Montano tries to highlight Hispanic cuisine anytime he can as he believes it can easily get skipped in the country club scene outside of tacos and fajitas.
Hazel’s pork chop is prepared pork sous vide for a quick pickup and an infusion of big flavors.
Haapala’s Smoked Trout Salad is simple, clean, and easily reproduced. The show is fun, and the flavors are unexpected.
The third annual Club + Resort Chef Cookbook features a showcase of club chef-written recipes from some of the most notable leaders within this unique segment of the culinary world.
“The dish always ‘wows’ the membership with its soft texture, deep, rich taste and bright red hue. It also lends itself well to a rich and creamy side, like the cauliflower risotto I created when I was competing for chef of the year in 2007,” says Joe Piazza, CEC, AAC, Executive Chef, Country Club of Buffalo.
“This particular dish is packed full of flavor and is an easy pickup that it delivers a ‘wow’ factor,” says Scott Ryan, CEC, AAC, Executive Chef, The Country Club.
“The dessert was well-received by the membership, but I still felt like it was missing something. I asked for feedback from our Executive Chef, Laurent Pillard, and that feedback helped me evolve and improve the dish with a more modern presentation that combines tropical flavors, spice and an array of textures,” says James Satterwhite, Executive Pastry Chef, Charlotte Country Club.
“This dish is an example of looking globally to find different preparations for duck—and it’s one of my favorites,” says Michael Matarazzo, CEC, Executive Chef, Farmington Country Club.
“This bisque has been a superstar in every club I’ve ever worked. And it’s so much simpler than it seems, says Eduardo Castillo, CEC, Executive Chef, San Antonio Country Club.
“This dish was inspired by a concept we worked on when I was on the U.S. Culinary Olympic team,” says Derin Moore, CMC, Director of Culinary Operations, Grey Oaks Country Club.
“This dish takes everything I’ve learned throughout my years of cooking and combines it into one perfect bite,” says Geoffrey S. Lanez, MBA, CEC, Executive Chef of The Patterson Club.
“Many culinarians get a kick out of preparing ‘peasant food.’ There’s an unpretentious comfortability that makes it almost therapeutic,” says Shawn Loving, CMC, Executive Chef of Detroit Athletic Club
“This dish is simple and elegant. It’s full of fresh, local produce and represents the type of food my members want to eat. It’s also vegetarian and can be easily modified to be vegan, too,” says Andrea Mallon-Griffith, Executive Chef of Ocean Reef Residence Club.
“Little details, like foams, gels, fresh fruit or candied nuts, can go a long way to enhance a dish,” says Tracy Hoffer, CWPC, Executive Pastry Chef, Chevy Chase Club.
“I love to take underutilized products, like oxtail, and find clever ways to make them the star of a dish,” says Rich Hoffman, CEC, CCA, AAC, WCMC, CDM, CFPP.