ANNOUNCEMENT - April 15th 2019, Avon, CT: The second annual Golf Kitchen Culinary Excellence Awards will be held at GlenArbor Golf Club, Bedford, New York on August 19th, 2019.
Michael Ruggiero, Executive Chef, GlenArbor Golf Club along with Chefs from some of the most prestigious Private Golf and Country Clubs in the USA and abroad will cook up an elite, fine dining feast paired with exceptional wines selected by GlenArbor's esteemed Wine and Beverage Director Fernando Silva for the members and guests of this invitation-only event. 
"We are honored to partner with GlenArbor Golf Club for this important yearly event in the industry. Illuminating the culinary talent has been my vision for Golf Kitchen since its conception and alongside GlenArbor I envision the awards will continue to develop well into the future,” said Diana DeLucia.
"We are honored to host the “Golf Kitchen Culinary Excellence Awards” that recognize executives at the forefront of providing the highest caliber experience for members and guests. The creativity, attitude, and thinking of club chefs has significantly progressed in the last decade, and we are encouraged at the direction the industry is moving.  Diana and Golf Kitchen are at the forefront of this movement, and I applaud the notion that many public and private facilities are finally getting recognized as having some of the best minds and leaders in the culinary industry. It's not often that one team within a club can influence so many human emotions in a single seating.. sight, smell, touch, and taste.. what a gift.." remarked Morgan Gregory, President, GlenArbor Golf Club.
Stay tuned to learn about our culinary team lineup and award recipients in the coming months.


About GlenArbor Golf Club
Providing a collegial combination of golf, fine dining, and camaraderie, the GlenArbor Golf Club was founded in 2001. The Club is located on 200 acres of land in northern Westchester County, on grounds that were originally developed in 1917 as the White Estate – one of the largest, historic estates in Westchester. GlenArbor’s master plan preserved the property’s historic roots as benefitting its heritage. The award-winning, Mark Finlay designed, 33,000 square-feet clubhouse that overlooks the first and eighteenth fairways, and offers stunning views of the course and the surrounding landscape. Formal and informal dining options are available along with a number of private dining and meetings rooms in which to host intimate and larger member events.
To learn more about GlenArbor’s rich history and culture, and why it is the leader in the metropolitan area for membership satisfaction, please visit the Club’s website: http://www.glenarborclub.com/History-Culture.aspx
Gary Player was carefully selected to design and transform the land while preserving its native beauty into a world-class golf course, proudly calling it “his masterpiece.” The Par 72 course measures 6,981 yards and hosts under 10,000 rounds annually. The 9-hole short game facility also designed by Player is part of the Club’s renowned teaching program.  The State-of-the-Art Teaching Center is open year-round and operated by passionate teaching professionals that truly customize the experience for the membership. GlenArbor hosts the Gary Player Invitational yearly in October.
The Club is dedicated to conservation and recognized for its leadership in bluebird research and its farm garden initiatives. The dining experience is further enhanced by produce from GlenArbor’s organic gardens.
The Club is open from the middle of March until Christmas Eve. The indoor Teaching Center remains open for lessons throughout the winter. During the season, the Club is open six days a week (closed Tuesdays for golf outings). Lunch and dinner are served six days a week.


About Golf Kitchen
The Golf Kitchen concept was initially born at a meeting at Sebonack Golf Club in Southampton in 2010. With some solid ideas, Diana DeLucia, created her first book and proof of concept titled Golf Club World, Behind the Gates which published in 2013. The recipes and culinary stories proved to be very popular and thus the Golf Kitchen book concept was realized. DeLucia traveled the USA and the world to uncover some of the finest Private Golf and Country Club and Resort teams.  The first Golf Kitchen book was launched at Winged Foot Golf Club in Mamaroneck, New York and hosted by Executive Chef Rhy Waddington and a star-studded line up of Private Golf and Country Club Chefs from the USA and abroad cooking a food and wine tasting menu for the members and guests that will always be a night to remember. A similar event quickly followed at Cassique at Kiawah Island Club, South Carolina which was hosted by Executive Chef Doug Blair and once again included a collaboration of an elite group of chefs from Private Golf and Country Clubs from the USA and abroad.  It was at Cassique that the magazine concept was born, and Golf Kitchen Magazine is now in its second year.
Golf Kitchen Punta Mita, an annual four-day golf and culinary extravaganza followed and was hosted in Punta Mita, Mexico - which boasts both Four Seasons and St. Regis resorts on the property and two renowned Jack Nicklaus Signature-designed golf courses, Pacifico and Bahia – on April of 2018 with the help and support of Punta Mita's Director of Marketing and Communications, Carl Emberson.  To see more about this yearly event please visit www.golfkitchenpuntamita.com
The Golf Kitchen Culinary Excellence Awards launched its inaugural event at Edgewood Country Club in New Jersey on October 4th, 2018 and now has a new home at the prestigious GlenArbor Golf Club, in Bedford, New York USA.
The second book in the Golf Kitchen series is titled Golf Kitchen Americas and will launch at the “Golf Kitchen Culinary Excellence Awards” at GlenArbor Golf Club on August 19th, 2019.
For more information about Golf Kitchen Americas, please contact the author, Diana DeLucia.
For Sponsorship opportunities:
Diana DeLucia
Golf Kitchen
Email: diana@golfkitchen.com
Cell: 860 406 1782


Media Contacts
Diana DeLucia
Golf Kitchen
Email: diana@golfkitchen.com
​Cell: 860 406 1782
Morgan Gregory
President, GlenArbor Golf Club
Email: mgregory@glenarborclub.com

Following the successful inaugural event in 2018, we are thrilled to welcome our Chefs and invite all of those passionate about food, golf and unique, memorable moments to come and participate in this event created in paradise that features Guest Chefs from some of the most prestigious Golf Clubs and Resorts in the USA and Latin America.

Punta Mita’s own Executive Chef Pato Pérsico will be our host Chef for the event. Alongside him will be Executive Chefs and teams from Sebonack Golf Club, Southampton, New York, GlenArbor Golf Club, Bedford, New York, Cassique at Kiawah Island Club, South Carolina, Sankaty Head Golf Club, Nantucket, Massachusetts, Edgewood Country Club, River Vale,New Jersey, Bosque Real Club, Mexico City and The Garzon Club, Maldonado, Uruguay.

Our Golf Kitchen Chefs friends, Gaston Yelicich of Uruguay, Marcelo Pereyra from Argentina, Jose Carles Fabregas from Puerto Rico and Yasuo Asai of Mexico, all recreational golfers and owners of well-known restaurants will join us offering an incredible gourmet experience as a team! 

Together we will learn about each club’s history and have the opportunity to taste the cuisine in a variety of private culinary lunches, dinners and a gala dine-around tasting pool party,  complete with a silent and live auction by Grand Stand Sports to raise funds for Peace and Fundación Punta de Mita. 

The exciting journey over three nights and four days in and around Punta Mita will allow you to explore the private golf and country club world of Food, Chefs, Fine Wines, and Cocktails. 

The two-day Golf Kitchen Cup will take place on both Jack Nicklaus Signature Golf Courses – Bahia and Pacifico. There will be a 4 hole shootout amongst the Chefs to kick off the event. You will enjoy getting to know these talented Chefs, and some may even inspire your culinary and golf horizons, look out because some play golf very well! In conjunction with Golf Kitchen Magazine, http://www.golfkitchen.com, it promises another beautiful event in Punta Mita.

Punta Mita, Mexico – (January 8, 2019) – Punta Mita is set to host the second edition of Golf Kitchen Punta Mita event on April 25-28, 2019. Golf Kitchen Magazine and Punta Mita developer DINE co-host this special four-day, three-night event that blends the best of the region’s destination golf and gastronomic experiences with the help of a crew of visiting chefs from esteemed golf clubs in the US and Latin America.
 
“We are thrilled to collaborate once again with Golf Kitchen Magazine’s Diana DeLucia in creating the 2nd Annual Golf Kitchen Punta Mita Gastronomic Extravaganza,” said Carl Emberson, Director of Marketing and Operations at Punta Mita. “This special event showcases the very best cuisine the Golf Club industry offers in the Americas.”
 
Punta Mita’s own Executive Chef Pato Pérsico will serve as host chef for Golf Kitchen Punta Mita, leading a welcome dinner at the new Pacifico Beach Club that honors “The Cuisine of Latin America” with dishes created by guest chefs from the Americas. Creative mixologists, live music, and house DJ Omar will keep the energy high all night long.
 
Talented chefs representing many prestigious golf clubs will team up to create unforgettable brunches, lunches, dinners, and tasting menus throughout the course of the event:

• Pato Pérsico, Executive Chef of Punta Mita and 2019 Event Host, Mexico
• Anthony Giacoponello & Joseph Klages, Sebonack Golf Club, Southampton, New York

• Michael Ruggiero, Glenarbor Golf Club, Bedford, New York
• Tony Villanueva, Edgewood Country Club, River Vale, New Jersey
• Ricky Motta, Garzon Club, Uruguay
• Doug Blair, Cassique at Kiawah Island Club, South Carolina
• Damian Gilchrist, Sankaty Head Golf Club, Nantucket, Massachusetts
• Lalo Palazuelos, Club de Golf Bosque Real, Mexico
• Gastón Yelicich, Cantegrill Country Club, Punte Del Este, Uruguay
• Yasuo Asai, Asai Kaiseki Cuisine, Mexico

• Marcelo Pereyra, Coronel Pringles Restaurant, Argentina
• Jose Carles Fabregas, Downtown Boquerón By Chef Jose Carles, Puerto Rico

 
Dining takes place in some of Punta Mita’s most beautiful settings including the Four Seasons Resort Punta Mita and St. Regis Punta Mita Resort. Click here for the event’s full culinary agenda.
 
Golf fanatics will enjoy the event’s two-day Golf Kitchen Cup that plays out over Punta Mita’s two Jack Nicklaus Signature Golf Courses – Bahia and Pacifico. The cup event kicks off with a Four-Hole Chef Cup Shootout where seven guest chefs escape the kitchen to show off their skills on the links. Click here for the event’s full golf agenda. The event wraps at Kupuri Beach Club with a delicious gala featuring a dine-around tasting pool party with a silent and live auction to raise funds for local charities Peace and The Fundación Punta de Mita.

Golf Kitchen Punta Mita offers a selection of packages that include the following options for both golf and culinary events:
 
Stay Golf Kitchen Package:

• 3-night accommodation at St. Regis Punta Mita Resort
• Participation in the two days of Golf Tournament
• Kitchen Experience: access to all featured culinary events
• Complimentary roundtrip airport transfers
• Cost per golfer is $1,888 USD including taxes and service charges
• Cost per non-golfer is $1,699 USD including taxes and service charges

 
Play Golf Kitchen Package:

• Participation in two days of Golf Tournament
• Kitchen Experience: access to all featured culinary events
• Cost is $888 USD per person including taxes and service charges

 
Kitchen Package:

• Participation in the Kitchen Experience including access to all culinary events
• Cost is $588 USD per person including taxes and service charges

 
For reservations, please contact events@puntamita.com. For more event information, visit golfkitchenpuntamita.com. Here’s an article that features the inaugural event in 2018.
 
ABOUT PUNTA MITA & DINE
Punta Mita is an ultra-luxurious, 1,500-acre resort and residential community situated in the Riviera Nayarit, north of Puerto Vallarta. It lies on a private spear-shaped peninsula surrounded by white sand beaches, Pacific Ocean waters and lush tropical flora. Punta Mita is home to private villas and residences, two Five-Diamond rated Resorts: The St. Regis Punta Mita Resort and Four Seasons Resort Punta Mita, a Tennis Center, four Resident’s Beach Clubs, and two Jack Nicklaus Signature Championship Golf Courses. Pacifico Golf Course is best known for its famous island green, “The Tail of the Whale,” the world’s only natural ocean island green. The Bahia Golf Course in Punta Mita offers more slopes around the greens and heavy contours to create more movement on the fairways and greens. For more information, please visit www.puntamita.com.
 
DINE, Mexico’s premier real estate development company, is the owner and developer of Punta Mita. DINE’s portfolio includes commercial, residential and master planned communities throughout Mexico. DINE was founded in 1978 to serve the specific needs of the highest income sectors in Mexico, establishing unprecedented design quality in residential, commercial, leisure and corporate real estate development. For more information, visit www.dine.com.mx.
 
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MEDIA CONTACTS:
 
Golf Kitchen Magazine                                                   
Diana DeLucia                                                                       
Editor In Chief                                                               
diana@golfkitchen.com                                                         
tel. 860.406.1782         

Punta Mita                                                           t
Karen Argow
The Argow Agency
karen@theargowagency.com
tel. 415.602.7836



​

Avon, CT – (February 11th, 2019) – Golf Kitchen is set to launch the second book in the Golf Kitchen series later this year titled Golf Kitchen Americas.

Editor in Chief, Diana DeLucia spent the best part of 2018 traveling to destinations in the Americas seeking out Private Golf Club, Country Club and Golf Resorts that have been raising the culinary bar in the industry.

The first eight destinations include:

Addison Reserve Country Club, Delray Beach, Florida.
Boca West Country Club, Boca Raton, Florida.
Edgewood Country Club, River Vale, New Jersey.
The Garzon Club, Maldonado, Uruguay.
GlenArbor Golf Club, Bedford, New York.
Mayacama Golf Club, Sonoma County, California.
Medinah Country Club, Medinah, Illinois.
Punta Mita, Riviera Nayarit, Mexico.

“I am thrilled to collaborate once again and continually unveil the industry’s most excellent Private Golf and Country Club culinary teams. I look forward to the completion of this next project later this year. The passion and hard work that every team has committed will be evident." said DeLucia.

Golf and food fanatics will enjoy this 500 plus page coffee table book that features club histories, interviews with owners, general managers, sommeliers, executive chefs, executive pastry chefs, and their recipes accompanied with full-color photography of golf courses, clubhouses, portraits and of course, the food!
​
Stay tuned for the second eight in the coming months. Pre-Orders to be announced.
 
MEDIA CONTACT:
Golf Kitchen Magazine                                                  
Diana DeLucia                                                                       
Editor in Chief                                                              
diana@golfkitchen.com                                                        
tel. 860.406.1782        
 

Avon, CT. February 11th, 2019 ~ Golf Kitchen and Golf Kitchen Magazine extends a warm congratulations to renowned host of Danielle Tucker's The Golf Club Radio Show, Danielle Tucker for her well deserved Distinguished Service Award presented by the Aloha Section PGA on February 9th, 2019 at the Manoa Grand Ballroom, Honolulu, HI, USA. 

Tucker, a long time supporter of Golf Kitchen and many other unique golf industry businesses and personalities, has passionately covered the golf industry for over 20 years and gathered a large following. 

This premiere gala event celebrates champions of Hawaii's five major golf associations, including the Aloha Section PGA. 

About Danielle Tucker

Danielle Tucker
Producer / Host

Hawaii grew up waking up to Danielle’s laugh in the morning, when she was co-host of the #1 Top 40 Radio morning show. 
​
Almost 21 years ago, she started her Golf Talk radio show “The Golf Club™” with executive producer Rick Gray. 
​
Danielle Tucker's “The Golf Club™"  broadcasts from Hawaii, where she is talking with PGA, LPGA and international Golf Professionals, Young Rising Stars, Teaching Pros, Sports Fitness Professionals, Sports Psychologists, Authors, Mental Game Coaches, Golf Equipment Companies, Club Designers and Golf Writers and Broadcasters from around the world.

Media Contact:

The Golf Club Radio Show
​

Punta Mita, Mexico – (January 8, 2019) – Punta Mita is set to host the second edition of Golf Kitchen Punta Mita event on April 25-28, 2019. Golf Kitchen Magazine and Punta Mita developer DINE co-host this special four-day, three-night event that blends the best of the region’s destination golf and gastronomic experiences with the help of a crew of visiting chefs from esteemed golf clubs in the US and Latin America.
 
“We are thrilled to collaborate once again with Golf Kitchen Magazine’s Diana DeLucia in creating the 2nd Annual Golf Kitchen Punta Mita Gastronomic Extravaganza,” said Carl Emberson, Director of Marketing and Operations at Punta Mita. “This special event showcases the very best cuisine the Golf Club industry offers in the Americas.”
 
Punta Mita’s own Executive Chef Pato Pérsico will serve as host chef for Golf Kitchen Punta Mita, leading a welcome dinner at the new Pacifico Beach Club that honors “The Cuisine of Latin America” with dishes created by guest chefs from the Americas. Creative mixologists, live music, and house DJ Omar will keep the energy high all night long.
 
Talented chefs representing many prestigious golf clubs will team up to create unforgettable brunches, lunches, dinners, and tasting menus throughout the course of the event:

• Pato Pérsico, Executive Chef of Punta Mita and 2019 Event Host, Mexico
• Anthony Giacoponello & Joseph Klages, Sebonack Golf Club, Southampton, New York

• Michael Ruggiero, Glenarbor Golf Club, Bedford, New York
• Tony Villanueva, Edgewood Country Club, River Vale, New Jersey
• Ricky Motta, Garzon Club, Uruguay
• Doug Blair, Cassique at Kiawah Island Club, South Carolina
• Damian Gilchrist, Sankaty Head Golf Club, Nantucket, Massachusetts
• Lalo Palazuelos, Club de Golf Bosque Real, Mexico
• Gastón Yelicich, Cantegrill Country Club, Punte Del Este, Uruguay
• Yasuo Asai, Asai Kaiseki Cuisine, Mexico

• Marcelo Pereyra, Coronel Pringles Restaurant, Argentina
• Jose Carles Fabregas, Downtown Boquerón By Chef Jose Carles, Puerto Rico

 
Dining takes place in some of Punta Mita’s most beautiful settings including the Four Seasons Resort Punta Mita and St. Regis Punta Mita Resort. Click here for the event’s full culinary agenda.
 
Golf fanatics will enjoy the event’s two-day Golf Kitchen Cup that plays out over Punta Mita’s two Jack Nicklaus Signature Golf Courses – Bahia and Pacifico. The cup event kicks off with a Four-Hole Chef Cup Shootout where seven guest chefs escape the kitchen to show off their skills on the links. Click here for the event’s full golf agenda. The event wraps at Kupuri Beach Club with a delicious gala featuring a dine-around tasting pool party with a silent and live auction to raise funds for local charities Peace and The Fundación Punta de Mita.

Golf Kitchen Punta Mita offers a selection of packages that include the following options for both golf and culinary events:
 
Stay Golf Kitchen Package:

• 3-night accommodation at St. Regis Punta Mita Resort
• Participation in the two days of Golf Tournament
• Kitchen Experience: access to all featured culinary events
• Complimentary roundtrip airport transfers
• Cost per golfer is $1,888 USD including taxes and service charges
• Cost per non-golfer is $1,699 USD including taxes and service charges

 
Play Golf Kitchen Package:

• Participation in two days of Golf Tournament
• Kitchen Experience: access to all featured culinary events
• Cost is $888 USD per person including taxes and service charges

 
Kitchen Package:

• Participation in the Kitchen Experience including access to all culinary events
• Cost is $588 USD per person including taxes and service charges

 
For reservations, please contact events@puntamita.com. For more event information, visit golfkitchenpuntamita.com. Here’s an article that features the inaugural event in 2018.
 
ABOUT PUNTA MITA & DINE
Punta Mita is an ultra-luxurious, 1,500-acre resort and residential community situated in the Riviera Nayarit, north of Puerto Vallarta. It lies on a private spear-shaped peninsula surrounded by white sand beaches, Pacific Ocean waters and lush tropical flora. Punta Mita is home to private villas and residences, two Five-Diamond rated Resorts: The St. Regis Punta Mita Resort and Four Seasons Resort Punta Mita, a Tennis Center, four Resident’s Beach Clubs, and two Jack Nicklaus Signature Championship Golf Courses. Pacifico Golf Course is best known for its famous island green, “The Tail of the Whale,” the world’s only natural ocean island green. The Bahia Golf Course in Punta Mita offers more slopes around the greens and heavy contours to create more movement on the fairways and greens. For more information, please visit www.puntamita.com.
 
DINE, Mexico’s premier real estate development company, is the owner and developer of Punta Mita. DINE’s portfolio includes commercial, residential and master planned communities throughout Mexico. DINE was founded in 1978 to serve the specific needs of the highest income sectors in Mexico, establishing unprecedented design quality in residential, commercial, leisure and corporate real estate development. For more information, visit www.dine.com.mx.
 
###
 
MEDIA CONTACTS:
 
Golf Kitchen Magazine                                                   
Diana DeLucia                                                                       
Editor In Chief                                                               
diana@golfkitchen.com                                                         
tel. 860.406.1782         

Punta Mita                                                           t
Karen Argow
The Argow Agency
karen@theargowagency.com
tel. 415.602.7836

Featuring Exclusive Interviews with Managing Director Morgan Gregory, Executive Chef Michael Ruggiero and Sommerlier Fernando Sylva with recipes, full-color photography and more. 

Featuring Exclusive Interviews with COO and General Manager Robert A. Serici and Exectuvie Chef Michael Ponzio with recipes,  full color photography and more.

The debut of Golf Kitchen, a brilliantly designed food, drink and golf event, was not only sensational but also an overwhelming success that earned it a place on the annual Punta Mita calendar. The April celebration presented in collaboration with Golf Kitchen Magazine transcended the game from on course play to include a golf club kitchen focus of deliciously creative cuisine. Showcased was a dazzling display of artistry from a star studded lineup of innovative and talented international guest and resident chefs. Coming together to share their imaginative culinary talents resulted in an off the chart, melt-in-your-mouth profusion of tasty dishes.

"Golf Kitchen is a unique, one-of-a-kind event focusing on chefs from some of the world's most prestigious golf clubs, many of whom also play golf. It is a welcome addition to the menu of events in Punta Mita,” shared Carl Emberson, Punta Mita Director of Marketing and Operations.

A passion for golf, food, drink and ambiance flourished during the event at beach clubs, restaurants and the golf club where breakfasts, a brunch, lunches and dinners were savored. Participating residents and guests took their places as players, competitors, chefs and diners to appreciate and enjoy a four day party at this paradise of splendor that some call home and others a favorite tropical place to visit. Golf Kitchen is likely to become a most anticipated food and golf event each year.
​
"Carl Emberson and his team did a brilliant job bringing the Golf Kitchen brand to life. The chef teams were masterful in everything they created for the members and guests. They represented their golf clubs in grand style," said Diana Delucia, Editor of Golf Kitchen Magazine.

International guest chefs included Eduardo “Lalo” Palazuelos, Club Bosque Real, Mexico; Gastón Yelicich, Cantegril CC, Punta del Este, Uruguay; and Eva Millán, El Camaleón GC, Mayakoba, Mexico. USA chefs were Executive Chef Doug Blair and Sous Chef José Carlos Fabregas, Cassius, Kiawah Island Club, SC; Sous Chef Chrissie Bennett and Gabrielle Bennett, Winged Foot GC, Mamaroneck, NY; Executive Sous Chef Joseph Klages and Chef Glenn Maines, Sebonack GC, Southampton, NY;  Executive Chef Damian Gilchrist and Sous Chef Ed Guillard, Sankaty Head GC, Nantucket, MA. Resident chefs were Executive Chef Pato Pérsico, Punta Mita Beach Clubs; Chef Esther Sánchez and Chef Héctor Leyva, Four Seasons Punta Mita; and St Regis Punta Mita's Carolina Restaurant Signature Chef Jesús Durón.

From the first tee shot of a 4-hole, chef only, shoot out competition on Pacifico golf course for the Golf Kitchen Chef’s Cup to the closing Sunday brunch, the chef's enthusiasm was obvious, as was the appreciation that swept over all who participated in this spectacular event. The Chef Cup winner, Doug Blair, rolled in a lengthy birdie on the final hole to best José Carlos Fábregas. They along with other competing chefs (Joseph Klages, Glenn Maines, Lalo Palazuelos and Gastón Yelicich) put on a splendid golfing exhibition that was followed by impressive culinary performances over the next few days in kitchens throughout Punta Mita.

“The group of chefs that Diana Delucia brought together were world class and I’m honored to consider them friends after the event. The club members were extremely hospitable and they made me feel right at home playing two of the best golf courses I’ve ever experienced. Meeting Carl Emberson and his incredible staff was a true pleasure and I can’t wait to return in the spring to celebrate the second annual Golf Kitchen Punta Mita event. This was an incredible beginning to what I believe will become a wonderful tradition,” noted Chef Doug Blair, Cassique, Kiawah Island Club.

Thursday's opening dinner reception at the Residents' Beach Club was a sensational al fresco affair. Attendees were seated at tables perched perpendicular to the-adjacent beach, allowing for a clear view of the sun as it slipped gently into the sea. The night's culinary adventure conjured an anticipation for menu offerings that would be served up on subsequent days. At individual stations, each chef delivered delightful dishes reflecting their respective golf club: Chef Lalo Palazuelos/Chicken satay skewers, grilled octopus, and tuna brochettes with lemongrass; Chefs Joseph Klages and Glenn Maines/Ceviche martini(Yuzu marinated clams, oysters, scallops, and shrimp) served on a jicama mango slaw topped with crispy wontons, seared foie with poached pears, vanilla infused French lentil bean and pimento pepper salad, and beer braised oxtail over creamy black garlic truffle polenta with spiced tomatillo sauce, and crisp plantain chips; Chefs Chrissie and Gabrielle Bennett/Pan roasted red snapper and seared scallops influenced by their native Jamaica; Chefs Damian Gilchrist & Ed Guillard/ A medley of sea delicacies: shrimp, soft shell crab, oysters, Alaska King Crab, grilled and chilled percebes, Maine lobster cocktail, Georges Bank yellow fin tuna, Nantucket Scallop Crudo and Ossétra Caviar served with Gran Burdeos Patrón compressed watermelon mignonette, anejo caramel; Chef Pato Périsco/Desserts: cherry and chocolate bonbons, mango and chili bonbons, walnut pay, maracuya macaroon, cheesecake, mini lemon cake.
 
Before each of the Golf Kitchen Cup tournament rounds on Friday and Saturday, a morning meal was served at Tail of the Whale, Punta Mita Golf Club's delightful open-air restaurant. Selections from the Four Seasons' culinary team included: Egg burrito w/oaxaca cheese, black beans, onion and country ham; Chilaquiles – crispy tortillas, green or red sauce, onion, cream, cilantro, refried beans; Fried eggs telera bread sandwich w/cheddar, Canadian bacon and spinach; and Buttermilk pancakes w/maple syrup.

The two days of competition included two person teams contesting in an 18-hole scramble at the Bahia course on day one and an 18-hole best ball round at the Pacifico course the second day. The fields of play at Punta Mita are both Jack Nicklaus designed layouts on the Pacific Ocean and Banderas Bay. The meandering routings incorporate holes with ocean views, rolling terrain and bunker guarded greens, ample fairways and landing areas from multiple tees that are well suited for a variety of skill levels. Pacifico is known for its par three hole #3B, Tale of the Whale, with the world’s only natural ocean island green. Bahia provides ground contours sloping around greens, some guarded by many bunkers. They served as challenging venues befitting tournament play for the Golf Kitchen Cup and Chefs' Cup. I had the pleasure of playing the first round alongside the eventual winning team of residents, Dermott and Martina O’Flanagan, who shot lights out. Second place went to Juan Carlos and David Rosales while Fernando Jose Arrangoiz and Eduardo “Lalo” Palazuelo finished third. Each day's Golf Kitchen Cup round was followed by a refreshing, tasty lunch buffet served adjacent to the 18th green. The spread highlighted signature dishes from participating clubs prepared by Chef Eva Millán, Chef Chrissie Bennett and a Four Seasons Punta Mita culinary team with Chef Esther Sánchez and Chef Héctor Leyva.
 
"Punta Mita was not only a wonderful and beautiful place... I felt welcomed and at home! Everyone was so kind, friendly and generous. The chefs I met and worked with from around the world were knowledgeable and wanted to share techniques with each other. An experience of a life time,” said Chef Joseph Klages, Sebonack GC.

On Thursday evening additional offerings were served at a number of venues on the property. Chef Doug Blair and Chef Jesús Durón created a South Carolina meets Mexico fusion menu at St Regis Punta Mita's premier Carolina Restaurant that garnered rave reviews. It featured: Snacks– black quinoa tostada of avocado, wild native greens and grasshoppers and a chilled pea soup with lump crab; Starters– smoked bulls blood beets with citrus creme fraiche and sturgeon caviar, a grape and cherry tomato salad, and aged cheese; Entrees– sautéed Pacific prawns prepared with Patrón tequila, bamboo shoots, ramps and fava sprouts on crispy Bomba rice; rabbit fricassee with morel mushrooms over Carolina rice grits; Desserts– Guanabana with aloe vera raspado, almond foam, green leaves and lemon thyme, and petit fours of avocado marzapan and hazelnut with cacao.
 
I particularly enjoyed a colorful and delicious three-course offering from Uruguayan Chef Gastón Yelicich at Sufi Ocean Club’s Sufito Grill, a picturesque open-air oceanside kitchen and dining spot at the waters edge. The masterfully prepared repast included an appetizer of grilled prawns and octopus with a white bean, tomato and olive salad. The rack of lamb entrée with chives and roasted sweet potatoes followed. Dessert was grilled pineapple topped with lemon curd and crispy coconut. Paired wines: Alamos Chardonnay and Catena Malbec.
 
"Meeting and working together with chefs from other prestigious golf clubs was a unique opportunity to network and share experiences. We all share similar passions and we have something in common. Many of our menus are for golfers, so learning from each other was fantastic. My culinary team also benefited from the entire experience which makes an event like Golf Kitchen a win win for all involved,” said Chef Pato Pérsico, Punta Mita Beach Clubs.

A relaxing and festive closing dinner from Chef Lalo Palazuelos, Chef Gastón Yelicich, host Chef Pato Périsco and staff brought together essences of Mexico, Uruguay and Argentina in a Latin fusion. The chefs' passions inspired a glorious meal at Kupuri Beach Club amid the sensory ambiance of open-air dining. Chef Lalo’s appetizer of Milpa soup served in a squash bowl was the harbinger of flavors to come. Chef Gastón's tasty striped bass in a prosciutto crust with steamed green beans, peas, artichokes and a hollandaise sauce followed. The beat just kept on coming with another main dish prepared by Chef Pato. His Margret de Canard in Oaxacan black mole with prickly pears, foie gras, fresh sorrel and arugula salad was equally delicious. Chef Pato’s oh so good desserts were a white chocolate ganache; a vanilla, green and orange lemon zest, rum, pineapple compote; a coconut dacquoise and Fior Di Latte ice cream. Complementing wines were Casa Madero's Chenin Blanc, Chardonnay and Gran Reserva Shiraz.
 
The laid back farewell Sunday brunch at Kupuri Beach Club was one more palate pleasing feast. It embodied a comprehensive, assorted buffet presented by Chef Pato Périsco and his culinary team that was special by itself, but guest chefs took the brunch to yet another level with additional creations. Stations featuring sensational epicurean delights included: Salmon wrapped crab pillow with smoked salmon, crab and a poached egg topped with chili lime creme fraiche in an English muffin by Chef Joseph Klages and Chef Glenn Maines; Crab benedict poached eggs on brioche toast, a crab provencale with hollandaise sauce by Chef Doug Blair; and a magnificent Maine lobster, smoked sweet corn truffles (huitlacoche), plantain, fried quail eggs, Iberico ham, chervil, maple Patrón syrup, and Padron peppers from Chef Damian Gilchrist.
 
Punta Mita is the consummate destination and setting for a premier golf and food event. Its facilities and variety of places for food, drink, sports, beach and water access in a lovely tropical environment makes the location ideal for hosting a Golf Kitchen extravaganza. Imbedded in the philosophy and attitude of Punta Mita is a genuine appreciation and passion for chefs and their culinary skills.

This combination was advantageous in facilitating an immersion into all aspects of the inaugural 2018 Golf Kitchen event. “Many thanks to Carl Emberson and his team. I was very proud of the culinary teams who brought their A game for Golf Kitchen Punta Mita and very happy to see members and guests so enjoying the party," said Diana Delucia, Editor of Golf Kitchen Magazine.
 
I thoroughly enjoyed taking part in a most impressive event that combined two of my favorite things, playing golf and tasting cuisine created by talented and artistic chefs in a tropical paradise of luxurious comfort. It is with great anticipation that I look forward to joining with chefs, gourmands and golfers at the 2019 Golf Kitchen Punta Mita spectacular, April 25–28.​

​Punta Mita is a luxury 1,500-acre resort and residential community in Riviera Nayarit on an enchanting private peninsula surrounded by lush tropical flora and white sand beaches of the Pacific Ocean and Banderas Bay. It is home to private villas and residences, two upscale beach and spa resorts – The St. Regis and Four Seasons, a tennis center, beach clubs, multiple dining options and two Jack Nicklaus signature golf courses. www.puntamita.com
 
DINE, Mexico’s premier real estate development company, is the owner and developer of Punta Mita. DINE’s real estate portfolio includes commercial, residential, corporate and master planned communities throughout Mexico. Since its founding in 1978 DINE has established unprecedented quality designed developments. www.dine.com.mx
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About the Author

Bill Nestor (aka Guillermo) brings a divergent background as a freelance contributor to upscale publications worldwide. An earlier career devoted to academia and experiential travel study initiated a lifelong interest in exploring environments and lifestyles, cultures and ecosystems. Communicating his observations and experiences has evolved to its present-day style as a writer of stories and articles in a variety of upscale print publications including Cigar Aficionado Magazine Golf Kitchen Magazine; Sayulita Magazine; Golf Style Magazine; St. Regis Punta Mita Magazine; Punta Mita Living Magazine; Mayakoba Magazine; Divot’s Garden State, New York, Commonwealth, Connecticut and New Hampshire Golf magazines; Golf Today; Sustainable Land Development and online at Go Golf and Travel, Cigar Aficionado, Nature Travel Network and Mexico Report.
 
Nestor was a publisher and editorial director of Divot's golf lifestyle publications; worked with the magazine divisions at the New York Times, Gruner and Jhar, Miller Freeman and Golf Digest; taught natural history, ornithology and environmental studies at New England College and Antioch University New England Graduate School where he developed, led and instructed extended international field study travel explorations. He is a member of the International Food, Wine & Travel Writers Association (IFWTWA), International Golf Travel Writers Association (IGTWA), Golf Writers Association of America (GWAA) and Metropolitan Golf Writers Association (MGWA).
 
He lives with his wife Flo in their Vermont hill top home. Bill enjoys time with family, playing golf, fly fishing, traveling, and sharing time with talented chefs while enjoying the flavors of their extraordinary creative cuisine.
 
To contact the author: nestor@sover.netnestor@sover.net

I have been a professional food photographer for over 15 years and have photographed the plates of Eric Ripert, Thomas Keller, Charlie Trotter, Joel Robuchon, Jean-Georges Vongerichten, Anthony Bourdain, Alain Ducasse, and many more world class restaurant chefs. Most of them are now hugely successful entrepreneurs and celebrities.  This elite group has always understood the importance of excellent food photography. 

Why spend all your time creating gorgeous recipes for your menu only to ruin them with less than flattering food photographs? I remember when the first iPhone was released, and the cell phone photography was so unflattering that some restaurants banned their use! Of course, that has changed now, and thankfully some cell phone photographers are getting much better than the early days, still ugly food shots convey the wrong image of your food and are a turn off to many potential diners.

 When I entered the private golf industry, I quickly realized there was a great need for high-quality food photography whether the golf club, country club or resort was serving hamburgers or haute cuisine. Why spend thousands on your golf course photography, clubhouse, interiors, and exteriors and skip the kitchen?  Food should never be an afterthought.

Don't forget your appetizers, these are often the most photogenic. This Pan Seared Port Lincoln Scallops recipe (above) is by Executive Chef Nigel Munzberg of Royal Adelaide Golf Club, Seaton, South Australia. Photo by Diana DeLucia.​

​When I look for a club to feature in my books or Golf Kitchen magazine the website is the first place I visit. I can usually tell if the club values the culinary side as they will highlight and compliment their chef, culinary team and services, often displaying the menus and excellent food imagery. However, the website is not the only place a club needs high-quality food photography; there are many places. Food photography draws attention everywhere from social media, newsletters, advertising, magazine and news stories, club banners, posters and more.

​Many golfers love to see a big, juicy beef dish on the menu and these are often the most difficult to produce. The chef and the photographer need to work closely to create an appetizing display. This Brandt Beef Bone Marrow Bread Pudding recipe took hours to create. Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club. Photo by Diana DeLucia

How to find a great food photographer.

​Food photography is an art form and challenging to learn; more often it is an inborn skill. The golf course photographer is likely not a skilled food photographer and vice versa. I have never been hired to shoot a golf course, while I might be able to take good enough landscapes, I am by no means a golf course photographer as I do not know the game or what golfers are looking for in a great image. I leave that up to specialized golf photographers like Larry Lambrecht, Jacob Sjöman and Evan Schiller.  Look for photographers that specialize in food photography and do your homework. Find out if their clients are happy with their services, word of mouth is essential. Local does not always mean better, hire for talent every time.

5 reasons to hire a skilled food photographer to support your culinary team.
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1. Members of upscale private clubs can eat wherever they want. Their palates are advanced. When you produce low-quality food imagery that can be enough for them to go off property to eat, or worse, join a club that values the food and beverage department as much the golf and other facilities.2.  Younger golfers demand higher quality cuisine this means that you need to hire Executive Chefs and other culinary team players who match this demand to attract more members to the club, and you will need to support your team by showing off their work with great food photography.

2. Younger golfers demand higher quality cuisine this means that you need to hire Executive Chefs and other culinary team players who match this demand to attract more members to the club, and you will need to support your team by showing off their work with great food photography.​

​3.  My first impression as a non-golfer was how do clubs attract new members, especially the ones who have never played golf? Golfers already play so there is no point preaching to the choir; you need other avenues to get potential new members to the club. Food is one of them. More reason to hire a talented food photographer.

4. Food is a conversation topic. The last thing you want as a private golf or country club is to have members, guests, and media trashing the club's choice of cuisine. Poor food photography can be a bad choice as it shows lack of attention to the food and beverage department.

5. Hiring a reputable food photographer has many other perks, savvy food photographers are very good at marketing, you will likely have your club featured in their marketing and online social media campaigns as well as your own at no extra cost.

​Give your mixologist some publicity. This Kohanaiki Mai Tai created by Clara Kelly, Mixologist at Kohanaiki shouts Hawaii! Photo by Diana DeLucia.