Golf Kitchen Magazine - Summer 2024 by Golf Kitchen

Elevate your Culinary Mastery: Texturas Unleashes Molecular Magic for Private Club Chefs

Albert Adrià Ferran Adrià

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FROM THE FOUNDER

I am thrilled to release the Summer 2024 edition of Golf Kitchen Magazine, packed with unique features and exciting content that will surely pique your interest.

Working with Chefs’ Warehouse (CHEF) CEO Christopher Pappas and his team has been a pleasure. I enjoyed learning about the company’s journey from a small delivery truck almost 40 years ago to the international company it is today. Pappas tells us about his passion for golf, the importance of the clubs in Chefs’ Warehouse history, and much more. Many thanks to Keith Armstrong and Greenwich Country Club for providing us with a space for our meeting and cover shoot.

My story with Richard Lowack at Manasquan River Golf Club, Brielle, New Jersey, was a deeply personal one. The unwavering dedication of the entire staff and membership to this project was truly inspiring. I highly recommend reading about the transformative journey of Reimagining Manasquan River Golf Club’s culinary operations to any club looking to make a similar change.

I had always wanted to produce a Club Kids Cooking Class, and this time, we did it! What fun. I would love to know if your club is hosting culinary-related activities for your club’s kids. Don’t hesitate to contact me.

Fernando Silva unveils his next dozen Club Wine Reviews and adds a new column, Wine Essentials, to his repertoire.

Other features include Clubhouse Cocktails, Events, Amuse-Bouche, and more.

Thank you to the clubs supporting my mission, our current advertising partners, Chefs’ Warehouse\Allen Brothers, HAFSCO, and Khayyan Specialty Foods, and new partners Albert and Ferran Adria’s Texturas line, which has partnered with Khayyan Specialty Foods, the National distributor of this extensive line.

Your support and engagement are deeply appreciated.

Warmest personal regards, Diana DeLucia, Founder

CONTRIBUTORS

AMUSE-BOUCHE

Our editors have curated a selection of culinary tools, treasures and treats to be savored.

It’s Got To Be Birdie’s!

Birdie’s Pimento Cheese, is handcrafted in Southern Virginia, and offers a delightful twist on tradition. Founded by Robin and Glenn (affectionately known as Birdie and Bubba), this premium cheese brand creates four year-round flavors ranging from classic traditional to unexpected combinations. Whether it’s the comforting Garlic Parmesan, the smooth Cream Cheese + Black Pepper, or the seasonal delights like Olive and Onion Dill, Birdie’s Pimento Cheese delivers exceptional taste and culinary creativity. Crafted in small batches using high-quality ingredients, it’s no wonder Birdie’s has become a beloved choice for both casual gatherings and special occasions. www.BirdiesPimentoCheese.com

Where Flavor Dances!

Olivar Santamaria 100% Picual variety “Premium” extra virgin olive oil is first cold-pressed with exceptional flavor, a medium intensity, and a high smoke point, making it ideally suited for sautéing and frying. This beautifully balanced extra virgin olive oil with a high polyphenol count exhibits wonderful fruitiness with complex aromas to create a truly unique flavor profile.

Winner of the 2024 London International Olive Oil Competition Gold Medal best in class. www.ZonaFamily.com

Amish Artistry!

Picture rolling hills, horse-drawn carriages, and a tight-knit Amish community—the backdrop for Pepe Saya’s Hand-Churned Butter. Fresh cream from local Amish farmers ferments into crème fraîche, and Brother Daniel Lapp and his team hand-churn it into golden swirls. Artichoke, almond, and tomato salsa notes pirouette on your palate.

Spread it on warm cornbread or sauté veggies—the taste bridges generations. Pepe Saya Handchurned Butter is more than butter; it’s a slice of culinary heaven, crafted with love and a touch of buttery Amish magic. www.PepeSaya.com

Molecular Magic!

Texturas, a new line of freeze-dried products by Albert and Ferran Adrià, offers versatile uses in both savory and sweet dishes. Ideal for salads, ice creams, and desserts, as well as for preparing chocolates and cookies, they can also be rehydrated to achieve desired textures and sweetness. Additionally, they make a great snack on their own or mixed with milk or yogurt.

Selected from the finest natural ingredients, the water is completely extracted, preserving their original flavor, aroma, and color. These vacuum-packaged products are preservative-free, ensuring you can enjoy all their quality and nutritional value. Enter GK10 for 10% off! Free delivery over $75! www.zonafoodmarket.com/collections/molecular

Proper Stocks and Sauces.

Veal Stock by Chefs Thomas Keller and Mitch Mitchell, is renowned for its exceptional depth of flavor. Each spoonful is a testament to the careful selection and preparation of premium ingredients, resulting in a rich, hearty stock that forms the foundation of culinary greatness.

Both Chefs are celebrated world wide and their commitment to perfection is seen in every batch which is prepared to meet the highest standards, preserving the authentic taste, texture, and aroma that define quality veal stock! Use it to create sumptuous sauces, enhance soups, or braise meats to perfection, infusing your dishes with a depth of flavor that only a top-quality stock can provide. We understand the value of your time in the kitchen. With Proper Stocks and Sauces, you can enjoy the convenience of high-quality stock without the laborious process of simmering it for hours! www.ChefsWarehouse.com

The ABC’s of Plutonium Private Club Leadership!!

The go to handbook for private club leadership. This isn’t some boring textbook filled with academic knowledge. This is a seriously fun guide filled with real world, in-the-trenches leadership and management advice. Writers Michael Crandel and Gabe Aluisy scoured the globe to find the top minds in private club leadership and management and compiled their advice in this fascinating easy-to-read guide.

Topics are organized from “A” to “Z” and cover all aspects of private club operations, governance, membership development and more. Simply look through the alphabet for a subject of interest and instantly find meaningful insights. Unlike textbooks, you need not start at the front and systematically work your way through each chapter. Instead — open any page at random, and immediately pick up on a few insights to helping build your team towards PLUTONIUM CLUB LEADERSHIP status. Kindle edition now available. www.Amazon.com

Offshore Vodka!

Bottled in the southern highlands of New South Wales, Australia. Offshore Premium Alkaline Vodka brings a unique enriched smoothness thanks to our two locally sourced ingredients, Australian grown wheat and natural spring water.

The water is infused with marine minerals to naturally raise it to a high pH 9-10 level for extra smoothness and unique alkaline benefits. Our spirits are five times distilled to create the world’s only Premium alkaline vodka.

www.BottleBarn.com

Learn more at : www.OffshoreVodka.com

Membrillo by Mitica!

This popular Spanish cheese accompaniment is made with local quince, according to the Vallés family recipe that has been handed down for generations. That recipe calls for just three ingredients: quince, sugar, and lemon, cooked down into a reddish paste. It is fruity and balanced yet not overly sweet. The firm, gelled texture is perfect for slicing. No additives or preservatives. Pair with a wide array of cheeses, use as a glaze, or eat as dessert.

www.ChefsWarehouse.com

Wine Essentials by Fernando Silva

We are kicking off this summer's wine reviews with a series of insights on the wine regions that bring us so much joy!

“Wine Essentials” is a recollection of historical facts and interesting stories, That will help you connect the dots along your wine journey.

Like many of us wine lovers and enthusiasts, I am an avid reader of everything wine. Since the beginning of my wine journey, I have been particularly attracted to the history, myths, and many interactions that through the years have contributed to forming the universe of fine wines that we enjoy today.

Burgundy Origins

The earliest evidence of winemaking in Burgundy is the remains of a single vineyard dating to the first century, near the region now known as Gevrey-Chambertin. It appears that the inhabitants of this area were making wine even before they were conquered by the Romans in the year 51 BC. Burgundy became a major wine producer during medieval times due to its large number of monasteries and monks.

The most famous were the Benedictines of Cluny, who had their abbey in Mâconnais around the year 910. By the mid-thirteenth century, they owned most vineyards around the region, including well-known plots that later would become the grand cru vineyards of Domaine de la Romanée-Conti, La Tâche, and Pommard.

Following the Benedictines another monastic order was founded in 1098, The Cistercians, at Cîteaux, east of Nuits-St-Georges, they produced the first Chablis wines and had vineyards around Vougeot, Pommard, and beyond. The Cistercians also arranged and categorized the first crus according to the differences in terroir.

During the Renaissance period, Burgundy wines became a status symbol, and their reputation grew among the Valois dukes, who campaigned against the use of fertilizer and the planting of high-yield Gamay grapes, which competed with Pinot Noir.

The 1395 ordinance of Philip the Bold (Philippe le Hardi), Duke of Burgundy decreed the destruction of all Gamay vines planted in Burgundy. Philip famously called Gamay

a “very bad and very disloyal” grape whose bitter wine made people ill and ruined Burgundy’s reputation for fine wine. He ordered that all Gamay vines in the duchy should be cut down within a month.

Around the seventeenth century and with the decline in power of the Catholic Church, monasteries started selling vineyards to the wealthy ruling class in Dijon. Around this time the first négociant houses were established, some of which still exist today. After the French Revolution, vineyards were split into smaller parcels, with the vast majority of wines sold through the négociant houses. After World War I, winemakers began selling their products through cooperatives and Domaine bottling.

Today Burgundy is home to the smallest vineyard parcels in the world, with some growers cultivating just one row of grapes.

***In our Fall edition I will cover the fascinating Bordeaux wine region.

Image left: Wine Regions of France By @Bacchusbysilva. Image above left: Coat of Arms. Image above right: Portrait of Phillippe The Bold, and his Coat of Arms. Born 17 January 1342 – 27 April 1404. He was Duke of Burgundy and Jure uxoris Count of Flanders, and Artois. Through a famous ordinance in 1395, he banned “disloyal Gamay”, suspected of lowering the quality of Burgundy’s wines, and thus potentially lowering the prestige of his duchy. Pinot Noir has reigned supreme since then. This historic act began the supremacy of the famous varietal from Burgundy, the starting point of this unique symbiosis between an extraordinary wine and the land that produces it. Philippe the Bold is the creator of the concept of terroir and high-quality wines.

The Club Wine Review

A comprehensive & dynamic approach to wine reviews for the Private Club industry.

Wine inspires and stimulates the social nerve in our brains, making us connect with the parts sometimes forgotten deep in our soul. In good moderation, it changes the least confident person into a firstclass motivational speaker. Many brilliant ideas are sparked during Bacchus’s enchantment, while the God of wine elevates us to the realm of the senses, we become more empathetic with others emotionally and intellectually in ways beyond our imagination.

Enjoy responsibly!

Fernando Silva

Wine Critic, Sommelier and Artist

@bacchusbysilva

How We Score Wines

95-100 Quintessential Wine: Refined, elegant, and unique, a true expression of varietal, terroir, and winemaking skills, with great aging potential

90-94 Formidable Wine: A wine full of life ready to become a true icon

85-89 Brilliant Wine: Usually fresh, vibrant, and on its way to growth

80-84 Great Effort: Enjoyable at many levels, easy to enjoy, a party-going wine

75-79 Good effort: Wines that are still developing character

50-74 Needs Improvement: Wines that require some fine work

Billaud Simon, CHABLIS ‘LES CLOS’, GRAND CRU, Burgundy, France 2018

“Les Clos” is the largest and the most renowned of the Chablis climats and is situated between Valmur, to the West, and Blanchots, to the East. The term “Les Clos” refers to the closed walls that a long time ago surrounded the parcel but today are gone.

Opulent and Elegant in the glass shows pale golden yellow with greenish silvery lights. Plenty of mineral notes on the nose and the palate, give way quickly to fresh citrus and white stone fruit notes. Overall, it is powerful, dense, and fleshy with vibrant acidity. Mineral and oceanic notes linger on the long finish.

GK 90

Allimant - Laugner, Crémant D’alsace Rose, France NV

A delightful crémant, from Alsace, made in the Champenoise method and 100% Pinot Noir!

Aged for about 11 months before disgorgement, vibrant and translucent pink and alluring in the glass, opening with fresh aromas of strawberries, great acidity, and character. It’s ready to enjoy in every season!

GK 89 Banshee, 10 of Cups Brut, Methode Champenoise, NV, California

Now this is a fun sparkling! It is a bit restrained at the opening but later shows broad notes of caramel, toast, and citrus, bubbles that carry elegant notes of ginger, expressive crispy apple notes, great sparkling for a summer party.

GK 86

Domaine Faiveley, Mercurey, “Clos Rochette” Burgundy, France 2021

The “Clos de Rochette” opens complex aromas of fresh stone fruit, white flowers, and spices. There is a certain pleasant oily character, the aromas, flavors, and taste are presented in a very harmonious way. Well-defined, very light, and delicate. With hints of mineral and flint on the finish.

GK 91

Domaine Latour, Romanée Saint Vivant, Grand Cru, Les Quatre Journaux, Burgundy, France 2016

Romanée Saint Vivant, deep and intense, lively garnet color, and, on the nose, plenty of red fruit, raspberry, and cherry are the driving force here. After some time in the glass, its aromas evolve to black cherry and spice, elegant and with a very seductive complexity.

GK 95

Domaine Latour,Aloxe Corton, Les Chaillots 1er Cru, Burgundy, France 2019

Aloxe Corton shows ruby red radiancy in the glass, Aromas of Strawberry and raspberry, some baking spice, and licorice. Classic hints of Barnyard and forest floor.

GK 92

Bergstrom, Cumberland Reserve, Pinot Noir, Willamette Valley, Oregon 2020

Highly aromatic and dominated by a wide array of red fruit and blue flowers. Vibrant ruby red in the glass and on the nose, strawberry, raspberry, red cherry, and spice.

Well-structured and balanced Pinot Noir.

GK 95

Ceretto, Barolo, “Prapo”, Alba, Piedmont, Italy 2018

Barolo Prapò shows a deep red color with some orange highlights in the glass and on the nose ripe dark fruit, Black cherry, and notes of earthiness and minerality.

GK 90

Les hauts de Smith, Pessac Léognan, Bordeaux, France 2018

“Blended at the same time as Chateau Smith Haut Lafitte, Les Hauts de Smith 2018 was crafted and aged with the same care as the estate’s Grand Vin; the entire winemaking process is the same.” Chateau Smith Haut Lafitte.

Deep red with bright hints of purple in the glass, there are notes of blackberry, blackcurrant, and dark chocolate.

The plush tannins give extra finesse to this wine, abundant minerality, and some muscle. It will open and reveal more complexity within the hour of being opened.

GK 91

Château La Conseillante, Pomerol, Bordeaux, France 2010

Exquisite, elegant, and opulent, the 2010 vintage is a remarkable one!

Charming and elegant bouquet of Blue Flowers, lavender and blackberry, plum and cassis notes. Extraction and purity of fruit are shown after one hour of decanting. Well structured, with Mineral, black truffle, and dark bitter chocolate.

GK 95

Heitz, Cabernet Sauvignon, Lot C – 91, Napa Valley, California 2018

The origin of Lot C-91 began in the fall of 1969 when Joe Heitz created this one-off cuvée, which was very normal in those days, as a more premium version of his already iconic Napa Valley Cabernet Sauvignon.

In the glass bright dark red color with intense blue and purple tonalities. On the nose pure definition, The ripe and lush fruit shows generous notes of black cherries, cassis, and some baking spices. This opulent Cabernet Sauvignon is pure vibrancy and intensity.

GK 96

Hundred Acre, Wraith, Cabernet Sauvignon, Napa Valley, California 2019

Wraith is the result of all of Jason Woodbridge’s estate’s single vineyards.

Decanting is a must and a pleasure, with dark inky red-bluish color, uber complexity, and decadent fruit extraction. Powerful and energetic, Blackberry, back cherry fine notes of dark chocolate, black truffle. Blue lavender flowers and menthol notes.

There is no doubt that Hundred Acre Wraith delivers everything it promises.

GK 99

Reimagining manasquan RiveR golf Club

An Intervew wIth rIchArd LowAck, cec, ccA, wcec

Richard’s culinary journey began at a tender age, influenced by his father, a military cook. His father’s love for the outdoors, hunting, fishing, and cooking kindled a spark in Richard, igniting his passion for the culinary arts.

Richard’s culinary voyage commenced with a modest role, washing dishes in a small family-owned restaurant. However, his unyielding dedication and innate culinary skills propelled him to the cook position at Houlihan’s. Here, he encountered his first mentor, Brett Morris, who recognized Richard’s potential and encouraged him to pursue further education at the renowned Culinary Institute of America (CIA).

Richard’s tenure at the Culinary Institute of America (CIA) was a transformative phase in his career. He fully immersed himself in French cuisine, graduating with distinction. Post-graduation, he had the privilege of working at the Millbrook Club in Greenwich, CT under the tutelage of his mentor, Brett Morris, ECM. This experience honed his skills and prepared him for his next venture, which was working for another mentor, John Foy, at the Sonoma Grill in New Jersey.

John was instrumental in his development as a chef. He taught him about the true essence of food and wine, and how dishes needed to have points and counter points to be successful.

Richard’s journey in the culinary industry continued when he relocated to Arizona to serve as chef de cuisine at Desert Mountain. There, under Chef Marcus Dekoning, he had the opportunity to collaborate with some of the finest chefs in the industry and learn from their expertise. Robert Jones, CCM, CCE, ECM, helped influence his management style and understand what it takes for a chef to become a leader. He then had the opportunity to work in Santa Barbara at Bacara Resort (now a Ritz-Carlton property) under the late Chef David Reardon.

At Bacara, Richard was exposed to a 1000-acre organic ranch where most of its produce was grown, in turn, learning about the true essence of California Cuisine.

to his craft have guided him to his current position: a successful chef with a wealth of knowledge and experience.

Golf Kitchen sits down with Executive Chef Richard Lowack, CEC, CCA, WCEC, to learn more about how he and his team have Reimagined Manasquan River Golf Club.

GK: How did the position at Manasquan River Golf Club come about?

RL: I got a call from Manny Gugliuzza, CCM, CCE, from GSI Executive Search to see if I was interested in helping out the Club on a temporary basis in 2023. It was an hour and a half drive from me, and I wondered if I wanted to drive for an hour and a half twice a day.

The Chief Operating Officer at the time, Mike Zusack, CCM, who has since retired, called me and said, “Please, would you come here and meet with me?” He piqued my interest, and I came to the property. He told people, “This is Rich; he’s going to come to help us out.” We didn’t even discuss if I was coming on board or not. It was ironic. I remember meeting everybody, and the club had a feeling about it—a warm, genuine sense from the staff, including Mike and General Manager of Clubhouse Operations at the time, Ryan Brennan, CCM. I said I would help them out for a bit. Three months later, they wanted me to come on board permanently.

I fell in love with the place, the people, the membership, and, obviously, the location. Their team had something special here. They needed some direction and some reimagining. The biggest thing for me was that everybody had the same vision. It’s just a gut instinct. I’ve been in the business for nearly 40 years, so I just knew this would be a good fit.

GK: Did you and Ryan Brennan have an initial plan?

RL: Ryan had been here for 20-plus years and had just been promoted to the General Manager/ COO role. The membership was craving change. They wanted to see something different, a different perspective on the cuisine and the hospitality culture. Ryan and I shared the same vision and saw the true potential of the Club.

GK: How did you achieve that?

RL: It goes back to reimagining everything. We started doing pop-up dinners, a concept from Clubhouse Manager Alex Vitale, like Great Gatsby Night, to bring a fun atmosphere. The bar for the dining experience here was already set very high, but we wanted to elevate the cuisine while making it approachable.

I hire people with a good attitude who want to help people. We’re in the hospitality business; what we do is help people, and we provide a service. We want to provide that service at the highest level we can. I tell my staff daily, “I walk in here and ask myself what I could do better. How can I be better? How can I help somebody?” For me, it’s that relentless pursuit of excellence. I tell my team that the difference between good and great is in the details. And often, when you feel like there’s nothing left in your tank, you must push through that, and that is what elevates you and gets you to that next level.

Jessica Mascali, Kelly Boylan, Ryan Brennan, Jared Mozak, Justino Santiago, Jeremiah Montero, and Tyler Martignetti were already a great team. Then came a few new people: myself, Matthew Brautigan, who came from the French Laundry in Napa Valley, Alex Vitale, who came from the world class club, The Country Club in Brookline, MA, and Sous Chef Kyle Maynes from local clubs and restaurants on the East Coast.

Everyone had different ideas and was open to dialogue. The big thing is creating the culture. You want to make a positive environment where people flourish, where they feel like no idea is wrong. I want them to bring their ideas forward because somebody will look at something differently than you may have. Even with my sous chefs, I’m constantly challenging them to look at things differently and with an open mind.

I want my team to understand that you’re only as good as your last meal, and you can’t get too comfortable. We must continue elevating the dining experience.

When my dad passed away a few years back, my whole philosophy of life changed. I’ve had a wonderful career that has taken me from the East Coast to the West Coast and back, and I’ve got to work with some amazing people. I’ve had the love and support of my wife, Jocelyn, and my children, Isabella and Kaelyn, which has allowed me to chase my dreams. From this point on, everything I do is a tribute to my late father. Giving back and helping people is a way to contribute to his legacy.

GK: Tell us about your young team in the kitchen.

RL: I have a staff of almost 20, and they are a phenomenal team. Tyler Martignetti, my Executive Sous Chef, is a brilliant visionary, and his technique is impeccable.

He’s the person we ask, “What about this? Or what about that?” Tyler can tell us why or how something should be done. It gives me an outstanding balance to work with this type of talent. Sous Chef Kyle Maynes and Junior Sous Chef Jeremiah Montero are an integral part of that dynamic as well.

GK: You have a calm leadership style; tell us about that.

RL: I give them positive leadership and encouragement. In our business, the hours are long and the pressure is extreme. I want them to understand that it is okay to make mistakes and fail, that is part of the learning process. I coach them to know that it’s okay to not know everything, and that they are consistently growing and developing. Nobody is ever going to know everything. I am supportive and give them positive reinforcement that anything is possible in life if you set yourself goals and are relentless about it.

I tell my team, especially Tyler, to build their brand. Attach yourself to winners. Always surround yourself with people who are better than you. You don’t want people saying yes to you all the time. You want people to challenge your thoughts. You must have humility because that’s when you learn, grow, and stay humble.

GK: There’s a calm atmosphere here as well. The members and staff seem to be in sync.

RL: It all starts with communication. I always tell my team that 90% of the problems you have in the kitchen are from communication. If we communicate and we’re all working together, we are able to overcome obstacles as a team. In this business, you also must understand that things happen. You must be able to flex and bend.

GK: What are your plans for Manasquan River Golf Club in the next year or two?

RL: My plan is to bring more national awareness to the culinary program here at Manasquan River. We are working together as a team to elevate the culinary program and to create a member experience that we can all be proud of. We have already come a long way and we will continue to build upon that. The membership here is so supportive and caring about the staff and takes a genuine interest in our lives and our families. They have a deep sense of pride in Manasquan River. They want to make this place successful and give us the tools to take it to the next level.

GK: The industry’s pioneers must leave their history behind. Do you agree?

RL: As a chef, it is all about leaving your legacy by being able to mentor the next generation. You must be open to

changes, whether it’s sous vide cooking or different techniques with new ingredients. You must keep growing. You’ve got to keep applying different techniques, cuisines, and ingredients to keep enhancing your repertoire. You only get that by pushing yourself.

The club industry is experiencing many changes. This is a tough business. You must love it to get it right.

GK: How can the clubs help their culinary teams?

RL: Continuing your team’s education is important. It is great to have the opportunity and the club’s support to put the resources behind us. We just sent Tyler to a class with Certified Master Chef Rich Rosendale in Virginia to further his education. This investment, in turn, comes back to the club and helps elevate things further.

We must put our business hats on, whether it is inventory or food costing. I always tell my team, being a great chef, only 15% is creating the dishes. How can you control costs? Can you lead a team? Can you inspire people? We’ve cast that vision of what we want for the culinary program. I have the buy-in and support from my team, and it’s exciting because I’m challenging them daily to reinvent themselves.

GK: Are you excited that some legendary chefs, such as Thomas Keller, are paying more attention to the golf and country club industry?

RL: It’s beautiful, especially since some of the world’s top chefs are exploring the industry. They are showing up at golf events; alums are taking more club roles across the country. They have different styles and techniques and can bring much value to this industry. The country club industry was never revered for its food. But that’s changing now.

I was with Chef Keller not too long ago at a Chefs’ Warehouse event, and I have a lot of respect for him and what he does, his technique, and his humbleness. One thing he said, “Derek Jeter doesn’t play shortstop anymore. You get to a point in your career where you have to pass the baton onto somebody and let them flourish.”

I always say to Tyler and my other chefs, “I’m giving you all the tools you need to step into my shoes because whether I’m here for six months, a year, or five years, you have to be ready.” Any good leader wants to inspire and give their people the tools they need to succeed. For me to help them succeed, I need to be able to set them up to do my job.

Image right: Executive Chef Richard Lowack and Executive Sous Chef Tyler Martignetti at the herb garden.

Richard and I share an unparalleled enthusiasm and trust. He has not only improved the kitchen culture but also fostered open lines of communication throughout the club. Richard's approachability, a key factor in this, is a testament to his respect for the team and the members. He is always open to any question or suggestion, valuing each individual's input as long as it's in the best interest of the team and the members.

One shining example of Richard's impact is the herb garden. When Richard first joined, we organized a lunch for the Greens crew on the golf course, a rare occurrence in the past twenty years. Under Richard's guidance, this has evolved into a monthly event where the team comes together to prepare a special lunch in the green building. This initiative has not only brought the team closer but also led to the construction of an Herb Garden by the clubhouse, a testament to our collective efforts and Richard's leadership.

Ryan Brennan CCM, General Manager/C.O.O.

One of Richard’s great skills is empowering the team to run operations no matter what. If someone is off that day, the operations still run the same. If someone were to leave for another club, all the systems and operations should be in place so that it’s a well-oiled machine no matter who’s coming in and who’s coming out.

We started implementing popup dinners. The idea is that when you sign up for a dinner, you need to know where it is and what it is. If there’s a theme, you show up, and we kind of have it all planned out behind the scenes. It’s just a different type of experience. This allows the culinary staff to be creative. Under Richard’s leadership, there’s a trend moving towards more kinds of fast-casual dining where a chef genuinely wants to stand out.

Alex Vitale Clubhouse Manager

Richard connects well with people. He cares about what he does and about the team, and that’s a big part of why he’s been so successful over the years. He doesn’t look at the kitchen around the four walls. He gets out and connects with the members, listens to them, takes constructive feedback, and uses it to build on his craft. And that’s what’s made him successful.

I’ve mentored many people over my career, but I always love connecting with Rich. Hearing about all his successes and the good things he’s doing makes me feel really good to know that I had some part in somebody’s growth along the way.

Brett Morris, Mentor,General Manager/C.O.O. at The Club at Admirals Cove

Inter-departmental teamwork has been an essential part of the club’s growth in a short amount of time. Under the leadership of both Richard and Ryan, we have been able to bridge that gap between front of house, back of house, and golf to really create something special. Everyone at MRGC has the same goal: to elevate the member experience. By working together, we have created a positive atmosphere that can be felt throughout the club. Bringing a sense of pride to the staff that is portrayed through service. Richard’s passion for both culinary arts and mentorship has been a driving factor in that success.

Jessica Mascali Director of Marketing and Communications

What a pleasure it is to work with Richard daily. He has brought a new vision to the quality & visual aesthetics of our food program that brings MRGC’s standard to a higher level. He has pushed our interns to learn every aspect of the kitchen and motivate long term employees to rejuvenate their art. Members are the happiest they have been in years, and employees are excited to be pushed in a positive way. The future is exciting and we have a wonderful leader driving the golf cart.

Kelly Boylan Director of Catering and Special Events

Image left: The 9th green with a view of the clubhouse. Photo by Matt Morrow, Green Superintendent.

HeiRloom Beet teRRine with Lemon

Verbena and Goat Cheese Mousse, Watermelon Radish, Citrus Vinaigrette

Yield: 4 portions

Ingredients

Citrus Dressing

• 1 ounce Ruby Red Grapefruit Juice

• 1 ounce Orange Juice (freshly squeezed)

• 2 ounces Canola Oil

• 2 ounces Extra Virgin Olive Oil

• 1/2 teaspoon Garlic (minced)

• 1 teaspoon Shallots (minced)

• 1 teaspoon Dijon Mustard

• 1 teaspoon Honey

• Salt and Pepper (to taste)

Beet Terrine

• 1 pound Heirloom Red Beets (roasted or steamed)

• 1 pound Heirloom Golden Beets (roasted or steamed)

• Canola Oil

• Salt (to taste)

Goat Cheese Mousse

• 10 ounces Goat Cheese

• 1/4 ounces Lemon Verbena (chopped)

• 1 teaspoon Kosher Salt

• 1 teaspoon Black Pepper (freshly cracked)

Garnish

• 1 Tablespoon Micro Cilantro

• 1 Tablespoon Micro Basil

• 1 each Watermelon Radish (thinly sliced, place in ice water)

Preparation

Citrus Dressing

Combine all the ingredients except the oil in a blender. Blend until all ingredients are combined, and then slowly stream in the oil to create an emulsion—season with salt and pepper to taste and reserve for plating.

Beet Terrine

Preheat the oven to 350°F. Toss the beets in a small amount of canola oil and season with salt. Place in a covered pan with foil and roast until fork tender, about 25 to 35 minutes. Remove the beets from about 25 to 35 minutes. Remove the beets from the oven, uncover them, and let them cool down. Remove the skin. Slice the beets with a knife or mandolin to a thickness of 1/4-inch.

Goat Cheese Mousse

In a small mixer, combine the goat cheese, salt, and pepper and whip until light and fluffy. Fold in chopped lemon verbena.

Assembly

With a small ring or cookie cutter, cut the circles of the beets to the desired size in the desired mold. After cutting, stack the beets while alternating colors and layers of goat cheese mousse. Chef Note: For example, red beet, goat mousse, and yellow beet. When you reach the top of the mold with layers, slowly unmold the terrine and, with a sharp knife, cut it into quarters or slices. Arrange on the plate, garnish with micro cilantro, and drizzle with citrus vinaigrette.

Wine Pairing

Domaine Du Bouchot Pouilly-Fumé Terres Blanches

Why?: First, wine is subjective. I always start my pairings with that. What I may like, is maybe not what you like and that is a-okay! That’s the beauty of wine. With that, I wanted to pick a really nice dry, but not too dry. A sauvignon blanc from the Loire Valley is really well-balanced and approachable. It will pair very well and cut through the terrine and goat cheese mousse. With notes of lemon grass, lime, and green herbs, they will match perfectly to the watermelon radish, micro basil, beets, and micro cilantro.

Matthew Brautigan Assistant Food and Beverage Manager

Cape may Salty peaRl oySteRS wIth cucumber-Yuzu GrAnItA And Fresh GInGer

Cape May Salty Pearl Oysters are raised in the clean waters of Delaware Bay. These medium-sized oysters thrive in the saltier southern end of the bay, near Cape May, New Jersey. Their plump, tear-drop-shaped shells encase firm, briny meat—a perfect balance of sweetness and oceanic flavor.

Grown using the “rack and bag” method, Cape May Salts maximize water flow and food availability, resulting in consistently high-quality oysters year-round. Whether enjoyed on their own or paired with a chilled glass of wine, these oysters are a testament to the region’s rich culinary heritage.

Yield: 2 portions / 6 each Oysters

Ingredients

• 12 each Cape May Salty Pearl Oysters or East Coast Oysters

Cucumber-Yuzu Granita

• 1 quart Cucumber Juice

• 8 ounces Lemon Juice (freshly squeezed, Meyer Lemon if possible)

• 2 ounces Yuzu Juice

• 2 ounces Ginger Root (fresh, minced)

Preparation

Combine all the ingredients in a stainless bowl or flat pan and place in the freezer uncovered. When it starts freezing, scrape the ice crystals that form with a fork, checking every 30 minutes until the entire mixture is frozen with ice crystals. Reserve for plating in the freezer.

Assembly

Wash the oysters in cold water, open and remove the top shell, loosen the oyster from the bottom shell with an oyster knife, set aside, and reserve. Arrange the oysters on a plate, garnish with granita, and consume immediately.

Wine Pairing

Schramsberg Blanc de Blanc

Why?: Champagne is always a great way to start a meal. Bubbles invite the appetite and make you excited to eat whatever delicious dish might have been whipped up. You can celebrate with it, or pair it with food. Oysters and sparkling wine go hand in hand. It adds more to the dish by introducing yeast and a taste of bread. The bubbles also help with the smooth texture of oysters. Pair it with a cucumber-yuzu granita and you are in for a real treat with the chardonnay grape and the fresh cucumber-yuzu profile.

Matthew Brautigan Assistant Food and Beverage Manager

aVoCado and ColoSSal CRaB SpHeRe Compressed Watermelon, Meyer Lemon and Jalapeño Emulsion

Yield: 4 portions / 4 ounce Crab Spheres

Colossal Crab Sphere

• 1 pound Colossal Crabmeat

• 1/4 cup Mayonnaise

• 1 teaspoon Lemon Zest

• 1 teaspoon Dijon mustard

• 1 Tablespoon Red Peppers (diced)

• 1/2 teaspoon Tarragon

• 1/2 teaspoon Black pepper

• 1/2 teaspoon Salt

• 1/2 teaspoon Chili powder

• 1 Tablespoon Panko Breadcrumbs

• 2 Haas Avocados

Compressed Watermelon

• 1 each Medium Red Watermelon

• 1 each Medium Yellow Watermelon

• 2 Limes

• 1 Tablespoon Light Brown Sugar

Meyer Lemon Vinaigrette

• 1/4 cup Extra-virgin Olive Oil

• 3 Tablespoons Meyer Lemon Juice

• 1 Tablespoon White Balsamic Vinegar

• 1 Tablespoon Dijon Mustard

• 1 small Jalapeño (seeds removed, minced)

• 1/2 teaspoon Meyer Lemon Zest

• 1/4 teaspoon Salt

• 1/8 teaspoon Black Pepper (ground)

Garnish

• 1 Tablespoon Micro Cilantro

• 1 Tablespoon Bulls Blood Micro Greens

Preparation

Colossal Crab Sphere

Combine the crab and mixture and fold them together, reserving them on the side. Portion into 4-ounce portions and form into round balls. On a flat surface, take an avocado and slice it around to remove the two sides, remove the pit, and scoop the flesh out of the shell. Place a small square of plastic wrap about 12 X 12 inches on a flat surface. Slice the avocado into ten slices and lay the thin slice down on the plastic, slightly overlapping the sides. Place your rolled crab meat into the center of the sliced avocados. Gather the four sides of the plastic wrap and wrap the sphere until the avocado is wrapped around. Twist the plastic wrap to tighten and form the sphere. Reserve for plating.

Compressed Watermelon

Peel and cut the watermelon into long, 4-inch-wide strips. Chef Note: If available, red and yellow are preferred. Add the zest of 2 limes and 1 Tablespoon of light brown sugar to a vacuum-sealed bag. Vacuum seal until the watermelon is compressed, and store in the refrigerator.

Meyer Lemon Vinaigrette

Add olive oil, Meyer lemon juice, balsamic vinegar, zest, salt, and pepper in a small blender. Blend until the dressing is smooth and the oil is emulsified.

Assembly

Slice the watermelon into slices or cubes and arrange them on the plate. Place the crab sphere to the side. Garnish with the lemon emulsion on top of the watermelon and around the plate. Garnish with micro greens.

Wine Pairing

Weingut Emmerich Knoll Loibner Grüner Veltliner Federspiel

Why?: I know this one is a mouthful to say, but stay with me. Gruner Veltliner translates to “green grape”, so a wonderful green grape from Austria that goes well with avocado and crab. Gruner adds a sort of spicy aroma when smelling and tasting. Pair that with the dishes jalapeno, chili powder, red peppers to really level out the spices. The compressed watermelons will also shine and taste even brighter with this wine.

Matthew Brautigan Assistant Food and Beverage Manager

Image above: Fresh herbs from the garden. Image right: The 3rd green and the 4th hole.

Photo by Matt Morrow, Green Superintendent.

The club’s number one goal is to make the membership happy. The biggest takeaway I’ve gotten from Richard is that he’s doing an excellent job of bringing me out of the kitchen to meet everybody. I can learn more about the member’s likes and dislikes, and they, in turn, have learned so much about my passion for cooking for them.

Tyler

Martignetti, Executive Sous Chef

Burrata with Pink Pineapple, San Danielle Prosciutto, Aged Balsamic Vinegar, Apple Blossoms

Yield: 2 portions Ingredients

• 4 ounces San Danielle Prosciutto (thinly sliced)

• 6 ounces Pink Pineapple (cut into 1x1-inch blocks)

• 1, 2 1/2 ounce Burrata

• 6 Apple Blossoms

• 2 ounces Frisse Lettuce

Organic Chive Oil

• 3 bunches Chives (fresh)

• 1 1/2 cups Grapeseed Oil

Aged Balsamic Reduction

• 1 cup Balsamic Vinegar

Pineapple Purée

• 4 ounces Pineapple (small diced)

• 6 ounces Orange Juice

• 1 ounce Ginger (fresh)

Preparation

Organic Chive Oil

First, prepare a bowl of ice water and bring a separate pot to a boil. Once the water is boiling, add the chives and blanch for 30 seconds. Remove and add to the ice water. Once the chives are cool to the touch, remove them and pat dry. Place the oil and the chives in a blender and blend on high for at least 30 seconds. Chef Note: The chives should be nearly puréed. Place the oil through a sieve lined with kitchen roll and let it drip through. Chef Note: All the oil may take a few hours to come through.

Aged Balsamic Reduction

Add 1 cup of Balsamic vinegar to a small saucepot. Bring that to a boil, then reduce the temperature and simmer for about 10 to 15 minutes. Chef Note: You can reduce it by 1/3 or 1/2, depending on how thick you like. Just remember that it will continue to thicken as it cools.

Assembly

Cut the burrata and display it in the center of the plate. Place a small amount of frisée lettuce around the burrata for garnish. Arrange the pink pineapple and the prosciutto in an alternating line. Place small dots of balsamic vinegar around the plate and drizzle chive oil around as well. Garnish with apple blossoms.

Wine Pairing

Domaine Tempier Bandol Rosé

Why?: A Provence Rosé is great for the middle of the summer. Refreshing, fruit and berry forward with a great balance of dry and sweet. Don’t think this is too sweet. Its great to go with the pink pineapple, apple blossoms, burrata, and even the prosciutto. Prosciutto gets a salty flavor profile, so match that with a bright and sweeter Rosé, and you have a salty/sweet combination.

Matthew Brautigan Assistant Food and Beverage Manager

Executive Chef Richard Lowack plating his Heirloom Beet Terrine recipe. (page 24)

SeSame CRuSted aHi tuna wIth cucumber noodLes And Ponzu sAuce

Yield: 2 portions

Ingredients

Sesame Ahi Tuna Blocks

• 10 ounces Ahi Tuna Blocks (Sashimi Grade)

• 4 ounces Black and Wild Sesame Seeds (2 ounces of each mixed)

• 2 ounces Canola Oil

• Salt and Pepper (to taste)

Cucumber Noodles

• 1 Tablespoon Honey

• 1/2 cup Granulated Sugar

• 1 cup Rice Wine Vinegar

• 2 cups European Cucumber (seedless)

• 2 Tablespoons Peanuts (chopped)

• 1/4 cup Cilantro (chopped)

Ponzu Sauce

• 1 cup light, low salt Soy Sauce

• 1/3 cup Lemon Juice (freshly squeezed)

• 1/4 cup Rice Wine Vinegar

• 1 Tablespoon Fish Sauce or Bonito Flakes

Preparation

Sesame Ahi Tuna Blocks

Cut the tuna into 3x2-inch blocks and season with kosher salt and freshly ground black pepper to taste. Coat the outside of the squares with sesame seeds. Sear the squares in a hot pan coated lightly with canola oil until the wild seeds turn golden. Chef Note: The tuna should stay rare on the inside. Remove from the pan and set aside for plating.

Cucumber Noodles

Combine the honey, sugar, and rice wine vinegar in a mixing bowl. Peel and cut the seedless cucumber into 5-inch-long sections. Slice the cucumber lengthwise in long strips on a mandolin (resembling noodles). Toss with the vinaigrette, and then add the peanuts and cilantro.

Ponzu Sauce

In a small mixing bowl whisk soy sauce, lemon juice, rice wine vinegar and fish sauce and reserve for plating

Assembly

On a plate, mound the cucumber noodles in the center of the plate, twisting them so they form a cone shape. Spoon a pool of ponzu sauce on the plate. Slice the tuna into 1/4-inch slices and fan around the cucumber noodles. Garnish with fresh chives sticking out of the cucumbers.

Wine Pairing

Masumi, “First Run,” Junmai Ginjo

Why?: I wanted to throw a curveball into the mix. Sake is a rarely used “wine” in the Western hemisphere and it needs to be used more often. This sake will perfectly pair with the tuna, ponzu sauce and the cucumber noodles. With flavors of kiwi, lime, white flowers, it’s wonderful combination or to just drink on a hot summer day.

Matthew Brautigan Assistant Food and Beverage Manager

Jersey Fluke Crudo

~ Recipe by

Tyler Martignetti, Executive Sous Chef

fServes 1

Ingredients

Citrus Cure

• 200 grams Kosher Salt

• 200 grams Sugar

• 15 grams Lime Zest

• 15 grams Lemon Zest

Cucumber Gazpacho

• 750 grams Cucumbers (thinly sliced)

• 25 grams Shallots (thinly sliced)

• 25 grams Jalapeno (thinly sliced)

• 8 grams Garlic (thinly sliced)

• 20 grams Cilantro (leaves and stems)

• 2 grams Xantham Gum

• 10 grams Lime Juice

• White Soy (to taste)

Pickled Tomatillo

• 200 grams Water

• 100 grams Champagne Vinegar

• 100 grams Vidalia Onion (brunoise)

• 250 grams Tomatillo (brunoise)

• 4 grams Coriander Seeds (toasted and cracked)

• 4 grams Agar

• 1 grams Maldon Salt

Pepita Tuille

• 1 quart Pepitas (raw)

• Cornstarch (to cover)

• 200 grams Glucose

• 5 grams Tajin

• Salt (to taste)

Jumbo Sushi Grade Jersey Fluke from Atlantic Offshore Fishery

• 1 filet Jumbo Sushi Grade Jersey Fluke

• 1 cup Citrus Cure

Preparation

Citrus Cure

Mix all ingredients in a bowl..

Cucumber Gazpacho

Place all ingredients in a large bowl, add salt, and toss. Place in a sous vide bag to marinate overnight. Place all ingredients into a Vita Mix; add xantham gum and a splash of white soy. Purée and strain through chinois, season with lime juice. Place in a half pan and run through a cryo vac to suck out the air to deepen the color.

Pickled Tomatillo

Bring water, vinegar, sugar, and salt to a vigorous boil. Add the onions and tomatoes and cook for 1 minute until soft. Strain the onions and tomatoes and spread on a sheet pan to cool. Return the liquid to the saucepan and add the agar. Bring back to a boil and cook for 2 minutes to activate the agar. Let cool and place in a blender to blend smooth. Transfer to a vacuum machine to remove the air. Fold in the onions, tomatoes, and coriander seeds.

Pepita Tuille

Warm glucose in a pot and mix in pepitas without breaking. Slowly dust in cornstarch. Lay flat on silpat and cook for 30 mins in 350°F oven. Remove from oven and allow to cool. Aggressively season with Tajin and salt.

Jumbo Sushi Grade Jersey Fluke from Atlantic Offshore Fishery

Cover the fluke in the citrus cure and let sit for 30 mins. Rinse off in ice water and pat dry

Assembly

Slice cured fluke into 1/4-inch slices. Spoon 2 ounces of the gazpacho into a bowl. Place the sliced fluke on top. Spoon the pickled tomatillo in 3 places around the fish. Place pepita tuilles next to pickled tomatillos. Garnish with watermelon radish and EVOO.

Wine Match

Domaine de Bellevue Muscadet Granit Les Perrières

Why?: Fluke has a very delicate flavor profile. It is a lean, meaty, flaky white flatfish. With that you can explore new tastes when bringing flavors of cucumber, citrus, and micro greens into the mix. A muscadet from the Loire Valley is the right pairing in my opinion for being delicate and complex enough to match the Fluke Crudo.

Matthew Brautigan Assistant Food and Beverage Manager

Image right: Hole 15 on the riverside.

Photo by Matt Morrow, Green Superintendent.

The kitchen is calm and relaxed, and people look forward to coming to work. The chefs enjoy themselves and enjoy the job. We work together as a team, an amalgamation of everyone’s ideas coming together under Richard and Ryan’s leadership.

As we grow, we figure out our strengths and use them to our advantage. We explore new avenues, dining experiences, and culinary recipes. We get inspired by going to different clubs, trying different things, reading different things, and seeing what we can bring to the table that the members haven’t seen before. Matthew Brautigan, Assistant Food and Beverage Manager

Culinary Vision to Warehouse Mastery: An interview with Chris Pappas, CEO

Chefs’ Warehouse (CHEF)

Distributors and suppliers are integral to the supply chain within the private golf and country club sectors. Their close collaboration with chefs is essential for devising innovative solutions and addressing complex supply chain challenges. What better person to talk to than Chris Pappas, Founder and CEO of Chefs’ Warehouse (CHEFS). Let’s dive into his journey, his thoughts, and how they shaped the culinary industry. ~ Diana DeLucia

GK: What inspired you to start The Chefs’ Warehouse, and how has your vision evolved?

CP: My roots in food distribution run deep. My first humble introduction to food was through my father, who came to America as an immigrant when he was 19 years old and went to fight in the Korean war shortly after. When he returned, he started selling eggs, butter and cheese to all the Greek coffee shops and diners; my brother and I would help him drive and unload his truck throughout Manhattan during high school and college.

After college, I went to Europe to play basketball. It was my first exposure to Italy, Spain, France, and all these amazing and different cuisines and ingredients. I became interested in French cheeses and butter; they were the finest I had ever tasted. Before I knew it, we had a small business. We started with one van and one truck. Those were not easy days; my mother, who had a lot of nerve, let us mortgage her house to start our first business, Dairyland USA. The first years were tough. With hard work and perseverance, sales went from $500,000 a year to $5 million of business. Looking back, it’s hard to believe that our small team was able to build the foundation for a business that today will surpass $4 billion in sales. In many ways, we still feel that we are just getting started.

Back in the 1980’s, American chefs started competing for the big jobs once dominated by European chefs., Clubs chefs were mainly of French or German descent. American chefs were coming on to the scene. Some of today’s American legendary chefs like Charlie Palmer and Thomas Keller were our first customers. We learned alongside them; we would talk about food and learn more from their inspiration and passion.

Around the same time, American farmers also started improving their quality, producing much better products. One of our first items was our grand reserve butter, inspired by Normandy butter. We would talk and learn from the dairies then and tweak our assortment accordingly.

With growth came an increasing passion for food. The more I traveled to Italy and France, the more eager I became to bring back more products. Our portfolio has evolved from a few hundred SKUs to over 50,000 SKUs. And this continues to be our mission today- providing the most discerning chefs with the world’s finest food products and ingredients from the greatest sources.

GK: How do you foster a culture of innovation and stability within the organization?

CP: It’s in our DNA. We’re proud of what we do. We still call ourselves a family of companies; we have 52 operating companies throughout North America and the Middle East. It’s always about needing more. It’s always about how we can continue to improve. Everybody at Chefs’ Warehouse knows that they constantly have to do better. We’re very open-minded about continuing to learn and evolve, which is part of our success.

GK: What core values or principles guide your leadership style, and how do they align with the Chefs’ Warehouse mission?

CP: Our mission statement is to sell the world’s finest ingredients to the world’s finest chefs. Integrity and perseverance are essential qualities when joining the Chefs’ Warehouse team.

It’s a 24/7 industry, you must have the stamina to fight every day. That has made us successful and is built into our DNA. When beginning a business with little capital, you must fight from day one to survive. This is why being Curious, Flexible and Supportive are three of our key operating values. We developed that just-in-time, can-do mentality.

We were Amazon before there was Amazon! Cont’d over.

“Our mission statement is to sell the world’s finest ingredients to the world’s finest chefs. Integrity and perseverance are essential qualities when joining the Chefs’ Warehouse team.”

I was once asked about the tool I could not live without. Initially, I would have said my knife during my early days as a chef. However, as I’ve advanced in my career, I have come to realize that the relationships with the people and organizations contributing to our success are paramount.

I want to express my utmost gratitude to Chris Pappas for his visionary leadership, which has propelled The Chefs’ Warehouse and his team to the forefront of the industry. When you align yourself with the best, you naturally strive to elevate your craft. I want to sincerely thank Chris for the incredible work he and his team are doing at The Chefs’ Warehouse. Your leadership serves as a true inspiration to all of us in the hospitality business.

~ Keith Armstrong Chief Operating Officer and General Manager

Greenwich Country Club

It has been an honor and pleasure to have been able to work with Chris and the Chefs’ Warehouse team since the 90’s. As an Operator in the luxury food and beverage and hospitality world for the past few decades my top priority is to maintain consistent, top-level quality. It is truly comforting to know we have such a strong partnership in the industry that can deliver that quality, along with excellence in service that exceeds our guests and member’s expectations at every turn.

When we design menus they are the first point of contact for me, and an amazing source of insight into every level of the market and season. The Chefs’ Warehouse Representatives I have had the pleasure of working with are always a leading edge resource for us Chefs. From sourcing exceptional small batch craft chocolates, cheeses, charcuterie, curated meats, seafood, and rare ingredients to fulfilling large volume for our major events they consistently deliver excellence. It is truly an honor and pleasure to work with Chris and the entire CW Team.

~John Johnson, Executive Chef Greenwich Country Club

I enjoy working with The Chefs’ Warehouse because they consistently offer high-quality products that are unique and of superior taste. Their wide selection of specialty items allows me to continuously expand my culinary repertoire and offer my members a diverse range of options. Chefs Warehouse’s commitment to sourcing from the best producers aligns with my values and ensures that I am providing my members with the best possible ingredients. Additionally, their exceptional customer service and reliable delivery make working with them a seamless and enjoyable experience.

Overall, The Chefs’ Warehouse plays a crucial role in the success of my culinary team, and I am grateful for their continued partnership.

GK: How do you stay ahead of industry trends in an ever-changing culinary landscape?

CP: A lot of hard work! It is all about staying curious, challenging the way we have done it before. Chefs are very creative; it’s a competitive landfill. Every chef seeks an edge over their competition and needs new inspiration. That’s why the Chefs’ Warehouse exists; we’re the small guy amongst the big national distributors; we call ourselves the food people. We are not trying to sell to the masses. We focus on clubs, independent restaurants, and fine hotels. That’s our life, and that’s our focus. And that’s what separates us.

~ Dominic Calla, Executive Chef Round Hill Club Our

C: Curious and Creative

H: Hungry for Food and Results

E: Entrepreneurial

Forward Thinking and Flexible

Supportive (of Peers and Chefs)

GK: What role does sustainability play in Chefs’ Warehouse operations?

CP: Sustainability needs to be a focus, for our children and grandchildren and for leaving the earth in a good state. In our line of work, we are the messenger, the conduit between the farmers and manufacturers, the people who raise the animals, and the people who plant the seeds. We depend on our producers to continue to evolve, and we know they are working hard to improve and be good stewards of the planet. We also continue to be socially conscious and supportive with our employees and the communities we operate in.

GK: What is Chefs’ Warehouse’s most significant investment?

CP: We have invested in new facilities and continue to invest in our infrastructure. Ten years ago, a warehouse or facility cost $20 million. That same building today is $50 million. Our business requires a lot of capital to stay ahead as a leader. We must have the best technology equipment. We are making huge investments in our digital abilities. Our most significant investment is people. We hire the talent, train them, and motivate them to stay with us; we have so many people who have been with us for 20, 30, and even 40 years.

GK: What excites you the most about the future of Chef’s Warehouse?

CP: Our people and those joining our company are passionate and excited to take it to the next level. Our industry stays active. It’s going to continue to evolve. We all know energy, property ownership, and labor just cost more. We have had tremendous inflation in the last four or five years, so we must get creative. That’s what excites me. We can’t just rest on our success. We know we must bring innovative ideas and solutions to our customers. We will be forced to do more with less and we want to be part of that solution.

GK: Private clubs offer a unique experience, and the demand for luxury amenities and exclusive access is increasing. Is there a demand for Chefs’ Warehouse products in the industry nationwide and abroad?

CP: Our private club clientele is very close to my heart. When we started the business, I called on clubs. I was a boy from Queens, so I didn’t know what a golf course was, and I was always fascinated when I drove out to the suburbs and went to these beautiful golf clubs with these beautiful buildings, thinking “Wow, this exists?”

The food, though, needed to be better. We were fortunate enough to be part of the movement when clubs started hiring qualified culinary teams. The members wanted the same quality dining that they would get in the best restaurants in New York. We drove that, brought in the ingredients, and supported them. Chefs would say, “Can you get me this? Can you get me that?” We think it helped both sides. They helped us build our business because we were learning more and more about the trends, and we helped bring better quality ingredients into the clubs. They were our best referrals. They would call other club chefs to ask each other where they source olive oil, olives, or cheese.

Overall, the club industry helped us grow and continues to do so. We’ve had great success in servicing the great clubs. I’m a golfer now, and fortunate to belong to a few clubs. I am out to dinner practically every night. Visiting our customers drives a lot of my passion. I want to see what members are having at breakfast, lunch, and dinner.

Cont’d over.

Chris has always been a pioneer in the food industry. I have been a Country Club Chef since 1992. I have seen the motivation, hard work, dedication, and perseverance he has put into making DairyLand and the change to the Chefs’ Warehouse the most significant food supplier/importer in the US. From the start, he made deliveries in a green pickup truck.

He has been extremely generous with all Chefs, whether restaurant or club, from trips supporting the Club Chefs’ originations and helping all of us with educational trips to a slaughterhouse to learn and see how we get our meat or the olive oil festival in October at Monini Olive Oil company to experience the rich culture and the pressing of the olives. Chris has always supported me in my 30-plus years of using Dairyland and then the Chefs’ Warehouse. His team has always been spot on in helping with ideas and even cost-saving tips to be the successful chef I am today.

~Thomas Isidori, Executive Chef Brae Burn Country Club

In the realm of vendors in the northeast, Chris Pappas’s Chefs’ Warehouse stands out as a prime example of what “true SERVICE” is all about. This establishment is renowned for offering a wide range of products, from essential commodity items to rare specialty goods of exceptional quality. Over the past 15 to 20 years, I have cultivated a strong relationship with this company, allowing me to understand its values and ethos truly. My interactions with the same Sales Representative for over 15 years have strengthened and enhanced this connection.

Chefs’ Warehouse has established an unparalleled reputation within the industry, setting a high standard that is challenging to find elsewhere. This consistency in quality and service makes it difficult to consider sourcing products from any other vendor. Their commitment to excellence is commendable, making them a trusted and reliable partner for any discerning customer.

~ Chris Reveron, Executive Chef Bonnie Briar Country Club

Image right: Chris Reveron, Thomas Isidori, Chris Pappas, Keith Armstrong, John Johnson and Dominic Calla.

GK: Tell us about Chef Middle East (CME).

CP: CME was an exciting opportunity. There are only a few population growth markets in the developed world and Dubai’s hospitality industry is exploding. Dubai and the UAE had all the things that we look for in a market. It had a wealthy clientele who wanted good food and people willing to invest in great restaurants and hotels.

Chef Middle East (CME) is the closest thing we’ve ever about the opportunity to acquire them. They were a smaller version of us, with similar supply chains, brands, and relationships. We are now doubling the size of our warehouse and we are grateful that our business there has turned out to be a great success.

GK: What do you think about all the new indoor golf facilities? Like Top Golf, T-Squared, Social, and Five Iron Golf?

CP: I think they are great to help grow the game. The Nexus Club in New York is a great example where you can dine, drink, and play golf courses on the simulator. I’m a big fanit’s great for golf. It’s a steppingstone to get people who have not played golf to swing a club. I didn’t play golf until I was in my thirties. There were no golf courses in the streets of Queens.

Golf is costly and it takes a lot of time. The Tiger Woods phenomenon brought a lot of people into golf. However, golf was hurting before COVID-19. During the lockdown more people began to discover the game of golf, it was one of the only sports you could do. It got a lot of new people into golf, and I believe this trend will continue to grow with the help of facilities like Top Golf.

GK: Tell us about the 40th anniversary.

CP: We’re excited about our 40th anniversary in 2025. We are working on ways to say thank you to the industry and our team members for coming along for the ride and make it fun. I hope the world is in a better place in 2025 than it is now with fewer wars, the presidential election will be over, and hopefully, we’ll all be in a party mood! Wouldn’t it be nice for the pandemic and wars to be behind us.

GK: Tell us about your friendship with Thomas Keller.

CP: I’ve known Thomas Keller since he was a sous chef, and I was just starting a business. We reconnected about ten years ago. He’s our client at the French Laundry in Napa, Bouchons in Las Vegas, Per Se and his growing restaurant empire.

Promoting his stocks and sauces and discussing other ventures has brought us back together, which I’m pleased with because I love Thomas. I think he’s an American icon. And we’re so glad to be part of his success. Thomas is

very passionate about golf. He plays in the Pebble Beach Tournament Pro AM and on the 17th hole he wears his white chef uniform and hat to play the par 3 in front of the fans. He hit 4 feet 7 inches from the hole to win $600,000 (which he donated to the Monterey Bay Charity) two years ago.

This says a lot. I think our passion for golf has also brought us back together. I have played golf with Thomas in Las Vegas and Napa Valley and look forward to many more rounds in the future.

Image above: Chris Pappas and Thomas Keller. Image courtesy: Chefs’ Warehouse.

Getting Private Club Culinary Right

Visit “The Vault” at Addison Reserve Country Club

Most people join private golf clubs for the course, teaching staff, member friends, business and bragging rights. Acquisitionand retention of members also has to do with the culinary experience: the quality of food, wine and service.

“The Vault” does it best.

Addison Reserve Country Club transformed its culinary experience by creating a unique dining space called “The Vault.” When Michael McCarthy took the CEO role at Addison Reserve, he had a mission to improve the club’s culinary culture, making it an important part of the club’s branding and revenue stream.

The Vault is an exclusive dining room within Addison Reserve. It seats up to 22 guests and offers an intimate and luxurious atmosphere. Bricked ceilings and intimate lighting accentuate the Vault’s ambiance, and the architectural details create a sense of elegance and sophistication.

The Vault prepares signature meals with a team led by by Peter Zoule, Executive Chef and Hannah Flora-Mihajlovic, Executive Sous Chef. These meals are carefully curated, showcasing the team’s creativity and culinary expertise.

Members consider The Vault the go-to spot for extra special occasions. Celebrating milestones or hosting private gatherings, The Vault provides an unparalleled dining experience.

The Vault at Addison Reserve has become synonymous with excellence, offering a culinary journey that combines artistry, ambiance, and exceptional cuisine. The Vault has dramatically impacted the culinary culture of the entire dining program at Addison Reserve, which has become a culinary pioneer in the golf industry. (check font)

Golf Brands Group in partnership with Golf Kitchen can help you make culinary an important part of your branding and revenue stream. Book a discovery call with George Stephan and Diana DeLucia to explore the possibilities. www.GolfBrandsGroup.com www.GolfKitchen.com

Purveyor Spotlight

Where Gastronomy Meets Greens

Chefs’ Warehouse, a haven for culinary professionals and enthusiasts, plays a pivotal role in this transformation. The intersection of golf greens and artisanal ingredients may seem unlikely, but it’s where the journey toward exquisite culinary experiences begins.

As a leader in specialty food distribution, Chefs’ Warehouse also caters to the culinary domain’s often unsung heroes: the dedicated teams working within private golf and country clubs nationwide. Like seasoned golfers, these chefs refine their craft by exploring new flavors, techniques, and premium components. By offering an expanded product range, Chefs’ Warehouse equips culinary teams with a powerful arsenal of ingredients, and these chefs create culinary masterpieces that resonate with club members and guests.

Matthew Mosebrook, Regional VP of Metro New York, emphasizes the company’s mission: “We foster creativity, elevating dining experiences for members of clubs across the nation.”

Chefs’ Warehouse is the silent force propelling a new era of culinary innovation within private golf clubs. Next time you relish a meal at a club, remember that it’s the culmination of the culinary expertise and dedication of the professionals behind the scenes.

Golf Kitchen magazine features two recipes created in partnership with Chefs’ Warehouse, and products from the Chefs’ Warehouse portfolio. Carey Favreau, Executive Chef at Westchester Country Club, and Tyler Martignetti, Executive Sous Chef at Manasquan River Golf Club, created the recipes.

Carey Favreau, based in New York, and currently the Executive Chef at Westchester Country Club, brings his experience from previous roles at Devon Yacht Club, Chef Zip Exchange, and GlenArbor Golf Club.

Carey holds a 1985 - 1987 AOS at the Culinary Institute of America (CIA).

With a robust skill set that includes menu development, Italian cuisine, impeccable culinary skills, and more, Carey Favreau contributes valuable insights to the industry.

Tyler Martignetti, Executive Sous Chef at Manasquan River Golf Club, embarked on his culinary journey on the Jersey shore.

As a 12-year-old without working papers, Tyler’s only real job opportunity was at local restaurants. He started as a busboy and dishwasher, eventually slinging pizzas on the boardwalk. The nonstop, fast-paced atmosphere of the food industry captured his heart. His passion led him to change his college major from accounting to culinary arts, intensifying his love for the kitchen.

For the past 12 years, Tyler has cooked at Manasquan River Golf Club, where he has learned from the talented team, past and present. Tyler’s dedication and culinary artistry shine in his flavorful journey—a true star in the club’s dining experience.

***We have included the item numbers from Chefs’ Warehouse portfolio in the recipes to follow.

Summer Grilled Cobia and Octopus Flageolets

Serves: 1

Ingredients

• 2 cups Entelia Extra Virgin Olive Oil -#10523315

• 8 ounces Olympia Chorizo (diced) #1008803

• 1/2 # D’Allesandro White Flageolets #GB155

• 2 sprigs Thyme (fresh) #SW40700

• 4 cloves Garlic (smashed) #SW21420

• 1 Octopus Tentacle #WI030043

• Bitter Summer Greens

• 1 Open Blue Cobia Filet #WI030315

• 1 poached Five Acre Farms Egg (chilled) #1009501

• Kaluga Caviar #10322919

• Toasted Semolina Bread

• Salt and Pepper (to taste)

Recipe by Carey Favreau, Executive Chef at Westchester Country Club.

Preparation

Chef Note: Prepare the Chorizo and Flageolets the day before final preparation. Warm the extra virgin olive oil in a stock pot. Add the diced chorizo and smashed garlic cloves to the oil. Bring to a slight boil, remove from the stove, and let the oil cool with the chorizo inside overnight.

Cover the flageolets in a stainless-steel or plastic container with ample cold water. Refrigerate overnight. The next day, drain the water, rinse the beans, and place them in a pot. Cover with cold water, flavor with kosher salt, a fresh thyme sprig, and a smashed garlic clove. Bring to a slow boil and cook until tender. Drain, discard the garlic clove and thyme sprig, and cool the flageolets. Take your octopus tentacle and cobia, brush liberally with the chorizo oil, season with salt and pepper, and set aside.

In a large sauté pan, add a drizzle of chorizo oil, warm and place the bitter summer greens in the pan. Cook until partially wilted. Add the cooked flageolets. Toss until warmed through, season with salt and pepper. Place the marinated cobia and octopus on the grill on high heat to sear and mark. When the cobia has been marked, move to a medium-high heat area and cook until medium in the center. Allow the octopus to char well on the grill. Chef Note: Don’t be afraid to get an excellent grill char on the tentacles. When both the cobia and the octopus are grilled to your liking, place them on a plate and rest for 3-5 minutes.

Assembly

Spoon the flageolets and greens on the bottom of the serving dish. Next, place the cobia and octopus.

Chef Note: We like to add a chilled poached egg and caviar to the dish to add a natural sauce and flavor element. At Westchester Country Club, this dish is always served with a large cut of toasted semolina bread for dunking and scooping flavors.

Image right: Westchester Country Club, Rye, New York. Image courtesy Westchester Country Club.

Veal Loin Roulade with Veal Mousse, Sauce Périgourdine, and Vegetable Garnish

Serves: 1

Ingredients

Veal Loin

• 1 piece Veal Loin

• 6 pieces thin sliced Nueske’s Bacon

• Transglutaminase (dusting)

Veal Mousse

• 150 grams Veal Scrap

• 2 grams Salt

• 0.2 grams Sweet Spice

• 30 grams Proper Chicken Stock #10838659

• 2 grams Polyphosphate

• 75 grams Crème Fraiche

• 60 grams Two Rivers Farms Wild Mushrooms

• 2 grams Chives (minced)

• 2 grams Thyme (minced)

Recipe by Tyler Martignetti, Executive Sous Chef at Manasquan River Country Club.

Sauce Périgourdine

• 4 quarts Proper Veal Stock #10839299

• 42 grams Sabatino Black Truffle Paste #EGTRUFFLE1240

• 265 grams Shallots (quartered)

• 15 sprigs Thyme

• 8 pieces Black Peppercorns

• Champagne Vinegar (to taste)

• Burgundy Gastrique (to taste)

Vegetable Garnish

• 1 King Trumpet Mushroom (quartered, scored, seared, and marsala glazed)

• 1 Thumbelina Carrot (quartered and glazed)

• 1 each Red and White Glazed Pearl Onion

• 1 Asparagus Top (blanched, glazed, and halved)

Preparation

Veal Mousse

Chef Note: Make sure the meat is super chilled. Combine the meat, salt, polyphosphate, and sweet spice in a food processor and process until the consistency of a thick paste. With the processor running, slowly add the chicken stock and continue to mix, scraping down the sides as needed. With the processor running, add the creme fraiche. Pass through a tamis. Fold in chopped mushrooms, chives, and thyme.

Veal Loin

Season the loin with salt and sear on high heat in a pan, taking care not to overcook the loin. After you sear one side, remove it from the pan to let the loin cool down, and pan heat back up. Do this process for all four sides. Let cool in the fridge. Lay out bacon strips on plastic wrap and dust with the transglutaminase. Place the mousse in a piping bag and pipe the mousse over the surface of the bacon. Using an offset spatula, evenly spread the mousse across the bacon, leaving 1/8-inch space on all edges. Dust with more transglutaminase and place the seared loin on top. Using the plastic wrap, roll the roulade so the two ends of the bacon meet, and roll super tight to form a perfect cylinder. Tie off both ends using butcher twine, poke holes all over using a cake tester, and place in a cryovacbag and seal. Let set in the fridge overnight. Preheat a circulator to 59°C and cook for 90 mins. Remove and pat dry. Crisp up bacon in a pan, basting with thyme and butter. Let rest and slice into 1 1/8-inch slices.

Sauce Périgourdine

Reduce the veal stock to one quart. Deep caramelize the shallots and ten sprigs of thyme in a separate pan, deglazing with water as needed. Combine the reduced stock in the pan with the shallots and lightly simmer for 30 minutes. Turn off the heat and steep in the rest of the thyme sprigs and peppercorns for 15 minutes. Strain and stir in truffle pâté and season with salt, gastrique, and vinegar.

Assembly

Place one spoonful of the sauce in the middle of the plate. Place the veal roulade off-center on the right. Arrange the vegetable garnish beautifully next to it. Garnish with carrot tops.

Image: Manasquan River Golf Club, Bielle, New Jersey. Image courtesy Manasquan River Golf Club.

Image: Charlie Isidori, Maya Loucks,Thomas Isidori, Dylan Loucks and Julia Drap-Gonzalez

Pizza Pizzazz with Chef thomas a CulinaRy adventuR

e foR young Chefs

As a child, I spent most of my quality time with my dad in one of his restaurants, cooking and prepping, and absorbing his years of knowledge. When I wasn’t at the restaurant, I was learning more cooking skills from my mother and grandmother. I have combined my father’s chef skills with the love of food that the women in my life instilled in me. As my generation moves into my children’s time, I have always tried to make cooking at home a family event.

One thing that I have always wanted to make an integral part of my time at any club is a cooking class with kids, whether it is during a summer camp or a cookie-baking session. With the lack of home economics in schools and the average family eating out 4.8 times a week, it is crucial that we teach our children basic cooking skills for their generation and beyond.

In today’s world, sitting down and eating dinner with family every night has become a thing of the past. Even I have struggled to maintain this tradition due to my kids’ busy schedules and extracurricular activities. Whenever I have the opportunity to make a family dinner at home, I try my best to make it an event that my children (Kaisi, Taryn, and Charlie) will one day remember and try to recreate with their families when I am no longer around.

I hope that at the very least, my kids, their children, and spouses will take my birthday as an opportunity to honor the tradition that I have tried to instill in them. I hope they will have a feast at home together and share love and quality time, which would let me know that I didn’t mess them up too badly along this adventure of life.

Lastly, please enjoy our Brae Burn Club Kids cooking class.~ Thomas Isidori, Executive Chef at Brae Burn Country Club, Purchase, New York.

Image: Dylan Loucks saucing his pizza.

Pizza Ingredients

Pizza Sauce

Chef Note: The sauce should be made the day before and will last up to a week in the refrigerator.

• Two 28-ounce cans Mutti Brand San Marzano Tomatoes (whole peeled) (run through the medium hole die of a food mill)

• One 4.5-ounce can Mutti Tomato Paste

• 1 cup Frantoia Extra Virgin Olive Oil

• 15 cloves fresh Garlic (minced, about 4 Tablespoons)

• 1 Tablespoon Oregano (dried)

• 5 Tablespoons Basil (dried)

• 5 Tablespoons Parsley (dried)

• 1 teaspoon Red Pepper Flakes (crushed)

• Salt and Pepper (to taste)

Dough

Yield: 4, 7 ounce balls or 4, 14-inch pizzas

• 17 ounces Caputo’s Pizza Flour di Napoli

• 10.37 ounces Tepid Water (80 to 85°F)

• 0.34 ounces dry Activated Yeast

• 0.34 ounces Kosher Salt

• 0.17 ounces Sugar

• 0.43 ounces Frantoia Extra Virgin Olive Oil

Preparation

Pizza Sauce

1. Mix all ingredients and set aside.

Dough

1. Measure out all ingredients.

2. Combine the yeast, sugar, and water in a mixer bowl and allow the yeast to bloom for 10 minutes.

3. Mix the yeast and water with a whisk to ensure it is fully dissolved.

4. Add the flour and autolyze for 25 to 30 minutes.

5. Mix the dough with the dough hook attachment for about 10 to 15 minutes on 2nd speed until the dough clears the bowl.

6. Bench the dough (leave it on the counter) for up to 2 hours, and cover it.

7. Scale the dough to seven ounces, roll it tightly, and lightly coat it with olive oil. Place in a tightly covered container and refrigerate for 24 hours before using.

Chef Thomas’ Tips

Mozzarella

I like mixing part-skim and whole milk mozzarella, like Grande Blend East Coast mix. It gives the pie an incredible pull and flavor.

Parmesan

I always use fresh Parmesan that I microplane onto the pizza before we bake and again after it comes out of the oven.

Olive Oil

I always finish the pizza with a drizzle of Frantoia Extra Virgin Olive Oil.

Chef Note: If you don’t have a pizza oven at home, a stone in your oven is fine. All you have to do is crank the oven to 550°F and make sure the oven is preheated for at least 30 to 40 minutes before you start the pizza. If you don’t have a stone, baking it on a cookie tray will also work.

Toppings

It’s what I call a dealer’s choice! Be creative and make what you like. In my house, we make pesto pizza (link to recipe here) and white pies with fresh ricotta, garlic, and broccoli. My son’s favorite is chicken, bacon, and ranch pizza. The possibilities are endless. Even dessert pizzas are amazing with Fluff and Nutella. The thing is to have fun, be creative, and make memories with the kids.

Mise en Place is critical to success!!

Make sure you have everything you need before you begin. The dough should be at room temperature. The oven preheated. All the toppings are out and ready. Flour ready for dusting.

The Pizza Peels

I use a wooden one to make the pizza and a metal one to turn and remove the pizza.

Pizza Cutter

Serving board or tray.

Image top left: Maya Loucks and Chef Isidori passing tomatoes through a food mill.

Image bottom leftt: Dylan Loucks and Charlie Isidori

Image right: Julia Drap-Gonzalez is stretching the dough.

Stretching the Dough

1. Start by dredging the dough in Caputo’s pizza flour. Then lay it top-side up on a cutting board and start forming the crust in a circle with your fingertips. Once done this, flip the dough over and repeat.

2. With a rolling pin, roll the dough out, keeping it as close to a circle as you can. At this point, with a few rolls from the pin, it should be between 6 and 8-inches around.

3. Flip the dough over, and using the backs of your hands and knuckles, stretch the dough, making sure not to use your fingertips. We want to stretch this to a thin dough circle about 12 to 14-inches.

4. Lightly dust the wooden peel and place the pizza on top, shaping it as best you can to keep it a round pie.

5. Drop approximately 4-ounces of sauce in the center of the dough, and with the back of the ladle, make a circular motion to move the sauce to within a 1/2-inch of the edge.

6. Add a drizzle of olive oil and parmesan cheese.

7. Top with the desired amount of mozzarella, less is more!!

8. Top with your favorite toppings.

9. Shake the handle to make sure the pizza moves freely.

10. Gently, in one motion, slide onto the stone.

Chef Note: The cooking time depends on your oven’s temperature; it will vary slightly.

11. At the halfway mark, rotate the pizza and you want to see a deep brown and crispy crust. That’s how we know our pizza is done.

12. When the pizza comes out, allow it to set for a minute or two before you cut it and finish it with a little more parm and another drizzle of olive oil.

Image right: Charlie Isidori proudly presenting his pizza.

Top right clockwise: Julia Drap-Gonzalez cheesing her pizza. Dylan Loucks proudly presenting his pizza. Maya Loucks stretching her pizza dough.

GOLF KITCHEN SHINES A SPOTLIGHT ON THE ARTISANS, SUPPLIERS, AND CREATORS.

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1. Kierstin Wainwright, Executive Sous Chef at Metropolis Country Club at the Metropolitan Club Foundation Vendor Show.

Image: www.cantlosemedia.com

2. (Left to right) Kevin Kleinschmidt, Chief Operating Officer at Club Capital Group; Zachary McCarthy, CEO at Club Capital Group; Peter M. Cafaro, senior vice president at JBD-JGA Design and Architecture; and Colin Burns, Director at GGA Partners, Senior Advisor at APOGEE, and Trustee at MCF at the Metropolitan Club Foundation Vendor Show.

Image: www.cantlosemedia.com

3. Club Chefs celebrate before the reception begins at the Metropolitan Club Foundation Vendor Show.

Image: www.cantlosemedia.com

4 Gabriel Cardarella of Dewar’s Scotch Whisky pours a sample at the Metropolitan Club Foundation Vendor Show. Image: www.cantlosemedia.com

5. Center: Juan Carlos Lopez, Clubhouse Manager at Winged Foot Golf Club, right: Henry Park, Assistant General Manager at Winged Foot Golf Club and guest at the Metropolitan Club Foundation Vendor Show.

Image: www.cantlosemedia.com

6: Campo Grande frontman hamming it up a the Chefs’ Warehouse Club Chefs event.

7: Natalie Jewell, Molecular cuisine specialist (executive chef) and export manager for Bidfood Spain with Natalia Cabrera, Founder and CEO Khayyan Specialty Foods at the Fancy Food Show.

8.James Mousigian, National Brand Manager of Fra’ Mani at the Chefs’ Warehouse Club Chefs event.

9. Center: Thomas Conte, Owner of D”Abruzzo with his colleagues at the Chefs’ Warehouse Club Chefs event.

10. Left: Ted Maguire, Chief Sales Officer at Freebird with Jordan Jurgens, National Sales Manager at Vande Rose Farms at the Chefs’ Warehouse Club Chefs event.

11. .Left to right: Jeff Aldana, Sales Manager at the Chefs’ Warehouse, with Bryan Fishbone, Assistant Director of Food & Beverage at Liberty National Golf Club and Stephen Yen, Executive Chef at Liberty National at Chefs’ Warehouse Club Chefs event.

12. Left to right: Dan Scovotti, Sales Manager at the Chefs’ Warehouse, Carey Favreau, Executive Chef at Westchester Country Club and colleague at the Chefs’ Warehouse Club Chefs event.

13. Matthew Mosebrook, Regional Vice President of Metro New York at The Chefs’ Warehouse with Todd Adler, Senior Director, Foodservice at Mutti USA at the Chefs’ Warehouse Club Chefs event.

14.Adam Smith, Regional Sales Manager at Food Luma at the Chefs’ Warehouse Club Chefs event.

15. Chris Putnam, Director of Food Service at Sovena at the Chefs’ Warehouse Club Chefs event.

16. Thomas Keller with Richard Lowack, Executive Chef at Manasquan River Golf Club at the Proper Stock and Sauce event at Chefs’ Warehouse.

17. Left to right: Natalia Cabrera, Jimmy McLaughlin, Sous Chef at Liberty National Golf Club, Natalie Jewell, Stephen Yen and Bryan Fishbone, Assistant Director of Food and Beverage at The Texturas tasting event at Liberty National Golf Club.

18. Left to right: Ella Romonowski and Jackie Zho, bartenders, with Bryan Fishbone at The Texturas tasting event at Liberty National Golf Club.

19. Catherine C. DiQuinzio, Chef de Cuisine at Bonnie Briar Country Club with Mario Demers, Account Director at Montpak at the Chefs’ Warehouse Club Chefs event.

Clubhouse Cocktails

Smoked Manhattan

Ingredients

2 ounces Rye Whiskey

1 ounce Sweet Vermouth

2-3 dashes Angostura Bitters

Preparation

Combine all the ingredients plus ice into a cocktail shaker and stir until chilled.

Pour the mixture into a coupe or whiskey glass.

Add one pinch of wood chips to a Smoke Lid.

Place the Smoke Lid on top of the glass and burn the chips with the butane torch until smoke is visible.

Serve your Smoked Manhattan with smoke rolling off the top.

Enjoy the captivating aroma and flavor of a Manhattan with a smoky twist!

Recipe by Jared Mozak, Food and Beverage Manager and Karly Zilly, Bar Manager at Manasquan River Golf Club

The Manhattan cocktail emerged in the late 19th century, and its name pays homage to the borough of Manhattan itself. As the city’s cocktail scene flourished, bartenders experimented with whiskey, sweet vermouth, and bitters to craft this sophisticated elixir. The exact birthplace of The Manhattan is a matter of debate, but a few theories stand out.

New York City: The prevailing theory suggests that the Manhattan cocktail was born right in the heart of New York City. Its elegant simplicity—whiskey, vermouth, and bitters— quickly won over discerning palates in the mid to late 1800s. The bar or bartender who created the cocktail remains a mystery.

Manhattan Club: Another popular account traces the cocktail’s roots to the Manhattan Club, a private social club in NYC. Legend has it that the Manhattan was first created for a banquet hosted by the club in the early 1870s. From there, it gained popularity and spread to other establishments, becoming a signature drink synonymous with sophistication and timeless elegance.

So, whether you’re sipping a classic Manhattan or its smoky variation, raise your glass to the city that inspired this enduring libation.

Blood Orange Fizz Ingredients

2 ounces Casa Amigos Blanco

1/2 ounce Lime Juice

1 ounce Blood Orange Purée

1/2 ounce Simple Syrup

Top with House Prosecco

Garnish

Dehydrated Orange Wedge

Preparation

Add all the ingredients to a shaking tin, ice, and shake.

Strain into a martini glass, top with prosecco, and garnish with a lemon wheel.

Recipe by Jared Mozak, Food and Beverage Manager and Karly Zilly, Bar Manager at Manasquan River Golf Club

Origins

The Blood Orange Fizz cocktail, with its vibrant citrusy flair, has a captivating history that intertwines tradition and creativity. While its exact birthplace remains elusive, it is closely associated with New Orleans—a city known for its lively cocktail scene. The core ingredients include lemon juice, simple syrup, gin (or other spirits), and soda. Some versions incorporate egg white foam for a velvety texture. Modern mixologists play with flavors, adding twists like blood orange juice and unique sodas. In summary, the Blood Orange Fizz is a refreshing, colorful classic that dances on the palate.

Aperol Spritz

Ingredients

3 ounces Schramsberg Blanc De Blanc Sparkling Wine

2 ounces Aperol Club Soda

3 droplets of Caviaroli Oil

Garnish

1 Orange Peel

1 Orange Wedge

1 Caviaroli Olive Sphere

Preparation

Pour 2 ounces of Aperol into a wine glass.

Add 3 droplets of Caviaroli Oil.

Pour 3 ounces of Blanc de Blanc into the glass.

Fill with Ice.

Top with Club Soda

Garnish with orange peel holding orange wedge and the olive sphere.

Recipe by Bryan Fishbone Director of Food and Beverage

Liberty National Golf Club

Origins

The Aperol Spritz is an Italian aperitif created in 1919 as a response to the heat of Italy’s summers. Its roots can be traced back to the 1800s in northeastern Italy. The drink’s bright orange color comes from fruit extracts used during brewing, and it typically has a low alcohol content of around 11%. Whether enjoyed as an apéritif or after-dinner drink, the Aperol Spritz remains a favorite in Italy and beyond.

Olive Oil Martini

Ingredients

3 ounces Olive Oil Infused Ketel One

Rinse of Dry Vermouth

3 droplets of Caviaroli Oil

Garnish

1 Caviaroli Olive Sphere

Preparation

Rinse chilled Martini glass with Dry Vermouth.

Pour 3 ounces of Olive Oil Infused Ketel One over ice into a stirring glass.

Stir for 75 rotations.

Strain and pour into Martini glass with a Caviaroli Olive Sphere in the bottom.

Add 3 droplets of Caviaroli Oil on top of the of the Martini.

Recipe by Bryan Fishbone Director of Food and Beverage

Liberty National Golf Club

The Olive Oil Martini is a fascinating twist on the classic Martini, blending creativity and culinary experimentation. The Martini has evolved, with early versions being served “wetter” and including orange bitters.

In the 1880s, bartenders started adding olives as garnishes, and today, mixologists have introduced the Olive Oil Martini, which offers a rich and complex flavor profile.

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SOCIALLY SPEAKING

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A true craftsman knows that perfection doesn’t just happen. It takes meticulous attention to detail, intense passion, and a deep commitment to the craft.

Rooted in the hardworking spirit of Chicago, Allen Brothers is a result of rolling up our sleeves and perfecting every piece of the process. From sourcing, to aging, to hand-cutting our meats — every chef knows they’re working with a level of quality that doesn’t exist elsewhere.

For decades we’ve remained a cut above — pouring pride and a human touch into everything we do. With Allen Brothers, you’re backed by unparalleled service and skill. So, when you step in the kitchen, you’re already in a class of your own.

Our materials. Your masterpiece. Crafting excellence since 1893.