February Cookie of the Month

by Lauren Thedieck

 Jan 01, 2019 at 10:16 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 10:14 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

In Good Taste

by Martha-Page Althaus

 Jun 11, 2018 at 4:57 PM

There’s never been a better time to have dinner at the club. Here's, one of McConnell Golf's Executive Chefs dish on everything from locally sourced ingredients to the best entrée and wine pairings.

Pedro Villasana, Executive Chef

With 20 years at Durham’s Treyburn Country Club under his belt, Pedro Villasana has crafted countless dinner menus.

“We change the menu monthly to give priority to local items,” he says. “I talk to the purveyors to see what’s available in the coming weeks. This allows us to be creative, plus keeps things interesting for regular diners.”

Villasana’s Mediterranean-inspired menus rely on straight from-the-coast seafood, which he orders from a local company.

“I make the order the night before, and it arrives the next morning,” he says. “We do a lot of North Carolina shrimp, plus black bass, grouper, trout … all of our seafood pairs well with Juslyn Vineyards’ sauvignon blanc.”

Villasana’s affinity for the fresh, light flavors of Mediterranean cuisine can be found in dishes like flatbread with pesto, grilled peppers, Kalamata olives, and roasted artichokes, or seared trout with toasted almonds and grilled vegetable couscous.

But ultimately, it’s Chef’s love of good food that dictates what Treyburn diners can look forward to at their next meal.

“I love food!” he exclaims. “What I like is what I put on the menu. When a member of a country club tells me ‘I come here for the food!’ … that’s the best thing they can tell me.” 

Read More