His winter braised short ribs with mushroom bread pudding takes care and patience to execute properly.
Cookbook Spotlight: Matt O’Connor, Director of Food, Beverage and Culinary Operations at Wee Burn CC
This Wagyu striploin with cauliflower purée and roasted maitake mushrooms is the definition of everything O’Connor tries to do when creating a dish for Wee Burn members.
Cookbook Spotlight: Luis Young, Executive Chef of Carolina Yacht Club
This Wagyu Beef Ribeye has classic flavor profiles and techniques but with nuances of more contemporary techniques as well.
Cookbook Spotlight: Jae Newby, Executive Pastry Chef of Palmetto Bluff Club
“The balance of the dish makes me most proud,” says Newby. “I’m impressed by how I could translate the Executive Chef’s vision and make it my own, in my own style.”
Cookbook Spotlight: Daniel Montano, Executive Chef of The Berkshire CC
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.
Cookbook Spotlight: Christine Hazel, Executive Chef of Huntingdon Valley Country Club
Hazel’s pork chop is prepared pork sous vide for a quick pickup and an infusion of big flavors.
Cookbook Spotlight: Andrew Haapala, Executive Chef of The Country Club of Virginia
Haapala’s Smoked Trout Salad is simple, clean, and easily reproduced. The show is fun, and the flavors are unexpected.
January 2022: The 2022 Cookbook
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.
Cookbook Spotlight: Joe Piazza, CEC, AAC, Executive Chef of Country Club of Buffalo
“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.
Cookbook Spotlight: Scott Ryan, CEC, AAC Executive Chef of The Country Club
“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.
Cookbook Spotlight: James Satterwhite, Executive Pastry Chef of Charlotte 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.
Cookbook Spotlight: Michael Matarazzo, CEC, Executive Chef of Farmington 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.
Cookbook Spotlight: Eduardo Castillo, CEC, Executive Chef of San Antonio 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.
Cookbook Spotlight: Derin Moore, CMC, Director of Culinary Operations at Grey Oaks 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.
Cookbook Spotlight: Geoffrey Lanez, MBA, CEC, Executive Chef of The Patterson 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.