WORLD-CLASS FARE

Many club members and resort visitors are world travelers and like to sample dishes from other cuisines and cultures. Chefs are bringing that international fare to their menus to create a global experience in their dining rooms.

By Marilyn Odesser-Torpey, Contributing Editor

GROWING UP IN AN ITALIAN family and with a number of his early years working at Greek diners, Executive Chef Frank DiNardo, Jr. naturally brings a Mediterranean influence to his menus at Roxiticus Golf Club in Mendham, N.J. Recent international menu-spanning courses have included a Latin-style shrimp cocktail and panzanella salad. Bouillabaisse showed a French inspiration and Thai salmon an exotic Asian accent.

What’s fresh and in season drives DiNardo’s entire menu, including the globally inspired items.

“When tomatoes are in their peak season I cook a lot of Mediterranean dishes,” he says.

International specialties also play a large role in special events at the club. He will have live cooking stations preparing a huge cacio e pepe (pasta topped with cheese and pepper), risotto or paella in a five-and-a-half-foot pan on the patio. For one event he had chefs rolling out sushi for 200 members and guests. To celebrate Oktoberfest, DiNardo featured brats, spaetzle, pretzels and German desserts.