The latest from GK.

Pan Seared Foie Gras with Spiced Citrus Purée, Tomato and Peach Compote and Red Onion Jam and Brioche Toast

Recipe by Chris Reveron, Executive Chef at Bonnie Briar Country Club, Larchmont, New York, USA

BLACK PEPPER MAPLE PORK BELLY WITH  TRES LECHES CORNBREAD, APPLE PAVE, smoked apple crema and cherry butter

Recipe by Christine Hazel, Executive Chef and Food Network Chopped Champion, Huntingdon Valley Country Club,
​ Huntingdon, Pennsylvania, USA

The Club at Carlton Woods receives
​Golf Kitchen® Certification of Culinary Excellence

Baby Spanish Octopus Ceviche with Pickled Mustard Seeds, Our Garden Pico, Compressed Watermelon, Crispy Plantain and Citrus Lace

Recipe by Anthony Capua, Executive Chef at Sycamore Hills Golf Club, Fort Wayne, Indiana, USA

“CIOPPINO” 

Recipe by Zouhair Bellout, Executive Chef at Reynolds Lake Oconee, Greensboro, Georgia, USA


​current issue

Golf Kitchen Invitational and Golf Kitchen Culinary Excellence Awards Dinner Scheduled for September 8th, 2022

Wes Tyler

Executive Chef at the Club at Carlton Woods, The Woodlands, Texas, USA

rob labritz’ Nutrition tips
before, during and after golf

Images courtesy PGA Tour Champions

SPICE MAPLE LEAF FARM DUCK BREAST WITH PETITE CONFIT BEGGARS PURSE, 
NORTHERN BEANS, ROASTED SQUASH AND GRIOTTE CHERRY REDUCTION

Recipe by Shawn Olah, Executive Chef at Highlands, Falls Country Club, Highlands, North Carolina, USA​

feature stories, interviews and recipes from Golf's culinary pioneers 2010 -2022

Black Forest Whiskey Sour

Recipe by Christine Hazel, Food Network Chopped Champion and Executive Chef at Huntingdon Valley Country Club,
​Huntingdon Valley, Pennsylvania, USA