Southern California's No. 1 Golf Source
 |
SITE
SEARCH
GOLF RESOURCE GUIDE:
courses
|
||||
 We sat down with 10 executive chefs, who shared their favorite dishes and the secret ingredients that make the pork chops tender, the carne asada burritos authentic and the tomato soup the best in town. Black Gold Golf Club Yorba Linda • (714) 961-0060 Restaurant: Park View Grill. Executive chef: Lawrence Parker. Credentials: Honor graduate of the California Culinary Academy in San Francisco. Since 1979, Parker has worked at many fine Southern California restaurants including Birraporetti’s restaurant in Costa Mesa and the Daily Grill in Irvine. Menu favorite: Grilled Pork Chop. Price: $15.95. “The brine allows the meat to retain moisture and adds flavor,” said Parker, who introduced the item to the menu last month. After it’s grilled, the pork chop is oven cooked and served with a whole-grain mustard demi-glace and accompanied by fresh vegetables and garlic mashed potatoes. Eagle Glen Golf Club Corona • (951) 278-1943 Restaurant: Turnberry Grille. Executive chef: Brunson Achiu. Credentials: A graduate of Kapiolani Community College’s culinary program, Achiu opened the now-defunct John Dominis in Newport Beach in the 1980s and also served as chef at The Ritz in Fashion Island and the Anaheim Convention Center. Menu favorite: Macadamia Nut Crusted Opaka Paka. Price: $18.95. Born and raised in Honolulu, Achiu likes to infuse flavors from home into many of the dishes at Eagle Glen. He especially enjoys the Opaka Paka, a flaky, deep-bottom fish. “Anything with macadamia nuts tastes pretty great,” he said. The fish is covered in Japanese bread crumbs and pan-seared to achieve its crusty exterior. Oak Quarry Golf Club Riverside • (951) 685-1440 Restaurant: Restaurant at Oak Quarry. Executive chef: Jose Magana. Credentials: A graduate of California State University, San Bernardino Culinary School, Magana spent seven years as head chef at Canyon Crest County Club in Riverside. Menu favorite: Hawaiian Pan-Seared Mahi-Mahi. Price: $10.95. Introduced to Oak Quarry’s menu about a year ago, the mahi-mahi tops Magana’s list. “The color and texture of the fish, served with rice and a Japanese crust, really makes this dish,” he said. The mahi-mahi is lightly breaded with herbs and served with a tasty fresh mango salsa that “brings out the flavor” of the fish. Maderas Golf Club San Diego • (858) 451-8120 Restaurant: The Grille at Maderas. Executive chef: Jerry Garcia. Credentials: Garcia studied at London’s Ealing College and the American College of Hotel and Restaurant Management, where culinary training was part of his education. Garcia has worked for major hotel chains in the United States and Europe, including Loews Hotel in Los Angeles, Marriott in Amsterdam and Kensington Hilton in London. He joined Maderas Golf Club about 18 months ago. Menu favorite: Cream of Summer Corn Soup. Price: $5.50. Don’t let the name fool you, this soup has very little cream, and it’s not just for the summertime. “This is a really sweet soup that’s nutritious and delicious,” Garcia said. Listed on the menu as the house soup, Garcia’s signature creation is made with kernels sliced right off the husk, which is used to make corn stock, then a bit of cream, onions and butter are added. Rancho Bernardo Inn San Diego • (858) 675-8472 Restaurant: Veranda Bar & Grille. Executive chef: Lewis Butler. Credentials: Butler studied at Tauton Culinary College in England and worked for several restaurants in the Four Seasons chain, most recently as the executive sous-chef. Menu favorite: Papillote of Salmon. Price: $25. This old French favorite has just been added to Veranda’s menu. What makes it delicious — and healthy — is that the salmon is steamed in a paper pocket along with small potatoes, fennel, fresh herbs and cara-melized onions. “That way all the nutrients stay inside and nothing is lost in the cooking,” Butler said. “No oil is used and the taste is more natural.” The salmon is served with grilled asparagus and a Reisling butter sauce on the side. Strawberry Farms Golf Club Irvine • (949) 551-1811 Restaurant: The Farmhouse Grill. Executive chef: Jack Hargrove. Credentials: Hargrove has been working in kitchens for more than 45 years. He’s never been formally trained, though he credits his culinary skills to having worked under many fine chefs. Menu favorite: Cobb Salad. Price: $8.95. In 1960, Hargrove dined at The Brown Derby Restaurant in Los Angeles and tasted a new sensation — a Cobb salad created by the restaurant’s general manager, Robert Cobb. It’s been one of his favorite dishes ever since. Hargrove’s Cobb Salad is served with vinaigrette dressing on the side, though diners can order their salad tossed with just about any dressing. Temecula Creek Inn Temecula • (951) 694-1000 Restaurant: Temet Grill. Executive chef: Salvatore Giuliano. Credentials: This self-taught executive chef studied briefly at the California Culinary Academy in San Diego, but his real education came from working in his family’s restaurant kitchens. Giuliano also trained under respected chefs on the East Coast and in Southern California, including a fifth-generation family chef from the south of France. Menu favorite: Pan-Seared Halibut with Burnt Brown Butter Noisette. Price: $29. Served atop a thick cut of Alaskan halibut is a light sauce of butter that’s been browned and mixed with parsley, shallots and lemon juice. “The sauce gives just enough flavor without overpowering the fish,” Giuliano said. “You can’t make this dish with oil; the browned butter gives the sauce a light, nutty flavor, and the lemon juice neutralizes the fat of the butter content in the palate.” This halibut dish, which Giuliano developed, is served with wild rice pilaf and wilted spinach. Tijeras Creek Golf Club Rancho Santa Margarita • (949) 888-0259 Restaurant: TJ’s Cantina. Executive chef: Jim Loyd. Credentials: As early as age 10, Loyd was working in his mother’s restaurants. He left the kitchens behind in high school but returned to the restaurant industry after a couple of years in college. With no formal training, Loyd fine-tuned his culinary abilities at San Diego restaurants, including the renowned Kelly’s Steakhouse and Top of the Market. Menu favorite: Carne Asada Burrito. Price: $6.95. When it comes to Mexican food, Loyd prefers the walk-up stands over fancy restaurants. So a few months ago, when Tijeras Creek gave its restaurant a new name, Loyd insisted on an authentic menu. The secret to his carne asada burrito is in the marinade. “I use lots of cilantro, onions, pepper, lemon juice and guacamole,” he said. “But the marinade’s spices — cumin, oregano, salt and a dash of garlic powder — is really what gives this burrito its authentic flavor.” Trump National Golf Club Los Angeles • (310) 303-3220 Restaurant: Café Pacific. Executive chef: Kevin Aidukas. Credentials: After butchering salmon in Alaska for several years, Aidukas started his hands-on training at restaurants from San Diego to Seattle 14 years ago. From prep cook to executive chef, Aidukas has worked at such notable restaurants as the McCormick & Schmick’s chain. Menu favorite: Mesquite Wood-Grilled Prime Rib Eye. Price: $33. “The flavor cooking on the wood grill is unmatched,” Aidukas said. “Steaks are one of our signature items and they’re served with the freshest ingredients.” The prime rib eye, complemented with a flavorful chanterelle veal reduction, is served with potato leek gratin, spinach and grilled white asparagus. Tustin Ranch Golf Club Tustin • (714) 730-1611 Restaurant: The Restaurant at Tustin Ranch Golf Club. Executive chef: Jeff Huffine. Credentials: Huffine went to pastry school while in the Navy, but it wasn’t until he spent six years at the Newport Harbor Yacht Club in the 1960s that he really learned the kitchen tools of the trade. The executive chef also worked as a banquet chef and chef garde mange with the Ritz Carlton in Laguna Niguel for six years. Huffine is a member of the Les Toques Blanches International chef’s club. Menu favorite: Roasted Tomato Soup. Price: $4.75. Several years ago the then-general manager of Tustin Ranch Golf Club challenged Huffine to get innovative with his tomato soup. He did, and now it’s his favorite menu item. “I’ve got a lot of pride in that soup; I’ve even had a couple come from Las Vegas twice just for the tomato soup,” he said. The soup features a puree of roasted tomatoes, corn, basil, garlic, celery, onion and cream. n |
||||
RSS Subscribe