GOLF KITCHEN CULINARY EXCELLEnce awards at glenarbor golf club
new date announcement
Stamford, Conn. – The third annual Golf Kitchen Culinary Excellence Awards at GlenArbor Golf Club in Bedford Hills, NY, have been moved to September 9, 2021.
Morgan Gregory, President, GlenArbor Golf Club said, “This was a difficult decision, but we feel it is wise to move this prestigious event due to the current climate and continuing challenges presented by COVID-19.”
GlenArbor, often cited as one of the finest clubs in the country, boasts a 30,000-square-foot clubhouse situated on a commanding site overlooking the Gary Player-designed golf course. Ideal for entertaining and special occasions, the clubhouse provides countless amenities including a main floor dining room that can host significant events in a spacious, yet intimate atmosphere.
“Golf and country club dining is becoming more relevant than ever before, and we need to continually create new opportunities to support their culinary teams,” said Diana DeLucia, founder of Golf Kitchen. “At the appropriate time next fall, the talents of GlenArbor’s culinary team will be showcased to an audience of fellow clubs and chefs.”
For additional information about the Golf Kitchen Culinary Excellence Awards or sponsorship opportunities, contact De Lucia at 860/406-1782 or access the web site at www.GolfKitchen.com.
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Media Contact
Karen Moraghan
Hunter Public Relations
kmoraghan@hunter-pr.com
908/963-6013
Morgan Gregory, President, GlenArbor Golf Club said, “This was a difficult decision, but we feel it is wise to move this prestigious event due to the current climate and continuing challenges presented by COVID-19.”
GlenArbor, often cited as one of the finest clubs in the country, boasts a 30,000-square-foot clubhouse situated on a commanding site overlooking the Gary Player-designed golf course. Ideal for entertaining and special occasions, the clubhouse provides countless amenities including a main floor dining room that can host significant events in a spacious, yet intimate atmosphere.
“Golf and country club dining is becoming more relevant than ever before, and we need to continually create new opportunities to support their culinary teams,” said Diana DeLucia, founder of Golf Kitchen. “At the appropriate time next fall, the talents of GlenArbor’s culinary team will be showcased to an audience of fellow clubs and chefs.”
For additional information about the Golf Kitchen Culinary Excellence Awards or sponsorship opportunities, contact De Lucia at 860/406-1782 or access the web site at www.GolfKitchen.com.
# # #
Media Contact
Karen Moraghan
Hunter Public Relations
kmoraghan@hunter-pr.com
908/963-6013
On August 19th the annual Golf Kitchen Culinary Excellence Awards will create magic at the prestigious GlenArbor Golf Club in Bedford Hills, New York.
meet the chefs
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Michael Ruggiero, Executive Chef, GlenArbor Golf Club, Bedford, New York
Ruggiero has a family background rich in food, highlighted by growing up in his Father’s Italian Deli and spending Sunday’s at his Grandmother Josephine’s house in the East Village of Manhattan helping her make Italian favorites from fresh pasta to Sunday “Gravy”. Ruggiero has spent his career in the restaurant and hospitality industry with his early years as a Sous Chef under Master Chef Edward Leonard in which he had the privilege of working under for a decade Cantare Restaurant in Chicago, and then Westchester Country Club. During this time he also assisted Leonard in creating food pictures for two culinary cookbooks, and was greatly influenced by the U.S.A Olympic team practices at the club. During Ruggiero's years at Westchester Country Club he was influential in leading the culinary team in all areas of the club. After a long tenure as Executive Chef at Orienta Beach Club and The Tuxedo Club, Michael joined the GlenArbor kitchen in 2017. Michael is a recipient of The Golf Kitchen Participating Chef Award, 2018 and Host Chef of this years awards. Ruggiero has had a lifelong passion in the Culinary Arts that has spanned over two decades. His list of accomplishments began with a degree from the in Hyde Park, NY. Ruggiero then began working with a Master Chef and earned a Certified Executive Chef designation from the American Culinary Federation, two gold medals in a hot food competition and positions as the Executive Chef in multiple Private Country Clubs. |
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Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA
Blake was born in New Orleans, Louisiana surrounded by family that loves food in a food-loving city. As a teenager, Blake began working his way through restaurants around town developing his passion that led him to attend Nicholls State University in Thibodaux, Louisiana. An externship with renowned Chef Ed Leonard CMC at Cantare Restaurant in Chicago opened the door for his transition to country clubs, being hired at Westchester Country Club. WCC was only the beginning, as further career stops include Orienta Beach Club, The Field Club of Greenwich, and now The Tuxedo Club. Moving his way up the ranks, Blake was promoted after two seasons and is now in his third season as Executive Chef at Tuxedo. Blake truly embodies his native New Orleans with his ‘let the good times roll’ mantra, as he brings Farm-to-Table a whole new meaning with weekly menu changes throughout three kitchen locations. |
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Scott Haegele, Director of Culinary Operations at Royal Poinciana Golf Club, Naples, Florida
We are honored to welcome Director of Culinary Operations, Scott Haegele to the Golf Kitchen team of Chefs. Haegele started his career at the iconic Greenbrier and then honed his skills at the Waldorf-Astoria and the Ritz-Carlton in Manhattan before entering the club world as the Executive Chef of Augusta National Golf Club. In 2015, Haegele joined the team at Royal Poinciana Golf Club. Not only is he an amazing Chef, but he is a true expert at building creative, efficient teams. Haegele completely revamped the menu at Royal Poinciana and his dedication inspired the membership to build a state-of-the-art kitchen for he and his team to work their magic. Haegele and Royal Poinciana will be featured in the next book in the Golf Kitchen series titled Golf Kitchen Americas and will feature in the first biannual Golf Kitchen Magazine which will launch at the awards. |
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Jose Carles Fabregas, Chef/Owner at Downtown Boqueron, Puerto Rico
Jose Carles Fabregas joined the Golf Kitchen family in 2012. He was discovered selling burgers in Puerto Rico by Stanley and Charlie Pasarell, two American tennis players from the 1960’s. Stanley and Charlie had developed Royal Isabela Golf Resort in Isabela, Puerto Rico and were big fans of Carle Fabregas' burger recipes. They didn't have a kitchen at the club at the time and invited Jose to make his burgers at the golf course. When the kitchen was complete in 2009, he became the sous chef and when the executive chef left Carles Farbregas took on the role in 2011 until Hurricane Maria devastated Puerto Rico and Royal Isabela in 2017. Golf Kitchen’s Editor in Chief, Diana DeLucia located Carles Fabregas after several weeks of calls and social media searches. Coincidentally, Carles Fabregas called Delucia while she was at the Gary Player Invitational at GlenArbor Golf Club, and immediately called upon the Golf Kitchen family of private golf club chefs to see if they had any work for him on the mainland. Executive Chef Doug Blair and Kiawah Island Club hired Jose immediately, and within a week he was working and living at Kiawah with his wife Magda and his two daughters. He has since moved back to Puerto Rico and opened a farm and ocean to table restaurant – DownTown Boquerón by Chef Jose Carles. He is a regular guest chef at all Golf Kitchen events and is a great golfer in his own right and at one time was playing on the tour for Puerto Rico. To read more about Jose Carles see golfkitchen.com |
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Chef Tim Trill, Executive Chef at Westhampton Country Club, Westhampton Beach , New York
Tim Trill was born in Foxburg in Pennsylvania, home of Foxburg Country Club, the oldest, continuously played golf course in the United States. He was the son of a single mother. Trill spent much time with his grandmother, who cleaned the clubhouse and cooked for men's events. He was influenced by his grandfather, who grew vegetables without the use of pesticides and learned the importance of sustainability from his Aunt, who ran a dairy farm. Trill spent his high school years in New Haven, Connecticut, Palm Beach, Florida and The Hamptons, New York. His mentor and father figure was Chef Starr Boggs, who was instrumental in guiding the young Trill on his culinary path. He was later mentored by Chef Dean Mitchel in the 80's when Californian and French nouveau cuisine was popular. Susan McAllister, whom became business partners with Starr Boggs in multiple Hamptons restaurants including The Patio, The Inn at Quogue and Anything Goes was a great supporter of his career. After working as a sous chef at Linville Ridge Country Club in North Carolina under Dean Mitchel, Trill went back to Palm Beach to assist Ann King in opening several restaurants in the area. In 1996 the Westhampton Country Club asked Trill to take over and revamp the culinary program. In his 20 year tenure, he more than doubled the food and beverage revenue. In 2016 he left the club to take a position at Loblolly in Hobe Sound, Florida to be closer to his family. He learned a lot a Loblolly but his heart was in Westhampton, and when the club asked him to return he jumped at the opportunity. |
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Marisa Hernandez, Executive Pastry Chef at GlenArbor Golf Club, Bedford Hills, New York
Marisa Hernandez began her culinary journey at 16 years of age when she finished school in Germany. After a three year internship at two restaurants she moved to Munich to work at the Munich Holiday Inn. This is where Hernandez developed her passion for making sweets. The Chef offered Hernandez an opportunity to travel to Florida to work at Frenchman’s Creek Club, and with limited English she accepted the internship and worked the season in their pastry department. After completing a season at Frenchman's Creek, Hernandez accepted an internship at GlenArbor Golf Club and is now the Pastry Chef. The club has become an extended family for Hernandez and she is very fond of the membership, and knowledgeable of their preferences. She enjoys having close relationships with the customer base. |
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Fernando Silva, Wine Director, GlenArbor Golf Club, Bedford Hills, New York
In 2013-2014 Silva was responsible for creating and launching the wine program for GlenArbor Golf Club. tHis primary function is to engage the Club Members and introduce different wine trends as well as maintaining good relationships with top decision-makers in the wine industry, and our club connecting and planning wine events according to the diversity of our current membership.Silva is responsible for planning, executing, and customizing medium to large wine events, formulating and implementing event marketing campaigns designed to achieve maximum sales volume in wines, and, assessment of club Members private cellars, wine tasting events and educational tastings. He is an expert in wine service training and food pairing including the kitchen staff, creating and organizing GlenArbor’s wine list, which currently includes 365 offerings from around the world. He regularly organizes educational trips to different wine regions of the world. |
The menu
6:30 pm
Reception stations and passed Hors D’ Oeuvres
Imported and Domestic Meat and Cheese Board
Wine Tasting Station by GlenArbor's Fernando Silva, Sommelier
Henriot Champagnes Rose & Brut, of Red, White & Rose
Chef Blake Burgard Executive Chef The Tuxedo Club
Mini Plate - Pan Roasted Duck Breast, Sunchoke Puree, Frisee, Pickled Peach, Preserved Orange
Passed single bite hors d oeuvre - Scallop Crudo, Pineapple Dashi, Basil Seeds, Basil Oil
Michael Ruggiero, Executive Chef at GlenArbor Golf Club, Bedford Hills, New York
Mini Plate - Strip Loin, Sicilian Trapanese, Charred Brassicas
Paul Keating, Sous Chef at GlenArbor and the Culinary Team
Passed single bite hors d oeuvres -
Uni Toast/Pancetta Rabbit Loin with Ravigote/ Fava Pomegranate Salsa with Chickpea Blini /Burrata, Pear, and Truffle Honey Crostini
7:30 pm
Dinner (including Bread service)
1st course
Chef Jose Carles Fabregas of Downtown Boqueron , Puerto Rico
Snapper Crudo, Papaya Atchara, Crispy Skin Salt, Shallot Pearls, Cilantro, Primo Olive Oil
Paired with Domaine Joseph Drouhin, Chassagne Montrachet, Burgundy, France 2016
2nd course
Scott Haegele CEC, Director of Culinary Operation at Royal Poinciana Golf Club, Naples, Florida
Chilled Maine Lobster, Mango Sphere, Espelette Pepper, Avocado Cream, Baby Greens
Paired with Clementin de Pape Clement, Pessac Leognan, Bordeaux, France 2016
3rd course
Tim Trill, Executive Chef at Westhampton Country Club, Westhampton Beach, New York
Hoisin Glazed Denver Lamb Chop with Wood Fired Garlic, Brussel sprouts, Gruyere Potatoes, and Madeira Jus
Paired with Stone The Crows, Cabernet Sauvignon, Napa Valley, California 2013
4th course
Marisa Hernandez, Executive Pastry Chef at GlenArbor Golf Club, Bedford Hills, New York
Blood Orange Mousseline Cake with Chocolate Cookie and Fruit Sauce
Paired with Lenkey Pincészet, Tokaji Aszú 6 Puttonyos, Hungary 2000
Reception stations and passed Hors D’ Oeuvres
Imported and Domestic Meat and Cheese Board
Wine Tasting Station by GlenArbor's Fernando Silva, Sommelier
Henriot Champagnes Rose & Brut, of Red, White & Rose
Chef Blake Burgard Executive Chef The Tuxedo Club
Mini Plate - Pan Roasted Duck Breast, Sunchoke Puree, Frisee, Pickled Peach, Preserved Orange
Passed single bite hors d oeuvre - Scallop Crudo, Pineapple Dashi, Basil Seeds, Basil Oil
Michael Ruggiero, Executive Chef at GlenArbor Golf Club, Bedford Hills, New York
Mini Plate - Strip Loin, Sicilian Trapanese, Charred Brassicas
Paul Keating, Sous Chef at GlenArbor and the Culinary Team
Passed single bite hors d oeuvres -
Uni Toast/Pancetta Rabbit Loin with Ravigote/ Fava Pomegranate Salsa with Chickpea Blini /Burrata, Pear, and Truffle Honey Crostini
7:30 pm
Dinner (including Bread service)
1st course
Chef Jose Carles Fabregas of Downtown Boqueron , Puerto Rico
Snapper Crudo, Papaya Atchara, Crispy Skin Salt, Shallot Pearls, Cilantro, Primo Olive Oil
Paired with Domaine Joseph Drouhin, Chassagne Montrachet, Burgundy, France 2016
2nd course
Scott Haegele CEC, Director of Culinary Operation at Royal Poinciana Golf Club, Naples, Florida
Chilled Maine Lobster, Mango Sphere, Espelette Pepper, Avocado Cream, Baby Greens
Paired with Clementin de Pape Clement, Pessac Leognan, Bordeaux, France 2016
3rd course
Tim Trill, Executive Chef at Westhampton Country Club, Westhampton Beach, New York
Hoisin Glazed Denver Lamb Chop with Wood Fired Garlic, Brussel sprouts, Gruyere Potatoes, and Madeira Jus
Paired with Stone The Crows, Cabernet Sauvignon, Napa Valley, California 2013
4th course
Marisa Hernandez, Executive Pastry Chef at GlenArbor Golf Club, Bedford Hills, New York
Blood Orange Mousseline Cake with Chocolate Cookie and Fruit Sauce
Paired with Lenkey Pincészet, Tokaji Aszú 6 Puttonyos, Hungary 2000
the clubs
Glenarbor golf club, bedford hills, new york
The tuxedo club, tuxedo park, new york
royal poinciana golf club, naples, florida
westhampton country club, westhampton, new york
SILENT AUCTION BY GRANDSTAND SPORTS TO BENEFIT THE GOLF KITCHEN CULINARY SPONSORSHIP AWARD
The Golf Kitchen Private Club Culinary Sponsorship program will raise funds via donations and auctions at all Golf Kitchen Events to benefit our first scholarship award. The awardee will complete the Professional Culinary Arts diploma program at the International Culinary Center® in New York including a 200-hour externship at a private golf or country club in 2020.
For more information about the International Culinary Center® click on the logo or go to www.internationalculinarycenter.com
For more information about the International Culinary Center® click on the logo or go to www.internationalculinarycenter.com
award categories
*Culinary Excellence Award for an Outstanding Private Golf Club or Country Club
Westchester Country Club
*Culinary Excellence Award for an Outstanding Golf Resort
The Greenbrier
*Culinary Excellence Award for Outstanding Executive Chef at a Private Golf or Country Club
Matthew O'Connor, Bonnie Briar Country Club
*Culinary Excellence Award for Outstanding Executive Chef at a Golf Resort
Jorge Gonzalez, Four Seasons Punta Mita
*Culinary Excellence Award for Outstanding Pastry Chef at a Private Golf or Country Club
Dana Iannelli, Addison Reserve Country Club
*Golf Kitchen Rising Star Award
Michael Mueller, Royal Poinciana Golf Club
*Golf Kitchen Visionary Leader in Club Management Award for a Private Golf or Country Club
Michael McCarthy, Addison Reserve Country Club
* Golf Kitchen Visionary Leader in Club Management Award for a Golf Resort
Charles Keusters, Casa de Campo
* Golf Kitchen Purveyor of the year Award
Farmer Lee Jones, The Chef's Garden
Westchester Country Club
*Culinary Excellence Award for an Outstanding Golf Resort
The Greenbrier
*Culinary Excellence Award for Outstanding Executive Chef at a Private Golf or Country Club
Matthew O'Connor, Bonnie Briar Country Club
*Culinary Excellence Award for Outstanding Executive Chef at a Golf Resort
Jorge Gonzalez, Four Seasons Punta Mita
*Culinary Excellence Award for Outstanding Pastry Chef at a Private Golf or Country Club
Dana Iannelli, Addison Reserve Country Club
*Golf Kitchen Rising Star Award
Michael Mueller, Royal Poinciana Golf Club
*Golf Kitchen Visionary Leader in Club Management Award for a Private Golf or Country Club
Michael McCarthy, Addison Reserve Country Club
* Golf Kitchen Visionary Leader in Club Management Award for a Golf Resort
Charles Keusters, Casa de Campo
* Golf Kitchen Purveyor of the year Award
Farmer Lee Jones, The Chef's Garden
our sponsors
please email info@golfkitchen
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