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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."

By Isabelle Gustafson, Senior Editor, Club + Resort Chef | February 6, 2023

When crafting a new dessert for Bluffton, S.C.-based Palmetto Bluff Club, Executive Pastry Chef Jae Newby loves to take a concept and run with it, making it her own.

Her wood-fired roasted strawberries dish, with berry parfait and meringue, was crafted for a late-summer wine dinner series at the club’s farm, using fresh strawberries, seasonal to South Carolina.

“We used various techniques to create a refreshing dish that plays on different textures, temperatures and flavors,” says Newby.

Club + Resort Chef (C+RC): How would you describe the flavors?  

Jae Newby (JN): This dish is very strawberry-forward. The parfait tastes like ice cream or frozen custard. The brülée meringue is fun and marshmallow-like. The fire-roasted strawberries are sweet and bright with the addition of balsamic vinegar, and the olive oil is fruity and bright.

C+RC: What about this dish makes you most proud?  

JN: The balance of the dish makes me most proud. I’m impressed by how I could translate the Executive Chef’s vision and make it my own, in my own style. It was for a farm wine dinner, yet it is still very elegant.

C+RC: Why do you believe it is a successful dish?  

JN: The dish is well-balanced. The subtle flavors play well together; the strawberries are juicy and tender. It is a well-rounded dish.

C+RC: Why is this the dish you chose to feature above all other dishes?   

JN: I chose this dish over others because it is one of my second wine dinners at the club. It was a fun dish to prepare and plate up. I even took a video of me pouring the olive oil because it was so pretty to plate up.

Roasted Strawberries With Berry Parfait, Italian Meringue
Click here to view the recipe

About The Author

Isabelle Gustafson, Senior Editor, Club + Resort Chef

Isabelle Gustafson is an award-winning editor and writer with a Bachelor of Journalism from the Missouri School of Journalism—a focus in magazine editing, minors in Spanish and psychology and a Certificate in Multicultural Studies. She studied in Spain, received her TEFL Certification in Peru and taught English in South Korea. She’s also a member of the International Foodservice Editorial Council (IFEC) and the American Society of Business Press Editors (ASBPE). In 2023, she was granted ASBPE's Young Leader Scholarship. You can connect with Isabelle on LinkedIn, Instagram and Facebook, or email her at [email protected].

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