Sourdough Crusted California Halibutwith Artichoke and Red Kabacha Squash Risotto, Fresh Baby Vegetables, Grilled Meyer Lemon and Roasted Red Pepper Sauce Amt Ingredient 10 6-oz. halibut steaks 5 slices day-old sourdough bread, diced 10 tbsp. extra-virgin olive oil ½ cup mayonnaise to taste salt and black pepper 5 Meyer lemons, cut in half • Season and sear halibut on both [...]
Executive Chef Phillip Beneditti strives to always provide a comfortable and familiar dining atmosphere for members of The Peninsula Golf & Country Club.
Yield: 4, 8″ individual pizzas Ingredients Weight Measure Ground lamb 8 oz. TABASCO® brand Garlic Pepper Sauce 1 Tbsp. Cumin ½ tsp. Cinnamon ¼ tsp. Paprika 1 tsp. Garlic powder ½ tsp. Orange zest ½ tsp. Black pepper ½ tsp. Salt 1 ½ tsp. Pocketless pita bread, whole wheat, 8″ 4 ea. Olive oil, divided 5 Tbsp. Hummus 2 cups [...]
Q Chef, can you tell us about your club’s Winemaker Dinners, and the planning stages that go into executing them? A Our Winemaker Dinners are some of the most successful events at PG&CC, due to a fantastic team effort between the membership’s wine committee, our executive staff, and the kitchen personnel. Each event begins with the wine committee researching potential [...]
Yield: 12 servings INGREDIENTS WEIGHTS/MEASURES Salmon fillets 12 (6 ounce) portions Frisee 6 heads Fresh corn, cut off the cob 4-1/2 cups White onion, thinly sliced 6 medium Sun-dried tomatoes, julienne-cut 9 ounces Champagne vinegar 1/3 cup Olive oil 3/4 cup Salt and pepper to taste METHOD: Cook salmon fillets on grill or under broiler for approximately 3 [...]
Santa’s holiday visit is a tradition at most clubs. In he comes with his big jolly belly and his bright white beard, granting ho-ho-holiday wishes to all he sees. But when Santa himself stops drawing in members, it’s time to call for a backup. For years, the Carolina Country Club, Raleigh, N.C., hosted a complimentary annual function built around a [...]
While many clubs and resorts pride themselves on their mighty reserve wine lists, wines served by the glass often do the heavy lifting. A well-regimented by-the-glass wine list, like the one recently introduced at Denver Country Club (DCC), offers variety and value, positions the club for better, more innovative food pairings, interweaves wine education into a meal, and showcases wine [...]
Prep Time: 2 Hours Cook Time: 20 Minutes Yield: 25 Portions Uncommon Ingredients: Sunburst Trout, Sunburst Smoked Trout Caviar Sunburst Trout Company 1-800-673-3051 Bronze Fennel Specialty Equipment: None Special Notes: This recipe combines traditional southern recipes with local and organic products created with a modern twist. This dish works well as an appetizer or for a cocktail reception. Ingredients [...]
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