February Cookie of the Month

by Lauren Thedieck

 Jan 01, 2019 at 10:03 PM

Red Velvet White Chocolate Chip Cookies
By Shug Hammond, Line Cook, Providence Country Club

Anything red velvet is my favorite! During the month of February when RED is so prevalent, I think this special dessert will bring something “lovely” to your house... enjoy!

Fun Facts About Shug

  • Length of Service at PCC: Two years
  • Hometown: Plainfield New Jersey
  • Favorite Menu Item: Pan-seared Norwegian salmon, honey Dijon, dill crème fraiche, potato latkes, and shaved asparagus
  • One thing someone might not know about me: I want to try standup comedy
  • One thing I love about my job: I love the freedom to be creative through desserts

     
Recipe

INGREDIENTS 
1 Egg                                                      
1 ¼ cup All-Purpose Flour
½ teaspoon Baking Soda                       
½ cup Brown Sugar
1 tablespoon Vanilla Extract                 
½ cup White Sugar
1 ½ cup White Chocolate Chips             
1 ¼ cup Red Velvet Cake Mix
¾ cup Butter

DIRECTIONS: Using a paddle attachment, cream butter and both sugars until smooth and creamy. Beat in egg and vanilla. Add in flour, cake mix, and baking soda until a smooth dough is formed. Then, add in chocolate chips. Let dough chill at least 2 hours. Chilling prevents the cookie from spreading too thin while baking. Bake at 325° for 9-11 minutes. Cookies may not seem fully cooked but will firm up when cooled. Yield:  24 cookies

 

Read More

January Cookie of the Month

by Lauren Thedieck

 Jan 01, 2019 at 10:01 PM

Oatmeal Cranberry Apple Cookies
By Cedric Hendricks, Line Cook, Raleigh Country Club

These cookies remind me of my travels to Atlanta, Georgia. At a hotel where I stayed, these tasty treats were offered as free samples to the guests. I loved them so much I wanted to recreate the recipe and spread the same delight to others. Sometimes it’s the little things we remember the most. I hope that this recipe will make some special memories for you and your family as they have done mine.

Fun Facts About Cedric: 

  • Length of Service at RCC: Three years
  • Hometown: Henderson, NC
  • Favorite Menu Item: Crispy softshell crab on toasted brioche bun with arugula, pancetta, sliced tomato and tarragon caper remoulade
  • One thing someone might not know about me: I like Japanese anime
  • One thing I love about my job: The ability to be creative

      
Recipe 


INGREDIENTS
1 ½ cups All-Purpose Flour
2 large Eggs
1 teaspoon Salt
1 teaspoon Vanilla
1 teaspoon Baking Soda
3 cups Quick Oats
¼ teaspoon Nutmeg
1 ½ cups dried Cranberries
1 cup Butter, softened
1 ½ cups small, diced Apples
1 cup Brown Sugar
1 cup Pecans, toasted
½ cup Sugar

DIRECTIONS: Preheat oven to 350°. Mix all dry ingredients. Cream the butter and sugars together. Gradually, add eggs and vanilla until smooth. Stir in flour mixture until incorporated. Fold in oats, cranberries, apples, and pecans. If mixture appears too thick, add 1 tablespoon of water. Form 1-inch balls on a cookie sheet one inch apart. Bake for 10 minutes.

 

Read More

Straight from the Source

by Martha-Page Althaus

 Aug 24, 2017 at 6:55 PM

Part of “walking the walk” when it comes to building clubs of the future is seizing opportunities that benefit the planet, local economies, and member taste buds. We spoke with three McConnell chefs from Providence, Holston Hills, and TPC Wakefield on how — and why — they source local.

JASON NEAL, EXECUTIVE CHEF, PROVIDENCE COUNTRY CLUB

In his first year in the kitchen at Providence, Neal turned the focus to sourcing more ingredients locally. “I want to know where things come from,” he says. “I want to have the servers educated about the ingredients and know where they’re coming from, too.” While the menu at Providence changes every three months — “it’s a big overhaul,” says Neal — expect to find classic American dishes with a Mediterranean twist. “Clean, light flavors,” he says. “There’s some Spanish, Italian, and Middle Eastern influences.”

THE INGREDIENTS

Neal finds fresh produce and meats from Middle Ground Farm in nearby Monroe, NC.

“We use their living microgreens, which come into the kitchen still alive,” he says. “We cut them to order and use the greens, like basil and arugula, in our salads and garnishes.”

Middle Ground Farm also stocks the Providence kitchen with high-quality meats, from rabbit and turkey to quail and whole hog.

“I’ve been out to the farm and I’ve seen where these animals come from,” he says. “There’s a huge area where they can roam around. They’re not penned in. There are no hormones, no antibiotics, and they’re fed an all-natural diet. The pig is taken from slaughter to my doorstep on the same day. That’s as fresh as it gets.”

AT THE TABLE

The whole hog finds its way on to various club menus: Smoked Boston butts for a member event, cured and smoked hams for Easter, and racks of pork and pork belly dishes for other menus. The club hosted a wild game dinner last fall and served rabbit, and plans are in the works for an August dinner featuring local quail.

“I would love to use even more local- ly sourced products,” says Neal. “Our members are more conscious of where ingredients come from and what’s going into food. We have a lot of competition from restaurants around us, and we gladly accept the challenge to bring something new to the table. Sourcing local isn’t a trend. It’s here to stay.”

Read More