Elmo Bida, Executive Chef, Foxfire G&CC
Elmo Bida, WCEC, Executive Chef of Foxfire Golf & Country Club in Naples, Fla., has been working on a new vegetarian dish for his upcoming menu: the Roasted Red Harmony.
“It’s a plant-forward, smoky, vibrant bowl,” Bida says, “featuring creamy butter beans, roasted red pepper romesco, grilled asparagus, eggplant, cherry tomatoes, and crisp flatbread.
“I’m very proud of the results,” he adds. “This dish aligns with the growing demand for elegant, flavorful vegan offerings, and I believe it brings a unique story and culinary perspective to the table.”
Club + Resort Chef (C+RC): Tell us more about where the inspiration for this dish came from.
Elmo Bida (EB): Roasted Red Harmony was inspired by the vibrant flavors and textures of the Mediterranean, where vegetables and legumes are elevated through simplicity and balance. I wanted to create a dish that feels both comforting and refined creamy butter beans layered with smoky romesco and fire-kissed vegetables, representing warmth, color, and harmony on the plate.
C+RC: What was the R&D process like?
EB: The development focused on achieving depth and contrast without relying on animal ingredients. The challenge was building richness and body in the butter bean base while keeping it light and plant-driven. Through multiple tests, I refined the texture of the romesco and adjusted the char level on the vegetables to create that smoky-sweet balance. The result is a vegan dish that feels indulgent, flavorful, and complete a highlight of what I envision for the new menu.
C+RC: Have you noticed increased demand for vegetarian or vegetable-forward dishes from your membership? If so, what do you attribute this to? Or is it something that’s more of a personal interest?
EB: Yes, I’ve definitely noticed an increased demand for vegetarian and vegetable-forward dishes among our members. There’s a growing appreciation for lighter, more balanced dining—guests are looking for dishes that feel both nourishing and satisfying, without compromising on flavor or creativity.
I think this shift comes from a few places: a greater awareness of wellness, sustainability, and the role food plays in overall lifestyle, but also from curiosity. Diners today are more open to exploring ingredients like legumes, roots, and seasonal produce when they’re presented with care and technique.
At the same time, it’s also a personal passion. I’ve always believed that vegetables deserve to be treated with the same respect as proteins—they offer incredible depth, color, and emotion when prepared thoughtfully. Roasted Red Harmony grew out of that philosophy.
