 Recipe by Clara Lene Kelly, Mixologist, Kohanaiki, Kona, Hawaii, USA. Ingredients
Preparation Fill a Boston Shaker with ice and add the white rum, orange curacao, orgeat syrup, pineapple juice and passion orange juice. Squeeze the lime into the shaker and then drop it in. Shake, then pour all of the contents into a Mai Tai glass. Garnish with the pineapple. Float the dark rum. Slap the mint sprig and place on top. Bartender Note. Make sure the glass is large enough to hold all of the ingredients. Garnish before adding the dark rum; Nobody likes their drink overflowed. The lime is the key ingredient! Its not a Mai Tai without it.
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 Recipe by Bonnie Briar Country Club, Larchmont, New York, USA Ingredients
Preparation Shake all of the ingredients in a bar shaker with ice and strain into a Double Old-fashioned glass with a large ice sphere. Serve immediately. Gk chats to Esther SÁNCHEZ, Restaurant Chef at Aramara Restaurant, Four Seasons punta mita2/16/2019  I first met Esther Sánchez at The Four Seasons Punta Mita, in Riviera Nayarit, Mexico whilst working on a food photography shoot in 2017. Esther’s blend of Mexican, Middle Eastern and Asian cuisines makes her cooking style unique. She enjoys delighting each and every table at Aramara and getting to know her customers personally. —Diana DeLucia
GK: Esther, tell us about your journey to Punta Mita. I am from Guadalajara, Mexico’s second-largest city known for its mariachi music, wide-brimmed sombreros, the Mexican hat dance and charreadas (rodeos) and a fusion of the old and the new in architecture and in the culinary scene. My Grandma took care of me until I was six years old and like almost all grandmas in Mexico, she was a fantastic cook. I loved watching her in the kitchen making lunch and dinner. I was always asking her if I could help her and she used to let me do some of the simple things. My dad was the cook at home as my mom worked full time. I used to go to the market with my dad after school, and we would often decide what we were going to make together. After high school, I went to Edmonton, Alberta in Canada to learn English, and it was during this time that I worked in a restaurant for a small period. It wasn’t the type of food that I enjoyed, but it gave me the experience of working in a kitchen. I realized that I enjoyed the challenging work environment and I knew that this was the type of career I wanted to pursue. When I finished my English studies, I returned to Mexico and enrolled at The Culinary Institute of Mexico in Puebla and completed my four-year degree in 2006. You know, sometimes in our life, we think to ourselves if we are doing the right thing, or making the right decision, I didn’t have this thought at all. I was always practicing cooking during my degree; I would invite my friends over and cook for them to practice my craft. Towards the end of my degree, some recruiters from the Four Seasons in Houston, Texas came to interview some students, and I was one of them. I was chosen, and I went to Houston and worked as a cook at the Four Seasons for one and a half years. At first, I was cooking meals for the staff, and doing prep work. Then they put me onto the breakfast brunches which was a massive undertaking and arduous task as it was the most popular brunch in the city. I learned a lot from these experiences. One of the most rewarding experiences while I was there was interacting with the guests, I loved to hear their feedback and get to know people from all walks of life. I began to work at the Italian Restaurant Quattro, also at the Four Seasons in Houston, and there I learned how to make fresh pasta and other Italian cuisines. It was during this time that I came to visit my parents in Guadalajara, and my dad took me on a trip to Puerto Vallarta. He took me to the Four Seasons Punta Mita and encouraged me to apply for a position. I went through the interview process successfully, and I have been working here ever since. At first, I started as a cook in banquets, and then I became chef de partie, and now I am the restaurant chef at Aramara Restaurant. GK: Tell us about your trip to Syria. I had the opportunity to go to Damascus, Syria to assist in the presentation of a Mexican food promotion for ten days in 2010 with chef Jose Salas. I couldn’t believe that I was going to be in the Middle East. It was a great opportunity as I always wondered about the different cultures and even though I was the only woman in the kitchen they respected me a lot, and they showed great appreciation for our cuisine. In September of 2015, I had the opportunity to go to the Middle East again, this time to El Cairo, Egypt, we had the same mission; to show the world how good Mexican food really is. I had achieved one of my biggest dreams, to live in El Cairo and learn all I could about the great Pyramids of Giza. In 2014 they gave me a promotion to sous chef at Ketsi. When the restaurant chef left, I was in charge. Ketsi is a significant operation because it’s the Mexican restaurant, we have breakfast, lunch and dinner and all the service at the beach areas. In May of 2017, I returned to Aramara as the restaurant chef. It was the right place for me to be. I love the strong Asian flavors and Japanese cuisine. It’s very contemporary Asian cuisine. I enjoy it here and its never dull; it keeps me very busy. I love creating the chefs table every Friday, the menu is never the same, and as soon as I know each table reservation I ask if there are any food restrictions, allergies, likes and dislikes and I write the menu, every table has a different menu experience as they all have different desires and tastes, this keeps things interesting for everyone. Last summer I had an excellent opportunity to travel to Thailand and Vietnam, and this gave me some inspiration to add to the Aramara menu. I found this trip a great opportunity to be exposed to many more Asian flavors, ingredients, and new culinary techniques. I ate at one of the best restaurants in Asia “Gaggan,” and many of the small food stands in Vietnam. GK: Where do you see yourself in 5 years? In five years career-wise I see myself as an executive chef in a luxurious hotel or resort, on the other hand, I would like to have a family and open my restaurant Puerto Vallarta, with a menu where I can show the people my culinary experience, Italian, Asian and of course Mexican cuisine. I enjoy working at the Four Seasons, it’s an excellent company. There are so many opportunities to travel to travel globally to learn and experience new cuisines and cultures.  Recipe by Michael Ruggiero, Executive Chef at GlenArbor Golf Club, Bedford, New York, USA. Ingredients Yield - 4 Portions Clam Chowder
Fried Clams
Garnish
Preparation Clam Chowder In a cast iron pan, render the bacon until crispy. Remove crisp bacon from fat and reserve until ready for plate-up In a sauce pot sweat the celery, garlic, shallot, and green pepper until soft. When soft add the clam juice and bring to a boil. Reduce by ¼ and thicken with the slurry or roux. Add the heavy cream, Worcestershire sauce, Tabasco, Old Bay, thyme and salt and pepper and stir well. Fried Clams Place the clams in the seasoned flour and coat thoroughly. Place each clam one by one in a deep fat fryer for approximately 1 minute or till golden brown. Dry in a fryer basket for 90 seconds before removing. Assembly Garnish the soup with the diced red peppers, parsley, chives, crisp bacon bits and diced fingerling potato. Place the fried clams gently in the center. Serve immediately. Wine Match Malvasia which is a white Italian wine from the Collio DOC in the Northeast region of Friuli Venezia Giulia. The freshness and charming acidity of this wine will dance in your palate between the creamy and marine flavors of the New England "Clam Chowder". There is a slight hint of sweetness and white fruits followed by white flower aromas that make this wine very enjoyable and pleasant. Enjoy! Fernando Silva Wine Director / Sommerlier GlenArbor Golf Club   Recipe by Anthony Dole, Executive Chef at Royal Melbourne Golf Club, Black Rock, Victoria, Australia. Image photographed with Royal Melbourne Golf Club official President's Cup 2018 Chardonnay. (Alternative wine pairing below recipe) Ingredients
Mushroom Mix
Confit Garlic Aioli
Garlic Truffle Aioli
Preparation Confit Garlic Aioli Cut the heads of the garlic in half, place in a pot and cover with oil confit garlic for over 2 hours at 70°C. Once cooked strain the garlic from the oil, and peel. Process the garlic in a liquidizer and then pass through a fine sieve. Save the excess oil. Garlic Truffle Aioli Blend the yolks with garlic puree in a robot coupe, adding a little oil at a time. Thin out with a little water or crème Fraiche and little fresh lemon juice. Add salt and pepper to taste. Chef Note: Add the truffle paste to 150 grams of the garlic aioli and mix well) Final Preparation Toast the sourdough bread. Grill the field mushrooms until lightly browned. To sauté mixed mushrooms - heat a frying pan to a high heat, add a little oil and the mixed mushrooms and cook until softened and translucent. (about 4-5 minutes) Add a knob of butter to finish. To sauté the spinach - heat a frying pan to a medium heat, add a little oil, then add the butter, the spinach and cook until softened and wilted (2-3 minutes) Assembly Place the field mushrooms on top of the toast, followed by the spinach, mushroom mix, poached egg, and garlic truffle aioli. Garnish with olive oil and micro herbs and flowers. Wine Match 2017 Stonier Chardonnay, Mornington Peninsula, Victoria, Australia. This beautiful cool climate Chardonnay will create a like-meets-like pairing, which echoes the umami flavours of this dish, while also picking up on the mushrooms' rich earthiness and the creamy truffle aioli finish ~ Andrea Watson.   Recipe by Esther Sanchez, Restaurant Chef at Aramara Restaurant, Four Seasons Punta Mita, Riviera Nayarit, Mexico. Serves 4 Ingredients
Adobo
Red Oil
Garnish
Preparation Adobo In a skillet on medium heat, toast the chile guajillo on each side. In a blender combine the chile guajillo, garlic, cumin seeds, cloves, oregano, water, olive oil, lime juice, achiote paste and vinegar into the blender. Blend at low speed until smooth. Set aside. Red Oil In a heavy, small saucepan combine the oil and crushed red pepper flakes and cook over low heat until a thermometer inserted into the oil registers 180°F, about 5 minutes. Remove from heat. Cool to room temperature, for about 2 hours. Transfer to a 4-ounce bottle. Final Preparation Put the cactus paddle on a hot grill for 4 minutes on each side, remove and cut into small squares. Chef note: This should be done in advance if possible. In a hot pan, add 1 spoon of vegetable oil, add the octopus and adobo, and stir them until incorporated. In another pan, add 1 spoon of oil and sauté the red onion. Add the cactus paddle and the guajillo chili and sauté for 3 minutes. Season to taste with salt and pepper. Assembly Spread the puréed Bayo beans on top of the tostada then add the octopus with the adobo and the cactus paddle on top. Garnish with cheese, slices of radish, cilantro leaves, and a tiny dash of chili oil. Wine Match Nebbiolo Paoloni Chef note: On the palate this wine shows fabulous ripeness, a huge unctuous texture and enormous body, that match with the spiciness of the adobo and the oily texture of the cactus.    Recipe by Lucía de León, Executive Pastry Chef at The Garzón Club, Maldonado, Uruguay. Serves 10
Ingredients Dark Breton
Raspberry reduction
Chocolate Ganache
Toasted Almond Ice-Cream
Preparation Dark Breton In a mixing bowl, beat the egg yolks and sugar until aerated and white. Add the butter little by little and continue beating until it is homogeneous. Mix in the dry ingredients until you have a smooth consistency. Chill in the refrigerator for a minimum of one hour. Stretch the dough and place into molds and bake at 180 ºC for 10 minutes. Remove from oven until ready for assembly. Raspberry Reduction Place in a saucepan on a low heat and cook until reduced. Set aside. Chocolate Ganache In a saucepan, boil the heavy cream, In a mixing bowl pour the boiled heavy cream over the chocolate. Mix with a whisk until smooth and shiny cream. Toasted Almond Ice Cream Place the milk, cream, vanilla, glucose and almond butter into a pot and heat at 40 ºC. Mix in the sugar with the stabilizer and then add the milk powder and finally the yolks. Continue heating up to 85 ºC. Let the mixture stand for at least 12 hours in the refrigerator. When ready to serve, prepare with your ice cream machine. Assembly Fill the chilled Breton molds almost to the top, with the chocolate ganache and refridgerate for two hours. Remove from fridge and add the raspberry reduction on top of the chocolate ganache. Chill in fridge. Before serving use a blow torch to make the chocolate brilliant and then put cacao nibs on the top for garnish. Use the left over Breton dough to make crumbles to sprinkled over the ice cream.  Give your Chef and Culinary team the gift of a 2019 Golf Kitchen Magazine subscription. FIRST QUARTER ISSUE FEATURING THE CHEF OF FIRE, FRANCIS MALLMAN, AMBASSADOR AT THE GARZON CLUB, URUGUAY / EXECUTIVE CHEF MATTHEW O'CONNOR, BONNIE BRIAR COUNTRY CLUB'S HIDDEN TALENT / ESTHER SANCHEZ, EXECUTIVE CHEF AT ARAMARA RESTAURANT, FOUR SEASONS PUNTA MITA / CLUBHOUSE COCKTAILS / GOLF KITCHEN CULINARY EXCELLENCE AWARDS WRAP UP / NEW RECIPES AND MORE.. LET'S BE FRIENDS INSTAGRAM@GOLFKITCHEN FACEBOOK@GOLFKITCHENMAGAZINE TWITTER@GOLFKITCHEN LINKEDIN@DIANADELUCIA CONTACT DIANA@GOLFKITCHEN.COM WWW.GOLFKITCHEN.COM 8604061782  Addison Reserve Country club, DeLray Beach, Florida, USaFeaturing Exclusive Interviews with General Manager, Michael McCarthy, Executive Chef, Zach Bell, Executive Pastry Chef, Dana Ianelli, recipes, full-color photography and more.  boca west country club, Boca raton, florida, UsaFeaturing Exclusive Interviews with CEO Matt Linderman, Jay DiPietro (former CEO and Consultant), Executive Chef Roger Brock, recipes, full-color photography and more.  Edgewood Country Club, River Vale, New Jersey, USAFeaturing Exclusive Interviews with Owners Bruce Schonbraun and Eric Witmondt and Executive Chef Anthony Villanueva, plus recipes, full-color photography and more.  The Garzón Club, GARZÓN, Moldonado, UruguayFeaturing Exclusive Interviews with COO Nicholas Kovalenko, General Manager of the Bodedga Garzón Christian Wylie, Ambassador Francis Mallman and Executive Chef Ricki Motta, with recipes, full-color photography and more.  mayacama golf Club, santa rosa, california, usaFeaturing Exclusive Interviews with General Manager Greg Brown and Executive Chef Scott Pikey with recipes, full-color photography and more.  punta mita, riviera nayarit, mexicoFeaturing Exclusive Interviews with COO Carl Emberson and Executive Chef Pato Persico with recipes, full-color photography and more.
 Solera wine vinegars, one of the most sophisticated perfumes in the world of gastronomy, are considered amongst the finest ingredients providing chefs, home cooks, culinary experts and modern-day speakeasy-style bar men and women with a wide array of flavors for cooking and mixing cocktails. Unique wines aged into exceptional vinegars provide kitchens around the world with a wide range of possibilities to demonstrate exquisite culinary creations involving menus of a traditional kind to the most modern and avant-garde. Originally referred to wine vinegars as “sour wines” (vinum acre) by the Romans, (consumed by lesser beings), these vinegars became a staple ingredient for both drink and food creation for the Spanish peasantry over many centuries. These wine vinegars’ unique diversity is derived from the range of diverse regional grape varieties and wine quality in western Andalusia, Spain spanning from the historic regions of south Córdoba province to the Jerez region. The unique aging techniques display distinctive flavors and characteristics for culinary experts and bartenders, alike, to explore, utilize and have fun with. There is evidence in historical archives in the Montilla-Moriles region of the existence of vinegar since 1651, as described by an inventory of goods of the Marquise of Priego and Duchess of Feria, which consisted of "fourteen vases of large jars, of which three were full of vinegar”. Since the mid twentieth century, winemakers started to view solera wine vinegar as a prized product and began to carefully age their vinegars in the same way as their wines and brandies in bodegas. Thus, the recent release of exquisite 50-year Pedro Ximenez balsamic wine vinegars from throughout the region especially under PDO Vinagre de Montilla-Moriles designation. Barrels containing vinegar are always quickly removed from the wine bodega, this is to prevent other barrels of wine also turning to vinegar. Any barrels which have contained vinegar cannot be used to store wine again due to the risk of acetic fermentation. In the past the vinegar was given away to staff and family of the owner or sold at the bodega (wine cellar) door. Some barrels were stored separately and often forgotten about.  Traditional bodega in the Cordoba region of Spain using the Solera aging process. Image courtesy Khayyan Specialty Foods. These vinegars, many 50 years in the making, are now being released and re-discovered. Spain’s wine vinegar industry prides itself on picking aperitif wine quality Fino, Oloroso, Moscatel or Pedro Ximenez wine denominations, particularly, in the Córdoba region under the lesser known yet highly respected PDO Vinagre de Montilla- Moriles with traditional wine making maturation techniques – the solera system. However, instead of the wine getting fortified, it is fermented further for a minimum of six months up to several decades, with bacteria, converting alcohol into acetic acid during which fermentation process the vinegar adopts the aged oak barrel flavors and aromas along with delicate pale golden (Fino), amber / mahogany (Oloroso), topaz (Moscatel) and ebony (Pedro Ximenez) colors depending on the amount of oxidation. As solera wines, their derived vinegars are also protected by Denomination of Origin per regions such as PDO Vinagre de Jerez, PDO Vinagre de Condado de Huelva and the earlier discussed PDO Vinagre de Montilla-Moriles. The highly coveted Montilla-Moriles denomination of origin wine vinegars exhibit semi-sweet, sharp-dry or sweet-and-sour flavor vinegars reflecting this area’s longstanding tradition of full bodied and extraordinary flavor Fino, Oloroso, Moscatel and Pedro Ximénez (PX) wines. Located in southern Córdoba in the Andalusian region, more than three-quarters of the region’s vines are PX. Of course, not all wines are sweet; there are also a wide range of grape varieties that include finos, amontillados and olorosos, and these same types of wine are reflected in the region’s vinegars. The vinegars are aged in criaderas and solera, or as añadas. Most commonly, the solera technique used involves an acetic fermentation of high quality wine destined to become vinegar. In American Oak barrels, the wine is treated with a mother culture from an older batch of vinegar, which barrels rest on top of three or more rows of barrels, slowly facilitating the conversion of alcohol into vinegar. During bottling, producers will take vinegar from their most mature barrels on the bottom row without draining them completely. That empty space will then be filled with younger vinegar from another barrel, and then that barrel may then be filled with even younger wine, back on top of the several stacked rows. This delicate process masterfully repeats year after year, so each bottle contains small amounts of very mature vinegar that mixes with newer vintages of wine vinegar. As in the other wine vinegar regions, PDO Vinagre de Montilla-Moriles boasts several different vinegar categories based on the type and length of aging: Añada (minimum 3 years in a single oak barrel), Crianza (6 months), Reserva (2 years) and Gran Reserva (minimum 10 years). Additionally, these wine vinegars may be classified by their sweetness and grape varieties which classifications are dependent on the adding of additional concentrated juice from freshly mashed grapes or a small amount of sweet PX wine. Thus, the resulting wine vinegars exhibit pale golden (Fino), amber / mahogany (Oloroso), topaz (Moscatel) and ebony (Pedro Ximenez) colors with velvety liquids that give off a rich hint of diverse flavors with delicate sour notes for an elegant finish.  About the Author
Natalia F. Cabrera is the founder of Khayyan Specialty Foods. She began her career in finance working for Lehman Brothers and other financial institutions. Khayyan is a producer, importer and distributor of ingredients and the company was created under the premise that culinary excellence is supported by outstanding ingredients. As customers demand healthier and more sustainable products it compelled her to do something about it. The combination of healthy, good quality and traceable food will be one of the major issues that will affect all countries and how food is grown and presented. Natalia brings a bit of her Mediterranean “heritage,” ingredients that are part of culinary traditions and part of her personal family stories that have defined their food for generations. Together with a team in Rioja, Spain, they produce food that is natural, organic and affordable at all levels. www.khayyan.com |
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