News

Golf Kitchen Magazine announces Gary Player, Humanitarian Golfer with a passion for Food and Wellness will grace the (January 2018) Winter cover.

7/25/2017

Image courtesy Black Knight International

FOR IMMEDIATE RELEASE
JULY 25TH, 2017

Avon, CT – Golf Kitchen™ CEO and Founder, Diana DeLucia, is delighted to announce the legendary Mr. Gary Player, Golfer, Humanitarian, and all around global icon, will grace the cover of the (2018) January Issue.

The pages of the lavishly printed quarterly Golf Kitchen Magazine will transport you to the far corners of our planet, inspiring, guiding, and connecting golfers to have a deeper, richer, mindful, and more personal culinary, health and wellness experience.

Golf Kitchen is honored to highlight Mr. Player’s passions for health and wellness and we are looking forward to Rhy Waddington’s feature story.

“It was a privilege to interview Mr. Player for this feature article. His passion for health, fitness, and nutrition have pioneered the way the modern golfer prepares themselves for tour golf. Mr. Player gives us an insight into healthy eating, the importance of teaching manners and the value of the family dinner. I look forward to sharing more of this special interview,” said Rhy Waddington, Executive Chef of Winged Foot Golf Club and feature writer for Golf Kitchen Magazine.

About Golf Kitchen Magazine:

Golf Kitchen Magazine inspires golfers to immerse themselves in authentic experiences that create deep connections with wellness, destination, food, and culture. Golf Kitchen Magazine is for the affluent and sophisticated audience, attracting highly engaged readers who have both the desire and the means to pursue the luxury of experience.

Diana DeLucia is an Australian-American, author, journalist, photographer and active member of the Foreign Press Association.
Ms. DeLucia’s concept for Golf Kitchen Magazine came to fruition from her experiences with her best-selling books, Golf Club World, Behind the Gates (2013) and Golf Kitchen (2016), foreword by José Andrés.

Diana is passionate about culinary cultivation and has collaborated with the prestigious Sebonack Golf Club in Southampton, New York, Winged Foot Golf Club in Mamaroneck, New York, and Cassique at Kiawah Island Club, South Carolina, and many others to raise funds for the Friends of James Beard Foundation who help raise funds for culinary scholarships.

Golf Kitchen™ plans to host more scholarship events in the USA and worldwide in the future.
For more information, visit golfkitchen.com, or follow @golfkitchen on Instagram, Facebook, and Twitter.

To contact Golf Kitchen:
Media: William James
info@GolfKitchen.com

For Advertising opportunites in Golf Kitchen Magazine:
diana@golfkitchen.com

For speaking engagements, appearances and book signings:
diana@golfkitchen.com

Golf Kitchen announces Westchester Country Club and Addison Reserve as first two Golf Destinations featured in Golf Kitchen America.

6/23/2017

Golf Kitchen Magazine Subscribe

Avon, CT (23rd June) – Golf Kitchen CEO and Founder, Diana DeLucia is pleased to announce Executive Chef Mark Arnao and Executive Sous Chef Derrick Roberts of Westchester Country Club, Rye/Harrison New York, and Executive Chef Zach Bell, Pastry Chef Dana Iannelli and General Manager Michael McCarthy will be the first teams and destinations to be featured in the second book in the Golf Kitchen series titled Golf Kitchen America which will feature 16-18 of the finest Golf Kitchens in America.

We had a wonderful experience at Westchester Country Club this week and look forward to working at Addison Reserve Country Club after the July 4th celebrations.

On another note, we are seeking Golf Clubs, Country Clubs, and supporters to subscribe to our new Magazine which will ship in the Fall of 2017. The cost is $28.00 for one year which will include four glossy quarterly magazines. IF YOU ARE OUTSIDE THE USA PLEASE EMAIL US AT INFO@GOLFKITCHEN.COM

"Thank you for your continued interest in this exciting time for Golf Kitchen," said Diana. Please do not hesitate to contact us if you feel your culinary team would be a great feature in Golf Kitchen Magazine," she added. "We are filling up quickly!"

We wish you a wonderful weekend.

About Westchester Country Club:

A self-made man from Toronto, John McEntree Bowman came to New York when he was seventeen. He began his career as a groom in a stable and worked his way up to eventually own the Biltmore hotel group, one of the most exclusive and largest hotel chains in the world at that time.

Mr. Bowman sought to create the sportsman’s paradise within easy reach from the bustle of Manhattan. He would go on to purchase land in both Harrison and Rye, New York for his flagship hotel project, the Westchester Biltmore.

Mr. Bowman had a vision:

Members would live in the hotel and in homes on the grounds. The Club staff would take care of all services, both in the hotel and in the homes. Meals would be delivered to the homes from the hotel kitchen. Maids and gardeners would be called in from the hotel to attend to all the Members’ needs. A large garage with a platoon of mechanics would service the cars of the Members. And maybe, there would even be an airfield to handle the Members’ planes in the coming age of flight.

As for sporting facilities, the Club would offer the finest in golf, tennis, polo, horseback riding, swimming, boating, squash, tobogganing, skating, shooting, skiing…everything. It was going to be the most beautiful, most luxurious hotel-club-community anywhere. And, of course, no expense was to be spared.

Originally 583 acres of land were purchased from Hobart J. Park, at $2,500 an acre. Two months later a 62-acre tract was bought on Manursing Island, valued at $375,000. The following month 35 acres were purchased from the old Hill Estate on Parks Farm. In the summer of 1919 construction of the eight-story hotel at the top of the hill was begun, under New York architects Warren and Wetmore in the style of a nineteenth-century Italian villa. Landscape architects were Charles W. Leavitt & Sons. Billington and Smith-Mertz were contracted to build the polo field and five miles of roads.

Walter J. Travis, the great British and American golf champion turned golf architect laid out the two 18-hole golf courses. The courses were built by the Philadelphia-based architectural firm of Toomey and Flynn who built the modern course at Shinnecock Hills toward the end of the same decade. The Club joined the USGA on January 13, 1922, four months before the course opened for play.

On May 15, 1922, John McEntree Bowman formally opened the Westchester Country Club. Almost 1,500 members joined, paying an initiation fee of $25. Gage I. Tarbell was named President and E.D. Miller Secretary-Treasurer.

The Beach Club opening took place two weeks later when the large casino with a fine dance floor and handsome furnishings were unveiled. Facilities included eight hundred bathhouses, tennis and handball courts, a large saltwater pool, a seven-acre, man-made lagoon for swimming and canoeing and parking for seven hundred cars.

The total cost exceeded $6,000,000, but the facilities were unequaled anywhere in the world. In addition to 45 holes of golf and the aforementioned facilities at the Beach, there was a brokerage office in the clubhouse, three polo fields (now the driving range); he constructed a separate short game area near the par-3 course, a bridle path, a track for horse racing, and fifteen tennis courts, including five superb grass courts.For more information www.wccclub.org

About Addison Reserve:

Addison Reserve® is a Platinum Club of America and is the recipient of the coveted Emerald Award. Home to 717 luxury single family homes situated on 653 lushly landscaped acres, Addison Reserve® is THE premiere South Florida country club setting.

The Addison Reserve® Country Club is a Distinguished Emerald Club Award recipient and is recognized as a Platinum Club of America, ranking #7 among the top 150 Platinum Country Clubs in the nation and ranking #53 in the Platinum Clubs of the World. Addison Reserve® is also recognized as one of America's Healthiest Clubs, ranking in the top ten percent in the nation with a focus on health and wellness for members and staff. Members began arriving at the Club in 1996, and in May 2002, Addison Reserve® became a member-owned and operated community. This magnificent Club was inspired by the unique vision of famed Florida architect, Addison Mizner who believed that "the intersection of man and nature could benefit the former without harming the latter." This unique focus on the environment is one of the main reasons Addison Reserve® has recaptured the elegant early style of Florida living.

As you drive through the gates of the Addison Reserve® Country Club and look at the beauty of the landscape, Eden comes to mind. The towering palms, stately oaks, flowering foliage and exotic grasses capture the very essence of Florida's natural beauty.

Addison Reserve® Country Club is a golf and tennis community of 717 luxury single-family homes situated on 653 acres. Homes in Addison Reserve® are located in nineteen Villages that are situated on three Arthur Hills-designed 9-hole golf courses. Nearly all of the houses in the Club are positioned so that each one has a magnificent view of the golf course or one of our many lakes. For more information www.addisonreserve.cc

About Golf Kitchen:

Founded in 2014 by CEO Diana DeLucia, an internationally recognized culinary writer/photographer, Golf Kitchen™ is a unique portfolio of recipes, photos, and interviews from the kitchens and fairways of 16 well-known golf destinations.

Diana was inspired to create the concept of Golf Kitchen from her experiences with her first coffee table book, Golf Club World, Behind the Gates a journey which began in 2010 at Sebonack Golf Club in Southampton, New York. Diana held the Golf Kitchen book launch event at the famed 'Winged Foot Golf Club" in Mamaroneck, New York on November 10th, 2016 and followed up with a second event at the prestigious Cassique, at Kiawah Island Golf Club on March 30th, 2017. Both events held an auction for the Friends of James Beard Foundation to raise funds for culinary scholarships. Golf Kitchen plans to host more dinner events in the USA and the World in the future. www.golfkitchen.com

Golf Kitchen
Media Contact
diana@golfkitchen.com
1-860-406-1782

GOLF KITCHEN announces Quarterly Magazine and Partnership with PGA TOUR ESSENTIAL GUIDE TO GOLF

6/14/2017

Avon, CT (June 14th, 2017) – Golf Kitchen CEO and Founder, Diana DeLucia officially announces upcoming quarterly print magazine targeted at the Culinary Private Golf Club and Resort Enthusiast. The first edition will ship in the FALL of 2017.

Diana is very pleased to announce a Golf Kitchen partnership with PGA TOUR Essential Guide to Golf.

"Through this valuable exposure within their Print and Digital audience, combined with a presence on the Web.com Tour Leaderboard from late June, we hope to grow the awareness of Golf Kitchen and Culinary Teams in prestigious establishments globally. They have much to offer the culinary world and continue to improve and perform above and beyond for their members and guests," she said.

"Looking forward to working with GK and watching the growth of a young business," said Mike Velazquez, Media Director, BH Sports, publishers of PGA TOUR Essential Guide to Golf.

As well as Golf Kitchen Magazine we are following up with the production of Golf Kitchen America, a second coffee table book featuring 16 of the finest American Private Golf Club and Resort Culinary Teams.

"I would like to thank everyone who has believed in my visions and supported me for the last seven years; I believe we have positioned Golf Kitchen well for growth and development. We look forward to bringing you more exciting, colorful and always positive content," said Diana.

About Golf Kitchen:

Founded in 2014 by CEO Diana DeLucia, an internationally recognized culinary writer/photographer, Golf Kitchen™ is a unique portfolio of recipes, photos, and interviews from the kitchens and fairways of 16 well-known golf destinations.
Diana was inspired to create the concept of Golf Kitchen from her experiences with her first coffee table book, Golf Club World, Behind the Gates a journey which began in 2010 at Sebonack Golf Club in Southampton, New York. Diana held the Golf Kitchen book launch event at the famed Winged Foot Golf Club in Mamaroneck, New York on November 10th, 2016 and followed up with a second event at the prestigious Cassique, at Kiawah Island Golf Club on March 30th, 2017. Both events held an auction for the Friends of James Beard Foundation to raise funds for culinary scholarships. Golf Kitchen plans to host more dinner events in the USA and the World in the future. www.golfkitchen.com
Golf Kitchen Media Contact - 860 406 1782

About PGA TOUR Essential Guide to Golf:

The PGA TOUR Essential Guide to Golf is published twice a year — January-May; June-October — thus ensuring coverage within the Guide is impressively comprehensive and up to date.

The Guide is the PGA TOUR’s flagship publication, covering all the scheduled tournaments on the PGA TOUR, the Champions Tour, and the Web.com Tour. There are previews of all the events, profiles of the elite players, as well as analysis and features by leading sportswriters.
Every edition of this popular Guide is eagerly anticipated by the PGA TOUR’sEvery edition of this popular Guide is eagerly anticipated by the PGA TOUR’s huge fan base. There is an extensive distribution across the U.S. on newsstands, golf merchandise retailers, airport lounges, luxury hotels, and clubs, ensuring the Guide reaches all those with a passion for golf.

Readership statistics show that a large proportion of readers are within the high-disposable-income band, the group most likely to be receptive to the limited amount advertising permitted within the publication.

There is also a digital edition of the PGA TOUR Essential Guide to Golf, bringing a significant addition to the readership figure.

Click here for the latest issue of PGA TOUR Essential Guide to Golf

For more information please contact:
John Yzaguirre - email: johny@bhsports.net

*Any agreements discussed by Golf Kitchen representatives and/or their affiliates, must be approved in writing by Diana DeLucia, CEO.

Private Golf Club Chefs Dazzle Iconic James Beard Foundation with Exotic and Luxurious Menu at Cassique at the Kiawah Island Club, March 30th, 2017

4/7/2017

Avon, CT (April 6th,2017) – Golf Kitchen CEO and Founder, DianaDeLucia and Executive Chef Doug Blair of the Kiawah Island Club hosted an outstanding culinary event last week on March 30th, 2017.
Four of the finest Private Golf Club and Resort Industry Chefs and Culinary teams came together and created a tasting extravaganza for 150 members and guests, Victoria Jordan of the James Beard Foundation and the attending media.
An array of exquisite wines and a very special cocktail the "Nip Tuck" created by Larry Carraviello, Beverage Director of the Kiawah Island Club and GolfKitchen sponsor Pin High Spirits, was a favorite among the guests.
"I could not have been more delighted to join in the fun at last week's Golf Kitchen event at Kiawah Island Club. This talented group of chefs put together a phenomenal tasting event that felt both exotic and luxurious with ingredients ranging from oxtail and octopus to malanga (a root vegetable found in Puerto Rico) and spiny lobster to winter truffles and Hamachi (and so much more!) Surrounded by the gorgeous homes and rolling dunes of Kiawah Island, this event truly showcased what club-members have known all along - the food in their dining rooms is just as important as the beauty of the courses and diners are in for a world-class meal if they are lucky enough to have access. The James Beard Foundation is grateful for the support of these chefs and properties and we look forward to seeing the students who will benefit from the scholarship monies raised at this event." said Victoria Jordan, Director of House Operations and House Events at the James Beard Foundation.
"After our launch event at Winged Foot Golf Club last November we have all bonded together with a common cause, to highlight the talented Chefs in the Private Golf Club and Resort Industry. We are very proud of what we have created. I am proud that GolfKitchen can illuminate this category in the industry and to have the support of the James Beard Foundation is a dream come true. Executive Chef Doug Blair and the Cassique and the Kiawah Island Club have done an exceptional job this week hosting culinary teams from Winged Foot Golf Club, Sebonack Golf Club and a special guest team from Royal Isabela Golf Club in Puerto Rico. I am particularly thankful to Stanley and Charlie Pasarell for allowing us to introduce Chef JoseCarles and his Sous Chef Robert Valle as our guest Chefs. I have worked with many of the best chefs in the world and these guys are all on par." said Diana DeLucia, CEO, Golf Kitchen.
"I am thrilled to have participated in the Golf Kitchen cookbook and also at the launch event at Winged Foot Golf Club last November with Host Chef Rhy Waddington. It was a difficult but challenging task to follow up with. I think we nailed it with a world-class team of chefs including Rhy Waddington of Winged Foot Golf Club, Anthony Giacoponello of Sebonack Golf Club and Special Guests Chef Jose Carles of Royal Isabela in Puerto Rico." said Doug Blair.
Jeff Grindrod, the CEO of Pin High Spirits, said, "We were honored to participate in this charitable event, which not only promoted future chefs, but also the connection between the food and spirits world and the golf world. Our only thought when creating Pin High was marrying golf and spirits, which is why we use graphite to filter out impurities. Not only does it lead to a premium drinking experience, but because graphite is used to make golf club shafts, it offers that deep connection to golfers we were searching for. We enjoyed connecting with the golf community at Cassique."
Golf Kitchen and Cassique at Kiawah Island Club thank all participating Golf Clubs and their memberships. Without you this is not possible.
Special mention goes Joseph Klages, Executive Sous Chef at Sebonack Golf Club, Chrissie Bennett, Kitchen Manager at Winged Foot Golf Club, MichaelO'Shaughnessy, Chef de Cuisine at Cassique, Robert Valle, Sous Chef at Royal Isabela Golf Club , Leo Bushey, Golf Kitchen Assistant Chef, Amy Everett, Clubhouse manager at Cassique, Corey Stokes, mixologist at Cassique for preparing the Pin High Cocktail photo shoot and all the staff from Kiawah Island Club and volunteers from the Charleston Culinary Institute.
Thank you to South Street Partners, Managing Partner Patrick Melton and team for all of your support.
About Kiawah Island Club:
Kiawah Island, is a 10,000-acre barrier island located 21 miles south of Charleston, South Carolina. The Kiawah Island Club is an exclusive private membership club for property owners with an unmatched collection of amenities and distinctive venues, including the Tom Fazio-designed River Course, the Tom Watson-designed Cassique, The Beach Club by Robert A.M. Stern and Sasanqua, the members-only spa. The Club also includes premier dining venues including Voysey's at Cassique led by executive chef Doug Blair, the River Room at River Course and Tides at the Beach Club. www.kiawahislandclub.com
About Pin High Spirits:
Pin High Spirits, a new addition to the super premium vodka category that aims to serve golfers at courses and country clubs around the world offered tastings of its specialty vodka, which is uniquely filtered through graphite to give the liquor an unparalleled smoothness, as well as a signature drink the Nip Tuck created by Larry Carraviello, Beverage Director of the Kiawah Island Club. www.pinhighspirits.com
About Friends of James Beard Benefits®:
James Beard is fondly remembered by friends and colleagues as a man who offered unstinting help and encouragement to people embarking on a culinary career. Upholding Beard's legacy of culinary education and support through a scholarship program is an essential component of the James Beard Foundation's mission. The JBF National Scholars, the Friends of James Beard Foundation Scholarships, and the James Beard Foundation School Scholarships have been established to assist aspiring culinary professionals who plan to further their education at a post-secondary institution for food studies. Professional grants are also available for independent work, study, and travel. For more information visit: www.jamesbeard.org/events/fojbb
About Golf Kitchen:
Founded in 2014 by CEO Diana DeLucia, an internationally recognized culinary writer/photographer, Golf Kitchen™ is a unique portfolio of recipes, photos, and interviews from the kitchens and fairways of 16 well-known golf destinations. Diana initially introduced the concept in 2013 through her first book Golf Club World, Behind the Gates. She showcased the high class 568 page "coffee table" book and collectible - Golf Kitchen – on March 30th at a Friends of James Beard Foundation Dinner featuring chefs from participating Golf Kitchen™ teams at Cassique at Kiawah Island Club in South Carolina. The illustrious event celebrated the world of food, chefs, recipes, and kitchens coming together with the history, photographs, and stories of 16 high-end golf clubs and destinations around the world, including Winged Foot Golf Club - New York, USA, Golf de l'Ocean – Morocco, Kingston Heath Golf Club – Australia, Emirates Golf Club – Dubai, Dorado Beach, a Ritz-Carlton Reserve, Dorado, Puerto Rico, Banyan Tree Phuket – Thailand, and other unique destinations. Portions of the proceeds from book sales will benefit World Central Kitchen and Folds of Honor. www.golfkitchen.com
Golf Kitchen Media Contact - diana@golfkitchen.com

Golf Kitchen and Kiawah Island Club to Host Friends of James Beard Benefit Dinner featuring Pin High Spirits and Live Auction on March 30, 2017

2/22/2017

Avon, CT (February 23, 2017) – Golf Kitchen announces its second dinner event, which will be held on March 30, 2017, at Cassique at the Kiawah Island Club, to celebrate Golf Kitchen and the talented chefs in the golf club industry.

Founded in 2014 by CEO Diana DeLucia, an internationally recognized culinary writer/photographer, Golf Kitchen™ (GK) is truly a culinary journey through many of golf's finest kitchens around the world. The dinner will feature Executive Chef Doug Blair from the Kiawah Island Club in South Carolina, Chef Rhy Waddington of Winged Foot Golf Club in Mamaroneck, NY, Chef Anthony Giacoponello of Sebonack Golf Club in Southampton, NY, and special guest Chef Jose Carles of Royal Isabela, Isabela, Puerto Rico. They will prepare a feast of fine-dining recipes, a selection of fine wines, and a signature cocktail from Golf Kitchen sponsor Pin High Spirits for the lucky members and guests of Cassique at Kiawah Island Club and the media.

"We couldn't be more excited to host the second Golf Kitchen event here at Voysey's at Cassique," said Doug Blair, Executive Chef at the Kiawah Island Club. "The first event last fall at the Winged Foot Golf Club was a huge success, and we look forward to bringing the same caliber of chefs to Voysey's for this event in honor of Golf Kitchen and the James Beard Foundation."

Diana DeLucia, who will share both her vision and incredible journey from concept to launch at the dinner, remarked, "As a member of the culinary scene for many years, I am indeed honored to be hosting my second Friends of James Beard Benefit. I am truly grateful for the support of each and every golf club and resort that I have worked with globally, not only in Golf Kitchen but in my other publications as well. It's been a long and rewarding journey to get here."

Pin High Spirits will also feature a tasting at the event. Jeff Grindrod, the CEO of Pin High Spirits, said, "We are honored to participate in this charitable event, which not only promotes future chefs, but also the connection between the food and spirits world and the golf world. Our only thought when creating Pin High was marrying golf and spirits, which is why we use graphite to filter out impurities. Not only does it lead to a premium drinking experience, but because graphite is used to make golf club shafts, it offers that deep connection to golfers we were searching for. We look forward to connecting with the golf community at Cassique."

Friends of James Beard Benefits are held by chefs and restaurants who want to help the next generation of great American chefs. Chefs have the opportunity to stage a high-profile event that supports James Beard Foundation scholarships and other culinary programs.

"We are very thankful that proceeds from the auction will benefit our Foundation," said Susan Ungaro, President of the James Beard Foundation. "Funds from the evening's auction will go to various Foundation initiatives, including the James Beard Foundation Scholarship Program, which is awarding more than $750,000 in financial aid that was raised in 2016, the largest annual total in the Foundation's history."

About Kiawah Island Club:

Kiawah Partners is the master developer of Kiawah Island, a 10,000-acre barrier island located 21 miles south of Charleston, South Carolina. The Kiawah Island Club is an exclusive private membership club for property owners with an unmatched collection of amenities and distinctive venues, including the Tom Fazio-designed River Course, the Tom Watson-designed Cassique, The Beach Club by Robert A.M. Stern and Sasanqua, the members-only spa. The Club also includes premier dining venues Voysey's at Cassique led by executive chef Doug Blair, the River Room at River Course and Tides at the Beach Club.

About Pin High Spirits:

Pin High Spirits, a new addition to the super premium vodka category that aims to serve golfers at courses and country clubs around the world, will be featured at the event as well. Pin High will offer tastings of its specialty vodka, which is uniquely filtered through graphite to give the liquor an unparalleled smoothness, as well as a signature drink created by Executive Chef Doug Blair from Voysey's at Cassique. For more information visit: http://www.pinhighspirits.com/

About Friends of James Beard Benefits®:

James Beard is fondly remembered by friends and colleagues as a man who offered unstinting help and encouragement to people embarking on a culinary career. Upholding Beard's legacy of culinary education and support through a scholarship program is an essential component of the James Beard Foundation's mission. The JBF National Scholars, the Friends of James Beard Foundation Scholarships, and the James Beard Foundation School Scholarships have been established to assist aspiring culinary professionals who plan to further their education at a post-secondary institution for food studies. Professional grants are also available for independent work, study, and travel. For more information visit: www.jamesbeard.org/events/fojbb

About Golf Kitchen:

Founded in 2014 by CEO Diana DeLucia, an internationally recognized culinary writer/photographer, Golf Kitchen™ is a unique portfolio of recipes, photos, and interviews from the kitchens and fairways of 16 well-known golf destinations. Diana initially introduced the concept in 2013 through her first book Golf Club World, Behind the Gates. She will showcase the high class 500+ page "coffee table" book and collectible - Golf Kitchen – March 30th at a Friends of James Beard Foundation Dinner featuring chefs from participating Golf Kitchen™ teams at Cassique at Kiawah Island Club in South Carolina. This illustrious event will celebrate the world of food, chefs, recipes, and kitchens coming together with the history, photographs, and stories of 16 high-end golf clubs and destinations around the world, including Winged Foot Golf Club - New York, USA, Golf de l'Ocean – Morocco, Kingston Heath Golf Club – Australia, Emirates Golf Club – Dubai, Dorado Beach, a Ritz-Carlton Reserve, Dorado, Puerto Rico, Banyan Tree Phuket – Thailand, and other unique destinations. Portions of the proceeds from book sales will benefit World Central Kitchen and Folds of Honor.
Media Contact:

Diana DeLucia
diana@golfkitchen.com
860.406.1782

Golf Kitchen Announces Auction to Benefit James Beard Foundation

9/22/2016

September 22, 2016 (Avon, CT.) – Golf Kitchen, the high class 500+ page "coffee table" book and collectible, will officially launch at Winged Foot Golf Club in Mamaroneck, New York on November 10, 2016 at a Friends of James Beard Benefit (FOJBB). The “Golf Kitchen Cookbook Launch” benefit will feature an on-site world class auction of unique memorabilia and once-in-a-lifetime experiential packages that will benefit the James Beard Foundation for their support of the culinary arts.

“In conjunction with our official book launch at Winged Foot, we’re honored and delighted to support the James Beard Foundation through this exclusive auction,” said Diana DeLucia, Golf Kitchen Founder and CEO.

Friends of James Beard Benefits are held by chefs and restaurants who want to help the next generation of great American chefs. Chefs have the opportunity to stage a high-profile event that supports James Beard Foundation scholarships and other culinary programs.

“We are very thankful that proceeds from the auction will benefit our Foundation,” said Susan Ungaro, President of the James Beard Foundation. “Funds from the evening’s auction will go to various Foundation initiatives, including the James Beard Foundation Scholarship Program, which is awarding more than $750,000 in financial aid available in 2016, the largest annual total in the Foundation’s history.”

For more information about tickets - $150 (for members), please call 914.698.8400 or visit www.jamesbeard.org/events/mamaroneck-ny

About Golf Kitchen:
Founded in 2015 by CEO Diana DeLucia, an internationally recognized culinary writer/photographer, Golf Kitchen is truly a culinary journey through many of golf’s top clubs and resorts around the world. Diana initially introduced the concept through her top selling book Golf Club World, Behind the Gates in 2013. Golf Kitchen, the high class 568 page "coffee table" book, will officially launch at Winged Foot Golf Club on November 10, 2016 at a Friends of James Beard Foundation Dinner featuring chefs from participating global Golf Kitchen teams, bringing the world of food (chefs, recipes, kitchens, etc.) together with the history and stories from high end golf clubs and destinations around the world. Portions of the proceeds from book sales will benefit World Central Kitchen that supports impoverished children around the world, as well as Folds of Honor which provides scholarships to the spouses and children of soldiers killed or disabled in service to our country.

About the James Beard Foundation (JBF)
Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit jamesbeard.org. Get food news, recipes, and more at the James Beard Foundation’s blog. Follow the James Beard Foundation on Facebook, Twitter, Instagram, and Pinterest.

Media Contact:
Diana DeLuica
diana@golfkitchen.com
860.406.1782

July 11th, 2016

7/11/2016

Golf Kitchen Announces Availability of Discounted Book Pre-Orders Beginning July 5th

6/22/2016

Avon, CT June 22, 2016 – GOLF KITCHEN, a unique 600 page coffee table book and collectible, announces the availability for the general public to pre-order the book beginning July 5th on their website. The official launch of GOLF KITCHEN will occur on November 10, 2016 at a Friends of James Beard Foundation Dinner featuring chefs from participating global Golf Kitchen teams at Winged Foot Golf Club in Mamaroneck, New York.

Beginning on July 5th, customers will have the opportunity to purchase GOLF KITCHEN at a discount from the company website, or for the suggested retail price following the official launch. GOLF KITCHEN CEO Diana DeLucia commented, “The support and acceptance from our participating venues and partners has been tremendous as we lead up to the launch at Winged Foot in November.” She added, “And we’re happy to offer pre-launch discounts to our international followers in the worlds of food, golf, and travel.”

Each of 18 chapters will feature the history, executive and chef interviews, and numerous recipes from the kitchens of these famous venues:

Winged Foot Golf Club - New York, USA
Golf du Palais Royal/Golf de l'Ocean - Morocco
Old Waverly Golf Club - Mississippi, USA
Kingston Heath Golf Club – Australia
Laguna Lang Co / Banyan Tree Lang Co – Vietnam
The Royal Adelaide Golf Club – Australia
Tradition Golf Club – California, USA
Casa de Campo Resort – Dominican Republic
The Greenbrier – West Virginia, USA

The K Club - Ireland
Cassique Course @ Kiawah Island Club – South Carolina, USA
Valderamma – Spain
Sebonack Golf Club – New York, USA
Dorado Beach, a Ritz-Carlton Reserve - Dorado, Puerto Rico
Arnold Palmer’s Bay Hill Club & Lodge – Florida, USA
Emirates Golf Club – Dubai
Golf de Morfontaine - Morfontaine, France
Domaine de Murtoli - Corsica

About Golf Kitchen:
Founded in 2014 by CEO Diana DeLucia, an internationally recognized culinary writer/photographer, Golf Kitchen is truly a culinary journey through many of golf’s top clubs and resorts around the world. Diana initially introduced the concept through her top selling book Golf Club World, Behind the Gates in 2013. Golf Kitchen, the high class 500+ page "coffee table" book, will officially launch at Winged Foot Golf Club in November 2016 at a Friends of James Beard Dinner featuring chefs from participating global Golf Kitchen teams, bringing the world of food (chefs, recipes, kitchens, etc.) together with the history and stories of 18 high end golf clubs and destinations around the world. [READ MORE]

Media Contact:
Diana@golfkitchen.com

Rick Dees’ New Book – Rick Dees All-Time Top 40 Greatest Desserts – features Photography by Golf Kitchen Founder & CEO Diana DeLucia

5/9/2016

May 8, 2016. Avon, CT. Diana DeLucia, Golf Kitchen Founder & CEO, recently collaborated with her friend Rick Dees on the development of his recently-announced book, Rick Dees All-Time Top 40 Greatest Desserts.

In 2013, Rick was featured in Diana’s first book, Golf Club World – Behind the Gates describing his keen interest and passion for food and cooking, especially desserts, and including the background on his purchase of Sweetbrier Farm in Kentucky.

"Diana's photographic artistry and attention to composition is superior. She always amazes me with her creativity." - Rick Dees, RICK.com

Diana also worked closely with several chefs in the New York area to create and photograph many of the Top 40 desserts included in Rick’s book, including Rhy Waddington, Executive Chef at Winged Foot Golf Club, as well as Dana Iannelli, Leo Bushey, Sarah Sankow and Nikita Colletta.

Winged Foot Golf Club to Host Friends of James Beard Benefits Dinner on November 10th to Launch Golf Kitchen

4/13/2016

Winged Foot Golf Club, photo by Lawrence Lembrecht

Mamaroneck, NY April 13, 2016 – Winged Foot Golf Club (WFGC), internationally famous and historical private club in Mamaroneck, NY, announces a unique groundbreaking event to be held on November 10, 2016. WFGC will host a Friends of James Beard Benefits (FOJBB) dinner that will launch the iconic “coffee table” book and collectible, Golf Kitchen.

Founded in 2014 by CEO Diana DeLucia, an internationally recognized culinary writer/photographer, Golf Kitchen™ (GK) is truly a culinary journey through many of golf’s finest kitchens around the world, including WFGC, which recently completed a total renovation of its premier facility under the supervision of Executive Chef Rhy Waddington. The dinner will feature Executive Chefs from participating GK destinations around the world. They will prepare their award winning recipes featured in the GK 500+ page book, recognized as a significant catalyst in bringing food and golf together through the history, photos, recipes, and stories of 18 high end golf clubs and destinations on the Golf Kitchen™ Journey.

“The entire Winged Foot Golf Club culinary team is truly excited and honored to host the launch of this great publication - Golf Kitchen”, said Rhy Waddington, Executive Chef at WFGC. “Diana has worked tirelessly to create this world class publication which promotes the top caliber chefs and their craft in the private club world” he added. “Hosting chefs from around the world to celebrate the launch at Winged Foot will be a real highlight for everyone involved, including our membership, as well as benefiting the James Beard Foundation, which is so close to my heart.”

“Winged Foot Golf Club has been exceedingly generous to the James Beard Foundation, hosting several James Beard House dinners that have exemplified Chef Rhy’s elegant and technique-driven cooking, celebrated delicious seasonal New York state bounty, while showcasing world-class wines," said Diane Harris Brown, Director of Educational and Community Programming for the James Beard Foundation. “The results have dazzled our guests and enriched our legacy. We are thrilled that WFGC wanted to host a FOJBB dinner, which are among our important programs supporting the JBF Scholarship Programs.”

Diana DeLucia, Founder and CEO of Golf Kitchen™, who will share both her vision and incredible journey from concept to launch at the dinner, remarked, “As a member of the culinary scene for many years, I am indeed honored to be hosting a Friends of James Beard Benefit.” And she added, “Coupled with our partnership with Colin Burns, Rhy Waddington, and the entire WFGC team, my personal passion to bring golf and food together around the globe is truly happening. I am so appreciative of everyone’s support.”

About Winged Foot Golf Club: Winged Foot Golf Club is a historic and prestigious country club located in Mamaroneck, New York. In August, 1921, certificates of incorporation were drawn up for both The Winged Foot Holding Corporation, and Winged Foot Golf Club, Inc., thus establishing the legal entity of the club. A committee had been at work for six months in late 1920 and early 1921, visiting properties that seemed suitable in Westchester County, investigating sites comprising every acre of available land south of White Plains and east of the Harlem Railroad. The New York firm of C.C. Lewis and Brothers was retained to negotiate the purchase of the site and, after considerable effort, was able to obtain an initial 280 acres of the tract. The firm then came up with a plan and proposal to construct the 36 holes and sell them to the club as a completed project. In May 1922, this proposal was accepted by Winged Foot’s directors, and a contract was signed under the terms of which the C.C. Lewis organization purchased the land and began construction. Winged Foot was designed by A.W. Tillinghast and opened in 1923. The club hosted its first U.S. Open six years later, when Bobby Jones delivered one of the biggest shots in championship history with a 12-foot putt on the final hole to force a 36-hole playoff, which he won the next day. Winged Foot's West Course has hosted the U.S. Open five times and a PGA Championship. The East Course has hosted the U.S. Women's Open twice and the U.S. Senior Open, as well as numerous amateur events.

About Friends of James Beard Benefits®: James Beard is fondly remembered by friends and colleagues as a man who offered unstinting help and encouragement to people embarking on a culinary career. Upholding Beard's legacy of culinary education and support through a scholarship program is an essential component of the James Beard Foundation's mission. The JBF National Scholars, The Friends of James Beard Foundation Scholarships, and the James Beard Foundation School Scholarships have been established to assist aspiring culinary professionals who plan to further their education at a post-secondary institution for food studies. Professional grants are also available for independent work, study and travel. For more information visit: www.jamesbeard.org/events/fojbb

About Golf Kitchen: Founded in 2014 by CEO Diana DeLucia, an internationally recognized culinary writer/photographer, Golf Kitchen™ is a unique portfolio of recipes, photos, and interviews from the kitchens and fairways of 16 well-known golf destinations. Diana initially introduced the concept in 2013 through her top selling book Golf Club World, Behind the Gates. She will introduce the high class 500+ page "coffee table" book and collectible - Golf Kitchen – on November 10, 2016 at a Friends of James Beard Foundation Dinner featuring chefs from participating global Golf Kitchen™ teams at Winged Foot Golf Club in Mamaroneck, New York. This illustrious event will launch the world of food (chefs, recipes, kitchens, etc.) coming together with the history, photographs, and stories of 16 high end golf clubs and destinations around the world, including Winged Foot Golf Club - New York, USA, Golf du Palais Royal/Golf de l'Ocean – Morocco, Kingston Heath Golf Club – Australia, Emirates Golf Club – Dubai, Dorado Beach, a Ritz-Carlton Reserve, Dorado, Puerto Rico, Banyan Tree Phuket – Thailand, and other unique destinations. Portions of the proceeds from book sales will benefit World Central Kitchen, supporting impoverished children around the world, as well as the St. Jude Children's Research Hospital.

Media Contacts

Golf Kitchen
Bill Conwell
bill@GolfKitchen.com

James Beard Foundation
Diane Stefani
diane@rosengrouppr.com

Winged Foot Golf Club
CiCi Cacsire
golfkitchen@wfgc.org