Anthony Capua, Executive Chef, Sycamore Hills Golf Club
Anthony Capua, Executive Chef of Sycamore Hills Golf Club (Fort Wayne Ind.), says choosing a favorite protein is a daunting task, but he always seems to go back to scallops
“Before moving to the Hoosier state, I had consistently worked by the ocean,” he says, “so working with scallops feels like I am embracing my roots in the industry.”
“Scallops have such a unique flavor profile that I feel stand up to a variety of ingredients,” Capua adds. “Even here in the North, our membership has embraced the sea; no matter what type of scallop, with what set is on the menu, it flies from our club kitchen to our dining rooms.”
