Food & Beverage

Recipe courtesy of Eric Floyd, Executive Chef, Washington Athletic Club, Seattle, Wash.

Yield: 8 servings Amt – Ingredient 2 tbsp. vegetable oil 8 chicken leg quarters to taste salt and freshly ground pepper 2 lbs. small button mushrooms, cleaned and trimmed 1 lb. gold pearl onions, peeled 1/2 lb. slab bacon, cut into lardons 1 herb bouquet (8 sprigs thyme, 2 sprigs sage, 1 sprig rosemary, 1 fresh…

Yield:  4 portions Amt – Ingredient 2 cups – chicken broth 1 qt. – heavy cream 5 tbsp. – Cajun seasoning 1 tbsp. – salt 1 tbsp. – paprika 1/2 tbsp. – black pepper 1 tbsp. – garlic powder 1 lb. – cooked crawfish 7 tbsp. – corn starch 11/4 – cups water Submitted by…

Yield:  1 lb. bacon Amt – Ingredient 1 lb. – applewood smoked bacon 1/4 cup – bourbon 1/4 cup – Dijon mustard 2 tbsp. – maple sugar 1/2 cup – brown sugar 1/8-1/4 tsp. – cracked Tellicherry black peppercorns Procedure: • Lay out bacon in a 2-inch hotel pan. Sprinkle bourbon over evenly and allow…

Rows of chafers don’t cut it anymore—not with members, and certainly not with chefs—when it comes to buffet service. Even a weekly buffet can become an anticipated event when fresh ideas are brought to the table.

Ingredients: Strawberry Gel Ingredients: 1 cup strawberries, hulled and sliced 1 cup water ¼ cup sugar 1 teaspoon agar Diplomat Cream Ingredients: 1⅓ cups whole milk 1 vanilla bean, scraped ½ cup sugar 1 tablespoon cornstarch 1/8 teaspoon salt 2 egg yolks 1 sheet gelatin, bloomed 1 tablespoon unsalted butter 2 cups heavy cream Sweet…

Recipe courtesy of Arnaud Berthelier, CMC, Executive Chef, Union Club, Cleveland, Ohio.

Fresh Mozzarella Cheese, Garden Tomatoes, and Basil have shared the culinary stage sense the beginning of time. In this dish the crispy mozzarella provide a contrast of temperature and texture, highlighted by the velvetiness of the mascarpone and the bright acid of the tomatoes.

This Chef to Chef Q&A is a little different than normal. This month’s conversation is with a chef I worked with for seven years: David Daddezio, who is now the Executive Chef at Vicmead Hunt Club and Bidermann Golf Course in Wilmington, Del. CHEF PROFILE David Daddezio, PC1 Current Position: Executive Chef, Vicmead Hunt Club and…

Ingredients 500ml Double cream 150g California Prunes 1 Lime 4 Passionfruit 3 Free range eggs 60g Golden castor sugar Prune Pudding 100g California Prunes, chopped 100g  Boiling water 60g Butter 180g Brown Sugar 220g Plain Flour 8g Baking Powder 120g Large free range eggs 2 tbsp powdered sugar For Curd: 3 Egg yolks 1 Vanilla…

Thanks to Pastry Chef Sean Dwyer, artisan ice creams and sorbets are enriching Hamilton Harbor Yacht Club’s developing pastry program.

Recipe courtesy of Manfred Bräuer, Executive Chef, The Vintage Club, Indian Wells, Calif.

Recipe courtesy of Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club, Naples, Fla.

Offered as an appetizer on the dinner menu, a complement to wine at the bar, or as the centerpiece of a buffet, the charcuterie board has become an integral part of club cuisine. Chefs are producing some components in-house and sourcing others from carefully vetted suppliers, to assure that members and guests always get the most…

Ingredients: 1/2 fluid ounce simple syrup         1/4 cup or about 6-7 frozen raspberries 1/4 fluid ounce egg white 2 fluid ounce gin (94Proof) 1.5 fluid ounce fresh lemon juice Ice Garnish: Dehydrated raspberry powder Procedure:  Add simple syrup and frozen raspberries in the bottom of a shaker; muddle. Add egg whites, gin, lemon juice and…