CMAA Chef's Dinner

  Last night we participated in a wine dinner for the Club Manager's Association of America hosted by San Jose Country Club.  We have been fortunate enough to be able to participate for three years running.  Next year is likely our year to sit on the other side and enjoy it from the diner's perspective.  It's amazing the talent that is realized when club chefs have the opportunity to think outside the boxed lunch.

First Course: Jacksonville Golf & Country Club

Sugar Cured Lamb Belly with Crab Apple Fennel Slaw and Caramelized Jus

Second Course, Selva Marina Country Club,  Executive Chef Shane Cheshire

Roasted Toadback Squash Bisque with Truffle Butter Poached

 Lobster, Goat Cheese Creme & Sezchuan Buttons

Third Course, Marsh Landing Country Club, Executive Chef Jeff Nordman

Sous Vide Gigha Island Halibut Wrapped in Laughing Bird

 Shrimp with Sweet Pea Risotto and Truffle Oil

Fourth Course, Serenata Beach Club, Executive Chef Brook Adams

Hoisin Braised "Tomahawk" Beef Short Rib with Chili Whipped Yukon

Gold Potatoes, & Garlicky Sauteed Rapini

Fifth Course, San Jose Country Club, Executive Chef Marcos Fernandez

The Unlikely Dessert: Beer & Cheese

Bold City Brewery 1901 Red Ale, Talegio Cheese with Georgis Pecan, Reduced Balsamic & Local Honey, Nutella Laval Cake with 1901 Ice Cream and Chocolate Beer Sauce, Milk Chocolate & 1901 Beer Bon Bon

So now you see what the diners saw.  Here are some behind the scenes pics:

We all had a great time. I  Look forward to next year.