Maxwell Shteyman, Executive Chef, Montclair GC
Maxwell Shteyman, CCM, CEC, Executive Chef, Montclair Golf Club (West Orange, N.J.), says inspiration for this corn and kale empanada dish, featuring charred honeynut squash, multigrain pilaf, soubise, pikliz and herb chimichurri, stemmed from a desire to offer the club’s vegetarian members something beyond the usual pasta—”a thoughtfully curated creation designed just for them.”
“Our members’ response was incredibly positive,” Shteyman says. “They appreciated the thought and creativity that went into the dish. Many expressed how refreshing it was to have a vegetarian/vegan option that felt just as special and indulgent as any other menu item. Their excitement and gratitude made all the effort worthwhile.”
The dish strikes a perfect balance of flavors and textures, he adds, hitting all the essential notes—salty, fatty, creamy, crunchy, acidic, and lightly smoky. Despite the flavor complexity, everything comes together in perfect harmony.
“What makes me most proud of this dish is that it goes beyond simply offering a vegetarian or vegan option,” Shteyman notes. “It’s a thoughtfully crafted, flavor-packed experience that truly makes our members feel valued and special.”
