The Latest from GK.
Duck Pastrami with Grain Mustard Sauce, Brussels Sprouts & Sweet Potatoes
Recipe by Derin Moore, CMC, Culinary Director and Executive Chef at Grey Oaks Country Club, Naples, Florida, USA
7th year anniversary edition
Coming this november!
Culinary Vision to Warehouse Mastery:
An interview with Chris Pappas, CEO at Chefs’ Warehouse (CHEF)
Getting Private Club Culinary Right
“The Vault” at Addison Reserve Country Club
reimagining manasquan river golf club
An interview with Richard Lowack, Executive Chef CEC, CCA, WCEC
why culinary matters to private clubs
Summer Grilled Cobia and Octopus Flageolets
Recipe by Carey Favreau, Executive Chef at Westchester Country Club, Rye, New York, USA
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
FOLLOWING THE PATH TO PRIVATE CLUB CHEFDOM
From Restaurant Chef to Commanding a Private Club Kitchen
is not Without Forks in the Road
is not Without Forks in the Road
Raising the Bar
by Natalia Feder Cabrera Mercado, Khayyan Specialty Foods
34* North, 5* West (Fez)
Inspired by Chef Zouhair Bellout, Reynolds Lake Oconee ~ 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
A Journey Through the Senses