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Shelter Harbor Golf Club
| CLUB / RESORT DATA | |
|---|---|
| Executive Chef | Joey Abitabilo |
| Chef's Certifications | Three time presenter at Chef to Chef. All around pleasant guy most of the time! Hahaa |
| Number of Members | 345 |
| Annual Food & Beverage Revenues | 1,000,000 |
| Food & Beverage Minimum | No |
| Number of Food & Beverage Outlets | 2 |
| Average Weekly Covers | 1200 |
| Banquet Capacity | 300 |
| Number of Kitchens | 1 |
| Sommelier on staff | Yes |
We utilize all the local product we can, including some vegetables from our own organic garden. We use a wide variety of technique and processes, such as cheese making, charcuterie, sous vide, sushi, dehydrating, etc. Yet, technique is not our dominant culinary force. Many times, simple fresh items handled with care are among our very best dishes. Anything that is really good, attractive and makes sense on our menu, is a dish that we may do. Our Executive Sous Chef, Joshua Scott, who plays a large role in menu writing, also plays the dominant role in creating daily specials. These dishes are not designed to be a quick up, or to use up leftovers (though they sometimes accomplish that.) Rather, they are designed to be outstanding in every way. Sometimes a special concept makes its way onto the menu proper. Other times a concept performs better as a special.
Our FOH team, run by Food and Beverage Manager, Cheryl Wisch has two Certified Sommeliers. Cheryl is one of them and Beverage Manager Lindsay Colucci is the other. In addition to our own excellent wines, the members of the club keep their own personal mini wine cellars on property. Additionally, the bar has an elegant and creative cocktail program using the best ingredients and the latest techniques.
Our club does a wide variety of dynamic events. Our members frequently honor us with the task of executing their children's weddings and receptions. These are very sophisticated events for as many as 300. To our club's credit, whenever we have a substantial, important event, a la carte is closed in order that we give it our undivided attention. We do creative and elaborate member parties for as many as 260. During these events we have done action stations such as: seared jumbo dayboat scallops, seared and sliced rare tuna loin, Asian noodles, carved duck, raw bar, lobster splitting and de-shelling, and liquid nitrogen ice cream, using 4 simultaneous, spinning stand mixers. We try to take on as many challenges as we can. With the exception of a few banquet menus, such as weddings, that are used as a guideline, most of our banquets are custom written with significant input from the client.
Daily,we bake our own artisan style crusty breads using starters such as biga, poolish and levain. We bake our desserts and make our ice cream in house. We make home made power bars for the golf course.
We have graduated from our staff, industry leaders such as Josh Livsey, two time finalist on America's Best Baker as well as many other successful culinary leaders who benefited from our polite, kind, professional culture while they were here.
Chef Joshua and I have been in our positions at the Club 16 and 14 years, respectively. Even though we are seasonal, many of our line level staff have given us three, five, seven or even 15 seasons in our kitchen.
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