(Pictured: Berry Hills CC Executive Chef Heath Ax)
Berry Hills CC and Edgewood CC hope the opportunity to be among the two dozen area restaurants participating in the event may help to engage new members. “The possibility of someone coming to the conclusion that they’d maybe join to be a part of what we have going on a regular basis would be really cool,” says Edgewood’s Executive Chef, Dennis Harris.
Two private country clubs in Charleston, W.Va. will open their dining rooms to the public for the first time during the city’s Restaurant Week, which will be held January 28-February 2, the Charleston Gazette-Mail reported.
Berry Hills Country Club and Edgewood Country Club are hoping the opportunity might engage new members through their love of food, the Gazette-Mail reported.
“We just want to give the community something different,” Dennis Harris, Edgewood CC’s Executive Chef told the Gazette-Mail. “Edgewood is private, so to be able to open up for that week [and have] the possibility of someone coming to the conclusion that they’d maybe join to be a part of what we have going on a regular basis, that would be really cool, as well.”
Both Harris and Heath Ax, Berry Hills’ Executive Chef, touted how the Restaurant Week exposure will also provide their clubs with the opportunity to show how a personal level of service comes with dining as a member at a country club, the Gazette-Mail reported.
“You get to know the members one to one,” Ax said. “You get to know their families. You know what they want. When they bring a ticket in, you know exactly what that person wants.”
For their participation in Restaurant Week, where two dozen area restaurants offer three-course meals at $25 and $35 price points, both of the club chefs have selected dishes that are favorites within their clubs, the Gazette-Mail reported. (Both clubs will be participating at the $35 price point.)
At Edgewood CC, Harris will be serving roasted beef and arugula and goat cheese salad as an appetizer, and filet of Atlantic salmon, pan-seared and finished with a ginger shellac, served with basmati rice and vegetable medley as an entrée, along with an Edgewood member favorite: tenderloin tips stroganoff with beef tenderloin tips and a mushroom burgundy demi-glace, nestled atop a bed of egg noodles and garnished with sour cream and scallions.
“Although this is a longtime Edgewood favorite, I also picked [the stroganoff] dish because it has a lot of history, as well as Edgewood has a lot of history,” Harris told the Gazette-Mail. “I wanted to have something that the normal public wouldn’t have the opportunity to come up and get on an average day.”
The dessert choices at Edgewood will include a divine fudge lava cake and New York-style cheesecake with salted caramel drizzle.
At Berry Hills CC, Ax will feature a honey-dipped fried chicken dish, served with mashed potatoes, cornbread and country green beans. For dessert, guests will be served crème brulee made with Frosted Flakes.
(Photos of the dishes that both clubs will serve can be viewed at https://www.wvgazettemail.com/life/food_and_dining/country-clubs-open-doors-to-public-during-charleston-restaurant-week/article_f274d341-9653-5012-b320-00af38a4b23c.html)
“I think all in all it will be a great representation of the club, as well as the community,” Ax told the Gazette-Mail. “I think we’re going to hit the mark with whatever we put out.”
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