Tag Archives: golf kitchen

Recipe from the NEW Issue of Golf Kitchen Magazine: Deviled Crabs with Tomato and Corn Relish, Old Bay Hollandaise, & Johnny Cakes by Chef Peter Zoole of Addison Reserve Country Club in Delray Beach, Florida

  DEVILED CRABS WITH TOMATO AND CORN RELISH, OLD BAY HOLLANDAISE AND JOHNNY CAKES Recipe by Peter Zoole, Executive Chef at Addison Reserve Country Club, Delray Beach, Florida. Image by Gideon Heller. ​Yield: 6 Stuffed Crabs Ingredients Deviled Crabs 4 … Continue reading

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Fred Bollaci Featured in New Issue of Golf Kitchen Magazine, The Premier Lifestyle and Culinary Publication for the World’s Top Private Golf Clubs. Click Link in Story to Read Entire Digital Issue, Featuring Top Chefs and Delicious Recipes from America’s Best Golf and Country Club Chefs!

  Pictured: Diana DeLucia, founder and CEO of Golf Kitchen Magazine Fred Bollaci is proud to be featured, along with his new virtual online Diet & Weight Loss Mentor Coaching program in this fall’s issue of Golf Kitchen Magazine, THE … Continue reading

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GOLF KITCHEN RECIPE: YAMBA PRAWN SALAD WITH ASIAN COLESLAW AND NAM JIM DRESSING Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia

  YAMBA PRAWN SALAD WITH ASIAN COLESLAW AND NAM JIM DRESSING Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia Recipe and photo courtesy of Golf Kitchen Magazine by Diana DeLucia ​Serves 4 Ingredients Prawns 16 … Continue reading

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GOLF KITCHEN RECIPE: Dungeness Crab Salad by Scott Pikey, Executive Chef at Mayacama Club, Sonoma, CA

DUNGENESS CRAB SALAD Recipe and photography courtesy of Golf Kitchen, by Diana DeLucia. Recipe by Scott Pikey, Executive Chef at Mayacama Golf Club, Sonoma County, California, USA featured in Golf Kitchen. As a strategic partner, we are proud to bring … Continue reading

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GOLF KITCHEN RECIPE: EMPANADAS MENDOCINAS Recipe by Ricardo Motto, Executive Chef and Francis Mallmann, Ambassador at The Garzon Club, Maldonado, Uruguay

EMPANADAS MENDOCINAS Recipe by Ricardo Motto, Executive Chef and Francis Mallmann, Ambassador at The Garzon Club, Maldonado, Uruguay Photo and recipe courtesy of Golf Kitchen Magazine by Diana DeLucia. Yields 24 Ingredients Empanada Dough 2 cups Water 1 ½ Tablespoons … Continue reading

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