In Good Taste

by Martha-Page Althaus

 Jun 21, 2018 at 3:30 PM

There’s never been a better time to have dinner at the club. Here's, one of McConnell Golf's Executive Chefs dish on everything from locally sourced ingredients to the best entrée and wine pairings.

Bruce McIntosh, Certified Executive Chef

“The halibut we’re serving tonight will fly out the door,” exclaims Bruch McIntosh, who helms the kitchen in Asheville.

“It’s gorgeous. Smoked tomato cream sauce, grilled corn succotash, lemon aioli. You’ve got three different notes on the plate there, and we try to hit that every time.”

Hitting the right notes, indeed. McIntosh and his team earn praise for quality and consistency, two of the most important factors for any restaurant, but especially so in foodie-centric Asheville.

“We try to get North Carolina fish whenever possible,” says McIntosh. “We look at what season is coming up, and that dictates the menu. We have some of the best fish in town. We’ve been buying from the same fish purveyor for more than 30 years, so they know what I want.”

The citrus notes in Juslyn’s new sauvignon blanc pair well with McIntosh’s seafood plates, especially, he notes, in the calamari and pan-seared fish entrées.

Sourcing locally extends to other ingredients, too. Local mushrooms and produce come from Franklin, NC. The creamy
grits in McIntosh’s shrimp and grits dish hail from a nearby purveyor in South Carolina. 

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Kentucky Apple Cider - Cocktail Recipe

by Kyle Perry

 Dec 19, 2017 at 4:42 PM

Created by Kyle Perry, Bar Manager, Country Club of Asheville  

"Kentucky Apple Cider is the perfect crowd-pleasing cocktail to serve at holiday get-togethers. The balanced flavors of boozy and sweet, with the festive fruit and cinnamon spice, creates a wonderful combination of seasonal cheer." 

INGREDIENTS 

Fresh Apple Slices

Ground Cinnamon

Honey

2 oz Buffalo Trace Kentucky Bourbon

Apple Cider

Simple Syrup

INSTRUCTIONS

Muddle apple slices, cider, cinnamon, honey, and simple syrup. Add ice and bourbon to shaker. Strain cider and bourbon mixture into glass. Garnish with apple slices and drizzle with honey. 

 

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Gather Together

by Jessie Ammons

 Dec 01, 2016 at 8:08 PM

At the Country Club of Asheville, members enjoy tastes of fine wine alongside gourmet paired bites at Chef Bruce McIntosh’s chef-led cooking demo dinners. “I call them demos instead of classes,” Chef Bruce explains. “I prepare the food in front of members, so they can see what I’m doing and learn from it, but then it’s plated for them to enjoy.”

The dinners began by happenstance and as an extension of the club community. Chef Bruce knew a group of men at the club who wanted to have a special celebratory dinner on Tuesday nights, when dinner service is closed. To make the meal memorable, he thought to utilize the club’s spacious kitchen outfitted with a large wooden block table.

Members sat around the table, and Chef Bruce made every course to order right there in the kitchen. The evening was a success, and the men raved about it enough to spread the word. Soon, another group wanted a private kitchen dinner, and then another. Chef Bruce decided to make it a regular occurrence. “But I wanted to take it a step further,” he says.

Now, demo dinners involve five or six small-plate-sized courses and shared bottles of wine. When they arrive, members receive a printout with the recipes for a few of the courses (never all of them, because “I like to keep an element of surprise for a few of the courses,” Chef Bruce says). There’s also a space to take notes on any tricks and techniques gleaned from watching the chef at work. Some members take ample notes and others sit back and enjoy — both are welcomed and encouraged. “It’s a real social event,” Chef Bruce says. Between the convivial gathering, the quality time with the chef, and the ability to recreate recipes at home, the dinners are truly something special. “We’re enjoying offering something different to our members.”

Bites by Bruce

These two easy appetizer recipes from Chef Bruce make winter entertaining a breeze.

Mushrooms Royale 
1 pound mushrooms 1 tablespoon olive oil 8 shallots, julienned
1 teaspoon chopped garlic 1⁄4 cup white wine
1⁄2 cup espagnole sauce (available at grocery stores) salt and pepper to taste
1⁄4 cup chopped parsley 1 tablespoon butter toast points, for serving

Directions: Heat sauté pan and add olive oil. Add mushrooms and shallots, then sauté. After one minute, add garlic, salt, and pepper. Add white wine and reduce. Finish by adding brown sauce (espag- nole), parsley, and butter. Serve over toast points. Serves 8

Spinach-Artichoke Dip 
1 15-ounce can artichokes
8 ounces spinach, chopped
16 ounces cream cheese
1 tablespoon chopped garlic
1⁄2 teaspoon cayenne pepper
salt and pepper to taste
tortilla chips and pita bread, for serving shredded cheese of choice, for garnish

Directions: Preheat oven to 350. Puree artichokes and cream cheese. Fold in seasonings and spinach and spread into serving dish. Top with shredded cheese and bake for 15 minutes. Makes 3 cups

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