The Art of Culinary Presentation

It’s called culinary arts for a reason, and to Derin Moore, Director of Culinary Operations, and Thomas Vaccaro, Executive Pastry Chef, presentation means everything. “Visual appeal is just as important as the tasting experience. Before you even take that first bite, you’ve already judged the meal in front of you. The presentation makes an impression, even a promise, to the diner.” Moore says.

Unique Breakfast Presentations

With our twelve beehives on club property, honey is plentiful and used in many dishes at Grey Oaks. In a recent breakfast buffet, Certified Master Chef Derin Moore and his team presented a creative display with a honeycomb and sweet droplets of honey sliding down into a mason jar. Spoonfuls of this natural sweetener were then used by members in their morning coffee and tea. That breakfast buffet also included a unique poached egg display. In place of the traditional omelet station with frying pans over heat, a sous vide technique – cooked under pressure at low heat in water – was used for this particular presentation. Eggs in mason jars were placed in a water bath with an immersion circulator. This slow cooking technique, with the circulation of water, led to a perfectly soft “over easy” consistency. Diners were offered a choice of egg whites with spinach and feta cheese or Shakshouka, a Maghrebi dish of eggs poached in a flavorful sauce of tomatoes, olive oil, peppers, onions, garlic, cumin, paprika and cayenne pepper.

Creative Displays of Protein & House Charcuterie

The use of alternative cuts of protein and fresh creative presentations are replacing the club industry norm of years past. From veal steamship rounds and churrasco-style skewers of jumbo shrimp and diver scallops slow-cooked on an open flame to hanging jumbo tomahawk ribeye steaks and slow-cooked beef hind shank carved with a long sword, the inspired and distinctive presentations offer members a culinary show that has become an appreciated and customary part of the evening’s entertainment. This presentation of the protein enhances the WOW factor of the display and foreshadows the layered flavors and refined textures that altogether characterize an exceptional experience for members.

Delectable Desserts & Pastries

From breakfast pastries and hearth breads to after-dinner desserts, Certified Master Baker Tom Vaccaro and his team work to create visually stunning offerings that look almost too beautiful to eat. He describes his signature culinary style as thoughtful, refined elegance expressed through memorable – and often surprising – combinations of flavors. Members see this style demonstrated throughout the Club from handcrafted packaged chocolates and confections available for sale in the Pool Café to elegant plated desserts and wedding cakes. Each sweet is truly a work of art and a fantastic visual complement to the meal.

Meals Bring People Together

With a reputation for delivering excellent culinary presentations that are a feast for the eyes and the stomach, members delight in gathering together at the Club to share unforgettable dining experiences.

“When a guest leaves our dining room after a great meal, it’s the product of so many little things that are done right, for a memorable experience or special occasion.”

— CHEF MOORE, CMC

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