On Thursday, February 6th, the highly competitive culinary show Hell's Kitchen on Fox and Hulu concluded its 23rd season by crowning Kyle Timpson, the winner of the prestigious head chef position at Foxwoods Resort Casino in Connecticut. Notably, Hannah Flora, the Executive Sous Chef at Addison Reserve Country Club in Delray Beach, Florida, emerged as the runner-up, significantly impacting the season. Egypt Davis, from Mirasol Country Club, finished in third.

Seeing two golf and country club chefs in the top three is impressive!
​
A Chance Meeting.
I first met Hannah Flora in 2021 at Mizner Country Club in Florida while producing a stunning cover story. Having worked in TV casting in Melbourne, Australia, before moving to the USA in 2002, I instantly knew she would be a star and a very talented chef! Her passion during our photo shoot was evident as she created recipes such as "When I Fall Into The Ocean, I Am Home,"  "Marching To A Different Beet," "Release The "Kraken," "As Above So Below," and her now famous "Duck Duck Peach," which she recreated on the show. I was in food photographer heaven.

Notable Moments.
I was pleased to see Chef Ramsay, who has softened and embraced his mentor role this season. Notable moments include when he talked Egypt Davis out of an emotional moment while missing his wife and new baby. Ramsay expressed his belief in Egypt, even though some competitors did not.

During the finale, when Chef Ramsay takes Kyle and Hannah to his office, he gently mentors them about what lies ahead, emphasizing that it will be tough and not perfect. "This is yours to lose. Now go make it happen!" he told them. He even gifted them an all-expenses-paid trip to Great Wolf Lodge in Naples, Florida.

My award for the best team member in the finale goes to Egypt. "I am disappointed that it's not my menu tonight; however, tonight is for Hannah, and I get to be on her team in the "finale." Egypt embodies the country club culture and showcases the brilliance and talent of this young gentleman with a bright future ahead of him.

When a teammate struggled with burnt gnocchi, Hannah corrected the situation, "Don't sell garbage. Mistakes will happen; it is how we deal with them that matters." This demonstrated her leadership in a tough moment. 

Resilience
Hannah's resilience in life and work is remarkable for someone so young. I have watched her grow and develop at Addison Reserve. I also thank Michael McCarthy, the General Manager/COO, and Executive Chef Peter Zoole for their strong advocacy for her.
Her resilience and leadership were pivotal in maintaining her team's focus and motivation throughout the competition. Gordon Ramsay commended her for being a thorough chef and recognized her potential for future success in the culinary industry.

Defining Moment.
The last defining moment of the show was a tearjerker for emotional mothers like me. Hannah said, "I AM FINALLY NOTICED." As a woman in a male-dominated industry, I, along with many others, understand how much harder we must work.
Currently, Hannah Flora serves as the Executive Sous Chef at Addison Reserve Country Club in Delray Beach, Florida, where she continues to showcase her culinary skills. Along with Chef Egypt Davis, who placed third, she has generated significant excitement in the country club industry, inspiring many young culinarians to pursue their endeavors and exemplifying her commitment to excellence and creativity in the culinary field.

Yield: 4

Ingredients

Chanterelle Mushrooms

• 1/2 pound Chanterelle Mushrooms (pulled)
• 1 each Shallot (peeled and julienne) 
• 1 Tablespoon Butter
• Salt and Pepper (as needed)
• 1/8 bunch Thyme (fresh bouquet) 

Preserved Lemon Risotto

• 1/2 cup Arborio Rice
• 1 each Shallot (finely chopped)
• 1/4 cup White Wine
• 1/4  each Preserved Lemon Peel (chopped)
• Salt and Pepper (as needed)
• Chicken Stock (warm)
• 1/4 cup Mascarpone Cheese
• 2 Tablespoons Butter (unsalted)
• 1 Tablespoon Parmesan (grated)
• Extra Virgin Olive Oil (as needed)

Beurre Blanc

• 1/4 cup Dry White Wine
• 1/4 cup White Wine Vinegar
• 2 Tablespoons Shallots (finely chopped) 
• 1/3 cup Heavy Cream
• 1/4 teaspoon Salt
• 1/8 teaspoon White Pepper (or to taste)
• 1 cup Unsalted Butter (small pieces)

Crispy Cod Cheeks 

• 1/2 pound Atlantic Cod Cheeks Downtown East Seafood
• 2 cups Buttermilk
• 2 cups Fish Fry Flour (Zatarain’s or Drum Rock)
• Salt and Pepper (as needed)
• 1/8 each Lemon (zested)                      
• 1/4 teaspoon Paprika
• Pinch Old Bay Seasoning

Garnish

• Salmon Roe
• Sea Fennel

Chef Note: Vegetables, Herbs, Microgreens and Spices available at The Chefs' Warehouse.

Preparation

Chanterelle Mushrooms
Heat a medium-sized sauté pan. Add the butter, shallots, and thyme bouquet. Sauté until the mushrooms are tender, seasoning with salt and pepper as you sauté.  

Preserved Lemon Risotto
Begin by heating a saucepan. Coat the bottom of the pan with extra virgin olive oil. Add the shallots and sauté until cooked and translucent. Add the rice and allow it to coat with the fat from the pan. Deglaze the pan with white wine. Slowly begin adding the chicken stock and season with salt and pepper every time you add more stock so that the rice is seasoned slowly. Once the rice is al dente and there is just a little of the unabsorbed liquid in the pan, turn off the heat and add the preserved lemon, mascarpone, parmesan, and butter. Adjust seasoning if necessary.

Beurre Blanc
In a small saucepan, add the vinegar, wine, and shallots. Reduce the liquid by half of the amount. Add the heavy cream and reduce it by half. Remove from the heat, slowly incorporate the butter, and adjust the seasoning with salt and pepper.

Crispy Cod Cheeks
In a small bowl, season and soak the cheeks in buttermilk and spices. Allow to rest for at least 1 hour. Drain and place the cheeks on paper towels. Dip the cheeks in the seasoned fish fry flour blend. Shallow fry until golden brown and crisp. Remove from the oil when cooked, drain on a paper towel, and season with salt and pepper.

Assembly

Place a small spoon of risotto on the bottom of the plate. Add two small nuggets of the cheeks over the rice. Spoon over the beurre blanc. Top with the chanterelle mushrooms and a small spoon of the salmon roe.

Wine Pairing

Joseph Phelps Pinot Noir 

A delicate balance of bright acidity mirrors the citrusy zing of the lemon, creating a harmonious contrast. The wine’s subtle fruitiness, especially its notes of red berries, complements the tangy citrus while adding an extra layer of depth. The wine’s earthy character enhances the umami of the chanterelle mushrooms, while the slightly sweet cod cheeks are uplifted by the soft tannins, allowing the acidity to cut through the richness of the dish.

~William Coffman, Director of Restaurants.

Alan Moore’s journey in the world of Scottish textiles began with his graduation from the Glasgow School of Art in 2008, where he earned a degree in textile design. His passion for creating led him to start his business, which initially served as a creative outlet rather than a money-making venture. ~ Diana DeLucia

GK: How did you embark on your journey in the world of Scottish textiles? 

AM: I graduated from Glasgow School of Art in 2008 with a degree in textile design and a desire to work for myself. I started my own business, which, at the time, was an expensive hobby. I worked part-time in bars, restaurants, and shops to earn money to buy fabric and rent a small studio space in the West End of Glasgow. This was a creative outlet for me, with little to no focus on making money. I made every garment myself, cutting and sewing into the wee hours of the night and hosting elaborate fashion shows to showcase my work. At this time, there was a powerful creative fashion scene in Glasgow, and a big focus of the Scottish Government was on textile design and export. I was involved in several projects through the Scottish Government, including a trade mission to New York for the annual Tartan Week. My business’s early years were about finding myself as a designer and entrepreneur. I tried several approaches to design and generally agreed to anything. 

One of the projects that came my way was via one of the Harris Tweed Mills. One of the weavers approached me to design menswear using their cloth. The brief was to create a collection of three men’s jackets that were fully designed and manufactured in Scotland. I designed jackets representing Scotland, each with a unique story and design. Tailors in Glasgow manufactured the jackets, while the cloth was woven in the Outer Hebrides. This was my first taste of real business, working with suppliers and manufacturers and making sales. 

While the mill didn’t proceed with the jacket project in a partnership capacity, I was granted the design rights and the freedom to sell the product under my own brand. This was a significant success, as we began selling jackets made in Scotland from Scottish fabric to customers worldwide.

GK: How did Johnnie Walker Red Label become involved?

AM: After the success of the Harris tweed jackets, Johnnie Walker Red Label approached me and asked me to propose a uniform design for their brand ambassadors. We designed a bespoke fabric inspired by the brand’s strong identity and history, which was tailored into jackets and waistcoats. This hugely successful project paved the way for future collaborations with large brands and businesses such as the Caledonian Sleeper, Bruichladdich, and several boutique hotels. 

GK: Tell us about your passion for textiles and how it relates to tailoring. 

AM: Tailoring and menswear were the cornerstones of my business, with a huge focus on the use of fabric. My design background is in textiles rather than fashion; I have always been interested in how colors and textures interact rather than exploring different silhouettes and shapes on the body. 

As the business matured, I developed two separate sides: bespoke tailoring and bespoke design. The bespoke tailoring element focused on one-to-one sales with individual clients; we had tailors in the UK who would cut and sew suits and coats, one at a time, using some of the finest Scottish tweeds and cashmere. It was hugely successful and led to us being one of the leading tailoring businesses in Scotland. On the design side of the business, we worked with various garment and accessories manufacturers across the UK to provide bespoke products for companies, such as hotel uniforms and retail products for distilleries and brand homes. 

GK: How did you manage increased customer demands as your business grew? 

AM: The tailoring aspect of the business continued to grow, and with that came inquiries for Highland Dress, kilts, and accessories, something I previously had little to no experience with. As the inquiries came in, I embraced the opportunity to learn more about the Highland wear business, a journey of personal growth and discovery that I am proud of. Alongside our main studio in Glasgow, I opened a small studio in Oban, on the North West Coast of Scotland. The Highland market is huge in Scotland, and our Oban studio was highly successful, which started my newfound love for all things Highland.

The small studio business in Oban grew into a much larger store on the town’s high street. The bespoke design side of the company has niched down into tartan and products ​made in Scotland. I’ve since moved to Oban with my family, and we have fully embraced highland culture; my children attend a Gaelic school, taking part in the traditional Mod events. I have recently learned the art of kilt-making, which I bring into my business. We have since closed the Glasgow business and are fully committed to Oban.

GK: Who are your primary clientele?

AM: Our business is 80% American. Oban is a tiny but busy town with a huge tourism market. Our business relies heavily on American tourists traveling through Oban interested in buying a bespoke handmade kilt or taking home a piece of their heritage from a genuine Scottish store. 

We offer in-store whisky tastings, educate clients about clans and Scottish history, and host small tourist groups. We show customers how kilts are made, explain what tartan is, and how it became emblematic of Scotland. We aim to give our customers a fantastic experience. Although Oban is a bustling town, it is seasonal, with significant drops in sales from September to March, when tourism drops. To counter this and fill that gap, I planned to visit the States and offer some of the same experiences we do at home.

GK: Tell us about your first visit to Houston, Texas.

AM: The first visit was to Houston, Texas, a city with a strong network of Scottish ex-pats and Scottish American heritage. Working with Kindred Strategic and Ferguson Whisky, we planned events to entertain guests with whisky tales and tartan trails; whisky tastings were broken up with stories of tartan and tweed. These events were hugely successful, with guests leaving fantastic feedback. From a business point of view, we made several sales on the nights, and two weeks later, we are still getting inquiries from Texans interested in buying kilts and tartan trousers.

Scotland is the spiritual home of golf, and several Scottish golf courses have their unique tartan; this is a massive retailing opportunity, and when it's done well, it can drive pro shop sales all year round. ​I have worked with several golf courses in Scotland and now in Texas to create their distinct tartan. They use this tartan within their pro shop and brand identity to sell high-quality, made-in-Scotland products. 

As I continue to build relationships with US golf courses, this will continue to be a positive trend; Scottish golf tourism is only growing, and the market in the US is similarly strong. Scotland has such a rich and vibrant culture that resonates with many people worldwide, including Americans with Scottish roots. Our products are of quality and tell stories that people love to relate to: stories of family, landscapes, battles, and journeys.

Houston was a great success, and I’m already planning another visit; I have since been contacted by interested parties in Colorado and other States to host similar whisky and tartan events. The events we host are great for golf and country clubs, business clubs, and private members clubs as they are intimate gatherings that bring together subjects everyone likes: whisky and tartan. 

There is scope for these events to be tailored to specific clubs or businesses with a vast range of whisky and plenty of American-Scottish links to make; it’s a genuine pleasure to bring these stories to new audiences.

To contact Alan or learn more about his business visit his website at www.alan-moore-design.com

Alan Moore is a keen amateur athlete who regularly competes in triathlon events. Training is an important part of his life. “These events are inspiring and absolutely influence my work, not least the aesthetic of the courses and landscapes, but the people you meet and stories shared along the way, all help to shape the work that I produce.” 

Ingredients

• 1 Duck
• 3 ounces Cucumber (julienne)
• 3 ounces Scallions (julienne)
• 3 ounces Hoisin Sauce
• 6 Bao Buns (steamed)

Duck Brine

• 50 grams Star Anise
• 50 grams Cinnamon Sticks
• 15 grams Black Cardamom
• 15 grams Cloves
• 10 grams Chinese Licorice Root
• 300 grams Granulated Sugar
• 500 grams Kosher Salt
• 100 grams Ginger
• 4.5 liters Water

Duck Rub

• 1 pound Kosher Salt
• 15 grams Five Spice Powder
• 1 ounce Garlic Powder
• 1 ounce Ginger Powder

Aromatics

• 100 grams Shallots (sliced)
• 20 grams Ginger (sliced)
• 20 grams Duck Rub (see recipe)
• 6 grams Star Anise

Duck Skin Prep

• 200 ounces of Swatow Vinegar
• 20 ounces Red Vinegar
• 40 ounces Maltose
• 1 liter Water
• Pinch of Baking Soda

Hoisin Sauce

• 200 grams Hoisin Sauce
• 50 grams Water
• 20 grams Toasted Sesame Oil

Preparation

Duck Brine
Place all the brine ingredients in a large saucepot, boil, then simmer for 1 hour.

Duck Rub
Mix all the ingredients for the rub and set aside for the aromatics portion of the recipe.

Aromatics
Mix all the aromatic ingredients and set aside for the duck cavity.

Duck Skin Preparation
Place the maltose container in warm water to loosen it, then blend with other skin prep ingredients.

Hoisin Sauce
Mix all the hoisin sauce ingredients.

Final Preparation

Clean the ducks thoroughly under cold water, brine for 4 hours, then dry well. Place 25 grams of duck rub into the cavity and add 150 grams of aromatics. Seal the cavity with a skewer. Rinse the exterior of the duck to remove any remaining rub. Blanch the duck’s exterior in a wok or large rondeau. Using a ladle, apply the duck skin prep to the ducks and repeat this process three times, ensuring the ducks are lacquered. Hang the ducks near a fan in a walk-in for at least 48 hours.

Before cooking, bring the ducks to room temperature. Preheat a combi oven to 375°F, then roast the duck for 15 minutes with the fan on high. Turn the oven to 325°F with the fan on low and cook the duck for 40 minutes. Remove the duck from the oven, discard the aromatics in the cavity, and deep fry it for 3-5 minutes at 400°F.

Assembly

Carve and serve the duck with bao buns, scallions, cucumbers, and hoisin sauce.
​

The legacy of Jurgielewicz Duck farming began in 1933 when Dr. Joe Jurgielewicz Jr.’s grandparents emigrated to America from Poland via Ellis Island. Their entrepreneurial spirit led them to settle in rural Long Island, where they started Jurgielewicz Duck Farm. 

Over the years, Long Island duck farms faced challenges due to environmental regulations, taxation, and rising land values. By the late 1960s and 1970s, most duck farms consolidated, closed, or sold to real estate developers. Despite various challenges, the Jurgielewicz Duck Farm demonstrated resilience and maintained its position as one of the last remaining duck farms on Long Island.

In 1983, Dr. Joe Jurgielewicz Jr. graduated from Cornell Veterinary College, earning his Doctorate in Veterinary Medicine. Inspired by his passion for ducks, he convinced his father, Joe Sr., to come out of retirement and start a new duck business. Together, they searched the East Coast for the ideal location and found a plot of land in Pennsylvania Dutch Country and established Joe Jurgielewicz & Son, Ltd. (JJS), reviving their duck farming legacy.

The JJS breed of Pekin ducks, descendants of the original Long Island ducks, became favored by leading chefs for their perfectly balanced meat-to-fat ratio. This signature breed gave rise to the famous JJS Tasty Duck, known for its succulent flavor. Today, JJS is one of North America’s leading Pekin duck suppliers, partnering with local farm families throughout Pennsylvania to raise high-quality ducks. 

The Jurgielewicz family continues its 91-year tradition of providing top-quality Pekin duck products and world-class service to clients globally. From humble beginnings on Long Island to a thriving Pennsylvania farm, their commitment to excellence remains unwavering.

Author Note: The Pekin duck is a white-feathered breed originating in China. It is particularly favored in the U.S. market due to its mild and moist flavor, unlike other duck breeds (such as Muscovy, Moulard, or Mallard) that can taste gamey—Pekin duck’s tender meat and versatile texture suit various recipes.

Peking duck is a famous Chinese roast duck dish with a long history dating back to the Imperial Era. Traditional ​Peking Duck involves roasting a whole duck until the skin is crispy and serving it with several elements, such as sliced pieces of crispy roast duck, Chinese pancakes, savory hoisin sauce, julienned cucumbers, and scallions. Peking Duck is often served during Lunar New Year celebrations, symbolizing loyalty and good fortune.

Golf Kitchen collaborates with Executive Chef Stephen Yen of Liberty National Golf Club, and Executive Chef Jonathan Cichon of Merion Golf Club to discuss America’s Tastiest Duck with Joey Jurgielewicz III. 

Jonathan: What makes the ducks you raise different or better than other duck farmers? 

Joey: My great-grandfather was one of the original Long Island Duck farmers, all the way out on the Eastern Shore of Long Island. They started in 1933, and the ducks have the same genetics today. With our meat-to-fat ratio, we get that authentic duck flavor. It is very forgiving; you can’t dry it down or overcook it. I like to say it is very well-balanced. 

Stephen:  More and more restaurant chefs are switching over to the club world. Is that translating over in your field as well? Are you getting more orders going to clubs?

Joey: 100%. During the Pandemic, many restaurants closed, and many chefs didn’t want to deal with city restaurant environments. They started to discover careers in the private club space. We are fortunate that they brought our ducks with them. On the flip side, people became more adventurous with cooking and dining. They started looking for different proteins to eat or different dining experiences. Ducks used to be for special occasions, but now we see them on club menus, from appetizers to main entrees nationwide. 

Jonathan: Do you sell more whole ducks, breasts, or legs, and is that what drives you to create other products? 

Joey: 80% of our business is in the Asian trade in North America. 99% of the ducks in Chinatowns around the United States are ours. That dries up a high percentage of whole birds. With labor issues, we are seeing more people looking for cut-up parts for breasts. However, a privately owned restaurant, maybe not a club, can profit by buying the whole bird and breaking it down. 

Jonathan: What you say about Chinatown is interesting. They’re not advertising it, that’s for sure. 

Joey: No, but duck is a prominent staple in their culture. We kept that original strain with that fattier, thicker skin. The duck skin is the most crucial part when cooking at high temperatures. The crispy skin is so important when you enjoy those dishes. The Chinese have been specifically cooking ducks for 2000+ years. It was a dish of the emperor. They’re the experts in ducks. 

Stephen: With high labor costs, do you see more chefs switching gears toward more of your value-added products like the Carnitas, the Smoked duck, and the Confit duck? It makes sense for me to go with something I can purchase, add a sauce, and maybe two more touches versus the whole duck, which for us could be anywhere from a four—to five-day process between bringing, air drying, putting the maltose on, and then roasting, and then hopefully, somebody orders the duck. 

Joey: Most of our business is still Whole Bird, mainly because we supply most traditional Asian restaurants and neighborhoods nationwide. At first, we created value-added products to help people overcome their fear of duck. At the same time, our marketing staff began to realize the higher labor costs at restaurants and clubs, so we developed products to help save chefs’ time. We started a dry-age program for the Peking duck and began supplying deboned half-ducks but left the leg and wing on. 

Our biggest goal is to get on the menu. Once on the menu, we prove our products by flavor and quality. We are trying to make it more affordable and efficient for chefs. 

Jonathan: What surprises you the most about the industry’s current state when dealing with chefs, clubs, and restaurants? Do you deal directly with the chefs?

Joey: 80% of our businesses go through distributors, but being such a niche and specialty product, we must work for those distributors. It doesn’t matter if it’s Philadelphia or New York City. The success rate isn’t as high if we’re not visiting chefs, building the brand, or doing the tastings. So, if I’m visiting you or another club down the road, we can inspire you to get a duck dish on your menu and hopefully use our brand. 

Jonathan: Where do you distribute most of your products?

Joey: Baldor, Chefs’ Warehouse, Fossil Farms, and we have some specialty distributors in the city, such as George Wells. We don’t have many distributors; we want to be their specialty duck product. My dad is flying to San Francisco to teach a duck class with a distributor in Napa Valley!

Stephen:  Has the ducks’ feed changed in the last five or ten years? Or are you staying true to your traditions? 

Joey: Our feed formula has been the same since JJS started in 1933. It’s a very traditional corn and soybean diet. The simpler, the better. Adding different junk to the feed will affect your product, its quality, and the bird’s health. Air quality and a barn’s cleanliness  are also correlated. These factors all play a role in retaining the quality and consistency of our birds. 

Jonathan: Is the farm seasonal?  

Joey: Summer is a little slower. But again, being that heavily Asian-influenced market, we do very well. We’re busier now; retailers, clubs, and restaurants will put fresh duck orders in for Thanksgiving and Christmas. It is officially duck season. 

Stephen:  About the club industry, has the demand for duck grown in the last two years post-COVID? Or do you think it was before Covid? When did you see an uptick in the club world? 

Joey:  The uptick was right before COVID-19. Our duck was taking off in private clubs fast, suddenly stopping. As much as it was a terrible time for us and the industry, that’s when we developed many of our value-added items. These new products and processes got that flywheel returning to the club world post-COVID-19. Also, during that time, the clubs had some of their biggest membership jumps, especially when you look at the southern states and how many people moved to Florida, Texas, or Arizona. They wanted the same food quality that they had specifically in the Northeast. There are many benefits for us in the private club world. 

Joey:  Stephen, do you think there is an increase in Asian influences and Asian Fusion in Clubs generally?

Stephen: The term Asian fusion got messed up in years past. It became “confusion.” Chefs like Jean- Georges Vongerichten became obsessed with Thai food. ​ Ferran Adria, who mastered everything you could master in Western cuisine, became obsessed with Korean and Japanese food. He began making translucent ravioli out of cellulose paper that melts in your mouth (laughs), but if you were a kid growing up in Korea, your mom snuck medicine into that to get you to take it. Now, it’s Asian Fusion!

Regardless, they helped bring Asian food to the forefront, and people like myself, second and third-generation Asians, are where it is right now. One of the guys who works with me in the kitchen told me that when he was working at a restaurant in New York City, many of the older Asian cooks would not tell anyone their recipes; they would gate-keep everything. In my view, the minute I learn a recipe, I want to share it with everyone because someone might come back and say, “I ground it for two hours last night, and it came out better.” This was as a collective we continue to perfect our recipes. 

Jonathan: What’s your favorite way to eat duck? 

Joey: It’s interesting. We like to tease many of our competitors because they’ll sell their whole ducks with an orange sauce packet. After all, their product is so bad that you must put something on it. Our duck has a natural, delicious, authentic duck flavor. We have an excellent network of alum chefs. It’s wild, and we’re fortunate. 

Jonathan: Did you ever consider not raising ducks for a living? 

Joey: No. We’re only good at one thing! Stick to what you’re good at! (laughs) My brothers and I grew up in the business and explored other avenues, but we all returned to the company. 

Chefs interested www.tastyduck.comin learning how we can help them incorporate JJS duck into their menus or who would like to visit the farm can contact Joey directly at [email protected] or visit  www.TastyDuck.com.

Ingredients

• 2-1/2 ounces of Knob Creek Single Barrel Bourbon 

Mixologist Note: This Bourbon came from a hand selected barrel exclusively for Medinah Country Club

• 1/2-ounce Clove-Infused Simple Syrup (see recipe)
• 2-3 dashes Dashfire Vintage Orange Bitters
• 1-2 dashes Dashfire Mole Bitters

Clove-Infused Simple Syrup

• 1 1/2 cups water
• 1 cup Granulated Sugar
• 1/2 cup whole Cloves

Garnish

• Luxardo Cherry(skewered)
• Orange Petal (flamed)

Preparation

Clove-Infused Simple Syrup
Boil the water with the sugar and stir in the cloves. Reduce the heat and simmer for 10 minutes. Strain the cloves and store the liquid in a bottle.

Ole Fashioned
Over a 2-inch ice cube, add the bitters, syrup, and bourbon.

Stir gently, garnish as shown. 

Enjoy like Royalty!

He had never been a club chef before, but something about the Santa Lucia Preserve immediately felt right to Marc Johnson.

“I fell in love with the property. It’s this serene drive for 15 or 20 minutes from the entrance gate all the way up to the hacienda,” Johnson says. “There’s wildlife everywhere you look—it’s so peaceful and quiet. I really enjoyed that. And then, added to that impact are my co-workers and our CEO Karen Baxter, who hired me and continues to support everything my team and I do.”  

While he never saw himself going to work in a club environment—”I always thought it was going to be boring and stuffy”—Johnson now admits he was wrong. “Here at Santa Lucia Preserve, it’s very open, and I love it. There was a distinct shift in dining during and after COVID-19, as the club culinary scene exploded.  People sought dining opportunities where they felt comfortable and trusted their surroundings.  Along with this, though, was an expectation for higher level options and menu variety.”

And it’s not as if Santa Lucia Preserve (SLP) is like any other club. With 18,000 of its 20,000 acres perpetually endowed as open space, SLP provides a unique place to live for its families. Residences embrace a modern California Ranch aesthetic, emphasizing indoor-outdoor living that takes full advantage of the magnificent views and fabulous amenities, including an historic Hacienda, 18-hole golf course and clubhouse, equestrian center, barn, hiking trails, and lake set among diverse eco-systems.

Before his 2020 arrival at SLP, Marc worked his way up the culinary ladder in innovative kitchens in California such as The Marine Room (La Jolla) and Waterloo & City (Culver City) and mastering the nuances of fine dining at The Resort at Pelican Hill, a five-star property in Newport Beach. He then came north to helm a number of esteemed establishments in Carmel, including the iconic Bernardus Lodge & Spa, a distinguished Forbes Four-Star hotel. Thus, he appreciates the differences between the two kinds of clientele.

“At stand-alone restaurants and resorts, guests come in, they eat, and you typically don’t know who they are,” Johnson observes. “They may be happy, or they may not. 

You don’t get to know them, or really touch anyone the way you can in a club environment.”

“Here, I get to make a personal connection with the members. I see the same people coming in to eat three or four nights a week. I know exactly what they like, what they don’t like, and their dietary restrictions. I can tell you who’s coming in for dinner and create a menu based on what they’re going to order.”

Those menus are as diverse as SLP’s members, who are, according to Johnson, “very well-traveled, eat at nice places, and have open palates so that they’re willing to try anything. Proving to them that I know what I’m doing, they allow me to experiment, play around, keep it creative.”

He changes the menu often, refusing to let his cuisine be pigeonholed.

“Technically, my cuisine is coastal California, but I also prepare globally inspired dishes. I use Korean ingredients. My wife is Vietnamese, so I use a little Vietnamese here and there. We make handmade pastas. I try to pull from every culture,” he says. “There are multiple options, which means members can come back three times in a week and have a completely different experience each time.”

He’s also as involved in the cooking as he can be. “I’ve come up in kitchens where the chef doesn’t ever leave the office and walks around with a clipboard. That’s definitely not the person I want to be. I’m in the kitchen all day long cooking. That’s what I got into this for, that’s what I love, and that’s what I’m going to keep doing.”

Another benefit to being at SLP is the available acreage and the community’s commitment to local agriculture using natural methods. Just outside the kitchen door is an expansive garden, featuring herbs and a seasonal mix of fruits and vegetables.

“In the summertime, we get tomatoes and squash; in spring, I’m picking green almonds or strawberries,” Johnson says. “It’s nice to go out there and know where it’s all coming from. Everything’s organic and natural and it really tastes better. You can take a tomato, eat it right off the plant or the vine, it doesn’t need salt. The soil is ​so well taken care of that it produces enough salt as it grows. When people say farm to table, we actually do it.”

He also relies on local farms—and the closer the better. “This region is like ag central,” he says. “We have everything at our fingertips that we could want.”

Johnson’s personal style is as eclectic as his cuisine. Yes, he wears the same white coat that all chefs wear, but he says you have to “accessorize with something,” and he exercises his freedom of choice with shoes, trading in the traditional black, non-slip clogs with funky kicks and big-name sneakers like Air Jordans.

“I’ve liked shoes since I was a kid,” he explains. “I’m not one of those sneakerheads who buys them, puts them in a box, and stares at them. If I buy a pair of shoes, I’m wearing them, in my kitchen or outside. If they get dirty, they get dirty. I want shoes that feel like who I am, that help me be me.”

It’s clear that a big part of being Marc Johnson is having fun. 

“My job isn’t a job. I go in the kitchen and play around all day. I want to make good food that people enjoy. My number one priority is making people happy.” 

​The Machrie golf course stares imperiously at the sea. It sits on an island where peat bogs provide heat in the way of fuel and a way of life in the dark water they funnel to the island distilleries.

The Scottish essentials of golf, food, and whisky are never more distilled than on the small Hebridean island. The distilleries have produced a famed worldwide product in its range of Islay malts. It has also been the instigator of invigorating personal experience.

“I once sat in the old Machrie Hotel eating prawn sandwiches after a round of golf with my brother, Andrew. It must have been about 30 years ago,” says David Ferguson. “It is one of those seemingly small experiences that lead you to where you are today.”

He also sat in the informal conventions after funerals and weddings on the island. He was also taken to The Slaughterhouse Shed on the back road of Port Ellen, a town laced with distilleries nearby. This all informed his life, and it has now consumed it.

David has launched Ferguson Whisky, an independent blender and bottler that provides end-to-end whisky services from cask to bottle. This can be consultancy work on bespoke projects or managing whisky portfolios for clients. This is business, but it is also personal. The whisky business is bred in the bone for David.

This is a life in three acts. The major scenes are set in Islay, New York, and mainland Scotland. David is the leading actor. It is a story of passion, the tale of a boy who grew to be a businessman, and a celebration of family and how goodness can beget goodness.

It is a saga that deserves to be savored over a good malt. And there is no other kind on Islay.  The story starts and ends on the island.

“My grandfather, Alexander MacInnes, was an leach,” says David, using the Gaelic word for a native of the island. “He moved to Glasgow to work, married, and lived in the West End of Glasgow. My grandad, a great storyteller, was an electrician at Fairfields Shipbuilders, and my grandmother, Ellen MacInnes, a fabulous cook, was a nurse at the Western Infirmary.”

Islanders had to travel to the mainland for medical treatment. Their relatives stayed with his grandparents. “It was the sort of thing that was just done naturally,” he says. “You helped other people out. If islanders were coming to the city, you shared your home with them.” He adds: “I am known on the island as the grandson of Alexander and Ellen MacInnes. That is all people need to know, and there is immediate respect for where I have come from in life and who I am.”

A few miles from the beautiful Machrie Golf Club stands The Slaughterhouse Shed. Its grisly name disguises a more benign purpose. “It was used latterly by local men to sample whisky and discuss matters of the day. It was owned by my Uncle Frankie, who in the manner of the day was lighthouse keeper, local butcher, and a Stillman at Port Ellen Distillery,” says David.

David, now a member of the Machrie Golf Club, has renovated The Slaughterhouse Shed. “I just have to add a water supply,” he says. This brings a recollection of holidaying on the island. “Machrie chalets were fairly basic back then, nothing like the luxurious hotel that exists now. The water in the taps ran peaty brown. I have never forgotten that.”

He had early duties in the alcohol trade. “As a boy, I would visit my grandparents at weekends, and the house would occasionally be full of people from Islay who were staying while their relatives were receiving treatment at the Western Infirmary across the road. Parties would break out with songs being sung and drink being taken. I helped serve the drink, and my grandmother took whisky with a lot of water.”

The scene changes abruptly to New York. David graduated from Strathclyde Business School and then trained as a chartered accountant with Deutsche Bank in London before then moving to Wall Street. “I was there from 2006 to 2010, so I worked right through the financial crisis,” he says. He was laboring in the field of credit risk management. “I would start early in the morning and not stop until silly o’clock at night,” he says.

He was never far from whisky or golf. “As the token Scot, I was looked upon as the expert on anything to do with whisky,” he says. His natural inclination was to use any leisure time to focus on golf. “I experienced the 39th Ryder Cup, the Miracle at Medinah in 2012, and I was pleased to learn that it had been designed by a Scotsman, Tom Bendelow, in conjunction with the great Bobby Jones.”

Alister MacKenzie, the golf designer who helped create one of the most iconic courses, Augusta National, which hosts the annual Masters Tournament, was also of Gaelic stock. His father came from Lochinver in the Highlands. The link between Scots and golf is as strong as the bond between Scots and whisky.

This is starkly visible in St Andrews, the home of golf. David is a regular visitor to this part of Fife. Again, it is personal. “It is a regular holiday haunt for myself, my wife, and my children,” he says. It is also business. “There are so many new distilleries springing up in the East Neuk of Fife, and I am now working with them.”

Ferguson Whisky has become a link in that chain that unites whisky and golf universally. It is now a partner with Bravo Whisky Golf, whose mission statement is to “go above and beyond to make golf fresh and exciting and to reveal to a select few our favorite secret places.” The journeys are bespoke. The destinations are celebrated with highly distinctive malts. Ferguson Whisky also has a partnership with Brindiamo, a leader in bulk alcohol sourcing, to offer investors prime opportunities in the rapidly growing bourbon industry.

Both will benefit from David’s extensive and undoubtedly unrivaled experience in the whisky business. The boy who was surrounded by the water of life in his grandparent’s home went on to immerse himself in the whisky business when he returned from New York. He has been in the industry for 15 years, working for esteemed distilleries, including Bruichladdich, on Islay, and Isle of Arran Distillers. He has thus established personal connections with those at the very top of the whisky business.

student and regularly ran around the reservoir. I always looked down and promised myself that one day I would live in one of those houses,” says David. It took him merely 15 years. After his sojourn in New York, he made his home near the loch with his wife, Laura. They were soon joined by two sons, Jack and Ben.

It was an early sign that the teenage Ferguson was not afraid to set targets and then achieve them. This trait has followed him in his business career. He could have stayed on Wall Street. He could have stayed with the prestigious whisky brands and distilleries. But he decided to form Ferguson Whisky. So what made him take such a jump? “Again, it was just something inside me. I wanted to use my experience and professional expertise in my own way. That’s how Ferguson Whisky was born.”

So what does he want to do with the company? “We are an independent blender and bottler providing end-to-end whisky services from cask to bottle. This could be consultancy on a range of whisky portfolios. We source and buy bulk volumes of whisky. We offer luxury whisky experiences and bottlings. This comes with the promise of individual adventure because it is more than a business, though we seek to make a profit for investors, and our professionalism gives a more than good chance of that.”

He points out that more than £7bn came into the UK economy in 2023 and knows the seriousness of the business. “I have strong relationships with distilleries and brands and can thus access all aspects of the single malt lifespan. This includes spirit supply, access to wood, warehousing and bottling.” The company has already built a satisfied customer list. Yes, we bring experience and expertise, and hopefully, we can continue to bring financial returns,” says Ferguson. “But, for me, it has to be about a lot more than that.”

He has business credentials, HMRC taxation certificates, and ethical and practical working practices guarantees. “This is all good and
proper and the least that any potential investor should expect,” he says. “But it has to be about something deeper, too. I was brought up with whisky and its lore. I heard the stories louder and clearer when I went into what many call a business, but my grandparents would simply call a way of life. I want others to hear that story and enjoy that experience. I want the people who come to Ferguson  Whisky to have an adventure. I want them to have spectacular tastings and wonderful physical and spiritual journeys. This may seem all too romantic, but it has been my life. This is what happened to me. I will pass this on to my sons, not just as a business but as a lesson in who we are, what we believe is important, and what we think should endure and be celebrated.”

Thus, photographs of the MacInnes clan and its Ferguson branch are found at The Slaughterhouse Shed and on other points of the island. This is why a stroll on Machrie Golf Course provokes memories far from birdies made and bogies suffered. It is why there are now photographs of David and his older son, Jack, in distilleries, breathing in the spirit of family history and wondering at the mysterious contents of casks.

It has always been a family endeavor. “I have been steeped in it,” he says. “It has always fascinated me. I want to dedicate my working life to it. I want it to be an adventure. But I want people to accompany me on it. It has enhanced my life, and I want it to add to others’ lives. There is a great story to be heard, but there is also a great story for every individual to tell, whether it be that night they first visited a wonderful place, be it on Islay or on Speyside, or that day they bought that special cask or even that morning they walked onto one of Scotland’s great courses after a wonderful night sampling a dram of the best a nation and a culture can create.”

The journey has begun for Ferguson Whisky. Many miles have been tramped by its creator. There are exciting hills still to be scaled.

To learn more about Ferguson Whisky please visit their website at www.fergusonwhisky.com

To learn more about Brindiamo Group please visit their website at www.brindiamogroup.com

To learn more about Bravo Whisky Golf  please visit their website at www.bravowhiskygolf.com

Recently, I had the pleasure of meeting Kevin Bozada, the Senior Director of Club and Hospitality at Augusta National and Managing Partner at Hanatoro Winery. I am excited to share the captivating story of his family’s winery, Hanatoro. The dedicated team at Octave Vineyard and Hanatoro truly embodies the essence of winemaking, resonating deeply with members, guests, and properties that hold the Hanatoro legacy in high regard.~ Diana DeLucia

GK: Can you share the story behind the vineyard and the grapes used for Hanatoro?

KB: I grew up around the hospitality and wine business. I developed a deep passion for the industry at a very young age. I knew I wanted to dedicate my career to it at about ten years old. I was fortunate to have an incredible mentor in my stepfather, Steve Thomson. His career took him from high-end restaurants and hotels, then into wine distribution and wholesaling in Kansas City, MO. That’s where I grew up. 

In 1999, Steve took on a role with Oregon’s largest winery, King Estate, and eventually became its Executive Vice President. He then moved our family to Eugene, OR, in the heart of the Willamette Valley. Since 2015 Steve has been CEO at Cristom Vineyards in Oregon. 

Steve had a very accomplished career, and it’s still going strong. He became the President of the Oregon Wine Growers Association and the chairman of the Oregon Wine Board, where he supported several legislative issues facing the wine industry in Washington, DC. He’s an industry leader and champion for the Oregon wine industry. 

Through those appointments, Steve developed many relationships with neighboring wine regions. Most importantly, within Walla Walla Valley, he was invited by a gentleman named Norm McKibben to invest in a new vineyard development called SeVein in 2004.

Norm McKibben owns Pepper Bridge Winery, one of Walla Walla’s most famous and oldest wineries. He is the godfather of Walla Walla Valley. Before long, Norm, Steve and a few other partners planted the Octave Vineyard with Bordeaux varietals.

Steve sold his fruit for several years as he was only producing grapes, not making wine. In 2010, as my hospitality career was blossoming, Steve asked if I’d be interested in partnering on the startup of a Walla Walla winery, keeping the fruit from Octave, and beginning to produce our own wine, and Hanatoro was born. 

Steve, my mother, Karen Thomson, and I are all involved. In our hearts, we are food and beverage people, and we believe that wine should not only represent a specific place and complement a meal but should also encourage reflection and demand attention. That’s something we talk about often.  Hanatoro is produced in a style that pairs with bold food flavors. It ages gracefully for 20 or more years. 

GK: Where does the name Hanatoro originate?

KB: Hanatoro means ‘the path of light and flowers.’ It is a festival in Kyoto, Japan, celebrated each March in the ancient capital city. The festival’s core values are heritage, craftsmanship, community, beauty, and honor—respect for the past. My mother and Steve have been regular visitors over the last twenty years. It’s one of the most memorable journeys in their lives. 

GK: Tell us about Octave Vineyard.

KB: Six individuals now own Octave: Steve Thomson, my stepfather; Norm McKinnon, owner of Pepper Bridge Winery; Jean Francois Pellet, Managing Partner of Pepper Bridge Winery; Greg Harrington MS,  owner of  Gramercy Cellars; Dennis Murphy, owner of  Caprio Cellars; and Justin Wiley, owner of  Va Piano Vineyards. Octave Vineyard has quickly become recognized as one of the most elite vineyards in Walla Walla. I can’t stress enough how vital the Octave Vineyard is to us. It is our identity. 

Hanatoro is produced at our winery in Washington State, which is an alternating proprietorship within Va Piano Vineyards. Octave Vineyard is located 20 minutes south but physically in Oregon and conveniently located just feet from Former New England Patriots Quarterback, Drew Bledsoe’s Doubleback McQueen Vineyard. What makes Hanatoro special is this unique mix of soil types, elevations, and microclimates at Octave. The soil is an ancient basalt overlaid with wind-blown volcanic Loess and glacial alluvial sediment. This rich combination of soil provides many minerality characteristics unique to the region. 

Octave is at 1300 feet in elevation and on a steep slope. This altitude lends to sun exposure, long growing days and seasons, and massive temperature variation. Sometimes, you can see a swing of 40° in one day, but most importantly, its powerful winds whipping off the Columbia Gorge in the afternoon. These winds are significant because of their stress on our fruit, which lends to smaller berries with thicker skins,  resulting  in fabulous tannins in the wines once you get to the final product. ​Regarding the vineyard practices, we tap water at more than 1000 feet below the surface. Our vineyard has one of the northwest’s finest agricultural water delivery systems. It’s environmentally sound and sustainable. We focus on soil health because it’s essential to grow healthy vines capable of withstanding disease and pest pressures throughout the growing season. It ensures our vineyard will produce excellent wines not only now but for generations. 

Hanatoro is the only winery that produces wine using 100% Octave fruit. Every berry that goes into Hanatoro comes from Octave and Octave only. We don’t source fruit from other vineyards or buy fruit from Oregon, Washington, or California and put it into our wines. We have to use what our land gives us, this is more challenging but always more rewarding. From there, Hanatoro Winemaker and owner of Va Piano Vineyards, Justin Wylie, stewards Hanatoro through a gentle regimen in the finest French oak barrels to our exacting specifications. Justin is best in class, he’s been a great friend and mentor for twenty years. 

There’s a misconception about the elegance of wine. You’re usually enjoying it in a very sophisticated environment. You have to remember that wine is agriculture. Producing wine is farming at the very finest, which gets lost at the end stage when the wine is consumed in these beautiful restaurants and clubs. Wine is handled in the vineyard and winery like a chef works with food in a good kitchen. 

Each Fall, we select the best varietals and respective clones to produce the highest quality wine possible. We go to Walla Walla, and we’ll have 30 sample bottles on the table. Each bottle containing various clones of each varietal, we have five clones of Cabernet Sauvignon alone. We taste all of them, every clone of Cabernet Sauvignon, Merlot, Malbec, Syrah, Petite Verdot, and Cabernet Franc. We select what’s best that year, knowing we must utilize at least 75% Cabernet Sauvignon to be classified as that, the other varietals are the finishing touches to the masterpiece. 

Earlier, I mentioned the impact of the winds on the vines. The wind’s impact on the skins makes our fruit loaded with intense red, blue, and black fruit and gentle spice notes, contributing to a large structure. It is balanced with silky smooth tannins that are polished yet supple on the palate. It can be enjoyed with red meats, lamb, and pork. It is a big wine, but it’s balanced and gentle enough to enjoy without food at the end of the evening.

The varietal balance will shift for each vintage. For instance, the 2019 vintage was 89% Cabernet Sauvignon and 11% Cabernet Franc. The 2017 vintage was 85% Cabernet Sauvignon, 7.5% Merlot, and 7.5% Malbec and the 2012 vintage was 75% Cabernet Sauvignon, 12.5% Petite Verdot, and 12.5% Cabernet Franc. No two years are the same, we have to use what land gives us to formulate the finest wine possible. When you are single vineyard, Mother Nature is the primary influence on our wines, thats the magic behind Hanatoro.

GK: How do you ensure the quality and consistency of your wines? 

KB: One of the great things about Hanatoro being a single vineyard estate wine is that while we always expect top quality, the wine consistently differs from vintage to vintage. We aim to build a handcrafted micro-site expression wine each year from this unique terroir, Octave Vineyard. 

The yields from Octave give us about 2.5 tons per acre, so it’s a challenge to evaluate each varietal and clone independently and how they will compliment each other in the final blend. It has to be the best. We use a variety of the highest quality French oak barrels.

GK: What does each of them do to impact the final product?  

KB: Last August, we tasted all the varietals and clones for the 2022 blend, which had been in barrel for 18 months, before signing off on the final blend. Once we complete the 2022 blend, we’ll barrel taste the 2023, which has been in the barrel for six months, from there we’ll go to the vineyard and look at the 2024 on the vine. We’re always working on three consecutive years, two in the past, one in the future. It’s quite an experience tasting and blending the wine that will be in restaurants and clubs throughout the country in just a matter of months.  

GK: What makes Hanatoro particularly appealing to private golf club members? How did you break into that market?

KB: People generally enjoy wines with a story behind them. Family-owned wineries and their vineyards lend well to this. Larger wineries tend to focus on production volume, using sourced fruit from all over the country, which can create a lack of identity and story.  Our wines are handcrafted, and we produce limited quantities, just three hundred cases each year. This limited production is also incredibly high rated. Our wines are getting 94, 95, 96 points from Wine and Spirits and Wine Spectator vintage after vintage. Accolades are not our main priority, but it validates our work in our winery and vineyard. In terms of private clubs, my career in private club management dates back over 15 years. I’m currently the Senior Director of Club and Hospitality at Augusta National Golf Club where I’ve worked for 10 years. The club industry is a small one. Many of the general managers and sommeliers of elite private clubs are personal friends of mine, and they are excited at the prospect of adding an extremely limited single vineyard family-owned winery to their lists. It’s a great opportunity for them to connect with their members, and share our story, but it also helps that the wine is of elite quality. The difference is it’s fleeting. When it’s gone, it’s never to be experienced again. Only the memory remains. 

GK: Are the 300 cases of Hanatoro wine typically pre-ordered in advance, or do you sell them throughout the year?

KB: Since our first vintage in 2012, we’ve been ultra-focused on distribution to high-end steakhouses, boutique resorts, private clubs, and golf destinations, all of which we have personal relationships with. We want our wines to be on lists of accounts of people with whom we have relationships. While the distribution route does not provide the most profitable strategy, it does help us build our brand and share our wines with our friends, family, and colleagues in the hospitality industry. 

We distribute in five states: Oregon, Florida, Georgia, South Carolina, North Carolina. We keep a small allocation for direct sales through our website, www.hanatoro.com. We typically only sell current vintage directly to consumers. However, we are introducing the Hanatoro Estate Club, which provides a short list of individuals an allocation of our current vintage and some library wines from previous vintages. 

Serves: 1

Ingredients 

• 8ea Porcini Mushroom Infused Agnolotti Stuffed w/ Fromage Blanc
• 1 ounce Brown Butter Roasted Apples
• 1/2 ounce Toasted Hazelnuts
• 2 ounces Butternut Squash Purée
• Black Garlic Molasses
• Basil (as needed for garnish)
• Thyme Flowers (as needed for garnish)

Fromage Blanc Agnolotti 

• 404 grams OO Flour
• 50 grams Porcini Mushroom Powder
• 258 grams Whole Eggs (beaten)
• 1 Tablespoon Kosher Salt
•  1 quart Fromage Blanc (we use Carmel Valley Creamery)

Butternut Squash Purée

• 1 Butternut Squash (halved and seeded)
• 1 Shallot (minced)
• 2 Garlic Cloves (minced)
• 1 cup Heavy Cream
• Kosher Salt (to taste)

Preparation

Fromage Blanc Agnolotti 
Sift the flour and mushroom powder onto your work surface, add the salt, and make a well in the middle. Pour the eggs into the well. Using a fork, slowly mix the eggs with the flour a little at a time. Chef Note: When you see a loose ball of dough forming, use your hands until all the flour and eggs have been incorporated. Knead the dough for about 5 minutes. Chef Note: Push on the dough with your finger, and if it springs back then your dough is ready to rest. Place the pasta dough in your refrigerator for at least 1 hour before rolling it out into sheets.

Once you have your pasta sheets rolled out, pipe a thin line of fromage blanc cheese the length of the pasta sheet using a piping bag. Brush a little egg wash on the dough in front of the cheese and fold your dough over. Press dough on the dough with your fingers, making the desired size of agnolotti, and then cut it with a handheld pasta cutter. Once you have your agnolotti cut, cook in salted boiling water or store in the freezer until you are ready to use.

Butternut Squash Purée
Preheat the oven to 350°F. Place the butternut squash, flesh side up, onto a sheet pan, brush it with olive oil, and season it with salt. Place the squash in the oven and roast until fork tender. When soft, remove the squash from the oven and scoop out the flesh. Discard the skin.

In a small sauce pot, sauté the shallots and garlic until fragrant. Add the butternut squash, season with salt, and cook for an additional 3 minutes. Add the heavy cream and bring it to a simmer. Place the butternut mixture into a blender and blend on high until smooth. Pass the butternut purée through a fine mesh sieve. Taste and adjust with more salt if necessary.

Final Preparation

First, bring a large pot of salted water to a boil. Add the agnolotti and cook for 3-4 minutes. While the pasta is cooking, add some brown butter to a sauté pan and cook your apples until slightly caramelized. Once the pasta is cooked, add to the sauté pan with the apples. In a separate pot, heat your butternut squash purée.

Assembly

Spoon the butternut squash purée into the bottom of a bowl. Add the agnolotti on top of the purée. Garnish with roasted apples, toasted hazelnuts, basil, and thyme flowers. Drizzle black garlic molasses over the top.

Wine Pairing

Summer Dreams Super Chill Pinot Noir 2022