The Latest from GK.
Salmon tiradito
Recipe by John Trano, Sous Chef at Waccabuc Country Club, Waccabuc, New York, USA
GRILLED BRONZINI WITH QUINOA TABBOULEH, FRENCH FETA, HEIRLOOM TOMATO RELISH AND POMEGRANATE MOLASSES
Recipe by Anthony Capua, Executive Chef at Sycamore Hills Golf Club, Fort Wayne, Indiana, USA
Ed Stone
Executive Chef at Baltusrol Golf Club, Springfield, New Jersey, USA
September 2022 Edition
ROB LABRITZ’ NUTRITION TIPS BEFORE, DURING AND AFTER GOLF
SEARED SALMON WITH WILD RICE AND ZUCCHINI BLOSSOMS
Chrissy Bennett, Executive Chef at Winged Foot Golf Club, Mamaroneck, New York, USA