In the strongest showing ever for an American chef, the Executive Chef at the Pepper Pike, Ohio club bested all but one competitor in the global event, held in Norway on July 3.
The Country Club’s Scott Ryan is First Runner Up in Global Chefs Challenge
Competing against top chefs from around the world, Scott Ryan, Executive Chef of The Country Club (Pepper Pike, Ohio) had the strongest showing ever for an American Chef, besting all but one in The Global Chefs Challenge, an international competition presented by the World Association of Chefs Societies (WACS). The event was held in Stavanger,…
The Toast of Texas
Those who came to San Antonio to be part of another record crowd came away with plenty of sizzling ideas for spicing up their menus—and a whole lot more.
2014 Chef to Chef Conference Wraps Up First Full Day of Sessions
With a record number of registrants in attendance, the sixth annual Chef to Chef Conference kicked off its first full day with local flavor from San Antonio-based Chef Johnny Hernandez. A reception at the Culinary Institute of America completed the day’s planned events, leaving chefs free to explore the city for dinner.
Worthy of the Title
Scott Ryan’s impressive winning streak includes the enthusiastic following of members of The Country Club, as well as major culinary competitions.
Fennel-Coriander Crusted Tuna
C&RB CLUB RECIPE Fennel-Coriander Crusted Tuna with heirloom tomatoes, avocado, radish and romesco Amt Ingredient 1 lb. tuna, cut into 4-oz. blocks 12 pieces heirloom tomatoes, peeled 2 radishes, sliced 8-10 avocados, parisienne scoop 8 ozs. romesco sauce (see recipe that follows) 12 pieces micro fennel or arugula 1 tbsp. olive oil 3…
Sous-Vide Mojo Pork Tenderloin
C&RB CLUB RECIPE Sous-Vide Mojo Pork Tenderloin with corn polenta, black-bean puree and mango Amt Ingredient 1½ -2 lbs. pork tenderloin, cleaned 4 ozs. mojo marinade (see recipe below) 1 each orange segments 10-12 leaves cilantro 2 tbsp. Cotija cheese 1 cup black-bean puree (see recipe below) 6-8 each polenta cubes (see recipe below) 1 …
The Country Club’s Scott Ryan Advances to Global Chefs Challenge Finals
After besting top chefs from Canada, Chile and Brazil, the Executive Chef at the Pepper Pike, Ohio club won the semi-final, and will compete as the representative of the Americas in the finals, held July 5, 2014, in Stavanger, Norway. The Global Chefs Challenge is an international competition presented by the World Association of Chefs Societies, which is held every two years.
Scott Ryan Named Executive Chef at The Country Club
Scott Ryan, CEC, has been named as Executive Chef at The Country Club in Pepper Pike, Ohio. Previously, Ryan was the Executive Chef at the Bloomfield Open Hunt Club in Bloomfield Hills, Mich.