The Latest from GK.

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