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Haute, But Not Haughty

By Joanna DeChellis, Editor, Club + Resort Chef | January 13, 2014

Belmont Country Club, Ashburn, Va.

Belmont Country Club, Ashburn, Va.

There’s nothing casual about how mixed grills are redefining themselves with inventive, upscale cuisine.

The relationship between mixed grills and casual dining has changed. For the most part, these venues have eliminated all the formalities—dress codes, white tablecloths, bone china, etc.

Now, their focus is on the food.

“Members aren’t looking for all the pomp and circumstance when they come to the mixed grill,” says Executive Chef Bryan Strevig, Belmont Country Club, Ashburn, Va. “They want a great meal in a casual atmosphere.”

Belmont Country Club, Ashburn, Va.

Belmont Country Club, Ashburn, Va.

Club chefs like Strevig are responding by finding creative ways to elevate casual fare, giving it an upscale twist that is modern yet approachable.

Belmont’s flatbread, panini and taco menus are solid examples of this approach.

“On Wednesdays, we try to feature trendy specials that are fun and still user-friendly,” says Strevig, who calls his culinary style “eclectic American.”

The panini menu, for example, features five different sandwiches, each pressed to order. Varieties include a turkey and arugula with goat cheese and a roasted pepper tartar; bastille chicken served with crispy bacon, brie, apples, spinach and Dijon; a French dip; a German bratwurst, and a tomato mozzarella served with pesto.

Other casual-dining favorites at Belmont revolve around updated versions of classics, such as cornmeal-dusted oysters paired with pickled apples and a malt vinegar aioli, or prosciutto and provolone tortellini.

At The Manor Golf & Country Club, Alpharetta, Ga., Executive Chef Michael Parks focuses his mixed grill menu on healthful offerings—like his seasonal quinoa salad made (in the fall/winter) with pumpkin seeds, diced apples, dried cranberries and fresh fennel.

Belmont Country Club, Ashburn, Va.

Belmont Country Club, Ashburn, Va.

“Members e-mail me raving about the quinoa salad,” says Parks. “It’s a ‘superfood’ ingredient that catches their attention. Plus, it tastes really good.”

The salad is served with another superfood: kale chips drizzled with olive oil and sea salt.

On the less healthful, but still delicious, side of his operation, Parks’ burger wrap and bang-bang shrimp tacos are also huge hits with casual customers.

The burger, which features shaved lettuce, julienned Roma tomatoes, onions, sliced pickles and Parks’ secret sauce, is layered in a wrap and pressed in a panini press until crispy.

“The shrimp has a cornmeal breading on it,” says Parks. “I grill it and serve them with a sweet chili sauce and slaw. It’s simple, but the flavors are big.”

About The Author

Joanna DeChellis, Editor, Club + Resort Chef

As Director of Content of Club + Resort Chef, Joanna DeChellis has written dozens of profiles detailing the inner workings of food and beverages operations at clubs and resorts across the country. She’s penned award-winning articles about the many intricacies within food and beverage as well as culinary trends and breaking news. She is co-host of the award-winning podcast, Club + Resort Talks, and has served in a variety of content-development roles over the course of her career, including digital, marketing, print, and in-person events. She’s also the Director of Community for the Club + Resort Chef Association. Prior to these roles, she was the Managing Editor of Club + Resort Business.

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