Club + Resort Chef January 2024

January 2024 www.clubandresortchef.com

The PlateCraft Cookbook

This distinctive collection of recipes embodies the innovative and collaborative spirit of PlateCraft, a Chef to Chef Experience, which emphasized immersive learning and hands-on culinary workshops.

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E D I TO R ’ S M E M O

CARRYING THE TORCH OF INNOVATION A Tribute to PlateCraft, a Chef to Chef Experience

THIS YEAR’S COOKBOOK, a creative offspring of the inaugural PlateCraft event, showcases a collection of recipes that epitomize the growth and innovation at the heart of club culinary.

In early November 2023, Cullasaja Club in Highlands, N.C., became the stage for PlateCraft, offering an exclusive group of club chefs a unique, three-day, immersive workshop (pictured below). Led by some of the industry’s most esteemed chefs, PlateCraft evolved into a thinktank of creativity, knowledge and culinary exploration. The attendees left not only rejuvenated and inspired but also equipped with new skills to enhance their kitchen operations and menus.

After the event, we invited these chefs to contribute a recipe that showcased the most impactful lessons and techniques acquired at PlateCraft. The resulting compilation in this cookbook, available in print

Featured left to right at PlateCraft: Scott Craig, Executive Chef, Cullasaja Club; Benjamin Guaman, Executive Chef, Governors Club; Geo Lanez, Executive Chef, The Patterson Club; Damien Joseph, Executive Sous Chef, Round Hill Club; Richard Brumm, Director of Culinary Operations at Bonita Bay Club

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and extended digital formats, is an embodiment of the educational and collaborative spirit of the event.

It’s here to inspire, encouraging you to embrace new flavors, techniques and presentations, and infuse the spirit of collaborative learning into your operations.

The recipes within these pages are more than instructions; they are narratives of personal growth and creative breakthroughs.

The PlateCraft Cookbook stands as a testament to the power of shared knowledge, the richness of diverse perspectives, and an unwavering passion for culinary excellence. This collection is an illustration of what we can achieve when we come together, blending unique experiences and skills to push the boundaries of club cuisine. These elements are not just the pillars of our industry; they also form the foundation upon which the annual Chef to Chef Conference is built.

Join me, along with many of the chefs and speakers featured in The PlateCraft Cookbook, at the 2024 Chef to Chef Conference in Austin this March. Become part of a dynamic community of club chefs where innovation and excellence are not just encouraged, but celebrated. Register at www.cheftochefconference.com.

DIRECTOR OF EDITORIAL AND PROGRAMMING Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233

January 2024 l Club + Resort Chef l 3

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CONTENTS

January • Vol. 13 • Issue 1

Memo 3 Editor’s C arrying the Torch of Innovation Sarrat, Executive Chef, New Orleans Country Club 6 Ben P ecan-Crusted Redfish

with squash spaghetti, sweet potato batons and Creole mustard butter sauce

Joseph, Executive Sous Chef, Round Hill Club 8 Damien S eared Nantucket Bay Scallops

with sweet carrot purée, tiny vegetables, gold-dusted garam masala crackers

Shannon, CEC, Executive Chef, Somerset Club 10 L Michael obster-Salmon Roulade with cucumber garnish and buttermilk-chive vinaigrette

Vanessa Tristan, CEPC, Executive Pastry Chef, 12 The Club at Carlton Woods

B rown Butter Tres Leches Cake

with RumChata ice cream, dulce de leche Italian buttercream, pecan hojarascas Haapala, Executive Chef, Country Club of Virginia

14 P Andrew an-Seared Sable with cucumber and carrot salad, fried rice croquette, barrel-aged soy and lemon oil

CEC, Executive Chef, Governors Club razilianGuaman, 16 B Benjamin Picanha Steak with hearts of palm, carrot, Cabrales potato llapingacho, plantain chip, churrasco sauce

Montano, CEC, Executive Chef, Forsyth Country Club 18 C Daniel hori Pollo with chicken breast, chorizo, refried bean flan, puffed arroz rojo, salsa verde chip and queso fundido ring

Lanez, CEC, MBA, Executive Chef, The Patterson Club 20 P Geooached Atlantic Salmon [pictured]

with creme fraiche mousse, citrus terrine, pickled cucumber, smoked buttermilk and tarragon vinaigrette, frisée and radish salad

Christmas, CEC, AAC, Executive Chef, Mountain Brook Club 22 R Jayoasted Sirloin of Beef with Thyme-Scented

Mushroom-Shallot Mousseline

and cauliflower purée, roasted winter vegetables, chimichurri and a red wine reduction Jallet, Executive Chef, Baltimore Country Club 23 O Richard nion-Dusted Venison Loin with gratin dauphinois, carrot silk, and juniper berry demi

Kwon, Executive Pastry Chef, Broken Sound Club oneycrisp 24 H Hyewon Tartine with cinnamon ice cream

ichard Brumm, CEC, WCEC, CCA, AAC, Director of Culinary 26 ROperations, Bonita Bay Club

C ocoa- and Tallow-Aged Mishima Wagyu Ribeye

with compressed potato and apple terrine, fermented mushroom puree, porcini glaze and mustard green salad Bystrzycki, Executive Chef, Wildcat Cliffs

28 C Will rispy Quail Breast

with purple rice grits, shiitake bourbon jus, bacon jam

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ON THE COVER: Lobster-Salmon Roulade by Michael Shannon, CEC, Executive Chef, Somerset Club (see pg. 10) www.clubandresortchef.com

1/19/24 10:08 AM

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1/2/24 7:01 PM

PECAN-CRUSTED REDFISH

with squash spaghetti, sweet potato batons and Creole mustard butter sauce Ingredients for the crust:

Ben Sarrat Executive Chef

New Orleans Country Club New Orleans, La.

2/3 cup ½ cup ½ tsp. ½ tsp.

chopped pecans pecan flour kosher salt lemon pepper

1 ea.

To taste To taste ¼ cup 1 Tbsp.

redfish kosher salt pepper, freshly ground buttermilk hot sauce

Procedure for the crust:

“

PlateCraft transformed my approach to the creation of this dish, emphasizing the visual appeal from the beginning. By applying the techniques we discussed, I enhanced a dish I’d been experimenting with, resulting in greater member appreciation and increased sales.

”

1. For the crust: Combine all ingredients and mix thoroughly. Reserve.

2. Trim one redfish fillet and season with kosher salt and fresh ground pepper. Combine buttermilk and hot sauce. Coat the fillet with the buttermilk mixture, and then dredge through pecan crust.

3. Sear fillet in a nonstick skillet.

Finish in a 350°F degree oven.

Ingredients for squash spaghetti:

1 ea.

1 ea.

2 Tbsps. to taste to taste

zucchini yellow squash olive oil salt pepper

Procedure for squash spaghetti:

1. Remove the ends from the zucchini and cut in half. Cut off the neck and stem from the squash.

2. Use a turning slicer with a medium blade to slice both vegetables into long strands.

3. Sauté the vegetable noodles until they are soft and can be easily twisted together without breaking.

Ingredients for sweet potato batons:

1 ea.

2 Tbsps.

2 sprigs 6 l Club + Resort Chef l January 2024

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large sweet potato unsalted butter fresh thyme

1 tsp. kosher salt ½ tsp. fresh ground pepper Procedure for sweet potato batons:

1. Peel the sweet potato, and then cut it into batons measuring 1 inch by 4 inches.

2. Combine the sweet potato batons and the remaining ingredients in a vacuum bag and seal.

3. Cook the sweet potatoes in a water bath using an immersion circulator set to 185°F for 1 hour.

Ingredients for Creole mustard butter sauce:

½ cup 1 ea.

4 ea.

1 ea.

1 tsp.

2 Tbsps.

4 ozs.

dry white wine shallot, minced thyme sprigs bay leaf black peppercorns heavy cream unsalted butter, cold, cubed 2 Tbsps. fresh squeezed lemon juice 1 tsp. kosher salt 1 Tbsp.

Creole mustard, whole grain Procedure for Creole mustard butter sauce:

1. Combine wine, shallots, thyme, bay leaf and peppercorns in a small saucepan. Reduce the mixture until it is almost dry.

2. Add cream and continue to reduce the mixture until it has thickened slightly.

3. Remove the saucepan from the heat and whisk in butter until it is completely dissolved and the sauce is emulsified.

4. Strain the sauce through a chinois.

5. Stir in fresh lemon juice, kosher salt and Creole mustard to the strained sauce. www.clubandresortchef.com

1/19/24 10:09 AM

DAYS

of e d u ca t i o n a l co nte nt t a i l o re d s p e c i f i ca l l y to t h e n ee d s of cl u b a n d re so r t ch e f s

EDUCATION SESSIONS

cove r i n g eve r y t h i n g f ro m m e m b e r et i q u et te a n d co m m u n i ca t i o n st ra teg i e s to d e m os o n p l a t i n g , ch a rc u te r i e a n d m i xo l o gy

HOURS

of d e d i ca te d n et wo r k i n g

CLUB AND RESORT CHEFS

Keynote Speaker CHEF & RES TAURATEUR

SEAN BROCK

COMPANIES

E x p l o re t h e s p o n so r f l o o r to f i n d n ew so l u t i o n s a n d i n n ova t i ve i d ea s fo r yo u r k i tch e n s a n d cl u bs

UNIQUE OFFSITE EVENTS E x p e r i e n ce Au st i n ’s l o ca l c u l t u re a n d c u l i n a r y sce n e a t B a n ge r ’s S au s a ge Ho u se & B ee r G a rd e n a n d Fa reg ro u n d Fo o d H a l l

INDUSTRY LEADERS L ea r n f ro m i n s p i r i n g i n d u st r y l ea d e r s a n d cl u b c u l i n a r y ex p e r t s

R EG I ST E R N OW

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ch e f to ch e fco n fe re n ce.co m

1/9/24 10:29 AM 1/9/24 9:27 AM

SEARED NANTUCKET BAY SCALLOPS with sweet carrot purée, tiny vegetables, gold-dusted garam masala crackers Ingredients for carrot purée:

500 gms. large organic carrots, peeled and sliced 750 mLs. carrot juice 22 gms. unsalted butter 1 tsp. xanthan gum to taste salt Procedure for carrot purée:

1. In a medium saucepan, cover the carrots with the carrot juice and butter. Season with salt 2. Cook until carrots are very soft.

Drain, reserving the liquid.

3. Blend on high speed, adding the xanthan gum and the remaining liquid as necessary to make a smooth purée.

4. Season to taste.

Ingredients for scallops:

4 ozs.

1 lb.

Nantucket Bay scallops cold butter, diced

Procedure for scallops:

1. Remove the muscle from the scallops.

2. Pat the scallops dry with a paper towel.

3. Heat butter in a skillet over medium-high heat.

4. Place the scallops in the pan and cook 1 to 2 minutes per side.

(Chef’s note: Make sure not to overcrowd the scallops. They should not be touching.)

Ingredients for tiny vegetables:

85 gms. tiny vegetables 27 gms. honey 29 mLs. orange juice 3 gms. kosher salt 1 gm. freshly ground black pepper

Procedure for tiny vegetables:

1. Preheat a water bath to 185°F using 8 l Club + Resort Chef l January 2024

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a sous vide immersion circulator.

2. Place butter, honey, orange juice and 1/2 tsp. kosher salt in a vacuum bag and seal.

3. Cook vegetables in water bath until fully tender, about 45 minutes.

4. Empty vegetables along with liquid out of the bag into a sauté pan. Over medium heat, stir until liquid has reduced to a shiny glaze 5. Season with salt and pepper.

Ingredients for garam

Ingredients for carrot spiral:

1. Whip egg whites until medium peak forms.

2. In a separate bowl, combine dry ingredients with butter, honey, egg whites and garam masala. The batter should be lump-free.

3. Spread across a silicone mat. Bake at 325°F for 8 minutes.

4. Once crackers are cooled, place them on a wire rack and gently spray with gold dust.

1 ea.

large organic carrot, peeled

Procedure for carrot spiral:

1. Insert spiral cutter screw winder in the root end of the carrot, twisting as if using a corkscrew.

2. Gently pull out the spiral cutter and unwind the carrot.

Ingredients for beet stock (for poaching carrot spiral):

500 gms.

14 mLs. 2 cloves 3 sprigs 240 mLs. 120 mLs. 4 gms.

beets olive oil garlic, smashed thyme, fresh chicken stock orange juice salt

Procedure for beet stock (for poaching carrot spiral):

1. Toss beets with olive oil, garlic and thyme.

2. Place the beets in a roasting pan wrapped with aluminum foil. Bake at 375°F for 45 minutes.

3. Use a clean kitchen towel to remove the skin. Dice the beets in large chunks.

4. In a blender, add beets, orange juice and chicken stock. Purée on high speed until smooth.

5. Strain the beet stock through a chinois and season with salt.

masala crackers:

60 gms.

20 gms.

10 gms.

3 gms.

35 gms.

35 gms.

2 gms.

egg white all-purpose flour buckwheat flour garam masala softened butter honey gold dust spray

Procedure for garam masala crackers:

Ingredients to plate:

as needed as needed as needed

micro carrot tops edible flowers borage flower

To plate:

1. Add a spoon of the carrot purée slightly off-center on the plate.

2. Using a plating spoon, smear the purée to form a swoosh.

3. Gently add the scallops along the center of the swoosh.

4. Using a tweezer, place tiny vegetables, micro carrot tops and edible flowers along on the edges of the carrot purée.

5. In the center of the plate, add a small quenelle of the carrot purée topped with carrot spiral and borage flower.

6. Lastly, carefully arrange the garam masala crackers slightly on the purée to prevent sliding on the plate. www.clubandresortchef.com

1/19/24 10:10 AM

Damien Joseph Executive Sous Chef Round Hill Club Greenwich, Conn.

Upon my return from PlateCraft, “I prepared this dish for the club’s past presidents. At the end of the meal, I was invited to the private dining room where I received a standing ovation. The dish exemplifies my ability to revamp my plating approach and find new, innovative ways to be creative. I believe this growth will significantly impact my culinary career, as I’m now more confident in my plating abilities.

”

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1/19/24 10:10 AM

LOBSTER-SALMON ROULADE with cucumber garnish and buttermilk-chive vinaigrette

Yield: 8 portions

Ingredients for salmon cure:

4 ozs.

4 ozs.

2 Tbsps.

1 Tbsp.

1 Tbsps.

2 tsps.

salt sugar tarragon sprigs, rough chop lemon zest fennel, ground coriander, ground

Ingredients for salmon:

24 ozs.

salmon filet, split, cleaned, trimmed

Ingredients for mousseline:

8 ozs.

1 Tbsp.

4 ozs.

4 ozs.

1 ea. ½ cup ½ cup 2 Tbsps.

1 tsp.

1 tsp.

8 ozs.

To taste

Pernod shallot, minced scallops, 20/30, diced salmon trimmings (from above) egg white heavy cream parsley leaves tarragon, sliced lemon zest orange zest lobster meat, large dice salt

Procedure for salmon, cure and mousseline:

1. Mix all ingredients for the salmon cure. Distribute cure evenly on all sides of the salmon loin. Allow to cure for 15 minutes, rinse and dry.

2. Place Pernod and shallot in a sauce pan, reduce to au sec, chill.

3. Spread scallops and salmon trimmings flat on a sheet pan, season lightly with salt and par-freeze.

4. In a chilled Robot Coupe, add par-frozen scallop and salmon trimmings and Pernod-shallot reduction. Purée until smooth, then scrape down sides.

5. Pulse in egg white, scrape down sides.

10 l Club + Resort Chef l January 2024

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6. With Robot Coupe running, stream in half the cream. Transfer mousseline to a tamis fitted over a bowl over ice. Pass mousseline through tamis and fold in the rest of the cream. Add parsley leaves, tarragon, citrus zest, lobster meat and salt. Poach quenelle for taste and texture. Adjust seasoning with salt and texture with cream if needed. Transfer mousseline to piping bag.

7. Pipe mousseline over the cured salmon loin and spread evenly. Roll tightly in plastic wrap ensuring to pop air pockets.

8. Poach salmon in combi oven at 124°F on medium fan until an internal temperature of 119°F. Chill immediately in walk-in.

9. Once chilled, unwrap, dry roulade and re-wrap in a single layer of plastic wrap. Reserve until ready to slice and serve.

Ingredients for cucumber garnish:

1 ea.

6 ozs.

2 ozs.

1 ea.

1 tsp.

1 sprig 1 tsp.

cucumber, peeled water sugar lemon peel lemon juice tarragon pink peppercorn, toasted, coarse ground

Procedure for cucumber garnish:

1. Cut the cucumber into 8 rounds, each 1¼-inch thick. Place them into a cryovac bag.

2. Bring water, sugar, lemon peel, lemon juice, tarragon sprig, and pink peppercorns to a boil. After boiling, chill the mixture.

3. Once chilled, pour the liquid into the cryovac bag with the cucumbers. Seal and compress

the bag, and let it set for at least two hours.

4. Cut open the bag and place the cucumbers on a kitchen towel.

Using a melon baller, scoop out the seed section, leaving a 1/8th-inch rim on each cucumber round. Be careful not to scoop all the way to the bottom of the cucumber.

Ingredients for beet relish:

½ cup golden beet, roasted, peeled, brunoised (save trim) ½ cup Chioggia beet, roasted, brunoised (save trim) 1 tsp. honey to taste chardonnay vinegar to taste salt to taste black pepper 1 tsp. parsley, chopped fine ¼ tsp. orange zest as needed orange juice Procedure for beet relish:

1. Mix together diced beets, honey, vinegar, seasonings, parsley, beet purée, and orange zest. Place the mixture into a piping bag and reserve.

2. Puree the beet trimmings with a little orange juice, season with salt, and reserve. Place beet purée into a small squeeze bottle for plating.

Ingredients for whipped crème fraiche:

8 ozs. crème fraiche to taste salt to taste black pepper

Procedure for whipped

crème fraiche:

1. Place crème fraiche in a bowl, season with salt and pepper, and whip until stiff peaks form. Transfer to a piping bag fitted with a small round tip and reserve. www.clubandresortchef.com

1/19/24 10:11 AM

Ingredients for vinaigrette:

2 ozs.

1 Tbsp.

2 tsps.

4 ozs.

3 ozs. to taste to taste

champagne vinegar Dijon mustard honey buttermilk canola oil lemon juice salt

Michael Shannon, CEC Executive Chef Somerset Club Boston

Ingredients for chive:

150 gms.

300 gms.

chive, rough chopped canola oil

Procedure for buttermilk-chive vinaigrette:

1. Whisk together vinegar, Dijon mustard, honey, and buttermilk in a bowl.

2. Gradually whisk in canola oil until an emulsion forms.

3. Season the mixture with lemon juice and salt, then set it aside.

4. In a blender, blend chives and canola oil until smooth. Heat the chive oil to a simmer, then strain it through a coffee filter.

5. Once strained, transfer both the chive oil and the vinaigrette into separate squeeze bottles equipped with fine tips.

Ingredients for garnish:

16 gms.

8 pluches

trout roe, (reserve in piping bag) tangerine lace

This dish encompasses many of the skills and “techniques honed at PlateCraft. The cucumber garnish,

a nod to Geo Lanez’s presentation on garnishes [Executive Chef, The Patterson Club, Fairfield, Conn.], underscores the significance of meticulous details, even in banquets. We recently crafted over 350 of these pieces for a member event. Preparing ‘built garnishes’ in advance allowed us to streamline the process and boost the dish’s visual appeal.

”

Procedure for cucumber garnish:

1. Fill each cucumber piece 3/4 full with beet relish. Pipe small rounds of crème fraiche on one side of the cucumber. Pipe trout roe on top of the beet relish.

Garnish by placing a pluche of tangerine lace into the crème fraiche. Reserve for plate-up. www.clubandresortchef.com

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January 2024 l

Club + Resort Chef l

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1/19/24 10:11 AM

BROWN BUTTER TRES LECHES CAKE with RumChata ice cream, dulce de leche Italian buttercream, pecan hojarascas

Yield: ½ sheet pan

Ingredients for brown butter cake:

114 gms.

57 gms.

114 gms.

57 gms.

2 ea. ½ Tbsp.

198 gms. ½ tsp. ½ tsp. ½ tsp.

142 gms.

rowned butter, room b temperature neutral oil granulated sugar brown sugar whole large eggs vanilla extract cake flour, sifted baking powder baking soda kosher salt buttermilk

Procedure for brown butter cake:

1. In a mixer fitted with the whisk attachment, cream the brown butter, oil, and sugars until light and fluffy.

2. Add the eggs one at a time, followed by the vanilla.

3. Mix in the sifted dry ingredients.

Add the buttermilk last.

4. Scrape down the sides of the bowl and mix one final time.

5. Spread the batter evenly onto a half-sheet pan lined with parchment paper.

6. Bake at 325°F for 12 minutes.

Yield: 1½ qts.

Ingredients for RumChata ice cream:

363 gms.

363 gms.

2 ea.

1 ea.

134 gms.

186 gms.

12 ea.

236 gms.

heavy cream whole milk Ceylon cinnamon sticks vanilla bean granulated sugar, divided long grain rice large egg yolks RumChata liqueur

12 l Club + Resort Chef l January 2024

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Procedure for RumChata ice cream:

1. In a medium saucepan, heat the cream, milk, cinnamon, and a split and scraped vanilla bean along with half of the sugar. Once it reaches a simmer, pour it over the rice and let it infuse for about an hour.

2. In a small bowl, combine the remaining sugar and egg yolks, and whisk them together.

3. After the cream mixture has infused, remove the vanilla bean pod and blend the rest of the ingredients.

4. Strain cream mixture through fine mesh strainer into a new saucepan.

5. Bring the strained cream mixture to a boil and then pour it over the egg yolks to temper them. Return the mixture back to the saucepan.

6. Cook the ice cream base until it reaches 85°C. 7. Once the mixture is chilled, add the RumChata liqueur and let it mature overnight.

8. Churn the mixture the next day.

Yield: 485 gms.

Procedure for dulce de leche Italian buttercream:

85 gms. granulated (sugar 2) 29 gms. water 57 gms. egg whites 29 gms. granulated (sugar 1) ½ tsp. salt 170 gms. unsalted butter, cubed, room temperature 1 tsp. vanilla extract 95 gms. dulce de leche Procedure for dulce de leche Italian buttercream:

1. Place sugar (labeled “sugar 2”) and water in small saucepan over medium heat.

2. In the bowl of a stand mixer, whip the egg whites. Gradually add sugar (labeled “sugar 1”) and salt to the egg whites.

3. When the syrup reaches 116°C, very slowly pour it over the whipped egg whites, continuing to whip the mixture.

4. Add the cubed butter one piece at a time, whipping until the buttercream becomes light and fluffy.

5. Finally, add the vanilla and dulce de leche to the mixture.

Yield: 679 gms.

Ingredients for pecan hojarascas:

25 gms. minced pecans 160 gms. granulated sugar 113 gms. shortening 58 gms. unsalted butter, room temperature ½ tsp. ground cinnamon 1 ea. large egg 1 tsp. vanilla extract ½ tsp. kosher salt 295 gms. all-purpose flour 1½ tsp. baking powder For dusting: 100 gms. granulated sugar 1/8 tsp. allspice Procedure for pecan hojarascas:

1. In a stand mixer fitted with the paddle attachment, cream together the pecans, sugar, shortening, butter, and cinnamon until the mixture is light and fluffy.

2. Add the egg and vanilla extract to the mixture.

3. Add the dry ingredients and mix until just combined.

4. Wrap dough in plastic wrap. Let rest in refrigerator for 1 hour.

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1/19/24 10:11 AM

5. Once the dough is chilled, roll it out and cut out cookies using a small, round cookie cutter.

6. Place on a lined sheet pan. Bake at 325°F for about 11 minutes.

7. When the cookies are ready, remove them from the oven and sprinkle spiced sugar over them while they are still hot.

8. Allow the cookies to cool to room temperature before serving.

Ingredients for tres leches:

1 can 1 can 300 gms.

1 Tbsp.

sweetened condensed milk evaporated milk whole milk vanilla extract

Procedure for tres leches:

1. In a bowl, whisk together all the ingredients.

2. Set aside until ready to use.

Ingredients to plate:

as needed toasted coconut as needed gold leaf as needed dulce de leche, in a small piping bag 3 ea. hojarascas To plate:

When the brown butter cake reaches room temperature, cut it into four equal rectangles. Evenly layer the rectangles with dulce de leche buttercream, then partially freeze. Once the cake is sufficiently chilled, slice into portions measuring 3 inches by 1 ½ inches; you should get 8 total portions from the recipe. Submerge each into the tres leches mixture until soaked, then place it on your plate.

Garnish with a quenelle of RumChata ice cream, toasted coconut, gold leaf, hojarasca cookies and dulce de leche.

Editor’s note: Join The Club at Carlton Woods’ Executive Pastry Chef Vanessa Tristan, CEPC, and Executive Chef Wes Tyler, CEC, CCA, WCMC, CCCD, at the 2024 Chef to Chef Conference in Austin. They will share valuable insights on developing a pastry program from the ground up.

Vanessa Tristan, CEPC Executive Pastry Chef The Club at Carlton Woods The Woodlands, Texas

“

Tres leches is a Mexican confectionery staple, and in creating this dessert, I aimed to add my personal touch while honoring traditional ingredients. Having enjoyed horchata, hojarascas, dulce de leche and tres leches cake during family visits in Mexico, I was inspired to craft a dessert that encapsulates all these delightful flavors.

www.clubandresortchef.com

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”

January 2024 l Club + Resort Chef l 13

1/19/24 10:11 AM

PAN-SEARED SABLE

with cucumber and carrot salad, fried rice croquette, barrel-aged soy and lemon oil Ingredients for sable:

1 filet sable fish, skin on to taste salt to taste white pepper Procedure for sable:

1. Clean the fish, leaving the skin on, and season lightly with salt and white pepper.

2. Sear skin side down until crispy.

Finish in oven.

Ingredients for fried rice cake:

4 cups s ushi rice, cooked and seasoned with sushi vinegar 2 cups brunoise mirepoix, sweat with a touch of sesame oil 1 cup c har sui pork belly, fine dice and rendered 4 cups panko bread crumbs 2 Tbsps. dried chlorophyll 8 ea. egg whites

Procedure for sushi rice vinegar:

1. Heat the mixture gently, stirring until the sugar and salt are completely dissolved.

2. Allow the mixture to cool before use.

Ingredients for char siu pork belly:

5 lbs.

1 cup 2/3 cup 2/3 cup 2/3 cup ½ cup ¼ cup ¼ cup 2 Tbsps.

pork belly soy sauce honey ketchup brown sugar rice wine vinegar hoisin sauce red food dye Chinese 5-spice

Procedure for char siu pork belly:

1. Fold the rice, vegetables and pork belly together and season with salt and pepper to taste. Optionally, add more sushi vinegar and sesame oil as a dressing. The rice should resemble a ‘salad’ rather than a traditional fried rice.

2. In a blender, purée the panko and chlorophyll until the breadcrumbs turn a bright, pastel green and become extremely fine.

3. Press the rice mixture into a silicone mold of choice and freeze it.

4. Once frozen solid, coat the rice cake first in the fine breadcrumbs, then in egg white, and finally in fresh breadcrumbs until it is completely covered.

5. To cook, let the rice cake rest at room temperature for 30 minutes, then fry it at 320°F until it is crispy and maintains a bright-green color.

1. Begin by curing the pork belly for 8 hours using the char siu cure. Combine all the ingredients for the cure, except for the pork belly, and set aside.

2. After the pork belly has been cured for 8 hours, rinse off the cure and pat the pork belly dry.

3. Place the pork belly in large cryovac bags. Pour a generous amount of the marinade into each bag with the pork belly.

4. Seal the cryovac bags, ensuring that the seals are clean and secure. Let the pork belly marinate for 24 hours.

5. After 24 hours, prepare an immersion circulator and set it to 180°F. 6. Once the circulator reaches the desired temperature, place the pork belly in the water bath, making sure it is completely submerged. Cook for 6 hours.

7. After cooking, remove the pork belly from the circulator and allow it to cool down.

8. Once cooled, place the pork belly in a hotel pan. Cover it with another hotel pan and weigh it down overnight.

Ingredients for sushi rice vinegar:

Ingredients for chlorophyll:

Procedure for fried rice cake:

2 qts.

2 cups 1 cup 1½ Tbsps.

rice wine vinegar mirin sugar salt

14 l Club + Resort Chef l January 2024

42-43_Andrew Haappala_0124_V3_EC-F.indd 14

1.1 lbs.

4 cups

greens of your choosing (in this case, carrot tops) cold water

Procedure for chlorophyll:

1. To make chlorophyll powder, start by washing 500 gms. (1.1 lb) of fresh, fully developed, and healthy leaves of your choice. Add 1 liter (4 cups) of cold water to a blender.

Blend the leaves and water together and then strain the purée through a cheesecloth, collecting the liquid extract. Squeeze the cheesecloth with your hands to extract as much liquid as possible. Discard any solid particles left in the cheesecloth.

(Chef’s note: Blending is easier if you use at least twice as much water as the volume of the leaves.)

2. Simmer the collected liquid extract over medium heat. This will curdle the chlorophyll-holding proteins in the extract. Look for green curdles containing chlorophyll to appear atop the clarified reddish liquid. Let it simmer for 2-3 minutes until the curdles form. Strain out the chlorophyll curdles and press them to squeeze out excess liquid. Discard the reddish-brown liquid.

3. Rinse the chlorophyll curdles gently in cold water and strain them again through a cheesecloth, squeezing out excess liquid by hand. This step helps remove water-soluble red pigments, resulting in a brighter-green chlorophyll powder. Spread the wet, green curdle in a thin layer on wax paper and place it in an oven or dehydrator to dry at 130°F for 1-2 hours, or until completely dry. The extract is sufficiently dry when the granules are rock hard and dark, almost black.

4. Finally, grind the dry extract in a coffee grinder until you achieve a fine powder. The resulting chlorophyll powder will be a forest-green color.

Ingredients for cucumber salad:

1 ea.

English cucumber 4 ea. assorted-color baby carrots 1 oz. sushi vinegar 1 Tbsp. shallot, brunoise 1 Tbsp. garlic, brunoise 1 Tbsp. ginger, brunoise

www.clubandresortchef.com

1/19/24 10:12 AM

1 oz. to taste to taste

lemon oil salt black pepper, fresh ground

Procedure for cucumber salad:

1. Use a Japanese spiralizer without the shredding blades to create delicate, 4-inch-long ribbons from the cucumber.

2. Blanch the carrots in salted water until they are al dente, then shock them in cold water. Shave the carrots into delicate ribbons using a peeler or a French mandolin.

3. Fold all the ingredients together 30 minutes before serving and season to taste. Strain off any excess liquid before plating.

Ingredients for tuile:

41/2 Tbsps. all-purpose flour 1 Tbsp. chlorophyll powder 2 tsps. sugar 1/2 tsp. kosher salt 1 ea. large egg white, chilled 4 Tbsps. unsalted butter, room temperature Procedure for tuile:

1. Preheat the oven to 375°F and line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, sugar and salt. Add the egg white and whisk until smooth.

Whisk in the butter until the mixture is smooth and creamy. Stir in the chlorophyll powder.

2. Spread the mixture into the mold of choice and bake for 2 to 4 minutes.

To plate:

2 oz.

2 oz.

lemon oil 2 oz. barrel-aged soy sauce

To assemble the dish, start by placing the warm fried rice croquette in the center of the plate. Next, carefully arrange the cucumber salad in a complete circle around the croquette. Lightly brush the sable with a bit of lemon oil and place it on top of the croquette, ensuring the skin side is facing upwards. Finish by topping the fish with the tuile. Vigorously shake the remaining lemon oil and barrel-aged soy together, then drizzle this mixture around the plate.

Andrew Haapala Executive Chef

The Country Club of Virginia Richmond, Va.

“

This dish encapsulates the essence of my PlateCraft journey. Its evolution—from conception to execution— can be directly attributed to the techniques, skills and inspirations gathered during the event.

www.clubandresortchef.com

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”

January 2024

l Club + Resort Chef l 15 1/19/24 10:12 AM

BRAZILIAN PICANHA STEAK

with hearts of palm, carrot, Cabrales potato llapingacho, plantain chip, churrasco sauce Ingredients for steak:

2 lbs.

Certified Angus beef sirloin cap (picanha) to taste salt to taste black pepper as needed oil Procedure for steak:

1. Sear picanha with salt, pepper and oil.

2. Bake in the oven at 350°F for 20 minutes.

3. Rest for 10 minutes. Slice and serve.

Ingredients for cabrales potato llapingacho:

2 ea.

Idaho potato 2 ea. egg yolks 1 tsp. a nnatto powder or paste to taste salt to taste pepper 2 oz.

Cabrales blue cheese Procedure for Cabrales potato llapingacho:

1. Peel and steam potato.

2. Pass through potato mill. Add egg yolks, annatto powder or paste.

3. Add salt and pepper to taste. Wrap into a cylinder shape. Refrigerate overnight.

4. Cut 2-centimeter-thick pieces. Sear.

5. Top with Cabrales cheese and bake for 5 minutes.

Serve immediately.

Ingredients for churrasco sauce:

2 ea. red peppers to taste shallots to taste garlic 4 ozs. cooking white wine 1 oz. white wine vinegar 4 ozs. housemade aioli to taste salt to taste pepper

Procedure for churrasco sauce:

1. Roast red pepper on the fire. Peel the skin off and chop.

2. Sautée peppers with shallots and garlic. Deglaze with white wine and a touch of white wine vinegar. Add water if too dry.

3. Blend until smooth. Add house aioli.

Adjust seasoning. Keep warm.

Ingredients to plate:

2 ea.

3 ea.

2 stems 2 ea. as needed as needed

plantain chips petite carrots broccolini hearts of palm slices butter mirepoix

To plate:

1. Fry plantain chips into a circle.

2. Sauté petite carrots, broccolini and hearts of palm to taste with butter and herbs of choice.

3. Place sautéed vegetables inside the plantain chip.

4. Arrange the llapingacho potato on the plate with churrasco sauce and sliced picanha.

5. Garnish with mirepoix. Serve.

Benjamin Guaman, CEC Executive Chef Governors Club Chapel Hill, N.C.

This dish is special because I am utilizing several techniques I “learned from my fellow chefs at PlateCraft. For example, I used a

crispy plantain for texture, I incorporated annatto, a condiment widely utilized in South American cuisine, into the potatoes for color and flavor, and I topped the llapingacho (Ecuadorian potato cake) with Cabrales cheese to complete the dish.

”

16 l Club + Resort Chef l January 2024

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www.clubandresortbusiness.com

1/19/24 10:13 AM

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Model shown: RO151HWUA9D (with optional window and stand)

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Half Size

1/8/24 2:22 PM

CHORI POLLO

with chicken breast, chorizo, refried bean flan, puffed arroz rojo, salsa verde chip and queso fundido ring Ingredients for chorizo stuffed with chicken:

½ lb.

1 ea.

1 cup To taste 1 ea.

1 ea.

chorizo whole egg heavy cream salt c hicken breast, cleaned and trimmed to fit the mold d esired mold

(Chef’s note: I used Quenelle Large.)

Procedure for chorizo stuffed with chicken:

1. Blend the chorizo mousseline ingredients in a Robot Coupe until it becomes smooth.

2. Strain the mixture through a sieve to achieve a smooth texture.

3. Cook a small amount of the mixture to test the seasoning.

4. If using a large quenelle mold, trim the chicken breast to fit inside the mold.

5. Fill the mold with the mousseline and add the raw, trimmed chicken breast so it fits snugly.

6. Wrap the mold tightly with plastic wrap, place it in a cryovac bag, and vacuum-seal it.

7. Sous vide at 149°F (65°C) for 1 hour.

8. Once cooked, lightly torch the surface for added color and glaze with chicken glace. Garnish with puffed rice and quinoa. Cut the preparation in half and trim the right half to ensure it sits flat on the plate.

Ingredients for refried bean flan:

½ cup 2 ea. ½ cup 1 tsp.

To taste

refried beans large eggs milk cumin salt

Procedure for refried bean flan:

1. In a blender, combine all ingredients and season to taste. Blend until it reaches a smooth mixture.

3. Place custard in desired mold (Chef’s note: I used Runding.)

4. Bake in a 350°F oven until custard is firm and set.

(Chef’s note: My shape took 20 mins.)

18 l Club + Resort Chef l January 2024

44-45_Daniel Montano_0124_V4_EC-F.indd 18

5. Place mold in the freezer until almost frozen to safely remove flan.

6. Slightly reheat flan, covered, in a steamer. Pipe warm queso into the cup part of the flan and garnish with salsa verde dust, micro green, and scallion oil.

Ingredients for puffed arroz rojo:

1 cup as needed to taste

cooked rice vegetable oil smoked paprika

Procedure for puffed arroz rojo:

1. Dehydrate the cooked rice overnight at 145°F. 2. Heat oil in a pan. Once it’s hot, add the dehydrated rice and fry until it puffs up and turns golden brown. Remove it immediately to avoid burning.

3. Season with smoked paprika.

Ingredients for queso fundido ring:

1 cup to taste to taste ½ ea.

1 ea.

cream cheese chipotle puree salt juice from a fresh lime desired mold

as needed as needed

(Chef’s note: I used Rundel.)

pepitas for garnish puffed rice for garnish

Procedure for queso fundido ring:

1. Combine all ingredients in a pan over low heat and melt the cheese, stirring until everything is well combined.

2. Fill the Rundel mold with the warm queso fundido mixture.

3. Freeze the mixture to ensure safe removal of the ring from the mold.

4. Once plated, torch the queso fundido.

Be aware that you will not be able to move the ring once it warms up.

Ingredients for salsa verde chip:

1 jar

Herdez Salsa Verde

Procedure for salsa verde chip:

1. Pour salsa onto a sheet pan lined with a silicone pad. Spread evenly.

2. Dehydrate at 160°F for 6 hours, or until it is dry. Allow it to cool so that it crisps up.

3. Set aside the smaller pieces to use as salsa verde dust.

Ingredients for scallion oil:

1 cup chopped scallions 1 cup vegetable oil

Procedure for scallion oil:

1. Combine the chopped scallions and vegetable oil in a blender.

2. Blend at high speed until the scallions are finely chopped and the mixture turns a vibrant green.

3. For a smoother texture, strain the blended mixture through a fine-mesh sieve or cheesecloth into a bowl.

4. Press the scallion solids to extract as much oil as possible.

Ingredients for cauliflower ceviche:

1 ea.

½ bunch 2 ea.

2 Tbsps.

To taste

purple cauliflower head without stems fresh cilantro, chopped fresh limes roasted garlic oil salt

Procedure for cauliflower ceviche:

1. Pulse the cauliflower in a robot coupe until it is finely chopped.

2. In a mixing bowl, season the chopped cauliflower with cilantro, lime juice, roasted garlic oil, and salt.

3. Form quenelles using the cauliflower mixture.

To plate:

1. Place the frozen queso ring in the center of the plate. Use a torch to add color and heat. Garnish with puffed rice and pepitas. Pour a light layer of scallion oil inside the ring.

3. On the left side of the plate, arrange the split chicken: place the left half flat and the right half with the cut side facing up.

4. At the bottom right of the queso ring, position the warm refried bean flan.

5. At the top right of the queso ring, place the cauliflower ceviche quenelle. Garnish with a wavy salsa verde chip. www.clubandresortchef.com

1/19/24 10:14 AM

J. Daniel Montano, CEC Executive Chef Forsyth Country Club Winston-Salem, N.C.

The [PlateCraft] presenters were incredibly willing and “helpful, addressing any questions I had, regardless of how

trivial they may have seemed. It wasn’t just the presenters; I also found myself learning from fellow attendees. The encouragement to ask questions was something I particularly enjoyed. Sometimes, as chefs, we need that reminder to seek help. If PlateCraft had a voice, it would undoubtedly say, ‘It’s okay to ask for help.

”

www.clubandresortchef.com

44-45_Daniel Montano_0124_V4_EC-F.indd 19

January 2024 l Club + Resort Chef l 19

1/19/24 10:14 AM

POACHED ATLANTIC SALMON

crème fraîche mousse, citrus terrine, pickled cucumber, smoked buttermilk and tarragon vinaigrette, frisée and radish salad Ingredients for cure:

2. D ust tarragon powder onto the 50 gms. kosher salt creme fraiche within the stencil.

50 gms. granulated sugar 3. Remove the stencil.

1 sprig tarragon Ingredients for citrus terrine: 5 gms. lemon peel 50 gms. granulated sugar 5 gms. orange peel 50 gms. orange juice Ingredients for poached 25 gms. orange, segmented Atlantic salmon: 25 gms. grapefruit, segmented 4 ea.

4 oz. salmon filets 25 gms. blood orange, segmented 1 ea. bloomed gelatin sheets, Procedure for poached sliver Atlantic salmon: 5 gms. lemon zest 1. Combine all cure ingredients and 5 gms. orange zest mix thoroughly.

2. Spread the mixture evenly over Procedure for citrus terrine: the salmon filets.

1. Combine sugar and orange juice, 3. Cure salmon for 10 minutes then rinse. then bring the mixture to a simmer.

4. Season with salt and pepper 2.

T urn off the heat and add segand vacuum-seal (cryovac) the mented citrus, gelatin and zest salmon filets. to the syrup.

5. Sous vide the salmon at 110°F 3.

Transfer the mixture into a mold. until it reaches an internal 4.

Allow it to set in the walk-in. temperature of 72°F. Ingredients for crème fraîche mousse:

20 gms.

1 ea.

heavy cream bloomed gelatin sheets, sliver 40 gms. crème fraîche .125 gms. Espelette pepper .06 gms. lemon zest .06 gms. orange zest 4.25 gms. granulated sugar .8 grams kosher salt

Procedure for crème fraîche mousse:

1. In a small sauce pot, heat half of the heavy cream. Add gelatin and disolve.

3. Take the remaining ingredients and temper them into the heated heavy cream.

4. Pour the mixture into molds.

5. Freeze the prepared mixture.

Ingredients for tarragon dust:

40 gms.

40 gms.

creme fraiche tarragon powder

Procedure for tarragon dust:

1. Use a stencil to brush creme fraiche into the mold.

20 l Club + Resort Chef l January 2024

48-49_Geo Lanez_0124_V4_IG.indd 20

Ingredients for pickled cucumber ribbon:

4 ea. cucumber, ribbon, 1 in. width, 6 in. long 25 gms. white wine vinegar 25 gms. water 25 gms. granulated sugar 1 sprig thyme 1 gm. chives Procedure for pickled cucumber ribbon:

1. In a saucepan, combine white wine vinegar, water, granulated sugar, and thyme. Bring it to a boil.

2. S train and allow it to cool.

3. P our the cooled mixture over cucumber ribbons and let them sit for 10 minutes.

4. Remove the cucumber ribbons and garnish them with chives.

5. R oll up the cucumber ribbons.

Ingredients for pink peppercorn and orange cracker:

2 gms.

50 gms.

40 gms.

1 gm.

25 gms.

kosher salt egg white all-purpose flour salt softened butter

2 gms.

2 gms.

1 gm.

1 gm.

pink peppercorn, ground, sifted orange zest, dehydrated black pepper Maldon salt

Procedure for pink peppercorn and orange cracker:

1. Whip egg whites until they form medium peaks.

2. In a separate bowl, combine kosher salt, all-purpose flour and salt with butter. Fold in the whipped egg whites.

3. Spread mixture on sprayed silicone mats. Bake in a 350°F oven.

4. Halfway through baking, remove crackers from the molds and set them over the molds. Then continue baking.

5. Once golden brown, remove the crackers from the oven.

6. Dust with pink peppercorn, dehydrated orange zest, black pepper and Maldon salt.

Ingredients to plate:

half a circle creme fraiche mousse 2 ea. poached salmon filet, sliced into 4 slices to taste Maldon salt to taste black pepper 1 slice citrus terrine 5 gms. frisée and radish salad 28 gms. smoked buttermilk and tarragon vinaigrette 1 ea. pink peppercorn and orange cracker 1 ea. pickled cucumber ribbon To plate:

1. Plate the creme fraiche mousse next to the stencil design.

2. Plate the salmon, brush it with olive oil, and season it with Maldon salt and black pepper.

3. Plate the citrus terrine, cucmber ribbon and herb salad.

4. Sauce the plate with smoked buttermilk and tarragon vinaigrette.

6. Plate the cracker.

www.clubandresortchef.com

1/19/24 10:15 AM

GEO LAnez, MBA, CEC Executive Chef

The Patterson Club Fairfield, Conn.

dish draws inspiration from my presentation “onThis garnishes during PlateCraft. … [It] stands out due to its stencil design, use of molds, incorporation of various textures and flavor profiles, and the transformation of a simple salmon dish into a competition-worthy creation. w

w

w

.

48-49_Geo Lanez_0124_V4_IG.indd 21

c

l

u

” b

a

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d

r

e

-

1/19/24 10:16 AM

ROASTED SIRLOIN OF BEEF WITH THYME-SCENTED MUSHROOM-SHALLOT MOUSSELINE and cauliflower purée, roasted winter vegetables, chimichurri, and a red wine reduction

Jay Christmas, CEC, AAC

Ingredients for thyme-scented mushroom-shallot mousseline:

Executive Chef Mountain Brook Club Birmingham, Ala.

This dish showcases the skills I learned at “PlateCraft through the application of precision

cooking, advanced mousseline preparation and innovative side dishes. The combination of the earthly flavors from the wild mushroom mousseline and the bonded protein elevated this dish in a way I had not thought of before.

”

1lb. chicken or veal breast 1 ea. egg white ½ cup heavy cream to taste salt and black pepper 1 Tbsp. fresh thyme 1 Tbsp. fresh Italian parsley 1 cup chopped roasted mushrooms, garlic and shallots Procedure for thyme-scented mushroom-shallot mousseline:

1. Slice chicken into strips and pulse in Robot Coupe.

2. Add egg whites and process until smooth.

3. Add cream to get mousse consistency.

4. Add chopped mushroom, garlic and shallot mixture.

5. Place in pastry bag with plain tube tip. Reserve for later.

Ingredients for roasted sirloin of beef:

1 ea. as needed as needed

flat iron steak, halved lengthwise thyme-scented mushroom-shallot mousseline transglutaminase (meat glue)

Procedure for roasted sirloin of beef:

1. Gently pound the flat iron steak into uniform pieces.

2. Sprinkle meat glue evenly over the steak.

3. Pipe the mousseline mixture onto the steak.

4. Sprinkle meat glue on another piece of flat iron steak and place it on top of the first piece.

5. Wrap tightly with cling film and allow it to rest in the cooler overnight.

6. Place the flat iron steak in a cryovac bag and cook in a circulator at 131°F for up to 3 hours.

7. Chill in an ice bath until cold.

8. Sear in a hot pan during service and finish cooking in a hot oven.

9. Slice and serve.

22 l Club + Resort Chef l January 2024

50_Jay Christmas_0124_V3_EC-F.indd 22

www.clubandresortchef.com

1/19/24 10:16 AM

ONION-DUSTED VENISON LOIN with gratin dauphinois, carrot silk, and juniper berry demi Ingredients for onion-dusted venison loin:

2.5 lbs.

venison loin (2 small), clean and use trimmings for juniper berry demi 1 ea. onion, burnt and pulverized in coffee grinder 1/2 oz. activated charcoal powder, to add to pulverized onion 1 oz. meat glue, to mix with onion powder and charcoal powder 2 ea. Yukon gold potato, sliced thin 4 oz. heavy cream, infused with garlic 1 ea. egg 1 lb. carrot, peeled and small-diced 1 ea. bouquet garni 1/2 clam mini mixed mustard greens 1/2 clam mini carrots Procedure for onion-dusted venison loin:.

1. Clean venison.

2. Make a demi with the trimmings.

3. M ix the pulverized onion with the meat glue and put in the middle of the 2 filet of venison, then wrap tightly and leave overnight to bond. Cook sous vide the next day at 129.6°F for 2 hours.

4. Layer the potato slices in a small sheet pan with 2 oz. of cream, egg, salt and pepper.

5. Cryovac all in the pan and cook sous vide for 185°F for 1 hour. Cool down and cut in a triangle shape.

6. Make carrot silk with the rest of the cream and bouquet garni. Blend.

7. Cryovac blanch the mustard greens.

8. Blanch the mini carrots.

Richard Jallet Executive Chef

Baltimore Country Club Baltimore, Md.

Plating this way keeps it clean and fresh. I “applied some sous vide techniques as well as

cryovac blanching. Chef [Richard] Brumm, [Director of Culinary Operations and Executive Chef of Bonita Bay Club] showed me the technique of searing the potatoes on parchment paper so it doesn’t stick. I also was very particular about my demi, as I remembered Chef Scott Craig, [Executive Chef of Cullasaja Club] talking about how shiny the sauce was in his [PlateCraft] demo on how to take better food pictures.

”

Procedure for service:

1. Cook the venison in a pan basted with butter until rare.

Let rest until plate-up.

2. Cut the gratin dauphinois in triangle shape and brown in a pan with parchment paper.

3. Heat up the carrot silk and the juniper berry demi.

4. Cryovac blanch the petit salad and season with extra virgin olive oil, red wine vinegar and a touch of salt.

5. Reheat baby carrots.

To plate:

1. With a spoon, make a large swipe with the carrot silk.

2. Place the gratin dauphinois on the carrot silk off-center.

3. Slice the venison and place 3 slices against the potato gratin.

4. Delicately place the baby lettuce and carrot on top of the venison.

5. Place baby carrots.

6. Finish with a drizzle of juniper berry demi. www.clubandresortchef.com

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January 2024 l

Club + Resort Chef l

23

1/19/24 10:17 AM

HONEYCRISP TARTINE with cinnamon ice cream

Yield: 10 portions Ingredients for caramel base:

1500 gms. sugar 225 gms. butter, room temperature Procedure for caramel base:

1. In a pot, add the dry sugar and set temperature to high heat. Wait until the sugar on the bottom of the pot begins to caramelize.

3. Once the sugar begins to caramelize, using a wooden spoon, start stirring together the unmelted sugar and the melted sugar until a paste begins to form.

4. Continue to stir and dissolve all sugar until you get a clear brown, dark-honey-colored syrup. It is important to not let this stage burn.

5. When you have reached this stage, get the cubed butter ready to stir in.

Remove the pot from the heat and add in the butter, piece by piece, while whisking simultaneously.

6. You must whisk the butter and the caramel thoroughly so it doesn’t separate. Make sure it is emulsified into a light-brown thick caramel texture.

7. Pour in the hot caramel 1/4 of the way full into the stainless-steel cup container. Reserve for apple spiral.

Ingredients for apple tartine:

10 ea.

2 sheets

Honeycrisp apples puff pastry/Danish dough

Procedure for apple tartine:

1. Using the spiralizer attachment, place the whole apple, skin on, onto the spiralizer. Begin to spiral the apple until you reach the core (2 apples equals one full tartine).

2. Lay the apple sheet flat on the table and begin to roll the sheet into a spiral, tightly, making sure the spiral is not loose.

24 l Club + Resort Chef l January 2024

46-47_Hyewon Kwon_0124_V3_JD-F.indd 24

3. Once rolled, cut one side of the spiral to make a flat, uniform surface. Place the flat surface face down into the metal cup with the caramel sauce and lightly press into the caramel. Bake at 375°F for 20-25 minutes.

4. Once baked, you must refrigerate the tartines for at least 8 hours or, ideally, overnight.

5. To remove the apple spirals, place the cup upside down and lightly torch the bottom side of the cup to heat the caramel and loosen the spiraled apple from the cup.

You may need to use an offset spatula to smoothen the edges and pull out the tart completely.

6. Make sure to prep your ring molds on a flat sheet tray and spray them with nonstick spray. Once the tartines are all out of the stainless-steel cups, cut the pastry dough with the ring molds to create a pastry dough bottom for each ring mold.

7. Measure out the height of the apple spirals and cut strips of pastry dough to the same width as the height of each apple spiral.

8. Wrap each apple spiral with the strip of pastry dough, making sure to overlap the dough around itself.

9. Place each pastry-wrapped apple spiral into the ring molds that have the pastry cutout on the bottom of the molds and bake for an additional 25-30 minutes at 375°F with another flat sheet tray on top of the ring molds to create a tight seal.

10. When the pastry dough looks golden-brown and fully baked, using an offset spatula, remove the pastry-wrapped spirals from the ring molds and place them on another clean flat sheet tray.

11. Brush the puff pastry and apple spirals with simple syrup and bake again at 350°F for 5-8 minutes.

12. Once caramelized, cool the tray on a speed rack and hold them at room temperature for service.

Ingredients for cinnamon ice cream:

250 gms.

12 gms.

8 gms.

60 gms.

100 gms.

33 gms.

milk heavy cream cinnamon light brown sugar egg yolks butter

Procedure for cinnamon ice cream:

1. Put milk, heavy cream and cinnamon in a pot. Cover with plastic wrap and leave it to infuse for a day in a refrigerator.

2. Boil over medium heat while stirring with a whisk.

3. Add light-brown sugar and boil.

4. Add egg yolks boil while stirring with a whisk to make creme anglaise.

5. Filter through a sieve.

6. Add butter and emulsify with a blender, then store in a refrigerator for a day. Mix with a blender once more and run it in a micro-purée or an ice cream machine.

Procedure for service:

1. Slightly heat the tartine in a 375°F oven for 2-3 minutes.

2. Serve with cinnamon ice cream or desired flavor.

Chef’s note: These tartines must be made fresh daily and cannot be saved.

www.clubandresortchef.com

1/19/24 10:17 AM

Hyewon Kwon Executive Pastry Chef

Broken Sound Club (Boca Raton, Fla.)

rich, deep flavors [of this dish] stand out— “theThecaramelized sugar blends so well with the

sweetness of the honey crisp apples. … [And] the combination of traditional cooking methods with a modern approach really makes this dish a winner.

I feel as if I am giving a nod to the past but also saying, ‘Here’s my version.’

”

www.clubandresortbusiness.com

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January 2024 l Club + Resort Chef l 25

1/19/24 10:17 AM

COCOA- AND TALLOW-AGED MISHIMA WAGYU RIBEYE

with compressed potato and apple terrine, fermented mushroom puree, porcini glaze, and mustard green salad Chef’s note: This dish uses dry-

aging and fermentation techniques, which require 47 total days of advanced planning.

Procedure for dry-aging the steak:

1. Forty-seven days prior to completion of dish, dust whole wagyu ribeye with extra brut cocoa powder.

2. Truss ribeye and tie off twine to a metal bar. Meanwhile, melt wagyu beef tallow.

3. Place tallow into a deep hotel pan and dip steak into melted tallow, coating completely.

4. Remove and hang in walk-in until hardened. Repeat 10 times.

5. Let completely harden and transfer to dry-age chamber for 45 days or as desired.

Procedure for the ferments:

1. Combine fungus/vegetable/fruit matter with 2% salt by weight.

2. Seal in cryovac bag 100% and ferment at room temperature (72-75°F) for 5-7 days, tasting often to achieve desired results.

Procedure for the steak:

1. Trim aged ribeye of all aging tallow.

2. Remove all exterior sinew and fat, then roll back the spinalis and clean off all connective tissue and fat keeping the spinalis attached to the ribeye.

3. Season contact surfaces with salt, pepper, cocoa powder and fermented porcini powder.

4. Dust generously with a 50/50 blend of active and leek ash.

5. Replace cap and form into cylinder using plastic wrap.

Refrigerate overnight.

6. The next day, remove from plastic wrap and truss tightly.

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7. Rub ribeye with canola oil and liberally season with salt and pepper 8. Preheat RATIONAL oven to 525°F 5 bars. Sear on wire racks 15 mins.

9. Coat in beurre monte. Let rest at least 1 hour.

10. Roast at 285°f 3 bars until 122°F internal.

11. Coat in beurre monte. Rest 1 hour.

12. When needed, roast 5 minutes at 285°F. Ingredients for pressed potatoes:

115 gms.

1750 gms.

250 gms. to taste to taste

dry-aged beef tallow, melted Yukon Gold potato, peeled, sliced 2-3 mm Honeycrisp apple, peeled, 2-3 mm kosher salt black pepper

Procedure for pressed potatoes:

1. Line 1/3 pan with parchment.

Brush with tallow and season.

2. Layer potatoes into hotel pan, brushing with tallow and lightly seasoning each layer.

3. Every 5th layer, use apple sheet.

4. Drizzle any remaining tallow from bowl onto potatoes.

5. Top with another sheet of parchment pressing onto surface.

6. Wrap with plastic and foil. Bake at 300°F, no fan, for 2-3 hours or until potatoes are tender.

7. Remove foil and place another pan onto the parchment lined surface. Top with a weight and chill overnight.

8. Remove weighted pan. Run knife around the edges and invert onto a cutting board. Cut 1-inch by 3-inch slices.

9. Freeze potatoes.

10. Shallow fry from frozen until golden brown and crispy. Drain and season with flake salt.

Ingredients for mushroom purée:

30 gms. garlic, crushed 30 gms. brunoise shallots 60 gms. butter 2 sprigs thyme 1 ea. bay leaf .5 gm. urfa chili 120 gms. apple trim 180 gms. cremini mushroom, chopped 180 gms. maitake mushroom, chopped 150 gms. vermouth 75 gms. Calvados 90 gms. fermented apple juice 90 gms. fermented porcini juice 2 gms. fermented porcini powder 300 gms. chicken stock 150 gms. heavy cream Procedure for mushroom purée:

1. Sweat garlic and shallots in butter.

2. Add thyme, bay leaf and chili.

3. Add apple trim and mushrooms.

Cook until au sec.

4. Deglaze with vermouth and Calvados. Reduce by 3/4.

5. Add ferments and reduce by half.

6. Add chicken stock and simmer 15 minutes.

7. Purée. Chinoise.

8. Adjust seasoning.

9. Upon reheat, add cream to desired texture.

Ingredients for porcini glace:

30 gms.

120 gms.

30 gms.

30 gms. to taste to taste to taste to taste 10 gms.

60 gms.

clarified butter mushroom, chopped garlic, minced shallot, minced salt pepper herbs de Provence red pepper flake green peppercorn in brine cognac www.clubandresortchef.com

1/19/24 10:18 AM

120 gms. Cabernet 10 gms. fermented porcini powder 480 gms. Bonewerks glace de veau 60 gms. heavy cream 60 gms. Plugra butter dash Urbani white truffle oil Procedure for porcini glace:

1. In an appropriate wide-bottom pot, heat fat until shimmering.

Add mushrooms and sear hard.

Add garlic, shallots and do first seasoning (salt, pepper, herbs de Provence, red pepper flake).

2. Add green peppercorn and brine.

3. Deglaze with cognac. Flambe.

4. Add red wine, reduce to demi-sec. Add porcini powder.

5. Add glace de veau. Season second time. Simmer 15 minutes, skimming impurities.

6. Add cream. Simmer 10 minutes, skimming.

7. Mount with whole butter and scent with truffle oil. Adjust final seasoning.

8. Chinoise.

Richard Brumm, CEC, WCEC, CCA, AAC

Director of Culinary Operations, Executive Chef Bonita Bay Club Bonita Springs, Fla.

using enhanced transglutaminase to augment “theFrom in-house dry aged beef that was infused with cocoa

to a ferment being incorporated into the remaining items, each aspect of this entrée showcases a concept or technique that was presented during PlateCraft.

”

Ingredients for mustard green salad:

Petite Mustard Medley fermented apple juice extra virgin olive oil flake salt black pepper Procedure for

mustard green salad:

1. Toss all items together at the last moment.

2. Adjust seasoning to taste.

www.clubandresortchef.com

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January 2024 l

Club + Resort Chef l

27

1/19/24 10:18 AM

CRISPY QUAIL BREAST with purple rice grits, shiitake bourbon jus, bacon jam Ingredients for quail:

½ cup ¼ cup 6 ea.

1 ea.

Will Bystrzycki Executive Chef Wildcat Cliffs Highland, N.C.

“

At first, the prospect of serving PlateCraft chefs as the final stop after three days of incredible dining was daunting. My initial ideas were overly overcomplicated, so I scrapped them and enlisted the help of my good friend Steve Boeger, [Executive Chef of Hendersonville CC]. Together, we focused on creating dishes we would eat—with well-balanced flavors and textures.

”

hot sauce water boneless quail breasts, single lobe chicken breader

Procedure for quail:

1. In a small bowl, whisk together hot sauce and water.

2. Add quail breasts and allow to soak for 8 hours.

3. Remove the quail from the hot sauce and place directly into chicken breader.

4. Thoroughly dredge and shake off excess breader.

5. Allow the quail to sit for 3 minutes.

6. Deep-fry the quail at 350°F for 4 minutes until just cooked through.

7. Remove from the fryer and let rest on a wire rack for 2 minutes.

Ingredients for rice grits:

¼ cup

½ cup ½ cup ½ cup ½ tsp.

1 Tbsp. ½ oz.

1 Tbsp.

Congaree and Penn purple rice grits water heavy cream chicken stock sea salt European butter gorgonzola jalapeño pimiento cheese

Procedure for rice grits:

1. In a small saucepan, combine grits, water, heavy cream, chicken stock, salt and butter. Bring the mixture to a boil, stirring constantly.

2. Reduce the heat to low to maintain a bare simmer. Simmer for 45 minutes, stirring occasionally, until the desired consistency is reached.

3. Remove from heat, fold in gorgonzola and pimiento cheeses, and adjust seasoning with salt if needed. Keep warm.

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Ingredients for jus:

2 Tbsps. neutral oil 3 ½ ozs. shiitake mushrooms, stemmed, halved, sliced 2 cloves garlic, peeled, tipped, halved, sliced ½ cup bourbon 2 ea. bay leaves 3 sprigs thyme 1 cup veal glace 2 Tbsps. European butter to taste salt to taste sherry vinegar Procedure for jus:

1. Heat 2 Tbsps. of neutral oil in a sauté pan over medium-high heat.

2. Add shiitake mushrooms and a pinch of salt.

3. Cook for about 4 minutes, stirring constantly, until all moisture has evaporated and the mushrooms begin to brown.

4. Add garlic and continue to cook until the garlic is fragrant and lightly toasted.

5. Add bourbon, bay leave and thyme sprigs; reduce by half.

6. A dd veal glace and reduce by a third.

7. Remove from heat and discard the bay leaves and thyme sprigs.

8. Mount with butter. Season to taste with salt and sherry vinegar.

Keep warm.

Ingredients to plate:

as needed hot pepper bacon jam To plate:

Spoon 1/3 cup of grits into the center of a coupe bowl. Place ½ teaspoon of bacon jam on top of each quail breast.

Stack 3 quail breasts in the center of the grits. Surround the grits with mushroom jus and garnish with herbs of your choice. www.clubandresortchef.com

1/19/24 10:19 AM

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