pecorino Sardo Cheese

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½ tsp. Fennel Pollen

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10 Fennel Fronds

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1 tsp. Fresh Cracked Black Pepper

Preparation Pasta Dough (Yields: 1 ¾ lbs.)

Place the flour into a mixer with a dough hook attachment and begin to mix on low speed.

Add the egg yolks and continue to mix for 5-7 minutes until a smooth dough is formed Remove the dough from the mixer, wrap it in plastic and allow it to rest for 30 minutes.

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CHEF NOTE: If the dough feels too wet (i.e. smearing on the side of the bowl) add a touch of flour and keep mixing. If the dough is crumbly and dry, add a teaspoon of water and keep mixing (you may need more). Climate and humidity effect the pasta dough making process.

Burratta Filling Drain the excess water from the burrata and the ricotta and place in a bowl.

Add the rest of the ingredients and mix well until fully incorporated.

Season the filling to your liking and set aside until ready to use.

CHEF NOTE: Burrata is pretty regularly available nowadays. If you can not find it, you can substitute buffalo mozzarella in this recipe.

Caramelle Roll out the pasta sheets to the thinnest setting on the machine.

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Place dollops of the filling evenly spaced apart on the sheet and cut 4� by 3� rectangles.

Lightly mist the sheet with water fold each sheet over the filling and roll like a candy.

Crimp the edges of the pasta around the filling and set aside until ready to cook.

CHEF NOTE: You can find great videos on YouTube for how to roll a variety of ravioli shapes.

Assembly Boil the caramelle in salted water for 5-7 minutes until the dough is tender.

In a large pan over medium heat, cook the butter until it is a nutty golden brown. Then add the peas to the pan.

Add the cooked caramelle to the pan and simmer for 1-2 minutes.

Remove the pan from the heat, add the pecorino, fennel pollen, fennel fronds and black pepper.

Toss everything to evenly mix and serve.

IMAGE COURTESY MEDINAH COUNTRY CLUB

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Dish created by Nigel Munzberg, Executive Chef at Royal Adelaide Golf Club, Seaton, South Australia

COURSE TO COURSE PHOTOGRAPHY

by GOLF KITCHEN

Contact: info@golfkitchen.com

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MICHAEL McCARTHY

CEO | GENERAL MANAGER ADDISON RESERVE COUNTRY CLUB

BY DIANA DELUCIA

OVERHEAD IMAGE BY GIDEON HELLER INTERVIEW BY DIANA DELUCIA

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MICHAEL McCARTHY Chief Executive Officer and General manager, Addison Reserve country club

John Fornaro of Boardroom Magazine introduced me to Michael McCarthy, Chief Executive Officer and General Manager of Addison Reserve Country Club in 2017. After meeting Michael, I quickly learned why. He has a talent for thinking on his feet and rebounding from ups and downs. Michael teaches us all that although a good education is important, sheer hard work, determination, self-belief, and resilience are what makes for a great life and career. ~ Diana DeLucia GK: You were initially a Chef, how did you become a General Manager of a Country Club?

I grew up in Secaucus, New Jersey in a blue-collar family.

My Dad was an electrician, and my Mom was an incredible lady. I had some challenges growing up, including dealing with dyslexia. My mom had me participate in all kinds of different trades from woodshop to auto mechanics, and then we started cooking. She knew that going to a formal college would be tough for me. When I was in school,

there wasn’t staff that could assist students like myself on an individual basis.

I started cooking at a young age and found a passion for it. I was hooked. There was that high that I got when I was getting my head kicked in at 7.30 pm on the line and also when I was interacting with the customer. I excelled at making them happy and doing unique things for them. It gave me great, great, satisfaction.

I had the opportunity to go to culinary school at Hudson County Community College in Jersey City; it was a community college as my family couldn't afford to send me to the Culinary Institute of America or Johnson and Wales. I was advanced in my skill sets because I had been working and cooking since the age of 14. For most of the students, this was the first time they were learning to cook, so I had the upper hand on everybody in the class. Most of the professors had catering jobs in Manhattan who were running restaurants on the side. I was also working at catering events

MICHAEL McCARTHY

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in New York, and I came across one of my professors (Gary Bensky) that offered me a job to go to Lake Mohawk Country Club, for the summer. That was 1987, and at that time I didn't know what a country club was. I was a kid, I took the job, and then I needed a place to live, so they gave me a cottage right on the lake on the boardwalk. It was a hundred yards from the club, and it was all young people working there in the summer. I felt like I had died and gone to heaven.

We worked hard and played hard.

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We were working a hundred hours a week, and the following year my professor brought me back as a sous chef. I spent eight years there. By the time I was 21 we had built their business so much on the catering side that he could no longer handle both the university and the executive chef job. He couldn't juggle both, and I just happened to be in the right place at the right time. He stepped aside, and I became the executive chef, and he began working for me. Toward the end of my time at Lake Mohawk, I took over the food and beverage department. I was very good with the numbers. Not long after that, I wound up getting an opportunity to open up a restaurant, and I left the club just when my now wife Irene and I were about to get married. We were going to open up a restaurant in Clifton, New Jersey for the owner of Bareli's Restaurant which was a trendy spot at that time. The day we arrived his wife filed for a divorce and locked up all the money. I was super frustrated, and he offered to move me back into the restaurant world, which is not what I signed up for. We had a baby on the way, and here I am flipping omelets and making pasta.

A search firm called me and introduced me to a club in North Caldwell; a super high-end Jewish club called Green Brook Country Club in Jersey. I knew

nothing about the Jewish culture.

I didn't think I had an opportunity at that job and I was just 25. I was the youngest guy interviewing for the job. I met with the search firm that worked with the board at the club. Three incredible people sat on that board. One was the founder of Equal the sugar substitute, one was the founder of Boston Chicken, and the third was the founder of Restaurant Associates. They understood food, and they knew how to make change happen.

These guys took a liking to me, and I got the job despite my young age. It was December, and we turned the culinary operation upside down immediately.

September came around, and I was ready to go back in the kitchen. They said, "the general manager's position is your job if you want it." I still remember the day. They agreed to do it on an interim basis. They asked me about clothing. I had one suit, one dark green suit, and no ties.

I'll never forget. I got to go to my first Saks Fifth Avenue, Lord and Taylor, and a custom men's shop; they took me shopping and filled my closet overnight!

“Embrace the future, respect the past and strive every day to be better than you were yesterday.”

GK: When did you begin to discover Florida Country Clubs?

The members were excited going into our first season. Then suddenly, the general manager left going into my first season, and I was still learning about the members, their wants, and needs, and we didn't have a leader. I went to my key guys on the board, and I said, " I have an idea for you. I know that my professor who taught me almost everything I know is available because the universities are off in the summer and the chances of finding a new general manager right now are slim to none in New Jersey. If there's anybody available right now, well, there's a reason they're out of work. Why don't I call him? We'll put him in the kitchen. I'll go out to the front of the house, and we will stabilize everything. That way the food will stay consistent. Then in September when he goes back to university, I'll go back in the kitchen. You will have the entire offseason to find yourself a new leader."

In September, when my professor went back to the university, I brought in my former sous chef, Ray Perdas, who was with me for eight years at Lake Mohawk and my college roommate as the Executive Chef.

After about five years at Green Brook Country Club, I started to get bored. I wanted more. Irene and I started to travel to Florida each February.

I had been watching the turnover in New Jersey and New York, and I'm like, boy, I'm young, and if I ever lose my job here, it's going to be difficult to find another one, and we're probably going to have to move whenever that happens. I was always looking ahead, you know, the politics - one day the board comes in and doesn't like you, the next, you're out on the street.

Irene was an engineer in communications for AT&T. She had the flexibility of working remotely, and I spent my time checking out all of these country clubs. Every corner you turn in Florida, there's another country club. I said to Irene "this is a much better lifestyle. First of all, my off-season here would be the summer. That's when the kids areoff from school. Up north, my offseason was in January, February, and March. What good is that? You’re off, and the kids are in school. What am I doing?

The seasons just needed to flip for us."

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THE STUNNING ADDISON RESERVE WATERFALL IMAGE BY GIDEON HELLER

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THE ADDISON RESERVE CLUBHOUSE AT NIGHT. IMAGE BY GIDEON HELLER

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I had reached out to my friend Jay DiPietro over at Boca West Country Club in Boca Raton, and he made an introduction to Norm Spitzig at BallenIsles Country Club in Palm Beach Gardens, who hired me 1998. I came down as a club manager for Norm, who was a legendary manager in our business, and the former president of CMAA. We relocated our family and a year into it; he retired and went into the search business. I was only 29 with a young family and very worried.

GK: What did you do?

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BallenIsles was at the time, the fifth largest country club in the USA, we were doing 30 million a year in revenue, had over 450 employees, and I am just learning this whole Florida residential thing, and the developer came to me and told me that they were going to go through this process of a national search. At the time, the members, whom I had a good following with took out a petition and 600 signed it to give me an opportunity at the general manager role. The headhunter, John Sibbald, who is the founder of The Platinum Clubs America and owned the largest search firm company in club management at the time; came in and met with the board and several members on the search committee. The members had told him at that point that there was a tremendous support to give me the opportunity. John turned around and said, "What have you got to lose? He's a young rising star. If this doesn't work out a year from now, we'll come back, and we'll do a national search." I got the job. I took BallenIsles, a non-ranked club, through turnover from developer to member-owned, in an eight-year period down to number 16th ranked Platinum Club in the country.

GK: What brought you to Addison Reserve Country Club?

At the time in 2006, I was the President of the Florida Chapter of the CMAA. Addison Reserve had gone through an incredible amount of staff turnover five years before me speaking to them. The first five years was controlled by the developer; this was probably one of the most successful real estate projects in the country. They built this incredible club and community and turned it over in a seven-year period, 717 homes, 27 holes of golf and facilities, that's how hot the real estate market was at that time.

“Be persistent as possible in your pursuit of excellence.

Lead by example with a great attitude and constantly show appreciation for your teammates.”

The developers were in and out of here. The members wanted control. They were going to run the club, and they churned through a GM a year for a fiveyear period. They had a 76 percent employee turnover rate.

They had another project under construction called the Esplanade in 2006. They were almost a year behind schedule, and they were $5,000,000 over budget. I was asked to come in speak to the board about governance and how we did it under a developer's model of club governance versus the way they were operating. They had 43 people on the House Committee, 25 people on the Social Committee, 27 people on the Green Committee. It was a complete nightmare. They had 25 people on the finance committee. Every one of those individuals knew what everybody was getting paid. That meant the whole club knew what everybody was getting paid. It was

complete chaos.

As I got done speaking to them, and learning what their issues were, I started to share how we operated at BallenIsles under a developer with clear goals, objectives and strategic plans and how the professionals are running these businesses and that those professionals are being held accountable for their daily performance. I asked one significant question. I said, “If you had the opportunity to bring back that big bad developer that you all hated when he was here, would you bring him back?" And every person in the room said, yes, because they had lost control of their business. They all agreed that they would be better off with a developer. They asked me if I would consider. I had no interest in the job. That evening they said, listen, we've interviewed a bunch of people over the last six months. Nobody operates the way you operate.

"Would you consider coming to Addison Reserve?" they gestured. I said, "there is no way, the clubs half the size, literally half the size." I was accustomed to 54 holes of golf. There are just 27 here. "You're not going to be able to afford me. There's no way I'm going to do this I'd be bored," I replied. "We have a lot of projects we want to to do. You're the right guy. We will put a deal together, you will see." That was eleven years ago. If you look back at our success here at Addison Reserve, you will see that we have a goal driven organization, not an agenda driven organization. We've been that way for over eleven years now.

Over that eleven years, the club’s revenue has grown from $15,500M to around $26M. We are a Distinguished Elite Club Award recipient and are recognized as a Platinum Club of America, ranking #7 among the top 150 Platinum Country Clubs in the nation and ranking #34 in the Platinum Clubs of the World.

Addison Reserve is also recognized as one of America's Healthiest Clubs, ranking in the top ten percent in the nation with a focus on health and wellness for members and staff.

In 2009, our membership voted with an over 80% approval to enhance our clubhouse. In 2010, we added 24,000 square feet to our existing clubhouse and did a complete refurbishment to existing space. The 70,000 square foot clubhouse now boasts five dining areas, card rooms, golf pro shop and administrative offices.

We continue to move forward – at the end of 2016, the membership approved a new Esplanade project. Construction on the new project, located in a former parking area adjacent to the clubhouse will have 35,000 square feet under air with increased footprints in our ever growing in popularity Fitness Center, Spa, casual dining restaurant and bar and aquatic center.

This new project will be adjacent to the 11 har-tru tennis courts, which will not be affected, and near the full basketball court and four pickleball courts. We are South Florida – and the lifestyle continues to trend to being outdoors. This new project will offer lushly landscaped areas with water features and soft seating and will also provide us the opportunity to capitalize on 365 days a year al fresco dining venue for our members.

The Spa and Fitness Center will be amazing, and I could go on for hours – but I’d rather invite you to come see us after the first part of next year!

GK: Tell us about your succession plan.

These places must last forever, and you must make sure the success that you are creating now is going to continue after you have left. We have a succession plan for all our positions, and

it's something I've never heard anybody discuss before. It's fascinating and right now the reason we've promoted superintendents, golf pros and chefs is that we owe it to them. It is my responsibility to develop people. I have a five-year rule. If they have reached their full potential with us I will start marketing them to other clubs to find them their first GM job. You will still need to close the deal. In my career we’ve graduated eight club managers to general managers at other clubs in addition to numbers of chefs and superintendents to clubs around the country.

We owe that to our people. You know, some people in the business like to keep people forever, but I believe that people deserve to reach their full potential and maximize their earnings. I want every single person here to do better financially. If they have reached their maximum growth potential with us, we have a responsibility as a company to find more good people to train. There are many more opportunities nowadays, and it makes it harder for us. But we all get better when we bring in some new talent.

They have innovative ideas. I get to learn how the younger generations think today and I think we just all get better as an organization and we keep repeating this cycle. Some come back, and others don't. But it's definitely worth the effort. We are proud to say that our employee turnover rate is less than 7%.

GK: Tell us about your leadership principles?

This is real simple – surround yourself with the most talented individuals around. Share your vision for constant, never-ending improvement. Be persistent as possible in your pursuit of excellence. Lead by example with a great attitude and constantly show appreciation for your teammates.

GK: What are some of the communication struggles?

We teach all of our team members that the members are always, right – they are the purpose of our work. I mean that's still a big customer service thing, correct? However often when the issues get to me, they're not always right. I've got to tell them no, I've got to tell them whether their behavior was unacceptable, or their kids’ clothing was inappropriate. I don't care what the trends are today, this is the dress code, and we're not changing it.

Those situations are always most difficult, but we can’t lose focus that the club has certain standards and rules and they must be adhered to.

GK: Let's talk about Executive Chef Zach Bell.

I found Zach Bell at Café Boulud; Daniel Boulud had taken over the restaurant at the Brazillian Court Hotel in Palm Beach and Zach was his executive chef. My wife and I loved his food. I am probably not allowed to go to Boulud ever again! [laughs] Since hiring Zach, it's been an incredible ride for all of us here.

We've changed the dining landscape at Addison Reserve together for the better. His innovative menus have been something almost unheard of in the club the industry. Frequent menu changes, pop-up events, and traditional chef dinners round out a round out a full dining experience for our members. Zach is the most talented chef I have ever worked alongside of.

Zach is a workaholic, and like every executive chef works a great number of hours, especially during the season. Cooking was his entire life when he was in the restaurant world. He had no hobbies or time to develop any outside interests. We pushed him on that, and now he has a life

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outside of here as well. I understand how you can be so involved in your profession, but now when he goes home, he can find that balance.

He’s finally had a chance to embrace the joy of living in South Florida and in his spare hours, you’ll likely find him enjoying the ocean, his backyard fire pit for cooking, of course, his dogs and his wife, Jennifer, who shares his passion for the culinary arts.

You can read more about Executive Chef Zach Bell in a future edition of Golf Kitchen Magazine and also in the second Golf Kitchen Cook Book, coming 2019.

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THE ENTRANCE TO ADDISON RESERVE AT NIGHT IMAGE BY MURRAY COHEN

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GOLF KITCHEN FIRST EDITION WWW.GOLFKITCHEN.COM

SUBSCRIBE ONLINE WWW.GOLFKITCHEN.COM

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SEBONACK GOLF CLUB IMAGE COURTESY OF SEBONACK GOLF CLUB AND LAURENCE CASEY LAMBRECHT

COVER STORY

SEBONACK GOLF CLUB AN INTERVIEW WITH ANTHONY GIACOPONELLO

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ANTHONY GIACOPONELLO Executive Chef at Sebonack golf Club southampton, New York

I first met Anthony Giacoponello in 2010 when I featured Sebonack Golf Club in my first book, Golf Club World - Behind the Gates. I am in awe of Anthony’s culinary training, from Ducasse, Boulud, Kunz, Portale and more. I have worked with many of these chefs myself, and I know how passionate and committed you need to be to keep up the pace in a kitchen under their watch. ~ Diana Delucia GK: Anthony, tell us a little about how you became a chef and where you’ve worked.

My first endeavor in a kitchen was during junior high school. My father Joseph, who is a very close friend of Sirio Maccioni through business, arranged for me to stage for two weeks at the famous Le Cirque restaurant. I was in awe as I walked through the kitchen just knowing the innovative food that was created in this kitchen. The chefs were very generous with their time with me, and it was truly an education. I will never forget when I was cleaning the sea scallops next to the Poissonnier and feeling the scallop twinge as I sliced it very thin for the famous sea scallop “black tie.” That’s how fresh their products were!

After I graduated from high school, I was fortunate to be able to work at the Grand Hotel Victoria Jungfrau in Interlaken, Switzerland. I wanted to study hotel management, and my objective was to rotate through all the departments at the resort before I went to college for my degree. My first job was in the kitchen where everybody spoke German. The Executive Sous Chef was English, however, and thankfully took me under his wing. Over time, I became friends with everybody there because they wanted to know more about American culture and they realized that I genuinely enjoyed the work and loved the atmosphere. The comradery that came from that experience inspired me to continue in this field, and it was a special feeling to be a part of a superb culinary team.

GK: Tell us Samuelsson.

about

Marcus

It was also in Interlaken at the hotel kitchen where I met Marcus Samuelsson. He was working his station and saw me trying to figure out what was going on.

Fortunately for me, Marcus was raised in Sweden and spoke perfect English. We became close friends, hung out together,

ANTHONY GIACOPONELLO

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went to movies, etc. Even after I left Switzerland, he came to visit me in New York and stayed at my family’s home for a few days. We reunited a few years later when I worked a few months at Aquavit with Marcus. It was an experience I will never forget!

GK: Gray Kunz is quite the man in the kitchen, what was it like working under him?

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After returning home from Switzerland, I was fortunate enough to be able to stage at Lespinasse under Gray Kunz. As I cleaned the endless amount of baby artichokes, I kept my eyes and ears open because you didn’t know who may be working next to you. In this kitchen, the young chefs included Andrew Carmellini, Floyd Cardoz, and the Executive Sous Chef Troy Dupuy, for whom I would later work. It was there at Lespinasse where I got my first reality check when Chef Kunz said I had worked next to the entremetier long enough and would start the next day working the service. I was so nervous that I was there the next morning at 6 am before the start time of 8 am, and I got the whole station set up. The evening entremetier showed up and said I was doing a great job, and lets me put out the first ticket - what a rush! At the end of the day, I was rewarded with another tasting menu prepared by some of the most talented chefs in New York City. I knew I made a good impression, as the first course was three baby artichokes with a pairing knife with a side of Band-Aids!

GK: Anthony, for someone who has all of this training, it’s impressive that you still chose to pursue a culinary degree.

It was at Lespinasse that I knew that I wanted to pursue this as a career. I attended the Culinary Institute of America and graduated in the summer of 1995. After I had graduated, I decided to take a year and work

in London, England. I started at the Hyde Park Hotel just to get my feet wet in London, and I experienced a whole different level of cooking. I then fought my way into Le Gavroche, which was the first Michelin-starred kitchen where I worked. The Chef was three-star Michelin Chef Michel Roux. I didn’t know much about him when I started, but I had the highest regard for his focus on discipline and respect. After three weeks, I was offered a full-time position as a commis chef. I was over the moon until they realized I didn’t have any proper work papers and had to move on. My heart was broken, and the Chef saw it in my eyes as he broke the news to me. He thanked me for my efforts and told me never to give up, as he loved the passion I showed.

GK: Mossimann’s Belfry?

I went on to stage at Mosimann’s Belfry, under the direction of two-star Michelin Chef Anton Mosimann. I learned how to cook food in a more natural way, i.e., poaching fish in sea-like water and being able to get intense flavors out of each ingredient.

I finished my time in London by working in one of the most famous hotels, The Dorchester.

It was ironic that I got to work in the exact kitchen, though with different chefs and concepts, as Chef Anton Mosimann did when he earned his two Michelin stars.

GK: Alfred Portale?

When I got back to the States, I landed a position in the Gotham Bar and Grill in New York City with Alfred Portale. It was quite the place, doing 300 covers a night for dinner and 180 for lunch. Chef Alfred Portale was very precise with his cuts, flavors, and food quality. It was a great environment for my first “real job” in the industry. It was here I learned speed and consistency.

Since then, I’ve tried to push my career by learning one significant thing at each place I worked to

carry forward experience.

to

my

next

GK: Tell us about your stagiaire position at Le Louis XV with Alain Ducasse.

In 1998, I returned to Europe and went to Monaco and worked under the great Chef Alain Ducasse at Le Louis XV for a year. He was very intimidating and, as a stagiaire, I never talked to him much. Even as well known a Chef as he is, he would walk through the kitchen to see if everything was going well with each chef, and we had to speak to him in French. Everything was done meticulously perfect. It was an eye-opening experience as the Europeans respect the culinary industry better than the Americans. When you work at a place like Le Louis XV, you are certainly well respected.

The community respects the business and the man who owns it, which also turns into respect for everyone who works in the restaurant.

I also met Chefs Vincent Maillard and Tony Esnault at Le Louis XV. Tony kept to himself a lot, but we hung out after work often. He was a perfectionist and would yell at me if something was too big or too small, but he was a great mentor. It was an exciting time in my career. I learned a lot despite our language challenges because cooking was the common thread. Just to work in a place like that, and see it how it’s meant to be, was incredible.

GK: Tell us about your time at Restaurant Daniel.

Towards the end of 1998, Chef Daniel Boulud was in Monaco having dinner in our restaurant and came into the kitchen. As he walked through the kitchen, he recognized me. I did my externship for school at the original restaurant Daniel where Café Boulud is today. During my externship, I had the opportunity to experience my first New York Times review.

While in school, I was doing countless hours of prep work and was given a job to prepare canapés. So as the final night came for the review, the New York Times reviewers came in and sat down. Chef Daniel was alerted to their arrival, and he ran off to get his notebook, as he kept track of what they had in the past, and he never wanted to repeat himself.

He is that dedicated a chef! As he ran up to his office, I received the ticket for VIP canapés. Not giving too much thought, I quickly started filling the ticket.

Just as the waiter walked out of the kitchen, Chef Daniel comes ripping out of his office yelling, “OK, WHAT TYPE OF CANAPES WILL WE SEND?” My heart sank as I told him that they went out to their table already. Needless to say, Chef Daniel was not very happy (He said it in the only way a Chef can say it). To my saving grace, he was awarded four stars from the New York Times, and there was even a mention of the tasty canapés that arrived swiftly and hot!

Later that day in Monaco, he came up to me and offered me a position at his new restaurant in New York. I was ecstatic! I headed back to New York to work with Daniel Boulud at the new restaurant Daniel. I was part of the opening crew and was actually prepping for mock services while construction wheelbarrows were coming through. During my time there I was able to work on the first induction unit installed in a kitchen. It was really difficult to get the hang of it since it heated up pans in seconds and boiled water in mere minutes. I learned how to cook fast, and I honed in on my pasta rolling skills, as the different pasta shapes and kinds of ravioli were made from scratch. I fell in love with that art, and I worked at Daniel for a little over two years until after the millennium.

GK: It sounds like your Dad is an interesting man and was a big influence in your life.

My dad Joseph lives in Garden City, New York in the same house I grew up in with my two sisters. My father worked in the hotel industry for over 30 years and was the CEO of Leading Hotels of the World before he retired. Without him, I would not have had the opportunities I had. He opened a lot of doors for me but made it clear it was up to me to go through them. It was the best way to do it in this industry. If people think you’re here because of someone you know, you experience a different acceptance and very little respect. But my passion and dedication for my work always produced results.

"My father worked in the hotel industry for over 30 years and was the CEO of Leading Hotels of the World before he retired. Without him, I would not have had the opportunities I had. He opened a lot of doors for me but made it clear it was up to me to go through them."

GK" Getting back to your career, where did you go after Daniel?

After I had moved on from restaurant Daniel in late 2000, I realized I had submerged my entire life into working there, and I wanted something else. I staged at a few places looking for the right fit. I discovered I was used to working so meticulously, fast, and under extreme pressure that I would find myself chopping food just for the act of it as if I had to do something. I thought it was time for a little more balance in my life, and perhaps I may want a family one day.

I started at La Grenouille in the winter of 2000 as a Rotissuer. It was a classic iconic New York City French restaurant. It was also another very tough place to work. I focused my energy on

cooking meat with different techniques. I even had to cook kidneys! I don’t like organ meat at all, nor have I ever eaten one, but I had to learn how to cook them and cook them well, even though we would only sell maybe three orders a week.

In 2001, I moved on to La Caravelle with Troy Depuy. He had been the Exec Sous Chef at Lespinasse when I was there, so I was able to get my foot in the door, and it was a seamless transition. I had only been there three weeks on September 11, 2001. Due to the economic reaction, the restaurant was only doing 10-20 people a night for a few weeks. I was nervous about my position, as I was the newest employee. I will never forget when I heard something that will stick with me forever. Chef Troy was talking to the two owners who were inquiring about the possibility of cutting some staff.

Chef told them “If you want to get rid of anybody, you get rid of me first.” They stuck by him, and for two or three weeks, we continued to do 10 or so covers, but no one complained. Then that passed, and things slowly returned to normal. It taught me to be loyal to my staff. He treated us respectfully, and we wanted to do our best for him!

Chef Troy wanted the restaurant to be more on the modern side of cooking. So half the menu was French classics, and the other half was modern. It was a difficult start, but slowly the more modern menu outsold the classics every night. I learned so much from Troy about fish and flavors, as well as seasoning/ spices and cooking fish. We had been getting positive and great reviews from many sources, so Troy reminded us that any day we might be reviewed by the New York Times. Without saying anything, every day I would portion four pieces of each fish perfectly, and if the reviewer

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never came in, I would just use them up. I did this for over two weeks because I wanted to be ready for the New York Times.

One night in the thick of the service the Chef looked over at me, and nonchalantly said the New York Times was here. So I ran off my station, and returned quickly with my perfectly portioned fish and said, “Chef, which one would you like to use!”

He looked at me, picked his fish, and we went on with business as usual. It went perfectly! The Chef had no idea that I had been doing that for some time. It just shows the amount of passion and respect I have for the food.

Although we didn’t get the four stars that year, we did earn three Michelin stars!

GK: Why Muttontown Country Club?

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After La Caravelle in 2002, I made a career decision to go into the hotel side of cooking. I started at The Mark Hotel as a Sous Chef/ Chef de Cuisine. They put me in numerous seminars that taught other sides of management in the kitchen - people, staff, schedules, personal interaction styles - it was great. I was there for two years, and was into a major lifestyle change, as it was during that time that I married my wife, Nicole. I wanted to start a family, so I needed to make some choices. I was commuting to the city from Long Island daily and decided to take a job as Sous Chef at the Muttontown Country Club, which was much closer to home in 2005. I met Troy Albert at Muttontown Country Club where he was General Manager.

My life changed significantly for the better, and I’ve been in the club scene ever since. During this time, I had my first son Anthony and my daughter Sofia.

After my first year at Muttontown, I was promoted to Executive Chef and never looked back. I was there for five more years,

and I reunited with Troy at the Sebonack Golf Club in 2009.

GK: Sebonack is well recognized as one of the finest golf clubs in the world. Was the transition difficult?

Since I had worked closely with Troy in the past, the transition went extremely well. The club was in its early stages with the normal growing pains, and it was great to be part of an emerging club story on Long Island. I interviewed with the owner Mr. Pascucci, Mark Hissey, and Troy.

They wanted to make sure the personal chemistry was solid, and that I knew how to cook. I accepted the position in March 2009. Shortly after joining, Mr. Pascucci wanted to taste the entire menu. That’s when I realized I would be part of something different here. I had to make four different versions of chicken salad and tuna salad using different ingredients, and we had it all laid out at the bar for him to taste. Of course, he had questions about each dish, and that’s how we got started. I wasn’t sure what to expect here, but it’s certainly a high-end and quality driven culinary program.

Sebonack has grown significantly from a food perspective since 2010, and we have a passionate and dedicated team always looking to expand our menu.

GK: It seems like you’re at home at Sebonack. Has the experience lived up to your expectations?

It’s been a great experience working for the Pascucci family.

Mr. Pascucci is tough, fair and has a passion for food. The ability to use such beautiful farm fresh ingredients is so important to me.

The membership here is very exclusive. We have members who only dine here in the summer, despite having other alternatives in the Hamptons.

Recently, a member pulled me over and said, “I can eat anywhere

I want, but I choose to eat here because you make this food wonderfully, the service is great, and the view is spectacular.”

Comments like that are what every chef wants to hear, and makes me happy that our team earns the respect of our members every day.

Author Note : In the fall of 2014, I had the pleasure to speak to Anthony's father Joseph Giacoponello, Here is a quote from Joe Giacoponello.

"One day I had arranged for Anthony, through a friend of mine, to work at the Hôtel de Paris Monte-Carlo, which had the flagship Alain Ducasse restaurant, Le Louis XV. The director of Société des Bains de Mer (SBM), which was the name of the company that controlled and managed the interests of the Prince of Monaco at the time, called me and said "Joe, we are holding a travel fair here, and we were wondering if you would like to come over and make a speech?" I said, "Of course!" I think deep down he knew the real reason I wanted to attend, to see my son Anthony who was working at the Le Louis XV. Soon after I arrived and completed my travel responsibilities at the event, and I stayed a few days so I could spend time with Anthony.

The director of SBM invited me to have lunch with him in the kitchen of the Le Louis XV; there is a glass wall where you can view the kitchen, and there was Anthony with his cloak on working away.

The director invited Anthony to come and have a cup of coffee with us at the end of the lunch.

That evening Anthony asked the two of us to have dinner in the main restaurant. After the dinner was over, Anthony said to me, "You know Dad, you are probably the only guy in the entire world who had lunch in the kitchen of the Le Louis XV Restaurant and

then dinner on the same night, and both were for free. [laughs] This is one of my fondest memories with my son.

When you are president of a company like Leading Hotels of the World, it was effortless for me to introduce Anthony into places the like the Dorchester London, the HĂ´tel de Paris Monte-Carlo and Lespinasse in New York. I tried as any father to pave the way for him, but at some point, he did the rest on his own. That is what ultimately brought him to Muttontown Club and Sebonack. I am very proud of him. He was boosted by his father's reputation to work in these esteemed places, and he held his own.

Anthony learned to work in all of those places at the highest level he is quite obviously is a chef that knows what he is doing."

Joe Giacoponello Former CEO, Leading Hotels of the World

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SAUTÉED FOIE GRAS WITH POACHED PEARS AMD VANILLA SCENTED LENTILS

SAUTEED FOIE GRAS Ingredients Sauteed Foie Gras (Yields: serving) •

1 pc. Foie Gras

Poached Pears (Yields: 4 pears) •

1 ½ qrts. Red Wine

•

3 qrts. Sugar

•

4 Pears (peeled)

•

2 Vanilla Beans (split)

Vanilla scented Lentils (Yields: 1 pint) •

4 cups Chicken Stock

•

2 tsp. Salt

•

1 sprig Thyme

•

½ sprig Rosemary

•

1 small Carrot (diced)

•

1 small Onion (finely diced)

•

2 Vanilla Beans (split)

Preparation Sauteed Foie Gras Run the knife you will be using to portion the foie gras under very hot water for 30 seconds then cut the foie gras in ½ inch thick pieces. Repeat these steps until the whole piece is portioned out.

Season generously with salt and pepper.

In a very hot pan place the foie gras. Leave it to cook for about 1-1 ½ minutes. This will allow it to achieve a really nice dark brown color. Turn it over and repeat for another 1-1 ½ minutes.

Chef Note: Check the middle. It should be soft and warm. This is how you know it is cooked.

Poached Pears In a medium saucepot bring the wine to a boil. Add the sugar and whisk until dissolved.

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Add the vanilla beans and the pears.

Use a small plate to weigh the pears down to cover with the liquid. Simmer for 30 min. and then shut the heat off, and let sit for 20 min.

Transfer the pears to a small container, cover and chill. After they are cold, slice each pear into ¼ inch thick rings Take one pint of the poaching liquid and pour into a small saucepot, reduce down slowly, over medium heat to make a syrup. Use this to drizzle all around the plate as the sauce.

Vanilla Scented Lentils Bring 4 cups of water to a boil.

In a separate sauté pan add oil, carrots, and the onions.

When they are soft, add the lentils, mix to coat them.

Add the salt and one ladle of stock and slowly simmer until ½ is absorbed, mix gently.

Add another ladle of stock and reduce by ½ slowly.

Repeat until the lentils are slightly firm.

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Shut the heat off and let sit for 10 min.

Remove from the pot, and transfer to a lined ½ sheet and chill.

Assembly Using a flat plate, place three round poached pears over lapping to create a smaller circle.

In the middle of the pears spoon the lentils into a nice pile.

Place a seared piece of foie gras on top of the lentils.

Use the poaching liquid syrup to drizzle all around the plate between the food and the first ring on the plate.

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the 18th hole Image courtesy Sebonack golf club and laurence casey Lambrecht

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SAUTÉED HEAD ON SHRIMP MANGO CHUTNEY, POLENTA ,AND SHRIMP BROTH

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SAUTÉED HEAD ON SHRIMP Ingredients

Shrimp (Yields: 4 shrimp)

Mango Chutney

•

4 U8 sized Prawns

(Yields: 2 quarts)

•

1 Tbs. Butter

•

3 tsp. Olive Oil

•

4 Mangos (peeled and cut into medium chunks)

•

1 tsp. Red Pepper Flakes

•

2 ½ cups Spanish Onions (finely diced)

Mango Chutney

•

¼ cup Fresh Ginger (minced)

•

1 cup Red Bell Peppers (finely diced)

In a mixing bowl add the orange juice, vinegar, curry powder,and sugar. Whisk until smooth.

•

8 oz. Orange Juice

•

4 oz.. Cider Vinegar

•

½ cup Dark Brown Sugar

Next add the ginger and red peppers until the peppers are soft.

•

1 ½ tsp. Curry Powder

Now add the mangos and cook until they are soft.

•

8 oz. Raisins

•

8 oz. Dried Cranberries

To the pot add the wet ingredients and reduce to a simmer for 30 min.

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Preparation

In a medium sauturn pot on a medium heat add the oil, pepper flakes and onions until soft.

To finish add the raisins and dried cranberries.

Polenta (Yields: ½ sheet)

Scrape on to a lined ½ sheet tray, spread out and chill.

•

5 cups Water

•

2 tsp. Salt

•

1 ¾ cups Yellow Cornmeal

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1 sprig Thyme

•

½ sprig Rosemary

Gradually whisk in the cornmeal.

•

Parmesan Cheese

Reduce the heat to low and cook until the mixture

Polenta Bring 5 cups of water to a boil in a heavy large saucepan and add the salt.

thickens and the cornmeal is tender, stirring often, Shrimp Broth

about 15 minutes.

(Yields: 1 pint)

Turn off the heat and season to taste. At this time

•

2 Medium Carrots medium dice

pull out the thyme and rosemary.

•

1 Large Spanish Onion Medium Dice

Scrape on to a lined half sheet tray with parchment

•

4 Stalks Celery Medium Dice

paper and chill.

•

3 lbs. Shrimp (shell on)

•

½ cup Brandy

cover the polenta with Parmesan cheese and broil

•

2 Tbs. of Tomato Paste

them until golden brown

•

1 qrt. Fish Stock

•

Salt and Pepper (to taste)

•

¼ cup of Olive Oil

After they are fully cold, cut in to long triangles,

Shrimp Broth In a medium sauce pot heat oil until just starts to smoke.

Add the Shrimp; stir and mix them around every 30

Carefully spoon the broth over the prawns until the

sec. until the shrimp have a nice caramelized brown

bottom of the plate is covered evenly.

color.

Enjoy!

Add one Ts. of oil, carrots, onion, and celery to the same pot and mix until they are nicely brown and caramelized.

Lower to a medium heat, add the tomato paste and mix thoroughly.

Return the shrimp back to the pot and stir until the shrimp are coated.

Turn the heat off and add the brandy.

After the initial shock return the heat to high and reduce the brandy by half.

Add the cilantro and cover with fish stock and reduce for 30 min. on simmer.

Strain through a fine strainer and cool.

Shrimp In a very hot sauté pan place the shrimp in one by one away from you.

Let cook for 1 ½ minutes and then turn over and Let cook for another 1 ½ minute.

Turn off the heat and deglaze with a ¼ cup of brandy.

Turn the heat back on high and reduce the brandy with a the butter and baste the shrimp for another 30 seconds and take out of the pan

Assembly In a large shallow bowl place three spoonfuls of chutney in a triangular format.

After you melt the cheese on the polenta place one triangle on each spoonful of chutney all facing in the same direction.

In the middle space lean one prawn on each section with the shell face up.

Last prawn place in the center of the plate with the head up.

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ROASTED QUAIL WITH SPRING SALAD

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ROASTED QUAIL Ingredients

Spring Salad Cut the bottom root off of the frisee.

Dressing

Slowly pick out the dark green edge and discard

•

1 Lemon

•

1 Lime

.Place the remaining yellow portion of the frisee in ice water.

•

Dijon Mustard ( to your taste)

Soak for 5 minutes, agitating it to remove any sand.

•

Salt and Pepper (to taste)

•

Olive Oil (drizzle)

Finely slice the radish on a Mandoline. Pick through the arugula and snip off the heavier stems.

Salad (Yields: 4)

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•

1 Head of Frisee

•

4 oz. Pea Shoots

•

6 ea. Radish

•

5 oz. Arugula

•

1 Lemon

•

1 Limes

•

6 oz. Pomegranate

To make the lemon and lime segments: cut the top and bottom off. While it sits evenly with your pairing knife follow the shape of the fruit just taking the white pith off. Be careful not to go too deep.

After, hold the fruit in your hand and with your knife make “V” cut in between each segment and let the segment fall on to your cutting board.

Take the remaining fruit and squeeze the juice in to a bowl and discard the rest.

In a bowl add all the ingredients together and lightly toss them together with the vinaigrette. Make sure you put enough to coat the salad nicely.

Quail

Quail

Season each quail with salt and pepper

(Yields: 4)

In a medium sauté pan, heat the olive oil until it smokes

•

4 Semi Boneless Quail

•

2 ea. shallots

•

8 oz. Sherry Vinegar

•

8 oz. Veal Jus

•

Kosher Salt (to taste)

Turn the quail over and repeat the process, then remove.

•

Ground Black Pepper (to taste)

Lower the heat, add the shallots and butter.

Preparation Dressing Cut the lemon and lime in half and squeeze the juice in to a bowl.

Add the left over juice from the segments.

Add the Dijon mustard and salt and pepper.

While whisking add the olive oil until a good consistency is made.

Add the Quail skin side down and let sit for 2 min.

Lightly press the quail down to ensure a nice even sear.

Just as the shallots get some color deglaze with the sherry vinegar.

After you have reduced the vinegar add the veal jus.

Reduce that by half.

Turn the heat off and add the butter.

Swirl the butter in to the sauce.

Cut each quail in half.

Assembly On one side of the plate stack the dressed salad in a nice pile accenting all of the colorful ingredients.

Next to the salad slightly overlapping, lay the half quails. 3 halves per portion.

Take the sauce and spoon generously over the quail.

Serve immediately.

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STRAWBERRY & NUTELLA CREPE CAKE

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IMAGE BY MATTHEW NEMSHIN

STRAWBERRY & NUTELLA CREPE CAKE Ingredients

Strawberry Jam

Crepes

In a wide bowl, crush the strawberries in batches until you have 4 cups of mashed berry.

(Yields: 28 crepes) •

2 ¼ cups Whole Milk

In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.

•

3 large Eggs

Stir over low heat until the sugar is dissolved.

•

6 ¾ oz.. (1 ½ cups) All-purpose Flour

•

3 Tbs. Unsalted Butter (melted at room temperature)

Increase heat to high, and bring the mixture to a full rolling boil.

•

2 Tbs. Granulated Sugar

•

1 ½ tsp. Pure Vanilla Extract

•

⅛ tsp. KosherSalt

Boil, stirring often, until the mixture reaches 220 °F. Transfer to hot sterile jars, leaving ¼ to ½ inch headspace, and seal.

Process in a water bath.

Chef Note: If the jam is going to be eaten right away, don't process, just refrigerate.

Strawberry Jam

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•

4 lbs. Strawberries (fresh)

•

7 cups White Sugar

•

1 cup 10x Sugar

Preparation Crepes Combine the milk and eggs in a blender.

Add the flour, butter, sugar, vanilla, and salt, and blend until smooth, scraping down the sides of the blender halfway through, about 1 min. in total.

Cover and refrigerate for 2 hours or overnight.

To cook the crêpes, gently stir the chilled batter to recombine. Heat an 8-inch crêpe pan or skillet over medium-low heat.

Lightly butter the pan and pour a ¼ cup (about 1 fl. oz.) of the batter into the center of the pan while tilting to swirl and evenly coat the surface.

Cook until the bottom and edge turn golden brown.

Using a small spatula, lift the edges of the crêpe, then lift and flip.

Cook the second side for just a few seconds, until golden in spots.

Slide the crêpe onto a cooling rack. Repeat with the remaining batter, adding more butter to the pan as needed.

Chef Note: You can stack the crêpes as you cook them; they won’t stick.

Assembly On the first crepe spread the Nutella, keeping a ½ inch edge.

Take the second crepe and spread strawberry jam leaving a ½ inch edge.

Repeat this process until all the crepes are used up.

When finished refrigerate over night.

Serve with fresh mixed berries and whipped cream.

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BY LEO

BUSHEY BRIANA CAPOBIANCO DIANA DELUCIA

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GLEN HEAD COUNTRY CLUB KITCHEN IMAGE CREDIT: TOTAL FOOD SERVICE

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KITCHEN VISIONARY AN INTERVIEW WITH TOM CAPOBIANCO CEO HAFSCO

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TOM CAPOBIANCO An Interview with Tom Capobianco CEO of HAFSCO

I had the pleasure of being introduced to Tom in 2007, at the Hartford Club by the General Manager / COO, Mr. Till. There is a special feeling you get when speaking with Tom. His passion for life and the business is inspiring. ~ Leo Bushey GK: Tell us a little about your background.

I grew up in the Morris Cove area of New Haven, and by the age of 12, I was stocking shelves and stamping prices on canned goods at my dad Vincent Capobianco's store, Tom's Market, in Fair Haven, CT. I had a paper route and did other odd jobs like shoveling snow and raking leaves. I made a shoeshine box and began shining shoes for a quarter at Tweed New Haven Airport. I was also an altar boy at Saint Bernadette’s Church in the cove area in New Haven. The 60’s were simple back then; I loved it looking back.

In 1969 my family fell on hard times, my parents lost their money to a builder who took their life savings, they were never able to find him. Within the first

five months of my freshman year, we had moved three times as we didn't have a permanent place, to live. At times my three siblings and I were living in a one bedroom apartment or a basement of relatives while trying to find a permanent place to live. The challenges of changing schools, routines, and faces were awkward and sometimes embarrassing, but in the long run, it made us tougher.

During my last year of high school, I was selected to be the pitcher for the baseball team, and at the same time, my dad’s business was going under due to the emergence of the big supermarkets in late 60’s. I still remember when he would try to put $5 in my pocket when I worked for him. I wouldn't take the money because I knew things weren’t going well at home or the store. I will never forget walking up to Coach DeMayo, my psychology teacher, and coach and said, “Coach, I can't play on the team this year, my dad needs me at the store, he’s there alone.”

This was heartbreaking as I had a real passion for baseball. I would take my dad to work at 5:30 a.m.

TOM CAPOBIANCO

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and go to school, my schedule was modified so that I was able to leave early by 11:45 a.m. I had no breaks, 18 hours a day between school and work, just to make ends meet. I still see myself driving in his 1964 brown Chevy station wagon three-speed standard on the column pulling into the school parking lot.

GK: You have a love of the Christmas tree business?

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Yes, at the age of 18, I started making Christmas grave pillows, blankets, wreaths and selling Christmas trees from November 1st- December 23rd. I did this for 15-16 years, until my wife Cynthia said, "you can’t do this anymore we have our third child on the way, and you are never home." I still miss the Christmas tree business to this day, but I love spending Christmas with my family more. Every year my wife puts up five Christmas trees throughout the house! I think it takes until February to take all the decorations down.

A few years after my father passed, my wife and I met Mr. Silver the owner of Silver’s Drugstore, who had given my dad $1200 worth of medication for pancreatic cancer. Mr. Silver helped out the non-profit organization Ronald McDonald House in New Haven, CT. They provide housing to families with sick children who cannot afford hotels while their child is receiving treatments in the hospital. Every Christmas he held a fundraiser, we donated a Christmas tree which my wife and children decorated with Yankee decorations and four tickets to a game at Yankee Stadium. There was an Angel Tree that had a lot of tags with children’s names ranging from 1 - 15 years of age. Every year my wife picked out five tags to help these children that are less fortunate to have a Christmas gift. Now it has been 11 years

since my father passed, and I can feel him looking down on me. It makes me so happy to give back; it’s so rewarding there are no words to explain it. It is so much better to give than receive.

GK: Tell us about HAFSCO. HAFSCO was established in 1934 as Howard Arnold Inc. Originally it was a Frigidaire distributor on Crown Street, New Haven, Connecticut. I started working there late 1973. I applied for a driver position while I was working two other part-time jobs and I needed more money. A year later I was on the road in sales at the age of 19. I went to gin mills and small restaurants selling; cherries, shot and beer glasses, and cases of high ball glasses. The market was different back then.

"We have profiled Tom and his HAFSCO team's design projects for some 20 plus years. His ability to understand what makes a foodservice operation at a club is simply unmatched.

He creates a vision for an environment in which a la carte dining and catering can coexist seamlessly."

partners Mr. Bianchi, and it was in the process of selling to a company named Kingston Industries, which was a big exporter of food service equipment back then. A few years later I read they went bankrupt.

Mr. Bianchi had promised to make me a small owner in 1985. The agreement that was promised. We met, and they both promised to sign me in as a small partner of the company. The area we were located in at the time was undergoing redevelopment in the New Haven ninth square. In 1988-1989 I found the building we are presently in Railroad Avenue in West Haven, which at the time I rented with the option to buy, and after almost 30 years now I purchased the building and property and we are currently putting on an addition because of our continued growth.

GK: You have a large following in restaurant and golf industry, how have you created that reputation?

Fred Klashman Publisher Total Food Service

I’m a workaholic. If I'm home, I'm in my office, and often I get home between 10-11 p.m. I'm there until 2 or 3 in the morning to take care of our revised drawings, quotes, etc. My children, Mario, Austin, Briana, Demi, and Darren, are following suit and they all work until they get things done. They work from home, and they work on weekends/ vacations. This business is not 9 to 5, far from it.

This business is a seven days a week job.

The purchaser for Howard Arnold at the time was released from his position a few years later, and I was asked to take over his position of purchasing. I knew it was a step up, I was gaining knowledge and moving up in the company, I enjoyed learning all aspects of the job, so I moved back inside to sales and purchasing. In 1986, Howard Arnold had sadly lost one of their

I always try to do the right thing.

It's more about being good to other people in your life, not just selling supplies and equipment.

In general, good things will happen if you are kind and do the right thing and I believe that people recognize that. I try to instill this in all five of my children, work hard, be honest, be a good person in general in life and good things will come to you. Forget

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VINCENT CAPOBIANCO WITH A YOUNG TOM. IMAGE CREDIT: HAFSCO

about just the business itself. We keep it old-school; it’s still a people vs. people business.

Brooklawn Country Club in Fairfield, Connecticut, 1986, was the first club that we did the design for and now we service over 50 clubs.

Westchester Country Club, Winged Foot Golf Club, Baltusrol Country Club, Glen Head Golf Club and The Apawamis Club just to name a few. We also service resorts, restaurants/diners, universities, nursing homes and golf/yacht clubs from Connecticut, New York, New Jersey, Rhode Island and Vermont.

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One day about 3-4 years ago, General Manager Tom Nevin who was working at Sleepy Hollow Country Club called me and wanted me to come by and visit the club to see if we could do some business together. I still remember afterward how he showed me around the club and drove me to the grounds where the horse show takes place. It was amazing. Afterwards, we sat down in his office, and he said to me “I think you should go see a gentleman I know in Greenwich so he can write a book on you!” I said “Tom there’s no story here!

Besides, the only person that would buy that book would be my mother!” I never did take him up on that, but I appreciate his genuine feelings.

We serve our customers in more ways than one. We are all hands on, and we try to go above and beyond what our clients want and expect. That market was held very tight by other dealers in the 70’s and 80’s. Brooklawn Country Club was our first club.

At that time a lot was going on between the food industry and the equipment supply industry. A lot of these big players were selling food and adding foodservice equipment supplies.

GK: You came up with an added

value concept?

I had an innovating concept, to build a service department and to fix and repair equipment from dishwashers to refrigeration steamers, ovens, building walk-in coolers, and a complete installation department. We have our Cad art department in-house that develops all of our drawings with me designing the set-up of the flow of the kitchen. We stock all brands of paper goods as well as imprinted cups, golf shoe bags, napkins, and candy.

GK: What was one of the finer moments of your career?

I had my meeting with Mr. James and Mr. Paul Brock, of Westchester Country Club during the interview process and had told them that I would send the club my resume and consultation contract of about 40-50 clubs that I've designed.

He stated, "we don't need to see your reference list. We spoke with other clubs, so you don’t have to send in any references.

All we need is for you to give us a competitive bid. We need two other bids and would need to check everyone’numbers." I was eventually awarded the job, and we had job meetings for 8-9 months every Thursday. We finished the job just before their season, their kitchens were completed, and they invited myself and my wife and everybody that worked on the job, as well as the members, to their open house in the Travis Room. I'm standing there that night in the new Travis Room that they had just unveiled to show off the new renovations of their club and opened up to this whole new sports grill room, bar, new tables and chairs, and kitchen.

I'm standing there and suddenly, Mr. Pisano, the club President stands up with a microphone and starts talking and thanking everybody involved in the

IMAGE CREDIT: TOTAL FOOD SERVICE

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project. He said, “I’d like to thank the construction committee and all other companies and individuals who were involved in this project, how beautiful everything came out.” He turned around in the middle of his speech standing in front of everyone and said, “And I'd also like to thank probably the best food service consultant on the east coast.” I'm saying to myself; I hope it's not me. So, Tom, could you just please raise your hand?”

It was astounding to me to see and hear all the members applaud my hard work and dedication of what they witnessed happen to their club. I was a little choked up with that one. I didn’t know how to react.

The emotions took over; I was at a loss for words, that meant more to me then I could ever explain. I was just doing this job the way I handle all other jobs.

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Feeling wanted is important to me. There was an exceptional feeling that made me feel good inside hearing that. I just did this job as I would do any other job.

Everybody wants to be wanted, I don't care if you live by yourself, if you're single, if you're married, you have kids, or you don't.

There's a part of us in life that just

wants to be wanted; it feels good. You could be the best landscaper, the best roofer or the best painter. There's a particular love to that connection of being wanted. I’m still just a blue collar worker that loves to work 18-19 hours a day, and I love it as sad as it sounds.

Raising a family is a job in itself, it has ups and downs every day.

One day I realized I must have done something right when the youngest of my five children, Darren, calls me on a Tuesday during the Glen Island General Managers show, before his high school Division I championship hockey game between Notre Dame-West Haven and Fairfield Prep. I answered the phone and said, “Darren are you okay?” He innocently said yeah I’m just going to see grandpa at the cemetery before the big game tonight (who has just passed away in 2007). My father loved watching my boys play hockey and baseball. I was so choked up I could barely say goodbye to him, and to this day it still chokes me up, but when I look back, maybe I did raise my children the way I hoped I would. I could only hope and pray that one day my children pass the business down

to their children.

GK: What are you most grateful for from all this?

Right now, I’m very thankful for my blessings and that I'm still here. I'm alive. My beautiful wife Cynthia, we have been married almost 37 years. My kids are healthy. My two beautiful grandkids, Bradley and Noelle, and I employ lovely people.

"I’m just a kid who shined shoes." ~ Tom Capobianco

TOM CAPOBIANCO SELLING CHRISTMAS TREES IMAGE CREDIT: HAFSCO

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GOLF KITCHEN FIRST EDITION WWW.GOLFKITCHEN.COM

CLUBHOUSE COCKTAILS RECIPES BY CLARA LENE' KELLY MIXOLOGIST, KOHANAIKI, KONA, HAWAII, USA

SWEET CAROLINE SWEET CAROLINE IS PERFECT FOR SPRING. REFRESHING, BEAUTIFUL AND TASTY.

INGREDIENTS

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2.5 OZ.GREY GOOSE VODKA 1 OZ. ST. GERMAIN ELDERFLOWER LIQUOR 0.75 OZ. FRESH SQUEEZED LEMON JUICE 5 BLUEBERRIES 5 RASPBERRIES 2 STRAWBERRIES GREEN STEM CUT OFF 5 MINT LEAVES, TOP OF THE MINT SPRIG FOR GARNISH ICE

PREPARATION MUDDLE THE BERRIES AND 5 MINT LEAVES INTO A MIXING GLASS. ADD THE LIQUIDS AND ICE, THEN SHAKE AND DOUBLE STRAIN INTO AN ICE FILLED ROCKS GLASS. GARNISH WITH THE TOP OF THE MINT SPRIG.

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KOHANAIKI MAI TAI A CLASSIC MUST-HAVE IN HAWAII, TROPICAL AND DELICIOUS.

INGREDIENTS 1 OZ. MOUNT GAY WHITE RUM 0.25 OZ. BOLS ORANGE CURACAO 0.25 OZ. GIFFARDS ORGEAT ALMOND SYRUP 1.5 OZ. FRESH PINEAPPLE JUICE 1.5 OZ. FRESH PASSION ORANGE JUICE 1.5 OZ. WHALERS DARK RUM HALF OF A LIME PINEAPPLE SPEAR MINT LEAF SPRIG PLENTY OF ICE

PREPARATION FILL A BOSTON SHAKER WITH ICE AND ADD WHITE RUM, ORANGE CURAÇAO, ORGEAT SYRUP, PINEAPPLE JUICE AND PASSION ORANGE JUICE. SQUEEZE THE LIME INTO THE SHAKER AND THEN DROP IT IN. SHAKE, THEN POUR ALL THE CONTENTS INTO A MAI TAI GLASS. GARNISH WITH PINEAPPLE. FLOAT THE DARK RUM. SLAP THE MINT SPRIG AND PLACE ON TOP.

BARTENDER NOTE MAKE SURE THE GLASS IS LARGE ENOUGH TO HOLD ALL OF THE INGREDIENTS. GARNISH BEFORE ADDING THE DARK RUM; NOBODY LIKES THEIR DRINK OVERFLOWED. THE LIME IS THE KEY INGREDIENT! IT’S NOT A MAI TAI WITHOUT IT.

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Dish created by Jamie Simpson, Executive Chef Liaison at The Chef's Garden, Huron, Ohio, USA.

COURSE TO COURSE PHOTOGRAPHY

by GOLF KITCHEN

Contact: info@golfkitchen.com

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