Chefs are rounding out main dishes with seasonal accompaniments. As club and resort chefs continue to incorporate seasonal foods into menus, sides offer the perfect playground to highlight the very best ingredients at their peak. At Basin Harbor Resort in Vergennes, Vt., Christian Kruse, Executive Chef and Food & Beverage Director, builds menus for the…
A Vote for Variety
With “bistro”-themed specialty dinners and “Adventures in Dining” tapas-style events, Executive Chef Benjamin Guaman keeps finding new ways to add fresh spice to the Governors Club’s culinary program.
Crab & Avocado Napoleon Salad
Crab & Avocado Napoleon Salad Submitted by Benjamin Guaman, Executive Chef, Governors Club, Chapel Hill, N.C. (one serving) Amt Ingredient 2 pieces thinly sliced olive bread, toasted 2 ozs. jumbo lump crab meat ¼ avocado, diced 3 ozs. heirloom cherry tomatoes, cut in half 1 oz.…
Rabbit Platter with Cured Rabbit
Rabbit Platter with Cured Rabbit, Pistachio-Crusted Rack of Rabbit,and Stuffed Rabbit Loin Submitted by Benjamin Guaman, Executive Chef, Governors Club, Chapel Hill, N.C. For the Cured Rabbit Amt Ingredient 1 ea. whole rabbit, skinned and cut into 8 pieces 1 ½ ozs. salt 1 ½ ozs. garlic…