The menu is set for the Golf Kitchen Culinary Excellence Awards, and Members and guests that have secured a place at the table at this stunning 30 000 square foot clubhouse designed by Mark Finley, are in for quite a rare occasion. GlenArbor’s Executive Chef Michael Ruggiero and team are well prepared to host guest chefs Scott Haegele of Royal Poinciana Golf Club, Naples, Florida, Blake Burgard from The Tuxedo Club, Tuxedo Park, New York, Tim Trill of Westhampton Country Club, Westhampton Beach, New York, and Chef Jose Carles Fabregas of Downtown Boqueron by Chef Jose Carles, Puerto Rico.
The event will kick off at 6.30 pm. with a cocktail hour on the GlenArbor patio which overlooks a breathtaking view of the first and 18th fairways, complete with fine wines paired by GlenArbor’s sommelier and artist Fernando Silva, signature cocktails, and passed hors d’ oeuvres by GlenArbor’s Michael Ruggiero and Tuxedo Club’s Blake Burgard.
“The choices I have made for the Culinary Excellence Awards are developed the same way I create most of our menus. It involves input from the culinary team, seasonality of ingredients, proven recipes, vibing off of current trends, and renewing old classics. As chefs, we are artists; thus, the creativity can come from anywhere, we just hope we write it down before its gone.” said Ruggiero. “I have created a Mini Plate of Strip Loin, Sicilian Trapanese, Charred Brassicas and in collaboration with my sous chef Paul Keating have 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, you will love these, believe me!” he exclaims.
Blake Burgard from The Tuxedo Club joins Ruggiero at the cocktail hour and explains, “My passed single bite hors d oeuvre of Scallop Crudo, Pineapple Dashi, Basil Seeds, and Basil Oil was inspired from a recent trip to Manhattan where I had a pineapple dashi dish and took inspiration from that and put my spin on it. I have been a big fan of duck for as long as I can remember. This Mini Plate of Pan Roasted Duck Breast, Sunchoke Puree, Frisee, Pickled Peach, Preserved Orange dish is a play on the classic combination of duck and orange, lightened up a bit for the Summer.”
At 7.30 pm. the guests will be seated for a formal sit down occasion and a celebration of the collaborating chefs.
Jose Carles Fabregas was the Executive Chef at Royal Isabela Golf Club and Resort in Isabela, Puerto Rico until Hurricane Maria devastated the territory. Jose, who is mentored by ESCA’s David Pasternack, has since opened his first restaurant Downtown Boqueron and continues to appear at Golf Kitchen events each year since its conception.
Carles is making a Snapper Crudo, Papaya Atchara, Crispy Skin Salt, Shallot Pearls, Cilantro, Primo Olive Oil.
“My appetizer is unique and explosive. The simple flavors are what defines this dish that will create a memory for the rest of your life.” Carles explains.
Scott Haegele, who was the Executive Chef at Augusta National before being hired by Royal Poinciana Golf Club to design the state of the art kitchen, is thrilled to collaborate at this event that gives meaningful recognition to Private Golf Clubs, Country Clubs, and Golf Resorts, Executive Chefs, Upcoming Chefs, and Visionary Leaders.
“My dish a Chilled Maine Lobster with Mango Sphere, Espelette Pepper, Avocado Cream and Baby Greens is inspired by the flavor combination of Lobster, Mango, and Avocado. These three ingredients eat so well together; it’s a great summertime salad that is light and refreshing. The Espelette pepper adds some spice without too much heat. My personal preference is that I really like lobster and citrus combinations.” stated Haegele.
Joining us for the first time is Westhampton Country Club’s Executive Chef Tim Trill whom Golf Kitchen’s Diana DeLucia met at The Ann Liguori Foundation Charity Classic earlier this year. Westhampton’s membership is proud to support this event created to give the Culinary side of Private Golf and Country Clubs a platform to showcase and reward their teams.
Wines for the evening have been carefully paired with each dish by GlenArbor’s Sommelier and Artist, Fernando Silva.
It is always a splendid occasion when we celebrate our unsung culinary teams in the Private Golf and Country Club industry. We especially thank Westchester Country Club for their sponsorship of the visiting chefs’ accommodations. This is much appreciated and shows, even more, their dedication and commitment to the culinary side of the industry.” explained Diana DeLucia of Golf Kitchen. “I am forever grateful to Morgan Gregory, President of GlenArbor, and the Membership for the support of this important culinary event.”
Award presentations will take place after the third course. A silent auction by GrandStand Sports will be available throughout the evening to benefit the The Golf Kitchen Private Club Culinary Sponsorship at the International Culinary Center® in New York.
A Blood Orange Mousseline Cake with Chocolate Cookie and Fruit Sauce created by GlenArbor’s Executive Pastry Chef Marissa Hernandez, Executive Pastry Chef, will close our evening.
For more reservations
please contact:
Ellen Watson
GlenArbor Golf Club
admin@glenarborclub.com
914 241 0700
Media contact
Diana DeLucia
Golf Kitchen
diana@golfkitchen.com
860 406 1782
About GlenArbor
Providing a collegial combination of golf, fine dining, and camaraderie, the GlenArbor Golf Club was founded in 2001. The Club is located on 200 acres of land in northern Westchester County, on grounds that were originally developed in 1917 as the White Estate – one of the largest, historic estates in Westchester. GlenArbor’s master plan preserved the property’s historic roots as benefitting its heritage. The award-winning, Mark Finlay designed, 33,000 square-feet clubhouse that overlooks the first and eighteenth fairways and offers stunning views of the course and the surrounding landscape. Formal and informal dining options are available along with a number of private dining and meetings rooms in which to host intimate and larger member events.
To learn more about GlenArbor’s rich history and culture, and why it is the leader in the metropolitan area for membership satisfaction, please visit the Club’s website: http://www.glenarborclub.com/History-Culture.aspx
Gary Player was carefully selected to design and transform the land while preserving its native beauty into a world-class golf course, proudly calling it “his masterpiece.” The Par 72 course measures 6,981 yards and hosts under 10,000 rounds annually. The 9-hole short game facility also designed by Player is part of the Club’s renowned teaching program. The State-of-the-Art Teaching Center is open year-round and operated by passionate teaching professionals that truly customize the experience for the membership. GlenArbor hosts the Gary Player Invitational yearly each October.
The Club is dedicated to conservation and recognized for its leadership in bluebird research and its farm garden initiatives. The dining experience is further enhanced by produce from GlenArbor’s organic gardens.
The Club is open from the middle of March until Christmas Eve. The indoor Teaching Center remains open for lessons throughout the winter. During the season, the Club is open six days a week (closed Tuesdays for golf outings). Lunch and dinner are served six days a week.
About Golf Kitchen
The Golf Kitchen concept was born in 2010 at a meeting at Sebonack Golf Club in Southampton and three years later Diana DeLucia completed and published her first book and proof of concept titled Golf Club World, Behind the Gates. The recipes and culinary stories proved to be very popular and the Golf Kitchen book concept was realized.
The first Golf Kitchen book was launched at Winged Foot Golf Club in Mamaroneck, New York with a star-studded line up of private golf and country club chefs globally, cooking a food and wine tasting for the members and guests that will always be a night to remember. This was quickly followed by a similar event at Cassique at Kiawah Island Club, South Carolina. It was here the magazine concept was born, and Golf Kitchen Magazine is now in its second year and has evolved into an upscale biannual publication.
Golf Kitchen Punta Mita followed with a four-day golf and culinary extravaganza hosted in Punta Mita, Mexico – which boasts both Four Seasons and St. Regis on the property and two renowned Jack Nicklaus Signature-designed golf courses, Pacifico and Bahia – followed in April of 2018 and 2019.
The Golf Kitchen Culinary Excellence Awards launched at Edgewood Country Club in New Jersey on October 4th, 2018 and now has a new home at the prestigious GlenArbor Golf Club, in Bedford, New York. The second book in the Golf Kitchen series is titled Golf Kitchen Americas and will launch pre-Christmas, 2019. (date TBA, pre-orders available)
For more information about Golf Kitchen Americas, please contact the author, Diana DeLucia at diana@golfkitchen.com
About the International Culinary Center
Founded by the late Dorothy Cann Hamilton as The French Culinary InstituteTM in 1984, the International Culinary Center® (ICC®) is a global leader in professional culinary, pastry and wine education in New York City with graduates from more than 90 countries. The renowned six-month Total ImmersionSM program has produced such talents as Bobby Flay, David Chang, Dan Barber, Joshua Skenes, Christina Tosi and 15,000 more under the guidance of deans including Jacques Pépin and Jacques Torres. ICC’s mission is to train the next generation of culinary leaders and innovators, providing students with the credentials, confidence and connections to chart a successful career anywhere in the world.
