Club + Resort Chef January 2022 by WTWH Media LLC

Janaury 2022 www.clubandresortchef.com

The 2022

Cookbook

EDITORIAL

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EDITOR, CLUB + RESORT CHEF

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Joanna DeChellis jdechellis@wtwhmedia.com

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Joe Barks EDITOR, CLUB + RESORT CHEF jbarks@wtwhmedia.com 610-688-5666 Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233 SENIOR EDITOR

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January 2022

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The Metropolitan Club of the City of

Dunwood Country Club, Atlanta, Ga.

Vincent Horville, Executive Chef, The Metropolitan Club ofCEC, the Executive Michael Matarazzo, City of Washington Chef, Farmington(D.C.) Country Club, Char-

lottesville, Va.

Michael Matarazzo, CEC, Executive Chef, FarmingtonCMC, CC, GM/COO, Lawrence McFadden, Charlottesville, Va.

The Union Club, Cleveland, Ohio

Lawrence McFadden, CMC, GM/COO, Colby Newman, Executive Chef, The Union Club, Cleveland, Ohio

Grosse Pointe (Mich.) Yacht Club

Tim Recher, CEC, AAC, CWX, James of Satterwhite, Director Culinary Operations, Quail West G&CC, Executive PastryNaples, Chef, Fla.

Charlotte (N.C.) Country Club

Scott Ryan, CEC, AAC, Executive Chef, The Country Club, Drew Tait, Executive Chef, Pepper Pike, Ohio

Kelly Greens Golf & Country Club,

Fort Myers, Fla. Executive Pastry Chef, James Satterwhite, Charlotte (N.C.) CC J. Kevin Walker, CMC, AAC

J.Executive Kevin Walker, CMC, AAC,Golf Club Chef, Ansley Executive Chef, Ansley Golf Club Atlanta, Ga. Atlanta, Ga.

N OV E M B E R C L U B I N D E X

Properties J A N U featured A RY inCthis L Uissue B INDEX BallenIsles Country Club Palm Beach Gardens, Fla. 22 Properties featured in this issue Boca Grove Golf and Tennis Club Boca Raton, Fla. 24 Charlotte Town Country Club Charlotte, 110 14 Cherokee & Country ClubN.C. Atlanta, Ga. The Country ClubChevy of Pittsfield Pittsfield, Mass. Chevy Chase Club Chase, Md. 84 26 Desert Mountain Scottsdale, Ariz. 20 Country Club of Buffalo Buffalo, N.Y. 106 The Everglades Club Palm Beach, Fla. 34 The Country Club of Maryland 88 18 Fiddler’s Elbow Bedminster, N.J.Towson, Md. Forest Lake Club The Country Club Columbia, Pepper Pike,S.C. Ohio 108 14 Fort Wayne Country Club Fort Wayne, Ind. 30 Detroit Athletic Inn Club&Detroit, 94 10 The Gasparilla Club Mich. Boca Grande, Fla. JW MarriottCountry Miami Turnberry ResortVa. & Spa Farmington Club Charlottesville, 100 14 Miami, Fla. Grey Oaks Country Club Naples, Fla. Mich. 102 18 Kalamazoo Country Club Kalamazoo, Kenwood Country Cincinnati, Ohio L’Hirondelle Club ofClub Ruxton Towson, Md. 82 26 Kings Creek Country Club Rehoboth Beach, Del. 18 Ocean Reef Residence Club Key Largo, Fla. 96 Myers Park Country Club Charlotte, N.C. 28 The Patterson Club Fairfield, Conn. 90 Quail West Golf and Country Club Naples, Fla. 24 River Run Country 97 20 San Antonio CountryClub Club Davidson, San Antonio,N.C. Texas Sedgefield Country Club Greensboro, N.C. 24 Sherwood Country Club Thousand Oaks,www.clubandresortchef.com Calif. 22 www.clubandresortchef.com

Dishing

with

DeChellis

FROM INSPIRATION TO RECIPE A GREAT RECIPE relies on three key elements:

1. The chef who wrote it has to have mastered the mechanics and fundamentals of cooking. 2. Ingredients must be fresh and high-quality. 3. It must balance creativity with executability. Even with all of these boxes checked, however, great recipes don’t just happen on their own. They are always inspired by something. But inspiration is a tricky thing. One minute you could be staring at a blank page, wondering how you’ll write a menu with half the staff out, supplychain issues and a fully booked event calendar. And in the next, you have so many ideas that you can’t decide which one to choose first. While inspiration isn’t predictable, the sources of inspiration are. This issue is a showcase of great recipes from some of the club industry’s most notable culinarians. In the subsequent pages and in the online version, you will see beautiful dishes inspired by all sorts of things. The goal is that these chefs will also inspire you to get into the kitchen to create your next best dish, too. There are plenty of other places beyond this issue to help strengthen your creative muscles. Farmers markets, cookbooks,

www.clubandresortchef.com

Instagram, and the upcoming Chef to Chef Conference, which will be held in Nashville, Tenn. at the all-new Grand Hyatt Nashville hotel from March 20th through March 22nd (see pgs. 74 and 104-105 of this issue), are all great options. Choose and choose wisely. Being a club chef requires a lot of creativity. You’re responsible for running your operation, and for constantly thinking of new, delicious dishes that will keep your members engaged and educate your staff. Even with so much creative pressure, inspiration is out there, if you know where to look. You are the best things about your menus, so strive for greatness, choose to evolve and continually seek inspiration. It’s time to become something more than what you were yesterday.

EDITOR Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233

January 2022

Club + Resort Chef

C O N T E N T S

January • Vol. 12 • Issue 1

D

4 8

Editor’s Memo

From Inspiration to Recipe

TJ Garrish, CEC

Executive Chef, L’Hirondelle Club of Ruxton

“Chicken and Rice”with Thelma Sanders Squash, Chicken Salt, Mustard Frill

Tracy Hoffer, CWPC

Executive Pastry Chef, Chevy Chase Club

Chocolate Mousse & Raspberries with Passion Fruit Curd, Candied Hazelnuts, and Textures of Raspberries

Rich Hoffman, CEC, CCA, AAC, WCMC, CDM, CFPP

Geoffrey Lanez, MBA, CEC

Executive Chef, Country Club of Maryland

Oxtail Consommé

Executive Chef, The Patterson Club

Carrot Tartlet with Savory Carrot and Miso Mousse, and Yogurt and Cardamom Mousse

Shawn Loving, CMC

Andrea Mallon-Griffith

Executive Chef, Detroit Athletic Club

Humble Beginnings Corn Bread Dressing

Executive Chef, Ocean Reef Residence Club

Avocado Hummus with Butter-Poached Corn, Local Arugula, Local Avocado, Drizzled Extra Virgin Olive Oil and Marinated Edamame

Eduardo Castillo, CEC

Michael Matarazzo, CEC

Executive Chef, San Antonio Country Club

Butter-Poached Lobster and Orange Tomato Bisque

Executive Chef, Farmington Country Club

Pomegranate Glazed Duck in Scallion Pancakes

Derin Moore, CMC

Director of Culinary Operations, Grey Oaks Country Club

Butter-Baked Turbot with Leek Soubise, King Crab, Root Celery Nage and Truffle Pea Tendrils

Joe Piazza, CEC, AAC

Executive Chef, Country Club of Buffalo

Red Wine Poached Prime Beef Tenderloin with Cauliflower Risotto

Scott Ryan, CEC, AAC Executive Chef, The Country Club

Korean Short Rib with Kimchi Fried Rice and a Togarashi Egg

36 4

James Satterwhite

Executive Pastry Chef, Charlotte Country Club

Flavors of the Tropics with Pineapple, Passion Fruit, Mango, Lime, and Coconut

Club + Resort Chef

January 2022

Photo courtesy of Rich Hoffman, Executive Chef, CC of Maryland Cover: Carrot Tartlet with Savory Carrot and Miso Mousse, and Yogurt and Cardamom Mousse by Geoffrey Lanez, MBA, CEC, Executive Chef, The Patterson Club

www.clubandresortchef.com

MICRO CILANTRO, White Oolong Tea Infused Crab Consommé, Lime Leaf Oil, Golden Reserve Osetra Caviar Chef Bobby Cortez

ON TOP OF THE

WORLD’S FINEST CUISINE 600+ MICROGREENS Petite®Greens | Edible Flowers | Tiny Veggies™ | Specialty Items Herb, Flower, Fruit Crystals®

Exceptional Quality • Highest Food Safety • Sustainably Grown

freshorigins.com

Salmon Crusted Squash Blossom with squash purées, basil oil, pickled onions, and tempura ricotta ratatouille stuffed Squash Bossom by Chef Gary Nguyen INGREDIENTS FOR SALMON BOATED SQUASH BLOSSOM: 1 ea 5.5 oz sockeye salmon fillet 4 each Fresh Origins Squash Blossom 1 gram of meat glue PROCEDURE FOR SALMON BOATED SQUASH BLOSSOM: Carefully remove salmon skin with a sharp knife. Cut 4 each squash blossom and evenly spread onto the cutting board approximately 5x4. With a small fine mesh strainer dust the meat glue onto the skin side of the salmon. Place salmon meat glue side down onto the blossom and cut around the salmon and wrap in plastic wrap for 10 minutes. INGREDIENTS FOR SQUASH PUREE: 450 grams of yellow squash (sliced) 200 grams of yellow onions (sliced) 2 grams of kosher salt 500 grams of chicken stock Tt extra virgin olive oil PROCEDURE FOR SQUASH PUREE: Place sliced onions in a medium sauce pot with a pinch of salt. Sweat the onions until translucent and fold in the yellow squash and cover the pot with chicken stock and cook until its 60% evaporated. Place everything into a Vitamix and blend on high speed, adjust seasoning and drizzle EVOO. Strain and cool over a double bowl with ice. INGREDIENTS FOR MEXICAN SQUASH COMPOTE: 100 grams of small brunoise Mexican squash 2 grams of grated garlic 3 grams extra virgin olive oil 40 grams of small brunoise yellow onion 1 gram of minced parsley ½ lemon zest ½ lemon juice PROCEDURE MEXICAN SQUASH COMPOTE: In a medium pan on medium high heat, add EVOO with yellow onions, garlic and squash. Cook until mixture on high heat until tender. Fold in butter, parsley, lemon juice and zest and serve. INGREDIENTS FOR SQUASH BLOSSOM FISH FUME: 1000g Salmon Bones 1g Garlic 5g Butter 200g Yellow Onions (sliced) 2g Bonito 1000g Chicken Stock 5g Fresh Origins Squash Blossom PROCEDURE FOR SQUASH BLOSSOM FISH FUME: In a medium stock pot on medium high heat, add the salmon bones with butter until golden brown. Add the onions and chicken stock with bonito and simmer for 45 minutes.

Strain stock into another pot and fold in Squash Blossom and simmer for another 5 minutes. Transfer everything into a Vitamix and blend until smooth and serve. INGREDIENTS FOR SQUASH BLOSSOM STUFFED WITH RICOTTA RATATOUILLE: 200 grams of ricotta 100 grams of cooked small diced ratatouille mixer 2 grams of lemon zest 2 grams of mayo Tt kosher salt Tt extra virgin olive oil 500 grams of Grapeseed oil 300 grams of tempura batter PROCEDURE FOR SQUASH BLOSSOM STUFFED WITH RICOTTA RATATOUILLE: First, bring a small medium pot of grapeseed oil until temperature reaches 350”F.Then in a medium size mixing bowl, fold all ingredients and season with salt to taste and drizzle of EVOO and place everything into a piping bag. Then, remove the pollen bud from the Squash Blossom and pipe the ricotta mixer into the blossom. Coat the Squash Blossom in the tempura batter and place into the pot of grapeseed oil golden crispy golden brown. INGREDIENTS FOR BASIL OIL: 200 grams of fresh basil 300 grams of grapeseed PROCEDURE FOR BASIL OIL: Bring a medium pot of grapeseed oil to 400’F. Carefully add the basil for 15 seconds and quickly cover the pot with a fine mesh oil splash screen. Then, with a spider remove basil onto a ¼ sheet tray with resting rack and set aside. Strain the oil and set aside for 30 minutes into temperature drops to 100’F. Placed everything into a Vitamix and blend on high speed for 2 minutes, strain over a coffee filter and allow it to drip overnight in refrigerator. INGREDIENTS FOR PICKLED ONIONS: 50 grams of pearl onions (peeled) For pickling liquid: 10 grams of water 10 grams of white vinegar 5 grams of cane sugar ¼ piece of bay leaf 1 gram of coriander seed PROCEDURE FOR PICKLED PEARL ONIONS: Place water, vinegar, sugar, bay leaf, and coriander seed in a small sauce pot and bring to a bowl until sugar dissolve and pour into a double bowl with ice and fold in the onions for 30 minutes.

www.freshorigins.com

“Chicken and Rice”

with Pineapple, Passion Fruit, Mango, Lime, and Coconut INGREDIENTS FOR THE “RICE” CRACKER: 100 gms. dried prawn crackers 20 x 9 cm oblate discs 75 gms. pasteurized liquid egg white PROCEDURE FOR THE “RICE” CRACKER: 1. Process the prawn crackers in a Robot Coupe to make coarse, 2 mm crumbs. 2. Spread out 10 oblate discs, one by one, over silpats for dehydrator. 3. Place another disc of oblate over each to form a double layer of oblate. 4. Brush the disc with egg white, using a pastry brush. 5. Sprinkle prawn cracker crumbs evenly over the top. 6. Dehydrate at 104°F. 7. Store the dried snacks in an airtight container in a cool dry place. INGREDIENTS FOR THELMA SANDERS SQUASH PUREE: 2 ea. whole butternut squash, halved and seeded 50 gms. butter, cut into pieces 32 gms. pure maple syrup 2 gms. salt to taste ground cinnamon PROCEDURE FOR THELMA SANDERS SQUASH PUREE: 1. Preheat the oven to 375°F. Place the squash halves, cut side down, on a baking sheet and roast for 30 to 40 minutes, or until fork tender. 2. Scoop out the innards into a Vitamix and add butter, syrup, and salt. Process on high, then pass through a tamis. Add cinnamon and adjust seasoning to taste. 3. Place in pastry bag and keep at room temperature.

Club + Resort Chef

January 2022

INGREDIENTS FOR CHICKEN SALT: 225 gms. chicken skin to taste salt to taste fresh cracked pepper 5 gms. maltodextrin 1 gm. fried sage 2 gms. dehydrated lemon zest PROCEDURE FOR CHICKEN SALT: 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 2. Pat dry and cut chicken skins in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet. Season with salt and pepper. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins. 3. Bake until the skins are browned and crisp (35 to 40 minutes). Remove the top baking sheet and parchment and transfer the skins to a plate lined with a paper towel, to cool and crisp up. 4. Transfer chicken skins to Robot Coupe; pulse until ﬁne. Pass through a mesh sieve. 5. Place chicken-skin powder into a mixing bowl and add maltodextrin, crush fried sage and dehydrated lemon zest. Mix well, until consistency resembles coarse salt. FINISHING AND PRESENTATION: 1. Heat fryer to 350°F. 2. Fry the crackling discs until they puﬀ. 3. Drain well and season with chicken salt. 4. Pipe small amount of squash puree on each cracker. 5. Place mustard frill on squash puree on cracker. 6. Garnish plate with a line of squash puree and place garnished cracker on center of puree.

www.clubandresortchef.com

TJ Garrish Garrish, CEC Executive Chef

L’Hirondelle Club of Ruxton Towson, Md.

“ This riff on chicken and rice was inspired by a dish served at El Bulli. We used it as the first course in a recent wine dinner. It ‘wowed’ the guests as soon as they saw it, and they were amused by the nostalgia of chicken and rice.” TJ Garrish, CEC www.clubandresortchef.com

Januar

y 2022

Club + Resort Chef

Tracy Hoffer, CWPC Executive Pastry Chef Chevy Chase Club Chevy Chase, Md.

“ I’m proud of the

colors and textures on this plate. Garnishes do not always have to be intricate. Little details, like foams, gels, fresh fruit or candied nuts, can go a long way to enhance a dish.”

Tracy Hoffer, CWPC

Club + Resort Chef

January 2022

www.clubandresortchef.com

Chocolate Mousse & Raspberries with Passion Fruit Curd, Candied Hazelnuts, and Textures of Raspberries INGREDIENTS FOR CHOCOLATE MOUSSE:

13 ozs. dark chocolate (75%) 13 ozs. milk chocolate (38%) 30 ozs. heavy cream 6 sheets gelatin sheets 3 ozs. granulated sugar 1.8 ozs. yolks, pasteurized 12 ozs. egg whites, pasteurized 1.5 ozs. vanilla extract PROCEDURE FOR CHOCOLATE MOUSSE:

1. 2. 3. 4.

5. 6. 7. 8. 9. 10.

Melt chocolates together. Keep warm. Bloom gelatin sheet in ice water. Whip cream to soft peaks. Whip egg yolks and 1 oz. of sugar until pale in color. Whip egg whites and rest of sugar until meringue is medium-peak. Add yolks, vanilla and 1/3 of whipped cream to chocolate and combine—if mixture is too thick, add more cream. Melt gelatin completely and add into chocolate mixture. Finish folding in all of the whipped cream. Fold in meringue. Pipe mousse into molds immediately and freeze.

INGREDIENTS FOR HAZELNUT DACQUOISE:

180 gms. egg whites 100 gms. sugar 125 gms. powdered sugar 150 gms. hazelnut flour 45 gms. cake flour PROCEDURE FOR HAZELNUT DACQUOISE:

1. Make meringue with egg whites and sugar. 2. Fold powdered sugar into meringue. 3. Sift hazelnut flour and cake flour together and fold into meringue mixture. 4. Spread onto silpat and bake at 350°F for 15 to 18 minutes. INGREDIENTS FOR GEL INLAY:

750 gms. raspberry puree 165 gms. glucose 105 gms. sugar 11 gms. pectin NH

PROCEDURE FOR GEL INLAY:

1. Combine sugar and pectin Nh. Add all ingredients into pot and bring to a boil. 2. Immediately pour into mold for inlay. INGREDIENTS FOR DARK CHOCOLATE GLAZE:

21 ea. gelatin sheets 300 gms. water 720 gms. heavy cream 780 gms. granulated sugar 300 gms. glucose 360 gms. cocoa powder

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PROCEDURE FOR DARK CHOCOLATE GLAZE:

1. Bloom gelatin in ice water. 2. Combine water, heavy cream, sugar and glucose in pot. Bring to a boil and then add cocoa powder. Add gelatin and then strain through chinois. 3. Cool glaze to 95°F before using. Refrigerate unused portion until needed. TO ASSEMBLE:

1. Make your gel inlay and pour into ¼ sheet pan (a quick trick is to cryovac the ¼ sheet pan to create a liner, instead of saran wrap). Freeze inlay. 2. Cut inlay to the size of your mold for chocolate mousse and leave in freezer while making chocolate mousse. 3. Make chocolate mousse, pipe mousse into mold and push inlay into the center of each one. Scrape excess mousse off bottom to level off mold. Freeze mousse. 4. Cut the hazelnut dacquoise so it is slightly bigger than the base of the mousse. 5. Unmold your mousse onto a wire rack on sheet pans for glazing setup. 6. Glaze mousses; add luster dust if desired after glazed. 7. Using an offset spatula, transfer mousse to cake bases (ideally this is done while mousses are still mostly frozen, for ease of moving). INGREDIENTS FOR SWISS MERINGUE:

8 ozs. egg whites, fresh preferred 16 ozs. sugar, granulated

PROCEDURE FOR SWISS MERINGUE:

1. Heat egg whites and sugar over a double-boiler until sugar is completely dissolved. (The mixture should be slippery smooth and very warm to the touch.) 2. Move mix to a clean, dry mixing bowl with a whip. Whip on medium-high speed until meringue starts “spitting” and is very glossy. 3. Pipe into desired garnish. Dry out in low-temperature (120°-150°F) oven overnight, with door left ajar. INGREDIENTS FOR FOAM: 170 gms. raspberry puree 16 gms. sugar, granulated 3.5 gms. Versa Whip 1.5 gms. xanthan gum PROCEDURE FOR FOAM: 1. Carefully scale all ingredients into a mixing bowl. 2. Whip on medium speed until full volume has been reached. 3. Put into a piping bag with desired tip. Pipe as needed. 4. Store in refrigerator until needed.

INGREDIENTS FOR PASSION FRUIT CURD: 12 ea. yolks 1.5 cups granulated sugar 1 cup passion fruit juice or puree .5 cup heavy cream 6 ozs. butter 2 Tbsps. zest PROCEDURE FOR PASSION FRUIT CURD:

1. Place first four ingredients into a large stainless bowl and whisk together. 2. Cook slowly over a double-boiler until thick, stirring occasionally. 3. Once thick, remove from heat and add butter and zest when mixture is about 105°F. 4. Pour into hotel pan. 5. Cover directly with plastic wrap; refrigerate until needed. INGREDIENTS FOR FLUID GEL:

300 gms. raspberry puree 2.4 gms. agar agar as needed simple syrup

PROCEDURE FOR FLUID GEL:

1. Mix ingredients together. Bring to a boil. Reduce to a simmer. Simmer for two minutes, then refrigerate until cold and firm. 2. Vitamix with simple syrup to desired consistency. Refrigerate until needed.

INGREDIENTS FOR CANDIED NUTS:

250 gms. 125 gms. 125 gms. ½ pod 5 gms. 12 gms.

nuts water sugar vanilla bean salt water

PROCEDURE FOR CANDIED NUTS: 1. Bring sugar, water and vanilla bean to a boil. 2. Stir in nuts and cook until liquid is evaporated. 3. Deglaze with salt and water. 4. Spread onto silpat and bake at 325°F until toasty. TO PLATE:

1. P ut a spoonful of passion fruit curd onto plate and “swoosh” it near the rim. 2. Place your mousse onto the plate so it is in the center of the curd. 3. Next add your garnishes; start with your candied hazelnuts and fresh raspberries. 4. Using a piping bag, add your raspberry fluid gel dots, and raspberry foam. Finish the plate off with meringue kisses.

Januar

y 2022

Club + Resort Chef

“ I love to take underutilized products, like oxtail, and find clever ways

to make them the star of a dish. This soup has a deep, full-bodied beef flavor. It’s richer than a veal consommé and has many layers that are both classical and modern in their presentation.” Rich Hoffman, CEC, CCA, AAC, WCMC, CDM, CFPP

Club + Resort Chef

January 2022

www.clubandresortchef.com

Oxtail Consommé INGREDIENTS FOR MUSHROOM ESSENCE: 3 lbs. assorted mushroom stems 1 gal. veal stock ½ bunch fresh thyme 2 ea. bay leaf PROCEDURE FOR MUSHROOM ESSENCE: 1. Combine the above ingredients together and steep for four hours over very low heat. The liquid should reduce by half and be enriched with mushroom flavor. 2. Once the consistency and flavor have been achieved remove from the heat and strain through chinois. Cool. INGREDIENT FOR OXTAIL CONSOMMÉ: 2 lbs. ground lean veal 15 ea. egg whites 1 cup celery, brunoised 1 cup onion, brunoised 1 cup carrot, brunoised 1 lb. chopped mushroom stems 1 gal. oxtail stock 1 ea. lemon, juiced 1 gal. mushroom essence 2 ea. bay leaves PROCEDURE FOR OXTAIL CONSOMMÉ: 1. Mix the protein, egg whites, and brunoised vegetables together until fully incorporated. 2. Pour the raft mixture in the combined liquids and place on stove. Heat the liquids and consistently stir the raft into the liquids so that it doesn’t stick to the bottom of the pot. 3. Once the raft develops on the top of the stocks, work a hole into the middle of the raft to allow the consommé to breath. 4. Simmer the consommé for 45 minutes. Strain the consommé through a china cap and coffee filter. INGREDIENTS FOR OXTAIL RAVIOLI: For the filling: as needed clarified butter 4 ozs. carrots, brunoised 8 ozs. onions, brunoised 4 ozs. celery, brunoised 1 ozs. shallot, brunoised ½ tsp. garlic, minced 1 ozs. tomato paste 2 ozs. red wine 2 lbs. oxtail meat, cooked, cooled, pulled and chopped fine 1 ea. sachet (thyme, bay leaf, parsley stems, peppercorns, tarragon) 1 gal. oxtail stock as needed salt and pepper PROCEDURE FOR FILLING: 1. In a sauce pot, warm the clarified butter. 2. Add the mirepoix, garlic, shallots, and pin-cage with the tomato paste and the wine. 3. Add the chopped oxtail meat. 4. Add the sachet and the stock. 5. Bring the stock to a simmer and cook until tender. 6. Chill. 7. Pulse in Robot Coupe to make a fine filling. 8. Season with salt and pepper. www.clubandresortchef.com

Rich Hoffman,

CEC, CCA, AAC, WCMC, CDM, CFPP Executive Chef Country Club of Maryland Towson, Md.

FOR THE PASTA DOUGH: 12 ozs. semolina 12 ozs. all-purpose ﬂour 2 Tbsps. olive oil 6 ea. eggs Pinch salt Pinch pepper PROCEDURE FOR PASTA DOUGH: 1. Mix dry ingredients. 2. Mix wet ingredients separately. 3. Combine the dry and wet mixtures. 4. Knead until combined. 5. Cryovac and rest for hydration. INGREDIENTS FOR PRESENTATION: Oxtail raviolis Parisian vegetables, blanched Pea shoots, cryo-blanched Chervil tips Quartered mushrooms, blanched in consommé TO PLATE: 1. Arrange the warmed vegetables and pasta in the center of a warm bowl. 2. Pour hot soup in and serve, or serve broth on side and pour tableside. January 2022

Club + Resort Chef

Geoffrey S. Lanez, MBA, CEC Executive Chef

The Patterson Club Fairﬁeld, Conn.

dish takes everything I’ve learned throughout my years of cooking and com“ This bines it into one perfect bite. I learned glazing and spicing as a student. I learned how to use gelatin properly and set mousses while I was on garde manger. I learned how to fry tartlets when I watched Bocuse d’Or as y cooking..

”

Geoffrey S. Lanez, MBA, CEC

Club + Resort Chef

January 2022

www.clubandresortchef.com

Carrot Tartlet with savory carrot and miso mousse, and yogurt and cardamom mousse INGREDIENTS FOR TARTLET: 9 ea. wonton shell 9 ea. tartlet 9 ea. purple shiso leaves PROCEDURE FOR TARTLET:

1. Cut wonton into round circles and lay them into tart shell molds. 2. Fry until golden brown.

INGREDIENTS FOR PICKLED CARROT PETALS: 50 gms. champagne vinegar 50 gms. sugar 50 gms. water 1 ea. thyme sprig 100 gms. 63 ea. carrot, petals, 7 ea. 50 to 1 sheet ratio gelatin sheets 5 gms. spice mix PROCEDURE FOR PICKLED CARROT PETALS:

1. In a small sauce pot, bring champagne vinegar, sugar, water, and thyme sprig to a simmer. Add carrot petals and reserve for service.

INGREDIENTS FOR CARROT MOUSSE: 80 gms. carrot, grated 3.5 gms. ginger, minced 9 gms. shallot, minced 5 gms. miso paste 50 gms. carrot juice 20 gms. heavy cream 1 gm. xanthan gum 1 gm. salt 5 gms. olive oil 1 ea. gelatin sheet PROCEDURE FOR CARROT MOUSSE:

1. In a small sauce pot, sweat grated carrot, ginger, shallot, and miso paste 2. Add carrot juice and simmer until carrots are tender. 3. Finish with heavy cream and blend. 4. Add xanthan gum and gelatin and set into silicone molds.

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INGREDIENTS FOR YOGURT AND CARDAMOM MOUSSE: 1.5 sheets gelatin 125 gms. heavy cream 25 gms. sugar 125 gms. Greek yogurt 1 gm. cardamom 5 gms. ginger 3 gms. salt PROCEDURE FOR YOGURT AND CARDAMOM MOUSSE:

1. Rehydrate gelatin sheets in cold water. 2. In a small sauce pot, heat half the amount of heavy cream and sugar to under a simmer. Add gelatin and cool slightly. Fold in Greek yogurt, cardamom, ginger and salt. 3. Set in silicon mold and reserve.

INGREDIENTS FOR GARNISH: 30 pieces dill 30 pieces purple micro-radish INGREDIENTS TO ASSEMBLE: 4 ea. wonton shells 4 ea. purple shiso leaves 4 ea. yogurt and cardamom mousse 4 ea. carrot mousse 28 ea. pickled carrot petals (seven each) 12 pieces micro purple radish 12 fronds dill TO ASSEMBLE:

1. Inside of each wonton shell, place the following items in this order: Purple shiso leaf, yogurt and cardamom mousse and carrot mousse. 2. Arrange the pickled carrot petals around the carrot mousse. 3. Garnish around the carrot mousse with purple radish and dill fronds.

January 2022

Club + Resort Chef

Shawn Loving Loving, CMC Executive Chef

Detroit Athletic Club Detroit, Mich.

“ Many culinarians get a kick out of preparing ‘peasant food.’ There’s an unpretentious comfortability that makes it almost therapeutic.” Shawn Loving, CMC

Club + Resort Chef

January 2022

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Humble Beginnings CornBread Dressing INGREDIENTS FOR THE CORNBREAD: 5 cups white cornmeal 4 cups ﬂour (all purpose) ¼ cup sugar 3 Tbsps. baking powder 2 tsps. salt 4 cups milk 4 ea. eggs, large ¾ cup butter, melted ¾ cup vegetable oil PROCEDURE FOR THE CORNBREAD: 1. Mix all dry ingredients together. Sift in drum sieve. 2. Mix milk and eggs together. 3. Combine the milk and egg mixture with the dry ingredients. Mix well. 4. Add butter and oil. 5. Pour into a greased two-inch hull hotel pan. 6. Bake at 375°F for 35 to 40 minutes, or until golden brown and a toothpick in the center comes out clean. 7. Brush with butter immediately after removing from the oven. INGREDIENTS 2-inch pan 1 cup 3 cups 1 cup 1 cup 6 Tbsps. 2 Tbsps. 4 Tbsps. 2 Tbsps. 2 Tbsps. 3 Tbsps. 6 cups 4 ea. 6 ﬂ. ozs. 4 ozs. 4 Tbsps.

FOR CORNBREAD DRESSING: corn bread, crumbled butter, melted Spanish onion, minced green bell pepper, minced celery, minced fresh or dry sage fresh chopped parsley w/stems poultry seasoning onion powder garlic powder ﬁne ground black pepper chicken stock eggs, whole, large heavy cream egg whites, whipped to stiﬀ peaks salt, or to taste

PROCEDURE FOR CORNBREAD DRESSING: 1. After the cornbread has cooled, let dry overnight, then crumble together on day two. Set aside in a large mixing bowl. 2. In a large sauté pan, melt 1 cup of butter over low heat and add onion, celery, and bell pepper (the “holy trinity”), stirring frequently. 3. When the trinity has become soft and translucent, add all of the spices, stir in, and cook until fragrant. Add to the bowl of crumbled corn bread. 4. Whisk together chicken stock, eggs, and heavy cream. 5. Stir into the cornbread until well incorporated. 6. Whip egg whites until frothy and fold into the dressing mixture. 7. Adjust seasoning with salt and fresh ground black pepper to taste. 8. Pour into a greased ceramic pan, or into a two-inch hotel pan. 9. Bake at 350°F for 45 to 50 minutes, The top will be slightly brown. Let cool. Chef’s Notes: • As it cools, the dressing will crack on the surface. This is normal. • Before baking it is recommended to place parchment paper over the top of the cornbread dressing and then foil for the ﬁrst 20 minutes of baking. This method will maximize the moisture and mouth feel of the ﬁnished product. www.clubandresortchef.com

January 2022

Club + Resort Chef

Andrea Mallon-Griffith Executive Chef

Residence Club at Ocean Reef Key Largo, Fla.

Avocado Hummus with butter-poached corn, local arugula, local avocado, drizzled extra virgin olive oil and marinated edamame INGREDIENTS: ½ ea. large ripe avocado 1 can chickpeas, rinsed, drained ⅓ cup tahini 1 cup cilantro leaves 1 clove garlic, ﬁnely minced ¼ tsp. ground cumin 2 Tbsps. olive oil To taste salt to taste pepper 1 Tbsp. fresh lime juice to taste fresh lemon juice PROCEDURE: 1. Place avocado, chickpeas, tahini, cilantro, garlic and cumin in food processor and process until smooth. Slowly drizzle in the olive oil. 2. Remove from the processor and season to taste with salt, pepper, lime and lemon. 3. Reserve for plates.

“ This dish is simple and elegant. It’s full of fresh, local produce and represents the type of food my members want to eat. It’s also vegetarian and can be easily modified to be vegan, too.”

Andrea Mallon-Griffith 22

Club + Resort Chef

January 2022

www.clubandresortchef.com

Eduardo Castillo, CEC Executive Chef

San Antonio Country Club San Antonio, Texas

“ This bisque has been a superstar in every

club I’ve ever worked. And it’s so much simpler than it seems. It has a lovely sweet and acidic balance with aromatics and oranges. It’s rich, too, with the cream and butter-poached lobster.”

Eduardo Castillo, CEC

Butter-Poached Lobster and Orange Tomato Bisque INGREDIENTS FOR THE BISQUE: 1/4 lb. butter 1 ea. large yellow onion, chopped 3 ea. chopped celery ribs 1 #10 can of plum tomatoes 1 pt. tomato juice 1 pt. fresh orange juice 1 ea. orange, zest 1 qt. heavy cream ¼ cup kosher salt ½ cup granulated sugar 1 tsp. ground white pepper PROCEDURE FOR THE BISQUE: 1. Melt the butter and sweat the onions and celery. When tender, add the rest of the ingredients and bring to a simmer. www.clubandresortbusiness.com

2. Cook for about 30 minutes, then puree with the Vita-Prep blender until very smooth. 3. Strain through a chinois and reserve. Chef’s Note: This soup can be served hot or chilled. INGREDIENTS FOR THE LOBSTER: as needed live lobsters or frozen lobster tails 6 Tbsps. white wine 1 lb. butter, room temperature 1 sprig thyme 1 sprig dill

PROCEDURE FOR THE LOBSTER: 1. If using live whole lobster, kill and clean the lobster. Remove all the meat. If using frozen lobster tails, defrost. 2. Bring the wine and herbs to a simmer, and slowly emulsify the butter into the wine liquid. Keep the temperature below 180° F., to avoid breaking the sauce. 3. Poach the lobster in the butter until done. 4. Place the bisque in a shallow bowl; arrange the lobster on the plate and garnish as desired.

January 2022

Club + Resort Chef

Putting the OMG on the menu Innovation is back drawing in diners with special and limited-time features leading the way.

Tahini and herb crusted rack of lamb At Sedgefield Country Club, Australian lamb racks get the tableside service treatment. Ingredients

Directions

Australian rack of lamb, frenched

Preheat oven to 400°f. Combine freshly chopped herbs in a bowl, set aside. Season rack of lamb with a good layer of tahini, followed by a generous dose of coarse kosher salt and cracked black pepper.

Coarse Kosher salt, to taste Cracked black pepper, to taste 4 tablespoons extra virgin olive oil 8 cloves garlic Juice of 2 large lemons, to taste ½ cup flat-leaf parsley, finely chopped 1 tablespoon of oregano, finely chopped 1 tablespoon basil, finely chopped 1 tablespoon mint, finely chopped 1 tablespoon rosemary, finely chopped One cup of tahini One cup of butter, softened

” Patterson Chef James “JP ve Chef, uti ec Ex e rat Corpo McConnell Golf

“In a country club setting like ours, we are always looking for the very best product, whether it’s local or from around the world. Australian lamb is consistently high quality, tender and mild; and my cooks love working with it too. That’s important when I’m sending them out to carve tableside!”

Heat a cast iron skillet over medium high heat. Once hot, coat pan with EVOO and add the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place onto a baking sheet. Remove garlic from pan and add to food processor along with lemon juice and softened butter. Brush the top and sides of the lamb with the lemon-garlic butter, then coat with the chopped herb mixture and roast in oven for 10-12 minutes. Allow to rest before slicing. Serve over Carolina gold rice tabbouleh, garnish with candied tomatoes and curried cauliflower cream.

Curried cauliflower cream Ingredients

Directions

1 head cauliflower, cut into florets

Preheat oven to 450°F. Toss cauliflower florets with extra virgin olive oil and salt in a bowl; spread onto a baking sheet. Roast cauliflower in preheated oven until browned, about 25 minutes.

2 tablespoons extra virgin olive oil 1 teaspoon kosher salt 1 tablespoon unsalted butter, cut into small cubes 1 large yellow onion, diced 1 teaspoon minced garlic 1 teaspoon curry powder 1 teaspoon cayenne pepper 1 teaspoon ground turmeric ½ cup chicken stock

Melt butter in a saucepan over medium high heat. Sauté onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant; season with curry powder, cayenne pepper, and ground turmeric. cook for 5 minutes over low heat. Stir roasted cauliflower with the onion mixture. Pour stock over mixture, cover and bring to a boil. Immediately remove cover, stir in heavy cream, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes. Puree mixture in the saucepan with an immersion blender until silky smooth.

1 cup heavy cream

Carolina gold rice tabbouleh Ingredients

Directions

¼ cup Carolina gold rice, cooked and cooled

Toss to combine the first 8 ingredients in a mixing bowl. Leave at room temperature or in the refrigerator for two to three hours, so that the rice can continue to absorb liquid and swell. Add the extra virgin olive oil, toss together, adjust seasonings to taste.

1 small garlic clove, minced Juice of 2 large lemons 3 cups fresh flat-leaf parsley, chopped ¼ cup fresh mint, chopped ½ lb. ripe tomatoes, seeded and finely diced 1 bunch scallions, finely chopped Kosher salt, to taste ¼ cup extra virgin olive oil

Candied tomatoes Ingredients

Directions

2 lbs. grape tomatoes

Preheat oven to 250°f. Toss grape tomatoes with extra virgin olive oil, sprinkle with coarse kosher salt, black pepper and sugar. Place on oiled sheet pan and roast in the oven for about 3 hours, until tomatoes begin to shrivel yet still juicy. Remove and let cool.

1/3 cup extra virgin olive oil 2 teaspoons coarse kosher salt 1 teaspoon fresh cracked black pepper 1 tablespoon sugar

Scan the QR code to see how this dish brought something special to the menu.

Chef Notes Presentation of this dish served tableside begins with a smear of the curried cauliflower cream around the plate, then a generous portion of the Tidewater Carolina gold rice tabbouleh topped with sliced lamb chops and garnished with candied tomatoes.

foodservice.trueaussiebeefandlamb.com

#AskforAustralian THE #1 SOURCE OF QUALITY LAMB IN THE USA

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Pomegranate Glazed Duck in Scallion Pancakes INGREDIENTS FOR POMEGRANATE

FOR THE DUCK:

For the Dip: 50 ozs. balsamic vinegar 50 ozs. soy sauce 12 ozs. pomegranate molasses 2 cups pomegranate juice 2 gal. water 4 ea. whole duck

Chef’s Note: If ducks start to get too dark before the desired internal temperature, cover them with foil and continue cooking.

GLAZED DUCK:

For the Glaze: 2 cups soy sauce 3 cups hoisin sauce 2 cups pomegranate juice PROCEDURE FOR POMEGRANATE GLAZED DUCK:

1. For the dip: Combine the ﬁrst ﬁve dip ingredients in a tall narrow pot and bring to a full boil. Be careful not to boil over. 2. Truss duck. 3. Dip each duck into the boiling mixture three times, holding each duck in the mixture for a full 20 seconds each time. Be sure to allow the mixture to return to a full boil before each dip. 4. Hang the dipped ducks in the walk-in for 48 hours, brushing every hour with the glaze. FOR THE GLAZE:

1. Combine all ingredients and whisk until fully combined. 2. Reserve the needed amount of glaze for the station before brushing the ducks and contaminating the whole batch.

1. Cook the whole, glazed ducks on a roasting rack in a 250°F oven until an internal temperature of 155°F is reached.

INGREDIENTS FOR SCALLION PANCAKE:

252 gms. 28 gms. pinch 4 ea. 560 gms. 1 bunch as needed

AP ﬂour sugar kosher salt eggs, beaten milk scallions, ﬁnely minced butter

PROCEDURE FOR SCALLION PANCAKE:

1. Combine the ﬂour, sugar, and salt in a bowl. 2. Add the beaten eggs to the dry ingredients. 3. Add the milk to make a smooth batter. 4. Fold in the minced scallion. 5. Allow to rest for one hour in a cool place. 6. Prepare pancakes by pouring small amount of dough on a buttered surface. Flip. Reserve. TO ASSEMBLE:

1. Place a small amount of pulled duck inside each scallion pancake. Wrap the pancake around the ducks. Serve.

Michael Matarazzo, CEC Executive Chef

Farmington Country Club Charlottesville, Va.

“ Chefs are always so quick to serve duck

as medium-rare breasts and confit the legs. This dish is an example of looking globally to find different preparations— and it’s one of my favorites.” Michael Matarazzo, CEC

January 2022 l Club + Resort Chef l 27

“ This dish was inspired by

a concept we worked on when I was on the U.S. Culinary Olympic team. I reinterpreted it based on the experience I’ve gained in the time since I was on the team, the flavors in the wine it was paired with, and the need to be able to put a dish out in fewer steps during a busy service.”

Derin Moore, CMC

28 l Club Resort Chef l January 2022 28 Chef l January 2022 l Club++Resort

www.clubandresortchef.com www.clubandresortbusiness.com

Derin Moore, CMC

Director of Culinary Operations

Grey Oaks Country Club Naples, Fla.

Butter-Baked Turbot

with leek soubise, king crab, root celery nage and truffle pea tendrils INGREDIENTS FOR SOUBISE: 2 Tbsps. butter 2 Tbsps. shallots, minced 1 tsp. garlic, minced 1 cup leeks, minced ½ cup Arborio rice ½ cup chardonnay wine 3 cups fish fume 2 Tbsps. butter ¼ cup pecorino cheese as needed salt and pepper INGREDIENTS FOR ROOT CELERY NAGE: 2 Tbsps. butter ¼ cup onion, minced 1 cup leeks, minced 1 quart root celery, cleaned and diced ¼ cup chardonnay wine ¼ cup Pernod 2 ea. kefir lime leaves 1 stalk lemongrass, bruised 3 sprigs thyme 5 cups fish fumet www.clubandresortbusiness.com

1 cup heavy cream As needed salt and pepper INGREDIENTS FOR TURBOT: 4 ea. 4-oz. turbot fillets as needed salt and pepper 4 ea. 1.5-oz. sections of king crab, cleaned INGREDIENTS FOR GARNISH: chive oil pea tendrils truffle oil fresh black truffle PROCEDURE FOR SOUBISE:

1. Sweat the butter, shallots, garlic and leeks without color until tender. 2. Add the Arborio and sauté until a nutty aroma is present. Add the wine and reduce to almost dry. 3. Add simmering stock in multiple additions, stirring frequently on low heat until tender. Finish with butter, cheese and seasoning. 4. Process in a robot coupe until very smooth. Chill slightly.

PROCEDURE FOR NAGE:

1. Sweat the butter, onion, leeks and root celery without color. Add the wines and reduce by half. Add remaining ingredients and simmer for 30 minutes. Blend and string through a chinois.

TO ASSEMBLE:

1. Lightly season the fish with salt and pepper. 2. Pipe the cooled soubise on top of the turbot. Place the cleaned king crab leg on top and gently push into the soubise. 3. Brush a silpat or parchment paper with butter and bake the fish at 325°F until set. (Approximately 10 minutes.) 4. Place the nage on a soup plate and surround with chive oil. Place the fish on top of sauce. Toss the pea tendril with truffle oil and garnish the fish. Shave black truffles on top. Serve.

January 2022 l Club + Resort Chef l 103

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R E G I S T R A T I O N

MARCH 20-22, 2022 NASHVILLE TENNESSEE

ALL-INCLUSIVE Registration Includes: • • • • • • • • • •

Hotel Room at the Grand Hyatt Nashville on the nights of March 20th - 22nd All meals from Sunday night through Tuesday afternoon Conference sessions & education Live cooking demonstrations Networking opportunities Chef Lounge A Night on Broadway Event Club and Resort Chef of the Year Competition Continuing education credits Conference materials

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O P E N

MEET OUR SPEAKERS BRYAN SKELDING Executive Chef The Greenbrier

COLIN SHANE Chef de Cuisine The Continental

EDWARD LEE

Chef/Owner 610 Magnolia and Whiskey Dry

GERALD FORD, CMC

LAWRENCE MCFADDEN, CMC

GM/COO Union Club of Cleveland

MICHAEL MATARAZZO, CEC Executive Chef Farmington CC

PAT MARTIN

Owner Martin’s BBQ Joint

SAM JETT

Director of Operations Patchwork Productions — Audrey, Joyland, and The Continental

SCOTT CRAIG, CEC, CCA, WCMC

Contributing Editor Club + Resort Chef

Director of Culinary Operations and Executive Chef Myers Park CC

KEVIN WALKER, CMC

SHAWN LOVING, CMC

Executive Chef Ansley Golf Club

Executive Chef Detroit Athletic Club

TRACY HOFFER, CWPC Executive Pastry Chef Chevy Chase Club

c hef t oc hefconf erence.com f or more inf ormation and t o regis t er

11/30/21 4:24 PM

“ I still poach tenderloins in the same way for our

Table 101 wine dinners. The dish always ‘wows’ the membership with its soft texture, deep, rich taste and bright red hue. It also lends itself well to a rich and creamy side, like the cauliflower risotto I created when I was competing for chef of the year in 2007.” Joe Piazza, CEC, AAC, CCA 32

Club + Resort Chef

January 2022

www.clubandresortchef.com

Joe Piazza, CEC , AAC, CCA Executive Chef The Country Club of Buﬀalo Buﬀalo, N.Y.

Red Wine Poached Prime Beef Tenderloin with Cauliflower Risotto INGREDIENTS FOR RED WINE POACHING LIQUID: 2 ea. 750 ml. bottles cabernet sauvignon 8 ozs. fresh thyme 4 ozs. fresh rosemary ¼ cup black peppercorns ½ cup whole peeled garlic 4 ea. bay leaves 4 ozs. butter 1 ea. 2 lb. chateau of beef tenderloin PROCEDURE FOR RED WINE POACHING LIQUID: 1. Place a heavy-bottom, siderimmed pot on medium heat and add the butter and melt. 2. Add in all of the aromatics and cook until you begin to smell the aroma. 3. Add the red wine and adjust the heat to a low ﬂame. Slowly reduce the liquid by a third. Remove from heat and hold until you’re ready to poach the tenderloin. 4. When you’re ready to poach the tenderloin, bring the liquid up to 140°F and gently place the beef in the pot. (You may need to adjust the size of the pot, to ensure the tenderloin is completely submerged.) Gently poach the meat to an internal temperature of 115°F.

5. Remove and place on resting rack. Let rest about 10 minutes before slicing. INGREDIENTS FOR CAULIFLOWER RISOTTO: 3 Tbsps. butter 1 ea. shallot, minced 1 clove garlic, minced 16 ozs. riced cauliflower (approx. 1 head) ½ cup heavy cream 1 cup shredded parmesan ½ tsp. salt ½ tsp. black pepper PROCEDURE FOR CAULIFLOWER RISOTTO: 1. Melt the butter over medium heat. Add the shallot and cook for 2 to 3 minutes, stirring often. 2. Add the garlic and cook for 30 seconds more. 3. Add the cauliflower and cook over medium heat for about 10 minutes, stirring often to release the moisture. 4. Slowly add the cream, parmesan salt, and pepper; stir well. Continue to add the cream, stirring occasionally until cauliflower is tender. 5. Finish with fresh herbs and parmesan cheese. January 2022 l Club + Resort Chef l 33

Scott Ryan, CeC, aAC Executive Chef

The Country Club Pepper Pike, Ohio

“ This particular dish is packed full of flavor. It’s an easy pickup and it delivers a ‘wow’ factor with the long-bone short-rib. You get a hint of salt, umami from the kimchi, and heat from the gochugaru.” Scott Ryan, CEC, AAC

Club + Resort Chef

January 2022

www.clubandresortchef.com

Korean Short Rib with kimchi fried rice and a togarashi egg INGREDIENTS FOR SHORT RIB: 6 ea. 12- to 14-oz. bone-in short ribs 1⁄2 cup low-sodium soy sauce 1⁄4 cup honey 1⁄4 cup gochugaru 2 Tbsps. sesame oil 1 Tbsp. chili garlic sauce 2 Tbsps. garlic, minced 2 Tbsps. ginger, minced 1 Tbsp. black pepper 2 cups Sprite as needed stock as needed kalbi glace (see recipe) as needed sesame seeds as needed cilantro as needed pickled carrots PROCEDURE: 1. Peel the rib meat down halfway, then tie it to the bone. 2. Mix the remining ingredients together and marinate the short ribs for 12 hours. 3. Place marinated ribs on a hot charcoal grill and char all the way around for 8 to 10 minutes. 4. Braise the short ribs in chicken or beef stock and Sprite with aromatics for 3 to 4 hours, until tender.

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5. Chill ribs and place in vacuum bags. Cook in Convotherm oven for 12 hours at 185°F. Remove from the bag and char again for crispy outside. 6. Finish with kalbi glace, sesame seeds, cilantro, and pickled carrots. Serve with Kimchi Fried Rice and Togarashi Egg (see recipe). INGREDIENTS FOR KIMCHI FRIED RICE AND TOGARASHI EGG: 1 Tbsp. sesame oil 2 tsps. garlic, minced 2 tsps. ginger, minced 2 cups cooked short grain rice (cold) 1 cup kimchi, chopped 1⁄4 cup kimchi juice 2 Tbsps. soy sauce, low sodium 1 Tbsp. gochujang 3 Tbsps. scallions, sliced 1 Tbsp. olive oil 4 ea. eggs 1 tsp. Togarashi PROCEDURE FOR KIMCHI FRIED RICE AND TOGARASHI EGG: 1. Heat sesame oil in large pan. Sweat garlic and ginger. Add cooked rice and fry over high heat for 2 to 3 minutes.

2. Add kimchi and juice, soy sauce, gochujang and scallion and cook 3 to 4 minutes. 3. In separate, non-stick pan, heat olive oil and cook eggs sunnyside up, sprinkle with togarashi, and place on top of fried rice. INGREDIENTS FOR KALBI GLACE: 2 cups sugar 1 tsp. ginger 1 oz. garlic 2 cups soy sauce 1 Tbsp. sambal oelek 2 Tbsp. Sriracha 1 Tbsp. sweet chili 2 Tbsps. sesame seeds 1/4 cup sesame oil 1 Tbsp. chives, minced PROCEDURE FOR KALBI GLACE: 1. Place sugar, ginger, garlic, and soy in blender and puree. 2. Add sambal oelek, Sriracha, sweet chili and pulse. 3. Whisk in remaining ingredients. (Do not puree.)

January 2022

Club + Resort Chef

James Satterwhite Executive Pastry Chef

Charlotte Country Club Charlotte, N.C.

Flavors of the Tropics with Pineapple, Passion Fruit, Mango, Lime, and Coconut INGREDIENTS FOR LIME MOUSSE:

250 gms. 250 gms. 175 gms. 125 gms. 1 ea. 1 ea. 15 gms. 500 gms.

lime puree milk yolks sugar lime zest vanilla bean gelatin soft whipped cream

PROCEDURE FOR LIME MOUSSE:

1. Prepare a crème anglaise with the ﬁrst seven ingredients; add the melted gelatin and pass through a chinois. 2. Cool bowl on an ice bath, then fold in the whipped cream. 3. Place directly into a small oval mold and then freeze. INGREDIENTS FOR LIME GANACHE:

400 gms. white chocolate 75 gms. cream 110 Club + Resort Chef January 2022

20 gms. 20 gms. 20 gms. 20 gms. 7 gms.

lime puree glucose butter dextrose lime zest

PROCEDURE FOR LIME GANACHE:

1. Heat cream, lime, glucose and dextrose. 2. Heat lime puree and zest. 3. Melt chocolate and combine all ingredients. 4. Add the butter and stir. 5. Finish with an immersion blender. 6. Place in a container with plastic touching the surface. INGREDIENTS FOR COCONUT DACQUOISE:

135 gms. 135 gms. 270 gms. 300 gms. 100 gms.

almond ﬂour coconut rappe sugar egg whites sugar

PROCEDURE FOR COCONUT DACQUOISE:

1. Combine the ﬁrst three ingredients. 2. Whip the egg whites and sugar to medium-stiﬀ peaks and fold in the dry mixture. 3. Spread onto a silpat and bake at 350°F. INGREDIENTS FOR PINEAPPLE CONFIT:

1 ea.

whole pineapple, peeled and cut into rings 4000 gms. water 1200 gms. sugar 15 ea. star anise 4 ea. vanilla 4 ea. used vanilla pods 1 tsp. turmeric

PROCEDURE FOR PINEAPPLE CONFIT:

1. Bring ingredients to a boil and reduce the syrup to a simmer. Add the pineapple and cook until tender. Store in the syrup. www.clubandresortbusiness.com

“ This dessert started as a play on

pineapple upside-down cake. The dessert was well-received by the membership, but I still felt like it was missing something. I asked for feedback from our Executive Chef, Laurent Pillard, and that feedback helped me evolve and improve the dish with a more modern presentation that combines tropical flavors, spice and an array of textures.”

James Satterwhite

INGREDIENTS FOR PASSION MANGO SORBET:

582 gms. 332 gms. 250 gms. 832 gms. 250 gms.

water sugar glucose syrup passion fruit puree mango puree

PROCEDURE FOR PASSION MANGO SORBET:

1. Heat the water, sugar and glucose; add the purees and bring to a boil. Cool. 2. Mix with an immersion blender and then cool again. 3. Churn in an ice cream machine. INGREDIENTS FOR VANILLA MERINGUE:

200 gms. egg whites 300 gms. sugar 1 ea. vanilla bean

PROCEDURE FOR VANILLA MERINGUE:

1. Combine sugar, vanilla bean seeds, egg whites and heat over a bain marie until www.clubandresortbusiness.com hot; whip until cool and stiﬀ.

2. Pipe onto a silpat and dry at 60°-70° C for several hours (you may also use a dehydrator). INGREDIENTS FOR MANGO GEL AND COMPOTE:

250 gms. 2.5 gms. 70 gms. as needed

mango puree agar agar sugar diced mango

PROCEDURE FOR MANGO GEL AND COMPOTE:

1. Combine sugar and the agar agar and mix into the puree; boil for two minutes and pour into a container and chill. Mix with an immersion blender and place in a bottle. 2. For mango compote: Mix diced mango with some of the mango gel. INGREDIENTS FOR COCONUT GEL:

250 gms. coconut puree 2.5 gms. agar agar 50 gms. sugar

PROCEDURE FOR COCONUT GEL:

1. Combine sugar and the agar agar and mix into the puree; boil for two minutes and pour into a container and chill. Mix with an immersion blender and place in a bottle. TO PLATE:

1. Drain the pineapple. 2. Cut the dacquoise to fit the pineapple and place on top of each other. Cut some rings into four pieces. 3. Place lime ganache in a bag with a fine star tip. Use a little ganache to hold the dacquoise and pineapple. 4. Place left of center and place a ¼ of the ring to the right of center. 5. Place mango compote to the right, then pipe the lime ganache and add the lime mousse; then pipe the coconut gel and the mango gel. 6. Add the meringue and finish with passion fruit mango sorbet. January 2022 l Club + Resort Chef l 111

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R E G I S T R A T I O N

O P E N

MARCH 20-22, 2022 NASHVILLE TENNESSEE

ALL INCLUSIVE Registration Includes: • • • • • • • • • •

Hotel Room at the Grand Hyatt Nashville on the nights of March 20th - 22nd All meals from Sunday night through Tuesday afternoon Conference sessions & education Live cooking demonstrations Networking opportunities Chef Lounge A night on Broadway Event Club and Resort Chef of the Year Competition Continuing education credits Conference materials

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DESIGNATED SMOKING AREA Being a third generation, family-owned and operated business is something we take seriously. We are proud to offer a full line of Electric, Gas or Mobile lines of equipment to fit your individual needs. Our equipment is designed with the highest quality materials and components ensuring a long life, giving you unmatched performance with every use. The ease of use with any Southern Pride and the consistent heat are just a few of the reasons we’ve been able to build the customer base we have today. We proudly offer a network of distributors making your partnership with Southern Pride easy and rewarding. Visit us online at southernpride.com today!

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When you’re cooking for your celebrated club members, you need equipment that never lets you down. The Montague® Legend® 24/7/365 Range is exceptionally-equipped with factory upgrades engineered for peak performance. It’s designed to deliver continuous high-production cooking throughout the day… and throughout the years. When reliability means everything, insist on a company and with a heritage of culinary and manufacturing excellence. It’s time to discover Montague!

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