The Latest from GK.

​​Smoked Jurgielewicz Duck Salad 

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


​7th Anniversary edition, November 2024

King Salmon “Chowder” with Prince Edward Island Mussels,
​Braised Pork Belly and Tarragon Velouté

Recipe by Marc Johnson, Executive Chef at Santa Lucia Preserve, Carmel, California, USA

Getting Private Club Culinary Right
​“The Vault” at Addison Reserve Country Club

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

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