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Rating: 
Summary: Recipes drawn from nineteen of America's top golf resorts
Review: Par Fork!: The Golf Resort Cookbook by food writer, cooking teacher, and award-wining cookbook author Gwen Ashley Walters showcases menus and recipes drawn from nineteen of America's top golf resorts including The Greenbrier, The Fairmont Scottsdale Princess; Doral Golf Resort & Spa; and The Lodge at Pebble Beach. These world class golf resorts also provide "kitchen friendly" world-class recipes that range from Butternut Squash & Green Pea Risotto; Double-Cut Grilled Pork Chops with Apple Pear Habanero Chutney; Grilled Salmon with a Scallion Caper Beurre Blanc; and Apricot Ginger Sea Bass; to Braised Pineapple Rum Tarts with Pineapple Saffron Compote; Roasted Corn & Lobster Salad; Chocolate Charlotte with Whipped Mascarpone & Mocha Broth; and Macadamia Nut-Crusted Chicken. Nicely illustrated with color photography, Par Fork! would make an elegant addition to any dedicated gourmet golfer's personal or professional cookbook collection.
Rating:
Summary: Grand Slam
Review: What a concept: Par Fork combines great golf with great food. Gwen Ashley Walters takes us to 19 renowned golf resorts and gives us a taste of the history of the courses, signature holes and golf tips from the pros. Then she has us kick off our golf shoes and put on an apron as we move from the club house to the resorts' restaurants to learn about their culinary history, signature dishes, and pick up kitchen tips from this scratch chef. I've been lucky enough to play at three of the resorts featured in this fun book - The Broadmoor, The Phoenician in Arizona and the fabled Blue Monster at Doral. It's easier for me to shoot par with these recipes than it was to score in the 70s out on the courses...and a lot tastier, too. The Broadmoor's Southwestern Breakfast Burrito is easier to make than a two-foot putt but is as exciting as a 305-yard drive. And you don't have to tee this one up just for breakfast, it would work well for a lunch or dinner as well. Eggplant usually thrills me as much as draining a 40 footer for a triple bogey - kind of an opportunity gone to waste. But there was something about the Phoenecian's Grilled Eggplant that caught both my attention and admiration. I did them over charcoal and the family gallery approved. I have to admit that I escaped to Joe's Stone Crab after the Blue Monster ate me up. But who needs a ticket to Miami and Joe's when you can whip up Doral's Grilled Sea Bass? It's quick, delicious and versatile and the Coriander Sauce is the perfect caddy. Buy Par Fork for the golf, buy it for the food, but buy it. I think it will come in very handy helping me justify my love for golf with my willingness to prepare and share a taste of the game with family and friends.
Rating:
Summary: Grand Slam
Review: What a concept: Par Fork combines great golf with great food. Gwen Ashley Walters takes us to 19 renowned golf resorts and gives us a taste of the history of the courses, signature holes and golf tips from the pros. Then she has us kick off our golf shoes and put on an apron as we move from the club house to the resorts' restaurants to learn about their culinary history, signature dishes, and pick up kitchen tips from this scratch chef. I've been lucky enough to play at three of the resorts featured in this fun book - The Broadmoor, The Phoenician in Arizona and the fabled Blue Monster at Doral. It's easier for me to shoot par with these recipes than it was to score in the 70s out on the courses...and a lot tastier, too. The Broadmoor's Southwestern Breakfast Burrito is easier to make than a two-foot putt but is as exciting as a 305-yard drive. And you don't have to tee this one up just for breakfast, it would work well for a lunch or dinner as well. Eggplant usually thrills me as much as draining a 40 footer for a triple bogey - kind of an opportunity gone to waste. But there was something about the Phoenecian's Grilled Eggplant that caught both my attention and admiration. I did them over charcoal and the family gallery approved. I have to admit that I escaped to Joe's Stone Crab after the Blue Monster ate me up. But who needs a ticket to Miami and Joe's when you can whip up Doral's Grilled Sea Bass? It's quick, delicious and versatile and the Coriander Sauce is the perfect caddy. Buy Par Fork for the golf, buy it for the food, but buy it. I think it will come in very handy helping me justify my love for golf with my willingness to prepare and share a taste of the game with family and friends.
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