Yield: 4 portions 

Ingredients

Bacon Jam 

• 6 slices Thick-Cut Bacon (diced) 
• 1 small Onion (finely chopped) 
• 1 Tablespoons Brown Sugar 
• 2 Tablespoons Balsamic Vinegar 
• 1/2 teaspoons Black Pepper 

Garlic Confit Purée 

• 1 head Garlic (cloves peeled) 
• 1/2 cup Olive Oil 
• 1/2 teaspoon Salt

Scallion Oil 

• 1 bunch Scallions (chopped) 
• 1/2 cup Neutral Oil (grapeseed or vegetable) 
• Pinch of Salt

Roasted Tri-Color Cauliflower 

• 1 cup each Purple, Yellow, and Green Cauliflower Florets 
• 2 Tablespoons Olive Oil 
• 1 teaspoon Salt 
• 1/2 teaspoon Black Pepper 
• 1/2 teaspoon Smoked Paprika

Cream of Corn Purée 

• 2 cups fresh or frozen Corn Kernels 
• 1/4 cup Heavy Cream 
• 1/4 cup Whole Milk (adjust for consistency)
• 2 Tablespoons Unsalted Butter 
• 1 small Shallot (finely chopped) 
• 1 clove Garlic (minced) 
• 1/2 teaspoon Salt (to taste) 
• 1/4 teaspoon White Pepper

Risotto 

• 1 cup Arborio Rice 
• 4 cups Chicken or Vegetable broth (warmed) 
• 1/2 cup Dry White Wine 
• 1 small Shallot (finely chopped) 
• 2 Tablespoons Unsalted Butter 
• 1/2 cup Parmesan Cheese (grated)
• Salt and Pepper (to taste) 

Pan-Seared Scallops 

• 24 large Sea Scallops (dry-packed) 
• Salt and Black Pepper (to taste) 
• 1 Tablespoon Unsalted Butter 
• 1 Tablespoon Olive Oil
  
• 1 clove Garlic (smashed) 
  
• 1 sprig Thyme 

Preparation

Bacon Jam 
Chef Note: Prepare ahead of time. 
In a pan over medium heat, cook the bacon until crispy. Remove and set aside.  In the bacon fat, sauté the onions until caramelized. Add the brown sugar, balsamic vinegar, and black pepper. Return the bacon, lower heat, and simmer until thick (15-20 minutes).

Garlic Confit Purée 
Chef Note: Prepare ahead of time.  
In a small pot, submerge the peeled garlic cloves in olive oil. Simmer on very low heat for 30 minutes until garlic is soft. Blend the garlic with a touch of oil and salt to form a smooth purée.

Scallion Oil 
Chef Note: Prepare ahead of time.  
Blend the scallions, oil, and a pinch of salt until smooth. Strain through a fine sieve and store in a small container.

Roasted Tri-Color Cauliflower 
Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, pepper, and smokedpaprika. Roast for 20-25 minutes until tender and slightly crispy.

Cream of Corn Purée 
Sauté aromatics in a saucepan over medium heat. Melt the butter, and sauté the finely chopped shallot and minced garlic until soft and fragrant (about 2-3 minutes). Cook the corn kernels with the salt, white pepper, and smoked paprika. Sauté for another 3-4 minutes until the corn softens slightly. Pour in the heavy cream and milk, bringing the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld. Blend Until Smooth and transfer the mixture to a high-powered blender while warm. Blend on high speed until completely smooth, about 1-2 minutes.

Risotto 
Sauté the shallots in butter over medium heat until translucent. Add the Arborio rice and toast for 1-2 minutes. Deglaze with the white wine and let it absorb. Gradually add the warm broth, stirring frequently. Continue for about 18-20 minutes.  Blend half the corn kernels with heavy cream until smooth.  Stir in the corn purée, remaining whole corn, Parmesan, and season with salt and pepper.

Pan-seared Scallops 
Pat the scallops dry and season with salt and pepper. Heat the olive oil in a pan over high heat. Sear the scallops for 
one and a half to two  minutes per side until golden brown. Add the butter, garlic, and thyme and bake the scallops for 30 seconds.

Assembly 

Spoon a layer of the cream of corn risotto onto the plate. Arrange the roasted tri-color cauliflower around the risotto. Place seared scallops on top. Dot the plate with bacon jam and garlic confit purée. Drizzle scallion oil around the dish for a finishing touch.

Wine Pairing

Paul Pernot Bourgogne Cote d’Or Chardonnay 2023.

*** I am creating a collection of elegant and healthier cocktail recipes for my regular Veggy Cocktails feature in Golf Kitchen Magazine; this is a standout addition. Its vibrant color and medium-bodied texture make it visually appealing, while my choice of glassware enhances its presentation. The fresh vegetable flavors offer a unique taste profile that differentiates it from traditional cocktails. Additionally, using caviar as a garnish and seaweed contributes to a sophisticated aroma that is innovative in the cocktail realm, making it a noteworthy option for those seeking something new and exciting. ~ Javier Burgos, Mixologist, Veggy Cocktails. (website coming soon)

Inspiration

I was reading a book about Osaka, Japan, where the food and drinks looked very appealing. My sons and I go to a Japanese restaurant every Sunday. Our server, Sarah from Mongolia, serves us our food every visit. My oldest son enjoys sushi rolls with masago and seaweed soups, and my younger son enjoys sweet seaweed salad and fried rice. I looked at both plates and asked myself, "Can I use seaweed or caviar in cocktails?" Delicious!!

Ingredients
​

• 3 ounces fresh cold-pressed Jicama Water (Mexico) or Sinkamas (Philippines)
• 1/2 ounce fresh cold-pressed Basil Water
• 1 ounce Midori
• 1 Dill Leaf
• 1 square Ice Cube
• 1 small square Soy Paper
• 1 branch Saffron
• 1 espresso spoon Black and Red Caviar
• 1 Roasted Seaweed Chip (I used sea salt and avocado oil chips that I found at Whole Foods. I used a heart-shaped cookie cutter to make the shape)

​
Preparation

1. Fill a blender cup with Jicama Root, top it with water, seal it, and blend. Store the liquid in a metal bottle container in the fridge for 24 hours.

2. After 24 hours, using a strainer, strain the Jicama water from any plant fiber.

3. Repeat the above method to create fresh, cold-pressed basil water.

4. Place the dill leaf on the bottom of an eight-ounce rock glass.

5. Add the ice cube on top of the dill leaf.

6. Add the Midori, jicama, basil, and ice to a bar shaker.

7. Shake all ingredients well with ice and strain into a cocktail glass.

8. Place the small soy paper and saffron branch on the ice cube.

9. Use an espresso spoon to add the black and red caviar and finish with the roasted seaweed chip.

Serving Note:

Salty Experience: Place the caviar on a dessert spoon and serve it on top of the roasted seaweed chip, dill, and saffron squares. You can also use the seaweed chip as a spoon. Enjoy the slightly salty flavor, which will help cleanse your palate.

Sweet Experience: For a lovely experience, sip the liquid (much like you would sip whisky) for a delicate taste of sweetness.
​

Club members are the heartbeat of any private golf and country club community, and their attitudes and actions can significantly impact the success of the club's culinary program. Here are concrete steps and recommendations for golf club members to support their culinary teams and help address the issues discussed in parts one and two of this series.

​Many private clubs have programs to support staff, such as an annual staff appreciation fund (a pool of money given as year-end bonuses) or professional development funds for sending culinary staff to workshops/competitions. Contribute generously to these when the opportunity arises. If your club has a Food & Beverage committee or similar, consider joining it or voicing your support for policies that invest in the culinary operation (e.g., upgrading kitchen equipment, expanding the kitchen team when needed, or improving staff benefits). Member advocacy can influence club leadership decisions. By backing proposals that create a better workplace for chefs and servers, you directly contribute to better service for yourself and fellow members in the long run.

​Leverage the power of word-of-mouth and social media. Proud of a meal you had at the club? Tell your friends or share a quick post (if club policy allows) of that beautiful dish the chef prepared. Positive buzz enhances the club's reputation and makes the culinary team proud. When outside guests dine with you at the club, if they compliment the food, make sure to pass that along to the staff or club management. These external praises reinforce that the team's work is exceptional. Additionally, consider nominating your club or voting if there are local "Best of" contests or community awards (e.g., local magazine's Best Dining in Town). Your vote or testimonial could help the club gain wider recognition, which, as discussed, boosts pride for everyone involved.

​Read the club's emails or newsletters that mention the food and beverage operations. Clubs often feature stories about the chef (background, new menu launch, etc.) or updates on dining hours and menus. You can better appreciate the team's actions and respond by staying informed. For instance, if the newsletter mentions supply issues affecting the menu, you'll understand why a change occurred. Or if the chef is introducing a new dish, you can try it and then give feedback. Engaging with these communications, even as simple as replying to an email with "Loved the story about our chef, thank you!" shows that members value such transparency and information. It encourages the club to highlight the culinary team's work and challenges, fostering a culture of mutual respect.

​Treat dining at your club with the same respect you'd treat dining at a friend's home. Arrive on time for reservations, adhere to dress codes, respect the ambiance the team is trying to create, and provide constructive feedback. If something wasn't to your taste, please let the club management know privately rather than berating staff on the spot or publicly. Constructive feedback delivered the right way can lead to improvements; many chefs appreciate learning members' preferences. On the flip side, enthusiastically let the team know when they "knocked it out of the park" with a meal. You can send a note to the General Manager highlighting an excellent dining experience so the culinary staff gets formal recognition. Cultivating this positive feedback loop makes the team feel appreciated and continually pushes them to excel.

​by Diana DeLucia

Media coverage, whether through press articles, social media, industry rankings, or club communications, plays a crucial role in highlighting the achievements of golf and country club culinary teams. Historically, club kitchens operated behind closed doors, with chefs toiling quietly in the background. Today, however, there is growing recognition that telling the story of the culinary team's work can greatly benefit the staff and the club. Proactive media exposure transforms talented club chefs into recognized artisans, and in doing so, it brings pride to club members and employees alike.

A notable benefit of favorable media coverage is an improved reputation.
​Positive news stories or features about a club's dining program can elevate the club's profile in the community and within the industry. This publicity builds what marketing experts call brand value and equity. Maintaining visibility and name recognition is essential even for clubs with a full membership because a full membership today doesn't mean a full membership tomorrow. By showcasing culinary excellence in media, a club reinforces its image as a top-tier establishment, and the club others are talking about and aspire to. Such prestige can help attract future members and keep current members proud of their club.

Media coverage also serves as a form of recognition for the culinary team and attracts young hospitality talent. Chefs and kitchen staff take pride in seeing their work highlighted. It validates their creativity and hard work beyond immediate feedback from diners. For example, when a club's executive chef wins an award or is featured in a magazine, it boosts team morale. It can even aid staff retention; people like to work where their contributions are celebrated.

Member pride is undoubtedly a factor.
When members see their club's chef held up as a superior example, it adds to the cachet of their membership. Media recognition creates a win-win: employees feel valued, and members get to brag that their club has award-winning dining.

There are avenues for showcasing a club's culinary prowess:
Specialized industry publications and associations have emerged that focus on club chefs, such as Golf Kitchen (a very targeted publication focusing on the golf industry's food and beverage operations) and Club and Resort (which focuses on all Club and Resort operations.) They are very different, but both are necessary. 

Local press and culinary associations.
​Local media outlets and culinary organizations often recognize club chefs through awards or feature stories, bringing recognition to the regional level. In 2023, Chef Erik Baker of Palmira Golf Club (FL) was named "Culinarian of the Year" by a regional chapter of the American Culinary Federation. This prestigious accolade was publicized to members and local press, highlighting his skill and dedication and positively impacting Palmira's dining program.

Media exposure isn't limited to awards.
Clubs are beginning to leverage social media and in-house publications to showcase the culinary team's work regularly. Many clubs now feature chef spotlights in their newsletters or share behind-the-scenes looks at kitchen creations on Instagram and Facebook. By doing so, they personalize the dining experience – members get to know the faces and stories of the people who cook for them. Some clubs host cooking classes or demonstrations for members (sometimes even inviting local media to attend) to showcase their chefs' expertise. These efforts humanize the culinary staff and deepen the connection between members and the team.


From a marketing perspective, chefs in private clubs are learning to become brand ambassadors.
Many work with their club's marketing or PR departments to craft compelling content – sharing recipes, giving interviews, or participating in community food events – that tells the story of the club's culture and quality. A chef's inventive new dish might be highlighted in a regional food magazine, or a club's farm-to-table initiative could be written up as a local interest story. This coverage signals that the club is forward-thinking and values excellence, which resonates with current and prospective members.

A consistent media spotlight on the culinary team's achievements builds member pride and a supportive community around the club's dining program. It tells the staff that their work matters and tells the world (or at least the local area) that the club is a leader in hospitality.

The culinary team, often unsung in the past, gets the appreciation it deserves, encouraging them to keep innovating. For club members, seeing their club featured positively in the media reinforces their choice of club and can even enhance the pride of membership. In the competitive hospitality landscape, being known for culinary excellence is a distinguishing asset, and media coverage is the vehicle that drives that recognition.

~ by Diana DeLucia

Recipe by Christopher Passaro, Executive Chef at Preakness Hills Country Club, Wayne, New Jersey, USA

Serves: 1 to 2

Ingredients

Onion Soubise

• 2 large Yellow Onions (thinly sliced)
  
• 2 Tablespoons Unsalted Butter
  
• 1/2 cup Heavy Cream
  
• 1/4 cup Sherry Vinegar
  
• Salt (to taste)

Caramelized Sautéed Onions
Chef Note: These rich, sweet, and intensely flavorful onions are perfect for a topping for burgers, steaks, pizzas, or a side dish.

• 2 large Yellow Onions (or sweet onions, thinly sliced)
  
• 2 Tablespoons Unsalted Butter (or olive oil)
  
• 1 Tablespoon Extra Virgin Olive Oil
  
• 1/2 teaspoon Salt

House Chips

• 2 large Russet Potatoes (or Yukon Gold for a richer flavor)
  
• 1 quart Canola Oil (for frying)
  
• Fine Sea Salt

Poached Eggs

• 4 eggs
  
• 1 Tablespoon White Vinegar

Garnish

• 4 ounces Caviar (we love Ossetra, Kaluga, or Trout Roe for a lighter touch)
  
• 4 Tablespoons Crème Fraîche
  
• 1 Tablespoon Chives (finely chopped)
  
• 1 Tablespoon Cilantro Leaves
  
• 1 Tablespoon Chervil Leaves
  
• Vinegar Spritz (we used a mixture of sherry vinegar and sugar 1 to 1 in a spray bottle)

Preparation

Onion Soubise
In a saucepan over medium-low heat, melt the butter, add the sliced onions, and cook slowly, stirring occasionally, until very soft and browned (about 20-30 minutes)—Deglaze with sherry vinegar. Stir in the heavy cream and cook for another 5 minutes. Transfer to a blender and purée until smooth—season with salt to taste. Transfer to a squeeze bottle and keep warm.

Caramelized Sautéed Onions
Peel and thinly slice the onions into even strips. Heat the butter and olive oil in a large skillet over medium-low heat. Add the onions and toss to coat them in the fat. Sprinkle with salt and optional sugar. Stir occasionally, allowing the onions to soften and release moisture. Reduce heat to low if they start browning too quickly. After 30-45 minutes, when the onions are deeply golden brown. Remove from heat for plating.

House Chips
Thinly slice the potatoes. Chef Note: I recommend using a mandoline. Rinse in cold water and pat dry thoroughly. Heat the canola oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry chips in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and season immediately with the fine sea salt.

Poached Eggs
Bring a pot of water to a gentle simmer and add 1 Tablespoon of white vinegar. Crack an egg into a small bowl, then gently slide it into the water. Cook for 3 minutes for a soft, runny yolk. Remove with a slotted spoon and drain on a paper towel. Repeat for the remaining eggs.

Assembly

Arrange the house chips on your serving plate. Spoon the caramelized onion over the house chips. Spoon the warm onion soubise over the chips. Nestle a poached egg on top. Add a generous dollops of crème fraîche and a spoonful of caviar. Garnish with the chives, cilantro, and chervil. Lightly spritz with vinegar for a touch of acidity.

Serving Suggestion

Serve immediately while the chips are crisp, the poached egg is runny, and the flavors meld beautifully. 

Wine Pairing

Pair with a glass of chilled Champagne or a Crisp White Wine like Chablis.

Inspiration

This dish is intended to reflect the vibrancy of the Peruvian people, culture, and ingredient palette. Its lively colors and textures, combined with the acidity, spice, and salt present, will result in an adventurous eating experience and a culinary trip to one of the most enjoyable dining destinations in the world: Peru. ~Matthew Gilbert

Serves: 4

Ingredients

Crab Salad
Yield: 4 Portions

• 2 King Crab Legs
• 4 ounces Homemade Aioli
• Lime Juice (to taste)
• Sea Salt (to taste)

Causa Rellena
Yield: 4 Portions

• 6 large Yukon Gold Potatoes
• 1 ounce Aji Amarillo Paste
• 1 ounce Olive Oil
• Lime Juice (to taste)
• Salt (to taste)

Aji Amarillo Vinaigrette
Yield: 1 cup

• 1/2 ounce Aji Amarillo Paste
• 2 ounces Lime Juice
• 1 ounce Dijon Mustard
• 1 small Shallot (chopped)
• 5 ounces Olive Oil
• Organic Honey (to taste)
• Sea Salt (to taste)

Avocado Emulsion
Yield: 1 cup

• 1/2 Avocado
• 2 ounces Lime Juice
• Aji Amarillo Vinaigrette
• 4 ounces Olive Oil
• Organic Honey (to taste)
• Sea Salt (to taste)

Other Elements

• 6 Purple Marble Potatoes
• 6 Yellow Marble Potatoes
• 6 Cherry Tomatoes
• 3 whole Eggs
• 1 cup Green and Black Olives
• 4 Physalis
• 1 Sweet Potato

Garnish

• Aji Panca Powder
• Hibiscus Powder
• Pea Tendrils
• Oregano or Basil (freshly picked)

Preparation

Crab Salad
Remove king crab legs from their shells. Choose the nicest pieces for presentation and marinate them in aji amarilla vinaigrette. Mix the other pieces with the Aioli, lime juice, and salt to make the crab salad. Chef Note: It is important to make your own Aioli instead of using a store-bought product. Crack egg yolks and one whole egg into a bowl. Add a dab of Dijon mustard and emulsify in a high-quality oil. Season with lemon juice and salt.

Causa Rellena
Peel the potatoes. Bring potatoes to a boil and reduce to a simmer. Cook until fork tender, as you would if making mashed potatoes. Drain and allow to sit and steam until room temperature. Mix it through a ricer with Aji Amarillo paste, olive oil, lime juice, and salt. Chef Note: The mix should be malleable but not too soft to hold its structure.

Aji Amarillo Vinaigrette
Place the Aji Amarillo paste, lime juice, mustard, and the shallot in a blender. Turn on the blender and slowly drizzle in the olive oil to form a tight emulsion. Season to taste with honey and sea salt. Set aside.

Avocado Emulsion
Place the avocado in a blender with the lime juice. Turn on and emulsify in the olive oil. Season to taste with honey and salt. 

Other Elements
Bring the potatoes to a boil in salted water, reduce to a simmer, cook until fork tender, drain, and allow to cool. Peel the potatoes and cut them into discs. Cut cherry tomatoes into various sizes and shapes. Peel the avocado. Slice off thin faces. Slice thinly lengthwise and then pull like a fan. Boil or steam the whole eggs for 9 minutes. Allow to cool, peel, and cut into various shapes and sizes.Pit green and black olives and tear them by hand into “petals.” Pull physalis from their husk while leaving it attached. Slice off the bottom of each physalis so that it stands flat. Peel the sweet potato and slice it thinly using a peeler or mandolin. Fry in hot oil until each piece begins to brown. Remove from oil and drain, seasoning with sea salt immediately.

Assembly

Place 3/4-inch of potato purée in a ring mold and push down evenly. On top of that, add 3/4-inch of crab salad. On top of that, add another 3/4-inch of potato purée to complete the timbale. Chef Note: Assure that each layer is evenly distributed and tamped down. Transfer the mold to the plate, but do not remove the timbale from the mold. Around this, place each ingredient using your eye as your guide. Chef Note: Negative space is important. Evenly distributing each item is important. Some ingredients stack well, and others do not. The components should have cohesion and flow, but plating like this is highly personal and will reflect your artistic eye. Seasoning with salt is crucial, and ingredients like the potatoes, crab and tomatoes can be dressed with the Aji Amarillo vinaigrette. The vinaigrette and the avocado purée can be dotted into the mix or pulled as you wish. Both powders look good together with those dots.

Wine Pairing 

Pascal Jolivet ‘Sauvage’ Sancerre, Loire Valley, France, 2022.

This wine is immediately identifiable on tasting thanks to its great freshness, liveliness, minerality, complexity and salinity on the finish. The wine complements the crab’s delicate flavor without overpowering it and takes flight with the rest of the dishes unique elements.

~ Taylor J. Nissen
Beverage Manager and Certified Sommelier

Young chefs must engage deeply with diverse cultures and cuisines to develop into skilled culinary artisans. I recently visited Medinah Country Club, where I observed significant enhancements to the culinary operations, a transformation that Karen Moraghan of Hunter Public Relations highly recommended.

Culinary Director Matthew Gilbert has a unique background. His love of music inspired his passion for cooking. 

I invite you to read this comprehensive interview with Matthew, a proud native of Montana. In it, Matthew articulates how his global experiences are expressed through the universal languages of music, food, and wine. ~Diana DeLucia

GK: Can you tell us about your background and how you became interested in cooking?

MG: I grew up in a very musical family but not a very foodie family.  My childhood was spent in a small Montana town called Bozeman, which has beautiful and pristine nature, but at that time did not have much in the way of city life or the restaurants that come along with that. The vital part of music in my story is my passion and connection to it from a very young age. An important turning point early in my life was coming to understand that creating music and creating food is remarkably similar.  Notes are ingredients, songs are dishes, menus are albums. 

GK: How did your journey in the culinary world begin?

MG: My first entrepreneurial venture began when I mowed lawns around town at 10 or 11 years old. When I was fifteen, the bass player in my band got a job as a dishwasher in a fine-dining restaurant. He excitedly told me about it, and I thought, “Bro, hook me up!” And that’s how my journey into the professional kitchen began. I started working as a dishwasher at the Gallatin Gateway Inn in Montana, the closest thing we had to fine dining. I loved the energy and chaos of the kitchen and quickly learned a lot from the chefs there. 

​GK: Who were some of your mentors in the culinary world?

MG: Eric Carr was the first chef I learned from, but after he left, my first true chef mentor became Scottie Burton, a chef who had arrived from Boston. Scottie approached everything differently and was also a jazz and metal drummer, making our connection unique. He encouraged me to put together specials and taught me much about dish composition, like working with harmony and dissonance in music creation. Scottie’s guidance ignited my motivation to delve into every aspect of the culinary world.

GK: How did your education shape your culinary career?

MG: I attended the New England Culinary Institute in Vermont due to my trust in Scottie who was a graduate.  Even though the school is no more, I was there in its prime.  The small class sizes provided more hands-on experience, and the school’s restaurants served the public, which was exciting. During both years there, the curriculum included classes and internships. Scottie advised me to seek my first internship in Boston and work for Gordon Hamersley, a renowned chef. This experience in a high-level big city kitchen shaped my passion for cooking and helped me grow immensely both personally and professionally. 

GK: How did your experience with New American cuisine influence your culinary journey?

MG: Learning Gordon’s soulful version of New American cuisine, influenced heavily by French cooking, was a fantastic experience, although super intimidating to me at the time. I took the kitchen so seriously that I was afraid to make a mistake.  The environment was intense and the cooks that worked the line there were way out of my league.  Over time I earned a place on the team.  Courtney Loreg, who was also a NECI student intern and later won a James Beard award in Portland, ME, crossed over with my time at Hamersley’s. There was an even mix of women and men working there ​that showed me the value of equality and fair treatment in that environment, a principle that I still hold closely now.  

​GK: Can you share any memorable experiences from working with Gordon Hammersley?

MG: I had the opportunity to cook for Julia Child, which was awe-inspiring. On my station I also had a dish named after her on the menu called “JC’s Old Style New England Cod Cakes.” The joke was that Julia Child was almost as important as the other world-famous JC from the bible.  Working for Gordon, I cooked for many celebrities, got my butt kicked and learned a ton! When I returned to culinary school for my second year, I joined the “Super Block,” a group of culinary overachievers that held each other to a high standard. At that time, I made a meaningful connection with Josh Goetz, a culinary brother who I would go on to work with in Hong Kong years later.

GK: How did your time in France shape your culinary skills and perspective?

MG: For my second-year internship, my French mentor, Robert Barral, set me up at Restaurant L’Essentiel in Chambéry, where I worked under chef Jean Michel Bouvier, who had one Michelin star. The experience was both challenging and rewarding. I learned a million things the old-fashioned way. 

In France I was blown away by the common citizen’s culinary aptitude. My barber’s wife, with a remarkable knowledge of food, shared her favorite food magazines with me, deepening my appreciation for the French home cook. My roommate while working at L’Essentiel was a young Philip Tessier who would go on to Bocuse D’Or glory as the first American chef to podium! I also worked a harvest season in Burgundy, picking grapes and gaining a genuine appreciation for wine.

GK: What did you learn about winemaking?

MG: Working in Burgundy you drank a lot of Pinot Noir and Chardonnay, and I learned about growing grapes, fermenting and really the entire old world winemaking process. Winemaking is a lot less romantic than most people think, it is essentially farm work and each day we would return to the house sunburned and exhausted but also thoroughly buzzed and elated to be alive!  Later, I returned home to America to earn money to work at a three-Michelin-star restaurant in Montpellier, again assisted by Chef Robert. 

GK: How was your experience at the three-Michelin-star restaurant in Montpellier?

MG: It was definitely an intense experience for me! As an American kid in that environment, I stood out. There is no love for you there and any respect you were going to receive would need to be hard earned.  Jacques and Laurent Pourcel the head chefs, were intimidating, and the silence in the kitchen was even scarier than the yelling of Chambery. I had the opportunity to move through all the stations, focusing primarily on fish. I worked hard on my French skills which really helped.  Keep your head down and work your ass off, this is the only way in that environment.  It was amazing!

GK: Can you share your experience with La Maison Blanche and working in Paris?

MG: I was invited to be part of the opening team for La Maison Blanche, a prestigious restaurant located off the Champs-Élysées in Paris, with a direct view of the Eiffel Tower. I agreed and returned again to America to save money for my trip. No pay in those kitchens.  Once in Paris, I found a small hotel to live in in the 9th arrondisement and primarily worked on the amuse-bouche and garde manger station, preparing thousands of canapés and learning valuable skills like quenelles and sculpted vegetables.

GK: How did your travels and experiences in France shape your culinary perspective?

MG: During my travels, I ended up in Bordeaux, where I met a young Brazilian woman and of course fell in love with her.  She was inspired by Paulo Coelho’s book about the Camino de Santiago de Compostela and went to walk it while I worked. Upon return, she insisted that I walk the pilgrim route and eventually I did. The experience completely changed my life. After a couple of years in France and Spain, I knew that the rest of my life would involve traveling the world.

GK: Can you share your experience walking the Camino de Santiago?

MG: The Camino de Santiago was a profound experience. It’s a spiritual pilgrimage where people walk for various reasons. Pilgrims wear a scallop shell as their ID, and restaurants provide a budget-friendly three-euro menu. The food along the Camino is Spain’s most honest food, with each region offering different sausages and cheeses. The experience, including the toll of walking long distances, taught me about life’s relationship with pain and struggle.

GK: What was your experience working with Susan Spicer in New Orleans?

MG: Returning to the states, I moved to New Orleans to work for Susan Spicer. Initially, it was challenging due to my idiotically inflated young ego.  Susan could see that I badly needed humbling, and she delivered that humbling herself. The first three months felt like a living hell, but eventually, I passed the boot camp test. The rest of my time in New Orleans was incredible. I experienced Mardi Gras and the Jazz Festival and had the opportunity to work with celebrity chefs during the Super Bowl week that year.

GK: How did your dining experiences in New Orleans influence your culinary style?

MG: My girlfriend in New Orleans also worked at an excellent restaurant, so we dined at all the best fine dining spots in the city. I learned much about Southern cuisine. I was there when 9/11 happened. Chef Susan got me a second job at her new Kimpton property called Cobalt. I worked lunches with her there and dinners with her at Bayona, significantly influencing my approach to using and respecting ingredients. Susan’s “global eclectic” style inspired me greatly and I would say that stylistically, no other chef influenced me as much as she did.

GK: What was your experience like in Australia?

MG: I spent about six months in Australia, starting in Sydney and traveling to various regions, including Melbourne, Coonawarra, McLaren Vale, and Margaret River. I enjoyed watching surfers on the Indian Ocean, playing hacky sack with fellow nomads, and exploring the wine regions. I also skydived, did my first bungee jump in Cairns, and traveled on the Magic Bus from there down to Sydney. Visiting Uluru and Tasmania were highlights of my trip.

GK: How did your time in Australia shape your culinary journey?

MG: My travels in Australia were incredibly enriching. The people, their way of life and sense of humor are very vibrant. I explored diverse wine regions, engaged in local culinary practices, and discovered new ingredients and cooking techniques. These experiences broadened my culinary perspective and inspired my approach to food.

GK: After Australia, your life was a whirlwind, what did that entail?

MG: I stayed in New Zealand for about four months, visiting many places, doing more bungy jumps, and enjoying wine festivals. After New Zealand, I lived in San Francisco, where I worked at the Mandarin Oriental.  From there, I moved to South America, where I met my future wife and traveled to many countries, spending about ten months overall. I did some wine work, cooked for free all over the place, and worked on my Spanish skills.

GK: Can you share your journey to Egypt and how it impacted you?

MG: One day, living in Portland Oregon, a chef I had  badly needed humbling, and she delivered that humbling herself. The first three months felt like a living hell, but eventually, I passed the boot camp test. The rest of my time in New Orleans was incredible. I experienced Mardi Gras and the Jazz Festival and had the opportunity to work with celebrity chefs during the Super Bowl week that year.

GK: How did your dining experiences in New Orleans influence your culinary style?

MG: My girlfriend in New Orleans also worked at an excellent restaurant, so we dined at all the best fine dining spots in the city. I learned much about Southern cuisine. I was there when 9/11 happened. Chef Susan got me a second job at her new Kimpton property called Cobalt. I worked lunches with her there and dinners with her at Bayona, significantly influencing my approach to using and respecting ingredients. Susan’s “global eclectic” style inspired me greatly and I would say that stylistically, no other chef influenced me as much as she did.

GK: What was your experience like in Australia?

MG: I spent about six months in Australia, starting in Sydney and traveling to various regions, including Melbourne, Coonawarra, McLaren Vale, and Margaret River. I enjoyed watching surfers on the Indian Ocean, playing hacky sack with fellow nomads, and  exploring the wine regions. I also skydived, did my first bungee jump in Cairns, and traveled on the Magic Bus from there down to Sydney. Visiting Uluru and Tasmania were highlights of my trip.

GK: How did your time in Australia shape your culinary journey? 

MG: My travels in Australia were incredibly enriching. The people, their way of life and sense of humor are very vibrant. I explored diverse wine regions, engaged in local culinary practices, and discovered new ingredients and cooking techniques. These experiences broadened my culinary perspective and inspired my approach to food.

GK: After Australia, your life was a whirlwind, what did that entail?

MG: I stayed in New Zealand for about four months, visiting many places, doing more bungy jumps, and enjoying wine festivals. After New Zealand, I lived in San Francisco, where I worked at the Mandarin Oriental.  From there, I moved to South America, where I met my future wife and traveled to many countries, spending about ten months overall. I did some wine work, cooked for free all over the place, and worked on my Spanish skills.

GK: Can you share your journey to Egypt and how it impacted you?

MG: One day, living in Portland Oregon, a chef I had worked with in San Francisco called me and asked if I wanted to move to Egypt to work at a California cuisine restaurant in a Fairmont hotel that was opening on the Nile. Moving to Cairo was one of the greatest adventures of my life. We were there during the Arab Spring, which was eye-opening. I got married in Cairo and my wife returned to Peru for safety while pregnant. My daughter Aysha was born in Lima. Due to politics and cars on fire in the streets, we decided not to return to Cairo.  After nearly three years there, it was time to look east.

GK: How did you end up working at the American Club of Hong Kong? 

MG: That friend from culinary school, Josh Goetz, was working at the American Club of Hong Kong and informed me of a job opening. I took the offer, and moved our family there, marking the beginning of a new chapter that lasted about six years. I had worked in Michelin restaurants and five-star hotels, how hard could a club be?  This was my first club job, and if I am honest, I got my ass kicked there too for a while.  It took a full couple of years to get my feet fully under me.  The American Club is a huge club with dozens of restaurants and hundreds of cooks to lead.  Josh and I were co-chefs, each leading one clubhouse.  After a while I found my stride and the remainder of the time was some the best of my life both professionally and personally.  My son Antoine was born in Hong Kong in 2014, and we lived in 780 sq feet as a family of four!

GK: How did working in clubs shape your culinary career?

MG: Working in clubs was far more complex than I anticipated. Many young chefs feel creative culinary talent is wasted in clubs, but I quickly realized the challenges and lofty expectations. You have to be good at everything! It took time to adjust and earn trust, but I found that club members were like everyone else once I did. This experience taught me valuable lessons about adapting to different environments and meeting exacting standards.

GK: How did your experience with club members in Hong Kong differ from your current club?

MG: Many club members in Hong Kong were debenture members, often looking for immediate, short-term benefits, although for sure there were many amazing people too. It felt like a “squeaky wheel gets the grease” club. In contrast, my current club is warm and welcoming, with members extremely appreciative of our work and effort.  GK: How did your extensive travel in Asia impact your culinary learning?

MG: Hong Kong is so close to the rest of Asia. I spent time in Thailand, Vietnam, Burma (Myanmar), Bhutan, Tibet, Nepal, India, Cambodia, Laos, Japan, Korea, mainland China, the Philippines, Brunei, Malaysia, and Indonesia, etc. Bhutan is my favorite of all of the places I have ever been.  This travel was terrific for both my culinary learning and way of life.  The Buddhist way of looking at things became a core part of my mindset, and that certainly contributes to my style of leadership and culture creation.

GK: Can you share the influence of key individuals during your time in Hong Kong?

MG: Robert Sereci was the club’s general manager, and Mark Gallaudet became my next incredibly significant mentor. Mark taught me a lot about conducting myself at a high level in the club world, especially regarding relationships, politics, membership, and the board. Working with a large leadership team and managing a vast staff in an octopus-like operation was challenging, but we were in the trenches together, and I learned more than ever before.  I came away from Hong Kong loving the culinary life more than I ever thought possible.

GK: What led to your move back to the States and transition to rural Idaho?

MG: In 2017, we moved back to the States to be closer to my family, as our kids were growing up without much contact with their grandparents. Mark contacted me about a chef position in Idaho. It was a radical transition from the concrete jungle metropolis of Hong Kong to rural Idaho, but it was a great challenging resort hotel and club, and it was close to where I was raised. Truly “God’s country” up there as the locals call it. Tons of snow, glacially formed lakes, absolutely pristine.  My kids loved it there, but it was  tough living so far from the urban life we had been loving.

GK: How did you end up at Medinah, and what changes did you bring? 

MG: Mark recruited me to Medinah, where Robert Sereci was again the general manager. He had taken the reins at a tough time for the club and improved systems and governance. I started my role just before the pandemic.  

During COVID we launched a successful prime cuts butcher-to-go program, purchased a giant smoker, and built a new way of staffing our kitchens by partnering with five local culinary schools.  These types of changes set the tone for what we have done here since.

GK: How did you adapt your culinary operations during the COVID-19 pandemic?

MG: We developed an extensive kitchen-to-go and beverage-to-go program, marketing everything through our app and website for touchless delivery. We built two outdoor restaurants around our food truck and smoker to keep up with the high round play on the courses. This experience was rewarding, allowing me to form deep bonds with my team. 

GK: How did your relationship with local schools benefit your culinary team?

MG: Everyone recalls how difficult it was to hire during the pandemic. We contacted local schools for recruitment during the pandemic, realizing that many businesses were not doing it. We started doing demos and industry talks at the different campuses.  This partnership allowed us to connect with many students, who now comprise a significant part of our long-term culinary team. We had seventeen students at one point, which was challenging but ultimately rewarding. 

GK: How did the H2B and J1 programs contribute to your workforce?

MG: Coming out of COVID, we worked hard on the H2B and J1 programs. J1 students stay for three months and leave just as our business season ends, while H2B workers support us through the shoulder seasons for six months. 
These programs brought highly motivated young people to our workforce, contributing significantly to our operations at a time of year when it was needed.

GK: What is the success rate of the student program?

MG: Most students in our program end up working here full-time. We have a variety of work arrangements, with some individuals working part-time and others full-time. The program has been remarkably successful, and I highly recommend this approach to any  chef out there looking to work on their team!

GK: How do you approach diversity in your culinary team? 

MG: As someone who has traveled extensively and married a Latina, I understand the importance of diversity. We speak only Spanish at home, and about 60% of my team here speaks Spanish. 

This has enhanced our professional interactions and served as a cultural bridge, allowing us to understand and appreciate diverse perspectives.  During summer we have as many as fifteen languages spoken in our kitchens and that is something that gives me immense pride to be able to be a part of. 

GK: How have your culinary experiences shaped your identity?

MG: My experiences have profoundly shaped my identity. As a white person from the middle of nowhere in Montana, I have developed a deep appreciation for the diversity of the world and the reflection of that in our food and beverage team. At this point in life, the most important thing to me is building a team and creating a positive and productive work culture. While I love food and creating dishes, the excitement of culture creation and team building is my favorite aspect these days. The larger the team, the more significant the challenge, and this is where my current expansion from Executive Chef to Director of Food and Beverage Operations comes into play.

GK: How do you manage diversity and conflicts within your culinary team?

MG: I cherish having as much diversity as possible in our team, although at times it presents challenges, particularly with multiple languages spoken in the kitchen. Different cultural backgrounds and points of view can lead to disagreements, especially in the heat of the moment during rush time. This takes a lot of active management from our chef leadership team, and I could not be prouder of the work they do to make the dream real. Our diversity brings a fundamental understanding of cooking deeply rooted in distinct cultural identities. This enhances our kitchen’s flavor profile and fosters a closer cultural connection and relationship with food.  To me this is all a great gift.

GK: How has your approach to diversity influenced your culinary program?

MG: Our diverse perspectives benefit us immensely. When we searched for a sous chef, we brought Hussein Alishawi, a Palestinian-Jordanian-American, onto the team. He is an amazing chef and person, and his flavors have been showcased all over the club. Chef Hussein and others on our team bring an identity to our culinary program that transcends my contributions. We are opening up our membership to various cultures and flavors and that has been very well received here.

GK: What is the significance of cooking and sharing food in your culinary environment?

MG: Cooking is a shared experience, and there’s an intimacy involved in creating something with our hands that others will eat. Many people trust us to prepare safe and nourishing meals at Medinah Country Club. This dynamic underscores the difference between service and hospitality. Creating a dish can sometimes take days, only for someone to consume it in a few seconds. This incredibly special process symbolizes the unique experience of bringing something to life together and ultimately sharing it with others human beings that we care for.

Bravo Whisky Golf (BWG) is a bespoke travel company based near Edinburgh, Scotland that prides itself on raising the bar on golf expeditions.

“I like to think we are a breath of fresh air in an industry that has become stagnant,” says  Neil Scott Johnson, co-founder and owner. 

Before starting Bravo Whisky Golf, he and his wife had run a successful cookery school and catering business. But Johnson, also a golf aficionado, was ready for a new venture.  His consulting work for a golf tour operator had left him with the impression that the industry was conventional and process-driven. “Basically, all they did was book a bus, driver, tee times, and hotel, with the odd distillery thrown in for good measure,” he recalls. 

In 2018, after a day on the French ski slopes in Chamonix with his friend, Paul Geddes, the concept of BWG was born to fill a gap in the market and elevate the golf tour industry to a new level.  Johnson and Geddes called their company Bravo Whisky Golf, using code words from the NATO alphabet to reflect the military-like precision of their expeditions. They always have a plan A and fallback plans B, C, and D in case of inclement weather or other extenuating circumstances. Bravo is a shout of approval; Whisky is an integral part of Scottish culture; Golf is their specialty. Johnson subsequently bought out Geddes in November 2023 and is now the sole proprietor.

Travel Need Not be Tedious
With an interest in private aviation, Johnson realized that the journey could become integral to the experience. By chartering private jets, helicopters, seaplanes, luxury trains, yachts, and vintage automobiles, they could chop hours off tedious road trips and offer unique opportunities to experience normally inaccessible places. Some of the world’s most exhilarating golf courses are located in far-reaching locals, such as  Lofoten Links in the Norwegian Arctic Circle, where golfers might play under the Northern Lights, and Machrie Links on the rugged Scottish shoreline of Islay. After 18 holes, a keen angler could be fly fishing with an experienced ghillie in a pristine Scottish Loch or hunting for native deer.  

Automobile aficionados might enjoy navigating an Aston Martin from the Bowmore Distillery before tasting some rare malts from their number one vault, considered one of the world’s oldest Scotch maturation warehouses. Travel aboard the luxurious Royal Scotsman train is another option on one of BWG’s trips for those who enjoy a more sedate journey. By chartering the entire train, BWG can tailor the expedition to the exacting requirements of the traveling party. Diverse accommodations range from a country castle with a pedigree dating back to the time of  Robert the Bruce to evenings aboard The Fingal, a five-star floating hotel, permanently berthed on Edinburgh’s waterfront.

Impressive Connections
Another key factor that sets BWG apart from other tour operators is their company’s impressive list of connections that can open doors to unique and unforgettable experiences. Johnson refers to this as his little black book.  Guests might stay at the private estate of a friend, who quite literally gave him the keys to the castle. BWG  can also introduce clients to private whisky tastings led by a master distiller or owner.  Or arrange for a fitting with bespoke tailor who makes “house calls” to the Highlands. Organizing private tours of galleries or museums is not a problem. 

Legendary Links and Indelible Memories
BWG, well connected with golf clubs throughout the UK and Ireland, can secure tee times at some of the world’s most legendary links: Royal Portrush and Royal County Down in the North of Ireland to Portmarnock and Lahinch in the South; in Scotland from Royal Dornoch in the Highlands to North Berwick and Western Gailes on the east and west coasts respectively.  But golf is just one facet of a BWG adventure. Johnson likes nothing better than getting to know potential guests beyond the superficial and curating an experience tailored to their preferences. One guest aspired to climb one of  Scotland’s highest Munros (the definition of a mountain over 3000 feet),  so Johnson invited Molly Hughes, who has scaled both sides of Mt. Everest, to accompany him. They also arranged for a surprise picnic on the summit and a Land Rover Defender in the glen for an off-road adventure after the hike. Another client was a retired champion yachtsman, and for him, BWG orchestrated a solo private tour of the Royal Yacht Britannia and a sneak peek at the former Duke of Edinburgh’s racing boat, Bloodhound, which is currently being restored.

Fine Wine and Dining
With his background in food, it’s no surprise that memorable culinary experiences are integral to every BWG trip. “Even though the UK has witnessed a revolution in the ambition and creativity of chefs over the last few decades, such as Gordon Ramsay, Jamie Oliver, and Scottish chefs like Nick Nairn, Tom Lewis, Andrew Fairlie, and Tom Kitchin, the food scene hasn’t transcended to the golf club environment,” comments Johnson. “Some clubs are steeped in history and tradition and are understandably resistant to change because their membership is not calling for it.” 

Indeed, venerable institutions such as The Honourable Company of Edinburg Golfers at  Muirfield and the Royal & Ancient Golf Club of St. Andrews have a formula that that has served them well for over a century. 

The Honourable Company’s perfectly cooked roasts and plentiful puddings might be the ideal antidote to consuming the Claret and Kummel. However, with female members becoming more prevalent at both clubs, one wonders whether, in time, there could be some changes to the menus. The process is likely to be evolutionary rather than revolutionary.  

Always on the lookout for food that excites, Johnson has recently discovered some outstanding cuisine being served at a couple of unexpected destinations. American architect Gil Hanse recently redesigned the Narin & Portnoo links course in Donegal, Ireland. Golf Digest Ireland describes it as “a reimagined masterpiece in fescue and sand.” In the modern clubhouse, the new owner has hired chef Odhran Devine, who has worked in Michelin-starred kitchens in Belfast and London. “My ethos is centered around showcasing the best of locally sourced, seasonal ingredients,” says chef Devine. “Our menu reflects the region’s rich culinary heritage, featuring dishes such as our Donegal seafood chowder, fresh local lobster, and prime sirloin steak from nearby farms. We take pride in working closely with local suppliers to bring our guests the freshest, highest-quality produce. 

​BWG’s Emerald Ireland expedition includes a lunch of the freshest shucked oysters in a thatched-roof pub and lavish dinners and spa treatments at Dublin’s finest hotels. Their four-day Anglo-French Golfing Excursion begins with a sumptuous Champagne afternoon tea and dinner at Cliveden House, a National Trust property in Berkshire West of  London. The final day involves a helicopter jaunt over the English Channel to the Brittany Coast in northwest France for a round on the oceanside Dinard Course, followed by a plateau de fruits de mer with succulent lobster, 

At The Laven restaurant, affiliated with the world’s most northerly Lofoten Links in the Norwegian Arctic Circle, Marina, the talented Brazilian chef, serves simple but outstanding dishes, always including a catch of the day. On a recent expedition for members of the exclusive Carnegie Club, by special request by BWG, the chef created a pop-up restaurant in an old boathouse on the beach. The menu was a veritable candlelit Viking feast: king crab tacos topped with caviar and avocado; langoustine, parsley, and leek soup; salmon confit; Arctic cod with mussel foam; Lofoten lamb glazed with sherry; roasted white chocolate and black currant dessert. The wine selection began with a Charles Heidsieck Brut Reserve Champagne and ended with Nordic raspberry dessert wine. BWG commissioned a hand-blown glass trophy depicting the Northern Lights for the award presentation. Guests on this adventure could also opt to stay onboard HMS Gassten (a luxurious former Swedish minesweeper).

“We introduce clients to authentic places and people that reveal the true essence of a destination. Give us a challenge and let us surprise you,” says Johnson. “I like to think we go above and beyond.” 

For an overview of the various expeditions offered, visit: www.bravowhiskygolf.com

​Romantic Inspiration

I was inspired to create this decadent dessert cocktail during a truly romantic evening. My partner and I indulged in a lavish Black Truffle dinner at a renowned restaurant in Miami, where every bite celebrated exquisite flavors and culinary artistry. 

The ambiance was enchanting, with soft candlelight and a gentle melody enhancing the romantic atmosphere. However, when it came time for dessert, we were a bit underwhelmed; the dish served did not do justice to the opulent experience we had enjoyed, with the rich Black Truffle pasta that had stolen the show. That moment left me disappointed, and I pondered how to craft a dessert that could truly reflect the luxurious themes of our dining adventure. 

Driven by this culinary challenge, I embarked on a quest to create a dessert cocktail that would be a sweet conclusion to our meal and beautifully complement the earthy and complex flavors of the entire truffle dinner. After much experimentation, I perfected my creation.

~Javier Burgos, Mixologist

Ingredients

• 1 ounce Borgata Classic Chocolate Specialty Liquor
• 3 slices of Black Truffles
• 1 ounce fresh Espresso (room temperature)
• 3 scoops Chocolate Ice Cream (the more decadent, the better)

Preparation

Place the chocolate ice cream in a bowl. 

Pour in the espresso shot and gently mix with a soup spoon. 

Add the black truffle slices and mix them in carefully. 

Transfer the dessert mixture into a five-ounce martini glass.

Pour the Borgata Classic Chocolate Specialty Liquor over the top. 

Serve with a dessert spoon. 

Enjoy with someone special in your life.