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Sablee Dough (Tart Dough)

Procedure:

1. Sift both flours together
2. Cream the butter with the salt, confectioner’s sugar and almond flour until all ingredients are well combined (medium speed, about two minutes)
3. Add eggs in four stages.
4. Add flours. Mix until just combined and you have a homogenous mix.
5. Shape dough into a flat square, wrap and refrigerate for at least an hour.
6. Roll dough out to 3mm. Freeze.
7. Cut out desired shape.
8. Shape tart molds. Score with a fork. Freeze again.
9. Bake at 325°F until golden brown.

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Caramel

Procedure:

1. Cook the sugar, glucose, lemon juice and water in a sauce pot, taking care to avoid crystallization.
2. Heat up the cream and butter in a smaller pot or in a bowl in a microwave.
3. When the sugar begins to caramelize you will want to observe the color of the bubbles.
4. When the bubbles obtain a deep caramel color (350°F) and a few wisps of smoke rise from the surface, turn off the heat and add the hot cream and milk carefully whisking it in.
5. Take great care and thoroughly whisk the filling or it will separate while cooling.
6. Pour the mixture into a hotel pan and allow to cool down before storing.

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Basic Ganache

Procedure:

1. Bring the heavy cream to a boil.
2. Pour over the chocolate and stir until the chocolate has dissolved.
3. Stir the butter in, Stir until dissolves. Portion into truffle shells or tart shells.

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Lemon Curd

Procedure:

1. Combine the lemon juice, sugar and eggs in a bowl and cook over a hot water bath until thickened.
2. Add the butter and mix in with a hand held blender.
3. Cool down at room temperature in a hotel pan, covered with plastic wrap. Once cool it can be refrigerated.

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Passion Fruit Curd

Procedure:

1. Bring the passion fruit puree, lemon juice and sugar up to a boil. Turn heat off and let cool down to room temperature.
2. Once cool, proceed as with the lemon curd.

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Italian Meringue

Procedure:

1. Combine the sugar with the water in a small sauce pot. Add a few drops lemon juice. Cook over high heat.
2. Place the egg whites in a mixer with a whip attachment.
3. Once the sugar reaches 240°F, start whipping the whites on high speed.
4. When the sugar reaches 245°F, turn the heat off. You may need to wait for the whites to reach stiff peak. Once they do, turn the mixer down to medium speed and pour the sugar down the side of the bowl.
5. Once you have added all the sugar, turn the speed back up to high and whip until the meringue has cooled down completely.
6. Once cool you may spread over the tarts or dip the truffles. You may also spoon it onto a sheet pan lined with a silpat or parchment paper and bake at 160°F until dry (about eight hours).

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Passion Fruit Soup

Procedure:

1. Combine all of the ingredients in a bowl. Adjust sweetnes if necessary. Reserve chilled.

Note: this soup may also serve as a base for passion fruit sorbet.

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Vanilla Panna Cotta

Procedure:

1. Combine all ingredients in a bowl and warm up over a hot water bath. Stir until gelatin is just dissolved.
2. Portion into aluminum cups. Set in refrigeration at least two hours.

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CIA tower

1 ea avocado- small dice ( vitamin C )

3 tbsp red onion- brunoise

3 tbsp tomato concassée, brunoise

3 tbsp jicama, brunoise

1 tbsp fresh lime juice

1 tbsp cilantro, fine chiffonade

Black pepper & salt

4 oz crab meat

1 tbsp crème fraiche or sour cream

Old Bay   tt

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Guava Dressing

Yield: 6 cups

10 oz. Guava Nectar

3 oz. Shallots

2 tbsp. Dijon Mustard

2 ea. Lime Juice

6 oz. Sherry Vinegar

3 fingers pinch of cayenne pepper

14 oz. Olive oil

4 oz. EVOO

Puree all the ingredients except the oils until smooth. Then slowly incorporate the oils and season with salt and pepper.

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Parsnip purée

6# parsnips, peeled and sliced on the bias

2 qts heavy cream

3 cups. Whole milk

½ tbsp crushed, toasted coriander seed

6 oz. cold butter small dice

Salt and pepper

Method:

Place all ingredients in a pot cover with a parchment lid and simmer until the parsnips are tender to a skewer.  Puree the mixture in a vita mix while adding the butter little by little. Add the liquid appropriately with the solids to create an even puree.

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6 Onion Soup

Sherry Roasted Pearl Onions, Braised Duck Leg, Crispy Parmesan Lace

Recipes (Yield: 4 portions)

Onion Soup:

Spanish onion, julienne            2 cups

Shallots, julienne                        1 cup

Scallion (white end only)

sliced                                                1 cup

Leeks, thin sliced                        1 cup

Clarified Butter                        2 oz

Chicken stock                        1 cup

Sherry wine                                    ¼ cup

Heavy Cream                        ½ cup

Chives, shaved                        1 Tbs

Salt & Pepper                        To taste

1. Heat clarified butter over medium flame
2. Add onion, shallot, leek, and scallions
3. Cook very slowly, stirring occasionally until all ingredients are very tender.  Do not allow any color to develop
4. Once onions are tender, add sherry and reduce until sec
5. Add chicken stock and simmer for about 5 mins
6. Transfer all to a vita prep blender and puree until smooth
7. Pour soup back into a clean pot and return to a simmer
8. Add cream, salt, and pepper and simmer for 2 mins longer
9. At service, pour soup into desired vessel and garnish with chopped chives.
10. Note:  The stuffed cippolini onion is the sixth onion in this 6 onion soup.

For Sherry Braised Pearl Onions:

Pearl Onions                                    12 ea
Sherry Wine                                    2 cups

1. Peel the onions and place into a small sauce pot with the sherry wine
2. Simmer gently until onions are tender
3. Once tender, remove the onions from the sherry and reserve for service
4. Reduce sherry to a light glaze and toss the onions in it to coat at service time

Parmesan Lace:

Parmesan cheese, grated      1 cup

1.    Using 2 ring molds (1 larger and one smaller) make a “donut shape on top of a silpat

2.    Sprinkle parmesan in a thin layer between the two ring molds

3.    Remove the molds from the silpat and place the pan into a 350F oven for about 10 mins or until golden brown

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Ham & Brie

Pretzel Bread with Honey Dijon, Shallot Marmalade, House Made Vinegar Chips

Recipe (Yield: 10 Portions)

Sandwich:

Pretzel Hoagie Rolls                                    10 each

Brie Cheese                                                20 slices (about ¼” thick)

Honey Dijon                                                5oz

Tuscan Ham, thinly sliced                        1.5#

1. Split hoagie rolls in half lengthwise
2. Spread a thin layer of honey Dijon on the top of the roll
3. Distribute the ham evenly among the sandwiches
4. Top with the brie cheese and place in the oven or under a salamander just to melt the brie
5. To serve, place the top of the bun onto the sandwich, wrap with a blanched leek leaf and pinch closed with a split bamboo skewer

For Vinegar Chips:

Yukon Gold Potatoes                                    6 each

White Vinegar                                                2 qts

Salt & Pepper                                                to taste

1. Slice the potatoes on a deli slice as thin as possible
2. Rinse the potato slices thoroughly under running water to remove starch
3. Store the sliced potatoes submerged in white vinegar over night
4. At service, drain the potatoes of all liquid and place in a 325°F deep fryer until light golden brown
5. Season with salt and pepper

Note: You may save the vinegar and reuse 2 or three times before discarding

For Shallot “Marmalade”

Shallots, peeled                                    2#

Honey                                                            2oz

Sugar                                                            ¼ cup

Madiera                                                ½ cup

Balsamic Vinegar                                    ¼ cup

1. Slice shallots about ¼” thick
2. Heat a rondeau with a little olive oil on a high flame
3. Once hot, place shallots into the rondeau
4. Sauté the shallots, stirring from time to time until evenly golden brown
5. Drizzle honey into pan and sprinkle sugar over the shallots
6. Stir and allow sugar and honey to begin to carmelize slightly
7. Carefully add the madiera and reduce until the shallots are nicely coated with glaze
8. Add the balsamic vinegar and reduce until shallots are nicely coated
9. Season with salt and pepper as needed and serve at room temperature

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Scallops Rossini

Pan Seared Diver Scallops, Spring Pea Puree, Olive Oil Toast, Sauce Perigeaux

Recipe (Yield: 10 Portions)

Olive Oil                                                2 oz

Fresh Diver Scallops                                    40 ea

Fresh Lemon halves                                    3 each

Fresh Thyme                                                4 Sprigs

Whole Butter                                                2 Tbs

Salt & Pepper                                                To taste

1. Heat the Olive oil in a sauté pan until just smoking
2. Add scallops and allow to achieve deep golden color
3. Once color is achieved on one side, flip scallops over
4. Add fresh thyme to pan and continue to sear
5. Once the second side is golden brown, add the thyme and squeeze in the lemons, and add the butter off of the fire and begin to baste
6. Season the scallops with salt and pepper and reserve for service

For Olive Oil Toast:

Fresh semolina bread                                    1 loaf

Extra Virgin Olive Oil                        2oz

Salt and Pepper                                    to taste

1. Slice the bread into paper thin slices and trim into long rectangles (about 1”x4”)
2. Drizzle the sliced bread with olive oil and season with salt and pepper
3. place the bread onto a parchment lined sheet tray and put under a heat lamp in the kitchen to dry
4. The crisp should naturally become wavy in appearance

For Sauce Perigeaux

Shallots, thinly sliced                                    2oz

Celery, shaved thinly                                    1oz

Leeks, thinly sliced                                    1oz

Madiera                                                1 cup

Veal Stock                                                1 gallon

Black peppercorns                                    25 each

Bay leaf                                                4 each

Thyme Sprigs                                                4 each

Parsley stems                                                1 bunch

Seared Foie gras, slices (ice cold)            3oz

Black truffle                                                .5oz

1. Heat a sauce pot with a little clarified butter
2. Sauté the shallots, celery, and leeks until translucent
3. Add the madiera and reduce until sec
4. Add the veal stock and remaining aromats and gently simmer until sauce consistency
5. Strain the sauce through a chinois, and pour into a high powered blender
6. Begin pureeing the sauce on high speed and add the foie gras and truffles to emulsify
7. Season the sauce with salt and lemon juice as needed

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Pave of Tuna Nicoise

After starting his career in the restaurant business, John Wright has been involved with private-equity country clubs since 1990. Since 1998 he has been General Manager/Chief Operating Officer of Norwood Hills Country Club in St. Louis, Mo.  Norwood Hills is a private-equity, for-profit country club of over 800 members situated on over 300 acres in North St. Louis County. The club offers two 18-hole golf courses, seven tennis courts and a large pool complex.

During Wright’s tenure, Norwood Hills has undergone a $9.5 million addition and renovation that included doubling the size of the kitchen to 3,000 square feet and adding 25,000 square feet to the clubhouse to create a new fitness center, casual family dining room, and a large, interactive lounge area.

Along with the visible improvements, Wright has also helped guide the club’s Board of Directors to implement a Strategic Planning Committee, initiate the Norwood Hills Scholarship Trust Fund for employees and their children, and organize a yearly Board Retreat and other innovative programs.

In 2007, through an independent peer-review selection process, Mr. Wright was named winner of the “Excellence in Club Management Award,” co-sponsored by McMahon Group, Inc. and Club & Resort Business, in the category for managers of Country/Golf Clubs with 600 or More Full-Privilege members.

Wright began his food-and-beverage career in 1970 with Far West Services, Inc., the owner and operator of a large national chain of restaurants headquartered in Orange County, Calif., that included theme restaurants such as Reubens, Coco’s and The Moonraker. Far West Services also operated three floating restaurants: the Reuben E. Lee in San Diego and Newport Beach, Calif. and the Lt. Robert E. Lee in St. Louis. After working primarily in fine-dining atmospheres, including the Lt. Robert E. Lee, John opened his own restaurant in 1983 before entering the private-club sector in general management roles seven years later. He started first at Bogey Hills Country Club in St. Charles, Mo. and then moved to Greenbriar Hills Country Club in Kirkwood, Mo., before becoming Norwood Hills CC’s General Manager/COO in 1998.

Since taking the reins at Norwood Hills, Wright has helped the club increase food revenues by nearly 51% through innovative menus and club functions. Total food-and- beverage sales at Norwood Hills for its 2009-10 fiscal year were in excess of $2.7 million. The club’s food-and-beverage department has continuously shown a profit for the last three years and, in spite of a difficult economy and membership reductions, club usage has actually increased by 2% in each of those years.

With his sights set on an even more successful fiscal 2011, Wright has budgeted a 15% food- and-beverage increase in anticipation of additional activity after the club completes a $425,000 ballroom renovation this spring.

Mr. Wright and his wife Julie reside in St. Louis and have three children: John, Taylor and Maura.

For more than 10 years, Chef Gary Wigand has created exquisite cuisine at The American Club Resort, the Midwest’s only AAA Five-Diamond resort hotel, for several of the dining outlets at this Destination Kohler property.

Leaving his roots in Pittsburgh, Pa., Chef Wigand moved to the Midwest after graduating from the Indiana University of Pennsylvania Academy of Culinary Arts in 1995. Starting at The Immigrant Restaurant and later moving to the Wisconsin Room, Chef Wigand joined the kitchen at Whistling Straits Golf Course in 1998 to serve as Head Chef.

From the kitchen of Whistling Straits’ unique 13,000-sq. ft. Irish farmhouse-style clubhouse, Chef Wigand directs the production of creative dishes that incorporate the freshest local ingredients available, including herbs from the Whistling Straits garden. Breakfast, lunch and dinner are served at Whistling Straits along with banquet functions and al fresco food-and-beverage service on the terrace during the golf season. Under Chef Wigand’s leadership, Whistling Straits has been honored with the Wine Spectator Award of Excellence each year since 2000.

Under Chef Wigand’s direction, the Whistling Straits culinary team has also provided an exemplary experience for multiple major golf tournaments and events, including the 2004 PGA Championship, 2007 U.S. Senior Open, the 2010 PGA Championship and the 2010 Champions Toast at Augusta. He has had the honor of cooking at the James Beard House in New York City and also serves as a national spokesperson for the Kitchens of Kohler. He has showcased his culinary talents for top PGA Tour golfers, past U.S. Presidents and other celebrities.

Whistling Straits Golf Course is also the future site of the 2015 PGA Championship and 2020 Ryder Cup.

In addition to overseeing the food-and-beverage operation both for day-to-day dining and special events at Whistling Straits, Chef Wigand enjoys spending time in The Demonstration Kitchen, located at The Shops at Woodlake Kohler, where he teaches guests about a variety of recipes, trends and styles of cooking. Chef Wigand has also shared his culinary expertise as a keynote speaker at his alma mater, highlighting how his education has helped him to perfect new and existing dishes throughout his career.

Chef Wigand was featured in a “Chef to Chef” profile in the January 2006 issue of Club & Resort Business.

For more than a decade, Chef Paul Smitala has provided his culinary expertise to The American Club Resort, the Midwest’s only AAA Five Diamond resort hotel that is operated by Destination Kohler in Kohler, Wis.

A native of the Midwest, Chef Smitala received his degree in Hotel and Restaurant Management at the University of Wisconsin-Stout. After graduating with honors from the Culinary Institute of America, he joined The American Club Resort in 1996 as Banquet Chef. In that role, Chef Smitala designed new banquet menus and dishes for groups of up to 800, serving creative dishes with only the freshest ingredients.

In 1998, Chef Smitala was named Head Chef for Destination Kohler’s Blackwolf Run Golf Course. In this role he directs the operations of the Blackwolf Run Restaurant, which received Wine Spectator magazine’s Award of Excellence in 2010, continuing its streak of earning this honor every year since 2002.

The Blackwolf Run Restaurant overlooks the Sheboygan River and offers rustic charms with panoramic views of the club’s Pete Dye-designed championship golf courses for diners who can sit inside near the club’s huge fieldstone fireplace or, weather permitting, enjoy outdoor dining on the terrace overlooking the courses’ 18th greens. It serves breakfast, lunch and dinner, along with banquet, and has an innovative menu of hearty traditional fare, with specialties that include corn sausage chowder, soy-glazed Alaskan wild-caught salmon, honey-glazed smoked pork chops and a variety of flavorful steaks.??

In addition to his daily dining duties at Blackwolf Run, Chef Smitala has also directed the creation of culinary masterpieces for numerous large-scale events that have been held at the club and other Kohler properties, including the 1998 US Women’s Open, the 2004 PGA Championship, 2007 US Senior Open, and the 2010 PGA Championship. He was also involved with the 2010 Champions Toast at Augusta and will direct culinary operations for the upcoming 2012 US Women’s Open at Blackwolf Run.

Chef Smitala has also had the honor of cooking at the James Beard House twice in New York City, and serves as a national spokesperson for the Kitchens of Kohler. In 2008, he received the  Chef of the Year Salute to Excellence Award from the Wisconsin Restaurant Association, and in 2009, he earned the Milwaukee Area Technical College Civic Apprenticeship Award for his work in mentoring culinary students.

In addition to overseeing the food, beverage and special events at Blackwolf Run, Chef Smitala also spends time in The Demonstration Kitchen, located at The Shops at Woodlake Kohler, teaching guests about a variety of recipes, trends and styles of cooking.

Jerry Schreck has been Executive Chef at Merion Golf Club since 2001. During that time, Chef Schreck has helped the club host the USGA’s U.S. Amateur Championship in 2005 and the Walker Cup in 2009. In 2013, Merion will host the U.S. Open Championship for the first time since 1981.

Chef Schreck’s cooking style is regional American cuisine, with a major focus on local and seasonal foods.

Prior to joining Merion, Chef Schreck was Executive Chef and General Manager at The Terrace Restaurant at Longwood Gardens in Kennett Square, Pa., through his employment with Restaurant Associates Corporation of New York.  While with Restaurant Associates, he also assisted annually with the culinary arrangements for PGA Golf Championships, U.S. Open Golf and Tennis Championships, The Grammy Awards and Academy Award Governors Ball Dinners.

While with Restaurant Associates, Schreck was featured twice on The Food Network’s “Best of” series, and also on “Ready, Set, Cook.” He is also a three-time “National Mushroom Cook-off” champion.

Since 2005, Chef Schreck has written the monthly “Chef to Chef” Q&A interview column in Club & Resort Business magazine. His conversations with over 60 leading club and resort chefs from around the U.S. have been presented through this popular feature.

Chef Schreck has also served as Program Coordinator for Club & Resort Business’ annual “Chef to Chef” Conferences, beginning with the inaugural Conference in 2009 at the Red Rock Resort in Las Vegas, continuing in 2010 with the Conference in Palm Beach, Fla., and then again for the 2011 Conference at The Fairmont Hotel in San Francisco.

Chef David Scalise joined the Sawgrass Marriott Golf Resort & Spa in October 2008. In that role, he is responsible for directing the culinary operation for the resort’s six restaurants, as well as for three outlets at the property’s private Cabana Beach Club and for its banquet and catering operations.

Chef Scalise’s passion is for preparing locally grown food. He has forged a relationship with many area farmers to create a true “farm to fork” menu in the Sawgrass Marriott’s signature restaurant, The Augustine Grille.

(A profile of the food-and-beverage operation at the Sawgrass Marriott Golf Resort & Spa appeared in the January 2011 issue of Club & Resort Business.)

Chef Scalise transferred to the Sawgrass Marriott from another property owned by Interstate Hotels & Resorts—the four-diamond Laguna Cliffs Resort and Spa in Dana Point, Calif., where he also served as Executive Chef. In total, Chef Scalise has spent 12 years with Interstate Hotels & Resorts, and he currently serves on the company’s Council of Chefs.

Prior to his time at Laguna Cliffs, Scalise was Executive Chef at the Radisson Resort and Spa Scottsdale in Scottsdale, Ariz., another Interstate property. While in Scottsdale, in addition to his role as the resort’s Executive Chef, he also served as a regional Executive Chef, responsible for 14 other hotels in Arizona, Utah, Nevada, New Mexico and Colorado.

A native of Columbia, Mo., Chef Scalise began his culinary career at the age of 15 as a dishwasher in a small Italian restaurant, and eventually moved up to become a line cook.  He then took a position at The Lodge of The Four Seasons Resort and Spa in Lake of the Ozarks, Mo., starting as the broiler chef in the four-star gourmet French dining room. He worked his way up through the positions of restaurant chef and banquet chef, and finally finished his ten-year stay at the Four Seasons as Executive Sous Chef.

Chef Scalise then moved to Wisconsin to spend four years at the Grand Geneva Resort and Spa in Lake Geneva, Wis., where he held the position of Executive Sous Chef, overseeing a staff of over 100 culinarians and five restaurants at the renowned, four-diamond property.

In all, Chef Scalise now has over 25 years of professional culinary experience. He is a member of the Chaine des Rotisseurs, the societe mondiale du vin, and the American Culinary Federation.  He has won medals at many culinary competitions.

Chef Scalise now resides in Ponte Vedra Beach, Fla., with his wife, Kelly.

As an Associate Professor at the Hyde Park, N.Y. campus of the Culinary Institute of America (CIA), Francisco Migoya’s “classroom” is the Apple Pie Bakery- Café, where students are exposed to real-life café operations while serving up to 3,000 customers a day. Migoya has worked at the CIA since April 2005, and selected by his peers and superiors as the Institute’s “Faculty Member of the Year” for 2007.

Migoya is also the author of two pastry-related instructional books: “Frozen Desserts”, a technical book for students and professionals that encompasses all varieties of frozen desserts and includes discussion of ingredients, equipment, machinery and tools needed for their preparation and serving; and “The Modern Café”, which focuses on artisan breads, breakfast pastries, desserts, entremets, chocolates, confections, preserves, frozen desserts, beverages, and special-occasion and savory items. A third book by Migoya, “The Elements of Dessert,” has just been completed and is due for publication in April of 2012.

Prior to joining the CIA faculty, Migoya was an Executive Pastry Chef for the Thomas Keller Restaurant Group. In this role he headed baking and pastry production for close to two years for The French Laundry, the world-renowned restaurant in Yountville, Calif. (north of San Francisco in the Napa Valley), as well as two other acclaimed Thomas Keller establishments, Bouchon Bakery and Bouchon Bistro.

In his career Migoya has also worked at a number of upscale restaurants in New York City, including as head pastry chef at Veritas and The River Café, and pastry sous-chef at Ilo.

Migoya received his culinary training in France on a full scholarship at the Lycee d’Hotellerie et de Tourisme in, Strasbourg, and then further refined his education through The Culinary Institute of America’s program in Mexico City, where he was born and raised. During his studies he also worked for free “wherever they would have me,” to get as much real-world, hands-on experience as possible, along with his formal training.

Fluent in Spanish, English and French, Migoya can also read and understand Italian.

Originally from Bellmore, N.Y., Michael Matarazzo is a graduate of The Culinary Institute of America in Hyde Park, N.Y.  After culinary school, he decided to continue his education at the world-renowned Greenbrier Resort in White Sulphur Springs, W. Va., where he successfully completed one of the nation’s most well-respected culinary apprenticeship programs.

In 2006, Chef Matarazzo was named Captain of The United States Regional Culinary Olympic Team to represent the U.S. in international competition.  In 2008, at the Culinary Olympics in Erfurt, Germany, Matarazzo’s team became the first U.S. Regional team to win the world championship, defeating 62 other teams from around the globe.  In total, Chef Matarazzo has earned 18 medals in national and international competitions, including nine gold medals.

Chef Matarazzo is currently the Executive Chef of the Bear Mountain Inn, part of the property in Bear Mountain State Park in Rye Brook, N.Y. that is managed by Guest Services, Inc. The property includes a recently renovated 24-room lodge, four
stone cottages with six bedrooms, and over 5,000 square feet of meeting, conference and event space at the
Overlook Lodge, Cliff House and Merry-Go-Round Pavilion.

Dating back to 1915 and listed on both the National and New York State Register of Historic Places, the historic Bear Mountain Inn is currently undergoing extensive renovation to bring it back to its original
splendor. At the completion of the renovations, the Inn will offer 15 luxury suites, a spa, a vintage restaurant, over
20,000 square feet of meeting and catering space, the Nineteen Fifteen Cafe, and the Bear Mountain Trading
Company.

In March 2010, Chef Matarazzo was named the Northeast Chef of the Year at the 2010 American Culinary Federation Northeast Regional Conference, held at the Hershey Lodge in Hershey, Pa.  He then moved on to compete in August 2010 against three other regional winners at the 2010 ACF National Convention in Anaheim, Calif. Chef Matarazzo successfully emerged from that competition with the title of  USA’s Chef of The Year, giving him the right to compete in the 2011 Chef of the Americas competition in Canada.

Chef Matarazzo’s winning menu in the USA Chef of the Year competition included:

-    Six-Onion Soup with Braised Duck Leg and Parmesan Lace;
-    Pan-Seared Halibut with Sauce Provençal, Ragout of Roasted Corn, Leeks and Fennel, Sautéed Broccoli Rabe, Saffron Potatoes
-    Clam and Chorizo Croquette and Chive Beurre Blanc; and
-    Duo of Veal: Prosciutto-Wrapped Loin of Veal stuffed with Foie Gras, Creamed Cabbage, and Mushrooms, Braised Veal Sweetbreads, Sweet Pea Risotto, Crispy Sweetbreads, Sautéed Spinach, Summer Vegetables, and Sweetbread Jus.

“We are so proud of Chef Mike,” said Guest Services’ Executive Chef, Fred Raynaud, after Matarazzo earned the USA Chef of the Year honor. “His dedication to the
profession and commitment to culinary excellence is a model to us all.”

Barry Trice, Vice President of Guest
Services’ Hospitality Division,  added, “Chef Mike is a consummate professional, and has proven he is one of the
nation’s emerging culinary talents.”