 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.  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 [email protected] or [email protected]   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 [email protected] (908) 963-6013 Diana DeLucia, President Golf Kitchen [email protected] (860) 406-1782
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