Clubhouses answer a driving hunger
Golf is a civilized game. First there’s the fashion. Girl
golfers wear lipstick. And cute outfits with smart hats and kicky shoes.
Refreshing beverages are served throughout the game, often by a smiling youth.
In Muskoka and on Georgian Bay the setting is idyllic.
Courses are designed and groomed to please the eye and the soul as much as to
offer a challenging sport. A couple of hours hitting these links and I achieve
a zen-like state. Walking the course, breathing in the fresh air and marvelling
at the natural beauty surrounding me encourages an attitude of total
relaxation.
And hunger. After 18 holes weary golfers want to kick off
their spikes and enjoy a little nosh. In keeping with the spectacular setting,
clubhouses are designed to pamper and spoil. Throughout the region, top chefs
work their magic with local ingredients to create dishes fit to feed hungry
golfers.
Take for example, the patio at Fairways Grill overlooking
the ninth hole of The Rock golf course. The course is challenging and pros and
amateurs alike work up an appetite hitting these links.
Executive chef Mark Marchand apprenticed with gourmet poster
boy Michael Bonacini and earned his chops at respected establishments like the
Windsor Arms and Oliver&Bonacini at Blue Mountain.
Marchand’s approach to cuisine is refreshingly authentic.
His menus revolve around “very simple, natural, wholesome ingredients with
dishes that respect where the food is from and what its all about,” says
Marchand. “I let the food speak for itself.”
At Fairways Grill
this season, his food theory will take edible form around a steak house menu.
“We
are respecting the classic steak house, this is not ‘chef’ style food,” says
Marchand. “You choose your cut of meat and your side dishes – it’s not me
mandating what you want. It’s a build your own menu.”
The Rock has its Audobon certification honouring their
environmentally responsible concern and care for the area’s wildlife and
watershed. This ideology extends to the kitchens of the clubhouse. Chef
Marchand buys all the locally raised produce he can find.
Chef Marchand buys all the locally raised produce he can find.
Herbs and tender greens come from Grenville Farms and smoked
trout from Milford Bay. Fresh, forest foraged wild leeks appear on the menu in
early spring. And a steak at Fairways comes from beef naturally raised, drug and
hormone free from rural farms in Kitchener.
“It’s a co-operative that has farms within 45 miles of here,
says Marchand. “We try our best to respect the 100 mile diet.”
All Recipes from Red Leaves’ Executive Chef Mark Marchand
Pepernota
This Italian style ragout works beautifully with Chef
Marchand’s grilled Halibut.
4 tbsp extra virgin olive oil
1 red onion, thinly sliced
2 red peppers, cut in strips
2 yellow peppers, cut in strips
10 green olives, halved
½ cup tomato sauce
1 tbsp sherry vinegar
1 tbsp sugar
1 tsp dried red chilies
salt and black pepper
3 roasted red peppers, peeled, seeded and pureed
¼ cup black olives, minced
In a large pan over medium high heat, warm olive oil. Add
red onions, red and yellow peppers and sauté for 5 minutes or until softened.
With wooden spoon, stir in olives, tomato sauce, sherry vinegar, sugar and
chilies. Season with salt and pepper to taste. Add red pepper puree; bring to
simmering point and remove. Adjust seasoning, drizzle with additional extra
virgin olive oil and sprinkle black olives over top.
Makes 4 servings.
Teca Spaghetti and Meatballs
4 oz butter
1 large onion, diced
3-4 cloves garlic, chopped
48 oz canned whole plum tomatoes
½ tsp sugar
salt
In medium saucepan, heat butter. Add onion and garlic and
cook until translucent. Strain tomatoes, add tomato juice and bring to a boil.
Reduce heat and simmer until half the liquid has evaporated. Add remaining
tomatoes and simmer for 2 hours. Add sugar and salt to taste. Continue
simmering for 30 minutes. Taste and season as needed. Keep the sauce warm and
make the meatballs.
Meatballs
6 slices white bread, crusts removed, cubed
1 cup milk
2 tbsp olive oil
1 medium red onion, diced
8 oz ground veal
8 oz ground pork
8 oz ground beef
8 oz Italian sausage, crumbled
2 large eggs
1 cup grated Parmigianno Reggiano
¼ cup chopped Italian parsley
2 tbsp dry basil leaves
1 tsp kosher salt
½ tsp freshly ground pepper
Soak bread cubes in milk for 5 minutes. Heat oil in a sauté
pan and sauté the red onions until soft. Combine all the meat in a bowl with
eggs, cheese, parsley, and basil. Stir in bread and onions. Season with salt
and pepper. Divide into 2 oz meatballs. Place in deep casserole dish and cover
with warm Teca tomato sauce. Cook in a preheated 350F oven until fully cooked.
Prepare your favourite brand of spaghetti in plenty of
boiling, salted water. The water should not loose its boil when the pasta is
placed in it. Drain pasta and toss in olive oil and a little salt. Top with
sauce and meatballs and serve with additional grated parmiggiano-reggiano.
Makes 8-10 servings
.