Kyle Maynes, Sous Chef, Manasquan River GC
Kyle Maynes, Sous Chef of Manasquan River Golf Club in Brielle, N.J., says inspiration for his lamb meatballs with tabbouleh and mint tzatziki was initially spurred by a desire to minimize food waste.
“We had ground lamb meat that we needed to get rid of,” he notes. “More importantly, my background of working in Asbury Park at Reyl, and learning the flavors and techniques of Middle Eastern cuisine helped inspire this dish, as well as many others that I do.”
Maynes describes the flavors as fresh, light, and summery. Each ingredient, though relatively simple, offers a layer of texture, acidity, saltiness, sweetness, and overall umami.
When he comes up with a dish, Maynes says, he reminds himself to keep It simple. Good product, great technique, and beautiful presentation are fundamental.
“What makes me most proud of this dish is that you can take something as simple as a lamb meatball and turn it into something beautiful, he says. “Simple ingredients, prepared with intent, love, and skill will take any plate to the next level.”
You eat with your eyes first, Maynes adds, referencing the adage, followed by the nose, then the mouth.
“This dish is successful because it offers all of those elements in order,” he says.
“This is the first dish where I took a step back and couldn’t believe that I just made this,” Maynes adds. “Keep in mind, I made this plate when I was already well into my career. But now it is the only way I know how to cook and plate. If I can make something look this good, anyone can.”
