Yields 4

Ingredients

Chicken Breast (skin on)

• Four 7 ounce chicken breasts (sous-vide two hours/62.5‎°C)
• Fine Sea Salt
• White Pepper (freshly ground)
• Olive Oil 

Peanut Mole

• 1 cup Toasted Peanuts​
• 6 Roma Tomatoes
•  1 Yellow Onion
• 4 Cloves Garlic
• 4 Dry Chile Guajillo
• 5 Leaves Epazote
• 1 Tortilla (charred)
• ½ cup Pumpkin Seeds
• 2 quarts Chicken Stock

Garnish

• 1 Zucchini (thinly sliced in mandolin) 
• 1 Yellow Squash (grilled and cut into cubes) 
• 1 Red Onion (char the onion 575°F for 16 minutes and remove petals)
• 3 Baby Corn (seared with seasoning) 
• Afilia Cress
• Cilantro Oil

Preparation

Chicken Breast 
Season the chicken with olive oil, sea salt, and white pepper, then sous-vide for 2 hours at 62.5‎°C

Peanut Mole
Roast the tomatoes, garlic and onions until lightly charred.
Remove the seeds from the Chile Guajillo and toast, then soak in hot water until soft.
Toast the pumpkin seeds.
In a saucepot, add the tomatoes, onions, garlic, chile, peanuts, and pumpkin seeds and fry in a little olive oil.
Add the epazote leaves and the charred tortilla with 2 quarts of chicken stock. Cooked for at least 20 minutes. 
Transfer to a blender and mix until you have a smooth texture
Reserve. 

Assembly

Place the peanut mole on the bottom of the plate.
Cut the chicken breasts in half and place on top of the mole.
Décorate with the zucchini, squash, onions and corn.
Garnish with afilia cress and cilantro oil.

Wine Match

Mariatinto 2014, Valle de Guadalupe, Mexico

Yields 1

Ingredients

• 2 shots Vodka
  
•  1 shot honey
  
• 1 citrus wheel (garnish)
• Optional: added Vitamin-C supplement for immune strength.

Preparation

In a Mason jar, add two shots of your favorite Vodka, one shot of honey and add a Vitamin_C supplement to added immune strength. 

Garnish with a citrus wheel of your choosing. 

Stir. 

​Enjoy!
 
-- 

Yields 4

Ingredients

Sour Apple Consume

• 4 Apples (Tart variety such as Granny Smith, Courtland, Empire or Pink Lady)
• 2-3 Tablespoons Apple Cider Vinegar
• Salt and Pepper (to taste)
• Maldon Sea Salt (sprinkle)

Fennel Salad

• 1 Apple (sweeter variety such as Honeycrisp, Zester or Fuji)
• 1 head Fennel (reserve fronds for garnish)
• 2 Tablespoons Rice Wine Vinegar
• 1 Tablespoon Extra Virgin Olive Oil (plus a few drops for garnish)
• 1 Tablespoon Honey
• Salt (to taste)

Crudo

• 4 u-10 Scallops
• 1 Watermelon Radish
• 1 Apple ((sweeter variety such as Honeycrisp, Zester or Fuji)

Garnish

• 4 Nasturtium Leaves
• Horseradish Oil (4-5 drops for garnish)  Chef Note: Can be found at most Asian markets

​Preparation

Sour Apple Consume

Freeze the four tart apples. (whole apples)
Remove from freezer and let thaw at room temperature for 2 hours.
With a skewer poke a few holes through the flesh of each apple and crush with your hands or a press.
Retain the juice and pass through a chinois or cheesecloth.
Season the juice with salt to taste and 2-3 Tablespoons of the Apple Cider Vinegar.

Fennel Salad

Remove the core from the fennel and finely shave on a mandolin.
In a bowl mix the fennel with the rice winevinegar, salt, honey and Extra Virgin Olive Oil.

Scallops Crudo

Trim the adductor muscle from the scallops and slice thinly. (4-5 slices each scallop)
Slice the watermelon radish and sweet apple thinly on a mandolin and punch out small rounds with a ring cutter.

Assembly
​Place the fennel salad slightly off-center in the bottom of a bowl.
Shingle the sliced scallop on the side of fennel.
Garnish the dish with the rounds of sliced apple and watermelon radish, nasturtium leaf and fennel frond.
Pour 3 ounces of the sour apple consume into the bowl and place a few drops of horseradish oil and EVOO in the consume.

Wine Match

2015 Drouhin Vaudon Chablis Premier Cru

Serves 4

Ingredients

Coconut Foam

• • 750 mlliliters Coconut Milk
• 250 milliliters Coconut Water
• 12 sheets Gelatin
• 1 Tablespoon Glucose

​
Coconut Gel

• 1 liter Coconut Water
• 12 sheets Gelatin

 ​
Lemongrass and Coconut Sorbet

• 26 ounces High Fat Coconut Milk
  
• 4 stalks Lemongrass (sliced)
  
• 6 Kaffir Lime Leaves
  
• 2 ounces Ginger (peeled and sliced)
  
• 8 ounces Coconut Water
  
• 4 ounces Sugar
  
• 2 Tablespoons Glucose

Coconut Lime Tart

•  2-1/2 cups Oats
  
• 3 Tablespoons +1/2 cup Sugar
• 4 Tablespoons Butter
• 14 ounces High Fat Coconut Milk
• 2 Tablespoons Glucose
• 3/4 cup Lime Juice
• 4 Egg Yolks

Preparation

Coconut Foam

Bloom the gelatin in ice water while bringing the coconut milk, coconut water and glucose to a simmer.
Squeeze the water from gelatin and add to mixture. Remove and chill slightly.
Pour into ISI containervand add two gas cartridges and chill overnight.

Coconut Gel

Method bloom the gelatin in ice water while bringing the coconut water to a simmer.
Squeeze water from gelatin and add to coconut water. Pour mixture over an acetate sheet in a
sheet pan creating a 1/16 inch layer.
Chill until solidified and cut desired shapes.

Lemongrass and Coconut Sorbet

Combine the lemongrass, lime leaf, ginger and coconut water in a sauce pot bringing to a boil for two minutes.
Add the sugar and glucose then remove from the heat to cool.
Combine with the coconut milk and put into a Pacojet container and freeze overnight.

Coconut Lime Tart

Pulverize the oats in a food processor and add the 3 Tablespoons of sugar and 4 Tablespoons of melted butter.
Line a greased baking dish with aluminum foil and press the oats inside. Bake for 10 minutes at 350°F.
Remove and cool.

Assembly

Place the coconut lime tart on a plate.
Place the coconut gel circles on the plate in a sporadic pattern.
Pipe coconut gel dollops throughout the circles.
Dispense coconut form into liquid nitrogen and freeze thoroughly.
While freezing, place a quennel of coconut sorbet a top additional oat crumb that has been toasted.
Remove coconut foam from nitrogen and crack into smaller pieces and arrange on plate.

Serve immediately.

Serves 4

Ingredients

Pumpkin Swordfish

• 1.5 pounds Pumpkin Swordfish (cut into 2 ounce pieces)
  
• 1 Tablespoon Garlic
  
• 2 Tablespoons Olive Oil
  
• Zest of 1 Lemon
  
• 1 teaspoon Thyme
  
• Salt and Pepper

Strawberry Mango Preserved

• 2 cups Strawberries (diced)
  
• 3 cups Mango (diced)
  
•  1/2 cup Sugar
  
• 1/4 cup White Balsamic Vinegar

Strawberry Mango Vinaigrette

• 1 teaspoon Dijon Mustard• 1 cup Salad Oil
  
• 2 Tablespoons White Balsamic Vinegar
  
• 1 cup Strawberry Mango Preserved (see recipe)
  
• Salt & Pepper

Strawberry Mango Relish

• 1 cup Mango (diced)
  
• 1 cup Strawberries (diced)
  
• 3 ounces Strawberry Mango Preserved (see recipe)

Wilted Arugula

• 5 ounces Arugula
  
• 1 Tablespoon Olive Oil
  
• Salt and Pepper (to taste)

Garnish

• Micro Greens
  
• Micro Flowers

Preparation

Pumpkin Swordfish

Mix all the ingredients together in a mixing bowl and marinate for 3o minutes.
Place on a grill and cook for 4 minutes per side. Let rest.

Strawberry Mango Preserved

Sauté the mango, strawberries and sugar on a low heat until they break down, stirring consistently. Add the white balsamic vinegar and simmer for 30 minutes. Let cool.

Strawberry Mango Vinaigrette

Add the strawberry mango preserved, mustard and vinegar into a blender. While on a low speed slowly add the oil until smooth. Season to taste.

Strawberry Mango Relish

In a mixing bowl, mix all of the ingredients together.

Wilted Arugula

Heat a sauté pan with oil and wilt the arugula for a few minutes. Season to taste.

Assembly

Place the arugula in a straight line in the middle of the plate.
Top with three pieces of swordfish and cover with Strawberry mango relish.
Swipe the plate with the Strawberry mango vinaigrette.
Garnish with micro greens and micro flowers.

Wine Match
​
Torre La Moreira, 2018

Proper nutrition can be your competitive edge, with just a bit of knowledge and careful planning. By understanding how certain nutrients affect your body and performance, you can coordinate meals and snacks to reach your full golfing potential. Proper nutrition can also help you to avoid fatigue and injury. Here are 5 nutrition tips to help you stay in top form on the golf course!

Tip #1: Stay Hydrated

Hydration will affect every single aspect of your game, from focus and concentration to striking the ball with better distance and accuracy. Drinking enough fluid will keep you feeling energized and prevent the onset of headaches, muscle spasms or cramping.
​
Fluid requirements should be individualized with consideration of your environmental conditions. As a general rule, aim for 2 cups of water an hour before your tee time and 1.5 liters (6 cups) of water during the round (approximately 3 ounces a hole).

Tip #2: Don’t Skip Breakfast
​
The meal you eat before a round of golf will have a considerable impact on your performance on the course. To optimize your energy, aim for a nutrient dense breakfast that consists of lean protein, complex carbohydrates and healthy fats. Avoid foods that will make you feel sluggish, such as sugary cereals, donuts and greasy breakfast sandwiches.

​Sample Healthy Breakfast Ideas:
● Veggie omelet with avocado and whole grain bread
● Reduced fat Greek yogurt with fruit and nuts
● Scrambled eggs with whole grain bread

Tip #3: Pack a Snack

Golfers can expect to play a round of golf for approximately 4 hours so it is important to plan ahead and pack a snack. A mid-round snack can help you beat fatigue, maintain energy and improve performance.
Avoid snacks like chips and candy, which can enhance muscle cramping and leave you feeling bloated and lethargic. Aim for a small, easily transportable nutritious snack.

Example Snacks to Pack:
● Banana with almond butter
● All natural dried fruit & nut mix
● Fruit with a handful of nuts
● Half of a peanut butter sandwich on 100% whole grain bread

Tip #4: Your Post Round Nutrition Matters

Your nutritional needs don't end once you step off the course. What you eat after a round actually plays a pivotal role in how you perform in the long run. Your post round nutrition will allow you to replenish your energy stores while repairing your muscles.

Avoid processed, fried and refined foods during this meal as the goal is to optimize your nutrition with nutrient dense foods. Aim for a meal complete with high quality protein, carbohydrates and foods high in vitamins, minerals and antioxidants.
​
Example Post Round Meal Ideas:
● Grilled chicken wrap with a side salad
● Salmon, sweet potato and steamed veggies
● Turkey burger with roasted vegetables
​

Tip #5: Maintain a Healthy Weight

Excess fat around the body can add stress to the muscles and bones of the body, hinder your golf technique, and cause excess fatigue during your round.
​
​If you prioritize your nutrition, playing golf regularly can help you stay fit, improve muscle tone and aid in weight loss. 

Liberty National Golf Club in New Jersey has been on my wish list to feature in Golf Kitchen projects for ten years. It’s now 2020, and the timing is right. Shaun C. Lewis has been at Liberty National for almost eleven years and holds the Executive Chef and Assistant General Manager titles. He is a dynamic chef and enjoys learning new skills with voracity. ~ Diana DeLucia

GK: Tell us when you developed a passion for cooking.   
From a young age, I think we are all fascinated with fire. We are told not to go near it, not to touch it, that it is dangerous. I think it’s a very primal instinct to be drawn to it. My grandfather owned The Fireside Bar & Grill on Broadway in Newburgh, New York. I would enjoy being by his side, hanging around the bar, helping out, especially during the summers. I had to be about six or seven years old. I remember a big cast iron grill out back; the coal burning, the top lined with different meats, sausages, corn, bluefish. So, I was always fascinated by cooking. When I was younger, it was watching my relatives cook and that great experience of cooking outdoors. Coming from an entire family of great cooks that are predominantly Italian, every Sunday was somewhat celebratory. We would have multiple dining tables for extended family, and on Christmas Eve, we were cooking for about 50 people! 

My first interaction with professional cooking was with pizza. It is so accessible to observe; everything is right there in front of you. In my hometown, there was a pizzeria, and I would persistently ask the owners if I could work there. After months of pestering them, they promised that when I was tall enough to reach over the counter, they would give me a job. Soon after, the pizzeria changed hands. When the new owners arrived, I told them about the job that was promised, and they obliged. At 12 years of age, I landed my first gig at Nancy’s Pizzeria and was ready to develop my cooking skills. I excelled, and by the time I was 16, I was propositioned by other establishments in surrounding towns to work for them. I was a workhorse and had developed a skill. I had discovered the great satisfaction of caring for customers and providing exceptional service, even at that level. I worked there throughout high school and would continue during college breaks.

After high school, going into the culinary field seemed like a very natural decision. In 1988, I enrolled at the Culinary Institute of America (CIA). I was excited to learn and immerse myself in the world of cooking; this was before the beginning of the Food Network when there was no sensationalism or novelty aspect to the culinary field at all. I simply wanted to become a well trained culinary mercenary! The Culinary Institute of America taught me professionalism, discipline, leadership, and provided me with an excellent culinary foundation to build upon.

While attending, the Director of the McCann Student Center, John Campbell, asked me to work at the Pizzeria on campus. I was very familiar with the pizza business, and I quickly said yes. Whenever they called upon me to cover a shift, I would jump on it. Mr. Campbell was very appreciative of my dedication. Upon graduation, he had arranged a few Stagier positions for me at The Water Club, The River Café, and Aureole in New York City. During that time, a position opened up at The Pierre Hotel (where I completed my apprenticeship), and I accepted the job. I stayed there for an accumulative six years and had worked every possible culinary position in the operation. I had forged a solid foundation in classical French cuisine and the Brigade System.

My final position was Tournant, which meant I could be placed on any station at any time and execute service as better as any. This was crucial because due to union regulations, Sous Chefs could not work the line. I was ready to move forward and become Sous Chef.

I was offered quite a few positions and decided to go with Interstate Hotels on Long Island. They immediately sent me to Nantucket as Task Force Chef for the White Elephant. I loved my time there. The people, the amazing fishing, and local produce were phenomenal. I returned after a season to work on Long Island for the Winter and was then asked to task force out in Martha’s Vineyard at the Harbor View Hotel. I think I said yes before the GM completed his sentence! I love the Cape and Martha’s Vineyard, which was just as unique as Nantucket. A year later, I was asked to return as the Executive Chef at The Inn at Great Neck, and I stayed there for about two years. 

I had my heart set on opening a restaurant, nothing pretentious, just great solid American food with a focus on local ingredients. I opened Mae Browne’s in Huntington, New York, and we were focused on creating the highest quality dining experience. We were reviewed within a few days and received two stars from the NY Times. While most were very pleased with this, I wasn’t motivated by stars or accolades; I was focused on great food and excellent service every day. My philosophy is still the same today. 

I was offered a share of Mae Browne’s, but I politely declined. I was starting a family and knew that my time to explore other options were running short. I mulled over opening my own restaurant, but then my father in law said to me, “There’s a chef that wants to meet you.” I was introduced to Nino Procacci, who was a retired Executive Chef from Old Westbury Golf and Country Club in Old Westbury, New York. Chef Nino took me to meet Chefs Nicholas Carlone and Peter Fischl. I had preconceived ideas of what club cuisine would be like, but it turned out to be nothing like what I expected. I was hooked. Together with Martel Meyer, we created a new standard in Club cuisine and private events. 

At Old Westbury, we embraced traditional club cuisine, although we did push boundaries, and the food scene was evolving very quickly. I got to interact with the members a lot, and I enjoyed forging those relationships through hospitality. I had a captive audience and was shooting for an outstanding performance every day. Old Westbury was very special to me in many ways. 

After about four years, I was offered the Executive Chef position at Woodcrest Golf Club in Syosset, New York, a very charming-family oriented club that was looking to update its food and beverage program. I loved the challenge and the members. Sous Vide and Molecular Gastronomy were on the forefront of modern cooking and was poorly criticized by established and well-respected chefs. I knew that I needed to form my own opinion and began to focus on these techniques. Soon I was taking courses at the French Culinary Institute with David Arnold and with Alexander Talbot of Ideas in Food. Learning and growing at an accelerated rate, I needed an outlet for this type of cooking and began staging again. 

GK: How did you end up at Liberty National?
I received a call from Martel Meyer (Old Westbury). Martel had accepted the GM position at Liberty National Golf Club a year earlier. Martel said, “We just opened the new clubhouse, and I need you to come and see it.” I had just declined an opportunity in New Jersey and was apprehensive to consider another. I had told Martel that I was not looking to relocate. “Just come over to visit, that’s all I’m asking you to do.”

On a stormy spring day in 2009, I took the ride out from Long Island. I distinctly remember an 18 wheeler clipped my trucks side view mirror. “Welcome to New Jersey!” I thought to myself. I pulled into Liberty National, and in the dense fog and chilly rain stood this modern steel and glass clubhouse. Peering through the mist in the distance, stood Lady Liberty. Even on a dreary,   rey day, this place was stunning. I fell in love with the club, what it represented, what it meant for golf, and private clubs, and the potential history we could create here.

There were very high expectations and within 48 hours, I had CBS interviewing me in the kitchen on what it’s like to work at Liberty. I had not even touched a knife yet! My first interaction with food and staff is caught in the video “Lady Liberty Awaits”. 

In the first month, we catered Paul and Phyllis Fireman’s Anniversary Celebration and two months later, The Barclays tournament. I had my dream position and culinary freedom. This suited me well as I enjoy creativity and surround myself with talented-creative types. Getting to know our members and collaborating with them on menu ideas is the true evolution of a club’s cuisine. 

GK: You had the PGA Tour event rather early in the club’s establishment, tell us about that experience. 
I had to change all the menus for the PGA Tour event as they simply weren’t mine. Our Club membership was probably about 60 members but we were gearing up to cater for about 2,000 covers a day in three different locations on the property. We had two satellite kitchens, and it was unlike anything I’ve ever done. I had a great team and still do! Due to the success of the tournament, we did three more after that, 2013 Barclays, 2017 Presidents Cup, and 2019 The Northern Trust event.

GK: Tell us about your relationship with the members.
The relationship I have with our membership is a very special. Lady Liberty may have enticed me to come here, but it is the Liberty membership that keeps me going. After 11 years, I feel blessed to have forged such great friendships and see families grow.  

When I arrived in 2009, we were doing tasting menus and Michelin Star geared cuisine. It was all over the top and exciting, and we were creating the culture. One thing I’ve said consistently over the years is that my cuisine is a reflection of the member’s desire.

GK: Do any celebrities frequent here?
We get a lot of celebrities, politicians and sports figures here and some are members. My philosophy, however, is every one that walks through Liberty’s doors is a celebrity. They are all treated the same. When we do have someone that is “celebrity” in the dining room, my focus is on the other members and my staff. I want to ensure all members receive the same level of attention and service as anyone else. 

One story I will share is when Martel Meyer said to me the night before, “Alice Cooper’s coming in tomorrow. Alice’s agent is a food guy, do you think you could talk to him?” I said, “Sure, my pleasure.” The next day I came into work, and I had recently returned from Alinea in Chicago, where I staged with my sous chef. One of my inspirations from there was the Truffle Explosion. 

Alice Cooper and Shep Gordon, who is Alice’s manager, were in the dining room and had already ordered turkey burgers. I had offered them my truffle explosions. I set them on the table and explained what I had created. Alice says, “you have to talk to Shep. He is a big food guy”. I had a conversation with Shep about food and chefs, and I could tell how knowledgeable he was, he knew who Frédy Girardet was. Most cooks have never heard of him; I was impressed.  

After learning about Shep’s incredible career, I said to him, “You’re probably the one person that I could thank for elevating my craft. By launching many culinary careers and the Food Network, many of us have better work conditions better pay, and we are celebrated. Shep said to me, “You know that Turkey burger that you made us? You will be making that your entire life. I thought to myself, “God, help me. Where are you going with this Shep?” He explains, this is the best turkey burger he’s ever had. You make it in house, cook it sous vide. It is amazing!” He said, “You can make your Truffle Explosions and all of your different special things, but you will always need to play your hits. That Turkey Burger is a hit! When Alice puts on a concert, he could sing with Johnny Depp and the Hollywood Vampires, or sing a new song, but he still has to play his hits. Chefs are no different. You put on your uniform, and you go out and perform your hits. I didn’t do anything but shine a light on chefs. I am proud to have done that.” 
If you are a chef and haven’t seen the documentary Supernmensch, flog yourself, then rent it on Netflix.

GK: Tell us about your cocktail program?
In 2007 I was at the French Culinary Institute studying sous vide and learning modern cooking techniques with Dave Arnold. We were applying a lot of these techniques to spirits and cocktails as well as food. These were all applications to enhance a cocktail program, however, the Long Island Country Club scene wasn’t ready for it yet. Once I arrived at Liberty National, I knew I would be able to showcase these techniques and build upon them. Over the years, I have been gradually enhancing our cocktail menu. In the Summer of 2013, I was hosting a Celebrity Golf event and took notice of celebrated mixologists Tony Abou-Ganim and Charlotte Voisey. I was so impressed by the attention to detail in their work and focus on fresh ingredients. It inspired me to dedicate more time and energy to the world of spirits. The craft of Mixology became of great interest to me. Balancing time between my passions has always been the greatest challenge for me. 

It’s not uncommon to see me behind the bar experimenting with my techniques and at the same time, studying wine and seeking my Sommelier Certification through the Court of Master Sommeliers. Flavors, textures, service; my vortex is spinning….

Behind the bar is the ultimate open kitchen. The guest gets to watch you prepare their cocktail from start to finish, and you get to experience their reaction, up real close. It is intimate and very telling.

In 2019 I was asked by the PGA Tour to create a luxe - VIP experience for the Liberty Club at The Northern Trust. My response was Chef & Chic. I created this culinary and cocktail experience that paired food and cocktails together beautifully, and it played out right in front of our guests in an outdoor bar setting. Chef & Chic has since grown, and my focus is on charitable events. I am currently working on a curriculum for Modern Mixology, which will demonstrate a lot of these techniques in tandem with talented Mixologists.

GK: You mentioned charitable events, which are you involved with?
I am very proud to serve on the Board at the Liberty Humane Society in Jersey City. This is a fantastic community, and its growing so quickly. It’s very gratifying to serve such beautiful pets and their people! GK: Paul Fireman stated that Liberty Nationals’ great expense was treating the site it was built on. How do you approach the focus on being “green-friendly”?

The history of Liberty’s property is quite unique. Paul Fireman had the foresight to purchase land that nobody wanted and had the resources to properly treat the land so it would be viable for generations to come. It has made such an impact on this community and the world of golf.

Since opening the clubhouse in 2009, we have ​always approached operations from an environmentally conscious standpoint. We use compostable take out containers, recycling, and the use of fabric bags instead of plastic. More recently, I started beekeeping at Liberty for pollination and population reasons. Hopefully, we will harvest honey this year. We are also looking into composting onsite. 

Golf Kitchen asks Chef Zoole how he creates his menu for the  first exclusive, once-a-year Underground Club dinner. ~ Diana DeLucia

GK: How do you decide on a menu for your Underground dining event at Addison Reserve? Tell us about your process. 
First, I determine which kitchen we will be using and what season we are in.  This information assists me in establishing the number of guests and product availability, and then I can assess the number of courses I need to create and in what order they will appear. 

Tasting menus need to be progressive with flavors - each course building in strength of flavors. For example, I start with cold, subtle flavors and build throughout the dinner. At this point, I have an outline, for example, light chilled shellfish, vegetable course, fish course, poultry, meat, etc. This is followed with a “brainstorm”. I do this to get the creative juices flowing. I may draw on dishes or parts of recipes that I have seen or created in the past or create entirely new dishes that I have been wanting to try. 

GK: Is there typically a theme associated with the dinner? 
Generally, there is no theme. Unless a member specifically requests one.
 
GK: Is pastry an afterthought or a part of the entire vision? Elaborate on that process. 
Pastry courses are not an afterthought. I work closely with Chef Dana Ianelli for our menus to make sense. Dana is fantastic and often helps me with the brainstorming process.

GK: How much do you work with the Sommelier when creating your menu? 
Once we get the menus nailed down, I share flavor details with our wine people. They then work to pair wines with courses that they think would be the best fit. Of course, what sounds good on paper often does not work, so we do a tasting before the event.

GK: What role do the members have, if any, in the menu creation? Are they happy to be surprised?
If a tasting dinner is specifically requested by a member, then they play an important role in menu planning. I always try to get a feel of what they are looking for, including likes and dislikes.
 
GK: How do you source your purveyors, and are they the same or ever-changing?
My role here at Addison Reserve as Executive Chef is new. Most, if not all, of our purveyors that we work with have a long, well-established relationship.
 
GK: Do you think purveyors need to stay focused on quality ongoing, not just at first POS? Does it annoy you when they deliver anything outside of your original agreement? Share your advice to purveyors, if any. 
Just like the saying that a Chef is only as good as the last meal he served, purveyors are only as good as their previous delivery. Customer service and consistent quality are paramount. I will let them know right away if products provided or customer service is substandard.
 
GK: How much preparation goes into executing a successful 9-course dinner, and what are some of the biggest challenges you face leading up to the dinner service? 
Preparation is everything in order for any dinner to go smoothly. Some major challenges that we face are timing and execution. Timing for deliveries, as we want everything as fresh as possible, timing of prep, as things cannot ​be made too far in advance. Proper execution cannot be accomplished without teamwork. I cannot possibly prepare and plate these dinners on my own. From my Sous Chefs to our cooks to our steward team, we all must work together in order to be successful.

GK: What else is essential during the smooth execution of a dinner like this?
Planning and teamwork.
 
GK: How do you ensure the guests enjoy each course and are not overwhelmed by the amount of food?
I carefully plan a progression of flavors that build on the previous course. Consideration definitely must be given to portion size for our members to enjoy their meals.
 
GK: Demand must be great for this unique event; how are members chosen, and how often do you offer this event each season?
We only offer our underground club event once a year. We do, however, offer Chef tasting dinners monthly during high season. For these dinners, we first take reservations and then do a “lottery” to determine our final guests.
 
GK: After the success of the event, what is the process of doing another? 
Back to the drawing board! 
 
GK: What were the members’ responses to this unique event?
Our members truly enjoyed this unique experience.  

To see the full story with member comments see our current issue of Golf Kitchen Magazine.
​

Serves 4

Ingredients

Bouillabaisse Broth

• 3 Yellow Onions (sliced)
• 10 cloves of Garlic (sliced)
• Olive Oil (as needed)
• 1 1/2 quarts White Wine
• 2 Bay Leaves
• 6 Tomatoes (blended)
• 2 Tablespoons Saffron
• 46 ounces Clam Juice
• 1 two-inch Knob of Ginger (peeled)
• 4 Carrots (very thinly sliced)
• 1 bunch Celery (very thinly sliced)
• 2 Fennel Bulbs (very thinly sliced)

Tapioca Crackers

• 1/2 cup Tapioca Pearls (rinsed)
• 2 cups Cold Water
• Pinch Salt
• Old Bay (to taste) 

Shrimp

• 2 cups Water
• 1/2 teaspoon Xanthan Gum
• 1 1/2 pounds Unsalted Butter
• 4 ounces Yuzu Juice
• Kosher Salt (to taste)
• 12 Royal Red Shrimp (peeled, deveined, heads off) 

Yuzu aioli

• 1/2 teaspoon Microplaned Ginger
• 2 Egg Yolks
• 5 teaspoons Yuzu Juice
• 1 teaspoon Green Yuzu Kosho
• 1/2 cup Olive Oil

Garnish

• Yuzu Aioli (see recipe)
• Sea Beans 
• Tangerine Marigolds 

Preparation

Bouillabaisse Broth
Sweat the onions and garlic with olive oil in a heavy bottom saucepan until translucent. Add the white wine and cook until reduced by half, add the tomatoes, bay leaves, and saffron and reduce by 1/3. Add the clam juice and bring to a simmer. Once simmering, ladle 8 ounces of the liquid into a blender with the ginger and blend on high until pureed. Then add back to the pot along with the carrots, celery, and fennel. Once the broth returns to a simmer, turn off the heat and cover to allow the vegetables to steep for 30 minutes. Strain through a fine chinoise, and then again through cheesecloth. Reserve warm.

Tapioca Crackers
Place the tapioca pearls into a small saucepot with 2 cups of cold water, bring to a simmer and cook until pearls are fully hydrated and jelly like, about 12 minutes. Add a pinch of salt then spread to about 5mm thick on a silpat lined tray and dehydrate at 160ºF until crispy, 8-10 hours.
Once dry, break into 2" x 2" pieces and deep fry at 400ºF until puffed, remove from oil and season with Old Bay. Once cool, store in an airtight container for up to 3 days.

Yuzu aioli
Whisk the ginger, egg yolks, yuzu juice, and green yuzu kosho together in a small bowl and slowly drizzle in the olive oil continue whisking to create an emulsion.

Shrimp
Place 2 cups of water into a saucepan and bring to a dull simmer, add the xanthan gum and whisk to incorporate. Once there are no chunks of xanthan visible, begin adding the butter 1/4 pound at a time while vigorously whisking to create an emulsion. Pour into a high-speed blender with the yuzu juice and kosher salt to taste, blend well, then return to the pot. Bring the emulsified butter to 160ºF, then add the shrimp and allow to poach for 4 minutes, then remove with a slotted spoon and drain on paper towels.

Assembly
Ladle the hot broth into soup bowls with a wide rim. Place a tapioca puff on each rim, using some yuzu aioli as glue. Put four dots of yuzu aioli randomly in the tapioca puff, top with 3 poached shrimp, the sea beans, and the marigold petals, squeeze fresh yuzu juice on top, then serve.


Wine Match
Kim Crawford Sauvignon Blanc