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Cookbook Spotlight: Carolyn King, Executive Chef of Edgartown Yacht Club

By Joanna DeChellis, Editor, Club + Resort Chef | March 16, 2020

After she staged in Provence, Carolyn King, Executive Chef of Edgartown Yacht Club, brought back a recipe she learned abroad, to share the culinary experience with members.

A few years ago, Carolyn King, Executive Chef of Edgartown (Mass.) Yacht Club (EYC) traveled to Provence to spend a week learning in French kitchens.

“My group and I traveled to a Relais & Châteaux in the Luberon Valley of France where the chef had brought in the fresh catch from the Mediterranean,” says King.

The catch included Conger Eel, John Dory, Tautog and Rascasse. King and her group spent the entire morning cleaning the fish, making the broth and preparing the vegetable garnishes.

“Bouillabaisse was originally made for fishermen, as it uses the fish that is too bony or ugly to sell,” says King. “Rouille, a garlic aioli made with saffron so it’s as yellow as the sun, is also a very important part of the dish’s composition.

“Bouillabaisse is traditionally served in two parts: the soup, bread and rouille in one bowl, and the fish is served separately,” she continues. “For ease of service, I’ve combined the two into a beautiful composed dish that our members adore.”

King’s bouillabaisse offers a fantastic backstory for EYC members to share with their guests. It also directly demonstrates how the club’s continuing-education stipend is beneficial to the chef, the menus and the members.

Follow Chef King on Instagram: @chefcarolyn2003

Recipe:

  • EYC Bouillabaisse

About The Author

Joanna DeChellis, Editor, Club + Resort Chef

As Director of Content of Club + Resort Chef, Joanna DeChellis has written dozens of profiles detailing the inner workings of food and beverages operations at clubs and resorts across the country. She’s penned award-winning articles about the many intricacies within food and beverage as well as culinary trends and breaking news. She is co-host of the award-winning podcast, Club + Resort Talks, and has served in a variety of content-development roles over the course of her career, including digital, marketing, print, and in-person events. She’s also the Director of Community for the Club + Resort Chef Association. Prior to these roles, she was the Managing Editor of Club + Resort Business.

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