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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.

SummerGlen Wins Best in Show, Several Communities Offer Stay & Play Packages

Renaissance, FL is celebrating Earth Day this month.

Renaissance, FL and its residents are looking forward to a guided Earth Day Nature Walk coming up on Wednesday, April 22, from 2 to 4 p.m.. Hickey Creek Regional Park is the site of the walk, which is open to the public. Park staff will guide participants through pristine native habitat and identify the plants and animals that make southwest Florida unique. There is no charge to participate, although participation is limited to 25. Children under 12 must be accompanied by an adult. Click here for more information about Renaissance!

Montrêux, NV members were among 75-plus guests attending a check presentation hosted by the PGA TOUR and NV Energy. The two organizations, with the Montrêux community, contributed $62,500 to charities from proceeds of the PGA Tour Legends Reno-Tahoe Open. In partnership with the PGA Tour and other sponsors, Montrêux provides assistance to the Food Bank of Northern Nevada, Washoe County Education Foundation, the Boys & Girls Clubs and other causes. Click here for more information about Montrêux!

Hampton Hall, SC just held its annual Memorial Cup Match Play Championship, a major club event whose theme is “It’s all about Celebrating Life.” All Hampton Hall residents are invited to compete in the Memorial Cup, which concludes with a well-attended Final Championship Match followed by a finale dinner in the Community Clubhouse Ballroom. Click here for more information about Hampton Hall!

SummerGlen, FL won the Best in Show prize at the 2009 Marion County Parade of Homes. The community's entry was "The Bal Harbor," a three-bedroom, two-bath, plus den design that is one of the most popular among SummerGlen's more than 20 standard home designs. Parade judges cited the Bal Harbor's kitchen as one of the best of all homes judged, as well as the home's overall design and quality. Click here for more information about SummerGlen!

NEWS SHORTS
Members of The Bay Club, MA recently gathered to hear a lecture by local historian Seth Mendell on 18th-century food-gathering practices and the development of the area’s original saltworks…. The well-known teaching professional Kelly Gunterman is expanding his partnership with Amelia Island Plantation, joining the resort community as director of tennis….

On May 16, The Landings on Skidaway Island, GA will team up with the local Center for Wildlife Education to host a Master Falconer presenting in-flight demonstrations of falcons capturing natural prey....

Bald Head Island, NC, Harbour Ridge Golf & Yacht Club, FL and Reverie on the Ashley, SC,
are all offering special 'Stay & Play' packages. For details, click here.

Spring has arrived at The Club at Renaissance, Fort Myers, FL, where its Arthur Hills golf course is in fine shape and Lamb Shanks are Chef David Scott's Specialty of the House...

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.