Tag: food and drink

Golfweek’s Best 19th holes in the U.S.: Sit, sip and relax

Ambience. Simply put, nothing matters more when debating the merits of various 19th holes around the United States.

Ambience. 

Simply put, nothing matters more when debating the merits of various 19th holes around the United States. So say Golfweek’s Best 800-plus raters who were polled to determine the top 10 golf course bars and restaurants. More than 400 votes were cast to establish this list.

Views are important, but not everything. Same goes for the food. The drinks menu matters, of course. Service is key. But none of these alone is enough to earn a place on Golfweek’s Best initial list of top 19th holes that includes three private clubs and, perhaps more importantly, seven spots where anyone can grab a seat. 

The Tap Room at Pebble Beach Resort in California (Courtesy of Pebble Beach)

Instead, it’s all about the vibe. A chance to relax, just hang out. Enjoy a sip, the conversation, the golf and the heritage. It can be difficult to describe what makes one space a better hangout than others, but you know it when you see it. And then you never want to leave.

Check out Golfweek’s Best ranking of Top 10 19th holes. And by that,
we mean not just on this website. Go see for yourself. 

4ORE Nutrition: Supplements formulated by golfers for golfers

4ore Nutrition is the first golf specific supplement company formulated by golfers for golfers.

4ore Nutrition is the first supplement company formulated specifically for golfers by golfers. 4ore has developed products that complement a healthy lifestyle, but help golfers achieve their highest level of energy, focus, and clarity on and off the course. The brand launched in January of 2021 but has been in the making for two years with extensive research and trials.

Currently, they have four products: Energy & Focus, Pure Focus, Training and Recovery. These powders are flavored and designed to dissolve in water made from natural extracts and vitamins.

Energy & Focus is caffeinated and increases hydration, focus and calms nerves on the course. The individually portioned packets make it easy to stick in your bag and take on the go. One serving contains 100mg of caffeine but is designed for a smooth boost to not disrupt your golf swing.

Pure Focus doesn’t contain caffeine and is stimulant-free. It promotes clarity, mental stamina, endurance and cellular support while golfing. It comes in two flavors, triple berry and green apple.

Training is 4ore’s highest caffeinated supplement with 150mg of caffeine. The dissolvable powder is loaded with vitamins, minerals, amino acids, and extracts to boost energy, performance, mental alertness, and recovery. This supplement was curated to enhance training and range sessions.

Recovery is made up of an amino acid matrix specifically designed to help recover the body and increase hydration. 4ore recommends to consume during a workout or after.

4ore Nutrition’s motto is, “Fit 4 Golf, Fit 4 Life, Fit 4 Hope.” A portion of all orders go to various charities and hospitals to align with the brand’s commitment of giving back.

Masters recipes: Pimento cheese balls and peach cocktails for Sunday’s replay

Editor’s note: CBS will replay the 2019 Masters from 12:30-6 p.m. Sunday. Even if you were lucky enough to land badges for the 2020 Masters, the coronavirus pandemic denied you an opportunity to enjoy Augusta National fare – including the famed …

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Editor’s note: CBS will replay the 2019 Masters from 12:30-6 p.m. Sunday.

Even if you were lucky enough to land badges for the 2020 Masters, the coronavirus pandemic denied you an opportunity to enjoy Augusta National fare — including the famed pimento-cheese sandwiches.

Not to worry. We’ve got a pimento-inspired recipe that will make you feel like you’re sitting among the azaleas on Masters Sunday.

Check out these Masters-inspired recipes that Belvedere Vodka brand ambassador Brian Stewart and sportscaster and food blogger Jaymee Sire created.

Stewart and Sire create fried pimento cheese balls in an ode to the classic sandwiches at Augusta National. Spoiler alert: these contain a lot of cheese.

The duo also makes a flowering peach cocktail which includes vodka, peach tea and lemon juice.

The full list of ingredients and instructions to both recipes can be found below and in the video above.

Fried Pimento Cheese Balls (aka Golden Bells)
Written by: Jaymee Sire

Ingredients:

  • 8 ounces of plain cream cheese, slightly softened
  • 12 ounces sharp cheddar cheese, freshly grated (either by hand or food processor)*
  • 3 tablespoons mayonnaise
  • 2-3 pieces of bacon, fried crisp and crumbled/chopped
  • 1-2 tablespoons chopped, jarred Calabrian chiles (depending on how spicy you want them)**
  • 2 tablespoons chopped chives, plus whole chives for plating
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1-2 pinches of smoked, sweet paprika (optional)
  • salt & pepper, to taste
  • 1 cup flour, seasoned with salt and pepper
  • 1 cup milk
  • 1 cup panko bread crumbs, seasoned with salt and pepper
  • Neutral-flavored oil with a high smoke point (such as: Safflower, Peanut or Canola)

Notes

  • We used a mix of yellow and white sharp cheddar, but you can use just one if preferred.
  • Do not buy pre-shredded cheese, as it will not melt as well.
  • For traditional pimento cheese, use 1/4 cup of chopped pimentos from a jar instead of the Calabrian chiles

Instructions

  1. Mix together cream cheese, shredded cheese, mayo, bacon bits, chopped peppers, chopped chives, garlic powder, onion powder, paprika and season to taste with salt and pepper. Mash with a fork or potato masher until everything is fully incorporated.
  2. Using a spoon or cookie scoop, portion the mixture into approximately 1.5-inch balls. (You should have approximately 24 of them.) Place on a cookie sheet or baking pan and put into the refrigerator to firm up slightly or until you are ready to bread them.
  3. Put flour, milk and bread crumbs into three separate bowls or trays. Roll each ball in four, then coat in milk, then roll in bread crumbs and place on a parchment-lined baking sheet. Once breading is complete, place in the freezer for at least 2 hours. (These can be made a day or two ahead and fried right before serving.)
  4. When you are ready to fry them, heat 3 inches of oil in a heavy-bottomed pot until oil reaches 350 degrees. Working in batches, fry until golden brown and drain on paper towels, making sure oil returns to 350 degrees before starting the next batch.
  5. Cool slightly and place on a plate lined with chives. Enjoy!

Flowering Peach Cocktail
By: Brian Stewart

Ingredients:

  • 1.5 ounces Belvedere Vodka
  • .75 ounce freshly squeezed lemon juice
  • .75 ounce simple syrup (1:1 ratio of water to sugar)
  • 4-5 mint leaves, plus more for garnish
  • Peach Iced Tea lemon wheel, for garnish

Instructions:

  1. Place vodka, lemon juice, simple syrup and mint leaves in a cocktail shaker and shake vigorously with ice.
  2. Strain into a glass over fresh ice and top off with peach iced tea.
  3. Garnish with more fresh mint and lemon wheel.

 

Paired to perfection: Champions Retreat raises the bar for fine dining near Augusta

EVANS, Ga. – The Food Network might be missing a major opportunity near Augusta. Champions Retreat Golf Club is best known as the host site for the first two rounds of the Augusta National Women’s Amateur, run in conjunction with that other high-end …

EVANS, Ga. – The Food Network might be missing a major opportunity near Augusta. 

Champions Retreat Golf Club is best known as the host site for the first two rounds of the Augusta National Women’s Amateur, run in conjunction with that other high-end private club 30 minutes away by car. But while winner Jennifer Kupcho and runner-up Maria Fassi stole the show in the inaugural ANWA in April, there might be an even better presentation on tap any given night at Champions Retreat. 

Call it the “Rouchi and Ross Dinner Show.” The Iranian-born Fariborz Rouchi and Englishman-via-Scotland David Ross trade congenial jabs as easily as they describe whatever deliciousness is presented on their plates and in their glasses. 

David Ross, left, and Fariborz Rouchi at Champions Retreat (Courtesy of Champions Retreat)

“I’m not sure who let him outside, but the fresh air doesn’t suit him very well, does it,” Ross, the executive chef at the club, says with a sly smile within earshot of Rouchi. “And good thing he knows about wine, because he sure doesn’t know how to dress.”

“Hey, Dad, isn’t it your bedtime? Time to go home!” Rouchi, the club’s new director of food and beverage, retorts. “Shouldn’t you at least be in the kitchen where you can burn something? … We’re only supposed to let him outside twice a day.”

Their ease of banter is flawless, clearly deserving a prime-time cooking show or at the least a YouTube channel. It’s somewhat surprising that Ross joined the club in 2018 and Rouchi arrived in May of this year – it might be expected that it would take years to perfect a routine like this. 

Even better than the laughs is the dining program, but that’s to be expected from two such pros – both of whom, interestingly, started as engineers before turning to food and beverage.

Rouchi (pronounced like Gucci), a master sommelier, joined the club after more than a decade at Lake Shore Country Club near Chicago, which followed various stints that included general manager roles at Spago and Club Macanudo.

Ross most recently was tournament chef at Berckmans Place at Augusta National, a well-heeled retreat near the fifth hole open during Masters week. Before that, Ross was proprietor and executive chef of the popular, French-inspired 5oclockbistro in Augusta, and he has taught at Le Cordon Bleu international institutes in Atlanta and New Hampshire.

The Grill House at Champions Retreat (Courtesy of Champions Retreat)

They and their staff are accustomed to handling everything from intimate dinners in Champions Retreat’s palatial “cottages” to wedding-size functions at The Barn, the club’s new red-roofed facility that can seat 250 people. Want a post-golf libation after playing one of three nines designed by Jack Nicklaus, Arnold Palmer or Gary Player? They have you covered. Want to blow the minds of your C-suite corporate staffers? They can do that, too. 

Everything is taken to a different level in April, when out-of-towners rent the cottages as Champions Retreat becomes one of Augusta’s best places to see and be seen during the Masters. Normally a private enclave, the club accepts outside play (contact the club for information) that week, and the grounds host numerous parties and events. It’s up to Rouchi and Ross to surprise and thrill their guests, that week and every other. 

“The definition of culinary arts leans heavily on the arts,” Ross said. “It’s not just simply cooking or searing. It’s about thinking beyond that, thinking three dimensionally. … It’s like the best possible job, because I’m being paid to be an artist. It just happens to be with food. The textures, the colors, the flavors: It’s just so much fun.”

Rouchi can talk for hours about ideal dining experiences, bringing laughs the whole time while making his listeners think about flavors and scents in new ways. He will guide a table of guests through their meal, the diners at rapt attention. 

A seafood dish at Champions Retreat (Courtesy of Champions Retreat)

“A lot of it has to do with envisioning the whole journey and putting ourselves in place of the guest to make sure every detail is met,” Rouchi said. “It should come across as effortless. At the end, the show is smooth and perfect.”

A recent dinner for a group of golf writers – hey, who let these guys in here? – included a charcuterie board with house-smoked duck pastrami, sesame-crusted ahi, arugula salad sourced locally, Chilean sea bass with jasmine coconut rice and jalfrezi curry sauce, followed by a chocolate Napoleon. The wines came from around the world. O.B. Keeler, Bobby Jones’ longtime biographer, likely never had it so good. 

“This isn’t just about food and drink; it’s a whole experience,” Rouchi said. “When the experience is perfect, you know it. That is our goal.”