 Recipe created by Executive Chef Cyril Divilliers at Oitavos Dunes, Cascais, Portugal 2012. Serves 1 Ingredients Choux Pastry
Saint Honoré Cream
Preparation Choux paste Combine the water, milk, butter, sugar and salt in a pan; bring to a boil. Add the flour and mix until a ball forms. Remove from heat and stir in the egg. Fill a pastry bag with the dough and pipe small balls onto a cookie sheet. Bake in a preheated 400-degree F oven for 4 to 5 minutes. Saint Honoré Cream Whisk the egg yolk with the sugar; whisk in the flour and cornstarch. Combine milk and vanilla in a small saucepan, and bring to a boil. Stir in the egg yolk mixture and cook for 1 minute. Remove from heat and add the hydrated gelatin. Set aside to cool. When cool, fold in the whipped cream. Assembly Put the baked puff pastry in a dish. Spoon the chestnut paste into the center of the pastry. Transfer the Saint Honoré cream to a pastry bag. Pipe some of the cream in a decorative pattern on top of the chestnut paste. Split 2 choux balls in half and fill with the cream.Place the balls next to the pastry. Drizzle the choux balls with caramel and serve with a scoop of chocolate ice cream.  The clubhouse at Oitavos Dunes, 2012
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 Recipe by Sebastian Gavira, Executive Chef at Real Club Valderrama, Andalucía, Spain, 2016 Serves 1 Ingredients Monkfish
Sauce
Potato Purée
Garnish
Preparation Monkfish Remove the bones from the monkfish filet. Remove the head from the prawn and set the head aside. Place the monkfish and the prawn body in a pan and cook over medium heat to taste. Sauce Put the monkfish bones and head of the prawn into a casserole dish with the water. Bring to a boil. Add the butter and flame with the cognac. Add the tomato sauce and cream and reduce until it resembles a cream. Add the salt and pepper to taste then bring all the ingredients together in a blender to make a sauce. Potato Purée Peel and boil the potatoes to soften them. Coarsely slice the potatoes. Place the potatoes, butter, cheese, cream, egg yolk, nutmeg, salt and pepper in a blender to make a purée. Assembly Place the potato purée on a plate then place the monkfish filet and prawn on top. Pour the sauce on top, then garnish with the cibole and azafran petals. Wine Match Billecart Salmon Brut Rose NV.   The clubhouse at Real Club Valderrama, Andalucía, Spain, 2016 Image courtesy Real Club Valderrama   Recipe by Wes Tyler, Executive Chef and Vanessa Tristan, Executive Pastry Chef at The Club at Carlton Woods, The Woodlands, Texas, USA Image by Diana DeLucia The first marshmallows trace back to a plant called Marshmallow Root (Althaea Officinalis), used by ancient civilizations like the Greeks and Romans for medicinal purposes. The French transformed marshmallows from a medicine into a treat by combining root juice with eggs and sugar, creating a soft paste known as Pâte de guimauve. However, this delicacy was expensive and labor-intensive. In the 19th century, New Jersey Presbyterian minister Sylvester Graham invented Graham Crackers; then, people ate bleached, processed grains. Graham preferred unbleached wheat flour, which he used to promote his unique baking process using unbleached wheat flour. Thus, the graham cracker was born. The precursor to today's s'mores appeared in Victorian-era funeral cakes, sometimes including chocolate and marshmallows. In the 1890s, marshmallow roasting became a fad in Northeastern summer resort towns, often serving as an "excellent medium for flirtation." Mallomars (s'mores in cookie form) hit shelves in 1913, followed by moon pies—a close s'more cousin. But it wasn't until 1927 that the combination of roasted marshmallows, chocolate, and graham crackers officially arrived. The Girl Scouts featured it in their guidebook, cementing the s'more as a timeless campfire classic. In this recipe, Wes Tyler, Executive Chef, and Vanessa Tristan, Executive Pastry Chef at The Club at Carlton Woods, have created their own much more sophisticated version and called it "Contemporary S'mores." ~ Diana DeLucia Yield: 1 Ingredients
Marshmallow
Graham Cracker Cake
Hard Ganache
Cinnamon Marshmallow Fluff
Soft Ganache
Van Leer Chocolate Crumb
Graham Cracker Streusel
Preparation Marshmallow In a heavy-bottomed saucepan, add half of the water, granulated sugar, light corn syrup, and salt and heat medium heat until it reaches 240°F. Mix the corn starch and powdered sugar in a stainless steel bowl. While the sugar mixture is on the stove, in a mixing bowl with the whisk attachment, bloom the powdered gelatin with the remaining cold water. Spray a standard-sized sheet pan with non-stick spray, and cover the pan with the cornstarch and powdered sugar mixture. Chef Note: This will ensure the marshmallows can be easily removed from the pan. When the sugar mixture reaches 241°F, turn the mixer to medium-high and slowly pour it into the bowl with the bloomed gelatin. Keep mixing on high, until your bowl is no longer hot, about 15 minutes. The mixture will melt the gelatin, and it will start to get stringy and fluffy like marshmallow fluff. With disposable gloves on, spray both hands with non-stick spray and place the marshmallow mix onto the prepared sheet pan. Gently press marshmallow into the pan to create a flat surface, spraying your hands more if needed so that the mix doesn’t stick to your hands. Once the marshmallow is flat, heavily dust the top with the cornstarch and powdered sugar mix. Let rest at room temperature for 5 hours or overnight. When the marshmallow is set, cut into rectangles 1.5”X 4”, thick. Chef Note: This will be the topper to the graham cracker and hard ganache base of the contemporary s’mores dessert. Graham Cracker Cake In a mixing bowl with the paddle attachment on medium-high, cream the sugar, salt, and butter until it is light and fluffy, about 4-6 minutes. Slowly add the eggs one by one, making sure the previous one is incorporated; before adding the next one, scrape the sides of the bowl to make sure everything is incorporated. When the eggs are thoroughly mixed, add the vanilla extract. Mix the flour and baking powder, and add this to the egg mixture in the bowl in parts of two with the mixer on low speed. After the flour is very well combined, add the graham crumbs. Finally, add the room temperature milk and continue to mix. Scrape the sides of the bowl one final time and mix for one minute on medium speed or until the cake batter looks nice and creamy. Spray with non-stick spray a standard-sized 1/4 sheet pan and place parchment paper in the bottom. Add your cake batter and bake at 325°F for about 20 minutes, or until the cake batter does not stick will be large chunks of the chocolate/sugar mix, but these can easily be crushed into smaller pieces using a food processor. Graham Cracker Streusel In a medium stainless steel bowl, mix the granulated sugar and the brown sugar until very well combined. Then add the All-Purpose flour and Graham Cracker Crumb. Using a cheese grater, grate the butter into the dry ingredients, making sure not to let the butter clump together. Lastly, add the vanilla with your hands and gently rub everything together until the vanilla is incorporated into the dry ingredients. Place the streusel in a standard-sized sheet pan and bake at 325°F for about 25-30 minutes, or until golden brown. Set aside and let cool. Assembly Place preformed s’mores cake in the center of the dish of choice. Gently pipe ribbons of marshmallow fluff on top of the cake. Garnish with van leer chocolate crumb and graham cracker streusel on either side of the s’mores cake. Chef Note: Serve with warm chocolate ganache, pour-over tableside. Wine Match 1961 Taylor Fladgate Tawny Port, Porto, Portugal A recent release from legendary winemaker Taylor Fladgate, this wine has been aging in barrels for 60 years before its release in 2021. Evocative notes of dried fig, toasted cinnamon, and smoked clove are the perfect complement to a dish that’s so evocative of being beside a campfire. ~ Kyle Holmes, CS, CMS   Fazio clubhouse and course. Image courtesy The Club at Carlton Woods.  Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, Johns Island, South Carolina, USA, 2015 The arrival of spring in the USA marks the beginning of the much-awaited morel mushroom season, which is a source of excitement for foragers and food enthusiasts alike. Morels, a type of elusive fungi, typically emerge from March to May, depending on the region. With the blooming of the first dandelions and the budding of apple trees, it's the perfect time to start searching for these prized mushrooms. Morel hunters eagerly await the first sightings of these much-coveted mushrooms with anticipation. Whether you are an experienced forager or a curious beginner, the morel season offers the promise of culinary delights. You can take a basket and explore the woods, where morels await discovery. It is important to note that morels are a delicacy, and their appearance can be unpredictable. However, the moment you find your first honeycomb-capped mushroom is truly joyous. So, stay informed and enjoy the thrill of the hunt! ~ Diana DeLucia Serves 3-4 Ingredients Fiddlehead Ferns
Fondue
Preparation Fiddlehead Ferns Blanch the fiddlehead ferns in salted boiling water for 30 seconds, then chill in ice water. Fondue Add the water in a small saucepan on medium heat, then gradually stir in the butter until it's emulsified. Season with salt and pepper and add the rest of the ingredients, squeezing the juice of the lemon into the fondue. Simmer for 7 minutes. Assembly Remove all the solids from the fondue with a perforated spoon and place in a serving dish. Chef Note: The fondue can be saved for future use. Garnish with the rosemary sprig from the fondue and serve.  The Clubhouse at Cassique at Kiawah Island Club, Johns Island, South Carolina, USA, 2015  Recipe by Jay Matsukawa, Executive Chef at Royal Hawaiian Golf Club, Oahu, Hawaii, USA, 2015 Serves: 1 Ingredients
Kabocha Pumpkin Purée
Preparation Season the Hawaiian Kampachi with the soybean oil, and Hawaiian rock salt on all sides, and just the presentation side with the Yukari flakes. Bring a saucepan to medium-high heat and sear the Yukari side of the fish. Flip and cook to your desired temperature; set aside. Quickly sauté the Brussels sprouts in the same pan and season with salt and pepper, set aside. In a small bowl, toss the long beans, onions, red and green peppers, and extra virgin olive oil; season with salt and pepper. Kabocha Pumpkin Purée Combine all of the ingredients in a heavy-bottomed saucepan. Bring to a boil, reduce the heat to a simmer, and cook for about 20 minutes or until pumpkin is tender enough to pierce with a fork/knife. Strain and reserve the liquid from the pumpkin. Put the pumpkin in the blender and pulse until smooth. Use the reserved boiling liquid, if necessary, to make a smooth purée. Season with salt, if required. Assembly Spoon the pumpkin purée in the middle of the plate. Place the long bean mixture on top of the puree and the fish on top of the long bean mixture. Arrange the caramelized Brussels sprouts on the side of the Kampachi. Wine Match Lemelson Pinot Gris, Willamette Valley, Oregon, 2010  The stunning 3rd hole. Image courtesy Royal Hawaiian Golf Club, 2013  Serves: 4 Ingredients Pastrami Brine
Petite French Coco Beans
Savoy Cabbage
Ginger Chili Crisp Gastrique
Red Onion Confit
Preparation Pastrami Brine Chef Note: Make 3 days ahead of time. Mix all the ingredients in a saucepot and bring to a boil. Chill. Cover the short rib plate with brine for 3 days. Place the ribs in a plastic sous vide bag and cook on steam for 140°F overnight for 12 hours. Remove and chill. Cut into 4 bone-in ribs. Lightly dust with flour. Quickly deep fry each rib to sear the outside—place in oven until heated throughout. Petite French Coco Beans Sauté the bacon until crisp. Add the vegetables. Sweat without color then add the beans, bouquet garni, salt, and chicken stock. Bring to a simmer. Place in 350°F oven until tender. Savoy Cabbage Sauté the bacon until crisp. Add the vegetables and sweat without color. Add the cut cabbage and mix with the other vegetables. Add the chicken stock, then season it with salt. Simmer for 10 min until the cabbage softens. Ginger Chili Crisp Gastrique Combine the first three ingredients and bring to a simmer. Cook until a light caramel is formed. Mix in all the other ingredients and bring to a boil; shut off the heat. Onion Confit Sweat the onion in butter without color. Add all of the other ingredients. Slowly simmer until the onions are very soft. Assembly Place Short Rib in oven until hot., Heat all garnish. Place beans down first, place small amount of cabbage on top. Arrange short rib on top of cabbage, glaze with gastrique. Garnish with onion confit. Wine Match E. Guigal Saint-Joseph 2018   Left: Gerard Clinton. Right: Slow Cooked Wagyu “Pastrami” Short Rib with Petite French Coco Beans, Savoy Cabbage, Red Onion Confit & Ginger Chili Crisp Gastrique Gerard Clinton, Executive Chef at Aspetuck Valley Country Club, is a native New Yorker born and raised in Rockland County. He graduated with a Bachelor of Science in Sociology from the College of Charleston before attending the Culinary Institute of America (CIA) in Hyde Park. Upon completing his studies at the CIA, he spent many years working with acclaimed chefs Christian Bertrand of Bertrand’s Greenwich CT, Lutèce NYC, David Burke of the Park Ave Café N.Y.C. and Steffano Battistini Four Seasons/Seagrill NYC. He established Restaurant Promis in Westport, CT, where Patricia Brooks of the New York Times raved, “The dishes were little short of sensational,” giving Chef Clinton a Three Star Rating. Restaurant Promis was awarded Connecticut Magazine’s Best New Restaurant in Fairfield Country, stating, “Gerard Clinton climbs culinary heights with original combinations, perfectly prepared and exquisitely presented.” During his time at Promis, Gerard was invited to cook at the James Beard House in New York City. Chef Clinton’s present culinary home is Aspetuck Valley Country Club in Weston, Ct., where he has developed a recognized food and beverage program. He manages a Farm to Table program in which sustainable, seasonal products are grown and processed into the Aspetuck food program. Aspetuck Valley has been recognized in multiple periodicals in the Connecticut area and a televised ABC program, Born to Explore, about Farm to Table. At Aspetuck Valley, Gerard successfully implemented an entirely new food program. Seasonal wine dinners, cooking demonstrations, guest chef dinners, pop-up restaurant themes, dry aging program, Thanksgiving and Christmas to go program, which resulted in a 300% increase, a Farm to Table program in which he oversees the half-acre Aspetuck Farm that has been in production for 15 years. He created the Aspetuck Farmers Market, where members can access homegrown vegetables, proteins, and prepared foods. During the pandemic, the farmers market went to a new level, producing thousands of meals a week. Gerard has made good use of his free time over the years. He has staged in many of the top restaurants in the United States, including the French Laundry, Restaurant Daniel, Gramercy Tavern, Maialino, Betony, The No Mad, Scarpeta, Blue Smoke, Aureole, Café Gray, Café Boulud, Boulud Sud, Marea, La Pavilion, La Gratin and Caelis (Barcelona). He will be traveling to Portugal this year to work at The Oitavis with Cyril Devilliers, Executive Chef. Gerard Clinton shared his passion for traditional cooking techniques and how he encourages a paying-it-forward attitude with his culinary team in a recent interview with Golf Kitchen Magazine. GK: Would you agree that golf and country clubs must invest in their culinary teams? I completely agree with you. Having the right people around you can make a huge difference in success. Investing in the right people and providing them with the proper guidance and support can help them grow and develop, benefiting the entire team and organization. In a kitchen, having a well-trained staff who can work together efficiently and effectively is especially important. Education and proper training can make a signficant difference in the quality of the food and overall experience for customers. GK: When did you transition from restaurants to the private club industry? After considering it for some time, I switched from the public restaurant scene to the private club scene and have been at Aspetuck Valley CC for 21 years. The membership is remarkable and highly educated about food. As a chef, I appreciate their understanding and appreciation for our work. It’s been an unbelievable experience and an excellent match for me. GK: What was the cuisine like when you first came here, and how did you influence change? It was a complete overhaul. My background is very food-focused, and I have always cooked everything from scratch. Bringing a product to the table that is seasonally driven and well executed to the membership was key. I told myself this was a regular clientele, and I would see these people every day. There are pros and cons to that, but I like to look at things positively and see this as an opportunity to change the menu often; an everyday clientele appreciates the menu changes. GK: Tell us about the garden you have nurtured for 15 years. I took my food-focused background and passion for sustainability to the next level by starting the club’s garden 15 years ago. Growing your produce is not a trend; it is a lifestyle. Every year, I maintain around 20 raised beds that produce an impressive amount of food. During the summer, we harvest two to three thousand pounds of juicy, ripe tomatoes alongside various other delicious vegetables. Seeing the abundance that can be achieved with love and care for the earth is impressive. GK: Tell us about your team and how you foster a mentor-mentee environment. I spend much time with the people in the kitchen, as they are a big part of it. I invest time in educating them and emphasizing the importance of paying it forward. I am forever grateful to Christian Bertrand, who taught me many years ago. I have taken his teachings, and it’s my turn to pass on the knowledge. Some members of my team started as dishwashers in this kitchen. I can recognize certain qualities in people and invest in them, which pays dividends to the business and the operation. The Chef is only one person; the people he selects to support the vision are essential. GK: How can clubs aid in the effort to nurture the growth of interest in culinary careers in the private club industry? Clubs have an advantage with financial support, and they should focus on finding and nurturing future talented chefs and culinary personnel. It makes sense to scout for talent from a young age, just like professional athletes. A sub-committee of the CMAA could be formed to focus on this initiative. It would also be beneficial for club managers to source top food establishments and establish some sort of incentive and business “employment” relationship with them. This would provide access to top quality chefs from various kitchens, who could then be added to a Chefs Think Tank for clubs to use as a source for top talent. By doing this, both the establishment and the chefs themselves would be incentivized to work with clubs, making it easier to attract top talent. Overall, the benefits of investing in this initiative will pay dividends for the club’s future. GK: Any words of wisdom for future club chefs?
 The onsite farm at Aspetuck Valley Country Club, Weston, CT, USA. Image by Dan Murdoch.  "Working alongside Gerard Clinton, Executive Chef at Aspetuck Valley Country Club, has been an enriching experience from a General Manager's standpoint. Gerard is not only a classically trained chef with an impressive pedigree, honing his skills alongside culinary legends like Christian Bertrand and David Burke, but also a visionary leader in the kitchen. As a classically trained chef, it has been gratifying to watch his creativity coming out of the kitchen. His tenure at Aspetuck Valley has been marked by a profound transformation of the club's culinary landscape. He fosters a mentor-mentee environment in the kitchen, emphasizing the importance of education, skill development, and the value of paying it forward, a philosophy he embodies daily. His ability to recognize and nurture talent has elevated the team's capabilities and contributed to a highly motivated and cohesive kitchen staff. As a General Manager, witnessing the club's culinary reputation flourish under Gerard's stewardship and the marked increase in member satisfaction is profoundly gratifying. Gerard's philosophy that "food has an inherent logic that evolves from tradition," coupled with his innovative strategies and commitment to tradition and quality, truly sets him apart as a chef and a culinary leader." ~Renaud Ammon, General Manager  The Metropolitan Club Foundation indeed has a noble mission. It aims to support and advance the club management profession through various educational programs, financial assistance, and professional opportunities. The foundation promotes club management and hospitality in New York and beyond by collaborating with academic institutions and other organizations. Additionally, the foundation provides crucial support to club management professionals and their families during times of need, such as illness, disaster, or the loss of a family member. This comprehensive approach fosters professional growth and contributes to the well-being of those dedicated to the club management industry. On March 19th, 2024, I attended the 28th Met Club Foundation Vendor Event at Glen Island Harbour Club in New Rochelle, NY. This year's event was very well attended by the who's who of private club industry decision-makers. Many vendors traveled nationwide to showcase their products and services and network with their peers. (Vendor Show Vendor Directory - Metropolitan Club Foundation (metcf.org) Many attended specialized workshops before a buffet-style brunch was served from 11 to 12 noon by the Glen Island Harbour Club culinary team. A successful vendor showcase followed. After a productive afternoon, the Club Chefs of Westchester served up a fabulous array of culinary delights from the culinary teams at Sunningdale Country Club, Blind Brook Club, Rolling Hills Country Club, Shenorock Shore Club, Southward Ho Country Club, Manursing Island Club, American Yacht Club, Hampshire Country Club, Siwanoy Country Club, Wykagyl Country Club, Brae Burn Country Club, Scarsdale Golf Club, Coveleigh Club, Metropolis Golf Club, The Apawamis Club, Mount Kisco Country Club, Old Oaks Country Club. (Sponsors - The Chefs' Warehouse, Paganos, Baldor, Fischer & Miller, Rivera Produce, Sysco, Paris Gourmet, Gordon's Food Service, Downtown East Seafood, McGregor Meats and Grey Bar) I noticed an optimistic atmosphere among those who attended the event this year. Vendors and industry folk were more enthusiastic and engaged, emphasizing the growth of the golf business. "Heather Apgar from the Metropolitan Chapter approached us about attending the M.C.F. Vendor Show at last year's C.M.A.A. Conference in Orlando. As a cost management consultancy that helps clubs around the country lower their food purchasing costs, it felt like a no-brainer based on the Show's focus. Little did we know before attending how beneficial this event would be for our business and how much we would enjoy this unique event. From the fantastic food from the club culinary teams at the reception to the opportunity to tell our story to some of the country's most prominent and most respected club managers, it is easily one of our favorite events on the calendar each year. However, one of the greatest takeaways from this event has been the friends we have made in the industry, whom we now look forward to seeing each year and being able to support the foundation at the same time. Every year, this is a staple on our travel calendar and will be moving forward." Zachary McCarthy, Chief Executive Officer at Club Capital Group. "The Vendor Show, sponsored by the Metropolitan Club Foundation (M.C.F.), is like a homecoming - vendors, club managers, friends, and colleagues gathering at the start of the season. M.C.F., as a result of the Vendor Show and other efforts, has distributed tens of thousands of dollars to families in need and for professional education and scholarships. The Vendor Show helps support M.C.F. As a Trustee of M.C.F., I am most grateful to the Vendors and all the Club professionals who support the Show." Colin Burns, Director at GGA Partners, Senior Advisor at APOGEE, Trustee at M.C.F. "We love attending the M.C.F. Vendor event every year. We've developed a close relationship with Private Clubs and their culinary teams; they feel like family to us. This event is an excellent opportunity for us to come together once a year, celebrate each other's successes, and discuss our goals. As vendors for several years, we've been to many shows. However, only some are as exclusive and focused on working together, building partnerships, and achieving our goal of owning the plate and assisting the M.C.F with their essential fundraising initiatives. We're grateful for our partnership with M.C.F. and feel honored to be part of their culinary world. Thank you!" Jeff Aldana, Regional Sales Manager at The Chefs' Warehouse. ***If you are a vendor or a private club, this event is one to schedule on your team's calendar if you are looking to support a meaningful foundation while showcasing your brand to the right people. Inquiries for 2025- http://www.metcf.org/vendor-show.html  Recipe by Finbar Higgins, Executive Chef at K Club, Country Kildare, Ireland, 2015. Photo by Diana DeLucia Serves: 6 Ingredients Smoked Salmon Roulade
Citrus Emulsion
Orange Pearls
Blinis
Citrus Dressing
Garnish
Preparation Smoked Salmon Roulade Put the cream, oak-smoked salmon, horseradish, and cayenne pepper in a pot and bring to a boil. Remove from heat, transfer to a Hotmix-PRO blender or similar, and blitz. Check and adjust the seasoning, pass the mixture through a chinois or a sieve, and then transfer the mixture to a bowl. Squeeze excess water from the gelatin leaves and add them to the mixture. Allow to cool slightly. Quickly fold in the chopped chives and the whipped cream. Transfer the liquid to a piping bag and leave to set in the fridge for 30 minutes. On a bench, lay out two lengths of cling film, each 16 inches long. On each one lay 3 long strips of sliced smoked salmon to cover a 12-inch length of cling film. Pipe a length of cooled salmon cream mix (0.8 inch thick) along the center of each strip of salmon. Picking up the edge of the cling film, roll the salmon into a tight roll and tie each end tightly with string (like a Christmas cracker). Place the rolls in the freezer and, when set, cut each one into three 4-inch lengths and defrost for use. Citrus Emulsion Pour the juices of the citrus fruit into a pot and bring to a boil. Reduce heat and cook until reduced by 80%. Pass the juices through a chinois or fine sieve. Place the juice and mustard in a blender and slowly add the oils as you blitz the mix on a high setting. Once blended, check the seasoning and leave to cool. Orange Pearls Place the orange juice in a pot and bring to a boil, then reduce heat and cook until reduced by 50%. Whisk in the agar agar and champagne, then remove from heat and allow to cool to 54°C—place in a disposable piping bag. Nip a tiny cut at the tip of the bag to allow a very small amount to leak out. Pipe the whole bag of liquid into the container of chilled oil, and you will see the little orange pearls form and set as they sink to the bottom of the oil. Pass the oil through a sieve to extract the pearls and wash off the excess oil with cold water. Set the pearls aside, ready for use. Blinis Add the milk and yeast to a small pot and heat, but do not boil. Mix the strong flour and egg yolks in a separate bowl, and then add the warm milk and yeast. Whisk to combine and pass through a sieve to remove any lumps if required. Whisk the egg whites until stiff in a separate bowl, then fold into the mix. Pour the batter into a siphon gun, add one charger of ISI gas, and shake the bottle well. Release the batter mix directly from the siphon gun onto a heated non-stick pan to make the blinis. Once the pan has come up to temperature, squeeze out four 3cm discs of batter, each one directly below the other, to form one rectangular-shaped blini. Cook until golden brown on each side and set aside to keep warm. Repeat to make 6 blinis. Citrus Dressing Pass the fresh juices through a fine sieve. Place a small pot over high heat and boil until reduced to about 9 oz. Set aside to cool. Mix in the rapeseed oil and season with salt and pepper. Assembly Place 5 grapefruit segments on a plate, then layer a warm blini on top. Place 7 dots of citrus emulsion to the side. Dress the micro-greens with a little citrus dressing and pinch the leaves into a neat pile on the plate with a small mound of orange pearls. Place the piece of salmon roulade on top of the blini and serve. Wine Match Pierre Vessigaud Pouilly-Fuissé, Vielles Vignes, 2015   Straffan House, one of the most exclusive and luxurious holiday rentals in Ireland nestled on 550 acres of countryside located on the grounds of The K Club. Image courtesy K Club.
 Stamford, CT (March 14, 2024) – The Chefs’ Warehouse, a leader in the distribution of specialty food products to chefs and culinary enthusiasts, has joined hands with Golf Kitchen Magazine to help bring well-deserved recognition to much appreciated culinary teams across the nation. The partnership between Chefs’ Warehouse and Golf Kitchen represents a significant step towards enhancing the culinary experience of club industry professionals and enthusiasts. By combining the expertise of Chefs’ Warehouse in providing high-quality, artisanal products with Golf Kitchens extensive industry knowledge, the collaboration aims to bring much-deserved accolades and interest to the club industry. As part of this partnership, future club industry customers of Chefs’ Warehouse will learn more about their expanded product portfolio, allowing culinary teams to experiment with new ingredients, flavors, and techniques, elevating their culinary creations to new heights. "We are thrilled to announce our partnership with Chefs’ Warehouse," said Diana DeLucia, Founder of Golf Kitchen Magazine. Their commitment to quality, innovation, and customer satisfaction aligns perfectly with our values, and we are excited to bring their exceptional products to our customers." "Through our partnership with Golf Kitchen Magazine, we are excited to further expand our reach within the private golf and country club industry, providing culinary teams with access to our premium, artisanal products. We believe that by offering these high-quality ingredients, we can inspire creativity and innovation, ultimately enhancing the dining experience for club members nationwide,” stated Matthew Mosebrook, Regional Vice President of Metro New York. # # # About Chefs’ Warehouse: Founded in 1985, Chefs’ Warehouse is a leading distributor of specialty food products to chefs, culinary professionals, and enthusiasts worldwide. With a focus on quality, innovation, and customer satisfaction, Chefs’ Warehouse offers a curated selection of artisanal products, from premium meats and seafood to specialty cheeses and condiments. For more information about Chefs’ Warehouse, please visit www.chefswarehouse.com. About Golf Kitchen Magazine: The beautifully produced magazine is targeted to chefs, purveyors, general managers, and culinary enthusiasts. Since 2014, Golf Kitchen has chronicled private golf and country clubs, shining a light on the quality of their culinary programs. The Golf Kitchen portfolio includes a quarterly magazine, books, special culinary events, and the Golf Kitchen Culinary Excellence Awards, an annual event at GlenArbor Golf Club, in Bedford Hills, New York. For more information about Golf Kitchen please visit www.golfkitchen.com. Media Contact: Diana DeLucia Founder Golf Kitchen Magazine [email protected] (860) 406 1782 |
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