The January Issue of Club + Resort Chef is sponsored by Montague.

Chefs Featured In This Issue Include:

• Andrew Haapala, Executive Chef, The CC of Virginia
• Christine Hazel, Executive Chef, Huntingdon Valley CC
• Daniel Montano, CEC, Executive Chef, The Berkshire CC
• Jae Newby, Executive Pastry Chef, Palmetto Bluff Club
• Luis Young, CEC, Executive Chef, Carolina Yacht Club
• Matt O’Connor, CEC, WCMC, Dir. of Food, Beverage and Culinary Operations, Wee Burn CC
• Michael J. Shannon, CEC, Executive Chef, Somerset Club
• Peter Spear, WCMC, CEC, CCA, PCII, Executive Chef, MacGregor Downs CC
• Roy Khoo, Executive Chef, The California Club
• Patrice Hewski, Certified Sommelier, Beverage Manager, Commonwealth National Golf Club & Manor House

January 2023 Club + Resort Chef Digital Issue

Editor’s Memo
Here’s to 2023
Read article here

Andrew Haapala, Executive Chef, The CC of Virginia
Read article here

• Smoked Trout Salad with mixed greens, gin-and-tonic cucumbers, acidulated onion, cracked pepper vinaigrette and spruce tips

Christine Hazel, Executive Chef, Huntingdon Valley CC
Read article here

• Tomahawk Pork Chop with fontina grits and charred broccolini

Daniel Montano, CEC, Executive Chef, The Berkshire CC
Read article here

• Peruvian Ceviche with fresh corvina, Peruvian corn, sweet potato panna cotta, leche de tigre, crisp cancha corn and citrus lace

Jae Newby, Executive Pastry Chef, Palmetto Bluff Club
Read article here           

• Roasted Strawberries with berry parfait and Italian meringue

Luis Young, CEC, Executive Chef, Carolina Yacht Club
Read article here            

• Wagyu Beef Ribeye with black winter truffle, fingerling potato, parmesan mousse, chives and sauce Périgourdine

Matt O’Connor, CEC, WCMC, Dir. of Food, Beverage and Culinary Operations, Wee Burn CC
Read article here            

• American Wagyu NY Striploin with cauliflower purée, roasted maitake mushrooms, braised Swiss chard, potato pave and black garlic-infused beef au jus

Michael J. Shannon, CEC, Executive Chef, Somerset Club
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• Winter Braised Short Ribs with mushroom bread pudding, crispy Brussels sprouts and parsnip purée

Peter Spear, WCMC, CEC, CCA, PCII, Executive Chef, MacGregor Downs CC
Read article here

• Crispy Duck Breast with duck leg croquettes, drunken cherries, Marcona almonds, spiced butternut squash purée and duck jus

Roy Khoo, Executive Chef, The California Club
Read article here

• Santa Barbara Spot Prawns with roasted cashews and scallions, cabbage slaw and yuzu vinaigrette

Patrice Hewski, Certified Sommelier, Beverage Manager, Commonwealth National Golf Club & Manor House
Read article here

• Rise and Shine with bacon fat-washed bourbon