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Tag archive for » Chef Jim Mercer «

Winter Specials at the Golf House Restaurant

Friday, 20. February 2015 10:22

CassouletThis month on the Golf House Dinner Menu members will find two of Executive Chef Jim Mercer’s favorite winter cravings.  The first item is the French White Bean and Meat Casserole, Cassoulet. There are many versions of the recipe, however Chef Mercer leans towards the one from Toulouse.  This variety features Tarbais Beans, Duck Confit and Garlic Pork Sausage.  Cassoulet is not a difficult dish, especially if you spread out the preparations over a few days. You will however need to know how to make Duck Confit, a skill Chef Mercer says  you will not regret.  This method yields a most delicious, at the ready duck meat for a fast appetizer or pasta filling.  Having enjoyed Cassoulet with a glass of red wine at Hamersley’s Bistro in Boston some 25 years ago,  Chef Mercer quickly learned how to prepare this dish and it has been a part of his winter menu repertoire ever since.

Another item he can’t go without during the cold winter months is Raclette Cheese from Switzerland. This extremely pungent and tasty, cow’s milk cheese is likely considered the original fondu.  All one needs to do is to hold the cut side of a wheel of cheese in front of a fire and “rake” it off onto bread or boiled potatoes.  The popular Raclette machine is the Swiss counter part to the American toaster.

Both of these dishes are fine and satisfying items during the chilly winter months.  Bon appétit!

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Wednesday Wine Nights at the Bay Club

Tuesday, 3. February 2015 16:22

IMG_3873Blane Toedt, Restaurant Manager and Corey Nuffer from Westport Rivers Vineyard and Winery recently held a series of Wine Nights at the Golf House restaurant.  During these hour long wine seminars  Corey educated members on a different wine topic each week.  Her inaugural event, The Champagne Method helped members to understand why Champagne tastes differently from Prosecco, Moscato, Asti and Cava.  She also explained the difference between Champagne from France and everywhere else.  Members not only heard about the differences but they were able to taste them as they sampled wines available at the Golf House.  Her next seminar Aging Your Wines explored just what goes on when a wine ages, beginning with why you swirl your wine in a glass.  Members did a vertical tasting of wines aged not years, but days.   And for the final seminar, Food + Wine Pairing 101, Corey took a nod from the teachings of Master Sommelier Randa Warren and covered the basics.  In addition, Executive Chef Jim Mercer prepared a variety of food pairings to show a little of what can go right and what can go wrong when it comes to what’s in the glass.

Nuffer’s approach to wine is informed by her background in biology, theology, and music.  Managing at an Italian restaurant as well as a country club provided the space necessary for a new approach to wine education to emerge.  After being selected for an internship at Chicago’s NPR affiliate, WBEZ, Nuffer moved to Chicago to work with a New York Times bestselling author. This led to an editorial position for a Food + Drink section of Chicago magazine.  Currently, Nuffer helms the educational outreach as well as representation of Westport Rivers Vineyard and Winery here in Massachusetts.

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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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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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Jim’s Journey

Tuesday, 4. February 2014 14:32

jmercer_opt

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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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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Winter Indoor Golf Clinics and Open Houses

Monday, 14. February 2011 15:41

The Bay Club at Mattapoisett recently re-opened its Winter Indoor Practice Center.  This facility allows members to practice with a P3Pro Swing Desktop Simulator, three independent hitting stations, a 40 x 20 putting carpet and multiple swing training aids.

Head Golf Professional Greg Yeomans takes advantage of the indoor practice facility to provide complimentary clinics for Bay Club members.  Greg works with members offering instruction which includes swing tips, winter practice strategies and skill contests.  The facility is open to members 7 days a week until the golf course opens in April.

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-mailor phone, 508-758-9543.


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December at the Bay Club Mattapoisett

Thursday, 2. December 2010 19:13

Ginger Bread House | Bay Club Mattapoisett The Bay Club at Mattapoisett is chock full of special events this December; many of which have become family traditions.

The Holiday Wreath Workshop starts off the holiday season when local favorite Chad Michael Peters offers his assistance and a vast assortment of materials for members to create their personalized holiday masterpiece for doors, mantles or tabletops.

The young members of the Bay Club are treated to an incredible Gingerbread House Workshop. Willie Wonka himself could not provide a more elaborate spread of confections used to adorn the prebuilt houses. Generations of family members gather to enjoy the process and welcome Santa to the Bay Club!

Traditionally, a group of Bay Club members plan a trip to Boston to attend a Boston Holiday Pops performance. This year, however, the venue has been revised and the group heads to the New Bedford Symphony Orchestra as two of the young members of the club will play in the Family Holiday Pops performance!

Nestled in between the family events is a member holiday party where Chef Mercer outdoes himself each year with an amazing offering of holiday fare.

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 email or phone, 508-758-9543.

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Off-Season Dining Membership

Monday, 25. October 2010 0:15

Golf House Restaurant the Bay Club, Mattapoisett MA

The Bay Club at Mattapoisett recently announced the issuance of a limited number of Off-Season Dining Memberships for the 2010/2011 season.

This membership extends dining privileges at the Club’s charming Golf House restaurant between October 1, 2010 and May 15, 2011, including special dining events.  Previous dining events hosted by Bay Club Executive Chef Jim Mercer include: Palm Beer Dinner, La Cucina Italiana Dinner, Wines of the World Dinner the popular Dinner and a Movie Night Series, and the Julia Child Dinner.  Additionally, members are entitled to take-away menu items, as well as the enormously popular option of ordering a home cooked Thanksgiving Dinner.

Those who wish to join this program must be sponsored by a current Bay Club member and are charged a flat rate, of which seventy five percent is credited for food and beverage. Details on the Off-Season Dining Membership, including a FAQ sheet and application, can be found by clicking here.  Or, if you prefer, please contact Dave Andrews directly at 508-758-9543.

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 via e-mail or phone, 508-758-9543.

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La Cucina Italiana Dinner

Friday, 10. September 2010 23:12

la Cucina ItalianaThe Bay Club is pleased to welcome Michael Wilson, editor in chief of Italy’s oldest and preeminent food magazine La Cucina Italiana, to the Golf House restaurant in late September.  Michael will work with Bay Club Head Chef Jim Mercer to present a menu culled from the magazine’s recipes that will reflect Italy’s regional culinary diversity.  Restaurant Manager Sue Papi will carefully select Italian wines to best complement each dish.

In 2007, La Cucina Italiana re-launched the American edition  in the United States. Under the leadership of Michael Wilson,  it has become America’s leading resource for the Italian gastronomy. Each issue features recipes that span the traditional to the modern, representing the rich and diverse regions that make up the country, as well as stories on chefs and travel – serving an audience of more than 350,000 nationwide.

I sat down with  Chef Mercer to get his thoughts on La Cucina Italiana and this upcoming event.  “It is a beautiful magazine; always inspiring, it makes you want to pare back to really simple food with simple ingredients that achieve amazing results.”  Chef Mercer simply laughed and responded that “guests can look forward to a great homemade pasta dish,” when I asked him to break with tradition and share the menu with me ahead of time.    Then with a twinkle in his eye he admitted that the event has inspired him to procure a few authentic items that are ordinarily difficult to find.

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 via e-mail or phone, 508-758-9543.

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