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:
Cell: 860 406 1782
Cell: 860 406 1782
President, GlenArbor Golf Club
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