The Latest from GK.

Veggy Atmosphere cocktail with Caviar

Recipe by Javier Burgos, Mixologist, Veggy Cocktails

the heart of the house

Christopher Passaro, Executive Chef at Preakness Hills Country Club, Wayne, New Jersey, USA

Part One: Supporting Culinary Teams in Golf and Country Clubs

The Importance of Supporting Culinary Teams in Golf Clubs

Part Two: The CRITICAL Role of Media Coverage 

Attracting and Retaining Younger Talent

Part Three: Awareness by club members is key

Actionable Recommendations for Golf & Country Club Members

Pan-Seared Scallops with Roasted Tri-Color Cauliflower, Cream of Corn Risotto, Bacon Jam, Garlic Confit Purée, and Scallion Oil

Recipe by Christopher Passaro, Executive Chef at Preakness Hills Country Club, Wayne, New Jersey, USA

Golf Kitchen Industry Update

A Focus on Collaboration and Innovation

Par for the Culinary Revolution

Shifting Culinary Paradigms


​Spring Edition 2025

Golf Kitchen Magazine Welcomes New Columnists

Chef Hannah Flora and Mixologist Javier Burgos

Extraordinary ranchers

An Interview with Fred Linz at Meats By Linz

Tuna Nigiri with Crispy Garlic, Tahoon Cress and Edible Gold

Recipe by Christopher Passaro, Executive Chef at Preakness Hills Country Club, Wayne, New Jersey, USA.

Dark Love Secrets: Black Truffle Dessert Cocktail

Recipe by Javier Burgos, Mixologist

Bravo Whisky Golf: This Luxury Tour Company Creates Bespoke Expeditions Tailored to Exceed Expectations

by Anita Draycott

House Chips with Soubise, Poached Egg, Caviar and Crème Fraîche

Recipe by Christopher Passaro, Executive Chef at Preakness Hills Country Club, Wayne, New Jersey, USA

Bringing Clubs Together: Highlights from the 2025 Metropolitan Club Foundation Vendor Show at Glen Island Harbour Club.

strawberry mojito na

Recipe by Joswill Mosquea, Mixologist at Preakness Hills Country Club, Wayne, New Jersey, USA

from new york to aspen

Adam Gordon, Executive Chef at Maroon Creek Club, Aspen, Colorado, USA

Hannah Flora Shines as Runner-Up on Hell's Kitchen Season 23 Finale, Spotlighting Culinary Careers in Private Golf and Country Clubs.

Hanatoro Winery Single Vineyard Wines Handcrafted for Friends and Family

An Interview with Kevin Bozada, Senior Director of Club and Hospitality at Augusta National and Managing Partner at Hanatoro Winery.

CRISPY COD CHEEKS WITH CHANTERELLE MUSHROOMS, PRESERVED LEMON RISOTTO,
​SALMON ROE AND BEURRE BLANC

Recipe by Maxwell Shteyman, Executive Chef at Montclair Golf Club, Essex County, New Jersey, USA

The Wagyu of Duck

Joe Jurgielewicz & Sons, Ltd. (JJS)

​​Smoked Jurgielewicz Duck Salad 

Recipe by Jonathan Cichon, Executive Chef at Merion Golf Club, Ardmore, Pennsylvania, USA


Winter Edition, 2025

​Ferguson Whisky Embarks on a Spirited Journey: Miles Traveled, Hills Ahead

by Hugh MacDonald | Photography by Laura Ferguson

the club kitchen: At Santa Lucia Preserve, It's all about the Environment

By Karen Moraghan

Medinah Signature Ole Fashioned

Recipe by Taylor Nissen, Beverage Director at Medinah Country Club, Medinah, Illinois, USA

richard lowack

Executive Chef at Manasquan River Golf Club, Brielle, New Jersey, USA

why culinary matters to private clubs
​

Tartan Trails to Tailored Triumphs:

An interview with Alan Moore, Scottish Textile Visionary

Shaping Culinary Careers Through Mentoring

Executive Chef Derin Moore’s Journey & How He Pays it Forward at Grey Oaks

Chicken liver Pâté

Recipe by Bryan Skelding, Executive Chef at The Greenbrier, White Sulphur Springs, West Virginia, USA, 2016 

the club wine review

Fernando Silva, Wine Critic, Sommelier and Artist

monkfish valderrama

Recipe by Sebastian Gavira, Executive Chef at Real Club Valderrama, Andalucía, Spain, 2016

Dover Sole with  White Asparagus, Caviar, Royal Glacage and Grapes

Recipe by Derin Moore, CMC at Grey Oaks Country Club, Naples, Florida, USA

LIBERTY NATIONAL TUNA TARTARE
​with Yuzu Ponzu Sauce, Creamy Shallot
& Jalapeño Guacamole

Recipe by Stephen Yen, Culinary Director and Executive Chef at Liberty National Golf Club, Jersey City, New Jersey, USA

Raising the Bar

by Natalia Feder Cabrera Mercado, Khayyan Specialty Foods

34* North, 5* West (Fez) 

Inspired by Chef Zouhair Bellout, Loblolly Golf Club  ~ Gettin' Figgy Wit It

The Influencer: Cultivating Culinary Interest​

At Food, Fun & Faraway Places, Kelly Stilwell’s Goal is to Bring Food & Travel Together

A Chef with a Mission to Give Back at Aspetuck Valley Country Club

Gerard Clinton, Executive Chef at Aspetuck Valley Country Club, Weston, Connecticut, USA

inspiration from the heart

The Artistry of Fernando Silva Mirrors his Approach to Wine Tasting
​​A Journey Through the Senses