Country Club Chefs: A Legacy of Fine Dining

BGC_Clubhouse_6523

Photography by Thomas Robert Clarke

For this year’s Holiday Chef Series, Urban Agenda Magazine wanted to spotlight the 
Executive Chefs from some of New Jersey’s best-known country clubs and golf clubs. Synonymous with fine dining and a rich heritage of championship golf, these chefs are used to cooking for weddings, special events, and momentous holiday 
occasions.

Each chef has provided a sample of the holiday menu offerings at a particular club. Thoughtfully prepared and perfected for the season, these menus are cause for celebration.

Cheers!

Ed Stone BaltusrolCC-005

Ed Stone

Baltusrol Golf Club
Springfield Township, NJ

Annual Christmas Dinner Dance Dinner Menu: 

Slow Roasted Chilean Sea Bass
Nantucket Bay Scallops, shiitake mushroom, roasted peppers, leek, and watercress sauce

Prime Beef Tenderloin
lobster potato puree, apple wood smoked bacon, brussel sprouts, carrots, demi glade

Chocolate Pistachio Cremeux
red velvet sponge, white and dark chocolate mousse, black raspberry coulis

Coffees and tea served

Chris Carpenter Cherry ValleyCC-031

Chris Carpenter

Cherry Valley Country Club
Skillman, NJ

Starters:
Asian Calamari
Wild Mushroom Flatbread

Salads:
360 Salad
Greek Salad

Large Plates:
Crusted Angus New York Strip Steak
Pecan Crusted Rack of Lamb
Thai Red Snapper

Mark Silverman Bedens Brook-023

Mark Silverman

Bedens Brook Club
Skillman, NJ

Soups/Salad:
Vichyssoise/Butternut Squash Puree
Bedens Brook Casear Salad
Mesculun, Pear, Goat Cheese, Dried Cherries, Toasted Walnuts, Balsamic Vinaigrette

Entrees:
Beef Tournedos, Gorgonzola, Shiitake Mushroom
Braised Beef Short Rib
Prime Cut N.Y. Sirloin Steak
Herb Roasted Norwegian Salmon
Pan Seared Dayboat Sea Scallops
Roasted Long Island Duck, Orange Glaze

House Made Desserts:
Apple Crisp with Vanilla Ice Cream
Pumpkin Cupcake

John Zaren-015

Chef John Zaren

The Ridge at Back Brook
Ringoes, NJ

Soups/Salad:
Wild Mushroom and Leek Soup drizzled with roasted garlic and thyme cream
Red Grapefruit, Shaved Fennel, and Gold Beet Salad

Entrees:
Coffee-dusted Filet Mignon with Frangelico demi-glace
Potato-Parsnip Pierogies tossed with sage butter
Roasted Brussel Sprouts and Cranberrries

House Made Desserts:
Warm Pear Tart with an almond Chantilly cream