Breast of Duck with Sweet Potato Purée, Caramelized Asian Pear, Maitake Mushrooms, Red Currant Jus2/6/2021  Recipe by Ed Stone, Executive Chef at Baltusrol Golf Club, Springfield, New Jersey, USA Serves 4 Ingredients Breast of Duck
Sweet Potato Purée
Caramelized Asian Pear 2 Asian Pears (peeled, cored and cut into wedges) 1 Tablespoons Butter ½ cup Sugar in the Raw ¼ cup Water Maitake Mushrooms
Red Currant Jus 4 ounces Chicken Stock 2 ounces Cassis 1 Tablespoon Butter 2 Tablespoons Red Currants Preparation Breast of Duck Preheat oven to 400°F. Place duck breast skin side-up on a cutting board. Cut crosswise small slits from top to bottom, 1/8 of the way through the duck skin. Season with salt and pepper. Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side. Pour off most of the fat, lower heat to medium and flip duck back to skin side down and place in the oven and roast for about 10 minutes. Internal center temperature should be 120°F. Cover with aluminum foil. Let rest for 5 minutes before slicing. Reserve pan for jus. Sweet Potato Purée Pre-heat to 425°F. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle. Purée in a food processor, with the motor running, gradually add the heavy cream, salt and pepper, then the butter. Process until silken. Chef Note: You can make up to 2 days ahead of time; store in an airtight container. Reheat and serve. Caramelized Asian Pear Melt the butter in a non-stick skillet over medium heat. Sauté the pears and nuts in butter for 3 minutes. Add the sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool. Maitake Mushrooms Lay Maitake mushrooms and Brussels sprouts on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast in 350°F oven for 30 minutes. Red Currant Jus Return the pan from the duck to medium-high heat. Deglaze pan with 2 ounces cassis then using a wire whisk remove the fond from the bottom of pan. Add 4 ounces of chicken stock and reduce, add 1 Tablespoon of butter and fresh red currants. Assembly Take a generous tablespoon of sweet potato purée and smear on the plate. Slice the duck breast and place across the sweet potato purée. Spoon the roasted brussels sprouts leaves and maitake mushrooms around the duck. Place the caramelized Asian pears next to the duck. Spoon the currant jus over the duck. Wine Match Tempranillo, Protos Gran Reserva, Ribera del Duero, Spain 2012 ~ Pairing by Trey Beyliss, Assistant Manager   The Clubhouse from the lower 18th green. Image by Evan Schiller courtesy Baltusrol Golf Club.
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 Recipe by Derin Moore CMC, Executive Chef at Reynolds Lake Oconee, Greensboro, Georgia, USA Yields 4 Ingredients Seafood
Root Celery Cream
Celery Juice
Garnish
Preparation Seafood Remove the adductor mussel from the scallops. Wash the clams. Root Celery Cream Render the bacon without color. Remove and reserve the bacon for plate up. Separate the shallots and garlic. Add the remaining ingredients and simmer until the celery root is very tender. Blend with the cold butter until smooth and strain. Reserve warm. Celery Juice Blend the micro celery with olive oil until very smooth. Allow to strain through triple layers of cheesecloth. Assembly Preheat a sauté pan, heat the olive oil, season, and sear the scallops. Place the celery root cream in a shallow pan and simmer. Add the potatoes and clams and cover until clams are steamed open. Place five clams and three scallops into a shallow plate and garnish with the bacon, onions, celery, potatoes, and micro celery. Wine Match 2018 Peju Sauvignon Blanc, Napa Valley ~ Paired by Steve Pinheiro, Restaurant Manager at The Creek Club   #16 at Great Waters at Renyolds Lake Oconee. Image by Evan Schiller courtesy Reynolds Lake Oconee.
Recipe by DeMichael Givens, Assistant Manager at Baltusrol Golf Club, Springfield, New Jersey, USA
Serves 1
Ingredients
Preparation Pour the St. Germain Elderflower Liqueur, Bluecoat Elderflower Gin and the grapefruit juice into a champagne flute, then fill to the top with Schramsberg Blanc De Blancs. Garnish with a twist of lemon. Enjoy like royalty!
Looking back at the Baltusrol Clubhouse from the 18th hole of the Lower Course. Image by Evan Schiller.
Prime Beef tartare with Crispy Potato Pave, Statesboro Blue Cream, Thyme and Black Truffle1/16/2021 
Recipe by Derin Moore, CMC, Executive Chef / Director of Culinary Operations at Reynolds Lake Oconee, Greensboro, Georgia, USA
Yields 4 Ingredients Prime Beef Tartare
Potato Pave
Statesboro Blue Cheese Cream
Garnish
Preparation Prime Beef Tartare Small dice the tenderloin and reserve over a bowl of ice. Combine all of the remaining ingredients and gently fold together. Chef Note: Do not over mix. Potato Pave Shave the potatoes as fine as possible on a Japanese mandolin. Toss with the olive oil to evenly coat. Line a shallow pan with parchment paper. Layer the potatoes while gently seasoning with salt, pepper, and parmesan cheese on each layer. Top with parchment paper then cover with foil and bake at 300°F until tender through. Press with another pan to cool overnight. Cut into desire portions approximately 3” X 1”. Pre-heat a Teflon pan and add enough duck fat to cover the bottom. Brown the potato on all sides. Reserve at room temperature. Statesboro Blue Cheese Cream Gently mix all ingredients, puree in a Robot Coupe, and push through a tamis. Assembly Place the pave on the plate, top with about 3 ounces of the steak Tartare. Drizzle with the blue cheese cream. Shave the truffles over the top and balance on top of the beef. Finish with the sea salt. Drizzle with truffle oil. Garnish with picked thyme. Wine Match 2015 Vietti Barolo Castiglione. Paired by Steve Pinheiro, Restaurant Manager at The Creek Club. 
The National Tavern at Reynolds Lake Oconee, Greensboro, Georgia, USA
Image courtesy Reynolds Lake Oconee 
Recipe by Dominic Calla, Executive Chef at Round Hill Club, Greenwich, Connecticut, USA
Yields 4
Ingredients Halibut
Saffron Mussel Velouté
Sunchoke Latke
Sunchoke Chips
Garnish
Preparation Halibut Season halibut with salt and white pepper. Place halibut in vacuum seal bag with lemon slices, thyme, and extra virgin olive oil. Seal vacuum bag. Set up immersion circulator at 135℉. Sous vide halibut for 45 minutes. Remove from vacuum bag and flash in 400℉ oven for 3 minutes Saffron Mussel Velouté Sauté shallots in olive oil over medium heat. Add white wine, water, and saffron threads. Bring to a boil and add mussels then cover. Steam Mussels until they just open up and remove from heat. Remove the mussels from the broth and pull the mussels from the shell. Return the broth to the stove and bring to a boil. Make a roux with butter and flour and thicken the mussel velouté. Strain the velouté through a chinois and keep warm. Sunchoke Chips Slice the sunchokes on mandolin 1/16 inch thick. Heat oil to 320℉ and fry sunchokes until golden brown and crispy. Season with salt and pepper. Sunchoke Latke Grate the sunchokes and onions on cheese grater. Squeeze out any liquid in the sunchokes and onion with a kitchen towel. In a mixing bowl add the sunchokes, eggs, nutmeg, salt and pepper to the incorporate. Add enough flour so that the latkes will hold together. Form rectangle cakes approximately the same size as the halibut portions and sear in olive oil until golden brown. Bake in 350℉ oven for 12 minutes. Assembly Pour the Saffron Mussel Velouté in to the bottom of a large deep bowl. Place the Sunchoke Latke in the middle of bowl. Place Halibut on top of Latke. Arrange the mussels in broth around halibut, arrange nasturtium leaves in between mussels, garnish top of halibut with assorted violas and sunchoke chips. Serve immediately after assembly. Wine Match Chanin “Los Alamos” Chardonnay, Santa Barbara, California 2017 
GRILLED PORTOBELLO MUSHROOM AND EGGS MEURETTE with Foie gras shavings and Tarragon-Nut vinaigrette12/6/2020 
Recipe by Cyril Devilliers, Executive Chef at Oitavos Dunes, Cascais, Portugal - 2013
Serves 1
Ingredients
Preparation Bring the red wine to a boil in a saucepan. Reduce heat, add the egg and poach gently, about 3 minutes. Chef Note: Do not boil the egg. Season the sliced mushrooms with olive oil, oregano, salt and pepper, and grill the slices. Season the slice of bread with olive oil, salt and oregano. Toast the bread and cut into sticks. Assembly Arrange the bread sticks on a serving plate. Drape the slices of lardo over the bread. Arrange the chicory leaves and pickled onions around the bread. Whisk together one part vinegar and 3 parts nut oil and olive oil combined, chopped shallots and copped tarragon to make a vinaigrette. Drizzle over the chicory leaves. Use a peeler to shave the frozen foie gras over the top of the plate. Wine Match Vinhas Centenarias, 2007 
The view of the clubhouse from the 18th hole. -2013
The members at Westchester Hills Golf Club are very proud of young Dan and supportive of his desire to grow
and develop his talent in the industry. Left: Dan Hess, Banquet Chef. Right: Antonio Zepeda, Executive Chef demonstrating a technique with Dan looking on. Dan Hess grew up watching Emeril Lagasse and other famous chefs on The Food Network and the Cooking Channel, they had inspired him from a very young age. Dan went on to complete an Associates in Culinary Arts and a Bachelors in Business Administration at SUNY Delhi, New York. At 22, Dan has a strong list of achievements in both the theatre and the kitchen. ~ Diana DeLucia GK: First of all, tell us about your Broadway achievements. From as young as I can remember, I was interested in musical theater, and I wanted to see Broadway shows. I was involved in the chorus, band, jazz band, concert choir and the performed in an accapella group in high school. I've been in 30 shows. I was part of an off-Broadway acting group, and this allowed me to go to the city and perform with Broadway stars. I can sing, dance, and play almost any instrument. GK: Do you see a correlation between music and cooking? Cooking is considered a symphony. We always have to have our eyes and ears open, and we must be paying attention all the time for the service to come together. If you make a mistake, it can ruin the show or the service. And like a symphony working and playing together with a team creates a master piece and has great impacts on viewers aka membership. GK: What lead you to Westchester Hill Country Club? Tyler Demarest, the general manager visited my school in searching for an intern to run the pool cafe. He hired me the day after I interviewed and I am now in my third season and was recently promoted to Banquet Chef. I started at the pool and ran that for two years before moving to the main clubhouse and getting a full time job as the Banquet Sous Chef. GK: How did you get involved in the ACF competitions? Since my first year of college I have been a member of the American Culinary Federation (ACF) and have taken full advantage of all they have to offer. I helped train with the hot foods team in college in hopes that some day I would be able to compete on that student team in ACF sanctioned competitions. I was an apprentice for a year and then eventually earned a spot on that team. I competed in individual competitions, team and then the Student Chef competition. I have always looked up the professionals who compete in different categories trying to learn form them so that some day I can compete at that level too. GK: Does your Executive Chef Tony Zepeda give you opportunities to shine during special dinners at the club? Yes, I have been very fortunate to do some chefs table dinners and create specials during ala carte service on weekends. One of them was special as I was serving two dishes from my ACF competition. One of the dishes was squab, and I found out that the members were not familiar with it. That is the nervous part of cooking for the members, sometimes you get it right and sometimes you don't. Cooking unique foods for members can be a hit or miss. Some of them are willing to try new dishes while others just want the simple meat and potatoes. GK: Tell us about your new role. Back in November of 2019 I was promoted to Banquet Sous Chef. I was three months out of college and I became a full time employee at the club. Due to the time of year I only got minimal experience in the position before the club closed for the month of January. Now that we are open and back in full swing I am getting more experience in the role. I assist Chef Tony and make sure all banquets and events go out as efficiently as possible. I still over see the pool café under Chef Tony’s direction and will be in charge and running a mobile wood fire pizza oven new to the club this past November. GK: What are your long-term goals at Westchester Hills Golf Club? I hope to earn some great new skills and make many connections with other chefs in the area and members at the club. With the new pizza oven I want to master another skill to add to my repertoire. Working along side Chef Tony has been a great time and I hope to continue it for many years to come. I want to continue trying out new ideas for the membership and want to share my ideas with others in the form of food. 
A summer view at Westchester Hills Golf Club. Image courtesy Westchester Hills Golf Club.
Recipe by Anthony Masas, Executive Chef at Casa de Campo, La Romana, Dominican Republic
Serves 4
Ingredients Tomato Water
Tomato Gelee
Lettuce Puree
Marinated Salmon
Iodized Broth
Vegetables (all thinly sliced through mandolin)
Preparation Tomato Water and Gelee Cut tomatoes in quarters and freeze. Once frozen, season with abundant salt and let rest in fine sieve covered in cheese cloth. Let rest for 24 hours and make sure to recover as much liquid from the tomatoes as possible. Add all the Agar to 10% of the water collected and bring to a boil. Take off heat and add remaining water. In 4 rimmed plates, divide water equally and let sit for the tomato water to solidify. Lettuce Puree Boil Lettuce Hearts in abundant water with salt. Once soft, remove and put in ice bath. Once cool, set aside. In a blender, add butter and whole milk and blend on high for 5 minutes. Salt to taste. Marinated Salmon Mix all the ingredients except the salmon and pisco. Cover the salmon with seasoning mixture for 3 hours. Clean off excess seasoning and insert in vacuum bag, add pisco and seal. Iodized Broth Brunoise Shallots and poach in butter. Once well poached, add white wine and reduce till dry. Add fish stock and reduce volume by 50%. Add cream and reduce thicket until desired thickness. Strain and cool. Assembly On one of the plates with the solidified tomato water, add 3 sashimi-style slices of the marinated salmon in the center of the plate. Around the salmon, distribute thinly sliced vegetables and dots of the lettuce puree. Sprinkle micro-greens on top. Wine Match Ruinart Blanc de Blancs, Brut Champagne, France 
The Golf Learning Center at Casa de Campo. Image courtesy Casa de Campo
 New England Clam Chowder Recipe by Michael Ruggiero, Executive Chef at GlenArbor Golf Club, Bedford Hills, New York, USA I have been a professional food photographer for over 15 years and Ripert, Thomas Keller, Charlie Trotter, Joel Robuchon, Jean-Georges Vongerichten, Anthony Bourdain, Alain Ducasse, and many more world class restaurant chefs. Most of them are now hugely successful entrepreneurs and celebrities'. This elite group has always understood the importance of excellent food photography. Why spend all your time creating gorgeous recipes for your menu only to ruin them with less than flattering food photographs? I remember when the first iPhone was released, and the cell phone photography was so unflattering that some restaurants banned their use! Of course, that has changed now, and thankfully some cell phone photographers are getting much better than the early days, still ugly food shots convey the wrong image of your food and are a turn off to many potential diners. When I entered the private golf industry, I quickly realized there was a great need for high-quality food photography whether the golf club, country club or resort was serving hamburgers or haute cuisine. Why spend thousands on your golf course photography, clubhouse, interiors, and exteriors and skip the kitchen? Food is not and should never be an afterthought. When I look for a club to feature in my books or Golf Kitchen Magazine the website is the first place I visit. I can usually tell if the club values the culinary side as they will highlight and compliment their chef, culinary team and services, often displaying the menus and excellent food imagery. However, the website is not the only place a club needs high-quality food photography; there are many places. Food photography draws attention everywhere from social media, newsletters, advertising, magazine and news stories, club banners, posters and more. How to find a great food photographer. Food photography is an art form and challenging to learn; more often it is an inborn skill. The golf course photographer is likely not a skilled food photographer and vice versa. I have never been hired to shoot a golf course, while I might be able to take good enough landscapes, I am by no means a golf course photographer as I do not know the game or what golfers are looking for in a great image. I leave that up to specialized golf photographers like Larry Lambrecht, Jacob Sjöman and Evan Schiller. Look for photographers that specialize in food photography and do your homework. Find out if their clients are happy with their services, word of mouth is essential. Local does not always mean better, hire for talent every time. Reasons to hire a great food photographer to support your great culinary team. 1. Members of upscale private clubs can eat wherever they want. Their palates are advanced. When you produce low-quality food imagery that can be enough for them to go off property to eat, or worse, join a club that values the food and beverage department as much the golf and other facilities. 2. Younger golfers demand higher quality cuisine. This means that you need to hire executive chefs and other culinary team players who match this demand to attract more members to the club, and you will need to support your team by showing off their work with great food photography.  Raspberry Chocolate Pavé Recipe by Dana Iannelli, Executive Pastry Chef at Addison Reserve Country Club, Delray Beach, Florida, USA 3. My first impression as a non-golfer was how do clubs attract new members, especially the ones who have never played golf? Golfers already play so there is no point preaching to the choir; you need other avenues to get them to the club. Food is one of them. If they feel that a club has an excellent food and wine program and a great golf program and other facilities, that could be the drawcard that brings the club to their attention and then they might also take up the game. More reason to hire a skilled food photographer. 4. Food is a conversation topic. The last thing you want as a private golf or country club is to have members, guests, and media trashing the club's choice of cuisine. Poor food photography can be a bad choice as it shows lack of attention to the food and beverage department.  Deviled Eggs with Crispy Leeks and Candied Bacon Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, USA 5. Hiring a reputable food photographer has many other perks. Savvy food photographers are very good at marketing, you will likely have your club featured in their marketing and online social media campaigns as well as your own at no extra cost. About the Author: Diana DeLucia is Founder, President and Editor in Chief of Golf Kitchen Magazine and Golf Kitchen cookbooks. She began her culinary photography career in New York when she photographed for Restaurant Insider Magazine. DeLucia's work was recognized by industry leaders, and she became the food photographer of choice by many. Diana discovered the private golf and country club industry in 2010 and created an entire business surrounding the culinary talent in the industry. DeLucia launched the Golf Kitchen Culinary Excellence Awards on October 4th, 2018 at Edgewood Country Club in River Vale, New Jersey which is in its third year and has a new home at GlenArbor Golf Club. In 2020, she launched the first of its kind Golf Kitchen Certification of Culinary Excellence with 9 Inaugural members.  Honeycrisp Apple And Butternut Squash Salad with Whipped Ricotta, Zhoug, and Pomegranate
Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA  Recipe by Phil Iannucilli, Executive Chef at Greenwich Country Club, Greenwich, CT, USA Chef Note: Quite often, I like to imagine the best qualities of several dishes and combine them to create a new one. Here, I started with the classic brown butter sage (Cappellacci di Zucca). I added walnuts (Pansotti alle Noci). Then I finished it with cream (Fettuccine Alfredo – although originally without cream) and the black pepper from Carbonara fame (Coal Miner’s Pasta). The spinach and nutmeg are perfect team players in this scenario. Ingredients Handmade Agnolotti (Yield - 1 Serving)
Fresh Pasta Dough (Yield - 1 1/2 lbs.)
The Filling (Yield - 2 Cups)
Brown Butter Cream (Yield - 2 Cups)
Preparation Fresh Pasta Dough Start the dough in a mixer with the dough hook attachment. Blend the flour and salt. Then add all the wet ingredients. Mix for 5-10 minutes until a strong dough forms. Turn out onto a lightly floured surface. Finish kneading by hand, while incorporating flour until very stiff. Wrap in plastic and refrigerate for several hours or overnight. The Filling Mix all ingredients with the paddle attachment until fully incorporated. Roll the pasta dough through a machine, progressively thinner, until almost translucent. Line Tablespoons of filling along the middle of the pasta, approximately 1-1/2 inches apart. Brush the edges and between the filling with a touch of egg wash. Fold the pasta over the filling longways. Roll and cut the agnolotti with a fluted pastry wheel. Set aside for cooking. Brown Butter Cream Melt the butter in a saucepan over medium high heat. Swirl the butter until it slowly and evenly starts to brown. Add the walnuts and then the sage. Add the cream and lower the heat. Simmer gently for 3-4 minutes. Add the cheese and salt, whisking until just melted. Quickly remove from the heat. Assembly Spoon the sauce onto the plate. Arrange the cooked agnolotti in a circle on top of the sauce. Pile the spinach high in the center. Carefully place the walnuts around. Garnish with the fried sage leaves and finish with cracked pepper, olive oil and freshly grated nutmeg. Wine Match Sonoma Cutrer Chardonnay, Sonoma County, California 2016. ~ Jessica Terry, Food and Beverage Manager.   The 18 green overlooking the back of the clubhouse.
Image by Henry Cardenas. |
