For Jerry Schreck, Executive Chef of Merion Golf Club, simple doesn’t mean boring when it comes to a great dish.
For Jerry Schreck, Executive Chef of Merion Golf Club (Ardmore, Pa.), simple doesn’t mean boring when it comes to a great dish.
“It’s tempting to think professional chefs only focus on very upscale, elaborate dishes, plated with tweezers and served with a perfectly paired bottle of wine,” says Schreck. “But that’s not realistic—especially in clubs. Our members dine with us multiple times a week. Sometimes they want that upscale dish, but other times they crave something classic and simple.”
Schreck’s butternut squash soufflé has earned its rightful place on Merion’s menu alongside the club’s famous snapper soup and shepherd’s pie. It’s full of tradition and loved by members.
Served in the fall as an a la carte side and also as an option on holiday to-go menus, the soufflé highlights ingredients at their peak of ripeness.
“We start by roasting the squash to achieve that bright color and sweet, nutty flavor,” says Schreck. “We blend it until it’s smooth as silk. We finish it with a streusel topping that’s sweet and crunchy.”
The final dish isn’t an airy, light soufflé that floats off the table. This variation is savory, sweet and with a bit of density.