QuikThermTM Cook and Hold Convection Oven

● Preheats to 350° less than 10 min.

● Roast, cook, bake, air fry, rethermalize and hold with precise temperature and humidity control.

● Allows end user flexibility to increase or reduce air flow.

● In both 12KW & 8KW versions. Full & half size available!

● Non-venting; does not require a hood.

39 Behind the Plate

Bogdan Danila, Culinary Director, Broken Sound Club, Boca Raton, Fla.

Chilled Oysters With Jalapeño Ice and Green Shiso

40 Next-Gen Club Culinary Leaders

This talented group of chefs are leading their teams with skill, strategy and empathy.

42 Ocean Reef Club’s Culinary Symphony

Ocean Reef Club’s expansive $45 million culinary operation encompasses diverse dining options and experiences in an immersive and exclusive gastronomic setting.

46 Sam Brod Named Chef of the Year

The Executive Chef of The Landings Golf & Athletic Club prepared a Southwestern lamb tartare and a seared, pistou-marinated lamb T-bone.

50 Relying on RATIONAL

Michael Weisshaupt, Executive Chef and Director of Food & Beverage at Fiddler’s Elbow, has found great value in RATIONAL’s evolving products.

52 Menu Development: From Idea to Execution

With seasonality and freshness front of mind, club chefs share their menu-writing strategies and go-to sources of inspiration.

56 The Season for Vegan

Pastry chefs are nding innovative ways to appeal to dietary-restricted diners. 58 Party With a Purpose

Themed member events bring out the creativity in club chefs.

60 Using J-1 and H-2B Visa Programs to Address Sta ng Shortages

With a tight labor market and the temporary federal addition of available visas, the J-1 and H-2B visas are becoming essential to daily operations for clubs and resorts.

Bogdan Danila, culinary director

Broken Sound Club, Boca Raton, Fla.

Bogdan Danila, Culinary Director of Broken Sound Club in Boca Raton, Fla., says his chilled oysters with jalapeño ice and green shiso are a refreshing play on a spicy margarita, with notes of citrus and Asian mint.

This dish is versatile, he says, and can be served at the start of a meal or as a passed hors d’oeuvres. Simplicity is what sets these oysters apart.

“The simpler the dish, the less you can hide behind, so the execution must be well balanced and clean,” says Danila, adding that it’s easy for chefs to overcomplicate a recipe with too many ingredients or flavors. “The secret is to take things away and still have a well-balanced and beautiful dish.”

Chilled Oysters With Jalapeño Ice and Green Shiso

INGREDIENTS FOR JALAPEÑO ICE:

600 gms. lime juice

300 gms. green apple juice

100 gms. cucumber juice

150 gms. jalapeño juice

250 gms. still water

250 gms. sugar

INGREDIENTS:

3 ea. large oysters (preferably Blue Point)

1 piece green shiso jalapeño ice (see above)

PROCEDURE FOR JALAPEÑO ICE:

1. Combine all of the juices over an ice bath. Add water and sugar.

2. Place in the blast chiller until frozen.

3. Using a fork, shave the ice.

ASSEMBLY:

1. Open the oysters. Place the jalapeño ice on top.

2. Thinly slice the shiso leaf and place on top of the dressed oyster.