GRAND GATHERINGS: THE BANQUET COOKBOOK
Editorial
THE 2025 COOKBOOK: C+RC CELEBRATES BANQUET CHEFS
CLUB
+
RESORT CHEF’S ANNUAL
COOKBOOK, published each January, showcases recipes written by and for club and resort chefs. In 2025, our cookbook spotlights banquet and event chefs from properties across the country—from Florida to Louisiana to Connecticut and beyond.
Banquet chefs play a critical role in the success of a club culinary operation, balancing the demands of high-volume service with the delivery of exceptional experiences. These culinarians strive to make every event, from a large wedding reception to an intimate wine dinner, leave a lasting impression on members and guests. Their expertise in turning complex logistics into seamless, memorable moments sets them apart.
The chefs in this issue took time out of their busy holiday season to share recipes they’re proud of, which represent their clubs, as well as their own skills and experience as banquet chefs. Their dishes are complex in flavor and presentation, like Brittany Seymour’s honey walnut shrimp mousseline (p. 38) or Jesus Aguilar’s pan-seared duck breast with parsnip purée, duck fat Parisienne potatoes, wilted Swiss chard, roasted maitake mushrooms, and blackberry red wine sauce (p. 28). Others take inspiration from their club’s
region, like Zachary Fitts’ roasted Florida wild boar tenderloin with confit root vegetables, smoked buttermilk and strawberry demi-glace (p. 22), or from their own background, like Michelle Ruiz’s chiles en nogada (p. 20).
Several of these chefs are also members of C+RC’s 2024 class of 40 Under 40, including cover star and Cosmos Club Banquet Chef Yafreicy (Yaya) Rodriguez, whose lightly smoked prime dry-aged strip loin (p. 24) is a modern, balanced complement to a California wine dinner.
Thank you to the chefs in this year’s cookbook for their contributions—not only to this issue, but also their daily contributions to their clubs, teams, members, and the culinary craft.
SENIOR EDITOR Isabelle Gustafson igustafson@wtwhmedia.com 216-296-2041
Editor’s Note: C+RC is accepting nominations for our 2025 class of 40 Under 40. Visit clubandresortchef. com/40-under-40 for more information and to nominate yourself or a chef who exemplifies outstanding culinary talent and leadership. Nominations close Feb. 3. Winners will be announced prior to the Chef to Chef Conference, March 23-25, 2025, in Baltimore.
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2
6 MICHELLE RUIZ
Banquet Chef, Vasari Country Club
Chiles en Nogada
8 ZACHARY FITTS
Banquet Chef, Hideaway Beach Club
Roasted Florida Wild Boar with tenderloin with confit root vegetables, smoked buttermilk and strawberry demi-glace
10 YAFREICY RODRIGUES
Banquet Chef, Cosmos Club
Lightly Smoked Prime Dry-Aged Strip Loin with broccoli, mushroom crisp, caramelized soy gel, and yuzu vinaigrette
14 JESUS AGUILAR
Banquet & Event Chef, Wee Burn Country Club
Pan-Seared Duck Breast with parsnip purée, duck fat Parisienne potatoes, wilted Swiss chard, roasted matake mushrooms, and blackberry red wine sauce
16 MICHAEL ANDERSON
Banquet Chef, The Club at Mediterra
Andouille Sausage Gumbo with applewood-baconwrapped lobster, jasmine rice
17 IAN GUTHRIE
Banquet Chef, Coral Bay Club
Herb-Lemongrass Skirt Summer Rolls with ponzu sauce
18 BRITTANY SEYMOUR
Executive Sous Chef, The Country Club
Honey Walnut Shrimp Mousseline
20 TRISTAM SOLIS
Banquet Chef, New Orleans Country Club
Rabbit-Sausage-Stuffed Arancini with basil aioli and tomato coulis
22 JEFFREY DIXON
Banquet Chef, Naples Yacht Club
Foie Crème Brûlée with cherry gel and toasted hazelnuts
24 INDUSTRY PREDICTIONS
How will the changing interests of younger generations impact membership?
QuikThermTM Cook and Hold Convection Oven
● Preheats to 350° less than 10 min.
● Roast, cook, bake, air fry, rethermalize and hold with precise temperature and humidity control.
● Allows end user flexibility to increase or reduce air flow.
● In both 12KW & 8KW versions. Full & half size available!
● Non-venting; does not require a hood. (*Check your local codes)
Model shown: RO151HWUA9D (with optional window and stand)
Model shown: RO151FWUA18DE
Michelle Ruiz
Banquet Chef
Vasari Country Club
Bonita Springs, Fla.
“Chiles en nogada is more than just a seasonal dish; it is a representation of national pride and cultural identity. For me, every bite carries the flavors of Mexico, and every time I make this dish, it takes me back to the traditions of my family and community.”
CHILES EN NOGADA
Yield: 6 servings
Ingredient for poblanos:
6 ea. poblano peppers
Procedure for poblanos:
1. Roast the poblanos over an open flame until the skin is blackened. Set aside in a bowl.
2. Cover in plastic. Let rest for a few minutes, then peel off the skin.
Ingredients for picadillo (filling):
2 ozs. blended oil
1 ea. onion, diced
2 cloves garlic, minced
8 ozs. ground beef
8 ozs. ground pork
1/2 cup tomato, chopped
1/2 cup walnuts, chopped
1/4 cup banana, chopped
1/2 cup peach, diced
1/2 cup apple, diced
1/2 cup pear, diced
1 tsp. cinnamon
1/2 tsp. cloves, ground to taste salt to taste pepper
Procedure for picadillo:
1. Heat the oil in a pot over medium heat. Add the onion and garlic.
3. Add chopped tomatoes. Cook until they soften, about five minutes.
4. Stir in the nuts, banana, peach, apple, pear, cinnamon, and cloves.
5. Season with salt and pepper. Let the mixture simmer for about 10 minutes, until the fruit softens and the mixture is slightly thickened.
6. Adjust seasoning if necessary. Remove from heat and let cool slightly.
Ingredients for nogada (walnut sauce):
1 cup walnuts, soaked in milk overnight
1/2 cup milk
1 Tbsp. sugar
1 oz. sherry wine
1 pinch salt
2 ozs. cream cheese
1 oz. goat cheese
Procedure for nogada:
1. Drain the soaked walnuts and place them in a blender or food processor.
2. Add the milk, sugar, sherry, and salt. Blend until smooth and creamy, adding more milk if needed.
2. Add ground meat. Cook.
3. Little by little, add the cheeses, pulsing until it is well-incorporated and you have reached a creamy consistency.
Ingredients for garnish:
1/2 cup pomegranate seeds to taste fresh parsley
To plate:
1. Fill the roasted poblanos with the picadillo mixture, being careful not to break the chiles. Warm the chiles a bit in the oven, about 4 minutes. Place the stuffed chiles on a serving platter.
2. Pour the nogada sauce over the stuffed chiles.
3. Sprinkle with pomegranate seeds and fresh parsley to taste.
Zachary Fitts
Banquet Chef
Hideaway Beach Club
Marco Island, Fla.
“This dish represents a side of Florida that is rarely seen. The inspiration came from my experience working for chefs who [focus] on farm-to-table cooking. This began a passion for knowing where my food comes from, which continues to this day.”
ROASTED FLORIDA WILD BOAR TENDERLOIN
with confit root vegetables, smoked buttermilk, and strawberry demi-glace
Yield: 1 serving
Ingredients for roasted garlic oil:
1 tub garlic cloves
1 gal. blended oil
Procedure for roasted garlic oil:
1. Add tub of garlic to a deep hotel pan.
2. Cover with blended oil. Wrap in parchment and foil.
3. Roast at 275°F for 1.5 hours until tender.
4. Strain out garlic. Reserve roasted garlic and roasted garlic oil.
Ingredients for wild boar:
1 ea. Florida wild boar tenderloin to taste roasted garlic oil to taste kosher salt to taste black pepper
1 sprig thyme
Procedure for wild boar:
1. Prep tenderloin by removing silver skin and excess fat.
2. Rub with garlic oil. Season.
3. Sear all sides of the boar in a hot pan with thyme sprig and garlic oil.
4. Transfer to a roasting rack and roast at 400°F until internal temperature reaches 110-115°F.
5. Let rest for 10 minutes until internal temperature reaches 125-130°F.
Ingredients for root vegetables:
1 qt. extra virgin olive oil
1 qt. beef tallow
2 ea. Thumbelina carrots, halved
2 ea. whole baby turnip
2 ea. whole fingerling potato
3 sprigs rosemary
3 sprigs thyme
3 ea. bay leaves
9 cloves garlic
Procedure for root vegetables:
1. Combine olive oil and beef tallow. Slowly heat in a saucepot. Reserve.
2. Prep and clean carrots, turnips, and potatoes. Separate into three pans.
3. In each pan, add one sprig of rosemary, thyme, bay leaf, and
three garlic cloves. Add fat to each pan. Wrap in parchment and foil.
5. Confit at 275°F. Check tenderness after 1 hour, then every 30 minutes.
6. Drain oil. Reserve vegetables.
Ingredients for smoked buttermilk:
2 ozs. hickory wood chips
4 ozs. buttermilk
1 Tbsp. parsley, chopped
1 Tbsp. chives, chopped
1 tsp. onion powder
1 tsp. garlic powder
.5 tsp. celery seed to taste kosher salt to taste black pepper
Procedure for smoked buttermilk:
1. Gather a third pan of ice. Place inside smoker.
2. Load smoker with wood chips.
3. Add buttermilk in a separate pan above ice.
4. Cold-smoke for 15 minutes.
5. Remove buttermilk and set aside.
6. Add remaining ingredients and whisk to combine. Season to taste.
Ingredients for strawberry demi-glace:
4 ozs strawberries, quartered
1 Tbsp. sugar to taste sherry vinegar
8 ozs. demi-glace
2 Tbsps. unsalted butter
Procedure for strawberry demi-glace:
1. In a saucepot, cook down strawberries with sugar until jam consistency.
2. Deglaze with sherry vinegar. Reduce.
3. Add in demi-glace. Reduce further until desired consistency.
4. Strain with a chinois.
5. Mount in butter before service.
To plate:
Flash boar and vegetables in oven. Toss vegetables with chives. Fold remaining chives into buttermilk sauce. Place on plate with vegetables off-center. Slice boar. Place next to vegetables. Garnish with carrot tops. Sauce tableside.
Nominate a Chef for the 2025
Club + Resort Chef is now accepting nominations for the 2025 Class of 40 Under 40, a prestigious program recognizing outstanding young culinary talent in the club and resort industry. This annual accolade honors the brightest rising stars. Nominations are open until February 3rd, 2025. New nominees as well as past honorees are welcome to apply.
Eligibility and Nomination Process: Nominees must be currently active in a club or resort culinary setting and born in or after 1985. While the 40 Under 40 list will exclusively recognize culinarians, nominations are welcomed from chefs, managers, colleagues, members, suppliers, and other industry professionals. This inclusive approach ensures the recognition captures diverse talents and achievements within the club and resort culinary sphere.
Submit your nomination at clubandresortchef.com/40-under-40-nomination-form
LIGHTLY SMOKED PRIME
DRY-AGED
STRIP LOIN
with broccoli textures, mushroom crisp, caramelized soy gel, and yuzu vinaigrette
Yield: 4 servings
Ingredients for dry-aged strip loin:
24-28 ozs. bone-in prime strip loin to taste kosher salt to taste black pepper
6 ozs. unsalted butter (82% fat content) for sous vide
2 gms. Maldon sea salt
Procedure for dry-aged strip loin:
1. Pat the strip loin dry. Let the meat rest for 2 hours on a bread rack in the walk-in cooler. Pat the meat dry a second time if additional blood precipitates.
2. Place in dry ager, ideally less than 79% humidity. Dry for 21 days.
3. Remove bone from strip loin. Cut to 1-inch-thick for bordelaise.
4. Cold-smoke the whole strip loin for 20 minutes.
5. Place the strip loin in a vacuumsealable bag with salt, black pepper and butter.
6. Sous vide at 136°F water bath for 2 hours. Shock in ice bath for 1 hour.
Ingredients for soy gel:
10 gms. ginger, peeled
10 gms. lemongrass
10 gms. shallot scraps
5 gms. sesame oil
2 ozs. lightly salted soy sauce
2 ozs. water
1.15 gms. agar agar
Procedure for soy gel:
1. Sweat the ginger, lemongrass and shallot in a saute pan with the sesame oil.
2. Add soy and water. Bring to a simmer.
3.Remove the pan from the burner. Rest the mixture for 30 minutes.
4.Strain through fine chinois.
5. Bring sauce to the stove in a new pan. Simmer. Whisk in agar agar.
7. Whisk constantly for 3 minutes. Pour liquid into a plastic-lined mold.
8. Chill for 25-plus minutes before slicing accordingly.
Ingredients broccoli purée:
20 gms. shallot scraps
10 gms. extra virgin olive oil
4 ozs. broccoli stems, peeled, chopped (save crowns for plating)
2 ozs. half and half
20 gms. fresh spinach to taste kosher salt
Procedure for broccoli purée:
1. Sweat the shallots in olive oil. Add broccoli stems. Sweat for 2 minutes.
2. Add half and half and salt. Simmer on low until broccoli stems are tender.
3. Place the raw spinach in blender.
4. Pour the broccoli mixture into the blender. Pulse on high until the purée is smooth and bright green. Season to taste.
5. Serve immediately or ice down the purée in an ice bath. (Reheat slowly for service.)
Ingredients for yuzu vinaigrette:
1 oz. yuzu juice
1/4 oz. dark soy sauce
1/4 oz. rice wine vinegar
5 gms. black sesame seeds
1/4 oz. sesame oil
Procedure for for yuzu vinaigrette: Combine all ingredients until emulsified.
Ingredients for mushroom crisp:
5 ozs. shiitake mushrooms, stem removed, quartered
1/2 oz. shallot scraps
5 gms. kosher salt
1 oz. cashew halves
1 oz. olive oil
Procedure for mushroom crisp:
1. Saute mushrooms, shallots, salt, cashews in oil until golden-brown.
2. Place in food processor. Blend until smooth. Stir multiple times.
4. Spread thin on a dehydrator pad. (Use a rolling pin between two pads.)
5. Dehydrate at 125°F for 15 hours. Flip over halfway through.
Ingredients for pickup:
1 oz. extra virgin olive oil
2 ozs. unsalted butter (82% fat content) for searing, finishing
1 ea. shallot, peeled
1 ea. garlic clove, peeled
2 sprigs thyme
1 sprig rosemary
8 ea. petite broccoli crowns (saved from purée)
8 ea. viola flowers
Procedure for pickup:
1. Heat saute pan until hot. Add olive oil, then immediately the beef. Caramelize well on the flat side of the strip loin. Flip over for second side.
2. Add 2 ounces of butter, shallots, garlic, thyme and rosemary to pan. Roast shallots and garlic until golden-brown, then place on top of the loin. Baste the beef with the butter, ideally in a brown butter foam state.
3.Cook strip loin in 375°F oven until internal temperature of 105°F. Let rest for 10 minutes. Remove excess external fat before portioning.
To plate:
1. Place spoonful of broccoli purée at 6 o’clock. Smear toward 12 o’clock, finishing with a fine point.
2.Center strip loin atop purée, grainside up. Sprinkle with Maldon salt.
3.Add deep-fried or roasted petite broccoli crowns on top of purée.
4.Warm soy gel at 350°F for 1 minute. Place on top of strip loin.
5.Drizzle vinaigrette around steak.
6.Garnish with mushroom crisp and viola flowers, using tweezers.
Yafreicy Rodriguez
Banquet Chef
Cosmos Club
Washington, D.C.
“We featured this dish at a California-inspired wine dinner [after we started our dry-aging program]. … We can be modern and aggressive with our wine dinners and chef’s tables. In just one bite, with all components, you get light acidity from the yuzu, lemongrass and sesame in the soy gel, umami from the crisp, smooth, and flavorful broccoli purée, and the smoky and tender dry-aged strip loin. It makes for a great contrast.”
MARYLAND • MARCH 23 - 25 2025 CHARM
AGENDA AT A GLANCE
SUNDAY, MARCH 23, 2025
10:00AM Registration
12:00PM Pre-Conference Workshops
1:00PM Chef to Chef Sponsor Showcase
5:00PM Opening Cocktail Hour
6:30PM Welcome to the 2025 Chef to Chef Conference Joanna DeChellis | Club+Resort Chef
6:40PM The Baltimore Connection
M. Kent Johnson, CCM, CCE | Baltimore Country Club
7:30PM Taste of Charm City’s Club Culinary Scene
MONDAY, MARCH 24, 2025
7:30AM Registration
7:30AM Breakfast
8:15AM Welcome Remarks
8:30AM Harnessing the Power of AI Rich Rosendale, CMC | Rosendale Collective
9:15AM Unlocking Culinary Versatility: CrossTraining, Goal Setting, and Leading with a Dual Discipline Approach Thais Rodriguez | Marriott International, Caribbean & Latin American Regions
10:00AM Networking Break with Sponsor Table Visits
MONDAY, MARCH 24, 2025 (continued)
10:30AM Charting a New Course: Dry-Aged Seafood
Michael Matarazzo, CEC | Farmington Country Club
11:15AM Giving Back: How Community Engagement Drives Purpose and Builds Your Brand
Scott Craig, CEC, CCA, WCMC | Cullasaja Club
12:00PM Lunch
1:00PM Smoke, Spice, and Masa: Mastering Barbacoa and Tamales
Eduardo Castillo, CEC | Country Club of Detroit
1:00PM The Hard Work Paradox: Thriving in Kitchens Amid Labor Struggles and Career Longevity
Brian Beland, CMC | Country Club of Detroit
2:00PM From Bean to Brand: The Sweet Evolution of Chocolate
Devin Cowan | The Polo Club of Boca Raton
2:00PM Kitchen Math: Understanding the Numbers Behind Culinary Operations
Mark Bado, MCM, CCE | Mizner Country Club
2:45PM Networking Break with Sponsor Table Visits
4:00PM 2025 Club Tours
6:30PM Chef to Chef Crab Fest
TUESDAY, MARCH 25, 2025
7:30AM Registration
7:30AM Breakfast
8:15AM Welcome Remarks
8:30AM Sustainable Menus: Aligning Seasonal Inspiration with Member Preferences
Corey Chow | The Stanwich Club
9:15AM
Building the Future: Launching an Effective Apprenticeship Program
Sam Brod, CEC | The Landings Golf & Athletic Club
10:00AM Networking Break with Sponsor Table Visits
10:30AM Refined Yet Relatable: Balancing Luxury and Approachability
Christine Hazel | Tidelines Palm Beach Resort and Spa & Augusta
National Golf Club
11:15AM Power Shift: Revolutionizing Club Kitchens for Peak Performance
Christopher Galarza, CEC, CCA, WCEC | Forward Dining Solutions; EcoChef; The ACF Pittsburgh Chapter & Pittsburgh Culinary Initiative
12:00PM Soul of Oaxaca: Unlocking Bold, Authentic Flavors
Jesus Olmedo | St. Andrews Country Club
12:45PM Lunch
1:45PM High-Pressure Playbook: Leadership Lessons from the Club Kitchen to Michael Crain | The Country Club at
‘Hell’s Kitchen’ Mirasol
1:45PM Redefining Mastery: Understanding the New Certified Master Chef Exam
J. Kevin Walker, CMC, AAC | Ansley Golf Club
1:45PM The Non-Linear Path: Advocating for Your Career
Adam Deviney, CEC | The Country Club of North Carolina
2:45PM Concept-Driven Menus: Building Culinary Narratives and Ensuring Consistency
Stephen Toevs | Marriot International, Global, US and Canada Food & Beverage
2:45PM Culinary Versatility: Thriving in Any Kitchen, Anywhere
Anthony Capua, CECC | Brentwood Country Club
2:45PM Sips Without Spirits: A Culinary Approach to Alcohol-Free Beverages
Amie Ward, ACE-HC | Safe Bars; Good Posture and Killer Cocktails; Baltimore Bartenders
3:30PM Networking Break with Sponsor Table Visits
4:00PM Club+Resort Chef of the Year Competition
PAN-SEARED DUCK BREAST
with parsnip purée, duck fat Parisienne potatoes, wilted Swiss chard, roasted maitake mushrooms, and blackberry red wine sauce
Yield: 4 plates
Ingredients for duck breast:
2 ea., 453 gms. duck breast to taste salt to taste pepper
42 gms. garlic cloves, peeled, whole
1 gm. thyme sprigs
Procedure for duck breast:
1. Trim excess fat from the duck and reserve it for the potatoes.
2. Score skin in a crosshatch pattern, pat dry, and leave out to air dry while preparing the other components.
3. Generously season the skin side; season the flesh side just before cooking.
4. Place the duck skin-side-down in a cold pan over low heat. Render the fat for 7-8 minutes, keeping the breast flat for even cooking.
5. Flip the breast, add garlic cloves and thyme, and baste with rendered fat.
6. Cook over medium heat until the internal temperature reaches 120°F (medium-rare).
7. Rest the duck, allowing carryover cooking to finish, then slice lengthwise to serve two plates.
Ingredients for parsnip purée:
43 gms. Spanish onion, julienned
14 gms. butter, softened to taste kosher salt
85 gms. parsnip, peeled, medium dice
459 gms. heavy cream
Procedure for parsnip purée:
1. In a small pot over low heat, sauté the onion in butter with a pinch of salt until translucent.
2. Add parsnips and heavy cream, then increase to medium-low heat. Do not allow the cream to boil.
3. Cook until parsnips are tender (test with a fork or toothpick).
5. Blend until smooth, adjust seasoning, and return to the stove to thicken to a purée consistency.
Ingredients for duck fat
Parisienne potatoes:
280 gms. Yukon gold potatoes, approx. 20 spheres
56 gms. duck fat, rendered from trimmings
56 gms. butter
1 gm. thyme sprigs to taste flaky sea salt
Procedure for duck fat
Parisienne potatoes:
1. Using a melon baller, form 20 potato spheres.
2. Cook the potato spheres in salted water until tender, then pat dry.
3. Fry in reserved duck fat with butter and thyme until golden-brown. Sprinkle with flaky sea salt.
Ingredients for wilted Swiss chard:
92 gms. Swiss chard, cleaned, stems removed
28 gms. olive oil
28 gms., garlic, minced to taste salt to taste pepper
Procedure for wilted Swiss chard:
1. Tear Swiss chard into ribbons.
2. Heat olive oil in a pan until smoking, then reduce to medium heat.
3. Add Swiss chard and minced garlic. Season with salt and pepper.
4. Cook for less than a minute, keeping the leaves intact. Transfer to a cold pan and set aside.
Ingredients for roasted maitake mushrooms:
114 gms. maitake mushrooms, florets or 2 large pieces
1 gm. thyme sprigs for tossing extra virgin olive oil to taste salt to taste pepper
Procedure for roasted maitake mushrooms:
1. Toss mushroom florets with olive oil, thyme, salt, and pepper.
2. Roast in a convection oven at 325°F for 4 minutes.
3. Transfer to a cold pan and hold for plating.
Ingredients for blackberry red wine sauce:
57 gms. shallots, small diced
57 gms. fresh blackberries
459 gms. pinot noir
16 ea. black peppercorns
549 gms. reduced veal stock
Procedure for blackberryred wine sauce:
1. In a small pot, combine shallots, blackberries, and pinot noir. Reduce by half.
2. Add peppercorns and veal stock, then reduce to desired thickness.
3. Strain out solids and blend to emulsify the sauce. Adjust seasoning if needed.
4.Hold in a small pot for plating.
Ingredients for garnish:
6 ea. gooseberries, cut in half to taste borage blossoms to taste fennel fronds
To plate:
1. Place a spoonful of parsnip purée at 11 o’clock on the plate. Put the spoon at the center of the purée and swoosh it down to 7 o’clock.
2. Place swiss chard ribbons centerplate-right next to the purée swoosh.
3. Place the maitake mushrooms at 2 o’clock on the plate, slightly overlapping the Swiss chard.
4. Lay duck breast flesh-side-up, over the Swiss chard, from 1 o’clock to 4 o’clock.
5. Place 5 potatoes around the duck, inverting in space with 2 on the parsnip purée side and 3 on the opposite side.
6. Place gooseberries near the potatoes.
7. Spoon the red wine blackberry sauce at the 4 o’clock tip of the duck breast.
8. Garnish with borage blossoms and fennel fronds.
Jesus Aguilar
Banquet & Event Chef
“This dish highlights a variety of skills—not just the technical aspects of its preparation, but also the artistry of composing and crafting a dish with creativity. Seasonality, special occasions, availability of ingredients, or sheer inspiration all play a role in shaping a dish, but knowing how to select components and visualize a stunning presentation is one of the most valuable skills in creating culinary elegance.”
Wee Burn Country Club
Darrien, Conn.
Michael Anderson
Banquet
Chef
The Club at Mediterra Naples, Fla.
“One of the things I love about this dish is the use of classic techniques, particularly the process of making a roux by cooking butter and flour to the point where it completely transforms the flavor profile. The rich, nutty base that results is something I greatly appreciate, as it elevates the dish. It’s a perfect example of how simple ingredients, combined with time and patience, can create something truly extraordinary.”
ANDOUILLE SAUSAGE GUMBO
with applewood-bacon-wrapped lobster, jasmine rice
Yield: 21-28 servings
Ingredients for bacon-wrapped lobster:
35 slices applewood bacon, thinly sliced as needed transglutaminase
14 ea. 5-7 ozs. lobster tail, tailshell removed to taste Cajun seasoning
Procedure for bacon-wrapped lobster:
1. Place 5 strips of bacon, slightly overlapping, onto plastic film. Lightly dust with transglutaminase.
2. Lay 1 lobster tail (belly-side-up) onto bacon, season with Cajun seasoning and lightly dust with transglutaminase. Place 1 lobster tail on top, belly-side-down.
3. Wrap lobster tails with bacon and plastic film. Roll tightly into log and store overnight.
4. Truss each lobster roll with twine to sear. Sear in hot oil until golden-brown.
5. Cook in oven at 325°F until internal temperature of 130°F. Allow to rest 5-10 minutes before portioning.
Ingredients for gumbo:
2 lbs. andouille sausage, medium dice
1 lb. yellow onion, medium dice
1 lb. celery, medium dice
1 lb. mixed bell pepper, medium dice
6 ozs. chopped garlic
½ cup gumbo file powder
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
2 Tbsps. Cajun seasoning
1 Tbsp. dried thyme
2 tsps. dried oregano
1 tsp. ground black pepper, additional to taste
to taste kosher salt
1 ½ lbs. dark brown roux
2 ozs. thyme sprigs
½ oz. fresh bay leaves
1 ½ gal. cold chicken stock
¼ cup Louisiana hot sauce
Procedure for gumbo:
1. Place sausage into a cold pan to render.
Add onions, celery, and bell peppers. Cook for 4-5 minutes. Add garlic and cook until vegetables are tender.
2. Add all dry ingredients and cook for 3-4 minutes. Add roux. Stir to combine. Cook for 5-6 minutes to warm roux.
3. Make sachet with thyme and bay leaves. Add chicken stock, hot sauce, and sachet. Simmer over medium heat for 20-30 minutes. Adjust seasoning to preferred spice and salt level.
4. Strain gumbo through medium chinois to remove all solid ingredients.
Ingredients for rice garnish:
42 ozs. Jasmine rice, cooked
1 Tbsp. chives, minced
1 Tbsp. parsley, chopped
1 Tbsp. thyme leaves
Procedure for rice garnish:
1. Combine Jasmine rice with fresh herbs. Reserve.
Ingredients for vegetable/sausage garnish:
1 lb. andouille sausage, casing removed, small diced
8 ozs. red bell pepper, small diced
8 ozs. green bell pepper, small diced
8 ozs. small yellow bell pepper, small diced
8 ozs. onion, minced
8 ozs. celery, minced
Procedure for vegetable/sausage garnish:
1. Render sausage until lightly browned. Drain fats and liquids.
2. Sweat all vegetables until tender, no color. Drain fats and liquids.
To plate:
1. Using ring mold, press rice into the center of desired bowl.
2. Place gumbo around rice. Sprinkle vegetables and sausage on top of the gumbo.
3. Portion and place lobster medallion on top of rice.
Chef’s notes: The final color of the gumbo will be determined by the darkness of the roux. This dish can be made ahead of time.
HERB-LEMONGRASS SKIRT
SUMMER ROLLS with ponzu sauce
Yield: 50 portions
Ingredients for herb-lemongrass marinade:
4 ea. lemongrass stalk, finely minced
4 cups fresh lime juice
2 cups water
2 cups sweet chili sauce
1 cup neutral oil
1 cup tamari
1/3 cup fish sauce
1/4 cup hoisin sauce
1/4 cup ginger, minced
12 ea. garlic cloves
4 cups packed cilantro (stem on)
2 cups picked mint leaves, lightly packed
4 cups picked basil leaves, lightly packed
2 ea. jalapeños, stemmed and seeded
Procedure for
herb-lemongrass marinade:
1. With the back of a sturdy knife, beat and crush the stalks of lemongrass. Finely mince the lemongrass before adding to a blender.
2. Add remaining ingredients to the blender and process until smooth.
3. Reserve two cups of marinade to dress the cooked protein.
Ingredients for skirt steak:
12 lbs. inside skirt steak
Procedure for skirt steak:
1. Clean and gently score the skirt steak on both sides. This helps with marinade penetration and helps to keep the skirt from curling during cooking.
2. Marinate for 2.5 hours, then gently scrape off excess marinade.
3. Grill or cook on griddle until medium-rare. Let rest.
4. Thinly slice with your knife angled down to further shorten protein strands and produce a wider slice.
5. Pour the reserved marinade over sliced protein.
Ingredients for ponzu sauce:
2 quarts tamari
8 oz. bonito flakes
1 qt. fresh lemon juice
2 cups rice wine vinegar
2 cups mirin
Procedure for ponzu sauce:
1. Bring tamari to a boil. Add bonito flakes.
2. Remove from heat, strain, and cool.
3. Add the rest of the ingredients. Mix well.
Ingredients for summer rolls:
100 ea. rice paper wraps
3 lbs. picked basil
3 lbs. picked mint
1 lbs. radish, fine julienned
3 lbs. carrots, fine julienned
10 ea. English cucumbers, seeded, fine julienned
100 ea. scallion tops, 4-inch piece (reserve bottoms for other applications)
2 quarts hoisin sauce
Chef’s note: To add heat, fine-julienne hot peppers of your choice.
To plate:
1. Place a rice paper sheet in a large bowl of warm water until it just begins to soften, then transfer to a dinner plate or other rimmed flat surface.
2. Place a large pinch of each herb in the center of the wrap to act as a base for the rest of the ingredients. This soft base helps to avoid sturdy vegetables poking holes or creating tears in the wrapper.
3. Place small amounts of the other vegetables on the bed of herb salad.
4. Place three strips of sliced skirt steak onto the wrap, then roll tightly.
5. With a damp knife, gently slice wrap in half, then plate one whole and one halved roll.
6. Serve with ponzu, hoisin, sweet chili, peanut sauce, or any other desired sauce.
Ian Guthrie
Banquet Chef
Coral Bay Club Atlantic Beach, N.C.
“I have used multiple variations of this dish on our à la carte menus and for numerous events and caterings. The marinade works on any protein, but it works especially well for beef and seafood options like tuna, crab, or shrimp. The dish is dairy-free and can easily be adapted to be gluten-free or vegan by the staff on the floor to accommodate our members’ individual dietary requirements. The dish is mainly composed of herbs and vegetables, with a small portion size of protein, keeping the cost down, while still having an impactful flavor.”
HONEY WALNUT SHRIMP MOUSSELINE
Yield: 16 small plates, 8 large plates
Ingredients for shrimp mousseline:
1 lbs. mousseline shrimp
1 ea. egg white
1 cup heavy cream
1 ea. zested lemon
3 ea. chive, sliced
2 ea. scallions sliced
2 Tbsps. parsley chopped
¾ tsp. onion powder
¾ tsp. garlic powder to taste cayenne to taste salt
¼ lbs. shrimp small-diced
Procedure for shrimp mousseline:
1. Put food processor top in freezer. You want it as cold as possible so the mousseline doesn’t break. Medium-dice shrimp for mousseline and lay out on a plastic-wrapped quarter-sheet tray. Place shrimp in the freezer to chill quickly, 5-8 minutes. Remove shrimp and food processor from the freezer.
2. Blend shrimp until it is almost a paste. You want the shrimp as small as possible before you add the egg or cream. This will help when you pass it through the tamis.
3. Once shrimp is close to a paste state, add egg whites, stopping and scraping the edges until fully incorporated.
4. After a thick paste is formed, slowly pour cream into running food processor, stopping often to scrap the sides. You will not need all the heavy cream, most likely ½ to ¾ of the cup. You want a smooth, almost icing, consistency.
5. Transfer mousse into a bowl on ice. Have another bowl set up on ice with a tamis and plastic bench
scraper. In small strokes, press mousseline through the tamis into the bowl on ice, ensuring mousseline is cold from start to finish.
6. Fold in all garnishes and smalldiced shrimp. Always test a small amount to check seasoning.
7. Pipe into desired mold and steam at 212°F for 6-8 minutes or until 145°F, then cool.
Ingredients for honey sauce:
¼ cup condensed milk
¼ cup vegetable stock or shrimp stock
½ cup mayo
2 tsps. Sriracha
2 tsps. soy sauce
¼ cup honey
2 tsps. white distilled vinegar
Procedure for honey sauce:
Whisk all ingredients together in a bowl. Salt to taste.
Ingredients for candied walnuts:
½ cup water
½ cup brown sugar
1 cup walnuts to finish Maldon salt
Procedure for candied walnuts:
1. In a small pot, combine water and brown sugar. Bring to a simmer, then add walnuts.
2. Stir until mixture has fully thickened and coated the walnuts fully.
3. Layout on parchment in a sheet tray. Finish with Maldon salt.
Ingredients for scallion oil:
2 bunches scallions
1 cup spinach
1 cup canola oil
Procedure for scallion oil:
1. Combine ingredients in a blender.
2. Blend on high until liquid hits 135°F, then stop blending.
3. Gather a small bain with cheese cloth. Rubber-band or tie the cheese cloth in place for when you pour over.
4. Pour over cheese cloth and allow the mixture to slowly drip through the cheese cloth.
Ingredients for burnt lemon dust:
5 ea. lemon, peeled, no pith
2 tsps. salt
Procedure for burnt lemon dust:
1. Peel rind off the lemons. Remove all white pith so it’s not bitter.
2. Lay out on a quarter-sheet tray and bake at 350°F for 12 minutes or until a dark golden-brown.
3. Blend until it’s a powder. Add salt to finish.
Ingredients for tempura batter:
½ cup all-purpose flour
1 ½ Tbsps. cornstarch
¾ cup seltzer water
¼ tsp. salt
Procedure for tempura batter:
1. In a small bowl, whisk flour and cornstarch.
2. Slowly whisk in the seltzer water.
3. Pour batter into fryer; batter will float to the top and crisp.
4. Pull from fryer and lightly salt.
Ingredients for piped cracker:
55 gms. egg whites
88 gms. all-purpose flour
25 gms. melted butter
Procedure for piped cracker:
1. Slowly blend egg whites. Add flour, then butter.
2. While batter is warm, pipe into silicon mat.
3. Press fried tempura flakes into cracker before baking.
4. Bake immediately at 325°F for 8 minutes or until golden-brown.
Ingredients for scallion aioli:
2 bunches scallions charred on grill
¼ cup egg yolks
1 Tbsp. water
2 Tbsps. rice wine vinegar
1/8 tsp. ground ginger
1/4 tsp. onion powder
1 cup canola oil
Procedure for scallion aioli:
1. In blender, add charred scallions, egg yolks, water, rice vinegar, ginger and onion powder.
2. Blend at a medium speed (7 or 8) to form an emulsion. Slowly incorporate the canola oil until it reaches a thick, stable texture.
3. Season with salt and pepper.
To plate:
1. Lay shrimp mousseline on the center of the plate.
2. Dust burnt lemon powder around and slightly on the mousse line. Try to keep away from the middle where the sauce will be poured.
3. Put scallion aioli in a piping bag with a small circle tip. Pipe 4-5 dots onto the mousseline.
4. Place candied walnuts throughout the top of the mousseline, using the aioli to help hold them in place.
5. Throughout the top of the mousseline, place micro greens such as micro wasabi, micro lemon balm or micro cilantro.
6. Place tempura cracker on top of the mousseline, with the aioli and walnuts sitting under it.
7. Spoon or pour the honey sauce into the middle of the mousseline.
8. Finish with scallion oil right into the honey sauce to float delicately.
Brittany Seymour
Executive Sous Chef
The Country Club Brookline, Mass.
“We work on our banquet menus seasonally at the club, and I like to include my whole team in that process. When people are involved from creation to execution, I find they are more invested in the food they are producing. Typically, this con versation begins with the food they like to eat, grew up with, or maybe something they are particularly interested in. The biggest conversation usually takes place around hors d’oeuvres.”
RABBIT-SAUSAGE-STUFFED ARANCINI
with basil aioli and tomato coulis
Yield: approx. 50 arancini
Ingredients for Champagne and Moliterno rabbit sausage:
5 lbs. boneless rabbit
5 lbs. pork shoulder
2 Tbsps. Dextrose
1 Tbsp. black pepper
4 Tbsps. kosher salt
3 Tbsps. toasted and cracked fennel seeds
2 Tbsps. crushed red pepper
2 cups dry Champagne
6 Tbsps. Moliterno
Procedure for Champagne and Moliterno rabbit sausage:
1. Freeze meat grinder housing, worm, blade, and die (grinder plate) for 1 hour before using.
2. Combine rabbit and pork shoulder and grind with 1/4-inch grinder plate. Mix in remaining ingredients but do not emulsify. Label, date and hold.
Ingredients for chlorophyll extraction:
1 bunch parsley
1 bunch basil
.50 bag spinach
1 gal. cold water
Procedure for chlorophyll extraction:
1. Wash the herbs and spinach very well. Remove the stems from the parsley, place the fresh herbs and spinach in the blender.
2. Add enough water to cover the herbs by two inches. You will probably have to pulse the herbs a little bit first, then add more water. Let the blender run on high for a full minute or until herbs and spinach have liquefied.
3. Through a fine chinois, strain
the mixture into a heavy saucepot. Don’t press any of the pulp through the chinois. The pulp can be discarded.
4. Place some ice cubes in a bain-marie and cover the top with two thin sheets of cheese cloth, securely tied at the top.
5. Place the pot of green liquid on the stove and bring to a simmer as rapidly as possible. As the simmer approaches, you will notice the chlorophyll coagulate and rise to the surface. Skim off the chlorophyll and pour it over the cheesecloth. The cheesecloth will catch the chlorophyll, and the hot water will be cooled by the ice below, thus preventing steam from developing.
6. Cool the chlorophyll as quickly as possible. (Chef’s note: Chlorophyll will last in the cooler for up to 2 weeks.)
Ingredients for basil aioli:
6 ea. egg yolks
3 tsp. kosher salt
1 tsp. white pepper
2 Tbsps. lemon juice
3 cups 80/20 blend oil
2 tsps. basil chlorophyll extraction
Procedure for basil aioli:
1. Combine yolks, salt, pepper, and lemon juice in food processor.
2. Purée, then slowly add oil until smooth, thick, and creamy.
3. Finish by gently whisking in basil chlorophyll.
Ingredients for tomato coulis:
1 lb. tomatoes
1 bunch basil
2 tsps. Minus 8 vinegar
1 pinch sugar to taste salt to taste pepper
Procedure for tomato coulis:
1. Make a concasse of tomato. Finely chop the tomatoes and leave to stand in a chinois for 30 minutes to drain excess liquid.
2. Blend the tomatoes with basil, vinegar, sugar, and salt and pepper to taste. Label, date, and hold.
Ingredients for carnaroli risotto:
1 lb. carnaroli rice
6 cups chicken stock
1 cup wine
Procedure for carnaroli risotto:
1. Use standard, preferred risotto cooking method.
2.Cool overnight.
To plate:
1. Using a #100 scoop, portion sausage onto sheet pan and pre-cook.
2. Using a #20 scoop, scoop risotto and insert sausage into the center of each arancini.
3. Bread with flour, Trisol (70% flour to 30% Trisol), egg wash, and finely ground panko bread crumbs.
4. Using a squeeze bottle, make a ring of basil aioli on the outskirt of the plate, followed by a 1-ounce ladle of tomato coulis to fill in the center.
5. Arrange 3 arancini in the middle of the plate, on top of the coulis. Garnish with grated Moliterno and micro-basil.
New Orleans, La.
“A member requested we recreate a dish she had on vacation overseas. Skills I learned at PlateCraft (including the use of Trisol as an additive in the breading process to keep fried foods crispier longer, as well as the use of a rotating cake stand to make perfect circles with sauces on a plate) allowed me to refine her vision. It was a complete showstopper.”
Tristam Solis
Banquet Chef
New Orleans Country Club
Jeffrey Dixon Banquet Chef
FOIE CRÈME BRÛLÉE
with cherry gel and toasted hazelnuts
Yield: 20 servings
Ingredients for foie crème brûlée:
350 gms. foie gras
2 ozs. bacon fat
2 ea. shallots
1 Tbsp. quatre épices
4 ozs. brandy
1 liter heavy cream
75 gms. sugar
223 gms. egg yolks
Procedure for foie crème brûlée:
1. Sear foie gras for 3 minutes per side or until cooked through.
2. Remove foie from the pan. Add bacon fat, shallots, and spices to the same pan and sweat shallots until translucent.
3. Deglaze pan with brandy and reduce until au sec.
4. Transfer foie and shallot/brandy mixture to blender and purée.
5. In batches, put cherry gel in blender and purée until desired consistency. If gel is too thick, liquid may be added to achieve the desired consistency.
6. Season gel with a splash of raspberry vinegar.
Ingredients for toasted hazelnuts:
2 cups hazelnuts
2 ozs. extra virgin olive oil to taste salt
Procedure for toasted hazelnuts:
1. Carefully slice hazelnuts in half or big chunks.
2. Toss in extra virgin olive oil and salt.
3. Toast in 300°F oven for 8 minutes or until desired color is achieved.
To plate:
“The idea behind the dish was to take a highluxury ingredient like foie and transform the dish into something fun and elegant for our members. … The flavors kind of remind me of peanut butter and jelly—this nutty, rich flavor from the seared foie added to the creme brûlée custard, then a cherry gel to cut through the richness and, of course, the spiced hazelnuts for a bit of texture.”
5. Pass foie mixture through tamis and set mixture aside.
6. Bring heavy cream to a boil.
7. Temper cream into egg yolk and sugar mixture.
8. Fold foie purée into crème brûlée custard.
9. Fill custard into plating vessel and bake at 225°F until custard sets.
Ingredients for cherry gel:
500 gms. cherry juice
7 gms. agar agar to taste raspberry vinegar
Procedure for the cherry gel:
1. Pour cherry juice and agar agar into pot and bring liquid to boil.
2. Boil for 3 minutes.
3. Strain liquid through chinois into half hotel pan.
4. Place liquid in refrigerator until the gel has set.
1. Add a very small pinch of sugar to brûlée the foie custard, and finish with a pinch of Maldon salt.
2. Once brûléed, add desired amount
Naples Yacht Club Naples, Fla.
How will the evolving demographics and changing interests of younger generations impact country club membership
models and offerings?
“Country clubs are coming up with new membership options to fit the interests (and budgets!) of younger people. Junior memberships are an affordable way for young adults to join without paying the higher full-membership fees. As these junior members get older, they can ‘level up’ to full memberships, often with added perks. This lets younger members ease into the club experience without a huge upfront cost, all while experiencing things of interest to them, such as family-friendly events, fitness classes and recreational activities. These flexible choices make it easier for the newer generation to join now and stick around as they get older and want to enjoy more of what the club offers. In the end, the younger generation is what keeps the club’s energy and future alive.”
MELISSA HANSEN I DIRECTOR OF MEMBERSHIP & MARKETING
CLUB AT OLDE CYPRESS I NAPLES, FLA.
“The shifting demographics and interests of younger generations are transforming private clubs. Fitness and wellness have taken center stage, leading many clubs to offer group fitness classes, personal training, holistic health services, and medical spa treatments—perfectly aligning with younger members’ focus on well-being.
At the same time, membership is becoming increasingly family-centric. To meet this demand, clubs are expanding youth programs like Operation36, kids’ camps, and swim teams. Creative family events are also on the rise, fostering engagement and participation across all ages. By embracing these trends, clubs are cultivating vibrant, multigenerational communities.”
“I see big changes coming, especially in more traditional clubs. Gen X, millennials, Gen Z and the new Gen Alpha want speed, variety, technology and mindfulness. Those are the opportunities for evolving clubs. Younger people care less about spending hours on the golf course or a quiet afternoon playing cards. They have varied interests competing for their leisure time, including wellness and life balance.
They want quick, high-tech delivery on their expectations. Their perspective will transform the experience. Even if they join a club at an advanced age, they will have spent their entire lives devoted to their devices, with digital access to a variety of pursuits.
In a world competing for their attention at supersonic speeds, they will want to be able to step away, providing a balance in their life through wellness and mindfulness. Clubs will need to add to their amenities a wider variety of interests with shorter experiences. Future clubs will learn to engage with their members through advanced technology. Future members will expect us to know their location and communicate with them where they live—online. And clubs will need to focus on wellness in a much broader way.”
MAX PASSINO DEBOER I DIRECTOR OF MARKETING & MEMBERSHIP THE CLUB AT MEDITERRA I NAPLES, FLA.
THE
MELANIE STACKLIE, CCM I TRAINING & PROJECT MANAGER
NEWPORT BEACH COUNTRY CLUB I NEWPORT BEACH, CALIF.
DESIGNATED SMOKING AREA
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