Hershey CC is relying on a local artisan spice shop to create unique spice blends that feature an especially appropriate ingredient.
Hershey (Pa.) Country Club (HCC) is in the heart of the city that Hershey Chocolate Co. turned into “the sweetest place on earth.” But HCC is also well-known for great flavors of all types, through an exemplary culinary program led by Executive Chef Daniel Defusco.
And when Defusco was looking for a new blackening spice, a club staff member suggested that he reach out to a local, artisan spice shop—Calicutts Spices—to explore some of their blends.
“We’re all about supporting local businesses, so I was definitely intrigued,” says Defusco.
The first meeting went really well. The spice maker, Robert Orth, brought a number of blends for Defusco to sample. And after a few more meetings, they agreed to explore a proprietary blend tailored specifically to HCC—with a special ingredient that was especially appropriate.
“Chocolate is such an obvious connection for us,” says Defusco. “Plus, chocolate goes really well with certain peppers, like poblano and ancho.”
Orth, Defusco and one of HCC’s sous chefs sat down and started exploring what the blend would feature, which flavors were most important, and how the club would ultimately use the spice. “We went through at least six or seven iterations before we finally found the combination that worked,” says Defusco.
The final product is extremely versatile. It has some complex chocolate notes, Defusco says, but ends with a salty finish.
“You get a lot of early chocolate [taste], which then becomes the carrier for the chili and herbs,” he explains. “There is a touch of sweetness with some crystalized honey, but it finishes with a subtle saltiness.”
The club introduced the blackening cocoa spice on its signature salmon dish. But as more members have tasted or heard about it, they’ve asked for it in other applications, too, such as on shrimp for salads.
“At first, I was really surprised when a member asked for blackened shrimp,” says Defusco. “Then I tasted it. It’s probably my favorite application of the spice that we have.”
The spice mix lends itself well as a finishing spice for fatty cuts of meat like pork shoulder, too. “We’ll do a slow-roasted pork shoulder and finish it with the spice,” says Defusco. “By adding it at the end, it brings the chocolate notes further forward, and adds a saucy consistency.”
While the spice has only been in use at the club since last September, it’s fast becoming a signature item.
“Eventually, we hope to retail it in our golf shop,” says Defusco. “But in the meantime, the spice helps to set us apart from other Hershey properties, because it’s exclusive to us. And anytime you can do something like that for your membership, it improves the value of their experience here.”
INSTANT IDEA: Productive Knife FightAt Addison Reserve Country Club, Delray Beach, Fla., Executive Chef Zach Bell challenged his culinary staff by holding a Kitchen Battle Royale competition, made up of four-person heats where each contestant had 45 minutes to prepare a dish from ingredients in a “mystery basket” (only the protein was known, a day in advance). Judged on presentation, taste, |
Tell Us What You Think!
You must be logged in to post a comment.