TasTe_

Document Sample
TasTe_ Powered By Docstoc
					                   TasTe !
                  2 0 0 8 -2 0 0 9




  60   th
Anniversary
      Since1948
Since its founding days as a remote fishing camp, Ocean Reef Club’s kitchens and dining
rooms have played an integral part in shaping the treasured traditions and fellowship of both
the Club and the community.

Although much has changed since the early days, when the maître d’ made rounds to collect
dinner orders from members in their yachtels, much has also remained the same. Members
continue to delight in the catch of the day as they have for decades, and delicious signature
dishes like conch fritters, the Classic Yellowtail and key lime pie retain their status as Ocean
Reef Club favorites.

As your Club continues to celebrate traditions, it also strives to offer the very best in
contemporary cuisine: a dozen dining outlets present a variety of options to suit every
possible taste and formality; healthful food choices abound in the form of “Fit & Sound” menu
items; ORCatering service is available for hosting intimate dinners and sophisticated bashes;
a world-class Cooking School roster allows members to learn from celebrity chefs; and the
Club’s efforts to be environmentally sound are reflected in each dining venue and event.

From exciting new events and contemporary fare to cherished holiday gatherings, traditional
Down Home Food Festivals and classic signature dishes, the joy of dining remains an essential
piece of the unique way of life that has existed for six decades at Ocean Reef Club.
            Eggs of an hour, bread of a day, wine of a year, a friend of 30 years.
                                      Italian proverb
60 Years of Dining services, Traditions & events
Each winter season, the traditions and joys of Ocean Reef Club Membership are brought
to life through a series of culinary events that become lasting memories for those who
attend. In this special 60th anniversary year, we once again invite you to celebrate Reef
cuisine and camaraderie with your fellow members. From exciting new flavors to tried
and true favorites, from tastings and demonstrations to interactive cooking classes, the
upcoming season is filled with events sure to please every member of the family.
Dining Services, Traditions & Events
Member Catering                                                            3
Special Dining Venues & Events                                             3
  Passport to Europe
  Islander Al Fresco
  Ocean Reef Top Chefs
  A Taste of Canada Dinner
  Cucina Italiana Dinners
  13th Day of Christmas Family Dinner Buffet
  Starlight Beach Buffets
  Down Home Food Festivals
  Tastings & Demonstrations
Cooking School Schedule                                                    9
Cooking School
  At a Glance


            November
                 12    Flatbread Party Pizzazz with Manda Aiken             10
                 19    Artisanal Breads with
                          Carole Kotkin and Philippe Reynaud                11

            December
             29-30      Junior Chefs in the Kitchen
                          and at the Table with Ariana Kumpis               12

            January
                 2-3   Sara’s Secrets with Sara Moulton                     13
                  14   Interactive Cooking Class with
                          Michelle Bernstein and Her Mom, Martha            14
                 21    French Feast with The Biltmore’s Philippe Ruiz       15
                 28    Easy Entertaining with Canada’s Margaret Dickenson   16

            February
                 3-4   Joanne’s Kitchen with Joanne Weir                    17
                  13   Italian Feast with Giuliano Hazan                    18
                  19   The New Orleans Kitchen with Damian Gilchrist        19
                  23   Passion on the Vine:
                          Italian Wine & Cheese with Sergio Esposito        20

            March
                  4    From La Playa’s Kitchen with Jesse Souza             21
                 11    From the Kitchen of Pacific Time
                         with Jonathan Eismann                              22
                 16    From Setai’s Kitchen with Jonathan Wright            23
                 24    All the President’s Pastries with
                         Former White House Pastry Chef Roland Mesnier      24
                 27    Grill Power — Women’s Grilling Class
                         with the Oceanaire’s Sean Bernal                   25
                 27    The Thrill of the Grill —
                         Men’s Grilling with Bob Aultman                    26

            April
                  1    New Passover Traditions with Carole Kotkin           27
                 16    Spring Entertaining with Lynn Tilyou                 28

            Registration                                                    29
            Custom Programs                                                 29
            Cooking School Gift Certificates                                29
Member Catering
Whether it’s an intimate dinner in your home, a seaside luncheon
on the beach or a sophisticated wedding for 300 guests, ORCatering
offers truly customized party planning to help you celebrate your most treasured
family occasions. No matter the size or formality, your event is guaranteed to receive
the full, undivided attention of the Catering Team. To get in the mood to entertain,
please visit the Club’s website where photos and menus are available. Please call
305.367.5895



special Dining Venues & events
Passport to Europe
Friday, November 28
$150++ pp

Commence your Gathering! weekend celebration with the
sophisticated flavors of European cuisine, right here on The Reef. At
this truly extraordinary dinner, elite chefs from some of the finest hotels
in Europe prepare their signature dishes just for you. Join us for this one-of-a-kind dining
experience that’s not to be missed.

Reservations limited to 150 people. To request reservations, please call 305-367-5931.


Islander Al Fresco
Mondays from January 19 – April 20
Palm Court 6:00 – 9:00 p.m.

Enjoy a moonlit, oceanside dinner each Monday, as all of your favorite Islander menu
items are served outdoors under the breezy palms.




                                                                                               3
Events, Buffets
 and Festivals


            Ocean Reef Top Chefs
            The Golf Clubhouse 6:30 p.m.
            $120++ pp

            Join us for an exciting new series that celebrates your favorite Ocean Reef
            Club Chefs. For one night each, the Club’s Chefs du Cuisine will step
            away from their regular venues to showcase their signature epicurean
            personalities with menus of their own choosing. Each evening is sure to
            dazzle and surprise!

            Carysfort Chef Dominic Gorton
            Tuesday, January 13

            Islander Chef Kent Gauthier
            Tuesday, February 10

            Ocean Room Chef Zack Greene
            Tuesday, March 24

            Golf Clubhouse Chef Lynn Tilyou
            Tuesday, April 28


            Fun Facts about Ocean Reef Club’s Top Chefs
            Did you know…?
                  …Chef Lynn Tilyou, only the second woman in America to take the
                   Master Chef’s exam, was featured on The Food Network’s Best Of
                   series as both a “Gourmet Diva” and a “Great Woman Chef?”

                  ... at the ripe old age of 32, Chef Zackary Greene has spent 16 years,
                      or 50% of his life, working in food handling and restaurants,
                      including three years as an apprentice here at The Reef?

                  …Chef Dominic Gorton, a graduate of the Culinary Institute of
                   America, has worked with 11 master chefs throughout his career,
                   and also assisted in training for the American Culinary Olympic
                   Team?

                  …Chef Kent Gauthier, who holds double degrees in hospitality
                   management and culinary arts, has never held a job outside the
                   kitchen? He recently returned from a summer in the south of
                    France, where he worked alongside Executive Chef Malik Méghézi
                      - an occasional ORC guest Chef - at the renowned Château de
                       Mountcaud.
a Taste of Canada Dinner
with Margaret Dickenson
Monday, January 26 6:30 p.m.
The Golf Clubhouse $142++ pp

Join multi-international award-winning Canadian cookbook author, columnist and
television host Margaret Dickenson as she prepares her favorite flavorful dishes from
our northern neighbor.


“Cucina Italiana” Dinners
6:30 p.m.
At home in your Golf Clubhouse

This season, we’ve broadened the spotlight of our popular Italian Dinners from a regional
focus to celebrate the treasure of the Italian national kitchen, a truly farm to market to
table sensibility. Our Guest Chefs will create a truly authentic Italian dining experience
with expertly chosen wines. Indulge in the rich cuisine and epicurean traditions of this
flavorful country for a fifth consecutive season.


Joanne Weir
Tuesday, February 3; $142++pp

Giuliano Hazan
Saturday, February 14; $150++ pp

Sergio Esposito
Tuesday, February 24; $142++

Giancarla Bodoni
Tuesday, March 10; $142++

Jimmy Cefalo
Tuesday, April 7; $142++




                                                                                             5
Events, Buffets
 and Festivals


            The 13th Day of Christmas
            Family Dinner Buffet
            Friday, December 26
            Ocean Room 6:30 – 9:00 p.m.
            $42++ pp

            Because Christmas celebrations at The Reef are so special 12 days just
            aren’t enough, we’re giving you a delicious reason to extend the festivities
            with the whole family. Enjoy!



            starlight Beach Dinner Buffets
            Buccaneer Island 6:30 – 9:00 p.m.
            $37.50++ pp

            It’s Paradise Found on Buccaneer Island as live music and a delicious dinner
            buffet become the perfect complement to an evening with friends.

            Sunday, November 30          Caribbean Fete; Palm Court
            Sunday, December 28          It’s Five O’clock Somewhere
            Tuesday, December 30         Mexican Beach Fiesta
            Thursday, January 1          The Day After the Night Before
            Sunday, January 18           Starry, Starry Night on the French Riviera
            Sunday, March 22             Moon Over the Taj Mahal Indian Cuisine
            Saturday, April 11           Tokyo Nights Japanese Cuisine
            Friday, May 22               Cruising the Bosphorus, Turkish Cuisine
            Sunday, July 5               Havana Fiesta
            Friday, November 27          Fish, Fish, Fish!
Down Home Food Festivals
The Club’s “Down Home” Food Festivals are the perfect
opportunity to celebrate Reef fellowship with great friends over great
meals. Reserve together in advance, or find new friends and raise a glass to simply good
food, family & friends - the Ocean Reef way!
Gingerbread Tea                              Pancake Breakfasts
Tuesday, December 23                         Sunday, February 22 & Sunday, April 5
Great Heron Hall 4:00 – 6:00 p.m.            Town Hall Lawn 9:00 – 11:00 a.m.
Bring the entire family to share in the      Get a delicious start to the day with close
magic of the season and create a delicious   friends and home-style pancakes hot off the
gingerbread house at this cherished Reef     grill!
holiday tradition.                           $18++ pp
$27.50++ pp; $42.50 per Reserved House
                                             Spaghetti Dinner &
                                             Bingo at The Firehouse
Superbowl Tailgate Party                     Sunday, March 15
Sunday, February 1                           6:30 – 8:30 p.m.
Cultural Center 4:30 – 6:30 p.m.             Everyone’s a winner with this family favorite
From pre-game snacks to halftime cheers,     dish and a game that’s fun for all ages.
root for your favorite team with your        $28++ pp
favorite football foods.
$28++ pp includes Tailgate and Halftime      Fish Fry at the Firehouse
                                             Friday, April 10
                                             Firehouse 6:00 – 8:30 p.m.
Chili at The Firehouse                       All you can eat – crispy fried grouper,
Sunday, February 15                          creamy potatoes and crunchy coleslaw.
Firehouse 6:00 – 8:30 p.m.
                                             $32++ pp
It’s four-alarm fun at the Firehouse, and
you’re invited to heat things up with a      Dog Day Afternoon & Pet Parade
variety of chili dishes, from medium and     Friday, May 1
mild to zesty and wild - complete with all   Amberjack Lawn       4:00 – 7:00 p.m.
the fixin’s!
                                             Bring Fido or Fluffy to compete in our
$28++ pp                                     annual Pet Parade while you enjoy a
                                             luncheon that’s gone to the dogs.
                                             Assorted varieties of hotdogs and all the
                                             traditional toppings will have you “begging”
                                             for more.
                                             $18++ pp
                                                                                             7
  Tasting and
Demonstrations


           Our Tasting & Demonstration Series
           provides an opportunity to get to know
           and learn from our culinary professionals in
           a fun, casual format. Make a date with friends to
           enjoy great eats and camaraderie at our tasting tables around The Reef.


           Thanksgiving Turkey Carving
           Wednesday, November 26
           Ocean Room 4:00 – 5:00 p.m.
           Just in time for the holiday, learn how to carve a turkey like a pro.
           Complimentary.

           Sweet Martinis – Liquid Dessert
           Sunday, January 11
           Burgee Bar 5:00 – 6:00 p.m.
           A sugary twist on this classic cocktail means your favorite new nightcap
           is sure to leave you with sweet dreams. $25++ pp

           Babaloo Tropical Mojito Tasting
           Friday, February 13
           Palm Court 4:00 – 5:00 p.m.
           Exotic, fruity flavors bring new life to this refreshing Florida favorite.
           $35++ pp

           Pizza Tossing & Beers
           Friday, February 20
           The Galley 4:00 – 5:00 p.m.
           Enjoy your favorite draft and watch our pizza-tossing pros prepare
           savory pies to be cooked in the Galley’s famous wood-burning oven.
           $25++ pp

           Fillet ‘O Fish & Sake Cocktails
           Monday, April 6
           The Islander 4:00 – 5:00 p.m.

           The emphasis here is fresh, fresh, fresh! Delight in a dockside demo as
           Chefs show off their best techniques for filleting whole, fresh Florida fish
           straight from the boat. Then move inside to the sushi bar to see intricate
           sashimi knife skills and sushi roll techniques. $28++ pp
Cooking school schedule
The Ocean Reef Club Cooking School is pleased to announce another season with
cutting-edge chefs, celebrated cookbook authors, and the Club’s own culinary leaders.
Sign up for some cooking classes, meet some fabulous new chefs and learn about the
ingredients, equipment, tips, new cookbooks and shortcuts that make cooking quick,
easy and pleasurable.

We’re always proud when top-rated chefs and sought-after winemakers are eager to be a
part of the Ocean Reef experience, and this year each class brings a new talent to share
recipes, answer questions and entertain us. Where else can you spend a few hours sip-
ping a glass of wine and watching world renowned chefs prepare amazing food for you
to taste? Join us for an extraordinary 17th season of culinary demonstrations, wine and
cheese classes, and an interactive hands-on cooking class.

    •	 Our demonstration kitchen is equipped with an overhead mirror so that guests
       in every seat can easily view the cooking process.
    •	 The setting is informal, and questions from the group are encouraged. Most
       classes last three hours and consist of a brief lecture, cooking and tasting. At
       each class, you’ll sample the featured chef’s mouth-watering dishes, sip specially
       selected and varied wines from the Port O’Call and receive printed recipes so
       you can duplicate the meal at home.
    •	 No matter what cuisine you crave, there is a class this season to please your
       palate. We promise you programs that are both educational and enjoyable;
       programs that provide insight, great food and lots of fun.
    •	 Best of all, you will return home to impress your friends and family by preparing
       some of the same dishes that you experienced in Ocean Reef’s culinary wonder-
       land!

We would like to thank our Ocean Reef Club members for their continued support
over the years as well as our great Cooking School Team: Club members Mary Ann
McGovern, Dottie Betz, Claire Held, Genevieve Jeffreys, and Kelly Richardson, as
well as our assistant manager, Diane Squires. We kindly remember Sis Kelm whose
passion for gastronomy led her to establish the Ocean Reef Cooking School. We look
forward to continuing her legacy.

Join The Cooking school Club:
    •	 Sign up for 10 cooking classes and receive one $90 class free.
    •	 Receive 10% off on Cooking School merchandise on day of class.


             Please go to www.oceanreef.com for more in depth descriptions
                and to learn more about all our guest chefs and teachers!
                                                                                            9
 Manda Aiken/
Carole Kotkin &
 Chef Philippe

              NOVeMBeR

              Flatbread Party Pizzazz with Manda Aiken
              Wednesday, November 12
              9:00 a.m. – 12:00 p.m. $80

              Manda aiken, Ocean Reef Club’s Assistant Director of Food & Beverage,
              loves to throw a party. And a cocktail party is her perfect all-purpose
              entertaining option. A graduate of both the Cornell University School
              of Hotel Administration and The Culinary Institute of America, Manda
              will teach you to think like a chef by preparing everything in advance.
              Using flatbreads as thin, crisp crusts and a dazzling array of easy-to-make
              toppings, you’ll throw a party that you’ll enjoy as much as your guests.
              Your party can be as formal or informal as you like (but there is always
              something elegant about drinks and hors d’oeuvre). It can be for a handful to
              a house-full of guests. It works indoors and out, and with Manda’s well-
              chosen cocktails to match, your party is bound to be a success.

              Menu:
              Assorted flatbreads topped with:

                  •	 Pears, Caramelized Onions, Gorgonzola & Balsamic Syrup
                  •	 Brie, Shallot, Fig Jam, Rose Grapes & Crispy Ham
                  •	 Herbed Feta, Roasted Scallions, Lemon Mint Marmalade and
                     Savory Lamb
                  •	 Manchego, Quince Paste, Smoked Duck & Orange-Maple
                     Syrup with Basil
                  •	 Mascarpone, Strawberry, Shaved Chocolate, Sherry Glaze
                  •	 Nutella, Chocolate Dipped Banana & Roasted Hazelnuts

              Cocktails to Match
Artisanal Breads with
Carole Kotkin and Chef Philippe Reynaud
Wednesday, November 19
9:00 a.m. – 12:00 p.m. $80

Nothing brings friends and family together like sharing a warm loaf of bread fresh from
the oven, and the experience is even better when that bread comes from your own oven
and from your own hands. How flour, warm water, salt and yeast become aromatic loaves
may seem like a mystery, but Cooking School Manager Carole Kotkin and Ocean Reef
Club Culinary Director Philippe Reynaud, who share a passion for bread baking, pro-
vide all the help you need for scrumptious success every time.

Carole is the author of MMMMiami—Tempting Tropical Tastes of Home Cooks Everywhere, co-
host of “Food and Wine Talk” on WSFG southfloridagourmet.com; food editor for The
Wine News magazine, and syndicated Miami Herald food columnist.

Philippe grew up in France and graduated from hotel school in Nice in 1979. He worked
in France for two years before coming to the United States, where he became executive
chef of the Westwood Marquis Hotel in Los Angeles for seven years. Subsequent positions
have included opening chef of the Sherwood Country Club in Thousand Oaks, California,
and chef of the plush Stein Ericksen Lodge in Deer Valley, Utah. In 1991, Reynaud
returned to Los Angeles to run the kitchens of the Jonathan Club. Since June 2000, he has
been a member of Ocean Reef Club’s managing team. He is responsible for the culinary
operations of 12 restaurants as well as conference banquets, Member Catering and special
culinary events within the Club. Chef Philippe oversees the development of every
menu, hosts many visiting celebrity chefs, oversees and mentors extern students from
top US Culinary Schools, and manages over 120 culinary Associates and chefs in season.


Menu:
    •	 French Baguettes
    •	 No-Knead Artisanal Bread
    •	 Flatbreads—Pizza and Foccacia




                                      Books will be available for sale and for autographing.

                                                                                               11
Ariana Kumpis/
 Sara Moulton


             DeCeMBeR

             Junior Chefs at the Kitchen
             and the Table with Ariana Kumpis
             Monday, December 29:
             Cooking Class: 9:30 a.m. - 11:00 a.m. (Ages 6 to 12)
             Cooking Class: 12:30 p.m. - 2:00 p.m. (Ages 13 to 16)

             Tuesday, December 30:
             Etiquette Class: 9:30 a.m. - 11:00 a.m. (Ages 6 to 12)
             Etiquette Class: 12:30 p.m. - 2:00 p.m. (Ages 13 to 16)
             Two Classes: $125

             ariana Kumpis, owner of Ariana’s Etiquette in Miami, is certified by The
             Protocol School in Washington, D.C. She has been teaching children’s
             cooking classes and encouraging mini-chefs in the making for 20 years.

             Round up your kids for a great time in the kitchen. Ariana’s focus is to
             teach children to eat healthfully at a young age so they will develop
             healthy eating patterns for life. The first day, both children and teens
             will learn basic cooking and baking skills and kitchen safety, and will
             also take home some healthful recipes. The second day is dedicated
             to good manners and civility, including proper introductions, verbal
             communication, hands-on place setting, the ABCs of table manners and
             a tutorial lunch.

             Good, Fun Food for Lunch (Children ages 6 – 12)
             Menu:
                 •	 Cereal Crusted Chicken Fingers
                 •	 Corn and Cheese Stuffed Tomatoes
                 •	 No-Bake Cookies
                 •	 Orange Smoothies
             Good, Fun Food for Dinner (Teenagers 13 – 16)
             Menu:
                 •	 Ham/Cheese Sushi Rolls
                 •	 Roasted Herb Potatoes
                 •	 Italian Beef-Stuffed Zucchini Boats
                 •	 Carrot Cake Muffins
                                  www.saramoulton.com
                    www.saramoulton.com/weeknightmeals


JaNUaRY

Sara’s Secrets with Sara Moulton
Friday, January 2 & Saturday, January 3
10:00 a.m. – 11:30 a.m. $80 per class
Class will be held in the Town Hall Kitchen

As the star of the Food Network’s “Sara’s Secrets,” sara Moulton became one of the most
recognizable chefs in America. Her new PBS show, “Sara’s Weeknight Meals,” is based on
her latest cookbook, Sara’s Secrets for Weeknight Meals, and it’s all about getting quick, tasty
meals on the table during the work week. She may seem more like the girl next door
than a world famous chef, but professionally, the energetic Moulton has spent 25 years
in kitchens ranging from five-star restaurants to executive chef at Gourmet magazine and
“Good Morning America.”

                          “I’ve always liked to eat.” — Sara Moulton
             “If you have enjoyed having Sara in your home via television on
                  ABC’s “Good Morning America” and the Food Network,
           here is a more tangible piece of her you can own and cherish – daily.”
          — Juliette Rossant review of Sara’s Secrets for Weeknight Meals.
Menu:
Day one:
    •	 Rigatoni with Marinara Sauce and Homemade Ricotta
     •	 Seared Beef in Autumn Broth with Wasabi Cream
     •	 French Apple Tart
Day two:
    •	 Deep Fried Poached Eggs with Creamed Spinach and Serrano Ham
     •	 Todd’s Keema Matar (Indian Ground Lamb or Turkey with Yogurt and Peas)
     •	 Apricot Soufflé




                                       Books will be available for purchase and autographing.

                                                                                                   13
Michelle Bernstein/
   Philippe Ruiz


                Interactive Cooking Class
                and Luncheon
                with Michelle Bernstein and Her Mom, Martha
                Wednesday, January 14
                10:00 a.m. –12:30 p.m. $125 ++
                Class will be held in Town Hall Ballroom

                For this special class, two generations, mother and daughter, will come
                together for a hands-on session that will have attendees rolling up their
                sleeves to produce a meal both contemporary and traditional. Sip and
                savor Champagne while cooking up the Bernsteins’ delicious dishes at
                your own table.

                Michelle Bernstein is the executive chef of Michelle’s at Carysfort, the
                chef/owner of Michy’s on Biscayne Boulevard in Miami, and host of Public
                Television’s “Check Please!” She won the Best Chef of the South honor at
                this year’s James Beard Foundation Awards - an event that’s considered the
                Oscars of the food industry, and was also a winner on the Food
                Network’s “Iron Chef America” series, beating out Bobby Flay. Michelle
                credits her mother, Martha, her “greatest mentor,” for encouraging her to
                go to culinary school, and says that she has always drawn inspiration from
                the culture and cuisine in her home. Michelle’s first cookbook has just
                been published.

                ”Michelle Bernstein is on my list of the top three chefs
                in all America. It’s a big bowl of Latin, Italian and
                Jewish cuisines all combined to create deliciousness.”
                — Bobby Flay

                Menu:
                      •	 Michelle’s Roast Pumpkin, Arugula,
                         Pine Nut Salad
                      •	 Martha’s Middle Eastern Meatballs with Pomegranates and
                         Dried Cherries
                      •	 Michelle’s Creamy Fennel Risotto
                      •	 Martha’s Most Perfect Flan ever!



                                      Books will be available for purchase and autographing.
                                    www.biltmorehotel.com



French Feast with
The Biltmore’s Philippe Ruiz
Wednesday, January 21
9:00 a.m. – 12:00 p.m.
$90


Experience the subtle, sophisticated flavors of France with
celebrated French chef Philippe Ruiz, who has been honored by
the French government with the title of Chevalier de l’Ordre Du Mérite
Agricole. While Ruiz is most closely associated with the Palme d’Or
restaurant at the legendary Biltmore Hotel and Resort in Coral
Gables, he was recently named executive chef of all three Biltmore
restaurants. Ruiz’s position at the helm of Palme d’Or elevated the
restaurant’s ratings to the highest echelon of South Florida’s dining
scene. Florida Trend magazine crowned Palme d’Or as “Best French restaurant in the state
of Florida.” At once natural and masterful, Ruiz’ preparations balance tradition with
modernity.


                “Ruiz’ food is sublime-distinctive, creative in its unique way
                         of being classic and modern all at once.”
                                  — The Miami Herald

Menu:
    •	 Smoked Salmon “Baluchon” with Sour Whipped Cream and Chives
    •	 Maine Lobster Fricassée, Organic Young Vegetables and Purple Micro Basil
    •	 Seared Lamb Filet Mignon, Provençale Ratatouille
       with Fresh Herbs and Black Olive Sauce
    •	 Pineapple Ravioli with Tropical Fruits, Fresh Mint and Coconut Sorbet




                                                                                           15
Margaret Dickenson/                www.margaretstable.ca
   Joanne Weir


               Easy Entertaining with
               Canada’s Margaret Dickenson
               Monday, January 26 6:30 p.m.
               The Golf Clubhouse $142++ pp

               Elegant entertaining becomes imperative when royalty and world leaders
               come to dinner! And no one does it with more style and imaginative flair
               than Margaret Dickenson. Join Margaret as she celebrates the winter
               party season with an easy yet sophisticated menu.

               Margaret H. Dickenson is a multi-international award-winning Canadian
               cookbook author, columnist and television host. Dickenson earned a
               degree in foods and nutrition from the University of Guelph and spent
               30 years travelling around the world with her husband, a former member
               of Canada’s Diplomatic Corps. Her first cookbook, From the Ambassador’s
               Table, received several international awards. Her second book, Margaret’s
               Table-Easy Cooking & Inspiring Entertaining, has been recognized as the Best
               Cookbook in the World on Entertaining (2006) by the Gourmand World
               Cookbook Awards. For five years she hosted a cooking and entertaining
               show on Rogers Television called “Margaret’s Sense of Occasion.”

               “…to make the ordinary extraordinary and to dazzle both family and guests
               is constantly stimulating and inspiring me.” — Margaret Dickenson
               Menu:
                      •	 Heart of Palm Prosciutto Wraps
                      •	 Chopsticks of Oriental Marinated Lamb with Mustard Mint
                         Jelly
                      •	 Spicy Grilled Shrimp with Zesty Ginger Mayonnaise
                      •	 Strawberry Canapé Soup
                      •	 Mini Flower Pots of Decadent Chocolate Mint Ice Cream with
                         Butterfly Garnish
                      •	 Blackberry Butterscotch Cocktail Fondue
                      •	 Cranberry Nut Clusters




                                    Books will be available for purchase and autographing.
                                      www.joanneweir.com



FeBRUaRY
Joanne’s Kitchen with Joanne Weir
Tuesday, February 3 & Wednesday, February 4
9:00 a.m. – 12:00 p.m. $100 per class

Cucina Italiana
Tuesday, February 3 $142 ++
The Golf Clubhouse

Joanne Weir is an award-winning cookbook author, chef, cooking teacher and television
personality and one of our most popular Cooking School instructors. Joanne currently
hosts the 52-part PBS series, “Joanne Weir’s Cooking Class.” In 1999, she won the first
IACP Julia Child Cooking Teacher Award of Excellence. Joanne’s books include From
Tapas to Meze (a book Julia Child selected as one of her 12 personal favorites), as well as
You Say Tomato and Joanne Weir’s More Cooking in the Wine Country, which were both nominated
for James Beard Cookbook Awards. She also wrote the Seasonal Celebrations series for
Williams Sonoma. Her articles appear in Bon Appétit, Food & Wine and Fine Cooking. A fourth
generation cook, Joanne conducts culinary tours and teaches extensively throughout
the world. She is now offering hands-on cooking classes in her home kitchen in San
Francisco. Her newest releases include Wine Country Cooking and Tequila Lover’s Guide.
We welcome Joanne back for another spectacular two days of classes.

Menu:
Day One:
   •	 Warm Olive, Caramelized Onion and Tomato Tart
   •	 Salmon with Asparagus and Blood Oranges
   •	 Roasted Yukon Golds
   •	 Pineapple Sorbet with a Surprise
Day Two:
   •	 Risotto with Amarone and Radicchio
   •	 Grilled Chicken Breasts with Sweet Corn and Pepper Relish
   •	 Orzo Pilaf
   •	 Cinnamon Panna Cotta with Apple Caramel




                                      Books will be available for purchase and autographing.

                                                                                               17
Giuliano Hazan/                  www.giulianohazan.com
Damian Gilchrist


              Italian Feast with Giuliano Hazan
              Friday, February 13
              9:00 a.m. - 12:00 p.m.      $90


              Italian Valentine’s Day Dinner
              Saturday, February 14       $142 ++

              Giuliano Hazan was taught the art of Italian cooking by the foremost
              authorities on Italian cooking and wine — his parents, Marcella and
              Victor Hazan. When his first bestseller, The Classic Pasta Cookbook,
              appeared, Newsday exclaimed, “What a good cook he is, and what
              a clear and useful book he has made. He learned his mother’s lessons
              well.” Giuliano is the author of three award-winning cookbooks, The
              Classic Pasta Cookbook, Every Night Italian and How to Cook Italian. He
              teaches at cooking schools across the U.S. and abroad. Among his many
              accolades, Giuliano won the Cooking Teacher of the Year Award from
              the International Association of Culinary Professionals in 2007, and
              appears regularly on “The Today Show.”

              “Because we love to eat, we like to take our
              time doing it, and it’s important to do it
              together with our families. Family mealtimes
              are sacred in Italy.”
              — Giuliano Hazan
              Giuliano “has surpassed even his mother’s
              great talent for creating wonderful taste with
              few ingredients.” — Cookbook Author
              Shirley Corriher

              Menu:
                   •	 Marinated String Beans
                   •	 Aromatic Salmon in a Pouch
                   •	 Risotto with Shrimp and Asparagus
                   •	 Zuppa Inglese




                                    Books will be available for purchase and autographing.
The New Orleans Kitchen
with Damian Gilchrist
Thursday, February 19
9:00 a.m. - 12:00 p.m.
$80


Damian Gilchrist, Ocean Reef Club’s Executive Chef, brings the heart and soul of New
Orleans cuisine to this cooking class. Prior to joining the Club, Gilchrist owned and
operated Damian’s Restaurant and Catering in New Orleans. His New Orleans
background also includes positions at the Windsor Court Hotel, the Fairmont
and the Ponchartrain Hotel. Known for its exhilarating regional cuisine, The Big Easy’s
style of cooking relies on the freshest ingredients from local farmers and fishermen. Join
us as Chef Damian cooks up classic and exciting Cajun and Creole dishes generously
spiced with his genial teaching style. Let the good times roll!


Menu:
    •	 Oysters Rockefeller and Bienville
    •	 Crispy Green Tomatoes with Shrimp Remoulade
    •	 Sweet Potato Crusted Trout with Tasso and Crawfish
    •	 Bananas Foster with Pralines and Beignets




                                                                                             19
Sergio Esposito/          www.italianwinemerchant.com
  Jesse Souza


              Passion on the Vine:
              Italian Wine & Cheese with Sergio Esposito
              Monday, February 23
              4:30 p.m. - 6:30 p.m.     $100 ++

              Class will be held in the Tarpon Room.


              Cucina Italiana Dinner
              Tuesday, February 24
              6:30 p.m. Golf Clubhouse $142 ++

              sergio esposito, acclaimed Italian
              wine authority and author of Passion
              on the Vine: A Memoir of Food, Wine, and
              Family in the Heart of Italy, takes us on a
              journey to discover the unique flavors
              of Italy’s regional wine and cheese.
              Esposito founded Manhattan’s Italian Wine Merchants in 1999 with
              Mario Batali and Joe Bastianich. With Esposito at its helm, the store has
              raised the profile of Italian wine in the United States and influenced both
              colleagues and collectors with its classic and iconic selections. Journalists,
              wine enthusiasts, and collectors regularly consult with Esposito and he
              is frequently featured in The New York Times, The Wall Street Journal, The
              International Herald Tribune, Wine Spectator, Food & Wine, and SmartMoney.
              In this class, he reconnects us with the elemental, simple pleasure that
              wine and cheese hold in our everyday lives. He takes the mystery out
              of wine and cheese pairings as he shares four of his favorites—reliable,
              accessible, and crowd-approved.

                   Passion on the Vine is “the best book about Italian wine today,”
                                 — Bill Buford, author of Heat




                                    Books will be available for purchase and autographing.
                                     www.laplayaresort.com



MaRCH

From La Playa’s Kitchen with Jesse Souza
Wednesday, March 4
9:00 a.m. – 12:00 p.m.     $90

A native New Englander, Chef Jesse souza’s culinary path has taken him through the
kitchens of The Claremont Resort in Berkeley, Little Palm Island in the Florida Keys,
Chispa in Coral Gables and BALEENmiami. Souza is now at the helm of BALEENnaples
at La Playa Beach and Golf Resort, serving an eclectic, seafood-centric menu. A favorite
of food aficionados in South Florida, BALEENmiami was awarded four diamonds by AAA
and garnered rave reviews from Gourmet, Wine Spectator and Bon Appétit while Souza was in
the kitchen. Cooking locally and seasonally whenever possible, Chef Souza showcases
the essential, natural flavors of fresh ingredients.

                   “I would say that the measure of all good chefs is their
                          ability to teach and motivate others to
                           be great at cooking.” — Jesse Souza
Menu:
    •	 Oyster Fritters with Charred Tomato, Herb Salad, Green Chile Remoulade
    •	 Arugula, Port Poached Pear, St. André Cheese, Pistachios,
       Lemon Maple Vinaigrette Salad
    •	 Cane Sugar Blackened Tuna, Crab Coconut Rice, Green Papaya Slaw, with
       Avocado Wasabi Sauce
    •	 Milk Chocolate Crème Brûlée and Rum Bananas




                                                                                            21
Jonathan Eismann/            www.pacifictimemiami.com
 Jonathan Wright


              From the Kitchen
              of Pacific Time with
              Jonathan Eismann
              Wednesday, March 11
              9:00 a.m. – 12:00 p.m.
              $90

              Jonathan eismann, the man behind the Miami Design District sensation
              Pacific Time, has enjoyed both critical and popular acclaim throughout his
              distinguished career. Eismann is a veteran of China Grill in New York
              and is chef/owner of the critically acclaimed Pacific Time, a beacon of
              fine dining on Lincoln Road for nearly 15 years. Chef Eismann has been
              working with pan-Asian flavors and French culinary techniques since the
              early 1980s. Gourmet magazine listed Pacific Time as one of “America’s Top
              Tables,” and The Mobil Travel Guide awarded Pacific Time four stars. Eismann
              received the Robert Mondavi Award for Excellence. Esquire Magazine has
              chosen Pacific Time one of the best new restaurants of 2008. He attributes
              his culinary success to his education at the Culinary Institute of America
              and to his upbringing in his family’s hotel/restaurant. Eismann’s emphasis is
              on fresh, contemporary American seasonal flavors and in tempting, light,
              refreshing and healthful dishes.

                                   The new Pacific Time shows how
                          Eismann’s cooking has evolved with greater character.
                               — John Mariani, Esquire Magazine
                               “I like to let ingredients stand on their own,
                                           not muddy things up.”
                                           — Jonathan Eismann


              Menu:
                    •	 Pacific Time Gazpacho with Cucumber Sorbet
                    •	 Crab Cups
                    •	 Sautéed Local Grouper with Red Curry, Bananas and
                       Coconut Water
                    •	 Drunken Grape Parfait
                                            www.setai.com



From Setai’s Kitchen
with Jonathan Wright
Monday, March 16
9:00 a.m. – 12:00 p.m.
$90


Jonathan Wright, executive chef of the Restaurant at the Setai Hotel, Miami Beach,
presides over all the restaurants at the Setai. Born and raised in Shropshire, England,
where both of his grandparents were farmers, Wright developed an appreciation for
farm-to-table goodness from an early age. He has over 20 years of award-winning
culinary experience, and has held the executive chef position at Windsor Court Hotel in
New Orleans, Raffles Hotel in Singapore and Sir Terrance Conran’s Great Eastern Hotel
in London. He honed his skills in classic French cuisine as executive chef des cuisine of
Raymond Blanc’s two-star Michelin restaurant Le Manoir Aux Quat Saisons in Oxford.
In 2000, he opened his own restaurant, La Gousse D`ail (the garlic clove), in Oxford. He
came to the Setai from Bradley’s Ogden’s Lark Creek Inn in San Francisco. Wright was
named “Best Hotel Chef” by the James Beard Foundation, one of the “Best New Chefs
in America” by Esquire Magazine and one of the “Fab Five Chefs in America” by restaurant
critic John Mariani. Jonathan and his team also earned the title of Best Hotel/Resort
Cuisine Worldwide from Gallivanter’s Guide in 2007. During this class, Chef Wright will
take you on an international dining tour with his multicultural cuisine.

                       “The classes I teach are about simplifying and
                 teaching techniques that can be used in many other areas.”
                                   — Jonathan Wright
Menu:
    •	 Warm Ginger Jellied Eggplant with Bonito Cured Blue Fin Tuna,
       Lemon Verbena and Chili Foam
    •	 Warm Rustic Salad Roasted Quail with Fava Beans, Chanterelles
       and Walnut Vinaigrette
    •	 Slow-Cooked Pork Shoulder in Salt, Braised Young Turnips,
       Confit Onions, Parsley Jus
    •	 Tasting of Apples: Soufflé, Tatin and Chibouste Green Apple Sorbet




                                                                                            23
Roland Mesnier/              www.ChefRolandMesnier.com
  Sean Bernal


             all the President’s Pastries with
             Former White House
             Pastry Chef Roland Mesnier

             Pastry Tasting and Lecture
             Tuesday, March 24
             1:30 p.m. - 4:00 p.m. $100 ++
             Class to be held in Heron Hall

             One of the most renowned pastry chefs of our time, former White
             House Executive Pastry Chef Roland Mesnier has created thou-
             sands of elegant and dazzling desserts for American presidents, their
             families and the world’s foremost dignitaries. For more than 25 years he
             served under five presidents – from Jimmy Carter to George W. Bush.
             A brilliant and witty speaker and teacher, Chef Mesnier will share his
             stories based on his book, All the President’s Pastries. His lecture includes a
             photo essay of his most stunning desserts, a dessert demonstration and
             an audience favorite: a Q&A Session where attendees ask about life in
             The White House from the chef’s perspective. Sip and savor champagne
             and enjoy specialty teas along with pastries from Chef Mesnier’s books,
             Dessert University and Basic to Beautiful Cakes.

                  When asked if he himself could be a pastry, what would that pastry be,
                      Mesnier responded, “I would like to be a big, fat doughnut.”
             “Roland is truly a great pastry chef - every dessert he created was a delicious
                  work of beauty. If there is such a thing as a ‘genius pastry chef,’
                               Roland Mesnier is it.” — Barbara Bush




                                    Books will be available for purchase and autographing.
                                    www.theoceanaire.com



Grill Power—
Women’s Grilling Class with the
Oceanaire’s Sean Bernal
Friday, March 27
9:00 a.m. – 12:00 p.m.
$90



How many times have you heard the expression, “it’s a man’s world?” More times than
you care to talk about, right? It’s usually the same way when it comes time to fire up the
grill, but this method of thought is rapidly changing. In this class, Puerto Rican born
sean Bernal, executive chef/partner of The Oceanaire Seafood Room in Miami’s Mary
Brickell Village, teaches his grilling techniques and Caribbean-Latin fusion recipes to
women who love to grill. A graduate of Johnson & Wales University, Bernal started his
career as an apprentice to Chef Charles Klein at The Bistro in Coral Gables. He worked
as sous-chef under Robbin Haas at Baleen before becoming chef de cuisine at the Marriott
in downtown Miami, and then executive chef at South Beach’s Tambo Restaurant. Bernal
went on to gain attention for his exceptional food at Pescado in Coral Gables. Learn how
to tame the flames with this grill master.


Menu:
    •	 Mojito Shrimp Brochettes
    •	 Mango BBQ Grouper With Grilled Pepper Salad
    •	 Grilled Skirt Steak Chimichurri with Tuscan Bean Salad
    •	 Rum-Flamed Bananas with Vanilla Ice Cream




                                                                                             25
Bob Aultman/
Carole Kotkin


            The Thrill of the Grill —
            Men’s Grilling with Bob Aultman
            Friday, March 27
            4:00 p.m. – 7:00 p.m.
            $90


            Ocean Reef Club member Bob aultman, or B.A., as he is known with-
            in his retinue of extraordinary fishing compatriots, is an instructional
            motivator to the least experienced fisherman and cook. He hails from
            Panama City, Florida, where he gained his fishing expertise on the docks
            and learned his southern cooking skills from his mother. His enthusiasm
            led him to a 25-year career in the fishing guide industry - first as an
            owner/operator of flats boats and later as a captain working on privately
            owned sports-fishing yachts. Bob has been involved in barbeque compe-
            titions throughout Florida, where he has mastered his 20’ custom-built
            grille. Bob will share fool-proof grilling tips and techniques as he teaches
            you to become king of your grill.



                               “Entertaining, fun and a lot of laughs
                                will surely be a part of the evening.”
                                          — Bob Aultman


            Menu:
                •	 Blackened Grilled Tuna with Fettuccine
                •	 “No Frogs” Frogmore Stew
                •	 Korean-Style Marinated Short-Ribs
aPRIL

New Passover Traditions with Carole Kotkin
Wednesday, April 1
9:00 a.m. – 12:00 p.m.
$80

What better way to celebrate than with fresh takes on time-honored classics? Passover
is all about tradition, but the Passover meal needn’t be old-fashioned. Creating Passover
recipes can be difficult because holiday tradition doesn’t allow cooking with any leavening,
which is why matzo, or unleavened bread, is key. But Carole Kotkin, manager of the
Ocean Reef Cooking School, author of MMMMiami—Tempting Tropical Tastes of Home Cooks
Everywhere, co-host of “Food and Wine Talk” on southfloridagourmet.com, food editor for
The Wine News magazine, and syndicated Miami Herald columnist loves a challenge. She
will demonstrate dishes that maximize flavor with minimum fuss and are perfect for all
your Passover holiday or for entertaining any other time as well.

                          “Carole, you see, is a South Florida foodie.
         And there’s a lot of food in South Florida to explore, cook, and comment on.
                     She does it all.”— Southern Living Magazine.


Menu:
    •	 Parsley-Sage Matzoh Balls
    •	 Spiced Brisket with Leeks and Dried Apricots
    •	 Matzoh Farfel Kugel
    •	 Chocolate Matzoh Buttercrunch




                                        Books will be available for sale and for autographing.

                                                                                                 27
Lynn Tilyou/
Registration


               Spring Entertaining with Lynn Tilyou
               Thursday, April 16
               9:00 a.m. – 12:00 p.m.
               $80

               Lynn Kennedy-Tilyou, Ocean Reef’s Golf Clubhouse chef and Certified
               Executive Chef, has been dreaming culinary dreams since she was
               a child. The daughter of a professional cake decorator, she grew
               up immersed in her mother’s kitchen. Her taste for cooking became a
               career passion after she graduated with honors from the Culinary Institute
               of America in 1984. She has cooked her way through a number of top
               eateries, including Arthur’s 27 in Manhattan and Avila Golf & Country Club
               in Tampa. She broadened her techniques at Mike’s on the Avenue in New
               Orleans before stepping in front of the stove at La Turelle in Memphis.
               While there, she was named as one of the city’s top three chefs in Memphis
               Magazine’s Readers’ Poll. She returned to Florida as executive chef of Hunter’s
               Green Country Club in Tampa before traveling south to Ocean Reef. You
               can read all about her experience in a Soul of a Chef by Mike Ruhlman. Lynn
               has appeared on the Food Network and has been featured in Art Culinaire
               and Food Arts magazines. The James Beard House has called her a “Rising
               Star of American Cuisine.”

                                  “Kennedy-Tilyou is a chef’s chef.”
                                — The James Beard Foundation newsletter


               Menu:
                    •	 Smoked Salmon and Crab Roulade with Saffron Aioli
                       and Seasoned Almonds
                    •	 Chicken Saltimbocca on a Bed of Spinach Fettuccini with
                       White Wine Butter Sauce and Grape Tomatoes
                    •	 Strawberry Mousse in a Pool of Muscat Honeydew
                       Water and Fresh Fruit
Registration

Class Space is Limited, Register Early
For class enrollment or dinner reservations requests, please call 305-367-5953, Monday
through Friday, 9:00 a.m. to 5:00 p.m.

All registrations must be made prior to class. Sorry, no refunds, class credit only. Credit
may be applied to another class of your choice, provided space is available. Classes are
demonstration-style and most last 3 hours. Printed recipes will be provided and there
will be a generous tasting of the dishes produced in class. Teachers reserve the right to
alter menus due to seasonal availability of ingredients. Please make note of your class
choices, as we do not send out confirmations or reminders.



For special events
In addition to scheduled classes we offer custom programs, perfect for groups of friends,
companies and clubs. We’ll be happy to cook up a class designed to meet your specific
needs. From a surprise birthday celebration or a “men’s only” class to a corporate meeting
spouse-class or a team-building event, everyone can have fun learning to cook.



Give the Gift of Cooking
Looking for the perfect gift for someone who loves to cook? Gift certificates are avail-
able for classes of your choice. We also offer high-quality Ocean Reef Club logo aprons,
knives, cookbooks, and other cooking accessories for sale.




                                       The Cooking School at
                                 Ocean Reef Club Culinary Arts Center
                                      35 Ocean Reef Drive, Suite C-300
                                           Key Largo, Fla. 33037




                                                                                              29
       305-367-2611	•	OceanReef.com
35	Ocean	Reef	Drive	•	Key	Largo,	Florida	33037

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:56
posted:5/26/2012
language:English
pages:32