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  • HOME
  • ABOUT
  • INSIDE GK
    • Latest Issue
    • NEWS
    • Culinary Pioneers
    • Recipes
    • Dessert Delight
    • Clubhouse Cocktails
    • Health and Wellness
    • Exclusive Chef Interviews
    • PURVEYOR SPOTLIGHT
    • Non for Profits
    • Galleries
    • Events
    • Press / Media
  • BLOG
  • The Club Wine Review
  • Certification
  • Contact
  • Buy Book
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The Latest from GK.

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Par for the Culinary Revolution

Shifting Culinary Paradigms


​Spring Edition 2025

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Golf Kitchen Magazine Welcomes New Columnists

Chef Hannah Flora and Mixologist Javier Burgos
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Extraordinary ranchers

An Interview with Fred Linz at Meats By Linz
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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.
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Dark Love Secrets: Black Truffle Dessert Cocktail

Recipe by Javier Burgos, Mixologist
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Crab Duet A La Peruana Causa Rellena with Purple Potato, Aji Amarillo, Avocado, Garden Tomato, Diced Egg, Sweet Potato Threads & Flor de Jamaica

Recipe by Matthew Gilbert, Culinary Director at Medinah Country Club, Medinah, Illinois, USA
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Bravo Whisky Golf: This Luxury Tour Company Creates Bespoke Expeditions Tailored to Exceed Expectations

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

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strawberry mojito na

Recipe by Joswill Mosquea, Mixologist at Preakness Hills Country Club, Wayne, New Jersey, USA
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from new york to aspen

Adam Gordon, Executive Chef at Maroon Creek Club, Aspen, Colorado, USA
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Hannah Flora Shines as Runner-Up on Hell's Kitchen Season 23 Finale, Spotlighting Culinary Careers in Private Golf and Country Clubs.

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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.
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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
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The Wagyu of Duck

Joe Jurgielewicz & Sons, Ltd. (JJS)
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​​Smoked Jurgielewicz Duck Salad 

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


Winter Edition, 2025

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

by Hugh MacDonald | Photography by Laura Ferguson
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the club kitchen: At Santa Lucia Preserve, It's all about the Environment

By Karen Moraghan
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Medinah Signature Ole Fashioned

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

Executive Chef at Manasquan River Golf Club, Brielle, New Jersey, USA
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why culinary matters to private clubs
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Tartan Trails to Tailored Triumphs:

An interview with Alan Moore, Scottish Textile Visionary
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Shaping Culinary Careers Through Mentoring

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

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

Fernando Silva, Wine Critic, Sommelier and Artist
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monkfish valderrama

Recipe by Sebastian Gavira, Executive Chef at Real Club Valderrama, Andalucía, Spain, 2016
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Dover Sole with  White Asparagus, Caviar, Royal Glacage and Grapes

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

by Natalia Feder Cabrera Mercado, Khayyan Specialty Foods
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34* North, 5* West (Fez) 

Inspired by Chef Zouhair Bellout, Loblolly Golf Club  ~ Gettin' Figgy Wit It
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The Influencer: Cultivating Culinary Interest​

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

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