FUN WITH FUSION

James Allen, Executive Chef at Blackthorn Club at the Ridges in Johnson City, Tenn., regularly features international fare on his menus. But sometimes he likes to put his own twist on a dish by fusing ingredients and flavor profiles from two cuisines. One favorite is salmon burnt ends Asian style, featuring Texas-style burnt ends of salmon belly with a brown sugar soy glaze served over Asian slaw.

Usually, Frank DiNardo, Jr., Executive Chef at Roxiticus Golf Club in Mendham, N.J., is a purist when it comes to international specialties.

“You won’t be seeing fettuccini alfredo ramen on my menu,” he explains.

But you will find grilled American watermelon and Italian burrata cheese with crispy prosciutto.

specialties, the members called me out into the dining room,” he recalled. “When I went out there, they started clapping.”

Positioning an unfamiliar dish correctly is crucial to whether members will embrace it. Back in 2019, Allen ran a special pork belly with Asian slaw which he named Zu Nang after the Chinese New Year.

“Our membership would hang me up on a flagpole if I tried to take this number one selling cold appetizer off the menu,” he states.

DiNardo’s kale salad with yogurt dressing is also sprinkled with South American açai berries for pops of flavor.

At Hound Ears Club in Boone, N.C., the American South meets Italy with a buttermilk boneless fried chicken breast with creamy alfredo sauce, fresh squash and heirloom tomatoes, a popular creation from Nicholas Davis, the club’s Executive Chef. Davis also blends American and Mexican flavor profiles with a sweet and hot spin on chicharrón served with housemade local honey butter for dipping and chipotles sprinkled on top.