After years of focusing almost exclusively on work, Amarillo CC’s Executive Chef, Colby Newman, has found that his recipe for a happy life—and a more fulfilling career—is made up of time away from the club, outside the kitchen and with his family. I’ve never been the greatest with balancing work and home life. That’s not…
Smoky Eggplant Hummus with Roasted Cauliflower Tapenade
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…
Not Everyone You Lose is a Loss
For Amarillo CC’s Executive Chef Colby Newman, cultivating a strong team is more important than keeping unmotivated employees. It takes a lot of people to make a country club kitchen run successfully, but as I’ve learned over the years as the Executive Chef of Amarillo (Texas) Country Club, working hands doesn’t necessarily make for a more…
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…
Field to Fork Event Inspires Better Use of Local Ingredients
For Colby Newman, Executive Chef of Amarillo (Texas) Country Club, cooking for a Field to Fork dinner allowed him to showcase local products and form better relationships with farmers. When I received an email from the Texas Corn Producers asking me to be the chef for a Field to Fork dinner—even though it was being…
Peach and Pork Belly Skewer
Peach and Pork Belly Skewer By Colby Newman, Executive Chef, Amarillo (Texas) Country Club Ingredients: 5-8 # pork belly, skin removed 4 EA yellow onions, large dice 16 EA peaches, rice, large dice, 3 gal chicken stock, enough to cover the pork belly in the pan To taste Togarashi (Japanese 7-spice blend) To taste salt…
Sorghum Glazed Quail Leg with Blueberry Barbeque Sauce and a Watermelon Relish
Sorghum Glazed Quail Leg with Blueberry Barbeque Sauce and a Watermelon Relish By Colby Newman, Executive Chef, Amarillo (Texas) Country Club Ingredients: 20-24 Quail legs as needed salt and pepepr 1 EA Sorghum glaze, recipe follows 1 EA Blueberry BBQ Sauce, recipe follows 1 EA Watermelon Relish, recipe follows Procedure: Season quail legs with salt…