 Over the past 12 years, I have been illuminating the exemplary culinary talents in the Top 10% of Private Golf and Country Clubs across the USA and globally. I have been to 48 countries and more clubs than I could list. One thing they all have in common is these clubs were pioneers in the industry. They all recognized that Golf was number one, but they began to understand that they needed to put as much emphasis on the culinary and epicurean development to make a very well-rounded experience for their members and guests. Colin Burns, General Manager at Winged Foot Golf Club in Mamaroneck, New York was a supporter of my vision and in 2014, I produced chapter one of Golf Kitchen, a 568 page, 6.5-pound coffee table book featuring the culinary teams of 16 of some of the most prestigious properties in golf. At that time Rhy Waddington was the Executive Chef and he bought the cuisine to a new standard. When I was working on that chapter I was taken aback by a young woman who was very determined to learn her craft with Chef Rhy's encouragement and mentorship. At that time, I knew she was destined to become an Executive Chef. A few days ago I learned that Chrissie Bennett is now officially the first female Executive Chef in Winged Foot's long history. Her work ethic and fierce dedication to the club and its membership were always apparent to me and I had witnessed Chrissie's leadership first-hand at a large event Golf Kitchen had in conjunction with Punta Mita, Mexico where she was representing Winged Foot. Here is a question I asked Chrissie in 2014, and it may be more than 5 years, but she is now at the helm of one of the world's prestigious golf properties - Golf Kitchen: Where do you see yourself in five years? Chrissie Bennett: Hopefully in an executive position, and most likely in a Sous Chef position. I love Winged Foot so much that I am happy to work my way up here, and have no intentions of leaving. I am a very family-oriented person, and Winged Foot just feels like home, which is why people stay here for 20 years and more. We’re always thankful for members and management acknowledging our performance, and it happens every day! To sum up my feelings, Winged Foot has been great to me, and I, in turn, need to be great for Winged Foot. It goes to show, that if you believe in yourself and love what you do, the sky is the limit. ~ Diana DeLucia  Winged Foot Golf Club, Mamaroneck, New York, USA. Image by Larry Lambrecht, courtesy Winged Foot Golf Club.
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 Recipe by Hannah Flora-Mihajlovic, Executive Chef at Mizner Country Club, Delray Beach, Florida, USA Yield: 4 portions Ingredients
Beet Terrine
Pickled Mustard Seeds
Garnish
Preparation Carrot Ash Peel four large carrots into shreds and place them onto a sheet pan lined with parchment paper. Bake at 400 °F until burnt. Remove burnt carrot from the oven and pulse in a blender until it is a powder. Beet Terrine Bloom the gelatin in ice water for five minutes until soft. In a saucepan, bring the water and salt to a boil. Add gelatin and remove from heat. Dissolve. In a baking tray, cover the medium and petite beets in salt, pepper, and olive oil, cover with foil, and bake at 450 °F for two hours, until tender. Remove the petite beets after one hour and cool completely. On a mandolin, slice the medium beets thin and begin layering into a sprayed four by eight-inch terrine mold. Pour gelatin over the terrine until covered. Cover with parchment paper and press. Place into the freezer and set for 10 minutes. Once set, remove from the mold and slice into one-inch slices. Pickled Mustard Seeds In a saucepot, add all the ingredients and bring them to a boil. Once the sugar dissolves, reduce the heat to a simmer and cook for 30 minutes. Remove from heat and steep another 10 minutes. Transfer to a jar and keep refrigerated. Assembly On a medium plate, arrange beet terrine and petite beets rolled in carrot ash and Marcona almonds. Place small spoonful's of pickled mustard seeds and dragon fruit around the plate. With a Microplane, shave frozen goat cheese over the dish. Garnish with microgreens. Cocktail Match Mezcal Margabeeta Inspiration: The smokiness of the Mezcal complements the earthy notes in the beets and pairs well with the goat cheese aroma. I chose to use half Mezcal and half tequila to create a subtle smokey flavor not to overpower the almonds or the dragon fruit. ~ Marc Etienne-Hoffmann   The 8th green at Mizner Country Club, Delray Beach, Florida, USA. Image by Evan Schiller
 Recipe by Shawn Olah, Executive Chef at Highlands Falls Country Club, Highlands, North Carolina, USA Image by Diana DeLucia Ingredients Sweet Corn Bisque
Butter Poached Lobster
Beurre Monte
Yukon Gold Potatoes
Garnish
Preparation Sweet Corn Bisque On medium heat, begin to sweat the onions, leeks, garlic, and celery in clarified butter using a medium soup pot. Sauté until the onions are tender and translucent, about 5 minutes. Add sugar, stirring to avoid clumping. Once the sugar is melted, add in the thyme, bay leaf, and red pepper flakes. Pour in the basmati rice, mixing for 1-3 minutes to evenly coat and heat the rice grains. Once heated, add the Chardonnay and stir consistently to ensure the rice does not stick to the pot. Allow the rice to absorb about half of the wine. Continue by adding the corn, water, and stock, then lower the heat to a light simmer for about 30 minutes or until the rice and corn kernels are tender. Pour in the heavy cream and reduce for about 5-8 minutes. Once reduced, remove soup from heat. Blend the soup in a blender until smooth and place in the soup pot to season and reheat. With the heat on low, season the soup with salt and white pepper as needed. Beurre Monte Over medium heat, bring the water to a simmer in a small saucepot. Add in the cubed butter slowly, continuously mixing with a whisk. Once the butter is completely melted, bring the butter to a temperature of 155°F-160°F and hold. Butter Poached Maine Lobster Using scissors, carefully cut the underside of the lobster shell and pull the shell open to expose the lobster meat. Carefully remove the meat from the shell, breaking the shell away as needed to avoid tearing the flesh. Placing the base of your hand on top of the lobster tail, push a skewer lengthwise through each side of the lobster tail to keep it straight during cooking. Place the lobster tail in the beurre monte for about 8 minutes or until the temperature of the lobster reaches 140°F. Gently remove the skewers and slice the lobster tail for plating. Yukon Gold Potatoes Peel and brunoise the two potatoes. Lightly blanch for about 30 seconds in salted simmering water and cool in an ice bath. Strain and allow potatoes to drain. Lightlysauté the potatoes in butter with salt, pepper, and chopped parsley before plating. Assembly Using a small spoon, place a spoonful of each sauteed corn and diced Yukon potatoes in the bottom of your serving bowl. Next, slice the lobster tail in half, leaving half of the tail whole and slicing the other half into medallions. Place the remaining full piece of the tail protruding from the base of the bowl, upwards towards the rim. Lay the warm lobster medallions on the rim of the bowl, opposite side of the larger piece, leaving space to fill between with other ingredients. Chef Note: I also chop or dice any lobster meat from trimming and slicing the lobster, placing it in the bowl with the corn and potatoes. Alternate the warm corn and potatoes in between the lobster medallions, placing the ingredients with intention and keeping them neat. Garnish the ingredient layout with shaved radish, popcorn shoots, fennel fronds and micro-basil. Using a petite soup pitcher, slowly pour the soup over the ingredients in the base of the bowl. Lightly drizzle chervil oil over the soup just before serving. Wine Match Failla Sonoma Coast Chardonnay 2018   The par-3 15th hole, perched on a rock ledge nearly underneath the 100-foot waterfall is created by the headwaters of the Cullasaja River above. It is this hole that Ron Whitten, Golf Digest Senior Editor of Architecture, described as “the most memorable par three in golf”.
 Image by Wes Tyler, Executive Chef at The Club at Carlton Woods, The Woodlands, Texas, USA Yield: 1 Ingredients
Blue Crab Salad Yield: 1 Quart Shrimp Mousse:
Aged Cheddar Mornay Yield: 1 Quart
Garnish
Preparation Blue Crab Using a food processor, pulse and puree the shrimp, egg yolks, and heavy cream until a smooth consistency is reached. Transfer the shrimp mousse to a small stainless steel mixing bowl. Add the cilantro, parsley, green onions, panko, Worcestershire, Dijon, and Cajun spice. Mix well until all the ingredients are fully incorporated. Gently fold in the blue crab. Refrigerate Aged Cheddar Mornay In a medium saucepan over a low flame, sweat the onions and garlic until translucent. Add in the heavy cream and bay leaf, then bring to a low simmer. Reduce by 1/3. Once reduced, whisk in the roux and return to simmer. Allow to simmer for 5-7 minutes, stirring occasionally. Remove from heat. Whisk in aged cheddar until fully melted and the sauce becomes smooth. Season to taste with salt and white pepper. Assembly Preheat oven to 350°F. Stuff the empty crab shell with 3-4 ounces of the blue crab salad. Place the stuffed crab on a small stainless pan and bake in the oven for 10 minutes. Remove and set aside. Place the pea tendrils in the center of your serving plate to create a base. Place the stuffed crab directly on the pea tendrils. Spoon the aged cheddar mornay directly on top of stuffed crab, leaving some of the salad exposed. With two spoons, form a quenelle with the caviar and place directly on top of the sauce in the center of the stuffed crab. Garnish with the parsley pluche, red pepper floss and using a micro-plane, lightly zest a lemon directly over the red pepper floss. Serve immediately. Wine Match Demiere - Ansiot ‘Blanc de Blanc” Grand Cru, NV ~ pairing by Robert Waltrip, Sommelier and Wine Director   The Club at Carlton Woods, The Woodlands, Texas, USA. Image courtesy The Club at Carlton Woods.
 Recipe by Jeremy Bland, Junior Sous Chef, The Club at Carlton Woods, The Woodlands, Texas, USA Yield: One Ingredients
Garnish
Preparation In a rocks glass, stir the bourbon, orange bitters, chocolate bitters and maple syrup over a square or spherical ice cube and then garnish with a cinnamon stick, lemon curl and Luxardo cherry. Smoke with maple chips in a High Order Drink Smoker. https://www.drinksmokers.com/ Serve immediately.  The Club at Carlton Woods, The Woodlands, Texas, USA
 Recipe by Shawn Olah, Executive Chef at Highlands Falls Country Club, Highlands, North Carolina, USA Ingredients Tart Shell (Pâte Sucrée)
Meyer Lemon Curd
Honey Tuile
Meringue
Crème Fraîche
Candied Citrus
Garnish
Preparation Tart Shell (Pâte Sucrée) Mix the flour, sugar, salt, and ground almonds in a bowl. Add the butter using your fingertips to separate and disperse the dry ingredients evenly. Immediately add the egg and mix with a rubber spatula to form a dough. Remove the dough from the bowl, place it onto a flat surface, and then knead to bring all ingredients together. Wrap with plastic wrap and refrigerate for about 30 minutes. Remove the dough from the refrigerator and then remove the plastic wrap. Roll out to approximately 1/8 inch thick, wrap the dough around the rolling pin to place in tart tin. Lay dough evenly over the tin, pressing it in evenly with fingertips. Chef Note: Do not stretch the dough during this process; remove any extra dough with a small knife. Place a weighted item of choice in the tart shell with parchment paper. Bake the shell at 375°F for approximately 15 minutes and remove the weight from the center of the tart. Allow to cool before filling the tart shell. Meyer Lemon Curd Whisk the egg yolks, eggs and sugar in a metal bowl. Whisk in the lemon juice, then begin to cook over a double boiler until the mix reaches a temperature of 170°F. Strain the mixture through a fine strainer. Immediately whisk in the lemon zest and butter cubes, continue mixing until fully emulsified—cool mixture in the desired container for later use. Honey Tuile Mix the honey, flour, and egg whites in a food processor. Slowly incorporate the melted butter while the blade is running. Transfer to the desired mold and bake at 300°F for approximately 7-9 minutes. Chef Note: Tuile must be removed from the mold immediately; cooling will cause the tuile to become brittle and break. Reserve for later use. Meringue Begin mixing the egg whites and Cream of Tartar in a stand mixer on medium speed. Mix until soft peaks form, approximately 4-6 minutes. Slowly begin incorporating the sugar while the mixer runs, about a teaspoon at a time, until the sugar is gone and the mix has a shine. Continue to beat on a medium-high for up to 10 minutes, remove from the mixer and fill a pastry piping bag. Crème Fraîche Mix the ingredients, cover with plastic wrap and hold at room temperature for 12 hours. Once the desired thickness is obtained, lightly whip the Crème Fraiche and add to a plastic squeeze bottle or pastry bag. Candied Citrus Begin to heat the water in a sauté pan over medium heat. Once it begins to simmer, drop in the citrus zest and return the liquid to a simmer. Add the sugar in 2-3 batches, allowing the sugar to melt between each addition. Once the sugar has dissolved, simmer for 3-4 minutes and remove from heat. Chef Note: This garnish can either be strained and separated with granulated sugar or cooled in the liquid and plated directly from the reserved syrup, used directly from the syrup in the photo. Assembly Fill a tart mold with lemon curd using a pastry bag with a straight tip, filling the shell about 75%. Top the tart with the meringue, using a pastry bag and a straight tip, piping the meringue slowly to obtain drops. Lightly torch the meringue to the desired color, allow it to cool for a few moments before garnishing. Using tweezers, lay citrus zest on top of the meringue, followed by the chocolate pearls. Place the strawberry slices, then the tuile garnishes against them for the best visibility. Finish the tart by garnishing with individual Egyptian Star flowers, micro-mint leaves, pulled from the stems, and lightly pushed into the meringue with angled tweezers. Design the plate with Crème Fraiche, using a squeeze bottle or pastry bag. Wine Match 2014 Schug Late Harvest Reisling   The par-3 15th hole, perched on a rock ledge nearly underneath the 100-foot waterfall is created by the headwaters of the Cullasaja River above. It is this hole that Ron Whitten, Golf Digest Senior Editor of Architecture, described as “the most memorable par three in golf”.
 Left to right: Michel Rolland and Fernando Silva. Image by Michael J. Fiedler On October 15th, 2021, at 5.30 p.m., members and guests from the renowned GlenArbor Golf Club in Bedford Hills, New York, arrived at an exquisitely decorated dining room and patio that overlooks the 18th green in fall splendor on the valley below the expansive Mark Finley designed, 30 000 square foot clubhouse. Guests were treated to a Charcuterie and French Cheese Board followed by Passed Hors d'ouevres including Foie Gras and Duck Toast, Duxelles Chevre Stuffed Gougers’, Baby Lamb Chops, Tuna Tartare Spoons, and Brandade Croquettes with Saffron Garlic Aioli prepared by Michael Ruggiero, Executive Chef, and his team. Wei Liu, guest sommelier, presented Wines and Champagne including Gosset, Champagne Brut, Grande Reserve, NV France, Yacochuya, Torrontes, Salta, Argentina 2020' Mariflor, Malbec, Uco Valley, Argentina 2017, Chateau Malescot, St Exupéry, Margaux, Bordeaux, France 2016 and Château Fontenil, Fronsac, Bordeaux, France 2015. "The Michel Rolland and GlenArbor Golf Club Dinner collaboration was bliss for the senses and intellect. Bravo to the GlenArbor team for the exceptionally smooth execution of this highly anticipated dinner. Presently, due to travel restrictions, having a non-U.S.-based Winemaker at dinner is extremely rare. However, having a legendary Winemaker such as Michel Rolland at dinner is an entirely next-level honor. As a long-time wine lover and member of the Wine and Spirit business, sitting, sipping, and speaking to Monsieur Rolland has been such a career highlight." ~ Wei-Liu  Left to right: Wei Liu and Jessica Perez. Image by Michael J. Fiedler. The agenda of the evening was to celebrate the fourth "Traditions in Wine Excellence Award' honoree, Mr. Michel Rolland. Silva kicks off the schedule with a heartfelt speech honoring Mr. Rolland. "The Traditions in Wine Excellence Award has reached a new height, with the exclusive and unique presentation to the most prestigious consultant winemaker in the world, Mr. Michel Rolland, at GlenArbor Golf Club on October 15th. I appreciate the continuous support and entrepreneurial vision of the Gregory's and the staff of GlenArbor Golf Club. Since its creation, The Traditions in Wine Excellence Award at GlenArbor has brought a new and refreshing concept to the wine tastings events, with creativity, vibrancy, and exclusive special guests from around the world!" ~ Fernando Silva.  Fernando Silva. Image by Michael J. Fiedler. The french dinner began with a classical bread service followed by the first course which was a Poached Sea Bass with Dill Tomato Broth, Potato Fennel and Rouille, paired with Mariflor, Sauvignon Blanc, Mendoza, Argentina, 2019, the second a Short Rib Bourguignon with Fall Vegetables and Braising Liquid Reduction paired with MR, Michel Rolland, Cabernet Sauvignon, Napa Valley, California 2016. After the second course, Rolland, who was uncharacteristically vocal, shared his life's stories from his beloved industry which spans over 40 years.  Michel Rolland. Image by Michael J. Fiedler. "To be honored is always a great pleasure. Life is lovely when we are in a beautiful place like GlenArbor Golf Club, with charming people, wine lovers, and a chef creating exquisite cuisine. Thank you, Fernando, for presenting our tasting of beautiful wines. Congratulations GlenArbor!"~ Michel Rolland Attending this event was one of the few times I was present as a guest and spectator, and I witnessed Silva at his finest as he addressed the room with artistic flair and historical tales of each wine's journey to the table. Charl Marais, Food and Beverage Director seamlessly worked with his team to ensure that communication between the dining floor and the kitchen is seamless. At that moment, the details that accompany the planning of this and other events occurred to me. There is more to the evening than the Food and Beverage team. A prominent fixture of the evening's success lies with Jessica Perez, Director of Concierge and Assistant Director of Events. "It has been an honor to be a member of the GlenArbor team since 2015 and see our Traditions in Wine Excellence Award Dinner grow for the last four years. Fernando Silva, GlenArbor's Wine Director, and Sommelier, never fails to raise the bar for our membership and elevate our wine program. Thanks to his efforts, some of the world's top wine connoisseurs have graced us with their presence. I am proud to say I have had the privilege to meet people such as Laurent Drouhin, Jean-Charles Boisset, and the recipient of the 2021 Award Michel Rolland. For everyone who attended and serviced this unforgettable evening, I am sure you will forever cherish it as I will. My contribution to such events is to plan and help execute to the standard our members are accustomed to and manage their reservation and seating needs. Creating eye-catching yet simple touches in décor and printed materials is what I am all about! Together the entire Food & Beverage and Culinary Team make each time a success. Specials Guest Wei Liu is always a pleasure to be around and is full of knowledge and sophistication." ~ Jessica Perez  Virginie Rolland, Diana DeLucia and Agnieszka (Agnes) Florek. Image by Michael J. Fiedler. As the conversations and bonds grew during the evening, Marisa Hernandez, Executive Pastry Chef, served Classic Profiterole, Praline Crème, Salted Caramel, Plum Compote paired with Château Lafaurie, Peyraguey, Sauternes, Bordeaux, France 1997 followed by a much appreciated speech by Ruggiero and a standing ovation for his culinary team. Coffee and house-made truffles followed.  Left to right: Mark Spinola, Grill Cook, Cris Castillo, Intern, Michael Ruggiero, Michel Rolland, Marisa Hernandez, Jason Neu, Gardemanger, Fernando Silva and Charl Marais, Food and Beverage Manager. Image by Michael J. Fiedler. Many thanks to all that attended this event. Past Honorees: 2018 - Laurent Drouhin, Maison Joseph Drouhin 2019 - Jean-Charles Boisett, JC Collection 2020 - Sir Nick Faldo. by Diana DeLucia Golf Kitchen email: diana@golfkitchen.com  Recipe by Marc-Etienne Hoffmann, Mizner Country Club, Delray Beach, Florida, USA Ingredients
White Chocolate Coconut Espuma
Garnish
Preparation White Chocolate Coconut Espuma Add the white chocolate chips and the coconut crème to a small pot. Heat the pot in a water bath and stir until melted. Add the mix into siphon bottle and charge with two capsules. Shake well and keep at 130 °F in a water bath. Refrigerate after service. Mixologist Note: A pan and stovetop might be quicker, but it destroys the delicate aroma of the white chocolate and coconut milk. The espuma will just taste like heated milk. Assembly Muddle the pineapple in a shaker with the white rum, bitters, and agave. Squeeze in the lime quarters and shake. Double strain in brandy balloon. Top decadently with the white chocolate coconut espuma and garnish with the banana flowers. Inspiration A tropical, deconstructed dessert asked for a tropical, deconstructed cocktail. At the same time, I wanted to mirror and complement some of Hannah’s flavors. Pineapple to connect both. Aztec chocolate bitters with the banana and white chocolate coconut espuma with the creamy marshmallows. ~ Marc-Etienne Hoffmann, Food and Beverage Operations Manager and Sommelier  The 8th Green at Mizner Country Club | Image by Evan Schiller
 Gia Liwski, LPGA, Founder, Golf Experiences for Her® Gia Liwski showed extraordinary determination to bring her vision Golf Experiences for Her® to an industry that was struggling to introduce women to the lifestyle of golf. I applaud her and highly recommend her program to all levels of the private golf and country club industry. ~ Diana DeLucia GK: Gia, tell us a little about your background. I grew up in central New Jersey together with my older sister, younger brother, and parents. I attended Rutgers Preparatory School, where I was a decent student and a better athlete. I began as a competitive gymnast, I skied, and I played basketball. Even as a child, I was very goal-oriented and had a solid work ethic, which was instilled in me by my parents. It wasn’t until I was 15, however, that I picked up my first golf club. My parents had a home in LaBelle, Florida, which we’d visit in the winters. During one of those trips to Florida, my father first sent my brother and me for golf lessons. I began taking lessons at Oxbow Golf Club with a lovely British gentleman, Gary Keating, who lived there at the time. He was impressed at the speed with which I picked up the game and immediately encouraged me to pursue the sport full-time as he felt I had the potential to play at a collegiate level. I, however, had other plans. I wanted to play basketball in college. I found golf difficult, and I didn’t enjoy it. Regardless, and even though I didn’t have a clue what I was doing, I started entering junior golf tournaments and just tried to mimic what the other girls were doing. In the end it paid off. I received a golf scholarship to the University of South Alabama, which was a bit crazy because I still didn’t feel like I knew what I was doing out there. Following my sophomore year at South Alabama I realized I wasn’t enjoying school as much as I wanted to be, and made the decision to return to NJ. I can clearly remember telling my mom over the phone what I was feeling and her saying: “Pack up your car and come home. We’ll figure it out.” That was the summer of ‘96. I played some amateur events that summer against a couple of girls from Rutgers that I knew from junior golf. That fall, I walked on the Rutger’s Team, earned a scholarship, and by my senior year, I was co-captain. Coming home to New Jersey was the best decision I could have made. GK: Tell us about your Television Series. After working in the industry for many years, and at several great clubs with absolutely wonderful professionals, I was hired at Trump National Golf Club in Bedminster in 2004. I helped open the club and assisted in building their instructional from scratch. It was a fantastic experience, but after two seasons, my brother kept pinging me about commercials that were running for the Fine Living Television Network and the network’s search for a new host for their show called The Wandering Golfer. I did an open casting call, and I was selected! I was once again out of my comfort zone, but I was over the moon with excitement. The crew and I shot 13 episodes that took me all over the globe. In addition to a bunch of beautiful courses here in the US, we also traveled to the South Pacific, Australia, and New Zealand. More so than the golf, however, I think it was the travel that inspired me most. I realized there was much more to golf than just the game—it is a lifestyle full of culture, cuisine, and unique experiences. During my time as the host of The Wandering Golfer, I interviewed everyone from golf legends like Arnold Palmer to groundskeepers in Costa Rica. I learned from everyone and found inspiration all around me. GK: What were some of your most memorable moments? I met an Australian artist; he was in his late eighties. He was a fascinating caricaturist. He drew famous golfers, and they would sign his drawings. He didn’t play golf, but he loved the industry. In meeting with him, I realized that it wasn’t the game that I loved about the industry, it was the teaching, helping others, and everything that surrounded the game that drew me in most. I learned to surf on Bondi Beach in Australia. A little intimating doing this on camera for the first time, but nonetheless, I got up and savored the moment. GK: What did you do when the television show ended? When the show ended, I returned to New Jersey, moved in with my fiancé, dabbled with a few more regional television shows, and began teaching again full-time. A few years later, in 2010, while down in Florida, I first began to visualize Golf Experiences for Her®. I found that the industry was missing something that catered to women and provided them with more than just a lesson on the tee or time on the course. I wanted to offer them what I loved about golf—and everything that goes along with it. At that same time, one of the world’s best teachers and future Hall of Famer, Mike Adams, also asked me to take a teaching position alongside him at Hamilton Farm Golf Club in Gladstone, New Jersey. I love working with Mike and enjoyed Hamilton Farm, but between 2012 and 2015, I had twins and then a third, and I recognized that I could no longer work the long hours of an in-season golf professional. I wanted to adjust my teaching schedule, and my husband agreed. I struggled with it at first, and I missed my time at the club and that accompanying sense of my professional career. And although I loved raising my children, the golf industry was not ideally set up for working mothers. As a result of that sense of something missing, it pushed me back towards the idea I’d come up with years earlier. In 2016 I started Golf Experiences for Her®. I began by running exclusive women’s clinics at Hamilton Farm and adding lifestyle elements—wine tastings, yoga on the beautiful fairways, cooking courses, fashion styling, and others—and my female guests responded eagerly. At first, a female guest instructor concept with so many details and added lifestyle elements was completely foreign to many clubs that invited me to host an Experience. It took several years to hone the concept, but the demand was there, and the phone started to ring. GK: How did you secure bookings? Many of my initial bookings came through other golf professional friends who recognized I had something unique to offer their membership. Other instructors who followed me on Instagram reached out and wanted to add value to their already fantastic instruction programs. Initially, I felt many clubs didn’t recognize that their female membership was starving for something new. As more events take place, however, and word-of-mouth spreads, more clubs are becoming receptive to stepping outside their traditional comfort zones. GK: How did you switch gears when COVID-19 emerged? At first, we had the lockdown, which was very challenging for all. But even as clubs started to reopen, the concept of group experiences was still challenging to pull off. Like so many others, the pandemic had an impact on my business as well. I used the time to hone my programs. I created new event itineraries, collaborated with a variety of new lifestyle professionals to incorporate into my programs, and networked with a host of new clubs to line up events post-pandemic. GK: Tell us about a typical day at a “Golf Experience for Her®” event. Our events strengthen relationships and build comfort, leaving women feeling energized, enriched, and confident in their golf games, excited to spend time at their golf club and ready to accept their next golf invitation. Through Golf Experiences for Her®, we offer clubs and guests the opportunity to customize their day by supplementing their golf itinerary with a variety of lifestyle modules. A typical day might begin with a working mimosa breakfast on the driving range, while I get to know my guests, review with them their pre-event questionnaire responses, and run them through a short individualized biodynamic body-assessment before moving to the instructional portion of the morning. Lunch will typically be a delicately tailored seasonal meal, paired with exquisite wines, and followed by a lifestyle experience that rounds out my guests’ day with something special and unique. And all our Experience guests leave with a gift or two that I personally select based on our special day. My goal is to take care of my guests, and of course, showcase the club and its staff. I love working with the food and beverage staff to create female friendly bites for breakfast and dazzle the ladies at lunch. Over the years, I’ve learned that by the time we reach the lifestyle portion of our day, the la-dies and I have created a nice bond. It makes the day extra special when I host the mixology, cooking or fashion portion. Another wonderful way to showcase the clubs staff is to work them into the life-style portion, we’ve done everything from creating soups, charcuterie and cheese boards to learning to temper chocolate GK: How can clubs contact you to arrange a Golf Experiences for Her® event? Interested parties can visit my website at www.golfexperiencesforher.com DM on Instagram @trywithgia or email us at info@golfexperiencesforher.com  Right: Gia Liwski , Left: Golf Experiences For Her® guests.
 Callie Meyer, Executive Pastry Chef at Wycliffe Golf and Country Club, Wellington, Florida, USA Image left: Callie Meyer | Image right: Key Lime Panna Cotta In January of 2020, I had the honor of visiting Wycliffe Golf & Country Club to produce a magazine story and a book chapter. I was pleasantly surprised by the level of talent and excellence with all operations of the Club. Callie is no exception; her talent as an artist and communicator, paired with her love of the discipline of distance running, is a true testament to her character. ~Diana DeLucia GK: Tell us about your early experiences with baking. CM: I was born and raised in Lancaster, Pennsylvania, which is about 70 miles west of Philadelphia. I lived in Pennsylvania until I was eighteen. It is a great farming community, and it was great having fresh produce available while growing up. The farmer’s market was right up the road, and we would frequent it nearly every Saturday in season. We also would visit Lancaster’s Central Market. All the local farmers and local bakers were there with produce and baked goods. Walking through the market, I fondly remember the smell of fresh-baked pastries and Danishes. Experiencing that at a young age inspired me to explore the culinary arts when I got older. I have had a love for baking since I was five years old, and it is something that I have always treasured. I remember making Christmas cookies with my dad, who taught me much about the basics of baking. After high school, I enrolled at the New England Culinary Institute in Burlington, Vermont. From there, I had two externships: one at Hotel Hershey and the other at the Greenbrier in West Virginia. Both externships were unforgettable experiences. Although the kitchen at the Greenbrier is enormous and intimidating, it served as a building block for my future. As a young chef, I was in awe of Executive Chef Peter Timmins. His apprenticeship program was one of the best. Sadly, Chef Timmons passed away in2014, but I will always remember everything he taught me. GK: Did you study pastry initially? CM: When I was doing my externships, I did a little bit of both. The New England Culinary Institute (NECI) wanted every chef to be well-rounded. They insisted we move around with our externships to learn as much as possible to prepare us for our future careers. When I moved to Florida in 2003, I worked as a sous chef at the Everglades Club in Palm Beach. I learned a lot under the chefs there, plus it was my first taste of the private club business. I stayed there for almost eight years, and then I came here to Wycliffe Golf & Country Club in 2011. GK: What was your first role at Wycliffe? CM: When I began at Wycliffe, I was in banquets for a while. I was helping the Pastry Chef when he needed it, and when he left the Club, they put me in the position temporarily while searching for someone more permanently. However, my “temporary” work with pastries changed their mind. In 2013, I was officially offered the position of Pastry Chef. GK: I notice you are very popular with the membership. How did you win them over? CM: First, I started talking to the members. I wanted to find out what they wanted in pastries and desserts. When visiting the ladies’ card room, I would bring them samples, offering them something new each time. I continued to do that, and over time, I was able to incorporate their feedback into new recipes – this really made the difference. After all, it’s about pleasing the members, and who better to ask what they prefer than them. GK: It sounds like Wycliffe always is a big pastry/dessert club? CM: They do appreciate fine pastries and desserts. I love it when we have creative events that have a fun theme. Everyone can get involved. GK: Tell us about some of those themes. CM: We had a British theme, which was “jolly good” fun. We made a four-layer “Beatles/60’s British Invasion” themed cake. We supported the bottom with Styrofoam and actually spun it on a record player to a Beatles tune. Needless to say, it was a “hard day’s night” but we got it done! Halloween is also always fun, and happens to be my favorite! Our members look forward to seeing all the spooky creations we come up with. We have many special events per season, and we try to exceed the member’s expectations every time. GK: How do you and Executive Chef Christopher Park work together? CM: Honestly, Chef Park is unlike any other Chef I have ever worked for or with – and I mean that in the best way possible! He is a true leader who encourages us every day. Chef is huge on inclusivity. While there may be times that he writes the main portion of the menu, more than anything, he looks to us for inspiration and creativity, especially when it comes to special events. Chef is a staunch supporter of the local farmer’s markets, and he always tries to use local produce wherever possible. Depending on availability, and because we are in Florida, most fruit and produce is available year-round. I’ll create a dessert surrounding the specific ingredient chef has in mind. Usually, this profile will reflect on what he has presented in the menu for the event. GK: As a pastry chef, how do you source your product because you’re not necessarily married to the ingredients solely from the farms? CM: I usually choose ingredients that are available from our sources that we know and trust to deliver quality ingredients on time and on budget. GK: Do you dabble in molecular and scientific techniques? CM: Our members prefer classic desserts. If I am experimenting with a molecular recipe, it’s a hit or miss. My style is elegant, straightforward and clean, versus the scientific approach of molecular creations. GK: What is the process when you are designing your creations? CM: Let’s use the Key Lime Pie recipe we have published in this magazine as an example. How can I change the standard key lime pie into a more elegant dessert? I imagined adding a nice reflective glaze. Then I start thinking about what goes well with key lime. Maybe it’s cream or raspberries? Then I break it down even further. The components need to work well with a graham cracker base. Finally, I like to consider the tiny side elements, balancing the key lime’s creaminess and tartness. Once I have considered all these factors and the type and shape of the plate or vessel, I finalize the recipe and start creating. GK: You create like an artist. That must come from somewhere. CM: My entire family consists of artists. My dad is a creative director in advertising. My mom is a music, art and dance teacher, and my sister is a writer for Disney children’s television. We all have an artistic flair. GK: What programs did you put in place during the pandemic and what will you retain from that period? CM: The pandemic created challenges for everyone, maybe even more so for food service. During the early lockdowns, members were not coming in to dine. Take out was available, but we wanted to do more. Our members, who are usually very social, suddenly, like everyone else, had a lot of free time in their homes. Our pastry team came up with a creative way to fill some of that time with what we called “Take & Bake” program. We selected recipes that members could successfully bake at home, gathered all the ingredients into kits and made them available for pick up. Then, I posted a video on Wycliffe’s You Tube channel with detailed instructions on preparation and bake times. The members loved it – they would even send us photos that we’d include in our weekly publication. However, since our members are now back to enjoying being active and social, we have discontinued Take & Bake. It could be something fun to revisit on a special occasion.  Wycliffe Golf and Country Club, Wellington, Florida, USA
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