 Jersey City, NJ — Shaun C. Lewis, CCM, CEC, PCIII, Assistant General Manager and Executive Chef at the prestigious Liberty National Golf Club, has added a new designation to his professional pedigree – that of Certified Club Manager (CCM).The CCM designation indicates that a club management professional has completed a rigorous course of study and training and shows a dedication to proficiency and expertise in club management. Approximately 1,500 CMAA members hold this prestigious designation.Lewis, who joined Liberty National in May 2009, is in rare company holding both Executive Chef and Certified Club Manager designations. There are only three other people in the United States with these dual credentials. Additionally, he holds a Pro Chef Level Three (PCIII) certificate from the Culinary Institute of America, from where he graduated in 1991. Established in 1965, the CCM designation is the hallmark of professionalism in club management. It is a valuable, internationally recognized, and widely respected mark of a manager’s long-term commitment to professional development and the club industry. In order to receive the CCM designation, candidates must invest time in specified educational requirements through the Business Management Institutes, attend the World Conference on Club Management, and maintain activity within their local chapter. After these conditions have been met, the individual must pass the CCM Exam.  “My unique position at Liberty National suits me as I enjoy creativity and am passionate about the business aspect of club operations as well”. I surround myself with talented-creative types” said Lewis. “Getting to know our members and collaborating with them on menu ideas has evolved our club’s cuisine”. Lewis also noted “we have always embraced sustainability and have been environmentally conscious in all aspects of our operations.” Lewis started an apiary at Liberty National for pollination and population reasons and is currently enrolled in the master beekeeper program at Cornell University. He is pursuing his sommelier designation and serves on the board of directors at the Liberty Humane Society in Jersey City.One of the world’s most picturesque golf courses, Liberty National Golf Club is located along the Hudson River in Jersey City, N.J., with striking views of the Statue of Liberty, Ellis Island and Manhattan skyline. The golf club fittingly opened on July 4, 2006 and is 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. Designed by U.S. Open Champion Tom Kite and esteemed golf course mastermind Bob Cupp, Liberty National has been the proud host numerous PGA Tour events and The Presidents Cup in 2017. Later this year, the club will host The Northern Trust 2021. For more information about Liberty National Golf Club, visit www.libertynationalgc.com │Twitter: @LibNatGolf Facebook: LibertyNationalGC Media Contact: Karen Moraghan kmoraghan@hunter-pr.com 908/963-6013 www.hunter-pr.com  The Liberty National Clubhouse and the 18th hole. Image courtesy Liberty National Golf Club
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Hello all, September 2021 is the 4th anniversary of Golf Kitchen Magazine. I am so thankful that we have made it this far into the journey. I want to take this time to thank everyone that has helped me with each magazine, as well as Golf Kitchen events, including our first book launch locations Winged Foot Golf Club in 2016 and Cassique at Kiawah Island Club in 2017, the Golf Kitchen Culinary Excellence Awards at GlenArbor Golf Club and Golf Kitchen Punta Mita 2018 and 2019. I thank all of our subscribers and encourage more Private Golf and Country Clubs, Chefs, and Foodies to subscribe in the future. During the lockdowns of 2020, several notable General Managers and Executive Chefs joined my advisory board. They assisted in writing up the first "Golf Kitchen Certification of Culinary Excellence." The certification is determined by the club's ability to meet and exceed its members' expectations in various culinary arena avenues. The culinary experience is often the most judged and most challenging to quantify of any department in a private club. The Golf Kitchen Certification of Culinary Excellence logo can be showcased on menus, websites, newsletters, and annual meetings as a symbol of excellence. The certification can be used to distinguish your club from the competition. 
I will be personally delivering the first framed 9 Certifications in the coming months. As the vaccinations begin to advance, our next step is to resume the certification nomination process and begin to send out our introduction packets and criteria.
We have scheduled the next Golf Kitchen Culinary Excellence Awards at GlenArbor Golf Club on September 10th, 2021. We will release more information in the coming months. Sponsors for this event are welcome to request more information at info@golfkitchen.com or call Diana Delucia at 860 406 1782 to enquire. 
The second book in the Golf Kitchen series will resume production and attempt fourth-quarter print timeline. There have been multiple challenges, changes, and a pandemic, but timing is everything, and I believe that the finished product will reflect all of our hard work and perseverance.
Early last year, I became a partner with ClubsHelp Foundation, a national movement that connects to clubs and their members with local causes and the charities that are most important to them. I look forward to watching this powerful network grow in the coming years. I want to congratulate founders David Bachman and Rob Goulet, and the rest of the board and partners for working so hard to create this worthy foundation. The ClubsHelp story will be featured in the next issue of Golf Kitchen Magazine, which will ship in March to all our subscribers. A digital version will be available shortly after. 
I am looking forward to the release of our next magazine which ships in March and features, Dominic Calla, Executive Chef at Round Hill Club, Derin Moore CMC at Reynolds Lake Oconee, Ed Stone, Executive Chef at Baltusrol Golf Club, Traditions in Wine Excellence at GlenArbor Golf Club, The ClubsHelp Story, Local and Healthy at Royal Poinciana Golf Club, Clubhouse Cocktails and more.
I am looking forward to continue to advance the culinary talent in the Private Golf and Country Club Industry in 2021 and beyond. Regards, Diana DeLucia President diana@golfkitchen.com 860 406 1782 
 Private Golf and Country Clubs Must Pass Rigorous Series of Protocols October 21st, 2020, Stamford, Connecticut – Golf Kitchen®, the only organization dedicated to identifying and showcasing the world’s finest golf and country club culinary offerings—has launched an international certification program for club food and beverage teams, a way for the most sophisticated and advanced private clubs to distinguish themselves from their competition. The Golf Kitchen Certification of Culinary Excellence is based on a rigid set of criteria and a club’s ability to produce an exemplary product, as evaluated by an independent review of the entire food and beverage operation, including but not limited to:
The evaluation criteria and process were created by an advisory board comprised of noted private club managers, chefs, and culinary consultants. As part of the process, clubs must complete and submit an application to be considered for certification, followed by an on-site evaluation and a series of interviews with the culinary team and management, when it is safe to do so. DeLucia believes that club dining rooms will become the “go-to” restaurants of the future, an observation made even more likely in the era of COVID. “With more younger people coming back to private clubs, in particular younger couples and families joining clubs and moving into golf communities, the club’s culinary offerings are increasingly important,” she said. The inaugural certified clubs include Sebonack Golf Club, Royal Poinciana Golf Club, Addison Reserve Golf Club, Richland Country Club, GlenArbor Golf Club, Liberty National Golf Club, Greenwich Country Club and Naples National Golf Club. For more information visit https://www.golfkitchen.com/certification.html or call (860) 406-1782. # # # About Golf Kitchen Golf Kitchen was founded in 2014 by Diana DeLucia, an internationally recognized culinary writer/photographer, to recognize private golf and country clubs for the quality of their culinary offerings. The Golf Kitchen portfolio includes a bi-annual magazine, books, special culinary events, and an annual program, the Golf Kitchen Culinary Excellence Awards. Media Contact Karen Moraghan Hunter Public Relations kmoraghan@hunter-pr.com (908) 963-6013  Mock up only. Actual plaque in production.
 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.   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 |
