Dining and Drinking
The New Wave of Golf Club Cuisine
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In the last two decades, the American diet has become extraordinarily complex, and diners are pushing restaurants to a higher standard.
Many of these demanding diners are avid—and sometimes frequent—global travelers. So hotels and resorts have had to adjust their offerings to accommodate more sophisticated tastes. Country clubs were once known for their exclusivity and relatively limited cuisine. They, too, have started to adapt, especially as more of these travelers venture to their courses expecting a five star experience on and off the putting green. Clubs are providing expansive menus, more creative cuisine, and farm-to-table experiences for those diners. Here are three country clubs taking golf course cuisine to new levels:
Farm-to-Table at The Broadmoor (Colorado Springs, Colo.)
Executive sous chef David Patterson of Colorado Spring's golf course and resort, The Broadmoor, is highly attentive to elevating classic Americana cuisine and making a familiar dish extraordinary. His focus is on providing local ingredients as much as possible.
The American dining public "now understands the value of farm stand tomatoes vs. commercial produce," says Patterson, who has worked for some of the world's best chefs including Michelin-star-rated Alain Ducasse. "It's not just reserved for gastronomic experiences anymore."
Take meatloaf, for example. The Broadmoor has its own herd of cows, located at Eagles Nest Ranch in Colorado, that produces American Wagyu exclusively for the resort. They use this beef in their meatloaf elevating a familiar dish with the best quality ingredients. The club also has a greenhouse and garden onsite where the restaurant sources the majority of its produce including the lettuce for salads and the carrots and peas for chicken and dumplings.
Healthy Eating at TPC Jasna Polana (Princeton, N.J.)
Jason Miller, director of hospitality for TPC Jasna Polana (TPC) in Princeton, New Jersey, says one of the biggest trends in his facilities is a focus on healthy eating. He encounters many professional athletes and other guests who come through the tour facility.
"Many of our members have dietary restrictions and not only do we cater to them, we embrace it," Miller says. "I believe that has gone a long way to retaining a very happy membership."
While the food at TPC Jasna Polana may be healthy, it's certainly not boring. The black bean, quinoa and chick pea burger is topped with avocado, bean sprouts, chipotle mayo and a farro corn salad, all served on a house-made brioche bun. The pan seared scallops come with a confit of maitake mushrooms, an apple parsnip puree and cranberry gastrique.
An Expansive Menu at Whistling Straits (Kohler, Wis.)
At Whistling Straits, in Kohler, Wisconsin, diners can have an upscale steakhouse dinner complete with an award-winning wine list and appetizers like escargot or foie gras. They can also enjoy a more casual Irish-American influenced lunch with house-made corned beef brisket or an Irish cheeseburger served alongside local craft beer from neighboring breweries. The menu here aims to appeal to a wide range of diners.
"We've found that people are looking for more control over what they eat, options in the menu," says Daniel Dries, the club's executive chef. "Our guests' expectations are always high."
Chase Sapphire Preferred® is the Official Credit Card of the 2016 PGA Championship and 2016 Ryder Cup. Learn more about the Ryder Cup and other card member events at chase.com/SapphireOnLocation.
Samantha Lande is a freelance writer and content producer with work featured in Eater, The Food Network, Time Out and other publications.