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Boston Chef Jeremy Sewall Comes to the Bay Club

Monday, 3. November 2014 12:12

JeremySewallThe Bay Club welcomed acclaimed Boston chef, restaurateur and seafood authority Jeremy Sewall to the club recently for a cooking demonstration and book signing. Jeremy is the Chef and owner of Lineage restaurant, Island Creek Oyster Bar and the newly opened Row 34 in Boston’s Fort Point neighborhood.

In addition to the cooking demonstration, all participants received a signed copy of his first cookbook, The New England Kitchen: Fresh Takes on Seasonal Recipes.  The recipes throughout the book highlight the best of each season, and include profiles on Chef Sewall’s friends in the farming, fishing and brewing communities.  Highlighting contemporary New England fare and adapting the region’s fresh, simple flavors into refined dishes for the home cook, the book features more than 100 delectable recipes from the area’s most celebrated farms and fisheries, for easy at-home cooking and entertaining. Divided by season, the book incorporates distinct flavors throughout the year through Chef Sewall’s soups, salads, hearty dishes, grilling favorites, seafood specialties and simple desserts.

Members enjoyed sampling Chef Sewall’s Toasted Barley with Chantenay Carrots and Pomegranate along with Crab Cakes with Grilled Scallions and Pickled Fresno Peppers over Hubbard Squash while learning more about Chef Sewall and his techniques.

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Chef Stacy Cogswell to appear on Bravo’s Top Chef

Wednesday, 10. September 2014 16:13

The Bay Club is excited to learn that Chef Stacy Cogswell will be featured on Season 12 of Bravo’s Top Chef which premieres on October 15.  Stacy was a key member of our kitchen staff when the club opened, leaving us in 2006 to pursue a new restaurant opportunity in Boston.  She is currently the executive chef at the Regal Beagle in Coolidge.  Her resume also includes stints at such other notable Boston restaurants including Bouchee, Atlantic Fish Company, and UpStairs on the Square.
Chef Stacy Cogswell of Regal Beagle

The Golf House kitchen staff is not surprised at Chef Cogswells’s success and newfound notoriety.  Stacy was not only a focused and serious  team player, but one of those rare employees that from the get go  showed real culinary promise.  We are all thrilled and proud of her.

We will be watching and cheering for Stacy!

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Jimmy Keys Performs at the Bay Club

Friday, 22. August 2014 15:03

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International musical comedy entertainer Jimmy Keys recently returned to the club for a one-night performance.  Jimmy held the audience spellbound from the beginning  to end with his high energy variety show.  

Jimmy has been a pro since 1970 and has worked in well over a dozen countries worldwide entertaining thousands of people of many nationalities.  He has opened for such stars as Willie Nelson, Tom Jones, Huey Lewis and Wynona Judd. Prior to the show members enjoyed a special Italian Summer Buffet prepared by Executive Chef Jim Mercer and his culinary team. 

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Boston Harbor Hotel’s Executive Chef Daniel Bruce at the Bay Club!

Friday, 20. June 2014 14:26

DanielBruceBay Club members recently welcomed Daniel Bruce, Executive Chef at the five star Boston Harbor Hotel at Rowes Wharf to the club for a special cooking demonstration and book signing.   Bay Club Executive Chef Jim Mercer joined Daniel to demonstrate how to prepare White Bean, Sun-dried Tomato and Basil Dip as well as Pan-Roasted Striped Bass with Orange Ale Essence.  These recipes, along with a collection of easy to make recipes for the home cook, are featured in Simply New England, Daniel’s first cookbook released in November.  All who attended received a personally signed copy of the book.

Internationally-renowned, Daniel Bruce has been awarded the title of Vice Consellier Culiniaire, Bailliage de Boston, and he has been honored twice as one of the “Best Hotel Chefs in America” at the James Beard House. In 2009 Daniel was the featured chef at the Celebrity Chef and Winemaker Auction Dinner at the Nantucket Wine Festival, as tribute to two decades of dedication to wine and food education. Additionally, Daniel is an honorary member of Chevalier du Tastevin and has been recognized by Boston magazine as the city’s Best Hotel Chef. Daniel has made numerous live television appearances on national programs such as NBC’s Today and Live with Regis and Kelly. He was awarded an honorary doctorate from his alma mater, Johnson & Wales University in 1996 and in 2013, Daniel was awarded Chef of the Year by the Massachusetts Restaurant Association.

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Portugalia Marketplace

Wednesday, 26. March 2014 16:50

Portugalia Marketplace, Fall River, MA

Portugalia Marketplace, Fall River, MA

A new market recently opened in Fall River that will undoubtedly take the South Coast by storm.  Portugalia Marketplace is a spin-off of Portugalia Imports, a wholesaler/distributor of ingredients for Portuguese cooking.  It is a friendly, family, neighborhood Portuguese market and so much more.

The folks at Portugalia Marketplace no doubt take their cues from places such as Chelsea Market Place in New York or the best of contemporary Portugal/Azores markets.  Housed in a former factory outlet in Fall River, the fully renovated facility houses a gorgeous open floor plan market with beautiful exposed brickwork, tall ceilings with huge wooden beams and old windows.  The floor to ceiling glass wall that sections off perhaps the largest display of international Bacalao, providing a salt cod room the likes of nothing you have ever seen in America. 

The market offers wonderful prepared dishes of traditional fare such as roast pressed chicken, braised octopus, Bacalao in two to three ways and various soups and sides. The cheese and charcuterie section is quite impressive and inspiring of all things chicken, pork and blood. Olive oil is given the same respect as fine wine as they are both displayed like alter objects; both with ample selection of variety and budget.

The nicest aspect of this market is the Café with true European coffee, pressed sandwiches and pastries. They carry items rarely seen in other markets. You truly feel like you have traveled to an Old World, European marketplace in Portugal and then you realize you are in your own back yard. It is an exciting place.

And I suggest you check out the interesting root vegetables from the Furnas Islands and the dried fava bean nuts section.

Enjoy,

Jim

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In Pink the New Black?

Wednesday, 12. February 2014 15:44

Rose
Don’t let the snow on the ground stop you from chilling out with a glass of Rose.  The number of Provence Rose’s in the United States has tripled in the past five years. No longer considered that sweet pink wine”, it has become a festive as well as food wine.  Rose’s are a great compliment to Asian dishes, Sushi as well as lobster and affordable with bottle pricing normally between $10 and $25.

Restaurant Manager Sue Papi has had great success with AIX Rose, a dry Rose from Provence.  It has a bright, pale-pink color and features a delicate balance of crisp acidity and soft, ripe summer fruit with a  creamy finish.

Cheers!

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Jim’s Journey

Tuesday, 4. February 2014 14:32

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Bay Club Executive Chef Jim Mercer

While walking about the streets of San Francisco last month I discovered that the Winter Fancy Foods Show was going on at the Moscone Center.  I had not been to the show in years so I decided to purchase a ticket and spend the afternoon exploring the endless offerings of national and international, new and established, prized gourmet foods. I now know far more than anyone needs to know about burger condiments, tea, chocolate, cheese, Kobe beef and the like.  What piqued my interest was the olive oil from NapaValley.  I particularly liked Grove 45 from St. Helena.

C_and_H_Sugar_factory

On my way up to Wine Country after my visit to San Francisco I accidently discovered two awesome little towns; Port Costa and Crockett.  The only thing you can see from the highway as you approach Crockett is the giant C and H Sugar sign. As I entered it felt like a secret village just getting ready for a hipster revival.  There is a great deli and a couple of very cool galleries in this one neighborhood town at the end of a road to nowhere.  At the end of that road is a great find called the Bull Valley Roadhouse.  A super hip restaurant serving old school cocktails and fine food from the team of The Slanted Door.  I heard Conde Nast has even got hip to the place.  Be sure to check it out if you are in the area.

Happy Travels,
Jim

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Members Favorite Cookbook Dinner series featuring “Jerusalem”

Tuesday, 10. December 2013 14:28

JerusalemExecutive Chef Jim Mercer and his culinary team recently kicked off the “Members Favorite Cookbook Dinner” series at the Golf House restaurant.  The dinner was inspired by the current best selling cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi.   Released in 2012, the book contains a collection of 120 recipes exploring the flavors of Jerusalem.

Members filled the restaurant and dined from a menu created exclusively from the book.  They were treated to dishes such as Kohlrabi Salad, Roast Leg of Lamb Shawarma and Panfried Mackerel to name just a few.  There was a palpable buzz in the dining room and the prep kitchen was filled with scents of fenugreek, sumac and cardamom…yum!

 

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Jim Mercer’s Summer Reading List

Wednesday, 21. August 2013 11:20

Executive Chef Jim Mercer recommends “Fear of Food: A History of Why We Worry about What We Eat” by Harvey Levenstein.  Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides and processed foods kill me? Here with some rare and very welcome advice is food historian Harvey Levenstein: Stop worrying!  In “Fear of Food” Levenstein reveals these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices.

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Bay Club Celebrates 10 Year Anniversary!

Friday, 28. June 2013 12:23

Bay Club members gathered pool side at the Sports and Activities Center on a perfect summer solstice to celebrate the Bay Club’s 10 year Anniversary.   Executive Chef, Jim Mercer and his culinary team served seasonal fare at several creative food stations.  Members also danced the evening away to the sounds of Boston-based band “The Marsels.”

Those attending also enjoyed a short video themed “Look What People Can Do” produced by Gene Ferraro and his business associate Freddie Wiss of Ferraro Communications.

The Bay Club at Mattapoisett is a country club with an eighteen hole championship level golf course and residential property located in Southeastern MA.   To arrange a private tour please contact Dave Andrews via e-mail or phone, 508-207-9232.

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Open Table Nights at the Golf House

Tuesday, 5. February 2013 12:53


Executive Chef Jim Mercer and his team have introduced Open Table Nights at the Golf House restaurant. Each Wednesday night throughout the winter months, Bay Club members enjoy simple winter comfort food served casually at large communal tables. Self serve soup and salad begin the evening followed by entrees such as Chicken Pot Pie, Beef Stew, and House-made Meatloaf and Turkey dinner. And the children enjoy a special menu as well. This new format has been well received with many members taking advantage of these“One Pot” specials!

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Oktoberfest Inspired Fare at the Golf House

Friday, 26. October 2012 10:14

Members didn’t need to travel to Munich this year to enjoy Oktoberfest.  Chef Jim Mercer and his culinary team added German inspired fare from Barley Soup to Bratwurst and Real Barrel Fermented Sauerkraut to the weekly Dinner Menu at the Golf House restaurant.  In addition, Restaurant Manager Sue Papi added a variety of German ales for members to enjoy throughout the month.

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Julia Child Birthday Dinner at the Golf House Restaurant

Tuesday, 11. September 2012 12:01

Chef Jim Mercer and his culinary team recently prepared a meal inspired by Julia Child in honor of her 100th birthday at the Golf House restaurant. The menu was designed to celebrate her incredible legacy of culinary teachings.  Sitting at communal tables, members and guests dined on the newly added screen porch, sharing stories and laughter and enjoying the following menu with wine pairings.  Mini Cod Cake with Egg Sauce and Beef Tartar with Mionetto NV Prosecco, Italy; Tomato Gallette with Fresh Arugula and Cloumage with Coastal Vines 2010 Pinot Grigio, California; Bouillabaisse of Scallops and Monk Fish, Rouille with Muscadet, St. Vincent 2011, France; Roast Lamb with Local Squash Ratatouille, Parsley Potato with Château Jouanin 2009, France and for dessert Peach and Blackberry Savarin with Zind-Humbrecht Riesling 2003, Alsace, France.

The Golf House restaurant offers superb dining with the opportunity for outdoor dining in a newly added screen porch.  Soothing water feature and beautiful views of the golf course add to the dining experience. The Bay Club is a golf and country club community with 625 acres of wooded and gently rolling terrain, that includes 200 acres of open space and 175 home-sites in Mattapoisett along the SouthCoast of Massachusetts.  To arrange a private tour please contact Dave Andrews at 508-207-9232.

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New Additions to the Golf House Menu

Monday, 20. August 2012 9:00

From hipster food trucks to high-end restaurants, the taco is having a moment.  Chef Jim Mercer is now featuring a Taco of the Day on the menu at the Golf House restaurant.  Having previously owned a small Mexican restaurant in the Boston’s south end, Chef Mercer knows all about the flavors of the southwest and Mexico.  Some of the offerings include LA Taco truck style on warm and still soft corn tortillas with Jack or Cojita cheese and chipotle chicken with a pico de gallo, cilantro and lime.  Hipster food trucks and bars all around seem to be serving traditional corn tacos with local flair.

Chef Mercer is also including Quinoa dishes on the Dinner Menu, the ancient South American super food since 2013 has been declared International Year of Quinoa by the United Nations. This crop has become highly appreciated for its nutritional value, as its protein content is very high (18%).  Nutritional evaluations of quinoa indicate that it is a source of complete protein. Furthermore, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron Quinoa also provides a significant source of calcium and thus is useful for vegans and those who are lactose intolerant Quinoa is gluten-free and considered easy to digest.  The Incas who held the crop to be sacred, referred to quinoa as chisaya mama or ‘mother of all grains’, and it was the Inca emperor who would traditionally sow the first seeds of the season using ‘golden implements.’  During the European conquest of South America, the Spanish colonists scorned quinoa as ‘food for Indians’ and even actively suppressed its cultivation, due to its status within indigenous non-Christian ceremonies.  In fact, the conquistadors forbade quinoa cultivation for a time and the Incas were forced to grow wheat instead.

The Bay Club is a golf and country club community with 625 acres of wooded and gently rolling terrain, that includes 200 acres of open space and 175 home-sites in Mattapoisett along the SouthCoast of Massachusetts. To arrange a private tour please contact Dave Andrews at 508-207-9232.

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Al Fresco Dining at the Bay Club’s Golf House Restaurant

Monday, 13. August 2012 9:00

Approximately 45 members were on hand recently to celebrate the opening of the Bay Club’s new screened-in porch at the Golf House.  The event culminated with a ribbon cutting ceremony with club manager, Craig Fleming along with members of the House committee.

Some of the special dinner events being held on the screen porch in August include a Local Seasonal Harvest dinner featuring the very best in local and seasonal ingredients with a special family-style supper.   As part of the JC100, a 100 day celebration of Julia Child and her incredible legacy of culinary teachings, the Golf House will be (in spirit) among 100 restaurants across the nation to participate in Julia Child Restaurant Week.  Guests will be seated in our new screen porch area at communal tables to encourage the sharing of stories and laughter, while enjoying a four course menu with wine pairings. And finally, a traditional New England Lobster Boil will be served on the porch featuring Steamers, Clam Chowder 1½  pound Mattapoisett Lobster, BBQ Chicken, Chourico, Potatoes, Cole Slaw and Corn on the Cob.  The meal will be topped off with Strawberry Shortcake and Watermelon.

The new al fresco dining venue allows the restaurant to increase the seating capacity as well as offer space for small private dinners and events.

The Bay Club is a golf and country club community with 625 acres of wooded and gently rolling terrain, that includes 200 acres of open space and 175 home-sites in Mattapoisett along the SouthCoast of Massachusetts. To arrange a private tour please contact Dave Andrews at 508-207-9232.

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