A Fresh Take on Cuisine: ChefWhen creating memorable experiences for members and guests, a world-class dining program is essential. The opening of the new clubhouse at Quail Ridge Country Club in Boynton Beach, FL, provided the perfect opportunity to reimagine that dining experience, from training staff to providing impeccable service, to managing every aspect of successful food and beverage operations. Leading efforts on the culinary side of service, Executive Chef Reza Adhitiya shines with his fresh take on club cuisine.

Freshness and quality are evident in every dish Chef Reza and his team prepares.

“All menu composition and development are driven by seasonally-sourced foods, emphasizing quality over price, and simply-prepared,” he says. “We’d like our members to savor and taste the quality of the foods without masking them too much with unnecessary ingredients … less is more.”

To capture that freshness and quality in each dish, many of Chef Reza’s dishes celebrate local seafood and other regional ingredients. The menus often feature mahi and swordfish from just off the coast of Boynton Beach and the Jupiter Inlet, grouper from Islamorada, soft shell crab from Jacksonville, and yellowtail snapper from Key Largo – just to name a few.

“Florida is known for its seafood – from the Panhandle to the Keys. We’d like to take advantage of that here at the club. It makes sense for us to support local fisherman and farmers by hiring our own fisherman and farmers tied to our produce supplier and seafood vendor. This ensures simply the freshest seafood available. We insist on sourcing our products from the local Florida market as much as possible,” Chef Reza said.

A Fresh Take on Cuisine: DiningIt’s more than just the ingredients that are fresh. Keeping the menus new and exciting through frequent revision is also imperative. Chef Reza works collaboratively with General Manager/COO Bill Langley, and Director of Operations, Carl Horace, to feature a wide array of cuisine throughout the year that highlights the best of the season. With an ever-changing menu, he also says that setting up recipes which everyone on his team must follow and adhere to, helps to guarantee that the kitchen consistently delivers the utmost quality at every meal.

One of the keys to keeping things fresh, is doing away with the old style of stock-piling inventory in the kitchen, opting instead for the “just in time” method of short-term storage.

“My father used to work at an assembly plant for a car manufacturer,” says Chef Reza. “There, demand drives production. Taking notes from that idea, we only purchase food for what we need, driven by the forecast for two days ahead of time. That way our product is always fresh, there’s less waste and spoilage, and most importantly, we can turn the products on a daily basis which saves money in the long run, and assures the highest quality of our cuisine.”

A Fresh Take on Cuisine: RestaurantChef Reza would like to thank the club members for all of their patience, and feedback this season, which has helped him and his team to continuously improve. He says he is constantly researching new recipes and developing innovative ideas for food, plating, and presentation.

“We have a great team in the back-of-the-house that worked tirelessly this season to get our clubhouse open and kitchen operations rolling, and we look forward to the exciting future of cuisine at the Quail Ridge club.”

From the Chef’s Kitchen

Florida Ceviche

Marinade:

  • 1 clove garlic, minced
  • 1 cup lime juice
  • 1 cup lemon juice
  • ½ cup olive oil

Fish/Seafood:

  • 10 oz of fish (snapper, grouper, corvina, shrimp, calamari, etc.), cut into half-inch cubes

Vegetables:

  • 1 tbsp tomato, seeded & finely diced
  • 1 tbsp jicama, finely diced
  • 1 tbsp cucumber, finely diced
  • 1 tbsp red onion, finely diced
  • ½ tsp jalapeño, seeded & finely diced
  • ½ tsp cilantro, chopped
  • 1 ½ limes, juiced
  • Salt and black pepper to taste

A Fresh Take on Cuisine: Outdoor SeatingMethod of Preparation

In a non-metallic bowl, combine the marinade and the fish. Refrigerate for at least 2 hours.
In another bowl, combine the marinated fish and vegetables together. Add salt and black pepper to taste.
Garnish with fresh cilantro and fresh corn. Make it Peruvian style by adding boiled, cubed sweet potato.

Chef Tip

This is a traditional ceviche recipe, with ingredients you can find at your local market. The possibilities for this dish are as wide as your imagination! You can work with vegetables you have in the refrigerator, and be sure to get the freshest fish you can from your local fish monger.

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