Recipe by Clara Lene' Kelly, Mixologist, Kohanaiki, Kona, Hawaii, USA, 2018 Ingredients
2.5 ounces Grey Goose Vodka 1 ounce St. Germain Elderflower Liquor 0.75 ounces Lemon Juice (freshly squeezed) 5 Blueberries 5 Raspberries 2 Strawberries (green stem cut off) 5 Mint Leaves (top of the mint sprig for garnish) Ice Preparation Muddle the berries and mint leaves into a mixing glass. Add the liquids and ice, then shake and double strain into an ice filled rocks glass. Garnish with the top of the mint sprig. Cheers Happy New Year!
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Recipe by Zach Bell, Executive Chef at Addison Reserve, 2017 Serves 4
Ingredients
Preparation Wash, core, and lightly trim the tops and bottoms of the tomatoes. Cut each tomato into 2 or 3 one-inch thick slices crosswise. Lay each slice flat on the cutting board, lightly trim the edges to square off the slices (slightly), then cut into large cubes. Reserve in a shallow baking dish at room temperature. Gently fold the shallots and the parsley into the tomatoes—season with sea salt, freshly ground white pepper, and extra virgin olive oil. Assembly Place each burrata in the center of each of the four plates. Divide the seasoned tomato cubes evenly around each of the four burrata. Sprinkle the micro basil and the balsamic pearls over the tomato cubes. Chef Note: If you do not have balsamic pearls, drizzle a fine-aged balsamic over the tomatoes. Sprinkle the burrata itself with the sea salt. Serve at once! Wine Match Spanish Albarino or Italian Falanghina Recipe by Nicholas Cuomo, Executive Chef at Emirate Golf Club, Dubai, UAD, 2016 Serves 4
Ingredients Tomato Confit
Rabbit
Rabbit Stuffing
Barley and Broad Beans
Tomato and Green Olive Salsa
Mushroom Fricassée
Yuzu
Parsley Purée
Garnish
Preparation Tomato Confit (prepare one day in advance) Make a slit across the tomatoes, blanch for 30 seconds, then plunge into iced water. Peel then cut into quarters and deseed. Place the tomato into a bowl and mix with the sugar, garlic, thyme and sea salt. Place the mixture evenly on a baking tray, then put into the oven at 80°C for 10 hours. Place in a jar and cover with the extra virgin olive oil. Set aside until needed. Rabbit (deboning) Lay the rabbit on its back. Using kitchen shears, cut the breastbone to split the rib cage. Rest the rabbit on its side. Holding one hind leg, cut above and around the bone where it attaches to the body. Pull the leg toward you and continue cutting along the joint to help release the leg. Sever the flesh to detach the leg. Repeat to detach the other hind leg. Find the space where the backbone meets the pelvis. Slice through the flesh there, and use both hands to twist and detach the pelvis from the rest of the body. Starting at the top of the rib cage, run your knife down one side of the rib cage to detach the upper rib bones from the breast. Continue cutting downward to separate the fleshy loin that runs alongside the upper backbone. To detach the more deeply embedded lower ribs from the flesh, find each rib with your fingers and use your knife to release the ribs one by one carefully. Repeat on the other side of the rib cage. With the rabbit's rear facing you, butterfly the fleshy tenderloin surrounding the lower backbone to expose this part of the backbone. Keeping the tenderloin attached to the rabbit, cut along the backbone on each side to connect with the cut you've already made along the upper loin. Follow the backbone with the knife to release the tenderloin, but do not cut all the way through. Repeat down the other side. Rotate the rabbit so that the forelegs are facing you. Starting at the base of the backbone, run the knife under the backbone toward you, vertebra by vertebra; use the other hand to pull the backbone away from the flesh as you go. Sever each foreleg from the rabbit by slicing at the shoulder joint. Rabbit Stuffing Blanch the baby leeks for 2 minutes, then plunge into iced water. Season the rabbit. Add the tomato confit, blanched baby leeks, and wild mushrooms. Roll the rabbit from left to right and tighten it by pulling it under with your fingers. Wrap in cling film and roll into nice tournedos. Seal the end with a tight knot. Cook in a water bath at 63°C for 35 minutes, then plunge into ice water. Remove the cling wrap from the rabbit tournedos and gently place them into a hot pan with some clarified butter and color until the other side of the flesh turns a nice golden brown color. Turn off the heat and keep it in the pan to stay warm. Barley and Broad Beans Wash the barley over until the water gets clear. Place the barley into a pot, then add the chicken stock, lemon zest, rosemary, olive oil, and salt to taste. Bring to a boil, then cook for 15 minutes until the barley is soft—strain and set aside. In another pot, place the broad beans and boil them in lightly salted water. Strain, then dice the beans into small cubes, about 1cm x 1cm. Take the barley and broad beans and sauté them lightly in olive oil until hot. Set aside. Cut off the top part of the baby asparagus and cook the heads in boiling water until soft. Set aside. Tomato and Green Olive Salsa Make a slit across the tomatoes, then blanch for 30 seconds and plunge into iced water. Peel, then cut the tomatoes into quarters and deseed. Cut the quarters into cubes, then place into a bowl with the olive oil. Cut the green olives into equal-sized cubes, then mix them into the tomatoes. Add salt to taste. Cook in a water bath at 63°C for 35 minutes. Mushroom Fricassée Cut the wild mushrooms into 2cm pieces. Place the mushrooms into a hot pan with the clarified butter, then sauté until tender. Mix in the parsley, then add salt to taste and set aside. Yuzu In a pot, place the juice of the yuzu and bring to a boil. Add the sugar and arrowroot powder, stir over heat for 2 minutes, and let it cool. Blend in a blender to obtain a smooth texture. Place into a squeeze bottle and keep refrigerated until needed. Parsley Purée Blanch the parsley for 30 seconds, then plunge into iced water and strain. This process will retain its bright green color. Blend until smooth with a little water and arrowroot powder. Place into a squeeze bottle and keep refrigerated until needed. Assembly Starting from the plate's left side, run a straight line from 1 end to the other of the tomato and green olive salsa. With a pastry brush, brush a line of tomato concentrate beside the salsa. Place a line of wild mushrooms and 3 asparagus heads on top of the mushrooms. Divide the space between the asparagus heads evenly. Dot the parsley and yuzu purée around the blank space on the plate, alternately the parsley and yuzu purée and seen in the image. Place a 5cm x 15cm rectangular mold on the plate. Spoon the barley and broad beans into the mold and spread evenly to achieve a 1cm height rectangular form. Finally, cut the rabbit tournedos into 4 slices about 1½-cm thick and place on top of the barley, then garnish with pea shoots. Wine Match Sidonio de Sousa Garrafeira Bairrada, Portugal The Taste of Golf 2023 team celebrate. Image by Zach Thomas GK: How did you get involved with the First Tee’s Taste of Golf Event? VE: I started with the NGCRA (National Golf Course Restaurant Association) in February 2010. Coincidentally, I had attended the first event at Epping Forrest Yacht Club in 2009 as my mom helped start the First Tee during her time at the PGA Tour. When I was approached in 2012 by the First Tee Board Members to help with the Chef portion of the Taste of Golf, I had already developed a great relationship with the Club chef community and was eager to take this on. The future of golf is essential to the NGCRA and golf clubs—we need golfers to keep our industry alive. The First Tee is dedicated to keeping golf accessible to children. As chef liaison, a task I undertook starting in 2011, I am responsible for finding product donations, the menu, biographies, and headshots. The Taste of Golf held its inaugural chef competition in 2012 with the theme “Street Food Around the World.” Chefs randomly drew the country they would represent and the protein they would prepare. Pastry Chef Nils Rowland of Ponte Vedra Inn & Club won with his single chocolate Banana Curry Truffle. Out of all the fantastic street food-themed dishes, this little chocolate nugget beat out some crazy, unique dishes. GK: How did the event come to be at TPC Sawgrass? VE: A larger venue was needed for the event to expand. Since TPC Sawgrass was already involved with the First Tee, it was a natural fit. Additionally, we were able to offer stay and play packages at the Marriott Sawgrass and the Stadium Course. The First Tee and raising money for children are essential to this mission, and we continued to grow the event in the ensuing years. When the Pandemic hit, we all wanted to keep it going so we tapped into a creative idea to accomplish our goals during lockdown while keeping chefs and guest safe: the mystery basket. I developed a mystery basket of ingredients (Smithfield Pork Tenderloin, black garlic, peaches, a vanilla bean, black sesame seeds, fenugreek, mustard seed, orange powder, and Aleppo pepper) and delivered to each participating chef. Each had ten minutes to unpack ingredients and devise a plan to seven of the nine ingredients, with bonus points for using more. Chefs were given an hour to cook and record their cooking process. At the end of the allotted time, each chef was required to text a photo of the completed dish and then, upload a video of their preparation process. While it may not have been a perfect process, we had a lot of laughs and fun. Four outstanding chefs were selected based on the video submissions. Despite the lockdown, everyone was excited by this opportunity and the First Tee Facebook Live announcement was well received. Chef Erik Osol of the Ponte Vedra Inn and Club came in 1st place, and Chef Lewis Walker from Timuquana Country Club came in 2nd. The judges were Chef Jason Hall, CMC, Chef Jason Valerio, Chef Sam Brod, and Chef Gerald Ford, CMC. In 2021, since we were not entirely out of lockdown, we held a culinary contest to complement the golf tournament, tapping into a totally Southern concept, Pimento Cheese. There were very few criteria, only that Pimento Cheese had to be an ingredient in the recipe. The results and creativity were out of this world from a simple Pimento Cheese Spread with housemade kimchi and focaccia toasts to Lobster Ravioli! GK: Tell us about this year’s event. VE: The 2023 theme was The Greatest Showman/ Upscale Circus. We had been through so many restrictions, that we were craving a festive, carnival atmosphere. Each dish had to be a few bites in a disposable dish that didn’t require more than a fork or a spoon to eat while standing. The clubs embraced this criteria and it resulted in another spectacular evening! This year there were three award categories: Chefs’ Choice (all competing chefs voted on dishes created by their peers, Judges’ Choice (a blind tasting of all the dishes) and Best Decorated Table. Michael Meuse of Sawgrass Country Club won both food awards, while Executive Chef Joe Gianzero of Jacksonville Golf and Country Club impressed with his themed table decor. GK: Tell us your plans for the Taste of Golf in the next few years. VE: I would love to hold more of these tasting events. While planning and running a special event of this magnitude is not an easy task, hearing the buzz from the attendees and their excitement over the excellent food quality makes it all worthwhile, as does of course, supporting such a worthy cause. And, seeing the anticipation surrounding the trophy ceremony really provides a great forum to the chefs to be judged by the attendees and their fellow culinarians. Executive Chef Matt Voskuil, Nineteen at TPC Sawgrass, Foie Gras Mousse with Strawberry, Brioche, Almond. Executive Chef Lance Cook, Hammock Dunes Club, Cheese Ale Soup, Carnival Pretzel Croutons, Club Made Worcestershire Powder Mexican Street Corn Blend with Chipotle Agave Pork Belly, Cilantro Creme and Lime Juice Pipette. Executive Chef Michael Meuse, Sawgrass Country Club, Thai Cashew and Sriracha Donut with Poke Tuna Crunch with Masago, Radish Sprouts, Cucumber and Scallions. Executive Chef Joe Gianzero, Jacksonville Golf & Country Club, Walking Taco with Braised Short Rib Cotija Cheese, and pickled onion. Executive Chef Alexander Sapp, St. Johns Golf & Country Club, Roasted Chicken Leg & Duck Confit with Funnel Cake Bread Pudding, Kettle Corn Lace Cookies and Cotton Candy Cake Truffles. Chef Director Eric Butcher, PGA Tour, Global Home, Lamb Shawarma with Fresh Pita, Tabboulleh, Labneh, Pickled Vegetables Sesame and Aleppo Caramel Corn. Executive Chef Darek Stennes, The River Club and Executive Chef Tim Turner, Epping Forest Yacht & Country Club, Cheerwine Char Sui Pork Bao Buns with Kimchi Popcorn. Executive Chef Tiago Joaquim, World Golf Village, Porcini Dusted Shrimp Arepas with Truffle Aioli, Mayport Shrimp, Handmade Corn Flour Arepas, Mushroom and Asparagus Duxelle and Charred Corn. Executive Chef Cameron Walton, The Lodge & Club & Executive Sous Chef Xavier Santiago, Ponte Vedra Inn & Club, Gaucho Style Wagyu Short Ribs with Feijoada, Roasted Garlic Rice and Pickled Onion Herb Sauce. More than Golf, First tee saves livesThe Taste of Golf serves as a major fundraiser for the North Florida chapter of First Tee, a youth development organization that enables kids to build the strength of character that empowers them through a lifetime of new challenges. By seamlessly integrating the game of golf with a life skills curriculum, active learning experiences are created that build inner strength, self-confidence, and resilience that kids can carry to everything they do. For the past 18 years, the National Golf Course Restaurant Association (NGCRA) and this chapter of First Tee, which serves seven counties in Northern Florida, have worked side-by-side to produce The Taste of Golf, from which 100% of the proceeds benefits the charity. Since inception, the event has raised over $1 million for First Tee. According to First Tee Executive Director Jeff Willoughby, his team manages all aspects of the event, extending invitations to clubs, their general managers, and chefs, as well as selling sponsorships. Computacenter & Cisco Systems are the title sponsor. The NGCRA manages the culinary details of the evening, from setting menus, interfacing with the chefs, and coordinating the judging. Months of preparation and countless hours of hard work happen behind the scenes to make this event incredible. Held in the beautiful TPC Sawgrass Clubhouse, the second floor is transformed into a roaming feast, as guests move from room to room, visiting chef’s stations, sampling small bites, and mingling with friends. A friendly competition among guests selects the Taste of Golf winner, whose club receives and holds the perpetual trophy for a year. The Chefs’ Choice Award is voted on by the chefs. First Tee program participants act as greeters and take in all the action and excitement. According to Willoughby, while golf is integral to the First Tee program, the number one goal is for participants to graduate from their respective high schools and to learn the importance of giving back to their local communities. “Our kids and teens are facing challenges unseen by previous generations,” Willoughby explained. “Many lack access to safe opportunities that foster a culture of acceptance and provide mentorship. They live in a world where social pressures are always on, calm and confidence are hard to access,With its programming and partner facilities, First Tee provides a place for kids to gather and learn. A recent capital campaign raised funds for the Jacksonville Beach First Tee Learning Center, a new indoor facility at Jacksonville Beach Golf Club. The programs offered by First Tee enable kids to build the strength of character that empowers them through a lifetime of new challenges. By seamlessly integrating the game of golf with life skills curriculum, learning experiences are created that build inner strength, self-confidence, and resilience that kids carry to everything they do. With the belief that all kids deserve the chance to grow in a supportive environment with mentors guiding them, First Tee is dedicated to building programs that are accessible, welcoming, and as impactful as they are fun. to influence the lives of youth in North Florida. The passion and care of people like those who supported and attended The Taste of Golf are instrumental in allowing First Tee to continue to IMPACT, INFLUENCE and INSPIRE the youth in North Florida. ~by Karen Moraghan Contact details: Jeff Willoughby | Executive Director First Tee - North Florida 101 E Town Pl, Suite 100, St. Augustine, FL 32092 Office: 904-810-2231 | Direct: 904-586-4836. Cell: 954/254-6075 jeff@firstteenorthflorida.org | www.firstteenorthflorida.org Tory Eulenfeld National Director of Member Services and Programs The NGCRA 770-331-8831 Tory@ngcra.com www.NGCRA.com Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, Johns Island, South Carolina, 2015 Serves: 2 Ingredients Lobster
Porcini Vinaigrette
Potato Straws
Preparation Lobster Separate the claws from the head, leaving the head and tail intact. Boil the claws for 5 minutes and the head and tail for 3 minutes, then chill in ice water. Remove the meat from the shell, and split the tail in half. In a medium hot sauté pan, add the grape seed oil. Season the lobster with salt and pepper and add to the pan, cooking on each side for 2 minutes. Add the bay leaves and butter, then baste for 1 minute. Remove the lobster from the pan and place on a paper towel. Porcini Vinaigrette Sweat the shallot and porcini mushroom together in the grapeseed oil until the shallot is translucent and chill. In a bowl, add all the ingredients and whisk thoroughly. Potato Straws With a Japanese mandolin, cut the potato lengthwise into ⅛-inch straws and store them in submerged water and store in water for a few hours or overnight. Heat the grape seed oil to 285°F in a 12-quart saucepan. Pat dry the potato straws on a paper towel thoroughly. Fry the straws until golden brown, and place on a paper towel to absorb excess oil. Season with salt and pepper. Assembly Place some potato straws on two plates and arrange the lobster on top. Drizzle the porcini vinaigrette on top of the lobster. Garnish with the bay leaves and serve. Wine Match Corton-Charlemagne Grand Cru, France, 2006 The Clubhouse at Cassique at Kiawah Island Club, image courtesy of Kiawah Island Club
Thomas Isidori, Executive Chef at Brae Burn Country Club, Purchase, New York, USA I first met Thomas Isidori when I visited Brae Burn Country Club in Purchase, New York for a food photography assignment. The vast clubhouse has two enormous kitchens and on this day there was a member/guest tournament being serviced by the catering team. In the second kitchen and dining areas, Chef Thomas and I had our own private set for preparing dishes and shooting the images that accompany this profile. For me, this was total bliss. Please enjoy learning about the life of this emotionally and intellectually curious chef.~ Diana DeLucia GK: Tell us where you grew up and when your interest in cooking emerged. TI: I was born in Yonkers, New York, and I am a third-generation chef in my family. My grandmother, Philomena aka Fanny, was a chef and owned a restaurant with my grandfather, Arthur, Villanova, on 47th Street in New York City. My father, Thomas Isidori Sr., owned a few restaurants in Westchester County, New York and Fairfield County, Connecticut. My uncles, Arthur and Donald also were chefs, and my “brother,” Joseph Isidori, is a successful Michelin star chef. Joe is my first cousin, but I call him my brother as we grew up together in the same three-family house. We are from divorced families, so we spent every Sunday cooking with our fathers—it was our quality, family time. When I was in high school, I discovered that I wanted to cook for a living. I was accepted to the Massachusetts Institute of Technology (MIT) and planned to study architecture as I loved design. From my perspective, there is little difference in designing a plate or a building, and I like the instant gratification and feedback in the culinary world. I switched paths and enrolled at the Culinary Institute of America (CIA) in Hyde Park, New York, graduating in 1994. During my internship year, I was assigned to work at the Waldorf Astoria in Manhattan, but the chef there had no recollection of having me assigned to him, nor did he have space for me either. So, I returned to the CIA to look for an alternative location and subsequently contacted Ardsley Country Club. Executive Chef Victor Boyd was sympathetic to my situation and told me, “You can start tomorrow!” I jumped on the train, began my country club career, stayed at Ardsley for four years, and have never left. From there, I worked for Kevin Sullivan, Executive Chef at Innis Arden Golf Club, Old Greenwich, Connecticut, for seven years. Victor taught me how to be organized and fast, and Kevin taught me all the ins and outs of being an executive chef, including the necessary computer skills. From his example, I learned how to delegate and how to be a better manager. These two guys were the biggest influences on my career. In 2001 I accepted my first executive chef position at the Stamford Yacht Club. For four years, I learned about high volume catering operation, which is significantly different from golf club culinary operations. At a yacht club, the money is on the water and invested in the owners’ boats. At golf clubs, members are invested in the club, the course, clubhouse, and other facilities. The models are very different. Golf and country clubs are where I wanted to work and when I landed the executive chef role at the Country Club of Fairfield, the sixth-finest links course in the United States, I stayed for over a decade. Two years ago, when I was offered the executive chef role at Brae Burn Country Club, a high-volume club where I could utilize and integrate all my experiences, I seized the opportunity. GK: How do you find the time to teach? TI: I have taught culinary classes at Norwalk Community College, Norwalk, Connecticut, for the last 15 years, including Food Introduction One, Cost Control and Production, Catering, and Event Management. My favorite class is International Cuisine, which I teach every Tuesday on my day off from the club. GK: You are a very kind chef who gives back to the community. Could you tell us about that? TI: I will do whatever I can for the community. When I was a member of the Club Chefs of Connecticut, we worked on the Stamford Hospital Foundation event for the kids every year. I was honored to oversee that event for four years, along with Jeff Perez, who is currently at Fairview Country Club. I live in Newtown, Connecticut and have a soft spot for this community, which reminds me of true America in the middle of this crazy world. In the town center is a massive flagpole where our patriotism is displayed each day. The community is open and kind, with very little crime. But as everyone knows, we had a life-altering tragedy in 2012 when a mass shooting took 26 lives, including 20 children who were only five and six years old. In the aftermath, I coordinated and prepared meals for all the services and funerals. I reached out to the community and fellow chefs. Between purveyors, chefs, students, and the Country Club of Fairfield (which gave me the week off to work on the community’s behalf), we produced over 14,000 meals for first responders, volunteers, and families. This was one of the proudest moments of my career. Chefs reached out to me from Texas, Arizona, and California, offering their assistance, including one chef who drove non-stop from Atlanta and worked 48 hours straight. He was so passionate about supporting these people in their time of need. The most emotional part for me was learning more about the children and what they wanted to be when they grew up. New York City sent three firetrucks to honor one of the little boys as he dreamed of being a fireman. They gave him a fireman’s burial. His small casket was on the back of a firetruck with firefighters and bagpipers lining the streets. It was the most heartfelt thing I have ever seen. It was the hardest thing I have ever done, but also the most rewarding. Each December 14 is a somber day for me. GK: Tell us about your interest in watches. TI: I have a large collection of Rolex, Panerai, and Omega watches. After the Newtown tragedy, I gave up my hunting rifle and started fixing and building watches, which occupies me in the off season. GK: Did you have any expectations when you started at Brae Burn Country Club? TI: When Brae Burn contacted me, the timing was great. As both a high volume and a Jewish club, I found there a membership that wanted an enhanced culinary program. Initially, I thought it would be much harder to turn this place around, but what they needed was an executive chef to provide direction. GK: Tell us how your team works with the membership. TI: My team has and shares their great ideas and through this collaborative environment, they’ve learned to trust me. Within six months, the club’s culinary program took off. Members were ecstatic. One day, I walked into my office and one member gifted me bottles of Tequila and Bourbon to thank us for the great meals and service. I can experiment and introduce cool concepts. I challenge myself whenever we activate stations in the dining room, which is great for my staff as they are having great fun being creative. I love bringing the kitchen into the dining room and interacting with the members and guests. It has been a great experience here. GK: You have two immaculate, large kitchens in the clubhouse, indicating a significant emphasis on food and beverage departments. TI: Well, you know what they say, golf is about the golf and then, there’s everything else. Here at Brae Burn, the food comes before anything else! GK: Being an Italian, tell us about your love of pasta and pizza. TI: Nothing is more exciting to me than a hot pizza right out of the oven, especially when it looks like lava: you get the crispiness of the crust, the cheese, and the sauce; it’s a complete pleasure food and yet so simple. I hope that one day Joe and I can venture together and open an amazing pizzeria. We make every kind of pasta in-house with my Sous Chefs Lucie, Spencer, and Javier, who has been with me for 17 years and 3 clubs now. The members love it. They enjoy seeing pizza made right in front of them and having us run an amazing pasta station with an array of fresh pasta. GK: Tell us about your team. TI: I truly believe we are a family and I know that I have some of the most incredible staff here at Brae Burn. And, I realize that my success here wouldn’t have happened without their hard work and dedication. Nobody is treated inferior. I want to know what they are thinking and what ideas they would like to try. The one empowerment I give line employees is input on menus. This provides some ownership and encourages them to be successful. An example, if a junior sous chef comes to me with an idea, I ask him how he plans to implement it, then I provide feedback. Recently, based on a team member’s suggestion, we created an oyster action station four ways in the buffet and it was a huge hit. I bought knife kits for each team member when I got here. Why do I give a chef’s knife kit to a dishwasher? As much as I personally hate doing dishes, it gives me so much pleasure to see an employee advance themselves whether it be moving up in my kitchen or leaving my kitchen for a higher position in another. I love seeing people grow and mature and become successful. I don’t want them to always be a dishwasher. The 8th hole at Brae Burn Country Club, Purchase, New York
Image courtesy Brae Burn Country Club Recipe by Penelope Sattler, Barnbougle Dunes Lost Farm, Bridport, Tasmania, Australia, 2012 Serves: 4-5
Ingredients
Preparation Boil the potatoes for 10 minutes until just cooked. Set aside to cool. Combine the balsamic vinegar and sugar in a small saucepan and reduce by half; set aside. Use a sharp knife to julienne (thinly slice) the asparagus, beans, and snow peas at an angle to create the greatest length. Put the sliced vegetables in a stainless steel bowl. Pour boiling water over greens and leave for 3 to 4 minutes. Refresh the vegetables in iced water. Thinly slice the potatoes from top to tail, creating different-sized circles. Sprinkle with coarse salt and olive oil, and grill until golden brown. Remove potatoes from the grill and rub with chopped herbs and pepper. Assembly To make an individual serving, arrange some rocket (arugula) down the middle of a rectangular plate. Scatter 4 or 5 pieces of potato on top of the rocket. Wrap the smoked salmon around your thumb and roll off to make a rosette. Place the salmon evenly down the center of the plate. Quenelle the crème frâiche and place between the salmon rosettes. Drizzle the balsamic reduction across the plate. Place some of the mixed vegetables on top of the salmon rosettes. Garnish with a wedge of lemon or lime. Wine Match 2008 Pipers Brook Vineyard Estate Chardonnay In 2012, I was introduced to Deb and Rich Peterson, who managed Justin Timberlake's businesses, including Mirimichi, a public golf course in Millington, Tennessee, while producing Golf Club World, Behind the Gates (published 2013, sold out). Deb, Rich, and the Mirimichi team played a significant role in the success of the book and helped the author connect with other industry professionals who were featured in the project. One of the most inspiring stories in the author's golf and country club portfolio was about Mirimichi's 22-year-old Food and Beverage Director, Mikki Carver, who had a great way of styling the recipes from Timberlake's Granny Sadie. I feel honored and privileged to have learned about the property and its history through this project. As Thanksgiving is fast approaching, I would like to share Granny Sadie's Pecan Pie recipe with you. Enjoy!" ~ Diana DeLucia Yield: 1 pie Ingredients
Preparation Preheat oven to 375°F. Combine the eggs, sugar, salt, flour, and butter in a medium bowl. Whisk ingredients until the mixture becomes light in color. Add the vanilla, corn syrup, and chopped pecans. Stir with a rubber spatula until combined. Pour into a baked and cooled pie crust and bake in the oven for 30 minutes. Chef Note: The pie is done when completely puffed across the top, and the pecans have formed a nice, crispy crust. Beverage Match Jack Daniels Whiskey *Recipe courtesy of Granny Sadie, Memphis, Tennessee
DUCK CONFIT AGNOLOTTI, WITH WITH ROASTED PUMPKIN, SMOKED CHESTNUTS, RICOTTA AND SAGE BROWN BUTTER10/28/2023 Recipe by Matt O'Connor, Culinary Director/ Executive Chef at Wee Burn Country Club, Darien, Connecticut, USA Ingredients
Duck Confit (Yields 50 Small Agnolotti) • 4 Duck Legs (raw, skin on) • 2 Tablespoons Kosher Salt • 2 Lemons (zested) • 6 Garlic Cloves (crushed) • 2 Tablespoons Allspice Berries • 2 Tablespoons Juniper Berries • 4 Thyme Sprigs • 4 cups Rendered Duck Fat Pasta Dough (Yields 1 Pound of Pasta Dough) • 4 Whole Eggs (large) • 4 Egg Yolks • 4 cups Caputo “OO” Flour • 1 teaspoon Kosher Salt • 1 Tablespoon Extra Virgin Olive Oil • Water as Needed • Extra Flour for Rolling Agnolotti Filling (Yields Enough for 50 Small Agnolotti) • 1 ½ cups Whole Milk Ricotta Cheese • 2 Egg Yolks • 1 Orange (zested) • 1 Lemon (zested) • 1 pound Duck Confit Meat (removed from bone and shredded) • 1 Tablespoon Fresh Parsley (minced) • Salt and Pepper (to taste) Smoked Chestnuts • 5 Chestnuts (deshelled and roasted) • Wood Chips • Sea Salt Roasted Mini Pumpkins • 10 Mini Pumpkins • 3 Tablespoons Extra Virgin Olive Oil • 1 Tablespoon Sea Salt • 1 teaspoon Ground Cinnamon • 1 teaspoon Sugar Saged Brown Butter • ½ cup Unsalted Butter • 2 Tablespoon Fresh Sage (minced) Garnish • Crispy Sage Leaves (deep-fried for 20 seconds and season with salt and pepper) • Shaved Parmigiana Reggiano Cheese • Baby Pumpkin Blossoms Preparation Duck Confit Chef Note: Prepare the duck legs 24 hours before. Combine the salt, lemon zest, garlic cloves, allspice, juniper, and thyme in a bowl. Rub the spice blend over the duck legs, wrap tight, and marinate for 24 hours. Rinse the duck legs under cold water and pat dry with a paper towel. In a baking dish, submerge the duck legs in the rendered duck fat, cover with foil, and bake in a 200 °F oven for 6 to 7 hours. Cool the duck legs in their fat, and once cold, remove the meat from the bones and chop finely. Set aside. Pasta Dough Add all the ingredients into a Kitchen Aid mixing bowl and blend at medium speed with the dough hook attachment for 10 minutes. The dough should pull away from the sides of the bowl and be shiny when it is done mixing. Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour before rolling it through the pasta machine. Agnolotti Filling Place all the ingredients into a food processor and thoroughly pulse until all the ingredients are combined. Put the mixture into a piping bag with ¼-inch hole cut at the bottom. Agnolotti Cut your Pasta dough into 4 pieces and run each piece through a pasta machine to make wide sheets. The pasta dough should be thin enough to see your fingers through it, but not translucent. Keep your dough covered and sheets covered at all times so that they do not dry out. Working with one pasta sheet at a time lay the sheet on a lightly floured work surface. Pipe a tube of the duck confit filling across the bottom of the pasta sheet, leaving a ¾ -inch border of pasta along with the left, right, and bottom edges. Pull the bottom edge of the pasta up and over the filling and press down to seal the edge of the dough to the pasta sheet, then seal the left and right ends of the dough. Press to make sure there are no air pockets To shape the agnolotti starting at one end pinch the filling in 1-inch increments leaving about ¾-inch of pinched dough in between filling pockets. Run a crimped pastry wheel or pizza dough cutter along the top edge of the folded over dough, separating the filled strip of pockets from the rest of the pasta sheet. Now separate the agnolotti by cutting through the center of each pinched strip with your pastry cutter. Place the individual agnolotti on a baking sheet dusted with cornmeal, not touching each other. Continue this process with the remaining pasta dough; you should have 50 finished agnolotti once you have used all of the dough and filling. Chef Note: If you wrap these tightly they will keep overnight, or you can wrap and freeze them, and you can cook them frozen. Smoked Chestnuts Put some wood chips in the bottom of a 4-inch deep half-hotel pan and place directly on the flame of a stove. Cover. Once the smoke forms, put the chestnuts in a perforated half-hotel pan and place them in the smoker. Cover and let smoke for 5 minutes. Remove the chestnuts, season with sea salt, and grate the chestnuts with a micro plane. Reserve for serving. Roasted Mini Pumpkins Steam mini pumpkins for 30 minutes at 220 °F and allow to cool completely. Once cool, cut to the top of the pumpkin off, being careful to keep the stem intact, and scoop out the seeds and as much pumpkin as possible. Season the inside of the pumpkin with the salt and spices, drizzle with extra virgin olive oil, and bake the pumpkins for 10 minutes at 350 °F. Hold in a warm place for serving. Sage Browned Butter Get salted water boiling. In a large sauté pan, melt butter and allow the butter to turn a light brown color, but do not burn. Remove the pan from the heat. Drop agnolotti into the boiling salted water and cook for 3 minutes or until they float to the top. Strain the agnolotti in a colander and add them into the browned butter; gently toss them, add the fresh sage, and toss again. Place the roasted pumpkin on a small plate. Assembly Spoon 5 agnolotti into each pumpkin, sprinkle with the shaved smoked chestnuts, add some parmesan cheese shavings, spoon some extra browned butter over the agnolotti. Garnish with some fried sage leaves and pumpkin blossoms. Put the pumpkin lid on top and serve immediately. Prime Beef Tartare, Recipe by Derin Moore, CMC, Executive Chef / Director of Culinary Operations at Grey Oaks Country Club, Naples, Florida, USA Capturing moments in time through photographs has been a tradition passed down from generation to generation. Before that, stories were conveyed via artists’ paintings and drawings, including many of food. Why does a club need professional legacy-quality food and beverage images? Preserving the Club’s Culinary History Photography is an integral element of preserving a club’s culinary history. With the current generation of members often joining as social members, the club culinary scene is becoming even more relevant. Legacy, quality images chronicle a private club’s pride in its food and beverage, which has the potential of placing the club front and center ahead of its competition and in front of potential younger members seeking clubs to join. Many private clubs spend a fortune on the golf course and clubhouse photography and leave the food as an afterthought. Private clubs have come a long way in the last 15 years, and thanks to publications like Golf Kitchen and Club and Resort, strides have been made to give many opportunities to highlight the culinary talents in the club industry on a high level. A club should pay attention to and devote resources to its culinary marketing. Many chefs spend hours and days perfecting a recipe, its plating and design and then take a quick iPhone snap, completely ruining the image they wish to convey. Worse still, they post photos on social media for the world to see. Nothing is worse for a club or a chef than having unprofessional food images in member newsletters or to fulfill media requests. This certainly does not convey professionalism. In this age of storytelling, recipes and photographs have unique stories. My experience in the restaurant world and interacting with legends of cuisine, has taught me that preserving these stories and images creates a visual record and leaves a legacy for future generations of members. But remember, be prepared for your photoshoots as it all starts with what is on the plate. A Club Chefs Portfolio should be built as a Marketing Document. A strong resume and visual culinary portfolio are vital for any Private Club Chef as they highlight their kitchen skills, abilities, and creativity. The portfolio should comprise a well-presented written resume and a professionally photographed marketing document of images of relevant menu items that showcase the best of the best that the chef has to offer. Note: It is essential to be creative and not just stick to the standard items. Your professional food photographer can advise you ahead of your photoshoot and answer any questions. Menu designs and any awards or recognition that the chef has received can also be included in the portfolio. By presenting a portfolio, potential employers or clients get a glimpse into the chef's style, expertise, and experience, which can be crucial in securing a job or contract. It also helps chefs stand out in a highly competitive industry and demonstrates their commitment to their craft. Small Bites There’s something about small bites that are just so visually appealing, especially when plated with simplicity and elegance. I photographed this Pan Seared Port Lincoln Scallops recipe by Nigel Munzberg, Executive Chef at Royal Adelaide Golf Club, Seaton, South Australia, in 2015, and it’s stunning. It still looks as mouthwatering today as it did then. It’s incredible how a well-plated dish stands the test of time. Soups Soups are always satisfying and comforting, no matter what the occasion. Showcasing your best soups in photographs is a great way to entice members to return for more. A well-composed photo of a bowl of soup can make mouths water— this photograph of a New England Clam Chowder recipe by Michael Ruggiero, GlenArbor Golf Club, New York, is a fine example. Don’t forget the Salads! Salads may not always be the most exciting dish on the menu, but when crafted by a skilled chef, they can be a true work of art. If your club has access to a talented culinary team, don’t hesitate to showcase their impressive salad creations in your photography. Stunning visuals can truly elevate the perception of a salad. often-overlooked category. This Honey Crisp Butternut Squash recipe by Jonathan Hancock at Richland Country Club, Nashville, Tennesse, has been published internationally. Perfect Pasta Pasta is a favorite among golfers, members, and guests. Its a filling meal with many different styles that cater to all taste buds. This Pappardelle with Manilla Clams and Porcini was shot at Addison Reserve Country Club, Delray Beach, Florida, and was created 2017 by former Executive Chef Zach Bell. Don’t be afraid of Beef! Even with the rise of plant-based diets, many golfers still crave a good beef dish. However, it seems that capturing the perfect shot of these meaty creations can be quite a challenge. Believe it or not, this Brandt Beef Bone Marrow Bread Pudding recipe by Doug Blair at Cassique at Kiawah Island Club, South Carolina, took four hours to create and shoot! Asian Fusion Are your members passionate about Asian cuisine? If so, why not showcase this preference by creating visually stunning photographs of their favorite dishes? I shot this Tuna Sashimi with Avocado, Citrus, Almond Crunch and Tataki Sauce recipe by Scott Haegele at Royal Poinciana Golf Club, Naples, Florida in 2018. Dessert Delight There’s something about the sight of a decadent dessert that can make your mouth water with anticipation. Whether it’s the rich, creamy texture of a chocolate mousse or the flaky, buttery crust of a fruit tart, there’s no denying the power of a beautifully crafted dessert to create lasting memories. I photographed this Huckleberry Pie Gelato at Cassique at Kiawah Island Club, South Carolina. It looks like you can eat it right from the page. Clubhouse Cocktails In todays world, its crucial to present your bar’s best cocktails with high-quality photographs. With the current emphasis on creative concoctions at clubs across the country, having impeccable photography can make all the difference in attracting customers and standing out from the competition. This Campfire Old Fashioned was created by Junior Sous Chef Jeremy Bland at The Club at Carlton Woods, The Woodlands, Texas, and is an example of how some clubs are highlighting their bar offerings. Matt Marrero, Sous Chef, Bonnie Briar Country Club, Larchmont, New York Culinary Staff When holding a professional photo shoot at your club it’s important to include the entire culinary team—in the organizing and planning process. Editorial quality images may be used in media features, event promotions, newsletters, portfolios, social media posts, websites, and even resumes. Aaron Ruble, Executive Sous Chef at Sycamore Hills Golf Club, Fort Wayne, Indiana Chrissie Bennett, Executive Chef at Winged Foot Golf Club, Mamaroneck, New York
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