“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.
In August of 2021, Derin Moore, CMC, was named Director of Culinary Operations at Grey Oaks Country Club in Naples, Fla., after serving in the same role at Reynolds Lake Oconee (Greensboro, Ga.) for six years.
Since taking the reins at Grey Oaks, Moore has rewritten every menu for both a la carte and banquet service. He plans to spend the coming months building up a culture of excellence while getting to know the membership better.
One of Moore’s favorite ways to learn more about his members’ preferences is through chef-driven wine dinners, where he can be more adventurous.
Butter-Baked Turbot was served as part of a recent Knights Bridge wine dinner. It was paired with a sauvignon blanc that has notes of citrus and lime.
“This dish was originally inspired by a concept we worked on when I was on the U.S. Culinary Olympic team,” says Moore. “I reinterpreted the dish based on the experience I’ve gained in the time since I was on the team.”
The result is an elegant fish dish with a lot of depth and flavor. It’s also simple to execute for the back of the house, with only a few finishing steps to help keep service on track.