At one JW Marriott San Antonio Hill Country Resort & Spa eatery, it’s all about the chicken and waffles

Cibolo Moon's house-made maple-pecan butter adds additional flavor, richness and texture.

Jeffrey Westbrook

Welcome to Clubhouse Eats and Drinks, where we’ll introduce you to our favorite food and drink at some of the best golf courses, golf resorts and golfy locations around. Cheers!

While food historians may not all agree, the captivating combination of fried chicken and waffles quite likely originated at Wells Supper Club in 1930s Harlem. Legend has it jazz musicians rolling in after work during the wee hours craved something that offered part dinner, part breakfast. A comfort classic was born.

Over the decades, the dish has taken on a life of its own (as anyone who has been to Roscoe’s House of Chicken and Waffles in Los Angeles will tell you).

Cibolo Moon, one of seven restaurants at the JW Marriott San Antonio Hill Country Resort & Spa (one of GOLF’s Top 100 Resorts in North America), serves a version that’s decidedly elevated, to say the least.

According to executive chef Brian Sundeen, the dish’s deliciousness starts with the chicken, which is marinated overnight in a mixture of buttermilk, garlic and hot pepper to achieve maximum tenderness and flavor infusion. Then it’s coated with a blend of 18 spices, fried up crispy and lovingly stacked atop a from-scratch Belgian waffle. The combo is finished with house-made, maple-pecan butter and bourbon maple syrup. The adventurous among you may even opt for Cibolo Moon’s candied jalapeño garnish. That should jazz things up.

Cibolo Moon’s Maple-Pecan Butter Recipe

  • Butter-1 stick, unsalted at room temperature
  • Maple syrup-2 tbsp
  • Unsalted pecan halves-½ oz, toasted and finely chopped

Mash together the butter and maple syrup in a medium bowl until well combined and smooth. … Fold in the chopped pecans until evenly distributed. … Cover with plastic wrap directly on the surface and refrigerate until serving.

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Jessica Marksbury

As a four-year member of Columbia’s inaugural class of female varsity golfers, Jessica can out-birdie everyone on the masthead. She can out-hustle them in the office, too, where she’s primarily responsible for producing both print and online features, and overseeing major special projects, such as GOLF’s inaugural Style Is­sue, which debuted in February 2018. Her origi­nal interview series, “A Round With,” debuted in November of 2015, and appeared in both in the magazine and in video form on