 Recipe by Liz Denham, Executive Pastry Chef at Richland Country Club, Nashville, Tennessee, USA Yields : 2 four-inch cakes Ingredients Chocolate Cake
Chocolate Italian Buttercream
Garnish
Preparation Chocolate Cake Mix all of the dry ingredients in a stand mixer with a paddle attachment, add the hot coffee, buttermilk, and oil. Scrape the sides and add the eggs and vanilla and mix until incorporated. Pour into small 4-inch cake rounds lined with parchment paper. Bake at 350°F for 15-20 minutes or until done in the center. Let cool completely, and freeze. Chocolate Italian Buttercream Beat the egg whites, salt, and cream of tartar until foamy with a whisk attachment in a stand mixer. Slowly add 1/3 cup of the sugar until soft peaks form. In a pot, place the remaining 1 cup of sugar and 1/3 cup of water and heat on medium-low until the sugar melts and becomes clear. Maintain medium-high heat until syrup reaches 235-240°F Slowly stream the hot syrup into the mixer. Streaming into the soft peak meringue while whisking continuously. Run mixer until meringue is cool. Switch to the paddle attachment, add the room temperature butter one piece at a time, and then add the salt and vanilla. Stream in the melted dark chocolate to taste. Beat until butter is combined and consistency is fluffy and silky. Assembly Place bottom layer cake round on a serving plate and pipe the frosting onto the top of the bottom layer and smooth. Place the top layer of chocolate cake onto the frosted bottom and align the sides. Frost the outside first, getting smooth sides with a warm offset spatula. Finish by frosting and smoothing out the top. Complete the cake by decorating with abstract tempered chocolate pieces, rosettes of chocolate buttercream, chocolate truffles, and a gentle dusting of gold.  The Clubhouse at dusk, Image courtesy Richland Country Club, Nashville, Tennessee, USA
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 Recipe by Phil Iannuccilli, Executive Chef at Greenwich Country Club, Greenwich, CT, USA Chef Note: Poke is a Hawaiian dish consisting of raw diced fish, dressed and tossed with various ingredients. Similar to tuna tartare, I love to include nori, sesame, shiso, sweet soy, ginger and even a touch of Thai curry paste, for good measure. Poke bowls are a popular lunchtime treat, where the members are free to create their own, using a vast selection of items. First, you choose your base, then your proteins, two sauces and three toppings. Our poke bowls are light, healthful and delicious! Yields 1 Ingredients
Pickled Cucumber (Yield - 2 Cups)
Avocado Wasabi (Yield - ¾ Cup)
Unagi (Eel) Sauce (Yield - ¾ Cup)
Preparation Pickled Cucumber Thinly slice the unpeeled cucumber. Toss with all of the remaining ingredients. Chill and reserve. Chef Note: This will keep for a few days in the refrigerator. Avocado Wasabi Re-hydrate the wasabi powder with a touch of water to equal 1 teaspoon. Combine all the ingredients in a food processor and mix until smooth. Unagi (Eel) Sauce Combine all ingredients in a nonreactive sauce pot. Gently simmer until reduced by half. Let cool completely, before serving. Final Preparation and Assembly Simmer the noodles until tender. Rinse with cold water and reserve. Arrange the ingredients around and on top of the noodles. Serve the unagi sauce on the side. Wine Match Whispering Angel Rosé   Greenwich Country Club.
Image courtesy Greenwich Country Club  Recipe by Michael Ruggiero, Executive Chef at GlenArbor Golf Club, Bedford Hills, New York, USA Serves 6 Ingredients Bay Scallops
Parsnip Purée
Chickpea Ricotta Gnocchi (Gluten Free)
Garnish
Preparation Bay Scallops Chef Note: Be sure to pat the Bay scallops dry, before pan searing. The dryer the scallop the better color you will get. Season scallops with Salt and Pepper. Preheat a non-stick sauté pan adding a Tablespoon of blended oil to the pan until the process results in a lucid, almost smoking point. Add the Bay Scallops to the pan and sear for one minute on each side, being careful not to shake the pan to allow for proper browning. Parsnip Purée Bring all the ingredients, except the salt and honey to a simmer, and when the liquid has reduced by half, purée in a blender, adding the honey and salt to taste. Chickpea Ricotta Gnocchi (gluten-free) In a mixing bowl, combine the ricotta, Parmesan cheese and eggs then mix until incorporated. Make a well in the center of the bowl. (similar to when you make pasta dough) Add the chickpea flour to the well, and using a fork start to feather in the flour and blend until a soft, slightly damp dough is formed. Using the extra chickpea flour, dust the dough, and place it on a cutting board. Cut the dough in 4 pieces. Roll each piece into long cylinders and then cut into 1 inch thick pieces. Take each Gnocchi, and if no gnocchi paddles, lightly score with a fork to make an indentation. Chef Note: Gnocchi paddles can be found at all good cooking supply stores. Place on a sheet tray with parchment paper or plastic wrap and freeze. To cook, heat a saute pan with 3 Tablespoons of olive oil. When oil becomes lucid, add a layer of the frozen Gnocchi to the pan. Chef Note: Be careful not to pile the Gnocchi. Saute until the Gnocchi are a light golden brown on either side, about 3 minutes on each side. Toss with whole butter, Parmesan, and black pepper. Assembly Take an almost overflowing tablespoon of parsnip puree and smear side to side on a the plate. Place the seared chickpea gnocchi across the parsnip puree. Sprinkle in the same direction the seared bay scallops. Garnish with the micro greens. Wine Match “LVNAE” Etichetta Nera, Vermentino, Cantina Bosoni, Colli di Luni, Italy 2016.   The GlenArbor Clubhouse. Image courtesy GlenArbor Golf Club
 Diet is one of the most important parts of maintaining a healthy lifestyle. Whether you want to reach and maintain a healthy weight, reduce your risk of chronic diseases (like heart disease and cancer), or simply promote your overall health - what you put into your body on a daily basis truly matters. Here are five easy-to-follow tips that will help you build a healthy plate. 1. Add Lean Protein When you set up your plate, most people find it easy to select your protein first. Some sources of lean protein include:
 2. Make Half Your Plate Fruits and Vegetables When you were told as a kid to eat your fruits & veggies, they were onto something! You should have more fruits and vegetables on your plate than anything else, as they contain loads of vitamins, minerals and nutrients. Try to get as many colors on your plate as possible! Keep in mind that starchy vegetables like potatoes and beans tend to be more calorie dense, and contain more carbohydrates than their non starchy counterparts. Opt to leave the skin on your fruits and veggies for added dietary fiber and delicious texture.  3. Include Whole Grains Low-Carb diet? Sure - that can be great if you're serious about weight loss, but if you are one of us who struggle to cut out the bagels and pasta completely, then opt for whole-grains! Your carbs should be whole grains at least 50% of the time. Choose whole-grain pasta over refined pasta, and whole-grain bread over white bread. The whole grains will give you more dietary fiber and overall nutritional value. It can get pretty confusing about what items are actually whole grain. Don’t be fooled by color and packaging. Caramel coloring may be added to give some bread products the appearance of being whole-grain. Look for items that are 100% whole grain. If you look at the ingredient list, the first item should be the word “whole” plus the name of the grain, for example “whole wheat”.  4. Choose Reduced-Fat Dairy Next, you should make sure that any dairy you’re eating is reduced-fat dairy. If you have a weight loss goal, reduced-fat dairy will have fewer calories, which will help you lose weight. Some people may want to leave dairy out altogether, and the good news is the shelves at the grocery are now stocked with multiple plant-based dairy alternatives. They may not always have as much calcium, but some of them are fortified to have as much calcium, if not more than regular dairy milk. Almond milk and hemp milk are two delicious alternatives. 5. Take Control of Your Food Whether you’re grocery shopping or dining out, the most important thing you can do is take control of your eating habits. Read the labels on your food and compare brands. What you’re looking for will depend on your individual goals. If you’re looking to lose weight, you should choose options that are lower in calories. If you’re trying to lower your salt, you’ll want to watch your intake of sodium. The easiest way to gather information from food labels is to check the daily value percentages. Anything that is 5% or lower is considered a low source. On the other hand, anything 20% or higher is considered a high source. Look for low sources of what you want to decrease (like sodium) and high sources of what you want to increase (like fiber). When you follow all these tips, you’ll be eating healthier and making smarter choices. When you follow them consistently, you’ll notice a big difference in your health!  South Florida Dietitian specializing in nutrition, wellness and behavior change in the medical, private and country club settings.
 US Open and Masters Winner Frank Urban Zoeller "Fuzzy" can often be found at Naples National Golf Club, enjoying one of his Fuzzy Vodkas. Great bottle design. Serves 1 Ingredients 1 ½ ounces Fuzzy Vodka ½ cup Goslings Ginger Beer ½ ounce Lime Juice 1 Lime Wheel Shaved Ice Preparation In a mule mug filled with shaved ice, add the Fuzzy Vodka, lime juice and the the Goslings ginger beer. Garnish with a lime wheel and top with more shaved ice. Enjoy!   Naples National Clubhouse. Image by Evan Schiller
 Recipe by Harris Sakalis, Executive Chef at Fairmont, Southampton, Bermuda Serves 1 Ingredients
Salt Roasted Celeriac
Celeriac Purée
Golden Raisin Caper & Pomegranate Vinaigrette
Preparation Scallops Wrap three scallops individually and place on a skewer and deep fry for 2 minutes to parch the bacon. After directly cook on the broiler until medium. Salt Roasted Celeriac Preheat the oven to 190˚C. Marinate the celeriac with oil and season with salt pepper, cover with foil and place in the oven until tender, approximately 1-1 ½ hours in 250°F preheated oven. Allow to cool, then peel with a small knife while still slightly warm. Cut into large cubes. Celeriac Purée On the stove top infuse cream, bay leaf and bring to simmer. Blitz in the blender the celeriac, and strained cream until smooth, add cold butter and season. Pass the purée through a sieve, and reserve, keeping warm until ready to serve. Golden Raisin Caper & Pomegranate Vinaigrette For the broken vinaigrette, place raisins in a bowl and rehydrate with hot water and set aside for 2 hours. Fine chop all the solid ingredients and mix with the liquid all together. Assembly Arrange the three bacon wrapped scallops on a serving plate. Toss Celeriac cubes into the vinaigrette and spoon over the scallops. Garnish with the roasted baby zucchinis and seasoned zucchini ribbons. Serve Immediately.  The Turtle Hill Golf Club at the Fairmont Southampton, Bermuda
 Recipe by Juan Pablo De La Sota Riva, Executive Chef at Royal Poinciana Golf Club, Naples, Florida, USA Image by Stephanie Starr Yields 4 Ingredients Chicken Breast (skin on)
Peanut Mole
Garnish
Preparation Chicken Breast Season the chicken with olive oil, sea salt, and white pepper, then sous-vide for 2 hours at 62.5°C Peanut Mole Roast the tomatoes, garlic and onions until lightly charred. Remove the seeds from the Chile Guajillo and toast, then soak in hot water until soft. Toast the pumpkin seeds. In a saucepot, add the tomatoes, onions, garlic, chile, peanuts, and pumpkin seeds and fry in a little olive oil. Add the epazote leaves and the charred tortilla with 2 quarts of chicken stock. Cooked for at least 20 minutes. Transfer to a blender and mix until you have a smooth texture Reserve. Assembly Place the peanut mole on the bottom of the plate. Cut the chicken breasts in half and place on top of the mole. Décorate with the zucchini, squash, onions and corn. Garnish with afilia cress and cilantro oil. Wine Match Mariatinto 2014, Valle de Guadalupe, Mexico   Royal Poinciana Golf Club, Naples, Florida, USA | Painting by renowned golf artist, Graeme Baxter
 Recipe and image by Gideon Heller, Social Media Manager at Addison Reserve Country Club, Delray Beach, Florida, USA Yields 1
Ingredients
Preparation In a Mason jar, add two shots of your favorite Vodka, one shot of honey and add a Vitamin_C supplement to added immune strength. Garnish with a citrus wheel of your choosing. Stir. Enjoy! --  Recipe by Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA Yields 4 Ingredients Sour Apple Consume
Fennel Salad
Crudo
Garnish
Preparation Sour Apple Consume Freeze the four tart apples. (whole apples) Remove from freezer and let thaw at room temperature for 2 hours. With a skewer poke a few holes through the flesh of each apple and crush with your hands or a press. Retain the juice and pass through a chinois or cheesecloth. Season the juice with salt to taste and 2-3 Tablespoons of the Apple Cider Vinegar. Fennel Salad Remove the core from the fennel and finely shave on a mandolin. In a bowl mix the fennel with the rice winevinegar, salt, honey and Extra Virgin Olive Oil. Scallops Crudo Trim the adductor muscle from the scallops and slice thinly. (4-5 slices each scallop) Slice the watermelon radish and sweet apple thinly on a mandolin and punch out small rounds with a ring cutter. Assembly Place the fennel salad slightly off-center in the bottom of a bowl. Shingle the sliced scallop on the side of fennel. Garnish the dish with the rounds of sliced apple and watermelon radish, nasturtium leaf and fennel frond. Pour 3 ounces of the sour apple consume into the bowl and place a few drops of horseradish oil and EVOO in the consume. Wine Match 2015 Drouhin Vaudon Chablis Premier Cru   The Tuxedo Club, Tuxedo Park, New York, USA, Image courtesy The Tuxedo Club
 Recipe by Shaun Christopher Lewis, Executive Chef and Assistant General Manager at Liberty National Golf Club Jersey City, New Jersey, USA Serves 4 Ingredients Coconut Foam
Coconut Gel
Lemongrass and Coconut Sorbet
Coconut Lime Tart
Preparation Coconut Foam Bloom the gelatin in ice water while bringing the coconut milk, coconut water and glucose to a simmer. Squeeze the water from gelatin and add to mixture. Remove and chill slightly. Pour into ISI containervand add two gas cartridges and chill overnight. Coconut Gel Method bloom the gelatin in ice water while bringing the coconut water to a simmer. Squeeze water from gelatin and add to coconut water. Pour mixture over an acetate sheet in a sheet pan creating a 1/16 inch layer. Chill until solidified and cut desired shapes. Lemongrass and Coconut Sorbet Combine the lemongrass, lime leaf, ginger and coconut water in a sauce pot bringing to a boil for two minutes. Add the sugar and glucose then remove from the heat to cool. Combine with the coconut milk and put into a Pacojet container and freeze overnight. Coconut Lime Tart Pulverize the oats in a food processor and add the 3 Tablespoons of sugar and 4 Tablespoons of melted butter. Line a greased baking dish with aluminum foil and press the oats inside. Bake for 10 minutes at 350°F. Remove and cool. Assembly Place the coconut lime tart on a plate. Place the coconut gel circles on the plate in a sporadic pattern. Pipe coconut gel dollops throughout the circles. Dispense coconut form into liquid nitrogen and freeze thoroughly. While freezing, place a quennel of coconut sorbet a top additional oat crumb that has been toasted. Remove coconut foam from nitrogen and crack into smaller pieces and arrange on plate. Serve immediately.  The Liberty National Clubhouse, Jersey City, New Jersey, USA. Image courtesy Liberty National Golf Club
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