Chef Spotlight - Brook Adams Chef de Cuisine CCC

Chef Spotlight

Chef Brook Adams CCC,

Chef de Cuisine, Beach Club

AOS Culinary Institute of America

Member American Culinary Federation

Certified Sommilier

Chef Brook came to join Sawgrass Country Club in 2002. Immediately he became a leader in the Department. Since then he is responsible for the ever improving food and beverage department. Not only creating some the best food to ever leave our kitchen, but supporting the F&B Department with his vast knowledge and intellect.

He creates, designs, and prints our menus.

Built our Point of Sale System.

Leads our Adult Culinary Program.

Regularly seen in the Dining Room talking with members.

Orders food and codes invoices for our accounting department.

Recently was awarded Certified Sommilier

Awarded Employee of the Year

And is looked to daily for his creative input on all events.

You could say Brook "Wears many Hats" at our club.

We are proud to work beside him as his is an asset to the club.

Gourmet Society - Tour of Italy with chef Brook

Chef Joey Does it again. Our Incredible Pastry Chef knocked the socks off our Gourmet Society with his Ricotta Cheese Cake
Gnocchi!! So simple but soo good!

Check out the glowing ice plates!!

Topped with Oysters and Caviar.

Chef Brook Adams led our Gourmet Society on a trip through Italy last night, executing an incredible menu as well as pairing some wonderful Italian wines. Brook recently acquired his Certification as a Sommilier. Quite the Renaissance man!

Chef Brook.........a DAD!!!

On Saturday Chef Brook become the proud father of a beautiful baby girl named Eva. All of us here at Sawgrass are excited for Brook, Sara, and Eva and all of the fun the will have in the future.

Chef Brook Adams

Chef Brook executed an Incredible Dinner this evening.

Menu

*

Carrot Ribbon Salad with Aromatic Spices, Mint,

Orange and Toasted Hazelnut Vinagrette

Genesis by Hogue Cellars Chardonnay

*

Polenta Crusted Scallop with Yukon Potatoe Rissotto

Applewood Smoked Bacon

Hogue Cellars Reserve Chardonnay

*

Seared Colorado Lamb Loin with Roasted Cherry Demi,

Red Beet Poato Puree & Baby Vegetables

Hogue Cellers Reserved Cabernet Sauvignon

*

Cypress Grove Chevre Cheesecake, Strawberry Jam, Toasted

Cinnamon Brioche

Genesis by Hogue Cellers Syrah

*

Chef Joes Apple Trio

Hogue Late Harvest Riesling

"An Evening with a Master"

This evening our members were treated to very special dinner with a Menu Prepared by Chef de Cusine Brook Adams and Wines selected by Master Sommelier Brian Koziol.

1st Sawgrass Culinary Academy

Special thanks to all that participated in our cooking class today. Brook Adams gave an informative presentation on the different cuts of beef. Demonstrated a Chimichurri Sauce, Vinaigrette, Salad, and Passion Fruit Float. All were treated to a tour of the culinary facilities and demonstration of some new equipment. Looking forward to having our next class!!