We Feature Top Chefs at Top Golf Courses.
Golf Blog by the Mel Sole Golf School.
“Food always seems to taste better after a morning of golf," says Alex Stratta, a former Iron Chef, "but I especially love the chicken and steak satays at Bali Hai Golf Club.”
Chef, cookbook author, TV personality, James Beard Foundation “Outstanding Chef of the Year” in 2005
Batali often has the shanks. He calls them “osso buco,” the braised veal dish that stars at many of his restaurants. On the golf course, though, he favors lighter fare. Take the shrimp tacos he scarfed at El Dorado Golf & Beach Club in Cabo San Lucas during the Haney Project's filming in 2012. Or the oysters his buddy, Emeril Lagasse, grilled up last year at Cascata in Las Vegas during the golf charity event that Batali hosted. “Delicious,” Batali says. Those shellfish, not the shanks, were the cause of his slow play.
Thomas Keller.
Executive Chef, The French Laundry, Yountville, Calif., and Per Se, New York City
Several years ago, the three-Michelin star chef (below) swapped his kitchen whites for a collared shirt and lit for a few rounds of golf in Ireland, most memorably at Old Head, the course renowned for its vertiginous location atop a sheer-sided ocean promontory. From the clubhouse dining room, the water views were stunning. What they pulled from the Atlantic was just as sweet. “The first night there, we had black sole, which is actually Dover sole, with steamed spinach, boiled potatoes, and a nice Chablis,” Keller recalls. “It was all so good. We ordered the same thing for lunch the next day.”
Ming Tsai.
Chef-owner, Blue Ginger, Wellesley, Mass., and host of Simply Ming on American Public Television
An unreformed golf addict, Tsai rarely passes on a chance to play. He also doesn’t miss out on many meals. His favorite club grub? Don’t get him started. “The turtle soup at Pine Valley is spot-on,” he says, “and the burger dog at the Olympic Club (below) is so inspired, I put it in my cookbook, Simply Ming.” He loves the “tasty, wood-fired pizzas” at Kukio on the Big Island of Hawaii and the Thai cheesesteak sandwich at Cascata in Las Vegas, “which they deliver to your cart with a click-in room service tray.”
But the course cuisine he knows best is at his home club of Charles River, just outside Boston, where Tour pro-James Driscoll cut his teeth, and Tsai plays these days to an 8.3. He’s partial to a sandwich called the Sand Trap, “which is a crazy good, tuna-melt like panini on pita, with bacon.” It holds him over at least through nine.
We Feature Top Chefs at Top Golf Courses.
Roy Yamaguchi Executive chef and owner, Roy’s (28 locations worldwide)
Like most golfers, Yamaguchi gets first-tee jitters. But those butterflies don’t flutter in an empty belly. “There’s nothing better than a fresh, hot breakfast sandwich before you head out for a morning round,” the chef says. He’s particularly fond of the one at Spyglass Hill in Pebble Beach, Calif. Though the restaurant isn’t much (it’s a shack, really, squeezed between the 9th hole and the parking lot), the sandwich is a stunner, Yamaguchi says. “Applewood-smoked bacon and egg, layered in a ciabatta roll with melted cheddar.” A few big bites, then he’s off to the daunting opener, a long dogleg par-5 that eats up almost everyone.
Check out the rest of these Top Chefs here!
Source: GOLF Josh Sens Mel Sole Golf School
Pictures: Cili Restaurant The Olympic Club Jim Sulley / Newscast Pebble Beach Company
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