Dining is elegant but contemporary at Metropolis Country Club in White Plains. Following the trend of seasonal cooking, Chef Lorcan O’Connell puts a spin on classic dishes. A favorite at the club (above) is wild striped sea bass with spring pea risotto and asparagus, topped with mango relish. The risotto starts off with sizzling shallots and garlic in a pan. Arborio rice is added, followed by white wine, which is cooked until the rice is the perfect creamy texture. Fresh peas and asparagus complement the spring-themed dish. The pan-seared sea bass tops the risotto, and is served with a tart mango relish to balance the richness of the dish.
The GlenArbor Golf Club in Bedford Hills is renowned for not only great golf but for its butternut squash bisque, a creation of Executive Chef Carey Favreau. This soup is velvety, sweet, and spiked with warm spices like cinnamon and cloves. The sweetness comes from the roasted apples, which adds a depth of flavor and a refreshing tartness. It is topped with a dollop of sour cream and some crispy croutons. When he’s not cooking a batch of soup, you’ll find the chef perusing the club’s garden for fresh seasonal vegetables and herbs. The club’s environmental program also includes sourcing honey from its own beehives.
At Anglebrook Golf Club in Lincolndale, Executive Chef Steve Quattrocchi gets inspiration from the Far East: the menu includes chicken karaage, a Japanese-style fried chicken. But forget the greasy heat-and-serve chicken fingers you know from the common clubhouse. This fried chicken has a precise recipe. The dark meat is diced into bite-size pieces, then marinated in soy, ginger, and garlic for 24 hours. It’s patted dry, then coated with potato starch and fried until golden. The pieces are served piled high in a bamboo steamer; for an extra kick, the chef prepares a dipping sauce of sweet chili mayonnaise to accompany the dish.
Executive Chef Victor Honrath travels the world to keep the menu up-to-date at Wykagyl Country Club in New Rochelle. Using the techniques he’s learned abroad, he keeps a vast array of items available to hungry golfers in the club’s various dining rooms. Pictured above (left to right) are favorites like Grilled Berkshire Pork Chop with fingerling potatoes and sautéed peppers, Seared Jumbo Sea Scallops with fresh corn risotto, and an Italian-inspired seafood salad. For this favorite dish, Chef Honrath starts by quickly poaching bay scallops and shrimp in a “court bouillon” — a broth infusion of water, white wine, lemon juice, and bay leaf. He then chills it before adding cracked lobster and lump crabmeat. The seafood is dressed with a light lemon-herb vinaigrette and served on a bed of Bibb lettuce, with hard-boiled egg and avocado as garnish, for a familiar American flare.