When Justin Field, Executive Chef and Kitchen Manager for Eaglewood Golf Course and Event Center (North Salt Lake, Utah), was crafting his duck and waffle dish, his goal was to create a savory dish that brought forward seasonal, winter ingredients while maintaining a certain lightness.
“The waffle makes things interesting,” he says, “because they aren’t normally thought of as a savory food, or a dinner food. I wanted to pique members’ curiosities and palates with something unexpected.”
He describes the flavors as savory, rich and salty, from the duck, contrasted with the light and playful vinaigrette atop a crispy, airy, tangy waffle.
“I believe it is successful because it checks all the flavor boxes while being presented in an unexpectedly playful way,” adds Field. “It sounds like it may be heavy—but ends up being light as air.”
What makes Field most proud, he says, is “seeing the smiles and excitement of members” when his dish is placed at the table.