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…
Taking Buffets Beyond Boring
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.
Potato Napoleon
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…
Liquid Centre Chocolate Cake
Recipe courtesy of Arnaud Berthelier, CMC, Executive Chef, Union Club, Cleveland, Ohio.
Crispy Mozzarella & Summer Tomato Salad
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.
Chef David Daddezio Serves Up Inspiring Performances
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…
California Prune and Passionfruit Parfait
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…
Why Hamilton Harbor YC Is Serving More and Better Ice Cream
Thanks to Pastry Chef Sean Dwyer, artisan ice creams and sorbets are enriching Hamilton Harbor Yacht Club’s developing pastry program.
Shanghai Sesame Seed Big Eye Ahi Tuna Wakame Cucumber Noodle Salad
Recipe courtesy of Manfred Bräuer, Executive Chef, The Vintage Club, Indian Wells, Calif.
Raspberry Sorbet
Recipe courtesy of Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club, Naples, Fla.
Charcuterie Boards Gain Popularity at Private Clubs
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…
Berry White
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…
Black Truffle Lamb Ragu, Casarecce Pasta, Preserved Lemon and Aged Parmesan
Ingredients: 2 to 3 tablespoons Olive Oil 3 pounds Lamb Shoulder 1 medium Onion 5 each Garlic 2 cups Dry Red Wine 28 ounce Whole Tomatoes, Good Quality 1 to 3 cups Lamb, Beef or Chicken Stock 1 tablespoon Fresh Oregano ½ teaspoon Cinnamon 1 each Bay Leaf To Taste Black Truffle 2 teaspoons Preserved…
Pastry Chef Jennifer Kopp Creates Capital Confections at The Metropolitan Club
Executive Pastry Chef Jennifer Kopp, CEPC, adds her own special touches to the acclaimed culinary excellence of The Metropolitan Club of Washington (D.C.).
Pumpkin Swirl Cheesecake
Yield: ½ sheet cake pan, 3-in. tall For the graham crust: 2 lbs. graham cracker crumbs 1 lb. butter, melted 8 ozs. granulated sugar Procedure: Spray and paper the bottom of a rectangular ½-sheet cake pan. Mix graham crumbs, butter, and sugar together well. Press crumb mixture into the bottom of cake pans, approx. 1/3-in.…