Catherine DiQuinzio, Chef de Cuisine of Bonnie Briar Country Club (Larchmont, N.Y.), believes it’s the industry’s duty to accommodate every member’s needs and dietary requests. So, when she was asked to prepare an off-menu vegan dish, she jumped at the opportunity.
“I wanted to create something that would really ‘wow’ this member,” she says.
After researching ingredients and scouring the fridge, it came to her: vegan scallops made with king trumpet mushrooms “to create the illusion that our member was having a scallop dish.”
DiQuinzio tells Club + Resort Chef about the dish’s flavors, sourcing vegan ingredient alternatives and her hospitality philosophy.
Club + Resort Chef (C+RC): How would you describe the flavors?
Catherine DiQuinzio (CD): I would say the flavors are simple and fresh. People eat with their eyes first. I wanted to create the illusion that this specific member was having a scallop dish. I was looking for cooking alternatives that were vegan friendly and came across vegan butter—which actually tastes really good!
C+RC: Why do you believe it is an important or successful dish?
CD: I believe it is important to accommodate everyone. Being in the hospitality industry, it is our duty and obligation to make sure our guests are satisfied—and we do that through food!
C+RC: What about this dish makes you most proud?
CD: The most rewarding feeling is going above and beyond to make our members satisfied. They have special needs. It’s up to us to be creative. I enjoyed making this dish and appreciated the simplicity of it.
C+RC: Do you think other chefs could be inspired by this dish?
CD: I hope this can inspire other chefs to create a versatile menu to please everyone’s palette.
Click here for the full recipe.