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  • HOME
  • ABOUT
  • INSIDE GK
    • Latest Issue
    • NEWS
    • Culinary Pioneers
    • Recipes
    • Dessert Delight
    • Clubhouse Cocktails
    • Wine
    • Health and Wellness
    • Exclusive Chef Interviews
    • PURVEYOR SPOTLIGHT
    • Non for Profits
    • Galleries
    • Events
    • Press / Media
  • BLOG
  • Awards
  • Certification
  • Contact
  • Media Kit
  • Buy Book
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The Latest from GK.

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Legacy Photography for private clubs

By Diana DeLucia, Founder, Author, Food Photographer
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Rabbit tournedos

Recipe by Nicholas Cuomo, Executive Chef at Emirates Golf Club, Dubai, UAE, 2016

PHILANTHROPY EDITION - 2023

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A chef with heart

Thomas Isidori, Executive Chef at Brae Burn Country Club, Purchase, New York, USA
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Taste of golf

with Victoria "Tory" Eulenfield, National Director of Member Services and Programs at NGCRA
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roasted lobster with porcini vinaigrette and potato straws

Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, Johns Island, South Carolina, USA, 2015
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BERENBERG INVITATIONAL SURPASSES $2 MILLION IN FUNDS RAISED FOR
​PANCREATIC CANCER RESEARCH

Professional golfers and business leaders helped Berenberg raise more than $550,000 for the University of Nebraska Medical Center and Nebraska Medicine, bringing the bank’s combined donation over three tournaments to more than $2 million.
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Tasmanian Smoked Salmon served with Grilled Baby Potatoes and Fresh Greens Drizzled with Meander Valley Crème Fraîche

Recipe by Penelope Sattler, General Manager at Barnbougle Lost Farm, Bridport, Tasmania, Australia, 2012
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A CHEF, A VETERAN AND A FAMILY MAN WITH A PASSION TO SERVE

Chris Reveron, Culinary Director and Executive Chef at Bonnie Briar Country Club, Larchmont, New York, USA
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DUCK CONFIT AGNOLOTTI, WITH WITH ROASTED PUMPKIN, SMOKED CHESTNUTS, RICOTTA AND SAGE BROWN BUTTER

Recipe by Matt O'Connor, Culinary Director and Executive Chef at Wee Burn Country Club, Darien, Connecticut, USA
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TOONSBRIDGE RICOTTA

Recipe by Finbar Higgins, former Executive Chef at K Club, County Kildare, Republic of Ireland, 2012
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SALMON TIRADITO ​

Recipe by John Trano, Sous Chef at Waccabuc Country Club, Waccabuc, New York, USA
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Ed Stone​

Executive Chef at Baltusrol Golf Club, Springfield, New Jersey, USA
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KOHANAIKI MAI TAI

Recipe by Clara Lene Kelly, Mixologist, Kohanaiki, Kona, Hawaii, USA
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Grandma's cake

Recipe by Rick Dees, Entertainer, Producer and Owner at Sweetbrier Farm, Danville, Kentucky, USA,  2012 
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SEARED SALMON 

Chrissie Bennett, Executive Chef at Winged Foot Golf Club, Mamaroneck, New York, USA
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