Serves 4
 
Ingredients
 
Olive Crumble

• 2 cups Kalamata Olives (pitted)
• 3 sprigs Thyme
• 1 Orange (zest)

 
Tomato Water 

• 1 1/2 pounds Beefsteak Tomatoes (about 3)
• 1 cup fresh Basil Leaves
• 2 medium Shallots (chopped)
• 2 Garlic cloves (sliced)
• 1 bulb Fennel
• 3 Tablespoons Sherry Vinegar
• 1 Tablespoon Kosher Salt

 
Seafood

• 8 ounces Tuna 
• 8 ounces Hamachi 
• 4 Prawns 
• 2 Scallop
• 8 Mussels 
• 1 cup White Wine (for steaming mussels)
• 1 sprig of Thyme
• 1 Tablespoon Butter

 
Coral Cracker

• 100 grams All-purpose Flour
• 130 grams Egg White
• 100 grams Butter (melted)

Garnish

• Coral Cracker (see recipe)
• Herbs
• Radish

 
Preparation
 
Olive Crumble
Place on Kalamata Olives, thyme and orange zest on a silicone mat. Dehydrate in the oven at 150℉ for 3 hours, or until dehydrated. Pulse using a food processor, but don’t allow them to be too fine.
 
Tomato water 
Line a china cap with cheesecloth; set over a large bowl. In a food processor, stir tomatoes, shallots, garlic, fennel, basil, vinegar, and salt until coarsely chopped. Pour the mixture into the lined china cap—cover and chill for at least 12 hours. Chef Note: Do not stir or press on solids, or the tomato water will be cloudy. Discard solids; cover the tomato water, and chill.
 
Seafood
Clean and cut the tuna and the Hamachi into cubes ½ inch, cut the scallops in half  then steam the mussels and the prawns in a sauté pan using the white wine, butter and thyme.

Coral Cracker
In a mixing bowl, combine the ingredients then spread onto a silicone mold and bake at 325℉ until golden brown. Set aside. 

Assembly

On a serving plate, arrange the seafood and garnishes with the olive crumble, the coral cracker, and the herbs.
 
Wine Match
 
Villa Matilde Greco di Tufo, Campania 2020

Fantastically balanced Italian wine to go with the medley of flavors the Chef has created with his "Cioppino dish."
~ Reuben Atkinson, Cellar Wine Manager

​ClubsHelp Foundation, with the support of its partner, the National Club Association (NCA), has established a fund to support Oakland Hills Country Club employees impacted due to the recent, devastating clubhouse fire. 

Located in Bloomfield Township, Michigan and founded in 1916, Oakland Hills Country Club has hosted six U.S. Open tournaments and is slotted to host the U.S. Women’s Open in 2031 and 2042.

ClubsHelp—a 501(c)(3) foundation — was created to help golf clubs better serve their communities, amplify their relationships with meaningful causes and charities, and to assist in times of crisis.

When tragedy strikes, ClubsHelp and the NCA rely on the powerful network of golf course owners, club managers, golf course architects and golf professionals, members, and  corporate partners to help.

ClubsHelp has made an initial $5,000 donation and will match funds up and until the first $15,000 of outside donations. The collective goal is to raise $250,000.

To help the club community when it needs help the most, donations may be made at https://donate.helpclubshelp.org/ohccfund/Campaign/Details
#clubshelp 

Karen Moraghan
kmoraghan@hunter-pr.com
908/963-6013
www.hunter-pr.com

Rancamaya Golf and Country Club  is a unique, world-class residential community located in the exquisitely cool foothills of Mt. Salak, West Java. Inspired planning and environmental sensitivity nurture a better way of life and offer residents two of life’s greatest luxuries: tranquility and freedom. Situated 450 meters above sea level and just 45 minutes from Jakarta via Jogorawi toll road, Rancamaya has dramatic views of Mount Salak in the south, Mount Panrango in the north and east and Bogor in the west. The air is fresh and cool.

Being an Australian, I had traveled to Jakarta and Bali, Indonesia several times before I was 21, but I had not ventured to other regions in the country.  I have been a resident of the United States since July 2002 and having the opportunity to return to Indonesia in 2012  was a wonderful and memorable experience. 

I vividly remember flying into Jakarta Airport, alone this trip. I barely made it through customs as I was missing $25 USD in cash! (no cards or other currency accepted!) I had to leave my passport with the customs officer and run half a mile to an ATM to get my cash. Then I had to remember where the customs agent was, and hope he had not vanished! Phew...after that I tried to locate my driver. I couldn't find him and my cell phone had died. It took me a while to find an English-speaking person, but eventually, I did! There were two exits and I was at the wrong one. I frantically ran through the crowds to the other exit, and my driver, bless his soul, was still waiting (four hours later). You have no idea what was running through my mind!

I had the most scenic drive to Bogor, and when I arrived at Rancamaya and checked in, I met up with the General Manager, Ulrich Hahn and his delightful wife Bella. The next four days they immersed me into the culture of the area and the property.  The views, of Mount Salak from the clubhouse and the golf course are breathtaking, they have a zoo on the property for all to enjoy. The staff at Rancamaya were incredibly courteous and kind and the cuisine was regional, but had a pinch of the  international influences of Toto Sunarto, the Executive Chef.  

GK: Tell us about your background and training as a chef.

I studied hospitality for six months in Citayam, Indonesia. Since 1974, I’ve worked as a chef in many hotels and restaurants including the President and Mandarin hotels in Jakarta, Indonesia. After that, I worked as a sous chef at the Kandara Palace Hotel in Jeddah, Saudi Arabia. After several years in the Middle East, I came back to Indonesia and took the helm as Sous Chef at the Jakarta Hilton Hotel where I worked for more than 10 years. During that time, I developed my culinary skills further and took part in the hotel sponsored master’s degree to be a certified chef.
This certification within the Hilton group led to more responsibilities and promotions. Hilton International sent me to several countries in Asia, namely Thailand, Singapore and Japan. I spent three months in Amsterdam and Australia as well. Later on, I spent a total of six months in the United States in Chicago, New York, and San Francisco.

The purpose of this undertaking was twofold. I promoted and taught Indonesian cooking styles to the foreign chefs, and I also learned several other Western and Asian cooking skills and styles that enabled me to grow as a chef. After my years with Hilton, I wanted a different kind of challenge and became Executive Chef in several upper-market Italian restaurants. I always have had the desire to experiment within the Italian-style of cooking. While I believe I have an overall good understanding of Western food, my cooking style and preferences are more in tune
with Italian cusine. Six years later, after working in two Italian restaurants, I moved to the five-star Kempinski Hotel in 1998. In 2001, Rancamaya offered me the position of Executive Chef.

GK: What are your responsibilities at Rancamaya? What kind of changes have you made?

Working in a private club is different from a hotel or restaurant in many ways. Members come to the club often and each one has a favorite dish. You can imagine that menu planning is a bit different. We have our standard a la carte menu that changes yearly, although we keep 85 percent of members’ favorite dishes such as Nasi Pasundan, Ikan Balita and Nasi Goreng Buntut. They are Rancamaya classics.

The creativity comes in with our daily, weekly and monthly specials, and our monthly international and local Saturday buffets. We try to please both the more traditional food lovers and the ones who like new dishes each time they come to the club. The food promotions include dishes from the 33 different provinces in Indonesia and countries in Asia, Europe and the Middle East. I am able to draw on my experiences while traveling for the Hilton group to create these dishes.

We also feature a wide selection of organic rice, fish and vegetables. A health-conscious attitude is becoming a way of daily life in Indonesia. We use very fresh products as much as possible, and vegetables and fruits are delivered daily from farms near the club.

GK: Could you explain how the Indonesian cusine differs from Western cuisine?

Indonesian cuisine differs in many ways. First, we have so many different languages, which contribute to the variety of different cuisines. Secondly, there is the chile factor. Indonesians cannot live without chiles. Indonesian cooking also uses more spices and herbs than Western cuisines. For example, in a simple dish such as Ayam Goreng, which is Indonesian-style fried chicken, we add more than 10 different spices.

Ingredients

Codfish

• One 12-inch dried Codfish Steak (soaked in water to remove salt
• Olive Oil
• Goat's Milk Butter

Potato and Goat Cheese "Aligot"

• 1 medium Bintje Potato 
• Heavy Cream (heated until hot)
• Salt (for water)
• 1 clove Garlic (minced)
• Tomme d'Abondance Cheese
• Tommette of Goat Cheese

Quail Egg Yolk Confit and Truffle Juice

• 1 Quail Egg Yolk
• Truffle Oil
• 1 teaspoon Truffle Purée
• 1 teaspoon Seaweed Butter

Garnish

• Microgreens

Preparation

Codfish

Drizzle the  skin side of the cod with olive oil. Add a pat of goat's milk butter and bake the fish at 325℉for 15-20 minutes.

Potato and Goat Cheese "Aligot"

Cook the potato in salted boiling water. When cooked, remove from the water, peel off the skin and mash or rice the potatoes, mix in a bit of the hot cream. Gently heat some olive oil in a sauté pan and add the minced garlic and mashed potatoes. Add the chesses little by little, whisking until well blended.

Quail Egg Yolk Confit and Truffle Juice
Put the egg yolk in a small pan and drizzle with truffle oil. Cook in the oven at 150 ℉ for about 20 minutes. Take a spoonful of the cooking oil from the egg and mix it with the truffle purée.


Assembly

Put the fish in the center of the serving plate. Top with the seaweed butter. Spoon a mound of the mashed potatoes next to the fish: form a small hole in the center of the potatoes, and gently spoon the egg yolk into the holes (as shown) . Drizzle with the truffle purée mixture.

Wine Match

Grande Escolha, 2009, Quita do Cotto

The downside for me was the wind! I was woefully unprepared and my hair ended up looking like a worn-out broomstick by the time I was heading back to the hotel. I intended to check in and try to run to the elevator without being noticed, however, this was not on the cards. A handsome young man approached and I was extremely embarrassed to be seen by anyone this way, turned out to be Miguel Champalimaud Jnr., whom I would be working with for the duration of my trip. I apologized for my disheveled arrival and slinked to my room to get ready for dinner. (thank the Lord there are no photos of that moment!) 

That evening I met with Pureza Champalimaud and Cyril Devilliers, Executive Chef.

Pureza's knowledge of fine wines is notable and she informed me that her father took charge of the wine production at Quinta do Côtto in 1976, over 30 years ago, and is central to Portuguese enology and winemaking.

Devilliers is classically trained but his cuisine has many influences.  He enjoys an abundance of fresh fish in the region which leads to a joyful menu for seafood lovers like me!

In the coming days, I would learn more about the property and its history and it was fascinating.  https://oitavosdunes.com/about2/ I was honored that they had taken an interest in my vision. 

Oitavos Dunes is featured in my first book Golf Club World, Behind the Gates, published in 2013 (sold out, now considered a rare book) 

I am pleased to share some of Devilliers recipes along with an excerpt from his interview.

GK: Tell us about your culinary background. 

I started working in a restaurant in the Beauce Région Île-de-France called Auberge Saint Jean when I was 15. I worked in the restaurant as an apprentice for three years. After that I worked at another restaurant for two years named Auberge des Bons Enfants, which was in the village of Bourth. We made lots of pork, cabbage and potatoes which was common for the area. 

I did not want to stay in my village my whole life, I wanted more. I joined the French army and cooked for one year. It was a good year for me. When I finished my time in the army I went to Corsica in the South of France for just one summer, and I worked in multiple hotels to gain more experience. I became involved in the opening of many restaurants, including a restaurant in Alicante, Spain called Girasol. The restaurant was awarded two Michelin Stars. After that  I moved to Lisbon I worked as the Executive Chef at Restaurant Eleven and was awarded one Michelin Star. 

GK: What brought you to The Oitavos?

I was traveling in Bangkok, Thailand when a Chef told me about a position at the Ritz Carlton in Lisbon. I came to Lisbon for 15 days to work on the new menu. I really liked it, it was a five star hotel. I stayed for three years and worked at the Executive Sous Chef and Banquet Chef. I learnt a lot at my time there. The Chef Aimé Barroyer at The Oitavos called, me and asked me if I wanted to come and work as his Executive Sous Chef, he said it was an incredible opportunity. I came here for the opening of the hotel in 2010. Chef Barroyer left after only two months. I was worried they would not trust me as I was working for him, but to my surprise the Champalimaud family asked me if I wanted the Executive Chef position. I was very happy. It's an amazing place. I can see the ocean from my kitchen, I love working in the natural light.  

GK: Tell us about the local products that you work with. 

We have the best products here, right from the ocean. Portugal has some amazing land and the farmers are really hard working and want to create very good products so that the local restaurants and hotels don't bring in products from France and Europe. 

GK: Do you enjoy working for  the Champalimaud family? 

We all listen to each other, we have many objectives here at The Oitavos. We have room service; we have large parties and we have a lot of intimate dinners. I can be creative with the menu, but I also have to work with the customers requests and the requirements of the Champalimaud family. We have all learned to trust each other and we work very well together. 

The Champalimaud family, are amazing. I cant believe they are real sometimes. That's how great they are to work for. They expect a lot from me and trust in me, and I make sure I do all that I can to deliver excellence for them.

~ Diana DeLucia

Ingredients

Mango Chutney
(Yields: 2 quarts)

• 3 teaspoons Olive Oil
• 4 Mangos (peeled and cut into medium chunks)
• 1 teaspoon Red Pepper Flakes
• 2 ½  cups Spanish Onions (small diced)
  
• ¼ cup  Fresh Ginger (minced)
• 1 cup  Red Bell Peppers (small diced)
• 8 ounces Orange Juice
• 4 ounces Cider Vinegar
• ½ cup Dark Brown Sugar
• 1 ½ teaspoons Curry Powder
• 8 ounces Raisins
• 8 ounces Dried Cranberries 

Crispy Polenta
(Yields: ½ sheet )

• 5 cups of Water
• 2 teaspoon Salt
• 1 ¾ cups Yellow Cornmeal
• 1 sprig Thyme
• ½ sprig Rosemary
• Parmesan Cheese

Shrimp Broth
(Yields: 1 pint)

• 2 Medium Carrots (medium diced)
• 1 Large Spanish Onion (medium dice)
• 4 Stalks Celery Medium Dice
• 3 pounds shell on shrimp
• ½ cup Brandy
• 2 tablespoons of Tomato Paste
  
• 1 quart Fish Stock
  
• Salt and Pepper
  
• ¼ cup of olive oil

Sautéed Shrimp

• 4 U8 sized Prawns
• 1 Tablespoons Butter

Preparation

Mango Chutney
In a mixing bowl add the orange juice, vinegar, curry powder, and sugar. Whisk until smooth. In a medium sauce pot on a medium heat add the oil, pepper flakes, and the onions until soft.  Next add the ginger and red peppers until the peppers are soft. Now add the mangos and cook until they are soft. Add the wet ingredients to the pot and reduce to a simmer for 30 minutes. To finish add the raisins and the craisins. Scrape on to a lined half sheet tray, spread out and chill

Crispy Polenta
Bring 5 cups of water to a boil in a heavy large saucepan and add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat and season to taste. At this time pull out the thyme and rosemary. Scrape on to a lined half sheet tray with parchment paper and chill.  After they are fully cold cut in to long triangles, cover the polenta with Parmesan cheese and broil them until golden brown

Shrimp Broth
In a medium sauce pot heat the oil until it just starts to smoke. Add the shrimp; stir and mix them around every 30 seconds until the shrimp have a nice caramelized brown color. Add 1 Tablespoon. of oil, the carrots, onion, and celery to the same pot. Mix until they are nicely brown and caramelized. Lower to a medium heat, and add the tomato paste and mix thoroughly. Return the shrimp back in to the pot and stir until the shrimp are coated. Turn the heat off and add the brandy. After the initial shock return the heat on high and reduce the brandy by half. Add the cilantro and cover with fish stock and reduce for 30 min. on simmer. Strain through a fine strainer and cool. In a very hot sauté pan place the shrimp in one by one away from you. Let cook for 1 ½  minutes and then turn over and Let cook for another 1 ½ minute. Turn off the heat and deglaze with a ¼ cup of brandy. Turn the heat back on high and reduce the brandy with a the butter and baste the shrimp for another 30 seconds and take out of the pan 

Assembly

In a large shallow bowl place three spoonful's of chutney in a triangular format. After you melt the cheese on the polenta place one triangle on each spoonful of chutney all facing in the same direction. In the middle space lean one prawn on each section with the shell face up. Place the last prawn in the center of the plate with the head up. Carefully spoon the broth over the prawns until the bottom of the plate is covered evenly.

Serves 1

Ingredients

Oxtail

• 5 pounds Beef Oxtails (patted dry)
• 2½ teaspoons Coarse Kosher Salt (more as needed)
• 2 teaspoons Black Pepper
• 2 Tablespoons Extra Virgin Olive Oil
• 4 Shallots (peeled, trimmed and sliced lengthwise ¼-inch thick)
• 4 large Carrots (peeled, cut in half and ¼-inch cubed)
• 1 head Celery (cut ¼-inch thick)
• 3 Tablespoons Tomato Paste
• 6 large cloves Garlic (crushed)
• 750 milliliters Dry Red Wine
• 9 sprigs Thyme
• 2 branches Rosemary
• 2 Bay Leaves

Oxtail Ravioli Stuffing

• ½ cup Mascarpone Cheese
• ½ cup Ricotta Cheese
• ½ cup Parmesan Cheese
• 3 Egg Yolks
• 2 Tablespoons Extra Virgin Olive Oil
• ½ bunch Chives (chopped fine)
• 1 Yellow Squash
• 1 Green Zucchini
• 1 Beefsteak Tomato
• 1 Small Japanese Eggplant
• 1 four-ounce piece Hudson Valley Foie Gras
• Salt and Pepper to taste

Pasta Dough

• 2 pounds “00” Flour
• 2 Eggs
• 8 Egg Yolks
• 2 teaspoons Extra Virgin Olive Oil
• ¼ cup Water

​
Garnish

• 2 Tablespoons Chicken Broth

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

In 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.

​
​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

Yield: 4 portions 

Ingredients

• Carrot Ash
• 4 large Carrots 

​
Beet Terrine 

• 4 sheets Gold Gelatin 
• 2 cups Water  
• 2 Tablespoons Salt and Pepper
• Olive Oil
• 2 medium Golden Beets 
• 2 medium Red Beets 
• 4  petite Beets 
• 1/4 cup Marcona Almonds (toasted and ground) 

Pickled Mustard Seeds 

• 1/2  cup Apple Cider Vinegar 
• 1/2 cup Water 
• 4 Tablespoons Sugar 
• 1/3 cup Mustard seeds 

Garnish

• Pickled Mustard Seeds (see recipe)
• 1 Dragon Fruit (scooped with a melon-baller for garnish)
• Goat Cheese (frozen) 
• Egyptian Starflower Apple Blossom (The Chef’s Garden)
• Micro Beet of the Night (The Chef’s Garden)
• Citrus Lace (The Chef’s Garden)
• Cucamelons (The Chef’s Garden)
• Gold Chives (The Chef’s Garden)
• Beet Blush (The Chef’s Garden)

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