 Recipe by Anthony Giacoponello, Executive Chef at Sebonack Golf Club, Southampton, New York, USA Image: Diana DeLucia Serves 1 Ingredients Oxtail
Oxtail Ravioli Stuffing
Pasta Dough
Garnish
Preparation Oxtail Lay the oxtail on a sheet pan and season with salt and pepper. Chef Note: A bit on the heavy side. Heat a heavy soup pot with the lid on over medium-high heat. Add the olive oil and warm through. Add as many oxtail pieces to the pot as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally until the meat is uniformly golden brown all over, including the sides. Transfer the meat to a plate and repeat until you’ve browned all the oxtail. Add the shallots to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add the carrots and celery and cook 5 minutes. Stir in the tomato paste and garlic. Heat oven to 325°F. Pour the wine into the pot. Bundle the thyme, rosemary branches and bay leaves with kitchen twine and drop into the pot. Bring the mixture to a simmer and cook over medium heat until the liquid has reduced by half, about 15 minutes. Stir and scrape the bottom of the pot. Return the oxtail to the pot and bring to a simmer. Cover the pot and transfer to the oven. Cook at 325°F, turning the oxtails every 30 minutes until meat is fork tender, about 3-3½ hours. Transfer the oxtail to a plate. Spoon off the fat from surface of the pan and discard (there will be a lot of it). Strain the juice from the pan and place back on heat and reduce until it coats the back of a spoon evenly to make a reduced oxtail sauce. Let the oxtail cool for 30-40 minutes then pick off all the meat from the bones then separate and discard the fat. Place the shredded meat in a pan and cover the meat with just enough of the reduced sauce to cover and set aside. Oxtail Ravioli Stuffing Add 1 pound of the cooked and braised oxtail meat and 2 Tablespoons. of the reduced oxtail sauce in a food processor and pulse chop 4-5 times until uniform. Chef Note: Make sure the oxtail still has some texture then remove from the food processor. In a bowl add the oxtail, cheeses, egg yolks and olive oil then fold in with a rubber spatula. Season with salt and pepper then add the chopped chives and refrigerate. Using a Japanese mandolin with a fine teeth blade run the yellow squash and green zucchini through to form a fine julienne then brunoise. Using your knife quarter and deseed the tomato and eggplant then julienne and brunoise both. Over high heat sear the foie gras until heavily seared on both sides. Pasta Dough In a mixing bowl add all the ingredients except the water and mix for 1 minute on low. Slowly add the water until the dough comes together and pulls from the side of the mixing bowl. If all the water is used and the dough doesn’t pull, add an extra teaspoon of water at a time until the dough pulls from the side of the mixing bowl. Continue to mix on low-medium speed for 3-4 minutes. Take the dough out of the bowl then cut in half and reform into a single ball. Coat the dough with the olive oil then wrap in plastic wrap and place in the refrigerator for at least 1 hour. Pull off a one pound piece of the dough. Rewrap the rest of the pasta dough so it doesn’t dry out. Flatten your piece of dough a little and feed it through a pasta machine set to #1. Fold the dough in half and feed it through the machine again, still set to #1. Change your setting to #2 and feed it through the machine. Continue to make your way through all of the settings from #3-#7. You may need to dust the dough with flour around setting #4 or #5 to prevent it from sticking. Chef Note: The dough should now be completely rolled out. Fold the dough in half then pull back and lightly stack the extra dough on the line. This will become the top of the ravioli. Take the oxtail stuffing and roll it into five 1-inch sized balls. Place the balls on the pasta sheet in small piles spaced out like the formation of the 5 dots on a playing die. Sprinkle some water on the dough with the oxtail then take the remaining dough and cover the meat but don’t pull it too tight as it needs some play. Press all the air out between the ravioli before you cut them out. With a ring cutter, center a ball then press and cut the dough. With your finger gently press the dough closed up to the stuffing and place on a tray. Repeat this process for the remaining ravioli. Place the oxtail ravioli in boiling water for about 3-5 minutes. Assembly In the middle of a round plate with a small ring mold layer the different color vegetables as you wish. Place 6-7 of the cooked oxtail ravioli around the ring mold. Lift the ring mold gently by pressing on the top layer to free the vegetables from the ring mold. Place the foie gras on top then spoon some chicken broth to coat the bottom of the plate. Wine Match Episode 2010, Napa Valley, California   Sebonack Golf Club, Southampton, New York, USA. Image by Larry Lambrecht, courtesy Sebonack Golf Club.
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 Left: Anthony Giacoponello, Executive Chef at Sebonack Golf Club. Image by Diana DeLucia Right: Sebonack Golf Club, Southampton, New York, USA. Image by Larry Lambrecht, courtesy Sebonack Golf Club Sebonack golf club: March 2010In 2010, I had the vision to write a book that illuminated the culinary talents in the Private Golf and Country Club industry. I was a Corporate and Food photographer and part-owner of NY Restaurant Insider Magazine at the time. The magazine closed in January 2010 due to the recession. I had amassed a strong portfolio of culinary creations and portraits of the legends of cuisine at the time, this gave me a career advantage when moving to another industry. I didn't know anything about golf, but I knew that private establishments must have great culinary teams as their members can eat anywhere in the world. After visiting many Connecticut clubs, whose board members rejected my idea, I became disillusioned. My only thought was that if these clubs remained tightlipped about their culinary teams it would bite them back rather quickly. They would never attain the publicity or recognition that the restaurant chefs had been enjoying since the beginning of The Food Network in the early 2000's. On a cold February morning in Farmington, CT, I sat at my computer to do some research to locate the most prestigious properties in the United States. I came across Sebonack Golf Club in Southampton, New York. Sebonack was a new club at that time with one owner, Mr. Michael Pascucci. I found out who the Executive Chef was and did some background research, his culinary background, to my delight was remarkably impeccable! I was on a mission to get this project off the ground and I called the front desk and asked for the General Manager, Troy Albert. After a brief phone call, he invited me to the club to meet with the team. This was the beginning of the Golf Kitchen concept, although Golf Kitchen would not become a brand until several years later. Sebonack was the first chapter in what was to become a global journey and the opening chapter in my first book, Golf Club World, Behind the Gates. (Published in 2013, sold out and now classed as a rare book) This followed with a chapter in my second book titled Golf Kitchen (released in November, 2016) and several appearances in Golf Kitchen Magazine which officially launched September of 2017. I am delighted to share my interview with Anthony Giacoponello, and share some of his recipes complete with wine pairings.  Oxtail Ravioli, recipe by Anthony Giacoponello, Executive Chef at Sebonack Golf Club, Southampton, New York, USA Image by Diana DeLucia An interview with Anthony giacoponelloGK: Anthony, tell us a little about how you became a chef and where you’ve worked. My first endeavor in a kitchen was during junior high school. My father Joseph, who was a very close friend of Sirio Maccioni through business, arranged for me to stage for two weeks at the famous Le Cirque restaurant in Manhattan. I was in awe as I walked through the kitchen as I knew how innovative they were. The chefs were very generous with their time with me, and it was truly an education. I will never forget when I was cleaning sea scallops next to the Poissonnier and feeling the scallop twinge as I sliced it very thin for the famous sea scallop “black tie.” That’s how fresh their products were! After I graduated from high school, I was fortunate to be able to work at the Grand Hotel Victoria Jungfrau in Interlaken, Switzerland. I wanted to study hotel management, and my objective was to rotate through all the departments at the resort before I went to college for my degree. My first job was in the kitchen where everybody spoke German. The Executive Sous Chef was English, however, and thankfully took me under his wing. Over time, I became friends with everybody there because they wanted to know more about American culture and they realized that I genuinely enjoyed the work and loved the atmosphere. The comradery that came from that experience inspired me to continue in this field, and it was a special feeling to be a part of a superb culinary team. GK: Tell us about Marcus Samuelsson. It was also in Interlaken at the hotel kitchen where I met Marcus Samuelsson. He was working his station and saw me trying to figure out what was going on. Fortunately for me, Marcus was raised in Sweden and spoke perfect English. We became close friends, hung out together, went to movies, etc. Even after I left Switzerland, he came to visit me in New York and stayed at my family’s home for a few days. We reunited a few years later when I worked a few months at Aquavit with Marcus. It was an experience I will never forget! GK: Gray Kunz was quite the man in the kitchen, what was it like working under him? After returning home from Switzerland, I was fortunate enough to be able to stage at Lespinasse under Gray Kunz. As I cleaned the endless amount of baby artichokes, I kept my eyes and ears open because you didn’t know who may be working next to you. In this kitchen, the young chefs included Andrew Carmellini, Floyd Cardoz, and the Executive Sous Chef Troy Dupuy, for whom I would later work. It was there at Lespinasse where I got my first reality check when Chef Kunz said "you have worked next to the entremetier long enough and you will start the next day working the service." I was so nervous that I was there the next morning at 6 a.m. before the start time of 8 a.m., and I got the whole station set up. The evening entremetier showed up and said I was doing a great job, and lets me put out the first ticket - what a rush! At the end of the day, I was rewarded with another tasting menu prepared by some of the most talented chefs in New York City. I knew I made a good impression, as the first course was three baby artichokes with a pairing knife with a side of Band-Aids! GK: Anthony, for someone who has all of this training, it’s impressive that you still chose to pursue a culinary degree. It was at Lespinasse that I knew that I wanted to pursue this as a career. I attended the Culinary Institute of America and graduated in the summer of 1995. After I had graduated, I decided to take a year and work in London, England. I started at the Hyde Park Hotel just to get my feet wet in London, and I experienced a whole different level of cooking. I then fought my way into Le Gavroche, which was the first Michelin-starred kitchen that I worked in. The Chef was three star Michelin Chef Michel Roux. I didn’t know much about him when I started, but I had the highest regard for his focus on discipline and respect. After three weeks, I was offered a full-time position as a commis chef. I was over the moon until they realized I didn’t have any proper work papers and had to move on. My heart was broken, and the Chef saw it in my eyes as he broke the news to me. He thanked me for my efforts and told me never to give up, as he loved the passion I showed. GK: Mossimann’s Belfry? I went on to stage at Mosimann’s Belfry, under the direction of two star Michelin Chef Anton Mosimann. I learned how to cook food in a more natural way i.e. poaching fish in sea-like water and being able to get intense flavors out of each ingredient. I finished my time in London by working in one of the most famous hotels, The Dorchester. It was ironic that I got to work in the exact kitchen, though with different chefs and concepts, as Chef Anton Mosimann did when he earned his two Michelin stars. GK: Alfred Portale? When I got back to the States, I landed a position in the Gotham Bar and Grill in New York City with Alfred Portale. It was quite the place, doing 300 covers a night for dinner and 180 for lunch. Chef Alfred Portale was very precise with his cuts, flavors, and food quality. It was a great environment for my first “real job” in the industry. It was here I learned speed and consistency. Since then, I’ve tried to push my career by learning one significant thing at each place I worked to carry forward to my next experience. GK: Tell us about your stagiaire position at Le Louis XV with Alain Ducasse. In 1998, I returned to Europe and went to Monaco and worked under the great Chef Alain Ducasse at Le Louis XV for a year. He was very intimidating and, as a stagiaire, I never talked to him much. Even as well known a Chef as he is, he would walk through the kitchen to see if everything was going well with each chef, and we had to speak to him in French. Everything was done meticulously perfect. It was an eye-opening experience as the Europeans respect the culinary industry better than the Americans. When you work at a place like Le Louis XV, you are certainly well respected. The community respects the business and the man who owns it, which also turns into respect for everyone who works in the restaurant. I also met Chefs Vincent Maillard and Tony Esnault at Le Louis XV. Tony kept to himself a lot, but we hung out after work often. He was a perfectionist and would yell at me if something was too big or too small, but he was a great mentor. It was an exciting time in my career. I learned a lot despite our language challenges because cooking was the common thread. Just to work in a place like that, and see it how it’s meant to be, was incredible. GK: Tell us about your time at Restaurant Daniel. Towards the end of 1998, Chef Daniel Boulud was in Monaco having dinner in our restaurant and came into the kitchen. As he walked through the kitchen, he recognized me. I did my externship for school at the original Restaurant Daniel where Café Boulud is today. During my externship, I had the opportunity to experience my first New York Times review. While in school, I was doing countless hours of prep work and was given a job to prepare canapés. So as the final night came for the review, the New York Times reviewers came in and sat down. Chef Daniel was alerted to their arrival, and he ran off to get his notebook, as he kept track of what they had in the past, and he never wanted to repeat himself. He is that dedicated a chef! As he ran up to his office, I received the ticket for VIP canapés. Not giving too much thought, I quickly started filling the ticket. Just as the waiter walked out of the kitchen, Chef Daniel comes ripping out of his office yelling, “OK, WHAT TYPE OF CANAPES WILL WE SEND?” My heart sank as I told him that they went out to their table already. Needless to say, Chef Daniel was not very happy (He said it in the only way a Chef can say it). To my saving grace, he was awarded four stars from the New York Times, and there was even a mention of the tasty canapés that arrived swiftly and hot! Later that day in Monaco, he came up to me and offered me a position at his new restaurant in New York. I was ecstatic! I headed back to New York to work with Daniel Boulud at the new Restaurant Daniel. I was part of the opening crew and was actually prepping for mock services while construction wheelbarrows were coming through. During my time there I was able to work on the first induction unit installed in a kitchen. It was really difficult to get the hang of it since it heated up pans in seconds and boiled water in mere minutes. I learned how to cook fast, and I honed in on my pasta rolling skills, as the different pasta shapes and kinds of ravioli were made from scratch. I fell in love with that art, and I worked at Daniel for a little over two years until after the millennium. GK: It sounds like your Dad is an interesting man and was a big influence in your life. My dad Joseph lives in Garden City, New York in the same house I grew up in with my two sisters. My father worked in the hotel industry for over 30 years and was the CEO of Leading Hotels of the World before he retired. Without him, I would not have had the opportunities I had. He opened a lot of doors for me but made it clear it was up to me to go through them. It was the best way to do it in this industry. If people think you’re here because of someone you know, you experience a different acceptance and very little respect. But my passion and dedication for my work always produced results. GK: Getting back to your career, where did you go after Daniel? After I had moved on from Restaurant Daniel in late 2000, I realized I had submerged my entire life into working there, and I wanted something else. I staged at a few places looking for the right fit. I discovered I was used to working so meticulously, fast, and under extreme pressure that I would find myself chopping food just for the act of it as if I had to do something. I thought it was time for a little more balance in my life, and perhaps I may want a family one day. I started at La Grenouille in the winter of 2000 as a Rotissuer. It was a classic iconic New York City French restaurant. It was also another very tough place to work. I focused my energy on cooking meat with different techniques. I even had to cook kidneys! I don’t like organ meat at all, nor have I ever eaten one, but I had to learn how to cook them and cook them well, even though we would only sell maybe three orders a week. In 2001, I moved on to La Caravelle with Troy Depuy. He had been the Exec Sous Chef at Lespinasse when I was there, so I was able to get my foot in the door, and it was a seamless transition. I had only been there three weeks when the September 11th, 2001 terror attacks occurred. Due to the economic reaction, the restaurant was only doing 10-20 people a night for a few weeks. I was nervous about my position, as I was the newest employee. I will never forget when I heard something that will stick with me forever. Chef Troy was talking to the two owners who were inquiring about the possibility of cutting some staff. Chef told them “If you want to get rid of anybody, you get rid of me first.” They stuck by him, and for two or three weeks, we continued to do 10 or so covers, but no one complained. Then that passed and things slowly returned to normal. It taught me to be loyal to my staff. He treated us respectfully, and we wanted to do our best for him! Chef Troy wanted the restaurant to be more on the modern side of cooking. So half the menu was French classics, and the other half was modern. It was a difficult start, but slowly the more modern menu outsold the classics every night. I learned so much from Troy about fish and flavors, as well as seasoning/spices and cooking fish. We had been getting positive and great reviews from many sources, so Troy reminded us that any day we might be reviewed by the New York Times. Without saying anything, every day I would portion four pieces of each fish perfectly, and if the reviewer never came in I would just use them up. I did this for over two weeks because I wanted to be ready for the New York Times. One night in the thick of the service the Chef looked over at me, and nonchalantly said the New York Times was here. So I ran off my station, and returned quickly with my perfectly portioned fish and said, “Chef, which one would you like to use!” He looked at me, picked his fish, and we went on with business as usual. It went perfectly! The Chef had no idea that I had been doing that for some time. It just shows the amount of passion and respect I have for the food. Although we didn’t get the four stars that year, we did earn three Michelin stars! GK: Why Muttontown Country Club? After La Caravelle in 2002, I made a career decision to go into hotel side of cooking. I started at The Mark Hotel as a Sous Chef/Chef de Cuisine. They put me in numerous seminars that taught other sides of management in the kitchen - people, staff, schedules, personal interaction styles - it was great. I was there for two years, and was into a major lifestyle change, as it was during that time that I married my wife, Nicole. I wanted to start a family, so I needed to make some choices. I was commuting to the city from Long Island daily and decided to take a job as Sous Chef at the Muttontown Country Club, which was much closer to home in 2005. I met Troy Albert at Muttontown Country Club where he was General Manager. My life changed significantly for the better, and I’ve been in the club scene ever since. During this time, I had my first son Anthony and my daughter Sofia. After my first year at Muttontown, I was promoted to Executive Chef and never looked back. I was there for five more years, and I reunited with Troy at Sebonack Golf Club in 2009. GK: Sebonack is well recognized as one of the finest golf clubs in the world. Was the transition difficult? Since I had worked closely with Troy in the past, the transition went extremely well. The club was in its early stages with the normal growing pains, and it was great to be part of an emerging club story on Long Island. I interviewed with the owner Mr. Pascucci, Mark Hissey, and Troy. They wanted to make sure the personal chemistry was solid, and that I knew how to cook. I accepted the position in March 2009. Shortly after joining, Mr. Pascucci wanted to taste the entire menu. That’s when I realized I would be part of something different here. I had to make four different versions of chicken salad and tuna salad using different ingredients, and we had it all laid out at the bar for him to taste. Of course, he had questions about each dish and that’s how we got started. I wasn’t sure what to expect here, but it’s certainly a high-end and quality driven culinary program. Sebonack has grown significantly from a food perspective since 2010, and we have a passionate and dedicated team always looking to expand our menu. GK: It seems like you’re at home at Sebonack. Has the experience lived up to your expectations? It’s been a great experience working for the Pascucci family. Mr. Pascucci is tough, fair and has a passion for food. The ability to use such beautiful farm fresh ingredients is so important to me. The membership here is very exclusive. We have members who only dine here in the summer, despite having other alternatives in the Hamptons. Recently, a member pulled me over and said, “I can eat anywhere I want, but I choose to eat here because you make this food wonderfully, the service is great, and the view is spectacular.” Comments like that are what every chef wants to hear, and makes me happy that our team earns the respect of our members every day.  Sautéed Head on Shrimp, Mango Chutney, Crispy Polenta, Cilantro and Shrimp Broth
Recipe by Anthony Giacoponello, Executive Chef at Sebonack Golf Club. Image by Diana DeLucia  Over the past 12 years, I have been illuminating the exemplary culinary talents in the Top 10% of Private Golf and Country Clubs across the USA and globally. I have been to 48 countries and more clubs than I could list. One thing they all have in common is these clubs were pioneers in the industry. They all recognized that Golf was number one, but they began to understand that they needed to put as much emphasis on the culinary and epicurean development to make a very well-rounded experience for their members and guests. Colin Burns, General Manager at Winged Foot Golf Club in Mamaroneck, New York was a supporter of my vision and in 2014, I produced chapter one of Golf Kitchen, a 568 page, 6.5-pound coffee table book featuring the culinary teams of 16 of some of the most prestigious properties in golf. At that time Rhy Waddington was the Executive Chef and he bought the cuisine to a new standard. When I was working on that chapter I was taken aback by a young woman who was very determined to learn her craft with Chef Rhy's encouragement and mentorship. At that time, I knew she was destined to become an Executive Chef. A few days ago I learned that Chrissie Bennett is now officially the first female Executive Chef in Winged Foot's long history. Her work ethic and fierce dedication to the club and its membership were always apparent to me and I had witnessed Chrissie's leadership first-hand at a large event Golf Kitchen had in conjunction with Punta Mita, Mexico where she was representing Winged Foot. Here is a question I asked Chrissie in 2014, and it may be more than 5 years, but she is now at the helm of one of the world's prestigious golf properties - Golf Kitchen: Where do you see yourself in five years? Chrissie Bennett: Hopefully in an executive position, and most likely in a Sous Chef position. I love Winged Foot so much that I am happy to work my way up here, and have no intentions of leaving. I am a very family-oriented person, and Winged Foot just feels like home, which is why people stay here for 20 years and more. We’re always thankful for members and management acknowledging our performance, and it happens every day! To sum up my feelings, Winged Foot has been great to me, and I, in turn, need to be great for Winged Foot. It goes to show, that if you believe in yourself and love what you do, the sky is the limit. ~ Diana DeLucia  Winged Foot Golf Club, Mamaroneck, New York, USA. Image by Larry Lambrecht, courtesy Winged Foot Golf Club.
 Recipe by Hannah Flora-Mihajlovic, Executive Chef at Mizner Country Club, Delray Beach, Florida, USA Yield: 4 portions Ingredients
Beet Terrine
Pickled Mustard Seeds
Garnish
Preparation Carrot Ash Peel four large carrots into shreds and place them onto a sheet pan lined with parchment paper. Bake at 400 °F until burnt. Remove burnt carrot from the oven and pulse in a blender until it is a powder. Beet Terrine Bloom the gelatin in ice water for five minutes until soft. In a saucepan, bring the water and salt to a boil. Add gelatin and remove from heat. Dissolve. In a baking tray, cover the medium and petite beets in salt, pepper, and olive oil, cover with foil, and bake at 450 °F for two hours, until tender. Remove the petite beets after one hour and cool completely. On a mandolin, slice the medium beets thin and begin layering into a sprayed four by eight-inch terrine mold. Pour gelatin over the terrine until covered. Cover with parchment paper and press. Place into the freezer and set for 10 minutes. Once set, remove from the mold and slice into one-inch slices. Pickled Mustard Seeds In a saucepot, add all the ingredients and bring them to a boil. Once the sugar dissolves, reduce the heat to a simmer and cook for 30 minutes. Remove from heat and steep another 10 minutes. Transfer to a jar and keep refrigerated. Assembly On a medium plate, arrange beet terrine and petite beets rolled in carrot ash and Marcona almonds. Place small spoonful's of pickled mustard seeds and dragon fruit around the plate. With a Microplane, shave frozen goat cheese over the dish. Garnish with microgreens. Cocktail Match Mezcal Margabeeta Inspiration: The smokiness of the Mezcal complements the earthy notes in the beets and pairs well with the goat cheese aroma. I chose to use half Mezcal and half tequila to create a subtle smokey flavor not to overpower the almonds or the dragon fruit. ~ Marc Etienne-Hoffmann   The 8th green at Mizner Country Club, Delray Beach, Florida, USA. Image by Evan Schiller
 Recipe by Shawn Olah, Executive Chef at Highlands Falls Country Club, Highlands, North Carolina, USA Image by Diana DeLucia Ingredients Sweet Corn Bisque
Butter Poached Lobster
Beurre Monte
Yukon Gold Potatoes
Garnish
Preparation Sweet Corn Bisque On medium heat, begin to sweat the onions, leeks, garlic, and celery in clarified butter using a medium soup pot. Sauté until the onions are tender and translucent, about 5 minutes. Add sugar, stirring to avoid clumping. Once the sugar is melted, add in the thyme, bay leaf, and red pepper flakes. Pour in the basmati rice, mixing for 1-3 minutes to evenly coat and heat the rice grains. Once heated, add the Chardonnay and stir consistently to ensure the rice does not stick to the pot. Allow the rice to absorb about half of the wine. Continue by adding the corn, water, and stock, then lower the heat to a light simmer for about 30 minutes or until the rice and corn kernels are tender. Pour in the heavy cream and reduce for about 5-8 minutes. Once reduced, remove soup from heat. Blend the soup in a blender until smooth and place in the soup pot to season and reheat. With the heat on low, season the soup with salt and white pepper as needed. Beurre Monte Over medium heat, bring the water to a simmer in a small saucepot. Add in the cubed butter slowly, continuously mixing with a whisk. Once the butter is completely melted, bring the butter to a temperature of 155°F-160°F and hold. Butter Poached Maine Lobster Using scissors, carefully cut the underside of the lobster shell and pull the shell open to expose the lobster meat. Carefully remove the meat from the shell, breaking the shell away as needed to avoid tearing the flesh. Placing the base of your hand on top of the lobster tail, push a skewer lengthwise through each side of the lobster tail to keep it straight during cooking. Place the lobster tail in the beurre monte for about 8 minutes or until the temperature of the lobster reaches 140°F. Gently remove the skewers and slice the lobster tail for plating. Yukon Gold Potatoes Peel and brunoise the two potatoes. Lightly blanch for about 30 seconds in salted simmering water and cool in an ice bath. Strain and allow potatoes to drain. Lightlysauté the potatoes in butter with salt, pepper, and chopped parsley before plating. Assembly Using a small spoon, place a spoonful of each sauteed corn and diced Yukon potatoes in the bottom of your serving bowl. Next, slice the lobster tail in half, leaving half of the tail whole and slicing the other half into medallions. Place the remaining full piece of the tail protruding from the base of the bowl, upwards towards the rim. Lay the warm lobster medallions on the rim of the bowl, opposite side of the larger piece, leaving space to fill between with other ingredients. Chef Note: I also chop or dice any lobster meat from trimming and slicing the lobster, placing it in the bowl with the corn and potatoes. Alternate the warm corn and potatoes in between the lobster medallions, placing the ingredients with intention and keeping them neat. Garnish the ingredient layout with shaved radish, popcorn shoots, fennel fronds and micro-basil. Using a petite soup pitcher, slowly pour the soup over the ingredients in the base of the bowl. Lightly drizzle chervil oil over the soup just before serving. Wine Match Failla Sonoma Coast Chardonnay 2018   The par-3 15th hole, perched on a rock ledge nearly underneath the 100-foot waterfall is created by the headwaters of the Cullasaja River above. It is this hole that Ron Whitten, Golf Digest Senior Editor of Architecture, described as “the most memorable par three in golf”.
 Image by Wes Tyler, Executive Chef at The Club at Carlton Woods, The Woodlands, Texas, USA Yield: 1 Ingredients
Blue Crab Salad Yield: 1 Quart Shrimp Mousse:
Aged Cheddar Mornay Yield: 1 Quart
Garnish
Preparation Blue Crab Using a food processor, pulse and puree the shrimp, egg yolks, and heavy cream until a smooth consistency is reached. Transfer the shrimp mousse to a small stainless steel mixing bowl. Add the cilantro, parsley, green onions, panko, Worcestershire, Dijon, and Cajun spice. Mix well until all the ingredients are fully incorporated. Gently fold in the blue crab. Refrigerate Aged Cheddar Mornay In a medium saucepan over a low flame, sweat the onions and garlic until translucent. Add in the heavy cream and bay leaf, then bring to a low simmer. Reduce by 1/3. Once reduced, whisk in the roux and return to simmer. Allow to simmer for 5-7 minutes, stirring occasionally. Remove from heat. Whisk in aged cheddar until fully melted and the sauce becomes smooth. Season to taste with salt and white pepper. Assembly Preheat oven to 350°F. Stuff the empty crab shell with 3-4 ounces of the blue crab salad. Place the stuffed crab on a small stainless pan and bake in the oven for 10 minutes. Remove and set aside. Place the pea tendrils in the center of your serving plate to create a base. Place the stuffed crab directly on the pea tendrils. Spoon the aged cheddar mornay directly on top of stuffed crab, leaving some of the salad exposed. With two spoons, form a quenelle with the caviar and place directly on top of the sauce in the center of the stuffed crab. Garnish with the parsley pluche, red pepper floss and using a micro-plane, lightly zest a lemon directly over the red pepper floss. Serve immediately. Wine Match Demiere - Ansiot ‘Blanc de Blanc” Grand Cru, NV ~ pairing by Robert Waltrip, Sommelier and Wine Director   The Club at Carlton Woods, The Woodlands, Texas, USA. Image courtesy The Club at Carlton Woods.
 Recipe by Jeremy Bland, Junior Sous Chef, The Club at Carlton Woods, The Woodlands, Texas, USA Yield: One Ingredients
Garnish
Preparation In a rocks glass, stir the bourbon, orange bitters, chocolate bitters and maple syrup over a square or spherical ice cube and then garnish with a cinnamon stick, lemon curl and Luxardo cherry. Smoke with maple chips in a High Order Drink Smoker. https://www.drinksmokers.com/ Serve immediately.  The Club at Carlton Woods, The Woodlands, Texas, USA
 Recipe by Shawn Olah, Executive Chef at Highlands Falls Country Club, Highlands, North Carolina, USA Ingredients Tart Shell (Pâte Sucrée)
Meyer Lemon Curd
Honey Tuile
Meringue
Crème Fraîche
Candied Citrus
Garnish
Preparation Tart Shell (Pâte Sucrée) Mix the flour, sugar, salt, and ground almonds in a bowl. Add the butter using your fingertips to separate and disperse the dry ingredients evenly. Immediately add the egg and mix with a rubber spatula to form a dough. Remove the dough from the bowl, place it onto a flat surface, and then knead to bring all ingredients together. Wrap with plastic wrap and refrigerate for about 30 minutes. Remove the dough from the refrigerator and then remove the plastic wrap. Roll out to approximately 1/8 inch thick, wrap the dough around the rolling pin to place in tart tin. Lay dough evenly over the tin, pressing it in evenly with fingertips. Chef Note: Do not stretch the dough during this process; remove any extra dough with a small knife. Place a weighted item of choice in the tart shell with parchment paper. Bake the shell at 375°F for approximately 15 minutes and remove the weight from the center of the tart. Allow to cool before filling the tart shell. Meyer Lemon Curd Whisk the egg yolks, eggs and sugar in a metal bowl. Whisk in the lemon juice, then begin to cook over a double boiler until the mix reaches a temperature of 170°F. Strain the mixture through a fine strainer. Immediately whisk in the lemon zest and butter cubes, continue mixing until fully emulsified—cool mixture in the desired container for later use. Honey Tuile Mix the honey, flour, and egg whites in a food processor. Slowly incorporate the melted butter while the blade is running. Transfer to the desired mold and bake at 300°F for approximately 7-9 minutes. Chef Note: Tuile must be removed from the mold immediately; cooling will cause the tuile to become brittle and break. Reserve for later use. Meringue Begin mixing the egg whites and Cream of Tartar in a stand mixer on medium speed. Mix until soft peaks form, approximately 4-6 minutes. Slowly begin incorporating the sugar while the mixer runs, about a teaspoon at a time, until the sugar is gone and the mix has a shine. Continue to beat on a medium-high for up to 10 minutes, remove from the mixer and fill a pastry piping bag. Crème Fraîche Mix the ingredients, cover with plastic wrap and hold at room temperature for 12 hours. Once the desired thickness is obtained, lightly whip the Crème Fraiche and add to a plastic squeeze bottle or pastry bag. Candied Citrus Begin to heat the water in a sauté pan over medium heat. Once it begins to simmer, drop in the citrus zest and return the liquid to a simmer. Add the sugar in 2-3 batches, allowing the sugar to melt between each addition. Once the sugar has dissolved, simmer for 3-4 minutes and remove from heat. Chef Note: This garnish can either be strained and separated with granulated sugar or cooled in the liquid and plated directly from the reserved syrup, used directly from the syrup in the photo. Assembly Fill a tart mold with lemon curd using a pastry bag with a straight tip, filling the shell about 75%. Top the tart with the meringue, using a pastry bag and a straight tip, piping the meringue slowly to obtain drops. Lightly torch the meringue to the desired color, allow it to cool for a few moments before garnishing. Using tweezers, lay citrus zest on top of the meringue, followed by the chocolate pearls. Place the strawberry slices, then the tuile garnishes against them for the best visibility. Finish the tart by garnishing with individual Egyptian Star flowers, micro-mint leaves, pulled from the stems, and lightly pushed into the meringue with angled tweezers. Design the plate with Crème Fraiche, using a squeeze bottle or pastry bag. Wine Match 2014 Schug Late Harvest Reisling   The par-3 15th hole, perched on a rock ledge nearly underneath the 100-foot waterfall is created by the headwaters of the Cullasaja River above. It is this hole that Ron Whitten, Golf Digest Senior Editor of Architecture, described as “the most memorable par three in golf”.
 Left to right: Michel Rolland and Fernando Silva. Image by Michael J. Fiedler On October 15th, 2021, at 5.30 p.m., members and guests from the renowned GlenArbor Golf Club in Bedford Hills, New York, arrived at an exquisitely decorated dining room and patio that overlooks the 18th green in fall splendor on the valley below the expansive Mark Finley designed, 30 000 square foot clubhouse. Guests were treated to a Charcuterie and French Cheese Board followed by Passed Hors d'ouevres including Foie Gras and Duck Toast, Duxelles Chevre Stuffed Gougers’, Baby Lamb Chops, Tuna Tartare Spoons, and Brandade Croquettes with Saffron Garlic Aioli prepared by Michael Ruggiero, Executive Chef, and his team. Wei Liu, guest sommelier, presented Wines and Champagne including Gosset, Champagne Brut, Grande Reserve, NV France, Yacochuya, Torrontes, Salta, Argentina 2020' Mariflor, Malbec, Uco Valley, Argentina 2017, Chateau Malescot, St Exupéry, Margaux, Bordeaux, France 2016 and Château Fontenil, Fronsac, Bordeaux, France 2015. "The Michel Rolland and GlenArbor Golf Club Dinner collaboration was bliss for the senses and intellect. Bravo to the GlenArbor team for the exceptionally smooth execution of this highly anticipated dinner. Presently, due to travel restrictions, having a non-U.S.-based Winemaker at dinner is extremely rare. However, having a legendary Winemaker such as Michel Rolland at dinner is an entirely next-level honor. As a long-time wine lover and member of the Wine and Spirit business, sitting, sipping, and speaking to Monsieur Rolland has been such a career highlight." ~ Wei-Liu  Left to right: Wei Liu and Jessica Perez. Image by Michael J. Fiedler. The agenda of the evening was to celebrate the fourth "Traditions in Wine Excellence Award' honoree, Mr. Michel Rolland. Silva kicks off the schedule with a heartfelt speech honoring Mr. Rolland. "The Traditions in Wine Excellence Award has reached a new height, with the exclusive and unique presentation to the most prestigious consultant winemaker in the world, Mr. Michel Rolland, at GlenArbor Golf Club on October 15th. I appreciate the continuous support and entrepreneurial vision of the Gregory's and the staff of GlenArbor Golf Club. Since its creation, The Traditions in Wine Excellence Award at GlenArbor has brought a new and refreshing concept to the wine tastings events, with creativity, vibrancy, and exclusive special guests from around the world!" ~ Fernando Silva.  Fernando Silva. Image by Michael J. Fiedler. The french dinner began with a classical bread service followed by the first course which was a Poached Sea Bass with Dill Tomato Broth, Potato Fennel and Rouille, paired with Mariflor, Sauvignon Blanc, Mendoza, Argentina, 2019, the second a Short Rib Bourguignon with Fall Vegetables and Braising Liquid Reduction paired with MR, Michel Rolland, Cabernet Sauvignon, Napa Valley, California 2016. After the second course, Rolland, who was uncharacteristically vocal, shared his life's stories from his beloved industry which spans over 40 years.  Michel Rolland. Image by Michael J. Fiedler. "To be honored is always a great pleasure. Life is lovely when we are in a beautiful place like GlenArbor Golf Club, with charming people, wine lovers, and a chef creating exquisite cuisine. Thank you, Fernando, for presenting our tasting of beautiful wines. Congratulations GlenArbor!"~ Michel Rolland Attending this event was one of the few times I was present as a guest and spectator, and I witnessed Silva at his finest as he addressed the room with artistic flair and historical tales of each wine's journey to the table. Charl Marais, Food and Beverage Director seamlessly worked with his team to ensure that communication between the dining floor and the kitchen is seamless. At that moment, the details that accompany the planning of this and other events occurred to me. There is more to the evening than the Food and Beverage team. A prominent fixture of the evening's success lies with Jessica Perez, Director of Concierge and Assistant Director of Events. "It has been an honor to be a member of the GlenArbor team since 2015 and see our Traditions in Wine Excellence Award Dinner grow for the last four years. Fernando Silva, GlenArbor's Wine Director, and Sommelier, never fails to raise the bar for our membership and elevate our wine program. Thanks to his efforts, some of the world's top wine connoisseurs have graced us with their presence. I am proud to say I have had the privilege to meet people such as Laurent Drouhin, Jean-Charles Boisset, and the recipient of the 2021 Award Michel Rolland. For everyone who attended and serviced this unforgettable evening, I am sure you will forever cherish it as I will. My contribution to such events is to plan and help execute to the standard our members are accustomed to and manage their reservation and seating needs. Creating eye-catching yet simple touches in décor and printed materials is what I am all about! Together the entire Food & Beverage and Culinary Team make each time a success. Specials Guest Wei Liu is always a pleasure to be around and is full of knowledge and sophistication." ~ Jessica Perez  Virginie Rolland, Diana DeLucia and Agnieszka (Agnes) Florek. Image by Michael J. Fiedler. As the conversations and bonds grew during the evening, Marisa Hernandez, Executive Pastry Chef, served Classic Profiterole, Praline Crème, Salted Caramel, Plum Compote paired with Château Lafaurie, Peyraguey, Sauternes, Bordeaux, France 1997 followed by a much appreciated speech by Ruggiero and a standing ovation for his culinary team. Coffee and house-made truffles followed.  Left to right: Mark Spinola, Grill Cook, Cris Castillo, Intern, Michael Ruggiero, Michel Rolland, Marisa Hernandez, Jason Neu, Gardemanger, Fernando Silva and Charl Marais, Food and Beverage Manager. Image by Michael J. Fiedler. Many thanks to all that attended this event. Past Honorees: 2018 - Laurent Drouhin, Maison Joseph Drouhin 2019 - Jean-Charles Boisett, JC Collection 2020 - Sir Nick Faldo. by Diana DeLucia Golf Kitchen email: diana@golfkitchen.com  Recipe by Marc-Etienne Hoffmann, Mizner Country Club, Delray Beach, Florida, USA Ingredients
White Chocolate Coconut Espuma
Garnish
Preparation White Chocolate Coconut Espuma Add the white chocolate chips and the coconut crème to a small pot. Heat the pot in a water bath and stir until melted. Add the mix into siphon bottle and charge with two capsules. Shake well and keep at 130 °F in a water bath. Refrigerate after service. Mixologist Note: A pan and stovetop might be quicker, but it destroys the delicate aroma of the white chocolate and coconut milk. The espuma will just taste like heated milk. Assembly Muddle the pineapple in a shaker with the white rum, bitters, and agave. Squeeze in the lime quarters and shake. Double strain in brandy balloon. Top decadently with the white chocolate coconut espuma and garnish with the banana flowers. Inspiration A tropical, deconstructed dessert asked for a tropical, deconstructed cocktail. At the same time, I wanted to mirror and complement some of Hannah’s flavors. Pineapple to connect both. Aztec chocolate bitters with the banana and white chocolate coconut espuma with the creamy marshmallows. ~ Marc-Etienne Hoffmann, Food and Beverage Operations Manager and Sommelier  The 8th Green at Mizner Country Club | Image by Evan Schiller
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