Avon, CT. February 11th, 2019 ~ Golf Kitchen and Golf Kitchen Magazine extends a warm congratulations to renowned host of Danielle Tucker's The Golf Club Radio Show, Danielle Tucker for her well deserved Distinguished Service Award presented by the Aloha Section PGA on February 9th, 2019 at the Manoa Grand Ballroom, Honolulu, HI, USA. 

Tucker, a long time supporter of Golf Kitchen and many other unique golf industry businesses and personalities, has passionately covered the golf industry for over 20 years and gathered a large following. 

This premiere gala event celebrates champions of Hawaii's five major golf associations, including the Aloha Section PGA. 

About Danielle Tucker

Danielle Tucker
Producer / Host

Hawaii grew up waking up to Danielle’s laugh in the morning, when she was co-host of the #1 Top 40 Radio morning show. 
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Almost 21 years ago, she started her Golf Talk radio show “The Golf Club™” with executive producer Rick Gray. 
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Danielle Tucker's “The Golf Club™"  broadcasts from Hawaii, where she is talking with PGA, LPGA and international Golf Professionals, Young Rising Stars, Teaching Pros, Sports Fitness Professionals, Sports Psychologists, Authors, Mental Game Coaches, Golf Equipment Companies, Club Designers and Golf Writers and Broadcasters from around the world.

Media Contact:

The Golf Club Radio Show
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Punta Mita, Mexico – (January 8, 2019) – Punta Mita is set to host the second edition of Golf Kitchen Punta Mita event on April 25-28, 2019. Golf Kitchen Magazine and Punta Mita developer DINE co-host this special four-day, three-night event that blends the best of the region’s destination golf and gastronomic experiences with the help of a crew of visiting chefs from esteemed golf clubs in the US and Latin America.
 
“We are thrilled to collaborate once again with Golf Kitchen Magazine’s Diana DeLucia in creating the 2nd Annual Golf Kitchen Punta Mita Gastronomic Extravaganza,” said Carl Emberson, Director of Marketing and Operations at Punta Mita. “This special event showcases the very best cuisine the Golf Club industry offers in the Americas.”
 
Punta Mita’s own Executive Chef Pato Pérsico will serve as host chef for Golf Kitchen Punta Mita, leading a welcome dinner at the new Pacifico Beach Club that honors “The Cuisine of Latin America” with dishes created by guest chefs from the Americas. Creative mixologists, live music, and house DJ Omar will keep the energy high all night long.
 
Talented chefs representing many prestigious golf clubs will team up to create unforgettable brunches, lunches, dinners, and tasting menus throughout the course of the event:

• Pato Pérsico, Executive Chef of Punta Mita and 2019 Event Host, Mexico
• Anthony Giacoponello & Joseph Klages, Sebonack Golf Club, Southampton, New York

• Michael Ruggiero, Glenarbor Golf Club, Bedford, New York
• Tony Villanueva, Edgewood Country Club, River Vale, New Jersey
• Ricky Motta, Garzon Club, Uruguay
• Doug Blair, Cassique at Kiawah Island Club, South Carolina
• Damian Gilchrist, Sankaty Head Golf Club, Nantucket, Massachusetts
• Lalo Palazuelos, Club de Golf Bosque Real, Mexico
• Gastón Yelicich, Cantegrill Country Club, Punte Del Este, Uruguay
• Yasuo Asai, Asai Kaiseki Cuisine, Mexico

• Marcelo Pereyra, Coronel Pringles Restaurant, Argentina
• Jose Carles Fabregas, Downtown Boquerón By Chef Jose Carles, Puerto Rico

 
Dining takes place in some of Punta Mita’s most beautiful settings including the Four Seasons Resort Punta Mita and St. Regis Punta Mita Resort. Click here for the event’s full culinary agenda.
 
Golf fanatics will enjoy the event’s two-day Golf Kitchen Cup that plays out over Punta Mita’s two Jack Nicklaus Signature Golf Courses – Bahia and Pacifico. The cup event kicks off with a Four-Hole Chef Cup Shootout where seven guest chefs escape the kitchen to show off their skills on the links. Click here for the event’s full golf agenda. The event wraps at Kupuri Beach Club with a delicious gala featuring a dine-around tasting pool party with a silent and live auction to raise funds for local charities Peace and The Fundación Punta de Mita.

Golf Kitchen Punta Mita offers a selection of packages that include the following options for both golf and culinary events:
 
Stay Golf Kitchen Package:

• 3-night accommodation at St. Regis Punta Mita Resort
• Participation in the two days of Golf Tournament
• Kitchen Experience: access to all featured culinary events
• Complimentary roundtrip airport transfers
• Cost per golfer is $1,888 USD including taxes and service charges
• Cost per non-golfer is $1,699 USD including taxes and service charges

 
Play Golf Kitchen Package:

• Participation in two days of Golf Tournament
• Kitchen Experience: access to all featured culinary events
• Cost is $888 USD per person including taxes and service charges

 
Kitchen Package:

• Participation in the Kitchen Experience including access to all culinary events
• Cost is $588 USD per person including taxes and service charges

 
For reservations, please contact events@puntamita.com. For more event information, visit golfkitchenpuntamita.com. Here’s an article that features the inaugural event in 2018.
 
ABOUT PUNTA MITA & DINE
Punta Mita is an ultra-luxurious, 1,500-acre resort and residential community situated in the Riviera Nayarit, north of Puerto Vallarta. It lies on a private spear-shaped peninsula surrounded by white sand beaches, Pacific Ocean waters and lush tropical flora. Punta Mita is home to private villas and residences, two Five-Diamond rated Resorts: The St. Regis Punta Mita Resort and Four Seasons Resort Punta Mita, a Tennis Center, four Resident’s Beach Clubs, and two Jack Nicklaus Signature Championship Golf Courses. Pacifico Golf Course is best known for its famous island green, “The Tail of the Whale,” the world’s only natural ocean island green. The Bahia Golf Course in Punta Mita offers more slopes around the greens and heavy contours to create more movement on the fairways and greens. For more information, please visit www.puntamita.com.
 
DINE, Mexico’s premier real estate development company, is the owner and developer of Punta Mita. DINE’s portfolio includes commercial, residential and master planned communities throughout Mexico. DINE was founded in 1978 to serve the specific needs of the highest income sectors in Mexico, establishing unprecedented design quality in residential, commercial, leisure and corporate real estate development. For more information, visit www.dine.com.mx.
 
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MEDIA CONTACTS:
 
Golf Kitchen Magazine                                                   
Diana DeLucia                                                                       
Editor In Chief                                                               
diana@golfkitchen.com                                                         
tel. 860.406.1782         

Punta Mita                                                           t
Karen Argow
The Argow Agency
karen@theargowagency.com
tel. 415.602.7836

Featuring Exclusive Interviews with Managing Director Morgan Gregory, Executive Chef Michael Ruggiero and Sommerlier Fernando Sylva with recipes, full-color photography and more. 

Featuring Exclusive Interviews with COO and General Manager Robert A. Serici and Exectuvie Chef Michael Ponzio with recipes,  full color photography and more.

The debut of Golf Kitchen, a brilliantly designed food, drink and golf event, was not only sensational but also an overwhelming success that earned it a place on the annual Punta Mita calendar. The April celebration presented in collaboration with Golf Kitchen Magazine transcended the game from on course play to include a golf club kitchen focus of deliciously creative cuisine. Showcased was a dazzling display of artistry from a star studded lineup of innovative and talented international guest and resident chefs. Coming together to share their imaginative culinary talents resulted in an off the chart, melt-in-your-mouth profusion of tasty dishes.

"Golf Kitchen is a unique, one-of-a-kind event focusing on chefs from some of the world's most prestigious golf clubs, many of whom also play golf. It is a welcome addition to the menu of events in Punta Mita,” shared Carl Emberson, Punta Mita Director of Marketing and Operations.

A passion for golf, food, drink and ambiance flourished during the event at beach clubs, restaurants and the golf club where breakfasts, a brunch, lunches and dinners were savored. Participating residents and guests took their places as players, competitors, chefs and diners to appreciate and enjoy a four day party at this paradise of splendor that some call home and others a favorite tropical place to visit. Golf Kitchen is likely to become a most anticipated food and golf event each year.
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"Carl Emberson and his team did a brilliant job bringing the Golf Kitchen brand to life. The chef teams were masterful in everything they created for the members and guests. They represented their golf clubs in grand style," said Diana Delucia, Editor of Golf Kitchen Magazine.

International guest chefs included Eduardo “Lalo” Palazuelos, Club Bosque Real, Mexico; Gastón Yelicich, Cantegril CC, Punta del Este, Uruguay; and Eva Millán, El Camaleón GC, Mayakoba, Mexico. USA chefs were Executive Chef Doug Blair and Sous Chef José Carlos Fabregas, Cassius, Kiawah Island Club, SC; Sous Chef Chrissie Bennett and Gabrielle Bennett, Winged Foot GC, Mamaroneck, NY; Executive Sous Chef Joseph Klages and Chef Glenn Maines, Sebonack GC, Southampton, NY;  Executive Chef Damian Gilchrist and Sous Chef Ed Guillard, Sankaty Head GC, Nantucket, MA. Resident chefs were Executive Chef Pato Pérsico, Punta Mita Beach Clubs; Chef Esther Sánchez and Chef Héctor Leyva, Four Seasons Punta Mita; and St Regis Punta Mita's Carolina Restaurant Signature Chef Jesús Durón.

From the first tee shot of a 4-hole, chef only, shoot out competition on Pacifico golf course for the Golf Kitchen Chef’s Cup to the closing Sunday brunch, the chef's enthusiasm was obvious, as was the appreciation that swept over all who participated in this spectacular event. The Chef Cup winner, Doug Blair, rolled in a lengthy birdie on the final hole to best José Carlos Fábregas. They along with other competing chefs (Joseph Klages, Glenn Maines, Lalo Palazuelos and Gastón Yelicich) put on a splendid golfing exhibition that was followed by impressive culinary performances over the next few days in kitchens throughout Punta Mita.

“The group of chefs that Diana Delucia brought together were world class and I’m honored to consider them friends after the event. The club members were extremely hospitable and they made me feel right at home playing two of the best golf courses I’ve ever experienced. Meeting Carl Emberson and his incredible staff was a true pleasure and I can’t wait to return in the spring to celebrate the second annual Golf Kitchen Punta Mita event. This was an incredible beginning to what I believe will become a wonderful tradition,” noted Chef Doug Blair, Cassique, Kiawah Island Club.

Thursday's opening dinner reception at the Residents' Beach Club was a sensational al fresco affair. Attendees were seated at tables perched perpendicular to the-adjacent beach, allowing for a clear view of the sun as it slipped gently into the sea. The night's culinary adventure conjured an anticipation for menu offerings that would be served up on subsequent days. At individual stations, each chef delivered delightful dishes reflecting their respective golf club: Chef Lalo Palazuelos/Chicken satay skewers, grilled octopus, and tuna brochettes with lemongrass; Chefs Joseph Klages and Glenn Maines/Ceviche martini(Yuzu marinated clams, oysters, scallops, and shrimp) served on a jicama mango slaw topped with crispy wontons, seared foie with poached pears, vanilla infused French lentil bean and pimento pepper salad, and beer braised oxtail over creamy black garlic truffle polenta with spiced tomatillo sauce, and crisp plantain chips; Chefs Chrissie and Gabrielle Bennett/Pan roasted red snapper and seared scallops influenced by their native Jamaica; Chefs Damian Gilchrist & Ed Guillard/ A medley of sea delicacies: shrimp, soft shell crab, oysters, Alaska King Crab, grilled and chilled percebes, Maine lobster cocktail, Georges Bank yellow fin tuna, Nantucket Scallop Crudo and Ossétra Caviar served with Gran Burdeos Patrón compressed watermelon mignonette, anejo caramel; Chef Pato Périsco/Desserts: cherry and chocolate bonbons, mango and chili bonbons, walnut pay, maracuya macaroon, cheesecake, mini lemon cake.
 
Before each of the Golf Kitchen Cup tournament rounds on Friday and Saturday, a morning meal was served at Tail of the Whale, Punta Mita Golf Club's delightful open-air restaurant. Selections from the Four Seasons' culinary team included: Egg burrito w/oaxaca cheese, black beans, onion and country ham; Chilaquiles – crispy tortillas, green or red sauce, onion, cream, cilantro, refried beans; Fried eggs telera bread sandwich w/cheddar, Canadian bacon and spinach; and Buttermilk pancakes w/maple syrup.

The two days of competition included two person teams contesting in an 18-hole scramble at the Bahia course on day one and an 18-hole best ball round at the Pacifico course the second day. The fields of play at Punta Mita are both Jack Nicklaus designed layouts on the Pacific Ocean and Banderas Bay. The meandering routings incorporate holes with ocean views, rolling terrain and bunker guarded greens, ample fairways and landing areas from multiple tees that are well suited for a variety of skill levels. Pacifico is known for its par three hole #3B, Tale of the Whale, with the world’s only natural ocean island green. Bahia provides ground contours sloping around greens, some guarded by many bunkers. They served as challenging venues befitting tournament play for the Golf Kitchen Cup and Chefs' Cup. I had the pleasure of playing the first round alongside the eventual winning team of residents, Dermott and Martina O’Flanagan, who shot lights out. Second place went to Juan Carlos and David Rosales while Fernando Jose Arrangoiz and Eduardo “Lalo” Palazuelo finished third. Each day's Golf Kitchen Cup round was followed by a refreshing, tasty lunch buffet served adjacent to the 18th green. The spread highlighted signature dishes from participating clubs prepared by Chef Eva Millán, Chef Chrissie Bennett and a Four Seasons Punta Mita culinary team with Chef Esther Sánchez and Chef Héctor Leyva.
 
"Punta Mita was not only a wonderful and beautiful place... I felt welcomed and at home! Everyone was so kind, friendly and generous. The chefs I met and worked with from around the world were knowledgeable and wanted to share techniques with each other. An experience of a life time,” said Chef Joseph Klages, Sebonack GC.

On Thursday evening additional offerings were served at a number of venues on the property. Chef Doug Blair and Chef Jesús Durón created a South Carolina meets Mexico fusion menu at St Regis Punta Mita's premier Carolina Restaurant that garnered rave reviews. It featured: Snacks– black quinoa tostada of avocado, wild native greens and grasshoppers and a chilled pea soup with lump crab; Starters– smoked bulls blood beets with citrus creme fraiche and sturgeon caviar, a grape and cherry tomato salad, and aged cheese; Entrees– sautéed Pacific prawns prepared with Patrón tequila, bamboo shoots, ramps and fava sprouts on crispy Bomba rice; rabbit fricassee with morel mushrooms over Carolina rice grits; Desserts– Guanabana with aloe vera raspado, almond foam, green leaves and lemon thyme, and petit fours of avocado marzapan and hazelnut with cacao.
 
I particularly enjoyed a colorful and delicious three-course offering from Uruguayan Chef Gastón Yelicich at Sufi Ocean Club’s Sufito Grill, a picturesque open-air oceanside kitchen and dining spot at the waters edge. The masterfully prepared repast included an appetizer of grilled prawns and octopus with a white bean, tomato and olive salad. The rack of lamb entrée with chives and roasted sweet potatoes followed. Dessert was grilled pineapple topped with lemon curd and crispy coconut. Paired wines: Alamos Chardonnay and Catena Malbec.
 
"Meeting and working together with chefs from other prestigious golf clubs was a unique opportunity to network and share experiences. We all share similar passions and we have something in common. Many of our menus are for golfers, so learning from each other was fantastic. My culinary team also benefited from the entire experience which makes an event like Golf Kitchen a win win for all involved,” said Chef Pato Pérsico, Punta Mita Beach Clubs.

A relaxing and festive closing dinner from Chef Lalo Palazuelos, Chef Gastón Yelicich, host Chef Pato Périsco and staff brought together essences of Mexico, Uruguay and Argentina in a Latin fusion. The chefs' passions inspired a glorious meal at Kupuri Beach Club amid the sensory ambiance of open-air dining. Chef Lalo’s appetizer of Milpa soup served in a squash bowl was the harbinger of flavors to come. Chef Gastón's tasty striped bass in a prosciutto crust with steamed green beans, peas, artichokes and a hollandaise sauce followed. The beat just kept on coming with another main dish prepared by Chef Pato. His Margret de Canard in Oaxacan black mole with prickly pears, foie gras, fresh sorrel and arugula salad was equally delicious. Chef Pato’s oh so good desserts were a white chocolate ganache; a vanilla, green and orange lemon zest, rum, pineapple compote; a coconut dacquoise and Fior Di Latte ice cream. Complementing wines were Casa Madero's Chenin Blanc, Chardonnay and Gran Reserva Shiraz.
 
The laid back farewell Sunday brunch at Kupuri Beach Club was one more palate pleasing feast. It embodied a comprehensive, assorted buffet presented by Chef Pato Périsco and his culinary team that was special by itself, but guest chefs took the brunch to yet another level with additional creations. Stations featuring sensational epicurean delights included: Salmon wrapped crab pillow with smoked salmon, crab and a poached egg topped with chili lime creme fraiche in an English muffin by Chef Joseph Klages and Chef Glenn Maines; Crab benedict poached eggs on brioche toast, a crab provencale with hollandaise sauce by Chef Doug Blair; and a magnificent Maine lobster, smoked sweet corn truffles (huitlacoche), plantain, fried quail eggs, Iberico ham, chervil, maple Patrón syrup, and Padron peppers from Chef Damian Gilchrist.
 
Punta Mita is the consummate destination and setting for a premier golf and food event. Its facilities and variety of places for food, drink, sports, beach and water access in a lovely tropical environment makes the location ideal for hosting a Golf Kitchen extravaganza. Imbedded in the philosophy and attitude of Punta Mita is a genuine appreciation and passion for chefs and their culinary skills.

This combination was advantageous in facilitating an immersion into all aspects of the inaugural 2018 Golf Kitchen event. “Many thanks to Carl Emberson and his team. I was very proud of the culinary teams who brought their A game for Golf Kitchen Punta Mita and very happy to see members and guests so enjoying the party," said Diana Delucia, Editor of Golf Kitchen Magazine.
 
I thoroughly enjoyed taking part in a most impressive event that combined two of my favorite things, playing golf and tasting cuisine created by talented and artistic chefs in a tropical paradise of luxurious comfort. It is with great anticipation that I look forward to joining with chefs, gourmands and golfers at the 2019 Golf Kitchen Punta Mita spectacular, April 25–28.​

​Punta Mita is a luxury 1,500-acre resort and residential community in Riviera Nayarit on an enchanting private peninsula surrounded by lush tropical flora and white sand beaches of the Pacific Ocean and Banderas Bay. It is home to private villas and residences, two upscale beach and spa resorts – The St. Regis and Four Seasons, a tennis center, beach clubs, multiple dining options and two Jack Nicklaus signature golf courses. www.puntamita.com
 
DINE, Mexico’s premier real estate development company, is the owner and developer of Punta Mita. DINE’s real estate portfolio includes commercial, residential, corporate and master planned communities throughout Mexico. Since its founding in 1978 DINE has established unprecedented quality designed developments. www.dine.com.mx
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About the Author

Bill Nestor (aka Guillermo) brings a divergent background as a freelance contributor to upscale publications worldwide. An earlier career devoted to academia and experiential travel study initiated a lifelong interest in exploring environments and lifestyles, cultures and ecosystems. Communicating his observations and experiences has evolved to its present-day style as a writer of stories and articles in a variety of upscale print publications including Cigar Aficionado Magazine Golf Kitchen Magazine; Sayulita Magazine; Golf Style Magazine; St. Regis Punta Mita Magazine; Punta Mita Living Magazine; Mayakoba Magazine; Divot’s Garden State, New York, Commonwealth, Connecticut and New Hampshire Golf magazines; Golf Today; Sustainable Land Development and online at Go Golf and Travel, Cigar Aficionado, Nature Travel Network and Mexico Report.
 
Nestor was a publisher and editorial director of Divot's golf lifestyle publications; worked with the magazine divisions at the New York Times, Gruner and Jhar, Miller Freeman and Golf Digest; taught natural history, ornithology and environmental studies at New England College and Antioch University New England Graduate School where he developed, led and instructed extended international field study travel explorations. He is a member of the International Food, Wine & Travel Writers Association (IFWTWA), International Golf Travel Writers Association (IGTWA), Golf Writers Association of America (GWAA) and Metropolitan Golf Writers Association (MGWA).
 
He lives with his wife Flo in their Vermont hill top home. Bill enjoys time with family, playing golf, fly fishing, traveling, and sharing time with talented chefs while enjoying the flavors of their extraordinary creative cuisine.
 
To contact the author: nestor@sover.netnestor@sover.net

I have been a professional food photographer for over 15 years and have photographed the plates of Eric Ripert, Thomas Keller, Charlie Trotter, Joel Robuchon, Jean-Georges Vongerichten, Anthony Bourdain, Alain Ducasse, and many more world class restaurant chefs. Most of them are now hugely successful entrepreneurs and celebrities.  This elite group has always understood the importance of excellent food photography. 

Why spend all your time creating gorgeous recipes for your menu only to ruin them with less than flattering food photographs? I remember when the first iPhone was released, and the cell phone photography was so unflattering that some restaurants banned their use! Of course, that has changed now, and thankfully some cell phone photographers are getting much better than the early days, still ugly food shots convey the wrong image of your food and are a turn off to many potential diners.

 When I entered the private golf industry, I quickly realized there was a great need for high-quality food photography whether the golf club, country club or resort was serving hamburgers or haute cuisine. Why spend thousands on your golf course photography, clubhouse, interiors, and exteriors and skip the kitchen?  Food should never be an afterthought.

Don't forget your appetizers, these are often the most photogenic. This Pan Seared Port Lincoln Scallops recipe (above) is by Executive Chef Nigel Munzberg of Royal Adelaide Golf Club, Seaton, South Australia. Photo by Diana DeLucia.​

​When I look for a club to feature in my books or Golf Kitchen magazine the website is the first place I visit. I can usually tell if the club values the culinary side as they will highlight and compliment their chef, culinary team and services, often displaying the menus and excellent food imagery. However, the website is not the only place a club needs high-quality food photography; there are many places. Food photography draws attention everywhere from social media, newsletters, advertising, magazine and news stories, club banners, posters and more.

​Many golfers love to see a big, juicy beef dish on the menu and these are often the most difficult to produce. The chef and the photographer need to work closely to create an appetizing display. This Brandt Beef Bone Marrow Bread Pudding recipe took hours to create. Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club. Photo by Diana DeLucia

How to find a great food photographer.

​Food photography is an art form and challenging to learn; more often it is an inborn skill. The golf course photographer is likely not a skilled food photographer and vice versa. I have never been hired to shoot a golf course, while I might be able to take good enough landscapes, I am by no means a golf course photographer as I do not know the game or what golfers are looking for in a great image. I leave that up to specialized golf photographers like Larry Lambrecht, Jacob Sjöman and Evan Schiller.  Look for photographers that specialize in food photography and do your homework. Find out if their clients are happy with their services, word of mouth is essential. Local does not always mean better, hire for talent every time.

5 reasons to hire a skilled food photographer to support your culinary team.
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1. Members of upscale private clubs can eat wherever they want. Their palates are advanced. When you produce low-quality food imagery that can be enough for them to go off property to eat, or worse, join a club that values the food and beverage department as much the golf and other facilities.2.  Younger golfers demand higher quality cuisine this means that you need to hire Executive Chefs and other culinary team players who match this demand to attract more members to the club, and you will need to support your team by showing off their work with great food photography.

2. Younger golfers demand higher quality cuisine this means that you need to hire Executive Chefs and other culinary team players who match this demand to attract more members to the club, and you will need to support your team by showing off their work with great food photography.​

​3.  My first impression as a non-golfer was how do clubs attract new members, especially the ones who have never played golf? Golfers already play so there is no point preaching to the choir; you need other avenues to get potential new members to the club. Food is one of them. More reason to hire a talented food photographer.

4. Food is a conversation topic. The last thing you want as a private golf or country club is to have members, guests, and media trashing the club's choice of cuisine. Poor food photography can be a bad choice as it shows lack of attention to the food and beverage department.

5. Hiring a reputable food photographer has many other perks, savvy food photographers are very good at marketing, you will likely have your club featured in their marketing and online social media campaigns as well as your own at no extra cost.

​Give your mixologist some publicity. This Kohanaiki Mai Tai created by Clara Kelly, Mixologist at Kohanaiki shouts Hawaii! Photo by Diana DeLucia.

For immediate release: September 2 , Avon, CT. Diana DeLucia, Editor in Chief and Producer of Golf Kitchen and Golf Kitchen Magazine and Events is pleased to announce that Golf Channel's Chantel McCabe will host the Inaugural Golf Kitchen Culinary Excellence Awards to be officially presented at the Inaugural Golf Kitchen Edgewood Fine Dining Soirée, October 4th, 2018 at Edgewood Country Club in River Vale, New Jersey, USA.

Award Recipients: 

GOLF KITCHEN AWARD FOR OUTSTANDING CULINARY INNOVATORS, 2018

Edgewood Country Club, River Vale, New Jersey, USA

For too long culinary talent has been hidden from recognition due to the private nature of our industry.  Edgewood Country Club, River Vale, New Jersey and it's upper management team recognized immediately the importance of the "Golf Kitchen Culinary Excellence Awards" and has gone above and beyond to ensure its launch is a success.

GOLF KITCHEN CULINARY EXCELLENCE AWARD FOR A PRIVATE GOLF CLUB, COUNTRY CLUB OR RESORT, 2018

Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida, USA - Executive Chef Robert Lee
If anyone understands the palette of Arnold Palmer himself, it is Robert Lee. Robert was hired by Mr. Palmer over 27 years ago and together they collaborated over many years to establish a unique menu focused on one of the Golf Industries legends.  Lee’s tireless work, love and respect for Mr. Palmer makes him a valuable part of the industries culinary history.

Cassique at Kiawah Island Club, Kiawah Island, South Carolina, USA - Executive Chef Doug Blair

Executive Chef Doug Blair and his team at Cassique deliver a unique dining menu featuring selections sourced from local farmers and fisheries, creating a unique, intimate farm to table experience. 
After 6 years in some of Seattle’s finest restaurants and following a stint in New York training under Chef Tom Colicchio, Chef Doug took the helm as the Kiawah Island Club’s Executive Chef in 2000.
Doug and his team have developed a culinary prowess to create outstanding menus to rival any of the great chefs.

Kohanaiki, Kona, Hawaii, USA - Executive Chef Patrick Heymann

Kohanaiki and Patrick Heymann have developed a unique blend of island and beach cuisine that is also indulgently elegant, and the members and guests love it.

I have rarely seen a membership so involved in the dining scene then at Kohanaiki. Patrick's ability to communicate on a culinary level with the members and guests at Kohanaiki is quite remarkable. 

Punta Mita, Riviera Nayarit, Mexico - Executive Chef Pato Persico

Carl Emberson, COO at Punta Mita had recognized the importance of the culinary side of golf many years ago and at Punta Mita, he has developed his culinary team, lead by Pato Persico, that is not only very talented but openly welcome collaboration with Culinary teams from the industry globally. 
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Punta Mita has now become the home of Golf Kitchen Punta Mita, a four-day culinary extravaganza that takes place each April and features leading culinary teams from some the world's finest Golf, Country Clubs, and Resorts golfing and cooking for those fortunate to attend.

Sebonack Golf Club - Southampton, New York, USA - Executive Chef, Anthony Giacoponello

Sebonack Golf Club has been an instrumental part of the Golf Kitchen journey, supporting the culinary vision since 2010, when the industry was lagging. 

Giacoponello is one of the finest chefs in the business. His global training reads like the who's who of leading chefs of the world. His ability to consistently produce high-quality cuisine at all levels of the club’s menu and to remain calm under all conditions is notable.

GOLF KITCHEN VISIONARY LEADERS IN CLUB MANAGEMENT

Troy Albert, Certified Club Manager and General Manager - Sebonack Golf Club, Southampton, New York, USA.

Troy Albert is a General Manager that has a genuine love of people and it immediately shows when you enter the gates at Sebonack Golf Club. 

Albert, with the guidance of the club’s owner Mr. Michael Pascucci, has developed a unique management style that makes not only the members and guests feel appreciated, but also the staff, who are a part of the family.

Albert, who had previously worked with Executive Chef Anthony Giacoponello, had the culinary knowledge and expertise to recruit Giacoponello to take charge of this unique and prestigious kitchen which will continue to bring culinary innovation to the members, guests and the industry for many years to come.


Colin A. Burns, Certified Club Manager and General Manager - Winged Foot Golf Club, Mamaroneck, New York, USA.

Colin Burns, longtime General Manager at Winged Foot Golf Club possesses a management style that is purely and genuinely focused on the members and guests at all times.

Burns was one of the first in the industry to improve the culinary landscape in the Private Golf Club industry. Over nine years ago he appointed renowned Executive Chef Rhy Waddington who has successfully achieved and surpassed this goal. 

With a new kitchen, renovated clubhouse and another US Open in 2020, I am sure there is even more innovation Colin has yet to unveil.  

Jay DiPietro, Chief Operating Officer (recently retired) and Consultant - Boca West Country Club, Boca Raton, Florida, USA.

There are not too many General Managers that have created the culinary legacy that Jay DiPietro has at Boca West Country Club. His flamboyant management style and extraordinary vision has shaped the many culinary eating spaces at this famed residential country club.  

The industry thanks Mr. DiPietro for over 30 years of outstanding service and wish him a long and entertaining retirement.

Frank H. Benzakour, Certified Club Manager, CCE and General Manager - CCMA

Frank Benzakour is a highly motivated and strategic General Manager.  Benzakour’s style is quite individual and he possesses the ability to see through the fog. He is one of the visionary leaders who "can foresee where the puck is going to be rather than where it has been." Benzakour has the skill to decisively and successfully implement changes in an industry that typically takes much time and patience.
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GOLF KITCHEN EDGEWOOD PARTICIPATING EXECUTIVE CHEF AWARDS, 2018

Keith Armstrong, Executive Chef at Westchester Country Club, Rye, New York, USA

Zach Bell, Executive Chef at Addison Reserve Country Club, Delray Beach, Florida, USA

Anthony Giacoponello, Executive Chef, Sebonack Golf Club, Southampton, New York, USA
 
Dana Iannelli, Pastry Chef at Addison Reserve Country club, Delray Beach, Florida, USA

Michael Ruggiero, Executive Chef at GlenArbor Golf Club, Bedford, New York, USA

Tony Villanueva, Host Chef and Executive Chef at Edgewood Country Club, River Vale, New Jersey, USA

For more information surrounding our event culinary team lead by Tony Villanueva, please visit the event webpage https://www.golfkitchen.com/golf-kitchen-edgewood.html

​Thank you to the Private Golf, Country Club and Resort Industry, Culinary Leaders and Members who have supported the Golf Kitchen Vision and Journey, without all of you this could not be possible. ~ Diana DeLucia, Producer, Editor in Chief, Golf Kitchen and Golf Kitchen Magazine.
​
About Edgewood Country Club

Edgewood Country Club is located at 449 River Vale Road in River Vale; N.J. Founded in 1956 on the grounds of two former pre-Revolutionary War farmsteads that were later converted into a country manor estate, Edgewood Country Club offers distinctive facilities in a warm, but sophisticated, setting. The club's jewel is an impeccably-maintained, 27-hole golf course, staffed by PGA-certified golf professionals. Other club features include six Har-Tru tennis courts, a comprehensive tennis instruction program for players of all ages, and the Club's famous Midway Bar & Grill. It also boasts one of New Jersey's largest heated swimming pools and a brand-new clubhouse and banquet facility which opened in May 2017 for both member and non-member dining and special events. The clubhouse and banquet facility, which offers fine dining and gracious service, is host to many events such as weddings, golf outings, banquets, bar/bat mitzvahs and other parties for up to 400 guests. The Club also features a state-of-the-art strength training & fitness facility for its members.

For information about membership call Kyla Basso, Edgewood County Club vice president of membership sales, marketing and club operations, at 201-666-1200, extension 273. For information on events call Candice Timmerman, Edgewood Country Club event coordinator, and sales director, at 201-666-1200 extension 218. For more information about club membership, club amenities or entertaining options, visit EdgewoodNJ.com.

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 illustrious golf destinations around the world.

Diana initially introduced the concept in 2013 through her sold-out book Golf Club World, Behind the Gates. She launched the high class 500+ page "coffee table" collectible - Golf Kitchen – on November 10, 2016, featuring chefs from participating global Golf Kitchen® teams at Winged Foot Golf Club in Mamaroneck, New York. This illustrious event joined the world of private club and resort chefs, recipes, and kitchens together with the history and stories of 16 high-end golf clubs and destinations around the world.
In the fall of 2017, Golf Kitchen Magazine, a quarterly print magazine was launched and is approaching its first year and a second book is in production titled Golf Kitchen Americas. 

In April of 2018, Golf Kitchen and Punta Mita, Mexico held the Inaugural Golf Kitchen Punta Mita four-day Culinary Extravaganza and 2 Day Golf Kitchen Golf Tournament. www.golfkitchenpuntamita.com  
​
In addition to the book, magazine, and events, the Golf Kitchen® Community has recently emerged with significant digital and social media initiatives designed to capture the appetites of golfers, travelers, chefs, and food enthusiasts around the globe. 

For table bookings contact:
Candice Timmerman
candice@edgewoodnj.com
or call 201 666 1200

For sponsorship inquiries and media contact:
Diana DeLucia
​diana@golfkitchen.com
​or call 860-406-1782​

For immediate release: August 21st, 2018, Avon, CT. Diana DeLucia, Editor in Chief and Producer of Golf Kitchen and Golf Kitchen Magazine and Events is pleased to announce the recipients of the Inaugural Golf Kitchen Culinary Excellence Awards to be officially presented at the Inaugural Golf Kitchen Edgewood Fine Dining Soirée, October 4th, 2018 at Edgewood Country Club in River Vale, New Jersey, USA.

Award Recipients: 

GOLF KITCHEN AWARD FOR OUTSTANDING CULINARY INNOVATORS, 2018

Edgewood Country Club, River Vale, New Jersey, USA

For too long culinary talent has been hidden from recognition due to the private nature of our industry.  Edgewood Country Club, River Vale, New Jersey and it's upper management team recognized immediately the importance of the "Golf Kitchen Culinary Excellence Awards" and has gone above and beyond to ensure its launch is a success.

GOLF KITCHEN CULINARY EXCELLENCE AWARD FOR A PRIVATE GOLF CLUB, COUNTRY CLUB OR RESORT, 2018

Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida, USA - Executive Chef Robert Lee
If anyone understands the palette of Arnold Palmer himself, it is Robert Lee. Robert was hired by Mr. Palmer over 27 years ago and together they collaborated over many years to establish a unique menu focused on one of the Golf Industries legends.  Lee’s tireless work, love and respect for Mr. Palmer makes him a valuable part of the industries culinary history.

Cassique at Kiawah Island Club, Kiawah Island, South Carolina, USA - Executive Chef Doug Blair

Executive Chef Doug Blair and his team at Cassique deliver a unique dining menu featuring selections sourced from local farmers and fisheries, creating a unique, intimate farm to table experience. 
After 6 years in some of Seattle’s finest restaurants and following a stint in New York training under Chef Tom Colicchio, Chef Doug took the helm as the Kiawah Island Club’s Executive Chef in 2000.
Doug and his team have developed a culinary prowess to create outstanding menus to rival any of the great chefs.

Kohanaiki, Kona, Hawaii, USA - Executive Chef Patrick Heymann

Kohanaiki and Patrick Heymann have developed a unique blend of island and beach cuisine that is also indulgently elegant, and the members and guests love it.

I have rarely seen a membership so involved in the dining scene then at Kohanaiki. Patrick's ability to communicate on a culinary level with the members and guests at Kohanaiki is quite remarkable. 

Punta Mita, Riviera Nayarit, Mexico - Executive Chef Pato Persico

Carl Emberson, COO at Punta Mita had recognized the importance of the culinary side of golf many years ago and at Punta Mita, he has developed his culinary team, lead by Pato Persico, that is not only very talented but openly welcome collaboration with Culinary teams from the industry globally. 
Punta Mita has now become the home of Golf Kitchen Punta Mita, a four-day culinary extravaganza that takes place each April and features leading culinary teams from some the world's finest Golf, Country Clubs, and Resorts golfing and cooking for those fortunate to attend.

Sebonack Golf Club - Southampton, New York, USA - Executive Chef, Anthony Giacoponello

Sebonack Golf Club has been an instrumental part of the Golf Kitchen journey, supporting the culinary vision since 2010, when the industry was lagging. 

Giacoponello is one of the finest chefs in the business. His global training reads like the who's who of leading chefs of the world. His ability to consistently produce high-quality cuisine at all levels of the club’s menu and to remain calm under all conditions is notable.

GOLF KITCHEN VISIONARY LEADERS IN CLUB MANAGEMENT

Troy Albert, Certified Club Manager and General Manager - Sebonack Golf Club, Southampton, New York, USA.

Troy Albert is a General Manager that has a genuine love of people and it immediately shows when you enter the gates at Sebonack Golf Club. 
Albert, with the guidance of the club’s owner Mr. Michael Pascucci, has developed a unique management style that makes not only the members and guests feel appreciated, but also the staff, who are a part of the family.

Albert, who had previously worked with Executive Chef Anthony Giacoponello, had the culinary knowledge and expertise to recruit Giacoponello to take charge of this unique and prestigious kitchen which will continue to bring culinary innovation to the members, guests and the industry for many years to come.


Colin A. Burns, Certified Club Manager and General Manager - Winged Foot Golf Club, Mamaroneck, New York, USA.

Colin Burns, longtime General Manager at Winged Foot Golf Club possesses a management style that is purely and genuinely focused on the members and guests at all times.
Burns was one of the first in the industry to improve the culinary landscape in the Private Golf Club industry. Over nine years ago he appointed renowned Executive Chef Rhy Waddington who has successfully achieved and surpassed this goal. 
With a new kitchen, renovated clubhouse and another US Open in 2020, I am sure there is even more innovation Colin has yet to unveil.  

Jay DiPietro, Chief Operation Officer (recently retired) and Consultant - Boca West Country Club, Boca Raton, Florida, USA.
There are not too many General Managers that have created the culinary legacy that Jay DiPietro has at Boca West Country Club. His flamboyant management style and extraordinary vision has shaped the many culinary eating spaces at this famed residential country club.  
The industry thanks Mr. DiPietro for over 30 years of outstanding service and wish him a long and entertaining retirement.

Frank H. Benzakour, Certified Club Manager, CCE and General Manager - CMAA

Frank Benzakour is a highly motivated and strategic General Manager.  Benzakour’s style is quite individual and he possesses the ability to see through the fog. He is one of the visionary leaders who "can foresee where the puck is going to be rather than where it has been." Benzakour has the skill to decisively and successfully implement changes in an industry that typically takes much time and patience.

GOLF KITCHEN EDGEWOOD PARTICIPATING EXECUTIVE CHEF AWARDS, 2018

Keith Armstrong, Executive Chef at Westchester Country Club, Rye, New York, USA

Zach Bell, Executive Chef at Addison Reserve Country Club, Delray Beach, Florida, USA

Anthony Giacoponello, Executive Chef, Sebonack Golf Club, Southampton, New York, USA
 
Dana Iannelli, Pastry Chef at Addison Reserve Country club, Delray Beach, Florida, USA

Michael Ruggiero, Executive Chef at GlenArbor Golf Club, Bedford, New York, USA

Tony Villanueva, Host Chef and Executive Chef at Edgewood Country Club, River Vale, New Jersey, USA

For more information surrounding our event culinary team lead by Tony Villanueva, please visit the event webpage https://www.golfkitchen.com/golf-kitchen-edgewood.html

Thank you to the Private Golf, Country Club and Resort Industry, Culinary Leaders and Members who have supported the Golf Kitchen Vision and Journey, without all of you this could not be possible. ~ Diana DeLucia, Producer, Golf Kitchen.
​
About Edgewood Country Club

Edgewood Country Club is located at 449 River Vale Road in River Vale; N.J. Founded in 1956 on the grounds of two former pre-Revolutionary War farmsteads that were later converted into a country manor estate, Edgewood Country Club offers distinctive facilities in a warm, but sophisticated, setting. The club's jewel is an impeccably-maintained, 27-hole golf course, staffed by PGA-certified golf professionals. Other club features include six Har-Tru tennis courts, a comprehensive tennis instruction program for players of all ages, and the Club's famous Midway Bar & Grill. It also boasts one of New Jersey's largest heated swimming pools and a brand-new clubhouse and banquet facility which opened in May 2017 for both member and non-member dining and special events. The clubhouse and banquet facility, which offers fine dining and gracious service, is host to many events such as weddings, golf outings, banquets, bar/bat mitzvahs and other parties for up to 400 guests. The Club also features a state-of-the-art strength training & fitness facility for its members.

For information about membership call Kyla Basso, Edgewood County Club vice president of membership sales, marketing and club operations, at 201-666-1200, extension 273. For information on events call Candice Timmerman, Edgewood Country Club event coordinator, and sales director, at 201-666-1200 extension 218. For more information about club membership, club amenities or entertaining options, visit EdgewoodNJ.com.

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 illustrious golf destinations around the world.

Diana initially introduced the concept in 2013 through her sold-out book Golf Club World, Behind the Gates. She launched the high class 500+ page "coffee table" collectible - Golf Kitchen – on November 10, 2016, featuring chefs from participating global Golf Kitchen® teams at Winged Foot Golf Club in Mamaroneck, New York. This illustrious event joined the world of private club and resort chefs, recipes, and kitchens together with the history and stories of 16 high-end golf clubs and destinations around the world.
In the fall of 2017, Golf Kitchen Magazine, a quarterly print magazine was launched and is approaching its first year and a second book is in production titled Golf Kitchen Americas. 

In April of 2018, Golf Kitchen and Punta Mita, Mexico held the Inaugural Golf Kitchen Punta Mita four-day Culinary Extravaganza and 2 Day Golf Kitchen Golf Tournament. www.golfkitchenpuntamita.com  
In addition to the book, magazine, and events, the Golf Kitchen® Community has recently emerged with significant digital and social media initiatives designed to capture the appetites of golfers, travelers, chefs, and food enthusiasts around the globe. 

For table bookings contact:
Frank Benzakour: frank@edgewoodnj.com
or call 201-666-1200

For sponsorship inquiries and media contact:
Diana DeLucia: diana@golfkitchen.com
​or call 860-406-1782​

​Waking up early on Friday morning, 8th June 2018, I checked the morning news on my cell phone to learn that one of my past photographic subjects, Mr. Anthony Bourdain had taken his own life. I was then dispatched on a 48-hour journey of self-reflection.  Pardon me if I am wrong, but I have perceived that a disproportionate number of people in arts and culture, authors, journalists, musicians, painters, designers and others, were doing the same. 
 
Maybe Mr. Bourdain wanted to take the ultimate journey to the unknown, or perhaps he was hiding his true inner demons from the rest of the world and protecting everyone from the darkness that lived within him. When your career revolves around you being you, it takes on a unique perspective. You become your brand, becoming immersed in yourself as you are your career. It drives you! It becomes you! However, when you are away from that career, with your demons for companionship, you are ultimately stuck with that secret and perhaps shameful part of you, to wrestle, alone.
 
You are inspiring others and have seemingly achieved so much, so how can you possibly be so unhappy? You believe you would be dismissed if you showed a pathetic, weak persona, and so you go about life doing anything to avoid facing your real self. This situation is a recipe for severe depression. You get into character more and more and spend less and less time with the real you, the persona that you loathe.
 
Being a self-taught culinary and portrait photographer, designer and journalist, I have spent most of my adult life in some way or another, within the creative arts industry. One of the benefits of my career is that I have met, photographed, and interviewed hundreds of fellow artistic people from around the world. I love to do this, it drives me, I feel like I am doing something right, and I am in some small way making others feel appreciated and good about themselves. 
 
Unfortunately, the other side is intense, but it’s the only way you can be an artist. You must reach down deep into your thoughts, and you must have empathy for others to be able to see into their worlds. It becomes difficult to hold non-career-based conversations, you have become your career, and you have no idea how to share this inner side of yourself, especially when you despise it.  
 
Among many artists, there is an inexplicable feeling of losing the persona they have created should they expose the demons manifesting in their minds.  Of course, it may or may not be true, but the risk, to the depressed artist, is not worth taking, so the anguish remains often hidden until it’s too late. 
 
Another misconception of being a successful artist is that others assume you have abundant love, wealth, success and beauty. A perception you intend to display - the value of your work. Often artists are struggling beyond belief to make their art known and seen. Social media has made it more accessible to a broader market, but it has many pitfalls and leads us further away from facing and slaying our inner beasts.
 
What can you do to help your fellow human beings? 
 
-    Try to be kind and patient, as you can never assume to comprehend the confusion within another’s mind. The brain is complicated, and the fuller the brain becomes, the less room there is to hide difficult issues under the rug.  We often misconstrue outbursts of crying or displays of grief as anger or insanity, and likely we have all been there at one time or another, and we know that it's probably a cry for help, love, and compassion. 
 
-    Don't assume another’s happiness or sadness; no one can be in another's head. Outward appearances are often very deceptive. 
 
 
-    Finally, my last but not my least crucial point of view is that a great phenomenon is that human beings are not entirely treasured until death. Then, suddenly, there comes an outpouring of love that we regret not expressing.  We have all seen this when Robin Williams, Kate Spade and Anthony Bourdain left this world. Think about that. Imagine being that alone and feeling that invisible. If we make an effort to take ourselves away from the harshness and ruthlessness of life and listen to each other, the world will be a better place. 
 
We should all be communicating our appreciation when possible, to those who have influenced our lives in positive ways, while they are alive!.  That is where I am going to start, how about you?
 
~Diana DeLucia
 
National Suicide Prevention Lifeline
 
We can all help prevent suicide. The Lifeline provides 24/7, free and confidential support for people in distress, prevention and crisis resources for you or your loved ones, and best practices for professionals.
 
1-800-273-8255