Golf Club Staff - In the Kitchen

Romeo getting his morning coffee.

George Garcia and Ozzy Getting ready for Lunch.

Paqueser Making sure everything is in order!!

Culinary Academy II

Molecular Gastronomy

Menu

Trio of Popcorn

A Demonstration of Tapioca Maltodextrin using Truffle Oil,

Bacon Fat, Nutella

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Fruit Salad Soup

Sperification Techniques using Sodium Alginate

And Calcium Chloride

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Surf and Turf

Flounder and Hanger Steak Prepared Sous Vide

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Panna Cotta

Techniques of Agar, Vegetarian Gelatin

Chef Brook Adams

Chef Brook executed an Incredible Dinner this evening.

Menu

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Carrot Ribbon Salad with Aromatic Spices, Mint,

Orange and Toasted Hazelnut Vinagrette

Genesis by Hogue Cellars Chardonnay

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Polenta Crusted Scallop with Yukon Potatoe Rissotto

Applewood Smoked Bacon

Hogue Cellars Reserve Chardonnay

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Seared Colorado Lamb Loin with Roasted Cherry Demi,

Red Beet Poato Puree & Baby Vegetables

Hogue Cellers Reserved Cabernet Sauvignon

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Cypress Grove Chevre Cheesecake, Strawberry Jam, Toasted

Cinnamon Brioche

Genesis by Hogue Cellers Syrah

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Chef Joes Apple Trio

Hogue Late Harvest Riesling

New Specials at the Golf Club

Some great new specials comming put of the kitchen at the Golf Club. From the top we have a Greek Shrimpand Scallop Angel Hair. Then "PK Ckings Lettuce Wraps." (PK is my initials.)Next Is The Sawgrass "Big Mak." And finally a Strawberry Salad with Walnuts, Parmesan and Balsamic. Look forward to a fun new menu...........Comming Soon!!!!!