“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.
The Country Club of Buffalo (CCB) is on the cusp of a major $1 million kitchen renovation that will include new walls, floors, ceilings, and equipment.
Leading the renovation and the culinary program at CCB is Executive Chef Joe Piazza, CEC, AAC, CCA, who has run the kitchen in some of the country’s most prestigious clubs. Prior to his current post, he served as Executive Chef of Congressional Country Club in Bethesda, Md., Executive Chef of Cherry Hills Country Club in Colorado and as Executive Sous Chef of Oak Hill Country Club in Rochester, N.Y.
His Red Wine Poached Prime Beef Tenderloin pays homage to one of his mentors, Daniel Scannell, CMC. Years ago, the two were working a pop-up event at the Union League Club of New York. As they prepped for their station, Piazza noticed Scannell cutting the strip loin long ways. Confused, he asked what Scannell what the plan was. Scannell then explained how they would poach the loins in red wine with lots of aromatics, to get a beautiful red exterior.
“I still poach tenderloins in the same way for our Table 101 wine dinners,” says Piazza. “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.”