Page 28 - GBC fall 2015

INTRODUCING THE AEROPLAN® GOLF PROGRAM EXCLUSIVE TO NGCOA CANADA MEMBERS.
Aeroplan is a great way to build loyalty with your existing customers and secure new business!
Contact your NGCOA Canada representative to learn more.
®Aeroplan and the Aeroplan logo are registered trademarks of Aimia Canada Inc.
other kitchens, such as bacon fat, duck fat, and beef lamb drippings. We have also taken local
organic milk and used the solids to make our own in-house cheeses, such as mozzarella, ricotta, and feta. These are used in our menu specialty items. By buying local organic milk from a farm down the road we are able to make some cheeses that would normally cost us $20 to $25; for only $5 to $6 of milk and ingredients. It also allows us to infuse our own flavours into the product such as red chili flakes, fennel, caramelized onions or smoke.
NEW FOR 2015
This year we started to experiment with a rooftop garden, where we have a few varieties of lettuces and vegetables growing, such as Swiss chard, green kale, assortment of lettuces and rosemary, thyme, basil, mint, and fennel. We are trying to utilize a wasted space into something that our clubhouse could really benefit from.
Our future plans are to get a full sized chef’s garden created and then try to only use products we grow in-house on our dinner and lunch menus. It helps us to have a little extra respect for the product we are working with as we had to put the effort into it to raise it from seed to plate.
One of the neatest things we have started to do this season has been making our own black garlic. This beautiful sweet black piece of garlic has been fermented for 40 days in a dark oven at approx 140 degrees F. As black garlic is getting harder to get a hold of without breaking the bank, we have utilized one of our ovens we barely use which always has its pilot light on anyways and wasting heat. We constantly have a cycle of garlic on the go as some is finishing, and
some is going back in to start the process all over again. By doing this we are using a wasted heat source that we are already paying for and using an inexpensive product to turn it into a gourmet product.
UNIQUE IDENTITY
By using local ingredients from our own course we are able to use the purest ingredients that Southwestern Ontario has to offer. This allows us to save on food cost, teach our staff the appreciation of local food that creates dishes and memories that our members are proud to call their own. In our small but mighty kitchen we have a great team that wants to learn and is full of creativity. We have cooks currently attending Fanshawe College to complete their apprenticeship and to write their Certified Red Seal papers. We take pride in our kitchen staff and work on team building by doing extracurricular activities such as visiting the local markets and trout farms. We all have a common goal of producing excellent food, which can only be done if we work as a team.
Interaction with the members is extremely important for me. Not only am I in the kitchen but you can also find me out talking to the members about their experiences with our menu items. Our members always come first and if it wasn’t for their continued support our kitchen would not be the amazing team that it is today.
Golf Business Canada
28 Golf Business Canada