 LEARN ABOUT THIS NEW FOUNDATION THAT IS QUICKLY GAINING MOMENTUM IN CLUBS ACROSS THE COUNTRY. DANIELLE TUCKER OF THE GOLF CLUB INTERVIEWS ROB GOULET, FOUNDER AND PRESIDENT OF CLUBSHELP. 
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 GlenArbor Golf Club, Bedford Hills, New York, USA Golf Kitchen, Chef’s Garden & Domaine de la Rivière Wines: Delicious Synergies and 3 Recipes On Wednesday, May 20, 2020, the third one-of-a kind recipe—this one being a trio of recipes created by Executive Chef Michael Ruggiero of GlenArbor Golf Club in New York—will be released. This is part of Golf Kitchen Magazine’s Private Golf and Country Club initiative, Swing Into Action, that is supporting The Chef’s Garden through today’s challenging times. The exclusive Golf Kitchen family of Private Golf and Country Clubs with their Executive Chefs are collaborating over the coming weeks to support The Chef’s Garden by bringing their superior product—used by the finest restaurants and Michelin Star chefs—to the tables of your members, residents, and guests. For this initiative, a different private country club chef in the Golf Kitchen family is curating a Golf Kitchen Chef’s Garden plant-based dinner box, complete with recipe and fine plating instructions for you to create that magical fine dining experience in your home. “Working with The Chef’s Garden ingredients is a true pleasure,” Chef Ruggiero shares. “When you work with the best ingredients that have clean, crisp, flavors as Mother Nature intended, you only need to accentuate, and a dedicated chef of his craft enjoys letting the food speak for itself. No doubt Farmer Lee has tapped a personal relationship with the Earth!” Although each recipe is deliciously unique, they all have one thing in common: they’ve been inspired by The Chef’s Garden vegetables that have been regeneratively farmed in harmony with Mother Nature for the maximum in nutrient-rich flavor. The farm’s vegetables are hand harvested, picked to order, and shipped overnight to ensure that you receive the freshest, most vibrant, and flavorful produce available. This is the farm’s efficiently shipped Earth to Table® promise that ensures ultimate freshness, incredible flavor, and prolonged shelf-life. “From our farm to your table,” says Lee Jones of The Chef’s Garden. “We are all in this together.” Jones greatly appreciates Golf Kitchen and Domaine de la Rivière Wines, adding that “This collaboration shows how connected we all are to one another and how, together, we can use our talents to make a difference in the world as we navigate challenging times.”  “During these challenging times,” continues Golf Kitchen Producer Diana DeLucia, “your club’s members, residents, guests, staff and their families need the highest possible nutrition to help boost immunity. With my background in both the fine dining industry and the finest of Private Golf and Country Club culinary teams, I know all too well how important nutrition is in this current climate. These recipes will be paired with a carefully selected wine by Domaine Riviera. “I am pleased to announce this partnership with Domain de la Riviere in Sonoma County in this collaboration,” DeLucia adds. “Marla Bedrosian has personally prepared some wine selections that will pair well with our Chef’s recipes for your further enjoyment.” Domaine de la Rivière Wines is a limited production winery from the Russian River Valley, Sonoma County. When approached with this collaboration, Vintner Marla Bedrosian never hesitated. “One of our goals,” she said, “has been to have our wines connect the dots between family and friends. When Diana DeLucia with Golf Kitchen approached us about partnering to help The Chef’s Garden during this unprecedented time, we immediately joined her team. The opportunity to connect golf club members to their own community by sharing our handcrafted wines paired with their own Chef’s recipes spoke to us in volumes. We are thrilled to work with the team at Golf Kitchen, The Chef’s Garden, and the individual Golf Club Chefs in creating a sense of community at a moment in time where we are all separated.” To order our vegetable boxes – https://www.chefs-garden.com/products/swing-into-action For our wine match – https://domaineriviere.com/  Farmer Lee Jones and Jamie Simpson, The Chef's Garden, Huron, Ohio, USA About The Chef’s Garden
https://www.chefs-garden.com/ The team at The Chef’s Garden is committed to regenerative agriculture and practices that replenish nutrients depleted from the soil. Embracing the traditional philosophies of farming and recognizing the importance of growing crops through natural means, The Chef’s Garden is deeply dedicated to “growing vegetables slowly and gently, in full accord with nature.”® We believe that by rebuilding the soil naturally it will return to us a more nutritious, flavorful product. About Golf Kitchen https://www.golfkitchen.com Golf Kitchen originally began as a cookbook surrounding Private Golf and Country Club Chefs globally. Now 10 years later the brand has a biannual luxury magazine, Culinary Excellence Awards, global events and the new Golf Kitchen Culinary Excellence Certification program. We are excited to collaborate with Farmer Lee Jones at the Chef’s Garden and our incredibly talented team of Private Golf and Country Club chefs. Golf Kitchen was created exclusively to illuminate the Culinary teams within the Private Golf and Country Club industry. Our commitment to excellence is what we continually strive for. About Domaine de la Rivière https://domaineriviere.com/ Domaine de la Rivière is a limited production family-owned winery crafting age-worthy wines that are a true expression of the Middle Reach of the Russian River Valley in Sonoma County. With less than 800 cases of wine produced each year and with scores of each vintage of 90 points or above the wines are not easily obtained. About Michael Ruggiero Executive Chef – GlenArbor Golf Club, New York https://www.glenarborclub.com/ Chef Ruggiero has spent his career in the restaurant and hospitality industry with his early years as a Sous Chef under Master Chef Edward Leonard at Cantare Restaurant in Chicago, and then Westchester Country Club. After a long tenure as Executive Chef at Orienta Beach Club and The Tuxedo Club, Michael joined the GlenArbor kitchen in 2017. Michael is a recipient of The Golf Kitchen Participating Chef Award, 2018 and Host Chef of this year’s awards. He earned his Certified Executive Chef designation from the American Culinary Federation, along with two gold medals in a hot food competition. The synergies between Golf Kitchen, Chef’s Garden and Domaine de la Rivière wines were created to support the farm during these challenging times. Media Contacts: Golf Kitchen Diana DeLucia diana@golfkitchen.com The Chef’s Garden Erica Sanicky ericas@chefs-garden.com Domaine de la Rivière Marla Bedrosian marla@domaineriviere.com Venu Magazine Tracey Thomas tthomas@venumagazine.com Fred Bollaci Enterprises Fred Bollaci Fboitalia1@aol.com Stamford, CT, May 19th, 2020 – Golf Kitchen is delighted to announce a Media Partnership with Venü Magazine and Fred Bollaci Enterprises to help promote our “Swing into Action” initiative to support The Chef’s Garden, one of America’s greatest farms, through these challenging and uncertain times. For this important initiative, a different private golf or country club chef in the Golf Kitchen family will curate a Chef’s Garden plant-based dinner box, complete with recipe and fine plating instructions for you to create that magical, fine dining experience in your home. (youtube video is available for further inspiration) Marla Bedrosian, Proprietor at Domaine de la Rivière, has personally prepared some wine selections that will pair well with our Chef’s recipes for further enjoyment. I’m delighted for Venü Magazine to collaborate as a media partner with Diana DeLucia’s Golf Kitchen to champion her initiative “Swing into Action” supporting The Chef’s Garden, the leading grower of artisanal vegetables in the United States.” said Tracey Thomas, President & Editor-in-Chief, Venü Magazine. The family-owned farm in Huron, Ohio, was created three decades ago with Michelin starred restaurants and hotel destinations in mind. With the COVID 19 shut down, the farm needs to pivot to move product due to its seasonality, dedication to the land, and to keep its 140 staff and families afloat. Diana Delucia, who has known Farmer Lee Jones for over 15 years, immediately thought that the Private Golf and Country Club industry and members could not only help but also receive the finest quality, nutrient rich produce to experience in their homes. “I am thrilled to be collaborating with Diana and Golf Kitchen, which is a perfect complement to my brand. Growing up in a golf-centric family, the niche market of gourmet cuisine behind the gates of exclusive private golf clubs is something I know my audience will enjoy. When I heard Golf Kitchen was working with many fine clubs with this initiative, I knew I had to support The Golf Kitchen | Chef’s Garden “Swing into Action” initiative and offer that experience.” said Bollaci. I am all for any opportunity to do something positive, especially in times like these. The synergy between myself, Golf Kitchen, and Venü Magazine is scintillating and inspiring! I’m very much looking forward to our collaboration!” Fred Bollaci, CEO of Palm Beach, Fla. based Fred Bollaci Enterprises. To order our vegetable boxes – https://www.chefs-garden.com/products/swing-into-action For our wine match – https://domaineriviere.com/ About The Chef’s Garden https://www.chefs-garden.com/ The team at The Chef’s Garden is committed to regenerative agriculture and practices that replenish nutrients depleted from the soil. Embracing the traditional philosophies of farming and recognizing the importance of growing crops through natural means, The Chef’s Garden is deeply dedicated to “growing vegetables slowly and gently, in full accord with nature.”® We believe that by rebuilding the soil naturally it will return to us a more nutritious, flavorful product. About Golf Kitchen https://www.golfkitchen.com Golf Kitchen originally began as a cookbook surrounding Private Golf and Country Club Chefs globally. Now 10 years later the brand has a biannual luxury magazine, Culinary Excellence Awards, global events and the new Golf Kitchen Culinary Excellence Certification program. We are excited to collaborate with Farmer Lee Jones at the Chef’s Garden and our incredibly talented team of Private Golf and Country Club chefs. Golf Kitchen was created exclusively to illuminate the Culinary teams within the Private Golf and Country Club industry. Our commitment to excellence is what we continually strive for. About Domaine de la Rivière https://domaineriviere.com/ Domaine de la Rivière is a limited production family-owned winery crafting age-worthy wines that are a true expression of the Middle Reach of the Russian River Valley in Sonoma County. With less than 800 cases of wine produced each year and with scores of each vintage of 90 points or above the wines are not easily obtained. About Venü Magazine https://venumagazine.com/ Venü focalizes on trailblazers with whom are making a positive impact of change throughout the International Art & Design community, taking you through an intimate journey of creative explorations and incredible minds across multi-faceted disciplines. Our curated publication unveils the mastery inside the most prestigious events and addresses with content that derives from the collective creators and visionaries in the fields of Art; Architecture, Design, Fashion, Food & Wine, Music, Technology, Travel, and Well-being delivering a narrative that informs and inspires the cultured reader. With a human-centric approach, we intone on how these fields shape, define, and transform us in our contemporary culture. About Fred Bollaci https://www.fredbollacienterprises.com/ Fred Bollaci, attorney, author of “The Restaurant Diet” book series, healthy-gourmet food, travel and lifestyle writer, Food Editor of Venu Magazine, blogger, sommelier, speaker, and weight loss mentor, CEO of Palm Beach, Fla. based Fred Bollaci Enterprises. Media contacts: Golf Kitchen Diana DeLucia diana@golfkitchen.com The Chef’s Garden Erica Sanicky ericas@chefs-garden.com Domaine de la Rivière Marla Bedrosian marla@domaineriviere.com Venu Magazine Tracy Thomas tthomas@venumagazine.com Fred Bollaci Enterprises Fred Bollaci Fboitalia1@aol.com  More Delicious Synergies Between Golf Kitchen, Chef’s Garden, and Domaine de la Rivière Wines On Wednesday, May 13, 2020, the second one-of-a kind recipe—this one created by Executive Chef Jason Voiselle of Naples National Golf Club in Florida—will be released. This is part of Golf Kitchen’s Private Golf and Country Club initiative, Swing Into Action, that is supporting The Chef’s Gardenthrough today’s challenging times. The exclusive Golf Kitchen family of Private Golf and Country Club Clubs and their Executive Chefs are collaborating over the coming weeks to support The Chef’s Garden by bringing their superior product—used by the finest restaurants and Michelin Star chefs—to the tables of your members, residents, and guests.For this initiative, a different private country club chef in the Golf Kitchen family will curate a Golf Kitchen Chef’s Garden plant-based dinner box, complete with recipe and fine plating instructions for you to create that magical fine dining experience in your home “During these challenging times,” said Golf Kitchen Producer Diana DeLucia, “your club’s members, residents, guests, staff and their families need the highest possible nutrition to help boost immunity. With my background in both the fine dining industry and the finest of Private Golf and Country Club culinary teams, I know all too well how important nutrition is in this current climate.” Although each recipe is deliciously unique, they all have one thing in common: they’ve been inspired by The Chef’s Garden vegetables that have been regeneratively farmed in harmony with Mother Nature for the maximum in nutrient-rich flavor. Jason Voiselle, Executive Chef at Naples National Golf and Country Club, Naples, Florida, USA The farm’s vegetables are hand harvested, picked to order, and shipped overnight to ensure that you receive the freshest, most vibrant and flavorful produce available. This is the farm’s efficiently shipped Earth to Table® promise that ensures ultimate freshness, incredible flavor and prolonged shelf-life. “From our farm to your table,” says Lee Jones of The Chef’s Garden. “We are all in this together.” Jones greatly appreciates Golf Kitchen and Domaine de la Rivière Wines, adding that “This collaboration shows how connected we all are to one another and how, together, we can use our talents to make a difference in the world as we navigate challenging times.” These recipes will be paired with a carefully selected wine by Domaine Riviera. “I am pleased to announce this partnership with Domain de la Riviere in Sonoma County in this collaboration,” DeLucia adds. “Marla Bedrosian has personally prepared some wine selections that will pair well with our Chef’s recipes for your further enjoyment.” Domaine de la Rivière Wines is a limited production winery from the Russian River Valley, Sonoma County. When approached with this collaboration, Vintner Marla Bedrosian never hesitated. “One of our goals,” she said, “has been to have our wines connect the dots between family and friends. When Diana DeLucia with Golf Kitchen approached us about partnering to help The Chef’s Garden during this unprecedented time, we immediately joined her team. The opportunity to connect golf club members to their own community by sharing our handcrafted wines paired with their own Chef’s recipes spoke to us in volumes. We are thrilled to work with the team at Golf Kitchen, The Chef’s Garden, and the individual Golf Club Chefs in creating a sense of community at a moment in time where we are all separated.” We are immensely proud to announce that we have developed a collaboration and strategic partnership with Venu Magazine and Fred Bollaci Enterprizes with this important initiative. About The Chef’s Garden https://www.chefs-garden.com/ The team at The Chef’s Garden is committed to regenerative agriculture and practices that replenish nutrients depleted from the soil. Embracing the traditional philosophies of farming and recognizing the importance of growing crops through natural means, The Chef’s Garden is deeply dedicated to “growing vegetables slowly and gently, in full accord with nature.”® We believe that by rebuilding the soil naturally it will return to us a more nutritious, flavorful product. About Golf Kitchen www.golfkitchen.com Golf Kitchen originally began as a cookbook surrounding Private Golf and Country Club Chefs globally. Now 10 years later the brand has a biannual luxury magazine, Culinary Excellence Awards, global events and the new Golf Kitchen Culinary Excellence Certification program. We are excited to collaborate with Farmer Lee Jones at the Chef’s Garden and our incredibly talented team of Private Golf and Country Club chefs. Golf Kitchen was created exclusively to illuminate the Culinary teams within the Private Golf and Country Club industry. Our commitment to excellence is what we continually strive for. About Domaine de la Rivière https://domaineriviere.com/ Domaine de la Rivière is a limited production family-owned winery crafting age-worthy wines that are a true expression of the Middle Reach of the Russian River Valley in Sonoma County. With less than 800 cases of wine produced each year and with scores of each vintage of 90 points or above the wines are not easily obtained. About Jason Voiselle Executive Chef – Naples National Golf Club, Florida www.nngc.net Before joining the team at Naples National Golf Club in October 2019, Jason had worked at some of Southwest Florida’s finest clubs from Bonita Springs to Naples over the last seven years. Prior to that, he was located in Western North Carolina near Asheville. He was the owner of Main Street Grill in Brevard, North Carolina, for over seven years and worked at some of the areas premiere golf clubs. Voiselle has worked at some of Atlanta’s most excellent restaurants, including the French-southern inspired Bacchanalia. He studied culinary arts in Asheville, North Carolina at Asheville Buncombe Technical College. Jason and Corey, his wife of 10 years, enjoy spending time being outdoors and doing CrossFit and spending time with their children. Jason Voiselle will feature in the September 2020 edition of Golf Kitchen Magazine. The synergies between Golf Kitchen, Chef’s Garden and Domaine de la Rivière wines were created to support the farm during these challenging times. Media contacts: Golf Kitchen Diana DeLucia Diana@golfkitchen.com The Chef’s Garden Ericka Sanicky ericas@chefs-garden.com Domaine de la Riviere Marla Bedrosian marla@domaineriviere.com  Delicious Synergies Between Golf Kitchen, Chef’s Garden, and Domaine de la Rivière Wines Just in time for Mother's Day! On May 5th, 2020, Golf Kitchen Magazine will launch its Private Golf and Country Club initiative, Swing Into Action, to support one of America’s greatest farms, The Chef's Garden, through these challenging times. The exclusive Golf Kitchen family of Private Golf and Country Clubs and their Executive Chefs will collaborate over the coming weeks to support The Chef's Garden by bringing their superior product—used by the finest restaurants and Michelin Star chefs—to the tables of your members, residents, and guests. "During these challenging times,” said Golf Kitchen Producer Diana DeLucia, “your club’s members, residents, guests, staff and their families need the highest possible nutrition to help boost immunity. With my background in both the fine dining industry and the finest of Private Golf and Country Club culinary teams, I know all too well how important nutrition is in this current climate.” Each week a different private country club chef in the Golf Kitchen family will curate a one-of-a-kind recipe. The renowned Liberty National Golf Club in New Jersey will lead the charge with talented Executive Chef Shaun Christopher Lewis creating the first Golf Kitchen Chef's Garden plant-based dinner box, complete with recipe and fine plating instructions for you to create that magical fine dining experience in your home. Although each recipe is deliciously unique, they all have one thing in common: they’ve been inspired by The Chef’s Garden vegetables that have been regeneratively farmed in harmony with Mother Nature for the maximum in nutrient-rich flavor. The farm’s vegetables are hand harvested, picked to order, and shipped overnight to ensure that you receive the freshest, most vibrant and flavorful produce available. This is the farm’s efficiently shipped Earth to Table® promise that ensures ultimate freshness, incredible flavor and prolonged shelf-life. “From our farm to your table,” says Lee Jones of The Chef’s Garden. “We are all in this together.” Jones greatly appreciates Golf Kitchen and Domaine de la Rivière Wines, adding that “This collaboration shows how connected we all are to one another and how, together, we can use our talents to make a difference in the world as we navigate challenging times.” These recipes will be paired with a carefully selected wine by Domaine de la Rivière. “I am pleased to announce this partnership with Domaine de la Rivière in Sonoma County in this collaboration,” DeLucia adds. “Marla Bedrosian has personally prepared some wine selections that will pair well with our Chef’s recipes for your further enjoyment.” Domaine de la Rivière Wines is a limited production winery from the Russian River Valley, Sonoma County. When approached with this collaboration, Vintner Marla Bedrosian never hesitated. “One of our goals,” she said, “has been to have our wines connect the dots between family and friends. When Diana DeLucia with Golf Kitchen approached us about partnering to help The Chef’s Garden during this unprecedented time, we immediately joined her team. The opportunity to connect golf club members to their own community by sharing our handcrafted wines paired with their own Chef’s recipes spoke to us in volumes. We are thrilled to work with the team at Golf Kitchen, The Chef’s Garden, and the individual Golf Club Chefs in creating a sense of community at a moment in time where we are all separated.” Shaun Christopher Lewis, Executive Chef at Liberty National Golf Club demonstrates his recipe: The Liberty National Farm Salad.  About The Chef’s Garden
https://www.chefs-garden.com/ The team at The Chef's Garden is committed to regenerative agriculture and practices that replenish nutrients depleted from the soil. Embracing the traditional philosophies of farming and recognizing the importance of growing crops through natural means, The Chef's Garden is deeply dedicated to "growing vegetables slowly and gently, in full accord with nature."® We believe that by rebuilding the soil naturally it will return to us a more nutritious, flavorful product. About Golf Kitchen www.golfkitchen.com Golf Kitchen originally began as a cookbook surrounding Private Golf and Country Club Chefs globally. Now 10 years later the brand has a biannual luxury magazine, Culinary Excellence Awards, global events and the new Golf Kitchen Culinary Excellence Certification program. We are excited to collaborate with Farmer Lee Jones at the Chef’s Garden and our incredibly talented team of Private Golf and Country Club chefs. Golf Kitchen was created exclusively to illuminate the Culinary teams within the Private Golf and Country Club industry. Our commitment to excellence is what we continually strive for. About Domaine de la Rivière https://domaineriviere.com/ Domaine de la Rivière is a limited production family-owned winery crafting age-worthy wines that are a true expression of the Middle Reach of the Russian River Valley in Sonoma County. With less than 800 cases of wine produced each year and with scores of each vintage of 90 points or above the wines are not easily obtained. About Shaun Christopher Lewis Executive Chef | Assistant General Manager at Liberty National Golf Club, New Jersey. Standing before America as golf’s iconic showcase, Liberty National Golf Club is situated along the Hudson River in Jersey City, N.J., with striking views of the Statue of Liberty, Ellis Island and Manhattan skyline. Since opening in 2006, the golf club continues to be guided by the vision and leadership of former Reebok Founder/Chairman & CEO Paul Fireman, currently Chairman of Fireman Capital Partners, and his son Dan Fireman, Managing Partner of Fireman Capital Partners. The championship layout was designed by U.S. Open Champion Tom Kite and renowned golf course architect Bob Cupp, whose legacy will live on forever in the golf course’s challenging design. Only a fifteen-minute boat ride from lower Manhattan and located within the cultural and financial epicenter of the world, Liberty National and its membership reflect this inimitable environment. In its first decade, the Club hosted the first event of the FedExCup Playoffs in 2009, 2013 & 2019. Liberty National also proudly hosted the 2017 Presidents Cup and will host several PGA TOUR events over the next 25 years. The synergies between Golf Kitchen, Chef’s Garden and Domaine de la Rivière wines were created to support the farm during these challenging times.  August 22nd, 2019, Bedford Hills, New York: On a sultry summer evening in Bedford Hills, New York, Members and guests gathered at GlenArbor Golf Club to celebrate some of the most exceptional culinary talents in the Private Golf Club, Country Club, and Golf Resort Industry. Executive Chef Michael Ruggiero and his team were well prepared to host guest chefs, Scott Haegele, Director of Culinary Operations at Royal Poinciana Golf Club, Naples, Florida; Blake Burgard. Executive Chef at The Tuxedo Club, Tuxedo Park, NY; Tim Trill, Executive Chef at Westhampton Country Club, Westhampton Beach, NY; and special guest Chef Jose Carles Fabregas of Downtown Boqueron by Chef Jose Carles, Puerto Rico. The event kicked off with a cocktail hour on the patio of the award-winning Mark Finlay designed clubhouse with Imported and Domestic Meat and Cheese Boards, Henriot Champagnes Rose & Brut, of Red, White & Rose paired by GlenArbor's sommelier and artist Fernando Silva, and signature cocktails created by Lucinda Sterling, Celebrity Mixologist and co-owner of Middle Branch in New York City, with passed hors d' oeuvres by Chef Ruggiero and Chef Burgard.  "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. Chef Ruggiero created a Mini Plate of Strip Loin, Sicilian Trapanese, Charred Brassicas and in collaboration with his sous chef Paul Keating prepared a collection of passed single bite hors d' oeuvres, Uni Toast, Pancetta Rabbit Loin with Ravigote, Fava Pomegranate Salsa with Chickpea Blini, Burrata, Pear, and Truffle Honey Crostini while Chef Burgard presented single bite hors d' oeuvres of Scallop Crudo, Pineapple Dashi, Basil Seeds, and Basil Oil and Mini Plate of Pan Roasted Duck Breast, Sunchoke Puree, Frisee, Pickled Peach, Preserved Orange. Guests then were treated to a four-course tasting menu with wine pairings by Fernando Silva. Chef Fabregas presented an appetizer of Snapper Crudo, Papaya Atchara, Crispy Skin Salt, Shallot Pearls, Cilantro, Primo Olive Oil which was paired with Domaine Joseph Drouhin, Chassagne Montrachet, Burgundy, France 2016. The second course elegantly presented by Chef Haegele was a Chilled Maine Lobster with Mango Sphere, Espelette Pepper, Avocado Cream and Baby Greens, paired with Clementin de Pape Clement, Pessac Leognan, Bordeaux, France 2016. Chef Trill presented the third course with Hoisin Glazed Denver Lamb Chops paired with Stone The Crows, Cabernet Sauvignon, Napa Valley, California 2013. Marissa Hernandez, Executive Pastry Chef at GlenArbor delighted guests with a Blood Orange Mousseline Cake with Chocolate Cookie and Fruit Sauce and Silva surprised guests with a Lenkey Pincészet, Tokaji Aszú 6 Puttonyos, Hungary 2000 to close the evening. "It is always a splendid occasion when we celebrate our unsung culinary teams in the Private Golf and Country Club industry. I am forever grateful to Morgan Gregory, President of GlenArbor, and the Membership for the support of this important culinary event."said Diana DeLucia. The awards presentation took place just before dessert, for those who could attend and a silent auction by GrandStand Sports was available throughout the evening to benefit The Golf Kitchen Private Club Culinary Sponsorship at the International Culinary Center® in New York. Sponsors making the evening a success included: Allen Brothers Angus, Bouchard Pere & Fils, Champagne Henriot, Dairyland, D'Artagnan, Down East Seafood, Duclot La Vinicole, Flowers & Flowers, Joseph Drouhin, Khayyan Specialty Foods, Pascal Coffee, Smith Party Rentals, Stone The Crows, Middle Branch Mixology, The Chef's Garden, White Plains Linen, William Fevre, Working Journal by Michael J Fiedler. 2019 Golf Kitchen Culinary Excellence Award Recipients: Culinary Excellence Award for an Outstanding Golf or Country Club Westchester Country Club *Culinary Excellence Award for an Outstanding Golf Resort The Greenbrier *Culinary Excellence Award for Outstanding Executive Chef at a Private Golf or Country Club Matthew O'Connor, Bonnie Briar Country Club *Culinary Excellence Award for Outstanding Executive Chef at a Golf Resort Jorge Gonzalez, Four Seasons Punta Mita *Culinary Excellence Award for Outstanding Pastry Chef at a Private Golf or Country Club Dana Iannelli, Addison Reserve Country Club *Golf Kitchen Rising Star Award Michael Mueller, Royal Poinciana Golf Club *Golf Kitchen Visionary Leader in Club Management Award for a Private Golf or Country Club Michael McCarthy, Addison Reserve Country Club * Golf Kitchen Visionary Leader in Club Management Award for a Golf Resort Charles Keusters, Casa de Campo * Golf Kitchen Purveyor of the year Award Farmer Lee Jones, The Chef's Garden  Media Contact:
Diana DeLucia Golf Kitchen diana@golfkitchen.com Ellen Watson GlenArbor Golf Club admin@glenarborclub.com  Award Recipients 2019 *Culinary Excellence Award for an Outstanding Private Golf Club or Country Club Westchester Country Club *Culinary Excellence Award for an Outstanding Golf Resort The Greenbrier *Culinary Excellence Award for Outstanding Executive Chef at a Private Golf or Country Club Matthew O'Connor, Bonnie Briar Country Club *Culinary Excellence Award for Outstanding Executive Chef at a Golf Resort Jorge Gonzalez, Four Seasons Punta Mita *Culinary Excellence Award for Outstanding Pastry Chef at a Private Golf or Country Club Dana Iannelli, Addison Reserve Country Club *Golf Kitchen Rising Star Award Michael Mueller, Royal Poinciana Golf Club *Golf Kitchen Visionary Leader in Club Management Award for a Private Golf or Country Club Michael McCarthy, Addison Reserve Country Club * Golf Kitchen Visionary Leader in Club Management Award for a Golf Resort Charles Keusters, Casa de Campo * Golf Kitchen Purveyor of the year Award Farmer Lee Jones, The Chef's Garden Awards Dinner Event: August 19th, 2019 at GlenArbor Golf Club see link for full details - https://www.golfkitchen.com/awards.html Media Contact Diana DeLucia diana@golfkitchen.com 8604061782 July 2nd, 2019 FOR IMMEDIATE RELEASE: On August 19th the Golf Kitchen Culinary Excellence Awards will create magic at the prestigious GlenArbor Golf Club in Bedford Hills, New York.
Cooking at this By Invitation Only event: * Scott Haegele, Director of Culinary Operations at Royal Poinciana Golf Club, Naples, Florida * Tim Trill, Executive Chef at Westhampton Country Club, Westhampton, New York * Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York * Jose Carles Fabregas at Downtown Boqueron Puerto Rico * Michael Ruggiero, Host and Executive Chef at GlenArbor Golf Club, Bedford Hills, New York * Marisa Hernandez, Executive Pastry Chef at GlenArbor Golf Club, Bedford Hills, New York “What a treat to collaborate with such a great collection of chefs, and industry leaders. I think as a professional you are always excited to create, to learn, and to be an artist. What better canvas to do all of it than at GlenArbor Golf Club for the Golf Kitchen Culinary Excellence Awards? I am looking forward to utilizing what the Earth provides and crafting some incredible flavors once again! An event to not be missed for certain” said Ruggiero. A cocktail party with signature cocktails, specialty wines and hors d’oeuvres will kick off this elegant event and if you are lucky you may receive some golf pointers from GlenArbor's Head Golf Professional and 2019 PGA Championship Low Club Pro, Rob Labritz, who was an early advocate in the Golf Kitchen vision. The four-course menu will showcase a collection of progressive American Club Cuisine utilizing the finest products available with GlenArbor’s Sommelier Fernando Silva pairing fine wines to enhance each dish. Award presentations to some of the industry’s most exceptional culinary talent will be presented by a special guest to be announced. Categories *Culinary Excellence Award for an Outstanding Private Golf Club or Country Club *Culinary Excellence Award for an Outstanding Golf Resort *Culinary Excellence Award for Outstanding Executive Chef at a Private Golf or Country Club *Culinary Excellence Award for Outstanding Executive Chef at a Golf Resort *Culinary Excellence Award for Outstanding Pastry Chef at a Private Golf or Country Club *Culinary Excellence Award for Outstanding Pastry Chef at a Golf Resort *Golf Kitchen Encouragement Award for a Rising Star *Golf Kitchen Visionary Leader in Club Management Award for a Private Golf or Country Club * Golf Kitchen Visionary Leader in Club Management Award for a Golf Resort * Golf Kitchen Purveyor of the year Award “I am pleased to announce that this year Golf Kitchen is adding a Purveyor category, that will recognize a farmer, business, product, or service that meets the highest expectations of the finest clubs,” stated DeLucia. A silent auction will be held by Grandstand Sports featuring a jewelry bar, exclusive vacation packages and more to benefit the first Golf Kitchen scholarship award which will be presented to an up and coming club employee who shows great promise in the industry. This awardee will complete the Professional Culinary Arts diploma program at the International Culinary Center® in New York including a 200-hour externship at a private golf or country club in 2020. For more information about our event, scholarship and culinary lineup, go to GolfKitchen.com/GlenArbor Media Contacts: Diana DeLucia. Golf Kitchen, diana@golfkitchen.com, 860 406 1782 Morgan Gregory, President: GlenArbor Golf Club, mgregory@glenarborclub.com About GlenArbor 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 each 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 born in 2010 at a meeting at Sebonack Golf Club in Southampton and three years later Diana DeLucia completed and published her first book and proof of concept titled Golf Club World, Behind the Gates. The recipes and culinary stories proved to be very popular and the Golf Kitchen book concept was realized. The first Golf Kitchen book was launched at Winged Foot Golf Club in Mamaroneck, New York with a star-studded line up of private golf and country club chefs globally, cooking a food and wine tasting for the members and guests that will always be a night to remember. This was quickly followed by a similar event at Cassique at Kiawah Island Club, South Carolina. It was here the magazine concept was born, and Golf Kitchen Magazine is now in its second year and has evolved into an upscale biannual publication. Golf Kitchen Punta Mita followed with a four-day golf and culinary extravaganza hosted in Punta Mita, Mexico - which boasts both Four Seasons and St. Regis on the property and two renowned Jack Nicklaus Signature-designed golf courses, Pacifico and Bahia - followed in April of 2018 and 2019. The Golf Kitchen Culinary Excellence Awards launched 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. The second book in the Golf Kitchen series is titled Golf Kitchen Americas and will launch pre-Christmas, 2019. (date TBA, pre-orders available) For more information about Golf Kitchen Americas, please contact the author, Diana DeLucia at diana@golfkitchen.com About the International Culinary Center Founded by the late Dorothy Cann Hamilton as The French Culinary InstituteTM in 1984, the International Culinary Center® (ICC®) is a global leader in professional culinary, pastry and wine education in New York City with graduates from more than 90 countries. The renowned six-month Total ImmersionSM program has produced such talents as Bobby Flay, David Chang, Dan Barber, Joshua Skenes, Christina Tosi and 15,000 more under the guidance of deans including Jacques Pépin and Jacques Torres. ICC’s mission is to train the next generation of culinary leaders and innovators, providing students with the credentials, confidence and connections to chart a successful career anywhere in the world.  Golf Kitchen Punta Mita featured guest chefs from some of the most prestigious international golf clubs and resorts and a two-day golf tournament on Punta Mita’s two Jack Nicklaus Signature Golf courses, both ranked among Golf Digest’s “Top 100 World’s Greatest Courses.”
PUNTA MITA, MEXICO (May 5, 2019) Golf Kitchen’s Diana DeLucia and Punta Mita developer DINE, collaborated again to host the latest edition of Golf Kitchen Punta Mita April 25th–28th. The four-day special event created a unique experience for golfers and foodies alike. Members and guests were delighted to meet, dine and golf with private Golf and Country Club Chefs from the USA, Uruguay, Argentina and Mexico. “The second edition was a hit from start to finish with a great crowd of locals and visitors creating many memorable moments and flavors on the golf courses and off,” said Carl Emberson, Director of Marketing and Operations at Punta Mita. Pato Pérsico, Punta Mita’s Beach Clubs' Executive Chef, welcomed guest and resident chefs from some of the most prestigious golf clubs and resorts in the world who shared their culinary skills at this unique event. They included:
The second annual Golf Kitchen Punta Mita event, a spectacular food and golf extravaganza kicked off April 25 with eleven guest chefs teeing it up in a four–hole shoot-out elimination competition. After some outstanding shots, Executive Chef Jose Carles Fabregas of Downtown Boquerón bested Marcelo Pereyra on the final hole to claim first place and Golf Kitchen's Chef's Cup. The comaraderie percolated during the play served as a harbinger of some stellar cooperative kitchen gastronomy to come. The opening Cuisine of the Americas dinner at the recently relaunched Pacifico Beach Club provided a beautiful setting. Audible sighs marked the moment a brilliant sun slipped slowly into the sea. Off the chart stations presented by chefs Michael Ruggiero, Joseph Klages, Damian Gilchrist and Doug Blair took center stage. Mixologists’ cocktails and live music added to the festivities making for fun and an upbeat eventing. “What an incredible four days at this year’s Golf Kitchen Punta Mita. The camaraderie that is developing with all of the chefs, members and guests is very rewarding to witness. I’m very proud of every chef and sous chef for creating such a lavish selection of culinary delights,” said Diana DeLucia, Golf Kitchen. The following day, Bahia was a resplendent field of play for the first round, a scramble format of a two-day tournament for 38 two–player teams competing for the overall Golf Kitchen Cup. Views of the Pacific Ocean and Banderas Bay escorted players along the undulating terrain and meandering routing. A luncheon was prepared and served by Tony Villanueva, Ricki Motta, Jose Carles and Yasuo Asai along with Chefs Jorge Gonzalez, Alicia Barajas and their Four Seasons team. Guests enjoyed one of three sensational melt-in-your-mouth dinners that evening at their choice at one of three Punta Mita beach club restaurants that evening: · Sufito, on-the-water at Sufi Ocean Club, with Executive Chef Gastón Yelicich · Carolina, at St. Regis Resort, restaurant with Executive Chef Anthony Giacoponello · Pacifico Beach Club, with Executive Chef Lalo Palazuelos The second day of the tournament, a best ball format was contested on Pacifico, a course best known for “The Tail of the Whale”, the world’s only natural ocean island green. Congratulations to the winning team: Ricardo Trueba and son, eleven-year-old sensation Ricardo Trueba Jr. who played off the men’s tees and astounded all. Following the tournament, golf awards were presented and a delicious luncheon at the 18th hole prepared by Michael Ruggiero, Damian Gilchrist, Anthony Giacoponello, Doug Blair and Marcelo Pereyra along with Chefs Jorge Gonzalez, Alicia Barajas and their Four Seasons team was offered. The closing gala was celebrated at the Kupuri Beach Club, where guests took a culinary tour of the regions and styles of guest chefs Anthony Giacoponello, Tony Villanueva, Yasuo Asai, and Pato Pérsico created an extraordinary 4-course menu. A silent and live auction sponsored by GrandStand Sports raised funds for Peace & Fundacion Punta de Mita. The wrap-up Sunday brunch of this splendiferous second annual 2019 edition of Golf Kitchen Punta Mita took place at Kupuri Beach Club. Host chef, Pato Pérsico, and guest chefs Lalo Palazuelos Ricki Motta, Gaston Yelicich and Marcelo Pereyra placed the closing exclamation on this remarkable event, a perfect finish to a fantastic weekend in Mexico’s premier luxury resort destination. An enormous thank you to our sponsors Riviera Nayarit Visitors and Convention Bureau, St Regis Punta Mita Resort, Grey Goose, Tequila Patron and Copa Airlines. Golf Kitchen Punta Mita is now an annual addition to Punta Mita’s offerings. MEDIA CONTACTS: USA and International: Diana DeLucia Golf Kitchen diana@golfkitchen.com Tel: 860-406-1782 Mexico: Jorge Patino Punta Mita Resort Jorge.Patino@puntamita.com Tel: 52 33-11-33-21-64 |
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