Chef Du Jour
“Eat With Your Eyes First”
Executive Chef John Clark
Seven Springs Golf & Country Club
The holidays are here, and the beauty and bustle of the season is not lost at the beautiful Seven Springs Golf & Country Club, or by their talented Executive Chef, John Clark. He kicks it up a notch or three to prepare special menus to accommodate the varying palates of guests attending the numerous banquets, parties and events of the season, as well as, to satisfy the many members and guests who frequent the club’s restaurant in Trinity.
Chef John admits, “I have a passion for what I do, for creating food that is not only pleasing to the palate, but to the eye as well. You eat with your eyes first.” For example, he used his creative flair to construct a shrimp and pineapple tree using large gulf shrimp, fresh pineapple, palm fronds, and colorful produce. For a recent baby shower, he carefully sculpted a baby carriage from a watermelon.
Chef John, a native of New England, cultivated his culinary passion by watching his Swedish Grandmother prepare delicious dishes when he was growing up. His career and experience as a Chef began with the ClubCorp of America group, specifically, East Lake Woodlands and Countryside Country Clubs. ClubCorp employee and management partners strive to provide an exceptional experience to each and every member and guest. Chef John exceeded expectations at ClubCorp, and he achieved that same high level of excellence at the Wine Cellar and Lobster Pot restaurants, and during his stint as executive chef with Fox Hollow Golf & Country Club.
Chef John has settled in with SSGCC after nearly two years, and he finds the staff with whom he works, and the club, like family and home. “Since this is a larger club than others I’ve been fortunate to be part, it is more of a challenge. The people have been very nice and have made me feel right at home here,” he said.
Chef John is a master at homemade dishes, like his Grandma used to make, such as “real turkey and real gravy”. However, he relishes those opportunities when he can “flex his culinary muscle” and expand the “home-style stuff” from his standard menu for special events, like Wine Tapas Nights or their five-course Wine Dinners. He is known to concoct something original, like his Crazy Tuna Wontons, or combine different flavors such as scallops with roasted red peppers sauce, as well as, his truly special goat cheese-stuffed chicken breast.
He prefers to purchase seasonal fruits and vegetables and scrumptious Gulf seafood straight from local purveyors, in support of our community’s economy. Plus, Chef John selects only choice Angus beef and prime meats, for his most flavorful preparations, because only the best will do for his members and guests!
Chef John is happy to consult with you about the perfect menu options for your special events: holiday parties, weddings, receptions, birthdays, baby showers, business meetings, and more. Whether they are on-site in the warm, comfortable, festive atmosphere that is Seven Springs Golf & Country Club, or catered off-site at your location of choice, Chef John will bring it with nothing but the very best, for you and yours, each and every time!
Although the Seven Springs Golf & Country Club community is based on membership, the dining room is open to the public. Chef John cordially invites you to his SSGCC “home” at 3535 Trophy Blvd., in New Port Richey. Learn more on their website: www.ssgcc.com, or for reservations, call 727-376-0035.
By Debra Taylor Tee | www.ItsYourHomeMagazine.com | 727-709-9541
Debbie Dawson, RE/MAX Champions, Trinity, FL 34655 | www.YourHomeTampaBay.com