Recipes from the Private Golf and Country Club Chefs

Recipes.

balinese chicken curry salad

Recipe by Toto Sunarto, Executive Chef at Rancamaya Golf and Country Club, Bogor, Indonesia, 2012

duck confit agnolotti, with WITH ROASTED PUMPKIN, SMOKED CHESTNUTS, RICOTTA AND SAGE BROWN BUTTER

Recipe by Matt O'Connor, Culinary Director and Executive Chef at Wee Burn Country Club, Darien, Connecticut, USA

Salmon Tiradito

Recipe by John Trano, Sous Chef at Waccabuc Country Club, Waccabuc, New York, USA

Seared Salmon with Wild Rice and Zucchini Blossoms

Recipe by Chrissie Bennett, Executive Chef at Winged Foot Golf Club, Mamaroneck, New York, USA

BABY SPANISH OCTOPUS CEVICHE

Recipe by Anthony Capua, Executive Chef at Sycamore Hills Golf Club, Fort Wayne, Indiana, USA

PAN SEARED FOIE GRAS

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

"Cioppino"

Recipe by Zouhair Bellout, Executive Chef at Reynolds Lake Oconee, Greensboro, Georgia, USA

MARCHING TO A DIFFERENT BEET

Recipe by Hannah Flora-Mihajlovic, Executive Sous Chef at Addison Reserve Country Club, Delray Beach, Florida, USA

SWEET CORN BISQUE WITH BUTTER POACHED MAINE LOBSTER

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

oxtail ravioli

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

TERIYAKI NEW ZEALAND KING SALMON

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

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"

BREAST OF DUCK

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

SPANISH MEATBALLS

Recipe by Phil Iannuccilli, Executive Chef at Greenwich Country Club, Greenwich, Connecticut, USA

SCALLOP AND CLAM CHOWDER

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

PRIME BEEF TARTARE

Recipe by Derin Moore, CMC, Executive Chef / Director of Culinary Operations at Grey Oaks Country Club, Naples, Florida, USA

OLIVE OIL POACHED HALIBUT

Recipe by Dominic Calla, Executive Chef at Round Hill Club, Greenwich, Connecticut, USA

GRILLED PORTOBELLO MUSHROOM AND EGGS MEURETTE

Recipe by Cyril Devilliers, Executive Chef at Oitavos Dunes, Cascais, Portugal

TOMATO WATER SALAD WITH MARINATED SALMON

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

handmade agnolotti

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

BEEF TARTARE

Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, US

DOVER SOLE, RICOTTA AND SPINACH STUFFING

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

deviled crabs

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

PROSCIUTTO, FIGS AND BISCOTTI

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

Nantucket Bay scallops with Chickpea Gnocchi

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

BACON WRAPPED SCALLOPS

Recipe by Harris Sakalis, Executive Chef at Fairmont, Southampton, Bermuda

Roasted chicken breast with peanut mole

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

SCALLOP CRUDO

Recipe by Blake Burgard, Executive Chef at GlenArbo Golf Club, Bedford Hills, New York, USA

GINGER BOUILLABAISSE AND ROYAL REDS

Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA

PORK CHOP, HOUSE-MADE SAUSAGE, AND PEAS

Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA

DUNGENESS CRAB SALAD

Recipe by Scott Pikey, Executive Chef at Mayacama Golf Club, Sonoma County, California, USA

WOOD ROASTED REMEMBRANCE FARM BADGER FLAME BEETS

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

lobsters and cucumbers

Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, USA

YAMBA PRAWN SALAD WITH ASIAN COLESLAW AND NAM JIM DRESSING

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

HONEYCRISP APPLE AND BUTTERNUT SQUASH SALAD

Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA

DEVILED EGGS WITH CRISPY LEEKS AND CANDIED BACON

Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, USA

ASSIETTE OF CHILLED SEA SCALLOP CRUDO FOUR WAYS

Recipe by Scott Haegele, Director of Clubhouse Operations at Royal Poinciana Golf Club, Naples, Florida, USA

Crispy skin maple leaf duck

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

TRUFFLE MACARON

Recipe by Shaun Christopher Lewis, Executive Chef/Assistant General Manager at Liberty National Golf Club, New Jersey, USA

KEY WEST PINK SHRIMP VOL-AU-VENT

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

duo of duck

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

EMPANADAS MENDOCINAS

Recipe by Ricardo Motto, Executive Chef and Francis Mallmann, Ambassador at The Garzon Club, Maldonado, Uruguay

PEACH, BERRY AND BURATTA SALAD WITH PISTACHIO BRITTLE

Recipe by Peter Zoole, Executive Chef at Addison Reserve Country Club, Delray Beach, Florida, USA

LOBSTER RAVIOLI, WITH TOMATO SAFFRON SAUCE

Recipe by Gerry Adams, Executive Chef at The Rosewood at Tucker's Point, Bermuda

buttermilk fried quail with Griddled Cornbread

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

MEXICAN CARROT "CONFIT" WITH CILANTRO YOGHURT

Recipe by Harrison Runyon, Head Chef at Royal Poinciana Golf Club, Naples, Florida, USA

pan roasted chilean sea bass

Recipe by Bryan Skelding, Executive Chef at The Greenbrier, White Sulphur Springs, West Virginia, USA

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

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

John Dee aged eye fillet steak

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

NEW ENGLAND 'CLAM CHOWDER'

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

Mt. lassen trout

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

AUTUMN LOBSTER SALAD

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

Octopus tlayuda

Recipe by Esther Sanchez, Restaurant Chef, Aramara Restaurant, Four Seasons Punta Mita, Riviera Nayarit, Mexico

sautéed head on shrimp

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

PAPPARDELLE, MANILA CLAMS & porcini

Recipe by Zach Bell, Executive Chef at The Lost Tree Club, Palm Beach, Florida, USA

SHRIMP CÔTE D'AZUR STYLE

Recipe by Pato Pérsico, Executive Chef, Punta Mita Beach Clubs, Riviera Nayarit, Mexico

korean style striped marlin

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

chilled angel hair

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

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