TRADITIONS & RECIPES
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Butlers & Bagpipers T H E
R E C I P E S
Summit Burger...................................................................................................................................98 Pullman Loaf........................................................................................................................................ 99 Sea Island Caesar Salad............................................................................................... 100
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Gourmet S'mores.......................................................................................................................... 101
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Sarah’s Take
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S E A I S L A N D (3 )
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S E A I S L A N D (4)
A
lone figure steps onto the fairway of the Plantation golf course. His silhouette— with the sharp A-line of his kilt and Great Highland bagpipes jutting overhead—cuts a classic figure against the setting sun. He begins to play and the plaintive, droning notes reverberate across the course and drift out to the expansive sea beyond, signaling the close of another day on Sea Island. The tradition of an evening bagpiper hearkens back to the Old Course at St. Andrews. When former Sea Island president Bill Jones III visited Scotland and the historic course, considered the oldest in the world, he decided that a bagpiper would also be a feature of Sea Island’s newly redesigned courses. Ever since The Lodge at Sea Island Golf Club debuted in 2001, a small crowd gathers nightly on the veranda overlooking the fairway to watch the performance. Mike Evers is Sea Island’s primary piper. He's a professional musician who is also a member of the Marsh Grass Bluegrass Band, which regularly performs at The Cloister. Evers plays fifteen instruments in all, but the bagpipes hold a special place in his heart, he says. Young children, especially, are fascinated by the bagpipes and by his attire. They'll often trail him around the course, working up the courage to approach with their questions. Evers is quick with a gentle smile as he explains the difference between a kilt and a skirt, or demonstrates how the bellows on his bagpipes work.
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While his repertoire includes traditional tunes such as “Scotland the Brave” and the Skye Boat song, it’s “Amazing Grace” that evokes strong emotions—for him and his listeners. On a recent evening, a group of misty-eyed brothers approached Evers after he'd finished his rounds. Their father had passed away just days before, they said, and “Amazing Grace” was his favorite song. Evers also recalls an elderly Sea Island resident who would come to hear him play several times a week. She also loved the song and, when she passed away asked for him to play it at her funeral. Evers was honored to oblige. “It’s those moments that you find out you're adding some charm to people’s lives that you're not always aware of,” he says. “It’s humbling.”
at your service The Lodge at Sea Island maintains another tradition with old-world roots in its butler program. Guests staying at the intimate, forty-three-room property are greeted by a personal butler upon arrival and enjoy round-the-clock service throughout their stay. “We help guests unpack and pack, press clothes, shine shoes, maybe sew a little bit, as well as make reservations or anything else they may need,” says James Fryer, a professional butler who has been with The Lodge since it opened. “Nearly any request that's ethically and morally correct, we can do." The Lodge’s butlers are well-versed in the art of gracious, confident hospitality. In Fryer's estimation, it comes down to being an attentive host and anticipating guests' needs, even before they ask. During the 2004 G8 summit at Sea Island, for instance, Fryer assisted
Algerian President Abdelaziz Bouteflika and his contingent during their stay. One afternoon, Fryer received a call that a load of the president’s laundry had been held up by the multiple security checkpoints required to access the island. Fryer took the initiative to procure a Polo shirt from the Golf Club's Pro Shop and present it to the president. When his laundry finally arrived, the president started to take off the shirt and return it. Fryer quickly explained that it was his to keep. “Even though he had plenty of nice clothing to wear, he graciously accepted the shirt and wore it with pride,” Fryer recalls. "I just try to help guests feel at ease, make themselves at home, and hopefully create some wonderful memories,” he says. “That’s first and foremost.”
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Summit Burger The Summit Burger got its name during the G8 Summit when French President Jacques Chirac turned down the Oak Room’s luncheon and asked for a cheeseburger instead.
MAKES 2 BURGERS 4 TABLESPOONS BALSAMIC VINEGAR 8 TABLESPOONS OLIVE OIL, DIVIDED 2 PORTOBELLO MUSHROOM CAPS, CLEANED 2 POUNDS VIDALIA ONIONS, THINLY SLICED 1 POUND GROUND BEEF 3 TABLESPOONS BOURSIN CHEESE, ROOM TEMPERATURE 1 YELLOW HEIRLOOM TOMATO, THINLY SLICED 1 RED HEIRLOOM TOMATO, THINLY SLICED 2 ICEBERG LETTUCE LEAVES 2 TABLESPOONS KOSHER SALT, DIVIDED 2 TABLESPOONS BLACK PEPPER, DIVIDED 2 BRIOCHE BURGER BUNS
1. Whisk together balsamic and 4 tablespoons
of olive oil until emulsified, season with salt and pepper. Marinate portabello mushrooms for 30 minutes at room temperature. 2. Heat a large skillet over high heat and add the remaining
olive oil. Add the onions and turn heat to medium. Cook down, stirring often, until caramelized. Onions should be golden brown but not black or burnt on the edges. This will take about 20 minutes. Once caramelized, remove from heat and keep warm. 3. Meanwhile, place ground beef in a medium mixing
bowl and season generously with salt and pepper. Form into two 8-ounce burger patties about ¾-inch thick. 4. Pan sear or grill burgers until desired temperature
is reached, we prefer medium rare. Let rest in a warm place for 2 to 3 minutes before serving. 5. Remove portobello from marinade and grill or pan sear
(whichever method you used for the burger) until tender. 6. Slice burger buns in half and toast both sides. 7. Assemble burger by placing caramelized onion
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on the bottom bun, then the burger. Add a dollop of Boursin cheese on top of the burger, followed by the roasted mushroom. Top with 1 slice each of yellow and red tomato, as well as the lettuce leaves. Top with the remaining half of the bun.
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INSIDE STORY
Pullman Loaf This sandwich bread gets its name from the long, thin, and lidded pan it’s baked in.
MAKES TKTK 1 CUP WARM WATER
In June of 2004, President George W. Bush hosted the G8 summit of world leaders on Sea Island. Everything was organized to the last detail and approved by multiple agencies, including the meals, which tended to be elaborate, multicourse productions. One day at lunch, former French President Jacques Chirac decided that he’d rather have a cheeseburger. Several other world leaders also thought this sounded like a good idea and ordered one as well. The only problem was there was no ground beef on site. Several Sea Island chefs raced across the island in a convoy of special service vehicles—lights flashing and sirens blaring—to procure the ingredients and prepare the burgers. Later that day, President Chirac announced to the world the summit was going splendidly and that the food, in particular, was excellent.
1 TABLESPOON HONEY 1 1/2 TEASPOON SALT 2 TABLESPOONS BUTTER, SOFTENED 2 1/2 TEASPOONS INSTANT YEAST 3 1/4 CUPS BREAD FLOUR 1/4 CUP NONFAT DRY MILK POWDER
1. Combine all ingredients in a stand mixer fit
with a dough hook and mix on low speed until fully incorporated. Once incorporated, mix on medium speed until a smooth dough forms. 2. Transfer dough to an oiled bowl covered with
plastic wrap and allow to proof for 90 minutes. 3. Turn dough out onto floured surface and punch down.
Shape into a 9-inch log. Place into a greased pullman loaf pan. Cover dough with plastic wrap and allow to rise for 1 hour or until it is ½-inch away from the top of the pan. Remove plastic wrap and slide lid over top. 4. Preheat oven to 350°. After proofing, bake for 20
to 25 minutes. Remove top pan and bake for an additional 5 to 10 minutes, or until golden brown.
Sarah's Tip:
If you don’t have a Pullman loaf pan with a lid, simply use a regular loaf pan and cover the top tightly with heavy-duty foil.
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Sea Island Caesar Salad At the Lodge at Sea Island, the Caesar salad is traditionally made and served tableside.
MAKES 2 CUPS DRESSING
MAKES TKTK SALAD
2 OUNCES WHITE ANCHOVIES
ROMAINE LETTUCE LEAVES
2 EGG YOLKS
CROUTONS ( RECIPE BELOW )
1/4 CUP DIJON MUSTARD 1 LEMON, JUICED 1 CLOVES GARLIC, CHOPPED 1/4 CUP RED WINE VINEGAR 1 TEASPOON SALT 3/4 CUP CANOLA OIL 3/4 CUP OLIVE OIL 1 TABLESPOON WORCESTERSHIRE 2 OUNCES PARMESAN, SHAVED, TO TASTE 1/2 TEASPOON WHITE PEPPER SALT AND TOBASCO, TO TASTE
1. In a large wooden bowl, gently mash anchovies
with a fork. Add egg yolks, mustard, lemon juice, garlic, vinegar, and salt. Whisk together. 2. While whisking, slowly add canola oil in a steady
stream until the mixture emulsifies. Do the same with the olive oil. Season with Worcestershire, Tabasco, pepper, and finish with half of the Parmesan. Taste and adjust the seasoning. Reserve to toss over romaine lettuce, croutons, and remaining Parmesan. MAKES TKTK CROUTONS 1 SMALL BAGUETTE OR SMALL FOCACCIA 1/4 CUP OLIVE OIL 1/4 CUP ROSEMARY, FINELY CHOPPED SALT AND PEPPER, TO TASTE
1. Preheat oven to 375°. Small dice a loaf of bread until you
have 1 cup. Reserve the remainder of the loaf for another purpose. Place diced bread into a small mixing bowl and toss with olive oil, rosemary, salt, and pepper until well coated and olive oil has been absorbed. Place onto a sheet tray and bake until crispy, about 5 to 6 minutes.
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Gourmet S'mores Make your own marshmallows and graham crackers and suddenly S’mores are more than just for kids. (see photo page 95)
MAKES TKTK MARSHMALLOWS
MAKES TKTK GRAHAM CRACKERS
3 PACKETS OF GELATIN
2 CUPS WHOLE WHEAT FLOUR
1 CUP COLD WATER, DIVIDED
1 CUP ALL-PURPOSE FLOUR
1 1/2 CUPS OF GRANULATED SUGAR
1 TEASPOON BAKING POWDER
1 CUP LIGHT CORN SYRUP
1/2 TEASPOON BAKING SODA
1/4 TEASPOON SALT
1/2 TEASPOON SALT
2 TEASPOONS VANILLA
1/2 CUP BUTTER 1/2 CUP BROWN SUGAR
1. Brush the sides and bottom of a 9-inch
baking dish with vegetable oil and sprinkle generously with powdered sugar. 2. In the bowl of a stand mixer fit with a whisk attachment,
sprinkle the gelatin packets over the ½ cup cold water. 3. In a medium saucepot, combine the sugar, corn syrup,
salt, and ½ cup of water and bring to a boil. Cook until mixture reaches 240°. Remove pan from heat. 4. With the mixer on low speed, carefully and slowly pour
hot sugar mixture over the gelatin. Once all is added, beat on high until thick and fluffy, approximately 5 minutes; add vanilla in the last 30 seconds of mixing. Pour marshmallow into baking dish refrigerate for 4 hours.
Sarah's Tip:
Make sure you use a candy thermometer for the marshmallows, there’s no way to eye this recipe.
1/3 CUP HONEY 1 TEASPOON VANILLA 1/2 CUP WHOLE MILK
1. In a medium bowl, sift flours, baking
powder, baking soda, and salt. 2. In a stand mixer with a paddle attachment,
combine butter, brown sugar, honey, and vanilla together and cream until light and fluffy. Add in the dry ingredients in three additions alternating with the milk. Form the dough into a brick, wrap in plastic, and refrigerate dough for 2 hours. 3. Preheat oven to 350°. Roll dough to 1/8-inch
thickness and cut into rectangles and transfer to a parchment-lined baking sheet. Sprinkle with cinnamon and sugar. Bake for 12 to 14 minutes. S’MORES ASSEMBLY 1. Cut marshmallow to size of graham cracker. Toast over
open flame, and sandwich between two homemade graham crackers with a wedge of Valrhona dark chocolate.
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