Golf Kitchen Culinary Excellence awards and dinner at Glenarbor golf Club, September 9th, 2021. 
Images by Michael J. Fiedler

september 9th, 2021
​
​Third annual Golf kitchen Culinary Excellence awards
​glenarbor golf club, bedford hills, new york

​MEET THE CHEFS

Michael Ruggiero, Executive Chef at 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. 
​
​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. Ruggiero is a recipient of The Golf Kitchen Participating Chef Award, 2018 and the club and his culinary team are the first recipients of the Golf Kitchen Certification of Culinary Excellence. 

Kevin Patrick Sullivan, Executive Chef at Innes Arden Golf Club, Old Greenwich, Connecticut
​
Kevin’s love of food started at a young age while helping his mother prepare for their neighborhood dinner parties, which morphed into his first job at the local ice cream shop in Chappaqua, New York, flipping burgers after school. He is a graduate of the Culinary Institute of America (CIA) in Hyde Park. After graduating from the CIA, he was the Executive Chef at Dudley’s Restaurant in Ossining, New York, for ten years and the Chef de Cuisine at Xavier’s Restaurant in Garrison, New York, for three years. Both restaurants received several top ratings from the Zagat Guide, The NY Times, and the Hudson Valley Magazine.

Kevin has been fortunate to travel and study abroad to expand his culinary expertise. He is passionate about sourcing the finest ingredients and creating multi-cultural cuisine for his membership. He has trained at:
LA MAISON TROISGROS; Roanne, France, with Chef/Owner Michel Troisgros
RHEINHOTEL FISHERZUNFT; Zurich, Switzerland, with Chef/Owner Andre Yaeger
LA BOTTEGA DEL 30 RESTAURANT; Villa a Sesta, Siena, Italy, with Chef/Owner Helen Stoquelet
THE RHODE SCHOOL OF CUISINE; South of France

For the past 25 years, he has been the Executive Chef at Innis Arden Golf Club in Old Greenwich, CT. He volunteers and participates in several charity events. Kevin and Innis Arden are currently constructing a new 60,000 sqft clubhouse to reopen in the spring of 2023. He is actively involved in the kitchen design and logistics of the project.  

Kevin and his wife Lorraine, of 20 years, have two teenagers. Their son is a freshman in college, and their daughter is a freshman in high school. He incorporates fitness into his life through skiing, playing paddle, tennis, and golf.

Juan Pablo de la Sota Riva Leal, Executive Chef at Royal Poinciana Golf Club, Naples, Florida

Chef Juan Pablo was born in Mexico City, where he also did his culinary studies at Centro Culinary Ambrosia. Surrounded by a family full of culinary traditions, he is inspired by his mother, who is also a Chef, to start his career in this field.
After finishing school, Chef Juan Pablo had the opportunity to move to Madrid, Spain to work with Chef Sergi Arola at his 2-Star Michelin Restaurant, La Broche.
 
Upon returning from Spain, Chef Juan Pablo had the opportunity to work for many prestigious companies and restaurants, including Prima, Royal Caribbean, Jaso and Le Cirque Restaurant in Mexico City.
 
During his time in Cancun, Mexico, he worked the opening of Terraneo, a fine dining restaurant located in the Laguna Nichupté and then the Ritz Carlton Cancun in 2010 as Chef de Cuisine of the Club Grill Restaurant, 5 Diamonds. In 2011, Chef Juan Pablo staged in Akelare, a 3-Star Michlelin in San Sebastian with Chef Pedro Subijana.
 
In 2012, he transferred to the Ritz Carlton in Naples, Florida as Chef de Cuisine of The Grill Room. He was promoted two years after that to Banquet Chef and worked one of the largest banquet operations in the company. In August of 2016, Juan Pablo joined the Ritz Carlton Charlotte as Executive Sous Chef before he returned to the Ritz Carlton Naples, Florida in 2017 as the Executive Sous Chef overseeing the culinary operation. In 2019, Chef Juan Pablo joined the prestigious Golf Club Royal Poinciana as Executive Sous Chef, having the opportunity to bring his experience in a new chapter in his career. In 2020, he was promoted to Executive Chef overseeing culinary operations of the Club
 
Juan Pablo and his wife, Mariana, enjoy travel, soccer and BBQs with their three beautiful kids, Maria Jose, Juan Pablo Jr. and Nicolas.

Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee

Jonathan Hancock was born in Texas, but raised in middle Tennessee. He lives in Franklin Tennessee, a suburb of Nashville with his wife and 6 children.

Growing up in the south, many of his relatives were deeply rooted in agriculture. While he didn’t grow up in a family of professional cooks, he grew up surrounded by food, and family that definitely knew their way around a kitchen. He watched his grandmother can, pickle, preserve and bake all through childhood which gave him a passion for methods of preservation. His father and mother both knew their way around a grill and a stove, whether it was smoking briskets, barbequed chicken, or braising a beef shoulder. Every family gathering was based around food, and excitement of what each would bring to the table. Summer gatherings were the best, fresh picked white half runner beans, sweet corn, wild blackberries, heirloom tomatoes, and peaches were always the stars of the show.
​
​For the last 14 years Chef Hancock has been at Richland Country Club, starting on the line then working his way up through every sous and pastry position before becoming the Executive Chef. His cooking style would best be described as vegetable forward with much focus on wild foods and local agriculture while sneaking in old school preservation methods and influence from Asia as much as possible. His leadership style is to guide vs leading by fear. Teaching problem solving, encouraging critical thinking and mentoring to bring out the best in everyone as it easily weeds out the ones who aren’t in it, while attracting the ones who are.

Dominic Calla, Executive Chef at Round Hill Club, Greenwich, Connecticut

Dominic Calla grew up in New York where at a young age, he was introduced to the art of cooking. Being one of the first Calla’s born in this country, his childhood was filled with the heavy influences of Italian home cooking. His professional career started at the age of 16 in various kitchens in the New York. Chef Calla immediately fell in love with the kitchen, the food, the craft, and the skill of the Chefs he worked under.

His focus was in fine dining and traditional French and Italian Cuisine. Through hard work and dedication to the craft, Dominic was offered his first Executive Chef position at the age of 22. He worked at Gabriello’s of New York in Naples, Florida serving prominent clientele such as Tony Bennet, Carol Burnette, Mickey Rooney and Tony Curtis. After two years, it was time for Chef Calla to take on more, and he accepted and Executive Chef position of three restaurants in Athens, Georgia.
He took the helm of a French bistro, a busy steakhouse, and a brew pub. It was during this time that he fine-tuned his ability to run a multi-faceted operation.

Continuing to build on his skill and craft, he decided it was time to take on a larger role. He moved back to Naples, Florida to take a position with Hyatt Hotels. In the first three years at the hotel, Chef Calla worked his way up to Executive Sous Chef of the Hyatt Regency Coconut Point in Bonita Springs, Fl. His responsibilities included overseeing the operation of 5 restaurant outlets, 80,000 sq. ft. of Banquet space, 65 cooks and chefs, and over 20 million in F&B
revenue per year.

In 2011, Chef Calla transitioned from hotels to private clubs and took a position as Executive Sous Chef at the Hillsboro Club in Hillsboro Beach, Florida. At this club, Dominic fell in love with the culture of the club and the ability to get to know the membership he was feeding daily.

As a theme of his career, he was looking to take on a larger role and accepted the position of Executive Chef of the James River Clubhouse at The Country Club of Virginia. This position allowed him the freedom to run his own clubhouse under the umbrella of CCV. Since 2014, he has hosted three PGA
events, weddings, private parties and club events. He has created unique venues to host parties and weddings, utilizing the club’s expanse of land and old rustic farm houses and barns on the property.

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.

Meet the sommelier

Fernando Silva, Wine Director and Sommelier at GlenArbor Golf Club, Bedford Hills, New York

• Court of Masters Sommeliers Certified
• American Sommelier Association Certified Sommelier

In 2013-2014 Silva was responsible for creating and launching the wine program for GlenArbor Golf Club. ​His 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.
​
Silva regularly organizes educational trips to different wine regions of the world. ​

special guest mixologist

Shaun C. Lewis, CCM, CEC, PCIII, Assistant General Manager / Executive Chef at Liberty National Golf Club, Jersey City, New Jersey
 
Lewis is a graduate of the Culinary Institute of America in Hyde Park, New York. He has spent time in some of the country’s top restaurants including Alinea, The River Café and The Water Club. He had a six-year stint at New York City’s world-renowned Pierre Hotel steeping himself in classical and modern French cuisine before heading off to the Cape to work on Nantucket Island and Martha’s Vineyard.

Lewis is responsible for leading the food and beverage offerings within the private hospitality at all PGA TOUR events at Liberty National Golf Club, including 2009, 2013 The Barclays, 2019, 2021 The Northern Trust as well as The Presidents Cup in 2017.

Since entering the Private Club industry, Lewis has garnered a reputation for elevating the gastronomic scene while raising the hospitality bar.  A life-long student, he has received degrees for his studies in Sous Vide and Molecular Gastronomy. He has also achieved certifications Certified Club Manager, Certified Executive Chef, Pro Chef III and Level One Sommelier. Lewis is currently in pursuit of obtaining his Master Beekeeping certificate at Cornell University, WSET in Wine and Spirits and The BAR 5 certification program for spirits, liquors, and mixology.
​
Lewis has been transcending his talent to create unique culinary and cocktail experiences that focus on fresh ingredients. He has teamed up with Golf Kitchen's Diana DeLucia to create a video series Clubhouse Cocktails. 

the menu

6:30 PM / Cocktail Hour

Sponsored by  Gallo Wines 

J Brut Rosé Sparkling Wine
Jayson Palhmeyer Cabernet Sauvignon
 Periopan Soave Calvarino
 Orin Swift Cellars Machete. 

A welcoming taste of Haute Caviar Osetra 

Clubhouse Cocktails by Shaun Christopher Lewis, Executive Chef at Liberty National Golf Club

"Run Rabbit Run"

Liberator Gin, Carrot Juice, Caraway and Lime

"Wondrich"

Burning Chair Bourbon, White Peach, Pamplemousse and Mint

***​


RECEPTION STATIONS AND PASSED HORS D'OEUVRES

​

Kevin Patrick Sullivan, Executive Chef at Innes Arden Golf Club

Hors D’Oeuvres: Wild Mushroom Toasts, and Jamon Iberico, Orange Flesh Melon and Balsamic Syrup

Mini Plate: Deep Sea Red Crab, Tropical Fruit Salsa, Avocado, Amarillo Sauce  


***
 
Michael Ruggiero, Executive Chef and Paul Keating, Sous chef at GlenArbor Golf Club

Hors D’Oeuvres:  Crispy Oyster Chowder, Crab Beignets, Fresh Tortilla filled with Beef Barbacoa

Mini Plate: Duck/Citrus/Ginger Carrot Puree

***

7:30 PM

AWARDS DINNER

Sponsored by Joseph Drouhin Wines

FIRST COURSE
 
Juan Pablo De La Sota Riva Leal, Executive Chef at  Royal Poinciana Golf Club

Smoked Florida King Fish & NC Marshallberg Farm Osetra Caviar, Potato Causa,
Nero Sauce,Sweet Potato Pillow, Corn Salsa, Aji Limo Leche de Tigre

*Drouhin-Vaudon Chablis Premier Cru, Burgundy, France 2018

SECOND COURSE

Dominic Calla, Executive Chef at  Round Hill Club

Chicken Fried Sweet Breads, Red Cabbage Mustard, Shaved Brussel Sprout Slaw, Amber Bacon Sauce

 *Maison Joseph Drouhin,  Puligny Montrachet, Burgundy, France 2018

THIRD COURSE

Jonathan Hancock, Executive Chef at  Richland Country Club

Dry Aged Ribeye, Little Carrots, Green Peppercorn Jus, Matsutake Cream, Button Chanterelles, and Petite Lacinato Kale

 *Maison Joseph Drouhin, Nuits Saint Georges Premier Cru ‘Proces’  Burgundy, France 2017

DESSERT

Marisa Hernandez, Executive Pastry Chef at  GlenArbor Golf Club

Chocolate Cardamon Cake with Kumquat Compote, Raspberry Ice Crème, and Almond Brittle

 *Castello di Volpaia, VinSanto del Chianti  Classico, Tuscany,  Italy 2014

​***

award categories

AWARDEES
​
*Culinary Excellence Award for an Outstanding Private Golf Club or Country Club

Baltusrol Golf Club, Springfield, New Jersey

~

*Culinary Excellence Award for an Outstanding Golf Resort or Community

Reynolds Lake Oconee, Greensboro, Georgia

~

*Culinary Excellence Award for Outstanding Executive Chef at a Private Golf or Country Club

Edward Leonard, Fresh Meadow Country Club, Glen Cove, New York

~

*Culinary Excellence Award for Outstanding Executive Chef at a Golf Resort or Community

Bryan Skelding, The Greenbrier, White Suphur Springs, West Virginia

~

*Culinary Excellence Award for Outstanding Pastry Chef at a Private Golf or Country Club

Callie Meyer, Wycliffe Golf and Country Club, Wellington, Florida

~

*Golf Kitchen Rising Star Award

Hannah Flora-Mihajlovic, Mizner Country Club, Delray Beach, Florida

~

* Visionary Leader in Club Management Award for a Private Golf or Country Club

Martel Meyer, Richland Country Club, Nashville, Tennessee

~

* Golf Kitchen Purveyor of the year Award

Thomas Capobianco, HAFSCO

~

*Golf Kitchen Wine Program Award 

GlenArbor Golf Club, Bedford Hills, New York

Presented by Laurent Drouhin

for reservations

jperez@glenarborclub.com ​

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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.


# # #
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

​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.

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.

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. 

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

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. 

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
​

• Court of Masters Sommeliers Certified
• American Sommelier Association Certified Sommelier

In 2013-2014 Silva was responsible for creating and launching the wine program for GlenArbor Golf Club. ​His 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

THE MENU6:30 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

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

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

our sponsors
please email info@golfkitchen
​to be involved