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Golf Kitchen Magazine is a quarterly publication of Golf Kitchen LLC. Copyright 2018. Subscriptions are available at www.golfkitchen.com for $45.00 per year. All rights reserved in all countries. Contents may not be reproduced in any manner without written permission of Golf Kitchen LLC. Golf Kitchen LLC does not necessarily agree with the viewpoints expressed by our contributing writers of articles and advertising copy. Golf Kitchen welcomes letters to the editor at info@golfkitchen.com or mail to PO Box 111, Unionville, CT 06085.

GOLF KITCHEN Magazine

CONTENTS EDGEWOOD COUNTRY CLUB

VINE TO WINE TO VINEGAR

RECIPES FROM GOLF KITCHEN

Anthony Villanueva Executive Chef

by Natalia F. Cabrera Khayyan Specialty Foods

Culinary Excellence Awards Recipients 2018

EVOLUTION OF EDGEWOOD with Kyla Basso, VP of Membership Sales, Marketing & Club Operations

NEW RECIPES AND COCKTAILS

GOLF KITCHEN PUNTA MITA

ARNOLD PALMER'S BAY HILL

CLUBHOUSE COCKTAILS

A Masterful Epicurean Event by Guillermo (AKA Bill) Nestor

Club and Lodge Robert Lee, Executive Chef

Signature cocktails from the Golf Kitchen Edgewood Dining Soiree

VOLUME 1, ISSUE 4, SEPT, OCT, NOV, 2018 Letter from the Editor If someone had told me a year ago that I would have succeeded in getting Golf Kitchen Magazine to its first year anniversary I might have been skeptical. It has been an enormous undertaking with many challenges to overcome, but with these challenges came many triumphs. I am a strong and determined person; however, I couldn't have achieved it without the help and mentoring from scores of people in the industry and my family and friends.

In this issue, we feature Executive Chef Anthony Villanueva of Edgewood Country Club and the Host Chef of the Golf Kitchen Culinary Excellence Awards Premiere, October 4th 2018. Anthony, who has a delightful personality and culinary talent to match, make him a perfect fit for a private golf or country club. I hope you enjoy reading about his journey to Edgewood Country Club. Golf and Lifestyle writer Bill Nestor takes us on a journey from his perspective of the Inaugural Golf Kitchen Punta Mita four-day Culinary Extravaganza and two-day Golf Kitchen Golf Cup which took place earlier this year April 26th29th, 2018 in Punta Mita, Riviera Nayarit, Mexico. Natalia F. Cabrera, CEO, and Founder of Khayyan Specialty Foods teaches us the history and the process of creating specialty vinegars in the Spanish region of Andalusia. As a celebration of the King, Arnold Palmer, I am pleased to feature a chapter from the first edition of the Golf Kitchen coffee table book, published in November of 2016. Executive Chef Robert Lee, collaborated with Mr. Palmer for 25 years bringing his favorite foods to life for everyone that is fortunate enough to visit Arnold Palmer's Bay Hill Club and Lodge. My special appreciation goes to Golf Channel's Chantel McCabe who is hosting and presenting the Golf Kitchen Culinary Excellence Awards Premiere, October 4th, 2018; it is indeed an honor. Many thanks to Golf Channel, Golf Advisor and Golf Now for your interest and support. I look forward to working with you in the future.

Bruce Schonbraun and Eric Witmondt and the staff of Edgewood Country Club ~ I can't express my gratitude enough. You have gone above and beyond to assist bringing Golf Kitchen and the Private Golf and Country Club Industry our very own Culinary Excellence Awards program, I look forward to growing the awards with you and continuing to illuminate the vast talent in the industry globally. Please enjoy our presentation of recipes from our Culinary Excellence Awards recipients.

Diana DeLucia, Editor in Chief

CONTRIBUTORS Editor DIANA DELUCIA Assistant Editor KAREN BARSTOW NIKITA COLLETTA Contributing Writers BILL NESTOR NATALIA CABRERA Director of Photography DIANA DELUCIA Cover Art TIMOTHY P. OLIVER CHRIS SLEBODA Special Thanks EDGEWOOD COUNTRY CLUB BRUCE SCHONBRAUN ERIC WITMONDT JEMMA COLLETTA STEVEN SYLVIA On the Cover ANTHONY VILLANUEVA KYLA BASSO

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BY The DIANA DELUCIA Edgewood Clubhouse Image courtesy Edgewood Country Club and Jim Krajicek RECIPES BY MICHAEL PONZIO

AN INTERVIEW WITH

ANTHONY VILLANUEVA EXECUTIVE CHEF EDGEWOOD COUNTRY CLUB

ANTHONY VILLANUEVA An interview with anthony villanueva, executive Chef at Edgewood Country Club

Before meeting Anthony Villanueva, I had heard about his popularity with the members at Green Brook Country Club, North Caldwell, New Jersey, where he had worked for 18 years. Having worked with Anthony at Edgewood Country Club, I can understand why. I hope you enjoy this interview with Chef Tony, it comes right from his heart. ~ Diana DeLucia GK: You were born in Manhattan, tell us about that time of your life. I was born and raised in Manhattan, on the Lower East Side. My mother, Maria Diaz was only 16 when I was born, so we grew up together. She was a saint, and she always had two or three jobs. She worked hard to provide for us as best as she could. We had a period in our life when we were homeless. A lot of times she couldn't make the rent, and there were many other difficulties. I was the man in her life, and I knew that she was sacrificing a lot for my sister and me. The fondest memories I have is when she worked in the restaurant industry. She worked for a cafeteria in the Twin Towers, and I would often go to work with her. They gave me the most

amazing breakfasts; I loved it. They would put breakfast and lunch orders in a box, and say, "Kid, walk down that hall with this box, open the doors and look for this person. " I remember opening two big giant doors, and inside I saw screaming and yelling, and I saw papers being thrown around everywhere. It happened to be the New York Stock Exchange! I was the cute little kid with the lunch box, and they were stuffing dollar bills in my pocket, it was excellent, and that was also my introduction to the business. I had the best childhood growing up in New York City, being exposed to different cultures and different foods, it was just one big melting pot. I would not trade it for anything in the world. In 1980, my family moved from New York to New Jersey, and I had to change to a school system that was at the time quite dangerous, and I ended up dropping out. At the age of 18, I became a young dad. I started working different jobs, I was a maintenance guy, and I cleaned office buildings for a company; at the time the minimum wage was three dollars and thirty-five cents an hour, I did the best I could. I tried working in a recycling plant by Newark Airport where they

ANTHONY VILLANUEVA

recycled bottles and cans and things like that. I did that for a while, but I still needed more money to feed my family.

A couple of my friends were working in a restaurant in downtown Newark. It was a Greek restaurant called Marathon; I want to say this was probably 1982. I accepted a job delivering food to all of the offices, and at the time it was very lucrative for me. Again, I was a young kid, and I was making $50 a day in tips. It helped me because at the time all I was concerned about was buying diapers and formula for my son. I learned how to cook because I would always ask the cooks to make me something to eat. They got tired of preparing food for me and said, "listen, if you want to get into this business, learn, how to cook for yourself!" I learned how to do the prep work, how to set up the line and more. There was one time the owner had lost one of his cooks, so he gave me the opportunity to fill in. We were probably doing about 400 covers at lunch. It was insane. So my early introduction into the business was working in this bustling eatery, it was fast food, but you know, it wasn't all fast food, it was a Greek restaurant. GK: I heard you are left-handed, how did that affect your career? I faced a lot of adversity in the kitchen, I was a Spanish kid, and I was left-handed. They used to treat it as a handicap. I'm like, "What are you talking about? The knife is a knife; the spatula is a spatula!" They forced me as I'm learning to work the line, to use my right hand. I'm pretty ambidextrous, and I quickly learned that it was not a hindrance. It was an advantage because me being a left-handed cook, I could work alongside anybody, and I was faster. I became very good at what I did rather quickly. I used to run circles around everybody,

and it was funny because the owners would pit me against other seasoned cooks and they would say, "my guy will take you down!" [laughs] GK: What was the catalyst that lead you to a career in the Private Country Club Industry? I was making good money, but I needed to look at the bigger picture. I needed job security and health benefits for myself and my growing family. I was working 14 hour days to make money, and in the restaurant business, you're worried about losing your job every day. I knew I had to do something.

"I was making good money, but I needed to look at the bigger picture. I needed job security and health benefits for myself and my growing family." I was probably about 27 years old, and I was concerned about my future, how am I going to make it, you know, how do we survive? I didn't have that father figure in my life; I didn't have the positive influences around me or even the financial stability to go back to school. I was an excellent student in school. I was always the teacher's pet. I did well in my academics; it was only for financial reasons that I dropped out. However, it was still that chapter in my book that I never finished. At the time I lived in Kearny, New Jersey. They had a night school, and they were offering the GED program. It took me about three months to complete. I was going to night school on Tuesdays and Thursdays as I was working in a restaurant during the day. It was a tough time, but when I received the GED certificate, I thought to myself, why not go

further? I found out about the culinary program at Hudson County Community College in Jersey City. I was like, wow, let me pursue a career where I didn't waste all these years of kitchen experience. My first semester I took on seven classes. At the time I assumed that I was going to qualify for financial aid. Okay. I'm halfway through the semester, and I was pulled out because I was told, unfortunately, that my financial aid did not go through. "You were disapproved because you never registered for selective services," they said. In this country, at that time, when you're 18 you had to register for selective services, meaning if there's a war, you're going to serve your country, they get you in high school, but because I dropped out, I never had that process. I pleaded my case to the financial aid board at Hudson County Community College, but the answer was no. During my time at Hudson County Community College, as I was already a restaurant chef, I started to understand the process of cooking, why things happened, before that I just did it. I learned about cooking with wines, you know, deglazing, and things that I was not privy to in the restaurants I had worked at. I learned about the great chefs and great food. I quickly learned about the French brigade system, and I immersed myself in it. I just loved it. I remember one of my Professors, Chef Gary Bensky, took a liking to me immediately. I told him my story, and I talked to him about the restaurant I was working in, and he's like, "Oh, I hate that, they collect employees like keys on a ring now." I realized then that there was no future for me in the restaurant industry, there were no health benefits, there was nothing to fall back on. I pleaded my situation with Gary Bensky, and he said, "I have

The eye-catching bar at Edgewood Country Club Image courtesy Edgewood Country Club and Jim Krajicek

just the job for you. I'm consulting at a country club right now, Green Brook Country Club. Here's someone you should contact. At the time, the chef was Robert Terisi, and Gary was a consultant during the summer and started recruiting some of his best students. I began working at Green Brook and Chef said right away "Go to the line." I was like, wow, this was the arena for me. I saw about 30 chefs running around, this was incredible.

Gary Bensky was the key to me changing my life. I remember a conversation I had with him, "What are you looking for?" I said, "I just want to work somewhere that my hard work is going to be recognized, somewhere I'm going to be taken care of and be given some great benefits and hopefully retire someday," He said, "Get that out of your head. That's never going to happen. This business is too fluid. It moves around too fast. You can never count on being in one place for too long." He goes, "With your skill level, however, within six months you will have your own club. You will be an Executive Chef in your own right and in your own club." I worked very hard, and I earned the respect of my peers in the kitchen. I received the affection of Michael McCarthy, the General Manager, Chef Ray Pendas, the board members, and everyone that I interacted with. They made me an offer in six months, just as Bensky told me. I accepted the position; I went full time. It empowered me, and I started getting better and better. I made Chef Ray's job a lot easier, and I remember at the conclusion of the season he said to me, "Great job this season." "Thank you so much," I told him, wait till you see what I can do next season!" I was at Green Brook for 13 years, and

Chef Ray left to work at Apple Ridge Country Club. Before Ray left, he said, "Good luck Tony, you will get the Executive Chef role!" GK: How did you find your way to Edgewood Country Club? In May of 2015, one of my former General Managers and good friend Michael Frodella at Green Brook called me and told me about an opening at a club in Bergen County that was just bought by two Mountain Ridge Country Club members. He knew that it would be a tremendous opportunity for me and a chance for me to earn more money. I told him that I was very happy at Green Brook.

"I began working at Green Brook and Chef said right away "Go to the line." I was like, wow, this was the arena for me.." The Edgewood Executive Chef position was posted on the CMA website, and although I looked at the ad, I still decided not to pursue the opportunity because the future of Edgewood was not certain. My fear was to leave a position and membership that I loved very much after 18 plus years and take a risk of pursuing a new opportunity with a club that could very well end up becoming a development. A few weeks later I had found out that Edgewood ended up hiring a chef with no prior country club experience. In my heart, I knew that the chef would probably be in over his head and the position would be open again soon. As it turned out he only lasted five weeks and immediately resigned. It was now June of 2015 and I saw that the position was reposted

on the CMA website. The ad appealed to me this time, so I decided to send my resume in and see what could happen. My resume was accepted and an interview was set up. As it would turn out the meeting place was at Eric’s office which was very close to Green Brook. I remember the day of the interview I was very nervous, but I kept saying to myself that I have nothing to lose because I already have a great job. I remember waiting in the office for my meeting to take place. As I walked into the meeting room of the office, I was amazed at all of the pictures of buildings and various properties that were built by “Woodmont Properties.” As I sat there waiting to meet Eric and Bruce, I took everything in and began to get excited. When they arrived, they had incredible smiles, and that immediately put me at ease. We discussed the typical questions that would come up during an interview. Surprisingly they were both terrific gentlemen, and I got this feeling of warmth and genuine kindness. They told me how they knew all about me and had dined on my food at Green Brook for years. They stated to me that they wanted the best for Edgewood and they knew I was their man. I was incredibly flattered by their compliments. I told them that I would be honored to take the position if they would have me. They smiled, and we shook hands the old fashioned way with integrity and respect. I felt so safe with them and thought that they had my best interest at heart. They told me they were looking for a partner rather than an employee. I had never expected the interview to go as well as it did and the fact that they wanted a relationship well into the future for years to come appealed to me. They assured me that Edgewood was their

baby and they are committed for many years to come. As difficult as it was for me to leave Green Brook, I eventually came to work at Edgewood, and as it turned out, it was the best career decision I had ever made. GK: You mentioned that you have great admiration for Chef Eric Ripert, tell us about that. Although I have never met Chef Ripert in person, I admire his philosophy on life and the importance of harmony in the kitchen. He influences many chefs. His passion for excellence is very apparent. The way he prepares his seafood dishes are legendary. What resonates with me the most is the fact that most of his menu items at Le Bernardin are seafood selections. I follow his lead on this because I believe that seafood preparations require a lot more finesse and technique from the chef. Any “meat and potato Chef” can season a steak, grill it and then throw it on a plate with a baked potato and call it a night. The real challenge with seafood is that it must be handled gently and can showcase a chef’s talent and flair. Fish is like a blank canvas that can take on whatever direction the artist likes. That is why the majority of my menu selections are seafood oriented. I would love to meet him in person one day or make the pilgrimage to his restaurant. Everyone speaks highly of him, and he is so humble. I appreciate how he talks about how he went from being an angry, hostile chef to the gentleman chef he is today. Chef Ripert leads his team with a smile and genuine compassion; I have much respect for him. Anthony is the proud father of six children and is married to Evelyn Villanueva. They have a three year old granddaughter and reside in Haledon, New Jersey, USA.

RosĂŠ Poached Pacific Halibut Kalamata Olive Tapenade, Whole Grain Cous Cous, SweetStem Caulinini

ROSÉ POACHED PACIFIC HALIBUT Kalamata Olive Tapenade, Whole Grain Cous Cous, Sweet Stem Caulinini

Chef Note: This is a beautiful and flavorful hearthealthy dish that provides beauty and elegance. It is perfect for an intimate wine dinner or Mediterranean based diet plan.

Sweet Stem Caulinini •

1 bunch Sweet Stem Caulinini (snipped and cleaned)

•

1 Tablespoon Extra Virgin Olive Oil

•

½ teaspoon Himalayan Sea Salt

•

Pepper (freshly cracked)

Preparation Serves 1.

Ingredients Rosé Poached Halibut •

8 ounce piece of center cut Pacific Halibut Filet (or 2 four ounce pieces for two appetizer size portions)

Rosé Poached Halibut Season halibut filet with sea salt, fresh cracked pepper, thyme and parsley. In a shallow frying pan or sauce pan, place the halibut in the center of the pan, cover half way with rosé and heat up the liquid to a light simmer. Chef Note: The beauty of this technique is that the fish is halfway submerged in the rosé that gives the halibut a beautiful visual of a two toned layer of sophistication.

•

1 cup “Whispering Angel Rosé”

•

1 teaspoon Shallots (minced)

•

1 teaspoon Lemon Zest (minced)

•

1 teaspoon Parsley (minced)

•

1 teaspoon Thyme (minced)

Pull off of the flame and let rest in the poaching liquid.

•

½ teaspoon Sea Salt

Reserve until assembly.

•

Pepper (freshly cracked)

Add the lemon zest, shallots and lightly poach in rosé for 8 minutes.

Kalamata Olive Tapenade Kalamata Olive Tapenade •

½ cup Kalamata Olives (pitted and chopped)

•

½ cup Roma Tomatoes (chopped)

•

½ cup Capers (drained)

•

1 teaspoon Red Onions (minced)

•

1 Lemon (juiced)

•

1 teaspoon Lemon Zest (minced)

•

1 tablespoon Cold Pressed Extra Virgin Olive Oil

•

1 teaspoon Himalayan Sea Salt

•

Pepper (freshly cracked)

Whole Grain Cous Cous •

1 cup Whole Grain Israeli Cous Cous

•

2 cups Chicken Stock or Hot Water

•

2 tablespoons Extra Virgin Olive Oil

•

½ teaspoon Himalayan Sea Salt

•

Pepper (freshly cracked)

In a mixing bowl add all the chopped ingredients and mix gently. Add the lemon zest, sea salt, cracked pepper, lemon juice and olive oil and gently mix together. Taste for seasonings. Cover in a bowl and set aside until assembly. Chef Note: The tapenade is fabulous to use as a healthy dip or Mediterranean bruschetta with hummus, crostini or flat breads. I like to eat it by the bowl! Whole Grain Cous Cous In a small appropriate sized bowl add in the whole grain cous cous. Boil or steep the broth or hot water. Add the olive oil, sea salt and cracked pepper. Pour the hot broth or water over the cous cous and cover with food film or aluminum foil and let steam, gently cook the cous cous for about ten minutes covered. When ready to serve uncover the cooked cous

cous and mix the cous cous ingredients together. Sweet Stem Caulinini Heat up a sautĂŠ pan and add the extra virgin olive oil. Lightly sautĂŠ the sweet stem caulinini for 2 minutes. Season with sea salt and cracked pepper. Pull off of flame and reserve for assembly. Keep al dente.

Assembly Use an appropriate sized dinner plate and place the halibut in the center of the plate. Mold or spoon the cous cous next to the halibut filet. Spoon generous amounts of tapenade over the halibut, be sure to add enough liquid from the tapenade to flavor the fish.

MISO-MARINATED CHILEAN SEABASS

Forbidden Black Rice, Braised Baby Bok Choy, Tempura Dipped Scallion Chef Note: This dish imparts a beautiful umami flavor profile that is absolutely delicious. It is a clubhouse favorite in addition to being one of our top banquet preparations. Serves 4.

Ingredients Miso-Marinated Chilean Seabass •

¼ cup Sake

•

¼ cup Mirin

•

4 Tablespoons Red Miso Paste

•

3 Tablespoons Sugar

•

4 Chilean Seabass Filets (about ½ pound each)

Forbidden Black Rice •

2 cups Chinese Black Rice

•

3½ Cups Water

•

½ teaspoons Salt

•

¼ teaspoons Black Pepper

Braised Baby Bok Choy •

1 cup Chicken Broth

•

4 Tablespoons Unsalted Butter

•

1 pound Baby Bok Choy (trimmed)

•

1 teaspoon Sesame Oil

Tempura Dipped Scallion •

1 box Tempura Batter

•

Scallions (cleaned, trimmed and cut into 3 inch pieces)

•

Vegetable or Canola Oil

Preparation

Transfer the bok choy with tongs to a serving dish and keep warm, covered.

Miso-Marinated Chilean Seabass (prep seabass 2-3 days prior cooking)

Boil the broth mixture until reduced to about Âź cup, then stir in sesame oil and pepper to taste. Pour mixture over the bok choy.

Bring the sake and mirin to a boil in a medium saucepan over high heat.

Tempura Dipped Scallion

Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low.

Add 1 cup water to 1 box of tempura batter and mix well.

Add the red miso paste and whisk. When the red miso has dissolved completely, turn the heat up to high again and add the sugar, continually whisking to ensure that the sugar doesn't burn on the bottom of the pan.

Heat the oil in a deep pot to avoid splattering hot oil.

Remove from heat when the sugar is completely dissolved. Cool to room temperature.

Cut the scallions into 3-inch sections. Chef Note: Make sure the scallions are dry to ensure the batter will stick. Dip the scallions into the tempura batter and place in oil to fry until golden brown.

Pat the seabass filets dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.

Remove the finished scallions to a wire rack to drain and serve immediately while hot.

Preheat oven to 400Â°F or preheat a grill or broiler.

Choose appropriate dish or bowl or platter.

Lightly wipe off any excess miso clinging to the fillets but don't rinse it off.

Add a mound of the Forbidden rice.

Place the fish skin-side-up on the grill, or in a broiler pan, and grill or broil until the surface of the fish browns and blackens in spots, about 3 minutes. Flip and grill or broil until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily. Forbidden Black Rice Rinse the rice in a sieve under cold running water until the water runs clear. Bring the rice, water, salt, and pepper to a boil in a 2 Â˝-3-quarts heavy saucepan, uncovered, over medium-high heat. Cover and reduce heat to low, then cook until rice is tender and most of the water has been absorbed (about 35 minutes) Remove from heat and let stand, covered for 10 minutes. Fluff with a fork. Braised Baby Bok Choy Bring the broth and butter to a simmer in a deep large heavy skillet. Arrange the bok choy evenly in the skillet and simmer covered, until tender, about 5 minutes.

Assembly

Use a fish spatula or off set spatula to gently place the fish on top or on the side of the rice. Spoon some of the braised baby bok choy alongside of the fish and rice. Sprinkle cut tempura scallions over fish and serve. Enjoy!

Dish created by Nigel Munzberg, Executive Chef at Royal Adelaide Golf Club, Seaton, South Australia

COURSE TO COURSE PHOTOGRAPHY

by GOLF KITCHEN

Contact: info@golfkitchen.com

FROM VINE TO WINE TO VINEGAR NATALIA F. CABRERA

Solera wine vinegars, one of the most sophisticated perfumes in the world of gastronomy, are considered amongst the finest ingredients providing chefs, home cooks, culinary experts and modern-day speakeasy-style bar men and women with a wide array of flavors for cooking and mixing cocktails. Unique wines aged into exceptional vinegars provide kitchens around the world with a wide range of possibilities to demonstrate exquisite culinary creations involving menus of a traditional kind to the most modern and avant-garde. Originally referred to wine vinegars as “sour wines” (vinum acre) by the Romans, (consumed by lesser beings), these vinegars became a staple ingredient for both drink and food creation for the Spanish peasantry over many centuries. These wine vinegars’ unique diversity is derived from the range of diverse regional grape varieties and wine quality in western Andalusia, Spain spanning from the historic regions of south Córdoba province to the Jerez region. The unique aging techniques display distinctive flavors and characteristics for culinary experts and bartenders, alike, to explore, utilize and have fun with. There is evidence in historical archives in the Montilla-Moriles region of the existence of vinegar since 1651, as described by an inventory of goods of the Marquise of Priego and Duchess of Feria, which consisted of "fourteen vases of large jars, of which three were full of vinegar”. Since the mid twentieth century, winemakers started to view solera wine vinegar as a prized product and began to carefully age their vinegars in the same way as their wines and brandies in bodegas. Thus, the recent release of exquisite 50-year Pedro Ximenez balsamic wine vinegars from throughout the region especially under PDO Vinagre de Montilla-Moriles designation. Barrels containing vinegar are always quickly removed from the wine bodega, this is to prevent other barrels of wine also turning to vinegar. Any barrels which have contained vinegar cannot be used to store wine again due to the risk of acetic fermentation. In the past the vinegar was given away to staff and family of the owner or sold at the bodega (wine cellar) door. Some barrels were

stored separately and often forgotten about. These vinegars, many 50 years in the making, are now being released and re-discovered. Spain’s wine vinegar industry prides itself on picking aperitif wine quality Fino, Oloroso, Moscatel or Pedro Ximenez wine denominations, particularly, in the Córdoba region under the lesser known yet highly respected PDO Vinagre de Montilla-Moriles with traditional wine making maturation techniques – the solera system. However, instead of the wine getting fortified, it is fermented further for a minimum of six months up to several decades, with bacteria, converting alcohol into acetic acid during which fermentation process the vinegar adopts the aged oak barrel flavors and aromas along with delicate pale golden (Fino), amber / mahogany (Oloroso), topaz (Moscatel) and ebony (Pedro Ximenez) colors depending on the amount of oxidation. As solera wines, their derived vinegars are also protected by Denomination of Origin per regions such as PDO Vinagre de Jerez, PDO Vinagre de Condado de Huelva and the earlier discussed PDO Vinagre de Montilla-Moriles. The highly coveted Montilla-Moriles denomination of origin wine vinegars exhibit semi-sweet, sharp-dry or sweet-and-sour flavor vinegars reflecting this area’s longstanding tradition of full bodied and extraordinary flavor Fino, Oloroso, Moscatel and Pedro Ximénez (PX) wines. Located in southern Córdoba in the Andalusian region, more than three-quarters of the region’s vines are PX. Of course, not all wines are sweet; there are also a wide range of grape varieties that include finos, amontillados and olorosos, and these same types of wine are reflected in the region’s vinegars. The vinegars are aged in criaderas and solera, or as añadas. Most commonly, the solera technique used involves an acetic fermentation of high quality wine destined to become vinegar. In American Oak barrels, the wine is treated with a mother culture from an older batch of vinegar, which barrels rest on top of three or more rows of barrels, slowly facilitating the conversion of alcohol into vinegar. During bottling, producers will take vinegar from their most mature barrels on the bottom row without draining them completely. That empty space will then be filled with younger vinegar

from another barrel, and then that barrel may then be filled with even younger wine, back on top of the several stacked rows. This delicate process masterfully repeats year after year, so each bottle contains small amounts of very mature vinegar that mixes with newer vintages of wine vinegar. As in the other wine vinegar regions, PDO Vinagre de Montilla-Moriles boasts several different vinegar categories based on the type and length of aging: AĂąada (minimum 3 years in a single oak barrel), Crianza (6 months), Reserva (2 years) and Gran Reserva (minimum 10 years). Additionally, these wine vinegars may be classified by their sweetness and grape varieties which classifications are dependent on the adding of additional concentrated juice from freshly mashed grapes or a small amount of sweet PX wine. Thus, the resulting wine vinegars exhibit pale golden (Fino), amber / mahogany (Oloroso), topaz (Moscatel) and ebony (Pedro Ximenez) colors with velvety liquids that give off a rich hint of diverse flavors with delicate sour notes for an elegant finish. by Natalia F. Cabrera Founder and CEO Khayyan Specialty Foods

Traditional bodega in the Cordoba region of Spain using the Solera aging process

GOLF KITCHEN MAGAZINE PROUDLY PRESENTS

THE GOLF KITCHEN CULINARY EXCELLENCE AWARD RECIPIENTS, 2018

GOLF KITCHEN AWARD FOR OUTSTANDING CULINARY INNOVATORS, 2018 Edgewood Country Club, River Vale, New Jersey, USA For too long culinary talent has been hidden from recognition due to the private nature of our industry. Edgewood Country Club, River Vale, New Jersey and it's upper management team recognized immediately the importance of the "Golf Kitchen Culinary Excellence Awards" and has gone above and beyond to ensure its launch is a success. GOLF KITCHEN CULINARY EXCELLENCE AWARD FOR A PRIVATE GOLF CLUB, COUNTRY CLUB OR RESORT, 2018

Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida, USA - Executive Chef Robert Lee If anyone understands the palette of Arnold Palmer himself, it is Robert Lee. Robert was hired by Mr. Palmer over 27 years ago and together they collaborated over many years to establish a unique menu focused on one of the Golf Industries legends. Lee’s tireless work, love and respect for Mr. Palmer makes him a valuable part of the industries culinary history. Cassique at Kiawah Island Club, Kiawah Island, South Carolina, USA - Executive Chef Doug Blair Executive Chef Doug Blair and his team at Cassique deliver a unique dining menu featuring selections sourced from local farmers and fisheries, creating a unique, intimate farm to table experience. After 6 years in some of Seattle’s finest restaurants and following a stint in New York training under Chef Tom Colicchio, Chef Doug took the helm as the Kiawah Island Club’s Executive Chef in 2000. Doug and his team have developed a culinary prowess to create outstanding menus to rival any of the great chefs. Kohanaiki, Kona, Hawaii, USA - Executive Chef Patrick Heymann Kohanaiki and Patrick Heymann have developed a unique blend of island and beach cuisine that is also indulgently elegant, and the members and guests love it.

I have rarely seen a membership so involved in the dining scene then at Kohanaiki. Patrick's ability to communicate on a culinary level with the members and guests at Kohanaiki is quite remarkable. Punta Mita, Riviera Nayarit, Mexico - Executive Chef Pato Persico Carl Emberson, COO at Punta Mita had recognized the importance of the culinary side of golf many years ago and at Punta Mita, he has developed his culinary team, led by Pato Persico, that is not only very talented but openly welcome collaboration with Culinary teams from the industry globally. Punta Mita has now become the home of Golf Kitchen Punta Mita, a four-day culinary extravaganza that takes place each April and features leading culinary teams from some the world's finest Golf Clubs, Country Clubs, and Resorts cooking for those fortunate to attend. Sebonack Golf Club - Southampton, New York, USA - Executive Chef, Anthony Giacoponello Sebonack Golf Club has been an instrumental part of the Golf Kitchen journey, supporting the culinary vision since 2010, when the industry was lagging. Giacoponello is one of the finest chefs in the business. His global training reads like the who's who of leading chefs of the world. His ability to consistently produce high-quality cuisine at all levels of the club’s menu and to remain calm under all conditions is notable. GOLF KITCHEN VISIONARY LEADERS IN CLUB MANAGEMENT Troy Albert, Certified Club Manager and General Manager - Sebonack Golf Club, Southampton, New York, USA. Troy Albert is a General Manager that has a genuine love of people and it immediately shows when you enter the gates at Sebonack Golf Club. Albert, with the guidance of the club’s owner Mr. Michael Pascucci, has developed a unique management style that makes not only the members and guests feel appreciated, but also the staff, who are a part of the family. Albert, who had previously worked with Executive Chef Anthony Giacoponello, had the culinary knowledge and expertise to recruit Giacoponello to take charge of this unique and prestigious kitchen which will continue to bring culinary innovation to the members, guests and the industry for many years to come. Colin A. Burns, Certified Club Manager and General Manager - Winged Foot Golf Club, Mamaroneck, New York, USA. Colin Burns, longtime General Manager at Winged Foot Golf Club possesses a management style that is purely and genuinely focused on the members and guests at all times.

Burns was one of the first in the industry to improve the culinary landscape in the Private Golf Club industry. Over nine years ago he appointed renowned Executive Chef Rhy Waddington who has successfully achieved and surpassed this goal. With a new kitchen, renovated clubhouse and another US Open in 2020, I am sure there is even more innovation Colin has yet to unveil. Jay DiPietro, Chief Operating Officer (recently retired) and Consultant - Boca West Country Club, Boca Raton, Florida, USA. There are not too many General Managers that have created the culinary legacy that Jay DiPietro has at Boca West Country Club. His flamboyant management style and extraordinary vision has shaped the many culinary eating spaces at this famed residential country club. The industry thanks Mr. DiPietro for over 30 years of outstanding service and wish him a long and entertaining retirement. Frank H. Benzakour, CCM and CMAA

Frank Benzakour is a highly motivated and strategic General Manager. Benzakourâ&#x20AC;&#x2122;s style is quite individual and he possesses the ability to see through the fog. He is one of the visionary leaders who "can foresee where the puck is going to be rather than where it has been." GOLF KITCHEN EDGEWOOD PARTICIPATING EXECUTIVE CHEF AWARDS, 2018 Keith Armstrong - Executive Chef at Westchester Country Club, Rye, New York, USA Zach Bell - Executive Chef at Addison Reserve Country Club, Delray Beach, Florida, USA Anthony Giacoponello - Executive Chef, Sebonack Golf Club, Southampton, New York, USA Dana Iannelli - Executive Pastry Chef at Addison Reserve Country Club, Delray Beach, Florida, USA Michael Ruggiero - Executive Chef at GlenArbor Golf Club, Bedford, New York, USA Tony Villanueva - Host Chef and Executive Chef at Edgewood Country Club, River Vale, New Jersey, USA

Thank you to the Private Golf Clubs, Private Country Clubs, Golf Resorts, Culinary Leaders, Members, Family and Friends who have supported the Golf Kitchen Vision and Journey, without all of you this could not be possible. Special thanks to Bruce Schonbraun, Eric Witmondt, Edgewood Country Club, Golf Channel, Chantel McCabe, Golf Advisor and GolfNow for your support of our Inaugural Event. Thank you to all of our generous sponsors, media and guests. ~ Diana DeLucia, Editor in Chief, Golf Kitchen Magazine, October 4th, 2018 Please enjoy recipes from some of our recipients in the pages to follow.

Roasted Lobster, Porcini Vinaigrette, Potato Straws Recipe by Doug Blair, Executive Chef Cassique at Kiawah Island Club Golf Kitchen Culinary Excellence Award Winner 2018

ROASTED LOBSTER

In a medium hot sauté pan add the grape seed oil.

Serves 2

Season the lobster with salt and pepper and add to the pan, cooking on each side for 2 minutes.

Ingredients

Add the bay leaves and butter then baste for 1 minute.

Lobster

Remove the lobster from the pan and place on a paper towel.

Porcini Vinaigrette, Potato Straws

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12 pounds Live Lobster

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1 ounce Grape Seed Oil

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2 Bay Leaves

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4 Tablespoons Butter

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Salt and Pepper (to taste)

Porchini Vinaigrette

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1 Tablespoon Shallots (brunoise)

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¼ cup Porcini Mushroom (brunoise)

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3 Tablespoons Grape Seed Oil

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1 Tablespoon Mosto Extra Virgin Olive Oil

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1 Tablespoon. Sherry Vinegar

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½ Lemon (juiced)

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Salt and White Pepper (to taste)

Potato Straws •

1 Russet Potato

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1 quart Grape Seed Oil

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Salt and Pepper (to taste)

Preparation Lobster Separate the claws from the head leaving the head and tail intact. Boil the claws for 5 minutes and the head and tail for 3 minutes then chill in ice water. Remove the meat from the shell, and split the tail in half.

Porcini Vinaigrette Sweat the shallot and porcini mushroom together in the grapeseed oil until the shallot is translucent and chill. In a bowl add all the ingredients and whisk thoroughly. Potato Straws With a Japanese mandolin, cut the potato lengthwise into ⅛-inch straws and store them in submerged water and store in water for a few hours or overnight. Heat the grape seed oil to 285°F in a 12 qt. sauce pan. Pat dry the potato straws on paper towel thoroughly. Fry the straws until a golden brown, and place on a paper towel to absorb excess oil. Season with salt and pepper

Assembly Place some of the potato straws on two plates and arrange the lobster on top. Drizzle the porcini vinaigrette on top of the lobster. Garnish with the bay leaves and serve.

Wine Match Chardonnay, Domaine Bonneau du Martray, Corton-Charlemagne Grand Cru, France, 2006.

Doug Blair, Executive Chef Cassique at Kiawah Island Club

Oxtail Ravioli Recipe by Anthony Giacoponello, Executive Chef Sebonack Golf Club Golf Kitchen Culinary Excellence Award Winner 2018

Ingredients Oxtail

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5 pounds Beef Oxtails (patted dry)

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2½ teaspoons Coarse Kosher Salt (more as needed)

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2 teaspoons Black Pepper

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2 Tablespoons Extra Virgin Olive Oil

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4 Shallots (peeled, trimmed and sliced lengthwise ¼-inch thick)

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4 Large Carrots (peeled, cut in half and ¼-inch cubed)

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1 head Celery (cut ¼-inch thick)

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3 Tablespoons Tomato Paste

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6 cloves Large Garlic (crushed)

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750 millilitres Dry Red Wine

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9 sprigs Thyme

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2 branches Rosemary

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2 Bay Leaves

Oxtail Ravioli Stuffing •

½ cup Mascarpone Cheese

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½ cup Ricotta Cheese

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½ cup Parmesan Cheese

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3 Egg Yolks

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2 Tablespoons Extra Virgin Olive Oil

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½ bunch Chives (chopped fine)

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1 Yellow Squash

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1 Green Zucchini

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1 Beefsteak Tomato

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1 Small Japanese Eggplant

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14 ounces Hudson Valley Foie Gras

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Salt and Pepper to taste

Pasta Dough •

2 pounds “00” Flour

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2 Eggs

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8 Egg Yolks

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2 teaspoons Extra Virgin Olive Oil

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¼ cup Water

Return the oxtail to the pot and bring to a simmer. Cover the pot and transfer to the oven. Cook at 325°F, turning the oxtails every 30 minutes until meat is fork tender, about 3-3½ hours. Transfer the oxtail to a plate. Spoon off the fat from surface of the pan and discard (there will be a lot of it). Strain the juice from the pan and place back on heat and reduce until it coats the back of a spoon evenly to make a reduced oxtail sauce. Let the oxtail cool for 30-40 minutes then pick off all the meat from the bones then separate and discard the fat. Place the shredded meat in a pan and cover the meat with just enough of the reduced sauce to cover and set aside.

Garnish Oxtail Ravioli Stuffing •

2 Tablespoons Chicken Broth

Preparation

Oxtail Lay the oxtail on a sheet pan and season with salt and pepper a bit on the heavy side. Heat a heavy soup pot with the lid on over mediumhigh heat. Add the olive oil and warm through. Add as many oxtail pieces to the pot as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally until the meat is uniformly golden brown all over, including the sides. Transfer the meat to a plate and repeat until you’ve browned all the oxtail. Add the shallots to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes.

Add 1 pound of the cooked and braised oxtail meat and 2 Tablespoons of the reduced oxtail sauce in a food processor and pulse chop 4-5 times until uniform. Make sure the oxtail still has some texture then remove from the food processor. In a bowl add the oxtail, cheeses, egg yolks and olive oil then fold in with a rubber spatula. Season with salt and pepper then add the chopped chives and refrigerate. Using a Japanese mandolin with a fine teeth blade run the yellow squash and green zucchini through to form a fine julienne then brunoise. Using your knife quarter and deseed the tomato and eggplant then julienne and brunoise both. Over high heat sear the foie gras until heavily seared on both sides. Pasta Dough

Add the carrots and celery and cook 5 minutes. Stir in the tomato paste and garlic.

In a mixing bowl add all the ingredients except the water and mix for 1 minute on low.

Heat oven to 325°F.

Slowly add the water until the dough comes together and pulls from the side of the mixing bowl. If all the water is used and the dough doesn’t pull, add an extra tsp. of water at a time until the dough pulls from the side of the mixing bowl.

Pour the wine into the pot. Bundle the thyme, rosemary branches and bay leaves with kitchen twine and drop into the pot. Bring the mixture to a simmer and cook over medium heat until the liquid has reduced by half, about 15 minutes. Stir and scrape the bottom of the pot.

Let mix on low-medium speed for 3-4 minutes. Take the dough out of the bowl then cut in half and reform into a single ball.

Coat the dough with the olive oil then wrap in plastic wrap and place in the refrigerator for at least 1 hour. Pull off a 1 pound piece of the dough. Rewrap the rest of the pasta dough so it doesnâ&#x20AC;&#x2122;t dry out. Flatten your piece of dough a little and feed it through a pasta machine set to #1. Fold the dough in half and feed it through the machine again, still set to #1. Change your setting to #2 and feed it through the machine. Continue to make your way through all of the settings from #3-#7. You may need to dust the dough with flour around setting #4 or #5 to prevent it from sticking. The dough should now be completely rolled out. Fold the dough in half then pull back and lightly stack the extra dough on the line. This will become the top of the ravioli Take the oxtail stuffing and roll it into five 1-inch sized balls. Place the balls on the pasta sheet in small piles spaced out like the formation of the five dots on a playing die.

Sprinkle some water on the dough with the oxtail then take the remaining dough and cover the meat but donâ&#x20AC;&#x2122;t pull it too tight as it needs some play. Press all the air out between the ravioli before you cut them out. With a ring cutter, center a ball then press and cut the dough. With your finger gently press the dough closed up to the stuffing and place on a tray. Repeat this process for the remaining ravioli. Place the oxtail ravioli in boiling water for about 3-5 minutes.

Assembly In the middle of a round plate with a small ring mold layer the different color vegetables as you wish. Place 6-7 of the cooked oxtail ravioli around the ring mold. Lift the ring mold gently by pressing on the top layer to free the vegetables from the ring mold. Place the foie gras on top then spoon some chicken broth to coat the bottom of the plate.

Wine Match Episode 2010, Napa Valley, California.

Anthony Giacoponello, Executive Chef Sebonack Golf Club

Chicken Pot Pie Recipe by Robert Lee, Executive Chef Arnold Palmer's Bay Hill Club and Lodge Golf Kitchen Culinary Excellence Award Winner 2018 Serves 4

Ingredients Chicken Pot Pie

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1 Small Onion (diced)

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2 Carrots (diced)

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2 stalks Celery (diced)

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1 Tablespoons Butter

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3 cups Chicken Stock

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1 Bay Leaf

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1 Cooked Chicken (pulled white and dark meat)

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4 ounces. Green Peas

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4 10-inch round pie dough sheets (cut in half)

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Roux as needed

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Salt and Pepper (to taste)

Tomato and Cucumber Salad •

2 Vine Ripened Tomatoes

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1 European Cucumber (stripe peeled)

White Balsamic Vinaigrette (Makes approx. 1 cup) •

1 Pasteurized Egg Yolk

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3 Tablespoons White Balsamic Vinegar

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1 teaspoons Sugar

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1 teaspoon Honey

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⅔ cup Olive Oil

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Salt and Pepper to taste

Anthony Giacoponello, Executvie Chef Sebonack Golf Club

Preparation Chicken Pot Pie Sauté the onion, carrots and celery in butter over medium heat until tender. Add the chicken stock and bay leaf and simmer for 10 minutes. Remove the bay leaf and tighten with roux until thickened. Remove from heat and fold in the chicken meat and green peas. Set the mixture aside to cool while the pie dough is being prepared. Cut the pie dough to fill the bottom of four 10 oz. casserole dishes. Fill each casserole dish to level with the chicken mixture. Prepare a top for each pie by pinching the edges to hold together. Cut two slits in the middle of the tops and then bake at 325°F for 20-30 minutes until brown and the mixture has started to bubble out.

Tomato and Cucumber Salad Slice each tomato in half from the top. Lay flat and then slice lengthwise in ¼ inch slices. Reserve only the center slices. Cut the cucumbers into ¼ inch bias cut slices. White Balsamic Vinaigrette Emulsify the egg yolk, vinegar, sugar and honey with a hand-held blender, then slowly add the olive oil. Season with salt and pepper to taste. Refrigerate until ready to use.

Assembly Alternate tomato and cucumber slices next to the casserole dish on a serving plate as shown in the picture. Drizzle 1 oz. of vinaigrette over each portion of tomatoes and cucumbers.

Wine Match 2013 Arnold Palmer Chardonnay

Robert Lee, Executive Chef Arnold Palmer's Bay HIll Club and Lodge

Korean Style Striped Marlin with Red Ogo Poke Recipe by Patrick Heymann, Executive Chef Kohanaiki Golf Kitchen Culinary Excellence Award Winner 2018

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KOREAN STYLE STRIPED MARLIN with Red Ogo Poke Serves 4 CHEF NOTE: Ogonori also called ogo or sea moss, is a type of edible seaweed eaten along the coasts of Japan, Southeast Asia, Hawaii, and the Caribbean.

Ingredients •

1 pound Striped Marlin (cut into ½ inch cubes)

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¼ cup Maui Onion (diced finely)

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¼ cup Green Onion (thinly sliced)

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½ cup Red Ogo (roughly chopped)

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2 Tablespoons Soy Sauce

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1 Tablespoon Toasted Sesame Seeds

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1 Tablespoon Momoya Kim Chee Base

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½ teaspoon Alae Sea Salt

Preparation After prepping all ingredients gently mix together immediately before serving.

Assembly Place freshly mixed poke on a thin bed of chilled lettuce and garnish with thin sliced scallions and a pinch of red ogo. Should be eaten cold so serve immediately.

Wine Match Selbach Oster Riesling Kabinett Halbtrocken

Patrick Heymann, Executive Chef Kohanaiki

Shrimp CĂ´te D'azur Style Recipe by Pato Persico, Executive Chef Punta Mita Golf Kitchen Culinary Excellence Award Winner 2018

SHRIMP CÔTE D'AZUR SYLE Ingredients •

4 U15 sized Shrimp (peeled and deveined)

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160 grams of fresh Squid Ink Linguini

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½ teaspoon. Garlic (finely chopped)

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1 Tablespoon Olive Oil

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1 ounce of Ricard Pastis Liquor

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2 cups Cream

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1 or 2 drops of Yellow Food Coloring

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Salt (to taste)

Garnish

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Parsley

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Edible flower petals

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Balsamic reduction

Preparation In a saucepan, set the water to boil. Once boiling, add salt and cook the pasta. Chef Note: Remember that fresh pasta will reach al dente quickly, so it should be cooked just before the sauce is ready. In a hot pan with olive oil, braise the shrimp for two minutes on each side, until they change color, then add the garlic and before it turns brown, flambé it with the Ricard. Chef Note: Be careful the flame is very strong, and you don’t want to lose your eyelashes to the dish! Once the alcohol cooks off, add the cream and reduce until a thick sauce forms. Add a few drops of yellow food coloring to give a touch of color.

Assembly Place the pasta al dente at the base of the dish and add the shrimp, one by one, to add height to the dish.

Add the sauce and, as a finishing touch, decorate the dish with parsley, petals and balsamic reduction. Chef Note: This delicious dish is very easy to make at home and, without a doubt, you will delight all your guests! If you want to try my version of Côte d'Azur Shrimp, I will be happy to create this wonderful dish for you when you visit

Pato Persico, Executive Chef , Punta Mita Image courtesy of Punta Mita

GOLF KITCHEN PUNTA MITA A Masterful Epicurean Event Guillermo Nestor (Aka Bill Nestor)

The debut of Golf Kitchen, a brilliantly designed food, drink and golf event, was not only sensational but also an overwhelming success that earned it a place on the annual Punta Mita calendar. The April celebration presented in collaboration with Golf Kitchen Magazine transcended the game from on course play to include a golf club kitchen focus of deliciously creative cuisine. Showcased was a dazzling display of artistry from a star studded lineup of innovative and talented international guest and resident chefs. Coming together to share their imaginative culinary talents resulted in an off the chart, melt-in-your-mouth profusion of tasty dishes.

"Golf Kitchen is a unique, one-of-a-kind event focusing on chefs from some of the world's most prestigious golf clubs, many of whom also play golf. It is a welcome addition to the menu of events in Punta Mita,” shared Carl Emberson, Punta Mita Director of Marketing and Operations. A passion for golf, food, drink and ambiance flourished during the event at beach clubs, restaurants and the golf club where breakfasts, a brunch, lunches and dinners were savored. Participating residents and guests took their places as players, competitors, chefs and diners to appreciate and enjoy a four day party at this paradise of splendor that some call home and others a favorite tropical place to visit. Golf Kitchen is likely to become a most anticipated food and golf event each year. "Carl Emberson and his team did a brilliant job bringing the Golf Kitchen brand to life. The chef teams were masterful in everything they created for the members and guests. They represented their golf clubs in grand style," said Diana Delucia, Editor of Golf Kitchen Magazine. International guest chefs included Eduardo “Lalo” Palazuelos, Club Bosque Real, Mexico; Gastón Yelicich, Cantegril CC, Punta del Este, Uruguay; and Eva Millán, El Camaleón GC, Mayakoba, Mexico. USA chefs were Executive Chef Doug Blair and Sous Chef José Carlos Fabregas, Cassique, Kiawah Island Club, SC; Sous Chef Chrissie Bennett and Gabrielle Bennett, Winged Foot GC, Mamaroneck, NY; Executive Sous Chef Joseph Klages and Chef Glenn Maines, Sebonack GC, Southampton,and Executive Chef Damian Gilchrist and Sous Chef Ed Guillard, Sankaty Head GC, Nantucket, MA.

Resident chefs were Executive Chef Pato Pérsico, Punta Mita Beach Clubs; Chef Esther Sánchez and Chef Héctor Leyva, Four Seasons Punta Mita; and St Regis Punta Mita's Carolina Restaurant Signature Chef Jesús Durón. From the first tee shot of a 4-hole, chef only, shoot out competition on Pacifico golf course for the Golf Kitchen Chef’s Cup to the closing Sunday brunch, the enthusiasm of guest and resident chefs was evident, as was the appreciation that swept over all who participated in this spectacular event. The Chef Cup winner, Doug Blair, rolled in a lengthy birdie on the final hole to best José Carlos Fábregas. They along with other competing chefs (Joseph Klages, Glenn Maines, Lalo Palazuelos and Gastón Yelicich) put on a splendid golfing exhibition that was followed by impressive culinary performances over the next few days in kitchens throughout Punta Mita. “The group of chefs that Diana Delucia brought together were world class and I’m honored to consider them friends after the event. The club members were extremely hospitable and they made me feel right at home playing two of the best golf courses I’ve ever experienced. Meeting Carl Emberson and his incredible staff was a true pleasure and I can’t wait to return in the spring to celebrate the second annual Golf Kitchen Punta Mita event. This was an incredible beginning to what I believe will become a wonderful tradition,” noted Chef Doug Blair, Cassique, Kiawah Island Club. Thursday's opening dinner reception at the Residents' Beach Club was a sensational al fresco affair. Attendees were seated at tables perched perpendicular to the-adjacent beach, allowing for a clear view of the sun as it slipped gently into the sea. The night's culinary adventure conjured an anticipation for menu offerings that would be served up on subsequent days. At individual stations, each chef delivered delightful dishes reflecting their respective golf club: Chef Lalo Palazuelos/Chicken satay skewers, grilled octopus, and tuna brochettes with lemongrass; Chefs Joseph Klages and Glenn Maines/Sebonack ceviche martini (Yuzu marinated clams, oysters, scallops, and shrimp) served served on a jicama mango slaw topped with crispy wontons, seared foie with poached pears, vanilla infused French

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lentil bean and pimento pepper salad, and beer braised oxtail over creamy black garlic truffle polenta with spiced tomatillo sauce, and crisp plantain chips; Chefs Chrissie and Gabrielle Bennett/Pan roasted red snapper and seared scallops influenced by their native Jamaica; Chefs Damian Gilchrist & Ed Guillard/ A medley of sea delicacies – shrimp, soft shell crab, oysters, Alaska King Crab, grilled and chilled percebes, Maine lobster cocktail, Georges Bank yellow fin tuna, Nantucket Scallop Crudo and Ossétra Caviar served with Gran Burdeos Patrón compressed watermelon mignonette, anejo caramel; and Chef Pato Périsco/Desserts – cherry and chocolate bonbons, mango and piquin chili bonbons, walnut pay, maracuya macaroon, cheesecake, and mini lemon cake. Before each of the Golf Kitchen Cup tournament rounds on Friday and Saturday, morning meals were served at Tail of the Whale, Punta Mita Golf Club's open-air restaurant. Selections from the Four Seasons' culinary team included: Egg burrito w/oaxaca cheese, black beans, onion and country ham; Chilaquiles – crispy tortillas, green or red sauce, onion, cream, cilantro, refried beans; Fried eggs telera bread sandwich w/cheddar, Canadian bacon and spinach; Buttermilk pancakes w/maple syrup; and beverages The two days of competition included two person teams in an 18-hole scramble at the Bahia course on day one and an 18-hole best ball round at the Pacifico course the second day. The fields of play at Punta Mita are both Jack Nicklaus designed layouts on the Pacific Ocean and Banderas Bay. The meandering routings incorporate holes with ocean views, rolling terrain and bunker guarded greens, ample fairways and landing areas from multiple tees that are well suited for a variety of skill levels. Pacifico is known for its par three hole #3B, Tale of the Whale, with the world’s only natural ocean island green. Bahia provides ground contours sloping around greens, some guarded by many bunkers. They served as challenging venues befitting tournament play for the Golf Kitchen Cup and Chefs' Cup. I had the pleasure of playing the first round alongside the eventual winning team of residents, Dermott and Martina O’Flanagan, who shot lights out. Second place went to Juan Carlos and David Rosales while Fernando Jose Arrangoiz and Eduardo “Lalo” Palazuelo finished third. Each day's Golf Kitchen Cup round was followed by a refreshing, tasty lunch buffet served adjacent to the 18th green. The spread highlighted signature dishes from participating clubs prepared by Chef Eva Millán, Chef Chrissie Bennett and a Four Seasons Punta Mita culinary team with Chef Esther Sánchez and Chef Héctor Leyva.

"Punta Mita was not only a wonderful and beautiful place... I felt welcomed and at home! Everyone was so kind, friendly and generous. The chefs I met and worked with from around the world were knowledgeable and wanted to share techniques with each other. An experience of a life time,” said Chef Joseph Klages, Sebonack GC. On Thursday evening additional offerings were served at other venues on the property. Chef Doug Blair and Chef Jesús Durón created a South Carolina meets Mexico fusion menu at St Regis Punta Mita's premier Carolina Restaurant that garnered rave reviews. It featured: Snacks – black quinoa tostada of avocado, wild native greens and grasshoppers and a chilled pea soup with lump crab; Starters – smoked bulls blood beets with citrus creme fraiche and sturgeon caviar, a grape and cherry tomato salad, and aged cheese; Entrees – sautéed Pacific prawns prepared with Patrón tequila, bamboo shoots, ramps and fava sprouts on crispy Bomba rice; rabbit fricassee with morel mushrooms over Carolina rice grits; Desserts – guanabana with aloe vera raspado, almond foam, green leaves and lemon thyme, and petit fours of avocado marzapan and hazelnut with cacao. I particularly enjoyed a colorful, delicious threecourse Latin American meal by Uruguayan Chef Gastón Yelicich at Sufi Ocean Club’s Sufito Grill, a picturesque open-air oceanside kitchen and dining spot at the waters edge. The masterfully prepared repast included an appetizer of grilled prawns and octopus with a white bean, tomato and olive salad. The rack of lamb entrée with chives and roasted sweet potatoes followed. Dessert was grilled pineapple topped with lemon curd and crispy coconut. Paired wines were Alamos Chardonnay and Catena Malbec. "Meeting and working together with chefs from other prestigious golf clubs was a unique opportunity to network and share experiences. We all share similar passions and we have something in common. Many of our menus are for golfers, so learning from each other was fantastic. My culinary team also benefited from the entire experience which makes an event like Golf Kitchen a win win for all involved,” said Chef Pato Pérsico, Punta Mita Beach Clubs. A relaxing and festive closing dinner from Chef Lalo Palazuelos, Chef Gastón Yelicich, host Chef Pato Périsco and staff brought together essences of Mexico, Uruguay and Argentina in a Latin fusion. The chefs' passions inspired a glorious meal at Kupuri Beach Club amid the sensory ambiance of open-air dining. Chef Lalo’s appetizer of Milpa soup served in a squash bowl was the harbinger of flavors to come. Chef Gastón's tasty striped bass in a prosciutto crust with steamed green

beans, peas, artichokes and a hollandaise sauce followed. The beat just kept on coming with another main dish prepared by Chef Pato. His Margret de Canard in Oaxacan black mole with prickly pears, foie gras, fresh sorrel and arugula salad were equally delicious. Chef Pato’s oh so good desserts were a white chocolate ganache; a vanilla, green and orange lemon zest, rum, pineapple compote; a coconut dacquoise and Fior Di Latte ice cream. Complementing wines were Casa Madero's Chenin Blanc, Chardonnay and Gran Reserva Shiraz.

The laid back farewell Sunday brunch at Kupuri Beach Club was one more palate pleasing feast. It embodied a comprehensive, assorted buffet presented by Chef Pato Périsco and his culinary team that was special by itself, but guest chefs took the brunch to yet another level with additional creations. Stations featuring sensational epicurean delights included: Salmon wrapped crab pillow – smoked salmon, crab and a poached egg topped with chili lime creme fraiche in an English muffin/Chef Joseph Klages and Chef Glenn Maines; Crab benedict – poached eggs on brioche toast, crab provencale with hollandaise sauce/ Chef Doug Blair; and a magnificent Maine lobster, smoked sweet corn truffles (huitlacoche), plantain, fried quail eggs, Iberico ham, chervil, maple Patrón syrup, and Padron peppers/Chef Damian Gilchrist, Sankaty Head GC. Punta Mita is the consummate destination and setting for a premier golf and food event. Its facilities and variety of places for food, drink, sports, beach and water access in a lovely tropical environment makes the location ideal for hosting a Golf Kitchen extravaganza. Imbedded in the philosophy and attitude of Punta Mita is a genuine appreciation and passion for chefs' culinary skills. This combination was advantageous in facilitating an immersion into all aspects of the inaugural 2018 Golf Kitchen event. “Many thanks to Carl Emberson and his team. I was very proud of the culinary teams who brought their A game for Golf Kitchen Punta Mita and very happy to see members and guests so enjoying the party," said Diana Delucia, Editor of Golf Kitchen Magazine. I thoroughly enjoyed taking part in a most impressive event that combined two of my favorite things, playing golf and tasting cuisine created by talented and artistic chefs in a tropical paradise of luxurious comfort. It is with great anticipation that I look forward to joining with chefs, gourmands and golfers at the 2019 Golf Kitchen Punta Mita spectacular, April 25–29.

Punta Mita is a luxury 1,500-acre resort and residential community in Riviera Nayarit on an enchanting private peninsula surrounded by lush tropical flora and white sand beaches of the Pacific Ocean and Banderas Bay. It is home to private villas and residences, two upscale beach and spa resorts – The St. Regis and Four Seasons, a tennis center, beach clubs, multiple dining options and two Jack Nicklaus signature golf courses. www. puntamita.com DINE, Mexico’s premier real estate development company, is the owner and developer of Punta Mita. DINE’s real estate portfolio includes commercial, residential, corporate and master planned communities throughout Mexico. Since its founding in 1978 DINE has established unprecedented quality designed developments. www. dine.com.mx More: Golf Kitchen Punta Mita 2018 event video www.youtube.com/watch?v=ZZwz56wX9jk; Golf Kitchen Magazine: www.golfkitchen.com Guillermo Nestor (aka Bill Nestor)

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1. Decor is set for the welcome dinner. 2. Richard Barstow of (Australia) caddies for Doug Blair, 3. Chef four-hole play-off on day one. 4. Golfers unite before competing in the first ever Golf Kitchen Golf Cup. 5. Tania Ritchie, Sabine Emberson , Donna Smith, Lynda Gibbons. 7. Casa Madera Wines. 8. (left to right) Carl Emberson, Joseph Klages, Lalo Palazuelos, Gastรณn Yelicich. 9. Ed Guillard and Damian Gilchrist. 11. (left to right) Mayela Gomez, Veronica Rosas, Paulina Feltrin, Cristina Aguilar, Emma Perez , Stephanie Morlet.

12, Juan Redondo, Horacio Garcia, Alejandro de la Barreda , Patricio de La Barreda, Alfredo Bonin, Marcelo Lopez. 13. Guests are all smiles at the closing dinner at Kupuri Beach Club. 14. Winners of the first Golf Kitchen Golf Cup, Martina and Dermott O'Flanagan. 15. Chefs celebrate with their awards at the end of the opening night. 16. Damian Gilchrist and Doug Blair prepare brunch at the farewell brunch. 17. Jose Fabregas Carles and Diana DeLucia. 18. Carl Emberson. 19. Kupuri Beach Club. 20. Lalo Palazuelos with Bill Nestor.

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WWW.GOLFKITCHEN.COM ONE-YEAR ANNIVERSARY ISSUE ISSUE 4 | FALL 2018 | GOLF KITCHEN MAGAZINE

COVER STORY: AN INTERVIEW WITH ANTHONY VILLANUEVA, EXECUTIVE CHEF AT EDGEWOOD COUNTRY CLUB | GOLF KITCHEN PUNTA MITA GK TALKS TO ROBERT LEE, EXECUTIVE CHEF AT ARNOLD PALMERâ&#x20AC;&#x2122;S BAY HILL CLUB AND LODGE | RECIPES FROM AWARD RECIPIENTS & MORE

W W W. G O L F K I T C H E N . C O M

I S S U E 4 | FA L L 2 0 1 8

AN INTERVIEW WITH ROBERT LEE, EXECUTIVE CHEF

ARNOLD PALMER'S BAY HILL CLUB AND LODGE

The clubhouse at dusk. Image Caryn B. Davis

ROBERT LEE an interview with robert lee, executive chef & michael koribana, executive sous chef at arnold palmer's bay hill club and lodge, orlando, florida, usa. Note: This is an excerpt from the first edition of Golf Kitchen, a 568 page coffee table book published in 2017. Robert is an award recipient of the Inaugural Golf Kitchen Culinary Excellence Awards, 2018. GK: Robert, you have been at Bay Hill for 25 years, what was your background prior to coming here? Robert: I grew up in upstate New York, and my first job was at Colonie Country Club. It was about three miles from my house. I was 13 old years and started out washing dishes. I was always a tall kid, so I fibbed about my age to secure the job. I had been there for six months and I started helping out the pantry chef, when he left, they asked me if I wanted his position, and I said yes, so at 14, I became a salaried pantry chef. This was pretty amazing! I worked there all through high school. Then I went to college at Johnson and Wales in Providence, Rhode Island. When I had completed college I worked at the club again while attending the State University of Albany. The president of the club at that time owned a French Restaurant. It was like a hobby for him. It was a very fine French restaurant named Le Cole. He wanted

me to go there and transition to the chef position as he was leaving. I apprenticed with him and he was teaching me French classical cuisine. It was great learning from him, after a year or so he retired and I took over that position. I stayed there for three years. After that I worked in the Catskill Mountains for three years. One of the places I worked at was an Italian restaurant and the owners were leaving to open a restaurant in Kingston, New York. They approached me about the possibility of leasing the restaurant from them. So at a very young age I had my own Italian restaurant and nightclub. I leased it for two years. It is where I met my wife Sabine. During this time the first Gulf War started, that hurt business, people were afraid to travel, gas prices went through the roof and everyone pulled in. We were just breaking even. My lease was up, and my wife and I decided that’s it, let’s move to Florida, that was 1992 and that’s when I started working here at Bay Hill. GK: Did Arnold Palmer hire you? Robert: I worked dining room as rant chef before I Executive Chef. I

in the fine the restaubecame the interviewed

ROBERT LEE

for the job and went over to Mr. Palmer’s garage where he tinkers with his golf clubs, and interviewed with him personally. It was quite an experience. He discussed the position with me and it was a very interesting conversation. He said Robert, are you ready for this job and I said absolutely, and he hired me. I was in my early 30’s. GK: Does Mr. Palmer have a culinary interest, and how involved is he is the process? Robert: Mr. Palmer likes traditional food and cooking. He likes things to be made from scratch, simple and not too over the top. Over the years we have had many conversations and he will tell me if he wants anything changed or added. I have been with him forever, it’s a great relationship.

GK: How has the food quality progressed in the 25 years you have been here? Robert: When I first came here everything seemed to be in slow motion, compared to New York where everything was fast paced, it seemed so laid back. I wasn’t used to that kind of pace and I had been out of clubs for a while as well. The sales were a lot different then, the increase from then until now is huge. I am very proud of how much we have grown from where we were then. The menu items here have not changed too dramatically over the years. We still serve some menu items we made twenty years ago, but we change the menus often and keep a balance of traditional and modern fare. GK: Michael, tell us about your culinary background leading up to Bay Hill. Michael: Like most people in this industry I started out washing

dishes. I have worked in restaurants since I was 14..I moved to Orlando and got a job in a restaurant as a cook. I learned a lot doing hands on work. Someone I knew got an apprenticeship at Bay Hill and I said if there is an open slot to keep me in mind. About a month later he told me there was an opening and asked if I would like to come to Bay Hill and interview. I did, that was in 1995. I have been here 20 years now. I started at the pantry and worked my way through the grill, the sauté and became one of our Closing Supervisors. Then I became the Banquet Chef for three years and I was recently promoted to Executive Sous Chef.

"We are not trying to be cutting edge, a lot of the menu is Mr. Palmer’s favorite recipes. We focus more on top quality product. " GK; What is it like working with Robert? Michael: I did three years part time at Florida Tech in their culinary program, which was very beneficial from a math point of view. People don’t realize that people who cook need to know math. There is more to being a chef then just the food; there is food cost analysis, menu planning, price points and many other things. I was certified by the American Culinary Federation. However, I find it better learning from other people like Robert. What you learn in the classroom doesn’t always work in the real world. Everything is in a controlled environment in school. You learn more under fire than in a controlled circumstance.

Robert is one of the most organized people I have ever met. He is very calm. He doesn’t just think about step one, but he has contingency plans and a contingency plan for the contingency plans. You could never catch him off guard. You could throw things at him and he will never get raveled. He has already thought of that situation ahead of time. It is very refreshing working with someone that doesn’t get upset and keeps his professionalism, things run a lot smoother like that. Robert sees that if things are out of control that it just trickles downhill. He knows how to keep calm and order throughout the club whether we have banquet numbers go up at the last minute or if we have rain at the tournament. He knows exactly what to do. He is even keeled. That being said, everyone else below him also remains calm. GK; In the 21 years you have been working together, tell us about some things you have developed together. Robert: We have been through a lot together over 21 years. I mean I could walk out the door and Mike can run the kitchen. Originally, we could only sit 150 people; most of what you see now did not exist. The kitchen was a lot smaller and we had many challenges to overcome. After the renovation took place it enabled us to seat up to 500 people. This enabled us to execute the Awards Dinner and many other events during the Arnold Palmer Invitational Tournament. This was a challenge for the staff but we have an excellent team here at Bay Hill and were able to make the transition. GK; Tell us about Arnold Palmer’s 80th Birthday party. Michael: Robert and I did a menu for Mr. Palmers 80th birthday

which was at Universal Studios Portefino Bay Hotel. We included all of his favorite things. There were 5000 people in attendance. It was a huge event and they used a lot of Robert’s recipes. It was such a great opportunity for us to showcase the menu we had created for Mr. Palmer. We loved seeing another team create our recipes. GK: Were you guests? Robert: Yes we attended the event. GK: Did Robert freak out at that time Michael? [laughs] Michael: I’ve worked with Robert for a long time and you don’t see him freak out. It was really nice to be on the other side of the kitchen that night. GK: Mr. Palmer seems to be very engaged in the menu. Tell us about his likes and dislikes.

Robert: We are not trying to be cutting edge, a lot of the menu is Mr. Palmer’s favorite recipes. We focus more on top quality product. We have a lot of competition in the area, including restaurant row, but we continue to have 100+ covers a night in season. Out of 40 choices of restaurants within a mile, our members and guests still come here. We serve good old fashioned food, but the right way. Michael: Mr. Palmer is a meat and potatoes guy, so if you give him meatloaf and potatoes, chicken pot pie or spaghetti and meatballs he is happy with that as long as the quality is outstanding. To add some unique and cool items to the menu, we are allowed to create the specials. These give us the chance to add that flair to the traditional menu.

Michael Koribana, Executive Sous Chef

GK: Do you enjoy the Arnold Palmer Invitational? Michael: It’s been an incredible experience. We have seen the tournament grow and increase in size and we have grown with it. Between the two of us we have quite a few under our belt combined. The tournaments are our time to shine. Robert and our culinary staff do a great job, it’s hard work but when it’s over we can reflect on what we have achieved.

“It is no secret that my personal tastes in food are simple; I am a meat and potatoes kind of guy. I like traditional fare, the kinds of things my mom made when I was a kid. But what I appreciate the most is good food and great service, and I know that’s what I can always count on at Bay Hill. Executive Chef Robert Lee makes sure of that. Robert and I have 25 years of history together, and with that comes a certain comfort level. Take my 80th birthday for example. We had a small, intimate celebration here at Bay Hill with family and close friends, where Robert prepared some of my favorites; meatloaf, mashed potatoes, roasted chicken, baby back ribs and skillet cornbread to name a few. A few days later, there was a much larger celebration at a resort hotel here in Orlando. They asked me what I wanted to dine on, and I put them in contact with Robert; I knew he would know what I wanted, and he did. By the way, the menu featured quite a few of the aforementioned favorites - just the way I like it.” ~ Arnold Palmer

Do you ever play golf together? Michael: We used to. Not as much anymore. Robert has sneaky four wood he likes to hit. As you can see Robert is calm and steady and hits straight down the middle, I am a bit more left and right.

Robert: I just let him get a bit angry and I am all set! However, then he has some days where he keeps his cool, and then he beats me. GK: Tell us about your staff. Robert: My staff at Bay Hill is like family. We work together as a team at all times. I feel confident when I walk out of the building that the kitchen is running smoothly in my absence. They really do an awesome job day in and day out. It’s a very dedicated group of chefs. GK: Explain the differences between private club restaurants and regular restaurants from your perspective. Robert: In a private club you have a captive audience. They are going to voice their opinions. They spend a lot of time here, and they care about the menu and the club as a whole. Not so much in a regular restaurant. The audience is always changing, if they don’t like the food and service, they just don’t come back in most cases.

Robert Lee and Arnold Palmer. Image courtesy of Robert Lee.

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CLUBHOUSE COCKTAILS RECIPES COURTESY EDGEWOOD COUNTRY CLUB

E&B INGREDIENTS 2 OUNCES BOURBON 1 OUNCE. ST. GERMAIN

SPLASH DRY VERMOUTH 3 OUNCES LEMONADE 2 DASHES BITTERS ICE CHERRY

PREPARATION POUR LIQUIDS INTO A MIXING GLASS WITH ICE AND SHAKE STRAIN INTO A MARTINI GLASS GARNISH WITH A CHERRY

THE GK COCKTAIL INGREDIENTS 2 OUNCES VODKA 1 OUNCE CHAMBORD SPLASH LIME JUICE 2 RASPEBERRIES BAMBOO SKEWER ICE

PREPARATION POUR LIQUIDS INTO A HIGHBALL GLASS FILLED WITH ICE GARNISH WITH THE RASPBERRIES ON THE BAMBOO SKEWER

THE EVOLUTION OF EDGEWOOD an interview with kyla basso v.p. of membership sales, marketing and club operations

After four years of touring as a Professional Golfer with the Duramed FUTURES Tour and the SunCoast Series Tour, Kyla Basso started working at Country Clubs as a part-time employee responsible for the pro shop merchandising and golf outings. She moved into a full-time position as the Membership Director at Paramount Country Club in NY and after five (5) years moved to The Woodmere Club on Long Island, NY. She is now the V.P. of Membership Sales, Marketing & Club Operations for Edgewood Country Club. She still plays competitively as a professional golfer.

Kyla Basso grew up in the New York area playing junior golf events in the Metropolitan PGA section. She graduated from Nanuet High School after playing five (5) years of varsity Boy’s Golf in the #1 position and earned a scholarship to play Division I College Golf. She continued her golf career at Hofstra University where she won All-Conference and Athletic Academic Honors while earning a Bachelor of Business Administration in Marketing with magna cum-laude honors. Following graduation she worked for a Marketing & Public Relations firm in Manhattan until she decided to pursue a competitive golf career full time. Kyla is an active volunteer with New York Special Olympics on both the state and local levels which has earned her the Rockland County Volunteer Award, as well as, recognition as the Nanuet Distinguished Woman in Sports Award. In 2013, she was a recipient of the 40 Under 40 title from the Rockland Economic Development Council. GK speaks to Kyla Basso, V.P. of Membership Sales, Marketing & Club Operations at Edgewood Country Club, River Vale, New Jersey, USA. GK: Kyla, I understand there are a lot of changes happening at Edgewood over the last few years. Can you explain some of them? There have been a lot of changes at the club but we like to think of them as improvements and it’s all been very exciting. In 2015, the members sold the club to two individuals and they immediately started investing into capital improvements. We

made drastic changes to the facilities that allowed us to offer more amenities to the membership. In this day and age, a country club needs to be beneficial to the entire family, not just the male golfer, and we wanted a club that reflected that. We are building a much more family-friendly club, to make the golf and country club life fun again. The golf industry is in need of a facelift so when we began this project we started by asking ourselves, how can we attract more families to the golf and country club life? And then we set out to create that new-age country club. GK: It sounds like the change in ownership was a big shift. How does that affect the club and the membership, being privately owned? We believe that with the changes in this industry there are going to be more opportunities for privately owned clubs. When there’s a board of directors they tend to make decisions based on personal preference as opposed to what’s best for the club. Being privately owned, we do not have a board of directors. We listen to the membership, we follow trends, and we conduct an extensive member satisfaction survey at the end of the year so we make decisions, based heavily, on what we hear, not just what we want to hear. GK: You shared that the new owners invested into Capital improvements. What have you done with the facilities to help achieve your goals? We started with a renovation of our Golf House. There is now a well-designed golf pro-shop, bag room and caddy barn all in one place. So often older clubs (Edgewood was incorporated in 1959 and many of the buildings here were original structures from the farm that it used to be) just manage the buildings that they have, even though they weren’t built to host a country club community. We were able to be creative and see the club from a new perspective so we wanted to re-purpose the buildings and spaces in the best way possible. Last year we completely renovated the Clubhouse which was an unbelievable transformation. Anyone who sees it will agree it is a much more

ROBERT LEE

White #3, image courtesy Edgewood Country Club and Jim Krajicek

modern space. We worked on those plans for almost 2 years and feel like it was a “labor of love” for our entire team. We are so thrilled with how it came out. It’s lighter and brighter than most clubs in the northeast and has made us incredibly attractive for weddings. Being privately owned, we are able to host events for non-members and that has been a great way to keep the club busy. One of our best improvements was at our swimming pool. We have transformed that space into a “resort-like” environment. We have cabanas, cocktail service, music, and an outdoor dining location. We love the activity that the area encourages during the summer months and the parties we can host there. It’s definitely a much more desirable place for the membership. GK: The PGA of America is working hard to Grow the Game. How is Edgewood making that happen? We realized that there needed to be more programs geared towards women and children thus began our nine-hole ladies’ golf league for players that are new to the game. We also started teaching the Operation 36 curriculum, which has yielded some great interest and attracted many new golfers. This program believes that by working from green to tee-box versus the traditional tee-box to green, it lowers the challenge point, and is a motivating way to learn and progress in the sport. It teaches golfers how to shoot 36 or better for nine holes. Moreover, we love the PGA Junior League and have fielded our team for the last two (2) years. GK: Not many clubs have someone with your title. What is your primary responsibility is at Edgewood? We like to refer to my role as the “cruise director.” My job doesn’t stop and I am here to ensure that the members feel welcome and enjoy their time here. We know that their time is fragile, and when we’re attracting families with children, they have a lot of other commitments, so their time at the club has to be worth it. I form personal relationships with every member who comes through our door, and I love that part of my job so much. I was taught a long time ago that “the club is an extension of your home,” so I want to make sure that our members feel that and realize that they are part of our family. GK: You have such an interesting background, being a professional golfer, how has that helped you with your role at Edgewood? It’s different to come into a position like this as a Professional Golfer, but I believe my value derives from my perspective of the industry. As much as

we are diversifying the club and the membership, golf is still the main focus. I understand what a golfer wants, how they feel, and what matters to them. It’s easy for me to speak to prospective members about every element of the club because I know the golf side so well and have now learned the tennis and food & beverage side. Usually, the golf details are the most difficult to learn when you don’t play the game. I am able to help advise for the club in a way that protects the golf member but with consideration for the new non-golfing member. For example, Edgewood still has a formal card room, and we organize mah-jongg tournaments, but we also have the traditional golf tournaments for our membership and a bar that’s open until the last golfer leaves the golf course, every day. GK: Since you’ve seen and played at so many other golf clubs, what have you learned that you have been able to implement here ? I am constantly learning. At every facility I go to I am interested in learning about the events they host, how they operate, and what they do differently. We strive to be a “Best In Class” facility, but to earn that title, we have to know what everyone else is doing so I like to make a habit of traveling to other clubs and resorts to learn from them. GK: I understand that you have some outstanding junior golfers at Edgewood. How did you attract them to the club.? Having been a junior golfer in this area, I understand the importance of a home club and practice facility. I grew up playing at a public golf course that didn’t have the best practice area. With the support and encouragement of the owners, we created an Elite Golfer Academy. This is a discounted membership, available by invitation only, which we offer to competitive junior golfers (in High School or College) who are playing a strong amateur tournament circuit and show promise of a future in golf. We look for golfers who don’t already have a club affiliation so that we can help support their golf aspirations. We allow them to practice and play at Edgewood which includes unlimited use of our grass range and short game facility. We are very proud to say that we have welcomed three (3) of the top junior golfers in the nation into this program. One of which just competed in the US Junior Girl’s Tournament for the third time and another member of this academy was accepted into the United States Military Academy at West Point last year to play golf. We are so excited to see where these junior golfers go with their career and are thrilled to have them as a part of our family.

Dish created by Jamie Simpson, Executive Chef Liaison at The Chef's Garden, Huron, Ohio, USA.

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