The Latest from GK.
Par for the Culinary Revolution
Shifting Culinary Paradigms
Spring Edition 2025
Golf Kitchen Magazine Welcomes New Columnists
Chef Hannah Flora and Mixologist Javier Burgos
Extraordinary ranchers
An Interview with Fred Linz at Meats By Linz
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.
Dark Love Secrets: Black Truffle Dessert Cocktail
Recipe by Javier Burgos, Mixologist
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
Bravo Whisky Golf: This Luxury Tour Company Creates Bespoke Expeditions Tailored to Exceed Expectations
by Anita Draycott
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
Bringing Clubs Together: Highlights from the 2025 Metropolitan Club Foundation Vendor Show at Glen Island Harbour Club.
strawberry mojito na
Recipe by Joswill Mosquea, Mixologist at Preakness Hills Country Club, Wayne, New Jersey, USA
from new york to aspen
Adam Gordon, Executive Chef at Maroon Creek Club, Aspen, Colorado, USA
Hannah Flora Shines as Runner-Up on Hell's Kitchen Season 23 Finale, Spotlighting Culinary Careers in Private Golf and Country Clubs.
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.
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
The Wagyu of Duck
Joe Jurgielewicz & Sons, Ltd. (JJS)
Smoked Jurgielewicz Duck Salad
Recipe by Jonathan Cichon, Executive Chef at Merion Golf Club, Ardmore, Pennsylvania, USA
Winter Edition, 2025
Ferguson Whisky Embarks on a Spirited Journey: Miles Traveled, Hills Ahead
by Hugh MacDonald | Photography by Laura Ferguson
the club kitchen: At Santa Lucia Preserve, It's all about the Environment
By Karen Moraghan
Medinah Signature Ole Fashioned
Recipe by Taylor Nissen, Beverage Director at Medinah Country Club, Medinah, Illinois, USA
richard lowack
Executive Chef at Manasquan River Golf Club, Brielle, New Jersey, USA
why culinary matters to private clubs
Tartan Trails to Tailored Triumphs:
An interview with Alan Moore, Scottish Textile Visionary
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
Raising the Bar
by Natalia Feder Cabrera Mercado, Khayyan Specialty Foods
34* North, 5* West (Fez)
Inspired by Chef Zouhair Bellout, Loblolly Golf Club ~ 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
