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  • HOME
  • ABOUT
  • INSIDE GK
    • Latest Issue
    • NEWS
    • Culinary Pioneers
    • Recipes
    • Dessert Delight
    • Clubhouse Cocktails
    • Wine
    • Health and Wellness
    • Exclusive Chef Interviews
    • PURVEYOR SPOTLIGHT
    • Non for Profits
    • SUBSCRIBE >
      • Galleries
    • Events
    • Press / Media
  • BLOG
  • Awards
  • Certification
  • Contact
  • Wine Reviews

Recipes.

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Seared Salmon with Wild Rice and Zucchini Blossoms

Recipe by Chrissie Bennett, Executive Chef at Winged Foot Golf Club, Mamaroneck, New York, USA
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BABY SPANISH OCTOPUS CEVICHE WITH PICKLED MUSTARD SEEDS, OUR GARDEN PICO, COMPRESSED WATERMELON, CRISPY PLANTAIN AND CITRUS LACE

Recipe by Anthony Capua, Executive Chef at Sycamore Hills Golf Club, Fort Wayne, Indiana, USA
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PAN SEARED FOIE GRAS WITH SPICED CITRUS PURÉE, TOMATO AND PEACH COMPOTE AND RED ONION JAM AND BRIOCHE TOAST

Recipe by Chris Reveron, Executive Chef at Bonnie Briar Country Club, Larchmont, New York, USA
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"Cioppino"

Recipe by Zouhair Bellout, Executive Chef at Reynolds Lake Oconee, Greensboro, Georgia, USA
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MARCHING TO A DIFFERENT BEET

Recipe by Hannah Flora-Mihajlovic, Executive Chef at Mizner Country Club, Delray Beach, Florida, USA
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SWEET CORN BISQUE WITH BUTTER POACHED MAINE LOBSTER

Recipe by Shawn Olah, Executive Chef at Highlands Falls Country Club, Highlands, North Carolina, USA
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oxtail ravioli

Recipe by Anthony Giacoponello, Executive Chef at Sebonack Golf Club, Southampton, New York, USA
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TERIYAKI NEW ZEALAND KING SALMON ​

Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia
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BEET MARSHMALLOWS

Please enjoy a preview of one of the many creative recipes in the new book by Farmer Lee Jones.
​
"A Modern Guide to Common and Unusual Vegetables—with Recipes"
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BREAST OF DUCK

Recipe by Ed Stone, Executive Chef at Baltusrol Golf Club, Springfield, New Jersey, USA
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SPANISH MEATBALLS

Recipe by Phil Iannuccilli, Executive Chef at Greenwich Country Club, Greenwich, Connecticut, USA
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SCALLOP AND CLAM CHOWDER

Recipe by Derin Moore, CMC, Executive Chef at Reynolds Lake Oconee, Greensboro, Georgia, USA
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PRIME BEEF TARTARE

Recipe by Derin Moore, CMC, Executive Chef / Director of Culinary Operations at Reynolds Lake Oconee, Greensboro, Georgia, USA
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OLIVE OIL POACHED HALIBUT

Recipe by Dominic Calla, Executive Chef at Round Hill Club, Greenwich, Connecticut, USA​
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GRILLED PORTOBELLO MUSHROOM AND EGGS MEURETTE

Recipe by Cyril Devilliers, Executive Chef at Oitavos Dunes, Cascais, Portugal - 2013
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TOMATO WATER SALAD WITH MARINATED SALMON

Recipe by Anthony Masas, Executive Chef at Casa de Campo, La Romana, Dominican Republic
​
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handmade agnolotti

Recipe by Phil Iannuccilli, Executive Chef at Greenwich Country Club, Greenwich, CT, USA
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BEEF TARTARE

Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, US
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DOVER SOLE, RICOTTA AND SPINACH STUFFING AND FETTUCINE
TRUFFLE BUTTER 

Recipe by Leandro Jaszchuk, Restaurant Chef at Royal Poinciana Golf Club, Naples, Florida, USA
​
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deviled crabs

Recipe by Peter Zoole, Executive Chef at Addison Reserve Country Club, Delray Beach, Florida. Image by Gideon Heller. 
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PROSCIUTTO, FIGS AND BISCOTTI

Recipe by Phil Iannuccilli, Executive Chef at Greenwich Country Club, Greenwich, CT, USA
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make your own poke bowl

Recipe by Phil Iannuccilli, Executive Chef at Greenwich Country Club, Greenwich, CT, USA
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Nantucket Bay scallops with Chickpea Gnocchi

Recipe by Michael Ruggiero, Executive Chef at GlenArbor Golf Club, Bedford Hills, New York, USA
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BACON WRAPPED SCALLOPS

Recipe by Harris Sakalis, Executive Chef at Fairmont, Southampton, Bermuda
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Roasted chicken breast with peanut mole and garden vegetables

Recipe by Juan Pablo De La Sota Riva, Executive Chef at Royal Poinciana Golf Club, Naples, Florida, USA

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SCALLOP CRUDO WITH SOUR APPLE CONSUME, FENNEL, APPLE, RADISH AND HORSERADISH OIL

Recipe by Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA
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GINGER BOUILLABAISSE AND ROYAL REDS

Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA
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PORK CHOP, HOUSE-MADE SAUSAGE, AND PEAS

Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA​
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DUNGENESS CRAB SALAD

Recipe by Scott Pikey, Executive Chef at Mayacama Golf Club, Sonoma County, California, USA
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WOOD ROASTED REMEMBRANCE FARM BADGER FLAME BEETS

Recipe by Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA
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lobsters and cucumbers

Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, USA
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YAMBA PRAWN SALAD WITH ASIAN COLESLAW AND NAM JIM DRESSING

Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia
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HONEYCRISP APPLE AND BUTTERNUT SQUASH SALAD  WITH WHIPPED RICOTTA, ZHOUG, AND POMEGRANATE

Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA
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DEVILED EGGS WITH CRISPY LEEKS AND CANDIED BACON

Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, USA
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ASSIETTE OF CHILLED SEA SCALLOP CRUDO FOUR WAYS

Recipe by Scott Haegele, Director of Clubhouse Operations at Royal Poinciana Golf Club, Naples, Florida, USA
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Crispy skin maple leaf duck

Recipe Hannah Flora-Mihajlovic, Executive Sous Chef at Mizer Country Club, Delray Beach, Florida, USA
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TRUFFLE MACARON

Recipe by Shaun Christopher Lewis, Executive Chef/Assistant General Manager at Liberty National Golf Club, New Jersey, USA
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KEY WEST PINK SHRIMP VOL-AU-VENT

Recipe by Christopher Park, Executive Chef at Wycliffe Golf and Country Club, Wellington, Florida, USA
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duo of duck

Recipe by Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA
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EMPANADAS MENDOCINAS

Recipe by Ricardo Motto, Executive Chef and Francis Mallmann, Ambassador at The Garzon Club, Maldonado, Uruguay
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PEACH, BERRY AND BURATTA SALAD WITH PISTACHIO BRITTLE​

Recipe by Peter Zoole, Executive Chef at Addison Reserve Country Club, Delray Beach, Florida, USA
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LOBSTER RAVIOLI, WITH TOMATO SAFFRON SAUCE, GRUYERE CRACKERS AND CRISPY LEEKS 

Recipe by Gerry Adams, Executive Chef at The Rosewood at Tucker's Point, Bermuda
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​buttermilk fried quail with Griddled Cornbread, Bread and Butter Pickles, Spicy Honey

Recipe by Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA
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MEXICAN CARROT "CONFIT" WITH CILANTRO YOGHURT

Recipe by Harrison Runyon, Head Chef at Royal Poinciana Golf Club, Naples, Florida, USA
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pan roasted chilean sea bass

Recipe by Bryan Skelding, Executive Chef at The Greenbrier, White Sulphur Springs, West Virginia, USA
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CRISPY OYSTERS 'ON THE ½ SHELL' WITH SCALLOP CEVICHE

Recipe by Matthew O'Connor, Executive Chef at  Bonnie Briar Country Club, Larchmont, New York, USA
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​Tuna Sashimi with Avocado, Citrus, Almond Crunch, Tataki Sauce

Recipe by Scott Haegele, Director of Culinary Operations at Royal Poinciana Golf Club, Naples, Florida, USA
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John Dee aged eye fillet steak

Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia
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     NEW ENGLAND 'CLAM CHOWDER'

Recipe by Michael Ruggiero, Executive Chef, GlenArbor Golf Club, Bedford, New York, USA
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Mt. lassen trout

Recipe by Scott Pikey, Executive Chef at Mayacama Golf Club, Sonoma County, California, USA. 
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AUTUMN LOBSTER SALAD 

Recipe by Matthew O'Connor, Executive Chef, Bonnie Briar Country Club, Larchmont, New York, USA
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Octopus tlayuda

Recipe by Esther Sanchez, Restaurant Chef, Aramara Restaurant, Four Seasons Punta Mita, Riviera Nayarit, Mexico
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sautéed head on shrimp

Recipe by Anthony Giacoponello, Executive Chef, Sebonack Golf Club Southampton, New York, USA
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PAPPARDELLE, MANILA CLAMS & porcini

Recipe by Zach Bell, Executive Chef, Addison Reserve Country Club, Delray Beach, Florida, USA
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​SHRIMP CÔTE D'AZUR STYLE

Recipe by Pato Pérsico, Executive Chef, Punta Mita Beach Clubs, Riviera Nayarit, Mexico
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korean style striped marlin

Recipe by Patrick Heymann, Executive Chef at Kohanaiki Golf Club and Resort, Kona, Hawaii, USA
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chilled angel hair

Recipe by Laguna National Golf and Country Club, Singapore, for Golf Club World, Behind the Gates
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sushi flatbread

Recipe by Mark Arnao, former Executive Chef at Westchester Country Club, Rye, New York, USA. Mark is now at the St. Regis Hotel in Manhattan, New York
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CRISPY KAUAI PRAWNS 

Recipe from the Golf Club World, Behind the Gates archives, ​by Jay Matsukawa at Royal Hawaian Golf Club, USA
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tastes of Quail

Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia
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GlenArbor butternut squash

Recipe by Carey Favreau, former Executive Chef at GlenArbor Golf Club, New Bedford, New York, USA
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four cheese macaroni

Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, South Carolina, USA
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Sliced Pork Belly, Spicy Garlic Oil

Recipe courtesy Laguna National Golf and Country Club, Singapore for Golf Club World, Behind the Gates
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PINE NEEDLE SEARED FOIE GRAs

Recipe by Rhy Waddington, Executive Chef at Winged Foot Golf Club, Mamaroneck, New York, USA
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Rosé poached Pacific Halibut

Recipe by Tony Villanueva, Executive Chef, Edgewood Country Club, River Vale, New Jersey, USA
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HEIRLOOM TOMATO AND PEACH salad

Recipe by Rhy Waddington, Executive Chef, Winged Foot Golf Club, Mamaroneck, New York, USA
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Roasted quail with spring salad

Recipe by Anthony Giacoponello, Executive Chef, Sebonack Golf Club, Southampton, New York, USA
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monkfish valderrama

Recipe by Sebastian Gavira, Executive Chef at Real Club Valderrama, Andalucia, Spain
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medinah meatballs

Recipe by Michael Ponzio, Executive Chef at Medinah Country Club, Medinah, Illinois, USA
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sop buntut

Recipe by Toto Sunarto, Executive Chef at Rancamaya Golf and Country Club, Bogor, Indonesia 

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Tomato salad

Recipe by Jamie Simpson, Executive Chef Liaison at The Chef's Garden at the Culinary Vegetable Institute, Huron, Ohio, USA
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Raw salmon with mandarin

Recipe by Heshan Peiris, Executive Chef at Banyan Tree Laguna Co., Central Vietnam
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TERIYAKI NEW ZEALAND KING SALMON

Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia. Image by Luis Ferreiro
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pan seared jumbo lump crab cake

Recipe by Jose Sanchez, former Executive Chef at Tradition Golf Club, La Quinta, California, USA
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PAN SEARED PORT LINCOLN SCALLOPS

Recipe by Nigel Munzberg, Executive Chef at Royal Adelaide Golf Club, Seaton, South Australia
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brandt bone marrow bread pudding

Recipe by Doug Blair, Executive Chef and Michael O'Shaughnessy, Chef de Cuisine at Cassique at Kiawah Island Club, South Carolina, USA
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Raw tuna slice

Recipe by Nicholas Cuomo, Executive Chef at Emirates Golf Club, Dubai, United Arab Emirates
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SALMON GRAVLAX WITH MINI BAGELS

Recipe by Ryan Castro, former Executive Chef at Sankaty Head Golf Club, Nantucket Island, Massachusetts, USA
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sebonack seafood platter

Recipe by Anthony Giacoponello, Executive Chef at Sebonack Golf Club, Southampton, New York, USA
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arnold palmer's chicken pot pie

Recipe by Robert Lee, Executive Chef at Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida, USA
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RED SNAPPER WITH SWEET PLANTAIN

Recipe by Anthony Masas, Executive Chef at Casa de Campo, Dominican Republic
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House grown tomato salad

Recipe by Jose Sanchez, former Executive Chef at Tradition Golf Club, La Quinta, California, USA
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Grilled octopus

Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, South Carolina, USA
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Eggplant involtini

Recipe by Jose Carles Fabregas, former Executive Chef at Royal Isabela Golf Club and Resort, Isabela, Puerto Rico
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SEA BASS MAISON

Recipe by Robert Lee, Executive Chef at Bay Hill Club and Lodge, Orlando, Florida, USA
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west australian barramundi

Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia
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East coast mackerel fillet

Recipe by Finbar Higgins, former Executive Chef at K Club, Country Kildare, Ireland
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ARNOLD PALMER'S CHAMPION’S DUO

Recipe by Robert Lee, Executive Chef at Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida, USA
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Tataki of salmon

Recipe by Philippe Perraudeau, Executive Chef at Atlantic Palace and Golf de l'Ocean, Agadir, Morocco
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barilla bay oysters

Recipe by Penelope Sattler, Barnbougle Dunes and Lost Farm, Bridport, Tasmania, Australia

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