First Edition of The Golf Kitchen Edgewood Fine Dining Soirée and the Premiere of the Golf Kitchen Culinary Excellence Awards

On October 4th, 2018, Golf Kitchen Magazine in collaboration with Edgewood Country Club, River Vale, New Jersey, hosted the first edition of The Golf Kitchen Edgewood Fine Dining Soirée and the Premiere of the Golf Kitchen Culinary Excellence Awards.

Anthony Villanueva, Edgewood’s Executive Chef and host chef of the event, welcomed guest chefs from some of the most prestigious golf clubs and resorts in the Northeast and Florida, USA: Anthony Giacoponello, Executive Chef of Sebonack Golf Club; Keith Armstrong, Executive Chef of Westchester Country Club; Michael Ruggerio, Executive Chef of GlenArbor Golf Club; Zach Bell, Executive Chef of Addison Reserve Country Club, and Dana Iannelli, Executive Pastry Chef of Addison Reserve Country Club.

The evening kicked off with a lavish cocktail party which featured three event cocktails, four delicious hors d’oeuvres: Hamachi Crudo, Edamame, Yuzu, Shiso, Taro (chip), Eggplant ‘Meatball’, Spiced Tzatziki, Cilantro, Smoked Lamb Loin, Creamer Pea, Mint, Shallot on a baguette and Rossini Croquette, Herb Aioli (short rib-truffle-foie croquette) created by Chef Zach Bell of Addison Reserve. A carving station with lberico Ham was manned by Master Carver Jaume from Montaraz who gave guests lessons in ham carving and proved very popular as were the fresh oysters with mignonettes and an olive oil tasting with artisinal breads by Natalia Cabrera of Khayyan Specialty Foods. The featured wines were Coto Crianza Rioja and Bel Air Muscadet.

After the cocktail party guests were escorted to their seats in Edgewood’s elegantly decorated ballroom. Diana DeLucia, Editor in Chief of Golf Kitchen Magazine and Founder of the Golf Kitchen Culinary Excellence Awards opened the event with a passionate speech about the story behind Golf Kitchen and why the culinary teams in the private golf club, country club and golf resort industries deserve to be recognized. DeLucia then presented Edgewood Country Club co-owners Bruce Schonbraun and Eric Witmondt with the Golf Kitchen Award for Outstanding Culinary Innovators, 2018. DeLucia then introduced Golf Channel host Chantel McCabe, who enjoyed interviewing each chef live at the presentation of each meal, followed with DeLucia presenting the Golf Kitchen Participating Chef Award.

The menu included: First Course by Chef Anthony Villanueva’s Rosé Poached Halibut with Kalamata Olives, Cherry Tomato, Capers, Red Onion, Lemon, Extra Virgin Olive Oil, Whole Grain Israeli Couscous, Sweet Stem Caulilini was paired with Foundry’s White on White wine. The second course was Chef Anthony Giacoponello’s Fresh Garganelli à La Créole with Diced Tomato, Prosciutto, Italian Sausage, Mushrooms, Shallots, Sherry Cream Sauce paired with Archery Summit’s Cuvee Pinot Noir. The third course was Chef Michael Ruggerio’s Seared Duck Breast with Fall Squash Purée, Succotash, Sour Cherry and Onion Mostarda paired with Joe Wagner’s “Belle Glos” Pinot Noir, and the fourth course was presented by Chef Keith Armstrong, Braised Bison Short Rib with Corn Pudding, Mustard Green Kim Chi, Dried Blueberies, Blueberry Ginger and BBQ Purslane was paired with Joe Wagner’s “Quilt” Cabernet Sauvignon.

McCabe then presented and interviewed the attending awardees including The Golf Kitchen Culinary Excellence Award to Robert Lee, Executive Chef of Arnold Palmer’s Bay Hill Club and Lodge; Executive Chef Anthony Giacoponello of Sebonack Golf Club and Bill Nestor, Golf and Lifestyle Writer and Ambassador for Punta Mita, who accepted the award on behalf of Executive Chef Pato Persico of Punta Mita. This was followed by The Golf Kitchen Visionary Leaders in Club Management Award to Troy Albert, General Manager of Sebonack Golf Club and Lily Braswell, Clubhouse Manager at Winged Foot Golf Club who accepted the award on behalf of Colin Burns, General Manager at Winged Foot Golf Club. A full list of awards can be found here – https://www.golfkitchen.com/golf-kitchen-edgewood.html

“It was an absolute pleasure to be recognized for our passion and commitment to what club chefs do every day. I was honored to work with and host such an amazing line up of country club chefs. I learned more about their clubs and them personally. We are all friends now and have expanded each other’s network. It was also exciting to see the – Golf Channel – videotaping everything behind the scenes and everything the event entailed”, said Host Chef Anthony Villanueva. “It was an absolute pleasure to meet Diana of Golf Kitchen! She has a genuine interest and kindness about her that touches everyone that she encounters. Just working with her I immediately felt her dedication and compassion that she has for golf and country club chefs like me.”

“We were so excited to collaborate with Golf Kitchen in creating this special event to recognize exceptional talent in golf and country club cuisine,” noted Bruce Schonbraun, co-owner of Edgewood Country Club. “As hosts of this memorable evening, Edgewood Country Club welcomed more than 200 guests who were treated to a beautiful, best-in-class culinary experience created especially for them by visionary chefs from some of the most prestigious golf and country clubs in the Northeast and Florida. In addition, I am very proud to share that we were able to raise almost $10 000 for both Saint Barnabas Medical Center and St. Jude’s thanks to the generous donations of our special guests.”

The closing of the evening was a final Golf Kitchen Participating Chef Award presented to Pastry Chef Dana Iannelli, who served a delicious Honey Pear with Crème Fraîche Biscuit, Pear Caramel Jelly, Milk Chocolate Mousse, Tupelo Honey and Ginger Crumble paired with coffee from Pascal Coffee.

“I felt Golf Kitchen, and it’s brain child Diana DeLucia, did an incredible job distinguishing country club chefs as a special force in the culinary world. Seeing the creativity that these six chefs brought to the palette was refreshing and delicious. Our members are still talking about how much they loved their meals. Enjoying an array of flavors, from a variety of chefs, is something rare that Diana was able to bring to life, and it led to an awesome experience for the guests,” said Kyla Basso, V.P. of Membership Sales, Marketing and Club Operations.

“It was an honor to see Golf Channel’s team and GolfNow, recognize the importance of the culinary side of the Private Club industry,” said Delucia. “Over 250 people globally have invested time, passion and money into this project which began over eight years ago in Southampton, New York. I would like to take this moment to thank each and every person, golf club, country club and resort, and subscribers for all of your assistance over the years. This has been no easy journey, but nothing worthwhile ever is,” she added.

“Our golf course procurement team collaborates with chefs every day and sees firsthand their creativity and passion for making member experiences the best they can be,” said Mike Hendrix, vice president of GolfNow Services. “We were pleased with the opportunity to support Golf Kitchen Magazine and Events because it was all about the chef and honoring several stars in the golf culinary world.”

“It was an honor to join the country’s leading culinary professionals at New Jersey’s Edgewood Country Club and host the Inaugural Golf Kitchen Culinary Excellence Awards,” said Golf Channel reporter Chantel McCabe. “Recognizing the top pros inside the food and beverage industry and sharing their amazing stories helps better connect the world to golf.”

Edgewood Country Club and Golf Kitchen would like to thank event sponsors Golf Channel and GolfNow Business, Golf Advisor, Khayyan Specialty Foods, Pascal Coffee, Danielle Tucker of The Golf Club Radio Show, Frederick Wildman and Sons, LTD, WineBow and Photographers Michael Fiedler and Matthew Nemshin.

About Edgewood Country Club

Edgewood Country Club is located at 449 Rivervale Road in River Vale; N.J. Founded in 1956 on the grounds of two former pre-Revolutionary War farmsteads that were later converted into a country manor estate, Edgewood Country Club offers distinctive facilities in a warm, but sophisticated, setting. The club’s jewel is an impeccably-maintained, 27-hole golf course, staffed by PGA-certified golf professionals.

Other club features include six Har-Tru tennis courts, a comprehensive tennis instruction program for players of all ages, and the Club’s famous Midway Bar & Grill. It also boasts one of New Jersey’s largest heated swimming pools and a brand-new clubhouse and banquet facility which opened in May 2017 for both member and non-member dining and special events. The clubhouse and banquet facility, which offers fine dining and gracious service, is host to many events such as weddings, golf outings, banquets, bar / bat mitzvahs and other parties for up to 400 guests. The Club also features a state-of-the-art strength training & fitness facility for its members.

For information about membership call Kyla Basso, Edgewood County Club vice president of membership sales, marketing and club operations, at 201-666-1200, extension 273.

For information on events call Candice Timmerman, Edgewood Country Club event coordinator and sales director, at 201-666-1200 extension 218.

For more information about club membership, club amenities or entertaining options, visit EdgewoodNJ.com.

 

About Golf Kitchen

Founded in 2014 by CEO Diana DeLucia, an internationally recognized culinary writer/photographer, Golf Kitchen® is a unique portfolio of recipes, photos, and interviews from the kitchens and fairways of 16 illustrious golf destinations around the world. Diana initially introduced the concept in 2013 through her sold-out book Golf Club World, Behind the Gates. She launched the high class 500+ page “coffee table” collectible – Golf Kitchen – on November 10, 2016, featuring chefs from participating global Golf Kitchen® teams at Winged Foot Golf Club in Mamaroneck, New York. This illustrious event joined the world of private club and resort chefs, recipes, and kitchens together with the history and stories of 16 high-end golf clubs and destinations around the world.

In the fall of 2017, Golf Kitchen Magazine, a quarterly print magazine was launched and is approaching its first year and a second book is in production titled Golf Kitchen Americas.

In April of 2018, Golf Kitchen and Punta Mita, Mexico held the Inaugural Golf Kitchen Punta Mita four-day Culinary Extravaganza and 2 Day Golf Kitchen Golf Tournament.

In addition to the book, magazine, and events, the Golf Kitchen® Community has recently emerged with significant digital and social media initiatives designed to capture the appetites of golfers, travelers, chefs, and food enthusiasts around the globe.

Media contact:
Diana DeLucia
diana@golfkitchen.com
860 406 1782