CHEF'S CORNER

Scott Motschenbacher Executive Chef chef@oxbowcc.com

Hello, Oxbow!

I really wish I was talking about the beginning of golf season. Unfortunately, as I write this we are on the eve of yet another winter storm. The one positive I can take away from it, I get a little more time to fine-tune some summer food options. I plan on having a very robust amount of grab-n-go options this year. Gone are the days of hot dogs and brats being the go-to. Obviously, those will still be an option. However, with the overnight success of sushi, we plan to stock the shacks with California rolls and maybe some other yummy sushi snacks. As always if you have any ideas that might fit with what we are trying to do let me know!

One subject I am excited to cover is staffing. The last couple of years going into golf season weren’t so rosy. This year I am full of confidence. I can say without a doubt in my mind, this is the BEST culinary staff I have had since I started with Oxbow. I can always use a dishwasher though. So, if anyone has a teenager that needs to start making some cash, send them my way!!

For this month I want to share my ponzu sauce recipe. This is a very easy recipe that goes great with fish, chicken, pork, or beef. It’s quite light and refreshing too.

- Chef Scott