 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  The award-winning, Mark Finlay designed, 33,000 square-feet clubhouse, which overlooks the 1st and 18th fairways. ANNOUNCEMENT - April 15th 2019, Avon, CT: The second annual Golf Kitchen Culinary Excellence Awards will be held at GlenArbor Golf Club, Bedford, New York on August 19th, 2019. Michael Ruggiero, Executive Chef, GlenArbor Golf Club along with Chefs from some of the most prestigious Private Golf and Country Clubs in the USA and abroad will cook up an elite, fine dining feast paired with exceptional wines selected by GlenArbor's esteemed Wine and Beverage Director Fernando Silva for the members and guests of this invitation-only event. "We are honored to partner with GlenArbor Golf Club for this important yearly event in the industry. Illuminating the culinary talent has been my vision for Golf Kitchen since its conception and alongside GlenArbor I envision the awards will continue to develop well into the future,” said Diana DeLucia. "We are honored to host the “Golf Kitchen Culinary Excellence Awards” that recognize executives at the forefront of providing the highest caliber experience for members and guests. The creativity, attitude, and thinking of club chefs has significantly progressed in the last decade, and we are encouraged at the direction the industry is moving. Diana and Golf Kitchen are at the forefront of this movement, and I applaud the notion that many public and private facilities are finally getting recognized as having some of the best minds and leaders in the culinary industry. It's not often that one team within a club can influence so many human emotions in a single seating.. sight, smell, touch, and taste.. what a gift.." remarked Morgan Gregory, President, GlenArbor Golf Club. Stay tuned to learn about our culinary team lineup and award recipients in the coming months. About GlenArbor Golf Club Providing a collegial combination of golf, fine dining, and camaraderie, the GlenArbor Golf Club was founded in 2001. The Club is located on 200 acres of land in northern Westchester County, on grounds that were originally developed in 1917 as the White Estate – one of the largest, historic estates in Westchester. GlenArbor’s master plan preserved the property’s historic roots as benefitting its heritage. The award-winning, Mark Finlay designed, 33,000 square-feet clubhouse that overlooks the first and eighteenth fairways, and offers stunning views of the course and the surrounding landscape. Formal and informal dining options are available along with a number of private dining and meetings rooms in which to host intimate and larger member events. To learn more about GlenArbor’s rich history and culture, and why it is the leader in the metropolitan area for membership satisfaction, please visit the Club’s website: http://www.glenarborclub.com/History-Culture.aspx Gary Player was carefully selected to design and transform the land while preserving its native beauty into a world-class golf course, proudly calling it “his masterpiece.” The Par 72 course measures 6,981 yards and hosts under 10,000 rounds annually. The 9-hole short game facility also designed by Player is part of the Club’s renowned teaching program. The State-of-the-Art Teaching Center is open year-round and operated by passionate teaching professionals that truly customize the experience for the membership. GlenArbor hosts the Gary Player Invitational yearly in October. The Club is dedicated to conservation and recognized for its leadership in bluebird research and its farm garden initiatives. The dining experience is further enhanced by produce from GlenArbor’s organic gardens. The Club is open from the middle of March until Christmas Eve. The indoor Teaching Center remains open for lessons throughout the winter. During the season, the Club is open six days a week (closed Tuesdays for golf outings). Lunch and dinner are served six days a week. About Golf Kitchen The Golf Kitchen concept was initially born at a meeting at Sebonack Golf Club in Southampton in 2010. With some solid ideas, Diana DeLucia, created her first book and proof of concept titled Golf Club World, Behind the Gates which published in 2013. The recipes and culinary stories proved to be very popular and thus the Golf Kitchen book concept was realized. DeLucia traveled the USA and the world to uncover some of the finest Private Golf and Country Club and Resort teams. The first Golf Kitchen book was launched at Winged Foot Golf Club in Mamaroneck, New York and hosted by Executive Chef Rhy Waddington and a star-studded line up of Private Golf and Country Club Chefs from the USA and abroad cooking a food and wine tasting menu for the members and guests that will always be a night to remember. A similar event quickly followed at Cassique at Kiawah Island Club, South Carolina which was hosted by Executive Chef Doug Blair and once again included a collaboration of an elite group of chefs from Private Golf and Country Clubs from the USA and abroad. It was at Cassique that the magazine concept was born, and Golf Kitchen Magazine is now in its second year. Golf Kitchen Punta Mita, an annual four-day golf and culinary extravaganza followed and was hosted in Punta Mita, Mexico - which boasts both Four Seasons and St. Regis resorts on the property and two renowned Jack Nicklaus Signature-designed golf courses, Pacifico and Bahia – on April of 2018 with the help and support of Punta Mita's Director of Marketing and Communications, Carl Emberson. To see more about this yearly event please visit www.golfkitchenpuntamita.com The Golf Kitchen Culinary Excellence Awards launched its inaugural event at Edgewood Country Club in New Jersey on October 4th, 2018 and now has a new home at the prestigious GlenArbor Golf Club, in Bedford, New York USA. The second book in the Golf Kitchen series is titled Golf Kitchen Americas and will launch at the “Golf Kitchen Culinary Excellence Awards” at GlenArbor Golf Club on August 19th, 2019. For more information about Golf Kitchen Americas, please contact the author, Diana DeLucia. For Sponsorship opportunities: Diana DeLucia Golf Kitchen Email: diana@golfkitchen.com Cell: 860 406 1782 Media Contacts Diana DeLucia Golf Kitchen Email: diana@golfkitchen.com Cell: 860 406 1782 Morgan Gregory President, GlenArbor Golf Club Email: mgregory@glenarborclub.com Following the successful inaugural event in 2018, we are thrilled to welcome our Chefs and invite all of those passionate about food, golf and unique, memorable moments to come and participate in this event created in paradise that features Guest Chefs from some of the most prestigious Golf Clubs and Resorts in the USA and Latin America. Punta Mita’s own Executive Chef Pato Pérsico will be our host Chef for the event. Alongside him will be Executive Chefs and teams from Sebonack Golf Club, Southampton, New York, GlenArbor Golf Club, Bedford, New York, Cassique at Kiawah Island Club, South Carolina, Sankaty Head Golf Club, Nantucket, Massachusetts, Edgewood Country Club, River Vale,New Jersey, Bosque Real Club, Mexico City and The Garzon Club, Maldonado, Uruguay. Our Golf Kitchen Chefs friends, Gaston Yelicich of Uruguay, Marcelo Pereyra from Argentina, Jose Carles Fabregas from Puerto Rico and Yasuo Asai of Mexico, all recreational golfers and owners of well-known restaurants will join us offering an incredible gourmet experience as a team! Together we will learn about each club’s history and have the opportunity to taste the cuisine in a variety of private culinary lunches, dinners and a gala dine-around tasting pool party, complete with a silent and live auction by Grand Stand Sports to raise funds for Peace and Fundación Punta de Mita. The exciting journey over three nights and four days in and around Punta Mita will allow you to explore the private golf and country club world of Food, Chefs, Fine Wines, and Cocktails. The two-day Golf Kitchen Cup will take place on both Jack Nicklaus Signature Golf Courses – Bahia and Pacifico. There will be a 4 hole shootout amongst the Chefs to kick off the event. You will enjoy getting to know these talented Chefs, and some may even inspire your culinary and golf horizons, look out because some play golf very well! In conjunction with Golf Kitchen Magazine, http://www.golfkitchen.com, it promises another beautiful event in Punta Mita.  pATO PERSICO, eXECUTIVE CHEF, PUNTA MITA AND HOST CHEF OF |
|
