Smoky Eggplant Hummus with Roasted Cauliflower Tapenade By Colby Newman, Executive Chef, Amarillo (Texas) Country Club For Hummus Ingredents: 1.25 cups Chickpeas, dried 1 tsp. baking soda 6.5 cups water 1 cups tahini paste 4 Tbsp. lemon juice, freshly squeezed 4 EA garlic, cloves 6.5 Tbsp. water, ice-cold TT salt Procedure: The night before, put…
My Big List of Goals for 2017
Colby Newman, Amarillo CC’s Executive Chef, has big plans to elevates his club’s dining operation throughout the new year. I became the Executive Chef of the Amarillo (Texas) Country Club in October 2014, just a little over a month before the busiest time of the year started. Transitioning from a restaurant to a much larger…
Farmer Squash Salad
By Colby Newman, Executive Chef, Amarillo (Texas) Country Club Roasted Acorn Squash 4 ea Acorn squash, cut in half length wise, deseeded and cut into 1 inch thick half moons ¼ Cup Olive oil 1 T Salt ½ T Freshly cracked black pepper 2 T Smoked paprika 10 ea Garlic cloves, crushed 20 ea Thyme, sprigs…
Take Care of Your Team During the Holiday Rush
Amarillo CC’s Executive Chef Colby Newman eases the stress of the holidays by making sure his team is prepared and supported. Growing up, the holidays were my absolute favorite time of year. They were spent with family, eating some of my favorite foods, relaxing and watching football. I never thought the holidays would eventually turn…
Chicken Fried Short Rib with Summer Fruit Panzanella and Romesco
By Colby Newman, Executive Chef, Amarillo (Texas) Country Club Yield: 10 entrée portions For the Chicken Fried Short Ribs: Ingredients: 10 # Beef Short ribs 10 EA Yellow Onions, large dice 6 EA Carrots, large dice 10 EA Celery, large dice 10 EA Garlic, cloves 20 EA Thyme, fresh sprigs 4 EA Plums, large dice…
Why I Love Cooking For Wine Dinners
According to Colby Newman, Executive Chef of Amarillo (Texas) Country Club, wine pairings should give members and guests the best experience of collective flavors. When it comes to dining at Amarillo (Texas) Country Club, wine dinners are one of the most important experiences we can offer—for our members, for my staff and for myself, too. Once…
Becoming Seafood-Savvy
More club chefs are menuing sustainable fish in delicious, ocean-friendly ways. Chefs play an important role in the sustainable-seafood movement, introducing members and guests to products that prioritize the long-term life of the species along with the well-being of the oceans. In supporting sustainability, chefs can call on their unique ability to showcase how lesser-known…
Sockeye Salmon with Charred Sugar Snap Peas, Spring Farro Sauté and Chimichurri
Sockeye Salmon with Charred Sugar Snap Peas, Spring Farro Sauté and Chimichurri Recipe by Colby Newman, Executive Chef, Amarillo (Texas) Country Club Ingredients: 5 large onions, skin removed, quartered as needed, salt and pepper as needed, olive oil 2 cups farro 1 Tbsp. garlic, minced 1 cup roasted onions, medium dice 1 cup roasted red…