Inspiration

This dish is intended to reflect the vibrancy of the Peruvian people, culture, and ingredient palette. Its lively colors and textures, combined with the acidity, spice, and salt present, will result in an adventurous eating experience and a culinary trip to one of the most enjoyable dining destinations in the world: Peru. ~Matthew Gilbert

Serves: 4

Ingredients

Crab Salad
Yield: 4 Portions

• 2 King Crab Legs
• 4 ounces Homemade Aioli
• Lime Juice (to taste)
• Sea Salt (to taste)

Causa Rellena
Yield: 4 Portions

• 6 large Yukon Gold Potatoes
• 1 ounce Aji Amarillo Paste
• 1 ounce Olive Oil
• Lime Juice (to taste)
• Salt (to taste)

Aji Amarillo Vinaigrette
Yield: 1 cup

• 1/2 ounce Aji Amarillo Paste
• 2 ounces Lime Juice
• 1 ounce Dijon Mustard
• 1 small Shallot (chopped)
• 5 ounces Olive Oil
• Organic Honey (to taste)
• Sea Salt (to taste)

Avocado Emulsion
Yield: 1 cup

• 1/2 Avocado
• 2 ounces Lime Juice
• Aji Amarillo Vinaigrette
• 4 ounces Olive Oil
• Organic Honey (to taste)
• Sea Salt (to taste)

Other Elements

• 6 Purple Marble Potatoes
• 6 Yellow Marble Potatoes
• 6 Cherry Tomatoes
• 3 whole Eggs
• 1 cup Green and Black Olives
• 4 Physalis
• 1 Sweet Potato

Garnish

• Aji Panca Powder
• Hibiscus Powder
• Pea Tendrils
• Oregano or Basil (freshly picked)

Preparation

Crab Salad
Remove king crab legs from their shells. Choose the nicest pieces for presentation and marinate them in aji amarilla vinaigrette. Mix the other pieces with the Aioli, lime juice, and salt to make the crab salad. Chef Note: It is important to make your own Aioli instead of using a store-bought product. Crack egg yolks and one whole egg into a bowl. Add a dab of Dijon mustard and emulsify in a high-quality oil. Season with lemon juice and salt.

Causa Rellena
Peel the potatoes. Bring potatoes to a boil and reduce to a simmer. Cook until fork tender, as you would if making mashed potatoes. Drain and allow to sit and steam until room temperature. Mix it through a ricer with Aji Amarillo paste, olive oil, lime juice, and salt. Chef Note: The mix should be malleable but not too soft to hold its structure.

Aji Amarillo Vinaigrette
Place the Aji Amarillo paste, lime juice, mustard, and the shallot in a blender. Turn on the blender and slowly drizzle in the olive oil to form a tight emulsion. Season to taste with honey and sea salt. Set aside.

Avocado Emulsion
Place the avocado in a blender with the lime juice. Turn on and emulsify in the olive oil. Season to taste with honey and salt. 

Other Elements
Bring the potatoes to a boil in salted water, reduce to a simmer, cook until fork tender, drain, and allow to cool. Peel the potatoes and cut them into discs. Cut cherry tomatoes into various sizes and shapes. Peel the avocado. Slice off thin faces. Slice thinly lengthwise and then pull like a fan. Boil or steam the whole eggs for 9 minutes. Allow to cool, peel, and cut into various shapes and sizes.Pit green and black olives and tear them by hand into “petals.” Pull physalis from their husk while leaving it attached. Slice off the bottom of each physalis so that it stands flat. Peel the sweet potato and slice it thinly using a peeler or mandolin. Fry in hot oil until each piece begins to brown. Remove from oil and drain, seasoning with sea salt immediately.

Assembly

Place 3/4-inch of potato purée in a ring mold and push down evenly. On top of that, add 3/4-inch of crab salad. On top of that, add another 3/4-inch of potato purée to complete the timbale. Chef Note: Assure that each layer is evenly distributed and tamped down. Transfer the mold to the plate, but do not remove the timbale from the mold. Around this, place each ingredient using your eye as your guide. Chef Note: Negative space is important. Evenly distributing each item is important. Some ingredients stack well, and others do not. The components should have cohesion and flow, but plating like this is highly personal and will reflect your artistic eye. Seasoning with salt is crucial, and ingredients like the potatoes, crab and tomatoes can be dressed with the Aji Amarillo vinaigrette. The vinaigrette and the avocado purée can be dotted into the mix or pulled as you wish. Both powders look good together with those dots.

Wine Pairing 

Pascal Jolivet ‘Sauvage’ Sancerre, Loire Valley, France, 2022.

This wine is immediately identifiable on tasting thanks to its great freshness, liveliness, minerality, complexity and salinity on the finish. The wine complements the crab’s delicate flavor without overpowering it and takes flight with the rest of the dishes unique elements.

~ Taylor J. Nissen
Beverage Manager and Certified Sommelier

Young chefs must engage deeply with diverse cultures and cuisines to develop into skilled culinary artisans. I recently visited Medinah Country Club, where I observed significant enhancements to the culinary operations, a transformation that Karen Moraghan of Hunter Public Relations highly recommended.

Culinary Director Matthew Gilbert has a unique background. His love of music inspired his passion for cooking. 

I invite you to read this comprehensive interview with Matthew, a proud native of Montana. In it, Matthew articulates how his global experiences are expressed through the universal languages of music, food, and wine. ~Diana DeLucia

GK: Can you tell us about your background and how you became interested in cooking?

MG: I grew up in a very musical family but not a very foodie family.  My childhood was spent in a small Montana town called Bozeman, which has beautiful and pristine nature, but at that time did not have much in the way of city life or the restaurants that come along with that. The vital part of music in my story is my passion and connection to it from a very young age. An important turning point early in my life was coming to understand that creating music and creating food is remarkably similar.  Notes are ingredients, songs are dishes, menus are albums. 

GK: How did your journey in the culinary world begin?

MG: My first entrepreneurial venture began when I mowed lawns around town at 10 or 11 years old. When I was fifteen, the bass player in my band got a job as a dishwasher in a fine-dining restaurant. He excitedly told me about it, and I thought, “Bro, hook me up!” And that’s how my journey into the professional kitchen began. I started working as a dishwasher at the Gallatin Gateway Inn in Montana, the closest thing we had to fine dining. I loved the energy and chaos of the kitchen and quickly learned a lot from the chefs there. 

​GK: Who were some of your mentors in the culinary world?

MG: Eric Carr was the first chef I learned from, but after he left, my first true chef mentor became Scottie Burton, a chef who had arrived from Boston. Scottie approached everything differently and was also a jazz and metal drummer, making our connection unique. He encouraged me to put together specials and taught me much about dish composition, like working with harmony and dissonance in music creation. Scottie’s guidance ignited my motivation to delve into every aspect of the culinary world.

GK: How did your education shape your culinary career?

MG: I attended the New England Culinary Institute in Vermont due to my trust in Scottie who was a graduate.  Even though the school is no more, I was there in its prime.  The small class sizes provided more hands-on experience, and the school’s restaurants served the public, which was exciting. During both years there, the curriculum included classes and internships. Scottie advised me to seek my first internship in Boston and work for Gordon Hamersley, a renowned chef. This experience in a high-level big city kitchen shaped my passion for cooking and helped me grow immensely both personally and professionally. 

GK: How did your experience with New American cuisine influence your culinary journey?

MG: Learning Gordon’s soulful version of New American cuisine, influenced heavily by French cooking, was a fantastic experience, although super intimidating to me at the time. I took the kitchen so seriously that I was afraid to make a mistake.  The environment was intense and the cooks that worked the line there were way out of my league.  Over time I earned a place on the team.  Courtney Loreg, who was also a NECI student intern and later won a James Beard award in Portland, ME, crossed over with my time at Hamersley’s. There was an even mix of women and men working there ​that showed me the value of equality and fair treatment in that environment, a principle that I still hold closely now.  

​GK: Can you share any memorable experiences from working with Gordon Hammersley?

MG: I had the opportunity to cook for Julia Child, which was awe-inspiring. On my station I also had a dish named after her on the menu called “JC’s Old Style New England Cod Cakes.” The joke was that Julia Child was almost as important as the other world-famous JC from the bible.  Working for Gordon, I cooked for many celebrities, got my butt kicked and learned a ton! When I returned to culinary school for my second year, I joined the “Super Block,” a group of culinary overachievers that held each other to a high standard. At that time, I made a meaningful connection with Josh Goetz, a culinary brother who I would go on to work with in Hong Kong years later.

GK: How did your time in France shape your culinary skills and perspective?

MG: For my second-year internship, my French mentor, Robert Barral, set me up at Restaurant L’Essentiel in Chambéry, where I worked under chef Jean Michel Bouvier, who had one Michelin star. The experience was both challenging and rewarding. I learned a million things the old-fashioned way. 

In France I was blown away by the common citizen’s culinary aptitude. My barber’s wife, with a remarkable knowledge of food, shared her favorite food magazines with me, deepening my appreciation for the French home cook. My roommate while working at L’Essentiel was a young Philip Tessier who would go on to Bocuse D’Or glory as the first American chef to podium! I also worked a harvest season in Burgundy, picking grapes and gaining a genuine appreciation for wine.

GK: What did you learn about winemaking?

MG: Working in Burgundy you drank a lot of Pinot Noir and Chardonnay, and I learned about growing grapes, fermenting and really the entire old world winemaking process. Winemaking is a lot less romantic than most people think, it is essentially farm work and each day we would return to the house sunburned and exhausted but also thoroughly buzzed and elated to be alive!  Later, I returned home to America to earn money to work at a three-Michelin-star restaurant in Montpellier, again assisted by Chef Robert. 

GK: How was your experience at the three-Michelin-star restaurant in Montpellier?

MG: It was definitely an intense experience for me! As an American kid in that environment, I stood out. There is no love for you there and any respect you were going to receive would need to be hard earned.  Jacques and Laurent Pourcel the head chefs, were intimidating, and the silence in the kitchen was even scarier than the yelling of Chambery. I had the opportunity to move through all the stations, focusing primarily on fish. I worked hard on my French skills which really helped.  Keep your head down and work your ass off, this is the only way in that environment.  It was amazing!

GK: Can you share your experience with La Maison Blanche and working in Paris?

MG: I was invited to be part of the opening team for La Maison Blanche, a prestigious restaurant located off the Champs-Élysées in Paris, with a direct view of the Eiffel Tower. I agreed and returned again to America to save money for my trip. No pay in those kitchens.  Once in Paris, I found a small hotel to live in in the 9th arrondisement and primarily worked on the amuse-bouche and garde manger station, preparing thousands of canapés and learning valuable skills like quenelles and sculpted vegetables.

GK: How did your travels and experiences in France shape your culinary perspective?

MG: During my travels, I ended up in Bordeaux, where I met a young Brazilian woman and of course fell in love with her.  She was inspired by Paulo Coelho’s book about the Camino de Santiago de Compostela and went to walk it while I worked. Upon return, she insisted that I walk the pilgrim route and eventually I did. The experience completely changed my life. After a couple of years in France and Spain, I knew that the rest of my life would involve traveling the world.

GK: Can you share your experience walking the Camino de Santiago?

MG: The Camino de Santiago was a profound experience. It’s a spiritual pilgrimage where people walk for various reasons. Pilgrims wear a scallop shell as their ID, and restaurants provide a budget-friendly three-euro menu. The food along the Camino is Spain’s most honest food, with each region offering different sausages and cheeses. The experience, including the toll of walking long distances, taught me about life’s relationship with pain and struggle.

GK: What was your experience working with Susan Spicer in New Orleans?

MG: Returning to the states, I moved to New Orleans to work for Susan Spicer. Initially, it was challenging due to my idiotically inflated young ego.  Susan could see that I badly needed humbling, and she delivered that humbling herself. The first three months felt like a living hell, but eventually, I passed the boot camp test. The rest of my time in New Orleans was incredible. I experienced Mardi Gras and the Jazz Festival and had the opportunity to work with celebrity chefs during the Super Bowl week that year.

GK: How did your dining experiences in New Orleans influence your culinary style?

MG: My girlfriend in New Orleans also worked at an excellent restaurant, so we dined at all the best fine dining spots in the city. I learned much about Southern cuisine. I was there when 9/11 happened. Chef Susan got me a second job at her new Kimpton property called Cobalt. I worked lunches with her there and dinners with her at Bayona, significantly influencing my approach to using and respecting ingredients. Susan’s “global eclectic” style inspired me greatly and I would say that stylistically, no other chef influenced me as much as she did.

GK: What was your experience like in Australia?

MG: I spent about six months in Australia, starting in Sydney and traveling to various regions, including Melbourne, Coonawarra, McLaren Vale, and Margaret River. I enjoyed watching surfers on the Indian Ocean, playing hacky sack with fellow nomads, and exploring the wine regions. I also skydived, did my first bungee jump in Cairns, and traveled on the Magic Bus from there down to Sydney. Visiting Uluru and Tasmania were highlights of my trip.

GK: How did your time in Australia shape your culinary journey?

MG: My travels in Australia were incredibly enriching. The people, their way of life and sense of humor are very vibrant. I explored diverse wine regions, engaged in local culinary practices, and discovered new ingredients and cooking techniques. These experiences broadened my culinary perspective and inspired my approach to food.

GK: After Australia, your life was a whirlwind, what did that entail?

MG: I stayed in New Zealand for about four months, visiting many places, doing more bungy jumps, and enjoying wine festivals. After New Zealand, I lived in San Francisco, where I worked at the Mandarin Oriental.  From there, I moved to South America, where I met my future wife and traveled to many countries, spending about ten months overall. I did some wine work, cooked for free all over the place, and worked on my Spanish skills.

GK: Can you share your journey to Egypt and how it impacted you?

MG: One day, living in Portland Oregon, a chef I had  badly needed humbling, and she delivered that humbling herself. The first three months felt like a living hell, but eventually, I passed the boot camp test. The rest of my time in New Orleans was incredible. I experienced Mardi Gras and the Jazz Festival and had the opportunity to work with celebrity chefs during the Super Bowl week that year.

GK: How did your dining experiences in New Orleans influence your culinary style?

MG: My girlfriend in New Orleans also worked at an excellent restaurant, so we dined at all the best fine dining spots in the city. I learned much about Southern cuisine. I was there when 9/11 happened. Chef Susan got me a second job at her new Kimpton property called Cobalt. I worked lunches with her there and dinners with her at Bayona, significantly influencing my approach to using and respecting ingredients. Susan’s “global eclectic” style inspired me greatly and I would say that stylistically, no other chef influenced me as much as she did.

GK: What was your experience like in Australia?

MG: I spent about six months in Australia, starting in Sydney and traveling to various regions, including Melbourne, Coonawarra, McLaren Vale, and Margaret River. I enjoyed watching surfers on the Indian Ocean, playing hacky sack with fellow nomads, and  exploring the wine regions. I also skydived, did my first bungee jump in Cairns, and traveled on the Magic Bus from there down to Sydney. Visiting Uluru and Tasmania were highlights of my trip.

GK: How did your time in Australia shape your culinary journey? 

MG: My travels in Australia were incredibly enriching. The people, their way of life and sense of humor are very vibrant. I explored diverse wine regions, engaged in local culinary practices, and discovered new ingredients and cooking techniques. These experiences broadened my culinary perspective and inspired my approach to food.

GK: After Australia, your life was a whirlwind, what did that entail?

MG: I stayed in New Zealand for about four months, visiting many places, doing more bungy jumps, and enjoying wine festivals. After New Zealand, I lived in San Francisco, where I worked at the Mandarin Oriental.  From there, I moved to South America, where I met my future wife and traveled to many countries, spending about ten months overall. I did some wine work, cooked for free all over the place, and worked on my Spanish skills.

GK: Can you share your journey to Egypt and how it impacted you?

MG: One day, living in Portland Oregon, a chef I had worked with in San Francisco called me and asked if I wanted to move to Egypt to work at a California cuisine restaurant in a Fairmont hotel that was opening on the Nile. Moving to Cairo was one of the greatest adventures of my life. We were there during the Arab Spring, which was eye-opening. I got married in Cairo and my wife returned to Peru for safety while pregnant. My daughter Aysha was born in Lima. Due to politics and cars on fire in the streets, we decided not to return to Cairo.  After nearly three years there, it was time to look east.

GK: How did you end up working at the American Club of Hong Kong? 

MG: That friend from culinary school, Josh Goetz, was working at the American Club of Hong Kong and informed me of a job opening. I took the offer, and moved our family there, marking the beginning of a new chapter that lasted about six years. I had worked in Michelin restaurants and five-star hotels, how hard could a club be?  This was my first club job, and if I am honest, I got my ass kicked there too for a while.  It took a full couple of years to get my feet fully under me.  The American Club is a huge club with dozens of restaurants and hundreds of cooks to lead.  Josh and I were co-chefs, each leading one clubhouse.  After a while I found my stride and the remainder of the time was some the best of my life both professionally and personally.  My son Antoine was born in Hong Kong in 2014, and we lived in 780 sq feet as a family of four!

GK: How did working in clubs shape your culinary career?

MG: Working in clubs was far more complex than I anticipated. Many young chefs feel creative culinary talent is wasted in clubs, but I quickly realized the challenges and lofty expectations. You have to be good at everything! It took time to adjust and earn trust, but I found that club members were like everyone else once I did. This experience taught me valuable lessons about adapting to different environments and meeting exacting standards.

GK: How did your experience with club members in Hong Kong differ from your current club?

MG: Many club members in Hong Kong were debenture members, often looking for immediate, short-term benefits, although for sure there were many amazing people too. It felt like a “squeaky wheel gets the grease” club. In contrast, my current club is warm and welcoming, with members extremely appreciative of our work and effort.  GK: How did your extensive travel in Asia impact your culinary learning?

MG: Hong Kong is so close to the rest of Asia. I spent time in Thailand, Vietnam, Burma (Myanmar), Bhutan, Tibet, Nepal, India, Cambodia, Laos, Japan, Korea, mainland China, the Philippines, Brunei, Malaysia, and Indonesia, etc. Bhutan is my favorite of all of the places I have ever been.  This travel was terrific for both my culinary learning and way of life.  The Buddhist way of looking at things became a core part of my mindset, and that certainly contributes to my style of leadership and culture creation.

GK: Can you share the influence of key individuals during your time in Hong Kong?

MG: Robert Sereci was the club’s general manager, and Mark Gallaudet became my next incredibly significant mentor. Mark taught me a lot about conducting myself at a high level in the club world, especially regarding relationships, politics, membership, and the board. Working with a large leadership team and managing a vast staff in an octopus-like operation was challenging, but we were in the trenches together, and I learned more than ever before.  I came away from Hong Kong loving the culinary life more than I ever thought possible.

GK: What led to your move back to the States and transition to rural Idaho?

MG: In 2017, we moved back to the States to be closer to my family, as our kids were growing up without much contact with their grandparents. Mark contacted me about a chef position in Idaho. It was a radical transition from the concrete jungle metropolis of Hong Kong to rural Idaho, but it was a great challenging resort hotel and club, and it was close to where I was raised. Truly “God’s country” up there as the locals call it. Tons of snow, glacially formed lakes, absolutely pristine.  My kids loved it there, but it was  tough living so far from the urban life we had been loving.

GK: How did you end up at Medinah, and what changes did you bring? 

MG: Mark recruited me to Medinah, where Robert Sereci was again the general manager. He had taken the reins at a tough time for the club and improved systems and governance. I started my role just before the pandemic.  

During COVID we launched a successful prime cuts butcher-to-go program, purchased a giant smoker, and built a new way of staffing our kitchens by partnering with five local culinary schools.  These types of changes set the tone for what we have done here since.

GK: How did you adapt your culinary operations during the COVID-19 pandemic?

MG: We developed an extensive kitchen-to-go and beverage-to-go program, marketing everything through our app and website for touchless delivery. We built two outdoor restaurants around our food truck and smoker to keep up with the high round play on the courses. This experience was rewarding, allowing me to form deep bonds with my team. 

GK: How did your relationship with local schools benefit your culinary team?

MG: Everyone recalls how difficult it was to hire during the pandemic. We contacted local schools for recruitment during the pandemic, realizing that many businesses were not doing it. We started doing demos and industry talks at the different campuses.  This partnership allowed us to connect with many students, who now comprise a significant part of our long-term culinary team. We had seventeen students at one point, which was challenging but ultimately rewarding. 

GK: How did the H2B and J1 programs contribute to your workforce?

MG: Coming out of COVID, we worked hard on the H2B and J1 programs. J1 students stay for three months and leave just as our business season ends, while H2B workers support us through the shoulder seasons for six months. 
These programs brought highly motivated young people to our workforce, contributing significantly to our operations at a time of year when it was needed.

GK: What is the success rate of the student program?

MG: Most students in our program end up working here full-time. We have a variety of work arrangements, with some individuals working part-time and others full-time. The program has been remarkably successful, and I highly recommend this approach to any  chef out there looking to work on their team!

GK: How do you approach diversity in your culinary team? 

MG: As someone who has traveled extensively and married a Latina, I understand the importance of diversity. We speak only Spanish at home, and about 60% of my team here speaks Spanish. 

This has enhanced our professional interactions and served as a cultural bridge, allowing us to understand and appreciate diverse perspectives.  During summer we have as many as fifteen languages spoken in our kitchens and that is something that gives me immense pride to be able to be a part of. 

GK: How have your culinary experiences shaped your identity?

MG: My experiences have profoundly shaped my identity. As a white person from the middle of nowhere in Montana, I have developed a deep appreciation for the diversity of the world and the reflection of that in our food and beverage team. At this point in life, the most important thing to me is building a team and creating a positive and productive work culture. While I love food and creating dishes, the excitement of culture creation and team building is my favorite aspect these days. The larger the team, the more significant the challenge, and this is where my current expansion from Executive Chef to Director of Food and Beverage Operations comes into play.

GK: How do you manage diversity and conflicts within your culinary team?

MG: I cherish having as much diversity as possible in our team, although at times it presents challenges, particularly with multiple languages spoken in the kitchen. Different cultural backgrounds and points of view can lead to disagreements, especially in the heat of the moment during rush time. This takes a lot of active management from our chef leadership team, and I could not be prouder of the work they do to make the dream real. Our diversity brings a fundamental understanding of cooking deeply rooted in distinct cultural identities. This enhances our kitchen’s flavor profile and fosters a closer cultural connection and relationship with food.  To me this is all a great gift.

GK: How has your approach to diversity influenced your culinary program?

MG: Our diverse perspectives benefit us immensely. When we searched for a sous chef, we brought Hussein Alishawi, a Palestinian-Jordanian-American, onto the team. He is an amazing chef and person, and his flavors have been showcased all over the club. Chef Hussein and others on our team bring an identity to our culinary program that transcends my contributions. We are opening up our membership to various cultures and flavors and that has been very well received here.

GK: What is the significance of cooking and sharing food in your culinary environment?

MG: Cooking is a shared experience, and there’s an intimacy involved in creating something with our hands that others will eat. Many people trust us to prepare safe and nourishing meals at Medinah Country Club. This dynamic underscores the difference between service and hospitality. Creating a dish can sometimes take days, only for someone to consume it in a few seconds. This incredibly special process symbolizes the unique experience of bringing something to life together and ultimately sharing it with others human beings that we care for.

Bravo Whisky Golf (BWG) is a bespoke travel company based near Edinburgh, Scotland that prides itself on raising the bar on golf expeditions.

“I like to think we are a breath of fresh air in an industry that has become stagnant,” says  Neil Scott Johnson, co-founder and owner. 

Before starting Bravo Whisky Golf, he and his wife had run a successful cookery school and catering business. But Johnson, also a golf aficionado, was ready for a new venture.  His consulting work for a golf tour operator had left him with the impression that the industry was conventional and process-driven. “Basically, all they did was book a bus, driver, tee times, and hotel, with the odd distillery thrown in for good measure,” he recalls. 

In 2018, after a day on the French ski slopes in Chamonix with his friend, Paul Geddes, the concept of BWG was born to fill a gap in the market and elevate the golf tour industry to a new level.  Johnson and Geddes called their company Bravo Whisky Golf, using code words from the NATO alphabet to reflect the military-like precision of their expeditions. They always have a plan A and fallback plans B, C, and D in case of inclement weather or other extenuating circumstances. Bravo is a shout of approval; Whisky is an integral part of Scottish culture; Golf is their specialty. Johnson subsequently bought out Geddes in November 2023 and is now the sole proprietor.

Travel Need Not be Tedious
With an interest in private aviation, Johnson realized that the journey could become integral to the experience. By chartering private jets, helicopters, seaplanes, luxury trains, yachts, and vintage automobiles, they could chop hours off tedious road trips and offer unique opportunities to experience normally inaccessible places. Some of the world’s most exhilarating golf courses are located in far-reaching locals, such as  Lofoten Links in the Norwegian Arctic Circle, where golfers might play under the Northern Lights, and Machrie Links on the rugged Scottish shoreline of Islay. After 18 holes, a keen angler could be fly fishing with an experienced ghillie in a pristine Scottish Loch or hunting for native deer.  

Automobile aficionados might enjoy navigating an Aston Martin from the Bowmore Distillery before tasting some rare malts from their number one vault, considered one of the world’s oldest Scotch maturation warehouses. Travel aboard the luxurious Royal Scotsman train is another option on one of BWG’s trips for those who enjoy a more sedate journey. By chartering the entire train, BWG can tailor the expedition to the exacting requirements of the traveling party. Diverse accommodations range from a country castle with a pedigree dating back to the time of  Robert the Bruce to evenings aboard The Fingal, a five-star floating hotel, permanently berthed on Edinburgh’s waterfront.

Impressive Connections
Another key factor that sets BWG apart from other tour operators is their company’s impressive list of connections that can open doors to unique and unforgettable experiences. Johnson refers to this as his little black book.  Guests might stay at the private estate of a friend, who quite literally gave him the keys to the castle. BWG  can also introduce clients to private whisky tastings led by a master distiller or owner.  Or arrange for a fitting with bespoke tailor who makes “house calls” to the Highlands. Organizing private tours of galleries or museums is not a problem. 

Legendary Links and Indelible Memories
BWG, well connected with golf clubs throughout the UK and Ireland, can secure tee times at some of the world’s most legendary links: Royal Portrush and Royal County Down in the North of Ireland to Portmarnock and Lahinch in the South; in Scotland from Royal Dornoch in the Highlands to North Berwick and Western Gailes on the east and west coasts respectively.  But golf is just one facet of a BWG adventure. Johnson likes nothing better than getting to know potential guests beyond the superficial and curating an experience tailored to their preferences. One guest aspired to climb one of  Scotland’s highest Munros (the definition of a mountain over 3000 feet),  so Johnson invited Molly Hughes, who has scaled both sides of Mt. Everest, to accompany him. They also arranged for a surprise picnic on the summit and a Land Rover Defender in the glen for an off-road adventure after the hike. Another client was a retired champion yachtsman, and for him, BWG orchestrated a solo private tour of the Royal Yacht Britannia and a sneak peek at the former Duke of Edinburgh’s racing boat, Bloodhound, which is currently being restored.

Fine Wine and Dining
With his background in food, it’s no surprise that memorable culinary experiences are integral to every BWG trip. “Even though the UK has witnessed a revolution in the ambition and creativity of chefs over the last few decades, such as Gordon Ramsay, Jamie Oliver, and Scottish chefs like Nick Nairn, Tom Lewis, Andrew Fairlie, and Tom Kitchin, the food scene hasn’t transcended to the golf club environment,” comments Johnson. “Some clubs are steeped in history and tradition and are understandably resistant to change because their membership is not calling for it.” 

Indeed, venerable institutions such as The Honourable Company of Edinburg Golfers at  Muirfield and the Royal & Ancient Golf Club of St. Andrews have a formula that that has served them well for over a century. 

The Honourable Company’s perfectly cooked roasts and plentiful puddings might be the ideal antidote to consuming the Claret and Kummel. However, with female members becoming more prevalent at both clubs, one wonders whether, in time, there could be some changes to the menus. The process is likely to be evolutionary rather than revolutionary.  

Always on the lookout for food that excites, Johnson has recently discovered some outstanding cuisine being served at a couple of unexpected destinations. American architect Gil Hanse recently redesigned the Narin & Portnoo links course in Donegal, Ireland. Golf Digest Ireland describes it as “a reimagined masterpiece in fescue and sand.” In the modern clubhouse, the new owner has hired chef Odhran Devine, who has worked in Michelin-starred kitchens in Belfast and London. “My ethos is centered around showcasing the best of locally sourced, seasonal ingredients,” says chef Devine. “Our menu reflects the region’s rich culinary heritage, featuring dishes such as our Donegal seafood chowder, fresh local lobster, and prime sirloin steak from nearby farms. We take pride in working closely with local suppliers to bring our guests the freshest, highest-quality produce. 

​BWG’s Emerald Ireland expedition includes a lunch of the freshest shucked oysters in a thatched-roof pub and lavish dinners and spa treatments at Dublin’s finest hotels. Their four-day Anglo-French Golfing Excursion begins with a sumptuous Champagne afternoon tea and dinner at Cliveden House, a National Trust property in Berkshire West of  London. The final day involves a helicopter jaunt over the English Channel to the Brittany Coast in northwest France for a round on the oceanside Dinard Course, followed by a plateau de fruits de mer with succulent lobster, 

At The Laven restaurant, affiliated with the world’s most northerly Lofoten Links in the Norwegian Arctic Circle, Marina, the talented Brazilian chef, serves simple but outstanding dishes, always including a catch of the day. On a recent expedition for members of the exclusive Carnegie Club, by special request by BWG, the chef created a pop-up restaurant in an old boathouse on the beach. The menu was a veritable candlelit Viking feast: king crab tacos topped with caviar and avocado; langoustine, parsley, and leek soup; salmon confit; Arctic cod with mussel foam; Lofoten lamb glazed with sherry; roasted white chocolate and black currant dessert. The wine selection began with a Charles Heidsieck Brut Reserve Champagne and ended with Nordic raspberry dessert wine. BWG commissioned a hand-blown glass trophy depicting the Northern Lights for the award presentation. Guests on this adventure could also opt to stay onboard HMS Gassten (a luxurious former Swedish minesweeper).

“We introduce clients to authentic places and people that reveal the true essence of a destination. Give us a challenge and let us surprise you,” says Johnson. “I like to think we go above and beyond.” 

For an overview of the various expeditions offered, visit: www.bravowhiskygolf.com

​Romantic Inspiration

I was inspired to create this decadent dessert cocktail during a truly romantic evening. My partner and I indulged in a lavish Black Truffle dinner at a renowned restaurant in Miami, where every bite celebrated exquisite flavors and culinary artistry. 

The ambiance was enchanting, with soft candlelight and a gentle melody enhancing the romantic atmosphere. However, when it came time for dessert, we were a bit underwhelmed; the dish served did not do justice to the opulent experience we had enjoyed, with the rich Black Truffle pasta that had stolen the show. That moment left me disappointed, and I pondered how to craft a dessert that could truly reflect the luxurious themes of our dining adventure. 

Driven by this culinary challenge, I embarked on a quest to create a dessert cocktail that would be a sweet conclusion to our meal and beautifully complement the earthy and complex flavors of the entire truffle dinner. After much experimentation, I perfected my creation.

~Javier Burgos, Mixologist

Ingredients

• 1 ounce Borgata Classic Chocolate Specialty Liquor
• 3 slices of Black Truffles
• 1 ounce fresh Espresso (room temperature)
• 3 scoops Chocolate Ice Cream (the more decadent, the better)

Preparation

Place the chocolate ice cream in a bowl. 

Pour in the espresso shot and gently mix with a soup spoon. 

Add the black truffle slices and mix them in carefully. 

Transfer the dessert mixture into a five-ounce martini glass.

Pour the Borgata Classic Chocolate Specialty Liquor over the top. 

Serve with a dessert spoon. 

Enjoy with someone special in your life.

Serves: 4 (approximately 8 pieces)

Ingredients

Sushi Rice

• 1 cup Sushi Rice
• 1 cup Water
• 1 1/2 Tablespoons Rice Vinegar
• 1 teaspoon Sugar
• 1/2 teaspoon Soy Sauce

Tuna

• 8 ounces Sushi-grade Tuna (preferably bluefin or bigeye, sliced into 8 thin pieces)
• 1/4  teaspoon Wasabi Paste (optional)

Garnish

• 2 cloves Crispy Garlic (thinly sliced, see recipe)
• 1/4 cup Neutral Oil (canola or grapeseed)
• Pinch Flaky Salt
• Tahoon Cress (small sprigs)
• Edible Gold Leaf

Preparation

Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice in 1 cup of water using a rice cooker or stovetop. Let it steam for 10 minutes. Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold into the rice. Add the soy sauce and let it cool to body temperature before handling.

Tuna
Lightly press the underside slice of tuna with the wasabi paste. Let it marinate in the fridge while preparing the other components.

Crispy Garlic
Heat the neutral oil in a small pan over medium-low heat. Fry the garlic slices until golden brown (1-2 minutes), then drain on paper towels. Sprinkle with a pinch of flaky salt.

Assembly

Wet your hands slightly with water. Form a small ball (about 0.6 ounces) of sushi rice into an oval. Place a slice of marinated tuna over the rice and press lightly to shape. Garnish each piece with a crispy garlic chip, a small sprig of tahoon cress (for its nutty, umami flavor), and a delicate touch of edible gold leaf. Finish the plate with black garlic kanzuri. (Japanese-infused fermented pepper sauce)

Beverage Pairing

Sapporo Premium Beer.

Fred Linz | Third Generation | President and CEO.
Photo Credit: +WeCreate Media. 

Meats by Linz has a fascinating history that dates back to 1963. It all began when Martin Linz, a butcher, used his winnings from a dice game to open a butcher shop in Calumet City, Illinois. Over the decades, the business evolved from a local butcher shop to one of the largest independent meat purveyors in the world. Today, Meats by Linz is renowned for its high-quality meats and the Linz Heritage Angus program, which emphasizes premium Black Angus beef.

The company remains family-owned, with four generations of the Linz family contributing to its growth and success. They continue to innovate while honoring their roots in the meat industry.

Meats by Linz boasts the largest dry-aging room in the United States at its facility in Hammond, Indiana. This state-of-the-art room can hold up to 20,000 pieces of subprimals beef at a time. The dry-aging process is meticulously controlled using advanced technology to maintain optimal temperature, humidity, and airflow. Fans circulate the air, and UV lights eliminate bacteria, ensuring the highest quality and safety standards.

This dry-aging process enhances the tenderness and flavor of the beef, creating a rich, intense taste profile that chefs and meat enthusiasts highly seek. Meats by Linz has perfected this technique over generations, offering custom aging durations to meet their client’s specific preferences.

Many thanks to the team at Meats by Linz for your hospitality and willingness to bring me on an exceptional  guided tour from Hammond,  Indiana to Blue Branch Ranch in Oklahoma. I would recommend to all club chefs as an educational journey for your team. ~ Diana DeLucia

GK: Can you share the history and founding story of Meat by Linz?

FL: In 1963, my grandfather, Martin Linz, won $65,000 playing a Greek dice game called Barbooth. At the time, he worked at the now-defunct department store Goldblatt’s, and his dream was to open a local butcher shop. With his winnings, he opened Linz Meats in Calumet City, Illinois.

My father joined the business and quickly realized the competition we faced from local supermarkets. He shifted the business focus to servicing restaurants in the Chicago market. I took an early retirement from high school to join the business. 
This business has been my entire life, and my name is on everything, so I feel a great sense of responsibility to our customers and employees. Watching my sons get involved in the business, specifically, Zac has also been a pleasure as he has taken the lead in our operations.

GK: What inspired you to get into the cattle industry?

FL: We kept hearing from customers that the product was inconsistent—they weren’t exactly sure what they were getting. We knew we had to take control of the quality of our product.

In 2012, we started the Linz Heritage Angus program by purchasing our first bull, American Made. Then, in 2013, we launched our ranching operations with 10 first-calf heifers with calves at their sides, and we haven’t looked back since. Our mission was born from a genuine effort to understand the industry’s future and take ownership of the entire process.

GK: How do you ensure the quality and welfare of your cattle?

FL: Raising animals requires daily care and nurturing, including ensuring the herd has everything it needs. Our cattle are humanely raised in pastures, and we have dedicated staff who ensure the animals are in top condition by performing daily health checks. There are always eyes on the animals.

GK: What measures do you take to ensure the consistent quality of your beef products?

FL: When selecting and breeding cattle, we prioritize animals that excel both from a terminal standpoint and in the pasture. This means we aim for them to look as physically optimal as possible—this includes ample thickness down their back and into their rump, curvature in their legs for ease of movement, and substantial volume in their body cavity for overall robustness.

We incorporate Expected Progeny Differences (EPDs), a numerical grade based on the performance of both parents, to predict an animal’s potential. By blending these two factors, we produce cattle that thrive in the pasture and result in high-quality beef on the plate. Our program is built on controlling every aspect—from live cattle to the moment the meat reaches the customer’s cooler. We achieve this by managing genetics and ensuring quality at every stage, from breeding to harvest and fabrication. Ben Weis, our Ranch Manager, oversees genetics, breeding, and the animals’ daily care before they reach our feed yard.

Anthony Randall, our Cattle Procurement Manager, supervises all operations at the feedlot and tracks each calf’s progress from day one, including daily weight gain, feed consumption, and carcass data analysis.

We take quality seriously—whether it’s an animal on our ranch or a box of steaks sent to a customer. We uphold the highest genetic standards and strict breeding practices while prioritizing cattle comfort. Stress and genetics are the most critical factors influencing marbling and overall production.

Customer feedback plays a significant role in how we breed and produce cattle. It takes over two years from the breeding and conception of an animal until it reaches the plate. This means that even small changes can take years to show results. We mitigate this by consistently utilizing Expected Progeny Differences (EPDs) and analyzing actual performance data.

GK: How do you manage your ranch operations on a day-to-day basis?

FL: We have a fantastic team at the Oklahoma ranch and the Colorado feedlot. The team has spent their entire lives on family ranches and farms. Ben Weis lives full-time at Blue Branch Ranch, overseeing the herd alongside his team. Anthony Randall manages our feedlot and brings a wealth of experience.

At the center of everything we do is the care for the animals.

GK: What role does technology play in your ranching practices?

FL: We are always focused on the future and betterment of the Linz Heritage Angus program. Consistency is the most critical factor. We are advancing genetic improvements faster by utilizing practices like artificial insemination and embryo transfer. This ensures we can produce the highest-quality beef safely and efficiently.

GK: What are some of the most rewarding aspects of being a rancher?

FL: Ranching is hard work—there are no days off, and the cattle require care 24/7. However, we also have the privilege of creating a unique dining experience for guests they can’t find anywhere else. There is an incredible amount of work behind every single cut of meat, and it takes grit, determination, and a dedicated team to make it all possible.

GK: How did Meats by Linz initially get introduced to Private Golf and Country Clubs?

FL: The sales team at Meats by Linz was naturally drawn to the Golf and Country Club sector due to a shared love of the sport and the high standards associated with the club lifestyle. Most members have a deep appreciation for the finer things in life. We aim high and set the bar even higher to meet the needs of the Golf and Country Club community.

GK: What feedback have you received from chefs and members at these clubs about your products? 

FL: History has been a testament to how well chefs and managers receive our products within the club network. In an industry where everyone is connected somehow, our continued growth in the club sector—partnering with some of the most exclusive clubs in America—is a clear sign that we are doing things right.

GK: Can you share any stories or instances where your beef products have been particularly well-received at these clubs? 

FL: COVID was a challenging time for everyone. As the restaurant industry came to a standstill, the steakhouse experience was suddenly out of reach for most. Through creative solutions, we established a pipeline of goods for numerous clubs, allowing them to continue providing the steakhouse experience to their members—enjoyed with close family in the comfort of their own homes.

GK: What do you think makes your beef stand out compared to other options available to these clubs? 

FL: This is what sets Meats by Linz apart from the pack. Whether it’s our meticulous internal control—from conception to plate through our Linz Heritage Angus Breed-Specific program—or our expertise in procuring and further processing commodity products, our commitment to providing the highest-quality cuts has earned us a Best in Class reputation within the Country Club community.

GK: How do you ensure that the quality of your beef products meets the high standards of private golf and country clubs? 

FL: We will never stray from the principles that have brought us this far as a business. We remain committed to what we know and what has led to our success.

GK: What measures do you take to maintain  consistency in taste and texture? 

FL: Breed – Region – Feed. These three pillars form the foundation of everything we do. By never cutting corners, our products consistently outperform expectations.

GK: How do you handle special requests or custom cuts for these exclusive clients? 

FL: We integrate even the smallest details of each customer’s product specifications—including age, trim, dimensions, and packaging—into their product line description. This ensures that the message is clear at every touchpoint and that their unique needs are consistently met.

GK: How do you establish and maintain relationships with private golf and country clubs? 

FL: Customer satisfaction sustains the business, while the industry’s transient nature and word-of-mouth create an ever-expanding network of potential opportunities.

GK: What role does customer service play in your business interactions with these clubs? 

FL: We refer to our customer service team as Inside Sales Representatives. They understand each customer’s needs just as well as the primary contact. While automation has transformed the industry, we continue to rely on professional, knowledgeable, and courteous individuals to personally engage with our partners and customers. This personal touch instills confidence, ensuring a seamless process for acquiring the products they need.

GK: Are there any exclusive partnerships or collaborations you have with specific clubs? 

FL: We strive to support the many Club Associations in the regions where we do business. The Country Club network provides charitable platforms that benefit communities and great causes throughout the year, and we are proud to stand behind them in these efforts.

GK: How do you stay attuned to the evolving preferences and demands of chefs and members at private clubs? 

FL: To stay connected with the Club community, we participate in as many events as possible. We also provide ​training and education to staff, ensuring they are well-informed and knowledgeable about both the industry as a whole and the products we offer.

GK: Are there any new products or cuts you’ve introduced specifically for the club market? 

FL: To showcase our capabilities, we typically invite culinary teams to our facility, allowing them to see firsthand what we do and how we do it. This collaborative approach fosters innovation and inspires new ideas for everyone involved.

GK: How do you balance tradition and innovation in your beef offerings for these high-end clients?

FL: As meat purveyors increasingly rely on automation, we remain committed to the art of hand-cut steaks and the meticulous details that make each customer’s order unique. Step inside our dry-aging room, where technology and tradition come together to create unparalleled flavors and natural aromas.

GK: What are your goals for expanding your presence in Private Golf and Country Clubs? 

FL: We are constantly expanding into new markets where our products align with regional needs. When we’re not just down the street or around the corner, we rely on our trusted industry partners to support our brand and provide logistics in areas beyond our current reach.

GK: Are there any upcoming projects or initiatives that you’re excited to share with your Club clients? 

FL: We recently partnered with the Zen-Noh Agricultural Group in Japan to import premium A5 Wagyu directly from select regions in both the north and south. This allows us to offer a diverse range of dining experiences, each showcasing the unique flavors these regions are known for.

GK: How do you plan to continue enhancing the dining experience for club members with your beef products? 

FL: We love welcoming chefs from around the world to our new facility to collaborate on culinary innovation and creativity. We take great pride in what we’ve built, along with the brand recognition it has earned. More than just a facility, it serves as both a showcase and a think tank for all.

Chef Hannah Flora, Executive Sous Chef at Addison Reserve Country Club, Delray Beach, Florida. 
Image by  Eric Campbell Photography

The 31st Annual Metropolitan Club Foundation and the Metropolitan Club Managers Association 2025 Vendor Show occurred at Glen Island Harbour Club in New Rochelle, NY, on Tuesday, March 18, 2025.

The Metropolitan Club Foundation 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 collaborates with academic institutions and other organizations to promote club management and hospitality in New York and beyond. 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.

This year's event was very well attended by the who's who of private club industry decision-makers. Vendors traveled nationwide and some internationally to showcase their products and services and network with their peers. See the 2025 Vendor Directory here: bit.ly/43tIgEE

Many attended specialized workshops before the Glen Island Harbour Club culinary team served a buffet-style brunch from 11 to 12 noon. A successful vendor showcase followed.

After a productive afternoon, it was time for Club Chefs to shine in this well-attended event. The Club Chefs of Westchester, Sunningdale Country Club, The Blind Brook Club, Shenorock Shore Club, Southward Ho, Manursing Island Club, Coveleigh Club, Siwanoy Country Club, Scarsdale Golf Club, Country Club of Purchase, Old Oaks Country Club, Tokeneke Club, American Yacht Club, Rolling Hills Country Club, Larchmont Shore Club, Leewood Country Club, Monticello Motor Club, and Trump National created a memorable feast for all in attendance. Dinner sponsors included The Chefs' Warehouse, Baldor, Ace Endico, New Wave Seafood, Ocean Box, McGregor Meats, Fischer and Miller, and Paganos. Longford's Ice Cream and Coffee Station provided dessert.

Vendors and industry folk were more enthusiastic and engaged than ever, emphasizing the growth of the golf business.

"The MCF Vendor Show 2025 was a resounding success! The energy, insights, and collaborations that came together were beyond expectations. It reminds us how much we can accomplish when we come together. In conclusion, the networking reception with Club Chefs of Westchester, Inc. gave us 16 unbelievable food stations." — Chris Hove, General Manager, Sebonack Golf Club

​"We had an incredible experience at the Met Club Foundation Vendor Show, and it was an honor to connect with such a talented group of golf club chefs from across the Tri-State area. Their enthusiasm for discovering new and exciting flavors for the spring season was genuinely inspiring. We were particularly impressed by their deep culinary knowledge and interest in our Jamón Ibérico by Montaraz, which sparked vibrant conversations about menu possibilities. Our artisanal anchovy seafood line by Conservas Arlequin also received wonderful feedback, and there was strong excitement about incorporating our Olivar Santamaria and ZONA product lines—both known for their unique and elevated flavor profiles. These chefs are passionate about innovation, and we're thrilled to be part of their creative process as they plan seasonal offerings. The energy and professionalism at this event were outstanding, and we're already looking forward to continuing these collaborations." Natalia Cabrera, Owner of Khayyan Specialty Foods.

"With many leading golf and country clubs in attendance, the vendor show was an excellent way to promote Bravo Whisky Golf and our partnership with Ferguson Whisky ."— Neil Scott Johnson, President at Bravo Whisky Golf.

​Serves: 1

Ingredients

Strawberry Mojito

• 1 cup fresh Strawberries (sliced and muddled)
• 1 ounce of Simple Syrup
• 1 -12 ounce can Seltzer
• Crushed Ice

Garnish

• Sea Salt
• Mint Leaves (freshly picked)
• 1 Strawberry (freshly picked)

Preparation

Rim a rocks glass with sea salt. Place the strawberries in the bottom of the glass, add the crushed ice and simple syrup, and top with the seltzer water.

Enjoy !

Before 2015, it was uncommon for clubs to let their chefs step into the media spotlight. However, this trend has gained momentum, and media exposure is now embraced and sometimes even requested by members. For instance, two country club chefs recently earned second and third place on Gordon Ramsay's Hell's Kitchen. Such visibility brings pride to the memberships and encourages continued support for their culinary teams. This type of media recognition is a powerful tool to attract fresh talent. It shows that innovation and excellence in the golf club culinary world are celebrated and can help reshape public perceptions of club dining.