 Left: Phil Iannuccilli, Executive Chef at Greenwich Country Club, Greenwich, Connecticut, USA. Right: Prosciutto, Figs & Biscotti prosciutto-figs-biscotti.html I am an Australian ex-pat, and I have lived in Connecticut for 18 years and have traveled to over 48 countries covering chefs in private golf and country clubs. It comes with great joy that I am featuring my first home state Executive Chef Phil Iannuccilli, and the prestigious Greenwich Country Club ~ Diana DeLucia GK: Tell us about your upbringing? I grew up on Long Island. As a kid, I never thought being a professional chef was even something to consider. My father was a New York City detective, and my mom was a homemaker, or “nurturer”, she liked to say. I attended Chaminade high school and worked part-time at a local restaurant. At some point, I realized that I liked the restaurant business. I liked the interaction with the customers. I enjoyed the mechanics of it, from open to close, every aspect. So, I decided to study management and continued working. When I was nineteen, I was trained, and became a manager. I did everything, from scheduling, to purchasing, to mopping the floors at the end of the day. I learned how to control costs. I learned how to motivate people. At one point, they decided to put in a salad bar, and the cooks didn’t really know what to do. The boss said to me, “go get a book, and make some salads.” I went to the bookstore, I bought a book and started making salads. There were eighteen holes in that salad bar. Every day, I made eighteen distinctly different, perfect salads… and they were always delicious. I was meticulous about it. I had exact quantities, rotating backups, and it was impeccably clean. I had a friend, who left the restaurant to go to culinary school at Johnson and Wales. He stopped in to visit and saw what I was doing. He was visibly surprised. He watched for a while. Then he said, “you have talent, you should go to culinary school.” Almost immediately, I switched gears and was studying at The Culinary Arts Center at New York Tech. GK: What led you to Country Clubs? When I started culinary school, I didn’t have any professional cooking experience. My first instructor said, “I have a friend you can work for at Cold Spring Country Club. You can get some hands-on experience while going to school.” So, I worked there, and I learned a lot. The beauty of a club is that you gain experience in every area. I worked breakfast, lunch, dinner, weddings, barbecues, social events and holidays. You gain experience in both a la carte and buffet styles of service. It’s all good. Eventually, I got to the point where I had to choose a place to do my externship. I wanted to learn from the best. GK: Where did you decide to go? My school was celebrating Bastille Day, and I was in the kitchen. There were lots of local celebrities in the dining room. There were a few politicians and well-known chefs at the time. I said to my instructor, “who’s the best chef out there?” He opened the door so we could peek out, and he said, “you see that guy, that’s Guy Reuge from Mirabelle, he is by far the best chef on Long Island!” I snuck over to him, when no one was looking. I crouched down next to him, introduced myself, and said, “I need a place to do my externship, and I would really love to work for you.” I gave him my resume, which had almost nothing on it. He called me the next day and said, “you come Tuesday, and we’ll do pastry”. I’ll never forget it. Mirabelle was in St. James, New York, and it was a true temple of gastronomy. The whole time, I couldn’t believe I was working for a real French Chef - a great one! It was amazing. I did my apprenticeship, and then I stayed longer. I learned so many things. I learned, to be a great chef, you must know how to do everything. At Mirabelle, I made ice cream and sorbets, I made puff pastry and hot soufflés. I made duck confit, duck rillette and duck prosciutto. I worked every station. I learned how a real, reduced veal stock should taste and feel on your tongue. I have so many memories, and throughout my career, I’ve often thought back to how we did it at Mirabelle. GK: What happened after that? I reached a point in my curriculum where I could no longer stay at Mirabelle. I had a friend who had just started working for Brendan Walsh at Coyote Grill. Brendan was a rock star chef. He was nationally recognized, and one of the best chefs of his generation. I walked into his kitchen and introduced myself. He was cutting up a fruit. He said, “do you know what this is?” I said, “it’s a papaya.” He then told me how no one in my life will ever understand or appreciate the path that I chose. Then I went to work. Brendan was a bold American chef and what I learned from him was that an American chef can be just as good, if not better, than any other chef in the world. I’ll always appreciate that. I worked on the line, while still in school. I graduated with honors, first in my class. Almost immediately, they offered me the pastry chef position. I could now work full time and I was supplying two busy restaurants with all their breads, pastry, cakes, pies and plated desserts. I stayed for more than a year, but I still wanted to learn more. GK: So, what did you do next? I went to the Culinary Institute of America (CIA) for some continuing studies. I traveled the west coast and landed a job at Square One, in San Francisco. After returning to New York, I took the pastry chef position at a two-storied supper club on the upper east side of Manhattan. Soon after, they fired the chef and said, “We want you to be the chef.” I knew I could do it, so I said yes. In Manhattan, I held several Head Chef and Pastry Chef positions at various New York City Restaurants - Oceana, One If By Land, Two If By Sea and Sutton Grill, to name a few. This became a pattern going forward - I could work in any capacity. I could work as a full-time pastry chef or as a head chef and train other people to do pastry. As a matter of fact, I’m certified by The American Culinary Federation as both a Certified Executive Chef and Certified Executive Pastry Chef, which is quite rare. GK: Can you tell us a highlight of your career? After I got married, I met a real pro. He had worked all over the world. He spoke five languages. He and his wife were relocating and rebuilding their restaurant in Nassau County. It was called Maxxels. It had great style. He told me, “you can showcase your talents, you can do whatever you want”. I was sold. I remember, it started off a bit slow. Then, out of nowhere, someone spotted the food critic from The New York Times, in the dining room.. I began pacing like a lion, waiting for that ticket to come in. I was all over it. I made every dish myself. She returned two more times, for a total of three visits. Then I received a phone call. We talked for quite a while. She asked me lots of questions. She ended by saying, “you better get ready, I’m giving you an excellent rating”. When the review came out, it said, “The genius in the kitchen sending out this United Nations of tastes is Phil Iannuccilli”. That day, the phone started ringing and it didn’t stop for two full years. We were packed every single night. We did two hundred and fifty dinners, every night, off a three-man line. It was glorious! GK: You got the international travel bug, tell us where that began. I always wanted to see the world and work overseas. My wife is from Indonesia and I wanted to see where she grew up. My son was one, and I figured I could go for a few years before he had to start school. So, we packed up and landed in Jakarta. I secured a two-year contract at a five-star hotel, as chef de cuisine of the fine dining restaurant. During this time, we traveled all over Indonesia, Singapore, Japan, Thailand, Hong Kong and Vietnam. After successfully completing my contract, we flew directly to London. There I had the great pleasure of working at The Duke of Cambridge, London’s first and only certified organic pub. After London, I worked at Comerç 24, in Barcelona. There I got an inside look at traditional Catalan cuisine and the Michelin starred wizardry of present-day Spain. GK: You’ve been at Greenwich Country Club for five years. What do you love most about it? I’ve had a great deal of success here. What I love most about the club is that it provides endless opportunities to do great things. You can design a great market table, or a themed flight of dishes, you can do down home rustic cooking, at the same time you’re plating Michelin starred works of art. One member might go to the pool and tell me how much they loved the fish taco. Another might go to a wine dinner and tell me how much they loved the stuffed rabbit loin. There are so many opportunities to cook at different levels, in different styles, from casual to spectacular. GK: Tell us about any new plans you have at Greenwich Country Club? We recently started an in-house dry aging program. We assigned a specific walk-in, just for that purpose. It’s a perfect environment. We’re currently serving 30-day dry aged ribeyes. We have an extensive amuse-bouche collection, and we bake our own breads. Our dessert and pastry offerings continue to change. We just added a coffee house semifreddo, with a chocolate fudge center and a roasted banana rum caramel. We also added my famous “Nuts of Dough”, which are fresh-fried beignets, served with two dipping sauces… perfect for sharing. Our house-made petits fours include chocolate truffles, Florentina, candied orange and designer marshmallows. All a la carte pastas are made by hand. We’re currently working on fresh-made whole wheat and gluten-free pasta. We’re playing around with our pizza crust to offer a variety of alternatives. We’re building our salumi and charcuterie offerings. Currently, we make our own hot dogs, terrines, pâtés, rillettes, jerky… this will continue to develop. We’re also doing more and more wine dinners, popup restaurants and dining excursions. GK: What programs have you introduced, during COVID-19, that will continue? We started creating market baskets with high- end grocery items that our members can pick up and take home. This also included hot and cold prepared foods. It became very popular. Eventually, it will evolve into gourmet baskets of our own proprietary products. Every week we do a new take-home kit. At the moment, most of them are outdoor friendly. They change every week and have quickly become a club staple. We also just added weekday family meal plans, which are a take-home three course meal of comfort food favorites.  The 18th green overlooking the back of the clubhouse at Greenwich Country Club, Greenwich, Connecticut, USA
Image by Image by Henry Cardenas
0 Comments
 Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, USA Serves 4 Ingredients Lobster Salad
Garnish
Chef Note: Garnish supplied by The Chef’s Garden, Huron, Ohio. Preparation Lobster Salad In a small stainless-steel bowl, combine lobster meat with mayonnaise to the desired consistency, mix well and season to taste with salt and white pepper. Reserve in refrigerator for service. Truffle “Ganache” Season the truffle stock and in a blender shear in the Gellan Gum. Transfer to a saucepot and bring to a simmer while stirring continuously, allow to simmer for one minute. Transfer to a container. Allow to cool and set. Transfer to a blender and purée, adjusting consistency and seasoning. Assembly Generously fill cone with lobster salad. Top lobster salad with 1/4 teaspoon Kaluga. Garnish with a Egyptian Starflower and Pea Tendril. Serve immediately. Wine Match Freeman Pinot Noir 2017. ~ Dan Ano is the Food and Beverage Manager/Wine Consultant at Naples National and has developed one of the leading wine programs in the private golf club industry.   The Clubhouse at Naples National Golf Club. Image by Evan Schiller.
 Left: Jason Voiselle, Executive Chef at Naples National Golf Club. Right: Lobster Cone When I met Jason Voiselle, it was just before the Covid-19 shutdown began in New York. I spent an incredible five days at the club learning about the impressive dining scene as well as the advanced wine program at the club. On Saturday night, I was to have dinner at the club with guests from Outlier Jets, and we were all blown away by the evening menu, wine program, and service. My guests had a hard break to leave at 8.30 PM. However, they were so impressed with the evening they stayed until 11 PM! ~ Diana DeLucia GK: Where were you raised? I grew up in a restaurant family. My grandfather owned restaurants and steak houses, and my family worked for him. When I was very young, I was already prepping and making hamburger patties. The kitchen was home to me. By the time I was 14, I had worked as a busser, then in the dish room. When there were no dishes, I’d help with prep work, and that is when I felt gravitated to cooking in a more significant way. During high school, I worked at a restaurant called The Trolley Station, where we made soups and sandwiches from scratch. It was in Venice, Florida, and it was trendy. The menu showcased familiar, comfort foods, but they were famous for their soups. When I graduated high school, I was the lead line cook, and I would continue to work there during the summer breaks in my college years at Florida State University (FSU). GK: What were you studying? I was initially working towards a pre-med major, but I soon discovered that it wasn’t what I wanted to do, so I took a year off to figure out what I desired to become. During this time, I worked during the day doing lawn care and the evenings at The Trolley Station. When I returned to FSU, I took a job at the Ramada Hotel in Tallahassee. The hotel had a full-service restaurant, and it was a step up from what I had been doing at the Trolley Station. It wasn’t fine dining by any means, but I was learning a different business aspect. For personal reasons, I left FSU during my Junior year, I moved to Brevard, North Carolina, as my dad was building a house. I helped him complete the home over the next two years. After that, I took a job at Connestee Falls Country Club, and it was at this time that I decided that if this is what I am going to do, I need to take it full steam. I looked at several culinary schools such as Johnson and Wales and the Culinary Institute of America (CIA), but I didn’t want to leave Asheville. I started looking for a local school and found that Asheville-Buncombe Technical Community College (ABTECH) had a culinary program that was well regarded. I applied and started shortly after. Two years later, I graduated at the top of my class. One of the most memorable experiences at ABTECH was competing in the Junior American Culinary Federation (ACF) competitions. GK: Where did you do your internship? They had excellent administrative staff at ABTECH, who encouraged us to find internships in places away from our hometown. I took my training at Bacchanalia, a highly regarded restaurant in Atlanta, Georgia; it was the first time they had an intern as no one had ever approached them before. I had a second internship at 1848 House, a restaurant in Marietta, Georgia, on Sundays. I was working six days a week, trying to soak in as much as possible from these two very different restaurants. After I graduated in August of 2001, I moved back to Southwest Florida. I took a job at The Colony Golf and Bay Club in Bonita Springs. I only stayed for a short time as unforeseen circumstances took us back to North Carolina. I took a job at an Italian Restaurant Chianti’s to help the owner get the restaurant established as he wasn’t experienced in menu creation and things of that nature. My family had a five-year plan to open a restaurant, but a space became available near where I was living. It was a large area of an old furniture store. My parents and I pulled the trigger, and we did it, we signed a ten-year lease and built a restaurant. I was 27, and it took six months, and we opened in December of 2002, and it was named Jason’s Main Street Grill. I ran the restaurant for almost seven years and decided to sell it in 2008 as the recession was taking its toll. I moved back to Florida with my wife Corey in 2009, we have been married for 11 years, and I adore her. I needed a break from the food industry, so I helped my father out with his business dealing in imported architectural stone. In 2012 we decided to move to Fort Myers. I had stayed in touch with my old boss Jim Iacovino over the years. I initially called him to see if he knew of any positions available in the area, and he hired me back at the Colony Golf and Country Club. I had a large gap from cooking, so I had planned to use this job to get my feet wet again. Three months later, he was promoted to the General Manager position, and I took over as the Executive Chef. It was the right timing. I stayed for six and a half years. GK: Where did you land next? I worked at several places for short periods, but I wasn’t content with them. In the fall of 2018, I was approached about a position at a place called The Club at The Dunes. The Dunes is a substantial resort-style community with seven condominium towers and a vast swimming pool. They were building a brand new clubhouse when I arrived. We opened two modern kitchens in the 11 months I was there. It was a great job. We had the Tiki Bar, casual fare, and a fine dining restaurant in the main clubhouse. It was great having the two different styles of dining and kept us busy. I have over 100 cookbooks and am continually searching for new trends online, and having two different dining venues was an excellent way for me to bring new menu items. I feel I left them with a great dining program. GK: How did you go from The Dunes to Naples National Golf Club? I had spoken to Dan Ano, the Wine Director at Naples National over the years, but I had never actually met him. He called me one day out of the blue and asked me if I’d be interested in taking the Executive Chef role. I went to interview with the General Manager Scott Garvin and Dan, I was thinking of the future, and having the ability to excel as a chef and also be able to spend quality time with my family. I took this position in 2019, and it has been an excellent fit for us. GK: Tell us about your menu process at Naples National. The menus at Naples National Golf Club are what we like to call a “living” menu. We make changes to it often, but nothing drastic. We observe what is in season as well as what the membership desires and try to build from there. I work closely with my sous chef Zac Schatzman to try to walk the line of comfort and cutting edge. Zac and I have worked together for the last seven years so we seem to share the same vision for what we are trying to achieve. GK: How has Covid-19 affected the dining scene at the club? We had to shut down our clubhouse in mid-March as well as all operations for about six weeks. In May, we opened our Tern snack bar for carry-out deli sandwiches and snack items as our golf course was still open throughout the season. Our facility closes for the season after Memorial Day every year though mid-October, so we have plenty of time to develop a plan for the following season. GK: When the season opens, what plans do you have in place? We will be following the restaurant guidelines set in place by our county. We will also be adjusting our events as needed, such as our buffets will be more chef operated action stations trying to minimize the potential for cross-contamination. It will be a learning process for sure. The Naples National Clubhouse. Image by Evan Schiller.
 Recipe by Leandro Jaszchuk, Restaurant Chef at Royal Poinciana Golf Club, Naples, Florida, USA Image by Stephanie Starr Serves 4 Ingredients
Ricotta Spinach Filling
Fettuccine Truffle Butter
Orange and Balsamic Beurre Blanc
Garnish
Preparation Dover Sole Debone the Dover sole and portion into four filets. Ricotta Spinach Filling Blend in a robot coupe, the spinach, ricotta, parmesan cheese, salt, and black pepper. Put the mix in a pastry bag and save it in the refrigerator. Fish Stuffing Place Ricotta Spinach filling on one end of the filet and roll until you get a cylinder. Bake for 5 minutes at 400°F. Pasta Boil salted water in a pasta pot. Cook the pasta for about six minutes Heat a pan with butter, add the truffle slices, salt, pepper, and white wine, place the cooked pasta in the butter and finish with pecorino cheese. Orange and Balsamic Beurre Blanc Reduce 1 cup of white wine with chopped shallots, oranges, and balsamic vinegar. Add little by little the 1/2 pound of butter. Assembly With a brush, draw two crossed lines with the squid ink; at the crossroads, place the fish and face the pasta aside from the sauce. Decorate with microgreens, edible flowers, and broccolini. Wine Match Chane Bleu, Rose, Rhone, France.   The Royal Poinciana Clubhouse. Painting by Golf Artist Graeme Baxter
 Recipe courtesy Addison Reserve Country Club, Delray Beach, Florida, USA. Image by Gideon Heller. Mixology Note: A smooth, spicy cocktail with oaky undertones and a perfectly bittersweet taste. Ingredients
Garnish
Preparation Pour the alcohol and liqueurs into a shaker and muddle with fresh Blood Orange juice. Add 2-3 pods of Star Anise and shake well. Strain and pour into your favorite glass. Garnish Garnish with Dehydrated Orange or freshly sliced Blood Orange, and Star Anise. Welcome to Autumn!  Addison Reserve Country Club, Delray Beach, Florida, USA. Image by Gideon Heller.
 Recipe by Christina Ferraiolo, Pastry Chef and Garde Manger at Edgewood Country Club, Rivervale, New Jersey, USA Yield: Two 10-inch Cheesecakes or 12 individual 3-inch Cheesecakes. Ingredients Cheese Cake
Cookie Crust
Berry Compote
Preparation Cheesecake Mix cheesecake ingredients until smooth and well blended. Pack into 10-inch mold pan or individual ring molds lined with foil. Pour in cheesecake batter bake for 1 hour at 300 °F until firm yet jiggly in the center. Cool for one hour in refrigerator. Add frosting on top of cheesecake once chilled. Cookie Crust Add Oreos to a food processor and pulse gently until it becomes crumbs. Place Oreo crumbs into a bowl and pour melted butter over and mix well. Pour crumb mixture into molds or cake pans and gently press down coating the bottom and halfway up the sides, Chill in refrigerator for 1/2 an hour until ready. Pour filling into molds 3/4 full and follow instructions for baking. Berry Compote Add all berries into a mixing bowl. Add the Melba sauce and gently fold mixture together to make the compote. Add the granulated sugar and continue to gently mix berries together. Cover with plastic wrap and refrigerate for 1 hour or until plating dessert. Assembly Chef Note: If you are making the two 10 inch cheese cakes, once chilled well generously spoon the compote on top of the cheese cakes and refrigerate until ready to serve. When ready to serve, remove cheese cakes from refrigerator and use a thin cake knife or cake spatula and dip the knife into warm water and gently slice the cheese cake making sure to wipe the blade of the knife in between slicing of the cake as not to have a messy slice on the plate. For the three 8-inch individual cheese cakes, gently remove the bottom foil of the ring molds. Use a paring knife dipped in warm water to gently remove the cheese cakes from the ring molds. Use a small chilled dessert plate and place the cheese cake in center of the plate. Generously spoon the berry compote on top of the cheese cake and garnish with addition fresh berries and micro mint leaves. Enjoy! Wine Match Mascato D’ Asti: It comes from North West Italy and is a sweet wine that is low in Alcohol and comes from the Piedmont area of Italy. It is made in small batches. It is named as such because of its Earthy musky Aroma. The wine is a light honey like dessert wine that really compliments the cheese cake. The Second one I recommend is also From the North East region of Italy. Prosecco Mionetto: It is a light straw color with bright yellow highlights. It has aromas of golden apples, honey and white peach. It is well balanced and has an acidity that provides a fresh and lively feel on the palette. It is perfect to drink with your meal and especially this cheese cake with hints of vanilla and berries. Perfect Dessert wine or aperitif.  The Ballroom at Edgewood Country Club, Bergen County's Award Winning Event Venue. Image courtesy Edgewood Country Club
 Recipe by Peter Zoole, Executive Chef at Addison Reserve Country Club, Delray Beach, Florida. Image by Gideon Heller. Yield: 6 Stuffed Crabs Ingredients Deviled Crabs
Tomato and Corn Relish
Old Bay Hollandaise
Johnny Cakes Yields 12-14 cakes plus a few for experiments
Preparation Deviled Crab Melt the butter over a medium heat in a saucepan. Add the onion and celery and cook until soft. Remove from heat and allow to cool. Gently pick through the crab to remove any pieces of shell. Chef Note: Be careful not to break up those beautiful lumps of crab too much. In a large bowl, mix the mayonnaise, mustard, egg, and onion/celery. Mix thoroughly. Gently fold in the crabmeat and the crushed crackers. Chef Note: The mixture will appear a little loose, give the crackers a few minutes to absorb. Season with Old Bay to taste. Brush the reserved butter over the top of the crab mixture. Bake in a 350 °F oven for 20 minutes until the crabs are hot and golden brown. Chef Note: My Mom always told me that the least amount of ingredients you add (besides the crab) to crab cakes, the better they taste! Tomato and Corn Relish Roast the corn on barbeque grill until it is lightly charred. Remove and allow to cool. Chef Note: Alternatively, corn may be broiled in an oven if a grill is unavailable. Wash the tomatoes and cut them in half. Place the corn and the tomatoes into a medium-sized bowl. Add the shallots, olive oil, and vinegar. Season to taste with salt and pepper. Arrange the relish on serving plate or platter, garnish with celery and parsley leaves. Old Bay Hollandaise In a metal bowl whisk together the yolks and lemon juice. Place the metal bowl over a double boiler and whisk quickly. Once the whisk begins to trace lines in the egg mixture, gradually add in the butter. Continue to whisk until the sauce has thickened, and all of the butter has been incorporated. Season to taste with the Old Bay. Cover and reserve in a warm place until ready to serve. Chef Note: Hollandaise can be tricky the first few times that you make it. Everything has to be not too hot, not too cold, and the butter has to be whisked in carefully. If you go too fast the the sauce will break. Old Bay is a name brand for a spice that can be purchased in just about any supermarket. I purposely left out salt and pepper in this recipe as they are included in the Old Bay spice blend. Johnny Cakes In a bowl, mix the cornmeal sugar and salt. Pour in the boiling water until a tight paste forms. Add in the milk until the consistency of a pancake batter is achieved. In a skillet, melt a teaspoon of butter and add a spoonful of batter to form a 3-inch cake. Cook the cake on each side until golden brown. Chef Note: I have found that when making Johnny Cakes or pancakes, the first few never come out nicely. Experiment with the pan temperature and cook time. Be patient. These can be prepared slightly ahead and held warm if need be. Assembly Place the Johnny cakes onto a plate, or skillet and spoon the tomato and corn relish over it. Place the devilled crab on top, and pour hollandaise over. Sprinkle lightly with Old Bay spice and garnish with celery leaves. Wine Match Radio-Coteau “Savoy” Chardonnay 2018 Anderson Valley. This organically grown Chardonnay from California’s Anderson Valley is perfectly autumnal — think pie crust, baked golden apples, and brown butter. While it certainly goes well with richly sauced fish dishes and roast chicken, it will also be lovely with braised pork shoulder or a well-spiced vegetarian main.~ Steve Monti, Director of Dining Operations.   The Clubhouse at Addison Reserve Country Club, Delray Beach, Florida. Image by Gideon Heller.
 Recipe by Cory Saffran, Director of Food & Beverage, Richland Country Club, Nashville, Tennessee. USA Ingredients
Preparation In a champagne flute or wine glass, add the red wine, bitters and pomegranate syrup. Top with club soda and crushed ice. Cheers!  The Clubhouse at dusk at Richland Country Club, Nashville, Tennessee, USA.
Image courtesy Richland Country Club  Recipe by Dana Iannelli, Executive Pastry Chef at Addison Reserve Country Club, Delray Beach, Florida, USA Serves 8 Ingredients Praline Crust • 1 cups Praline Paste • 1 cup Almond Paste • ½ cup Milk Chocolate (40%) melted and cooled to 104 F • 2 Tablespoons melted Butter Creamsicle Curd • ¾ cup Blood Orange Juice • 1 TB Blood Orange Zest • ¾ cup Granulated Sugar • 3 each Egg Yolks • ½ cup Cold, Unsalted Butter Chocolate Truffle Cake • 3 each Whole Eggs • ½ cup Melted, Unsalted Butter • 1 cup 58% Chocolate • ¼ cup Granulated Sugar Earl Grey Citrus Ice Cream • 3 cups Whole Milk • 3/4 cup Heavy Cream • 1 1/4 cups Sugar • 2 each Earl Grey Tea Bags • 9 ea Egg Yolks Meyer Lemon Gelee • ¾ cup Meyer Lemon Puree • 1 sheet Gelatin • 1/4 cup Granulated Sugar • 1/8 cup Water for syrup Meringue Kisses • 1 cup Granulated Sugar • ½ cup Fresh Egg White Cara Cara Gel • 2 cups Cara Cara Orange Puree • 1/3 cup Granulated Sugar • ¼ teaspoon Agar Agar Garnish • Edible Micro Flowers • Cara Cara Segments • Blood Orange Segments • Gold Leaf Preparation Praline Crust Combine the Praline and the Almond paste in the bowl of an electric mixer with the paddle attachment. Mix on medium speed until uniformly combined. Pour in the chocolate and then the butter. It is important that the items not be hotter than specified so that the mix does not separate. Shape into a square, wrap and refrigerate. Once cool and firm, roll out to .11 inch thick in a rectangle and transfer to a sheet pan with a frame. Refrigerate until needed. Creamsicle Curd Put all ingredients except for butter in a large stainless bowl. Set over a double boiler. Whisk constantly until the mixture becomes thick and holds the lines of the whisk. Remove from heat and add in a cube of butter at a time to incorporate. Pour on top of the praline crust in the frame. Allow to sit in freezer until set. Chocolate Truffle Cake Melt Butter and Chocolate over a double boiler. Line a sheet pan with parchment paper and spray. Whip eggs and sugar on high until thick and fluffy. Fold in butter and chocolate mixture until smooth. Bake on 325 F low fan until set. Allow to cool. Once cool, cut to the size of the frame and layer on top of the curd. Place back in the freezer to chill before slicing. Earl Grey Citrus Ice Cream In a saucepot combine the milk, cream and sugar. Put the yolks in a separate bowl. Bring to a simmer. Turn off and add the tea bags. Allow to steep for 10 minutes. Remove the tea bags and return to the stove to bring back to a boil Turn heat to simmer and temper in the yolks. Cook over low heat until the mixture coats the back of a wooden spoon. Strain mixture through a chinois and cool immediately over an ice bath. Let mixture mature for 4 hours or longer in the refrigerator. Then spin the base to the manufactures guidelines on your ice cream machine. Meyer Lemon Gelee Put the puree, sugar, water in a pot and bring to a boil. Let the gelatin sheet soak in ice water to bloom. Ring out water from gelatin and add gelatin to the hot mixture to melt. Pour into a container and let set in the refrigerator. Break into desired sizes pieces with a spoon when ready to plate. Meringue Kisses Place egg whites and sugar over a double boiler. Whisk over the heat until the sugar dissolves. Place the mixture in a mixing bowl fitted with a whisk attachment and whip on high speed until stiff peaks form. Place meringue in a piping bag with desired tip and pie kisses onto a silpat mat. Place in dehydrator or low oven to dry out over night. Cara Cara Gel Bring the cara cara orange puree to a boil along with half the amount of sugar. Mix the remaining sugar with the agar agar to prevent lumps when mixing. Add the agar agar, sugar mixture to the boiling puree. Boil for two more minutes. Pour into a bowl and refrigerate until cool. Once cool, put the mixture in a blender and blend on high until smooth. Assembly Take the frame from the freezer and cut into triangles with a sharp knife. Paint the plate with chocolate sauce if desired. Place the cake standing upright on the plate. Pipe dots of the Cara Cara gel around the plate. Add in drops of the Meyer Lemon Gel and the citrus segments. Place a quenelle of the ice cream next to the cake slice. Finish off with gold leaf and edible flowers. Addison Reserve Country Club, Delray Beach, Florida, USA. Image by Gideon Heller
 Farm Manager Jessalin Jaume At Greens Do Good adults with autism help grow hydroponic produce year round. Executive Chef Tony Villanueva has always connected food with love. He grew up on the lower east side of Manhattan, raised by a single mom who worked many jobs to make ends meet—but always made time for the family meal. As a child he would stand on a crate to reach the stove and soon his relatives were asking him to prepare meals. And on a trip to visit his mom at her cafeteria job, young Villanueva was enthralled by the energy in the kitchen and all the people working to prepare food. Villanueva trained formally as a chef, and eventually joined Edgewood Country Club in River Vale, New Jersey, as Executive Chef Villanueva was tasked with changing the culture of the country club by creating a new and inspiring dining service. He was up to the challenge: He revolutionized the business of country club dining by prioritizing the freshest ingredients and sourcing them locally whenever possible. It’s no wonder, then, that Villanueva jumped at the chance to become involved with Greens Do Good, a year-round hydroponic vertical farm in Hackensack, New Jersey, that offers locally-grown, sustainable produce to country clubs, restaurants and markets, and puts profits back into REED Next, a non-profit organization providing critical programming and job opportunities for adults with autism. Rooted in Social Responsibility Autism affects more than 1 in 59 Americans and 1 in 34 in New Jersey, the highest rate in the country. Approximately 50,000 individuals with autism spectrum disorder (ASD) turn 18 each year in the United States—and at age 21, public resources for these individuals virtually disappear. They’re no longer eligible for state-funded education, and adult programs and services are few and far between. Without daily support, these young men and women can lose their acquired skills—from daily care habits like making their own lunch and getting dressed by themselves to crucial life skills like language. That’s where REED Next comes in. With an emphasis on community integration, continued learning, job training, and employment opportunities, the program is designed to support adults with autism ages 21 and older so that they can achieve greater independence and live a meaningful and fulfilling life. Greens Do Good was partially funded by a grant from the Special Child Health and Autism Registry and New Jersey Department of Health. “With Greens Do Good, we are not only cultivating fresh produce, but we have created a sustainable social enterprise that ensures REED Next has the continued funding needed to support our programming for adults with autism,” explains Lisa Goldstein, vice president of development. “Unemployment rates for individuals with autism are woefully high. Greens Do Good gives these individuals a chance to find meaningful work.” Walk into the farm on any given day and you’ll see REED Next clients hard at work. Everyone gets exposure to the different tasks around the farm that include planting, seeding, watering, and assistance with harvesting. “That daily structure and personal fulfillment of a job well done is just as important for individuals with autism as it is for any other adult,” says Farm Manager Jessalin Jaume, who also has a background in educating individuals with autism. Greens You Can Feel Good About Hydroponic vertical farming is an innovative method of growing plants in a controlled, indoor environment. Energy-efficient watering and lighting systems are used to nurture the crops, which are planted in stacked trays. This greatly improves yield per square foot and eliminates the need for soil, often a cause of bacteria contamination and disease. Not having soil also means not having to worry about weeds growing—eliminating the need for herbicides. If pests are encountered, they are controlled naturally with a release of ladybugs or praying mantises. When a growing medium is required, Greens Do Good uses rock wool (spun volcanic rock) and grow stone (recycled glass) in lieu of soil for our larger crops. Microgreens are grown in a small bed of coco coir, the outer layer or husk of a coconut, a sustainable resource. The closed-loop hydroponics system also reduces costs as the same water is continuously recycled throughout the crop’s life cycle. Greens Do Good is currently growing basil, baby kale, baby arugula, butterhead lettuce, and over 20 varieties of microgreens including chef-favorites wasabi, cilantro, and a custom spicy mix. All produce is handpicked and packed at the farm in Hackensack, minimizing transportation, and maximizing freshness, flavor, and nutrition. Greens Do Good uses zero pesticides, zero herbicides, and is 100% vegan. Villanueva began getting weekly deliveries soon after the farm opened its doors in early 2019—making him the first Chef Partner of Greens Do Good. Since then, Greenbrook Country Club in North Caldwell and Knickerbocker Country Club in Tenafly have joined Villanueva in supporting Greens Do Good. As he explains. “I believe in the mission of Greens Do Good and want to create a ripple effect that becomes a tidal wave.” by Jen Faust and Lisa Goldstein To learn more about buying from Greens Do Good, contact Lisa Goldstein, vice president of development, at lgoldstein@reedfoundationforautism.org  Anthony Villanueva, Executive Chef at Edgewood Country Club, River Vale, New Jersey, USA.
|
