Joseph Leonardi, CMC, AAC, Director of Culinary Operations at The Country Club, developed a specialized honey to match this salmon perfectly.
During a trip to Chile a few years ago, Joseph Leonardi, CMC, AAC, Director of Culinary Operations with The Country Club (Chestnut Hill, Mass.), ate one of the most remarkable salmon dishes of his life.
“The freshness was unlike anything I’d ever had before,” he says. “It was grilled and glazed with a chili honey.”
As a beekeeper, Leonardi was certain he could replicate the honey.
“We start by infusing raw honey with different dried chiles, to give it a really nice spice and heat with the sweet undertones,” he says.
Leonardi introduced the salmon to members at a wine dinner, serving it with coconut tapioca pearls and mint fish sauce.
“The dish features solid flavor profiles and good cooking techniques,” he says. “It’s good food and at the end of the day, that’s what my members want. It has a perfect balance of sweet, salty and savory that all blends together really well.”