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The menus are set for the golf kitchen culinary excellence awards and invitational at Glenarbor golf Club, September 8th, 2022

8/15/2022

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Stamford, Connecticut, August 15th, 2022: After months of planning and collaboration by club chefs and culinary teams we are honored to announce our culinary line up and menu for the First Annual Golf Kitchen Invitational and the Fourth Annual Golf Kitchen Culinary Excellence Awards at GlenArbor Golf Club, Bedford Hills, New York on September 8th.

"The National Golf Course Restaurant Association is proud to be the Lead Sponsor for this event that showcases the passion that these Club Chefs demonstrate every day in their profession. Without passion, there can be no greatness! "said Steve Cohen CEO, NGCRA

GlenArbor Golf Club's Executive Chef Michael Ruggiero and Host Chef is dedicated to his craft  and welcomes any chance to collaborate with other industry chefs. 

“For as long as I get to be part of the Golf Kitchen Awards and Invitational, It will be one of my favorite culinary days of the year. Getting to work with this diverse set of professionals and seeing how they create is so much fun." Ruggiero expressed.  

We are pleased to partner with Caymus and the Wagner Family of Wines, gratitude's to Fernando Silva, Wine Director, Wine Critic and Sommelier at GlenArbor Golf Club.

"The Golf Kitchen Culinary Excellence Awards has one of the most carefully curated and customized menus I have come across in my professional career as a sommelier. It requires a lot of dedication and attention to detail. I am honored to be the person that connects the fine wines that interpret and enhance all the chef's creations for the event." explained Silva. 
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​SCHEDULE OF EVENTS


11:30 am  Arrival, Coffee and Continental, Warm Up
12:50 Welcome and Announcements
1:00 pm Shotgun Start
6:30 pm Cocktails, Awards and Hors d'oeuvres
7:30 pm Dinner and  Culinary Excellence Awards
​
​THE MENU
​
GOLF STATIONS MENU


​Matt O’Connor CEC, WCEC
Culinary Director at Wee Burn Country Club

Citrus Cured Ahi Tuna with Avocado Terrine, Imperial Caviar, Yuzu Scented Crème Fraiche,
Poppadum Crisps and Cilantro
 
Cocktail: Tequila Lime Sparkler

Matthew Norman 
Sous Chef at Pine Orchard Yacht Club

 
Seared Diver Scallop with Native Corn, Chili Infused Tomato and Cucumber Froth


Cocktail: Basil Cucumber Gin Fizz ( using Malfy Con Limone)

Daniel Hess CC, CHS
Chef de Cuisine at Westchester Hills Golf Club
 
Street Taco Station 
Pulled Pork, Shibazi Chicken and Duck Tacos with Lots of Add Ins

Cocktail: 
“Azalea“ 
​
Kelly Morrow
Executive Chef at ​Tavistock Country Club

 
Tennessee Hot Chicken Sliders with Pimento Cheese, Habanero Hot Sauce and Spicy Pickles


Cocktail: Cherry Moonshine Lemonade ​

COCKTAIL HOUR MENU

Michael Ruggiero C.E.C
Executive and Host Chef at GlenArbor Golf Club

Passed
Hors d'oeuvres
 
Charred Octopus Fork with Caponata, Honeycrisp, Tappan Reeve, Truffle Honey Crostini, Duck Confit,
Citrus and Zucchini Cake

Action Station Small Plate

Veal Breast, Wild Mushrooms and  Butternut Spaetzle
​
Zouhair Bellout
​Executive Chef at Reynolds Lake Oconee


Passed
Hors d'oeuvres
  
Black Garlic Macaroons, Kabusha Squash, Cured Duck, Rosewater Pickled Onion Jam and Micro Mustard Greens
 
 Action Station Small Plate
​

Crispy Rice, Tuna, Chili Garlic, Spicy Mayo with Caviar, Green Onions, and Micro Greens


AWARDS DINNER

First Course

Hannah Flora-Mihajlovic,
Chef de Cuisine at Addison Reserve Country Club
​

Korean Braised Pork Belly
Red Beet Gnocchi,  Yuzu Compressed Melon , Chipotle Honey Gastrique , Pork Fat Crumb, 
Strawberry Fluid Gel , Carrot Ginger Silk, Upland Cress, Basil Crystal and Finger Lime


Pairing: Emmolo Sauvignon Blanc, Fairfield, California 2021

Second Course

Wes Tyler CEC, CCA, WCMC
Executive Chef at the Club at Carlton Woods


​Epigrammes de Filet de Sole au Grand-Duc
Poached Crayfish Tails, Buttered Asparagus Tips, Sliced Autumn Truffles, Mushroom Liquor, and Soft Herbs


Pairing: Mer Soleil Chardonnay, Saint Lucia Highlands, California 2020

Third Course

Shawn Olah,
Executive Chef at Highlands Falls Country Club


Herb Crusted Loin of Domestic Lamb
Cauliflower Cream, Golden Raisin, Parisienne Potato, Maitre D, Natural Ash and Griotte Cherry Glace

​Pairing: 
Caymus, Cabernet Sauvignon, Napa Valley, California 2020

Dessert Course

Marisa Hernandez
​ Executive Pastry Chef at GlenArbor Golf Club


Brown Butter Hazelnut Cake with Lemon Mousse, Grapefruit and Poached Red Wine Pears
​

Pairing: Peyraguey, Premier Cru Classe de Sauternes, Bordeaux, France 2009

​We have a limited amount of seating available.

Please contact diana@GolfKitchen.com or JPerez@GlenArborClub.com
​
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About NGCRA:
NGCRA was founded in 2006 to support the needs of F&B operations at Country Clubs. They are dedicated to finding solutions to the unique and challenging issues that Club GMs and Chefs face on a daily basis in their dining facilities. Their exclusive Nationally renowned food purchasing program has $15 billion of buying power with 400+ manufacturers participating.

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.
​
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 semi-annual magazine, books, unique culinary events, certifications, and an annual program, the Golf Kitchen Culinary Excellence Awards and Invitational.

Media Contacts:
Karen Moraghan
Hunter Public Relations
kmoraghan@hunter-pr.com
(908) 963-6013​
 
Diana DeLucia, President
Golf Kitchen
diana@golfkitchen.com
(860) 406-1782

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