Elevate your Culinary Mastery: Texturas Unleashes Molecular Magic for Private Club Chefs
Albert Adrià Ferran Adrià
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FROM THE FOUNDER
The first edition of Golf Kitchen Magazine was released in the fall of 2017, featuring Executive Chef Rhy Waddington from Winged Foot Golf Club on the cover. This magazine followed two coffee table books I had produced: “Golf Club World: Behind the Gates” and “Golf Kitchen.” Guest chefs conceived the magazine’s vision during a book launch party at Cassique at the Kiawah Island Club. Now, seven years later, we reflect on our journey.
Over the past seven years, the vision of Golf Kitchen Magazine has significantly influenced the culinary aspect of the golf industry. I have dedicated myself to this cause, and it’s heartening to see the shift taking place. Restaurant chefs are now viewing positions in clubs as attractive opportunities, and culinary students are recognizing the industry as a viable and sustainable alternative to traditional restaurant careers.
My passion for this industry and its people has grown stronger. I have invested my time, money, energy, and heart into this endeavor. Together, we are bringing about change and guiding the culinary experience in private golf clubs in a positive direction.
As we celebrate our 7th Anniversary, I want to take this opportunity to express my heartfelt gratitude to each and every one of you. Your support and contributions have been invaluable, and I deeply appreciate your involvement in our journey. It’s because of you that we’ve reached this significant milestone.
So, I raise my glass to you and celebrate our 7th Anniversary, a significant milestone!
Many thanks to all of our contributors in this special edition.
Warmest personal regards,
Diana DeLucia, Founder
FERGUSON WHISKY EMBARKS ON A SPIRITED JOURNEY
HANATORO WINERY: AN INTERVIEW WITH KEVIN BOZADA
AMUSE-BOUCHE
Our editors have curated a selection of culinary tools, treasures and treats to be savored.
Dumpling Happy Dance!
Mimi Cheng’s is a beloved family-owned dumpling restaurant with 2 locations in NYC. Mimi Cheng’s is known for their signature flavors as well as chef collaborations with icons like Daniel Humm, Dan Barber, Missy Robbins, Peter Luger Steakhouse, and many more. The dumplings are made just the way their mom Mimi makes them with wholesome ingredients, sustainably-raised meat, and fresh vegetables.
Mimi Cheng’s now has a premium frozen dumpling line for foodservice. These dumplings are easy to prepare, can be cooked many different ways, and are perfect for appetizers, snacks, or event catering. Your guests will be thrilled to see this iconic brand at your club. www.mimichengs.com
Mr. Frank’s Kitchen!
Mr. Frank’s Kitchen is a manufacturer of proprietary “small batch” spice blends and a company, which was founded in 2016 in honor of the late Mr. Frank Postl by his daughter Lisa of Bellingham, WA to carry on his memory and remarkable legacy. Mr. Frank’s Kitchen strives to provide its customers with the finest products possible by using strictly a fresh ground process and only the purest of spices and herbs available. We use only “CLEAN” ingredients, and absolutely NO additives, fillers, or preservatives are used in the production of any of our spice blends.
We are available for Food Service/Wholesale through Direct Ship, Sysco, US Foods, & Cheney Brothers, or through our website. www.mrfrankskitchen.com
Joe Jurgielewicz & Son, Ltd. (JJS), one of the largest purveyors of Pekin duck to the restaurant industry across the nation, has introduced a new protein snack made of 100% duck meat to offer busy on-the-go consumers a healthy snack full of protein and other healthy essentials. The new duck sticks feature three savory flavors and are available in boxes of 12 or a sampler box of 18 that contains six duck sticks of each flavor. The individually wrapped snacks feature a center-hole punch to making them an excellent addition to convenience and grocery stores.
For more information about Joe Jurgielewicz & Son, Ltd. or to shop the full range of America’s Tastiest Duck products, visit: www.tastyduck.com
LYO Pineapple by Texturas!
Cubed Lyophilised Pineapple is freeze-dried pineapple cubes that maintain the fruit’s natural sweetness and tropical aroma. These cubes are crisp and sweet, with a natural tartness, providing a tropical taste in a dry, crunchy form. Excellent for cereals, baked goods, snacks, and garnishes for desserts. Create unique cocktails and drinks. Divine in a Piña Colada. Rehydrate them for use in sauces, marinades, or savory dishes! www.zonafoodmarket.com/collections/molecular
Caviaroli Green Olive Drops by Albert Adria!
This product showcases the molecular gastronomy technique called spherification, where green olive juice is encapsulated in a delicate, thin membrane. Each “drop” mimics the look and texture of an olive. When bitten, the drop bursts in the mouth, releasing an intense, rich green olive flavor. It is preserved in oil, which enhances its taste and adds a luxurious element to dishes.
The idea behind the Green Olive Drops is to provide a surprising and flavorful experience. They are perfect for tapas, salads, cocktails, and high-end dishes as a garnish. www.zonafoodmarket.com
Hanatoro!
Hanatoro is a boutique winery located in Walla Walla, Washington, co-owned by Kevin Bozada, Senior Director of Club and Hospitality at Augusta National Golf Club.
With an annual production of just 300 cases of single-vineyard estate cabernet from their acclaimed Octave Vineyard, Hanatoro offers an exclusive experience. This private club wine is available by allocation, reserved for golf clubs and destinations.
For a chance to secure an allocation of this highlyrated single-vineyard wine, visit: www.Hanatoro.com
365 Gratitudes for Better Living!
365 Gratitudes is a daily reading of inspiration for each day of the year. With artwork from stellar artist Alexis Lavine from Asheville NC, and photography from my lovely island of St Croix that should put some sunshine in those dark moments when you need a lift. Latitudes and platitudes of gratitudes to warm you like tropical soup for the soul.
The first edition is available now to order. A great gift to give to friends also! 365 Gratitudes for better living. www.CliffsoftheHeart.com
Organic Black Truffle Butter!
When professional chefs want to add real black winter truffles to their menu there is only one clear choice. DaRosario USDA 100 % Organic Black truffle butters. Only two ingredients in our butters; usda organic Valley sweet butter and usda organic black truffle pieces in organic evoo.
This is the only real truffle butter in the US today. No additives, ingredients that you can’t pronounce, and artificial. This is the only real truffle you could trust. www.DaRosario.com
Ferguson Whisky Embarks on a Spirited Journey:
Miles Traveled, Hills Ahead
by Hugh MacDonald
by Laura Ferguson
Photography
David Ferguson at The Old Course, St Andrews.
The Machrie golf course stares imperiously at the sea. It sits on an island where peat bogs provide heat in the way of fuel and a way of life in the dark water they funnel to the island distilleries.
The Scottish essentials of golf, food, and whisky are never more distilled than on the small Hebridean island. The distilleries have produced a famed worldwide product in its range of Islay malts. It has also been the instigator of invigorating personal experience.
“I once sat in the old Machrie Hotel eating prawn sandwiches after a round of golf with my brother, Andrew. It must have been about 30 years ago,” says David Ferguson. “It is one of those seemingly small experiences that lead you to where you are today.”
He also sat in the informal conventions after funerals and weddings on the island. He was also taken to The Slaughterhouse Shed on the back road of Port Ellen, a town laced with distilleries nearby. This all informed his life, and it has now consumed it.
David has launched Ferguson Whisky, an independent blender and bottler that provides end-to-end whisky services from cask to bottle. This can be consultancy work on bespoke projects or managing whisky portfolios for clients. This is business, but it is also personal. The whisky business is bred in the bone for David.
This is a life in three acts. The major scenes are set in Islay, New York, and mainland Scotland. David is the leading actor. It is a story of passion, the tale of a boy who grew to be a businessman, and a celebration of family and how goodness can beget goodness.
It is a saga that deserves to be savored over a good malt. And there is no other kind on Islay. The story starts and ends on the island.
“My grandfather, Alexander MacInnes, was an Ileach,” says David, using the Gaelic word for a native of the island. “He moved to Glasgow to work, married, and lived in the West End of Glasgow. My grandad, a great storyteller, was an electrician at Fairfields Shipbuilders, and my grandmother, Ellen MacInnes, a fabulous cook, was a nurse at the Western Infirmary.”
Islanders had to travel to the mainland for medical treatment. Their relatives stayed with his grandparents. “It was the sort of thing that was just done naturally,” he says. “You helped other people out. If islanders were coming to the city, you shared your home with them.” He adds: “I am known on the island as the grandson of Alexander and Ellen MacInnes. That is all people need to know, and there is immediate respect for where I have come from in life and who I am.”
A few miles from the beautiful Machrie Golf Club stands The
Slaughterhouse Shed. Its grisly name disguises a more benign purpose. “It was used latterly by local men to sample whisky and discuss matters of the day. It was owned by my Uncle Frankie, who in the manner of the day was lighthouse keeper, local butcher, and a Stillman at Port Ellen Distillery,” says David.
David, now a member of the Machrie Golf Club, has renovated The Slaughterhouse Shed. “I just have to add a water supply,” he says. This brings a recollection of holidaying on the island. “Machrie chalets were fairly basic back then, nothing like the luxurious hotel that exists now. The water in the taps ran peaty brown. I have never forgotten that.”
He had early duties in the alcohol trade. “As a boy, I would visit my grandparents at weekends, and the house would occasionally be full of people from Islay who were staying while their relatives were receiving treatment at the Western Infirmary across the road. Parties would break out with songs being sung and drink being taken. I helped serve the drink, and my grandmother took whisky with a lot of water.”
The scene changes abruptly to New York. David graduated from Strathclyde Business School and then trained as a chartered accountant with Deutsche Bank in London before then moving to Wall Street. “I was there from 2006 to 2010, so I worked right through the financial crisis,” he says. He was laboring in the field of credit risk management. “I would start early in the morning and not stop until silly o’clock at night,” he says.
He was never far from whisky or golf. “As the token Scot, I was looked upon as the expert on anything to do with whisky,” he says. His natural inclination was to use any leisure time to focus on golf. “I experienced the 39th Ryder Cup, the Miracle at Medinah in 2012, and I was pleased to learn that it had been designed by a Scotsman, Tom Bendelow, in conjunction with the great Bobby Jones.”
Alister MacKenzie, the golf designer who helped create one of the most iconic courses, Augusta National, which hosts the annual Masters Tournament, was also of Gaelic stock. His father came from Lochinver in the Highlands. The link between Scots and golf is as strong as the bond between Scots and whisky.
This is starkly visible in St Andrews, the home of golf. David is a regular visitor to this part of Fife. Again, it is personal. “It is a regular holiday haunt for myself, my wife, and my children,” he says. It is also business. “There are so many new distilleries springing up in the East Neuk of Fife, and I am now working with them.”
Ferguson Whisky has become a link in that chain that unites whisky and golf universally. It is now a partner with Bravo Whisky Golf, whose mission statement is to “go above and beyond to make golf fresh and exciting and to reveal to a select few our favorite secret places.” The journeys
David and Jack at Lochranza Distillery, Isle of Arran. This was taken in 2020 when we visited Jack’s ‘Arran 2020 Cask’ for the first time.
are bespoke. The destinations are celebrated with highly distinctive malts. Ferguson Whisky also has a partnership with Brindiamo, a leader in bulk alcohol sourcing, to offer investors prime opportunities in the rapidly growing bourbon industry.
Both will benefit from David’s extensive and undoubtedly unrivaled experience in the whisky business. The boy who was surrounded by the water of life in his grandparent’s home went on to immerse himself in the whisky business when he returned from New York. He has been in the industry for 15 years, working for esteemed distilleries, including Bruichladdich, on Islay, and Isle of Arran Distillers. He has thus established personal connections with those at the very top of the whisky business.
”He has that personal connection. “You can’t work in the whisky business without being known for who you are and how you go about your business,” he says. “It is a small world, and your reputation precedes and stays with you. I am happy with that.”
But, as always, this is personal. “When I worked in New York and London, I made contacts who have now gone on to work worldwide. I thus have contacts from Korea to Kuala Lumpur to Kensington,” he says with a smile.
He has that personal connection. “You can’t work in the whisky business without being known for who you are and how you go about your business,” he says. “It is a small world, and your reputation precedes and stays with you. I am happy with that.”
It is also a small world that has a hub in Islay. “There are currently 10 working distilleries on the island, with more in the making, and it has become world famous for its distinctive malts. I, of course, do business there. But, again, it is personal. I have The Slaughterhouse Shed there. I play golf there. But I am always known as Alexander and Ellen MacInnes’ grandson. And I am happy about that, too.”
The Mugdock reservoir on the outskirts of Glasgow looks down on Tannoch Loch and the beautiful sandstone homes surrounding it. “I worked in a country club nearby as a
David at the Swilcan Bridge on The Old Course, St Andrews.
Machrie Hotel, Isle of Islay (with the Ferguson Whisky branded vehicle)
student and regularly ran around the reservoir. I always looked down and promised myself that one day I would live in one of those houses,” says David. It took him merely 15 years. After his sojourn in New York, he made his home near the loch with his wife, Laura. They were soon joined by two sons, Jack and Ben.
It was an early sign that the teenage Ferguson was not afraid to set targets and then achieve them. This trait has followed him in his business career. He could have stayed on Wall Street. He could have stayed with the prestigious whisky brands and distilleries. But he decided to form Ferguson Whisky. So what made him take such a jump? “Again, it was just something inside me. I wanted to use my experience and professional expertise in my own way. That’s how Ferguson Whisky was born.”
”There is a great story to be heard, but there is also a great story for every individual to tell, whether it be that night they first visited a wonderful place, be it on Islay or on Speyside, or that day they bought that special cask.”
So what does he want to do with the company? “We are an independent blender and bottler providing end-to-end whisky services from cask to bottle. This could be consultancy on a range of whisky portfolios. We source and buy bulk volumes of whisky. We offer luxury whisky experiences and bottlings. This comes with the promise of individual adventure because it is more than a business, though we seek to make a profit for investors, and our professionalism gives a more than good chance of that.”
He points out that more than £7bn came into the UK economy in 2023 and knows the seriousness of the business. “I have strong relationships with distilleries and brands and can thus access all aspects of the single malt lifespan. This includes spirit supply, access to wood, warehousing and bottling.” The company has already built a satisfied customer list. Yes, we bring experience and expertise, and hopefully, we can continue to bring financial returns,” says Ferguson. “But, for me, it has to be about a lot more than that.”
He has business credentials, HMRC taxation certificates, and ethical and practical working practices guarantees. “This is all good and proper and the least that any potential investor should expect,” he says. “But it has to be about something deeper, too. I was brought up with whisky and its lore. I heard the stories louder and clearer when I went into what many call a business, but my grandparents would simply call a way of life. I want others to hear that story and enjoy that experience. I want the people who come to Ferguson
Whisky to have an adventure. I want them to have spectacular tastings and wonderful physical and spiritual journeys. This may seem all too romantic, but it has been my life. This is what happened to me. I will pass this on to my sons, not just as a business but as a lesson in who we are, what we believe is important, and what we think should endure and be celebrated.”
Thus, photographs of the MacInnes clan and its Ferguson branch are found at The Slaughterhouse Shed and on other points of the island. This is why a stroll on Machrie Golf Course provokes memories far from birdies made and bogies suffered. It is why there are now photographs of David and his older son, Jack, in distilleries, breathing in the spirit of family history and wondering at the mysterious contents of casks.
It has always been a family endeavor. “I have been steeped in it,” he says. “It has always fascinated me. I want to dedicate my working life to it. I want it to be an adventure. But I want people to accompany me on it. It has enhanced my life, and I want it to add to others’ lives. There is a great story to be heard, but there is also a great story for every individual to tell, whether it be that night they first visited a wonderful place, be it on Islay or on Speyside, or that day they bought that special cask or even that morning they walked onto one of Scotland’s great courses after a wonderful night sampling a dram of the best a nation and a culture can create.”
The journey has begun for Ferguson Whisky. Many miles have been tramped by its creator. There are exciting hills still to be scaled.
To learn more about Ferguson Whisky please visit their website at www.fergusonwhisky.com
To learn more about Brindiamo Group please visit their website at www.brindiamogroup.com
To learn more about Bravo Whisky Golf please visit their website at www.bravowhiskygolf.com
Image right: David, Laura, Jack, Ben (& Brodie the dog) on holiday in Islay.
Hanatoro Winery
Single Vineyard WineS Handcrafted for friendS and family
An IntervIew wIth KevIn BozAdA
Recently, I had the pleasure of meeting Kevin Bozada, the Senior Director of Club and Hospitality at Augusta National and Managing Partner at Hanatoro Winery. I am excited to share the captivating story of his family’s winery, Hanatoro. The dedicated team at Octave Vineyard and Hanatoro truly embodies the essence of winemaking, resonating deeply with members, guests, and properties that hold the Hanatoro legacy in high regard.
Diana DeLucia
GK: Can you share the story behind the vineyard and the grapes used for Hanatoro?
KB: I grew up around the hospitality and wine business. I developed a deep passion for the industry at a very young age. I knew I wanted to dedicate my career to it at about ten years old. I was fortunate to have an incredible mentor in my stepfather, Steve Thomson. His career took him from high-end restaurants and hotels, then into wine distribution and wholesaling in Kansas City, MO. That’s where I grew up.
In 1999, Steve took on a role with Oregon’s largest winery, King Estate, and eventually became its Executive Vice President. He then moved our family to Eugene, OR, in the heart of the Willamette Valley. Since 2015 Steve has been CEO at Cristom Vineyards in Oregon.
Steve had a very accomplished career, and it’s still going strong. He became the President of the Oregon Wine Growers Association and the chairman of the Oregon Wine Board, where he supported several legislative issues facing the wine industry in Washington, DC. He’s an industry leader and champion for the Oregon wine industry.
Through those appointments, Steve developed many relationships with neighboring wine regions. Most importantly, within Walla Walla Valley, he was invited by a gentleman named Norm McKibben to invest in a new vineyard development called SeVein in 2004.
Norm McKibben owns Pepper Bridge Winery, one of Walla Walla’s most famous and oldest wineries. He is the godfather of Walla Walla Valley. Before long, Norm, Steve and a few other partners planted the Octave Vineyard with Bordeaux varietals.
Steve sold his fruit for several years as he was only producing grapes, not making wine. In 2010, as my hospitality career was blossoming, Steve asked if I’d be interested in partnering on the startup of a Walla Walla winery, keeping the fruit from Octave, and beginning to produce our own wine, and Hanatoro was born.
Steve, my mother, Karen Thomson, and I are all involved. In our hearts, we are food and beverage people, and we believe that wine should not only represent a specific place and complement a meal but should also encourage
reflection and demand attention. That’s something we talk about often. Hanatoro is produced in a style that pairs with bold food flavors. It ages gracefully for 20 or more years.
GK: Where does the name Hanatoro originate?
KB: Hanatoro means ‘the path of light and flowers.’ It is a festival in Kyoto, Japan, celebrated each March in the ancient capital city. The festival’s core values are heritage, craftsmanship, community, beauty, and honor—respect for the past. My mother and Steve have been regular visitors over the last twenty years. It’s one of the most memorable journeys in their lives.
”We believe that wine should not only represent a specific place and complement a meal but should also encourage reflection and demand attention.”
GK: Tell us about Octave Vineyard.
KB: Six individuals now own Octave: Steve Thomson, my stepfather; Norm McKinnon, owner of Pepper Bridge Winery; Jean Francois Pellet, Managing Partner of Pepper Bridge Winery; Greg Harrington MS, owner of Gramercy Cellars; Dennis Murphy, owner of Caprio Cellars; and Justin Wiley, owner of Va Piano Vineyards. Octave Vineyard has quickly become recognized as one of the most elite vineyards in Walla Walla. I can’t stress enough how vital the Octave Vineyard is to us. It is our identity.
Hanatoro is produced at our winery in Washington State, which is an alternating proprietorship within Va Piano Vineyards. Octave Vineyard is located 20 minutess south but physically in Oregon and conveniently located just feet from Former New England Patriots Quarterback, Drew Bledsoe’s Doubleback McQueen Vineyard. What makes Hanatoro special is this unique mix of soil types, elevations, and microclimates at Octave. The soil is an ancient basalt overlaid with wind-blown volcanic Loess and glacial alluvial sediment. This rich combination of soil provides many minerality characteristics unique to the region.
Octave is at 1300 feet in elevation and on a steep slope. This altitude lends to sun exposure, long growing days and seasons, and massive temperature variation. Sometimes, you can see a swing of 40° in one day, but most importantly, its powerful winds whipping off the Columbia Gorge in
Hanatoro Managing Partner, Kevin Bozada on the golf course.
Fruit on the vine at Octave Vineyard.
the afternoon. These winds are significant because of their stress on our fruit, which lends to smaller berries with thicker skins, resulting in fabulous tannins in the wines once you get to the final product.
Regarding the vineyard practices, we tap water at more than 1000 feet below the surface. Our vineyard has one of the northwest’s finest agricultural water delivery systems. It’s environmentally sound amd sustainable. We focus on soil health because it’s essential to grow healthy vines capable of withstanding disease and pest pressures throughout the growing season. It ensures our vineyard will produce excellent wines not only now but for generations.
”Every berry that goes into Hanatoro comes from Octave and Octave only.”
Hanatoro is the only winery that produces wine using 100% Octave fruit. Every berry that goes into Hanatoro comes from Octave and Octave only. We don’t source fruit from other vineyards or buy fruit from Oregon, Washington, or California and put it into our wines. We have to use what our land gives us, this is more challenging but always more rewarding. From there, Hanatoro Winemaker and owner of Va Piano Vineyards, Justin Wylie, stewards Hanatoro through a gentle regimen in the finest French oak barrels to our exacting specifications.Justin is best in class, he’s been a great friend and mentor for twenty years.
There’s a misconception about the elegance of wine. You’re usually enjoying it in a very sophisticated environment. You have to remember that wine is agriculture. Producing wine is farming at the very finest, which gets lost at the end stage when the wine is consumed in these beautiful restaurants and clubs. Wine is handled in the vineyard and winery like a chef works with food in a good kitchen.
Each Fall, we select the best varietals and respective clones to produce the highest qualtiy wine possible. We go to Walla Walla, and we’ll have 30 sample bottles on the table. Each bottle containing various clones of each varietal, we have five clones of Cabernet Sauvignon alone. We taste all of them, every clone of Cabernet Sauvignon, Merlot, Malbec, Syrah, Petite Verdot, and Cabernet Franc. We select what’s best that year, knowing we must utilize at least 75% Cabernet Sauvignon to be classified as that, the other varietals are the finishing touches to the masterpiece.
Earlier, I mentioned the impact of the winds on the vines. The wind’s impact on the skins makes our fruit loaded with intense red, blue, and black fruit and gentle spice notes, contributing to a large structure. It is balanced with silky smooth tannins that are polished yet supple on the palate.
It can be enjoyed with red meats, lamb, and pork. It is a big wine, but it’s balanced and gentle enough to enjoy without food at the end of the evening.
The varietal balance will shift for each vintage. For instance, the 2019 vintage was 89% Cabernet Sauvignon and 11% Cabernet Franc. The 2017 vintage was 85% Cabernet Sauvignon, 7.5% Merlot, and 7.5% Malbec and the 2012 vintage was 75% Cabernet Sauvignon, 12.5% Petite Verdot, and 12.5% Cabernet Franc. No two years are the same, we have to use what land gives us to formulate the finest wine possible. When you are single vineyard, Mother Nature is the primary influence on our wines, thats the magic behind Hanatoro.
GK: How do you ensure the quality and consistency of your wines?
KB: One of the great things about Hanatoro being a single vineyard estate wine is that while we always expect top quality, the wine consistently differs from vintage to vintage. We aim to build a handcrafted micro-site expression wine each year from this unique terroir, Octave Vineyard.
The yields from Octave give us about 2.5 tons per acre, so it’s a challenge to evaluate each varietal and clone independently and how they will compliment each other in the final blend. It has to be the best. We use a variety of the highest quality French oak barrels.
GK: What does each of them do to impact the final product?
KB: Last August, we tasted all the varietals and clones for the 2022 blend, which had been in barrel for 18 months, before signing off on the final blend. Once we complete the 2022 blend, we’ll barrel taste the 2023, which has been in the barrel for six months, from there we’ll go to the vineyard and look at the 2024 on the vine. We’re always working on three consecutive years, two in the past, one in the future. It’s quite an experience tasting and blending the wine that will be in restaurants and clubs throughout the country in just a matter of months.
GK: What makes Hanatoro particularly appealing to private golf club members? How did you break into that market?
KB: People generally enjoy wines with a story behind them. Family-owned wineries and their vineyards lend well to this. Larger wineries tend to focus on production volume, using sourced fruit from all over the country, which can create a lack of identity and story. Our wines are handcrafted, and we produce limited quantities, just three hundred cases each year. This limited production is also incredibly high rated. Our wines are getting 94, 95, 96 points from Wine and Spirits and Wine Spectator vintage after vintage. Accolades are not our main priority, but it validates our work in our winery and vineyard.
The stunning Octave Vineyard from the sky.
In terms of private clubs, my career in private club management dates back over 15 years. I’m currently the Senior Director of Club and Hospitality at Augusta National Golf Club where I’ve worked for 10 years. The club industry is a small one. Many of the general managers and sommeliers of elite private clubs are personal friends of mine, and they are excited at the prospect of adding an extremely limited single vineyard family-owned winery to their lists. It’s a great opportunity for them to connect with their members, and share our story, but it also helps that the wine is of elite quality. The difference is it’s fleeting. When it’s gone, it’s never to be experienced again. Only the memory remains.
”Our wines are handcrafted, and we produce limited quantities ”
GK: Are the 300 cases of Hanatoro wine typically pre-ordered in advance, or do you sell them throughout the year?
KB: Since our first vintage in 2012, we’ve been ultra-focused on distribution to high-end steakhouses, boutique resorts, private clubs, and golf destinations, all of which we have personal relationships with. We want our wines to be on lists of accounts of people with whom we have relationships. While the distribution route does not provide the most profitable strategy, it does help us build our brand and share our wines with our friends, family, and colleagues in the hospitality industry.
We distribute in five states: Oregon, Florida, Georgia, South Carolina, North Carolina. We keep a small allocation for direct sales through our website, www.hanatoro.com. We typically only sell current vintage directly to consumers. However, we are introducing the Hanatoro Estate Club, which provides a short list of individuals an allocation of our current vintage and some library wines from previous vintages.
GK: How do you handle demand exceeding 300 cases produced annually?
KB: My priority is to assure every account we partner with has the inventory allocation necessary for their annual operations. Given our limited production, we’re very sensitive about not overextending ourselves and committing to many allocations. This has resulted in a very small list of accounts, it’s a short list, but it’s powerful. You can find Hanatoro at golf resort destinations such as Bandon Dunes, Sea Island, Kiawah Island, Streamsong, The Breakers, Pinehurst and Reynolds Lake Oconee. You will also find it
on lists at many of the country’s preeminent private clubs and distinguished restaurants such as Bern’s Steakhouse in Tampa or Bones Restaurant in Atlanta. The hospitality world is small, and we’re fortunate to have a lot of great relationships because that’s where we dedicated our careers.
We select one off-premise account in each city we sell our wine in. That would be a wine shop where you can buy a bottle and take to a social event or enjoy at home. Our key cities are Charleston, Atlanta, West Palm Beach, Miami, Tampa, Charlotte, Hilton Head, and throughout Oregon. All happen to be outstanding food and beverage cities.
GK: How have wine directors and sommeliers welcomed Hanatoro?
KB: We may have 50 accounts throughout the country. Every single account has a Hanatoro champion. It could be the general manager, sommelier, or food and beverage director. Most sommeliers know the scarcity of our wines. That, combined with the quality, reputation, and limited supply of high-quality products at an affordable price, makes them challenging to pass up.
GK: Do you collaborate with golf club chefs to create wine pairings for their menus?
KB: We have had opportunities to collaborate with restaurants and at special events. Most notably, in 2017, we were invited to be a pairing wine at the renowned James Beard Awards dinner at the James Beard House in New York. Hanatoro was selected as the main course pairing, which is a considerable accomplishment. We also do private tastings for members and clubs. We educate the staff on our story, and then do a pairing in collaboration with the chef for the members.
GK: What trends are you seeing in the wine preferences of golf club members?
KB: Every club is different, and every club has an identity for its wine program. Some clubs develop their programs around certain regions while the broader club segment may focus on value, quality and accessibility. All clubs value a genuine story behind the wine, and that’s why Hanatoro is successful. It has a good story, and the people involved in it are tied into the hospitality and golf space. Some will be value-driven, others will be experience-driven. We didn’t start Hanatoro with the idea of turning profits. Hanatoro is a passion for us, creating something special that we can share with our family and friends at a very affordable price.
GK: What feedback have you received from golf clubs and their members about Hanatoro wine?
KB: The feedback from golf clubs and members has been
Hanatoro Winemaker and Va Piano Vineyards
Owner, Justin Wylie, tasting Octave fruit in the vineyard.
extraordinary. Many members contacted us directly, saying, “Hey, I had dinner at the club last night, and we tried Hanatoro. How can I get my hands on more?”
Our best option is to send them to the website to buy it directly, that has happened hundreds of times over the years. Customers enjoy our wines at their club, so it has been very well received.
Still, Hanatoro’s success lies in the hands of the sommelier and the food and beverage director, who ensures that when Hanatoro is on their wine list, they’re sharing our story as well. It becomes a part of the experience.
”When it’s gone, it’s never to be experienced again. ”
GK: What are your long-term goals for Hanatoro?
KB: We produce around 300 cases of Hanatoro from Octave each year. The vineyard can yield enough fruit to push this to 750 cases, so we are considering increasing production incrementally.
Even if we produce 750 cases, we’re still a small winery. I’m particularly interested in producing a second wine in the future, perhaps a Sauvignon Blanc. The challenge will be sourcing fruit that will produce a wine that complements our estate Cabernet Sauvignon. It must be the best or we won’t do it.
Image above: Steve and Karen Thomson at the Octave Vineyard.
Kevin Bozada at the Octave Vineyard.
The Wagyu of Duck:
Joe JurgIelewIcz & SonS, ltd. (JJS)
The legacy of Jurgielewicz Duck farming began in 1933 when Dr. Joe Jurgielewicz Jr.’s grandparents emigrated to America from Poland via Ellis Island. Their entrepreneurial spirit led them to settle in rural Long Island, where they started Jurgielewicz Duck Farm.
Over the years, Long Island duck farms faced challenges due to environmental regulations, taxation, and rising land values. By the late 1960s and 1970s, most duck farms consolidated, closed, or sold to real estate developers. Despite various challenges, the Jurgielewicz Duck Farm demonstrated resilience and maintained its position as one of the last remaining duck farms on Long Island.
In 1983, Dr. Joe Jurgielewicz Jr. graduated from Cornell Veterinary College, earning his Doctorate in Veterinary Medicine. Inspired by his passion for ducks, he convinced his father, Joe Sr., to come out of retirement and start a new duck business. Together, they searched the East Coast for the ideal location and found a plot of land in Pennsylvania Dutch Country and established Joe Jurgielewicz & Son, Ltd. (JJS), reviving their duck farming legacy.
The JJS breed of Pekin ducks, descendants of the original Long Island ducks, became favored by leading chefs for their perfectly balanced meat-to-fat ratio. This signature breed gave rise to the famous JJS Tasty Duck, known for its succulent flavor. Today, JJS is one of North America’s leading Pekin duck suppliers, partnering with local farm families throughout Pennsylvania to raise high-quality ducks.
The Jurgielewicz family continues its 91-year tradition of providing top-quality Pekin duck products and worldclass service to clients globally. From humble beginnings on Long Island to a thriving Pennsylvania farm, their commitment to excellence remains unwavering.
Author Note: The Pekin duck is a white-feathered breed originating in China. It is particularly favored in the U.S. market due to its mild and moist flavor, unlike other duck breeds (such as Muscovy, Moulard, or Mallard) that can taste gamey—Pekin duck’s tender meat and versatile texture suit various recipes.
Peking duck is a famous Chinese roast duck dish with a long history dating back to the Imperial Era. Traditional
Peking Duck involves roasting a whole duck until the skin is crispy and serving it with several elements, such as sliced pieces of crispy roast duck, Chinese pancakes, savory hoisin sauce, julienned cucumbers, and scallions. Peking Duck is often served during Lunar New Year celebrations, symbolizing loyalty and good fortune.
Golf Kitchen collaborates with Executive Chef Stephen Yen of Liberty National Golf Club, and Executive Chef Jonathan Cichon of Merion Golf Club to discuss America’s Tastiest Duck with Joey Jurgielewicz III.
Jonathan: What makes the ducks you raise different or better than other duck farmers?
Joey: My great-grandfather was one of the original Long Island Duck farmers, all the way out on the Eastern Shore of Long Island. They started in 1933, and the ducks have the same genetics today. With our meat-to-fat ratio, we get that authentic duck flavor. It is very forgiving; you can’t dry it down or overcook it. I like to say it is very well-balanced.
Stephen: More and more restaurant chefs are switching over to the club world. Is that translating over in your field as well? Are you getting more orders going to clubs?
Joey: 100%. During the Pandemic, many restaurants closed, and many chefs didn’t want to deal with city restaurant environments. They started to discover careers in the private club space. We are fortunate that they brought our ducks with them. On the flip side, people became more adventurous with cooking and dining. They started looking for different proteins to eat or different dining experiences. Ducks used to be for special occasions, but now we see them on club menus, from appetizers to main entrees nationwide.
Jonathan: Do you sell more whole ducks, breasts, or legs, and is that what drives you to create other products?
Joey: 80% of our business is in the Asian trade in North America. 99% of the ducks in Chinatowns around the United States are ours. That dries up a high percentage of whole birds. With labor issues, we are seeing more people looking for cut-up parts for breasts. However, a privately owned restaurant, maybe not a club, can profit by buying the whole bird and breaking it down.
Left: Michael Jurgielewicz, Business Development & Marketing.
Right: Joey Jurgielewicz III, Director Business Development. ,
Jonathan: What you say about Chinatown is interesting. They’re not advertising it, that’s for sure.
Joey: No, but duck is a prominent staple in their culture. We kept that original strain with that fattier, thicker skin. The duck skin is the most crucial part when cooking at high temperatures. The crispy skin is so important when you enjoy those dishes. The Chinese have been specifically cooking ducks for 2000+ years. It was a dish of the emperor. They’re the experts in ducks.
Stephen Yen: With high labor costs, do you see more chefs switching gears toward more of your value-added products like the Carnitas, the Smoked duck, and the Confit duck? It makes sense for me to go with something I can purchase, add a sauce, and maybe two more touches versus the whole duck, which for us could be anywhere from a four—to five-day process between bringing, air drying, putting the maltose on, and then roasting, and then hopefully, somebody orders the duck.
Joey: Most of our business is still Whole Bird, mainly because we supply most traditional Asian restaurants and neighborhoods nationwide. At first, we created value-added products to help people overcome their fear of duck. At the same time, our marketing staff began to realize the higher labor costs at restaurants and clubs, so we developed products to help save chefs’ time. We started a dry-age program for the Peking duck and began supplying deboned half-ducks but left the leg and wing on.
Our biggest goal is to get on the menu. Once on the menu, we prove our products by flavor and quality. We are trying to make it more affordable and efficient for chefs.
Jonathan: What surprises you the most about the industry’s current state when dealing with chefs, clubs, and restaurants? Do you deal directly with the chefs?
Joey: 80% of our businesses go through distributors, but being such a niche and specialty product, we must work for those distributors. It doesn’t matter if it’s Philadelphia or New York City. The success rate isn’t as high if we’re not visiting chefs, building the brand, or doing the tastings. So, if I’m visiting you or another club down the road, we can inspire you to get a duck dish on your menu and hopefully use our brand.
Jonathan: Where do you distribute most of your products?
Joey: Baldor, Chefs’ Warehouse, Fossil Farms, and we have some specialty distributors in the city, such as George Wells. We don’t have many distributors; we want to be their specialty duck product. My dad is flying to San Francisco to teach a duck class with a distributor in Napa Valley!
Stephen Yen: Has the ducks’ feed changed in the last five or ten years? Or are you staying true to your traditions?
Joey: Our feed formula has been the same since JJS started in 1933. It’s a very traditional corn and soybean diet. The simpler, the better. Adding different junk to the feed will affect your product, its quality, and the bird’s health. Air quality and a barn’s cleanliness are also correlated. These factors all play a role in retaining the quality and consistency of our birds.
Jonathan: Is the farm seasonal?
Joey: Summer is a little slower. But again, being that heavily Asian-influenced market, we do very well. We’re busier now; retailers, clubs, and restaurants will put fresh duck orders in for Thanksgiving and Christmas. It is officially duck season.
”With our meat-to-fat ratio, we get that authentic duck flavor. It is very forgiving, you can’t dry it down or overcook it. I like to say it is very well-balanced.”
Stephen Yen: About the club industry, has the demand for duck grown in the last two years post-COVID? Or do you think it was before Covid? When did you see an uptick in the club world?
Joey: The uptick was right before COVID-19. Our duck was taking off in private clubs fast, suddenly stopping. As much as it was a terrible time for us and the industry, that’s when we developed many of our value-added items. These new products and processes got that flywheel returning to the club world post-COVID-19. Also, during that time, the clubs had some of their biggest membership jumps, especially when you look at the southern states and how many people moved to Florida, Texas, or Arizona. They wanted the same food quality that they had specifically in the Northeast. There are many benefits for us in the private club world.
Joey: Stephen, do you think there is an increase in Asian influences and Asian Fusion in Clubs generally?
Stephen Yen: The term Asian fusion got messed up in years past. It became “confusion.” Chefs like JeanGeorges Vongerichten became obsessed with Thai food.
Ferran Adria, who mastered everything you could master in Western cuisine, became obsessed with Korean and Japanese food. He began making translucent ravioli out of cellulose paper that melts in your mouth (laughs), but if you were a kid growing up in Korea, your mom snuck medicine into that to get you to take it. Now, it’s Asian Fusion!
Regardless, they helped bring Asian food to the forefront, and people like myself, second and third-generation Asians, are where it is right now. One of the guys who works with me in the kitchen told me that when he was working at a restaurant in New York City, many of the older Asian cooks would not tell anyone their recipes; they would gate-keep everything. In my view, the minute I learn a recipe, I want to share it with everyone because someone might come back and say, “I ground it for two hours last night, and it came out better.” This was as a collective we continue to perfect our recipes.
Jonathan:
What’s your favorite way to eat duck?
Joey:
It’s interesting. We like to tease many of our competitors because they’ll sell their whole ducks with an orange sauce packet. After all, their product is so bad that you must put something on it. Our duck has a natural, delicious, authentic duck flavor. We have an excellent network of alum chefs. It’s wild, and we’re fortunate.
Jonathan:
Did you ever consider not raising ducks for a living?
Joey:
No. We’re only good at one thing! Stick to what you’re good at! (laughs) My brothers and I grew up in the business and explored other avenues, but we all returned to the company.
Chefs interested in learning how we can help them incorporate JJS duck into their menus or who would like to visit the farm can contact Joey directly at Joey@TastyDuck.com or visit www.TastyDuck.com.
Stephen Yen and Jonathan Cichon present recipes featuring JJS duck from lunch to dinner. Cont. over
Jonathan Cichon has over 15 years of experience in the hotel industry and currently serves as the Executive Chef at Merion Golf Club in Ardmore, Pennsylvania. He is known for curating culinary masterpieces that resonate with the club’s rich history and creating lasting memories through his dishes. Jonathan is helping lead a historic renovation of Merion’s Clubhouse to include the addition of a state-of-the-art kitchen, which is set to open in 2026.
Stephen Yen is a distinguished alumnus of the French Culinary Institute (ICC) who transitioned from the restaurant industry to the exclusive domain of private clubs. As the Executive Chef at Liberty National Golf Club, his professional journey reflects resilience and ardor, with an unwavering dedication to excellence evident in every aspect of his craft.
JJS Peking duck wIth
BAo BunS And hoISIn
SAuce Ingredients
• 1 Duck
• 3 ounces Cucumber (julienne)
• 3 ounces Scallions (julienne)
• 3 ounces Hoisin Sauce
• 6 Bao Buns (steamed)
Duck Brine
• 50 grams Star Anise
• 50 grams Cinnamon Sticks
• 15 grams Black Cardamom
• 15 grams Cloves
• 10 grams Chinese Licorice Root
• 300 grams Granulated Sugar
• 500 grams Kosher Salt
• 100 grams Ginger
• 4.5 liters Water
Duck Rub
• 1 pound Kosher Salt
• 15 grams Five Spice Powder
• 1 ounce Garlic Powder
• 1 ounce Ginger Powder
Aromatics
• 100 grams Shallots (sliced)
• 20 grams Ginger (sliced)
• 20 grams Duck Rub (see recipe)
• 6 grams Star Anise
Duck Skin Prep
• 200 ounces of Swatow Vinegar
• 20 ounces Red Vinegar
• 40 ounces Maltose
• 1 liter Water
• Pinch of Baking Soda
Hoisin Sauce
• 200 grams Hoisin Sauce
• 50 grams Water
• 20 grams Toasted Sesame Oil
Preparation
Duck Brine
Place all the brine ingredients in a large saucepot, boil, then simmer for 1 hour.
Duck Rub
Mix all the ingredients for the rub and set aside for the aromatics portion of the recipe.
Aromatics
Mix all the aromatic ingredients and set aside for the duck cavity.
Duck Skin Preparation
Place the maltose container in warm water to loosen it, then blend with other skin prep ingredients.
Hoisin Sauce
Mix all the hoisin sauce ingredients.
Final Preparation
Clean the ducks thoroughly under cold water, brine for 4 hours, then dry well. Place 25 grams of duck rub into the cavity and add 150 grams of aromatics. Seal the cavity with a skewer. Rinse the exterior of the duck to remove any remaining rub. Blanch the duck’s exterior in a wok or large rondeau. Using a ladle, apply the duck skin prep to the ducks and repeat this process three times, ensuring the ducks are lacquered. Hang the ducks near a fan in a walk-in for at least 48 hours.
Before cooking, bring the ducks to room temperature. Preheat a combi oven to 375°F, then roast the duck for 15 minutes with the fan on high. Turn the oven to 325°F with the fan on low and cook the duck for 40 minutes. Remove the duck from the oven, discard the aromatics in the cavity, and deep fry it for 3-5 minutes at 400°F.
Assembly
Carve and serve the duck with bao buns, scallions, cucumbers, and hoisin sauce.
Recipe by Stephen Yen, Executive Chef at Liberty National Golf Club, Jersey City, New Jersey.
Image right: The Clubhouse from the 18th hole. Image courtesty Liberty National Golf Club.
JJS Peking Duck Banh Mi
Ingredients
• 1 Duck
• 3 ounces Cucumber (thinly sliced rounds-use a mandoline)
• 3 ounces Scallion (Julienne)
• 3 ounces Spicy Mayonnaise
• 1/2 bunch Cilantro
• 1 ea French Baguette
• 2 ounces Pickled Carrots (julienne)
Duck Rub
• 1 pound Kosher Salt
• 15 grams Five Spice Powder
• 1 ounce Garlic Powder
• 1 ounce Ginger Powder
Aromatics
• 100 grams Shallots (sliced)
• 20 grams Ginger (sliced)
• 20 grams Duck Rub (see recipe)
• 6 grams Star Anise
Spicy Mayo
• 12 ounces Hellman’s Mayonnaise
• 50 grams Honey
• 32 grams Sriracha
Pickled Carrots
• 1 ea Carrot (julienne)
• 250 grams Granulated Sugar
• 250 grams Rice Vinegar
Preparation
Duck Rub
Mix all the ingredients for the rub and set aside for the aromatics portion of the recipe.
Spicy Mayonaisse
Mix the ingredients together and set aside.
Aromatics
Mix all the aromatic ingredients and set aside for the duck cavity and set aside.
Pickled Carrots
Mix the julienned carrots with the sugar and rice vinegar and set aside.
Peking Duck
Clean the ducks and rice under cold water and remove any blood. Brine for 4 hours. Remove the ducks and dry them well.
Place about 25 grams of duck rub into the cavity, then add up to 150 grams of aromatics. Use a skewer to seal the cavity. Rinse the exterior of the duck to clean the skin from any left-over duck rub. Use a wok or large rondeau to blanch the duck’s entire exterior. Bring the duck skin prep into a wok and turn on low to medium heat; lacquer the ducks three times using a ladle. Chef Note: You might want to submerge the duck entirely for a few seconds. Use a duck hook harness and hang the ducks near a fan in the walk-in for at least 48 hours.
Chef Note: Before cooking, bring the ducks to room temperature.
Preheat the combi oven to 375°F—Roast for 15 minutes with a full-high fan. Turn the oven down to 325°F and lower the fan, and continue to cook the duck for 40 minutes. Remove the duck from the oven, cut the head off, and discard all the aromatics from the cavity. Deep fry the duck for 3-5 minutes at 400°F.
Assembly
Slice the Peking duck. Slice the bread horizontally, then toast the baguette. Place the sliced cucumber on the bottom. Spread the spicy mayo on top of the cucumbers. Then, add the duck slices. To finish off the sandwich, add the scallions, carrots, and cilantro.
Recipe by Stephen Yen, Executive Chef at Liberty National Golf Club, Jersey City, New Jersey.
Smoked JJS duck Salad
Serves: 1
Ingredients
Smoked Duck Breast
• 1 Duck Breast
• Hickory Wood for Smoking
Brine
• 1 quart Water
• 1/4 cup Salt
• 3 Tablespoons Brown Sugar
• 1 teaspoon Tinted Curing Mix or Curing Salt #1
• Thyme
Crispy Potato
• 1 Idaho Potato
Preserved Chanterelle Mushroom
• 1# Chanterelle Mushroom
• 1 Shallot (thinly sliced)
• 2 Garlic Cloves (crushed)
• 1/4 cup Sherry Vinegar
• 1 cup Extra Virgin Olive Oil
Quince Paste (Membrillo)
• Quince
• Sugar
• Lemon Juice
Garnish
• 1 Baby Turnip (blanched)
• Watercress
• Hibiscus Leaf
Preparation
Brine and Smoked Duck Breast
Chef Note: Prepare the day before. Combine the water, salt, brown sugar, and thyme, then brine the duck breast overnight. Remove the duck from the brine and dry it on a rack overnight. Place the duck breast in a smoker and smoke with hickory wood to an internal temperature of 150°F.
Remove the duck breast and chill. Place the duck breast in a pan, skin side down, and render until crispy. Chill again.
Crispy Potato
Bake the Idaho potato in a 400°F oven for approximately 1 hour or until cooked through. While the potato is still warm, tear by hand into large pieces. Spread on a sheet tray and chill uncovered. Fry the potatoes in duck fat until golden brown and crispy. Toss with finely chopped thyme and rosemary.
Quince Paste (Membrillo)
Cut the quince into quarters and boil until soft and falling apart. Pass through a food mill with any remaining water. Next, purée the mixture and return it to a pot with 30% sugar and 5% lemon juice. Continue to simmer slowly until the purée reaches the desired thickness. Chill.
Preserved Chanterelle Mushroom
Sauté the chanterelle mushrooms, thinly sliced shallot, and garlic in olive oil. When the liquid is almost gone, deglaze with sherry vinegar. Add olive oil to cover and bring to simmer. Cool the mushrooms in the liquid.
Assembly
Slice the smoked duck breast thin on a deli slicer and let it come to room temperature. Spread a thin layer of the Quince paste (membrillo) on the bottom of the plate. Arrange the crispy potato on top. Garnish with the smoked duck breast, baby turnip, chanterelle, watercress, and hibiscus leaf.
***Recipe by Jonathan Cichon, Executive Chef at Merion Golf Club
Image right: Merion Golf Club’s historic East Course and Clubhouse in Ardmore, Pa., will host six USGA championships over the next two decades. Photo credit: Jeffrey Bertch for Merion Golf Club.
dry aged JJS duck wIth celery root
And Apple
Serves: 1
Ingredients
Celery Root Purée
• 1 head Celery Root
• 1 Bay Leaf
• 1 sprig Thyme
• 1 small Shallot (sliced)
Salt Baked Celery Root
• Celery Root
• Salt
Braised Duck Legs
• 2 Duck Legs
• Onion
• 1 Carrot\
• 6 Garlic Cloves
• 1 Thyme/Rosemary
• 1/2 cup Maderia
• 1/2 cup Apple Cider
• 2 cups Chicken Stock
Duck Farce for Prune
• Shredded Duck Meat (from the two legs, see recipe)
• 2 ounces Foie Gras (cured)
• 1 Shallot (minced and sauteed)
• Duck Braise (leftover braise from the braised duck legs)
• Sherry Vinegar
Stuffed Prune
• Dried Prune
• Water
• Port Wine
Caramelized Apple
• 1 Honeycrisp Apple
• 1 Tablespoon Butter
• 3 ounces Brown Sugar
• 1 Tablespoon Cognac
• Thyme Leaves (freshly picked)
Celery Root and Apple Roulade
• Celery Root
• Apple
• Salt
• Rosemary (fresh, chopped)
• Duck Fat
Preparation
Celery Root Purée
Combine all ingredients in a sauce pot. Bring to a simmer and cook until celery root is tender. Purée and pass through a chinois.
Salt Baked Celery Root
Completely cover the celery root purée with salt and bake at 400°F until completely tender, about 2 hours. Cool in salt. Slice the celery root into 1/2-inch thick slices and cut into desired shape.
Braised Duck Legs
Cure the duck legs in salt/sugar/spice mix for 2 hours. Rinse the duck and pat dry. Sear the duck legs on both sides. Add vegetables to the pot and lightly brown. Deglaze with the Maderia and apple cider, reduce by half. Add the chicken stock to cover. Bring to a simmer. Put it into a 300°F oven and bake until the duck is tender and falling off the bones, for about 2 hours. Cool completely in the liquid. Once cool, remove the duck legs and discard the skin and bones. Finely shred the duck meat. Strain and reserve the braising liquid.
Duck Farce for Prune
Reduce the duck leg braising liquid until it reaches sauce consistency—season with the sherry vinegar. Combine the shredded duck leg with cooked shallot, thyme, cured foie gras, and 2 ounces of reduced duck braise in a Robot Coupe. Mix well and check seasoning. Place into a piping bag.
Stuffed Prune
Cover the dried prune with water and port wine. Let it hydrate until soft. Remove it from the liquid and stuff it with the duck farce using a piping bag.
Caramelized Apple
Remove the core and skin from the apple. Cut into the desired shape. Sauté the apple in butter until soft but not colored, add the cognac, brown sugar, and picked thyme leaves. Sauté until the sugar begins to caramelize. Chef Note: If the apples are getting too soft, remove them while the sugar caramelizes. Reserve the apples in the caramel.
Celery Root and Apple Roulade
Cut thin sheets of celery root and apple about 24” long using a vegetable sheeter. Season the celery root with salt and chopped rosemary. Brush with duck fat and lay the apple on top of the celery root. Roll the apple and celery root together into a roulade. Tie with butcher’s twine and trim the ends.
Assembly
Sear the Celery Root and Apple Roulade on the cut side in a nonstick pan. Bake in the oven until tender. Roast the aged duck breast on the rib cage at 400°F for 16-18 min. Let rest, and then remove the duck breasts from the bones. Glaze the stuffed prune in a saucepan with the reduced braising liquid. Garnish the duck breast with the salt-baked celery root, celery root puree, and caramelized apple.
***Recipe by Jonathan Cichon, Executive Chef at Merion Golf Club
Image right: Merion’s East Course will host the 2026 U.S. Amateur Championship. Photo credit: Jeffrey Bertch for Merion Golf Club.
He had never been a club chef before, but something about the Santa Lucia Preserve immediately felt right to Marc Johnson.
“I fell in love with the property. It’s this serene drive for 15 or 20 minutes from the entrance gate all the way up to the hacienda,” Johnson says. “There’s wildlife everywhere you look—it’s so peaceful and quiet. I really enjoyed that. And then, added to that impact are my co-workers and our CEO Karen Baxter, who hired me and continues to support everything my team and I do.”
While he never saw himself going to work in a club environment—”I always thought it was going to be boring and stuffy”—Johnson now admits he was wrong. “Here at Santa Lucia Preserve, it’s very open, and I love it. There was a distinct shift in dining during and after COVID-19, as the club culinary scene exploded. People sought dining opportunities where they felt comfortable and trusted their surroundings. Along with this, though, was an expectation for higher level options and menu variety.”
And it’s not as if Santa Lucia Preserve (SLP) is like any other club. With 18,000 of its 20,000 acres perpetually endowed as open space, SLP provides a unique place to live for its families. Residences embrace a modern California Ranch aesthetic, emphasizing indoor-outdoor living that takes full advantage of the magnificent views and fabulous amenities, including an historic Hacienda, 18-hole golf course and clubhouse, equestrian center, barn, hiking trails, and lake set among diverse eco-systems.
Before his 2020 arrival at SLP, Marc worked his way up the culinary ladder in innovative kitchens in California such as The Marine Room (La Jolla) and Waterloo & City (Culver City) and mastering the nuances of fine dining at The Resort at Pelican Hill, a five-star property in Newport Beach. He then came north to helm a number of esteemed establishments in Carmel, including the iconic Bernardus Lodge & Spa, a distinguished Forbes Four-Star hotel. Thus, he appreciates the differences between the two kinds of clientele.
“At stand-alone restaurants and resorts, guests come in, they eat, and you typically don’t know who they are,” Johnson observes. “They may be happy, or they may not.
You don’t get to know them, or really touch anyone the way you can in a club environment.”
“Here, I get to make a personal connection with the members. I see the same people coming in to eat three or four nights a week. I know exactly what they like, what they don’t like, and their dietary restrictions. I can tell you who’s coming in for dinner and create a menu based on what they’re going to order.”
Those menus are as diverse as SLP’s members, who are, according to Johnson, “very well-traveled, eat at nice places, and have open palates so that they’re willing to try anything. Proving to them that I know what I’m doing, they allow me to experiment, play around, keep it creative.”
He changes the menu often, refusing to let his cuisine be pigeonholed.
“Technically, my cuisine is coastal California, but I also prepare globally inspired dishes. I use Korean ingredients. My wife is Vietnamese, so I use a little Vietnamese here and there. We make handmade pastas. I try to pull from every culture,” he says. “There are multiple options, which means members can come back three times in a week and have a completely different experience each time.”
He’s also as involved in the cooking as he can be. “I’ve come up in kitchens where the chef doesn’t ever leave the office and walks around with a clipboard. That’s definitely not the person I want to be. I’m in the kitchen all day long cooking. That’s what I got into this for, that’s what I love, and that’s what I’m going to keep doing.”
Another benefit to being at SLP is the available acreage and the community’s commitment to local agriculture using natural methods. Just outside the kitchen door is an expansive garden, featuring herbs and a seasonal mix of fruits and vegetables.
“In the summertime, we get tomatoes and squash; in spring, I’m picking green almonds or strawberries,” Johnson says. “It’s nice to go out there and know where it’s all coming from. Everything’s organic and natural and it really tastes better. You can take a tomato, eat it right off the plant or the vine, it doesn’t need salt. The soil is
so well taken care of that it produces enough salt as it grows. When people say farm to table, we actually do it.”
He also relies on local farms—and the closer the better. “This region is like ag central,” he says. “We have everything at our fingertips that we could want.”
Johnson’s personal style is as eclectic as his cuisine. Yes, he wears the same white coat that all chefs wear, but he says you have to “accessorize with something,” and he exercises his freedom of choice with shoes, trading in the traditional black, non-slip clogs with funky kicks and big-name sneakers like Air Jordans.
“I’ve liked shoes since I was a kid,” he explains. “I’m not one of those sneakerheads who buys them, puts them in a box, and stares at them. If I buy a pair of shoes, I’m wearing them, in my kitchen or outside. If they get dirty, they get dirty. I want shoes that feel like who I am, that help me be me.”
It’s clear that a big part of being Marc Johnson is having fun.
“My job isn’t a job. I go in the kitchen and play around all day. I want to make good food that people enjoy. My number one priority is making people happy.”
• 1 quart Fromage Blanc (we use Carmel Valley Creamery)
Butternut Squash Purée
• 1 Butternut Squash (halved and seeded)
• 1 Shallot (minced)
• 2 Garlic Cloves (minced)
• 1 cup Heavy Cream
• Kosher Salt (to taste)
Preparation
Fromage Blanc Agnolotti
Sift the flour and mushroom powder onto your work surface, add the salt, and make a well in the middle. Pour the eggs into the well. Using a fork, slowly mix the eggs with the flour a little at a time. Chef Note: When you see a loose ball of dough forming, use your hands until all the flour and eggs have been incorporated. Knead the dough for about 5 minutes. Chef Note: Push on the dough with your finger, and if it springs back then your dough is ready to rest. Place the pasta dough in your refrigerator for at least 1 hour before rolling it out into sheets.
Once you have your pasta sheets rolled out, pipe a thin line of fromage blanc cheese the length of the pasta sheet using a piping bag. Brush a little egg wash on the dough in front of the cheese and fold your dough over. Press dough on the dough with your fingers, making the desired size of agnolotti, and then cut it with a handheld pasta cutter. Once you have your agnolotti cut, cook in salted boiling water or store in the freezer until you are ready to use.
Butternut Squash Purée
Preheat the oven to 350°F. Place the butternut squash, flesh side up, onto a sheet pan, brush it with olive oil, and season it with salt. Place the squash in the oven and roast until fork tender. When soft, remove the squash from the oven and scoop out the flesh. Discard the skin.
In a small sauce pot, sauté the shallots and garlic until fragrant. Add the butternut squash, season with salt, and cook for an additional 3 minutes. Add the heavy cream and bring it to a simmer. Place the butternut mixture into a blender and blend on high until smooth. Pass the butternut purée through a fine mesh sieve. Taste and adjust with more salt if necessary.
Final Preparation
First, bring a large pot of salted water to a boil. Add the agnolotti and cook for 3-4 minutes. While the pasta is cooking, add some brown butter to a sauté pan and cook your apples until slightly caramelized. Once the pasta is cooked, add to the sauté pan with the apples. In a separate pot, heat your butternut squash purée.
Assembly
Spoon the butternut squash purée into the bottom of a bowl. Add the agnolotti on top of the purée. Garnish with roasted apples, toasted hazelnuts, basil, and thyme flowers. Drizzle black garlic molasses over the top.
Wine Pairing
Summer Dreams Super Chill Pinot Noir 2022
king salMon
“choWDer”WiTh Prince
eDWarD islanD Mussels, braiseD Pork
belly anD Tarragon VelouTé
Serves: 1
Ingredients
• 1ea Filet of King Salmon
• 6ea PEI Mussels (steamed and shelled)
• 1 ounce Braised Pork Belly (diced)
• 1 ounce Yukon Gold Potatoes (diced and cooked)
• 2ea Cippolini Onions (roasted and cut in quarters)
• 3 ounces Tarragon Velouté (see recipe)
• Chives (minced, as needed for garnish)
• Chive Flowers (as needed for garnish)
Tarragon Velouté
• 2 Tablespoons Butter (softened)
• 3 Tablespoons All-Purpose Flour
• 2 cups Chicken Stock
• 2 ounces Tarragon (picked from stem)
• Kosher Salt (to taste)
• White Pepper (to taste)
Preparation
Tarragon Velouté
In a heavy-bottomed saucepan over medium-low heat, melt the butter. Add the flour and whisk together until the butter and flour mixture has tiny bubbles but does not turn brown (about 2 minutes). Whisk in 1 cup of the stock and continue to whisk until it is smooth and lump-free. Gradually whisk in the remaining cup of stock, salt, and pepper. Over medium heat, bring the sauce to a low boil, stirring constantly with a whisk. Once the sauce reaches a low boil, keep whisking the sauce for 2 minutes. Transfer the sauce to a blender, add Tarragon, and blend on high for 1 minute. Pass the sauce through a fine mesh sieve immediately or pour it into a storage container.
King Salmon “Chowder” dish. Sear the king salmon in a cast iron pan and place in the oven until cooked medium-rare 120°F. While the salmon is cooking, sauté the mussels with some minced shallots and garlic. Add a little white wine and cover to steam the mussels open. Once the mussels have opened, pull the meat from the shell, reserve the cooking liquid, and discard the shells. In another sauté pan, cook the diced pork belly until slightly caramelized; add the potatoes, cipollini onions, mussels, and leftover liquid from the cooked mussels. Season with salt and pepper. Cont. over
Spoon a small amount of the velouté into the bottom of a bowl. Place the pork belly/mussel mixture in the center of the velouté and top with the cooked salmon. Garnish the salmon with minced chives and chive flowers.
A comprehensive & dynamic approach to wine reviews for the Private Club industry.
Wine inspires and stimulates the social nerve in our brains, making us connect with the parts sometimes forgotten deep in our soul. In good moderation, it changes the least confident person into a firstclass motivational speaker. Many brilliant ideas are sparked during Bacchus’s enchantment, while the God of wine elevates us to the realm of the senses, we become more empathetic with others emotionally and intellectually in ways beyond our imagination.
Enjoy responsibly!
Fernando Silva
Wine Critic, Sommelier and Artist
@bacchusbysilva
How We Score Wines
95-100 Quintessential Wine: Refined, elegant, and unique, a true expression of varietal, terroir, and winemaking skills, with great aging potential
90-94 Formidable Wine: A wine full of life ready to become a true icon
85-89 Brilliant Wine: Usually fresh, vibrant, and on its way to growth
80-84 Great Effort: Enjoyable at many levels, easy to enjoy, a party-going wine
75-79
Good effort: Wines that are still developing character
50-74 Needs Improvement: Wines that require some fine work
Chateau De La Roche Aux Moines, Joly, « Les Vieux Clos »Savennières, Loire Valley, France 2020
“Le Vieux Clos” shows the elegance and complexity of Chenin Blanc. The golden and green hue shines through the glass, on the nose it is packed with the aromas of ripe stone fruit, peach, and apricot, complemented by lemon zest and hints of honeysuckle.
Perfect pairing for seafood or light creamy cheese!
Abreu, Cappella, Red Wine, Napa Valley, California 2013
In the glass, deep red with ruby and purple highlights, on the nose, this wine is remarkably complex, with layers of ripe dark fruit, blackberry, and blueberry complemented by notes of dark plum. Long finish, great structure, and depth, amazing aging potential.
GK 93 \ FS 95
Fuligni, Brunello di Montalcino, Montalcino, Tuscany, Italy 2017
Expressive, elegant, and complex. In the glass, deep garnet color with ruby highlights. Intense black cherry aroma, with depth of flavor, balanced acidity, and aging potential. A hint of dried Black tea leaves lingers on the long finish, vibrant and delightful.
GK 92 / FS 90
Chateau Montelena, Riesling Potter Valley, California 2021
Transparent, and brilliant, pale straw yellow with greenish highlights. full of freshness and vibrancy, with hints of green apple, and a touch of candied ginger great minerality reminiscent of river stones on the finish.
A real beauty!
GK 90 \ FS 91
Orin Swift Cellars, Mannequin, Chardonnay, Napa Valley, California 2021
Pale gold in the glass, with vibrant greenish and silvery hues, opulence of fruit, hints of white flower, honeysuckle, green apple, and stone fruit, medium acidity, light touch of minerality, and a remarkable long finish.
This is a big Chardonnay!
GK 90 \ FS 92
Mariflor, Pinot Noir, Uco Valley, Mendoza, Argentina 2023
Mariflor exhibits a vibrant ruby-red color in the glass with hints of garnet. This is a very elegant and well-structured Pinot Noir. On the nose,raspberry, strawberry, dark plum, a hint of earthiness, and wild mushroom, Michell Rolland’s magic touch!
GK 90 FS 93
GK 87 \ FS 89
Hanatoro, Cabernet Sauvignon, Octave Estate Vineyard, WallaWalla Valley, Washington, 2020.
In the glass, a deep red hue, with purple undertones, vibrant youthfulness. On the nose, red and black plums, red cherries, and blueberries, light notes of fresh mint. Well-structured and with great potential for long-term cellaring. After decanting, the wine reveals a more intricate tapestry of aromas and flavors, with delicate notes of smokiness.
Hanatoro Shines!
GK 93 \ FS 95
Casa Ferreirinha, Callabriga, Douro, Red Wine, Portugal, 2020.
In the glass, a deep crimson color with violet reflections opens with an expressive aroma of ripe dark fruits, Black plum, blackberry, and black cherry, and hints of spice, plenty of vibrancy, and a rich concentration of fruit. full-bodied wine with great balance and layers of bitter chocolate. Enjoy!
GK 88 \ FS 89
Chateau Beychevelle, Saint Julien, Bordeaux, France, 1982.
In my experience, and right after decanting, intense aromas of cigar box, black cherry, and cassis, followed by hints of black currant and licorice, with evident notes of earthiness, leather, and mushroom. In the glass is nearly an opaque, dark ruby-purple core, orange, and light brick towards the rim. On the palate, the wine is well-structured, full-bodied, and complex.
92 \ FS 94
Dal Forno Romano, Valpolicella Superiore, Monte Lodoletta, Cellore d’Ilassi, Verona, Véneto, Italy, 2016.
In the glass a deep ruby color with garnet reflections. A complex bouquet of ripe dark cherry, blackberry, black figs, and plum on the nose. and a hint of raisins, indicative of the “appassimento” method, where the grapes Corvina, Rondinella, and Molinara, are partially dried before fermentation, adding layers of complexity, and impeccable balance, It is better to Enjoy after decanting.
GK 95 \ FS 96
Kerr Wappo Vineyard, Cabernet Sauvignon, Napa Valley, California, 2019.
Intense, deep ruby color with vibrant purple highlights. The nose is complex, with notes of rich black fruit, blackbery, blackcurrant, and red plum with hints of dark cherry. Hints of cassis, cocoa, and a slight herbal reminiscence, this Cabernet Sauvignon promises to evolve very well with age, making it an excellent addition to any fine wine collection.
GK 94 \ FS 95
Château Pape Clément, Grand Cru Classée de Graves, Pessac Léognan, Bordeaux, France, 2008.
Red garnet in the glass, with notes of ripe blackcurrant and dark cherry and hints of plum, As it opens up, cedar, tobacco, and vanilla emerge, contributing to the beautiful wine’s aromatic profile, nuances of earthiness, truffles, and a touch of licorice add complexity and depth, a well-crafted Bordeaux.
GK 93 \ FS 95
GK
Alan Moore regularly works on tartan commission projects for businessesses and brands alike. Image by Venture Creative.
tartan trailS to tailored triumPHS:
An IntervIew wIth AlAn Moore, ScottISh textIle vISIonAry
Alan Moore’s journey in the world of Scottish textiles began with his graduation from the Glasgow School of Art in 2008, where he earned a degree in textile design. His passion for creating led him to start his business, which initially served as a creative outlet rather than a moneymaking venture. ~ Diana DeLucia
GK: How did you embark on your journey in the world of Scottish textiles?
AM: I graduated from Glasgow School of Art in 2008 with a degree in textile design and a desire to work for myself. I started my own business, which, at the time, was an expensive hobby. I worked part-time in bars, restaurants, and shops to earn money to buy fabric and rent a small studio space in the West End of Glasgow. This was a creative outlet for me, with little to no focus on making money. I made every garment myself, cutting and sewing into the wee hours of the night and hosting elaborate fashion shows to showcase my work. At this time, there was a powerful creative fashion scene in Glasgow, and a big focus of the Scottish Government was on textile design and export. I was involved in several projects through the Scottish Government, including a trade mission to New York for the annual Tartan Week. My business’s early years were about finding myself as a designer and entrepreneur. I tried several approaches to design and generally agreed to anything.
One of the projects that came my way was via one of the Harris Tweed Mills. One of the weavers approached me to design menswear using their cloth. The brief was to create a collection of three men’s jackets that were fully designed and manufactured in Scotland. I designed jackets representing Scotland, each with a unique story and design. Tailors in Glasgow manufactured the jackets, while the cloth was woven in the Outer Hebrides. This was my first taste of real business, working with suppliers and manufacturers and making sales.
While the mill didn’t proceed with the jacket project in a partnership capacity, I was granted the design rights and the freedom to sell the product under my own brand. This was a significant success, as we began selling jackets made in Scotland from Scottish fabric to customers worldwide.
GK: How did Johnnie Walker Red Label become involved?
AM: After the success of the Harris tweed jackets, Johnnie
Walker Red Label approached me and asked me to propose a uniform design for their brand ambassadors. We designed a bespoke fabric inspired by the brand’s strong identity and history, which was tailored into jackets and waistcoats. This hugely successful project paved the way for future collaborations with large brands and businesses such as the Caledonian Sleeper, Bruichladdich, and several boutique hotels.
GK: Tell us about your passion for textiles and how it relates to tailoring.
AM: Tailoring and menswear were the cornerstones of my business, with a huge focus on the use of fabric. My design background is in textiles rather than fashion; I have always been interested in how colors and textures interact rather than exploring different silhouettes and shapes on the body.
As the business matured, I developed two separate sides: bespoke tailoring and bespoke design. The bespoke tailoring element focused on one-to-one sales with individual clients; we had tailors in the UK who would cut and sew suits and coats, one at a time, using some of the finest Scottish tweeds and cashmere. It was hugely successful and led to us being one of the leading tailoring businesses in Scotland. On the design side of the business, we worked with various garment and accessories manufacturers across the UK to provide bespoke products for companies, such as hotel uniforms and retail products for distilleries and brand homes.
GK: How did you manage increased customer demands as your business grew?
AM: The tailoring aspect of the business continued to grow, and with that came inquiries for Highland Dress, kilts, and accessories, something I previously had little to no experience with. As the inquiries came in, I embraced the opportunity to learn more about the Highlandwear business, a journey of personal growth and discovery that I am proud of. Alongside our main studio in Glasgow, I opened a small studio in Oban, on the North West Coast of Scotland. The Highland market is huge in Scotland, and our Oban studio was highly successful, which started my newfound love for all things Highland.
The small studio business in Oban grew into a much larger store on the town’s high street. The bespoke design side of the company has niched down into tartan and products
In the studio, Alan Moore meticulously designs new tartan using inspiration from historical clan tartan and Highland dress. Image by Venture Creative.
made in Scotland. I’ve since moved to Oban with my family, and we have fully embraced highland culture; my children attend a Gaelic school, taking part in the traditional Mod events. I have recently learned the art of kilt-making, which I bring into my business. We have since closed the Glasgow business and are fully committed to Oban.
”Our products are of quality and tell stories that people love to relate to: stories of family, landscapes, battles and journeys.”
GK: Who are your primary clientele?
AM: Our business is 80% American. Oban is a tiny but busy town with a huge tourism market. Our business relies heavily on American tourists traveling through Oban interested in buying a bespoke handmade kilt or taking home a piece of their heritage from a genuine Scottish store.
We offer in-store whisky tastings, educate clients about clans and Scottish history, and host small tourist groups. We show customers how kilts are made, explain what tartan is, and how it became emblematic of Scotland. We aim to give our customers a fantastic experience. Although Oban is a bustling town, it is seasonal, with significant drops in sales from September to March, when tourism drops. To counter this and fill that gap, I planned to visit the States and offer some of the same experiences we do at home.
GK: Tell us about your first visit to Houston, Texas.
AM: The first visit was to Houston, Texas, a city with a strong network of Scottish ex-pats and Scottish American heritage. Working with Kindred Strategic and Ferguson Whisky, we planned events to entertain guests with whisky tales and tartan trails; whisky tastings were broken up with stories of tartan and tweed. These events were hugely successful, with guests leaving fantastic feedback. From a business point of view, we made several sales on the nights, and two weeks later, we are still getting inquiries from Texans interested in buying kilts and tartan trousers.
Scotland is the spiritual home of golf, and several Scottish golf courses have their unique tartan; this is a massive retailing opportunity, and when it's done well, it can drive pro shop sales all year round.
I have worked with several golf courses in Scotland and now in Texas to create their distinct tartan. They use this tartan within their pro shop and brand identity to sell highquality, made-in-Scotland products.
As I continue to build relationships with US golf courses, this will continue to be a positive trend; Scottish golf tourism is only growing, and the market in the US is similarly strong. Scotland has such a rich and vibrant culture that resonates with many people worldwide, including Americans with Scottish roots. Our products are of quality and tell stories that people love to relate to: stories of family, landscapes, battles, and journeys.
Houston was a great success, and I’m already planning another visit; I have since been contacted by interested parties in Colorado and other States to host similar whisky and tartan events. The events we host are great for golf and country clubs, business clubs, and private members clubs as they are intimate gatherings that bring together subjects everyone likes: whisky and tartan.
There is scope for these events to be tailored to specific clubs or businesses with a vast range of whisky and plenty of American-Scottish links to make; it’s a genuine pleasure to bring these stories to new audiences.
To contact Alan or learn more about his business visit his website at www.alan-moore-design.com
Alan Moore is a keen amateur athlete who regularly competes in triathlon events. Training is an important part of his life. “These events are inspiring and absolutely influence my work, not least the aesthetic of the courses and landscapes, but the people you meet and stories shared along the way, all help to shape the work that I produce.”
Alan Moore works from a small studio store in Oban, on the West Coast of Scotland, and uses a wealth of Scottish textiles.
Image by Venture Creative.
teeing uP culinary careerS:
Why Golf Clubs are the next big thing for Aspiring
Chefs and F&B Professionals
For many years, culinary schools have overlooked the golf industry as a viable career path. To bridge this gap, Diana 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 insightful responses from these industry experts. 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.
Edgewood Country Club
Q: Clubs offer event catering services for weddings, galas, and tournaments, allowing for practical involvement in executing large-scale event catering. How does Edgewood and its properties use Event Catering to enhance the education of its culinary teams both front and back of the house?
A: I bring significant expertise as the Culinary Director of a Private Golf and Country Club with a bustling banquet facility. I oversee a diverse team that caters to a wide range of clientele, and our robust banquet business accounts for 80% of our revenue. We prioritize training and mentorship to ensure the highest quality products and services. Our “yes” attitude and openness to accommodating diverse requests have been crucial to our success, allowing us to handle various cuisines and customs proficiently.
We take pride in our ability to cater to the needs of discerning clients and collaborate with diverse party planners. Encouraging creativity and allowing our team to learn from renowned chefs has led to rapid growth and improvement. Our desire to go the extra mile for the satisfaction of our guests has been fundamental to our success, and our private tastings have set us apart from other venues in the area, providing a unique opportunity for clients to sample and discuss our diverse menu options.
~Anthony Villanueva, Culinary Director at Edgewood Country Club, River Vale, New Jersey. www.edgewoodnj.com
Edgewood Country Club
Savannah Lakes Village
Q: Why are golf clubs, country clubs, and golf communities excellent, sustainable food and beverage career paths for future culinary graduates?
A: After years of experience in the culinary industry, golf clubs, country clubs, and golf communities offer excellent career paths for culinary graduates due to their unique culture, abundant resources, and focus on sustainability. Food and beverage programs are designed around the members in these settings, allowing for diverse and ever-changing offerings. This provides culinary graduates with valuable learning experiences and opportunities for growth.
Club culture distinctly differs from hotels or standalone restaurants, offering a more sustainable career path and a strong sense of community. Additionally, the resources available in these settings, such as higher budgets for food quality and staffing, contribute to the longevity and satisfaction of the culinary staff. These environments provide a rich and dynamic culinary experience, making them ideal career paths for future culinary graduates.
~Duane Keller, Culinary Director at Savannah Lakes, McCormick, South Carolina. www.savannahlakes.com
Saint Andrews Golf Club
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: I am grateful to be part of a team of diverse and talented individuals at Saint Andrew’s. We have a small team of seven people, including five chefs, a kitchen manager, and a dedicated young man who helps with various tasks in the kitchen. When I am in the dining room during service and events, members and guests often express their appreciation. I always make sure to credit the entire team for their hard work. Our chefs, Devon Browne and Johanne Pierre, have created signature dishes and sauces that I proudly promote to the members. make sure to connect their names with the food items at events and buffets. Like the Saint Andrews Golf Club membership, the kitchen is from diverse backgrounds, and we learn from each other every day.
~ Chef Joseph Day, Executive Chef at Saint Andrews Golf Club, Hastings on the Hudson, NY. www.saintandrewsgolfclub.com
Savannah Lakes Village
Q: How does your Club emphasize minimizing food waste and eco-friendly practices?
A: At the Floridian, we emphasize minimizing food waste and eco-friendly practices in several ways. We use advanced irrigation and conservation practices on the golf courses, source local products, donate to local food banks, and have implemented policies to reduce waste. We also have water bottle stations to reduce plastic usage and use green cleaning chemicals. Our energy conservation efforts and mindful equipment usage further contribute to our sustainability goals.
~ Darek Stennes, Executive Chef at Floridian National Golf Club, Palm City, Florida. www.floridian.cc
Floridian National Golf Club
Saint Andrews Golf Club
Floridian National Golf Club
The Greenbrier
Q: The culinary standards at many golf clubs, country clubs, and golf resorts are upheld to exacting levels. This unwavering dedication to quality is the foundation for comprehensive and superior training programs. How do you and the Greenbrier uphold these traditions at the Greenbrier?
A: At the Greenbrier, our culinary roots run deep, thanks to Chef Herman Rusch's enduring legacy. The Greenbrier Apprenticeship Program, established in 1957, reflects our commitment to excellence and nurturing young talent in the industry. Recently, we completed the American Culinary Federation (ACF) Apprenticeship Certification process, enhancing our young culinarians' development and keeping traditions alive while adapting to industry changes. The ACF provides valuable resources and knowledge through its network. Additionally, our Greenbrier ProStart Experience program invites regional high school students and culinary programs for hands-on experience, laying a strong foundation for their future careers.
This commitment to community investment is supported by ownership and demonstrated by our many former Culinarians who have become leaders in the industry. We strive to inspire our team to uphold excellence, led by a diverse culinary staff that serves as a source of inspiration for young talent. We actively participate in our Local ACF Chapter, supporting certifications and fostering inclusiveness. Our dedication lies in preserving our legacy and continuing Chef Rusch's philosophy of teaching by example.
Bryan Skelding, Culinary Director at The Greenbrier, White Sulphur Springs, West Virginia. www.greenbrier.com
About: Diana Delucia is the founder and publisher of Golf Kitchen magazine (www.golfkitchen.com), a quarterly publication targeted at the food and beverage side of the private golf club, country club, and golf resort industry. She is a professional food photographer and author of two international coffee table books featuring golf chefs worldwide. Delucia is on the board the Golf Brands Group (www.golfbrandsgroup.com) a golf branding and digital marketing agency, and a Metropolitan Golf Writers Association member.
The Greenbrier
Wine Essentials by Fernando Silva
Bordeaux
The Origins
The origins of wine production in the Bordeaux region can be traced back to ancient times. Evidence suggests that the Romans began cultivating vineyards in Bordeaux around the 1st Century BC. Roman soldiers and settlers recognized the region’s favorable climate and fertile soils ideal for grape growing. The first vineyards were planted, and local winemaking practices began to take shape, laying the groundwork for a wine culture that would flourish over the centuries.
Eleanor of Aquitaine
During the medieval period, particularly in the 12th Century, Bordeaux became a significant wine region, largely due to its strategic location along important trade routes. The marriage of Eleanor of Aquitaine to Henry II of England in 1152 solidified strong ties between Bordeaux and England, creating a lucrative export market for Bordeaux wines. As a result, Bordeaux became a vital center for the wine trade, leading to the introduction of various grape varieties and winemaking techniques.
The Classification of 1855
The 17th and 18th centuries marked the golden age of Bordeaux wine. The establishment of the Bordeaux Wine Official Classification of 1855 further enhanced the region’s reputation by ranking its finest wines, particularly from the Médoc, Graves, Sauternes, and Barsac areas. This classification still serves as a benchmark today, showcasing Bordeaux wines’ enduring quality and prestige.
The Phylloxera Crisis
In the late 19th Century, Bordeaux faced a significant crisis when the phylloxera louse devastated vineyards across France, including Bordeaux. The pest originated in North America and caused widespread destruction, prompting the need for drastic changes. Wine producers turned to American rootstocks for grafting, allowing vineyards to be revived and resumption of wine production. This setback ultimately led to improvements in vineyard management and a renewed focus on quality.
20th Century
The 20th Century saw the Bordeaux wine industry continue evolving, with viticulture and winemaking techniques advancements. The region faced new challenges, including the impact of both World Wars and the Great Depression. However, it emerged from these trials stronger and more innovative, positioning itself as a global leader in wine production. In recent decades, Bordeaux has embraced modern winemaking practices and incorporated technology while still honoring traditional methods. The region is known for its prestigious vineyards, including the most expensive wines in the world: Château Latour, Château Lafite Rothschild, Château Margaux, Château Haut-Brion, and Château Mouton Rothschild. Bordeaux wines have achieved international acclaim and continue to be regarded as some of the finest wines in the world.
In conclusion, Bordeaux maintains its status as one of the most renowned wine regions globally, celebrated for its rich history, diverse styles, and exceptional terroirs. Blending historical significance with modern innovation ensures that Bordeaux wine remains a symbol of tradition and a vibrant and evolving part of the global wine landscape.
~Fernando Silva, Artist & Sommelier @bacchusbysilva
Clubhouse Cocktails
Medinah Signature
Ole Fashioned Ingredients
• 2 1/2 ounces of Knob Creek Single Barrel Bourbon Mixologist Note: This Bourbon came from a handselected barrel exclusively for Medinah Country Club
• 1/2 ounce Clove-Infused Simple Syrup (see recipe)
• 2-3 dashes Dashfire Vintage Orange Bitters
• 1-2 dashes Dashfire Mole Bitters
Clove-Infused Simple Syrup
• 1 1/2 cups water
• 1 cup Granulated Sugar
• 1/2 cup whole Cloves
Garnish
• Luxardo Cherry(skewered)
• Orange Petal (flamed)
Preparation
Clove-Infused Simple Syrup
Boil the water with the sugar and stir in the cloves. Reduce the heat and simmer for 10 minutes. Strain the cloves and store the liquid in a bottle.
Ole Fashioned
Over a 2-inch ice cube, add the bitters, syrup, and bourbon.
Stir gently, garnish as shown.
Enjoy like Royalty!
Recipe by Taylor Nissen
Beverage Director
Medinah Country Club
Medinah Oak and Smoke
Ingredients
• 2 1/2 ounces Laphroig Medinah Single Barrel Scotch finished in Oloroso Sherry Casks Mixologist Note: We hand-selected this whiskey in Scotland to commemorate our 100th anniversary.
• 1/2 ounce of Cocchi Barolo Chinato Sweet Vermouth
• 2-3 dashes Fee Brothers Black Walnut Bitters
Garnish
• Whisky Infused Chocolate Truffle and Gold Flake (skewered)
Preparation
Add the ingredients to a mixing glass filled halfway with ice and turn for 30 seconds—strain into a chilled or frosted coupe. Add the garnish.
Smoke
We smoke ours for 60 seconds in Stündenglass Gravity Smoke Infuser and serve tableside.
Recipe by Taylor Nissen
Beverage Director
Medinah Country Club
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.
