Serves: 4 (approximately 8 pieces)

Ingredients

Sushi Rice

• 1 cup Sushi Rice
• 1 cup Water
• 1 1/2 Tablespoons Rice Vinegar
• 1 teaspoon Sugar
• 1/2 teaspoon Soy Sauce

Tuna

• 8 ounces Sushi-grade Tuna (preferably bluefin or bigeye, sliced into 8 thin pieces)
• 1/4  teaspoon Wasabi Paste (optional)

Garnish

• 2 cloves Crispy Garlic (thinly sliced, see recipe)
• 1/4 cup Neutral Oil (canola or grapeseed)
• Pinch Flaky Salt
• Tahoon Cress (small sprigs)
• Edible Gold Leaf

Preparation

Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice in 1 cup of water using a rice cooker or stovetop. Let it steam for 10 minutes. Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold into the rice. Add the soy sauce and let it cool to body temperature before handling.

Tuna
Lightly press the underside slice of tuna with the wasabi paste. Let it marinate in the fridge while preparing the other components.

Crispy Garlic
Heat the neutral oil in a small pan over medium-low heat. Fry the garlic slices until golden brown (1-2 minutes), then drain on paper towels. Sprinkle with a pinch of flaky salt.

Assembly

Wet your hands slightly with water. Form a small ball (about 0.6 ounces) of sushi rice into an oval. Place a slice of marinated tuna over the rice and press lightly to shape. Garnish each piece with a crispy garlic chip, a small sprig of tahoon cress (for its nutty, umami flavor), and a delicate touch of edible gold leaf. Finish the plate with black garlic kanzuri. (Japanese-infused fermented pepper sauce)

Beverage Pairing

Sapporo Premium Beer.

Fred Linz | Third Generation | President and CEO.
Photo Credit: +WeCreate Media. 

Meats by Linz has a fascinating history that dates back to 1963. It all began when Martin Linz, a butcher, used his winnings from a dice game to open a butcher shop in Calumet City, Illinois. Over the decades, the business evolved from a local butcher shop to one of the largest independent meat purveyors in the world. Today, Meats by Linz is renowned for its high-quality meats and the Linz Heritage Angus program, which emphasizes premium Black Angus beef.

The company remains family-owned, with four generations of the Linz family contributing to its growth and success. They continue to innovate while honoring their roots in the meat industry.

Meats by Linz boasts the largest dry-aging room in the United States at its facility in Hammond, Indiana. This state-of-the-art room can hold up to 20,000 pieces of subprimals beef at a time. The dry-aging process is meticulously controlled using advanced technology to maintain optimal temperature, humidity, and airflow. Fans circulate the air, and UV lights eliminate bacteria, ensuring the highest quality and safety standards.

This dry-aging process enhances the tenderness and flavor of the beef, creating a rich, intense taste profile that chefs and meat enthusiasts highly seek. Meats by Linz has perfected this technique over generations, offering custom aging durations to meet their client’s specific preferences.

Many thanks to the team at Meats by Linz for your hospitality and willingness to bring me on an exceptional  guided tour from Hammond,  Indiana to Blue Branch Ranch in Oklahoma. I would recommend to all club chefs as an educational journey for your team. ~ Diana DeLucia

GK: Can you share the history and founding story of Meat by Linz?

FL: In 1963, my grandfather, Martin Linz, won $65,000 playing a Greek dice game called Barbooth. At the time, he worked at the now-defunct department store Goldblatt’s, and his dream was to open a local butcher shop. With his winnings, he opened Linz Meats in Calumet City, Illinois.

My father joined the business and quickly realized the competition we faced from local supermarkets. He shifted the business focus to servicing restaurants in the Chicago market. I took an early retirement from high school to join the business. 
This business has been my entire life, and my name is on everything, so I feel a great sense of responsibility to our customers and employees. Watching my sons get involved in the business, specifically, Zac has also been a pleasure as he has taken the lead in our operations.

GK: What inspired you to get into the cattle industry?

FL: We kept hearing from customers that the product was inconsistent—they weren’t exactly sure what they were getting. We knew we had to take control of the quality of our product.

In 2012, we started the Linz Heritage Angus program by purchasing our first bull, American Made. Then, in 2013, we launched our ranching operations with 10 first-calf heifers with calves at their sides, and we haven’t looked back since. Our mission was born from a genuine effort to understand the industry’s future and take ownership of the entire process.

GK: How do you ensure the quality and welfare of your cattle?

FL: Raising animals requires daily care and nurturing, including ensuring the herd has everything it needs. Our cattle are humanely raised in pastures, and we have dedicated staff who ensure the animals are in top condition by performing daily health checks. There are always eyes on the animals.

GK: What measures do you take to ensure the consistent quality of your beef products?

FL: When selecting and breeding cattle, we prioritize animals that excel both from a terminal standpoint and in the pasture. This means we aim for them to look as physically optimal as possible—this includes ample thickness down their back and into their rump, curvature in their legs for ease of movement, and substantial volume in their body cavity for overall robustness.

We incorporate Expected Progeny Differences (EPDs), a numerical grade based on the performance of both parents, to predict an animal’s potential. By blending these two factors, we produce cattle that thrive in the pasture and result in high-quality beef on the plate. Our program is built on controlling every aspect—from live cattle to the moment the meat reaches the customer’s cooler. We achieve this by managing genetics and ensuring quality at every stage, from breeding to harvest and fabrication. Ben Weis, our Ranch Manager, oversees genetics, breeding, and the animals’ daily care before they reach our feed yard.

Anthony Randall, our Cattle Procurement Manager, supervises all operations at the feedlot and tracks each calf’s progress from day one, including daily weight gain, feed consumption, and carcass data analysis.

We take quality seriously—whether it’s an animal on our ranch or a box of steaks sent to a customer. We uphold the highest genetic standards and strict breeding practices while prioritizing cattle comfort. Stress and genetics are the most critical factors influencing marbling and overall production.

Customer feedback plays a significant role in how we breed and produce cattle. It takes over two years from the breeding and conception of an animal until it reaches the plate. This means that even small changes can take years to show results. We mitigate this by consistently utilizing Expected Progeny Differences (EPDs) and analyzing actual performance data.

GK: How do you manage your ranch operations on a day-to-day basis?

FL: We have a fantastic team at the Oklahoma ranch and the Colorado feedlot. The team has spent their entire lives on family ranches and farms. Ben Weis lives full-time at Blue Branch Ranch, overseeing the herd alongside his team. Anthony Randall manages our feedlot and brings a wealth of experience.

At the center of everything we do is the care for the animals.

GK: What role does technology play in your ranching practices?

FL: We are always focused on the future and betterment of the Linz Heritage Angus program. Consistency is the most critical factor. We are advancing genetic improvements faster by utilizing practices like artificial insemination and embryo transfer. This ensures we can produce the highest-quality beef safely and efficiently.

GK: What are some of the most rewarding aspects of being a rancher?

FL: Ranching is hard work—there are no days off, and the cattle require care 24/7. However, we also have the privilege of creating a unique dining experience for guests they can’t find anywhere else. There is an incredible amount of work behind every single cut of meat, and it takes grit, determination, and a dedicated team to make it all possible.

GK: How did Meats by Linz initially get introduced to Private Golf and Country Clubs?

FL: The sales team at Meats by Linz was naturally drawn to the Golf and Country Club sector due to a shared love of the sport and the high standards associated with the club lifestyle. Most members have a deep appreciation for the finer things in life. We aim high and set the bar even higher to meet the needs of the Golf and Country Club community.

GK: What feedback have you received from chefs and members at these clubs about your products? 

FL: History has been a testament to how well chefs and managers receive our products within the club network. In an industry where everyone is connected somehow, our continued growth in the club sector—partnering with some of the most exclusive clubs in America—is a clear sign that we are doing things right.

GK: Can you share any stories or instances where your beef products have been particularly well-received at these clubs? 

FL: COVID was a challenging time for everyone. As the restaurant industry came to a standstill, the steakhouse experience was suddenly out of reach for most. Through creative solutions, we established a pipeline of goods for numerous clubs, allowing them to continue providing the steakhouse experience to their members—enjoyed with close family in the comfort of their own homes.

GK: What do you think makes your beef stand out compared to other options available to these clubs? 

FL: This is what sets Meats by Linz apart from the pack. Whether it’s our meticulous internal control—from conception to plate through our Linz Heritage Angus Breed-Specific program—or our expertise in procuring and further processing commodity products, our commitment to providing the highest-quality cuts has earned us a Best in Class reputation within the Country Club community.

GK: How do you ensure that the quality of your beef products meets the high standards of private golf and country clubs? 

FL: We will never stray from the principles that have brought us this far as a business. We remain committed to what we know and what has led to our success.

GK: What measures do you take to maintain  consistency in taste and texture? 

FL: Breed – Region – Feed. These three pillars form the foundation of everything we do. By never cutting corners, our products consistently outperform expectations.

GK: How do you handle special requests or custom cuts for these exclusive clients? 

FL: We integrate even the smallest details of each customer’s product specifications—including age, trim, dimensions, and packaging—into their product line description. This ensures that the message is clear at every touchpoint and that their unique needs are consistently met.

GK: How do you establish and maintain relationships with private golf and country clubs? 

FL: Customer satisfaction sustains the business, while the industry’s transient nature and word-of-mouth create an ever-expanding network of potential opportunities.

GK: What role does customer service play in your business interactions with these clubs? 

FL: We refer to our customer service team as Inside Sales Representatives. They understand each customer’s needs just as well as the primary contact. While automation has transformed the industry, we continue to rely on professional, knowledgeable, and courteous individuals to personally engage with our partners and customers. This personal touch instills confidence, ensuring a seamless process for acquiring the products they need.

GK: Are there any exclusive partnerships or collaborations you have with specific clubs? 

FL: We strive to support the many Club Associations in the regions where we do business. The Country Club network provides charitable platforms that benefit communities and great causes throughout the year, and we are proud to stand behind them in these efforts.

GK: How do you stay attuned to the evolving preferences and demands of chefs and members at private clubs? 

FL: To stay connected with the Club community, we participate in as many events as possible. We also provide ​training and education to staff, ensuring they are well-informed and knowledgeable about both the industry as a whole and the products we offer.

GK: Are there any new products or cuts you’ve introduced specifically for the club market? 

FL: To showcase our capabilities, we typically invite culinary teams to our facility, allowing them to see firsthand what we do and how we do it. This collaborative approach fosters innovation and inspires new ideas for everyone involved.

GK: How do you balance tradition and innovation in your beef offerings for these high-end clients?

FL: As meat purveyors increasingly rely on automation, we remain committed to the art of hand-cut steaks and the meticulous details that make each customer’s order unique. Step inside our dry-aging room, where technology and tradition come together to create unparalleled flavors and natural aromas.

GK: What are your goals for expanding your presence in Private Golf and Country Clubs? 

FL: We are constantly expanding into new markets where our products align with regional needs. When we’re not just down the street or around the corner, we rely on our trusted industry partners to support our brand and provide logistics in areas beyond our current reach.

GK: Are there any upcoming projects or initiatives that you’re excited to share with your Club clients? 

FL: We recently partnered with the Zen-Noh Agricultural Group in Japan to import premium A5 Wagyu directly from select regions in both the north and south. This allows us to offer a diverse range of dining experiences, each showcasing the unique flavors these regions are known for.

GK: How do you plan to continue enhancing the dining experience for club members with your beef products? 

FL: We love welcoming chefs from around the world to our new facility to collaborate on culinary innovation and creativity. We take great pride in what we’ve built, along with the brand recognition it has earned. More than just a facility, it serves as both a showcase and a think tank for all.

Chef Hannah Flora, Executive Sous Chef at Addison Reserve Country Club, Delray Beach, Florida. 
Image by  Eric Campbell Photography

The 31st Annual Metropolitan Club Foundation and the Metropolitan Club Managers Association 2025 Vendor Show occurred at Glen Island Harbour Club in New Rochelle, NY, on Tuesday, March 18, 2025.

The Metropolitan Club Foundation has a noble mission. It aims to support and advance the club management profession through various educational programs, financial assistance, and professional opportunities.

The foundation collaborates with academic institutions and other organizations to promote club management and hospitality in New York and beyond. Additionally, the foundation provides crucial support to club management professionals and their families during times of need, such as illness, disaster, or the loss of a family member. This comprehensive approach fosters professional growth and contributes to the well-being of those dedicated to the club management industry.

This year's event was very well attended by the who's who of private club industry decision-makers. Vendors traveled nationwide and some internationally to showcase their products and services and network with their peers. See the 2025 Vendor Directory here: bit.ly/43tIgEE

Many attended specialized workshops before the Glen Island Harbour Club culinary team served a buffet-style brunch from 11 to 12 noon. A successful vendor showcase followed.

After a productive afternoon, it was time for Club Chefs to shine in this well-attended event. The Club Chefs of Westchester, Sunningdale Country Club, The Blind Brook Club, Shenorock Shore Club, Southward Ho, Manursing Island Club, Coveleigh Club, Siwanoy Country Club, Scarsdale Golf Club, Country Club of Purchase, Old Oaks Country Club, Tokeneke Club, American Yacht Club, Rolling Hills Country Club, Larchmont Shore Club, Leewood Country Club, Monticello Motor Club, and Trump National created a memorable feast for all in attendance. Dinner sponsors included The Chefs' Warehouse, Baldor, Ace Endico, New Wave Seafood, Ocean Box, McGregor Meats, Fischer and Miller, and Paganos. Longford's Ice Cream and Coffee Station provided dessert.

Vendors and industry folk were more enthusiastic and engaged than ever, emphasizing the growth of the golf business.

"The MCF Vendor Show 2025 was a resounding success! The energy, insights, and collaborations that came together were beyond expectations. It reminds us how much we can accomplish when we come together. In conclusion, the networking reception with Club Chefs of Westchester, Inc. gave us 16 unbelievable food stations." — Chris Hove, General Manager, Sebonack Golf Club

​"We had an incredible experience at the Met Club Foundation Vendor Show, and it was an honor to connect with such a talented group of golf club chefs from across the Tri-State area. Their enthusiasm for discovering new and exciting flavors for the spring season was genuinely inspiring. We were particularly impressed by their deep culinary knowledge and interest in our Jamón Ibérico by Montaraz, which sparked vibrant conversations about menu possibilities. Our artisanal anchovy seafood line by Conservas Arlequin also received wonderful feedback, and there was strong excitement about incorporating our Olivar Santamaria and ZONA product lines—both known for their unique and elevated flavor profiles. These chefs are passionate about innovation, and we're thrilled to be part of their creative process as they plan seasonal offerings. The energy and professionalism at this event were outstanding, and we're already looking forward to continuing these collaborations." Natalia Cabrera, Owner of Khayyan Specialty Foods.

"With many leading golf and country clubs in attendance, the vendor show was an excellent way to promote Bravo Whisky Golf and our partnership with Ferguson Whisky ."— Neil Scott Johnson, President at Bravo Whisky Golf.

​Serves: 1

Ingredients

Strawberry Mojito

• 1 cup fresh Strawberries (sliced and muddled)
• 1 ounce of Simple Syrup
• 1 -12 ounce can Seltzer
• Crushed Ice

Garnish

• Sea Salt
• Mint Leaves (freshly picked)
• 1 Strawberry (freshly picked)

Preparation

Rim a rocks glass with sea salt. Place the strawberries in the bottom of the glass, add the crushed ice and simple syrup, and top with the seltzer water.

Enjoy !

Before 2015, it was uncommon for clubs to let their chefs step into the media spotlight. However, this trend has gained momentum, and media exposure is now embraced and sometimes even requested by members. For instance, two country club chefs recently earned second and third place on Gordon Ramsay's Hell's Kitchen. Such visibility brings pride to the memberships and encourages continued support for their culinary teams. This type of media recognition is a powerful tool to attract fresh talent. It shows that innovation and excellence in the golf club culinary world are celebrated and can help reshape public perceptions of club dining.

During my visit to Montclair Golf Club in New Jersey, I met a remarkably humble chef who has transformed the interaction between the staff and members. He believes that when the staff are happy and well cared for, it significantly benefits the membership as well. Since he took over at the club, no one has left their position.  ~Diana DeLucia

GK: Tell us about your early years. 

MS: I am a first-generation Jewish-Ukrainian in this country. In 1978, my parents immigrated from Kyiv, overcoming immense challenges to find refuge in the United States. My father was a sheet metal mechanic by trade, and my mother came from a bookkeeping background. They worked tirelessly to provide for our family.

In 1980, my twin and I were born prematurely while our family was still finding its footing in this new land. Defying the odds, we survived and thrived despite doctors doubting our chances.

From a young age, food became a passion that enriched my life. One kitchen mishap stands out vividly—I almost set the kitchen on fire at age four while trying to cook eggs for my brother and me with Tide detergent! Thankfully, my father intervened just in time, as the fire alarm blared through the house.

In 1985, we moved to New York, where my aunt paved the way for our journey to Brighton Beach, a vibrant hub for Ukrainians and Russians. Living just two miles away exposed me to diverse cuisines. Over time, I grew to appreciate the traditional foods of my heritage—cured meats, smoked fish, and other staples that have influenced cuisines worldwide.

Growing up in Brooklyn was a culinary adventure. From Italian and Irish to Israeli cuisine, I was immersed in a melting pot of flavors. My mother reintroduced Ukrainian peasant dishes, and cooking became a shared experience with my brother and friends. We raced home to prepare meals at lunch, turning mealtime into a joyful adventure.

A highlight of my childhood was sharing pizza from a local bakery with my family. These simple moments felt magical. Older Italian ladies in our community generously let me into their kitchens, shaping my culinary journey. While cooking was traditionally viewed as a woman’s role in my family, my weekends with my grandfather told a different story. Watching him meticulously prepare meals from scratch profoundly influenced my culinary aspirations.

At age 12, we moved to Staten Island. I embraced my new environment, improving my grades and focusing on education. My parents’ quiet relief spoke volumes about their hopes for our future. Staten Island brought new inspirations, like cable TV and the Food Network. Chefs like Emeril Lagasse and Bobby Flay became my role models, and my mother began recognizing my passion for cooking.

At 14, I started working as a dishwasher in a local restaurant. It was a challenging but formative experience. The chef, Bart, was initially skeptical of my enthusiasm but eventually taught me valuable skills. A pivotal moment came when I reported a drunk line cook who almost fell into the hot fryer. Bart appreciated my integrity and promoted me to the grill, jokingly calling me his “Grill Bitch.”

GK: Where did you go to Culinary School?

MS: At 16, I began writing college essays, inspired by a TV show about the Culinary Institute of America (CIA). My mother suggested we visit the campus, and I immediately fell in love with it. Though my father said we couldn’t afford it, I declared, “I’ll pay for it myself.”

I had the experience needed but needed a reference letter. Bart initially threw my request in the garbage, only to surprise me later by writing and sending it. When I received my acceptance letter, Bart celebrated with me and read the letter aloud. I was stunned.

At the CIA, I worked odd jobs to make ends meet. My externship at the RIHGA Royal Hotel in New York City was transformative. I worked alongside legendary chefs like Charlie Trotter, Daniel Boulud, and Marcus Samuelsson during special events.

After graduating, I returned to RIHGA and pursued a hospitality management degree at the New York Institute of Technology. I graduated at the top of my class while working evenings at RIHGA and mornings at Edgewood Country Club. This led to my first managerial role as Chef de Cuisine at the legendary Copacabana. 

GK: Why choose a career in the Private Club industry?

MS: Seeking a better work-life balance, I transitioned to the private club world, starting as a Banquet Chef at Beach Point Club in Mamaroneck, NY. Under Randy Ruder’s leadership, my job became a career with real opportunities. I spent 11 seasons at Beach Point, then moved on to Brae Burn Country Club and Sunningdale Country Club before settling at Montclair Golf Club.

In 2022, I applied for the Executive Chef  position at Montclair. Shortly after, my wife and I dined at Faubourg in Montclair, where I had a “fangirl” moment seeing Emeril Lagasse dining nearby. It felt like fate.

Since joining Montclair, I’ve worked to prioritize staff well-being, fostering a happy and motivated team. My GM often says, “Ever since you arrived, nobody wants to leave,” I respond, “Happy staff leads to happy members.”

GK: Tell us about your inspiration and vision for the next few years at Montclair Golf Club.

MS: I draw inspiration from travel and exploration. Whether discovering a new town or wandering through New York City, I stop at every restaurant, market, and kiosk, eager to learn and grow.

In five years, I see myself continuing to grow at Montclair Golf Club. My dream is to someday become its General Manager. With the support of my wife, who now works here as the Golf Shop Manager, I feel deeply connected to the club and its community.

My first visit to Aspen, Colorado, was awe-inspiring, mainly as my flight descended over the majestic Rocky Mountains. Upon landing at the charming Aspen Airport, I was swiftly whisked away to the nearby Maroon Creek Club, conveniently located just a mile away. Exploring the culinary landscape in the winter months, I was delighted by the abundance of hearty comfort food, each bite more exceptional than the last. Please enjoy my interview with Adam Gordon, devoted husband, father of two, and Executive Chef.
~ Diana DeLucia

GK: Tell us about your childhood and where and when your interest in cooking developed. 

AG: I grew up on Long Island, New York. I am the middle of three children and the only son born to Mark and Doreen Gordon.  My Dad worked long hours in the linen industry, and growing up, I would ride with him into the city, visiting restaurants, making deliveries, and getting to know some local chefs. My Mom worked full-time in childcare and always made sure we had dinner on the table.  She was always in the kitchen, and I especially enjoyed learning from her as I helped her cook during the holidays. When I was looking for my first job, I gravitated towards kitchens and restaurants and took dishwasher, bussing, and prep cook roles when I was 14. 

I attended Baldwin High School on Long Island’s South Shore. After graduating, I didn’t have a clear path for my future, so I applied to business school at Northeastern University in Boston, Massachusetts. We have family in Massachusetts, and it seemed like a nice transition. I went there for a few years and realized nothing clicked as I started looking for my externships. I’m looking at all these business opportunities, which weren’t that interesting. I wanted to travel more. My roommate at the time, Erik Vose (who would later become my best man at my wedding), and I decided to head out west, and we settled in Lincoln, Nebraska.  Erik had some family out there that could show us around.  He started taking classes at the University, and I began working at two well-known restaurants in the Haymarket area. Once again, the kitchen is where I felt most comfortable.

GK: Where did the interest from Nebraska and Colorado come from?

AG: We lived in Lincoln for about a year and a half, and during that time, we took a road trip to visit Boulder, ​Colorado. I fell in love with the mountains and knew I had to find a way to get back here. My time in Lincoln was fun, but I was considering my next step the whole time. I decided to give a career in cooking a real shot.  

I applied and was accepted to The Culinary Institute of America (CIA) in Hyde Park.  Eric finished school, and we left Nebraska together. Eric went home to Newburyport, Massachusetts, and I headed to Long Island to get ready to attend the CIA. It was February of 1998, and it was a 21-month program. Within the first few weeks of school, I knew I had made the right decision, and this was what I wanted to do for the rest of my life. I was 20 years old. 

I instantly met other chefs from around the country, and everything fell into place. I lived on campus for a while, then got an apartment just north of Hyde Park in Rhinebeck. When it became time for my externships, I began to look at Manhattan restaurants. My Dad suggested I investigate “BR Guest” Restaurants founded by Stephen Hanson.

I interviewed with Chef Brett Reichler and started my externship at the Blue Water Grill in Union Square. I was the first student chef the restaurant had ever had. It was initially intimidating. However, I felt right at home instead of interviewing with a suit and tie-on and trying to get an accounting or statistics job. Having such a big restaurant group to work for was great for me. 

I got to work at Park Avalon and be a part of opening Ruby Foos on the Upper East Side.  I learned so much as a culinary student, and they paved the way for me in the four-month program. It was great for me because I lived at home when I worked there and saved on accommodation. 

It was my introduction to working long hours.  When I worked with my Dad, I’d pick chefs’ brains. They would always say, “If this is what you want to do, you have to love it because the hours are going to be long, and holidays, as you know them, will cease to exist.” I wasn’t afraid of that at all. I started working young, and my Dad had a good work ethic, which he passed on to me.  I liked the lifestyle. I enjoyed working in Manhattan. The culinary scene there was such a tight-knit community. David and I have had similar visions for two decades. Golf is fundamental here. It’s the highlight of the summertime. However, the F & B department serves our membership every day of the year except Christmas. We’ve built the labor force together, and it’s doubled since I got here. Initially, I was trying to run the kitchen with one sous chef and a few line cooks, doing 250 lunches daily in the ​Summer plus another 80 to 100 at night. It’s a lot, but it must get done. So, if you don’t have the labor, you are doing it yourself. I was fortunate to find Doug Folk, my Executive Sous Chef. - He is another fellow East Coaster from Pennsylvania who has been with me for 18 years. 

GK: The clubhouse has recently been remodeled; tell us about that experience.

AG: It took about nine months. During that time, we used the pool kitchen. It was a seamless transition. It didn’t affect the membership, I mean, a little bit with just the entryway, but they were thrilled to see what was to come. 

It was exciting for me and my staff; I hadn’t been through a remodel of that size before. Being involved in the process and being able to share my vision was cool. Chefs don’t get to experience that too often.  We had a kick-off party and were able to get right into the new space, use all the equipment, and see what the flow would be like. It was the opening of our busy season, so the timing was perfect.  

When the members came to their home away from home, or, better put, an extension of their home, they all came right here from the airport, and it was fun to greet them as they arrived. We’re beaming and excited to see their delight at all the changes we’ve made. The best thing about a club compared to a restaurant is how tight we are to the Members. They become an extended family in many cases.

GK: Do you and your staff have a good work-life balance here?

AG: We work hard in the golf season, but it slows down afterward. We can work that balance out more. It is nice  to be able to grow the crew that we have here. I have a lot of trust in these guys. Many of my line cooks have been here for over 12 years. That’s a testament to the program we run. It’s been rewarding to watch them start families of their own and watch them grow over the years.  I am very grateful to be a part of this Maroon Creek Club family. 

GK: How do you source products in the mountains? 

AG: In addition to larger suppliers, we use “Farm Runners,” a regional food distributor based in Hotchkiss, CO, that specializes in custom-harvested farm products. During the offseason, they’ll ask chefs if they want to come to tour the farms.  I’ve done a couple of tours, and they take you around to a dozen of the farms they source from.  You can talk to local farmers, walk through the fields, and get your hands on the fresh product.  It is comforting to see how close we are to some of the food we are consuming.

GK: What do you do in the Winter?

AG: The Winter is harsh. They still deliver, but obviously, they have fewer products available. We adjust to what they have available. They offer local organic eggs and fresh tortillas year-round, a great selection of melons and peaches in the Summer, and heartier greens in the Winter months.

The members trust Doug and me to provide the best quality products through daily specials and seasonal menus. They enjoy trying new things but sometimes just crave a classic tuna wrap.

To work in private clubs, you must enjoy making people happy, and that is your driving force. It’s a challenge, but we are up for it. When the members leave, we can be proud of their experience and look forward to welcoming them back.

Ingredients

• 1-1/2 ounces Licor 43
  
• 1-1/2 ounces Mr. Black Coffee Liqueur
  
• 1-1/2 ounces fresh espresso
  
• 1/2 ounce simple syrup (optional)

Garnish

• Cocoa Powder (sifted into a crescent shape)

Preparation

Impossible Dream
After allowing the espresso to cool down add all ingredients to a shaker filled halfway with ice and shake vigorously for 30 seconds to attain a brilliant foam-strain into a chilled or frosted martini glass. Sift the cocoa powder into a crescent shape for gradual cocoa infusion into thecocktail.

Inspiration

Impossible Dream is a variation of the Carajillo, which utilizes Licor 43, to add hints of vanilla, orange peel, cinnamon, and cocoa. Licor 43 is a Spanish liqueur made in Cartagena, Spain. Famed Don Quixote author Miguel de Cervantes Saavedra famously wrote “To dream the impossible dream, that is my quest.” With the usage of Mr. Black Coffee Liqueur and fresh espresso, after one or two of this cocktail it may be Impossible to Dream.

¡Salud!

When Niall Flanagan, a golf industry veteran, came out of retirement to head up the golf division for a small wine distributor called Wine&Earth, he knew he had landed his dream job!

Niall started his career in the wine industry, working for a wine merchant in London, back in the early 80s. He quickly passed his WSET exams, but not having the right school tie and not having a good enough palette to try to become a Master of Wine, his career changed. He took up his other passion, golf, working for the PGA, running tournaments in the UK, and refereeing on the European Tour.

He then progressed into club management, starting at Wentworth Club, which was the foundation for his taking on several senior management roles at Celtic Manor, Dubai Golf, St Andrews Links Trust, and Loch Lomond, where he was the CEO before starting his own consultancy company, Club Inc. 

During his 30 years in the golf industry, Niall understood the importance of wine to members and their clubs. He was lucky enough to visit most of the top clubs and resorts around the world and enjoy the company of some very high-profile members and leading club industry professionals. To help promote the golf division to golf clubs and golfers, Niall had the idea of setting up a podcast looking at the connection between wine and golf. He believes this connection starts with The Open Championship and the famous trophy, which is a claret jug! 

When researching the idea, he found that there were thousands of golf and wine podcasts, but none that really highlighted both. Never having been involved in a podcast before, Niall took time to understand what was required to set up a successful podcast, and one of the most important aspects was the name. After much debate with family and friends, “Grapes & Greens” was chosen.

His great-niece, Tess Taylor, had just received a first-class honors degree in Graphic Design, and she agreed to become the creative director and produce a fun logo and icon that would court the imagination of everyone they showed it to.

The next piece of the jigsaw was getting people to agree to be guests on the podcast. Niall approached people he has known in the golf and club industry for over 30 years. The result was that people loved the idea and wanted to chat about their love of golf and wine in a relaxed atmosphere.

Through LinkedIn, Niall met Diana Delucia, the founder of Golf Kitchen Magazine, and Fernando Silva, Artist, Sommelier, and Wine Director at GlenArbor Golf Club, who produces “The Club Wine Review” for the magazine. More contacts and ideas were formed, especially with the US market in mind.