The Virginian Golf Club—16 years
Kiawah Island Beach Club-River Course—2 years
Awards & Accolades: Johnson and Wales, Charleston, SC (1996)
American Culinary Federation Certified Executive Chef
How would you best describe your creations?
Quality ingredients, unpretentious, satisfying.
What about your geographic region inspires you?
It’s a beautiful area in the foothills of the Appalachian Mountains where great people live who enjoy the foods we prepare.
It’s hard to choose just one; I simply try to utilize what is in season as much as possible.
How has dining in your club changed over the last five years?
We offer such a wide variety of foods that it is hard to say much has changed. People consistently enjoy a well- prepared and beautifully presented meal.
What is your favorite aspect of creating food for your club?
Pleasing the membership is the goal of creating the clubs’ menus.
Macaroni and cheese.
In your opinion, what is the most underrated ingredient?
The one that you are not sure how or when to use that might be one of your favorites.
What do you eat at home?
There are not many foods we do not eat at home; summer is grill time, that is for certain.
Do you have any tips for preparing a meal for two?
Unless one of you takes leftovers to work for lunch, keep your portions small.
Situated 95 miles north of Asheville, NC, little more than a stone’s throw from South Holston Lake and the majestic Jefferson National Forest, The Virginian Golf Club offers a thoughtful, deliberate way of living within the four seasons of the Blue Ridge Mountains.
This private, 24-hour gated golf club community offers a variety of homesites with mountain, lake and golf course views. With a masterfully designed course by Tom Fazio, The Virginian has been honored as one of the best in America by several national publications including “Best Golf Communities in America” by Robb Report.
A different take on potatoes au gratin.
A wonderful accompaniment to any meat grilled or roasted.
8X8 baking pan
8 good-sized Idaho potatoes, peeled, keep in water so they don’t turn brown.
2 lb. grated gruyere cheese
Kosher salt and freshly ground black pepper
16 oz. half-and-half
Butter the baking pan.
Slice the potatoes as thin as possible, on a mandolin, if possible, to ensure consistent thickness. 1/8 of an inch maximum thickness, just a little thinner is ideal.
Start with a single layer of sliced potatoes on bottom of pan slightly overlapped, season with salt and pepper and a light sprinkle of cheese then another layer of potato slices then season with salt and pepper and press to ensure layers are together. Drizzle with half-and- half and another layer of potato slices. Repeat cheese, layer and half-and-half, layer until pan is full. Final layer is covered with cheese and ready to bake at 350’ until paring knife can be inserted in center of potato-filled pan with little resistance.
Let pan cool slightly and cut into squares and serve.