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 "Without the freedom to criticize, there is no worthy praise." Beaumarchais | |
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“Taste of the Club Nation” at Ocean Reef Chefs from across the country cook up magic during a weekend showcasing talent, splendid wines and good old camaraderie By Carole Kotkin 
“Taste of the Club Nation” the first annual event to honor Executive Chefs from private clubs from around the country, turned the Ocean Reef Club in North Key Largo into a culinary wonderland the weekend of April 21-22. Ocean Reef Club members who also belong to other private clubs nominated their favorite Private Club Chefs, ten of which were invited by a selection committee. “These Chefs represent some of the best cuisine from across the country, underscoring the festival’s mission to give private club chefs the recognition they deserve,” said Manda Aiken, Assistant Director of Food and Beverage at Ocean Reef Club and festival organizer. Generosity and extravagance were the hallmarks of the weekend. On Friday night, the oceanfront beach was the setting, as Ocean Reef Club’s talented chefs, under the direction of Executive Director of Culinary Operations Philippe Reynaud and Executive Chef Damian Gilchrist, offered cuisine that showcased the foods of South Florida—pulled suckling pig; jumbo stone crab claws; a selection of ceviches (conch, scallop, lobster, and yellowtail) and sushi (blue fin tuna with foie gras bubbles, Maine lobster roll, all paired with fine wines. On Saturday, a reception featured cooking stations manned by five of the visiting executive chefs. Jonathan Cohen from the Weekapaug Golf Club, Rhode Island presented seared crispy skin sea bass with Westport Macomber turnip. Curtis Eargle of the Maryland Club, Maryland served jumbo lump crabmeat risotto with braised bison short ribs and micro horseradish. Jon Lo Presti from Laurel Links Country Club, New York, prepared a warm duck confit with chilled spring salad. Joseph Warzeniak, St. Francis Yacht Club, California, presented a trio of oyster preparations; and Josef Zimmermann, Milwaukee Athletic Club, Wisconsin presented rabbit loin roulade. A five-course Gala dinner followed with crab cappuccino; stuffed quail with truffle and morels; house smoked cherry BBQ rack of Colorado lamb; aged sheep’s milk cheese; and chocolate bread pudding, prepared by guest executive chefs: Robert Carney, Grosse Pointe Yacht Club, Michigan; Paul Steinbrunner, Queen City Club, Ohio; Joseph Piazza, Cherry Hills Country Club, Colorado; Ferris Shiffers, Minikada Club, Minnesota; and Douglas Kirrstetter, Royal Palm Yacht and Country Club. The wines poured included Mumm Napa Brut sparkling wine at the reception, and for dinner Domaine Trimbach Tokay-Pinot GrisReserve PersonnelleAlsace 2000; Seghesio Family Vineyards Zinfandel Sonoma County 2005; Beringer Merlot Howell Mountain Napa 1999; and Andrew Quady Essensia Madera California 2005. All participants enjoyed food and fitness seminars, sampled exotic local ingredients used in dishes produced by the Ocean Reef Club Culinary staff, dined on regional specialties prepared by the Chefs and basked in the camaraderie between guest teams and the Chef brigade. After a continental breakfast on Sunday morning, guests and chefs played tennis, golf, experienced fishing aboard a chartered boat and surrendered to the spa facilities. “How much fun can one person have?” asked Giovanni Melis, Executive Director of Food and Beverage at the Ocean Reef Club. “You invite ten premier club chefs who are truly passionate about what they do for the weekend and the rest is pure gastronomic magic!” Carole Kotkin is manager of the Cooking School at the Ocean Reef Club, a private Club in North Key Largo. She is also co-host of Food & Wine Talk, WDNA 88.9 FM PRI; a syndicated Miami Herald Columnist and food editor for The Wine News magazine. |
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