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The post 10 standout seafood dishes at golf clubs in Florida and Hawaii appeared first on Golf.

As a writer who traverses the globe covering golf, travel and all things food and beverage — and who racked up 110,000 frequent-flyer miles in 2025 — GOLF contributor Shaun Tolson has visited some of the world’s most famous golf clubs, resorts and best-kept secrets. Below, in Clubhouse Eats, he shares some of his favorite bites and sips from his recent travels.

When you book a trip to Hawaii, the journey comes with a handful of expectations: a laidback lifestyle, dramatic scenery, postcard-like beaches, the occasional luau, and plenty of fresh fish. My recent visit to the island of Kauai reinforced all of those assumptions.

Similarly, when you venture to a golf resort for a food and wine event called Fish to Fork, which this year celebrated its 10th anniversary at Omni Amelia Island, you know what you’re getting yourself into — namely a slew of dishes that all celebrate la mer.

What follows are the standout bites from both trips, all of which bring fish to the forefront.

First stop … Longs Drugs?

Shortly after landing in Kauai, as I made my way up the island’s east coast toward Hanalei Bay, my host took a quick detour, pulling into a Longs Drugs. This is when I learned that he had grown up on the island of Oahu, even though he now lives in Scottsdale; and the purpose of the stop, I also learned, was for provisions for the rest of the trip. “This is a veteran move,” he told me.

Predictable snacks included sweet Maui onion potato chips and chocolate-covered macadamia nuts, but my host threw an unexpected curveball by adding various bags of tuna jerky and a bag of shredded ika to our shopping basket, the latter of which is Japanese-style shredded squid. The slightly chewy, dried strips of cephalopod were unusual — in a good way — but hard to describe. Most notably, they tasted mildly of the ocean and offered a touch of sweetness, which means most people are likely to find them agreeable.

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The tuna jerky, on the other hand, tasted strongly of the ocean, so you’ll need an honest appreciation for the flavor of fish to get on board with these particular bags of jerky. That said, the original flavor is the way to go, so long as you want to snack on something that tastes distinctly of Hawaii. The teriyaki style, by contrast, was so strongly teriyaki-flavored that it overpowered the natural flavor of the fish.

Tuna poke everywhere!

To the casual observer, the Hawaiian islands and tuna poke are as interlocked as Philadelphia and the cheesesteak, Maine and lobster rolls, or New Orleans and gumbo. In reality, the traditional dish — raw yellowfin or bigeye served in a savory marinade — is even more prevalent on the islands than you might think. After spending the better part of a week there not too long ago, I’m convinced you could likely find it served at gas station convenience stores … and I’d be willing to bet even that low-brow rendition would be delicious.

While most of Kauai’s golf courses serve the dish, Poipu Bay takes it to another level, going so far as to feature Kauai Poke Co. as its resident restaurant. The menu features five renditions of the dish, with the Plantation Poke Bowl being the most unique. That variation features inamona nuts, crispy onions, and drizzles of both a spicy aioli and kabayaki (more commonly known as “eel sauce” on most sushi menus). After a week spent eating the dish at least once a day, I still couldn’t resist ordering this specialty of the house, and it hit all the right notes. Sure, I could’ve ordered an umami burger, a Korean chicken plate, or any number of delicious-sounding entrees. But when you sit down at a restaurant called Kauai Poke Co., poke just seems like the thing to pick. And it was. If you’re lucky enough to tee it up at Poipu Bay and have time for a post-round meal, don’t overthink it. Order the poke.

Flavor-focused cocktail pairings at Walker’s Landing

As a part of the Fish to Fork festivities over three days at Omni Amelia Island, the second night’s dinner at the resort’s marsh-side venue, Walker’s Landing, was aptly branded Saltwater Ranch — a meal that took inspiration from “the textures of ranch living and the ease of coastal life.” More specifically, the four-course dinner showcased what’s possible when flavorful dishes are paired with thoughtfully mixed cocktails.

The first course (blue crab with sweet corn, cured boar cheek, celery, and Fresno pepper), which was served alongside a bright green vodka libation accented by elderflower liqueur, honeydew, and cucumber, made a believer out of me. (If we’re being honest, the drink also reminded me that vodka does have its place on a cocktail menu, even if the spirit lacks individual character.)

Simply put, the dish and the pairing worked on every level. The cured boar cheek provided a unique richness and umami quality juxtaposed against the sweet crab, which itself was balanced by the heat of the Fresno pepper and the somewhat bitter, vegetal note from the celery. The cucumber in the cocktail, on the other hand, played off the celery notes in the crab salad; while the honeydew syrup and elderflower liqueur matched the natural sweetness of the seafood. Chef’s kiss!

Memorable main event morsels

Fish to Fork’s main event offered a chance to see how several diverse chefs approached the challenge of celebrating the sea’s bounty, and each took a unique perspective.

Joey Ward from Southern Belle and Georgia Boy in Atlanta offered up his fishy take on a Chick-Fil-A sandwich, accented by a ramp aioli that gave the bite an earthy kick.

Carlos Raba from Clavel in Baltimore served grouper en mole verde and salsa macha, and those sauces — especially the mole — were the stars. Raba’s mole was rich, complex, and delivered a touch of spice, but it somewhat overshadowed the fish. How much that influenced the success of the dish is left to the diner’s discretion.

Similarly, the resort’s own Omar Collazo made wahoo tataki accented by a red curry, green tomatoes, and garden seeds; and the vibrant, spicy curry was memorable, albeit at the expense of tasting the wahoo.

Kathleen Blake, the chef at Blair Hill Inn in Maine, created a dish that she called “Isle of Eight,” a red fish crudo elevated with grapes, jicama, coconut, and ginger. The grapes, in particular, infused the dish with an unexpected sweetness; the coconut was a surprising twist; and the tenderness of the fish was on full display.

Chef Samuel-Drake Jones from Grand Army Bar in Brooklyn cooked up a dish called Southern Drum — a red drum bouillabaisse topped with crispy polenta, grouper, and a salsa macha. The bouillabaisse was rich but still reflected its ocean roots; and the grouper was prominently showcased, both in flavor and texture. This was one of the event’s standout dishes.

Cesar Zapata, the executive chef at Phuc Yea in Miami, fried up a crispy, Cha Ca-style porgy that was seasoned with turmeric and dill, sauced with a green coconut curry, and accented with pickled pineapple. The fish was bright and crisp — a great contrast to the sauce — while the turmeric and pineapple combo introduced fresh, fun flavors.

Kevin Tien, the proprietor and creative visionary behind Moon Rabbit in Washington, D.C., wowed eventgoers with his Yosenabe, a Japanese hot pot in which grouper-and-shrimp meatballs bathed in a scallion ginger XO broth with simmered shiitake mushrooms and snow peas. It was a true umami bomb, if ever there was one.

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The post 5 unexpected, exotic and delicious bites from Mexican golf destinations appeared first on Golf.

The post 5 unexpected, exotic and delicious bites from Mexican golf destinations appeared first on Golf.

As a writer who traverses the globe covering golf, travel and all things food and beverage — and who racked up 110,000 frequent-flyer miles in 2025 — GOLF contributor Shaun Tolson has visited some of the world’s most famous golf clubs, resorts and best-kept secrets. Below, in Clubhouse Eats, he shares some of his favorite bites and sips from his recent travels.

For years, I’ve wished there was a term for food lovers that was better than “foodie.” It feels too casual, too nonchalant, as if it’s saying, “yeah, I’m interested in food, but I don’t quibble too much over the details.” And that’s the problem, because I quibble. A lot. The details matter to me.

There are other terms out there, but they suffer from even greater imperfections. Epicure is far too esoteric. Calling yourself an epicure, I imagine, would kickstart a conversation requiring an explanation of what that means, only for the other person to ultimately reply, “Oh, so you’re a foodie.”

Gourmand almost does the trick. It suggests a level of discernment, a passion, and an emphasis on quality — all of which applies. But gourmand’s fatal flaw is how it sounds. It just reeks of pretention.

So… foodie it is. And, as it turns out, earlier this year I traveled to two Mexican golf destinations where foodies are both welcome and catered to.

Roasted Poblano Pepper Dip at Nauka

From the moment I arrived at Nauka, just around dinnertime, I knew this was my kind of place.

“Are you hungry?” my host asked, greeting me at the beach club and likely knowing the answer given my full-day of travel to get there.

In the next breath, he was rattling off all of the things that we could — or should — order: Ribeyes and tomahawk steaks, wood-fired pizzas, guacamole, truffle fries. The proposed spread was the ultimate comfort food smorgasbord.

“We’ll definitely have to order the grilled pita and dip,” he added. “It’s a members’ favorite.”

I wasn’t about to say no, but I’d be lying if I said I couldn’t wait to try it. It just didn’t sound that interesting to me. Pita bread and dip — how amazing could it really be?

Turns out, the club’s Roasted Poblano Pepper Dip (with goat cheese and toasted almonds) was one of the best things I ate over the four days that I was there. It was so good, in fact, that I managed to snag the recipe (see below):

Ingredients

Poblano Peppers – 1000g (about 5 to 8 peppers)
Sliced almonds (toasted) – 150g
Goat cheese – 350g
Olive oil – 100 ml
Garlic oil – 100 ml
Salt – 15g
Black pepper – 3g

Preparation

Roast the poblanos over an open flame until charred. Then, steam them (covered) for 10 to 15 minutes. Once steamed, carefully clean the peppers, making sure to remove the seeds and the skins.

In a sauté pan over medium heat, toast the almonds until golden brown.

In a blender or food processor, combine the peppers, almonds and oils, then blend until well mixed. Then add the goat cheese and blend again until smooth.

Season with salt and pepper, and adjust the texture with oil or water, as needed.

Crickets at the Turn

At no point during a stay at Nauka would you question the authenticity of the club’s lifestyle and its embrace of the Mexican culture. But if you’re ever looking for unmistakable Mexican flair, you’ll find it in The Nest — a comfort station set high on the hillside between the 7th and 8th holes of the club’s dynamic Tom Fazio-designed golf course.

The Nest’s most famous fare is the burgerdilla, which is exactly what it sounds like: a cheeseburger-quesadilla mashup. But that’s not what caught my eye. What intrigued me most was the jar of roasted crickets. (In retrospect, they may have been chapulines, a species of grasshopper that’s a popular snack and ingredient in the state of Oaxaca farther to the south.)

I was no rookie to eating dried insects; my first exposure came almost seven years ago at Wicked Tequila Room in Loveland, Co., where dried scorpions were offered to anyone brave enough to pair them with a shot of tequila. I chomped on a few of them that night, and discovered that they were similar to a dried and salted pumpkin seed—albeit with a bit more going on texturally. Legs and a tail will do that.

These chapulines weren’t quite as salty, but they still ate similarly. Better still, my openness to taking a small cup of them for the rest of the round inspired the comfort station’s attendants to share a smaller batch that sported a spicier coating. The spice rub lessened the insects’ crispiness, but it provided a complexity of flavor. Both are worth trying, if you can stomach the idea of snacking on insects. It’s traditionally Mexican, after all.

Beef Tongue and Chargrilled Salsa Tacos at Four Seasons Tamarindo

At Coyul — the upscale, seasonal-focused restaurant at Four Seasons Tamarindo — the beef tongue and chargrilled salsa tacos might seem somewhat out of place on the menu, but they’re one of Chef Elena Reygadas standout dishes. Sporting a deep char that is equal parts savory and smoky, the meat boasts an incredible texture, soft and tender but with just enough structure to give it a satisfying bite and chew. These tacos deliver such an umami bomb, you’d swear the meat was coated in a luscious mole sauce. In reality, that’s just the chargrilled salsa working its magic.

After sampling one as part of an appetizer during my first night at the resort, I returned my last night there and made a trio of these tacos my main course. They’re that good.  

Breakfast on the Farm

Since the end of 2024, Four Seasons Tamarindo has operated an on-property farm called Rancho Lola. There, guests can schedule a communal breakfast (see main photo at top of article), where over live fires, the chefs prepare a variety of foods, including tamales, quesadillas, from-scratch tortillas, scrambled eggs, crispy-skin pork belly, and more. Sampling fresh fruit, some of which is grown locally (pineapple, watermelon, and papaya), while surrounded by the greenhouses where the resort cultivates some of its produce and herbs is a treat. For those looking for authentic dining experiences, a Rancho Lola breakfast at Four Seasons Tamarindo is a must.

Guacamole, Step Aside

If you’ve read my column about sticky toffee pudding, you know that there are certain dishes that are only great when made to an exceptionally high standard. Guacamole, in my opinion, falls into that category, which is why I was excited to order it at Four Seasons Tamarindo’s Nacho Taqueria. At the server’s recommendation, I also tried the Sikil Pak, a traditional Mayan dip; but it was the guacamole that held my interest.

When the two appetizers arrived, I immediately dug into the guac, which was good but, admittedly, not as delectable or crave-worthy as I had hoped it to be. I then scooped a bit of the Sikil Pak onto a tortilla chip, took a bite and had my mind blown.

Made from pumpkin seeds, garlic, tomatoes, onions, habanero chilis and orange juice, the rustic dip was captivating. It was incredibly savory and earthy, and it paired beautifully with the chip’s saltiness. The French have a saying, je ne sais quoi, which is often used to express an appealing, intangible quality. It’s an apt way — maybe the only way — to describe this dip, which was delicious (addictively so), despite the fact that I couldn’t put my finger on what made it so good.  

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The post The story behind the Masters’ famous pimento cheese sandwich appeared first on Golf.

The post The story behind the Masters’ famous pimento cheese sandwich appeared first on Golf.

If you’re lucky enough to attend the Masters in person at some point in your life, there’s a short check-list of absolute must-dos when on the grounds of Augusta National: Take in the awe-inspiring elevation changes, experience the majesty of Amen Corner, and … eat a pimento cheese sandwich.

Of course, there’s plenty of other things to do and see and taste at the Masters, but in the pantheon of event-related food-and-beverage pairings, the pimento cheese sandwich and Augusta National may be tops. They’re as synonymous as the mint julep to the Kentucky Derby, or strawberries and cream to Wimbledon.

But how did the association between the Southern staple and the year’s first major championship begin? Author Rebecca Lang — a ninth-generation Southerner and Georgia native — tells the story in her new book, Pimento Cheese: The Southern Spread. Lang grew up on pimento cheese, and shared fond memories of sampling the sandwich at Augusta National.

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“One of my first dates with my husband — we’ve been married 25 years — was to Augusta,” Lang said on a recent call. “And I remember, going the first time, it was so funny because I’m not a golfer, but I appreciate golf and I appreciate being outside. I think that’s the best part of it. But I remember how many sandwiches I ate that day. I mean, it was kind of crazy, and it just adds to the atmosphere so much.”

Pimento cheese first gained popularity in the U.S. in the early 1900s as a newly-available combination of cream cheese and canned pimento peppers imported from Spain. As the spread gained in popularity over the decades, Georgia became the largest grower and canner of pimentos in the country, sourcing more than 90 percent of the pimentos in the U.S., though that number today is a fraction of what it once was.

In the aftermath of WWII, the pimento spread took on a new texture and consistency from when it was first introduced, as families began making their own pimento cheese at home, replacing the cream cheese with hoop cheese — a mild and low-fat cow’s milk cheese — or cheddar, and mayonnaise. Thus, pimento cheese as we know it today was born.

When Lang decided to write a book about pimento cheese, she said she was inundated with stories about the spread from friends and neighbors.

“The whole time I was writing the book, which took a year and a half or so, everybody in Athens — it’s not a huge town — everybody here knew I was writing a book on pimento cheese,” Lang said. “I heard from a zillion people wanting to tell me their pimento cheese story, which is great, but most of people’s pimento cheese story is how their grandmother made pimento cheese when they’re growing up, and they love pimento cheese.”

One day, though, a local woman named Virginia Herndon Stutsman approached Lang while the two were volunteering at a middle-school soccer game. Stutsman had an amazing story: Her grandparents, Ola and Hodges Herndon, were the first to supply pimento cheese sandwiches for the Masters.

“I’ve known Virginia for years,” Lang said. “She lives in my neighborhood. I see her all the time and she’s so modest, you would never know. So, she tells me this entire story and I said, well, come over and let’s talk about this and let me start taking notes and get this on paper.”

In addition to the story, Stutsman shared a box of memorabilia with Lang, including a letter of gratitude from Bobby Jones and Clifford Roberts, and a solid brass ashtray featuring Augusta National’s 13th hole, with her grandfather’s name engraved. The ashtray was a gift to the 57 players who competed in 1948 — and to Herndon.

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“It was amazing to see it all,” Lang said. “We spread it all over the dining room table. The sad thing is, she doesn’t have the recipe for the egg salad or the pimento cheese. If her grandmother was like my grandmother, she never used a recipe. It changed a little bit each time.”

Lang learned that in 1947, the Herndons were approached by Masters and Augusta National cofounder Clifford Roberts to make sandwiches for tournament patrons for 25 cents apiece. The Herndons, who owned a small restaurant and managed food service at the VA hospital in Augusta, prepared egg salad, ham, and pimento cheese sandwiches to send to the tournament. Ola and Hodges’ son, Tom (Virginia’s father), and his University of Georgia Phi Delta Theta fraternity brothers, helped deliver the sandwiches to the club via Berckmans Road as each batch was completed.

The demands of making all those sandwiches eventually outgrew the Herndon kitchen. Local caterer Nick Rangos took over the tournament’s pimento cheese production until 1998, when WifeSaver restaurant franchise owner Ted Godfrey was appointed. The reign of local pimento-cheese makers ended when the Masters brought all concessions in-house in 2013. The bargain price, however, has remained: $1.50.

Among the most interesting things about pimento cheese is that, as Lang alluded, the recipe isn’t set in stone. The ingredients stay the same, sure, but family methods and/or measurements are often kept close to the vest. Between each pimento cheese transition at the Masters, the previous recipes were not shared.

Luckily for us, Lang has no such qualms about publicizing the details of her favorite pimento cheese concoctions. Her new book includes more than 65 recipes: 35 for making pimento cheese, and another 30 that include pimento cheese as an ingredient. You can indulge in some of Lang’s favorite pimento cheese recipes below — or click the link to purchase her book for yourself.

Pimento Cheese: The Southern Spread

In Rebecca Lang’s new book, the storied food writer gives readers a taste of the famed spread’s history and versatility.

$27.95 from University of Georgia Press

Rebecca Lang’s favorite pimento cheese recipes

Pimento Cheese: Augusta National style

Makes 3 1/4 cups

2 (8-ounce) blocks sharp cheddar cheese
3/4 cup mayonnaise
6 tablespoons undrained diced pimentos
2 ounces cream cheese, softened
1/4 teaspoon salt

Grate the cheddar using the large holes of a box grater. Combine the cheddar, mayonnaise, pimentos, cream cheese, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 1 minute.

Store in the refrigerator in an airtight container for up to 1 week.

Pineapple Pimento Cheese

Makes 2 1/2 cups

1 (8-ounce) block extra-sharp cheddar cheese
1 (8-ounce) can crushed pineapple in pineapple juice, undrained
1/3 cup roasted red bell pepper strips, drained and roughly chopped
4 ounces cream cheese, softened
2 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon crushed red pepper, plus extra for garnish

Dash of cayenne pepper

Grate the cheddar using the large holes of a box grater. Place the cheddar, pineapple, bell pepper, cream cheese, mayonnaise, salt, crushed red pepper, and cayenne pepper in a medium mixing bowl. Stir to combine. Garnish with crushed red pepper.

Store in the refrigerator in an airtight container for up to 1 week.

Pickled-Okra-Packed Pimento Cheese

Makes 2 1/2 cups

1 (8-ounce) block medium cheddar cheese
1/3 cup mayonnaise
1/4 cup diced pimentos, drained
2 teaspoons Worcestershire sauce
1 small shallot, diced
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
12 pods pickled okra, drained and thinly sliced (3/4 cup)

Grate the cheddar using the large holes of a box grater. Place the cheddar, mayonnaise, pimentos, Worcestershire, shallot, cayenne pepper, and salt in a medium mixing bowl. Stir to combine. Fold in pickled okra until well distributed. Chill for 2 hours before serving.

Store in the refrigerator in an airtight container for up to 1 week.

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The post 5 culinary highlights from Omni PGA Frisco’s Savor Festival appeared first on Golf.

The post 5 culinary highlights from Omni PGA Frisco’s Savor Festival appeared first on Golf.

As a writer who traverses the globe covering golf, travel and all things food and beverage — and who racked up 110,000 frequent-flyer miles in 2025 — GOLF contributor Shaun Tolson has visited some of the world’s most famous golf clubs, resorts and best-kept secrets. Below, in Clubhouse Eats, he shares some of his favorite bites and sips from his recent travels.

In less than two months, a marquee-worthy lineup of all-star Texas chefs and Food Network stars will take over Omni PGA Frisco for the resort’s second annual Savor event. Billed as a celebration of food, drink, golf, and music, Savor is authentically all of those things, which I learned firsthand last May when I attended the inaugural event.

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Savor successfully melds together all of those aforementioned experiences in a way that distinguishes it from so many of the other food-and-wine festivals that occupy the calendar each year. The participating chefs noticed the distinction, too.

“There was an intimate feeling of community that doesn’t always happen at some of the other festivals,” last year’s headlining chef Antonia Lofaso told me afterward. “What did it for me was the live music. That was the through-line that made it feel very Texas.”

Even so, the fare remains Savor’s crown jewel; and I find myself still salivating when I think of several bites from last year’s event. Fortunately, four of the five chefs who created those dishes are returning to the event at the end of April, which means equally delectable (and memorable) bites are all but guaranteed this time around, too. Best of all, tickets are still available.

Antonia Lofaso’s Braised Short Rib Cavatelli

While awaiting Chef Lofaso’s entrée course during the opening Masters of Taste dinner, I formulated a few expectations. For starters, I was certain the meat would be succulent and tender. I also expected unctuous flavors. What I was served delivered on all of those things and so much more.

Yes, the meat practically melted in my mouth, but the cavatelli was light — not something I expected from the pasta — and that allowed the short rib to take center stage. The burrata and mushrooms that accompanied the dish, along with the subtle presence of horseradish, produced layers of nuanced flavor. My wife declared the dish “one of the best things I have ever eaten!” And we’ve collected our fair share of Michelin-starred dining experiences over the years, so that gives you an idea of just how amazing this dish was.

Kevin Lee’s Gochujang Glazed Sticky Ribs

There was no shortage of delicious bites and sips at Savor’s outdoor Fork & Fire grand tasting, which attracted about 600 guests, but Chef Kevin Lee made the boldest statement of the night with his gochujang-glazed sticky ribs. Yes, they were meaty and toothsome, but the ribs also boasted a rich and robust flavor. They had a kick, for sure — that’s to be expected with gochujang, a slightly sweet, fermented Korean chili paste — but it was a rounded spiciness. There were no sharp intrusions, which often mar foods that highlight the character of spicy chili peppers. Even if Fork & Fire was nothing more than a long communal table piled high with Chef Lee’s baby-back ribs, it would’ve been a raging success.

Kevin Sbraga’s Beef Tenderloin

The Best of Texas grand tasting on Savor’s third night last year could have been renamed An Ode to Beef. From brisket pastrami and pho beef carpaccio to smoked beef ribs and beef cheek tacos, the Best of Texas was a carnivore’s delight. As the event’s host, Chef Beau MacMillan, told me later, many of those dishes shined for their “sophistication in the simplicity.”

That said, Chef Kevin Sbraga, winner of the seventh season of Top Chef, served one of the evening’s best bites. His fire-roasted tenderloin with tomato agrodolce and giardiniera was a love letter to beef, one that allowed the meat’s delicate flavor and tenderness to sing. Texas may be best known for its barbecue, where meat often serves as a canvas to spice rubs and sauces, but Chef Sbraga reminded everyone that the state’s best cooks know how to celebrate a high-end cut of beef, too.

Beau MacMillan’s Seared Dayboat Scallops

Chef MacMillan finally got his chance to cook during Savor’s final event, an al fresco Margaritas & Mariachis brunch, and he unofficially won the morning, serving a seared dayboat scallop with banana, mango aguachile, toasted peanut salsa, and pearls made of matcha and passionfruit. The scallop was perfectly seared, which was no small accomplishment given the heat of the Texas sun, but the matcha and passionfruit pearls were the dish’s unheralded star. Visually, they mimicked roe, but from a flavor standpoint they provided a surprising pop of flavor that kept the dish light and refreshing. It was a dynamic bite with bright flavors that showcased the shellfish in an unusual but elegant way.

Everything by Chef Leen Nunn

It might sound like a cop out, but everything that Omni PGA Frisco’s resident pastry chef, Leen Nunn, created was stunning. Some dishes were whimsical, others were culinary works of art, but all were delicious and memorable. (This came as no surprise to me, only because I had previously tried, and subsequently wrote about, her Ranch House Cookies, which may be the perfect cookie — dark chocolate juxtaposed by coconut, soft baked oats contrasted by chopped pecans, and a touch of finishing salt to temper the sweetness.)

Chef Nunn’s deconstructed strawberry rhubarb pie during the Masters of Taste dinner last year was spectacular. It was bright, sweet, balanced, and texturally varied. Her “Lonestar Ember & Frost” (created with Chef Ryan Stipp) was a masterclass in restraint, as grilled peaches and semolina pound cake were accented by subtly smoked vanilla bean ice cream. But her chocolate cake trifle, created with Chef Gelyn Widelski, captivated everyone. Served in a Dr. Pepper can (its top removed), the trifle was comprised of Dr. Pepper jelly, Bada Bing cherries, Cherry Cola Pop Rocks, and vanilla ice cream, all of which was topped with an edible bubble cloud. It was as delicious as it was eye-catching, and it had all the other chefs talking.

“There was this drama and theater to it,” Lofaso told me, “which I thought was really cool.”

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The post 5 best things this golf travel writer ate or drank last month appeared first on Golf.

The post 5 best things this golf travel writer ate or drank last month appeared first on Golf.

As a writer who travels the globe covering golf, travel and all things food and beverage — and who racked up 110,000 frequent-flyer miles in 2025 — GOLF contributor Shaun Tolson has visited some of the world’s most famous golf clubs, resorts and best-kept secrets. Below, in Clubhouse Eats, he shares some of his favorite bites and sips from his most recent travels.

Pork Milanese at Isabella’s Kitchen at Grayhawk Golf Club

When I think of Phoenix, Ariz., neither my brain nor my taste buds land on Italian food. Usually, I end up reflecting on impressive tequila collections or reminiscing about world-class tacos — both of which I’ve enjoyed there over the years.

On my most recent trip to the Valley of the Sun, however, I had the good fortune to eat at Isabella’s Kitchen at Grayhawk Golf Club. More specifically, I was lucky enough to order the Pork Milanese.

Now, I know what you’re probably thinking. It’s a pork cutlet, pounded thin, and deep fried. How memorable could it really be? For starters, the plate of food that was placed in front of me was massive. I’m always a quality-over-quantity guy, but even so, this was impressive. Furthermore, an excellent Milanese is as much about the fresh salad garnishing the meat as it is about the protein itself; and Isabella’s mix of arugula, pickled red onions, fennel, and grated Parmesan — all tossed in a bright lemon vinaigrette — was phenomenal.

Tacos at Tingum on 5

Speaking of tacos … On a recent visit to the Abaco Club in the Bahamas, I heard talk of a taco truck parked out near the beach, just beyond the golf course’s fifth hole. I also heard that those tacos had a cult following amongst the club’s members. Frankly, that was all I needed to hear.

Hopping in my golf cart, I coasted down the front nine. It took a bit of time — I drove for almost a mile and a quarter — but I eventually arrived at the Tingum food truck. If I didn’t already have tacos on the brain, the cheese-crusted lobster quesadilla almost assuredly would’ve ended up on my plate. But I reminded myself that the truck’s tacos were the treasure.

Classic options like grilled chicken and blackened fish were juxtaposed by more creative offerings, such as buffalo shrimp (with pickled onions, jalapeno ranch, and coconut slaw) or dry-rubbed flank steak (with fried cherry peppers and a cheesy crema). The steak came recommended by the cook, so that settled it: two steak and one blackened fish. Both were as good as the hype and proved some things are worth going the extra mile for — literally.

The Saint James Cocktail

While staying at the Abaco Club, I saddled up to the bar in the private residential community’s new Bay Club. I immediately spotted a familiar bottle — St George Spirits’ Aqua Perfecta, a basil eau de vie that’s delicious but, in my experiences at home, somewhat challenging to mix with. I asked the head barman, James Vil, how he typically incorporates it into drinks, only to discover he hadn’t attempted to use it yet.

One sip of it later, he was willing to give it a whirl.

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Vil pondered for a moment, then broke out a cocktail shaker and promptly poured in two ounces of the vexing eau de vie, which immediately surprised me. (On the spirit company’s website, the few cocktail recipes that use Aqua Perfecta never treat it as the foundational spirit. Not Vil. He was going to make it the star.) The young bartender then added an ounce of lemon juice, half an ounce of blackberry liqueur, and a quarter ounce of agave nectar.

After vigorously shaking the concoction, he extracted a small sample to taste test, then double-strained the rest into a coupe glass and pushed it my way. “Let me know what you think.”

Sweet and subtly tart, the sour-style cocktail was pleasingly herbaceous, albeit in an understated way. It seemed the perfect libation for an early evening in the Bahamas. “It’s good,” I told him, nodding as I took another sip.

“Now you have to name it,” he replied.

Fortunately, I came upon it almost as quickly as Vil settled on the drink’s recipe. “The Saint James,” I declared.

He smiled.

Negroni at the Orient Express La Minerva

If nothing jumps out to me on a cocktail menu, my go-to drink order is a Negroni. It’s been that way for years. I love a good old-fashioned, but I’m particular about how they’re made, and, if I’m being completely honest, I make a damn good one at home. So I’m picky.

A Negroni, on the other hand, is almost foolproof. Equal measures of gin, sweet vermouth, and Campari, the ratios are straightforward and consistent. Sure, I’ll lean a little more into my gin pour when I make one at home, but a standard Negroni is never going to disappoint.

So, you can imagine my delight when my host at the Orient Express La Minerva in Rome asked if I’m a Negroni fan. The La Minerva bar, he told me, makes the best one in the city; and a specific brand of vermouth is the bar’s secret weapon.

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Unlike Carpano Antica Formula — a go-to sweet vermouth for boozy, spirit-driven cocktails — Mancino Rosso Vermouth, I discovered, is more savory-sweet (think sundried tomatoes). That bodes well in a bitter-forward drink like the Negroni. The drink that I was served was rich and robust, and while the bright citrus notes found in Campari were less present, an expression of lemon oils from a twist added just the right amount of acidity.

How much better was it than a Negroni made with a more common sweet vermouth? Let’s just say that when I got home, I went out of my way to seek out a bottle of Mancino, dropping $50 for it, which is a lot for vermouth. But it’s worth every penny, so long as you’re a fellow Negroni enthusiast.

Farwell Shot Aboard La Dolce Vita

At the conclusion of the Orient Express’ first golf journey across Italy just before the end of the year, I approached the train’s bar manager, Giuseppe Carillo, and asked him if there was a customary shot or drink that Italians would have together to bid each other a fond farewell. It only seemed appropriate to raise a glass with him and his team after a stellar four days aboard the luxury rail-liner, La Dolce Vita.

The question had barely left my lips and Carillo was already nodding and reaching for a cocktail shaker. In it, he poured a steady stream of Campari. Seriously, he poured a lot of Campari. To that, he added a generous splash of balsamic vinegar, then a sprinkling of salt. If I didn’t know he was making a round of drinks for his entire team, I would’ve thought I was about to be punked.

After loading the container with ice and giving it a vigorous shake, the young barman poured off a row of ruby-hued shots. We all reached for one and either sipped or knocked it back, and what I tasted was unlike anything I had had before. A pleasing blend of bitterness, sweetness, and salinity, it evoked Italian flavors and the Italian method for concocting them — simple construction, yet surprising depth.

If the shot has a name, Carillo never shared it. Fortunately, it’s simple enough to recreate without having a recipe. Admittedly, I haven’t nailed the ratios just yet, but every attempt has been tasty in its own way. That’s worthy of a “salut!” of its own.

The post 5 best things this golf travel writer ate or drank last month appeared first on Golf.

The post The WM Phoenix Open’s new ‘Green Dream’ ice cream supports a worthy cause appeared first on Golf.

The post The WM Phoenix Open’s new ‘Green Dream’ ice cream supports a worthy cause appeared first on Golf.

If there was ever a year to debut a special-edition ice cream flavor at the WM Phoenix Open, this is it.

With bright blue skies and temperatures topping out in the high seventies each day, the Scottsdale winter is offering up ideal ice-cream-eating weather, and for the first time ever, fans onsite at TPC Scottsdale will have the opportunity to cool down with a hot new signature flavor created just for the tournament.

At the WM Phoenix Open’s Media Appreciation Day in January, I had the chance to sample the flavor, which is called “WMPO Green Dream.” Media Day was cold and blustery — at least by Arizona standards (I had to wear a vest!). But I ate two scoops anyway, in between nines. It was that good!

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The signature mix features mint ice cream laced with chocolate chips and pretzels. This week, scoops are also topped with green and yellow candies. In keeping with WM’s “zero waste” strategy, the ice cream is served in a compostable cup, donut or waffle cup with compatible utensils. I had mine in a waffle, which added a nice additional crunch to the mix-ins.

The “WMPO Green Dream” ice cream will be sold onsite through the tournament’s conclusion on Sunday, and can be found in TPC Scottsdale’s Fan Zone. The favor’s creator, Arizona-based Novel IceCream, plans to donate 20 percent of all ice cream sales to the WM Phoenix Open Working For Tomorrow Fund, an initiative created by WM and the Thunderbirds (the WMPO tournament host), to support sustainability-related projects in Arizona. Among them: Waste Not, a Scottsdale organization that rescues unused food and delivers it to the local community.

While adult libations often take center stage at the WM Phoenix Open, the Green Dream is a treat the whole family can enjoy. To learn more about the signature flavor, check out the video above.

The post The WM Phoenix Open’s new ‘Green Dream’ ice cream supports a worthy cause appeared first on Golf.

The post These 3 sparkling-wine cocktails are celebration-ready appeared first on Golf.

The post These 3 sparkling-wine cocktails are celebration-ready appeared first on Golf.

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite.

***

New Year’s Eve is just around the corner, which means people will be popping bottles of Champagne (and other sparkling wines) all around the world. While there’s nothing wrong with a straight pour of celebratory bubbles, a splash of sparkling wine to a cocktail can elevate it to new heights.

Nic Wallace, the spirits and bars manager at Sea Island, is one who enthusiastically embraces the use of sparkling wine in cocktails. In fact, he reveals that one of his favorite ways to incorporate it is to use it in place of club soda in classic highballs. “It really provides a crisp, citrus driven alternative to classic sparkling water,” he says.

If you’re someone who has long believed that sparkling cocktails are made for a more delicate, feminine audience, you need to shake that from your mind. According to Wallace, it simply isn’t true. Moreover, he declares that there’s a delicious world of sparkling cocktails out there that many people have yet to discover. For that reason, we’ve shared some of the bar manager’s best advice for crafting great bubbly beverages at home. “There are countless ways to incorporate effervescence in a great cocktail, no matter the base for it,” he says, “and I love using sparkling wine of all styles to heighten the drinking experience.”

Balancing Act

When it comes to lengthening cocktails with bubbly — especially with bubbles of the alcoholic variety — it’s important to remember that a sparkling wine topper will compound the drink’s strength (in ABV). For that reason, Wallace encourages discretionary spirit measures that don’t exceed an ounce. Also, he explains that the high levels of carbon-dioxide from the wine will boost the flavor of other modifiers, which means restraint is of the utmost importance. “Sparkling wine is an excellent flavor carrier,” he says, “so a marginal amount of syrup or juice will greatly impact the overall flavor of the finished product.”

Speaking of Sweeteners

Many different styles of sparkling wine can produce delicious cocktails, Wallace says, but he’s quick to point out that they’re not always interchangeable based on the cocktail that’s being created. In many respects, the differences between those wines and the impact they have hinges on their overall sugar content. “A classic Blanc-de-Blanc from France,” he says, “won’t have the same levels of sugar that you would find in an Italian Spumante.” In other words, a cocktail could be thrown way out of balance if, as he says, “you simply try to plug and play with sparkling wine.”

Bottle Basics

You might now be asking, “How do I know which wine is right for my cocktail?” The answer might require a bit of experimentation, which can be fun; but Wallace also has some tips that could steer you in the right direction from the start. If you intend for your guests to enjoy multiple sparkling cocktails, for example, you might want to consider using a non-alcoholic sparkling wine, of which there are several good examples (Wallace likes Odd Bird and Chateau del ISH). Additionally, the primary flavors of a cocktail can dictate which sparkling topper works best. “If the cocktail emphasizes lighter, more citrus-forward characteristics, I will go for a Prosecco,” the bar manager says. “If the cocktail is leaning towards heavier flavors of dark fruits and aged spirits, a sparkling Rose would be fantastic.”

Raising the Right Glass

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When it comes to serving sparkling wine, the traditional Champagne flute is what most people think of first. And while Wallace believes that classic vessel “adds a level of opulence to any situation,” he acknowledges it’s not necessarily the perfect serving glass for a sparkling cocktail. “I prefer to use glassware such as a large Nick & Nora glass or a Marie Antoinette coupe,” he says, “which allows for more aromatics to effect the drinking experience.” 

Classics & Contemporaries

There’s no shortage of exceptional sparkling cocktails ready to be mixed up and enjoyed, especially newer concoctions made by contemporary bartenders and mixologists. As Wallace points out, “there are a ton of great modern examples of sparkling cocktails out there these days, and bartenders are creating more and more all the time.”

That said, the bar manager is also partial to a well-built French 75, which is why we’ve included his rendition of that recipe below, along with a pair of newer sparkling creations that are served at two of Sea Island’s most popular bars. Cheers!

Nic’s French 75

1 oz. new American gin (recommended: Murrells Row Tulsi Gin)
0.5 oz. Orange Blossom Honey syrup
0.5 oz. Fresh Lemon Juice
3 oz. Prosecco
1 dash of Orange Bitters

The Britney Spritz (served at The River Bar at Sea Island)

1.25 oz. Corazon Reposado Tequila
0.5 oz. Lazzaroni Amaretto
0.25 oz. Giffard Vanille de Madagascar
0.75 oz. Passion Fruit Puree
1 oz. Fever Tree Yuzu Lime Soda
0.5 oz. Lime Juice
1 oz. Prosecco (Served on the side in a glass filled with pop rocks, all of which is added to the cocktail when ready to serve.)

Sgroppino al Mango (served at The Georgian Rooms at Sea Island)

1 oz. Avua Cachaca
1.5 oz. Bespoke Distillery Melon Cream
1 Scoop of Mango Sorbet
0.25 oz. Fresh Lemon Juice
2 oz. Prosecco

The post These 3 sparkling-wine cocktails are celebration-ready appeared first on Golf.

The post The year’s most-read Clubhouse Eats column featured $1,000 whiskey appeared first on Golf.

The post The year’s most-read Clubhouse Eats column featured $1,000 whiskey appeared first on Golf.

For years, GOLF.com’s weekly Clubhouse Eats column has aspired to celebrate the game’s most delectable food and drink.

Over the course of this year, golf course and golf resort chefs have provided intel on how to make perfect cookies, brisket, breakfast burritos and cornbread to replicating cocktails like the classic Sazerac.

But nothing gets our readers’ attention like the Masters — and especially Augusta National’s venerable menu for players and patrons alike.

This year, stories featuring the method for replicating the club’s famous Azalea cocktail and chicken salad and pimento cheese sandwiches were all among the year’s most-read, but there was one Masters story that reigned supreme: GOLF executive editor Alan Bastable’s article on the whiskey that was poured at the annual Masters Champions dinner: Van Winkle Family Reserve Rye.

While the Champions Dinner is a private affair, a tantalizing glimpse of the gathering was posted on Instagram, where a close-up of the bottle and its label was on full display.

A bottle of Van Winkle Family Reserve Rye reportedly retails for $120, but it’s nearly impossible to find at that price. A quick Google search revealed the lowest available price for the 13-year-old Kentucky Straight Rye whiskey is currently around $1,000, with some prices as high as $1,400.

At the Champions dinner, the whiskey accompanied defending champion Scottie Scheffler’s selected menu of cheeseburger sliders, firecracker shrimp and meatball and ravioli bites for appetizers, a Texas-style chili for a first course, and wood-fired cowboy ribeye or blackened redfish for the main course. A warm chocolate chip skillet cookie was served for dessert.

You can read Bastable’s full article below, or to view it in its original form, click here.

The most-read Clubhouse Eats article of 2025: This $1,000 whiskey was poured at Masters Champions Dinner

By Alan Bastable

The Masters Champions Dinner is among the most exclusive — and revered — evenings in all of sports. Thirty-plus green-coat winners sharing stories of glories past over ribeyes and full-bodied reds? That’s the good stuff.

You won’t soon catch a livestream of the gathering, but this year Augusta National did give us a tantalizing peek behind the drapes by way of a short-form social-media video that shows various scenes from the event: club staffers ironing the tablecloth; kitchen workers in Augusta National-branded chef coats plating dishes; and Scottie Scheffler, the defending champion and dinner’s host this year, noshing on a bite-sized burger.

One quick cut also revealed a rare whiskey that was on offer Tuesday evening: Van Winkle Family Reserve Rye.      

If you’re a whiskey connoisseur, you may be familiar with Van Winkle. If you’re not, you likely won’t be surprised to hear that, like many of the attendees at the Champions Dinner, the whiskey is legendary.

“The Van Winkle line is one of the most respected names out there and most difficult to find,” Tom Fischer, a whiskey journalist and educator who founded Bourbon Blog, told GOLF.com.

Fischer said to earn a “rye” designation, a whiskey needs “at least 51% rye in the mashbill, versus bourbon which needs to be 51% or more corn.” He added, “At 13 years, Van Winkle Family Reserve Rye is layered and well-balanced: think leather, clove, light hints of some floral against serious oak, old library notes, and sweet tobacco.”

When asked if he was surprised to see the rye served at the Champions Dinner, Fischer said, “A bit, because it’s the rarest of the Van Winkles.” Fischer said the distillery doesn’t release numbers as to their whiskeys’ rarity, but that the rye is thought to be the hardest to attain in the Van Winkle lineup.

The whiskey retails for $120 a bottle but “good luck finding it for that,” Fischer said. It’s about as rare as a green jacket. You can pick up a bottle on the secondary market, Fischer said, but expect to fork over at least $1,000 and up to $1,500 or more. “Insane prices,” he said, “but it is where we are at in whiskey.” 

If you’re not into whiskey-hunting or handing over a paycheck for a taste, Fischer recommends a couple of more gettable alternatives: WhistlePig 15 Rye Whiskey or Hard Truth Rye Whiskey. Both are from Indiana, he said, and “both are delicious.”

The post The year’s most-read Clubhouse Eats column featured $1,000 whiskey appeared first on Golf.

The post The keys to making perfect cornbread, according to a golf-resort chef appeared first on Golf.

The post The keys to making perfect cornbread, according to a golf-resort chef appeared first on Golf.

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite.

***

A staple during summer months, especially at cookouts — not to mention a go-to side dish at classic barbecue joints all across the country — cornbread is always in season. That means it deserves a place on your holiday table this winter. But don’t worry, delicious cornbread doesn’t require expert baking skills; unlike traditional breads, this southern comfort food presents a low barrier of entry.

“Cornbread,” says Iain Jones, the executive pastry chef at The Sea Pines Resort, “is easier than most people think.”

It’s also almost universally loved, which Jones explains by pointing to three key aspects of the dish.

“It’s hearty. It’s comforting. And a lot of the appeal is nostalgia — thinking about the times when your grandma used to make it,” he says. “It’s very versatile and it goes with so many things.”

In fact, Jones’ cornbread muffins (recipe shared below) feature minced garlic and chopped fresh rosemary, which means they’re almost certain to go with the other plates and main entrees that make up your holiday spread. So, roll up your sleeves, break out that stand mixer, and — empowered by Chef Jones’ advice — get ready to whip up a batch of delectable, homemade cornbread.

Texture Matters

When you’re choosing ingredients, pay attention to the finer details — literally. The coarseness of the flour and cornmeal that you use can make significant differences in the finished product.

“When I’m working with cornmeal, I prefer a flour that’s a little more refined,” Jones explains, highlighting the Sir Galahad bleached, all-purpose flour by the King Arthur brand as an excellent choice. “A flour that’s coarser ground gives your cornbread a rougher texture.”

Similarly, the chef likes to use a more refined cornmeal. “I like cornmeal with a finer texture,” he says, acknowledging that it, too, impacts the consistency and density. “I don’t want to bite into a piece of cornbread that has a big crunch to it.”

Getting Into the Mix

Like other breads and cakes, cornbread suffers if the batter is overworked prior to baking. As Jones acknowledges, you want to mix together the dry and wet ingredients until they’re just fully incorporated. Otherwise, you’ll end up with a batch of cornbread that’s “tough and chewy.”

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During this step, the chef likes to alternate adding portions of the flour mixture and then milk, always starting with the dry ingredients and ending with them, too. The alternative — combining all of the ingredients at the same time and walking away from the mixer — is where problems can develop. So just keep an eye on how the ingredients are incorporating, and when it looks like the last of the flour mixture is combined, turn off the mixer.

“At the end,” he says, “just scrape down the sides of the bowl and fold everything in by hand to make sure it’s incorporated.”

Just don’t worry too much about stopping the process when the ingredients are “just incorporated.” While you don’t want the batter to be overworked, it’s not going to be ruined if the mixer runs for a couple of cycles more than it needs to.

“A couple times around the bowl is not going to be the difference between something great and something horrible,” the chef assures.

Knowing How It Pans Out

You’ve got options when it comes to how you choose to bake your cornbread. If you want a bread with crispy outer edges, go the route of a cast iron skillet. Just make sure its well-greased with either butter, oil, or bacon fat and, equally important, make sure that it’s pre-heated.

“You want to have that pan nice and warm, so that when you pour your batter in,” Jones says, “it creates a nice crust around it.”

If you’re looking for a lighter or softer form of cornbread, the chef recommends using a muffin pan or Madeline molds.
Regardless of which vessel you use, Chef Jones suggests baking the bread at 325 degrees in a convection ovens or 350 degrees in a traditional oven. If you’re using smaller molds, the cornbread will likely be done in 10 to 15 minutes. If you go the route of a large cast iron skillet, it will likely take between 20 and 25 minutes. As for how to know when the bread is done, Chef Jones says cornbread follows the same basic principles of cupcakes.

“When you press the top, it should spring back, but not be firm,” he says. “You want it lightly golden on the edges.”

Milking It

Much was made about Chef Jones’ preferred types of flour and cornmeal, and he’s particular about the milk he uses, too. Specifically, he encourages home bakers to use buttermilk instead of traditional milk, especially if the recipe calls for baking soda.

“It has that nice tang to it, and it adds a little bit of acid, which reacts with your leaveners to produce something a little bit lighter,” he says. “It’s about the chemical reactions — when you’re working with baking soda, you need an acid to activate it. Traditional milk doesn’t offer that.”

When and How to Improvise

If you’re hankering to personalize your cornbread, some ingredients can be folded into the batter without affecting how it bakes. These mostly dry ingredients include — among others — chopped jalapenos and shredded cheddar cheese.

“You don’t have to worry too much about it affecting the recipe,” Jones says, “because you’re not adding more liquid.”

Where problems arise is when bakers try to add or substitute wet ingredients, such as creamed corn. That doesn’t mean those modifications can’t work, but they’ll require additional tweaks to the volumes of some of the other ingredients. For that reason, Chef Jones likes to rely on culinary advice he received years ago.

“My old chef used to tell me all the time, ‘Anytime you try a new recipe, make it three times [before you modify it]. That way you understand the hows and the whys behind why it works.’”

Rosemary Cornbread Muffins

Courtesy of Iain Jones, Executive Pastry Chef at Sea Pines Resort

Yields Approximately: 18 muffins, 36 mini muffins

Ingredients:

375g all-purpose flour
300g cornmeal
300g sugar
12g baking powder
3g baking soda
360g butter, softened
225g buttermilk
5 whole eggs
14g fresh garlic, minced
6g fresh rosemary, chopped
7g salt

Preparation Method:

Preheat the oven to 350 degrees (325 degrees for convection ovens).

Grease mini or regular muffin tins with butter or oil.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.

When butter is soft, use a stand mixer or a hand mixer on medium speed to beat together the butter and sugar. Beat for 3 to 5 minutes or until the mixture is pale and fluffy.

Gradually add the eggs, one at a time, mixing well with each addition.

Reduce the mixer speed to low, then incorporate the dry ingredients, alternating the addition of the flour mixture with portions of the buttermilk, making sure to start and end with the dry ingredients. (Mix until just combined. Do not overmix!)

Fold in the chopped rosemary and minced garlic.

Pour the batter into the prepared tins and bake for 10 to 15 minutes, or until the top is golden. (Using your finger, gently press in the middle of the muffin. It should spring back without leaving an indentation.)

When done, remove from the oven and allow to cool for about 10 minutes before removing from the molds.

The post The keys to making perfect cornbread, according to a golf-resort chef appeared first on Golf.

The post The keys to making this luxe private golf club’s perfect cookies appeared first on Golf.

The post The keys to making this luxe private golf club’s perfect cookies appeared first on Golf.

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite.

***

I tend to be picky when it comes to cookies. They’re often too crunchy for my taste, so I usually steer clear of them in favor of other treats like brownies or cake.

But I simply couldn’t resist the enticing platter of cookies that greeted my late-September arrival to Pine Canyon, a luxury master-planned community and private club located just minutes outside of downtown Flagstaff in Arizona. There were several varieties to choose from, artfully arranged. So on a whim, I decided to sample one. Wow. It was perfect, with a light crunch, toothsome chewiness, and an excellent chocolate chip ratio.

As someone who has botched my fair share of cookie batches while baking with my kids, I was intrigued. How exactly did Pine Canyon’s chefs achieve this exemplary result? Luckily for me (and you!), they’ve graciously shared the keys.

According to Pine Canyon pastry chef Sierra Proctor, the club’s cookies are a signature offering that have been served since the club’s opening more than two decades ago.

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“After a round of golf or a midday workout, members have come to expect this sweet bit of comfort that feels like home,” she said.

And what is it exactly that sets the cookies apart? According to Proctor, it’s both an ingredient and a preparation method.

“What makes the cookies special is twofold,” she said. “The use of brown butter, which adds a deep, nutty flavor, and the technique of chilling the dough overnight, which keeps the cookies thick and chewy.”

Making brown butter is a simple process:

First, Proctor said, melt the butter slowly in a light-colored pan. Watch for it to foam and the milk solids to turn a golden brown. (As a bonus, your kitchen will be filled with a rich, nutty aroma.)

Next, pour all of the butter, including the browned bits, into a bowl to cool. At that point, you can combine it with the rest of the cookie ingredients. Check out the full Pine Canyon cookie recipe below.

Pine Canyon’s Signature Brown Butter Cookies

Ingredients

-6 oz butter, browned, cooled, and softened
-4 oz granulated sugar
-4 oz brown sugar
-1 whole egg + 1 egg yolk, room temperature
-0.5 tsp vanilla bean paste
-8.5 oz bread flour
-0.5 tsp salt
-0.5 tsp baking soda
-8 oz mix-ins of choice (chocolate chips, nuts, etc.)

Directions:

Cream together brown butter and sugars until light and fluffy.

Add the eggs one at a time, then add the vanilla.

In a separate bowl, combine flour, baking soda, and salt.

Gradually add dry ingredients to the butter mixture.

Fold in chocolate chips or other mix-ins by hand.

Roll the dough into balls and place on a parchment-lined baking sheet, spacing them 4 inches apart.

Chill overnight.

Bake at 325°F for 5 minutes, then rotate the pan and bake for an additional 5 minutes, until golden with crisp edges and a gooey center.

Cool to room temperature — enjoy while warm!

The post The keys to making this luxe private golf club’s perfect cookies appeared first on Golf.