Alaskan Halibut with Purple Forbidden Rice, Crispy Endive, and Sweet and Sour Kumquat Jam Submitted by Ryan Daniels, Executive Chef, Fiddlesticks Country Club, Naples, Fla. Yield: 4 servings 4 7-oz. halibut filets For the Purple Forbidden Rice: 1 garlic clove (minced) 1/2 shallot (minced) ½ tbsp. ginger (minced) ½ jalapeno (minced) 1 stalk celery (minced) […]
Coffee-Crusted Venison Loin with Crispy Polenta, Chicory and Chocolate Venison Jus Submitted by Ryan Daniels, Executive Chef, Fiddlesticks Country Club, Fort Myers, Fla. Yield: 4 servings Ingredients 4 6-oz. venison loin For the Coffee Crust: 3 tbsp. coffee grounds 1 tbsp. light brown sugar 1 ½ tsp. garlic powder ¼ tsp. cayenne pepper ½ tsp. […]
Whether it’s with unique serving platters, “poufs” of cloth to simulate clouds, or gravity-defying displays, club and resort properties are expanding their array of tabletop tools and techniques to create signature atmospheres in their restaurant and event venues. Floor-to-ceiling windows make golf course views a stunning backdrop for creative tabletop designs at Fairway One, which […]
At The Club at 3 Creek in Jackson, Wyo., Executive Chef Timothy Husband and his staff constantly strive for creative ways to serve up dishes that suit the stimulating surroundings.
Submitted by Tim Husband, Executive Chef, The Club at 3 Creek, Jackson, Wyo. • Stuff three squash blossoms with high-quality ricotta (we make our own, using local raw milk, 48% heavy cream and Meyer lemon zest). • Dip in your favorite tempura batter. • Fry until crispy (one to two minutes). • Season with salt […]
Submitted by Tim Husband, Executive Chef, THE Club AT 3 CREEK, Jackson, Wyo.