Elmo Bida, WCEC, Executive Chef of Foxfire Golf & Country Club in Naples, Fla., says his Serrano-Infused Peanut Cream is inspired by Sopa de Maní, a beloved, traditional Bolivian peanut soup.
“It’s a dish that carries the warmth of home: humble, hearty, and comforting,” Bida says. “My goal was to elevate it without losing its essence, bringing together Bolivian roots and European refinement. The addition of Serrano ham deepens the flavor while honoring the original’s soul.”
Club + Resort Chef (C+RC): What was R&D like? What were the biggest challenges?
Elmo Bida (EB): The development process was both technical and emotional. I spent time revisiting the classic preparation, understanding its rhythm, and then slowly layering new elements. The challenge was in restraint letting the peanuts, the broth, and the chili each speak in harmony. Achieving that balance between nostalgia and sophistication was the most rewarding part.
C+RC: How would you describe the flavors as well as the presentation?
EB: It’s a symphony of textures and aromas the velvety peanut cream enriched by Serrano broth, a gentle whisper of yellow chili, and the contrast of crispy potato threads and ham. The presentation is clean and modern, yet comforting; it invites you in with its warmth while offering an elegant visual composition.
C+RC: What makes this a successful dish? What about it makes you most proud?
EB: It succeeds because it tells a story of where I come from and how far tradition can travel when treated with respect. I’m most proud of how it connects two worlds: the soulful simplicity of Bolivian cuisine and the finesse of European culinary craft. It’s more than a recipe; it’s a dialogue between cultures.
