 Recipe by Dana Iannelli, Executive Pastry Chef at Addison Reserve Country Club, Delray Beach, Florida, USA Serves 12 Ingredients Chocolate Biscuit
Chocolate Mousse
Raspberry Mousse
Raspberry Gelee
Raspberry Sorbet
Garnish
Preparation Chocolate Biscuit Lightly oil one-half sized sheet of a Silpat, silicone, nonstick baking mat. Set onto a half-sized sheet pan. Whip the egg whites and sugar to a meringue, when the peaks become stiff, finish on a low speed. Whisk yolks until they blend together. Fold the yolks and cocoa into the meringue. Put 400 grams onto the silpat mat and level. Bake in a convection oven at 350 F for 8-10 mins. When the cake comes out of the oven, allow it to cool. Place a frame on top of the baked biscuit. Chef Note: Now you will be able to build your entremet. Set aside until assembling layers. Chocolate Mousse Slice the raspberries in half and set aside. Put the chocolate into a stainless steel bowl. In a saucepan bring the milk and cream to a boil. Pour over the chocolate, and mix well with an emersion blender, then add the bloomed gelatin. Chef Note: Be sure the chocolate is still warm when you add the bloomed gelatin. Cool down, but do not wait for it to set. Pour the mousse into the frame lined with chocolate biscuit. Immediately line the raspberries across the entire layer of mousse standing upright, shoulder to shoulder. Freeze sheet until the raspberry mousse layer is ready. Raspberry Mousse Bloom the gelatin in water. Whip the heavy cream to form medium peaks, cover and refrigerate. Warm 4 ounces of the raspberry puree in a saucepan. Remove from heat. Melt the gelatin and stir to incorporate. Blend in the remaining puree. Combine the whites and sugar in a mixing bowl, set over a double boiler, stir constantly with wire whip until 145F. Transfer to the mixer and whip at high speed until stiff peaks form. Continue beating until the meringue has completely cooled. Cool the puree, gelatin mixture to 70F. Gently blend 1/3 of the meringue into the puree mixture to lighten it. Fold in the remaining meringue until it is thoroughly blended. Fold in the whipped cream and pour on top of the raspberries in the frame and level. Re-freeze. Raspberry Gelee Soak gelatin in ice water until softened. Squeeze out excess water and set aside. In a small pot, bring puree, sugar, and water to a boil. Stir in gelatin to dissolve. Allow to cool to room temperature and pour immediately on top of the raspberry mousse in the frame. Re-freeze for 8 hours before cutting. Raspberry Sorbet Combine all the dry ingredients into a bowl. Place the water in a pot over a high heat and bring to 104 F . Pour in the dry ingredients. Whisk constantly. Bring the mixture to a boil and maintain for 2 mins. Remove from heat and chill down to 39F. Refrigerate to mature for 2 hours, ideally 6 hours. Spin ice cream in machine following manufacturer’s procedures. Combine the whites and sugar in a mixing bowl, set over a double boiler, stir constantly with wire whip until 145F. Transfer to the mixer and whip at high speed until stiff peaks form. Continue beating until the meringue has completely cooled. Cool the puree, gelatin mixture to 70F. Gently blend 1/3 of the meringue into the puree mixture to lighten it. Fold in the remaining meringue until it is thoroughly blended. Fold in the whipped cream and pour on top of the raspberries in the frame and level. Re-freeze. Raspberry Gelee Soak gelatin in ice water until softened. Squeeze out excess water and set aside. In a small pot, bring puree, sugar, and water to a boil. Stir in gelatin to dissolve. Allow to cool to room temperature and pour immediately on top of the raspberry mousse in the frame. Re-freeze for 8 hours before cutting. Raspberry Sorbet Combine all the dry ingredients into a bowl. Place the water in a pot over a high heat and bring to 104 F . Pour in the dry ingredients. Whisk constantly. Bring the mixture to a boil and maintain for 2 mins. Remove from heat and chill down to 39F. Refrigerate to mature for 2 hours, ideally 6 hours. Spin ice cream in machine following manufacturer’s procedures. Assembly Unmold frame from freezer and cut with hot water and a knife. Cut entremet 1 ½” x 3 ½” (allow 10 minutes to temper once sliced before serving) Place raspberry gelee on the plate. Quenelle the raspberry sorbet and rest on a bed of cocoa nibs. Garnish with gold leaf, fresh raspberries and chocolate curls.  Addison Reserve Country Club, Delray Beach, Florida. Image courtesy Addison Reserve.
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 Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia Kingston Heath's take on a classic cocktail. Makes 10 Ingredients – Part One
Preparation - Part One Place chocolate buttons over low heat in a double boiler until melted. Semi whip cream and set aside. Place glucose and water in suitable size pot and bring to boil. Combine the two and whisk until lump-free, stir in Vodka and Kahlua. Place gelatine leaves in cold water until semi dissolved, drain most of the water then dissolve over low heat until melted with no lumps. Mix into the chocolate. Fold in the semi whipped cream Pour/ladle into Martini or Champagne glasses, 1 cm from the top – gently tap down so its level. Place into the fridge and start Part Two. Ingredients – Part Two
Preparation - Part Two Semi whip cream and set aside until later. Boil the shot of coffee with ½ of the sugar for 2 minutes, let cool down. In a bowl whisk the egg yolks with remaining sugar until dissolved. Add the espresso to the egg mixture and cook over a double boiler on low heat until temperature reaches 60c. Add the dissolved gelatine leaves, when cool, fold in semi whipped cream. Assembly When part one is set, pour part two over the top. Garnish with 3 coffee beans, as per photo.  Kingston Heath Golf Club, Melbourne, Victoria, Australia. Image courtesy Kingston Heath Golf Club
 Recipe by Matthew O'Connor, Executive Chef at Bonnie Briar Country Club, Larchmont, New York, USA Ingredients Compressed Fennel (Yields 10 Portions) • 5 Fennel Branches (the green stalk removed from the bulb and trimmed of all leaves) • 1 tablespoon Pernod Liqueur • 2 tablespoons Extra Virgin Olive Oil • 1 teaspoon Orange Zest • Fennel Fronds (reserved for garnish) Scallop Ceviche (Yields 10 Portions) • 1 pound 10/20 Dry Scallops (cleaned and mussels removed) • 2 Green Tomatoes (small diced) • 2 Shallots (minced) • ½ Jalapeno Pepper (minced) • ⅓ cup Lime Juice (fresh squeezed) • ¾ cup Blood Orange Juice (fresh squeezed) • 1 Grapefruit (zested, zest minced) • 1 ½ teaspoon Sea Salt • 2 tablespoons Fresh Cilantro (chopped) Crispy Oysters (Yields 10 Portions) • 30 Oysters, Shucked and Removed from Shell (reserve shells and wash thoroughly). Chef Note: We run ours through the dishwasher • 1 cup All Purpose Flour • ½ cup Evercrisp Breader & Batter Boost • 24 ounces Beer • ½ teaspoon Salt Garnish • 4 cups Rock Salt (tossed with pink peppercorns, fennel seed, and black peppercorns) • Micro Cilantro • Reserved Oyster Shells • Fennel Fronds • Extra Virgin Olive Oil in a Squeeze Bottle Preparation Compressed Fennel Place all the ingredients in a food saver bag and vacuum seal overnight. Remove the fennel branches and thinly slice before serving. Scallop Ceviche Mix all of the ingredients in bowl and chill for 4 to 6 hours, stirring occasionally. Season to taste before serving and hold on ice in a refrigerator. Crispy Oysters Shuck all oysters into a bowl, be sure to remove all the meat from the shell completely. Keep chilled until needed. Wash the oyster shells and reserve for service. In a mixing bowl combine the flour, Evercrisp Breader & Batter Boost, beer, and salt. Wisk to combine and set aside for service. Chef Note: This mixture should be prepared as close to serving as possible. Assembly Evenly distribute the rock salt mixture onto 10 small plates. Place 3 empty oyster shells onto the salt to hold them in place. Spoon the scallop ceviche into the oyster shells, making sure to get some blood orange segments into each shell. Quickly dip the oysters into the beer batter and fry for about 45 seconds at 375 degrees F, remove oysters once they are brown and crispy and drain on a paper towel to remove any oil residue. Season with salt and pepper. Place the crispy oysters on top of the scallop ceviche. Garnish with the compressed fennel slices, micro cilantro, and fennel fronds. Drizzle with extra virgin olive oil and serve immediately with a small cocktail fork.  Bonnie Briar Country Club, Larchmont, New York, USA
 I was introduced to Royal Poinciana Golf Club by Scott Garvin, the General Manager at Naples National Golf Club, Florida. Garvin had recently toured the club and was taken aback by the kitchen rebuild as well as the culinary team. I took his advice and headed to Naples. Scott Haegele the Director of Culinary Operations at RP gave me a tour of what I can only call - every chef’s dream kitchen. ~ Diana DeLucia GK: Scott, where did you grow up, and what influenced your culinary aspirations? I grew up in Damascus, Maryland, in the most northern part of Montgomery County. It was a tiny dry town with a lot of farms and churches. My mom always cooked and from a very young age, I would watch her, and then I would emulate what she did visually. Eventually, I was able to cook dinner, and I enjoyed working at the stove. I was still in school when I started working in a small mom and pop restaurant, and coming from Maryland, they cooked seafood and steamed blue crabs. That’s where I began my career; I loved interacting with people and learning about the restaurant business. I started out washing pots, and I worked my way up through the kitchen. I did that through high school. I had no desire to go to college, that wasn’t my path, but my sister said, “you know, I know this guy, he went to culinary school, and maybe it’s something you should consider doing.” I took my sister’s advice and enrolled at Baltimore’s International Culinary College. I did a two-year program there. I had a natural knack for cooking, and I wanted to continue to learn and do an apprenticeship program. I looked at Hotel Hershey, I looked at The Greenbrier and interviewed at both, and I chose the Greenbrier. The Greenbrier is an extraordinary place, and I loved the culture and the hills of West Virginia. When I was very young, I was told, “you don’t get good to work in good places, you work in good places to get good.” There’s much humility in that. You have to work hard, you must be able to take criticism well, and when you get knocked down, you get back up and keep driving forward. Many chefs come out of the Greenbrier and are doing well in the industry. GK: What was one of the essential lessons that you learned at the Greenbrier? The Greenbrier is where I learned how to cook and sharpened my culinary fundamentals. The hotel is a great training environment for an aspiring chef. The hotels back of house was extremely large and the processes of moving things around the kitchen are vitally important. How do you move goods coming in, food going out, people, dishes, equipment, you know, where’s it all stored, what’s the flow of how we do business every day? I learned all of this at the Greenbrier. In any good resort or hotel, you shouldn’t see your dirty laundry. We know great things are going on behind the doors, but we don’t know how it happens when you’re sitting in the dining room from a guest’s perspective or a five-star, five-diamond perspective. When they come and inspect your hotel or your operation, it should be flawless. It shouldn’t be, “oh, I see the broom in the corner where you’re going to clean up later.” Everything should be impeccable. GK: How long did you stay at the Greenbrier? Eight years. I did my apprenticeship for two years, and then I worked through the ranks of the kitchen to sous chef. I left the Greenbrier in my late 20’s and headed to New York City. I have always taken the posture of a student and thought that working in Manhattan would be a good training ground. I first worked at the iconic Tavern on the Green restaurant. It was a culture shock coming from the hills of West Virginia, and I took the position of Executive Sous Chef. The restaurant was bustling and gave new meaning to the term high volume. We did omelets for 1000 people every Sunday brunch off the a la carte line, and the French Fries were hand-cut, we would fill 50-gallon rubber trash cans with cut fries and soak them in water until we had to cook them. The owner at the time was Warren LeRoy; he was a shrewd businessman. It was my first experience working in a multi-culture kitchen, and I loved the people I worked with. My second stop in the big apple was at the famed Waldorf-Astoria hotel. I worked in the fine dining restaurant Peacock Alley for Chef Laurent Gras, he was a French chef with Michelin experience, and he was Alain Ducasse’ Chef de cuisine. Laurent was super talented and worked every day in the kitchen. His station was right in front of me, which was a little nerve-racking. His food was classic French with much influence from Ducasse. We worked with the best ingredients, such as Osteria caviar, fresh truffles, and foie gras. I respected Laurent’s work ethic; if a cook called off work, he would work the station himself. He worked meticulously clean and efficiently; there was no margin for error with Laurent. He taught me how to cook refined food and the focus that is required in that environment. His kitchen was spotless, and we spent as much time cleaning as we did preparing food. My only regret is that I didn’t spend more time working with him, but this experience left an indelible impression on me about cooking food at a high level and the commitment it requires. After leaving New York, I returned to the Greenbrier to be the Chef of the Tavern Room, which was the hotels fine dining outlet. During my two years there the restaurant was awarded the 4 Star Forbes rating. This was an accomplishment I was proud of and owed to my previous mentors. My formative years working in quality environments prepared me to join my mentor John Johnstone once again. I took the position as the executive sous chef during the opening of the Ritz Carlton at Reynolds Plantation in Greensboro, Georgia, and after a year I became the Executive Chef. It was the Ritz Carlton that taught me how influential culture is at a resort or hotel. There must be guiding principles. Although you had your department, everybody had each other’s backs. If I needed help from another department, we made it happen. It was a reciprocal relationship; we did whatever we needed to do to ensure the guests had a great experience. I appreciated the array of incredibly smart people in that company. Steven Freund was the General Manager at the time, and he was a great man. He had humility, and this executive presence, he knew every person by name and had a genuine interest in helping people grow in the front or back of the house. After five years at Reynolds Plantation, I took an ambitious position at Casa Marina, which at the time was an LXR property owned by Blackstone in Key West, Florida. They had invested heavily and redid the entire property. My position was the Food and Beverage Director / Chef. It was here that I learned how to set up a restaurant from scratch; I learned how to plan the flow of service during the design stages. The General Manager was Kevin Speidel was from New Jersey and was the captain of the wrestling team, that was his persona, he was a go, go, go, guy! Kevin took no excuses, but he was also very fair, if he ever called you out, it was the truth; he cared about making things better. No matter what you do in life, long term, it may not be what you want to do, but I think some people come into your life that you learn from and you have to be open-minded enough and humble enough to, to see where your defects are to improve. My biggest takeaway from Casa Marina was the front of the house experience. I learned how to manage the international staff who were all on H-2B visas. I was working with people from all over the world whom all came from different cultures; it was great. GK: When did you join the club industry? I took a position with Club Corp at the Citrus Club in Orlando; it was at the top of the Citrus Center and had 360-degree window views, it was beautiful, but for me, it was a city club, and I needed to continue to grow. GK: How did you land at Augusta National? In 2011, John Johnstone gave me a call and said that Augusta National was going through a tremendous growth spurt. John Johnstone is, in my opinion, one of the best Food and Beverage professionals I have ever worked with, and I owe him a debt of gratitude for nurturing me in my career. Everything about Augusta National is about growing the game of golf. What’s unique about the place is that people have worked there for their entire career. They grew up across the street, and they have seen the town and club evolve, they’ve been a part of that, and they take much pride in working there. The tenured staff are true ambassadors of the community. To make significant changes for the club and the tournament, they had the vision and foresight to see that they needed to bring in professionals that knew how to manage the expansion. Full interview in the new biannual issue of Golf Kitchen Magazine, August 19th release.  Royal Poinciana Golf Club, Naples, Florida, USA. Image by Stephanie Starr
 Michael Ruggiero, Executive Chef, GlenArbor Golf Club, Bedford Hills, New York, USA Michael Ruggiero has spent his 25-year culinary career working with great chefs and has traveled extensively to countries like Peru, France, and Japan to expand his culinary knowledge. His mentor of ten years Edward Leonard CMC (Certified Master Chef) is currently the Executive Chef at the Polo Club in Boca Raton, and a well-known speaker at industry events.~ Diana DeLucia GK: You grew up in Queens, how did that influence your career? My parents owned an Italian deli "Roman Carousel" in Rosedale, Queens, New York. As I was growing up, I watched my father make all these Italian specialties and my Mom cook Italian catered foods in the kitchen. My grandma lived above McSorley's Old Ale House on East 7th Street, and on Sundays, she would prepare these long, lavish dinners in her tiny little apartment, with the table extending through this shotgun apartment for all the family in attendance. My grandma would start the meal with antipasti, then meatballs and sauce, and even handmade pasta. She'd make pizza dough and veal and peppers, it was this long ceremony of dining. Even with all of this exposure to food early on, oddly enough, I was a bit of a picky eater! That fussiness almost certainly fueled my passion for cooking and with the best ingredients even more. After high school, I enrolled at the CIA (Culinary Institute of America) in Hyde Park, New York. It was about 1995, which was around the time the Food Network started to become popular, and this youth movement of students started going to culinary school straight from High School. I was one of the younger kids, amongst others in my class, as many students were older with previous culinary experience or already an established chef. I believe having a formal culinary education early in my career helped me get a jumpstart in the industry. It was a tough learning curve so green at the beginning at the CIA, but I was very fortunate to have great classmates and professors to learn with and from, and I was always determined to go above and beyond and make the sacrifices to improve myself. After graduation in August of 1997, I bounced around a bit as a cook until I met one of my first mentors, Brian Limitone who worked at a little Italian Bistro at the Redding train station called La Trattoria in Connecticut. I was looking for a job, and I walked in the back door, and I remember him giving me this look, like "What are you doing in here!?" Little did he know that he was getting the gift of a hungry CIA graduate looking for work, knowledge, and as much experience, I could soak up! When he hired me, I was 20, and I can honestly say that working with someone of his skill set at an early part in my career was a tremendous experience and just what I needed as a young cook. His flavors and techniques in making soups, braises, sauces, curing salmon, and making desserts, was very attractive to me, I was learning trial by fire at the same time, but the professionalism and standards that I learned in the two years with him at La Trattoria was a fantastic experience. I will always look upon those early days with fond happiness. After working with Brian, I moved on to a new position at Food First, an upscale corporate cafeteria, which was co-owned by Edward Leonard CMC. After a couple of years of working in various roles including Head Chef at Duracell (at the time) the company was sold, Chef Edward was moving on to open a fine-dining Italian Restaurant named Cantare in Downtown Chicago. In hindsight, I felt fortunate that Chef Edward invited me to join him as we didn't have much of a relationship before that. He was in charge of the entire company which had locations all over Connecticut with dozens of head chefs to choose from. He also asked my colleague and friend, Matt Roche, another head chef from one of his units, to come to Chicago and work with him as a sous chef and open the restaurant. After two years in Chicago, I moved with Chef Edward, to Rye, New York to become his Executive Sous Chef at Westchester Country Club. It was the next step in my career, and really an incomparable experience. The collection of talent in the kitchens that Chef Edward put together was full of future CMCs, CEC's, executive chefs, and pastry chefs. I was present for all of the ACF (American Culinary Federation) Culinary Olympic Team practices, and being a part of their brainstorming sessions was just an experience that is near impossible to duplicate. Combine that with the size and pressure of running a food program with the sheer amount of functions daily at the golf course, beach club, and the clubhouse was detailed and intense. I was just getting this first-class experience in so many avenues of foodservice and hospitality. I can't say enough about the people that I met and the friendships that I have to this day with the culinary team that I worked with at Westchester Country Club. GK: Tell us about your first position as Executive Chef. After four seasons at Westchester Country Club, I was ready to take on my own kitchen. I accepted the position as executive chef at the Orienta Beach Club in Mamaroneck, New York. In the six and a half years that I was there, I had the opportunity to be involved with many of the expansions and remodeling of the club, from the clubhouse to the beach. They renovated the snack bar, parts of the clubhouse, the cabanas, and to have an opportunity to renovate the kitchen, including the selection of all of the china, glass, and silverware, was a great learning experience. The Orienta membership, the kitchen staff, and General Manager Mark Sheehan were great to work with, and I enjoyed my time there immensely. GK: What lead you to the Tuxedo Club? During my final season at Orienta Beach Club, I became a father. It was winter, and I decided to take a year off to spend time with my wife Denise and our son Carter. I wanted to watch Carter take his first steps and to take a break from the 60+ hour work weeks. We moved to my wife's home state of Louisiana, and I took a job in a shipyard for a year. The job involved bidding and estimating on the repair, and painting of 200-foot service vessels in the oil industry. It wasn't my field, but as a chef, many of the same components could be used to be successful in this new endeavor. We do estimates and financials daily and make contracts, manage groups of people under duress with tight deadlines. I applied my knowledge to a different area, and within six months, I was running the department. You can be successful in many things if you put forth the effort and have a can-do attitude. When March came around the following year, I felt that I had been away from the stove for too long. I sent out my resume to the club openings, and after a long process of interviews and tastings, I accepted the Executive Chef position at The Tuxedo Club in New York. GK: How long did you work at The Tuxedo Club? I worked there for three seasons, and during my last year, I became the Culinary Director. This was an excellent position and experience, and I recommend it to every chef because you learn the challenges from the other side of the business. GK: Tell us about your experience. Having the opportunity to anticipate the needs of the membership a-la-minute in the dining room as well as learning the flow of the setup and breakdown of events is advantageous. Learning about the wine program and the ever-changing needs of the front of the house staff during multiple functions that are taking place simultaneously also gives you more depth as a chef. When you have a clear idea of both the front and back of the house, it helps you to understand the flow of the business and its ever-changing needs. GK: Tell us about GlenArbor. I was 41 when I began my role as the Executive Chef in 2017 when former Executive Chef Carey Favreau ended his long successful tenure to start his own business. Carey had been the only chef that the members had known, he was like a family member to them. GK: How did you find the transition? Usually, when a new chef begins, the previous chef had been let go, or the program was not at a level that the membership preferred. At GlenArbor, I was walking into a place where they had only known one chef, and he was beloved by the members and the staff. It is now my job to continue the continuity of his success. I had to look at things from a different angle than usual. I felt that coming in, I needed to honor the culinary traditions of the club and the imprint Carey had left. Over time with consistent, thoughtful creativity, I could add my influences, add my flavor profiles into the program where it made sense, and eventually, I would have this new hybrid of old and new ideas and club classics. It would be subtle with no break in continuity or quality, no break from the synergy, or the success that was already in place. I'm now in my second season, and I love it. Full interview will appear in the first edition of the new biannual Golf Kitchen Magazine and Golf Kitchen Americas, the second book in the Golf Kitchen series. Preorders available.  New England 'Clam Chowder' recipe by Michael Ruggiero, Executive Chef, GlenArbor Golf Club
 Recipe by Scott Haegele, Director of Culinary Operations at Royal Poinciana Golf Club, Naples, Florida, USA Yields 4 Ingredients Tuna Sashimi • 6 ounces Tuna • 1 Avocado • 1 Orange (segmented) • Cilantro Sprigs • Olive Oil Almond Tuile • 8 ounces Florentine Mix ( available at Albert Uster Imports) • 2 ounces Almonds (finely sliced) • 2 ounces Cashews (finely chopped) Salad • Micro Salad • 2 small Heirloom Tomatoes (peeled) • 3 Orange Segments, • 4 Cilantro Sprigs • 2 ounces Radishes (julienne) • 1 ounce Sesame Oil • 1 ounce Sesame Seeds • Lime Juice Tataki Sauce • 6 Tablespoons Soy Sauce • ¼ cup Mirin • 2 Green Onions • 2 Tablespoons Brown Sugar • 2 Tablespoons Lemon Juice • 2 Tablespoons Minced Ginger • 2 large Garlic Cloves • 1 ounce Cornstarch Preparation Tuna Sashimi Slice the Tuna into 4-inch by 4-inch strips (about a ¼ inch thick) Lay flat and add sliced avocado, orange segments, cilantro sprigs. Roll-up into small cylinders. Trim the ends and reserve for plating. Almond Tuile Mix all ingredients together and sprinkle the mixture onto a Silpat in a rectangle shape 2-inches by 5-inches long. Bake at 350°F until golden brown. Allow to cool until crisp. Set aside. Salad Mix ingredients together in a bowl and season with sesame oil and lime juice. Tataki Sauce Mix all the ingredients into a saucepan. While whisking, heat slightly on the stove until they thicken and then allow to cool for plating. Assembly On a small coupe bowl (appetizer size) spread the tataki sauce on the bottom. Lay the stuffed tuna roll on top of the tataki sauce. Top the tuna with the almond tuile and garnish with 3 orange segments, sesame seeds, micro greens. Place the two peeled heirloom tomatoes on either side on the tuna roll. Garnish with sesame seeds. Serve immediately after assembly. Wine Match Alsatian Riesling  Royal Poinciana Golf Club. Painting by Graeme W. Baxter. This painting took one month to paint. Baxter creates eight paintings a year.
 Recipe by Brian Boyce, Westhampton Country Club, Westhampton, New York, USA Ingredients
Preparation Shake the vodka and lime juice in a shaker glass with ice. Fill a rocks glass with ice and pour in the pomegranate juice. Gently pour the vodka and lime juice over the ice to create a layered look. Top with a splash of club soda. Garnish with the lime twist. Note: It’s a simple drink, but a fan favorite. peanut butter semifreddo with Chocolate Brownie, Chocolate Fudge, Sea Salt and Caramel Corn6/11/2019  Recipe by Matthew O'Connor, Executive Chef, Bonnie Briar Country Club, Larchmont, New York, USA Ingredients
Peanut Butter Semifreddo (Yields 10 4oz Portions) • 9 Egg Yolks • ½ cup plus 2 tbsp Sugar • ¼ cup water • ¾ cup Peanut Butter • ¼ teaspoon Kosher Salt • ¾ teaspoon Vanilla Extract • 1 ½ cups Heavy Cream (whipped to soft peaks and kept cold) Double Chocolate Brownies (Yields 10, 3 inch round cut outs) • 4 ounces Unsalted Butter • 6 ounces Valhrona Dark Chocolate • 1 ½ cups Sugar • 3 Eggs (large) • ¼ cup Cocoa Powder (unsweetened) • ½ teaspoon Kosher Salt • ½ cup plus 2 Tablespoons All-Purpose Flour Chocolate Fudge Sauce (Yields 2 cups) • 2 ¼ ounces Valhrona Dark Chocolate • 2 Tablespoons Unsalted Butter • 1 ½ Tablespoons Light Corn Syrup • ¾ cup Heavy Cream • 1 ⅓ cup Dark Brown Sugar • ½ teaspoons Vanilla Extract • ¼ teaspoon Kosher Salt Garnish • 1 bag Cracker Jacks (or any caramel popcorn) • 3 ounces Crispy Gold Chocolate Pearls • Edible Gold Leaf Preparation Peanut Butter Semifreddo In a standing mixer with the whip attachment, whip the egg yolks on medium-high speed with 2 Tablespoons of the sugar. Combine the remaining sugar and water in a pot, and cook the sugar to the soft ball stage (234-240 °F) measuring this with a candy thermometer. Once the syrup is at the proper temperature start to whip the egg yolks again and slowly pour the hot sugar syrup into the whipping egg yolks. Once all the syrup is added, continue to whip until the bottom of the bowl feels entirely cool to the touch. Combine the egg yolk mixture with the kosher salt, vanilla extract, and peanut butter. Stir ⅓ of the whipped cream into the peanut butter mixture and then fold the remaining whipped cream in gently so that the mousse stays fluffy. Portion the semifreddo into round 4-ounce flexible silicone molds, wrap tightly and freeze for service. Double Chocolate Brownies Preheat oven to 350 °F. Line a 9-inch round baking pan with parchment paper. Melt the butter and chocolate in a double boiler stirring until smooth. Remove the mixture from the heat, whisk in the sugar, eggs, cocoa, and salt. Fold in the flour gently until just combined. Pour the batter into the prepared pan and bake until set. Check doneness with a toothpick or knife about 35 minutes. Let cool in the pan and then remove. Chill for 1 hour before cutting. Cut the brownies with a 3 inch round cutter and store at room temperature for service. Chocolate Fudge Sauce Melt the chocolate, butter and corn syrup over low heat. Add the cream and sugar and bring to a boil. Turn down the heat and allow to simmer for 5 minutes until it thickens. Remove the sauce from the heat and add the vanilla extract and kosher salt. Let the sauce cool slightly, place into a squeeze bottle and hold in a warm place for assembly. Assembly Place a round brownie in the center of each plate. Unmold the semifreddo and place on top of the brownie. Sprinkle the top of the semifreddo with sea salt. Drizzle some of the chocolate fudge sauce over the top of the semifreddo and then a nice round of sauce at the base of the brownie. Top the semifreddo with the gold chocolate pearls and cracker jacks, sprinkle a few more cracker jacks into the chocolate sauce on the base of the plate. Lastly, top with edible gold leaf and serve immediately.  Recipe by Warwick Hilli, Executive Chef, Kingston Heath Golf Club, Melbourne, Australia. Image courtesy Kingston Heath Serves 8-10 CHEF NOTE: Why not show off this lovely aged eye fillet, with our own native spice mix. It’s a surf and turf served with some succulent grilled Australian prawns and beetroot relish. We serve it to our guests with a tossed salad, steak fries and condiments. Ingredients Bull Ant Spice Rub
Beetroot Relish
John Dee Aged Eye Fillets
Seared Prawn Cutlets
Vine Tomatoes
Preparation Bull Ant Spice Rub Grind pepper berries in mortar and pestle, then pass through a fine sieve until only the husk is remaining. Combine with all the remaining ingredients. CHEF NOTE: The bull ant spice rub makes quite a lot, but will last for months in an air tight container in the fridge. Use only enough to lighly marinate your steaks, if you like it add more! Beetroot Relish Trim the beetroot stems, wash the beetroot and place into large saucepan. Cover with cold water and place over medium heat and cook until just tender. Wearing gloves, peel the beetroot and coarsely grate. Meanwhile combine the onion, apple, sugar, vinegar, star anise and cloves in a medium saucepan. Bring to a boil stirring to dissolve the sugar, reduce heat to simmer for 10 minutes or until the apple is tender. Add the beetroot to the apple mixture and simmer for 45 minutes or until the mixture is syrupy, then cool down. John Dee Aged Eye Fillets In a large bowl rub the bull ant spice mix all over the eye fillets. Add in some extra virgin olive oil and mix again, cover and set aside. CHEF NOTE: We marinate the day before, so the flavors really get in, the marinade gives it a gamey flavor. Sear the eye fillets in a pan with olive oil or on the grill until well browned. Cook in oven 185 °C for 8-10 minutes, or longer if you prefer your steak cooked longer. Rest for 10 minutes before serving. Seared Prawn Cutlets Sear the prawns in a pan on high heat, quickly coloring both sides. Remove and place on wire rack on a tray in a pre-heated oven 200 °C / 400 °F for 3 mins, while steaks are resting. Vine Tomatoes Drizzle olive oil generously over tomatoes, rain pepper and sea salt flakes over them. Roast at 200 °C / 400 °F for 4 -5 mins. Remove and leave in a warm area ready for serving. Assembly In the center of the plate, place the beetroot relish, Place the rested steak on top. Garnish with the seared prawns and the vine tomatoes. Wine Match Mount Langi Ghiran Mast Grampians Shiraz 2015    Zach Bell, former Executive Chef at Addison Reserve, Delray Beach, Florida, USA. Image courtesy Addison Reserve Zach Bell is a deeply passionate Chef trained by culinary giants Andrew Camellini and Marc Poidavin. Zach has applied and blended his classical French training to the member owned country club Addison Reserve and excelled with many accolades from the members and guests. Zach has recently moved on to a new adventure, but he left a stamp on the industry. ~ Diana DeLucia Gk: Where did your interest in the culinary arts begin? I was born in Orlando and spent my formative years in Clermont, Florida; a small town about 25 miles west of Orlando. I am not sure if it was my love for food that led me into the kitchen, or my greater need for pocket change as a teenager! Washing dishes and then making sandwiches at a local restaurant in Clermont provided me with not only that spending money, but also with my newfound need for the action, debauchery and adrenaline rush that a restaurant kitchen could provide. As I moved through the kitchen and gained more experience, that original drive evolved into the satisfying feeling that hospitality provides as you connect with your peers and guests through food and good times. My first mentor, a former chef at Disney, recognized the spark in my eye and began to coach me and bring me classic and technique cookbooks to further awaken my interest. Even though I taped every episode of Great Chefs I could, and tried as many recipes as I could get my hands on, cooking never seemed an option to pursue as a career to my family. I had started on a physical therapy track in college in Orlando, and I needed to move to a job closer to school. I wanted to stay in the kitchen as I truly enjoyed going into work every day. I was hired at Marriott’s Orlando World Center near Disney, which opened me up to a whole new world of corporate and kitchen structure. As I immersed myself in the job, I discovered that I was becoming pretty competitive: I had a strong need to do my best. This need became satisfied only by learning and succeeding in the kitchen, soon overtaking any desire to continue in my Physical Therapy studies. It was spurred on by my Sous Chef at the Marriott at the time, Chef Jon. He sat me down and said, “Why are you going to school for Physical Therapy? Why don’t you go to Cooking School….it’s clearly where your passion lies?” I started to think about it seriously, there was a school in Orlando, New York, and Miami. I followed his recommendation and changed course. In 1994 I enrolled in the two-year program at Johnson and Wales in Miami. I had to do work-study to help finance school and strategically elected to work in the Career Development Office, where I assumed I would be exposed to job opportunities. It paid off, and when Chef Marc Poidevin, formerly of Tavern on the Green and Daniel’s Sous Chef at Plaza Athénée, opened up shop in Miami, naturally I sent four of my resumes for every one of other kids’. I got the job. It was my first exposure to real French cooking and I loved it. I loved the nuance of technique, I loved the difficulty, and I loved the pursuit for perfection. I was paid peanuts, but it didn’t matter – I was learning so much. My internship was about a year later, and after it was completed – the internship site offered me more than double what I was making. I turned it down to go back for peanuts and a few months later, I found myself selling everything I had and moved with Marc to Manhattan for the opening of Le Cirque 2000. GK: What was that experience like? Opening Le Cirque was insane! It seemed like we started with about 70 - 80 people in the kitchen and I had flashbacks of soccer tryouts as a kid. You’d get on the train in the morning hoping that when you got to work that your name would still be on the list hanging in the kitchen. If it wasn’t; then you didn’t get the job….in a word – nerve-wracking! Thankfully my name somehow stayed on the list and although it was a very difficult learning experience, it was also a period in culinary history that will never be repeated, and I am blessed to have been a part of it. GK: How did you come to work for Daniel Boulud? Andrew Carmellini was the Sous Chef at Le Cirque 2000 and I was assigned to him. Andrew saw my passion and he drove me harder than anyone had. When Andrew left Le Cirque 2000 in 1998 to open Cafe Boulud on 76th street, I followed him a couple of months later. When we started – it was nuts as both teams from Restaurant Daniel and Cafe Boulud were working in the same space as the new Restaurant Daniel was being finished and a lot of the guys were competing for spots at Daniel…. It was just as nerve-racking being on the opening team at Cafe Boulud as it was at Le Cirque 2000. The first three months were crazy, it was some of the highest -pressure cooking you could think of, you never knew who was going to be in the dining room that night from Jean Louis Palladin to Gray Kunz to Micheal Guerard; you name the chef – they came through! Tasting menus were different for every person for every course for these guys - the number of notebooks I filled is amazing. I put my head down and soon became Andrew’s Sous Chef. GK: When did you come back to Florida? As Daniel was planning Café Boulud Palm Beach in the Spring of 2002, my hard work paid off and he offered me the opportunity to open his first restaurant outside of New York! Moving to Palm Beach in early 2003 during the final phases of construction, setting up a restaurant from the ground up and teaching Daniel’s vision to the staff was the single hardest and greatest test and experience of my career. We won over the local crowd after proving ourselves and became an active partner in the community. Working with the high caliber chefs over the years allowed me to experience ingredients, techniques and kitchen cultures that I would never have known had I not made the right choices in the pursuit of my career. I relish every minute of it – good and bad. GK: How did you get the position at Addison Reserve? I was tricked. I wasn’t looking for a job at all. A “friend of a friend of a friend” called me and wanted a reservation. I remember, they told me who he was – and I had no clue. I set them up with a nice table, put a good waiter on them, and then gave instruction to the kitchen to throw down a middle course. I was tied up on a VIP tasting dinner in the private room and had no idea what they had. Michael McCarthy introduces himself later as I was in the dining room and asked me to come to see his construction project. I always loved kitchen design, and it was slow, so I said sure. Of course, being from a small town in Central Florida, I had never set foot inside a country club before, so I threw on the off-duty chef uniform of jeans and a casual shirt and road on down to check it out. Apparently, I should have dressed for an interview, as the next day a headhunter called me to follow up and mentioned so….seems like I found myself in the middle of a job offer. Anyway, after a little dancing around – I found myself in a new adventure. I was excited at the prospect of doing something I had not experienced before, I had done a lot of openings, building teams and I really enjoyed teaching the old school brigade style of operating under Daniel but I was looking forward to a new experience. GK: So how did you adjust to being here? The first year was rough! Fortunately, we were closed when I started and I was able to build the team and structure the environmental style that I was used to. If I was walking into a fully functional operation and trying to change systems – I would have had a very different experience. Once construction was completed and we opened in the height of the season, I realized how much of a monster this operation really was…so many moving parts, tough members, very different expectations than I was used to, a real challenge….not the cushy country club job I always thought it was from the outside looking in! I had nightmares of being shitcanned or storming out after continuous orders of burnt broccoli wore me down. But….. I’m a line cook…so I adjust quickly. I began to readjust and fine tune everything. The members were vocal, and they were not afraid to say what they wanted or to tell me how they felt. Having the feedback, good or bad, enabled me to fine-tune the menu to their needs. I wanted to succeed in making them happy. I tweak things every day, week, month and year. The members here are residents and don’t cook at home and we must make them happy. There is no escaping if I screw up their dinner at night as I am going to see them the next day! GK: How do you feel now that you have recreated the culinary culture here at Addison Reserve? Now that I have established myself here, on a club level, I feel that I am very fortunate to work with Michael McCarthy and the supportive membership here. They have full faith in me that I will do my best to provide the best culinary program that I can, and to that end am allowed to work quite autonomously. Their approach is to hire the best people to do the job and then let them perform unhindered. Addison Reserve is a residential private golf club. From my perspective, the private club business is by far THE truest expression of ‘hospitality’ that there is within the many genres one could choose from in the culinary world. You are in their house…cooking for their family, their friends, and neighbors daily. The pursuit of perfection is constant and omnipresent, and this is what makes me thrive. GK: In addition to being a finalist four times for the James Beard Award for Outstanding Chef, your list of awards is long and impressive. Which has meant the most to you? Well, just being on that shortlist four times was a win for me – to be among the amazing chefs we have in the South was an honor. I do appreciate recognition when it comes, but truly it is the whole team that earns and deserves those credits as well. The greatest reward for me is seeing the many guys and gals that have worked for me succeed and do well, hoping that I was able to contribute to that in some small way. GK: In 2010, Share Our Strength honored you with a National Community Leadership Award. How did you become involved in this organization, and what about it do you find most rewarding? I became a host for the Tasteful Pursuit Dinner in Palm Beach (now No Kid Hungry Dinners) at Café Boulud. It started there, hosting annually, then traveling to other cities to participate at other chefs’ dinners. When I left Café Boulud, I knew I wanted to stay involved and had the opportunity to breathe life back into the Palm Beach Taste of the Nation which had long gone defunct. I gathered together a great group of chef and community chairs – and we’ve been off to the races ever since, growing the event each year and making it more special as we evolve. Working around guests that can afford to eat out several times a week, we all feel there is a huge disparity looming over our area when kids are going to bed and to school hungry on a daily basis. In an area such as ours, with such vast resources, we don’t feel that this is acceptable and frankly is downright embarrassing. Our goal is to help our local organizations get the tools and outreach they desperately need to be effective in combatting childhood hunger. Note: Zach is a dedicated member of the Palm Beach community participating in several local charitable culinary events. His work with No Kid Hungry takes him to Capitol Hill several times lobbying for Child Nutrition. In 2010, Share our Strength recognized Zach with a National Community Leadership Award for his work with the No Kid hungry campaign. Zach continues his work with Share our Strength as Chair of Palm Beach’s Taste of the Nation event and No Kid Hungry dinners. We all wish Zach all the best in his new adventures.  Pappadelle with Manilla Clams and Porcini  |
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