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Carolina Trace Featured in Golf a La Carte, Recipes from America's Finest Clubs

 
Carolina Trace Country Club (NC) announces it is featured in Golf A la Carte, Vol. I, a 252-page, full-color, hardback cookbook of recipes from America’s finest clubs in the Southeast.

Chef Marty Shapter’s mouth-watering Cream of Three Onion Soup’s ingredients are printed over a stunning photo of the Club’s signature hole, Lake 8. With its Arnold Palmer forward, Golf a la Carte, is a book anyone who enjoys food and/or photography will want to own. In addition to championship golf, dining has always been central to the lifestyle members enjoy.

Watch for the recipe to be featured in an upcoming GolfCourseHome Specialty of the House installment.

Holidays Will Be Brighter With Inclusion of Venison Recipe from Reynolds Plantation

Gerald Schmidt, Reynolds Plantation Executive Chef

With the holidays approaching, food lovers begin envisioning menus for family gatherings, parties with friends, and other festive celebrations. If you are looking for an out of the ordinary repast for such event that will earn you huzzahs and praise, then look no farther than Roasted Rack of Venison—the Specialty of the House at Reynolds Plantation in Greensboro, Georgia.

The creator of this holiday gift is Gerald Schmidt, Reynolds Plantation’s Executive Chef. Chef Schmidt says this marinated, roasted masterpiece offers “an elegant presentation that provides a flavorful alternative to traditional holiday fare.”

The venison is served with morel mushrooms, a wild mushroom with quality “second only to the truffle,” he says. Because of the morel’s earthy flavor, he adds, they are an ideal accompaniment to the venison.

25 Years in the Kitchen
He certainly knows his craft and has continued to polish it over the years. With more than 25 years of culinary experience, this award-winning chef has graced the kitchens of hotels and clubs throughout the country. He was even runner-up for White House Executive Chef in 2006.

Reynolds Plantation is an award-winner, too. This lakeside residential community, with its 99 holes of championship golf and over 80 miles of shoreline along Lake Oconee, has won awards from magazines such as Golfweek, Travel+Leisure Golf, Where to Retire Magazine, Southern Living and others, as well as Forbes.com.

Complementary Wines
Chef Schmidt, who has attended food and wine pairing classes in Napa Valley, CA, suggests coupling the venison with a Ridge Lytton Springs Zinfandel or Possums Vineyard Shiraz. The result is a holiday feast that will be more vivid, and tastier, than usual this year.

Roasted rack of venison from Reynolds Plantation, GA
Photography by Terry Allen

Roasted Rack of Venison
Recipe Courtesy of Executive Chef

Gerald Schmidt

For Venison
2 each 8-bone venison racks, approximately 2.5 pounds each, trimmed of silver
3 tbsp vegetable or canola oil (canola is preferred). Reserve 1 tbsp for cooking.
6 each fresh rosemary sprigs, cut into 6-inch lengths       
2 each garlic cloves, peeled and finely chopped
Sea salt to taste
Freshly milled black pepper to taste

For Morel Mushrooms
¼ lb fresh morel mushrooms*, slit length-wise and cleaned well of any debris
2 tbsp shallots, peeled and finely chopped
2 tbsp unsalted butter
½ cup red wine
¼ cup water
6.5 oz (1 container) veal demi-glace
Sea salt to taste
Freshly milled black pepper to taste

* If fresh morels are unavailable at market, dried morels can be substituted in their place. Instead, use half the weight of fresh, or 2 ounces. Simply place them in 1 cup of water (room temperature), squeezing periodically until hydrated. This will take approximately 3-4 hours. If water becomes dirty, change water as needed.

Venison Preparation
With a sharp knife, carefully remove the thin silver skin on the rack of venison. Rub venison with canola oil, garlic, salt and pepper to your desired taste. Place rosemary sprigs on meat and place in a plastic sealable container. Refrigerate for 24 hours.

After marinating for 24 hours, pre-heat oven to 350 degrees. Heat a large sauté pan on high heat, and add 1 tbsp reserved canola or vegetable oil to pan. Remove rosemary from meat and discard. Place venison racks into hot sauté pan (medium-high heat) and sear two minutes on each side. Remove from sauté pan; wrap the bone portion with aluminum foil to prevent burning when roasting. Put racks of venison into roasting pan and place in oven. Roast for 26 – 29 minutes, or use a meat thermometer to gauge when an internal temperature of 130 degrees has been reached. Reserve venison rack to a platter and cover loosely with foil. Allow this to set 8 – 10 minutes. This will be a perfect medium rare.

Morel Preparation
Melt the butter in a medium saucepot over high heat, being careful not to burn. Add the shallots, reduce the heat to medium and quickly stir for 20-30 seconds, do not brown.
Add the morels, reduce to low heat and sauté for 2-3 minutes. When completed, add the red wine, water and the demi-glace. Whisk until sauce is formed. Adjust seasoning with sea salt and freshly milled black pepper. Hold warm for service.

Plating the Venison Rack
Warm individual serving plates. Place sauce on medium heat, bring back to boil and remove. At this point you can leave the rack intact, 3-4 bones per portion or just simply carve straight down each bone making a single bone chop. Arrange on place, spoon sauce and morels around venison. Garnish with zucchini and root vegetables such as carrots and parsnips. Serve immediately. Serves 6-8.

John Daly's Feast for the Senses at Branson Creek Includes Golf, Hefty Steak Sandwich

Spectacular Ozark views from Branson Creek’s patio.

John Daly is ever-present in more ways than one at his Murder Rock Golf Club at Branson Creek, MO. Residents can play on his 18-hole design or feast upon a handsome steak sandwich named after him. Both entities are very Daly-like: big and bold.

That a steak sandwich is the Specialty of the House tells you a little about the relaxed, laid back lifestyle of the communities at Branson Creek. Furthermore, the vast mountain views club patrons enjoy from the restaurant patio provide an appropriate complement to the goliath-sized Daly dish

Steak, Lobster & More

Murder Rock Club, one of two clubs within the Branson Creek community, features championship golf, pro shop and much more. Its restaurant, Glenn’s at Murder Rock, offers classics such as steak and lobster, plus its signature “Daly Special.”

 

Served seven days a week, the Daly is a monster of a sandwich layered with ribeye, provolone and fried red onions and packed into a hoagie roll. If one has room, waffle fries and potato corn chowder are offered as sides.

 

Tina DeLong, Food and Beverage Director at Murder Rock, likens the special to a French Dip or Philly Cheesesteak, and says the ribeye is slow-cooked daily. There is no exact recipe, she says. One can create the masterpiece by piling thinly sliced ribeye on a toasted hoagie roll, then adding provolone cheese and lightly fried onions.

 

Big Portions, Bigger Views

One might wonder which is more impressive: the Daly Special or the view from the restaurant patio. Indeed, the mountains are an awe-inspiring backdrop to any Branson Creek activity, whether it’s tackling the par-71, 18-hole signature course, swimming at the club’s pool or working out at the fitness center—perfect catalysts to a healthy appetite.

 

Along with the Daly name, “Murder Rock” is also more than just a label. With roots in the Civil War, legend has it that Murder Rock was a place where confederate bushwhacker Alfred Bolin and his crew conducted ambushes of unwary Federals.

 

Today, the Murder Rock name remains, but the vibe is a calm, pleasant one. With plentiful amenities, spectacular mountain views, and items such as the Daly Special, Branson Creek and its clubs are worthy of 'Daly' praise.

The Daly Special from Glenn’s at Murder Rock.

Red Meat, Wine Are Mighty Fine: Add White Smoke & You Have Bliss at Broadlands

Smoked brisket and more from The Enclave at Broadlands.

Red means go at The Broadlands Grill at The Enclave at Broadlands, in Bloomfield, Colorado. Red, that is, as in red meat, says Shawn Agresto, Food and Beverage Director.  When asked why, he replies simply, “It’s steak … and it’s Colorado.”

So it’s not surprising that after tackling the 18-hole Rick Phelps golf course, hiking any of the community’s eight miles of trails or returning from a shopping spree in nearby Denver that Enclave members flock to the hearty Smoked Beef Brisket.

A popular house specialty, it’s coated with a special dry rub and slow-smoked until fork tender. The centerpiece is topped with homemade BBQ sauce (a classified recipe), and rounded out with cole slaw and asparagus.

A soft pinor noir is recommended as a complement to the smoky brisket. Agresto says the wine is mellow enough to allow the brisket’s woodiness to thrive without adding surplus spice or power.

Popular Choices
The brisket is not the only popular meat-based specialty at the low-key gathering place.  The Broadlands Grill also features a 10-oz. Angus ribeye steak rubbed with an in-house seasoning. Served with seasonal vegetables and baked potato, it’s a classic American meal.

Popular alternatives to the red meat fare include a grilled chicken wrap with bacon, lettuce, tomato, and onion, served on a sun-dried tomato tortilla with garlic basil aioli.

As Food and Beverage Director, Agresto is responsible for many such creations. He grew up in the culinary world, and owned several restaurants long before he earned his current position. His family was in the restaurant business, and he quickly grew into an expert in the field. At The Broadlands Grill, he strives for an atmosphere where people can “come together with friends after a round and enjoy good food and drinks.” The goal, he says, is a friendly spot where people feel welcome.

Agresto notes that in addition to individual accommodations, The Broadlands Grill at the The Enclave at Broadlands offers private party reservations for as many as 100 people. With his extensive restaurant background he can handle such large celebrations—as long as there’s enough red meat on hand for the hearty Colorado folk.

Smoked beef brisket and sides at The Enclave at Broadlands.

Smoked Beef Brisket

Famous Dry Rub
Combine 1/2 cup onion powder with 1/4 cup of each of the following:
Kosher Salt
Garlic Powder
Hungarian Paprika
Spanish Paprika
Brown Sugar
Cracked Pepper

Mix well before sprinkling onto both sides of the brisket.

How to smoke your brisket:
Use hickory wood or white oak for smoke.
Cook 1 hour per pound at 220 degrees.
When brisket reaches an internal temperature of 190-200 degrees, it should be
fork tender and ready to eat.
Let rest for at least 30 minutes to let the juices redistribute throughout the meat.

Teton Springs Chef Orchestrates Culinary Symphonies With Classic Ingredients

Dan Davis, Teton Springs Executive Chef

Dan Davis, Executive Chef at Headwaters Grille at Teton Springs in Teton Valley, Idaho, has an inventive and creative cooking style, and doesn’t shy away from orchestrating unique culinary symphonies. He begins with traditional combos like steak and potatoes, and transforms them into something exciting.

Take, for example, one of his signature items: Flank Steak with Sweet Thai Chili Sauce. The meat is cut thin, seared and finished with a sweet chili glaze, and presented with potato wontons and baby bok choy.

More Flavor, Less Guilt
This Asian-themed meal is popular at Teton Springs' restaurant, Chef Davis says, in part because it provides people an option to what he calls the “big beef idea,”– portions so large they are undefeatable, or at least an enemy to the waistline. With many people paying attention to diet and nutrition, the 7-8 ounce steak provides a reasonable alternative for people seeking a more feasible meal.

This creation also awakens the palate more than some typical steak dinners. The broad surface area of the thinly sliced beef provides a good home to the well-chosen seasonings. The potato wontons—a twist on the potato part of “meat and potatoes”—are a clever spin on a classic side.

Experimentation Garnishes Consistent Quality
As evidenced by the flank steak, Chef Davis focuses largely on Asian cuisine, as well as Mediterranean styles. He says the beauty of his position as Executive Chef is he has freedom to engage in new experiences, and use his creativity to conceive original options.

With his background, chances are most of his masterpieces are successful. Chef Davis says he hopes his guests will enjoy his work. “If not,” he says, “I wipe the slate clean and do something different.”

With his talent, that probably doesn’t happen often. More likely, guests rave and come back for more. Over more than two decades, he has continually educated himself on varied cuisines and techniques while holding professional positions, including several prestigious jobs in clubs across the U.S. and Europe.  

Headwaters Grille guests are a privileged group, sampling new items created by a culinary master. Along with Asian-themed dishes like the flank steak, the restaurant offers dishes such as almond-encrusted halibut, seared duck breast, and several salads. With Chef Davis at the helm, these items are surely works of art as well.

Teton Springs' Flank Steak with Sweet Thai Chili Sauce

Flank Steak with Sweet Thai Chili Sauce

Ingredients
2# choice flank steak (chill overnight in buttermilk)
8 ounces Mae Ploy Sweet Chili Sauce
6 oz mashed potato
1 oz fresh herbs, chopped
10 each wonton wrappers
2 each baby bok choy

Method
Remove wontons from package and brush edges with water. Add chopped herbs and a little salt and pepper and mix well. Place a small amount of potato mixture in wontons and roll tightly. Freeze for 1 hour.

Remove fat and excess tissue from flank steak. Place on heated grill, marking each side for 4 minutes. Place on baking dish and pour chili sauce over the top, and bake in 350 degree oven for 5 minutes.

Braise the bok choy in a sauce pan with some mirin or a mixture of chicken stock and a little rice wine vinegar. Cook until tender and season with salt and pepper.

Fry the wontons in a little oil until golden brown. Remove flank steak from oven. Place on cutting board and slice thinly, cutting against the grain for optimum tenderness. Place steak on plate along with bok choy and wontons.

Spoon a generous amount of sauce from baking dish over the top of the flank steak and garnish with toasted black and white sesame seeds.

The Powder Horn's Executive Chef Artfully Blends Comfort, Style and Taste

The Powder Horn’s Executive Chef Mark Ferrante.

Most people have experienced the comfort of a warm bowl of macaroni and cheese. But visitors to Remington’s at The Powder Horn in Sheridan, Wyoming, have the opportunity to enjoy an intensified version of the cozy pasta classic. Mark Ferrante, The Powder Horn’s Executive Chef, creates a “Shrimp, Crab and Lobster Mac-n-Cheese Au Gratin” in his kitchen at Remington’s, and it is one of the restaurant’s most coveted options.

The masterpiece uses penne pasta—much more adult than the elbows typical to childhood mac and cheese. Chef Ferrante combines the pasta with a Brie and American cheese sauce infused with seafood flavors, then tops it with shrimp, lump crab meat, and cold water baby lobster tail. He finishes it with panko breadcrumbs—crispier and lighter than traditional breadcrumbs, they create a crunchy crust to this cushy treat.

Sophisticated Comfort
Chef Ferrante says his interpretation of macaroni and cheese is a success at Remington’s in part because “it has the comfort of mac and cheese, with a sophisticated twist.” And, he says, this “upscale comfort food” concept is an increasingly popular trend.

Such twists are scattered throughout Remington’s menu, which includes other variations like Buffalo Pork ‘Wings’ that combine traditional wing sauce and ranch dressing with mini pork shanks instead of chicken wings.

A Well-Rounded Professional
Becoming Remington’s Executive Chef was part of a career change for Mark Ferrante. After earning his Bachelor’s degree in criminal justice and psychology, he worked in the social work field for several years. He then began his transition, attending the Art Institute of Houston’s culinary school.

He worked his way up the culinary ladder, starting as sous chef for the Lancaster Hotel and River Oaks Country Club, both in Houston. Later, he became Executive Chef at the Laredo Country Club in Laredo, Texas, and held that role for four years before beginning his position at The Powder Horn.

With dishes like the Shrimp, Crab and Lobster Mac-n-Cheese Au Gratin, Remington’s patrons are surely grateful he made that career change and found his way to The Powder Horn. And regardless of age, one is bound to uncover youthful joy somewhere between panko, baby lobster and penne.

Lobster, Shrimp and Crab Crab Mac-n-Cheese Au Gratin.

Sauce
2 oz. clarified butter
1 tsp. chopped garlic
2 oz. white wine
1 cup heavy cream
3 oz. softened brie cheese
2 slices American cheese
Seasoning to taste

Method
Heat clarified butter in sauté pan. Add garlic and sauté for about 2-3 minutes. Add white wine and reduce until almost dry. Add cream and reduce until sauce reaches desired consistency. Add both cheeses and incorporate until melted. Season.

Breadcrumb Topping
1/8 cup panko breadcrumbs
1 tbsp. chopped parsley
1 oz. olive oil

Method
Mix all ingredients thoroughly.

Seafood
2 oz. clarified butter
1 tsp. chopped garlic
1 ea. 5-6 oz baby lobster tail
2 ea. U-12 shrimp
2 oz. white wine
2 oz. lump crab meat
6 oz. penne pasta (cooked)

To assemble plate:
Make sauce a la’ minute and add penne pasta. Meanwhile, separate fan portion of lobster tail and boil to change color, and then cut tail in half vertically and remove meat from shell. Clean and remove tails from shrimp. Heat 2 oz. clarified butter in sauté pan. Add lobster and sauté for about 2 minutes on each side. Add shrimp and 1 tsp. chopped garlic to lobster. Sauté for about 2 minutes. Add white wine and chopped parsley. Reduce and add crab just to heat through.  Add pasta with cheese sauce in large serving bowl. Top with breadcrumb mix and place under salamander to brown. Top with lobster, shrimp and crab. Garnish with fan portion of tail and fresh dill or chives.

The Cliffs Dishes Out Fresh Produce Straight From Their Organic Farm

The Cliffs' Joey Pesner creates organic masterpieces.

Here’s a menu line-up that’s hard to resist: Diva Cucumbers. Black Beauty Eggplants. Sunburst Summer Squash. Serrano del Sol Peppers. Maxibel Haricots Verts.
 
Exotic to the ear and tasteful to the palate, these engaging veggies are just a few of the more than 50 exotic and simple treasures flourishing in the greenhouses at The Cliffs’ organic farm in Traveler’s Rest, South Carolina. And happily for residents and their guests, many of them are the featured stars in The Cliffs' signature vegetable dishes.

The names are more than just an appetizing prelude, however. Organic and homegrown year-round in The Cliffs' own farm, they couldn’t be fresher or better tasting. And people dining at The Cliffs' restaurant, La Bastide, which is presided over by Executive Chef Joey Pesner, have a privileged inside track—as much as 80 percent of the produce, herbs and flowers used in the restaurant come right from The Cliffs' own backyard. In fact, you can easily tell what the season is from the dishes that appear on the table, each one fresh and nutritionally intense.

Pesner pays close attention to what comes out of the ground. “I’m especially excited about our little carrots,” says Pesner. “We pulled our first few bunches of spring carrots this morning. Their varieties include Yellowstone, Snow White, Dragon and Napoli.”
 
An award-winning graduate of Western Culinary Institute in Portland, Oregon, Pesner joined The Cliffs as Executive Chef of La Bastide in December 2006. Prior to joining the team, he held many other roles, including Executive Chef for Kings Crossing Golf and Country Club in Corpus Christi, Texas, Banquet Chef at The French Room at Hotel Adolphus in Dallas, Texas, and Executive Chef for the Ritz Carlton in Washington, DC.

That kind of background paired with fresh, local organics ensures positive results—such as Chef Pesner’s mixed organic vegetable dish, featuring heirloom carrots, chickpeas, asparagus shoots and cipollini onions. The dish highlights freshly harvested produce from the farm, and is served with pan roasted triggerfish, a mild white fish local to the area. Pistachio oil is an optional finish.

Triggerfish accompanies vegetables from The Cliffs’ farm.

RECIPE

Triggerfish with Heirloom Carrots / Carrot Puree, Chickpeas, Asparagus Shoots, Cipollini Onions

Pan Roasted Triggerfish
Pat the triggerfish fillets dry with paper towels. Portion them about four ounces a piece and season with kosher salt and white pepper. Place a heavy bottom cast iron or frying pan over very high heat. Add in about 1 tablespoon of grapeseed oil and allow it to come to smoke point. Gently place the fillets in the pan, being careful not to splash in the oil. Sear on each side for about a minute and a half and remove from the heat. Serve immediately.

(Chef’s note: If triggerfish is not available, wahoo is a good good option with a firm texture and a slightly sweet, mild flavor. Mahi Mahi is also a good choice, but be sure only to select a very fresh cut.)

Carrot Puree
1 tablespoon grapeseed oil
1 tablespoon butter
2 garlic cloves, smashed
2 shallots, sliced
3 medium carrots, peeled and sliced
1 quart vegetable stock
Kosher salt and white pepper to taste

Method
Begin with the oil, butter, garlic and shallot in a medium sauce pot over low heat. Simmer the ingredients together slowly for about 10 minutes and the shallots have almost melted away.  Next add the carrots and barely cover them with the stock. Season and simmer covered for about 20 minutes or until tender. Move into a blender and buzz for about 2 minutes until completely smooth. Pass through a sieve and check your seasonings.
 
Vegetables
1 tablespoon grapeseed oil
30 assorted carrots, peeled
4 cipollini onions, cooked in vegetable stock until tender
1 cup chickpeas, cooked in vegetable stock until tender
1 cup asparagus shoots
½ cup vegetable stock
4 sweet basil leaves, sliced
Kosher salt and white pepper to taste

Method
Begin in a large frying pan over high heat with a little oil. Add in the carrots and cook about 4 minutes. They will caramelize slightly. Next add in the onions and cook 1 more minute. Add in the peas, asparagus and stock. Cook 1 minute to heat through. Remove from heat, add basil and season. Serve immediately.

Daniel Island Club's Fried Green Tomatoes Dish Has a Dramatic Flair and Appeal

Chef Tyler Dudley is head chef at the Daniel Island Club.

"Fried Green Tomatoes" is not only the name of a movie, but a culinary favorite among Southerners, Italians and many others. But the way Chef Tyler Dudley prepares his at the Daniel Island Club, perhaps it should be featured on the big screen.

Giving the Basics Star Treatment
In the club’s Charleston, SC, kitchen he begins with traditional ingredients, including green tomatoes, cornmeal and Tabasco sauce. From there, he transforms the basics into a star with dramatic visual appeal. Chef Dudley builds alternate layers of the tomatoes and mozzarella slices, forming a tower of complementary textures and colors. Delicate greens resemble a garden on the tower rooftop.

Adding to its originality, Chef Dudley serves the dish with a black eyed pea vinaigrette. Black eyed peas are often served as a symbol of luck and fortune, and many times they are accompanied by fried green tomatoes. The combination is a classic, but this version goes beyond the call of duty. Usage of fresh local ingredients—a common practice at Daniel Island—further adds to its appeal.

Creative Twists Earn High Returns
Chef Dudley has been a member of the Daniel Island Club team since the clubhouse opened its doors in 2001. He oversees three kitchens, a 300-seat ballroom, and a poolside bar and grill. With that kind of responsibility, it is impressive he finds time for such creative dishes as his fried green tomatoes with black eyed pea vinaigrette. According to those at Daniel Island, “his creative twists on classic southern favorites keep members and their guests coming back for more.”

With its good looks and broad appeal, this specialty is certainly worthy of award nominations on par with its theatrical namesake.

Fried Green Tomatoes from the Daniel Island Club.

Recipe (serves 12)
Fried Green Tomatoes

1 cup buttermilk
½ tbsp Tabasco sauce
1 cup yellow cornmeal
1cup all-purpose flour
½ tsp baking soda
1 tsp kosher salt
1 tsp fresh ground pepper
5 lbs thick sliced green tomatoes
1# each sliced fresh mozzarella
   
Mix the buttermilk and Tabasco together and set aside.  Add the sliced tomatoes to milk mixture and allow it to marinate for one hour.  Combine the yellow cornmeal, flour, baking soda, salt and ground pepper in a separate container.  After an hour of marinating, drain the tomatoes. Lightly dredge the tomatoes in the flour mixture and fry.

Black Eyed Pea Vinaigrette

2 cups cooked black eyed peas
1 red bell pepper brunoise
1 yellow bell pepper brunoise
1 green bell pepper
1 red onion brunoise
2 tbsp chopped basil
½ tbsp oregano
1 tbsp chopped thyme
1 tbsp chopped chives
¼ cup red wine vinegar
¼ cup sherry vinegar
½ cup extra virgin olive oil
Kosher salt and fresh ground pepper to taste

Combine first 8 ingredients together and set aside. Whisk chopped chives, red wine vinegar, sherry vinegar and olive oil together; mixture will not emulsify. Combine vinegar mixture with previous ingredients you set aside.

This dish may be served family style with all tomatoes in a serving dish or one to two tomatoes per plate. Alternate fried green tomato slices and fresh mozzarella on plate, and finish with black eyed pea vinaigrette on top.

The Bay Club Uses Local Ingredients to Create Fresh, Seasonal Dishes Year Round

Jim Mercer, Executive Chef at the Bay Club, MA

Choosing just one specialty from his menu was a challenge for Jim Mercer, Executive Chef at the Bay Club at Mattapoisett. This was not due to indecision, but rather that the menu “follows the seasons to change the menu.” From winter braises to summer grilling, his choices adapt to complement the changing New England weather.

But he tackled the task. A supporter of the “localvoire movement” emphasizing locally sourced foods, he considered the New Bedford Sea Scallops as an option. But, he said, “The more I work with the beautiful New England Cod, the more I constantly refer to it as my favorite fish.”

And with that, his Cod “Pot Roast” wins. 

Local Ingredients, Blending of Flavors
This name is usually associated with beef, but Chef Mercer puts a fresh spin on things. Parsnips, carrots, potatoes and leeks provide a base of pot roast flavors to a lighter seafood version of the traditional meal.

Those who dine at the Bay Club can feel good knowing Chef Mercer prefers locally grown food. And his philosophy is not the only impressive thing about him. He was head chef and owner of Mex in Boston, and held chef roles at Boston’s East Meets West Catering Company and Gusto Trattoria, as well as Page Carter Catering and The Catered Affair.

With this background, he is surely up to most culinary challenges—even choosing one dish in a sea of excellent options. But the cod pot roast, a menu staple, is a fine choice for anyone. Traditional pot roast flavors, often associated with winter, are tweaked with a summery cod. This symbolic intertwining of seasons and blending of flavors is a hallmark of Chef Mercer’s style, making this dish a viable option year round.

Chef Mercer recommends pairing the cod pot roast with a dry or crisp white wine—also perfect any time of the year.

Chef Mercer's Cod Pot Roast

COD "POT ROAST"
Chef Jim Mercer
The Bay Club Mattapoisett

SERVES 4
2 tablespoons butter
2 garlic cloves, sliced razor thin
2 leeks (white part only), halved and cut ½ inch
1 cup+ turnip, carrots, and parsnips in  ¼ inch cubes
2 medium yukon gold potatoes, peeled and cut into  ¼ inch cubes
2  cups fish stock
2 T Pernod
1/4 pound sugar snap peas, halved
2 tablespoons chopped fresh thyme salt and pepper, to taste
2 pounds thick cod fillet, cut into 4 pieces
2 tablespoons chopped fresh parsley or chervil
Extra virgin olive oil

Set the oven at 450 degrees. In a large flameproof casserole, melt the butter. Add the garlic and leeks and cook over medium heat for a few minutes, stirring often

Add turnip, carrot and parsnips along with yellow potatoes. Stir well to coat with the butter. Pour in the fish stock and bring the mixture to a boil. Top off with a little water, if necessary, so the potatoes are covered with liquid. Turn the heat to low and cook the potatoes for 10 minutes or until they are almost tender.

Stir in the peas, thyme, salt, and pepper. Sprinkle the fish with salt and pepper. Set the fish on top of the vegetables add the Pernod and transfer the casserole to the oven. Roast the cod for 15 minutes or until it is flaky and cooked through.

Remove the casserole from the oven. With a wide metal spatula, set a piece of fish in each of 4 shallow bowls or deep plates. Spoon the vegetables and broth over the fish. Garnish with olive oil and chopped parsley.

Hammock Dunes Features Many Homemade Dishes, Including Warm Apple Charlotte

Hammock Dunes, FL: Jason Hall offers many homemade items

Vacationing to Florida and taking up golf might be as American as apple pie.

Or Apple Charlotte, if you are at the Hammock Dunes Club in Palm Coast, FL. Executive Chef Jason Hall molds these little treasures in his kitchen there. Warm Granny Smith apples are tucked into charlotte molds, enveloped with buttery white bread crust, and baked. When served to the lucky recipient, the charlotte is topped with a cherry sauce made with pinot noir.

Chef Hall says that like many other dishes at Hammock Dunes, the Apple Charlotte is made in house. “We don’t buy any pre-made sauces, and everything is hand-made from scratch,” he says. This seems a priority for him. While learning to become a chef, he says he felt privileged to work under Certified Master Chefs who believed in scratch cookery and weren’t afraid to push the culinary envelope.

Jason Hall has certainly made the rounds during his 14 years in the industry. He graduated from Le Cordon Bleu partner, the Pennsylvania Culinary Institute. With this under his belt, he went on to work in private clubs and restaurants in the Carolinas, Ohio and Napa Valley, CA.

Now, as Executive Chef at Hammock Dunes, he continues the culinary legacy of his prestigious teachers. The Apple Charlotte is surely just a taste of what his restaurant has to offer—pair it with a chat about tomorrow’s golf game, and you’re in American heaven.

Apple Charlotte from Hammock Dunes, FL

Apple Charlotte
6 portions

6 granny smith apples
1 cup sugar (may need more depending tartness of apples)
2 tsp. cinnamon
pinch of salt and nutmeg
4 tbsp. butter
1 loaf of white bread
½ stick unsalted butter, melted (this is for the bread)
Special equipment: a 2-inch round cookie cutter; 6 (5- to 6-oz) ramekins

Preparation
Peel and dice the apples.  In a pan warm the butter, then add the apples.  Stew the apples at medium heat.  Add sugar, cinnamon, salt and nutmeg.  Cook until apples are soft.

Preheat oven to 350°F. Cut out 12 rounds from bread slices with cookie cutter, then cut 42 (2- by 1 1/2-inch) rectangles from trimmings and remaining slices. Coat 1 side of each round and rectangle with some of remaining butter. Put 6 rounds, buttered sides down, in molds and line sides with rectangles (5 to 7 per mold), buttered sides against mold, arranging them vertically and slightly overlapping, pressing gently to adhere. Trim any overhang flush with rims. 

Divide filling among molds and top with 6 remaining bread rounds, buttered sides up, pressing gently to fit inside bread rim.

Bake charlottes in molds on a baking sheet in middle of oven until bread is golden, about 25 minutes. Cool 5 minutes, then invert plates over charlottes and invert charlottes onto plates. Serve warm with cherry sauce. Recipe follows

Cherry Sauce
3 cups dried cherries
½ cup sugar
½ cup water
¼ cup pinot noir
1 tsp. cornstarch mixed with 1 tbsp. water 

In pan bring cherries, sugar and water and wine to a boil. Stir cornstarch mixture and add to sauce, stirring. Simmer sauce 2 minutes and cool to room temperature. Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before serving.

The Georgia Club's Shrimp and Grits Is a Southern Classic Favorite

 
Georgia Club, GA: Chef Don Law w/Shrimp & Grits

The youngest of three brothers, Don Law helped Mom most in the kitchen. It didn’t hurt that he had, in his words, “a love for toll house cookies.” Fortunately, his love for cooking grew as he did. Through the years, culinary arts remained a steady presence in his life.

In early adulthood, Law studied with the American Culinary Foundation; later, he earned a degree from the respected Culinary Institute of America in Hyde Park, New York. His work has taken him to Texas, Maine, and the Virgin Islands, with gigs at Memphis’ Peabody Hotel, and the Meridien & the Westin Hotel.

Background Fosters Masterpieces
As his history shows, Don Law is a well rounded culinary professional, with ability to handle traveling and cooking for many different tastes. But he also excels at maintaining one position for many years—he has been Executive Chef for the Georgia Club Dining Room since the club opened in January 2002.

As head chef, he creates many masterpieces, including Shrimp and Grits, made with large shrimp, vidalia onions, and stone ground grits. The recipe also calls for 8 oz. wine, yet the dish only takes 1 oz. In reading his recipe instructions, one will come across indispensable advice on how to handle this discrepancy: “Pour remaining wine in glass to sip while cooking.”

Southern Classic, Broad Appeal
According to Chef Law, the shrimp and grits dish does well for several reasons. It is a southern classic with visual appeal, and in his words, “the grits soak up the seafood flavor yet also have a stand alone quality.”

With his southern charm, humor and background, the Georgia Club—and Mom—must be proud. As head chef since the club’s opening, maybe Chef Law can pull some strings and see that toll house cookies are added to the menu.


Georgia Club's Shrimp and Grits

Georgia Club Shrimp and Grits
1 serving

Ingredients
4 oz. stone ground grits
8 oz. milk
4 oz. cream
1 oz. diced ham
1 tbsp. vidalia onion
1 tbsp. red bell pepper
1 tbsp. green bell pepper
1 clove minced garlic
8 oz. white wine
4 oz. chicken stock
½ tsp. tomato puree
½ tbsp. oil
6 large (16-20) shrimp, peeled & deveined

Method
Grits
Follow instructions for grits but substitute combination of ½ milk & ½ chicken stock for water. Season to taste. Grits should be simmered slowly and cooked until creamy. Add about ½ cup cream towards the end and stir in.

Shrimp
Heat sauté pan over medium heat with oil, onion and peppers and cook briefly (sweat). Add garlic, ham and shrimp and cook for 1-2 minutes. Add 1 oz wine and cook about 1 more minute. Pour remaining wine in glass to sip while cooking. Add chicken stock and tomato puree and cook 1-2 more minutes.

*Note: Adjust cooking time to cook shrimp just until done. Place mound of grits in the center of bowl and arrange shrimp around grits and spoon over the broth. (You can cut back on grit portion placed in bowl.)

*Optional - garnish with shredded parmesan or white cheddar. Cheese is also a nice addition to add to the grits when cooking.

The Homestead’s Chicken Fried Steak, the Ultimate Southern Comfort

The Homestead: Rodger Martin, Executive Chef

Overseeing five restaurants and a staff of 60 is no easy task. But Rodger Martin, Executive Chef at The Homestead, says he loves the work. That becomes obvious as he describes his signature dishes, such as Chicken Fried Steak. “This isn’t any ordinary chicken fried steak,” he proclaims.

For starters, he uses center cut tenderloin, one of the most tender cuts available. And this chicken fried steak—or Southern-style beef tenderloin, as Chef Martin calls it—is made with truffle gravy using cream, truffle oil and of course, truffles. This makes all the difference, he says.

The meat is pounded thin, floured and fried, and then topped with the truffle cream gravy. “This is an old southern favorite,” says Chef Martin. “And, we use the best beef tenderloin unlike many others who may use a lesser cut of beef,” Wild mushrooms, green beans, and homemade grits soufflé all accompany the steak.

The Homestead dining room.

Chef Martin applies 25 years of experience to his current position, which includes overseeing all restaurants within The Homestead. Before joining the property in 2005, he worked with Bristol/Harvey Hotels and Resorts, the Grand Hyatt in New York City, the Mandalay Four Seasons Resort in Dallas, and The Halekulani in Honolulu. His awards include a Gold Medal at the European Master Chef Competition in 1993.

High quality ingredients, such as the center cut tenderloin, truffles and truffle oil in this dish—along with Chef Martin’s extensive culinary experience—contribute to the ultimate in Southern comfort enjoyed at The Homestead.

The Homestead's Chicken Fried Steak and all the trimmings.

Chicken Fried Steak
3 2 oz. center cut beef tenderloin medallions pounded flat
1 cup all purpose flour seasoned with salt and pepper
3 eggs
½ cup milk
3 oz. olive oil

Mix egg and milk to make egg wash. Place beef medallions in seasoned flour and then in egg wash then back in flour. Heat olive oil in skillet on medium high heat. Cook beef medallions on both sides until golden brown.

Truffle Cream Gravy
2 tablespoons fine diced onion
¼ cup white wine
8 oz. heavy whipping cream
3 tablespoons truffle peelings
2 oz. truffle oil
1 tablespoon butter

In a hot medium sauté pan, cook onions until transparent and then add wine and truffle peelings. Reduce by half. Add heavy whipping cream. At a low simmer, reduce by half. Turn cream to low and slowly whip in truffle oil. When oil is incorporated into the cream, whip in the butter.  Season with salt and pepper.

Grits Soufflé
5 oz. breakfast grits
2 oz. parmesan cheese
1 tablespoon butter
Prepare grits according to package instructions. When grits are warm, add butter and 1½ oz. parmesan. Season with salt and pepper. Spray a 6 oz. soufflé dish with nonstick spray. Place remaining ½ ounce of parmesan cheese in soufflé dish. Turn to coat bottom and sides with parmesan cheese. Fill soufflé dish with grits mixture and bake in oven at 325 degrees for 45 minutes or until set. Let stand for 5 minutes and remove from dish.

Vegetable
¾ cup French green beans
½ cup wild mushrooms
2 tablespoons butter 

Blanch green beans in lightly salted boiling water. Cool until just tender, and then plunge in ice water. Sauté green beans with mushrooms in butter.

Penn National Founders Grille Crab Cakes Features Fresh Maryland Crab

Penn National: Chef Motter with Founders Grille Crab Cakes.

At Penn National, located not far from Pennsylvania’s historic
Gettysburg battlefield, its Founders Grille patrons enjoy a
variety of seasonal dishes from ribeye steaks to sesame
crusted ahi tuna.

But one dish stands out from the rest: the Founders Grille
Crab Cakes—loaded with jumbo lump crab meat and just the
right seasonings to make the flavors pop.

According to chef Mike Motter, people drive long distances
for them. “This is a classic Maryland crab cake,” he says.
“We don’t use fillers, and we use fresh local crab from
Maryland.”

This dish is served with the vegetable of the day, and a
baked potato adorned with a crab claw adds quite the
ta-da factor. A mango rum sauce, served on the side,
brings a taste of tropical summer to any day.

Motter describes Penn National’s Founders Grille as a place
where tradition meets trend. Guests experience a range
of classic dishes with a modern twist. Equipped with an
education in hotel and restaurant management along with
11 years managing several restaurants within the Founders
Grill’s parent company Altland House, Motter is well
prepared to create such a memorable specialty.
--Sarah Whitman, Associate Editor

Founders Grille Crab Cakes

1 lb. jumbo lump crab meat
½ tsp. dry English mustard
½ tsp. Worcestershire sauce
2 shakes Tabasco sauce
1 egg
3 tbsp. mayonnaise
1 tsp. fresh lemon juice
1 tsp. Old Bay seasoning

Mix all ingredients and form into cakes. Broil for
approximately 11 minutes.

Mango Rum Sauce

2 cups Myer’s rum
½ tsp. fresh pressed garlic
1 cup sugar
1 cup water
2 mangoes, peeled & pureed
Salt & pepper to taste

Burn off 2 cups of rum. Add garlic, sugar, water.  Reduce
by half.  Add pureed mangoes.  Yields about 3 servings.

Penn National’s Founders Grille Crab Cakes.