Member cooking classes are gaining traction, as they fill a need and fuel a passion.
Poultry in Motion
America’s favorite protein provides a blank palette for creative chefs, and has become a boon for their bottom lines.
Lime and Chile-Marinated Chicken Skewers
Lime and Chile-Marinated Chicken Skewers with quinoa tabouleh and wilted spinach Yield: 6 servings Submitted by Michael Weisshaupt, Executive Chef, Fiddler’s Elbow Country Club, Bedminster, N.J. For the Quinoa Tabouleh: (Note: This salad will keep in the refrigerator for several days and is gluten-free.) Amt Ingredient 4 cups cooked quinoa 3 tbsp.…
Griggstown Chicken
Griggstown Chicken* Roasted Breast, Leg Confit, Mashed Potatoes, Asparagus and Chicken Jus *Named after a local farm source Submitted by Michael Weisshaupt, Executive Chef, Fiddler’s Elbow Country Club, Bedminster, N.J. Yield: 4 servings Amt Ingredient 4 8-oz. frenched chicken breast 4 whole chicken leg quarters, separated into drumsticks and thighs 1 tsp. …
Grilled Chicken Wrap
Grilled Chicken Wrap Submitted by Michael Weisshaupt, Executive Chef, Fiddler’s Elbow Country Club, Bedminster Township, N.J. Yield: 1 serving Amt Ingredient 1 12-in. whole-wheat tortilla 6 ozs. chicken breast 2 slices Swiss cheese ½ avocado ½ cup caramelized Vidalia (or other sweet onion) 1…
Poultry in Motion
With its endless versatility and healthful profile, poultry might just be the perfect protein.
Cooking with Fire
Bringing the kitchen outside is helping clubs elevate al fresco fare well beyond burgers and dogs.
An Appetite for Appetizers
To wow diners with their “opening acts,” chefs are balancing maximum-impact flavors with highly recognizable dishes.