The latest from GK.

ANTHONY cAPUA

Executive Chef at Sycamore Hills Golf Club, Fort Wayne, Indiana

current  edition

Victoria“Tory” Eulenfeld

National Director of Membership and Programs at the National Golf Course Restaurant Association (NGCRA)

the first annual golf kitchen invitational and the fourth annual golf kitchen culinary excellence awards at glenarbor golf club

christine hazel

 Chopped Champion and Executive Chef at Huntingdon Valley Country Club, Huntingdon Valley, Pennsylvania 

Baby Spanish Octopus Ceviche with Pickled Mustard Seeds, Our Garden Pico, Compressed Watermelon, Crispy Plantain and Citrus Lace

Recipe by Anthony Capua, Executive Chef at Sycamore Hills Golf Club, Fort Wayne, Indiana, USA

“CIOPPINO” 

Recipe by Zouhair Bellout, Executive Chef at Reynolds Lake Oconee, Greensboro, Georgia, USA

Wes Tyler

Executive Chef at the Club at Carlton Woods, The Woodlands, Texas, USA

rob labritz’ Nutrition tips
before, during and after golf

Images courtesy PGA Tour Champions

SPICE MAPLE LEAF FARM DUCK BREAST WITH PETITE CONFIT BEGGARS PURSE, 
NORTHERN BEANS, ROASTED SQUASH AND GRIOTTE CHERRY REDUCTION

Recipe by Shawn Olah, Executive Chef at Highlands, Falls Country Club, Highlands, North Carolina, USA​

feature stories, interviews and recipes from Golf's culinary pioneers 2010 -2022

Black Forest Whiskey Sour

Recipe by Christine Hazel, Food Network Chopped Champion and Executive Chef at Huntingdon Valley Country Club,
​Huntingdon Valley, Pennsylvania, USA