Tag Archives: kiawah

GOLF KITCHEN RECIPE: GRILLED OCTOPUS Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, South Carolina

  GRILLED OCTOPUS Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, South Carolina Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine or to order a … Continue reading

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GOLF KITCHEN RECIPE: BRANDT BONE MARROW BREAD PUDDING Recipe by Doug Blair, Executive Chef and Michael O’Shaughnessy, Chef de Cuisine at Cassique at Kiawah Island Club, South Carolina

  BRANDT BONE MARROW BREAD PUDDING Recipe by Doug Blair, Executive Chef and Michael O’Shaughnessy, Chef de Cuisine at Cassique at Kiawah Island Club, South Carolina Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to … Continue reading

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GOLF KITCHEN RECIPE: FOUR CHEESE MACARONI Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, South Carolina

  FOUR CHEESE MACARONI Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, South Carolina Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to order … Continue reading

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GOLF KITCHEN RECIPE: LAVENDER GOAT CHEESE TARTS Recipe by Lauren Yerrick, former Pastry Chef at Cassique at Kiawah Island Club, South Carolina

  LAVENDER GOAT CHEESE TARTS Recipe by Lauren Yerrick, former Pastry Chef at Cassique at Kiawah Island Club, South Carolina. Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, visit www.golfkitchen.com SERVES 6 Ingredients Tart Dough … Continue reading

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GOLF KITCHEN RECIPE: HUCKLEBERRY PIE GELATO Recipe by Lauren Yerrick, former Pastry Chef at Cassique at Kiawah Island Club, South Carolina

  HUCKLEBERRY PIE GELATO Recipe by Lauren Yerrick, former Pastry Chef at Cassique at Kiawah Island Club, South Carolina Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, and to … Continue reading

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