Page 1

Janaury 2020

The 2020 Cookbook

Savory Reductions

FOR INFINITE INSPIRATION To you, to the craft, we proudly offer Minor’s Classical Reductions™ Reduced Stocks. ®

Build on stock reductions that perform like scratch to create pan sauces and demi-glaces, stocks and broths, or simply stir in savory depth of flavor across the menu. AVAILABLE VARIETIES: BROWN | CHICKEN | VEGETABLE



All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland. Open to Foodservice Operators in the 50 US & DC, 18+ (19+ in AL/NE). While supplies last or 12/31/20. Subject to Terms:

29819-CRClubResort.indd 1

12/12/19 4:39 PM





Joanna DeChellis

Tom McIntyre


Joe Barks 610-688-5666 SENIOR EDITOR

Rob Thomas

Virginia Goulding



Sean Carr

Dave Miyares




Pat Curran



Tom Birmingham


Ashley Burk 737-615-8452


Jerry Schreck, Executive Chef


Jake Bechtel 440-465-1914

Merion Golf Club, Ardmore, Pa.


Patrick McIntyre




Tony Bolla







EDITORIAL ADVISORY BOARD Eva Barrios, Executive Sous Chef Austin (Texas) Country Club David Clark, Executive Sous Chef Army Navy Country Club, Arlington, Va. K. Scott Craig, CEC, CCA, WCMC Director of Culinary Operations, Myers Park Country Club, Charlotte, N.C. VIncent Horville, Executive Chef, The Metropolitan Club of the City of Washington (D.C.) Edward Leonard, CMC, Director of Culinary Operations and Executive Chef, The Polo Club of Boca Raton (Fla.) Lawrence McFadden, CMC, GM/COO The Union Club, Cleveland, OH Cody Middleton, Pastry Chef, The Polo Club of Boca Raton (Fla.)


Mark Rook

Michael Ulanski


Colby Newman, Executive Chef, Grosse Pointe (Mich.) Yacht Club




DJ Bozentka

Drew Tait, Executive Chef, Kelly Greens Golf & Country Club, Fort Myers, Fla.


Erin Canetta

Stephanie Hulett




Jane Cooper

Barbra Martin




Kim Dorsey



Brian Korsberg


Bruce Sprague


Jamila Milton


1111 Superior Ave., 26th Floor, Cleveland, OH 44114 Ph: 888.543.2447

2011 - 2018


To enter, change or cancel a subscription: Web (fastest service): Phone: 844-862-9286 (U.S. only, toll-free) Mail: Club & Resort Business, P.O. Box 986, Levittown, PA 19058 Copyright 2020, WTWH Media, LLC



Club + Resort Chef


January 2020

CONTENTS January • Vol. 10 • Issue 1

Memo 6 Editor’s Recipe For Success Editorial 8 Guest Why We Must Pay It Forward Horville, BEP, BTH, CAP 10 Vincent Executive Chef, The Metropolitan Club

of the City of Washington (D.C.) • Fire-Roasted Salmon with lime-tequila glaze, warm fruit salsa with plantain • Red Curried Sweet Potato Soup with crispy duck confit and wilted Tatsoi


Brian Beland, CMC


Scott Craig, CEC, CCE, WCMC


Marvin Herrera, CEC


Keith Coughenour, CEC, AAC


Michael Ponzio


Sean Dwyer


Richard Jallet


Carolyn King


Robert Mancuso, CMC

Executive Chef, Country Club of Detroit • Roast Chicken Director of Culinary Operations, Myers Park Country Club • Beef Tartare

Executive Chef, Augusta Country Club • Flaxseed Fennel-Crusted Sea Scallop with sautéed spinach, chervil-lemon sauce, and crispy bacon • Shrimp & Grilled Corn Soup • Strawberry Key Lime Pie Executive Chef, Duquesne Club • Char-Grilled Mill Creek Farms Rainbow Trout with Brown Butter Walnuts and Barbecue Aioli Executive Chef, Union League Club of Chicago • Artichoke Hummus Pastry Chef, Hamilton Harbor Yacht Club • Chocolate Sphere Executive Chef, Baltimore Country Club • Coconut Shrimp with Pawpaw Yuzu Coulis • Maine Lobster Fricassee with Five Farms Apple and Calvados Sauce Executive Chef, Edgartown Yacht Club • Bouillabaisse Executive Chef, The Bohemian Club • Spiced Duck Breast with Carrot Escabeche, confit crepe and soy gel PHOTO COURTESY OF MICHAEL PONZIO, EXECUTIVE CHEF, UNION LEAGUE CLUB OF CHICAGO

36 Product Showcase 38 Ad Index January 2020 l Club + Resort Chef l 5




A RECIPE FOR SUCCESS LAST YEAR, THE PRESIDENT of the media company that owns Club + Resort Chef (as well as a number of other brands in the medical, engineering and robotics industries) challenged every member of the WTWH team to come up with a big idea for any of the brands in the company. We then had to pitch our idea to the entire company. Wagering on how valuable we thought a dedicated recipe issue might be, I stood up in front of my peers and gave it my best shot. Thirty more pitches were then made by those representing other brands in the company, and then the voting opened. Our colleagues used Slack, an instant messaging platform, to vote on the ideas they thought had the most potential. Our idea for this special recipe issue came in second with 34 votes. (The winner, with 41 votes, pitched a “myth-busting” video series geared toward the engineering industry.) With so much support from the team, we decided to go for it. One year later, that “big idea” is a now a published reality—and one that is much more beautiful and useful than I could have ever imagined. When I called each chef who contributed to this inaugural recipe issue to request

their participation, I asked them about the dish they were most proud of. Thanks to the suggestion of one of those chefs, I also asked for the story behind that dish. I asked about the inspiration, about what makes it special, and about why, of all the recipes they’ve written, it should be the dish we featured next to their picture. The answers to those questions added depth to each recipe. There’s a soup that helped to launch a career; a roasted chicken that earned a CMC designation; a bouillabaisse that symbolizes how much support one chef gets from her membership; and an artichoke hummus that epitomizes teamwork. Collectively, these recipes offer more than just a list of ingredients and procedures. They present dishes that radiate meaning and are deeply delicious. And we hope that they’ll inspire you to create more recipes that we can feature on our recipe site,, in our newsletters, and in C+RC’s future cookbook issues.

EDITOR Joanna DeChellis 412-260-9233

January 2020 l Club + Resort Chef



We’d found that the Clubessential platform had really unified things at the club, and had definitely made things easier for the staff. Furthermore, we’d noticed that the Clubessential suite benefited our members, too.

Derek Sidley Former Assistant General Manager at Skokie Country Club

Your Recipe for Success Beyond the Kitchen Discover how Clubessential technology lets you focus on the kitchen and experience while ensuring your teams and processes run like clockwork:

Enable custom orders – and save member favorites – through a mobile app

Streamline delivery and pick-up orders (mobile pre-ordering is projected to hit $38 billion this year)

Simplify updates and reporting via system-wide central management

Plan and deliver outstanding events from start to finish to payment

See how Clubessential technology enabled a leading club to drive more F&B sales AND enhance the experience for members and staff!


Why We Must Pay It Forward EVERYONE WHO WEARS OUR chef whites began their journey somewhere. Mine began with a culinary apprenticeship at Baltimore (Md.) Country Club, after a handful of years working as a student in the kitchens of Virginia Tech University. During my apprenticeship at Baltimore CC, I worked under John Bell, a future Culinary Olympic gold medalist, and next to several other prominent, up-and-coming executive chefs. I also spent time each year staging for Rudy Speckamp, CMC, who owned Rudy’s 2900 restaurant in Finksburg, Md. Occasionally, I’d also sneak off to The Greenbrier Resort in White Sulphur Springs, W. Va., to absorb the culture of the extraordinary chef-apprenticeship program that historic property has become known for. And then I was fortunate enough to spend several years working for Joachim Buchner, CMC, at the storied Chevy Chase (Md.) Club. My early years as a cook were shaped by all of these experiences and by many of the titans of our time. And my passion for cooking was fueled by like-minded peers who were equally desperate for knowledge. Nearly all of us who practice this craft with proficiency today received a mentorship like mine. None of us spontaneously sprang forth, fully formed, ready to write the next chapter in our field. This special issue of Club + Resort Chef represents a continuation of that time-honored tradition of mentorship, which has been essential to each of us, and thus to our industry. 8


Club + Resort Chef


January 2020

It includes recipes and anecdotes from chefs who are my role models, and also from those I am proud to call my peers. To those of you who graciously shared your time and knowledge for the betterment of us all, you have my heartfelt thanks. These are not just recipes for a magazine. They are thoughtfully written missives to a craft that has asked much of us—and given us much. This free exchange of knowledge is the fulfillment of an unspoken promise, to pay forward the time and effort someone else spent in making each of us who we are. This issue is a celebration of our craft. It’s a tribute to each of you, as readers and contributors who have dedicated nights, weekends and holidays to leaving this profession better than you found it. Your work adds value to the uniforms we don every morning. And I believe those titans from my youth would approve of the institutions we are forging, and the craft we are mutually shaping. This gracious exchange of knowledge is the cornerstone of our profession. It is the very essence of Club + Resort Business’ Chef to Chef Conference, and of Club + Resort Chef magazine. And it is absolutely essential in our collective march toward excellence.

Scott Craig, CEC, CCA, WCMC Director of Culinary Operations Myers Park Country Club, Charlotte, N.C.

Join the Cook&Chill revolution Efficiency, productivity, unmatched usability and performance. Ovens and Blast Chillers are perfectly synchronized thanks to the unique SkyDuo, for a concretely seamless Cook&Chill experience. Electrolux SkyLine, the new horizon in cooking. Experience the Excellence

SkyLine---Magazine_Ad.indd 1

12/10/2019 11:45:54 AM

Vincent horville Executive Chef

The Metropolitan Club of the City of Washington EVERY YEAR, VINCENT HORVILLE, Executive Chef of The Metropolitan Club of the City of Washington (D.C.), features this fire-roasted salmon and red curried sweet potato soup as a tribute to his friend and former White House Chef, Walter Scheib, who died in 2015. Horville worked closely with Scheib during their eleven year tenure in the White House and admired how Scheib treated each member of his culinary team as an equal. The two were constantly challenged to create new, unique dishes for the first families they served. “There was a lot of clarity in [Scheib’s] visions,” says Horville. “He could see the final product and articulate directions, simply and clearly. Because of him, we were able to accommodate new requests and modifications with ease.” When President Clinton’s daughter, Chelsea became a vegetarian, for example, dishes 10


Club + Resort Chef


January 2020

needed to be flexible and adaptable. “During state dinners, everyone is served the ‘same’ dish,” says Horville. “Each, however, is adapted to the diner’s preference, whether vegetarian, vegan, or gluten-free. The substitute had to look and taste exactly like the original dish.” According to Horville, the salmon and soup are perfect examples of the team’s perseverance and creativity. “Both of these dishes remind me of my friend and of the team I had the honor of being part of,” says Horville. “They are also the basis of two of the five dishes [Scheib and I] cooked when we won the Iron Chef America competition in 2006. “They are cameos of an era in my culinary career that I’ll never forget or relive,” he adds. “That’s why I continue to menu them and teach my team about them. They’re a ‘wink’ to my past and a nod to an old friend.”

Fire-Roasted Salmon with lime-tequila glaze, warm fruit salsa with plantain INGREDIENTS FOR TEQUILA GLAZE AND MARINADE: 2 tsp. honey 1 oz. tequila (Cuervo Gold) 1 ea. jalapeños, diced 2 ea. lime juice 1 ea. lime zest 2 ozs. extra virgin olive oil 1 Tbsp. chopped cilantro

FOR CORN COULIS: 1 Tbsp. shallots, chopped 1 Tbsp. butter 6 to 8 ears yellow corn on the cob, kernels removed ½ cup chicken stock 1 tsp. ground cumin, toasted 1 tsp. chili chipotles

1 ea. salmon fillet, 7-oz. cut (Chef ’s Note: I like to butterfly and roll up the salmon in medallions.)

PROCEDURE: 1. For tequila glaze and marinade: Mix all ingredients well. Use half to marinate the salmon for 30 minutes before smoking. Reserve the rest to use to drizzle over plate. 2. For salmon filet: Marinate in tequila glaze, then smoke with hickory to medium-rare to medium. 3. For corn coulis: Sauté shallots with butter and corn and smother for five minutes. Add the chicken stock, cumin and chili chipotles and bring to a boil. Simmer for about 10 minutes and, with an immersion blender, crush all to an oatmeal consistency. Season with salt and pepper.

FOR WARM FRUIT SALSA: 2 ea. plantains, ripe (Chef ’s note: Keep plantain in milk to prevent oxidation until needed) 1 ea. mango, peeled ½ ea. pineapple, peeled 1 ea. ripe heirloom tomato, ½ ea. red pepper ½ ea. yellow pepper 2 Tbsps. shallots, finely chopped 3 Tbsps. cilantro, finely chopped ½ ea. red onion, chopped 1 tsp. garlic, finely crushed To taste salt and pepper To taste Yucatan sunshine hot sauce

4. For warm fruit salsa: Matchstick-cut the plantain, mango, pineapple, tomato and peppers. Reserve. Sauté the shallots with a little oil and butter, then add the plantain and cook for a few minutes. Add the rest of the cilantro and red onion and sauté for a few minutes. Season with salt, pepper, garlic and Yucatan sunshine hot sauce to taste. The final flavor should be spicy to balance the sweetness of the fruit, and the texture should be al dente. 5. Optional garnish: Green plantains, peeled, shaved and fried, mixed with textured microgreens. Recipe courtesy of Vincent Horville, Executive Chef, The Metropolitan Club of the City of Washington (D.C.)

April 2019 l Club + Resort Chef l 11

Red Curried Sweet Potato Soup with crispy duck confit and wilted Tatsoi Yield: 4 servings INGREDIENTS: 32 ozs. duck stock 14 ozs. coconut milk, unsweetened 2 tsp. grated fresh ginger 2 leaves kafir [lime leaf] 1 stalk lemongrass stalk 3 ea. large sweet potatoes, skin on, oven-roasted for 45 minutes at 350°F, peeled and mash 1 Tbsp. red curry paste (Tom-yom paste) 2 Tbsp. fresh garlic, crushed 4 ea. juice of four limes 1 ea. zest of one lime 1 cup sweet onions, diced 4 lbs. smoked bacon 1 lb. Tatsoi leaf 6 ozs. duck leg confit, shredded 2 Tbsps. scallions, finely sliced

PROCEDURE: 1. For the Broth Base: Bring the duck stock and coconut milk to a boil with the ginger, Kafir leaf and the lemongrass stock, split in the middle. Then simmer and add the sweet potato purée. 2. In a nonstick pan, sauté the red curry to taste then add ginger and garlic. Sauté for a couple of minutes, then add lime juice and zest. Mix all ingredients with the cooking broth and let simmer (not boil) for 30 to 40 minutes, covered. Adjust seasoning as needed after that and keep warm until serving. 3. Sauté the sweet onion with the bacon until a nice blond color is obtained. Drain excess of rendered fat and add the Tatsoi to wilt. 4. Serve the soup and garnish with the bacon and Tatsoi on top. Top with duck confit. (Chef ’s note: The confit can be reheated in a flash in your microwave or crisped in a broiler while cooking the bacon.) Top with slivered scallion and serve immediately. 5. Optional garnishes: 1 pack rice stick noodles or bean thread noodle, fried and/or oranges.

Recipe courtesy of Vincent Horville, Executive Chef, The Metropolitan Club of the City of Washington (D.C.)

AUTHENTIC FLAVOR AUTOMATIC CONTROL The SRG-400 comes with 45 sq. ft. of cooking capacity and expands to 87 sq. ft. with the purchase of additional racks. The small footprint and large capacity makes this model ideal for many foodservice applications. Family owned and operated, we proudly offer a network of distributors that take care of your Electric, Gas or Mobile configurations from start to finish. Southern Pride smokers are designed with high-quality components that help guarantee a long life, ease of use, accuracy of controls and consistent heat resulting in unmatched, dependable performance every time. Visit us online at today!


Brian R. Beland, CMC Executive Chef / Director of F&B

Country Club of Detroit

AS BRIAN BELAND, EXECUTIVE Chef and Director of Food and Beverage at the Country Club of Detroit (Grosse Pointe Farms, Mich.), prepared to take the Certified Master Chef exam in 2010, one of his mentors, Fritz Sonnenschmidt, CMC, asked him to identify his strengths and weaknesses as a cook. “I don’t have a single dish or style that defines me, but I told him that I like to roast chickens,” says Beland. “[Chef] Fritz then said, ‘Well, then you’d better roast the best damn chicken you can.’” He did—and Beland continues to rely on this recipe as a way to showcase elegance in simplicity. “There are many nuances chefs must consider to get the perfect roast chicken,” says Beland. For his variation, Beland starts with a soft brine. He also dots the breast with butter and air-dries it for 12-24 hours, which helps the skin to tighten back up, before trussing and roasting. Perhaps the most impactful step (and the one that yields the most crispy skin) is the way Beland trusses his chickens. He wraps them so that the legs take on a human-like pose, complete with a thigh gap. This process allows for more surface-area exposure and even cooking. “When it’s done, the chicken is golden brown all the way across,” says Beland. “It’s juicy and plump, but not so plump it tastes like lunchmeat. It’s bright with flavors of rosemary, thyme and lemon, too.” Recipe courtesy of Brian Beland, CMC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich. Instagram: @belandbr4 14


Club + Resort Chef


July 2019


Roast Chicken Yield: 4 servings

INGREDIENTS 1 ea. whole chicken (4 lbs.) 1 gal. basic brine 2 ozs. chicken butter To taste salt and pepper FOR THE CAVITY: 1 ea. rosemary, 3” pieces 3 ea. thyme sprigs 3 ea. sage 1 slice lemon, ¼-inch thick FOR THE ROASTING PAN: 1 ea. garlic, head split 2 ea. shallot 1 ea. carrot, cut into 1-1½-inch pieces PROCEDURE: 1. Rinse chicken. 2. Place the chicken in a vessel large enough to hold it submerged in brine. Pour the brine over the bird and into the vessel. Be sure to completely submerge the chicken. 3. Allow the chicken to brine for 8-12 hours. (Ideally, do this a day ahead.) 4. Remove, rinse and dry chicken with a disposable towel. 5. Season inside the cavity of the bird with salt and pepper. 6. Stuff with a 3-inch sprig of rosemary, a few sprigs of thyme, a couple sage leaves and a slice of lemon. 7. Gently separate the skin of the chicken from the breast without tearing. This will allow for the butter to be stuffed and spread evenly across the chicken breast. 8. Place about 1½ Tbsp. of softened butter under the skin of each breast. Spread to evenly cover and distribute the butter. The skin will brown quicker where the butter

is located, so even distribution is important for flavor, basting and even browning of the skin. 9. Truss bird in your preferred method. 10. Season the outside of the bird. (Chef ’s note: The chicken may be held for up to a day uncovered under refrigeration, allowing the skin to dry and tighten.) 11. Brush with a light coat of olive oil and lightly re-season. 12. Warm a cast-iron skillet or a roasting pan in the oven. Add a small amount of oil to just coat the bottom of the pan. Place aromatics in the pan, place the chicken on top. 13. Place pan with chicken into a 350°F preheated convection oven. 14. Roast chickens for an estimated 45–60 minutes. The size of the bird will determine its actual required cooking time.

15. Rotate the pan every 15 minutes to promote even browning of the chicken. Baste using the pan drippings. 16. If the chicken is browning too quickly, reduce the oven temperature to 275°F/300°F. If the chicken is not browning enough, increase the temperature to 400°F. Every oven will cook differently. 17. Remove from oven when the internal temperature reads 160°F/165°F on an instant-read thermometer placed into the thick part of the thigh. The thickest part of the breast should read about 8°F–10°F lower than the thigh. 18. Remove from oven and let rest for 15 to 20 minutes. The chicken will continue to cook, reaching 165° internal temperature. Add fresh thyme to the pan and baste the chicken a few more times. 19. Carve the chicken and serve.

January 2020Club + Resort Chef April 2019 + Resort Chef l 15l 15 l l Club

Beef Tartare INGREDIENTS FOR GARLIC HERB AIOLI: 2 ea. egg yolks ¼ oz. garlic 1 fl. oz. white wine vinegar 2 cups vegetable oil 10 fl. ozs. extra virgin olive oil ½ fl. oz. water 1 tsp. parsley To taste kosher salt To taste freshly ground, toasted white pepper To taste fresh lemon juice

Scott Craig, CEC, CCA, WCMC Director of Culinary Operations

Myers Park Country Club

“BEEF TARTARE IS ONE of my favorite dishes to prepare,” says Scott Craig, Director of Culinary Operations at Myers Park Country Club, Charlotte, N.C. “It allows us to showcase the quality of our ingredients in their natural state with minimal manipulation.” For this preparation, Craig uses a local antibiotic-free and hormone-free Angus tenderloin, as well as fresh, local radishes and edible flowers. “It’s best enjoyed when smeared on crusty bread along with the accompaniments seen here, or with pickled onions,” adds Craig.

Recipe courtesy of Scott Craig, Director of Culinary Operations, Myers Park Country Club, Charlotte, N.C. Instagram: @chefscottcraig



Club + Resort Chef


January 20200

FOR SPINACH PUREE: As needed whole unsalted butter 4 cups spinach 1 ea. shallots, minced To taste kosher salt To taste freshly ground, toasted white pepper 2 Tbsps. Qimiq 1 cup vegetable stock FOR SOUS VIDE EGG YOLK: 6 ea. egg yolks ½ tsp. truffle oil As needed kosher salt FOR BABY RADISHES: 6 ea. baby radishes 1 ea. shallot 2 sprigs fresh thyme 1 sprig rosemary 2 Tbsps. olive oil As needed kosher salt As needed freshly ground, toasted white pepper FOR TARTARE DRESSING: 2 Tbsps. dijon mustard 1 tsp. balsamic vinegar 2 Tbsps. shallot, minced 1½ tsp. olive oil 1 Tbsp. capers 1 Tbsp. cornichons, minced 1 Tbsp. fresh parsley, minced 1 Tbsp. fresh chives, sliced As needed kosher salt As needed Worcestershire sauce As needed beef tenderloin, minced and seasoned

PROCEDURE: 1. For garlic herb aioli: Place egg, garlic and vinegar in robot coupe and blend. Slowly add combined oils, using water to thin out the emulsion as necessary. Fold in parsley. Season to taste with salt, pepper and lemon juice. 2. For spinach puree: Melt butter in a saute pan over medium heat. Sauté spinach and shallots until the spinach is wilted and shallots are translucent; season to taste with salt and pepper. Allow the spinach and shallots to cool before placing in a blender with Qimic. Blend on high speed, add vegetable stock as needed to reach the desired consistency. Season to taste with salt and pepper again. 3. For sous vide egg yolk: Combine all ingredients in a 5mm cryovac bag and seal, or in a disposable pastry bag and seal. Cook the egg yolk mixture in an immersion circulator at 157°F for 20 minutes. Allow the yolk to cool in the bag, then agitate the sealed bag in order to adjust the consistency of the egg yolk so that the texture is uniform. 4. For baby radishes: Combine all ingredients in a 5mm cryovac bag and seal. Place the bag into an immersion circulator and cook for 50 minutes at 180°F. Allow the radishes to cool while in the bag, then remove from the bag and portion. Adjust seasoning as necessary with kosher salt and freshly ground, toasted white pepper. 5. For tartare dressing: Combine mustard, vinegar and shallots in a blender; blend until smooth. Slowly add olive oil until an emulsion forms. Remove from the blender, fold in capers, cornichons, parsley and chives. Season to taste with salt and Worcestershire sauce. 6. To plate: Fold the tartare dressing into freshly minced and seasoned beef tenderloin until the desired consistency is reached. Use a PVC mold or similar to create the desired shape for the beef. A ring cutter can be dipped into the spinach puree and applied to the plate. Pipe aioli and egg yolk around the plate from 12 o’clock to 6 o’clock, then fill in with baby greens and radishes. Finish the plate with a pumpernickel crumble and a parmesan tuile.

January 2020 l Club + Resort Chef l 17

Marvin Herrera, CEC Executive Chef

Augusta Country Club WELL BEFORE MARVIN HERRERA, CEC became Executive Chef of Augusta (Ga.) Country Club, he was the Executive Chef of Sanderling Resort in Duck, N.C. It was his first role as Executive Chef, and the uniquness of the island reinforced the importance of building relationships with locals. “There was a produce guy who used to show up in his pickup truck three times a week with his daily harvest,” says Herrera. “He had some of the most beautiful products I had ever seen.” The week he brought corn, Herrera had also purchased some fresh shrimp. That’s when the idea for a Shrimp & Grilled Corn Soup (pg. 26) came to him. Twenty years later, Herrera has moved on from Duck Island, but the soup continues to be a signature item for the resort. Years later, when Herrera was hired to his current post, he wanted to prepare something special for the general manager who hired him— Henry Marburger—who loves scallops. “I wanted to create a scallop dish that was elegant and fresh,” says Herrera. “The final product wow’d both [Marburger] and the members.” This past summer, Herrera and Augusta CC’s Pastry Chef, Richard Lasher, teamed up to create a light and refreshing item for the pastry menu. “We wanted to do a twist on a key lime pie,” says Herrera. “The strawberries that were coming in were too tempting to pass up. So [Lasher] began working on this recipe, and the final result (see pg. 27) is the perfect balance of sweet and juicy.” Recipe courtesy of Marvin Herrera, Executive Chef, Augusta (Ga.) Country Club 18


Club + Resort Chef


January 2020


Flaxseed Fennel-Crusted Sea Scallop with sautéed spinach, chervil-lemon sauce, crispy bacon

INGREDIENTS FOR SAUCE: ¼ cup white wine ½ juice of a lemon 1 bay leaf 3 peppercorns 1 sprig of thyme ¼ cup of heavy cream 2 Tbsps. cold, unsalted butter 1 Tbsp. chopped chervil FOR GARNISH: 1 Tbsp. minced carrots 1 Tbsp. minced celery 1 Tbsp. chopped crispy bacon

FOR FLAXSEED CRUST: 1 Tbsp. flaxseed 1 Tbsp. fennel seeds 1 tsp. kosher salt Pinch white pepper FOR SCALLOP 4 U10 scallops 1 cup baby spinach 1 tsp. chopped garlic Olive oil Salt and white pepper to taste

PROCEDURE: 1. For the sauce: In a small saucepan place wine, lemon juice, bay leaf, peppercorns, thyme and reduce by half. Add heavy cream and bring to a simmer. Reduce heat to low and whisk in the cold butter to emulsify. Remove from the heat, strain, season with salt and white pepper. Add chopped chervil and set aside. 2. For the garnish: Sauté carrots, celery and season to taste. 3. For the crust: Place all ingredients in a coffee grinder to create a dust. 4. Coat the top and bottom of the scallops with the flax seeds mixture. Sear in a sauté pan on high heat. Finish by roasting in a 350°F oven until cooked through. 5. Sauté spinach with garlic and season with salt and pepper. 6. When ready to serve, place scallop over sautéed spinach, sauce, and top with garnish.

January 2020 l Club + Resort Chef l 19

Shrimp & Grilled Corn Soup Yield: 4 servings INGREDIENTS: 1 ear of fresh corn, grilled and off the cob 2 strips of bacon, diced ¼ cup yellow onion, small dice ¼ cup celery, small dice ¼ cup carrot, small dice 1 Tbsp. flour 1 cup shrimp stock 8 ozs. small shrimp 14 ozs. cream of corn ½ cup heavy cream 1 Tbsp. chopped parsley To taste salt and white pepper To taste hot sauce FOR GARNISH (OPTIONAL): 2 Tbsps. grilled corn off the cob 1 Tbsp. small diced red pepper 2 Tbsp. crispy chopped bacon Recipe courtesy of Marvin Herrera, Executive Chef, Augusta (Ga.) Country Club

PROCEDURE: 1. Grill corn. Remove from cob. 2. In a medium saucepan on medium heat, cook bacon until almost crispy. Add onions, celery, and carrots and sauté until translucent. Add the flour and cook for a few minutes. Add the shrimp stock and stir until well-combined and flour is dissolved. Bring to a simmer. 3. Add the shrimp and cream of corn. Simmer until shrimp is cooked through. 4. Finish by adding the heavy cream and chopped parsley. Adjust seasoning with salt, pepper, and hot sauce. 5. Optional: Combine all garnish ingredients together and add to top of soup before serving in warm bowls.

Strawberry Key Lime Pie Yield: 4 servings INGREDIENTS FOR GRAHAM CRACKER CRUST: 2 cups graham cracker crumbs 1/3 cup granulated sugar ½ cup butter, melted FOR FILLING: 1 Tbsp. grated lime zest 4 egg yolks 14 ozs. sweetened condensed milk ½ cup key lime juice 2 tsp. strawberry extract 3 drops red food color FOR WHIPPED TOPPING: 1 ½ cups heavy cream ½ cup powdered sugar 1 tsp. vanilla extract

PROCEDURE: 1. Preheat oven to 350°F. 2. In medium bowl, stir together the graham cracker crumbs and granulated sugar. Add melted butter and mix until evenly moistened. Press evenly into the bottom and up the sides of a 9-inch pie plate and pack tightly using back of a measuring cup or hand. Bake for 10 minutes. Cool to room temperature. 3. For the filling whisk the lime zest and egg yolks together in a medium bowl for two minutes. Add the condensed milk and whisk together. Whisk in the key lime juice, extract, and food color until evenly combined. Pour into cooled pie crust. Bake at 350°F until center is set yet still wiggly when jiggled (15 to 18 minutes). Cool to room temperature, then refrigerate at least 3 hours. 4. For the whipped cream, using an electric mixer whip the cream on medium speed until soft peaks form. Add powdered sugar slowly while whipping and whip until stiff peaks form. Add vanilla and mix in. 5. Pipe or spread the whipped cream evenly over the pie. Optional garnish: toasted coconut. Recipe courtesy of Richard Lasher, Pastry Chef, and Marvin Herrera, Executive Chef, Augusta (Ga.) Country Club

• For use indoors and outdoors • Outdoors keeps food cold for 4+ hours on a single charge • Digitally controlled temperatures • Your outdoor catering cold hold solution! BUY A KOLDCUBE3 FROM CRES COR

Keith A. Coughenour, CEC, AAC Executive Chef

Duquesne Club WHEN KEITH COUGHENOUR STARTED with the Duquesne Club (Pittsburgh, Pa.) in 1992, the culinary program relied heavily on classical cuisine and French service, where vegetables and starches were brought to the table and members helped themselves. Coughenour saw an immediate opportunity to evolve the club’s culinary program. He began serving composed dishes and combining the club’s classic roots with a more contemporary approach. Today, Duquesne Club members embrace Coughenour’s modern methods and appreciate his diligence in sourcing quality ingredients like the sustainably raised trout featured in this dish, which Coughenour sources from a family-run trout farm just north of the city. “The best dishes start with the best ingredients,” says Coughenour. “We then use a wide variety of techniques—both classic and modern—as tools to elevate the ingredients without over-manipulating them. Our goal isn’t to be flashy, but to improve the final product.” Recipe courtesy of Keith A. Coughenour, CEC, AAC, Executive Chef, Duquesne Club, Pittsburgh, Pa. Trout pictured with roasted corn pudding, deep-fried squash blossoms, summer herbs, pickled vegetables, ancient grain salad, yellow pepper coulisgrette and warm cornbread. (View recipes online.) 22


Club + Resort Chef


January 2020

Char-Grilled Mill Creek Farms Rainbow Trout with Brown Butter Walnuts and Barbecue Aioli INGREDIENTS FOR BARBECUE AIOLI: 2 egg yolks 1 garlic clove, skin removed and trimmed 12 ozs. olive oil 1 cup barbecue sauce As needed lemon juice FOR RAINBOW TROUT: 1 ea. 16-oz. rainbow trout fillet, pin bones removed, skin on (optional) 4 Tbsps. vegetable oil As needed Malden sea salt As needed cracked black peppercorn FOR BROWN BUTTER WALNUTS: 4 Tbsps. unsalted butter 4 ea. walnuts, halved 2 Tbsps. Italian parsley, chiffonade cut or roughly chopped 1 tsp. fresh-squeezed lemon juice As needed edible flowers

PROCEDURE: 1. For Barbecue Aioli: Place the egg yolks and garlic into the bowl of a blender. Blend until garlic is pureed. With the blender running on slow, carefully remove the top cap and slowly drizzle the olive oil into the yolk-garlic puree. Transfer to a bowl and whisk the barbecue sauce into the aioli. Adjust flavor with lemon juice. Transfer to a squirt bottle and refrigerate. 2. For the trout: Heat gas grill or fire charcoal grill until desired temperature is achieved (medium-high). 3. Brush the fish with oil. 4. Place the flesh side of the fish onto the grill and grill for three minutes. Carefully flip the trout fillet, and finish grilling on the skin side for another three minutes. 5. Lightly season the trout fillet with salt and pepper. Remove from heat and hold in a warm place until ready to serve. 6. For the walnuts: Melt the butter in a medium-sized skillet, and allow the butter to brown. Add the walnut halves, and sautĂŠ for seven minutes, tossing frequently. Add the parsley to the pan, and fry for 20 seconds. Add the lemon juice while shaking the pan. 7. To plate: Pour over the cooked trout fillet, garnish with edible flowers, and serve immediately.

April 2019 l Club + Resort Chef l 23


Michael Ponzio Executive Chef

Union League Club of Chicago 24


Club + Resort Chef


January 2020

Executive Chef of the Union League Club of Chicago, Michael Ponzio has an excellent pedigree as the former Executive Chef of Medinah (Ill.) Country Club, where he was instrumental in establishing a strong team of culinarians. This dish speaks to his time at Medinah CC. It features local vegetables in the peak of their season. “This was a dish that was created by collaborating with several people on my team,” says Ponzio. “A sauté cook first made the puree for a salmon dish, but we fell in love with the flavors and wanted to build on it. One of the guys on the pantry team thought to add the cumin and the salsa verde. One of our farmers came up with the vegetables we could use. “It’s a wonderful symbol of teamwork creating something loved and special, and I am reminded of that when I see it served.” Beyond being visually appealing, the dish also checks a lot of special dietary boxes, including vegan, paleo, and gluten-free (if you omit the pita). “The fact that it is visually appealing, local, all-natural, and can be consumed by most diners makes this recipe a crowd-pleaser,” says Ponzio. “It is also very easy to keep consistent and execute quickly.”

Recipe Courtesy of Michael Ponzio, Executive Chef, Union League Club of Chicago Instagram: @chefponzio

Artichoke Hummus INGREDIENTS FOR HUMMUS: ¾ lb. fresh artichoke hearts 3 Tbsps. extra virgin olive oil ½ cup tahini ¼ cup lemon juice ¼ cup white wine ½ tsp ground cumin 2 cloves garlic 1 Tbsp. kosher salt FOR MINT SALSA VERDE: ½ cup mint leaves ½ cup parsley leaves ¼ tsp kosher salt 3 Tbsps. lemon juice ¼ cup extra virgin olive oil 4 Sunflower Sprouts 8 pieces Baby Basil Zaatar Spiced Pita Assorted Local Vegetables

PROCEDURE: 1. For Hummus: Lightly coat the artichokes with oil and a little salt and place in a 350°F oven until tender. Allow the artichokes to cool to room temperature and place them in a blender with the tahini, lemon juice, wine, cumin, garlic and salt. Begin to puree and emulsify the 3 Tbsp. of olive oil into the mix. Check for seasoning and reserve until service. 2. For Mint Salsa Verde: In a food processor, gently pulse the mint, parsley, salt, lemon juice and olive oil until desired consistency. Adjust seasoning as desired. 3. For Service: Place 6 fl. ozs. of artichoke hummus on the plate. Drizzle 1 Tbsp. of salsa verde over the hummus. Garnish the hummus with the sunflower sprouts and basil. Serve with pita and vegetables.

January 2020 l Club + Resort Chef l 25

Chocolate Sphere INGREDIENTS FOR CHOCOLATE MOUSSE: 6 sheets silver gelatin 500 gr. whole milk 645 gr. dark chocolate (over 58% cocoa content) 980 gr. heavy cream, whipped soft peaks

Sean Dwyer pastry Chef

Hamilton Harbor Yacht Club AS PASTRY CHEF OF Hamilton Harbor Yacht Club in Naples, Fla., Sean Dwyer takes inspiration from a wide variety of sources, ranging from fairy tales to outer space. This particular dish was inspired by the planet Jupiter. It’s sphere-shaped, with red and yellow coloring, and presented in such a way that it features just enough negative space to give the effect that it’s standing alone in space. “I love how the holes expose the contents inside while still being very clean,” says Dwyer, adding that the membership has gone absolutely galactic in response to this dish. “The dark chocolate notes from the shell and mousse blend well with the caramel ganache, crumble and chocolate almond cake, which gives a toasted chocolate almond finish.”

FOR WHIPPED CARAMEL GANACHE: 210 gr. caramel chocolate 365 gr. heavy cream 1 ea. vanilla bean FOR ALMOND CRUMBLE: 110 gr. almond flour 85 gr. all-purpose flour 85 gr. brown sugar 100 gr. unsalted butter 3 gr. salt FOR CHOCOLATE ALMOND CAKE: 235 gr. powdered sugar 70 gr. cocoa powder 235 gr. almond flour 280 gr. whites 100 gr. sugar FOR CHOCOLATE DOME: Tempered dark chocolate Tempered red cocoa butter Tempered yellow cocoa butter Round cutters

Recipe courtesy of Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club, Naples, Fla. Instagram: @sdwyerpastry



Club + Resort Chef


January 2020

PROCEDURE: 1. For chocolate mousse: Soak gelatin in ice water until soft, about 10-15 minutes. Squeeze out excess water and set aside. In a pot, bring milk to a boil. Mix gelatin into hot milk until dissolved completely. Strain over dark chocolate and whisk until smooth. Put in hotel pan and cover with plastic wrap. Leave at room temp and cool to 95°F. Fold into heavy cream. 2. For whipped caramel ganache: Bring cream to a boil. Pour over chocolate, add vanilla and process with a blender. Refrigerate overnight. Whip ganache until medium peaks form. 3. For almond crumble: Beat all ingredients in a mixer with a paddle until it becomes a crumble texture. Bake on a sheet tray with parchment paper at 350°F for 10-15 minutes, until golden brown. Cool completely at room temperature. Grind in a food processor until soil consistency. 4. For almond cake: Sift powdered sugar, cocoa powder, and almond flour, then set aside. Whip egg whites on medium speed, adding the sugar slowly. Whip until medium peaks form. Fold dry ingredients into whites. Bake on a sheet tray with parchment paper at 350°F for 10-15 minutes until firm to the touch. Freeze and cut into cubes. 5. For chocolate dome: In a 2½-inch diameter polycarbonate sphere mold, paint red and yellow cocoa butter in bottom of mold and let set. Fill molds with tempered dark chocolate. Tap the side with spatula to remove air bubbles. Turn mold over and pour out excess chocolate in mold. Tap the side with spatula until it stops coming out. Set on side to crystalize. With a flat spatula remove extra chocolate on mold, making it perfectly smooth. Remove spheres from mold when completely set. With a heat gun, heat round cutter and cut holes out of the top chocolate sphere. (See assembly, opposite page.)



January 2020 l Club + Resort Chef l 27

Richard Jallet Executive Chef

Baltimore Country Club ON BALTIMORE (MD.) COUNTRY Club’s property, there are 57 apple trees representing at least seven different varieties, including McIntosh, Braeburn, and Granny Smith. Executive Chef Richard Jallet often features the club’s apples on menus, as they represent the true taste of the property. (The club also donates hundreds of pounds of apples to a local charity, because the trees are so productive.) During a recent wine dinner, Jallet wanted to highlight the flavors of the apple trees while also teaching his interns a few new tricks. Thus, the lobster dish was born. “It represents a mixture of old and new,” says Jallet. “I learned how to make that lobster butterfly when I was 18. It’s a fun little trick to teach the interns who are always eager to learn.” Similarly, Jallet is eager to work with new and unfamiliar products. “Three months ago, I had no idea what pawpaw was,” says Jallet. “Turns out it’s a little-known native fruit that is making quite a comeback in this area. I met someone who grows it and he invited me to come take a look at the farm. I thought it would be a couple of trees in his backyard, but I was wrong. This guy is one of the largest producers of pawpaw.” Jallet was immediately intrigued. He brought some pawpaw back to the kitchen and began experimenting. “It has the consistency of banana, but the flavor of a mango,” says Jallet. “It’s starchy, so you have to add acid. When we tried it as a coulis, we knew it would pair perfectly with our signature coconut shrimp.” Recipe Courtesy of Richard Jallet, Executive Chef, Baltimore (Md.) Country Club Instagram: @richardjallet



Club + Resort Chef


January 2020

Coconut Shrimp with Pawpaw Yuzu Coulis

INGREDIENTS FOR PAWPAW YUZU COULIS: 16 ozs. pawpaw, cleaned 4 ozs. yuzu juice To taste salt To taste sugar 4 ea. 8/12 shrimp 2 Tbsps. all-purpose flour As needed salt and pepper 1 ea. egg, beaten 1 tsp. water 2 Tbsps. panko 2 Tbsps. shredded coconut

PROCEDURE: 1. For Coulis: Purée pawpaw and yuzu juice on high speed until smooth. Season with salt and sugar to taste, depending on the ripeness of the fruit, then pass through chinois. 2. Peel, devein, and butterfly shrimp. 3. Season flour with salt and pepper. 4. Combine egg and water. 5. Combine panko and shredded coconut. 6. Dredge the shrimp in the flour and remove any excess. 7. Dip in egg wash and remove any excess. 8. Press the shrimp into the bread crumb/coconut as the final coating. 9. Fry at 350°F until golden brown and cooked through.

Maine Lobster Fricassee with Five Farms Apple and Calvados Sauce YIELD: 4 INGREDIENTS 4 ea. Maine lobsters (approx. 1½ lbs. each) 8 ozs. lobster cream sauce (Chef ’s Note: Make from lobster shells, shallot, leeks and cream) 4 ozs. celery leaves As needed lemon juice As needed extra virgin olive oil As needed sea salt

2 ozs. celery crisp As needed all-purpose flour 4 ozs. Five Farms apples (Granny Smith, preferred) 1 ea. Five Farms apple chips (Chef ’s Note: Make with simple syrup. Compress and dehydrate for garnish.) 1 ea. shallot As needed calvados

PROCEDURE: 1. Blanch lobster for 5 minutes and chill. Remove all meat. Cut in big chunks and reserve. Reserve 4 claws for garnish. Make lobster butterfly from shell. 2. Make a lobster cream sauce from lobster shell, shallot, leeks, and cream. Reserve. 3. Toss celery leaves with lemon juice, EVOO, sea salt. 4. Cut celery crisp in julienne. Toss in flour, salt, and pepper. Deep-fry to golden brown. 5. Cut apples in small brunoise. Keep in citric acid and water until pickup. 6. Make chips with simple syrup that are compressed and dehydrated for garnish. 7. Finely diced shallots. 8. Sauté lobster chunks with shallots, add apple brunoise, deglaze with calvados, add cream sauce. Serve in a small bowl. Garnish with celery salad, celery crisp, lobster claw and dehydrated apple chip.

January 2020Club + Resort Chef April 2019 + Resort Chef l 29l 29 l l Club

SUNDAY, MARCH 1 1:00 PM – 4:00 PM Sponsor sessions (see for details) 6:00 – 7:00 PM Opening reception with cocktails, hors d’ouevres 7:00 PM – 8:30 PM Welcome and plated dinner with keynote speaker,

10:30 – 11:00 AM Break with Sponsor Table Visits 11:00 – 11:45 AM Session 3 —

Fritz Gitschner, CMC, Executive Chef, Philadelphia Country Club, Gladwyne, Pa. “Stay on Top: Be the Driver in Culinary Manpower and Financial Performance”

Chef Michelle Bernstein

“Creative and Effective Approaches to Cooking, Career Growth and Leadership” 9:00 PM – 11:00 PM “Chef to Chef Lounge” at The Westin Charlotte– cocktails and social interaction Signature Beverage “Mix-Off”

MONDAY, MARCH 2 7:15 – 8:15 AM Breakfast 8:20 – 8:30 AM Welcoming Remarks and Announcements 8:30 – 9:30 AM Session 1 —

Ed Leonard, CMC,

Director of Culinary Operations and Executive Chef, The Polo Club of Boca Raton (Fla.)

“Leadership vs. Management/ Innovation vs. Creativity”

11:45 AM – 12:30 PM Session 4 —

Travis Petersen, The Nomad Cook “An Introduction to CBD and Terpenes from Canada’s Cannabis Chef” Cooking Demo 12:30 – 1:30 PM Lunch

10 Br

1:30 – 2:00 PM Sponsor Table Visits 2:00 – 5:00 PM “Inside the House” Local Club Tour: Carmel CC, Quail Hollow Club 5:00 – 6:30 PM Dine-Around, Myers Park Country Club 6:30 PM Buses return to Westin; evening free for dinner in Charlotte 9:00 PM – 11:00 PM “Chef to Chef Lounge” at The Westin Charlotte– cocktails and social interaction

TUESDAY, MARCH 3 9:30 – 10:30 AM Session 2 —

Paul Verica, Chef Owner, The Stanley (Charlotte, N.C. restaurant) “From Club Chef to James Beard Nominee” Cooking Demo

7:30 – 8:15 AM Breakfast 8:15 – 8:30 AM Announcements and Presentation of 5- and 10-Year Pins

12 Lu

12 Sp

2020 Agenda Charlotte, NC • March 1-3, 2020 T H E



8:30 – 9:15 AM Session 5 —

1:00 – 1:45 PM Session 9 —

CEC, Executive Chef, Farmington Country Club, Charlottesville, Va.

Chef, Blackthorn Club at The Ridges, Jonesborough, Tenn.

Michael Matarazzo,

“The Three R’s: Relevance, Recruitment and Retention”

9:15 – 10:15 AM Session 6 —

J. Kevin Walker,

CMC, AMC, Executive Chef, Ansley Golf Club, Atlanta, Ga. “Inspiring and Retaining a Culinary Team at the End of the ‘Yes, Chef’ Era” + Cooking Demo: Multi-Use Condiments and Plate Finishes 10:30 – 11:00 AM Break w/ Sponsor Table Visits 11:00 – 11:30 AM Session 7 —

Rhy Waddington,

James Allen, CEC, Executive

“Play with Your Food: A Fun Approach to Casual and Fine Dining” Cooking Demo 1:45 – 2:45 PM Iron Chef Cook-Off 3-Person Teams, 2 Staggered 20-Minute Semis and a 20-Minute Final, with audience voting. 2:45 – 4:15 PM Session 10 — “Chef to Chef Live”— 6 Breakouts, 6 Presenters 4:15 PM Closing Remarks

WEDNESDAY, MARCH 4 (Time TBA) Optional Culinary School Tour - Johnson + Wales

Executive Chef, Winged Foot Golf Club, Mamaroneck, N.Y. and Rhonda Vetere, Author


“Women in Hospitality: Promoting Their Success and Impact”

11:30 AM – 12:00 PM Session 8 —

James Hudock, Executive Chef, Gibson Island (Md.) Club

12:30 – 1:00 PM Sponsor Table Visits


• • •

12:00 – 12:30 PM Lunch

• • •

“The ‘APPY’ Kitchen: A Paperless Approach to Managing Workflow”

by visiting

Carolyn King

Executive Chef

Edgartown Yacht Club A FEW YEARS AGO, Carolyn King, Executive Chef of Edgartown (Mass.) Yacht Club (EYC) traveled to Provence to spend a week learning in French kitchens. “My group and I traveled to a Relais & Châteaux in the Luberon Valley of France where the chef had brought in the fresh catch from the Mediterranean,” says King. The catch included Conger Eel, John Dory, Tautog and Rascasse. King and her group spent the entire morning cleaning the fish, making the broth and preparing the vegetable garnishes. “Bouillabaisse was originally made for fishermen, as it uses the fish that is too bony or ugly to sell,” says King. “Rouille, a garlic aioli made with saffron so it’s as yellow as the sun, is also a very important part of the dish’s composition. “Bouillabaisse is traditionally served in two parts: the soup, bread and rouille in one bowl, and the fish is served separately,” she continues. “For ease of service, I’ve combined the two into a beautiful composed dish that our members adore.” King’s bouillabaisse offers a fantastic backstory for EYC members to share with their guests. It also directly demonstrates how the club’s continuing-education stipend is beneficial to the chef, the menus and the members. Recipe courtesy of Carolyn King, Executive Chef, Edgartown (Mass.) Yacht Club Instagram: @ chefcarolyn2003 32


Club + Resort Chef


January 2020

EYC Bouillabaisse YIELD: 6 servings INGREDIENTS: 12 3-oz. local fish fillets 1 pint bouillabaisse broth (see recipe below)

1 lb. cleaned mussels 4 ozs. white wine 3 1½ lb. lobsters 1 lb. 10/20 scallops (par-cooked and out of shell) 4 ozs. saffron potato balls (poached in salted saffron water) 6 peeled tomatoes 4 ozs. cauliflower florets, blanched 1 bunch asparagus, cut and blanched 6 toasted baguette slices 2 ozs. rouille As needed fennel fronds As needed extra virgin olive oil PROCEDURE: 1. Season and sear the fish fillets gently; add fish broth. 2. Add mussels and white wine. Cover and steam until mussels open. 3. Add lobster, scallops, saffron potato balls, peeled tomato, cauliflower and asparagus. 4. Finish cooking the fish and warming the vegetables in the sauce. 5. Carefully plate the fish, vegetables and broth between 6 bowls. 6. Spread rouille on a lightly grilled crostini and serve on the side. 7. Finish the dish with extra virgin olive oil and fennel fronds.


(made into a paste using the back of a knife)

¾ cup saffron cream (see recipe below)

2 egg yolks ½ tsp. salt 1 cup blend oil PROCEDURE: 1. Combine first 4 ingredients. Whisk in oil. 2. Season with saffron, salt, cayenne, chili powder INGREDIENTS FOR BOUILLABAISSE BROTH: 2 carrots, chopped into 1” pieces 2 onions, chopped into 1” pieces 1 head celery, chopped into 1” pieces 2 bunch leek tops, chopped into 1” pieces 2 bulbs fennel, chopped into 1” pieces As needed saffron As needed cayenne 1 cup pastis 1 qt. white wine 2 cartons pomi tomato 2 gal. water 5 lbs. assorted fish bones/heads, rinsed clean of blood

PROCEDURE: 1. Sweat vegetables in oil, add heavy pinch of saffron and ½ tsp. cayenne. 2. Add pastis and white wine, flambé. 3. Add pomi tomato, water, salt and pepper. 4. Simmer 1 hour with fish, season with more salt/pepper, pastis, saffron as needed. 5. Pass through ricer. (Yes, even fish bones.)

6. Strain through fine chinois. 7. Season. INGREDIENTS FOR SAFFRON CREAM: 2 Yukon potatoes, peeled 2 cups cream Pinch saffron PROCEDURE: Simmer until tender and purée in blender until completely smooth. Reserve for use in rouille.

(such as Tautog or Black Bass, Rascasse or Red snapper, John Dory, Conger Eel, Fluke)

As needed salt and pepper

January 2020Club + Resort Chef April 2019 + Resort Chef l 33l 33 l l Club

Robert Mancuso, CMC

Executive Chef

Bohemian club ROBERT MANCUSO, CMC, EXECUTIVE Chef of the Bohemian Club in San Francisco, takes inspiration from all over, examining the seasonality of ingredients, reviving past dishes or components he’s created, and dreaming up wine pairings to add depth and dimension to the final plate. This particular recipe is a seasonal hybrid that incorporates a number of components Mancuso is especially fond of. For example, when he took his Certified Master Chef test, he created a shiitake mushroom terrine that he wrapped in a charred carrot escabeche. That carrot component stuck with him and is the backdrop here. “I’ve reformatted the carrot many times,” says Mancuso. “Here, it adds a nice acidic component to lift the palate.” Meanwhile, the duck confit, presented as a crepe, adds richness. “I love the geometric solution that comes in this presentation and how it’s juxtaposed with the breast,” he says. Mancuso developed this dish for a Board of Directors dinner in September and included a wine pairing—a pinot noir from the Russian River Valley in California—because he firmly believes that wine can profoundly impact a dish for the better (and vice versa). Recipe Courtesy of Robert Mancuso, CMC, Executive Chef, Bohemian Club, San Francisco Instagram: @chefrobertmancuso

Spiced Duck Breast with Carrot Escabeche, confit crepe and soy gel INGREDIENTS FOR DUCK BREAST: 2 Tbsps. coriander seed 2 Tbsps. Sichuan peppercorn 2 tsps. ground cinnamon 2 tsps. cumin seed 2 ea. anise pods 1 tsp. brown sugar ½ tsp. kosher salt 2 ea. duck breasts FOR DUCK CONFIT: ¾ cup kosher salt ¾ cup curing salt (opt.) 2 tsps. black peppercorn, crushed 20 ea. juniper berries, crushed ¼ cup thyme, dried 3 ea. bay leaves, crushed 2 ea. garlic cloves, minced 6 ea. cloves, crushed PROCEDURE: 1. For Duck Breast: Place all spices, including brown sugar and salt, into a spice grinder and process to a fine powder. 2. Score the skin of the duck breast using a cross-hatch pattern and rub with 5-spice powder. Allow to air dry, uncovered, in refrigerator for 24 hours. 3. Place duck breasts skin-side down in a nonstick or cast-iron pan and cook over medium-high heat until fat is rendered from skin and skin is crisp and golden brown. Flip breasts over and continue cooking until medium rare. 4. Remove from pan and allow to rest for 5-7 minutes before slicing and serving. 5. For Duck Confit: Combine all ingredients together into a small bowl. Generously rub two duck legs with salt mixture (you will not need it all); refrigerate overnight or up to 12 hours. The next morning, rinse legs in cold water and gently cook in duck fat in a 225°F oven for approx. 2 hours or until meat pulls tenderly from bone. 6. For Crepe: Using the well method, combine the ingredients to prepare the batter; refrigerate for 2 hours.

FOR CREPE: 4 ea. eggs 2 cups milk 6 Tbsps. butter 1.5 tsps. salt 1 cup flour FOR DUCK CONFIT CREPE: 3 ozs. warm duck confit 2 Tbsps. sautéed diced apple 2 Tbsps. sautéed diced onion ½ tsp. chopped sage, fresh ½ tsp. chopped thyme, fresh 1 ea. prepared crepe FOR CARROT ESCABECHE: 2 ea. carrots, sliced thin on electric slicer lengthwise 1 cup white wine vinegar 2 Tbsps. apple cider vinegar

7. Heat non-stick pan over medium heat and add a small amount of clarified butter. Pour just enough batter in the pan to coat the bottom. 8. Lightly brown crepe on bottom and gently flip crepe to brown on other side; remove from pan and reserve. 9. For Duck Confit Crepe: Combine the warm duck confit mixture with the sautéed apple, onion, sage and thyme. Lay crepe flat on top of plastic wrap and place warm duck confit mixture into crepe. 10. Using plastic wrap, gently roll the crepe around the confit mixture. Continue to roll until a tight log, approximately the diameter of a quarter, is achieved. Tighten the ends of the plastic wrap by turning them in opposite directions; chill. 11. Once crepe is chilled, remove from plastic wrap and slice into portions approximately 2” long. Place duck confit crepes into an oven set at 300°F to warm through. Serve hot. 12. For Carrot Escabeche: Place the carrots into a dry cast-iron pan that has been over high heat to ensure a good sear. Leave carrot slices in pan until slightly charred; remove and place into a

½ cup water 1 tsp. salt 1 ea. bay leaf 1 sprig oregano FOR SOY GEL: 200 gr. tamari 50 gr. water 4 gr. agar agar (1.60%) TO PLATE: 4 ea. spiced duck breast 4 ea. duck confit crepes 4 ea. carrot escabeche 0.5 oz. soy gel 4 ea. roasted shallot 2 oz. sautéed chard 2 oz. duck jus

non-reactive container. Bring the pickle ingredients to a boil and allow to cool to room temperature; pour over charred carrots. Refrigerate overnight. 14. For the presentation, lay carrot slices next to each other, alternating tapered ends so you end up with a sheet. Using a 3.5” round cutter, stamp out the carrots and place on your plate for service. Build the rest of the dish around the carrots. 15. For Soy Gel: In a small pan over medium heat, bring to simmer the soy, water and agar agar. Whisk occasionally to make sure the agar agar is dispersed and fully hydrated. Pour the liquid in a container and let it set. Cut the agar gel in small cubes. 16. Blend the gel cubes thoroughly using an immersion blender until smooth. Pass the fluid gel through a fine sieve. Store in a sealed container or squeeze bottle in the fridge until ready to use. 17. To Plate: Lay roasted shallot over escabeche. Gently spoon chard over shallot. Lay crepe on one side of shallot. Spoon duck jus on the opposite side, then lean sliced breast over top. Serve.

January 2020Club + Resort Chef April 2019 + Resort Chef l 35l 35 l l Club



SNACK BAGS Features:

• Our snack bags and mini-snack bags offer a wide variety of some of our best-selling products • We use only premium-quality ingredients so that your valued brand is reinforced through our products • Great visual appeal on display racks or baskets, with window to see product • High-quality products for members to grab-n-go • Choose from 35+ snack mixes, dried fruit, nuts, candy & chocolate options

Truly Good Foods



• Available in bag, pouch and bottle • Developed to address demands from operators for cleaner-label products • Can be used in all of the same applications as the classic Hershey’s Chocolate Syrup • The Hershey Foodservice culinary team tested the prototype for six months with select national accounts with great success • Hershey Foodservice has now launched the new Hershey’s Simply Syrup across all foodservice channels nationwide


Club + Resort Chef

Jones Dairy Farm



• New stackable additions to Libbey’s top-selling World® Porcelana dinnerware • Modern aesthetic and minimalist style create an ideal canvas for your creations • Stackable and works in small spaces, minimizing storage space that is often at a premium • Steep rim is deep enough to hold sauce and aids grip for servers • Soft white color creates a clean look without being harsh • Works with other stackable Porcelana items

Libbey Foodservice



• Dry-aged and naturally-smoked • Pre-sliced • Perfect addition to any menu when standard bacon just won’t do • Conveniently laid out for ease of preparation, to help control portion cost and to ensure consistency from slice to slice • Options include: grilled and glazed and served on skewers as a featured appetizer or bar bite; added to a gourmet sandwich, salad or pasta entrée; or the star ingredient in a breakfast wrap, omelet or skillet • Made from fresh, specially trimmed center-cut pork bellies that are never frozen • Cured using a family crafted brine that is blended on site, then naturally smoked in small batches over real hickory wood for up to 12 hours • Injected or sprayed-on liquid smoke is never used • Unique, custom dry-aging process that can take weeks, allows the bacon to intensify its robust flavor • The bacon is then sliced and hand-trimmed in half-inch slices for convenience


January 2020


• Program offers clubs 150 ways to save time and money • More than 3,000 clubs nationwide leverage ClubProcure’s strategic relationships with well-known, national companies to gain tremendous buying power • Pick and choose which offerings work best for your needs • This year marks the 25th anniversary of ClubProcure servicing the club industry



• Small batch, craft champagne aged in cellar for five years • Forged stainless-steel champagne saber finished in matte black • Custom injection molded case with lifetime warranty • CNC machined patented saber-assist mechanism • Access to our champagne dealer for easy saber bottle refills with free shipping • Pour spout with mesh filter • Hand painted matte black bottle • Custom laser engraved aluminum anodized plate • Champagne made of Pinot Munier (40%), Pinot Noir (20%) and Chardonnay (40%) • Ripe lemon, white peach, full body • Free shipping


• Provide on-the-go option consumers can feel good about • All-day breakfast on the rise • Each sandwich is low in carbs and high in protein to power consumers all day long providing them with more of their daily protein needs • Available in three different flavors including Florentine Frittata with Turkey Sausage and Cheese; Florentine Frittata with Chicken and Cheese; and Farmer Frittata with Sausage and Cheese

Tyson Foodservice


GLO-ICE SET Features:

• Banquet serving set includes clear tray, light box, mirrored skirt and sneezeguard • Light box is UL-approved for safety • Place an order online at

Glo-Ice by Engineered Plastics

January 2020

l Club + Resort Chef l 37


Cook-N-Hold Low-Temperature Smoker Oven

Bush’s Best®— Blended Burger

• Fully insulated Cook-N-Hold smoker designed for flavorful results by slow cooking with real wood chips • Efficient 3,000-watt power unit allows for reheating of prepared meals or bulk items with maximum temperature of 325°; powerful 250-watt cal rod heats chips quickly • Includes stainless-steel vented chip box and variable onehour timer for mild to heavy smoke flavor • Standard solid-state electronic control with large, clean, easy-to-read and operate LED digital display, to ensure holding at precise food temperatures • 18 factory- or fieldprogrammed cook-and-hold cycles • Cook and hold up to 100 lbs. (45 kg.) of meat in less than 6 sq. ft. of floor space • Fully insulated, stainlesssteel interior and exterior for ease of cleaning • Photo shown with optional stand

• A plant- and beefbased offering that looks, tastes and cooks like an all-beef burger, but has less fat and fewer calories • Bush’s Best beans and mushrooms replace 40% of the beef content • Has just four ingredients: beef, Bush’s Best® Great Northern Beans, mushrooms and salt • One-third of Americans say they are flexitarian, mostly because it allows them to eat healthy without removing the foods they love • Pre-formed, frozen 4-oz. raw patties make it easy for operators to give their guests a delicious burger that is gluten-, allergen-, dairy- and soy-free


Cres Cor

SpeedHeat Flameless Heating System Features:

• Featuring zero ramp-up time and safer handling, Sterno SpeedHeat is a flameless, water-activated product that makes quick-serve drop-off catering safer and more efficient than ever • The patent-pending SpeedHeat system rapidly produces high-heat steam, keeping food heated at an ideal serving temperature • Sterno SpeedHeat is now available to the foodservice industry

Sterno Products


Bush’s Best

A D I N DE X ChefTec


303-447-3334 /

C+RB’s 2020 Chef to Chef Conference







800-363-5480 /

Cres Cor

877-CRESCOR (273-7267) /


Hatco Corp.



27 888-814-0054 /


800-243-8822 /


Southern Pride


Truly Good Foods


Club + Resort Chef


January 2020


The Montague Company






VGM Club is now….

We are excited to announce that after 25 years of being known in the marketplace as VGM Club, our company is now ClubProcure. Now a part of Foodbuy, North America’s largest foodservice & hospitality group purchasing organization, we look forward to providing even more for the private club & golf industry. While the brand is fresher and the name sounds different, our team’s relentless dedication to serving our membership community remains the same. It is important to us to grow our company the same way you have come to know & trust. Just as VGM Club became synonymous with savings & solutions, ClubProcure will continue to do so providing even more for your team in the future. ClubProcure. Same Team. More Benefits. New Opportunities.

Visit Us

Call Us


Follow @ClubProcure

Profile for WTWH Media LLC

Club + Resort Chef January 2020  

The 2020 Cookbook

Club + Resort Chef January 2020  

The 2020 Cookbook

Profile for wtwhmedia