Club + Resort Chef January 2023

January 2023 www.clubandresortchef.com

The 2023 Cookbook

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CONTENTS January • Vol. 12 • Issue 1

C + R

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Andrew Haapala, Executive Chef, The CC of Virginia

Smoked Trout Salad

with mixed greens, gin-and-tonic cucumbers, acidulated onion, cracked pepper vinaigrette and spruce tips

Christine Hazel, Executive Chef, Huntingdon Valley CC 10 Tomahawk Pork Chop with fontina grits and charred broccolini

Daniel Montano, CEC, Executive Chef, The Berkshire CC 12 Peruvian Ceviche

with fresh corvina, Peruvian corn, sweet potato panna cotta, leche de tigre, crisp cancha corn and citrus lace

Jae Newby, Executive Pastry Chef, Palmetto Bluff Club 14 Roasted Strawberries with berry parfait and Italian meringue

Luis Young, CEC, Executive Chef, Carolina Yacht Club 16 Wagyu Beef Ribeye with black winter truffle, fingerling potato, parmesan mousse, chives and sauce Périgourdine

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Matt O’Connor, CEC, WCMC, Dir. of Food, Beverage and Culinary Operations, Wee Burn CC

American Wagyu NY Striploin

with cauliflower purée, roasted maitake mushrooms, braised Swiss chard, potato pave and black garlic-infused beef au jus

Michael J. Shannon, CEC, Executive Chef, Somerset Club 20 Winter Braised Short Ribs with mushroom bread pudding, crispy Brussels sprouts and parsnip purée

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Peter Spear, WCMC, CEC, CCA, PCII, Executive Chef, MacGregor Downs CC

Crispy Duck Breast

with duck leg croquettes, drunken cherries, Marcona almonds, spiced butternut squash purée and duck jus

Roy Khoo, Executive Chef, The California Club 26 Santa Barbara Spot Prawns

with roasted cashews and scallions, cabbage slaw and yuzu vinaigrette

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Patrice Hewski, Certified Sommelier, Beverage Manager, Commonwealth National Golf Club & Manor House

Rise and Shine

with bacon fat-washed bourbon

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E D I TO R ’ S M E M O + N E W S O U S

HERE’S TO 2023 THE NEW YEAR BRINGS A SENSE OF CHANGE, possibility, growth and renewal.

As you make resolutions for the year ahead, we encourage you to take concrete steps toward honing your craft and becoming a better version of yourself—as a chef and leader.

You will find inspiration in the pages of the 2023 Cookbook, where some of the industry’s most talented culinarians showcase their talent and vision. From Christine Hazel’s tomahawk pork chop (p. 70) to Daniel Montano’s ceviche (p. 72), Jae Newby’s roasted strawberry dessert (p. 74) to Patrice Hewski’s take on a whiskey sour (p. 88), there’s something for everyone to learn or try.

Take your education further at the 2023 Chef to Chef Conference, set for March 5th through 7th in Miami. At Chef to Chef, you’ll meet an expanded network of culinarians, filled with creative solutions and inspiring ideas, and hear from the industry’s best and brightest leaders, starting with the keynote presentation by the legendary Patrick O’Connell, Chef and Proprietor of The Inn at Little Washington (Va.).

Registration includes your stay at the beautiful Intercontinental Miami for three nights, a welcome reception and rooftop kickoff party, A Taste of Miami at the iconic Time Out Market, the Club + Resort Chef of the Year culinary competition and reception, continuing education credits and more.

Chef to Chef offers you a chance to learn, grow and build meaningful connections with hundreds of other club chefs and suppliers around the country.

Register at cheftochefconference.com.

We’ll see you there.

Joanna + Isabelle

EDITOR Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233

www.clubandresortchef.com

SENIOR EDITOR Isabelle Gustafson igustafson@wtwhmedia.com 216-296-2041

January 2022 l Club + Resort Chef l 5

Andrew Haapala Executive Chef The Country Club of Virginia l Richmond, Va.

SMOKED TROUT SALAD with mixed greens, gin-and-tonic cucumbers, acidulated onion, cracked pepper vinaigrette, and spruce tips Ingredients for trout:

1 kg.

50 gms.

40 gms.

1 6-8 oz. filet

water salt sugar rainbow trout

Ingredients for black pepper vinaigrette:

1 cup red wine vinegar Dijon mustard 1 Tbsp. shallot brunoise 2 Tbsps.

1 tsp. garlic brunoise 1/2 tsp. kosher salt 1 tsp. coarsely ground black pepper honey 1 Tbsp.

3 cups extra virgin olive oil Ingredients for mixed greens and spruce tips:

.25 oz.

2 ozs.

spruce tips local mixed greens

Ingredients for gin-and-tonic cucumbers:

6 ea. baby cucumbers, sliced in half-moons Hendrick’s gin 1.5 oz.

Fever-Tree tonic 3 oz.

1 ea. fresh lime, squeezed CO2 charge overnight in a mini keg or iSi canister Ingredients for acidulated red onion:

1 ea.

1 qt.

1 cup

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red onion, julienned water white vinegar

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Procedure for trout:

1. H eat the water, then mix in the salt and sugar and allow it to cool overnight.

2. Brine the trout for 30 minutes. Pull from the brine and let it air dry.

3. Hot-smoke the trout with your choice of wood, but start slowly and bring it up to an internal temperature of 140°F. 4. Finish the trout in the broiler on hot cast iron to crisp the skin and achieve a light golden-brown color.

Chef’s Note: Applewood smoke is preferred.

Procedure for black pepper vinaigrette:

1. W hisk together the vinegar, mustard, shallot, garlic, salt, pepper and honey until combined. Slowly whisk in the oil until emulsified. Reserve.

Procedure for mixed greens and spruce tips:

1. B lanch the spruce tips quickly in salted water and cut them into quarters. Reserve.

2. In a salad bowl, toss the greens lightly in the black pepper vinaigrette with the spruce tips. Reserve for plating.

Procedure for gin-and-tonic cucumbers:

1. C ut the cucumbers and marinate them in the gin, tonic and lime overnight in a mini keg or iSi canister.

Procedure for acidulated red onion:

1. B lanch and shock the red onion in the water and white vinegar for 30 seconds and let it air dry in a cooler on a paper towel.

To plate:

1. P lace the greens and spruce tips in the center of the plate and top them with the gin-and-tonic cucumbers and acidulated onion. Place the trout adjacent to the salad. Using a smoking gun, fill the cloche with your choice of smoke. Serve.

Chef’s Note: Be sure to spread the spruce tips evenly among the plates as they are quite potent.

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every element in this dish is from “ Almost

Virginia. It’s simple, clean and easily

reproduced. The show is fun, and the flavors are unexpected. The gin-and-tonic cucumbers create a neat mouthfeel, while

”

the trout offers a subtle, sweet flavor.

Christine Hazel Executive Chef Huntingdon Valley Country Club l Huntingdon Valley, Pa.

TOMAHAWK PORK CHOP with fontina grits and charred broccolini

Ingredients for pork chop:

4 qts. hot water 1 ½ cup brown sugar 3 Tbsps. kosher salt ½ cup bourbon ½ cup bourbon vinegar or apple cider vinegar 10 ea.

14 to 16-oz., bone-in pork chops, frenched 4 ea. oranges, quartered 20 sprigs thyme 20 ea. garlic cloves ½ cup black peppercorns

* See full recipe, which includes ingredients and procedures for fontina grits, charred broccolini, paprika oil and green oil, at www.clubandresortchef.com

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Procedure for pork chop:

1. M ix the water, brown sugar, salt, bourbon and vinegar together to create the brine.

2. Place the pork chops in individual vacuum-seal bags.

3. In each bag, place an orange quarter, 2 sprigs of thyme, two garlic cloves and 3 to 4 peppercorns. Pour the brine mixture over the pork until submerged. Vacuum-seal each bag.

4. Set the temperature of the immersion circulator to 135°F. 5. Once the temp is reached, drop the bagged pork chops into the water bath and let cook for three hours. Remove the bags from the water bath and cool rapidly.

6. To serve, remove the pork from the bag and pat dry. Turn the grill on high heat. Drizzle a neutral oil, such as vegetable oil, over the pork, then season with salt and pepper. Sear for 1 minute on high heat until you can see grill marks. Turn the chop 90 degrees to achieve a hatchgrill mark. Flip and repeat on the other side. Place on a sizzle platter and bake in 350°F oven for 3 to 4 minutes, until medium or medium-rare. Serve with fontina grits and charred broccolini (recipes available at recipes.clubandresortchef.com).

To plate:

1. S poon grits into the center of the plate. Place 2 to 3 pieces of charred broccolini on top of grits. Rest the pork chop at a 45-degree angle on top of the broccolini.

Drizzle the green oil and paprika oil around the perimeter of the plate. Serve.

www.clubandresortchef.com

is one of the simpler dishes on the “ This

menu, but it consistently sells out. Cooking the pork sous vide makes for a quick pickup

”

and an infusion of big flavors.

Daniel Montano, CEC Executive Chef The Berkshire Country Club l Reading, Pa.

PERUVIAN CEVICHE with fresh corvina, Peruvian corn, sweet potato panna cotta, leche de tigre, crisp cancha corn, and citrus lac Ingredients for sweet potato purée:

Procedure sweet potato purée:

1 ea. as needed to taste to taste

1. P eel and slice sweet potato. Steam until tender and cooked through. Purée in a blender and season with roasted garlic oil and salt.

sweet potato roasted garlic oil salt roasted garlic oil

Ingredients for panna cotta:

1 Tbsp.

2 Tbsps.

2 cups 2 Tbsps. to taste as needed

unflavored gelatin cold water sweet potato pureee roasted garlic purée salt burnt onion powder

Ingredients for Leche de Tigre:

150 gms.

150 gms.

150 gms.

3 ea.

15 gms.

20 gms. handful ½ ea. to taste to taste

fresh corvina fresh lime juice fish stock or clam juice garlic cloves fresh ginger celery chopped cilantro red onion salt rocoto pepper

Ingredients for ceviche:

2 ozs.

1 ea.

1 tsp.

1 Tbsp. to taste to taste

fresh small diced corvina fresh lime juice roasted garlic oil chopped cilantro brunoise Rocoto pepper salt

Ingredients for garnish:

crispy cancha corn Andean corn julienned red onion citrus lace microgreens 12

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Procedure for panna cotta:

1. P repare mold for casting.

2. I n a very small saucepan, sprinkle the gelatin over the water and let it stand for about 1 minute to soften. Heat the gelatin mixture over low heat until it dissolves, then remove the pan from heat.

3. I n a large saucepan, bring the sweet potato purée to a light simmer over low heat and stir constantly. Remove the pan from the heat and stir in the gelatin mixture.

Divide the mixture among desired molds.

Chef’s Note: A silicone quenelle mold was used for this recipe. I swirled the mixture with a bit of burnt onion ash for added color. This step is optional.

Procedure for Leche de Tigre:

1. A dd all ingredients to a blender and purée until smooth.

Season with salt to taste. Pass through a sieve to remove unwanted clumps.

Procedure for ceviche:

1. D ice fresh corvina into 1/2-inch cubes. Combine all ingredients in a mixing bowl and allow to marinate for 15-20 minutes. Season with salt to taste.

To plate:

1. P ipe the sweet potato puree to the center right of the plate at 3 o’clock. Set sweet potato quenelle to the center bottom left on the plate at 7 o’clock. Scoop ceviche mix on to the plate at 11 o’clock. Use a 1-oz. ladle to sauce the center of the plate with the leche de tigre.

Garnish the dish with the crispy cancha corn, Andean corn, julienned red onion, and citrus lace microgreens. www.clubandresortchef.com

“ I truly love this dish and want to

highlight Hispanic food anytime I can.

It is a group of cuisines that can easily get skipped in the country club scene outside of tacos and fajitas.”

Jae Newby Executive Pastry Chef Palmetto Bluff Club l Bluffton, S.C.

ROASTED STRAWBERRIES with berry parfait, Italian meringue

Ingredients for strawberry parfait:

13 gms.

325 gms.

930 gms.

600 gms.

730 gms.

gelatin sheets strawberry purée heavy cream sugar pâte à bombe

roasted strawberries:

strawberries sugar balsamic vinegar

Ingredients for Italian meringue:

480 gms.

240 gms. as needed

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sugar fresh egg whites water

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1.

2.

3.

4.

Bloom gelatin, melt in purée, and set aside.

Whip heavy cream and sugar to medium peaks.

Make pâte à bombe. Fold in cooled purée.

Fold in whipped cream in two additions, mold and freeze.

Procedure for roasted strawberries:

Ingredients for

816 gms.

250 gms.

100 gms.

Procedure for strawberry parfait:

January 2023

1. Toss strawberries in sugar and balsamic vinegar.

2. Roast strawberries in wood-fired oven for 15 minutes.

Allow to cool.

Procedure for Italian meringue:

1. Combine sugar with enough water to make wet sand (approximately 45 gms.). Cook to 245°F. 2. Pour syrup into whipping whites. Continue whipping until medium peak and shiny.

To plate:

1. Demold parfait. Decorate with cocoa butter spray.

Keep frozen until ready to use.

2. Pipe meringue on plate using sultan tip. Lightly brûlée with blowtorch.

3. Place parfait in center of plate.

4. Place roasted strawberries around parfait.

5. Drizzle extra virgin olive oil (shaken with strawberry juices) around the plate.

6. Decorate with micro greens.

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“ The parfait tastes like ice cream or

frozen custard. The brülée meringue is fun and marshmallow-like. The fire-roasted strawberries are sweet and bright with the addition of balsamic vinegar, and the olive oil

”

is fruity and bright.

Luis Young, CEC Executive Chef Carolina Yacht Club l Charleston, S.C.

WAGYU BEEF RIBEYE with black winter truffle, fingerling potato, parmesan mousse, chives and sauce Périgourdine

Ingredients for sauce Périgourdine:

Procedure for sauce Périgourdine:

500 gms.

750 gms.

65 gms.

50 gms. to taste 10 gms.

5 gms.

10 gms.

1. I n a sauce pot over medium heat, rapidly reduce the mushroom essence by half.

2. Add the veal stock and reduce to consistency.

3. Strain the sauce into a clean pot.

4. Add the truffles and glucose and bring to a simmer to activate the aroma.

5. Adjust the seasoning with salt, sherry vinegar, truffle oil and whole butter.

mushroom essence veal stock black truffle, minced glucose syrup kosher salt sherry vinegar truffle oil whole butter

Ingredients for Wagyu beef ribeye:

1 ea. 5-6 oz. Wagyu beef ribeye, deckle removed to taste kosher salt to taste black pepper as needed grapeseed oil to taste fleur de sel as needed chives

Procedure for Wagyu beef ribeye:

1. H eat a sauté pan over medium-high heat, and add enough oil to cover the bottom of the pan lightly.

2. Season the eye with a generous amount of salt and pepper.

3. Once the oil on the pan gets hot and shows signs of smoke, add the ribeye and roll to caramelize and sear evenly.

4. Remove the ribeye from the pan, transfer it into a half-sheet pan with a wire rack, and roast at 325°F until the internal temperature reaches 130°F. 5. Allow resting before portioning.

6. Once portioned, season with fresh black pepper, fleur de sel and cut chives.

* See full recipe, which includes ingredients and procedures for black winter truffle, fingerling potato, parmesan mousse and chives at www.clubandresortchef.com.

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is something valuable about respecting “ There

tradition while embracing more contemporary techniques. This particular dish has classic flavor profiles and classic techniques but with nuances of more contemporary techniques as

”

well. Balance is what we strive for.

Matt O’Connor, CEC, WCMC Director of Food, Beverage and Culinary Operations Wee Burn Country Club l Darien, Conn.

AMERICAN WAGYU STRIPLOIN with cauliflower purée, roasted maitake mushrooms, braised Swiss chard, potato pave and black garlic-infused beef au jus Ingredients for strip loin:

3 lbs.

American Wagyu beef striploin fresh rosemary fresh thyme

2 sprigs 2 sprigs

Ingredients for black garlic beef au jus:

115 gms.

225 gms.

2 heads 1 clove 255 gms.

255 gms.

480 gms.

28 gms.

910 gms.

3 sprigs 1 sprig 15 gms. to taste to taste

unsalted butter finely chopped shallots black garlic, peeled garlic, crushed all-purpose flour light brown sugar dry red wine soy sauce veal stock thyme rosemary red wine vinegar kosher salt pepper

Procedure for strip loin:

1. T rim the beef loin of all fat and save the scraps for other preparations and sauce work.

2. Place the loin into a large sous vide bag with thyme and rosemary.

3. Vacuum-seal the beef and hold until 3 hours before service.

4. 3 hours before service, place the loin into an immersion circulator bath set at 120°F. Procedure for black garlic beef au jus:

1. I n a medium saucepan, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in the black garlic, crushed garlic, flour, and sugar and cook, stirring often, until golden-brown paste forms (about 5 minutes). Stir in the wine and the soy sauce and simmer for 2 minutes, then add the veal stock, thyme, and rosemary. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to 4 cups, about 30 minutes.

2. Stir the vinegar into the sauce and season with salt and pepper. Strain into a sixth pan and hold warm for service.

To assemble:

* See full recipe, which includes ingredients and procedures for with cauliflower purée, roasted maitake mushrooms, braised Swiss chard and potato pave at www.clubandresortchef.com.

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1. R emove the strip loin from the sous vide and take it out of the bag. Season it liberally with salt and pepper and grill.

2. Remove the loin from the grill and slice against the grain into 4 equal slices. Place the slices onto the plate with other elements and season with fleur du sel.

3. Drizzle the plate with sauce and garnish with seasonal flowers and micro bulls blood. Serve immediately. www.clubandresortchef.com

dish is the definition of everything “ This

we try to do when creating a dish here

at Wee Burn. It is delicious, has texture, utilizes local ingredients and is pleasing

”

to the membership.

Michael J. Shannon, CEC Executive Chef Somerset Club l Boston

WINTER BRAISED SHORT RIBS with mushroom bread pudding, crispy Brussels sprouts and parsnip purée

Ingredients for short ribs:

Procedure for short ribs:

2 oz. beef fat 5 lbs. boneless short ribs, trimmed to taste salt and black pepper 1 lb. mirepoix 4 oz. tomato paste 14 oz. red wine 2 qts. beef stock 2 ea. anchovy fillets

1. Heat large rondeau over high heat, and add beef fat.

2. Season short ribs liberally with salt and black pepper.

3. Once the fat shimmers in the pan, add short ribs, turn the burner to medium-high, brown on all sides, and remove from pan.

4. Remove excess fat from searing and add fresh fat.

5. Add mirepoix and sauté until browned.

6. Add tomato paste, and cook over medium-low heat until rusty in color.

7. Add red wine, and reduce by two-thirds. Stir to prevent browning.

8. Add beef stock, bring to a simmer and skim excess fat. Add sachet and anchovy fillets.

9. Place short ribs back into the rondeau and cover with a cartouche and lid.

10. Put the pan in a 350°F oven for 3 hours, checking every 30 minutes to flip and baste short ribs.

11. After three hours, check if the short ribs are tender by inserting a paring knife; if there is little to no resistance, the short ribs are done.

12. Remove short ribs and lightly press in a hotel pan. Chill.

13. Reduce braising liquid until nappe (can also use a small amount of arrowroot slurry to thicken).

14. Portion short ribs and cryovac with sauce.

15. To serve, reheat in 185°F water bath for 10 minutes, transfer to a pan, and heat in the oven for an additional 5 minutes, basting to form a glaze over the short ribs. Serve.

Chef’s Note: Set up a pan with water and a brush. Brush down the pan’s sides as fond starts forming in the oven.

Ingredients for sachet:

ea.

2 2 ea.

1 tsp.

1 tsp.

1 tsp.

2 sprigs 2 ea.

cinnamon sticks star anise pod clove juniper berries allspice thyme bay leaves

* See full recipe, which includes ingredients and procedures for crispy Brussels sprouts, mushroom bread pudding and parsnip purée at www.clubandresortchef.com.

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dishes are some of my favorite “ Braised

dishes to cook. It takes care and patience to do it properly, and it is hard to beat when executed perfectly. I like to look for new ways to present fundamental cooking methods, and one way to do

”

that is by changing the flavor profile.

R E G I S T R A T I O N

O P E N

c hef t oc hefc onf er enc e. c om

F U L L

A G E N D A

SATURDAY, MARCH 4 (PRE-CONFERENCE EVENTS) 9:00 AM - 1:00 PM Express ServSafe Certification 2:00 PM - 6:00 PM Express ServSafe Recertification 10:00 AM - 5:00 PM WSET Level 1 Wine Course and Exam Speakers: • Adam Chase, WSET Director | Commonwealth Wine School • Jessica Sculley, DipWSET, WSET Certified Educator, Director | Commonwealth Wine School 1:15 PM - 11:00 PM Ocean Reef Club Tour SUNDAY, MARCH 5 1:00 PM - 1:45 PM PRE-CON WORKSHOP: Future-Proofing Your Team 1:00 PM - 1:45 PM PRE-CON WORKSHOP: The Intelligent Kitchen 2:00 PM - 2:45 PM PRE-CON WORKSHOP: Powerful digital tools to increase efficiency, enhance member experience and maximize returns: a winning combo for successful restaurant operations

FLORIDA

2:00 PM - 2:45 PM PRE-CON WORKSHOP: Foodservice Equipment Is Going Electric 3:00 PM - 3:45 PM PRE-CON WORKSHOP: Dealing With the Current Mess on the Supply Side 3:00 PM - 3:45 PM PRE-CON WORKSHOP: Cut the Cord: Hot and Cold Holding Solutions for Your Off-Premise Events 1:00 PM - 4:00 PM Speaker Technical Rehearsal 5:00 PM - 6:30 PM Opening Cocktail Hour 6:30 PM - 6:40 PM Welcome to the 2023 Chef to Chef Conference Speaker: • Joanna DeChellis, Editor | Club + Resort Chef

6:40 PM - 7:30 PM KEYNOTE ADDRESS: Achieving Your Dreams Through Magical Thinking Speaker: • Patrick O’Connell, Chef and Proprietor, The Inn at Little Washington 7:30 PM - 10:00 PM #CheftoChef2023 Kickoff Party MONDAY, MARCH 6 7:00 AM - 7:30 AM Morning Mindset Speaker: • Michael Matarazzo, CEC, Executive Chef | Farmington CC

1:00 PM - 1:45 PM SESSION 5: Starters that Steal the Spotlight + Demo Speaker: • Scott Ryan, CEC, AAC, Executive Chef | The Country Club 1:45 PM - 2:30 PM SESSION 6: Navigating the Relationships Between Front and Back of House Speakers: • Michael Meuse, Executive Chef | Sawgrass Country Club • Perry Kenney, CCM, Assistant General Manager | Sawgrass Country Club 2:30 PM - 3:00 PM Networking Break

7:30 AM - 8:15 AM Breakfast 8:20 AM - 8:30 AM Welcoming Remarks

4:30 PM - 7:30 PM A Taste of Miami at Time Out Market

8:30 AM - 9:15 AM SESSION 1: Rewriting the Pairing Playbook + Demo

TUESDAY, MARCH 7

Speakers: • Elisha Cicerone, CCM, GM & COO | Charlotte City Club • Scott Craig, CEC, CCA, WCMC, Executive Chef | Cullasaja Club 9:15 AM - 10:00 AM SESSION 2: Bringing Pastry In-House Speaker: • Mellisa Root, Executive Pastry Chef | Farmington Country Club 10:00 AM - 10:30 AM Networking Break 10:30 AM - 11:15 AM SESSION 3: Specialty Banquet Stations + Demo Speaker: • Andrew Haapala, Executive Chef | The Country Club of Virginia 11:15 AM - 12:00 PM SESSION 4: Advocating for Culinary With Your General Manager/Board Speakers: • Keith Armstrong, CEC, COO | Greenwich Country Club • J. Kevin Walker, CMC, AAC 12:00 PM - 1:00 PM Lunch

7:00 AM - 7:30 AM Morning Mindset Speaker: • Michael Matarazzo, CEC, Executive Chef | Farmington CC 7:30 AM - 8:15 AM Breakfast 8:20 AM - 8:30 AM PRESENTATION OF CHEF TO CHEF MILESTONE PINS 8:30 AM - 9:15 AM SESSION 7: How Plant-Based and “Clean” Food Trends are Influencing Club Menus + Demo Speaker: • Andrea Mallon-Griffith, Executive Chef | Ocean Reef Residence Club 9:15 AM - 10:00 AM SESSION 8: Get Your Numbers Right: Menu-Writing Designed Around Budgets Speaker: • William Rogers, CEC, CCA, Executive Chef | Cosmos Club 10:00 AM - 10:30 AM Networking Break 10:30 AM - 11:15 AM SESSION 9: Let the Games Begin: Using Competition to Motivate Culinarians + Demo Speakers: • Michael Shannon, CEC, Executive Chef | Somerset Club • Geo Lanez, MBA, CEC, Executive Chef | The Patterson Club

11:15 AM - 12:00 PM SESSION 10: Challenging Today’s Workforce Speaker: • Joseph M. Leonardi, CMC Director of Culinary Operations | The Country Club 12:00 PM - 1:00 PM Lunch 1:00 PM - 2:45 PM HANDS-ON CULINARY EXPERIENCE: The Art of Handmade Pasta Speaker: • Ryan Peters, Chef/Content Creator | Peters Pasta 1:00 PM - 1:45 PM ADVANCED CLUB CONFECTIONS + DEMO Speaker: • Jeffrey Munchel, Executive Pastry Chef | Ocean Reef Club 1:00 PM - 1:45 PM CREATING A CAREER CULTURE FOR COOKS Speaker: • Rhy Waddington, Executive Chef | The Palmetto Bluff Company 2:00 PM - 2:45 PM DRIVE DESSERT SALES WITH CLASSIC DESSERTS + DEMO Speaker: • Laura Herman, CEPC, Executive Pastry Chef | Shoreacres 2:00 PM - 2:45 PM A MENTAL HEALTH TOOLKIT FOR CHEFS Speaker: • Melinda Dorn, RCP, Industry Support Specialist and Founding Secretary of Recovery Friendly Leader 2:45 PM - 3:15 PM Networking Break 3:15 PM - 4:30 PM “CLUB + RESORT CHEF OF THE YEAR” CULINARY COMPETITION 4:30 PM - 5:00 PM 2023 CHEF TO CHEF SPONSOR RAFFLE WINNERS ANNOUNCED 5:00 PM - 5:15 PM CLOSING REMARKS + 2024 CHEF TO CHEF CONFERENCE LOCATION REVEALED

Peter Spear, WCMC, CEC, CCA, PCII Executive Chef MacGregor Downs Country Club l Cary, N.C.

CRISPY DUCK BREAST with duck-leg croquettes, drunken cherries, Marcona almonds, spiced butternut squash purée, duck jus 2 ea. duck breast, trimmed and skin scored Ingredients for duck-leg brine:

1 qt.

1 qt.

2 ea.

6-8 sprigs 1/4 cup 1 ea.

2 to 4 ea.

2 ea.

apple cider water bay leaves thyme sugar shallot, split in half garlic cloves, crushed duck leg quarters, skin trimmed

Ingredients for duck-leg croquettes:

6 oz.

6 oz.

1 tsp.

1 qt.

6 sprigs 10 oz.

2 ea.

to taste to taste as needed as needed as needed

butter flour allspice heavy cream thyme, picked and chopped Manchego cheese, grated duck legs, shredded (see recipe above) salt pepper flour egg panko

Ingredients for duck jus:

1 ea.

2 cups 1/2 cup 2 cups 1 cup 1 cup 4 ea.

10 sprigs 6 ea.

duck carcass celery oil white wine carrot white onion bay leaves thyme garlic cloves

Procedure for duck-leg brine:

1. In a pot, bring ingredients to a slow boil.

2. Chill until below 40°F. Pour over duck legs and let stand for 24 to 48 hours.

3. Preheat oven to 300°F. In a deep, 1/3 hotel pan, add the duck-leg quarters, then top with brine. Cover with parchment paper, then aluminum foil.

4. Slow-cook until fork-tender, about 3 to 4 hours.

5. R emove from the oven, take out of brine, and shred the duck legs while still hot.

Procedure for duck-leg croquettes:

1. I n a sauce pot, melt down the butter. Add the flour and allspice to the butter once it’s melted and mix until fully incorporated.

2. Cool the roux. Slowly add cream, whisking to keep it from getting lumpy.

3. A dd thyme, Manchego and shredded duck legs. Mix until all ingredients are fully incorporated.

4. Season with salt and pepper to taste.

5. Spread thin on a sheet pan to cool.

6. O nce cooled, use a 1/2-oz. to 1-oz. scoop. Roll into a ball and bread with flour, egg and panko.

7. Place into the freezer for 1 hour.

8. Fry in 350°F oil until golden-brown and internal temperature reaches 165°F. Procedure for duck jus:

1. In a large stock pot, add the oil.

2. Once the oil is hot, add the duck bones. Stir until golden-brown.

3. Remove the duck. Add the aromatics and stir until golden-brown. Deglaze with the 2 cups of white wine and reduce by half.

4. C over with cold water and bring to a boil. Reduce to a simmer.

5. R educe the stock by half, then strain. Add the stock back to a pot and reduce by half 6. Add 2 to 3 pats of butter to the stock and whisk in.

Procedure for duck breast:

1. I n a cold pan, place the seasoned duck breast skin-side down on.

Place over a medium-heat to render the skin. Flip the duck breast and baste with rendered duck fat. Continue cooking until you achieve the desired cooking temperature.

* See full recipe, which includes ingredients and procedures for drunken cherries, Marcona almonds and spiced butternut squash purée, at www.clubandresortchef.com 24

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“ This is one my favorite dishes I created this year. … It’s a great

balance of sweetness from the cherries, saltiness from the duck breast and crispness from the croquettes.”

Roy Khoo Executive Chef The California Club l Los Angeles

SANTA BARBARA SPOT PRAWNS with roasted cashews and scallions, cabbage slaw, and yuzu vinaigrette Ingredients for sauce:

Procedure for sauce:

1/2 cup 1/2 cup 1 1/2 cups 1/4 cup 1/2 cup 1/4 cup

Procedure for yuzu vinaigrette:

Shaoxing cooking wine light soy sauce rice wine vinegar sugar oyster sauce corn flour

Ingredients for yuzu vinaigrette:

1/2 cup 1 cup 3/4 cup 1/2 tsp. to taste to taste

yuzu purée rice wine vinegar vegetable oil sugar salt pepper

Ingredients for cabbage slaw:

4 oz.

shredded red and white cabbage yuzu vinaigrette

2 oz.

Ingredients for prawns:

1 tsp.

1 tsp.

2 Tbsps.

2 ea.

12 ea. as needed 2 cups

salt white pepper cooking wine egg jumbo prawns oil for frying corn flour

Ingredients to finish prawns:

2 Tbsps.

10 cloves 1 tsp.

1 ea.

1/2 tsp.

1/4 cup 26

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Club + Resort Chef

1. Mix and set aside.

1. Emulsify together.

Procedure for cabbage slaw:

1. Mix cabbage with yuzu vinaigrette.

Procedure for prawns:

1. Mix the salt, pepper, cooking wine and egg, and marinate the prawns for at least 1 hour.

2. Coat the marinated prawns individually with corn flour.

3. In a pan, add sufficient oil to pan-fry prawns. Do not overcrowd the pan. Fry prawns and set them aside.

Procedure to finish prawns:

1. In a pan, add oil, followed by garlic, and sauté for 30 seconds.

2. Add in chili flakes, and sauté until fragrant.

3. Stir sauce (ensuring corn flour gets distributed to thicken), then add sauce to the pan, and it will thicken.

4. Add prawns to coat with the sauce.

5. Finish with sesame oil, followed by spring onion and cashew.

6. Serve with cabbage slaw over purple sweet potato purée.

oil garlic, chopped chili flakes spring onion, cut sesame oil roasted cashews

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January 2023

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“ This dish has a distinctive flavor

profile. It’s firm in texture and sweeter in flavor. I reinvented it based on a recipe from my grandmother, incorporating a crisp, refreshing slaw and sweet potato purée.”

Patrice Hewski Certified Sommelier, Beverage Manager Commonwealth National Golf Club & Manor House l Horsham, Pa.

is a whiskey sour with a twist. The drink “ This

holds true to its flavor profile, with a little bit of added sweetness and smokiness. The mouthfeel is rounder due to the fat-washing, which is complementary to the tactile

”

quality of the egg white.

RISE AND SHINE Ingredients:

2 oz.

1.5 oz.

1 oz. .5 oz.

2 dashes garnish garnish

bacon-fat-washed bourbon lemon juice simple syrup egg white orange bitters small piece of bacon round lemon rind

Procedure for fat-washed bourbon:

1. C ombine bourbon and bacon fat in a glass jar with a lid.

2. Shake it up, and let it sit at room temperature for at least 5 hours.

Freeze overnight.

3. In the morning, cut a hole in the frozen congealed fat, pour bourbon out, and fine-strain.

To assemble:

1. C ombine all ingredients in a cocktail shaker without ice. Dry-shake for 30 seconds to bind.

2. Add ice and shake for another 30 seconds.

3. Strain over fresh ice in a double old fashioned glass.

4. Garnish with bacon and a lemon rind.

28

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2023 CATEGORIES

MARCH: CULINARY APRIL: FITNESS & WELLNESS CENTERS MAY: AQUATICS / POOLS JUNE: RACQUET FACILITIES AUGUST: PATIOS NOVEMBER: PRO SHOPS DECEMBER: CLUBHOUSES

TOP RANKED Club + Resort

SPONSORSHIP

• Max 3 sponsors per category • Full page ad in C+RB Magazine

• Digital recognition on C+RB website (300x250 or 728x90 ads)

Club + Resort Business is recognizing the TOP RANKED CLUB & RESORT facilities, programs and initiatives for all aspects of club operations.

• Recognition in newsletters (300x250 ad) • Social Media recognition as category sponsor • You can nominate 5 of your customers’ club projects for Top Ranked Club + Resort recognition • Sponsorship rate: $5,000

Contact your C+RB Representative for more information.

clubandresor tbusiness.com (888) 543-2447 • marketing.wtwhmedia.com Copyright © WTWH Media, LLC 2023 All rights reserved. Information subject to change at anytime.

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