 Recipe by Callie Meyer, Executive Pastry Chef at Wycliffe Golf and Country Club, Wellington, Florida, USA Yields 1 Ingredients Chocolate Mousse
Kahlúa Caramel Mousse
Chocolate Mirror Glaze
Hazelnut Dacquoise
Additional Items for Plating
Preparation Chocolate Mousse Melt chocolate over a double boiler and remove from stove. In a separate bowl whip the egg yolks until thick then add in the coffee and egg mixture and pour in the the melted chocolate. In a another bowl, whip the egg whites and sugar and fold into the chocolate mixture. Finally, fold in the whipped cream in three stages. Kahlúa Caramel Mousse Bring 4 ounces of cream to a simmer and pour over the Zephyr caramel chocolate. In a bowl whip the cream with 1 ounce of Kahlúa. Fold the Kahlúa whipped cream into the Zephyr caramel mixture. Place into piping bag with a small star tip. Chocolate Mirror Glaze Bring water, heavy cream and cocoa powder to a simmer. Let the chocolate mixture cool slightly, and add the bloomed gelatin. Chill. Hazelnut Dacquoise Sift flour and powdered sugar and set aside. Whip egg whites, sugar and cream of tartar to soft peaks. Gently fold the flour mixture into the egg whites. Spread evenly on a half sheet tray. Bake at 350°F about 10 minutes, or until it springs back. When cool, mix with the Feuilletine and tempered chocolate and spread a thin layer over the Dacquoise. Using Silkomart Fashion Eclair mold inside cutter, punch out 8 pieces. Assembly Fill Silkomart Fashion Eclair mold half way with chocolate mousse, followed by a thin layer of Kahlúa caramel mousse. Add the hazelnut Dacquoise insert. Fill the remaining portion of the mold with the chocolate mousse. Freeze. Unmold. Warm the mirror glaze and pour it over the frozen mousse on a wire rack and let the glaze set. Plate with the remaining Kahlúa Caramel mousse, fresh raspberries, brownie crisps and micro mint. Wine Match Dow’s 10 year Tawny Port   The front entrance to the clubhouse at Wycliffe Golf and Country Club, Wellington, Florida, USA
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 Recipe by Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA Yields 4 Ingredients Preserved Orange
Beets
Guanciale
Rye Crisp
Preparation Preserved Oranges (make 4 weeks ahead of time) Cut the 4 oranges into wedges. Mix the salt and sugar together in a small bowl. Layer orange wedges in a clean jar with the salt and sugar mixture in between each layer. Cover with juice of remaining oranges and lemon juice. (enough to submerge). Leave in a cool dark place for at least four weeks. Once oranges are ready, remove from brine. Chef Note: The rind will be tender when ready. Cut the flesh from the rind. Poach the rind in water for about 20 minutes. Transfer the rind and a little of the poaching water to a blender. Puree until smooth consistency. Chef Note: Can thicken with xanthan gum if necessary. Place in squeeze bottle for assembly. Beets Season beets with EVOO, salt and pepper. Place beets on a baking tray and roast in a wood oven (400-450°F) for 30-40 minutes or until a pick can be inserted and removed easily. Once cool cut into various shapes and marinate with the EVOO and 1 Tablespoon of the sherry vinegar and salt and pepper. Rye Crisp Add the yeast and warm water to a mixing bowl and allow to sit and foam. Add the flour and salt and mix with a dough hook on a stand mixer for about 10-12 minutes. Transfer to a lightly greased bowl, cover and allow to rise for about one hour. Punch down dough and scale to 5 ounces. (it will be sticky) Roll the dough out to about 1/16 of an inch. Brush with EVOO and season with the za’atar, caraway, and Maldon sea salt. Bake in 400°F oven or cook in hot cast iron pan or griddle until nicely browned and crispy. Break into bite-size pieces For the Guanciale Mix the salt, sugar, and spices together in a mixing bowl. On a plate, cover the pork jowl with the curing mix. Cryovac and let sit in the fridge for 5-6 days turning to redistribute the cure every day. Remove from the cure, wash, dry and hang in a drying chamber for 2-3 weeks until desired dryness is reached. Remove the skin from the jowl and slice very thin. Place between two silpats and bake at 350 °F for 10-12 minutes or until crispy. Assembly Whip the goat ricotta with 1 Tablespoon of EVOO and season to taste with salt and pepper. Smear a crescent of goat ricotta onto the dinner plate. Artfully arrange marinated beets, rye crisp, guanciale and citrus segments on the goat ricotta. Place a few small dots of preserved orange puree around the edges of the goat ricotta. Garnish with EVOO, beet ash and red-veined sorrel. Wine Match 2016 Crossbarn by Paul Hobbs Sonoma Co   The Golf Clubhouse at The Tuxedo Club, Image courtesy The Tuxedo Club
 Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, USA Serves 4 Ingredients Lobster
Cucumber & Fennel Salad
Dressing
Garnish
Chef Note: Garnish supplied by The Chef's Garden, Huron, Ohio. Preparation Cucumber & Fennel Salad Using a mandoline, thinly slice the cucumber on the bias about 1/8” thick. Slice the fennel bulb about 1/16” thick and place in a small stainless-steel bowl. Reserve in refrigerator for service. Dressing In a small bowl combine shallot, vinegar, salt, pepper and sugar. Mix well, then whisk in sour cream. Add the cucumber and fennel, mix gently by hand. Add the dill, mint and chives. Reserve in cooler for minimum of two hours before service. Assembly Place approximately one cup of cucumber/fennel mixture in a tight nest in center of plate. Top the salad with the two of the lobster tail halves with the colorful side of the lobster exposed. Garnish with nasturtium, sorrel and mustard blooms. Dust the salad with fennel pollen Serve immediately. Wine Match Shafer Red Shoulder Ranch Chardonnay 2017 ~ Dan Ano is the Food and Beverage Manager/Wine Consultant at Naples National and has developed one of the leading wine programs in the private golf club industry.   Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia Image by Diana DeLucia Serves 4 Ingredients Prawns
Asian Coleslaw
Nam Jim Dressing
Garnish
Preparation Prawns Peel the prawns and devein, leaving only the tails on. Dice the mango and avacado into small cubes. Asian Coleslaw Tear off the outer leaves of the wombok and discard, then finely shred the wombok and place into a medium size bowl. Add the fresh herbs and julienned vegetables, then place into the refrigerator. Nam Jim Dressing Bring the water and rock sugar to a boil. In a blender blend the red chilli, garlic, ginger and zest of 1 lime. Add to the boiling water and simmer for 10 minutes. Remove from heat then add the zest and juice of 2 limes. Assembly Place 4 prawns on the base of a serving dish. Top with a ¼ of diced or fanned avocado. Scatter the diced mango over the top. Mix the nam jim dressing with the Asian coleslaw to lightly dress the salad. Arrange the salad loosely over the prawns, then garnish with the fried shallots, black sesame seeds and micro-herbs. Wine Match 2015 Pikes Traditionale Riesling, Clare Valley, South Australia   The 14th hole at Kingston Heath Golf Club, in the renowned Sandbelt region in Melbourne, Australia
Image courtesy Kingston Heath  Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, USA Serves 4 Ingredients Eggs
Crispy Leeks
Candied bacon
Garnish
Preparation Eggs Slice 12 of the hard-boiled eggs in half across the middle and remove the yolk. Chef Note: Make sure that the larger end of the egg is left for refilling with the yolk mixture). Remove the yolks from the other 12 eggs and place all of the yolks into the bowl of a countertop stand mixer with a paddle attachment. Discard the smaller egg white tops and reserve the "bases" for later. Add the mayonnaise and mustard to the yolk mixture and blend until smooth. Season to taste with the salt and white pepper. Transfer the yolk mixture into a pastry bag with a star tip for piping back into the egg whites. Reserve in the refrigerator until needed. Place the flour, egg wash, and breadcrumbs into three separate bowls. Evenly coat the egg white "base" with flour, then egg wash, and finally breadcrumbs. Repeat this for all of the 12 bases. Place the breaded egg bases into a fryer and cook about 45 seconds until golden brown. Remove and reserve for assembly. Crispy Leeks Preheat fryer to 325°F. In a medium-sized stainless steel bowl, toss the julienne leeks with the cornstarch. Remove the excess cornstarch and place in a fryer and cook until crispy and golden brown. Season to taste with salt and pepper and reserve for assembly. Candied Bacon Preheat oven to 350°F. Place the bacon strips onto a nonstick oven mat. Evenly coat the tops of the bacon with turbinado sugar, espresso chili and honey habanero seasoning. Bake in the oven until fully cooked and glazed. (About 12-15 minutes depending on the oven) Remove from the oven and allow to cool completely. Once the bacon is cooled, slice the bacon into thin strips and reserve for assembly. Assembly Place the crispy leeks onto a plate to resemble a "nest" Stand three eggs onto the plate with the yolk hole facing up, fill the eggs with the deviled egg mixture. Garnish the eggs with candied bacon strips, memo chives, and kinome leaf. Serve immediately. Wine Match Kosta Browne Gap's Crown Pinot Noir 2017 ~ Dan Ano is the Food and Beverage Manager/Wine Consultant at Naples National and has developed one of the leading wine programs in the private golf club industry.   Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA Serves 4 Ingredients
Whipped Ricotta
Zhoug
Preparation Whipped Ricotta Combine all of the ingredients except the heavy cream in a heavy bottom pot. Bring to a dull simmer and remove from heat. Let stand for 15 minutes. Skim the curds from the top into a colander lined with cheesecloth and allow to drain for 30 minutes at room temperature. Once the ricotta has drained for 30 minutes, scoop the curds, in batches, into a food processor with just enough of the reserved cream to blend to a smooth consistency. Zhoug Combine all ingredients in a food processor and blend to a pesto-like consistency. Final Preparation and Assembly Lightly toss the butternut squash with olive oil and salt in a roasting pan and roast in a 400°F oven until lightly caramelized, Chef Note: This should be just cooked-about 15 minutes. While the squash is cooling, divide the whipped ricotta between the four plates and spread into a thick layer. Toss the warm squash with the zhoug and radicchio and divide amongst the plates on top of the ricotta. Garnish with slices of Honeycrisp apple, pomegranate seeds, pumpkin seeds, and picked herbs. Drizzle with EVOO and a squeeze of lemon. Wine Match 2017 Cakebread Sauvignon Blanc   Recipe by Scott Haegele, Director of Clubhouse Operations at Royal Poinciana Golf Club, Naples, Florida, USA Chef Note: You will need four 3 ounce glass dishes that can hold the scallops and marinade. These glasses need to be placed onto a 12-inch entrée plate for finale presentation. The ice plate was specially built for the presentation and is not necessary. Serves 1 Ingredients Scallops
Scallop Marinade 1
Scallop Marinade 2
Scallop Marinade 3
Scallop Marinade 4
Garnish
Preparation Scallops Sprinkle the scallops with the sea salt, white pepper and Espelette pepper. Slice each scallop into three pieces. Set aside. Marinades In four separate bowls, add the ingredients for each of the four marinade recipes and mix. Assembly Fill each glass dish with the three slices of scallop, the four different marinades and chill before serving. Wine Match Alphonse Mellot 2016 Edmond ( Sancerre)   Painting of Royal Poinciana Golf Club by renowned artist and painter Graeme Baxter.
Image courtesy Royal Poinciana and Graeme Baxter  Recipe Hannah Flora-Mihajlovic, Executive Sous Chef at Mizner Country Club, Delray Beach, Florida, USA Image courtesy Mizner Country Club Yields 2-4
Ingredients Duck
Lentils
Chocolate Sauce
Garnish
Preparation Duck Place duck breasts on parchment, freeze for 15 minutes. Once semi frozen, score the skin with a hot pan, skin side down, render the fat for 3 minutes depending on thickness of fat. Flip and sear the other side of duck breast for 1 minute. Set your sous vide for 58°C/ 136°F Place the seared duck breast in vacuum bag with 1 Tablespoon butter, fresh sage, orange zest and thyme. Seal bag tight and place into the sous vide. Cooking time of duck: 1.5 hours Remove from vacuum bag, sear skin second time to achieve crispiness. Cut and portion. Lentils In small sauce pot with the olive oil, sweat the shallots and garlic. Add the thyme and rosemary and toast until the herbs release spices , about 1 minute. Add the lentils and stir until coated in aromats. Add vegetable stock and bring to a boil. Reduce to simmer and cook for 14 minutes or until tender. Chocolate Sauce With a sauce pot on low heat, melt dark chocolate chips until smooth. Stir in curry spices, garam marsala and finsh with salt. Assembly Cut the duck breasts in half at a bias. Set aside. Using a paint brush, brush chocolate sauce onto the serving plate. Using the chocolate sauce as your guide, vertically place the two pieces of duck, one face up, one on the side. Spoon small piles of lentils and pomegranate seeds around duck. Garnish with the orange segments and sunflower sprouts.  Recipe by Christopher Park, Executive Chef at Wycliffe Golf and Country Club, Wellington, Florida, USA Image by Diana DeLucia Yields: 2 Ingredients
Leek Base
Puff Pastry Shell
Garnish
Preparation In a large frying pan, sauté the onions and celery until tender. Add the shrimp shells and tomato paste and continue to cook for a few minutes. Deglaze with white wine and reduce until almost gone. Add the heavy cream and simmer by half, then let steep for 15 minutes and strain into a bowl. Save this Cream mixture for after cooking the Shrimp. Sauté the shrimp for two minutes and add mushroom and garlic. Continue to sauté until tender making sure not to brown the garlic. Deglaze with brandy and reduce until almost gone then add the cream mixture and bring it to a simmer. Season with salt and pepper and add the peas. Leek Base Sauté on low until tender and season. Set aside. Puff Pastry Shell Cut two Circles shapes about 3inches of the puff pastry dough. On one of the shapes cut a hole in the center. Brush the full piece with egg wash and lay the other piece on top. Make four of these. Bake at 350 °F for 15 minutes. Let rest, then push in the inner ring to make a bowl shape. Assembly On a serving plate, place the leeks in the center as the base. Place the puff pastry shell on top of the leeks with the bowled side up. Fill the bowl with the shrimp and shrimp mixture and drizzle the sauce around the plate. Garnish with pea shoots. Serve immediately. Wine Match The Wycliffe Clubhouse, image courtesy Wycliffe Golf and Country Club
 This recipe was created by Shaun C. Lewis, Executive Chef and Assistant General Manager at Liberty National Golf Club, New Jersey, New York, USA. The savory macaron was inspired by The Truffle Explosion (a liquid filled ravioli) on a visit to Alinea, the renowned restaurant spear headed by Grant Achatz in Chicago, Illinois. Shaun created his Truffle Macaron and tested it out during a private lunch with music legend Alice Cooper and his manager Shep Gordan, both avid foodies who were dining at the prestigious club. Ingredients
NOTE: METHOCEL™ F50 is a water-soluble polymer derived from cellulose. Methocel is a high purity, non-ionic cellulose ether, and performs as a rheology modifier, further it functions as a suspending aid, stabilizer, surfactants, lubricants, protective colloids, and emulsifiers. Truffle “Ganache”
Preparation Season your truffle stock to taste. In a blender, shear in Methocel F50 and allow to Hydrate overnight. Put the mixture into a table top lender and whip in the xantham gum. Continue to whip until it forms somewhat stiff peaks. Transfer to a pastry bag fitted with a round tip and form macarons on dehydrator sheet. Dehydrate at 54.5°C for eight hours. Truffle “Ganache” Season the truffle stock and in a blender shear in the Gellan Gum. Transfer to a saucepot and bring to a simmer while stirring continuously, allow to simmer for one minute. Transfer to a container. Allow to cool and set till cold. Transfer to blender and purée adjusting consistency and seasoning. Assembly Placed truffle ganache in a pastry bag with a round tip and pipe in between one macaron and top with another macaron. Serve immediately.  The iconic clubhouse at Liberty National Golf Club, New Jersey, USA. Image courtesy Liberty National Golf Club.
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