The latest from GK.
An interview with scott haegele
Director of Culinary Operations, Royal Poinciana Golf Club, Naples, Florida
crispy oysters 'on the ½ shell' with scallop ceviche
Recipe by Matthew O'Connor, Executive Chef at Bonnie Briar Country Club, Larchmont, New York, USA
Expresso martini Cocktail
Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia
Raspberry Chocolate Pavé
Recipe by Dana Iannelli, Executive Pastry Chef at Addison Reserve Country Club, Delray Beach, Florida, USA
