Phillip Woods, Executive Chef of Big Foot Country Club (Fontana, Wis.) says the reaction from members to his ajo blanco starter, served at a wine dinner earlier this year, was better than he expected.
“Our membership as a whole are not really a chilled soup crowd,” he says, “but the feedback was phenomenal.”
Woods shares his inspiration behind the dish—and why he believes in challenging members’ palates.
Club + Resort Chef (C+RC): What inspired this recipe?
Phillip Woods (PW): During my interview process for my present Executive Chef position, I had to prepare a three-course dinner for 15 committee members. I chose to do a chilled asparagus soup, paying homage to Thomas Keller for an amuse-bouche.
It was the first thing that came to mind when I was writing the menu for a wine dinner we had in April. I knew that one of the wines was from Spain, so I researched Spanish cuisine—and this is what came out of my research.
C+RC: How would you describe the flavors?
PW: Light with just enough flavor to get the palette open. The garlic, Sherry vinegar and almonds just work well.
C+RC: Why do you believe it’s a successful dish?
PW: I believe you want a light starter when there are five courses to a dinner.
C+RC: Do you think other chefs could be inspired by this dish?
PW: I do. I believe that once you give your members something they have never had before, it then opens their minds and palates to try new and different things.