Cookbook

“This approach allowed us to retain the depth of flavor while offering a more refined portion,” says Banquet Chef Michael Anderson

Of all the dishes in the Brookline, Mass.-based Executive Sous Chef’s career, her honey walnut shrimp mousseline stands out.

The D.C. club’s banquet chef says each bite of the lightly smoked prime dry-aged strip loin offers an explosion of flavor and texture.

Jeffrey Dixon, Banquet Chef for Naples (Fla.) Yacht Club, says his Foie Crème Brûlée combines sweet and savory for an unexpected yet complementary flavor pairing that meshes luxury and fun. “I think this was a bold dish,” notes Dixon. “It was a dish that I was hoping would be fun for the members to take…

New Orleans Country Club’s Banquet Chef recreated a recipe for a member using a few tips he picked up at November’s PlateCraft event at Cullasaja Club.

The dish by Wee Burn Country Club’s Banquet and Event Chef features duck fat Parisienne potatoes, wilted Swiss chard, roasted maitake mushrooms, and blackberry red wine sauce.

Great for action stations and buffets, Coray Bay Club’s members love the dish’s interactive element and ability for customization.

“It’s not just a meal, but a reflection of my heritage and the importance of food in bringing people together,” says the Isles of Collier Preserve’s Executive Chef.

“This dish represents a side of Florida that is rarely seen,” says Hideaway Beach Club’s Banquet Chef.

During the PlateCraft club tour of Wildcat Cliffs, Executive Chef Will Bystrzycki impressed fellow chefs with his inventive Crispy Quail Breast dish, showcasing local ingredients.

Montano’s Chori Pollo is inspired by skills honed at PlateCraft and emphasizes his commitment to showcasing Hispanic cuisine.

Guaman’s PlateCraft-inspired Brazilian picanha steak features hearts of palm, carrot, Cabrales potato llapingacho, plantain chip and churrasco sauce.

From using enhanced transglutaminase to augment the in-house dry aged beef that was infused with cocoa to a ferment being incorporated into the remaining items, each aspect of this entrée showcases a concept or technique that was presented during PlateCraft.

Tristan’s Brown Butter Tres Leches Cake blends traditional Mexican flavors with her unique culinary flair, making it a signature dessert that celebrates her heritage and creativity.

Modern approach meets culinary classic in Hyewon Kwon’s Honeycrisp tartine featuring housemade cinnamon ice cream.