GlenArbor Golf Club creates magical evening to celebrate Golf Kitchen Awards and Culinary Talent in the Industry.
On a sultry summer evening in Bedford Hills, New York, members and guests gathered at GlenArbor Golf Club to celebrate some of the most exceptional culinary talents in the Private Golf Club, Country Club, and Golf Resort Industry.
Executive Chef Michael Ruggiero and his team were well prepared to host guest chefs, Scott Haegele, Director of Culinary Operations at Royal Poinciana Golf Club, Naples, Florida; Blake Burgard. Executive Chef at The Tuxedo Club, Tuxedo Park, NY; Tim Trill, Executive Chef at Westhampton Country Club, Westhampton Beach, NY; and special guest Chef Jose Carles Fabregas of Downtown Boqueron by Chef Jose Carles, Puerto Rico.
The event kicked off with a cocktail hour on the patio of the award-winning Mark Finlay designed clubhouse in Bedford Hills, with fine wines paired by GlenArbor’s sommelier and artist Fernando Silva, and signature cocktails created by Lucinda Sterling, Celebrity Mixologist and co-owner of Middle Branch in New York City, with passed hors d’ oeuvres by Chef Ruggiero and Chef Burgard.
“We are honored to host the Golf Kitchen Culinary Excellence Awards that recognize executives at the forefront of providing the highest caliber experience for members and guests. The creativity, attitude, and thinking of club chefs has significantly progressed in the last decade, and we are encouraged at the direction the industry is moving. Diana and Golf Kitchen are at the forefront of this movement, and I applaud the notion that many public and private facilities are finally getting recognized as having some of the best minds and leaders in the culinary industry. It’s not often that one team within a club can influence so many human emotions in a single seating.. sight, smell, touch, and taste.. what a gift..” remarked Morgan Gregory, President, GlenArbor Golf Club.
Chef Ruggiero created a Mini Plate of Strip Loin, Sicilian Trapanese, Charred Brassicas and in collaboration with his sous chef Paul Keating prepared a collection of passed single bite hors d’ oeuvres, Uni Toast, Pancetta Rabbit Loin with Ravigote, Fava Pomegranate Salsa with Chickpea Blini, Burrata, Pear, and Truffle Honey Crostini while Chef Burgard presented single bite hors d’ oeuvres of Scallop Crudo, Pineapple Dashi, Basil Seeds, and Basil Oil and Mini Plate of Pan Roasted Duck Breast, Sunchoke Puree, Frisee, Pickled Peach, Preserved Orange.
Guests then were treated to a four-course tasting menu with wine pairings by Fernando Silva. Chef Fabregas presented an appetizer of Snapper Crudo, Papaya Atchara, Crispy Skin Salt, Shallot Pearls, Cilantro, Primo Olive Oil which was paired with Domaine Joseph Drouhin, Chassagne Montrachet, Burgundy, France 2016.
The second course elegantly presented by Chef Haegele was a Chilled Maine Lobster with Mango Sphere, Espelette Pepper, Avocado Cream and Baby Greens, paired with Clementin de Pape Clement, Pessac Leognan, Bordeaux, France 2016.
Chef Trill presented the third course with Hoisin Glazed Denver Lamb Chops paired with Stone The Crows, Cabernet Sauvignon, Napa Valley, California 2013.
Marissa Hernandez, Executive Pastry Chef at GlenArbor delighted guests with a Blood Orange Mousseline Cake with Chocolate Cookie and Fruit Sauce and Silva surprised guests with a Lenkey Pincészet, Tokaji Aszú 6 Puttonyos, Hungary 2000 to close the evening.
“It is always a splendid occasion when we celebrate our unsung culinary teams in the Private Golf and Country Club industry. I am forever grateful to Morgan Gregory, President of GlenArbor, and the Membership for the support of this important culinary event.”
The awards presentation took place just before dessert, for those who could attend and a silent auction by GrandStand Sports was available throughout the evening to benefit The Golf Kitchen Private Club Culinary Sponsorship at the International Culinary Center® in New York.
Sponsors making the evening a success included: Allen Brothers Angus, Bouchard Pere & Fils, Champagne Henriot, Dairyland, D’Artagnan, Down East Seafood, Duclot La Vinicole, Flowers & Flowers, Joseph Drouhin, Khayyan Specialty Foods, Pascal Coffee, Smith Party Rentals, Stone The Crows, Middle Branch Mixology, The Chef’s Garden, White Plains Linen, William Fevre, Working Journal by Michael J Fiedler.
2019 Golf Kitchen Culinary Excellence Award Recipients:
Culinary Excellence Award for an Outstanding Golf or Country Club
Westchester Country Club
*Culinary Excellence Award for an Outstanding Golf Resort
The Greenbrier
*Culinary Excellence Award for Outstanding Executive Chef at a Private Golf or Country Club
Matthew O’Connor, Bonnie Briar Country Club
*Culinary Excellence Award for Outstanding Executive Chef at a Golf Resort
Jorge Gonzalez, Four Seasons Punta Mita
*Culinary Excellence Award for Outstanding Pastry Chef at a Private Golf or Country Club
Dana Iannelli, Addison Reserve Country Club
*Golf Kitchen Rising Star Award
Michael Mueller, Royal Poinciana Golf Club
*Golf Kitchen Visionary Leader in Club Management Award for a Private Golf or Country Club
Michael McCarthy, Addison Reserve Country Club
* Golf Kitchen Visionary Leader in Club Management Award for a Golf Resort
Charles Keusters, Casa de Campo
* Golf Kitchen Purveyor of the year Award
Farmer Lee Jones, The Chef’s Garden
Contact:
Diana DeLucia
diana@golfkitchen.com
www.GolfKitchen.com
