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The Bay Club, MA, to Host 3rd Annual "Taste of the Bay" Sunday, Oct. 18

The Bay Club at Mattapoisett will host the Third Annual "Taste of the Bay"  on Sunday, October 18 from Noon to 4 p.m.  Seven custom-built homes will host Open Houses, each offering food and beverages from local vintners and food purveyors. 

Two Abbot Homes in the Bay Club’s Preserve neighborhood will also be open for touring. The Preserve offers single-family condominium-style homes ranging in size from just under 2,000 square feet to 2,800 sq feet with a multitude of customizable features. 

"The appeal of condo living combined with the amenities of the Bay Club is an ideal situation," says a community spokesperson.

As a part of the The Bay Club at Mattapoisett’s Taste of the Bay, the Sports & Activities Center demonstration kitchen will feature local favorite Chad Michael Peters, who will be sharing tips and tricks for stunning floral arrangements.

Everyone is welcome and we invite you to bring family and friends. Please RSVP to the Sales and Information Center at 508-758-9543 or via email by October 16.

Bay Club Holds 'Julia Child Night' Featuring French Cooking by Chef Jim Mercer

Bay Club Executive Chef Jim Mercer & Sous Chef Kristin Costa

Bay Club Executive Chef Jim Mercer & Sous Chef Kristin Costa recently paid homage to one of their culinary hero’s, Julia Child, in a special dinner party they hosted recently at the club.

The new hit movie Julie & Julia was the impetus for Costa to approach Chef Mercer with the idea. Chef Mercer had the good fortune of meeting Julia on two separate occasions, first as her student, then again at a private dinner party. 

The Menu
The dinner menu reflected dishes that are quintessential Julia: Beef Bourguignon, Clafoutis, and her Lamb Marinade (a universal Chef favorite).  The piece de resistance for the dinner guests at the Bay Club: Chocolate Mousse for dessert.

For the members of the Bay Club, who all adore Jim, an opportunity to spend an evening enjoying their favorite Chef as he and his colleagues celebrated all things Julia was truly a special treat.

Diverse Background
Jim Mercer has been the Executive Chef at the Bay Club Mattapoisett for the past five years.  His eclectic background leads to exciting menus and memorable meals. Mercer’s food philosophy is grounded in the slow foods or “localvoire” movement, meaning using foods of the immediate area or region.

His flavor inspirations come from a variety of experience and training. “Start with the local culinary heritage," he says, "and add in flavors or techniques from Europe, occasionally adding in spice combinations of India or Morocco, and fitting in bold flavors from the important cuisines of the Orient.”

Mercer was owner and head chef at the widely praised Mex in Boston’s South End, and served as the opening executive chef at the acclaimed Gusto Trattoria in Boston’s Roslindale neighborhood.

He has also been head chef with such well-known organizations as Boston’s East Meets West Catering Company, Page Carter Catering and a Sous Chef for The Catered Affair, one of New England’s premier caterers. Mercer holds a BA from Johnson and Wales University.

Lamb Shanks: Specialty of the House at The Club at Renaissance, Fort Myers, FL

The Club at Renaissance, FL: Mediterranean Lamb Shanks

Residents at The Club at Renaissance in Fort Myers, Florida, enjoy this private Southwest Florida community for many reasons. The championship golf course is one. Ranked by Golfweek as one of the "Top 40 Best New Golf Courses" in the U.S. in 2005, the course was designed by Arthur Hills, who was personally involved throughout the process.

Another reason folks love it here is the two-story clubhouse. Beyond the grand entry and porte cochere, they find a library, lounge, fitness center, massage rooms and more. A terraced sundeck, swimming pool and spa overlook the practice range and gardens.

After spending the day enjoying life via a range of pursuits, one can look forward to a notable meal at the clubhouse as well.

David Scott, the chef at Renaissance, is currently featuring Mediterranean Lamb Shanks in the Renaissance dining room. A popular spring option, the lamb is prepared simply and elegantly with diced tomatoes and garlic.

To accompany the meal, the chef recommends Trapiche 2006 Broquel Malbec from Mendoza, Argentina. This ruby wine was harvested in the last week of March from high-altitude vineyards, and aged in oak barrels for 15 months. Spring is here at last!

Mediterranean Lamb Shanks from The Club at Renaissance

Recipe
4 lamb shanks
Granulated garlic
White pepper
Kosher salt
Flour
1- 16 ounce can diced tomatoes
3 tbsp. sliced garlic
½ cup water

Preparation
Season lamb with salt, pepper and granulated garlic
Roll in flour
Roast in oven for approximately 20 minutes at 350 degrees
Add tomatoes, garlic and water
Cover and cook at 350 for approximately 2 ½ hours or until meat tears away from the shank easily.
Cool and remove from pan
In a saucepan, reduce sauce till desired thickness and serve over shanks with desired sides.

Colonial Heritage Releases Cookbook, Reynolds Designs New Course, and More

Colonial Heritage, VA releases cookbook for charity.

Colonial Heritage, VA is continuing a community charitable project benefiting Avalon and Hospice. A cookbook, “Colonial Heritage’s Best Loved Recipes” is for sale featuring prized recipes from the skilled cooks and bakers in residence at Colonial Heritage. Single copies are just $18 each and the unit cost drops to $15 for quantities of five or more. The book is receiving rave reviews. Click here for more information about Colonial Heritage!

Grande Dunes, SC salutes Michael Buccerone, senior director of clubs and amenities, on his receipt of the 2008 National Merchandiser of the Year award in the resort category. The PGA of America honored Buccerone for expanding the golf shop at Grande Dunes, increasing gross merchandise sales each year; developing an online merchandise component; and for his efforts in directing the Grande Dunes
Pro-Celebrity Classic, which benefits the Make-A-Wish Foundation. Click here for more information about Grande Dunes!

Reynolds Plantation, GA has announced that Pete Dye, whose golf courses consistently rank in the top 10 in the country according to GOLF Magazine, Golf Digest and Golfweek, will design a new championship layout at Reynolds Plantation on Lake Oconee in Georgia. Site work has begun on the new private golf course, which Dye will design specifically for walking. It will be located just northeast of the member-only Creek Club.  Homesites will be available at a later date. Click here for more information about Reynolds Plantation!

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.

Viniterra Celebrates New Winery; Tours, Barrel Club Memberships Available

Viniterra’s new winery, New Kent Winery

Viniterra at New Kent Vineyards, VA recently opened its new winery, and marked the occasion with a weekend-long celebration. The two-day event welcomed the public to enjoy tours, explore the new facility, and taste six new featured wines.

Guests were also invited to tour Viniterra’s new Rees Jones-designed golf course, the polo field, and several luxury homesites throughout the community of Viniterra, an emerging neighborhood of estate homes.

The winery’s grand opening introduced several of the vineyard’s new wines, including a 2005 Chardonnay, a Chardonnay Reserve, a 2007 Vidal Blanc, a White Norton, a Merlot, and a Meritage.

In addition to tastings and tours, the New Kent Winery offers Barrel Club memberships, entitling members to a case of wine per year, an engraved brass name plaque on one of the cellar’s barrels, and special event invitations. Click here for more information on Viniterra at New Kent Vineyards!

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.

Forest Dunes Event "Art de Vin" Will Feature Music, Food, Wine & More

Forest Dunes, MI will host Art de Vin in August.

In August, Forest Dunes in Roscommon, Michigan will host "Art de Vin–A Celebration of Michigan Art, Wines, Hops and Harvest." Enchante Art Gallery will co-host.

The August 9th patio event will feature Michigan-based artists, breweries, vineyards, distillers, coffee roasters and non-alcoholic beverage producers. More than a dozen Michigan artists will showcase their work, some of which is wine-themed.

Music from the Bill Baird Bagpipe Ensemble and Michigan-themed appetizers will round out the event. Tickets are $10, and proceeds benefit CASA (Court Appointed Special Advocates, for children) and The River House Women’s Shelter. Click here for more information about Forest Dunes!

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.

Forest Dunes Holds Restaurant Contest, Frenchman's Books Weddings, & More

The Villages at Tullymore, MI: Opens new clubhouse

The Villages at Tullymore, MI announces the opening of its new, state-of-the-art golf clubhouse to complement an award-winning golf course. The brand-new facility, opened July 4th, features a ballroom with space for 80 guests, a covered patio that holds 50 guests and a graceful veranda that runs the length of the new building and caters to outdoor receptions. Devine’s Dining is a classic fine dining space that opens up to the ballroom. Click here for more information about Tullymore!

Frenchman’s Reserve, FL is booking wedding receptions in its grand golf clubhouse and publicizing its selection as the “Best Wedding Venue” in the Palm Beach area for 2008 by WPBF Channel 25 television. The community, also named to the “Best of Palm Beach County and the Treasure Coast” list by the Palm Beach Post, cites the expertise and efforts of its food-and-beverage team for its success. Click here for more information about Frenchman’s Reserve!

Forest Dunes, MI is conducting an unusual patron-participation contest that awards a valuable prize to the contest winner. It’s the “Name Our Restaurant” contest, open for entries until July 31. Participants may submit as many names as they wish. The winner receives a $500 gift certificate to Forest Dunes. The contest is open to all and the winner and the selected name will be announced August 8th during the dinner hour. Click here for more information about Forest Dunes!

Maggie Valley, NC has announced the appointment of Brian Oliver to the professional golf staff at Maggie Valley Club. Oliver was named assistant golf professional at MVC after eight years at Broadmoor Golf Links in Fletcher. Prior to that, he spent two years each at Hendersonville Country Club and Cummings Cove in Hendersonville. Click here for more information about Maggie Valley!

Champion Hills, NC continues a busy summer of golf activities on its Tom Fazio-designed championship golf course, which recently achieved a ranking of No. 9 on the Golf Digest list of Best Courses in North Carolina. Click here for more information about Champion Hills!

Harbor Hills, FL reports that work is progressing on the final development stage of its Bella Vista neighborhood. Landscaping is scheduled for completion in about three weeks, at which point gatehouse construction will begin. Road paving is now being completed. Some Bella Vista lots will offer golf views while others provide prime views of Lake Griffin. All new home purchases in Bella Vista will receive a
year’s free golf membership. Click here for more information about Harbor Hills!

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.