An earlier-than-expected entry into the culinary world set Todd Sellaro out on a journey that has led him to top clubs on both coasts.
Even in the heartland and one of the barbecue capitals of the world, Executive Chef Allen Blair finds ways to use a farm-fresh seasonal focus and special smoking techniques to shine a bright light on Shadow Glen GC’s culinary offerings.
Just because they’re not eating in the dining room doesn’t mean that members and guests expect less than outstanding food. For takeout and grab-and-go fare, club and resort chefs’ satellite menus are displaying creativity and attention to delicious details.
(Pulled pork tacos with pickled vegetables, avocado, pico de gallo, cilantro lime sauce and chicharrónes) Submitted by Chad Myers, Executive Chef, Dubuque (Iowa) Golf & Country Club Yield: 86 tacos, 43 servings For the Pickled Vegetables: 1 head shaved cauliflower 2 shaved jumbo carrots 2 shaved red onions 2 cups apple cider vinegar 2 cups […]
Submitted by James Allen, Executive Chef, Blackthorn Club, Jonesborough, Tenn. Yield: 1 gallon Ingredients 2.5 lbs. smoked Gouda, chopped 1 28-oz. can roasted red peppers, drained 3 qts. fancy shredded cheddar cheese 2 qts. mayonnaise 1 pt. scallions, sliced 1 qt. chopped bacon ¼ cup Louisiana hot sauce to taste salt and pepper Procedure: • […]
Submitted by Eric Rusch, Executive Chef and Manager of Peak Lodge, Killington (Vt.) Resort Yield: Marinade for 20 lbs. of chicken, beef, pork or seafood. Ingredients 6 white onions 1 tsp. dried thyme 10 cloves garlic ¼ lb. fresh ginger ½ gal. vegetable oil ½ gal. chicken stock ¼ gal. soy sauce 10 scallions 1 […]