Janaury 2021 www.clubandresortchef.com
The 2021 Cookbook
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EDITOR, CLUB + RESORT CHEF
VICE PRESIDENT/GROUP PUBLISHER
Joanna DeChellis jdechellis@wtwhmedia.com
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Joe Barks EDITOR, CLUB + RESORT CHEF jbarks@wtwhmedia.com
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Joanna DeChellis 610-688-5666 jdechellis@wtwhmedia.com 412-260-9233 SENIOR EDITOR
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DIGITAL PRODUCTION/ SOFTWARE ENGINEER MARKETING DESIGNER
DJ Bozentka Samantha King sking@wtwhmedia.com dbozentka@wtwhmedia.com SOFTWARE ENGINEER WEBINAR COORDINATOR
Chef, Farmington Country Club, Char-
Jeremy Leinen, Executive lottesville, Va.Chef, Dunwood Country Club, Atlanta, Ga.
Lawrence McFadden, CMC, GM/COO,
Michael Matarazzo, CEC, Executive The Union Club, Ohio Chef, Farmington Country Club,Cleveland, Charlottesville, Va.
Colby Newman, Executive Chef,
Lawrence McFadden, CMC,(Mich.) GM/COO, Grosse Pointe Yacht Club The Union Club, Cleveland, Ohio
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Vincent Horville, Executive Chef,Club, Atlanta, Ga. Dunwood Country The Metropolitan Club of the City of Matarazzo, CEC, Executive WashingtonMichael (D.C.)
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November 2020
2011 - 2020
WEBINAR COORDINATOR Halle Kirsh Kim Dorsey hkirsh@wtwhmedia.com
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Charlotte (N.C.) Country Club
Fort Myers, Fla.
Drew Tait, Executive Chef, Kelly GreensJ.Golf & Country Club, Kevin Walker, CMC, AAC Fort Myers, Fla.
Executive Chef, Ansley Golf Club
J. Kevin Walker, CMC, AAC Atlanta, Ga. Executive Chef, Ansley Golf Club Atlanta, Ga.
N OV E M B E R C L U B I N D E X
Properties featured JAN U A RY C L in U this B Iissue NDEX
BallenIsles Club Palm Beach Gardens, Fla. Properties featuredCountry in this issue
Boca Grove Golf and Tennis Club Boca Raton, Fla. Ansley Golf Club Atlanta, Ga. 92, 98 Cherokee Town & Country Club Atlanta, Ga. The Bear’s Club Jupiter, Fla. of Pittsfield Pittsfield, Mass. 118 The Country Club Desert Mountain Scottsdale, Ariz. Bentwater Yacht & Country Club Montgomery, Texas 100 The Everglades Club Palm Beach, Fla. Bonita Bay Club Bonita Bedminster, Springs, Fla. 104 Fiddler’s Elbow N.J. Forest Lake Columbia, S.C. The Country Club Club Chestnut Hill, Mass. 110 Fort Wayne Country Club Fort Wayne, Ind. Hickory Hills Country Club Springfield, Mo. 106 The Gasparilla Inn & Club Boca Grande, Fla. Merion Club Ardmore, Pa. 116 JWGolf Marriott Miami Turnberry Resort & Spa Miami, Fla. Piedmont Driving Club Atlanta, Ga. 108 Kalamazoo Country Club Kalamazoo, Mich. QuailKenwood West GolfCountry and Country Club Naples, Fla. 114 Club Cincinnati, Ohio Country Club Rehoboth Beach, RoyalKings Oaks Creek Country Club Houston, Texas 102Del. Myers Park Country Club Charlotte, N.C. Southern Country ClubCountry Tulsa, Okla. QuailHills West Golf and Club Naples,112 Fla. River Run Country Club Davidson, N.C. Sedgefield Country Club Greensboro, N.C. Sherwood Country Club Thousand Oaks, Calif. www.clubandresortchef.com
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Dishing
with
DeChellis
BROKEN CRAYONS STILL COLOR BROKEN CRAYONS ARE STILL CAPABLE of creating colorful and vibrant images. And while 2020 “broke” a lot of things in our industry and beyond it, club chefs were still able to produce some beautiful results. In fact, some of the most successful ideas of 2020 were a direct result of the broken parts they had to work with. The way club chefs responded to the COVID-19 pandemic has been breathtaking—but not all surprising. The club culinary industry has been replete with innovative ideas and savvy chefs for years. But how will the lessons learned in 2020 cascade into the months ahead? I have some guesses. 1. To-Go Will Keep Going. In 2020, to-go programs shifted from a nice-to-have into a must-have. Going forward, they’ll continue to play an important role in how clubs serve members. We often talk here at WTWH about how we deliver content on users’ terms. I think clubs will adopt that same mindset and continue to deliver dining experiences on members’ terms. 2. Outdoor Dining Will Expand Again. Throughout the pandemic, we were advised to dine outdoors as often as possible. Even as things improve, I think it’s going to be a long time before members are totally comfortable eating indoors in close proximity to others. Which means, those patios are going to get bigger and better. Compared to other segments of foodservice, clubs are uniquely positioned to respond to increased outdoor dining demand. With hundreds of acres out the back door, I see more progressive dinners, popups on vistas and tented dining rooms becoming the next big thing in 2021. 3. Events Will Return, But They Will Be Smaller. Regulations are different just about everywhere, but one thing is certain: Very few clubs are hosting huge events like they did in pre-pandemic days. Instead, events are more intimate and often feature served stations, packaged foods and carefully scripted menus www.clubandresortbusiness.com
and serving styles, to keep members safe and distant. I believe these smaller events will become the new normal for the foreseeable future, and club chefs will find really interesting ways to personalize each one. 4. Menus Will Be Tighter. With smaller teams, menus will be focused and changed more frequently. Seasonality won’t be a trend, it will be a way of life, and it will find its way into all corners of the menu—from to-go to family meals to private wine dinners to poolside offerings. 5. Supplier Relationships Will Be Stronger. The pandemic cast a giant spotlight on the dynamic between chefs and suppliers. These relationships are stronger now than they’ve ever been. This will continue through 2021 and beyond. 6. Chefs Will Take Better Care of Themselves, and Each Other. Most of the chefs I talked with last year told me the silver lining to 2020 was that they had more time to spend at home with their families. At the same time, the respect and care they have for those on their team at work grew tremendously. I think these relationships will continue to strengthen, and a whole new crop of Executive Chefs will rise up with leadership skills focused on a better work/life balance. Club chefs are masterful dot-connectors. And in the coming year, you will continue to illustrate the most amazing rebound this industry has ever seen.
EDITOR Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233 January 2021
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INTRODUCTION
All Boats Rise with the
Tide
CONNECTING WITH OTHER CHEFS is an integral part of our profession. But over the past year, our ability to do so has been severely curtailed—and will continue to be for the foreseeable future. While it makes sense to keep our physical distance, there’s no reason we must stop sharing ideas with one another. Especially because networking continues to remain an important ingredient in the success of our clubs and kitchens. Though the physical elements of our role are demanding, staying mentally acute is often the tougher challenge. As chefs, we must consistently expand and develop our repertoire, so we don’t become stale. We are all looking for innovative ways to stay fresh, awake and alive. Being able to spend time with colleagues cooking, enjoying a meal or drinks, or just sitting together exchanging ideas and letting off the pressures of the job, like we do at the annual Chef to Chef Conference, is crucial to keeping the creative juices flowing. Until we can do those things again, we must get creative. We will continue to adapt to today’s unusual dynamics and my hope is that the magazine you’re holding will provide a bit of inspiration for your menu writing in the interim. There are times when I sit to create a menu, recipe or special, and the page becomes a brick wall. I stare at it for hours and get nowhere. Other days the recipes flow effortlessly. Maybe you’ll find a recipe in the following pages that inspires you to reinvent a classic like I did with our grilled steak and spinach salad (see pg. 99). Or maybe you’ll remember a dish from your childhood that can be made modern like my Paccheri Giovanna (see pg. 98). Or maybe you’ll “steal” a dish from a colleague and add your own twists. No matter how you use it, the pages ahead are filled with inspiring dishes made by some of the best chefs in our industry. I would like to thank all of these contributing chefs for their ideas and willingness to share. I can guarantee I will be “stealing” many of the dishes in this issue and making them my own. My hope is that all club chefs reading this cookbook will do the same. J. Kevin Walker, CMC, AAC, Executive Chef, Ansley Golf Club, Atlanta, Ga. 4
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CONTENTS January • Vol. 11 • Issue 1
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Memo 3 Editor’s Broken Crayons Still Color Editorial 4 Guest All Boats Rise with the Tide
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J. Kevin Walker, CMC, AAC
Executive Chef, Ansley Golf Club
• Paccheri Giovanna with Sage Ricotta • Grilled Filet with Creamed Spinach, Truffle Whipped Potatoes, Pickled Tomatoes, Maytag Bleu Cheese
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Olivier Andreini, CMC
Executive Chef, Bentwater Yacht & Country Club
• Seared Scallops Over Slow-Roasted Cauliflower Steak and Spicy Tomato Salsa
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Eva Barrios, CEC
Executive Chef, Royal Oaks Country Club
• African Adobo Salmon over Avocado Fried Rice with Sriracha Aioli
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Richard Brumm, CEC, CCA Director of Culinary Operations, Bonita Bay Club
• Roasted Maple Leaf Farms Duck with Fermented Blackberry-Maple Glace
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Melinda Burrows, CEC, CCA Executive Chef, Hickory Hills Country Club
• Chicken Mousseline Roulade with Chive Beurre Blanc, Butternut Squash Three Ways and PanRoasted Brussel Sprouts
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Natasha Capper, CEPC
Executive Pastry Chef, Piedmont Driving Club
• Belgian Chocolate Masterpiece
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Joseph Leonardi, CMC, AAC Director of Culinary Operations, The Country Club
• Honey Chili Glazed Salmon with Coconut Tapioca Pearls and Mint Fish Sauce Vinaigrette
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Jonathan Moosmiller, CMC, AAC Director of Food & Beverage, Southern Hills Country Club
• Chef’s Gumbo with House-Made Andouille
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Tim Recher, CEC, AAC, CWX Director of Culinary & Clubhouse Operations, Quail West Golf and Country Club
• Red Wine Braise Short Rib Tomahawk with Burrata Whipped Aligot Potatoes, Whiskey-Glazed Carrots, and Braising Jus
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Jerry Schreck
Executive Chef, Merion Golf Club, Ardmore, Pa.
• Butternut Squash Soufflé
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Brian J. Sode, CMC, AAC Executive Chef, The Bear’s Club
• Jack Gumbo
Photo courtesy of Richard Brumm, CEC, CCA
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MICRO BASIL ITALIAN, Heirloom Yellow Tomato Confit, Vin Jeune Banyuls Beurre Blanc, Siberian Caviar, Burrata Chef Roberto Cortez
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Chef Bernard Guillas Prosciutto Wrapped Alaskan Halibut with saffron Fennel Purée, English Peas, Blood Orange Oil, Fresh Origins Microgreens, Edible Flowers, and Tiny Veggies. Yield: 4 servings SAFFRON FENNEL PURÉE 1 tablespoon unsalted butter 3 cups thinly sliced (crosswise) fennel ½ cup sherry wine ¼ teaspoon saffron threads ½ teaspoon flaky sea salt Pinch cayenne pepper PROCEDURE: 1. Add butter to large saucepan over medium heat. 2. Add fennel, sherry, saffron salt and cayenne. Bring to simmer. Cover. 3. Reduce heat to low. Cook 20 minutes or until fennel is very soft. 4. Transfer to blender. Puree until smooth. Adjust seasoning. 5. Set aside. Keep Warm. INGREDIENTS FOR HALIBUT: 2 tablespoons extra virgin olive oil 4 - 6 ounce center cut halibut fillets, skinless, 1 inch thick To taste sea salt and freshly ground pepper 4 slices prosciutto ham, cut paper thin 8 lemon thyme sprigs PROCEDURE: 1. Preheat oven to 350 degrees. 2. Season halibut on all sides with salt and pepper. 3. Lay 1 slice prosciutto on flat surface. 4. Place 2 thyme sprigs in center. 5. Top with halibut. 6. Fold prosciutto over to wrap halibut. 7. Transfer to skillet, thyme sprigs up and prosciutto seam side down. 8. Drizzle with olive oil. 9. Transfer to oven. Bake 7 minutes or until halibut is slightly underdone. PRESENTATION INGREDIENTS: ¼ cup english peas, steamed 2 tablespoons blood orange oil 1 cup Fresh Origins Tiny Veggies™ Crudite Mix™, trimmed, steamed ¼ cup Fresh Origins Micro Quinoa™ ¼ cup Fresh Origins Petite® Sea Grass™ ¼ cup Fresh Origins Petite® Amaranth Carnival Mix™ ¼ cup Fresh Origins Micro Chinese Cedar™ ¼ cup Fresh Origins Garlic Flower PROCEDURE: 1. Spoon fennel purée onto center of warm serving plate. 2. Place halibut atop of fennel. Garnish with English peas, Tiny Veggies™ Crudite Mix™, Micro Quinoa™, Petite® Sea Grass™, Petite® Amaranth Carnival Mix™, Micro Chinese Cedar™ and Garlic Flowers. Drizzle halibut with blood orange oil. 9. Transfer to oven. Bake 7 minutes or until halibut is slightly underdone.
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Chef Bernard Guillas
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J. Kevin Walker, CMC, AAC Executive Chef
Ansley Golf Club, Atlanta, Ga. IF EVER THERE WERE a perfect example of a reinvented classic, it would be the grilled steak and spinach salad by J. Kevin Walker, CMC, Executive Chef of Ansley Golf Club (Atlanta, Ga.). In his iteration, the filet and scallions are grilled. The spinach is creamed. The Maytag Bleu is served as a cold wedge. The tomatoes are pickled, and the truffle vinaigrette is replaced with truffled whipped potatoes. Reinventing classics isn’t Walker’s only source of inspiration. Often, he draws on fond memories to create new best sellers, like Paccheri Giovanna, a riff on a dish his Aunt cooked when he was a kid. “Paccheri is a type of pasta in the shape of a very large tube that originates from Campania,” says Walker. “Giovanna is the Italian name for Joan, who is my aunt.” Instead of a meat sauce, the dish features fresh ground Italian sausage, shaved elephant garlic, white wine, San Marzano tomatoes and basil, and is topped with house-made sage ricotta. It’s simple, but the key is the quality of the ingredients.
Paccheri Giovanna with Sage Ricotta
INGREDIENTS: 4 ozs. paccheri pasta or similar tube-shaped pasta 1 oz. olive oil 3 ozs. Italian sausage, coarse grind ½ oz. elephant garlic, sliced thin ½ cup San Marzano tomatoes, drained and chopped 2 ozs. white wine 2 Tbsps. basil chiffonade 4 ozs. sage ricotta
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PROCEDURE: 1. Bring salted pasta water to a boil. 2. Add pasta. Time to cook will depend upon pasta size, shape, and dryness. 3. Heat olive oil in sauté pan, add sausage, break up and cook through. 4. Add garlic and sauté to aroma. 5. Add tomatoes, heat through. 6. Deglaze with white wine and reduce. 7. Add in pasta and a little of the pasta water. 8. Toss with basil. Season with salt and pepper 9. Place in bowl, top with sage ricotta.
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AC
Grilled Filet
with Creamed Spinach,Truffle Whipped Potatoes, Pickled Tomatoes, Maytag Bleu Cheese INGREDIENTS: 4 ea. filet mignon, 6-ozs. each 4 portions creamed spinach 4 portions whipped potatoes flavored with truffle 4 wedges Maytag bleu cheese, 2-ozs. each 2 ea. scallions, seasoned and grilled 3 ea. pickled tomatoes 6 ozs. cabernet sauce PROCEDURE: 1. Grill filet to order. 2. Mound spinach and place filet on top. 3. Pipe potatoes on plate. 4. Garnish with bleu cheese, pickled tomatoes, and cabernet sauce. 5. Top filet with grilled scallions.
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INGREDIENTS FOR PICKLED TOMATOES: 2 Tbsps. baking soda 2 qts. water 4 pts. pear tomatoes 3 cups rice vinegar 3 cups water 1½ cup sugar 6 Tbsps. kosher salt 6 ea. garlic cloves 2 Tbsps. black peppercorns 1 ea. jalapeno, sliced 4 ea. ginger root coins per pickling jar 3 ea. garlic cloves 1 sprig basil
PROCEDURE FOR PICKLED TOMATOES: 1. Combine baking soda and water. 2. Add tomatoes and allow to soak for 15 minutes. Strain and rinse. 3. Combine next eight ingredients and bring to a boil. 4. Sterilize mason jars and lids following manufacture’s directions. 5. Fill mason jars with tomatoes, garlic clove and basil sprig. 6. Strain pickling liquid and fill mason jars. 7. Seal, place in pot and cover with water by 1”. Boil for 20 minutes. Remove to counter to cool. (If combi-oven is available set to 220°F full steam and steam for 20 minutes.) 8. Reserve for service.
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Olivier Andreini, CMC Executive Chef
Bentwater Yacht & Country Club, Montgomery, Texas
FOR MOST OF HIS life, Olivier Andreini, CMC, Executive Chef of Bentwater Yacht & Country Club (Montgomery, Texas), has disliked cauliflower. “When I was a kid at summer camp, they served me cauliflower with a big, meaty green worm crawling through it,” says Andreini. “For years I was grossed out by it.” Eventually, Andreini was able to get past the incident, and now cauliflower is one of his most frequently used ingredients (though he’s vigilant about making sure it’s always fully dewormed). “Its versatility is unmatched,” he says. This particular inspiration is perfect for spring or summer and features a trio of pan-seared scallops over a roasted cauliflower steak with a spicy tomato salsa. “It’s light, flavorful and well-balanced,” says Andreini.
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Seared Scallops Over Slow-Roasted Cauliflower Steak with Spicy Tomato Salsa INGREDIENTS: 1 ea. small head cauliflower 1 tsp. za’atar 1 tsp. pimentón 3 Tbsps. extra virgin olive oil To taste salt 6 ea. U10 scallops As needed salt and espelette pepper As needed sunflower oil 1 Tbsp. butter 1 Tbsp. fresh lemon juice PROCEDURE: 1. Preheat oven to 350°F. 2. Place one small head of cauliflower upright— stem-side down—on a flat surface. Visualize creating two large steaks from the head of the cauliflower. Using a large knife, trim a little off each side so that when you split the cauliflower in half, each half will lie flat. Cut the cauliflower in half. 3. In a bowl, combine za’atar, pimentón and extra virgin olive oil. 4. Brush both sides of the steaks with the oil mixture. 5. Bake the cauliflower until a wooden skewer goes through the stem easily. Rest. 6. Season the scallops with salt and espelette pepper. Add the sunflower oil in a cast-iron skillet over high heat. When the oil is close to smoking, carefully place the scallops in the pan and let them sear for 2 to 3 minutes, until they start to caramelize. 7. Flip the scallops, add butter and continue cooking for 1-2 minutes. 8. Add fresh lemon juice. Remove the scallops from the skillet and let rest. 9. To assemble: Lay cauliflower steak on a warm plate. Sprinkle with ½ the green onion tops. Arrange 3 scallops over each steak. Drizzle the salsa over the scallops and garnish with the rest of green onion tops, making sure you have some on the plate.
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INGREDIENTS TOMATO-ANCHOVY SALSA: 4-6 ea. green onions, sliced thin, separated green and white 2 ea. anchovies, finely minced 1 cup cherry tomatoes, halved 3 large garlic cloves, sliced thin on mandolin ½ cup basil chiffonade 1 Tbsp. lemon juice 2 Tbsps. Mae Ploy sweet chili sauce 1 Tbsp. sherry vinegar 1 Tbsp. extra virgin olive oil 1 tsp. aleppo pepper, crushed 1 tsp. minced dry extra fancy onion To taste salt PROCEDURE: Mix all ingredients gently together— except top part of green onions. Season to taste.
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Eva BarrioS, CEC, Executive Chef
Royal Oaks Country Club, Houston, Texas WHEN EVA BARRIOS, CEC, Executive Chef of Royal Oaks Country Club (Houston, Texas) competed in the 2019 Iron Chef Mystery Basket at the Chef to Chef Conference in New Orleans, she and her co-competitor, Nelson Millán (formerly the Executive Chef of San Antonio Country Club) sketched out a base menu that included a fried rice. But when Barrios saw the ingredients made available for the competition, she realized there was no soy sauce. “I immediately began searching for a replacement,” she recalls. “I saw white-wine vinegar, so I grabbed it, chopped some herbs and added the mushroom and tomatoes. When I tasted the rice, it was amazing—better than what I had planned with the soy sauce.” At the time, Barrios was Executive Sous Chef of Austin (Texas) Country Club. And when she returned to her club after the conference, she reintroduced the rice to the menu, but added avocado. The membership fell in love—
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much like Barrios did the first time she tried African Adobo. “African Adobo is better than blackening,” she says. “When I first tried it, I used it on everything—I was obsessed.” Soon after joining Royal Oaks CC at the start of 2020, Barrios was ready to share her love of African Adobo with her new club’s membership. She introduced it with salmon, and laid it over her avocado fried rice. She added a touch of sriracha aioli for a hint of heat and some added fat. She composed the plate to showcase each component in equal measure. The final result has remained on the club’s menu for three turns—and it may not ever come off now, Barrios says, because the members love it that much. “When I’m dreaming up a new dish, I close my eyes and imagine the flavors and how they will interact,” she says. “I rely on my sense of smell and my ability to concentrate and combine flavors in my head. That’s how this dish came together—and it’s one of my most successful plates so far.”
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African Adobo Salmon over Avocado Fried Rice with Sriracha Aioli Yield: 4 servings INGREDIENTS FOR AFRICAN ADOBO RUB: 2 tsps. toasted and ground coriander seeds 1 tsp. ground ginger 2 tsps. crushed red pepper flakes 2 tsps. ground turmeric 2 Tbsps. dry mustard 2 tsps. grated nutmeg 2 tsps. ground allspice 2 tsps. cayenne pepper 2 tsps. freshly black pepper 2 Tbsps. kosher salt 1 Tbsp. paprika 1/2 Tbsp. dried orange zest 1 Tbsp. sugar
INGREDIENTS FOR AVOCADO FRIED RICE: 2 ozs. olive oil blend, or as needed ½ ea. carrot, peeled and julienne 4 ea. asparagus, sliced ½ cup cherry tomatoes, halved 2 cups white rice 1 oz. soy sauce 1.5 ozs. white vinegar 1 Tbsp. chiffonade basil 1 Tbsp. mint, chiffonade 1 Tbsp. green onions 1 ea. avocado, peeled and medium diced
INGREDIENTS FOR SALMON: 4 each – 5 to 5.5 ounces salmon filet As needed salt and pepper 2 ozs. olive oil + more as needed African adobo rub as needed
PROCEDURE: 1. In a hot wok, add 2 ounces of olive oil blend. 2. Add the carrots and asparagus and stir-fry for a minute. 3. Add the tomatoes and rice. Heat rice through and finish with soy sauce and white vinegar. 4. Add basil, mint, green onions and avocado and fold gently. Adjust seasoning if needed with kosher salt.
PROCEDURE: 1. For African adobo rub: In a bowl, combine all the ingredients. Transfer to a plastic container and cover. Label and date. 2. Place salmon filet on a baking sheet. Season with salt and pepper. 3. Drizzle extra virgin olive oil over the salmon, and coat evenly. 4. Coat the presentation side of the salmon with a light coat of the African adobo rub. (Do not coat the side where the bloodline was removed). 5. On a skillet at medium to high heat, add 2 ozs. of olive oil. 6. When oil is hot, place the salmon filets in the skillet. (If the skillet is big enough for all four filets. If not, place two at a time.) Pan-sear the side of the African adobo rub coat first until it is golden brown. It should only take a few minutes. Then flip over to the other side and pan-sear for an additional 3 minutes. 7. Transfer salmon to a 350°F preheated oven and finish cooking salmon until it reaches an internal temperature of 130°F to 135°F.
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(Add to order at the last minute. Seasoned with salt and pepper.)
INGREDIENTS FOR SRIRACHA MAYO: 1 cup mayonnaise 1 tsp. fresh lemon juice ½ tsp. minced garlic ½ tsp. Tabasco 1/8 cup Sriracha Hot Chili Sauce To taste salt and black pepper PROCEDURE: 1. In a bowl, combine all the ingredients. Adjust seasoning with salt and black pepper. Transfer mayo into a plastic container, cover, label, and date. Chef ’s Note: Rice is not meant to be dark like regular fried rice.
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Roasted Maple Leaf Farms Duck with Fermented Blackberry-Maple Glace Yield: 4 servings
INGREDIENTS FOR LACTO-FERMENTED BLACKBERRIES: 1,000 gr. blackberries 20 gr. kosher salt INGREDIENTS FOR BRINE: 250 ml. water 250 gr. ice 40 gr. kosher salt 20 ml. honey 20 ml. maple syrup 1 ea. cinnamon stick 5 gr. pickling spice 2 gr. juniper berry 1 gr. coriander 1 gr. black peppercorn
Richard Brumm, CEC, CCA Director of Culinary Operations
Bonita Bay Club, Bonita Springs, Fla. WHEN RICHARD BRUMM, CEC, CCA, Director of Culinary Operations, Bonita Bay Club, Bonita Springs, Fla., worked with his mentor, Daniel Scannell, CMC, they developed a duck dish that has lived on his menus in various iterations ever since. “I’ve reworked this dish dozens of times to refine and evolve it,” says Brumm. “So much of what we do starts with an inspiration that is near and dear to us, then we take it with us down a new path and really make it ours.” This dish is representative of where Brumm was, and where he plans to go. “The duck now has a signature brine with coriander and the sauce, which started as a classic l’orange sauce, now features lacto-fermented blackberries that go so beautifully with the duck and work really well in the glace,” says Brumm. “Beyond connecting me to my mentor, this dish also allows me to connect with my members,” he notes. “Whenever it’s ordered, I go to the dining room and personally pour the sauce, so the member gets to experience the visual of the duck and the plume of steam as the sauce is poured in. It’s a really sensory experience.” 16 104
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INGREDIENTS FOR DUCK: 2 ea. Maple Leaf Farms Duck 2 ea. orange, quartered 2 ea. garlic cloves, crushed 2 sprigs thyme 2 bunches sage To taste salt To taste black pepper, ground fresh To taste coriander, ground To taste nutmeg, ground fresh
INGREDIENTS FOR SAUCE: 1 ea. shallot, sliced ½ ea. cinnamon stick 4 ea. star anise 10 ea. black peppercorns 2 pods green cardamom, crushed Pinch mace 120 gr. lacto-fermented blackberry 170 gr. blackberry 60 gr. port wine 100 gr. lacto-fermented blackberry juice 100 gr. orange juice 60 gr. maple syrup 450 gr. glace de canard 1 ea. lemon, zest only To taste kosher salt To taste black pepper, freshly ground 120 gr. unsalted Plugra butter INGREDIENTS FOR PLATE: 20 ea. orange supremes 10 ea. blackberries As needed chervil
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ck
ce
PROCEDURE FOR FERMENTED BLACKBERRIES:
Note: This recipe will make extra product. Try using the juice for the best blackberry maple syrup.
1. 2. 3. 4. 5.
Combine blackberries and salt in cryovac bag. Vacuum seal as close to the top as possible. Ferment 5 days @ 72-75˚F. Strain, reserve berries and juice separately. Use within 2 days or freeze for future use.
PROCEDURE FOR DUCK BRINE: 1. Make neat sachet out of spices. 2. Combine water, honey, maple syrup, salt and sachet. 3. Bring to a boil for 1 minute, skim scum. 4. Remove from stove and add ice. Make sure brine is completely cool before using. 5. Inject duck with brine equaling 10% of weight. 6. Rest duck uncovered for 48 hours on wire rack. PROCEDURE FOR DUCK: 1. French duck wings, reserving wings and necks for stock. 2. Remove neck skin, reserve. 3. Season interior of ducks with spices. 4. Stuff each duck with 1 orange, 1 garlic clove, 1 sprig of thyme and 1 bunch of sage. 5. Truss ducks. 6. Season exterior of ducks with spices. 7. Place each duck on a wire rack-lined sheet pan. Use a piece of neck skin under each duck.
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8. Using a meat fork, pierce duck skin liberally. 9. Bake in combi-oven at 300˚F with 100% humidity and low fan for 3 hours. 10. Increase heat to 400˚F with 0% humidity and regular fan. Bake for an additional 30 minutes. 11. Remove from oven and rest 1 hour. 12. Carefully remove spine and split ducks. Gently remove remaining bones except wing and leg. Chill. PROCEDURE FOR SAUCE: 1. Sauté shallot with spices until fragrant. 2. Add blackberries and cook until they burst, pressing with rubber spatula for extraction. 3. Deglaze with port, reduce to sec. 4. Add juices and syrup; reduce by half. 5. Add glace. Simmer 15 minutes, skimming as necessary. 6. Add zest. 7. Adjust seasoning. 8. Strain through chinoise, pressing on solids. 9. Mount with butter. PROCEDURE FOR PLATE: 1. Reheat duck for 10 minutes in a 500˚ F convection oven until hot and crispy. 2. Serve on a heated staub platter garnished with blackberries, orange supremes and chervil. 3. Pour a small amount of sauce at the table. Reserving additional sauce for the dining experience.
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Melinda Burrows, CEC, CCA Executive Chef
Hickory Hills Country Club Springfield, Mo.
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STEMMING FROM A DESIRE to surprise and delight banquet guests of Hickory Hills Country Club (Springfield, Mo.), Executive Chef Melinda Burrows, CEC, CCA, developed a dish featuring a chicken mousseline roulade that is framed in three ways by butternut squash. “Everyone generally expects an airline chicken breast during banquet events, but we wanted to offer something different, unexpected, and more artfully prepared,” says Burrows. “There are a lot of steps to this dish, but each zeroes in on a fundamental cooking technique.” The dish starts with the chicken mousseline piped into a pounded-out chicken breast that is then rolled, wrapped, poached and seared. The roulade is sliced and plated with a bright beurre blanc and accompanied by butternut squash three ways: roasted, fried and pureed. “The organic butternut squash we use here at the club comes from a local farmer who is a very good friend,” says Burrows. “When I work with an ingredient grown with as much integrity as the farmer puts into this squash, I feel a responsibility to showcase it in a variety of ways and display the versatility.” The final dish toes the line between predictability and unpredictability, while underscoring strong purveyor partnerships and fundamental cooking techniques.
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Chicken Mousseline Roulade
with Chive Beurre Blanc, Butternut Squash Three Ways and Pan-Roasted Brussel Sprouts INGREDIENTS: 1 lb. chicken breast meat, diced, chilled 1 tsp. sea salt, fine ground 4 ea. egg whites, chilled 1 cup heavy cream, chilled 1 tsp. ground coriander ½ tsp. ground white pepper 2 Tbsps. parsley, fine chopped 1 Tbsp. garlic, minced, sautéed 1 Tbps. shallot, minced, sautéed 6 ea. 6-ozs. boneless, skinless chicken breasts, pound flat between plastic wrap 36 ea. spinach leaves 2 ozs. gelatin, warm As needed chicken stock PROCEDURE: 1. For mousseline: place chilled diced chicken in a food processor. Use pulse action several times to break down diced chicken. Add salt, continue with full processing until paste is shiny and smooth. Add the egg whites, process until incorporated. Add the heavy cream, process until incorporated. Add the coriander and white pepper, until incorporated. Add the parsley, sauteed garlic and shallots, until incorporated. 2. Remove Mousseline from food processor, poach a small quenelle in chicken stock to check for flavor, adjust seasoning if needed. 3. Pass the mousseline through a tamis to create a super-smooth paste. It is now ready to use. Fill a piping bag with the Mousseline, set aside keeping it chilled. 4. On a plastic-lined work surface lay out the chicken breasts, season with a little salt and white pepper. 5. Lay 6 each spinach leaves on the flattened chicken breast, brush with warm gelatin to help spinach remain adhered to chicken breast during poaching. 6. Pipe Mousseline down middle of chicken breast, over the spinach leaves. 7. Carefully roll roulade into a cylinder, wrap with film, tighten ends with knots. 8. Poach roulades in simmering chicken stock until internal temperature reaches 165°F. 9. Remove roulades from the poaching liquid. Take off the plastic wrap. 10. In a hot sauté pan, quickly sear the sides of the roulade, remove from sauté pan. 11. Slice roulades for service, there should be 6 usable pieces per roulade, plate 5.
INGREDIENTS FOR CHIVE BEURRE BLANC: 1 cup white vinegar 2 cups white wine 1 ea. shallot, minced 10 ea. peppercorns 8 ozs. unsalted butter, cubed, chilled 2 ozs. chives, chopped PROCEDURE: 1. P lace vinegar, wine, shallots, and peppercorns in a small saucepan over medium heat and reduce liquid by half. 2. S train out the solids and return reduced liquid to pan. 3. Off the heat, gradually swirl cubed butter into liquid, creating an emulsion. 4. Fold in chives, hold for service. 5. 2 ozs. sauce per plate. INGREDIENTS FOR FRIED BUTTERNUT SQUASH RIBBONS: 30+ ea. butternut squash peelings Oil for frying To taste sea salt PROCEDURE: 1. U tilize long peelings from other squash applications. 2. T rim sides straight, keep length the same on all pieces. 3. F ry in hot oil until lightly brown. They will curl. 4. Remove from hot oil, drain, season. 5. Use 5 pieces per plate. INGREDIENTS FOR OVEN-ROASTED BUTTERNUT SQUASH CUBES: 30+ ea. butternut squash cubes 1 Tbsp. sunflower oil To taste sea salt PROCEDURE: 1. Preheat oven to 400°F. 2. U tilize the straight neck from the butternut squash for cutting and make 30+ perfect large cubes. 3. Toss the cubes with sunflower oil. 4. Season with sea salt. 5. P lace on a baking sheet and roast until tender, about 15 minutes. 6. R emove from baking sheet, hold warm for service. 7. U se 5 pieces per plate.
INGREDIENTS FOR BUTTERNUT SQUASH PUREE: 2.5 lbs. butternut squash, peeled, cut into 1.5” cubes 2 ozs. sunflower oil, to coat cubed butternut 4 ozs. heavy cream, heated 2 ea. garlic cloves, rough chopped To taste sea salt To taste ground white pepper PROCEDURE: 1. Preheat oven to 300°F. 2. T oss squash cubes with the sunflower oil, lay out on a sheet pan. 3. R oast for about 25 minutes with low fan, until soft, no color. 4. H eat heavy cream and garlic cloves in a saucepan, do not boil. 5. A dd squash, heavy cream, garlic to the carafe of a Vitamix or blender, process until completely smooth. 6. S eason with salt and white pepper. Pass through a Tamis for extra creaminess. 7. Hold for service, 5-oz. portion per plate. INGREDIENTS FOR PAN-ROASTED BRUSSELS SPROUTS: 15 ea. fresh brussels sprouts 1 Tbsp. sunflower oil To taste sea salt To taste black pepper PROCEDURE: 1. Blanch brussels sprouts in salted water for several minutes. 2. Remove from hot water. 3. S hock in ice water bath, remove, drain, dry and chill. 4. S auté in sunflower oil, cut side down to pan-roast, season to taste with sea salt and black pepper. 5. Use 5 halves per plate for service. Photos courtesy of Obrey Productions
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January January2021 2021l lClub Club+ +Resort ResortChef Chefl l19 19
Belgian C INGREDIENTS FOR BROWNIE BASE: Yield: 1 sheet pan 1 lb. chicken breast meat, diced, chilled 500 gr. semi-sweet chocolate chips 540 gr. butter, unsalted 900 gr. sugar 540 gr. eggs 275 gr. bread flour (can substitute 275 gr. all-purpose flour) 100 gr. extra brut cocoa powder 6 gr. salt
Natasha Capper, CEPC Executive Pastry Chef
Piedmont Driving CluB, Atlanta, Ga. BORN OUT OF NECESSITY, the Belgian Chocolate Masterpiece by Natasha Capper, CEPC, Executive Pastry Chef, Piedmont Driving Club (PDC) in Atlanta, Ga., is the ultimate soldier in her dessert portfolio’s army. “It serves a ton of purposes,” she says. “About two years ago, we reworked our banquet menu and needed to develop a dish that was universally pleasing.” Banquets at Piedmont Driving Club average upwards of 300 guests, with hosts who often choose just one dessert for their menus. “When you have to pick the same dish for that many guests, you go either chocolate or vanilla,” Capper says. The Belgian Chocolate Masterpiece starts with a timbale made from layers of bittersweet chocolate mousse, chocolate brownie and chocolate cake, and then glazed in chocolate. It’s plated with raspberry sauce, a white chocolate Chantilly cream and a chocolate cigarette. “The presentation is really impressive and always leaves hosts feeling very proud of the club,” says Capper, who has been with PDC for 21 years. “To plate, we set up a production line where the first person is responsible for the chocolate gel and comb. The next person drops the timbale. The next person adds the chocolate crumb, and the last person adds the raspberry sauce and quenelle. The plates are then held in the cooler until service.” The result is a dessert that is both practical and immensely productive.
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PROCEDURE: 1. Melt the chocolate chips and butter together. 2. Sift the sugar, flour, cocoa powder and salt together. Mix in the eggs. Mix in the melted chocolate mixture. 3. Pour into a silicone baking mat-lined sheetpan and spread evenly. 4. Bake at 325°F convection oven for approximately 18-20 minutes until a tester comes out with a few moist crumbs. Cool completely and freeze. 5. Flip brownie out of the pan and remove the silicone baking mat. Cut disks the same size as the timbale mold and place in the bottom. FOR CHOCOLATE CAKE: Yield: 1 sheet pan 346 gr. eggs, room temperature 806 gr. sugar 10 gr. vanilla extract 555 gr. mayonnaise 668 gr. water 350 gr. cake flour 350 gr. bread flour (can substitute 700 gr. all-purpose flour in place of the bread and cake flour) 2.2 gr. baking powder 16 gr. baking soda 150 gr. cocoa powder 6 gr. salt PROCEDURE: 1. Whip eggs and sugar on medium speed until light and fluffy, 6-8 minutes. Whisk together vanilla extract, mayonnaise and water. 2. Sift flour, baking powder, baking soda, cocoa powder and salt. 3. Alternate adding the wet and dry ingredients into the whipped egg mixture, beginning and ending with the dry ingredients. Spread evenly into a greased, parchment-lined sheetpan. 4. Bake at 350°F convection oven just until cake springs back to the touch. Cool completely. 5. Cut out disks about ½” smaller than the diameter of the timbale mold.
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n Chocolate Masterpiece FOR CALLEBAUT DARK CHOCOLATE MOUSSE: Yield: 30 ea. timbales 7 gr. powdered gelatin 42 gr. water 23 gr. dark rum 14 gr. vanilla extract 680 gr. Callebaut 2815 or 811 dark chocolate 113 gr. water 312 gr. sugar 212 gr. pasteurized egg yolks 1360 gr. heavy cream PROCEDURE: 1. Sprinkle gelatin over 42 gr. water, rum and vanilla. Allow to bloom. 2. Melt the chocolate. 3. Whip the heavy cream to soft peaks and reserve. 4. Place egg yolks into the bottom of a mixer bowl and whip on low speed. 5. Place 113 gr. of water in a small saucepan and top with the sugar. Cook to 240°F. As soon as sugar reaches the correct temperature pour it into the whipped egg yolks being careful to pour it between the whip and side of the bowl so the sugar does not splash up and get stuck to the side of the mixing bowl. 6. Immediately turn mixer up to medium-high speed and whip until the bowl is just warm to the touch but not hot. 7. Melt the bloomed gelatin mixture until hot but not boiling. Fold a third of the whipped cream into the egg yolk mixture. Fold in the melted chocolate. Fold in the melted gelatin. Fold in remaining heavy cream. 8. Begin to assemble timbales as soon as mousse is made. FOR CHOCOLATE GLAZE: 15 gr. powdered gelatin 80 gr. water 10 gr. vanilla extract 400 gr. heavy cream 150 gr. water 125 gr. sugar 50 gr. non-UHT milk powder 30 gr. extra brut cocoa powder 375 gr. Callebaut 2815 or 811 Dark Chocolate PROCEDURE: 1. Bloom gelatin in first quantity of water. 2. Place second quantity of water and heavy cream into a saucepan. 3. Whisk together sugar, milk powder and cocoa powder. Add to the saucepan and bring to a boil, stirring often and being careful not to let the mixture burn. 4. Place chocolate and bloomed gelatin into a bowl. Pour hot mixture over the chocolate and mix until the chocolate and gelatin have
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completely melted, being careful not to add a lot of air bubbles. Mix well with a stick blender. 5. Strain into a storage container, press film wrap onto the surface of the glace and chill. 6. When ready to use, melt completely and allow to cool to approximately 75°F. Glaze frozen timbales and allow to set. INGREDIENTS FOR WHITE CHOCOLATE CHANTILLY CREAM: 500 gr. heavy cream 3 gr. powdered gelatin 20 gr. water 225 gr. Callebaut Velvet or W2 White Chocolate PROCEDURE: 1. Bloom gelatin in the water. 2. Heat about ½ of the cream to 200°F (steaming but not boiling). Whisk in the bloomed gelatin. 3. Pour over the white chocolate and mix until the chocolate is completely melted. Whisk in the remaining cream. Mix well with a stick blender. 4. Chill mixture overnight. Whip to firm peaks. INGREDIENTS FOR CHOCOLATE SOIL: 125 gr. cake flour 75 gr. bread flour (can substitute 200 gr. all-purpose flour in place of the bread and cake flour) 112 gr. sugar 75 gr. turbinado sugar 100 gr. extra brut cocoa powder 5 gr. kosher salt 125 gr. melted butter, unsalted PROCEDURE: 1. Combine all the ingredients until a crumble forms. Spread out onto a silicone baking mat. 2. Bake at 325°F convection oven, tossing occasionally, for about 20-30 minutes. Break up any large chunks and cool completely. INGREDIENTS FOR CHOCOLATE GEL: 1.5 gr. agar agar 150 gr. sugar 50 gr. extra brut cocoa powder 112 gr. milk 30 gr. light corn syrup 40 gr. butter, unsalted
proximately 2 minutes. Remove from the heat and strain into a storage container and press film wrap touching the surface. 4. Chill before using. INGREDIENTS FOR RASPBERRY SAUCE: 50 gr. sugar 12 gr. ultratex 8 (cold process starch) 1000 gr. thawed raspberry puree 250 gr. raspberry marmalade PROCEDURE: 1. Combine sugar and starch. Place remaining ingredients in a blender. 2. When mixture forms a vortex add the sugar/starch mixture and blend until completely combined. 3. Allow mixture to sit in the cooler at least 30 minutes for the starch to fully thicken. Garnishes: Quartered Strawberries, Halved Raspberries, Whole Blackberries, Mona Lisa Dark Chocolattos, Mona Lisa Dark Chocolate Microchips TO ASSEMBLE: 1. Line timbale molds with acetate strips. Place a brownie disk in the bottom of the mold. Pipe mousse on top of the brownie base about 2/3 of the way up. Press a disk of chocolate cake into the mousse forcing the mousse up between the sides of the cake and the acetate. Fill mold all the way to the top with mousse and level. Freeze. Unmold and keep frozen until ready to glaze. 2. Glaze timbales and sprinkle a line of Mona Lisa Dark Chocolate Microchips. 3. Store in the cooler until ready to plate up. 4. Spread a small amount of chocolate gel on the plate and comb. 5. Place the timbale on the curve of the chocolate gel. 6. Put about 1 teaspoon of chocolate crumble slightly off center in front of the timbale. 7. Sit a quenelle of white chocolate chantilly cream on the chocolate soil. 8. Add a few dots of raspberry sauce and sprinkle random berries around the plate. 9. Finish with a Mona Lisa Dark Chocolatto resting at an angle against the timbale.
PROCEDURE: 1. Sift cocoa powder, agar agar and sugar together. 2. Place the remaining ingredients into a saucepan and whisk in the sifted dry ingredients. 3. Bring to a boil stirring constantly for ap-
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Joseph Leonardi, CMC, AAC Director of Culinary Operations
The Country Club Chestnut Hill, Mass.
DURING A TRIP TO Chile a few years ago, Joseph Leonardi, CMC, AAC, Director of Culinary Operations with The Country Club (Chestnut Hill, Mass.), ate one of the most remarkable salmon dishes of his life. “The freshness was unlike anything I’d ever had before,” he says. “It was grilled and glazed with a chili honey.” As a beekeeper, Leonardi was certain he could replicate the honey. “We start by infusing raw honey with different dried chiles, to give it a really nice spice and heat with the sweet undertones,” he says. Leonardi introduced the salmon to members at a wine dinner, serving it with coconut tapioca pearls and mint fish sauce. “The dish features solid flavor profiles and good cooking techniques,” he says. “It’s good food and at the end of the day, that’s what my members want. It has a perfect balance of sweet, salty and savory that all blends together really well.” 22 22
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Honey Chili Glazed Salmon
with Coconut Tapioca Pearls and Mint Fish Sauce Vinaigrette INGREDIENTS FOR SALMON: 2 Tbsps. sunflower oil 4 ea. salmon mignons (2-ozs., ½ inch thick) 1 Tbsp. shallot, small dice 1 Tbsp. garlic, minced 1 tsp. red fresno pepper, seeded, sliced thin 1 tsp. ginger, minced 2 ozs. white wine ¾ cup stock (fish or vegetable, make sure it’s not sweet) 2 Tbsps. Leonardi Chili Honey 1 tsp. scallions, whites ½ lime, juiced PROCEDURE: 1. Place sunflower oil in a heated sauté pan. Season salmon with salt and pepper and brown on one side. Remove salmon from pan. 2. Add shallots, garlic and fresno pepper to the pan and cook for about a minute or two. Add ginger and continue to cook. 3. Deglaze with white wine and let reduce by half. Add stock, honey and scallions. Cook to incorporate the ingredients and add back the salmon, brown side up. Squeeze lime juice into sauce pan. 4. Ladle glaze over the salmon and continue to cook until salmon is cooked. 5. To plate: Lay salmon portion over Tapioca pearls and spoon vinaigrette over top. INGREDIENTS FOR COCONUT TAPIOCA PEARLS: ½ Tbsp. EVOO ¼ cup onion, diced ¼ cup cilantro stems 1 Tbsp. ginger, grated 1 large clove garlic, sliced ¼ tsp. coriander seeds ¼ tsp. fennel seeds ¼ cup white wine 1 can coconut milk ½ tsp. mirin 1 cup tapioca, cooked 2 Tbsps. Thai basil, chiffonade Chef’s note: Take ¾ cup of dried tapioca and cook in salted boiling water to yield 1 cup cooked.
PROCEDURE: 1. Heat EVOO in a saucepan and sauté onion, cilantro stems, ginger, garlic, coriander seeds and fennel seeds. 2. Deglaze with white wine, reduce and add coconut milk and mirin. Reduce by three-quarters to half. 3. Add cooked tapioca and mix until incorporated. 4. Fold in Thai basil. INGREDIENTS FOR MINT FISH SAUCE VINAIGRETTE: 1 Tbsp. fish sauce 1 ea. lime, zested and juiced ½ tsp. fresh ginger, minced 1 Tbsp. raw honey 1 Tbsp. scallion, sliced 1 Tbsp. mint, chiffonade PROCEDURE: Combine all ingredients together. Spoon over each portion. www.clubandresortbusiness.com www.clubandresortbusiness.com
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Jonathan Moosmiller, CMC, aac Director of Culinary Operations
Southern Hills Country Club Tulsa, Okla.
SHORTLY AFTER JONATHAN MOOSMILLER, CMC, AAC, Director of Food & Beverage, Southern Hills Country Club (Tulsa, Okla.), met his wife, he and his then-future father-in-law began cooking together. One of the first dishes the two made was a chicken-and-sausage gumbo. “It’s such a simple recipe, but it relies on good technique,” says Moosmiller. “When the roux is ready, it will look like dark melted chocolate and taste like rich campfire coffee with hints of tobacco. “The dark roux is essential in building that toasted, earthy flavor,” he adds. Moosmiller has featured this gumbo on the menu at Southern Hills for nearly nine years. It’s made with a signature house-made andouille sausage, to add a critical smokiness. The dish is finished with boiled white rice and scallions, and served with a mini-bottle of Tabasco on the side. “This dish brings back so many good memories,” says Moosmiller, noting that his father-in-law passed away in 2020. “The membership loves it, too. “
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Chef’s Gumbo
with House-Made Andouille Yield: 3 gallons INGREDIENTS FOR GUMBO: 3 cups blended oil 4.5 lbs. house-made andouille, cut into coins 4 lbs. boneless chicken thighs, chopped ½ lb. AP flour 2.5 lbs. onion, medium dice 2.5 lbs. celery, medium dice 2 lbs. green bell pepper, medium dice 2 lbs. frozen okra 3 gals. chicken stock As needed Slap Ya Mama Hot Cajun Seasoning 2 bags shrimp, P&D tail off 21/25 3 cans lump crab PROCEDURE: 1. Place a 4 gallon cast-iron stock pot over medium heat. 2. Add oil and allow to preheat. 3. Fry off andouille in small batches until evenly browned, reserve. 4. Fry off chicken thighs in small batches until evenly browned, reserve 5. Add flour to hot oil and cook while stirring constantly until a dark roux is achieved, approximately 15-20 minutes. 6. Add all vegetables except okra and continue to stir until vegetables are softened. 7. Add okra and chicken stock and whisk until all lumps are removed. 8. Add chicken and sausage back into pot and bring to a simmer. Continue to simmer for approximately 20 minutes while skimming off the top. 9. Season to taste with Cajun Seasoning, Kosher Salt and pepper. 10. Serve with plain white rice. 11. Shrimp and lump crab may be added at time of service if desired. INGREDIENTS FOR HOUSE-MADE ANDOUILLE: 2 tsps. cayenne (or to taste) 1 Tbsp. paprika 1/4 cup chopped fresh garlic 1/8 cup fresh ground black pepper 3 Tbsps. kosher salt 1 Tbsp. fresh thyme leaves, chopped 1 tsp. crushed red pepper 1 healthy pinch of InstaCure #1 1/2 cup ice water 5 lbs. pork butt, trimmed of tough connective tissue and cut into 2-inch cubes 1/8 cup non-fat powdered milk PROCEDURE: 1. Combine the first nine ingredients into a bowl. 2. Toss this mixture with the meat, making sure it is well-coated. Cover tightly with plastic wrap and refrigerate for 1-2 days. 3. Chop half of the meat into 1/4-inch pieces and grind the other half with a coarse grinding plate. Mix the two together with the non-fat powdered milk. 4. Smoke at 180° until an internal temperature of 155°F is reached. 5. Leave sausage unwrapped in cooler for at least 2 hours to allow the color and flavors to bloom before wrapping. INGREDIENTS FOR MINT FISH SAUCE VINAIGRETTE 1 Tbsp. fish sauce 1 ea. lime, zested and juiced ½ tsp. fresh ginger, minced 1 Tbsp. raw honey 1 Tbsp. scallion, sliced 1 Tbsp. mint, chiffonade PROCEDURE: Combine all ingredients together. Spoon over each portion. www.clubandresortbusiness.com www.clubandresortbusiness.com
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Red Wine Braise Short Rib Tomahawk with burrata whipped aligot potatoes, whiskey-glazed carrots, and braising jus INGREDIENTS: 3 Tbsps. vegetable oil 4 bone-in short ribs* 2 Tbsps. Wondra flour As needed salt & fresh black pepper 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1 head garlic, halved horizontally 2 Tbsps. tomato paste 1 bottle dry red 1 qt. veal stock Sachet of thyme, bay, rosemary, parsley steams, peppercorns *Chef’s Note: We butcher our short ribs into a “chop” shape allowing us to cook and serve on the bone and enhance the presentation.
PROCEDURE: 1. Heat oil in a rondeau or braising pan. 2. Aggressively season short ribs and dust in flour. 3. Sear on all sides and remove, setting aside. 4. Add mirepoix and sauté until deeply caramelized. 5. Add tomato paste and cook until paste starts to separate and takes on a rusty color. 6. Deglaze with red wine and reduce by half. 7. Add stock and sachet, bring to a boil. 8. Add ribs back to pot along with any juices that collected. 9. Cover with a cartouche and foil. 10. Braise in a 300°F oven for at least 2-2.5 hours, until ribs are fork tender. 11. Remove from oven and allow to cool to room temperature. 12. Remove ribs gently from liquid into a pan and strain the sauce over them. 13. Wrap and rest in liquid overnight. 14. Next day, peel accumulated fat from the top of the sauce and warm gently until hot throughout. 15. Strain liquid and use for sauce. Reserve short ribs for service 16. To plate: Brush hot short ribs with sauce and glaze in oven. Plate aligot potatoes in center of hot coupe bowl. Place short rib chop in center. Spoon jus over dish. Add vegetables. Garnish with additional chiffonade of parsley or chives if desired. Sprinkle with maldon sea salt to finish. INGREDIENTS FOR BRAISING JUS: Reserved braising liquid 1 Tbsp. butter To taste salt and pepper PROCEDURE: 1. Add jus to a small sauce pot and reduce over medium heat until sauce reaches deserved consistency. 2. Whisk in butter to enrichen and season. Strain through a chinois. Taste and re-season as needed. Reserve for service. INGREDIENTS FOR ALIGOT POTATOES: 1 lb. russet potatoes 4 ozs. soft unsalted butter ½ cup heavy cream 8 ozs. burrata cheese To taste salt & fresh ground white pepper 26
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PROCEDURE: 1. Bake potatoes in a 350°F oven until very soft.
Chef’s note: We bake instead of boil as boiling results in a very dry potato. 2. Immediately split potato skins and open to allow steam to escape as they cool just enough to handle. Cut in half and press through a tamis. 3. Place hot, sieved potato flesh in a heated mixing bowl and stir in butter and cream, a piece at a time, to emulsify the mixture. 4. Add cheese a piece at a time, stirring aggressively until it’s mixed evenly, and the cheese is melted completely. When you lift the spoon out of the potatoes, you should see cheesy strings as you pull away from the potatoes. 5. Taste and adjust seasonings as needed. Reserve for service.
INGREDIENTS FOR WHISKEY-GLAZED CARROTS: 1 Tbsp. light olive oil 12 ozs. heirloom carrots, peeled and cut as desired 4 ozs. whiskey 2 ozs. chicken stock 1 tsp. honey 2 ozs. whole unsalted butter 1 Tbsp. chives, minced 1 Tbsp. Italian flat leaf parsley To taste salt and freshly ground black pepper PROCEDURE: 1. Heat oil in a sauté pan. 2. Add carrots and sauté until just starting to color on the edges. 3. Add whiskey and chicken stock. 4. Allow carrots to simmer and cook to fork tender as liquid reduces. 5. Add honey and toss. Emulsify in butter to thicken, enrich, and glaze carrots. Add herbs and season. 6. Taste and adjust seasonings as needed. Reserve for service.
Tim Recher CEC, AAC, CWX
Director of Culinary & Clubhouse Operations
Quail West Golf &Country Club, Naples, Fla.
TIM RECHER, CEC, AAC, CWX, Director of Culinary & Clubhouse Operations, Quail West Golf and Country Club (Naples, Fla.), has long enjoyed the seasonal changes in the kitchen and the shift to heartier dishes. “Braising is one of my absolute favorite techniques for the winter months,” he says. “I fell in love with short ribs the first time I tried them and somehow, they always end up on my menu. The flavors are simple, honest and a little bit classic, with time-honored combinations.” Recher’s short rib features deeply flavorful elements like a savory jus, a rich, stretchy, smooth, and silky potato and a whiskey-glazed carrot. “This dish reflects a lot of my culinary philosophy at this stage in my career,” says Recher. “It’s simple, but not simplistic, with great ingredients, proper cooking techniques and no gimmicks. Just honest food that tastes like it is supposed to.” Recher believes food has integrity and that there is something special about the tenderness of a braised piece of meat. “This is the kind of dish I would not only cook in one of our restaurants, but at home for my friends and family as well,” he say. “There are not a lot of ingredients to hide behind. The preparation of the dish has to be on point or it just won’t be successful. When I look at this plate, I can think back to all the people who helped me get to this point in my career. I can hear my mentors teaching me, critiquing my cooking, and shaping me into a chef I hoped to one day become.” www.clubandresortchef.com
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Jerry Schreck, Executive Chef Merion Golf Club, Ardmore, Pa.
FOR JERRY SCHRECK, EXECUTIVE CHEF of Merion Golf Club (Ardmore, Pa.), simple doesn’t mean boring when it comes to a great dish. “It’s tempting to think professional chefs only focus on very upscale, elaborate dishes, plated with tweezers and served with a perfectly paired bottle of wine,” says Schreck. “But that’s not realistic—especially in clubs. Our members dine with us multiple times a week. Sometimes they want that upscale dish, but other times they crave something classic and simple.” Schreck’s butternut squash soufflé has earned its rightful place on Merion’s menu alongside the club’s famous snapper soup and shepherd’s pie. It’s full of tradition and loved by members. Served in the fall as an a la carte side and also as an option on holiday to-go menus, the soufflé highlights ingredients at their peak of ripeness. “We start by roasting the squash to achieve that bright color and sweet, nutty flavor,” says Schreck. “We blend it until it’s smooth as silk. We finish it with a streusel topping that’s sweet and crunchy.” The final dish isn’t an airy, light soufflé that floats off the table. This variation is savory, sweet and with a bit of density.
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Butternut Squash Soufflé INGREDIENTS FOR SOUFFLÉ: 1 lb. butternut squash, cubed and steamed 1 lb. carrots, diced and steamed 8 ozs. whole salted butter, diced 2/3 cup sugar 6 Tbsps. flour 2 tsp. real vanilla extract 6 ea. extra large eggs INGREDIENTS FOR TOPPING: 1½ cups corn flakes ½ cup brown sugar ½ cup softened butter PROCEDURE: 1. Preheat oven to 350°F. 2. Combine first 6 ingredients in Vitamix food processor and blend for two minutes. Add the eggs, one at a time, until smooth. Pour into a buttered baking dish. 3. Bake the soufflé for one hour. 4. For the topping: Toss corn flakes, brown sugar and butter together until all is coated. Reserve. 5. Add the topping to the soufflé and bake for another 15 minutes. Chef’s Note: The combined cooking time is 1 hour and 15 minutes.
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Brian J. Sode CMC, AAC Executive Chef
The Bear’s Club Jupiter, Fla.
CLUB CHEFS RARELY SAY no. Instead, they go out of their way to accommodate member requests, no matter how tall the task. When Jack Nicklaus asked Brian J. Sode, CMC, AAC, Executive Chef of The Bear’s Club in Jupiter, Fla., to create a low-carb gumbo, Sode knew he had his work cut out for him. “I’ve come to be known for my traditional gumbo,” says Sode, who has been with The Bear’s Club for 15 years, but developed his gumbo recipe while on the Culinary Olympic Team, working with John Folse and Paul Prudhomme. “It has a dark roux, shrimp and colossal crab meat. It is not low-carb.” A member wants what a member wants, though—especially a member who’s a golf legend and the namesake founder of the club. So it was that Sode and Nicklaus worked side-by-side for two weeks, tasting, tinkering and adjusting a variation on gumbo until they agreed on a final dish that features big flavors and only four net carbs. Now, Nicklaus and all of The Bear’s Club members can choose between Sode’s traditional gumbo and the reinvented “Jack Gumbo,” which omits the traditional roux and instead centers on caramelized vegetables to add depth, complexity and flavor. “This recipe represents what it means to be a club chef,” says Sode. “We please our members while upholding the standards we’ve set for our food.” Five years later, Nicklaus is still the primary taster of Jack Gumbo—and happy to tell Sode when it’s too spicy or watered down.
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Jack Gumbo INGREDIENTS:
160 ozs. Boar’s Head Kielbasa ¼ cup canola oil 1 Tbsp. Cajun seasoning 2 Tbsps. paprika 6 Tbsp. tomato paste 12 ozs. fresh onion, medium dice 3 ea. large green bell peppers, medium dice 1 ea. medium red bell pepper, medium dice 1 cup scallions, tops and bulb, fine slice 6 ea. medium celery stalk, medium dice 1 Tbsp. fresh garlic cloves, minced 2 Tbsps. dried thyme 8-quart Dasani bottled water 2 cups dark chicken stock 1 Tbsps. kosher salt 1 tsp. coarse ground black pepper 2 Tbsps. guar gum 1 cup cornstarch 1 Tbsp. file powder 16 ozs. Colossal crabmeat, drained 16 ozs. shrimp 8/12, cooked, medium dice
PROCEDURE: 1. Dice kielbasa, medium dice 2. Sauté kielbasa in hot pan. Add Cajun seasoning, paprika and tomato paste. 3. Add vegetables, garlic and thyme and cook until lightly caramelized. 4. Add water and stock. Season with salt and pepper. 5. Thicken with guar gum and corn starch slurry. (Add more corn starch slurry to obtain desired consistency.) 6. Finish by seasoning with file powder. 7. Garnish with bronzed crabmeat and shrimp. Season to taste. Serve.
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PRODUCT SHOWCASE
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Ice Ice Baby
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Hoshizaki America
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Break the Mold
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PolyScience Culinary
844-765-9724 www.polyscienceculinary.com/pages/thehydroprocirculators 32
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Product: Golf Ball Ice Molds Features: ▶ Detailed and slow-melting ▶ Craft Ice keeps drinks and cocktails colder for longer ▶ Ice orbs expose less surface area than a cube, resulting in it melting slower ▶ At 2.25 inches, these molds create a seamless golf ball shape ▶ Use the ice molds to make Golf Ball Ice Molds from colorful fruit juice, alcohol infusions or add edible flowers, lemon slices or lime wedges to your favorite cocktail ▶ Flexible, leak-free silicone cap creates a tight seal ▶ Easy to open the mold and to remove the Tovolo Golf Ball Ice Mold from the tray every time ▶ Stackable molds conserve space and are made from durable, food-grade materials that are BPA-free and dishwasher-safe ▶ Come in a set of three ▶ Available online, through Amazon and at Dick’s Sporting Goods, Golf Galaxy and Lowe’s Home Improvement for $13.99
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PRODUCT SHOWCASE
F��� + B������� Delicious Dry Dust
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Texas Pete
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Spice, Spice Baby
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Go with the Flow
Apex Flow-Thru 10,000 Pickup Solution Features: ▶ Optimizes order fulfillment; enables fast, efficient order loading and quick customer pickup ▶ Enables contactless pickup; the order handoff takes place before the customer arrives, keeping excess touches out of your operation ▶ Optimized dwell times; using automation and setting parameters ensures food quality and efficient turnover ▶ Protection of food quality and security prevents mishandling and ensures customer receives correct order ▶ Easy integration; Apex Cloud APIs have the ability to integrate with the brand’s existing systems and allows operators to manage orders efficiently ▶ Reduces lobby crowding and long queues; enables you to separate offpremise customers and delivery aggregators away from dine-in customers ▶ Customers love it; the fast, delightful experience completes the customer’s digital journey ▶ Flexible system configurations; available in a floor model and countertop model that easily fit any available space
Welbilt
www.welbilt.com
www.clubandresortbusiness.com
Spiceology
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T����T�� Gourmet Glassware
Product: Octavie Gourmet Glass Collection Features: ▶ Opulent decorative elements provide an exclusive atmosphere at the table ▶ The diamond cut pattern underneath the bowl refracts the light beautifully ▶ MATERIAL: Crystal glass ▶ DURCHMESSER: Approximately 3 inches ▶ VOLUME: Approximately 13 oz. ▶ WEIGHT: Approximately 0.75 lb.
Villeroy & Boch
www.villeroy-boch.com
January 2021
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PRODUCT SHOWCASE
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Air with Care
Ourfresh Metered Aerosol Features: ▶ The modern solution to metered aerosol ▶ Offers consistent fragrance release for 30 days ▶ Utilizes dry fragrance refills that release the right amount of appealing fragrance, reducing fragrance overload with no sticky residue. Multiple scent options available ▶ Refills are chemical-free, to keep the air you breathe fresh and clean
Automatic Antibacterial Product: New Automatic Dispensers Features: ▶ Comes in both wall-mount or floor-stand styles ▶ Easy-to-fill reservoir means no messing with cartridges ▶ Pairs great with the new Club Classic Gold Antibacterial Hand Soap ▶ Also perfect for dispensing Club Classic Hand Sanitizer gallon refills
Fore Supply Co.
Duffy’s Tri-C Club Supply
800-543-5430 • www.foresupply.com
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Bench Beauty
Product: Hudson 6-ft. Teak Bench Features: ▶ Strong, angled lines provide functional simplicity ▶ With its carefully designed proportions the 6-ft. Hudson teak bench blends with a variety of settings both classic and contemporary ▶ The relaxed, flat seat and deeply reclined backrest are designed with comfort in mind ▶ Coordinates with the Hudson lounge chair for mixed-use spaces
Enchanted Sea Product: Seascape Collection Features: ▶ Transitional seating and tables ▶ Slender aluminum profile ▶ Environmentally friendly ‘lumbar’ offered in four colorways
Texacraft
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Country Casual Teak
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Patio to Poolside
Product: Corsica Collection Features: ▶ Graceful, flowing curves ▶ Subtle end-of-arm rolled detailing ▶ Complements any decor ▶ Designed by Peter Homestead ▶ Simple and refined styling makes this patio furniture set perfect for poolside lounging, hanging out on the patio, or sitting comfortably in your outdoor dining area ▶ Lightweight aluminum frames can be powder-coated in any of Tropitone’s colorful, yet durable, finishes ▶ Fabric selected from Tropitone’s plethora of fabric offerings
Tropitone
www.tropitone.com 34
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AUTHENTIC FLAVOR AUTOMATIC CONTROL The SRG-400 comes with 45 sq. ft. of cooking capacity and expands to 87 sq. ft. with the purchase of additional racks. The small footprint and large capacity makes this model ideal for many foodservice applications. Family owned and operated, we proudly offer a network of distributors that take care of your Electric, Gas or Mobile configurations from start to finish. Southern Pride smokers are designed with high-quality components that help guarantee a long life, ease of use, accuracy of controls and consistent heat resulting in unmatched, dependable performance every time. Visit us online at southernpride.com today!
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