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Elevate your Culinary Mastery: Texturas Unleashes Molecular Magic for Private Club Chefs
Albert Adrià Ferran Adrià
FROM THE FOUNDER
Wow, it’s already 2025, and this year promises to be exciting for Golf Kitchen!
I recently traveled to Aspen, Colorado, to feature Adam Gordon, the Executive Chef, at Maroon Creek Club for our Winter Cover story. Adam, who hails from Long Island, New York, has had an impressive career, working at notable establishments like Stephen Hanson’s BR Guest Restaurants, as well as in Massachusetts, Nebraska, and Colorado.
Since it’s Winter, we asked Adam to craft a seasonal menu that highlights delicious comfort foods, resonating with the wonderful membership, who treat their staff like family.
We also discovered an intriguing new golf podcast titled “Grapes and Greens,” hosted by Niall Flanagan, the former CEO of Loch Lomond and Director of Operations at St Andrews Golf Links Trust in Scotland. Sponsored by PXG, this podcast is definitely worth a listen.
Maxwell Shteyman, the Executive Chef at Montclair Golf Club in West Orange, shares his culinary journey, which includes stints at legendary establishments like The Copacabana in Manhattan, The Beach Point Club, Mamaroneck, New York, Edgewood Country Club, Rivervale, New Jersey and Sunningdale Country Club, Scarsdale, New York. Chef Max is dedicated to his future at Montclair, a property with four golf courses. Max has transformed the club culture by nurturing the food and beverage staff, enabling them to develop their careers in the industry. He has also prioritized work-life balance, which has stabilized the workforce at the club.
We continue our “Teeing Up Culinary Careers” questionnaire for club chefs nationwide. The responses illustrate why the private golf and country club industry is emerging as a compelling career path for younger culinary enthusiasts, both in the front and back of the house.
Additionally, Fernando Silva presents his next 12 club wine reviews along with his “Wine Essentials” column, which highlights “The Evolution of Champagne.”
Please enjoy this edition, filled with winter comfort recipes from Aspen and New Jersey!
Warmest personal regards, Diana
DeLucia, Founder
CONTRIBUTORS
AMUSE-BOUCHE
Our editors have curated a selection of culinary tools, treasures and treats to be savored.
Fore Craft Cocktails!
Founder Turner Lewis, a Richmond, Virginia local, decided he needed to find a way to make a Transfusion, his golfing drink of choice, easier to enjoy while walking from hole to hole and driving the cart. During his downtime from his full-time job as a radiologist, Turner has been able to successfully scale the brand in just a few years. To date, there are now 6 flavors of Fore Craft Cocktails available that can be found in retailers, golf courses, country clubs, and Topgolf locations across 11 states.
Fore Craft Cocktails are not just convenient, but they are made with no artificial colors or sweeteners – always offering a consistently delicious and refreshing flavor. They make the perfect fore-pack to grab for the back nine, the pickleball court, hikes, or hangs around the firepit. www.forecraftcocktails.com
French Bloom Moments!
A blend of dealcoholized organic French Chardonnay wines, French Bloom Le Blanc opens with a minerality with accents of pear, the inimitable signature of the house. Between acidity and depth, French Bloom Le Blanc reveals dazzling floral bursts in the heart. Its tropical notes are followed by an evolution of granny smith apple, accords of white flowers and slightly spicy citrus fruits with a sparkling freshness. A source of moments of sharing
The minerality of French Bloom Le Blanc will accompany each of your dishes to create combinations of new balanced flavors that will delight all your guests. Made from 100% natural and organic ingredients, our French Bloom Le Blanc alcohol-free French sparkling is ideal for bringing everyone together, without exception! https://us.frenchbloom.com
Get Smokin with Smoke Boards!
Smoke Boards is a 7 piece cocktail smoking kit that allows you to elevate your cocktails to another level by infusing with smoke.
The kit comes with Apple, Cherry and Pecan chips along with a white oak smoking board, torch and mixing jar.
www.smokeboards.com
Elevate Your Culinary Creations with Freeze-Dried Fruits!
When you want to bring the bright, vibrant flavors and colors of your favorite fruits into cakes, cookies, desserts, and snacks—even when they’re not in season—turn to freeze-dried fruits. Despite their space-age appearance, freeze-dried fruits have become more accessible, making their way into grocery stores and kitchens.
Freeze-dried fruit is real fruit that has been processed in a commercial freeze dryer, which removes moisture using sub-zero temperatures and vacuum drying. This process leaves the fruit dry, lightweight, and with a crisp, crumbly texture while retaining its natural flavors and nutrients. Freeze-dried fruit differs significantly from dehydrated fruit. While dehydrated fruit is made by heating it over long periods, resulting in a leathery texture with about one-third of its moisture remaining, freeze-dried fruit contains no moisture. This gives freeze-dried fruit a longer shelf life—up to 25-30 years—and preserves its nutrients and intense flavor.
www.zonafamily.com
The Flavor Alert
Press Releases that Caught our Eye!
Rosewood Castiglion del Bosco’s Campo del Drago Restaurant Awarded Second Michelin Star
• Ristorante Campo del Drago becomes one of only two restaurants in Italy to earn two Michelin stars in 2025.
Rosewood Castiglion del Bosco, Tuscany, has been awarded a second Michelin star for its signature dining venue Ristorante Campo del Drago.
The prestigious award means the restaurant is one of only two in Italy to receive two stars in the Michelin Guide 2025.
The restaurant is part of the Rosewood Castiglion del Bosco resort, which comprises a five-star luxury hotel, award-winning winery, and Italy’s only private golf club.
The destination, featuring 42 luxury suites and 11 private villas nestled around an ancient hilltop village and medieval castle ruins, was recently highlighted as the leading hotel in Golf World’s new Top 100 Resorts in Continental Europe ranking.
Led by Tuscan-born Executive Chef Matteo Temperini and Maître D’ Maikol Calosci, Ristorante Campo del Drago offers a refined celebration of Tuscany’s culinary heritage. Ingredients sourced directly from the estate’s organic gardens and surrounding countryside inspire innovative dishes that perfectly complement the estate’s award-winning Brunello di Montalcino wines.
Mirko Marchi, Managing Director of Rosewood Castiglion del Bosco, expressed his gratitude for the accolade. He said, “We are deeply honored by this recognition. Achieving a second Michelin star highlights the passion, dedication, and skill of our team, who tirelessly strive to offer a culinary experience that is both authentically Tuscan and uniquely sophisticated. This award is a testament to their commitment to excellence.”
Situated within the UNESCO World Heritage-listed Val d’Orcia, Rosewood Castiglion del Bosco is part of a 900-year-old, 2,000-hectare estate that combines worldclass dining, winemaking, and leisure.
The estate’s 62 hectares of organic-certified vineyards produce some of Tuscany’s most esteemed Brunello di Montalcino wines, completing the immersive Tuscan experience.
In addition to its five-star hotel and winery, the estate is home to The Club at Castiglion del Bosco, featuring Italy’s only private golf club. Designed by Tom Weiskopf, this exclusive 18-hole course has been ranked among the Top 10 in Italy by Golf Digest and is accessible only to resident hotel guests and club members.
“This second Michelin star is a tribute to Chef Matteo’s artistry and the team’s passion for Tuscany’s culinary heritage,” said David Waters, General Manager of The Club at Castiglion del Bosco.
“This prestigious recognition places Rosewood Castiglion del Bosco among a
rarefied group of golf resorts offering Michelin-starred dining alongside exceptional amenities, further cementing our reputation as one of Europe’s premier luxury destinations and a must-visit for lovers of fine dining, exceptional wine, and worldclass golf.”
Media Contacts
Gary Firkins, LANDMARK, tel +44 (0)7961 481908 or gary@landmark-media.com Anna Malvezzi, PR & Communication Manager, The Club at Castiglion del Bosco, tel +39 335 1802693 or a.malvezzi@castigliondelbosco.com
About Executive Chef Matteo Temperini
Born in March 1974 in Poggibonsi, near Siena, Chef Matteo Temperini has built a remarkable career shaped by a profound respect for Italian gastronomy and an unwavering pursuit of excellence. He began his culinary journey in France under the guidance of renowned chef Alain Ducasse, working as sous chef at SpoonFood and Wine in Paris and later as chef de partie at the three-Michelin-star Le Louis XV in Monaco.
Chef Matteo’s international experiences, spanning New York, Lugano, and Macao, enriched his approach to cuisine and led him to work at Florence’s prestigious Enoteca Pinchiorri. He earned his first Michelin star in 2002 at Il Gallopapa in Castellina in Chianti. His talents later took him to Le Sirenuse in Positano, where he led La Sponda restaurant to its Michelin star in 2011 - a distinction it holds to this day.
Since joining Rosewood Castiglion del Bosco in 2019, Chef Matteo has masterfully combined his Tuscan roots with his global experience, leading Campo del Drago to this significant achievement within the Rosewood family and beyond.
With this historic award, Rosewood Castiglion del Bosco reaffirms its place as a premier culinary destination, inviting guests worldwide to experience Chef Matteo’s artistry and the team’s dedication in an exceptional Tuscan setting.
About
The Club at Castiglion del Bosco
Castiglion del Bosco, Tuscany, is Europe’s finest five-star hotel, wine and golf estate and home to The Club, Italy’s only private golf club. Reserved exclusively for Members and Resident guests of Rosewood Castiglion del Bosco, The Club and its Tom Weiskopf-designed golf course offer unparalleled privacy, exquisite hospitality, and a retreat to a way of life deep-rooted in the natural beauty of a UNESCO-protected landscape in the heart of Brunello winemaking country.
To learn more, visit: golf.castigliondelbosco.com
About Rosewood Hotels & Resorts
Rosewood Hotels & Resorts manages a global collection of 33 one-of-a-kind luxury hotels, resorts, and residences in 21 countries. Each Rosewood property embraces the brand’s A Sense of Place® philosophy to reflect the individual location’s history, culture, and sensibilities. The Rosewood collection includes some of the world’s most legendary hotels and resorts, including The Carlyle, A Rosewood Hotel in New York, Rosewood Mansion on Turtle Creek in Dallas, and Hôtel de Crillon, A Rosewood Hotel in Paris, as well as new classics such as Rosewood Hong Kong and Rosewood São Paulo. For those who wish to stay a little longer, Rosewood Residences offer a distinct opportunity for the ownership or rental of properties co-located with a Rosewood hotel or resort and of standalone for-sale residences. Rosewood Residences are defined by the brand’s commitment to Enriched Living through thoughtful details and experiences that enhance the quality of life while evoking a sense of discovery and inspiration.
To learn more, visit: www.rosewoodhotels.com
A Wine & Golf PodcAst combo: does it Get Any better?
When Niall Flanagan, a golf industry veteran, came out of retirement to head up the golf division for a small wine distributor called Wine&Earth, he knew he had landed his dream job!
Niall started his career in the wine industry, working for a wine merchant in London, back in the early 80s. He quickly passed his WSET exams, but not having the right school tie and not having a good enough palette to try to become a Master of Wine, his career changed. He took up his other passion, golf, working for the PGA, running tournaments in the UK, and refereeing on the European Tour.
He then progressed into club management, starting at Wentworth Club, which was the foundation for his taking on several senior management roles at Celtic Manor, Dubai Golf, St Andrews Links Trust, and Loch Lomond, where he was the CEO before starting his own consultancy company, Club Inc.
During his 30 years in the golf industry, Niall understood the importance of wine to members and their clubs. He was lucky enough to visit most of the top clubs and resorts around the world and enjoy the company of some very high-profile members and leading club industry professionals. To help promote the golf division to golf clubs and golfers, Niall had the idea of setting up a podcast looking at the connection between wine and golf. He believes this connection starts with The Open Championship and the famous trophy, which is a claret jug!
When researching the idea, he found that there were thousands of golf and wine podcasts, but none that really highlighted both. Never having been involved in a podcast before, Niall took time to understand what was required to set up a successful podcast, and one of the most important aspects was the name. After much debate with family and friends, “Grapes & Greens” was chosen.
His great-niece, Tess Taylor, had just received a first-class honors degree in Graphic Design, and she agreed to become the creative director and produce a fun logo and icon that would court the imagination of everyone they showed it to.
The next piece of the jigsaw was getting people to agree to be guests on the podcast. Niall approached people he has
known in the golf and club industry for over 30 years. The result was that people loved the idea and wanted to chat about their love of golf and wine in a relaxed atmosphere. Through LinkedIn, Niall met Diana Delucia, the founder of Golf Kitchen Magazine, and Fernando Silva, Artist, Sommelier, and Wine Director at GlenArbor Golf Club, who produces “The Club Wine Review” for the magazine. More contacts and ideas were formed, especially with the US market in mind.
“When asked who he would most like to have on the podcast, Justin Timberlake’s name came up. Not only has he invested in golf, but he and Tiger Woods are opening a sports bar in St Andrews in the old cinema where Niall used to take his children to watch movies on wet Saturday afternoons.”
The next step was to try and film the podcasts to promote a Grapes & Greens YouTube channel. Once again, fate played a hand when Niall reached out to one of his Instagram followers, Ash Harris from Enable Golf. Ash is an experienced content creator in the golf industry working with some of the worlds best golfers and golf brands. When approached about this opportunity, he was excited to help bring the idea to life and create imagery and videos that would highlight and market some of the best golf clubs and wineries around the world.
In February 2025, the first four podcasts will be filmed
Niall Flanagan, walking on water!
and recorded with the idea that each edition will go out on a two-week cycle. Guests come from the golf and club industry, stars from the sports world, wine producers, and hospitality experts, all of whom have a passion for golf and a love of wine. Each edition will be promoted on the Grapes & Greens social network accounts, and the guests will resonate with golfers and wine lovers keen to hear their stories and learn about their wine choices.
When asked who he would most like to have on the podcast, Justin Timberlake’s name came up. Not only has he invested in golf, but he and Tiger Woods are opening a sports bar in St Andrews in the old cinema where Niall used to take his children to watch movies on wet Saturday afternoons. He also happens to have 72.3 million Instagram followers, so if you are reading this, Justin, you know where we are!
The podcast will feature a wine in every edition, with guests bringing their choices. Niall will highlight a Wine&Earth wine that people can buy at a discounted rate when they subscribe. We will run competitions to play courses and visit wineries, and we are delighted to have PXG as a partner with other companies to be announced soon.
If you like Niall’s story, sign up to @grapes and greens_ on Instagram and get ready for the first podcast edition, which will be released in late February. You will not be disappointed.
Cheers, and play well!
~ By Tess Taylor
Contact details:
Niall Flanagan
Cell: 0044 772 533 3898
Email: Niall@wineandearth.com
Instagram: @grapes and greens_ YouTube: www.youtube.com/@grapesandgreens
Finding Flavor at Montclair golF club
During my visit to Montclair Golf Club in New Jersey, I met a remarkably humble chef who has transformed the interaction between the staff and members. He believes that when the staff are happy and well cared for, it significantly benefits the membership as well. Since he took over at the club, no one has left their position.
~Diana DeLucia
GK: Tell us about your early years.
MS: I am a first-generation Jewish-Ukrainian in this country. In 1978, my parents immigrated from Kyiv, overcoming immense challenges to find refuge in the United States. My father was a sheet metal mechanic by trade, and my mother came from a bookkeeping background. They worked tirelessly to provide for our family.
In 1980, my twin and I were born prematurely while our family was still finding its footing in this new land. Defying the odds, we survived and thrived despite doctors doubting our chances.
From a young age, food became a passion that enriched my life. One kitchen mishap stands out vividly—I almost set the kitchen on fire at age four while trying to cook eggs for my brother and me with Tide detergent! Thankfully, my father intervened just in time, as the fire alarm blared through the house.
In 1985, we moved to New York, where my aunt paved the way for our journey to Brighton Beach, a vibrant hub for Ukrainians and Russians. Living just two miles away exposed me to diverse cuisines. Over time, I grew to appreciate the traditional foods of my heritage—cured meats, smoked fish, and other staples that have influenced cuisines worldwide.
Growing up in Brooklyn was a culinary adventure. From Italian and Irish to Israeli cuisine, I was immersed in a melting pot of flavors. My mother reintroduced Ukrainian peasant dishes, and cooking became a shared experience with my brother and friends. We raced home to prepare meals at lunch, turning mealtime into a joyful adventure.
A highlight of my childhood was sharing pizza from a local bakery with my family. These simple moments felt magical. Older Italian ladies in our community generously let me into their kitchens, shaping my culinary journey.
While cooking was traditionally viewed as a woman’s role in my family, my weekends with my grandfather told a different story. Watching him meticulously prepare meals from scratch profoundly influenced my culinary aspirations.
At age 12, we moved to Staten Island. I embraced my new environment, improving my grades and focusing on education. My parents’ quiet relief spoke volumes about their hopes for our future. Staten Island brought new inspirations, like cable TV and the Food Network. Chefs like Emeril Lagasse and Bobby Flay became my role models, and my mother began recognizing my passion for cooking.
At 14, I started working as a dishwasher in a local restaurant. It was a challenging but formative experience. The chef, Bart, was initially skeptical of my enthusiasm but eventually taught me valuable skills. A pivotal moment came when I reported a drunk line cook who almost fell into the hot fryer. Bart appreciated my integrity and promoted me to the grill, jokingly calling me his “Grill Bitch.”
GK: Where did you go to Culinary School?
MS: At 16, I began writing college essays, inspired by a TV show about the Culinary Institute of America (CIA). My mother suggested we visit the campus, and I immediately fell in love with it. Though my father said we couldn’t afford it, I declared, “I’ll pay for it myself.”
I had the experience needed but needed a reference letter. Bart initially threw my request in the garbage, only to surprise me later by writing and sending it. When I received my acceptance letter, Bart celebrated with me and read the letter aloud. I was stunned.
At the CIA, I worked odd jobs to make ends meet. My externship at the RIHGA Royal Hotel in New York City was transformative. I worked alongside legendary chefs like Charlie Trotter, Daniel Boulud, and Marcus Samuelsson during special events.
After graduating, I returned to RIHGA and pursued a hospitality management degree at the New York Institute of Technology. I graduated at the top of my class while working evenings at RIHGA and mornings at Edgewood Country Club. This led to my first managerial role as Chef de Cuisine at the legendary Copacabana.
GK: Why choose a career in the Private Club industry?
MS: Seeking a better work-life balance, I transitioned to the private club world, starting as a Banquet Chef at Beach Point Club in Mamaroneck, NY. Under Randy Ruder’s leadership, my job became a career with real opportunities. I spent 11 seasons at Beach Point, then moved on to Brae Burn Country Club and Sunningdale Country Club before settling at Montclair Golf Club.
”Take risks, be bold and have fun!”
In 2022, I applied for the Executive Chef position at Montclair. Shortly after, my wife and I dined at Faubourg in Montclair, where I had a “fangirl” moment seeing Emeril Lagasse dining nearby. It felt like fate.
Since joining Montclair, I’ve worked to prioritize staff well-being, fostering a happy and motivated team. My GM often says, “Ever since you arrived, nobody wants to leave,” I respond, “Happy staff leads to happy members.”
GK: Tell us about your inspiration and vision for the next few years at Montclair Golf Club.
I draw inspiration from travel and exploration. Whether discovering a new town or wandering through New York City, I stop at every restaurant, market, and kiosk, eager to learn and grow.
In five years, I see myself continuing to grow at Montclair Golf Club. My dream is to someday become its General Manager. With the support of my wife, who now works here as the Golf Shop Manager, I feel deeply connected to the club and its community.
Max Shteymen is a dynamic leader who merges culinary artistry with strategic business skills to create exceptional dining experiences for Montclair Golf Club members. He understands the club's culture and crafts menus that showcase seasonal ingredients and a mix of classic and modern dishes. His attention to detail ensures the highest quality and presentation standards, making every meal feel exclusive.
Max is also an inspiring team leader, mentoring a dedicated kitchen staff in a collaborative environment. His strong communication with the MGC Management Team helps align objectives for event planning and special occasions, significantly enhancing the club's reputation for service and satisfaction.
~ Roger Bacon, General Manager
The Putting Green. Image by Laurence Casey Lambrecht.
Ora King Salmon Crudo with Pistachio, Fresno Chili, Fennel Panna Cotta, Radish, Herbs, and Honeycomb Vinaigrette
Yield: 4
Ingredients
Chef Note: Bloom the Gelatin and prepare the Panna Cotta the day before.
Break the gelatin sheets in half. Fill a small bowl (that can fit the gelatin sheets) with cold tap water and submerge the gelatin sheets in the water. Set aside for at least 10 minutes until the gelatin softens. Before using the gelatin sheets, remove them from the water bowl and squeeze the excess water out.
Panna Cotta
Place the half-and-half in a small saucepan with honey, salt, Baharat, fenugreek, and pink peppercorns. Heat over medium heat and stir the mixture while it’s heating. Chef Note: Make sure the salt and honey dissolve and mix into the base. DO NOT allow the mixture to come to a boil. When the half-and-half milk base is steaming, remove it from the heat. Add the bloomed gelatin straight into the hot mixture and gently stir/whisk until the gelatin has completely dissolved. Add half a cup of heavy cream/whipping cream and stir it in. Divide the mixture into four dishes; each serving will be about half a cup capacity. Stir the panna cotta mixture each time you pour it into a serving dish so that the spices are dispersed throughout the mixture. Allow the panna cotta to cool down slightly, then cover them with plastic wrap and store them in the fridge overnight.
Crudo
In a bowl, mix the salmon, roe, salt, pepper, extra virgin olive oil, honeycomb, and Baharat spice.
Honeycomb Vinaigrette
Take all of the ingredients and place them into a blender. Adjust seasoning to taste.
Herb Salad Mix
Mix the herbs, fennel, Fresno’s, pistachio, and radish. Gently toss with the honeycomb vinaigrette.
Assembly
Remove the panna cotta from the fridge and allow it to reach room temperature. Top the panna cotta with the crudo and herb salad mix. Before serving, grab a smoking gun, fill the basket with applewood chips, and cover the dish with the cloche. Allow the smoke to fill the inside of the plate and cover, allowing the smoke to settle and absorb the dish. Cont. over.
Wine Pairing
Feudi di San Gregorio Falanghina
Feudi di San Gregorio Falanghina’s crisp acidity, citrus notes, and minerality make it a perfect match for the varied flavors in this dish. The wine enhances the delicate salmon and crudo while cutting through the richness of the pistachios and panna cotta. Its bright citrus profile and freshness tie together the heat from the Fresno chili, the herbal fennel, and the sweet complexity of the honeycomb vinaigrette. The result is a balanced and harmonious pairing that brings out the best in each dish element.
~William Coffman, Director of Restaurants.
Image above: The Pool Patio. Image right: The Pool Snackbar Dining Room. Photos by Peter Kubulis.
Cappellacci Pasta with Stracciatella, Truffles and Pesto Cream Sauce
Yield: 8
Ingredients
Components
• 3 each Cappellacci (see recipe)
• 1/2 cup Stracciatella (see recipe)
• Pesto (see recipe)
• 1/4 cup Pesto Cream Sauce (see recipe)
Cappellacci (makes 24 pieces)
• 1/2 cup Ricotta Cheese
• 1/2 cup Parmesan Cheese
• 1 teaspoon Truffle Pate
• Salt and Pepper (as needed)
• 1 each Egg (beaten)
• 24 each thick Wonton Wrappers
Pesto
• 2 Tablespoon Lemon Juice (fresh)
• 1 each clove Garlic
• 1/4 teaspoon Sea Salt
• Ground Black Pepper (as needed)
• 2 cups Basil Leaves
• 1/3 cup Extra-virgin Olive Oil
• 1/4 cup Parmesan Cheese
Pesto Cream Sauce
• 1 cup Pesto (see recipe)
• 2 Tablespoons Mascarpone
• 2 cups Heavy Cream
• 1 Tablespoon Truffle Butter
• Salt and Pepper (as needed)
Garnish
• Truffle Shavings
• Truffle Oil
Preparation
Cappellacci (makes 24 pieces)
Mix the cheese, truffle, salt and pepper. Lay the wonton wrappers flat and brush the edges with the egg. Fill the wontons with a small dab of the cheese mixture. Fold the pasta like a tight wonton. Bring a pot filled with salted water to a boil, add a touch of extra virgin olive oil, and drop the pasta to begin cooking; as soon as the pasta is floating on top of the water, remove it from the pot and sprinkle lightly with salt, pepper, and pesto cream sauce.
Pesto
Add lemon juice, garlic, salt, and pepper in a food processor and pulse until well chopped. Add the basil and pulse until incorporated. With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese and pulse until combined.
Pesto Cream Sauce
In a saucepan, bring the heavy cream to a light simmer and add the mascarpone and the pesto. Reduce the cream mixture until it is a desirable thickness, remove it from heat, and slowly incorporate the butter.
Assembly
Generously spoon the stracciatella in the center of your plate. Top with four pieces of cappellacci fully coated in the pesto cream sauce. Garnish with sliced truffles and drizzle a small amount of truffle oil around the plate.
Wine Pairing
Twomey Sauvignon Blanc
Twomey Sauvignon Blanc’s crisp acidity, fruit-forward character, and mineral notes make it a versatile pairing for this dish. It balances the richness of the pesto and stracciatella while complementing the earthy depth of the truffles. The wine’s aromatic complexity ties the dish together, offering a refreshing contrast that enhances the overall flavors without overwhelming them.
~William Coffman, Director of Restaurants.
The Grill Room. Image by Michael Stahl.
Pan Seared Hokkaido Scallops with French Breakfast Radish, Parsnip Purée, White Balsamic-Rhubarb Chutney & Thai Curry Sauce
Yield: 3
Ingredients
Components
• 9 each Hokkaido Scallops
• 1/4 cup Parsnip Purée (see recipe)
• 1/4 cup White Balsamic-rhubarb Chutney (see recipe)
• 2 ounces Thai Curry Sauce (see recipe)
• 1 bunch French Breakfast Radish
• Salt and Pepper (as needed)
Parsnip Purée
• 3 Parsnips (peeled and sliced)
• 2 cups Heavy Cream
• 1 cup Half and Half
• 6 Garlic Cloves (peeled)
• 2 Bay Leaves (dry)
• 1/4 cup Butter (unsalted)
White Balsamic-rhubarb Chutney
• 1/4 pound Rhubarb (peeled and diced)
• 1/4 cup Flame Raisins
• 1/4 cup Mango (dried and diced)
• 1/2 cup White Balsamic Vinegar
• 2 Tablespoons Granulated Sugar
• 1 Shallot (peeled and diced)
• 1 Bay Leaf (dry)
• 1/2 teaspoon Madras Curry Powder
• Salt and Pepper (as needed)
Thai Curry Sauce
• 1 can Thai Coconut Milk
• 1/2 Tablespoon Red Thai Curry Paste
• 1 Lemongrass (cleaned and chopped)
• 1 Tablespoon Ginger (peeled and chopped)
• 1/4 cup Cilantro (fresh, washed and chopped)
• 2 Tablespoon Extra-virgin Olive Oil
• Salt and Pepper (as needed)
Preparation
Parsnip Purée
Take all the ingredients for the curry sauce and place them in a saucepan. Allow them to simmer until all the vegetables are tender. Place the mixture in a blender and blend until smooth. Adjust the seasoning with salt and pepper. Reserve until you are ready to use.
White Balsamic-rhubarb Chutney
Chef Note: Prepare the chutney at least a day before. Bring the vinegar and sugar to a light simmer. Add the dried Mango, raisins, shallots, and spices. Allow everything to soften. Add the rhubarb and adjust the seasoning once all ingredients are incorporated and thickened. Allow to rest at least overnight.
Thai Curry Sauce
Place a medium-sized saucepan on the stove and heat it medium. Add the oil, ginger, and lemongrass, releasing the flavors. Add the curry paste and mix all the ingredients. Add the coconut milk and cilantro, reduce the mixture by, strain. Heat a sauté pan, season both sides of the scallops with salt and pepper, add extra-virgin olive oil, and begin searing the scallops at medium to high heat. Sauté until golden brown on both sides; remove from heat. Using the same pan, start sautéing the French breakfast radish; add some butter, salt, and pepper. Cook until caramelized and tender.
Assembly
Begin by searing off the scallops in a hot sauté pan and allowing them to caramelize; once ready, deglaze them with a touch of Thai curry sauce. Place three nice dabs of the parsnip purée on the side of your plate. Place a scallop on each of the dabs of purée, and top with a generous spoon of the chutney over each of the scallops. Finish by taking the breakfast radish and placing one over each scallop.
Wine Pairing
Allram Grüner Veltliner
Pan-seared Hokkaido Scallops have a sweet and delicate flavor that pairs well with Allram Grüner Veltliner, a wine known for its crisp acidity and citrus notes. The wine enhances the scallops’ taste, while French Breakfast Radish adds a mild, peppery flavor. The creamy Parsnip Purée benefits from the wine’s herbal notes, creating a pleasing contrast. The White Balsamic-Rhubarb Chutney and Thai Curry Sauce introduce sweet, tangy, and spicy elements that the wine balances with its lively acidity. This pairing achieves an outstanding balance of freshness, spice, and texture, highlighting the dish’s complex flavors.~W
Heat a medium-sized sauté pan. Add the butter, shallots, and thyme bouquet. Sauté until the mushrooms are tender, seasoning with salt and pepper as you sauté.
Preserved Lemon Risotto
Begin by heating a saucepan. Coat the bottom of the pan with extra virgin olive oil. Add the shallots and sauté until cooked and translucent. Add the rice and allow it to coat with the fat from the pan. Deglaze the pan with white wine. Slowly begin adding the chicken stock and season with salt and pepper every time you add more stock so that the rice is seasoned slowly. Once the rice is al dente and there is just a little of the unabsorbed liquid in the pan, turn off the heat and add the preserved lemon, mascarpone, parmesan, and butter. Adjust seasoning if necessary.
Beurre Blanc
In a small saucepan, add the vinegar, wine, and shallots. Reduce the liquid by half of the amount. Add the heavy cream and reduce it by half. Remove from the heat, slowly incorporate the butter, and adjust the seasoning with salt and pepper.
Crispy Cod Cheeks
In a small bowl, season and soak the cheeks in buttermilk and spices. Allow to rest for at least 1 hour. Drain and place the cheeks on paper towels. Dip the cheeks in the seasoned fish fry flour blend. Shallow fry until golden brown and crisp. Remove from the oil when cooked, drain on a paper towel, and season with salt and pepper.
Assembly
Place a small spoon of risotto on the bottom of the plate. Add two small nuggets of the cheeks over the rice. Spoon over the beurre blanc. Top with the chanterelle mushrooms and a small spoon of the salmon roe.
Wine Pairing
Joseph Phelps Pinot Noir
A delicate balance of bright acidity mirrors the citrusy zing of the lemon, creating a harmonious contrast. The wine’s subtle fruitiness, especially its notes of red berries, complements the tangy citrus while adding an extra layer of depth. The wine’s earthy character enhances the umami of the chanterelle mushrooms, while the slightly sweet cod cheeks are uplifted by the soft tannins, allowing the acidity to cut through the richness of the dish.
~William Coffman, Director of Restaurants
Hole Three of the Third Course. Image by Laurence Casey Lambrecht.
Pan-Roasted Crispy Jurgielewicz Duck with Broccolini, Fingerling Potatoes, Celery Root Purée & Calabrian ChiliHoney Pot Mustard Reduction
Yield: 2
Ingredients
Components
• 1 Jurgielewicz Duck (see recipe)
• 1 Tablespoon Celery Root Purée (see recipe)
• 1 Tablespoon Calabrian Chili-Honey Pot Mustard Reduction (see recipe)
• 6 Russian Fingerling Potatoes
• 1 Shallots (peeled and sliced)
• Salt and Pepper (as needed)
Jurgielewicz Duck (prepare the day before)
• 1 Jurgielewicz Duck
• Salt and Pepper
Celery Root Purée
• 1 Celery Root
• 1 quart Heavy Cream
• 1/2 cup Garlic Cloves (peeled)
• 2 Bay Leaves (dried)
Calabrian Chili-Honey Pot Mustard Reduction
• 2 Tablespoons Calabrian Chili
• 1/2 cup Honey Pot Mustard
• 1/2 Orange (juiced and zested)
• 1/4 cup White Wine
• 1 quart Chicken Demi-glace
• 1/2 pound Butter
• Salt and Pepper (as needed)
Preparation
Jurgielewicz Duck
Begin by unwrapping the duck and allowing it to dry uncovered for two hours; overnight would be preferred. Preheat the oven to 375 °F. Season the duck, and place it on a rack so it does not sit in grease while roasting and gets crispy. About 1 hour and 20 minutes or an internal temperature of 155°F. Cont. over.
Celery Root Purée
Peel the celery root, place it in a sauce pot with the heavy cream and a quarter pound of the garlic, bay leaf, salt, and pepper, and simmer until tender. Purée with half a pound of butter, and adjust seasoning with salt and pepper if needed.
Calabrian Chili-Honey Pot Mustard Reduction
Add the Calabrian chili, orange juice, zest, and white wine, and reduce by half. Add the chicken demi-glace, reduce by half, take off the heat, and slowly incorporate the remainder of the butter. Poach potatoes in boiling salted water until tender. Slice and sauté with butter, chopped garlic cloves, shallots, salt, and pepper. Trim and peel the broccolini stems and sauté them with butter, salt, and pepper.
Assembly
Smear the purée in the center of your plate in a 1-2-inch diameter. Place the duck breast off the side of the puree, lightly place the duck leg over it, shingle the fingerlings near the duck leg, and then gently place the broccolini between the breast and potatoes. Finally, complete the plate by drizzling the reduction around the center of the plate.
Wine Pairing
Guy Amiot Chassagne-Montrachet
The Pan-roasted Crispy Jurgielewicz Duck, with its rich, savory flavors and crispy skin, offers a perfect contrast to the Guy Amiot Chassagne-Montrachet—a white Burgundy known for its balance of fruit, acidity, and minerality. The wine’s vibrant acidity and elegant oak influence complement the duck’s richness, cutting through the fat while enhancing the dish’s depth. The Broccolini and Fingerling Potatoes add earthy tones that harmonize with the wine’s subtle floral and citrus notes, while the Celery Root Puree adds a creamy, vegetal layer that ties together the wine’s mineral qualities. Finally, the Calabrian Chili-honey Pot Mustard Reduction’s heat and sweetness find a beautiful foil in the wine’s round texture and refreshing finish, creating a seamless pairing that excites the palate without overwhelming it.
~William Coffman, Director of Restaurants.
Right: The Pool Deck. Image by Peter Kubulis.
Pork Osso Bucco with Crispy Kale, Shallots, Carrots, White Corn Grits, Apple Mostarda & Vincotto
Yields: 2
Ingredients
Pork Osso Bucco
• 2 each Pork Shanks
• 1/4 bunch Thyme (freshly picked)
• 1 Tablespoon Butter
• Salt and Pepper (as needed)
Apple Mostarda
• 2 each Fuji or Snapdragon Apples (peeled and small diced)
• 1 Tablespoon Yellow Mustard Seeds
• 1 Tablespoon Dijon Mustard
• 2 Tablespoons Honey
• 1/4 cup Light Brown Sugar
• 1/4 cup Apple Cider
• 1/4 cup Apple Cider Vinegar
• 1 Tablespoon mixed Herbs (chopped parsley, thyme and rosemary)
• 1 piece dried Mango (diced)
• 2 pieces dried Apricot (diced)
• 1/4 each Jalapeño (seeded and diced)
Grits and Vegetables
• 1 cup White Hominy Grits
• 1/4 each Red Bell Pepper (small diced)
• 1/4 each Yellow Bell (small diced)
• 1/4 cup Cream Cheese
• 1/2 cup Butter
• 1 each Ear of Corn (peeled, grilled, and shucked)
• 4 each Baby Carrots (peeled and cut in half)
• 1/2 bunch Kale (chopped)
• 1/2 bunch Parsley (chopped)
• 1 each Shallot (peeled and julienne)
• 1/2 gallon Milk
• Olive Oil (as needed) Vincotto
• 1/2 bottle Red Wine (sweet)
• 1/4 cup Honey
• 1 quart Demi-glace
• 1 cup Saba
• 1/4 teaspoon Thyme
• 1/4 teaspoon Rosemary
Preparation
Pork Osso Bucco
Apple Mostarda
In a saucepan, combine all the liquids with the honey, Jalapeno, mustard seeds, and sugar; bring to a light simmer until the sugar dissolves. Keep at a simmer until the mustard seeds begin to get tender. Add the remainder of the ingredients and continue to cook until the apples are soft to the touch. Remove from heat and allow to cool.
Grits and Vegetables
Heat a saucepan, add olive oil, and sauté the peppers and corn. Add the milk with half of the butter and the grits. Allow it to a light simmer and cook until the grits fully bloom. Finish the grits by adding more butter, parsley, and cream cheese, seasoning to taste to your liking. Take the chopped kale, deep fry until crispy, and season with salt. Chef Note: Be cautious, as the kale has a lot of water content, which causes the oil to crackle during cooking. In a sauté pan, heat some olive oil and the remainder of the butter. Sauté the shallots until translucent. Add the carrots and allow them to cook and glaze until fork tender. Adjust seasoning if necessary.
Vincotto
Combine the wine, honey, Saba, and herbs in a small saucepan. Reduce by half. Add the demi-glace and reduce by half.
Final Preparation and Assembly
Remove the cooked shank from the vacuum-sealed bag. Deep fry the shank until it is nice and crispy outside. Remove it from the fryer, rest the meat on a towel, and season with salt and pepper. Select a plate and spoon some of the creamy grits in the center. Top with carrots and shallots. Place the shank over the carrots, drizzle with the vincotto, and top the shank with the Mostarda. Sprinkle the crispy kale over the shank to provide some texture but a real nutty essence while enjoying the dish.
Wine Pairing
La Poderina Sangiovese
La Poderina Sangiovese’s high acidity and fruit-forward profile perfectly balance the richness of pork osso bucco, the creamy grits, and the complex apple mostarda. Its acidity and tannins complement the savory pork, while its fruitiness enhances the sweetness and spice of the mostarda. The wine’s herbal, slightly peppery finish adds depth to the dish, rounding out the flavors.
Heat a medium-sized sauté pan. Season and sear pork on all sides in olive oil. Cool down and place the shanks in a vacuum bag with butter and aromatics. Set up an immersion circulator set to 58/137. Place the shanks in the circulator and slowly sous vide for 36 hours. When cooking is complete, remove the pork shanks from the circulator and allow them to rest before assembling the dish.
~William Coffman, Director of Restaurants
Caramel Crunch Canale with Sea Salt Ganache, Cocoa Nibs, Cereal and Dulce de Leche Ice Cream
Yields: 6 servings
Ingredients
Caramel Crunch Cake
• 1 1/2 pounds Chocolate
• 1 pound Butter
• 1 pound Sugar
• 1 cup Coffee
• 1/2 Tablespoon Salt
• 12 each Eggs
Caramelized Chex Cereal
• 200 grams Sugar
• 5 ounces Chex (or any cereal)
• 4 ounces Cocoa Nibs
• Dulce de Leche
• 3000 grams Milk
• 1000 grams Sugar
• 3 grams Salt
• 5 grams Baking Soda
Ice Cream Base
• 1 quart Heavy Cream
• 4 ounces Whole Milk
• 12 ounces Egg Yolks
Dulce de Leche Ice Cream
• 1 Ice Cream Base (see recipe)
• 2# Dulce de Leche (see récipe)
• 1 teaspoon Vanilla Paste
• 1 Tablespoon Salt
Garnish
• Lavender Sprig
Preparation
Caramel Crunch Cake
Measure chocolate into a big metal bowl. Boil the butter, sugar, coffee, and salt. Pour over the chocolate and whisk together. Whisk in the eggs a couple at a time until all are incorporated fully. Chef Note: Spray your molds generously. Portion the batter into the molds using a disher. Bake 350°F for 10 minutes, rotate and bake for another 10 minutes. Flip it upside down while warm, and let it cool overnight in the fridge. Unmold the next day.
Caramelized Cereal
Prepare a sheet tray with a Silpat. Use a large surface pan for the caramel. Dry caramel method until the sugar turns amber. Remove from heat and add the cereal. Stir with a wooden spoon until the syrup disappears and the cereal looks cakey and white. Return to heat and stir carefully, without stopping, until the coating becomes a deep caramel color. Chef Note: The sugar might smoke or smell burnt, but keep stirring. Pour out onto the Silpat and let it cool. Break up into pieces after cooling. Add the Cocoa nibs to the broken-up cereal.
Dulce de Leche
Using a Burr mixer, blend all the ingredients. Churn in an ice cream machine for 20 (minutes) Swirl in some extra Dulce de Leche while transferring into a freezer-safe container and freeze for 2-3 hours before using. Bring milk to a gentle boil, then remove from heat. Stir in sugar and salt, return to the stove on high heat, and stir constantly until sugar is dissolved. Add the baking soda and reduce to medium heat as the milk begins to boil. Continue to stir as the mixture thickens and turns light brown. Remove from the heat with a wooden spoon drawn through the mixture, leaving the pan visible before flowing back together. Stir occasionally as the mixture cools.
Assembly
Place a spoonful of ganache in the center of the plate and spread it in a circle using a pastry comb. Warm the caramel crunch cake and place it on the left side of the ganache circle. Sprinkle the caramelized cereal next to the cake, creating a pedestal for the ice cream. Quenelle the dulce de leche ice cream and place it on top of the cereal crunch. Garnish with a sprig of lavender on the ice cream.
Beverage Pairing
Amaro Nonino
The Caramel Crunch Canale, with its crisp exterior and soft, caramelized interior, complemented by Sea Salt Ganache, Cocoa Nibs, Cereal, and Dulce de Leche Ice Cream, pairs perfectly with the Amaro Nonino, an Italian digestif known for its complex balance of bitter, herbal, and sweet flavors. The herbal notes of the Amaro beautifully offset the rich, buttery sweetness of the canale. At the same time, its slightly bitter edge enhances the depth of the sea salt ganache and cocoa nibs, creating an intriguing contrast with the dish’s sweetness. The Dulce de Leche Ice Cream adds a creamy, rich texture that is perfectly rounded by the Amaro’s smooth, velvety finish. Cont. over. the dish’s flavor profile. At the same time, the cereal crunch provides a textural contrast that the Amaro’s slight bitterness complements, making this pairing a harmonious balance of indulgence and complexity.
~William Coffman, Director of Restaurants
Dessert Inspiration
The inspiration for this dessert began with wanting to create a naturally gluten-free dessert loved and enjoyed by all. The warm chocolate cake has a rich molten center and is contrasted beautifully by the deep caramelized Chex cereal. The Chex cereal is rice-based, which caramelizes perfectly, and adding the cocoa nibs adds another dimension of texture and slight bitterness to cut through the decadence of the chocolate cake. To finish off the dessert, I needed a luscious, smooth, indulgent ice cream, making every bite tantalize the taste buds for more. ~Maxine Lambiase, Pastry Chef
Image above: The Fireplace in the lounge. Photo by Peter Kubulis. Image right: The Firepit at the North Porch. Photo by Michael Stahl.
The Club Wine Review
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 first-class 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.
Schloss Lieser, Riesling Trocken, Qualitätswein, Mosel, Germany 2022
Youthful and fresh nose with green apple notes, bright straw yellow in the glass, complex tropical notes, and light hints of petrol. The palate is well-structured, with vibrant acidity and balanced mineral notes.
GK 86 / FS 89
2-Hillick & Hobbs Estate Dry Riesling, Seneca Lake, New York, USA 2021
Bright pale straw in the glass, lush yellow pear, peach, and citrus aromas on the nose. Its great mineral notes are well complemented by a clean acidity.
GK 88 / FS 90
Coates & Seely, Brut Reserve, Methode Britannique, Hampshire, England NV
This English Sparkling wine is fine and focused. It’s packed with pear-apple accents and bright bubbles—surprisingly good!
GK 86 / FS 89
Maison Latour, Macon Lugny, ‘Les Genievres’ Burgundy, France 2022
Extremely aromatic, white and yellow flowers scents, especially honeysuckle. Yellow pear and apple with hints of honey, mouthwatering acidity, and complex notes of minerality.
Simply Wonderful.
GK 90 / FS 92
Pinea, Korde, Blanc, Albillo Mayor, Ribera del Duero, Spain 2022
A White blend composed mainly of Albillo Mayor, from a region mostly devoted to red wines. Clear and bright yellow in the glass, on the nose an ample spectrum of citrus notes like dried orange and grapefruit peel, green apple, and vibrant acidity. A great find for the wine geeks!
GK 85 / FS 89
French Bloom, Le Blanc, Organic French Bubbly, Non-Alcoholic, France NV
This is a sparkling wine made from dealcoholized, French Chardonnay, Le Blanc opens with yellow pear and green apple. Aromas of white flowers, fun acidity, very refreshing, a non-alcoholic option that delivers great quality!
GK 82 / FS 88
Laurent Fayolle, Crozes Hermitage, ‘Clos Les Cornirets’ Rhone Valley, France 2019
Dark Ruby red in the glass with some touches of purple. On the nose, dark cherry, cassis, and a hint of blue flowers. The palate is silky and elegant, the tannins are fine long finish.
89 / FS 90
Il Palagio, Roxanne, Rosso Toscana, Tuscany, Italy 2019
Roxanne is a red blend of 90% Sangiovese and 10% Ciliegiolo. In the glass, Dark ruby red, with generous notes of black cherry and ripe red fruit. Firm acidity complements its polished tannins and long finish.
Oh, Roxanne and the Red lights…
GK 89 / FS 93
Gaja, Dagromis, Barolo, Piedmont, Italy 2018
Ruby Red and an intense garnet hue shine in the glass. On the nose, Red and Black fruit, most pronounced dark Cherry. On the palate, the delicate integration of lush fruit and acidity develops a spectacular long finish. It is harmonious and well-balanced!
GK 90 / FS 95
Paul Hobbs, Cabernet Sauvignon, Coombsville, Napa Valley, California 2019
The composition of this fantastic wine is 85% Cabernet Sauvignon, 7% Cabernet Franc, 6% Petit Verdot, and 2% Merlot. Bright and dark red notes in the glass, with aromas of red ripe fruit, blackberries and blueberries, gentle acidity, good minerality, and beautiful dusty tannins, on the long finish we might get a fresh note of menthol.
All the ingredients for success are in the hands of Mr. Hobbs!
GK 95 / FS 100
Orin Swift Cellars, Abstract, Red Wine, Saint Helena, California 2022
The Abstract is made up of mostly Grenache, Syrah, and Petite Sirah, the percentages of the blend differ from year to year. In the glass, it is bright and dark with some blue and purple tones. On the Nose, intense aromas of Blackberry and plum also a hint of bitter chocolate.
This is a Superb wine!
GK 89 / FS 90
Ferreira, Dona Antonia, 30 Years Old Tawny Porto.
This is a limited-edition Port, a blend of various wines aged in oak casks for 30 years. The blend comprises Tinta Barroca, Tinta Roriz, Touriga Franca, and Touriga Nacional. In the glass, it shows a pale tawny color, and on the nose, hazelnut, red plum, and dried fruit, extremely velvety, and deliciously complex!
GK 90 / FS 92
GK
teeinG uP culinAry cAreers:
Why Golf Clubs are the next big thing for Aspiring Chefs and F&B Professionals. Part Two.
HONEYCRISP APPLE AND BUTTERNUT SQUASH SALAD
Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA
For many years, culinary schools have overlooked the golf industry as a viable career path. To bridge this gap, D iana DeLucia, founder and publisher of Golf Kitchen Magazine, has distributed a comprehensive questionnaire to 24 esteemed chefs working within the golf industry across the nation. Golf Kitchen Magazine will spotlight five insig htful responses from these industry experts in each edition. We aim to illuminate the extensive career opportunities in the food and beverage sector within the golf industry, both in front-of-house and back-of-house roles.
Medinah Country Club, Medinah, Illinois.
Q: Some clubs offer garden-to-table programs and maintain on-site gardens to educate staff about sustainable sourcing practices. How does Medinah utilize its various garden programs to enrich the education of its culinary staff?
A: As a chef with 32 years of experience, I value investing in the next generation of culinary talent. Reflecting on my journey, I feel fortunate to have learned from dedicated professionals. At Medinah, we’ve formed strong ties with local culinary programs, such as Kendall College and Joliet Junior College, to support aspiring young chefs.
Mentorship is a cornerstone of our culinary program. Coming out of COVID, we employed 17 students across our kitchens, who played a vital role during that challenging period. This experience transformed our chefs into educators, creating an excellent environment for students transitioning into the professional realm.
We emphasize growth and development for our students, with our garden being an integral part of their education. Supported by our members, we have talented gardeners and a coop of hens that provide fresh eggs. The flourishing garden allows students to appreciate the effort behind growing vegetables, helping them treat each ingredient with care.
Every winter, we plan the upcoming summer garden, which this year includes cherry tomatoes, peppers, cucumbers, and various herbs. Recognizing the life of these ingredients before they reach our kitchens is crucial for high-level chefs. At Medinah, we are grateful for the resources that enrich our culinary experience and support our continuous growth.
Edgewood Country Club
~Matthew Gilbert, Culinary Director at Medinah Country Club. www.medinahcc.org
Desert Mountain Club, Scottsdale, Arizona.
Q: Does your club give its back-of-the-house staff opportunities to engage with the members and guests, giving them valuable knowledge of service and hospitality? If so, what are some examples?
A: Desert Mountain Club believes building relationships between our members and teammates is essential for making members feel welcome and appreciated. To help develop this bond, Desert Mountain offers cooking classes twelve times a year where our chefs teach members how to create culinary favorites they can make at home. Cooking class topics include BBQ smoking, Szechuan specialties, Korean street food, Mediterranean cuisine, pizza master class, sauce making, pies, Italian desserts, cast iron cooking, and classic comfort foods.
These limited-in-size cooking classes always sell out, as our chefs enjoy working with small groups of members to make their instruction interactive and personal. In addition to cooking classes, each day during breakfast, lunch, and dinner service, our chefs stop by member tables and converse with them about their dining experience.
The entire food and beverage staff is also trained and skilled in member name recognition to personalize each dining experience.
~ Bertrand Bouquin, Director of Culinary Operations and Maître Cuisinier (French Master Chef) at Desert Mountain Club. www.desertmountain.com
Savannah Lakes Village
Left: Bertrand Bouquin, Director of Culinary Operations. Right: Hideout Restaurant and Lounge at the Renegade Clubhouse.
Left: Medinah Country Club. Right: Matthew Gilbert, Culinary Director.
Manasquan River Golf Club, Brielle, New Jersey.
Q: How does Manasquan River Golf Club procure top-quality, seasonal ingredients that expose culinary staff to superior produce, meats, and seafood?
At Manasquan River Golf Club, we are committed to using the freshest, highest-quality, locally sourced ingredients for our members. Situated just off the New Jersey coast, we can easily access some of the best seafood from the local fishing boats. We prioritize sourcing from our local oyster growers in Barnegat Bay, ensuring superior products while also supporting our community. By collaborating with local vendors and small farmers, we design menus based on peak seasonal ingredients, ensuring the highest quality. Furthermore, our own Organic Herb Garden on the property provides a variety of fresh herbs picked just minutes before service, preserving their delicate textures and maximum flavor.
Our culinary team continually offers our members different experiences, from pop-up events by our beach to gourmet California-inspired wine dinners. We are constantly sourcing different and unique varieties of products for our chefs to create with, allowing us to incorporate these creations in our à la carte restaurants and banquet venues and showcase the nuances of the many different cuisines available to us.
~ Richard Lowack CEC, CCA,WCEC, Executive Chef at Manasquan River Golf Club. www.mrgc.com
Left: Atlanta Athletic Club. Right: Eric DaRin, Executive Chef
Left: Manasquan River Golf Club. Right: Richard Lowack, Executive Chef.
Atlanta Athletic Club, Johns Creek, Georgia.
The Greenbrier
Q: Professional clubs frequently employ specialized pastry chefs who introduce staff and students to dessert and baking techniques. How does the Atlanta Athletic Club nurture its pastry program?
A: At Atlanta Athletic Club, we pride ourselves on employing exceptional pastry chefs led by our talented Executive Pastry Chef, Sara Sample. Originally from North Carolina, Sara joined us after working alongside me at North Ridge Country Club. It took over two years to bring her to Atlanta Athletic Club, but the effort has certainly paid off.
Sara is an extraordinarily skilled pastry chef and an inspiring teacher. Her creativity, technique, and artistry set her apart in the culinary world. Every day, she mentors her team in various aspects of pastry—from plating and decoration to advanced techniques. She also collaborates closely with our front-of-house staff, ensuring they are well-versed in the details of each dessert and centerpiece she creates. This educational approach enhances the experience for our servers, managers, and cooks, allowing them to better inform and delight our members.
This nurturing learning environment has strengthened our pastry department and made it increasingly popular among our members. We’ve launched a variety of workshops led by our pastry team, covering everything from cake decorating to holiday cookies and gingerbread. Sara engages her staff in numerous demonstrations, brainstorming sessions, and extensive research and development, fostering a culture of creativity and innovation.
Our pastry team plays a vital role in the overall success of our culinary department. Their dedication to engagement, teaching, creativity, and flawless execution is unparalleled. This unique focus is what distinguishes country clubs from other sectors of the hospitality industry. The opportunity to innovate, prioritize our members, and explore new ideas truly sets us apart.
~ Eric DaRin, CEC WCEC, Executive Chef at Atlanta Athletic Club. www.atlantaathleticclub.org
NEW ENGLAND 'CLAM CHOWDER' Recipe by Michael Ruggiero, Assistant G, GlenArbor Golf Club, Bedford, New York, USA
Stonebridge Country Club, Boca Raton, Florida.
Q: If permitted, culinary staff and students can take on leadership roles by overseeing kitchen teams during events to develop their management abilities. How are you exposing current and future students at Stonebridge CC?
A: The benefit of working at Stonebridge Country Club is that present and future culinarians will be exposed to various cultures, thanks to our current culinary team and the diverse cuisine we present to our members at different events. We are committed to delivering the highest quality of products and services. Our members have traveled extensively worldwide and experienced excellent and diverse cuisines, so we must not only meet but exceed their standards. A significant amount of comparison often comes from the best local fine dining restaurants, which informs our culinary focus to satisfy our members’ demands and expectations.
We actively participate in the Palm Beach American Culinary Federation Chapter and work closely with local high schools with extensive culinary programs. Together, we conduct charity events and competitions, providing opportunities for talented students to join our culinary program for employment and training.
The country club environment offers many hospitality industry opportunities, including setups, outlet concepts, catering events, themed nights, and ongoing certifications with prestigious organizations such as the ACF and the World Association of Chefs Societies, which support continuous education.
Future culinarians must align their values with our Stonebridge culture to deliver high-quality hospitality and create a partnership for professional growth.
~ Chef Javier Laurie, CEC, CEC at Stonebridge Country Club www.stonebridgefl.com
Left: Javier Laurie, Executive Chef. Right: Stonebridge Country Club.
FroM new york to Maroon Creek Club:
cheF adaM gordon’s culinary adventure to aspen,
by diana delucia
My first visit to Aspen, Colorado, was awe-inspiring, mainly as my flight descended over the majestic Rocky Mountains. Upon landing at the charming Aspen Airport, I was swiftly whisked away to the nearby Maroon Creek Club, conveniently located just a mile away. Exploring the culinary landscape in the winter months, I was delighted by the abundance of hearty comfort food, each bite more exceptional than the last. Please enjoy my interview with Adam Gordon, devoted husband, father of two, and Executive Chef. ~ Diana DeLucia
GK: Tell us about your childhood and where and when your interest in cooking developed.
AG: I grew up on Long Island, New York. I am the middle of three children and the only son born to Mark and Doreen Gordon. My Dad worked long hours in the linen industry, and growing up, I would ride with him into the city, visiting restaurants, making deliveries, and getting to know some local chefs. My Mom worked full-time in childcare and always made sure we had dinner on the table. She was always in the kitchen, and I especially enjoyed learning from her as I helped her cook during the holidays. When I was looking for my first job, I gravitated towards kitchens and restaurants and took dishwasher, bussing, and prep cook roles when I was 14.
I attended Baldwin High School on Long Island’s South Shore. After graduating, I didn’t have a clear path for my future, so I applied to business school at Northeastern University in Boston, Massachusetts. We have family in Massachusetts, and it seemed like a nice transition. I went there for a few years and realized nothing clicked as I started looking for my externships. I’m looking at all these business opportunities, which weren’t that interesting. I wanted to travel more. My roommate at the time, Erik Vose (who would later become my best man at my wedding), and I decided to head out west, and we settled in Lincoln, Nebraska. Erik had some family out there that could show us around. He started taking classes at the University, and I began working at two well-known restaurants in the Haymarket area. Once again, the kitchen is where I felt most comfortable.
GK: Where did the interest from Nebraska and Colorado come from?
AG: We lived in Lincoln for about a year and a half, and during that time, we took a road trip to visit Boulder,
colorado
Colorado. I fell in love with the mountains and knew I had to find a way to get back here. My time in Lincoln was fun, but I was considering my next step the whole time. I decided to give a career in cooking a real shot.
I applied and was accepted to The Culinary Institute of America (CIA) in Hyde Park. Eric finished school, and we left Nebraska together. Eric went home to Newburyport, Massachusetts, and I headed to Long Island to get ready to attend the CIA. It was February of 1998, and it was a 21-month program. Within the first few weeks of school, I knew I had made the right decision, and this was what I wanted to do for the rest of my life. I was 20 years old.
I instantly met other chefs from around the country, and everything fell into place. I lived on campus for a while, then got an apartment just north of Hyde Park in Rhinebeck. When it became time for my externships, I began to look at Manhattan restaurants. My Dad suggested I investigate “BR Guest” Restaurants founded by Stephen Hanson.
I interviewed with Chef Brett Reichler and started my externship at the Blue Water Grill in Union Square. I was the first student chef the restaurant had ever had. It was initially intimidating. However, I felt right at home instead of interviewing with a suit and tie-on and trying to get an accounting or statistics job. Having such a big restaurant group to work for was great for me.
I got to work at Park Avalon and be a part of opening Ruby Foos on the Upper East Side. I learned so much as a culinary student, and they paved the way for me in the four-month program. It was great for me because I lived at home when I worked there and saved on accommodation.
It was my introduction to working long hours. When I worked with my Dad, I’d pick chefs’ brains. They would always say, “If this is what you want to do, you have to love it because the hours are going to be long, and holidays, as you know them, will cease to exist.” I wasn’t afraid of that at all. I started working young, and my Dad had a good work ethic, which he passed on to me. I liked the lifestyle. I enjoyed working in Manhattan. The culinary scene there was such a tight-knit community.
Cont. Over.
GK: How long did you stay in New York?
AG: I finished my extern then returned to the CIA to complete my schooling. It was October of ‘99, and I got the travel bug again and wanted to return to Colorado. I was ready for a change of pace and not so much humidity. I was looking forward to the atmosphere and laid-back lifestyle. While looking for jobs, I came across Aspen Ski Company, opening a private club at the top of the mountain called Aspen Mountain Club.
I got in on the ground floor and helped them open; I had some involvement in developing the menu. That was exciting to me, I traded in the Long Island Railroad for a snowboard, and it was another culinary experience that would shape my journey towards Maroon Creek. I enjoyed the early morning ride to the top of the mountain on the Silver Queen Gondola, and we could ski or snowboard at the end of our shift. I’d never done it before. It wasn’t just a freestanding restaurant; it was a club at the top of Aspen Mountain; the views and everything about that experience were awesome!
GK: How long did you stay at Aspen Mountain Club?
AG: I thought the job was a year-round gig, and they quickly let me know it wasn’t. I started looking around for work and wanted to stay in Aspen longer. I looked at hotels and other restaurants in town and took a position at Hotel Jerome. It was on Main Street and a focal point of the annual Food and Wine Festival. I enjoyed that. I worked for Todd Slosberg, a James Beard-nominated Chef from the Southwest. I started as a line cook again; it was another stepping stone as I tried to learn everything I could from Todd and the other chefs. I continued to build my resume, enjoying the Aspen lifestyle and being able to afford to live here.
I met my wife Becky at the Hotel Jerome in 2002. We both worked there: she worked in the J bar, and I worked in the kitchen. We’ve been together ever since. Twenty-two years later, we are still in Aspen! My career was going where I wanted it to, and I was happy, so there was no reason to move on.
I worked there for about two years, then felt like I needed a change. I moved on to a local sushi place, Takah Sushi. It is no longer here but was in operation for about 35 years.
GK: What led you to Maroon Creek Club?
AG: I mentioned Takah Sushi, one of the servers there Suzy was married to the Executive Chef at the club, and she mentioned he was looking for cooks. I’ve never worked at a club other than Aspen Mountain Club. I came in to meet Jamie Theriot, the Executive Chef. We hit it off well. I got on board here and started as a prep cook. I was 28. After six months, I quickly moved to the Sous Chef position. I was a Sous Chef here for about a year and a half. Jamie had an
Sous Chef here for about a year and a half. Jamie had an opportunity to open his restaurant, Smoke Modern Barbecue. He had asked me if I wanted to come and help him open the restaurant or take this opportunity to become the Executive Chef at Maroon Creek Club.
I thought about it briefly. I knew what I wanted to do. I enjoyed working with Jamie but couldn’t pass up the opportunity to become an executive chef at such a prestigious private club.
I’m still here 22 years later!
Becky and I decided to start a family, so we moved down valley, where most worker bees live. It’s about a 30-minute commute.
“Having children, apart from meeting my wife, was the best thing in my life. They keep me grounded.”
GK: How old are your children?
AG: Kaid, my son, just turned 11, and Journey, my daughter, is seven.
GK: You seem like a dedicated dad. I am impressed with that.
AG: Having kids, apart from meeting my wife, was the best thing in my life. They keep me grounded. I tell my son, “This is the first time we’ve had kids. You’re our first child. We are going through the journey together.” Being honest with them, they gravitate to that even at a young age. Aspen is a wonderful place to raise a family. Becky and I keep them active with sports and school. I can coach their teams in the slower seasons, and Becky handles the lion’s share during the busier months. It’s awesome to have a place like Maroon Creek Club as a stable job. It allows us to live the life we have built for ourselves.
GK: What are some notable experiences you’ve had as a chef at Maroon Creek Club?
AG: Having General Manager David Chadbourne start at roughly the same time as me and being together through the journey and evolution of Maroon Creek Club has been tremendous. I meet many chefs at the Chef-to-Chef conference each year. I hear, “I’ve been through six GMs, or I’ve been through 10 food and beverage directors.” I don’t take it for granted having David here with me.
Cont. Over.
Maroon Creek Club’s dining room.
Maroon Creek Club’s lounge and bar.
The Bar at Maroon Creek Club.
David and I have had similar visions for two decades. Golf is fundamental here. It’s the highlight of the summertime. However, the F & B department serves our membership every day of the year except Christmas. We’ve built the labor force together, and it’s doubled since I got here. Initially, I was trying to run the kitchen with one sous chef and a few line cooks, doing 250 lunches daily in the
”The best thing about a club compared to a restaurant is how close we are to the Members. They become extended family in many cases.”
Summer plus another 80 to 100 at night. It’s a lot, but it must get done. So, if you don’t have the labor, you are doing it yourself. I was fortunate to find Doug Folk, my Executive Sous Chef. - He is another fellow East Coaster from Pennsylvania who has been with me for 18 years.
GK: The clubhouse has recently been remodeled; tell us about that experience.
AG: It took about nine months. During that time, we used the pool kitchen. It was a seamless transition. It didn’t affect the membership, I mean, a little bit with just the entryway, but they were thrilled to see what was to come.
It was exciting for me and my staff; I hadn’t been through a remodel of that size before. Being involved in the process and being able to share my vision was cool. Chefs don’t get to experience that too often. We had a kick-off party and were able to get right into the new space, use all the equipment, and see what the flow would be like. It was the opening of our busy season, so the timing was perfect.
When the members came to their home away from home, or, better put, an extension of their home, they all came right here from the airport, and it was fun to greet them as they arrived. We’re beaming and excited to see their delight at all the changes we’ve made. The best thing about a club compared to a restaurant is how tight we are to the Members. They become an extended family in many cases.
GK: Do you and your staff have a good work-life balance here?
AG: We work hard in the golf season, but it slows down afterward. We can work that balance out more. It is nice
to be able to grow the crew that we have here. I have a lot of trust in these guys. Many of my line cooks have been here for over 12 years. That’s a testament to the program we run. It’s been rewarding to watch them start families of their own and watch them grow over the years. I am very grateful to be a part of this Maroon Creek Club family.
GK: How do you source products in the mountains?
AG: In addition to larger suppliers, we use “Farm Runners,” a regional food distributor based in Hotchkiss, CO, that specializes in custom-harvested farm products. During the offseason, they’ll ask chefs if they want to come to tour the farms. I’ve done a couple of tours, and they take you around to a dozen of the farms they source from. You can talk to local farmers, walk through the fields, and get your hands on the fresh product. It is comforting to see how close we are to some of the food we are consuming.
GK: What do you do in the Winter?
AG: The Winter is harsh. They still deliver, but obviously, they have fewer products available. We adjust to what they have available. They offer local organic eggs and fresh tortillas year-round, a great selection of melons and peaches in the Summer, and heartier greens in the Winter months.
The members trust Doug and me to provide the best quality products through daily specials and seasonal menus. They enjoy trying new things but sometimes just crave a classic tuna wrap.
To work in private clubs, you must enjoy making people happy, and that is your driving force. It’s a challenge, but we are up for it. When the members leave, we can be proud of their experience and look forward to welcoming them back.
Adam and I started our journey at Maroon Creek 21 years ago, and we’ve been a dynamic duo ever since. His calm and friendly demeanor stood out to me early on, which is rare for an Executive Chef.
I recognized Adam's talent right away; he has transformed the culinary program with his creative yet approachable menu. Our members, accustomed to dining worldwide, regularly tell me that Adam’s food is the “best in Aspen,” a compliment we truly cherish.
Working with Adam over these two decades has been a pleasure, and I’m proud of him and the entire Food and Beverage team. I look forward to continuing what we started 20 years ago. Cheers, Adam!
~David P. Chadbourne, General Manager
Ahi
Tuna
Poke with Jasmine Rice, Avocado, Mango, Edamame, Scallions, Tobiko, Pickled Ginger, Nori & Sweet Chilli Vinaigrette
Serves: 1
Ingredients
• 4 ounces Sushi Grade Ahi Tuna (diced)
• 2 ounces Jasmine Rice (see recipe)
• 1/2 ea. Avocado (sliced)
• 1 ounce Mango (diced)
• 1 ounce Edamame (shelled)
• 1/2 ounce Pickled Ginger
• 1 ounce Sweet Chile Vinaigrette (see recipe)
Jasmine Rice
• 1 ounce Jasmine Rice
• 2 ounces Water
• 1 teaspoon Butter
• Salt and Pepper (to taste)
Sweet Chile Vinaigrette
• 1/4 cup Gluten Free Soy Sauce
• 1/4 cup Sweet Chile Sauce
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Rice Vinegar
• 1 ea. Lime Juice Garnish
• 1 Tablespoon Scallions (bias cut)
• 1 Tablespoon Tobiko Caviar
• 1 ea. Nori Sheet (quartered)
Preparation
Jasmine Rice
Simmer the rice in water until tender, finish with butter, then season with salt and pepper.
Sweet Chile Vinaigrette
Combine all the ingredients. Set aside.
Assembly
Toss the Ahi Tuna in the sweet chili vinaigrette and season with salt and pepper. Mold the cooked jasmine rice in a ramekin and invert it onto the center of your desired plate. Arrange the mango, edamame, avocado, and pickled ginger, and dress the tuna around the rice. Garnish with scallions, caviar, and nori sheets. Cont. over.
Wine Pairing
Terlan Winkl Sauvignon, Alto Adige, Italy 2022
From high in the hills of Northern Italys Alto Adige region. This Sauvignon Blanc is an aromatic treat with fresh mandarin and apricot but fine acidity to pair with the texture of the Ahi. A great option as a sushi wine.
~ Matthew Inglis, Director of Food & Beverage
Maroon Creek Club’s lounge and fireplace.
The 18th hole at Maroon Creek Club. Image by Evan Schiller.
Diver Scallops with Butternut Squash Purée, Osetra
Caviar, Black Garlic Molasses, & Microgreens
Serves: 1 Ingredients
• 3 ea. U10 Diver Scallops
• 2 ounces Butternut Squash Purée (see recipe)
• 1 ounce Blended Oil
• 1 Tablespoons Butter
Butternut Squash Purée
• 1 cup Butternut Squash (peeled and cubed)
• 1 cup Chicken Stock
• 1/2 cup Heavy Cream
• 1 ounce Butter
• Salt and Pepper (to taste)
Garnish
• 1/2 ounce Osetra Caviar
• 1/2 ounce Microgreens
• 1 Tablespoons Black Garlic Molasses or Balsamic Reduction
Preparation
Butternut Squash Purée
Simmer the squash in the chicken stock and cream until very tender. Add the squash and cooking liquid to a blender and purée until smooth. Finish with butter and season with salt and pepper.
Scallops
Hard-sear the scallops in oil and butter until crispy, allow to rest.
Assembly
Smear the butternut squash purée in the center of your plate. Arrange the scallops on top of the purée. Garnish with Osetra caviar, micro greens, and a drizzle of black garlic molasses.
Wine Pairing
Pierre Gimonnet 1er Cru Champagne, Cuis, France.
An original Grower Champagne from the Terry Theise stable, the first to coin the phrase Farmer Fizz. Its lazar focused and very clean working to cut through the oil and butter components. There is still some weight from the Chardonnay grape to add some cream,pear and light citrus to the scallop dish.
~ Matthew Inglis, Director of Food & Beverage
Chilean Seabass with
Forbidden Black Rice, Mango-Chile Sauce & Brussels Sprout Leaves
Serves: 1
Ingredients
• 6-7 ounces Chilean Seabass
• 2 ounces Forbidden Black Rice (see recipe; prepare 24 hours ahead of time)
• 2 ounces Mango-Chile Sauce (see recipe)
• 1 Tablespoon Blended Oil
• 1 Tablespoon Butter
Mango-Chile Sauce
• 1 ea. Mango
• 1/2 cup Sweet-Chile Sauce
• 3 ounces Pineapple Juice
• 1 ounce Soy Sauce
• 1 Tablespoon Brown Sugar
Forbidden Black Rice
• 1/2 cup Forbidden Black Rice
• 2 Tablespoons Shallots (minced)
• 1 Tablespoon Ginger(grated)
• 1 cup Water
• Salt and Pepper (to taste)
Garnish
Brussels Sprout Leaves
Preparation
Mango-Chile Sauce
In a sauce pot, combine all ingredients and simmer. Purée and strain through a fine chinois. Cont. Over.
The 9th hole at Maroon Creek Club. Image by Evan Schiller.
Forbidden Black Rice
Soak the rice in water overnight. In a medium-sized sauce pot, cook the rice and soak it in water with shallots and ginger until tender; season it with salt and pepper.
Chilean Seabass
Hard-sear the Seabass in oil until crispy, and finish in the oven at 350 °F for 8-10 minutes.
Assembly
In a large soup plate, pour in enough mango-chile sauce to cover the bottom. Add a mound of black rice and place the seared Seabass on top. Garnish with Brussels sprout leaves.
Wine Pairing
Pierre Meurgey Pernand-Vergelesses, 1er Cru Sous Fretille, France, 2020.
This vineyard is situated on the slopes at a junction of two valleys in the Cote de Beaune with the hill of Corton watching over it. This is a premier cru vineyard site and is a lot of wine and a classic white burgundy from one of the more humble estates. The power is there to stand up to the Seabass, Rice and Brussel Sprouts, a treat with notes of peach, citrus and apricot with a long mineral finish.
Add the red wine, shallot, thyme, bay leaf, and peppercorns in a medium saucepan. Bring to a simmer over medium heat and cook until the wine is reduced by two thirds or until it reaches a syrupy consistency (15-20 minutes). When the wine is reduced, add the beef stock to the pan. Stir and bring back to a simmer. Continue to cook until the sauce is reduced by half. (about 10-15 minutes). Strain through a fine mesh sieve. Return the sauce to the pan and whisk in a little at a time until it becomes glossy and smooth.
Lamb
Hard-sear the lamb rack in a sauté pan with oil, then butter until crispy and browned; flip the rack over and baste. Remove the lamb from the pan and roast it in 375°F oven for 25 minutes; allow it to rest. While the lamb rests, sauté the peppers with the garlic and Gigante beans until warm, add the stock, and reduce. Remove from the heat and stir in the butter until a creamy consistency.
Assembly
Spoon the beans into the center of your desired bowl, slice the
the rack and arrange the bones (facing the same direction) against the beans. Spoon bordelaise sauce in front of the lamb. Garnish with the frisée.
Wine Pairing
Domaine du Banneret Chateauneuf du Pape, France, 2019.
This wine is old school using all 13 traditional grape varieties with the majority being Grenache, Mouvedre then Syrah. This wine dances with the lamb and doesn’t overpower. There are flowers and garrigue on the nose with strawberry and raspberry flavors, complex though with many layers and good acidity.
Combine all the ingredients in a sauce pot and simmer until the cranberries have reconstituted—purée and strain through a fine chinois.
Sweet Potato
Peel the sweet potato, spin it on a spiral cutter, dust it with cornstarch, and fry it at 250°F until crispy.
Elk Tenderloin
Clean the tenderloin, season heavily with black peppercorns and salt, sear on all sides in a hot sauté pan, and finish in a 350°F oven for 3-5 minutes. Rest. Chef Note: Venison and Elk are extremely lean, so be careful not to overcook.
Assembly
Plate a pool of cherry coulis topped with the apple, peas, and parsnips. Cut the elk loin into thirds and place around the sautéed veggies and fruit, garnishing with the crispy sweet potato nest. Cont. over.
Wine Pairing
Mas de Can Blau, Jumilla, Spain, 2014.
This is old vine Spain at its finest with some modern winemaking techniques from the Gil family. The DO of Monsant surrounds Priorat and is famed for its decomposed slate soils. Here Mazuelo or Carignan is the main grape along with old vine Garnacha and a splash of Syrah. Lush raspberry, blueberry and black cherry fruit encourage some juice from the Elk. There is some vanilla, woodsmoke and spice in the background, a long finish which enhance this complex dish.
~ Matthew Inglis, Director of Food & Beverage
Chef Adam Gordon and Sous Chef Doug Folk.
The 15th hole at Maroon Creek Club. Image by Evan Schiller.
Roasted Jurgielewicz Asian Duck
Serves: 1
Ingredients
• 1 ea. 8-10 ounce Jurgielewicz Duck Breast
• 4 ounces Vermicelli Rice Noodles (see recipe)
• 1 ounce Carrot (julienne)
• 1 ounce Red Pepper (julienne)
• 4 ounces Ramen Broth (see recipe)
Ramen Broth
• 1# Chicken Bones
• 1# Pork Soup Bones
• 1 ea. Onion
• 4 ea. Green Onions (green part only)
• 1 ea. Ginger Root
• 3 ea. Garlic Cloves
• 1 ounce Oyster Sauce
Garnish
• Cilantro Leaves
• Sriracha
• 3 ounces Mushroom Blend (Hon Shemiji, King Trumpet, Oyster)
• 1 ounce Radish Sprouts
Preparation
Ramen Broth
Bring the water to a boil in a large pot and blanch all the bones. Chef Note: I used a 7.2-liter stock pot. Drain and clean the bones under running water. Add the bones and all the other ingredients to the pot. Add 4 liters/8.5-pint water to the pot and bring it to a boil. Remove the scum and reduce the heat to simmer. Simmer for 2 hours with a lid on, allowing for a small ventilation. Turn the heat off and strain the broth through a sieve.
Jurgielewicz Duck Breast
Hard sear the duck breast in a sauté pan with oil and butter until the fat is rendered, crispy, and browned. Flip over and baste. Remove the duck from the pan and roast in 375°F oven for 5-10 minutes, allow it to rest. Cont. over.
Vermicelli Rice Noodles
While the duck rests, soak the noodles in hot water until tender, then drain.
Assembly
Roll the noodles with a long fork (like pasta) and garnish with cilantro leaves and Sriracha. Ladle the Ramen broth into the hot cast iron pot and garnish with the mushrooms, mushrooms, and sprouts. Slice the duck breast and place it next to the noodles. Garnish with Sriracha.
Wine Pairing
Pertimali Brunello Di Montalcino, Italy, 2017.
Livio Sasseti makes these wines in a tranquil corner of Montalcino possessing a masters touch of his domain. James Suckling described the wine as “Black cherry and mushroom with dried flower undertones, full bodied with velvety tannins and a juicy succulent finish.”
Duck, Noodles, Brunello yes please!
~ Matthew Inglis, Director of Food & Beverage
The Bar at Maroon Creek Club.
The 17th hole at Maroon Creek Club. Image by Evan Schiller.
Clubhouse Cocktails
Impossible Dream
Ingredients
11/2 ounces Licor 43
11/2 ounces Mr. Black Coffee Liqueur
11/2 ounces fresh espresso
1/2 ounce simple syrup (optional)
Garnish
Cocoa Powder (sifted into a crescent shape)
Preparation
Impossible Dream
After allowing the espresso to cool down add all ingredients to a shaker filled halfway with ice and shake vigorously for 30 seconds to attain a brilliant foam-strain into a chilled or frosted martini glass. Sift the cocoa powder into a crescent shape for gradual cocoa infusion into the cocktail.
Inspiration
Impossible Dream is a variation of the Carajillo, which utilizes Licor 43, to add hints of vanilla, orange peel, cinnamon, and cocoa. Licor 43 is a Spanish liqueur made in Cartagena, Spain.
Famed Don Quixote author Miguel de Cervantes Saavedra famously wrote “To dream the impossible dream, that is my quest.” With the usage of Mr. Black Coffee Liqueur and fresh espresso, after one or two of this cocktail it may be Impossible to Dream.
¡Salud!
Recipe
by William
J. Coffman Restaurant Manager Montclair Golf Club
Oaxacan Sour
Ingredients
2 ounces Mezcal
1 ounce Lime Juice (freshly squeezed)
3/4 ounce of Blue Agave
1 medium Egg White
Garnish
Dried Lemon
Preparation
Garnish
Once your lemons are cleaned, sliced, and free of seeds, they’re ready for the dehydrator. Arrange the slices in a single layer on the dehydrator trays, ensuring they don’t overlap. Mixologist Note: Proper airflow is essential for evenly dried lemon slices, so ensure there’s enough space between each piece.
Oaxacan Sour
In a shaker, combine mezcal, fresh lime juice, blue agave, and egg white and dry shake until the egg white has produced a fine frothy texture. Add half a shaker of ice to the mixture and shake vigorously for 20 seconds to fully incorporate the ingredients. Strain the mixture into an old fashioned glass filled with ice and garnish with a dried lemon.
Inspiration
Mezcal originated in pre-Hispanic Mexico and is rooted in the indigenous peoples; use of the agave plant. In Nahuatl, the language of the Aztecs and still spoken by various Indigenous groups in Mexico today, mezcal comes from the words metal and ixcalli, which mean oven-cooked agave. In the 16th century, Spanish conquistadors introduced distillation techniques to Mexico, which allowed for the creation of mezcal. The primary production of mezcal is concentrated in Oaxaca, where the geography is ideal for cultivating agave.
The CMAACT (Club Management Association of America,) Connecticut Chapter hosts an annual Culinary Showcase to benefit Stamford Hospital's pediatric care unit and David's Treasure Chest.
This year, the 28th Annual Culinary Showcase occurred on January 6, 2025, at the Innis Arden Golf Club in Greenwich, CT.
The event celebrates culinary talent and creativity, featuring chefs from various private clubs who compete for the prestigious Golden Toque trophy. Attendees vote for the Best in Show dish, and the winning chef takes home the Golden Toque, symbolizing culinary excellence.
The showcase highlights the skills of participating chefs and serves as a team-building activity, fostering camaraderie and fun among the culinary community.
The funds raised from the event will support Stamford Hospital's pediatric care unit and David's Treasure Chest, which provides essential resources and support for children and their families.
It's a wonderful event that combines the love of food with a great cause. It makes a positive impact on the community while showcasing the talents of some of the best chefs in the area.
Left to Right: David Bortnem/Banquet Chef, Carey Favreau/Executive Chef, Joseph Vinluan/Saucie and .Cesar Diaz Rivera/Chef of Membership Dining Room at Westchester Country Club, Rye, NY.
Left to Right: Pablo Lorenza/Executive Chef and Team at the Country Club of Darien, Darien, CT.
Left to Right: The Team from The Country Club or Fairfield with Salvatore Napolitan/ Executive Chef at the Field Club of Greenwich, CT.
Left to Right: Pablo Lorenza/Executive Chef and Team at the Country Club of Darien, Darien, CT.
Left to Right: Mystirr Gleaves, Dominic Calla/Executive Chef, Damien Joseph, CJ’Quann Flemin and Martin Perez at Round Hill Club, Greenwich, CT.
Center: Harrison SchafferExecutive Chef and Team at Rolling Hills Country Club, Wilton, CT.
Third from left: Michael Mignano/Executive Chef and Team at Wee Burn Country Club, Darien, CT.
Steven Ready, District Manager CT, for Deutsch Family Wines.
A stunning display by Innis Arden Golf Club. Tuna Taki, Spicy Glass Chili Noodles,Eggnog Creme Brulee & Chocolate Pot au Creme.
Kevin Sullivan/ Executive Chef and Team at Innis Arden Golf Club, Old Greenwich, CT.
Jeff Raider, CCM/Executive Chef at Woodway Country Club, Darien, CT.
Alan Dancyger/Executive Chef, far right, and Team at Stamford Yacht Club, Stamford, CT.
Chris Devine, Corporate Chef far right, at Ace Endico and Team.
Left to Right: John Johnson/ Executive Chef, Addison Ambriola, Sous Chef and Team at Greenwich Country Club, Greenwich, CT.
The Sushi Booth at Innis Arden Golf Club was a huge hit!
Geo Lanez/Executive Chef, far right and the Team at The Patterson Club, Fairfield, CT
Left to right: Jacob Hamilton, , Branden Komm and Learie Mendez from The Chefs’ Warehouse.
Nicola Cassidy, Assistant Manager at Innis Arden Golf club
Wine Essentials by Fernando Silva
The Evolution of Champagne:
Roman Times
During the era of the Gauls, the region now recognized as Champagne was inhabited by the Remi tribe, known for their alliance with Julius Caesar, the renowned Roman general who conquered Gaul. The Remi held a fondness for wine, particularly the Roman varieties, which greatly benefited Roman trade. When the Romans conquered the Gauls they were prohibited from cultivating their grapes, a restriction that remained in place until the late 3rd century A.D. This ban was lifted shortly before the fall of Rome in 476 A.D. allowing for a resurgence in vine cultivation in the area.
The Merovingian Dynasty and Royal Significance
The city of Reims emerged as a central piece in royal history following the baptism of Clovis at Notre Dame Cathedral in 496 A.D. This event marked a significant transformation for the King of the Franks, establishing Reims as the sacred site for the coronation of French monarchs in the centuries to follow. While sparkling wines were not yet a part of the tradition, Champagne earned its reputation as “the wine of coronations” and, indeed, “the wine of Kings.” The strategic location of Reims along crucial trading routes facilitated the swift expansion of vine cultivation, while the burgeoning popularity of Champagne agricultural shows established the region as an economic hub during the Middle Ages:
The Birth of Effervescence
Influential figures such as Dom Pierre Pérignon, a Benedictine monk at Hautvillers Abbey, and Frère Oudart from Saint-Pierre-aux-Monts Abbey played a crucial role in the refinement of Champagne’s winemaking process. Originally, wine blending was often left to chance, but Dom Pierre Pérignon recognized the potential for harmony by thoughtfully combining various wines and crus. The years 1670 to 1720 were transformative for the Champagne region, marking the conscious evolution of sparkling wine production from an accidental occurrence to a deliberate and respected craft. Before this development, the effervescence—those prized bubbles—was largely unpredictable and influenced by external conditions.
The Golden Age of Champagne Houses and today:
The 18th and 19th centuries heralded the emergence of several esteemed Champagne Houses, each dedicated to the art of crafting this distinguished sparkling wine. Mastery of this craft required substantial investment in both knowledge and resources. This era saw the rise of iconic Champagne producers whose names resonate through history, including Ruinart, Fourneaux, Moët, Delamotte, Dubois, Veuve Clicquot, Heidsieck, Jacquesson, and Krug.
Today, Champagne stands as a symbol of celebration and luxury, from the early Roman days to the prestigious Champagne Houses of today, the evolution of this extraordinary beverage reflects the artistry and innovation of its enduring legacy as “the wine of Kings.”
~Fernando Silva, Artist & Sommelier
“Krugs 01” Epoxy and Gold Leaf bottle Art, 14” x 10.5” on wooden frame by Fernando Silva @Bacchusbysilva
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.
