Recipe by Leandro Jaszchuk, Restaurant Chef at Royal Poinciana Golf Club, Naples, Florida, USA
Image by Stephanie Starr
Ricotta Spinach Filling
Fettuccine Truffle Butter
Orange and Balsamic Beurre Blanc
Debone the Dover sole and portion into four filets.
Ricotta Spinach Filling
Blend in a robot coupe, the spinach, ricotta, parmesan cheese, salt, and black pepper.
Put the mix in a pastry bag and save it in the refrigerator.
Place Ricotta Spinach filling on one end of the filet and roll until you get a cylinder.
Bake for 5 minutes at 400°F.
Boil salted water in a pasta pot.
Cook the pasta for about six minutes
Heat a pan with butter, add the truffle slices, salt, pepper, and white wine, place the cooked pasta in the butter and finish with pecorino cheese.
Orange and Balsamic Beurre Blanc
Reduce 1 cup of white wine with chopped shallots, oranges, and balsamic vinegar. Add little by little the 1/2 pound of butter.
With a brush, draw two crossed lines with the squid ink; at the crossroads, place the fish and face the pasta aside from the sauce. Decorate with microgreens, edible flowers, and broccolini.
Chane Bleu, Rose, Rhone, France.
The Royal Poinciana Clubhouse. Painting by Golf Artist Graeme Baxter
Recipe courtesy Addison Reserve Country Club, Delray Beach, Florida, USA. Image by Gideon Heller.
Mixology Note: A smooth, spicy cocktail with oaky undertones and a perfectly bittersweet taste.
Pour the alcohol and liqueurs into a shaker and muddle with fresh Blood Orange juice.
Add 2-3 pods of Star Anise and shake well.
Strain and pour into your favorite glass.
Garnish with Dehydrated Orange or freshly sliced Blood Orange, and Star Anise.
Welcome to Autumn!
Addison Reserve Country Club, Delray Beach, Florida, USA. Image by Gideon Heller.
Recipe by Christina Ferraiolo, Pastry Chef and Garde Manger at Edgewood Country Club, Rivervale, New Jersey, USA
Yield: Two 10-inch Cheesecakes or 12 individual 3-inch Cheesecakes.
Mix cheesecake ingredients until smooth and well blended. Pack into 10-inch mold pan or individual ring molds lined with foil. Pour in cheesecake batter bake for 1 hour at 300 °F until firm yet jiggly in the center. Cool for one hour in refrigerator. Add frosting on top of cheesecake once chilled.
Add Oreos to a food processor and pulse gently until it becomes crumbs. Place Oreo crumbs into a bowl and pour melted butter over and mix well. Pour crumb mixture into molds or cake pans and gently press down coating the bottom and halfway up the sides, Chill in refrigerator for 1/2 an hour until ready. Pour filling into molds 3/4 full and follow instructions for baking.
Add all berries into a mixing bowl. Add the Melba sauce and gently fold mixture together to make the compote. Add the granulated sugar and continue to gently mix berries together. Cover with plastic wrap and refrigerate for 1 hour or until plating dessert.
Chef Note: If you are making the two 10 inch cheese cakes, once chilled well generously spoon the compote on top of the cheese cakes and refrigerate until ready to serve.
When ready to serve, remove cheese cakes from refrigerator and use a thin cake knife or cake spatula and dip the knife into warm water and gently slice the cheese cake making sure to wipe the blade of the knife in between slicing of the cake as not to have a messy slice on the plate. For the three 8-inch individual cheese cakes, gently remove the bottom foil of the ring molds. Use a paring knife dipped in warm water to gently remove the cheese cakes from the ring molds. Use a small chilled dessert plate and place the cheese cake in center of the plate. Generously spoon the berry compote on top of the cheese cake and garnish with addition fresh berries and micro mint leaves.
Mascato D’ Asti: It comes from North West Italy and is a sweet wine that is low in Alcohol and comes from the Piedmont area of Italy. It is made in small batches. It is named as such because of its Earthy musky Aroma. The wine is a light honey like dessert wine that really compliments the cheese cake.
The Second one I recommend is also From the North East region of Italy. Prosecco Mionetto: It is a light straw color with bright yellow highlights. It has aromas of golden apples, honey and white peach. It is well balanced and has an acidity that provides a fresh and lively feel on the palette. It is perfect to drink with your meal and especially this cheese cake with hints of vanilla and berries. Perfect Dessert wine or aperitif.
The Ballroom at Edgewood Country Club, Bergen County's Award Winning Event Venue. Image courtesy Edgewood Country Club
Recipe by Peter Zoole, Executive Chef at Addison Reserve Country Club, Delray Beach, Florida. Image by Gideon Heller.
Yield: 6 Stuffed Crabs
Tomato and Corn Relish
Old Bay Hollandaise
Yields 12-14 cakes plus a few for experiments
Melt the butter over a medium heat in a saucepan. Add the onion and celery and cook until soft. Remove from heat and allow to cool.
Gently pick through the crab to remove any pieces of shell. Chef Note: Be careful not to break up those beautiful lumps of crab too much.
In a large bowl, mix the mayonnaise, mustard, egg, and onion/celery. Mix thoroughly.
Gently fold in the crabmeat and the crushed crackers. Chef Note: The mixture will appear a little loose, give the crackers a few minutes to absorb. Season with Old Bay to taste. Brush the reserved butter over the top of the crab mixture.
Bake in a 350 °F oven for 20 minutes until the crabs are hot and golden brown. Chef Note: My Mom always told me that the least amount of ingredients you add (besides the crab) to crab cakes, the better they taste!
Tomato and Corn Relish
Roast the corn on barbeque grill until it is lightly charred. Remove and allow to cool. Chef Note: Alternatively, corn may be broiled in an oven if a grill is unavailable. Wash the tomatoes and cut them in half. Place the corn and the tomatoes into a medium-sized bowl. Add the shallots, olive oil, and vinegar. Season to taste with salt and pepper. Arrange the relish on serving plate or platter, garnish with celery and parsley leaves.
Old Bay Hollandaise
In a metal bowl whisk together the yolks and lemon juice. Place the metal bowl over a double boiler and whisk quickly. Once the whisk begins to trace lines in the egg mixture, gradually add in the butter. Continue to whisk until the sauce has thickened, and all of the butter has been incorporated. Season to taste with the Old Bay.
Cover and reserve in a warm place until ready to serve. Chef Note: Hollandaise can be tricky the first few times that you make it. Everything has to be not too hot, not too cold, and the butter has to be whisked in carefully. If you go too fast the the sauce will break. Old Bay is a name brand for a spice that can be purchased in just about any supermarket. I purposely left out salt and pepper in this recipe as they are included in the Old Bay spice blend.
In a bowl, mix the cornmeal sugar and salt. Pour in the boiling water until a tight paste forms. Add in the milk until the consistency of a pancake batter is achieved. In a skillet, melt a teaspoon of butter and add a spoonful of batter to form a 3-inch cake. Cook the cake on each side until golden brown. Chef Note: I have found that when making Johnny Cakes or pancakes, the first few never come out nicely. Experiment with the pan temperature and cook time. Be patient. These can be prepared slightly ahead and held warm if need be.
Place the Johnny cakes onto a plate, or skillet and spoon the tomato and corn relish over it.
Place the devilled crab on top, and pour hollandaise over. Sprinkle lightly with Old Bay spice and garnish with celery leaves.
Radio-Coteau “Savoy” Chardonnay 2018 Anderson Valley.
This organically grown Chardonnay from California’s Anderson Valley is perfectly autumnal — think pie crust, baked golden apples, and brown butter. While it certainly goes well with richly sauced fish dishes and roast chicken, it will also be lovely with braised pork shoulder or a well-spiced vegetarian main.~ Steve Monti, Director of Dining Operations.
The Clubhouse at Addison Reserve Country Club, Delray Beach, Florida. Image by Gideon Heller.
Recipe by Cory Saffran, Director of Food & Beverage, Richland Country Club, Nashville, Tennessee. USA
In a champagne flute or wine glass, add the red wine, bitters and pomegranate syrup.
Top with club soda and crushed ice.
The Clubhouse at dusk at Richland Country Club, Nashville, Tennessee, USA.
Image courtesy Richland Country Club
Recipe by Dana Iannelli, Executive Pastry Chef at Addison Reserve Country Club, Delray Beach, Florida, USA
• 1 cups Praline Paste
• 1 cup Almond Paste
• ½ cup Milk Chocolate (40%) melted and cooled to 104 F
• 2 Tablespoons melted Butter
• ¾ cup Blood Orange Juice
• 1 TB Blood Orange Zest
• ¾ cup Granulated Sugar
• 3 each Egg Yolks
• ½ cup Cold, Unsalted Butter
Chocolate Truffle Cake
• 3 each Whole Eggs
• ½ cup Melted, Unsalted Butter
• 1 cup 58% Chocolate
• ¼ cup Granulated Sugar
Earl Grey Citrus Ice Cream
• 3 cups Whole Milk
• 3/4 cup Heavy Cream
• 1 1/4 cups Sugar
• 2 each Earl Grey Tea Bags
• 9 ea Egg Yolks
Meyer Lemon Gelee
• ¾ cup Meyer Lemon Puree
• 1 sheet Gelatin
• 1/4 cup Granulated Sugar
• 1/8 cup Water for syrup
• 1 cup Granulated Sugar
• ½ cup Fresh Egg White
Cara Cara Gel
• 2 cups Cara Cara Orange Puree
• 1/3 cup Granulated Sugar
• ¼ teaspoon Agar Agar
• Edible Micro Flowers
• Cara Cara Segments
• Blood Orange Segments
• Gold Leaf
Combine the Praline and the Almond paste in the bowl of an electric mixer with the paddle attachment. Mix on medium speed until uniformly combined.
Pour in the chocolate and then the butter. It is important that the items not be hotter than specified so that the mix does not separate.
Shape into a square, wrap and refrigerate.
Once cool and firm, roll out to .11 inch thick in a rectangle and transfer to a sheet pan with a frame. Refrigerate until needed.
Put all ingredients except for butter in a large stainless bowl. Set over a double boiler.
Whisk constantly until the mixture becomes thick and holds the lines of the whisk.
Remove from heat and add in a cube of butter at a time to incorporate.
Pour on top of the praline crust in the frame.
Allow to sit in freezer until set.
Chocolate Truffle Cake
Melt Butter and Chocolate over a double boiler.
Line a sheet pan with parchment paper and spray.
Whip eggs and sugar on high until thick and fluffy.
Fold in butter and chocolate mixture until smooth.
Bake on 325 F low fan until set.
Allow to cool. Once cool, cut to the size of the frame and layer on top of the curd. Place back in the freezer to chill before slicing.
Earl Grey Citrus Ice Cream
In a saucepot combine the milk, cream and sugar. Put the yolks in a separate bowl.
Bring to a simmer. Turn off and add the tea bags. Allow to steep for 10 minutes. Remove the tea bags and return to the stove to bring back to a boil
Turn heat to simmer and temper in the yolks.
Cook over low heat until the mixture coats the back of a wooden spoon.
Strain mixture through a chinois and cool immediately over an ice bath.
Let mixture mature for 4 hours or longer in the refrigerator. Then spin the base to the manufactures guidelines on your ice cream machine.
Meyer Lemon Gelee
Put the puree, sugar, water in a pot and bring to a boil.
Let the gelatin sheet soak in ice water to bloom.
Ring out water from gelatin and add gelatin to the hot mixture to melt.
Pour into a container and let set in the refrigerator.
Break into desired sizes pieces with a spoon when ready to plate.
Place egg whites and sugar over a double boiler. Whisk over the heat until the sugar dissolves.
Place the mixture in a mixing bowl fitted with a whisk attachment and whip on high speed until stiff peaks form.
Place meringue in a piping bag with desired tip and pie kisses onto a silpat mat. Place in dehydrator or low oven to dry out over night.
Cara Cara Gel
Bring the cara cara orange puree to a boil along with half the amount of sugar.
Mix the remaining sugar with the agar agar to prevent lumps when mixing.
Add the agar agar, sugar mixture to the boiling puree. Boil for two more minutes.
Pour into a bowl and refrigerate until cool.
Once cool, put the mixture in a blender and blend on high until smooth.
Take the frame from the freezer and cut into triangles with a sharp knife.
Paint the plate with chocolate sauce if desired.
Place the cake standing upright on the plate.
Pipe dots of the Cara Cara gel around the plate. Add in drops of the Meyer Lemon Gel and the citrus segments.
Place a quenelle of the ice cream next to the cake slice.
Finish off with gold leaf and edible flowers.
Addison Reserve Country Club, Delray Beach, Florida, USA. Image by Gideon Heller
Farm Manager Jessalin Jaume
At Greens Do Good adults with autism help grow hydroponic produce year round.
Executive Chef Tony Villanueva has always connected food with love. He grew up on the lower east side of Manhattan, raised by a single mom who worked many jobs to make ends meet—but always made time for the family meal. As a child he would stand on a crate to reach the stove and soon his relatives were asking him to prepare meals. And on a trip to visit his mom at her cafeteria job, young Villanueva was enthralled by the energy in the kitchen and all the people working to prepare food.
Villanueva trained formally as a chef, and eventually joined Edgewood Country Club in River Vale, New Jersey, as Executive Chef Villanueva was tasked with changing the culture of the country club by creating a new and inspiring dining service. He was up to the challenge: He revolutionized the business of country club dining by prioritizing the freshest ingredients and sourcing them locally whenever possible.
It’s no wonder, then, that Villanueva jumped at the chance to become involved with Greens Do Good, a year-round hydroponic vertical farm in Hackensack, New Jersey, that offers locally-grown, sustainable produce to country clubs, restaurants and markets, and puts profits back into REED Next, a non-profit organization providing critical programming and job opportunities for adults with autism.
Rooted in Social Responsibility
Autism affects more than 1 in 59 Americans and 1 in 34 in New Jersey, the highest rate in the country. Approximately 50,000 individuals with autism spectrum disorder (ASD) turn 18 each year in the United States—and at age 21, public resources for these individuals virtually disappear. They’re no longer eligible for state-funded education, and adult programs and services are few and far between. Without daily support, these young men and women can lose their acquired skills—from daily care habits like making their own lunch and getting dressed by themselves to crucial life skills like language.
That’s where REED Next comes in. With an emphasis on community integration, continued learning, job training, and employment opportunities, the program is designed to support adults with autism ages 21 and older so that they can achieve greater independence and live a meaningful and fulfilling life. Greens Do Good was partially funded by a grant from the Special Child Health and Autism Registry and New Jersey Department of Health.
“With Greens Do Good, we are not only cultivating fresh produce, but we have created a sustainable social enterprise that ensures REED Next has the continued funding needed to support our programming for adults with autism,” explains Lisa Goldstein, vice president of development. “Unemployment rates for individuals with autism are woefully high. Greens Do Good gives these individuals a chance to find meaningful work.”
Walk into the farm on any given day and you’ll see REED Next clients hard at work. Everyone gets exposure to the different tasks around the farm that include planting, seeding, watering, and assistance with harvesting. “That daily structure and personal fulfillment of a job well done is just as important for individuals with autism as it is for any other adult,” says Farm Manager Jessalin Jaume, who also has a background in educating individuals with autism.
Greens You Can Feel Good About
Hydroponic vertical farming is an innovative method of growing plants in a controlled, indoor environment. Energy-efficient watering and lighting systems are used to nurture the crops, which are planted in stacked trays. This greatly improves yield per square foot and eliminates the need for soil, often a cause of bacteria contamination and disease. Not having soil also means not having to worry about weeds growing—eliminating the need for herbicides. If pests are encountered, they are controlled naturally with a release of ladybugs or praying mantises.
When a growing medium is required, Greens Do Good uses rock wool (spun volcanic rock) and grow stone (recycled glass) in lieu of soil for our larger crops. Microgreens are grown in a small bed of coco coir, the outer layer or husk of a coconut, a sustainable resource. The closed-loop hydroponics system also reduces costs as the same water is continuously recycled throughout the crop’s life cycle.
Greens Do Good is currently growing basil, baby kale, baby arugula, butterhead lettuce, and over 20 varieties of microgreens including chef-favorites wasabi, cilantro, and a custom spicy mix. All produce is handpicked and packed at the farm in Hackensack, minimizing transportation, and maximizing freshness, flavor, and nutrition. Greens Do Good uses zero pesticides, zero herbicides, and is 100% vegan.
Villanueva began getting weekly deliveries soon after the farm opened its doors in early 2019—making him the first Chef Partner of Greens Do Good. Since then, Greenbrook Country Club in North Caldwell and Knickerbocker Country Club in Tenafly have joined Villanueva in supporting Greens Do Good. As he explains. “I believe in the mission of Greens Do Good and want to create a ripple effect that becomes a tidal wave.”
by Jen Faust and Lisa Goldstein
To learn more about buying from Greens Do Good, contact Lisa Goldstein, vice president of development, at firstname.lastname@example.org
Anthony Villanueva, Executive Chef at Edgewood Country Club, River Vale, New Jersey, USA.
Left: Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA | Recipe: Ginger Bouillabaisse and Royal Reds
Jonathan Hancock is a young and gifted chef who realized his passion during college, pursuing a law degree! He is blessed with six children, which keeps him on his toes. ~ Diana DeLucia
GK: Tell us where you were raised.
I grew up in Dickson County, Tennessee, which is a rural area. Most of my family lives there. My dad’s side of the family has lived on Tidwell Road, which was my grandmother’s maiden name, most of their lives. Everything is about agriculture out there, and it’s kind of cool visiting. They still own the home where my grandmother and her 13 brothers and sisters grew up.
When I was middle school-aged, we moved to Franklin, a city just south of Nashville, and that’s where I kind of started becoming a person, you know, in elementary school, you’re just playing. I went to Franklin High School, which is not far from the Richland Country Club.
I was raised by my mom, Kelly Walker, who is a single mother of four and a very strong-willed woman who taught me a lot of values about how to treat people, how you behave, and work ethic. She started her own business selling insurance and benefits. She instilled a drive in me, my sister, and two brothers.
After high school, I went to Middle Tennessee State University (MTSU) as a political science major. I thought I wanted to be an attorney and studied sociology as well. I spent about two years following that path, with the mindset of the result being that I wanted to make a ton of money.
GK: How did you go from law to cooking?
The schoolwork was boring. I did not enjoy it, and then something clicked; I need to find what I love to do. That’s what my mom taught us.
I grew up with a family of phenomenal cooks, my mother cooked every night, my grandmother was always in the kitchen, cooking or canning, and it seemed like my father grilled or was on the smoker every day in the summertime in Texas. Every family get together was surrounded by food, and everyone chips in to help. It has always been my family’s way of expressing love for each other.
I quit MTSU, and I applied to Le Cordon Bleu in Orlando. I think I was 20, about 14 years ago. I moved down there when I found out I was having my first son, and I knew I needed to focus on getting my act together. It was good because it took me away from the core group that I was always with growing up. Until you step outside of that, it’s almost like you’re still in high school.
The instructors we had in Orlando were from a talent pool from all over the country, and many were very inspiring. I learned a lot of foundational material that I didn’t know. I started to enjoy cooking. While studying, I worked at a couple of chain restaurants such as Cracker Barrel, and it wasn’t enjoyable. I was going to school full time, and then I tried to make money on the weekends. Once my son was born, I had to fly back to Tennessee to spend time with him and then fly back to Orlando for school. Cracker Barrel started scheduling me for 60 hours a week, I was still at school, and I wanted to see my son more often. I realized nothing was inspiring about what they were doing. I ended up taking a position at The Cheesecake Factory, which is one of the busiest in the country. That’s where I started learning more line skills and how to deal with getting your ass kicked every day. I watched some of the guys in the kitchen and noticed how seamlessly they moved during the crazy services. I wanted to do that; it was like a dance.
I got a lot out of that job, and then when school was done, I moved back to Nashville in 2007. I had a job lined up at The Wild Boar, one of the high-end restaurants downtown at that time. I was about to start the job and got a call from the chef. He said he couldn’t pay me, and they had filed for bankruptcy.
GK: How did you land at Richland Country Club?
I had a family friend who was a member of Richland, and he asked me, “Have you thought about going to a country club?” I told him, “I have never thought about it.” He said, “You know, you ought to call Chef Dean; he is a great guy.” I called, and he asked me to come in for an interview. I remember seeing the kitchen for the first time; it was massive, and looking around, I noticed everyone had their own knives. Everybody knew what they were doing, which was very different than some of the chains. These people have great knife skills. I remember watching Chef Dean pull apart all these lobsters, and I knew this might be a cool place to learn and grow. I have been here for 11 years now, and I started as the banquet sous, and then spent a short time as the interim pastry chef, and was given the executive sous chef role.
GK: How long have you been the executive chef?
It was official in September 2018, which was cool and intimidating at the same time. I’d already been doing all these other positions, but your scope gets wider with every step up that you take. I had never cared about the pool dining before, I hadn’t even thought about what they were serving pool-side. My focus was more a la carte dining upstairs, and that was it. It’s been an incredible journey in the last few years learning to focus on all these other areas of the club.
We have two restaurants and a pool grill, and we’re running it all out of one kitchen. We have our Waxo Grill, our adults-only grill and provides an upmarket, but casual dining experience, great for a quick lunch, relaxed dinner, or drink by the fireplace while watching the game. It is named after Dudley “Waxo” Green, a long-time member of Richland and a sports reporter for the Nashville golf scene for six decades. We have the Nicklaus Room, named after Richland’s Golf Course designer, Jack Nicklaus; this dining room provides a great family atmosphere and excellent views of the course.
The Pool Grille, offers wide varieties of food options that are sure to satisfy both kids and adults. Together with our full-service pool-side bar, indoor and outdoor seating, and a teen area, the Pool Grille will exceed your expectations of what a day at the pool should be!
GK: You have to be flexible working at a private golf or country club, how are you finding that?
It’s so much fun, we’ve got a strong crew back here that get excited about whatever they can fry and dip in a sauce, that’s cool. There’s a place for that. Then at the same time there are guys that want to learn how to break down fish, and I know that I can groom them to take the next step in their career. It’s a dynamic team, and I am fortunate to have them behind me.
GK: Tell us about the renovation; you must have been here for that process?
It took about a year and we closed for five months, only operating out of the far side of the club. We modified horse trailers outside with a kitchen, but all we could do were buffets. We were all so pleased when this half of the clubhouse was finished. The second half was completed in April of 2019, and you can see for yourself just how spectacular it is.
The members here use the club heavily. For many of them, this is where to go, even on Mondays, which we are closed. Once we opened after the completed renovations, club usage went through the roof. We went from 180 covers on a Friday night to 350! The team all came together, and we started adjusting how we do prep, how we set ourselves up to be ready when it’s busy. It’s been going well, and I feel like we’ve got a good rhythm with everything. I feel like it is a sign of the job that we’re doing. We are doing more than ever before, and the members are coming out and are raving about the food and service.
GK: How do you feel about working with the General Manager, Martel Meyer? He has a solid reputation for turning around a club’s food and beverage operation.
For one, he was incredibly supportive of anything new we wanted to do. He was all about, try it, if it doesn’t work, then it doesn’t work, but keep trying. He was the one that pushed for us to delineate this dining room from that dining room. Martel said, “Let’s give them two different dining experiences, instead of everything mashed up into this one menu where it’s all over the place, let’s create focus, so if they want to eat fine dining, they go to one room, and if they want casual fare, they go to the other.
Martel told us that what everybody needs to understand when they walk through these doors that this is the hospitality industry, first and foremost, whether you’re from the front of the house or the back of the house, it’s all hospitality.
GK: What are some of the member trends?
We’re noticing more vegans and people with keto diets, and we try to give them something substantial that feels and tastes good, but also fits what they’re looking for. We have enjoyed creating more vegan food, but I try to avoid tofu or anything like that as I feel that’s too elementary.
GK: Where do you source your produce?
We work with many local farmers; being in Tennessee, we have access to everything. Most of our beef we source from Bear Creek Farm. Bear Creek Farm, is a sustainable grass-fed, grain-finished cattle and hog farm, raises all-natural Angus beef and Heritage hogs in a responsible and humane way. They rely on outstanding genetics and Certified Humane practices to produce healthy, tasty beef, and pork without the use of hormones or antibiotics. I’ve known Bill and Leanne for 13 years now, and I can always count on them to have a superior product.
We also source from a small, diverse, sustainable family farm named Wedge Oak Farm. They gently and humanely raise food for our local region. All of their products are USDA inspected for safety, quality, and freshness. They grow the prized Mangalitsa charcuterie hogs and carry a specialty sausage line made right here in Tennessee. All of their animals are raised on the farm and processed as close to home as possible.
One of our most significant sources for vegetables is Nashville Grown, founded by Alan Powell, where he’s essentially the middleman for a lot of the smaller farmers within a hundred miles of Tennessee.
GK: Where do you see yourself in five years? What are your plans to continue to develop the culinary scene at Richland?
I would like to open another dining experience option at the club, something prix fixe that gives us another outlet for pushing our boundaries and creativity for the members, and ourselves. I would also like to continue pushing to becoming at least 90% local on all products entering the kitchen. There is so much fantastic agriculture in Tennessee, and it should always be a focus. Another goal is the continuous updating of banquet design and menus, to continue staying ahead of the trends that set us apart from other clubs. If you don’t stay ahead, then you are falling behind. For the next five years, I plan on pushing as much growth as I can within our club and our kitchen. I would love to see my current sous chefs stepping into roles as Executives other high-end clubs.
The clubhouse at dusk. Image courtesy Richland Country Club
Recipe by Phil Iannuccilli, Executive Chef at Greenwich Country Club, Greenwich, CT, USA
Chef Note: I was lucky enough to grow up with three giant fig trees in my backyard. There were two black and one white. It was something I never took for granted. Figs are only in season from mid-summer to early fall. It’s for this reason, we have prosciutto wrapped melon. Melon is available all year round. But melon is a poor stand-in for a great fig. Celebrate them when they’re in season. Savory biscotti complete the dish with a crumbly texture and added notes of rosemary and almonds.
Prosciutto, Figs & Biscotti
(Yield - 1 Serving)
(Yield - 1 cup)
Rosemary Almond Biscotti
(Yield - 2 Dozen Biscotti)
Combine the ingredients in a nonreactive sauce pot. Gently simmer, while stirring, until reduced by half. Let cool, chill and reserve. When finished, it should have the consistency of honey, hence the name.
Rosemary Almond Biscotti
Chef Note: Biscotti means twice cooked. First, you make the dough, shape into logs and bake. Then you slice the logs into cookies, lay them flat and bake (or toast) them again.
Preheat your oven to 350˚F. Prepare a half sheet pan with parchment paper and pan spray. Mix all the dry ingredients on low speed with the paddle attachment. Add the butter and mix until wet sand consistency, but not yet a dough. Add the milk and the egg. Mix until a sticky dough forms.
Turn the dough out onto a lightly floured surface. Divide in half and roll into two cylinders. Space them lengthwise on the parchment lined sheet tray and press to flatten them a bit. Brush them with one additional egg yolk and a touch of water.
Bake, turning halfway, until golden brown and firm to the touch. Biscotti are usually done when they start to crack open on the top.
Chef Note: Wrap the logs in plastic, while they’re still hot. This contributes steam, which helps to prevent breakage when cutting. Cut all the biscotti, straight across, approximately ¼ inch thick. Lay them face down on a sheet tray, without paper. Return to the oven and toast until slightly colored.
Final Preparation and Assembly
Select the best arugula leaves and stream them diagonally across the plate.
Wrap the prosciutto like three flowers and evenly space them on top of the arugula. Intermingle the goat cheese along the route.
Dip the face of each fig half in granulated sugar and caramelize with a torch. Let them cool, then nest each one into the prosciutto.
Zigzag little pools of balsamic honey onto the plate. Place the biscotti on top and between the figs and prosciutto. Finish with a drizzling of olive oil and cracked black and white pepper.
Louis Jadot Pinot Noir, Burgundy, France 2016
Recipe by Liz Denham, Executive Pastry Chef at Richland Country Club, Nashville, Tennessee, USA
Yields : 2 four-inch cakes
Chocolate Italian Buttercream
Mix all of the dry ingredients in a stand mixer with a paddle attachment, add the hot coffee, buttermilk, and oil.
Scrape the sides and add the eggs and vanilla and mix until incorporated.
Pour into small 4-inch cake rounds lined with parchment paper.
Bake at 350°F for 15-20 minutes or until done in the center.
Let cool completely, and freeze.
Chocolate Italian Buttercream
Beat the egg whites, salt, and cream of tartar until foamy with a whisk attachment in a stand mixer.
Slowly add 1/3 cup of the sugar until soft peaks form.
In a pot, place the remaining 1 cup of sugar and 1/3 cup of water and heat on medium-low until the sugar melts and becomes clear. Maintain medium-high heat until syrup reaches 235-240°F
Slowly stream the hot syrup into the mixer. Streaming into the soft peak meringue while whisking continuously. Run mixer until meringue is cool.
Switch to the paddle attachment, add the room temperature butter one piece at a time, and then add the salt and vanilla.
Stream in the melted dark chocolate to taste. Beat until butter is combined and consistency is fluffy and silky.
Place bottom layer cake round on a serving plate and pipe the frosting onto the top of the bottom layer and smooth.
Place the top layer of chocolate cake onto the frosted bottom and align the sides.
Frost the outside first, getting smooth sides with a warm offset spatula. Finish by frosting and smoothing out the top.
Complete the cake by decorating with abstract tempered chocolate pieces, rosettes of chocolate buttercream, chocolate truffles, and a gentle dusting of gold.
The Clubhouse at dusk, Image courtesy Richland Country Club, Nashville, Tennessee, USA