GOLF KITCHEN MEDIA KIT - 2019
MISSION STATEMENT
At Golf Kitchen Magazine, our purpose is to contunue to illuminate the finest culinary leaders in the private golf club, private country club and resort industry globally.
ABOUT GOLF KITCHEN
AN INTERVIEW WITH DIANA DELUCIA, FOUNDER AND EDITOR IN CHIEF
What inspired you to create Golf Kitchen?
I co-published and was the lead photographer for Restaurant Insider Magazine in New York City for five years; it was a behind the scenes magazine and a serious hobby, I was learning on the job. I remember the first photo shoot was at Le Cirque 2000. I will never forget it. I had no idea how well-renowned restaurateur Sirio Maccioni or Le Cirque were at that time as I was a newcomer from Australia beginning my American dream.
My interest in the New York dining scene began to wane after blogging became the norm and the recession of 2009 emerged. My new journey was about to begin. I wanted to focus on illuminating certain aspects of the fine dining business which few people witness. This lead me to the world of golf. After doing my research, I began my global golf journey at Sebonack Golf Club in Southampton, NY.
I self-published Golf Club World, Behind the Gates in 2013. By far, the reader’s favorite elements of that project were the Executive Chef interviews, recipes, wine and beverage pairings and the exquisite cuisine photography.
Fine dining photography is a specialty of mine, so the two worlds fit well together. Since I began working in the golf world, I have observed that since about 2010, golf club kitchens started raising the culinary bar, focusing more on providing a much higher quality of cuisine than in years gone by.
What inspired you to create Golf Kitchen?
I co-published and was the lead photographer for Restaurant Insider Magazine in New York City for five years; it was a behind the scenes magazine and a serious hobby, I was learning on the job. I remember the first photo shoot was at Le Cirque 2000. I will never forget it. I had no idea how well-renowned restaurateur Sirio Maccioni or Le Cirque were at that time as I was a newcomer from Australia beginning my American dream.
My interest in the New York dining scene began to wane after blogging became the norm and the recession of 2009 emerged. My new journey was about to begin. I wanted to focus on illuminating certain aspects of the fine dining business which few people witness. This lead me to the world of golf. After doing my research, I began my global golf journey at Sebonack Golf Club in Southampton, NY.
I self-published Golf Club World, Behind the Gates in 2013. By far, the reader’s favorite elements of that project were the Executive Chef interviews, recipes, wine and beverage pairings and the exquisite cuisine photography.
Fine dining photography is a specialty of mine, so the two worlds fit well together. Since I began working in the golf world, I have observed that since about 2010, golf club kitchens started raising the culinary bar, focusing more on providing a much higher quality of cuisine than in years gone by.
In 2011, Kyle Green, a sponsorship developer in Florida, introduced me to Zenta Thomas of Destination Golf China magazine, where she invited me to write some content. I was so grateful for the experience, but I knew I wanted to make my vision much larger. I began searching globally for the right golf clubs to feature, and that is when I found Winged Foot Golf Club. They had hired Chef Rhy Waddington, who just happened to be an Aussie like myself, to bring the culinary program to new heights. From there I went everywhere from Morocco, Australia, Dominican Republic, Spain, Dubai and more.
During the three years of production, I had to overcome incredible odds, and it is very dear to my heart. I appreciate every single person that had the same passion I had for Golf Kitchen and helped me get to the finish line. It was not easy, but very rewarding.
Why Golf Kitchen Magazine?
I have found there to be many golf club and Resort Owners, CEOs, General Managers, Executive Chefs and Pastry Chefs that have an incredible passion for the culinary and wine aspects of their club. I want to continue to uncover them for the golf and culinary enthusiasts across the world. It is an exciting time for the industry.
What are your visions for the future?
It is my vision to create a global Golf Kitchen Foundation to award driven students, who have a passion for the culinary golf club and resort industry, with fully awarded scholarships to the leading culinary institutions of the world as well as providing them with staging opportunities during their summer breaks. We are also developing the Golf Kitchen Culinary Excellence Awards, which will being after the one year anniversay for the first issue in 2017.
During the three years of production, I had to overcome incredible odds, and it is very dear to my heart. I appreciate every single person that had the same passion I had for Golf Kitchen and helped me get to the finish line. It was not easy, but very rewarding.
Why Golf Kitchen Magazine?
I have found there to be many golf club and Resort Owners, CEOs, General Managers, Executive Chefs and Pastry Chefs that have an incredible passion for the culinary and wine aspects of their club. I want to continue to uncover them for the golf and culinary enthusiasts across the world. It is an exciting time for the industry.
What are your visions for the future?
It is my vision to create a global Golf Kitchen Foundation to award driven students, who have a passion for the culinary golf club and resort industry, with fully awarded scholarships to the leading culinary institutions of the world as well as providing them with staging opportunities during their summer breaks. We are also developing the Golf Kitchen Culinary Excellence Awards, which will being after the one year anniversay for the first issue in 2017.
GOLF KITCHEN EVENTS
Golf Kitchen, the coffee table book, lauched at the prestigious Winged Foot Golf Club in Mamaroneck, New York on Novemer 10th, 2016, at a special dining event for the members and guests of the club. Chef teams from Emirates Golf Club in Dubai, Sebonack Golf Club in Southampton and Cassique at Kiawah Island Club, South Carolina came together to present a culinary adventure for all those fortunate to be present. The success of this event lead to a second event at Kiawah Island Club's exclusive Cassique Golf Club on March 30th, 2017
The vision for Golf Kitchen Magazine was born at the conclusion of this event at a sit down meeting with Chef teams from Sebonack, Cassique at Kiawah Island Club, Winged Foot Golf Club and Royal Isabela Golf Club..
In November of 2017, Diana DeLucia traveled to Punta Mita Mexico to feature the Flavors of Punta Mita, an upscale resort which features 2 Jack Nicklaus signature golf courses, a Fours Seasons Resort and a St. Regis Resort. Diana met with Carl Emberson, General Manager and CMO, who set the date for Golf Kitchen Punta Mita, a 4 day Culinary Extravaganza including the first ever Golf Kitchen Chef Challenge as well as a 2 day Golf Kitchen Golf Cup for April 26-29 2018. It was a huge success and the date has been set for Golf Kitchen Punta Mita for April 25-28 2019.
On October 4th, 2018, Golf Kitchen, in partnership with Edgewood Country Club, River Vale, New Jersey, launched the Golf Kitchen Edgewood Fine Dining Soiree and The Premiere of the Golf Kitchen Culinary Excellence Awards to a sell out crowd. Golf Channel and GolfNow sponsored the event and Chantelle McCabe, host at Golf Channel was the emcee alongside Diana DeLucia who presented the awards to each recipient.
The vision for Golf Kitchen Magazine was born at the conclusion of this event at a sit down meeting with Chef teams from Sebonack, Cassique at Kiawah Island Club, Winged Foot Golf Club and Royal Isabela Golf Club..
In November of 2017, Diana DeLucia traveled to Punta Mita Mexico to feature the Flavors of Punta Mita, an upscale resort which features 2 Jack Nicklaus signature golf courses, a Fours Seasons Resort and a St. Regis Resort. Diana met with Carl Emberson, General Manager and CMO, who set the date for Golf Kitchen Punta Mita, a 4 day Culinary Extravaganza including the first ever Golf Kitchen Chef Challenge as well as a 2 day Golf Kitchen Golf Cup for April 26-29 2018. It was a huge success and the date has been set for Golf Kitchen Punta Mita for April 25-28 2019.
On October 4th, 2018, Golf Kitchen, in partnership with Edgewood Country Club, River Vale, New Jersey, launched the Golf Kitchen Edgewood Fine Dining Soiree and The Premiere of the Golf Kitchen Culinary Excellence Awards to a sell out crowd. Golf Channel and GolfNow sponsored the event and Chantelle McCabe, host at Golf Channel was the emcee alongside Diana DeLucia who presented the awards to each recipient.
WHY ADVERTISE WITH GOLF KITCHEN MAGAZINE?
Advertising with Golf Kitchen magazine puts your brand and product in front of the exclusive Private Golf Club and Resort, Executive Chefs, General Managers, members and subscribers of Golf Kitchen Magazine. While not an easy demographic to reach it is our niche as we have developed our product with the industry itself. Our content is written from the heart with our audience in mind. WE DO NOT WRITE CONTENT FOR ADVERTISING PURPOSES. Our content is meaningful to our audience and Executive Chef's are also becoming contributing writers.
At Golf Kitchen we are seeking advertisers who themselves have a equally compelling brands to match our demographics needs and interest.
At Golf Kitchen we are seeking advertisers who themselves have a equally compelling brands to match our demographics needs and interest.
RATES
KEEPING IT SIMPLE IN 2018
PER ISSUE - FULL PAGE 8.5 X 11.5 INCHES WITH 4 mm BLEED - $2500
PER YEAR - FULL PAGE 8.5 X 11.5 INCHES WITH 4 mm BLEED - $7800
PER ISSUE - DOUBLE PAGE 17 X 23 INCHES WITH 4 mm BLEED - $4800
PER YEAR - DOUBLE PAGE 17 X 23 INCHES WITH 4 mm BLEED - $16 500
RATES WILL GROW WITH OUR CIRCULATION.
WE ARE A SMALL AND PRIVATE SUBSCRIPTION BASED NICHE MAGAZINE FOCUSED ON THE PRIVATE GOLF CLUB,
PRIVATE COUNTRY CLUB AND GOLF RESORT INDUSTRY.
A DIGITAL VERSION OF GOLF KITCHEN MAGAZINE IS CURRENTLY BEING DEVELOPED.
Please email [email protected] or call at 860 406 1782 if you have any questions.
PER ISSUE - FULL PAGE 8.5 X 11.5 INCHES WITH 4 mm BLEED - $2500
PER YEAR - FULL PAGE 8.5 X 11.5 INCHES WITH 4 mm BLEED - $7800
PER ISSUE - DOUBLE PAGE 17 X 23 INCHES WITH 4 mm BLEED - $4800
PER YEAR - DOUBLE PAGE 17 X 23 INCHES WITH 4 mm BLEED - $16 500
RATES WILL GROW WITH OUR CIRCULATION.
WE ARE A SMALL AND PRIVATE SUBSCRIPTION BASED NICHE MAGAZINE FOCUSED ON THE PRIVATE GOLF CLUB,
PRIVATE COUNTRY CLUB AND GOLF RESORT INDUSTRY.
A DIGITAL VERSION OF GOLF KITCHEN MAGAZINE IS CURRENTLY BEING DEVELOPED.
Please email [email protected] or call at 860 406 1782 if you have any questions.
