Fred Bollaci is proud to announce a long-term, strategic partnership with Diana DeLucia and Golf Kitchen, which showcases the very best in food and beverage behind the gates of the most exclusive golf and country clubs in America, as well as clubs and golf resorts worldwide. Diana and Golf Kitchen will be frequently appearing on my blog and social media as we work to share our content among our mutual and individual audiences who appreciate good food, wine, and the art of living. I will also be writing a feature on Golf Kitchen and the beginning of an exciting collaboration with Venu Magazine with virtual and eventually actual events in the coming months.
My article will showcase Golf Kitchen’s work with The Chef’s Garden, a renowned sustainable, organic farm in Huron, Ohio, which has been a favorite for exquisite produce, herbs, and edible flowers by famed chefs, restaurants, and private clubs across the country for 30 years! Due to the crisis of COVID-19 and many restaurants being closed or reduced capacity, The Chef’s Garden literally had tons of produce and nowhere to send it–until Golf Kitchen got involved. We are delighted to showcase this amazing collaborative effort to save an iconic American farm, both in Venu Magazine and here on Fred Bollaci Enterprises blog. For the first time, home cooks are able to purchase directly from The Chef’s Garden, and Golf Kitchen through its network of exclusive private clubs is sponsoring chef inspired meals created from produce boxes from The Chef’s Garden shipped right to your door over the coming weeks!
“I had the pleasure of meeting Diana DeLucia several years back while dining at Addison Reserve Country Club in Delray Beach, Fla. I noticed this well-dressed female with a charming Aussie accent photographing her food like I would, so I had to introduce myself.” Before long, we were chatting about our shared passion for the culinary arts and mutual connections, including that Diana is a native of Melbourne, Australia, where I have enjoyed visiting, and my Aunt, Alice Bollaci owned two famous restaurants, Luigi’s and Pappagallo.
Diana was at Addison Reserve, one of the finest golf and country clubs in the State of Florida that evening working on a story for her Golf Kitchen Magazine on the stellar culinary scene at our club, which has garnered all kinds of accolades, including a spot in my first book, “The Restaurant Diet,” How to Eat Out Every Night and Still Lose Weight, where Addison was featured among 100 top restaurants nationwide with healthy gourmet recipes.
The Golf Kitchen concept was initially born at Sebonack Golf Club in Southampton, Long Island in 2010, where DeLucia created her first book, Golf Club World, Behind the Gates. The recipes and culinary stories proved to be very popular. Now living in Fairfield County, Connecticut, Diana sought to unlock this very special, private world inside of kitchens and storied dining rooms, taking readers behind the gates and hedges of storied clubs. She traveled the United States and the world to uncover some of the finest Private Golf and Country Club and Resort teams, which were featured in her first Golf Kitchen book, a gorgeous 500+ page “coffee table” collectible that offers a sumptuous collection of recipes, photos, and interviews from the kitchens and fairways of 16 illustrious golf destinations. The first Golf Kitchen book was launched at Winged Foot Golf Club at a Friends of James Beard Foundation Dinner, showcasing renowned chefs from participating global Golf Kitchen destination properties that are featured in the book.
Among the featured clubs are: Winged Foot Golf Club (NY), Golf du Palais Royal/Golf de l’Ocean (Morocco), Old Waverly Golf Club (Mississippi), Kingston Heath Golf Club and The Royal Adelaide Golf Club (Australia), Tradition Golf Club (California), Casa de Campo Resort (Dominican Republic), The K Club (Ireland), Cassique Course Kiawah Island Club (South Carolina), Real Club Valderrama (Spain), Sebonack Golf Club (NY), Dorado Beach, a Ritz-Carlton Reserve (Puerto Rico), Arnold Palmer’s Bay Hill Club & Lodge (Florida), Emirates Golf Club (Dubai), and The Greenbrier (West Virginia).
Photo by Golf Kitchen
Golf Kitchen Magazine was the natural follow-up to the Golf Kitchen book. Golf Kitchen Magazine is now a luxury, biannual collectible magazine that is seen in the best private clubs in America and abroad.
The second book in the Golf Kitchen series, titled Golf Kitchen America will launch in the second half of 2020. Golf Kitchen Punta Mita, a four-day golf and culinary extravaganza debuted in 2018 in Punta Mita, Mexico, which boasts both Four Seasons and St. Regis resorts on the property and two renowned Jack Nicklaus Signature-designed golf courses, Pacifico and Bahia. The event welcomed participating Golf Kitchen chefs and clubs, residents and guests, and was such a success that the event returned for an encore in 2019.
Fred Bollaci Enterprises, along with Venu Magazine, which I am the food editor, are delighted to introduce Diana DeLucia to our audience as we welcome an exciting collaboration with Golf Kitchen and their partners to bring the best of farm-to-table cuisine, wine, sport, and camaraderie to our individual and shared audiences. In this challenging new world where travel and large events may not be possible or practical, we are working together to imagine new ways to celebrate the gifts of great food, wine, and friendship virtually, though we are all looking forward to the a time when we can collectively break bread together in-person.
We will be sharing posts, recipes, and happenings from Diana and Golf Kitchen and her partners in the private club world in the coming weeks and months. This fits perfectly with the initiative we started earlier this year before COVID-19 to introduce new guest contributors to the Fred Bollaci Enterprises family and blog, to share exciting new content. Golf Kitchen will share behind-the-scenes secrets from the best private clubs, chefs, and more!
“Swing into Action”
On May 5, 2020, Golf Kitchen Magazine launched its private golf and country club initiative, “Swing Into Action,” to support one of America’s greatest farms, The Chef’s Garden, in Huron, Ohio, through the challenging times of COVID-19, Showcasing the Delicious Synergies Between Golf Kitchen, The Chef’s Garden, and Domaine de la Rivière Wines from Sonoma County, CA. The Chef’s Garden has been delivering specialty products with optimum shelf life, quality, flavor and nutrition direct from the farm to the world’s most discriminating chefs for over 30 years.
Under the guidance of Bob Jones, Sr., Lee Jones, and Bob Jones, Jr., employing traditional farming methods combined with innovative technology to stay on the leading edge of the produce business. The Chef’s Garden is known for pioneering food safety programs include diligent testing for foodborne illnesses that begins with the seed and continues right up to the time our fresh vegetables, microgreens, herbs, edible flowers and more are packaged and shipped to our customers, as well as a bar-code system that tracks each and every product from seed to shipment. Our efforts ensure our customers that they are serving their guests food that is safe, healthy, and packed with flavor.
The Chef’s Garden traditionally ships exclusively to the very best restaurants and private clubs across the country, many of which were forced to close temporarily due to the COVID-19 crisis. This left The Chef’s Garden with literally tons of beautiful produce and nowhere to send it. Enter Diana DeLucia and her network of exclusive private clubs that have remained open to serve their members, even if limited to just takeout and delivery. DeLucia thought: Here is the perfect opportunity to do something positive. “From our farm to your table, we are all in this together… We can use our talents to make a difference in the world as we navigate challenging times.” –Farmer Lee Jones
Farmer Lee Jones always wears his trademark overalls and red bowtie as a symbol of his commitment to sustainable agricultural practices. Ever since the early days of The Chef’s Garden’s creation over thirty years ago, he has remained tirelessly committed to not only ensuring that the family’s three hundred acre farm remains one of the most innovative and pioneering in the world, and fosters a nuanced conversation with the chefs who look to the farm to grow fresh vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate. With many restaurants closed, for the first time, The Chef’s Garden began selling their incredible produce directly to consumers to enjoy at home. Gourmands who have been stuck home now have this incredible resource that before was only accessible to the best chefs in the country, like Daniel Boulud, Thomas Keller, and a host of exclusive restaurants and clubs. Now, #StayAtHome cooks can enjoy the unique heirloom vegetables, microgreens, edible flowers, fresh herbs and more!
Through the “Swing into Action” initiative, the exclusive Golf Kitchen family of private clubs and their chefs are collaborating to support The Chef’s Garden by bringing their superior product—used by the finest restaurants and Michelin Star chefs—to the tables of members, residents, and guests of the exclusive group of participating clubs, and can be on your table as well!
“During these challenging times, we need the highest possible nutrition to help boost immunity.” –Diana DeLucia
Each week a different private country club chef in the Golf Kitchen family will curate a one-of-a-kind recipe. The renowned Liberty National Golf Club in New Jersey will lead the charge with talented Executive Chef Shaun Christopher Lewis creating the first Golf Kitchen Chef’s Garden plant-based dinner box, complete with recipe and fine plating instructions for you to create that magical fine dining experience in your home. Although each recipe is deliciously unique, they all have one thing in common: they’ve been inspired by The Chef’s Garden vegetables that have been farmed in harmony with Mother Nature for the maximum in nutrient-rich flavor. The farm’s vegetables are hand harvested, picked to order, and shipped overnight to ensure that you receive the freshest, most vibrant and flavorful produce available. This is the farm’s Earth to Table® promise that ensures ultimate freshness, incredible flavor and prolonged shelf life.
Other renowned clubs participating in “Swing into Action” include: Naples National Golf Club (Naples, FL), Glen Arbor Golf Club (Bedford Hills, NY), and Addison Reserve Country Club (Delray Beach, FL), and Sebonack (Southampton, NY). The iconic Liberty National Golf Club is situated along the Hudson River in Jersey City, NJ with striking views of the Statue of Liberty, Ellis Island and the Manhattan skyline. The championship layout was designed by U.S. Open Champion Tom Kite and renowned golf course architect Bob Cupp, whose legacy will live on forever in the golf course’s challenging design.
Photo by Liberty National GC
Only a fifteen minute boat ride from lower Manhattan, the cultural and financial epicenter of the world, Liberty National and its reflects this inimitable environment. www.libertynationalgc.com
Photo by Golf Kitchen
The recipes are paired with a carefully selected wine by Domaine de la Rivière by Vintner Marla Bedrosian. Domaine de la Rivière is a limited production family-owned winery in the heart of Sonoma’s famed Russian River Valley, producing less than 800 cases each year with scores of each vintage earning 90 points or above. “One of our goals has been to have our wines connect the dots between family and friends… A sense of community at a moment in time where we are all separated.” www.domaineriviere.com
Marla and Geoffrey Bedrosian
For more information about Golf Kitchen, including delicious recipes, to subscribe to Golf Kitchen Magazine, purchase the first Golf Kitchen book and pre-order the second book, Golf Kitchen America, visit www.golfkitchen.com.