Avon, CT (April 6th,2017) – Golf Kitchen CEO and Founder, DianaDeLucia and Executive Chef Doug Blair of the Kiawah Island Club hosted an outstanding culinary event last week on March 30th, 2017.
Four of the finest Private Golf Club and Resort Industry Chefs and Culinary teams came together and created a tasting extravaganza for 150 members and guests, Victoria Jordan of the James Beard Foundation and the attending media.
An array of exquisite wines and a very special cocktail the "Nip Tuck" created by Larry Carraviello, Beverage Director of the Kiawah Island Club and GolfKitchen sponsor Pin High Spirits, was a favorite among the guests.
"I could not have been more delighted to join in the fun at last week's Golf Kitchen event at Kiawah Island Club. This talented group of chefs put together a phenomenal tasting event that felt both exotic and luxurious with ingredients ranging from oxtail and octopus to malanga (a root vegetable found in Puerto Rico) and spiny lobster to winter truffles and Hamachi (and so much more!) Surrounded by the gorgeous homes and rolling dunes of Kiawah Island, this event truly showcased what club-members have known all along - the food in their dining rooms is just as important as the beauty of the courses and diners are in for a world-class meal if they are lucky enough to have access. The James Beard Foundation is grateful for the support of these chefs and properties and we look forward to seeing the students who will benefit from the scholarship monies raised at this event." said Victoria Jordan, Director of House Operations and House Events at the James Beard Foundation.
"After our launch event at Winged Foot Golf Club last November we have all bonded together with a common cause, to highlight the talented Chefs in the Private Golf Club and Resort Industry. We are very proud of what we have created. I am proud that GolfKitchen can illuminate this category in the industry and to have the support of the James Beard Foundation is a dream come true. Executive Chef Doug Blair and the Cassique and the Kiawah Island Club have done an exceptional job this week hosting culinary teams from Winged Foot Golf Club, Sebonack Golf Club and a special guest team from Royal Isabela Golf Club in Puerto Rico. I am particularly thankful to Stanley and Charlie Pasarell for allowing us to introduce Chef JoseCarles and his Sous Chef Robert Valle as our guest Chefs. I have worked with many of the best chefs in the world and these guys are all on par." said Diana DeLucia, CEO, Golf Kitchen.
"I am thrilled to have participated in the Golf Kitchen cookbook and also at the launch event at Winged Foot Golf Club last November with Host Chef Rhy Waddington. It was a difficult but challenging task to follow up with. I think we nailed it with a world-class team of chefs including Rhy Waddington of Winged Foot Golf Club, Anthony Giacoponello of Sebonack Golf Club and Special Guests Chef Jose Carles of Royal Isabela in Puerto Rico." said Doug Blair.
Jeff Grindrod, the CEO of Pin High Spirits, said, "We were honored to participate in this charitable event, which not only promoted future chefs, but also the connection between the food and spirits world and the golf world. Our only thought when creating Pin High was marrying golf and spirits, which is why we use graphite to filter out impurities. Not only does it lead to a premium drinking experience, but because graphite is used to make golf club shafts, it offers that deep connection to golfers we were searching for. We enjoyed connecting with the golf community at Cassique."
Golf Kitchen and Cassique at Kiawah Island Club thank all participating Golf Clubs and their memberships. Without you this is not possible.
Special mention goes Joseph Klages, Executive Sous Chef at Sebonack Golf Club, Chrissie Bennett, Kitchen Manager at Winged Foot Golf Club, MichaelO'Shaughnessy, Chef de Cuisine at Cassique, Robert Valle, Sous Chef at Royal Isabela Golf Club , Leo Bushey, Golf Kitchen Assistant Chef, Amy Everett, Clubhouse manager at Cassique, Corey Stokes, mixologist at Cassique for preparing the Pin High Cocktail photo shoot and all the staff from Kiawah Island Club and volunteers from the Charleston Culinary Institute.
Thank you to South Street Partners, Managing Partner Patrick Melton and team for all of your support.
About Kiawah Island Club:
Kiawah Island, is a 10,000-acre barrier island located 21 miles south of Charleston, South Carolina. The Kiawah Island Club is an exclusive private membership club for property owners with an unmatched collection of amenities and distinctive venues, including the Tom Fazio-designed River Course, the Tom Watson-designed Cassique, The Beach Club by Robert A.M. Stern and Sasanqua, the members-only spa. The Club also includes premier dining venues including Voysey's at Cassique led by executive chef Doug Blair, the River Room at River Course and Tides at the Beach Club. www.kiawahislandclub.com
About Pin High Spirits:
Pin High Spirits, a new addition to the super premium vodka category that aims to serve golfers at courses and country clubs around the world offered tastings of its specialty vodka, which is uniquely filtered through graphite to give the liquor an unparalleled smoothness, as well as a signature drink the Nip Tuck created by Larry Carraviello, Beverage Director of the Kiawah Island Club. www.pinhighspirits.com
About Friends of James Beard Benefits®:
James Beard is fondly remembered by friends and colleagues as a man who offered unstinting help and encouragement to people embarking on a culinary career. Upholding Beard's legacy of culinary education and support through a scholarship program is an essential component of the James Beard Foundation's mission. The JBF National Scholars, the Friends of James Beard Foundation Scholarships, and the James Beard Foundation School Scholarships have been established to assist aspiring culinary professionals who plan to further their education at a post-secondary institution for food studies. Professional grants are also available for independent work, study, and travel. For more information visit: www.jamesbeard.org/events/fojbb
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 well-known golf destinations. Diana initially introduced the concept in 2013 through her first book Golf Club World, Behind the Gates. She showcased the high class 568 page "coffee table" book and collectible - Golf Kitchen – on March 30th at a Friends of James Beard Foundation Dinner featuring chefs from participating Golf Kitchen™ teams at Cassique at Kiawah Island Club in South Carolina. The illustrious event celebrated the world of food, chefs, recipes, and kitchens coming together with the history, photographs, and stories of 16 high-end golf clubs and destinations around the world, including Winged Foot Golf Club - New York, USA, Golf de l'Ocean – Morocco, Kingston Heath Golf Club – Australia, Emirates Golf Club – Dubai, Dorado Beach, a Ritz-Carlton Reserve, Dorado, Puerto Rico, Banyan Tree Phuket – Thailand, and other unique destinations. Portions of the proceeds from book sales will benefit World Central Kitchen and Folds of Honor. www.golfkitchen.com
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