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May 24, 2018 |

Archive for » May 24th, 2018«

Memorial Day 2018: All the Kitchen Sales to Shop This Weekend

Memorial Day weekend is the opening game to a season of non-stop grilling, back-to-back weddings, and for the bargain-hunter in all of us, summer sales. From grilling accessories for an upcoming cookout to a Dutch oven to have on standby, there are a ton of discounts this weekend. Read on for a list of all the food- and cooking-related sales to shop from now through next week.

Accompany: Get 20% off all orders from the globally curated store with promo code SUMMERLOVER20. Products, all of which are artisan- and ethically made, include:

Anthropologie: For a limited time, full-price furniture and home decor items are 20% off.

Best Buy: Through June 6, select small and large appliances are up to 40% off. Deals include:

Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle

Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.

Sticky-Sweet Grilled Pork Shoulder

Barbecue god Aaron Franklin and his team were asked to come up with a recipe using a Big Green Egg, and the result is sticky-sweet pork shoulder you’ll want to make all summer. It’s inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze. Time and temperature matter for this recipe, which is why a Big Green Egg is such an awesome cooking tool. The pork should be fridge-cold when you roast it, so take it straight from the refrigerator to the grill. But we also give you instructions on how to make this with an oven + conventional grill if you don’t own a BGE.

Chi Spacca’s Bistecca Fiorentina

If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.

Soy-Basted Pork Chops with Herbs and Jalapeños

In the time it takes for a rib eye to cook, rest, and slice, you can fire up thin-cut pork chops, eat, and binge season 5 of The Americans. So, on weeknights, look for thin cuts of meat that are ready to cook right out of the fridge and need just a few minutes on the grill.

Grilled Chicken Wings with Shishito Peppers and Herbs

Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.

Sambal Chicken Skewers

Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback.

Grilled Clams with Spiced Paprika Butter

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Grilled Split Lobster

Cooking lobster entirely on the grill ensures that no water gets inside the shell, which means you’ll get more concentrated lobster flavor.

Sweet and Spicy Bacon Kebabs with Scallion-Ginger Relish

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

Sardines with Grilled Bread and Tomato

Even if assertive fish like sardines aren’t typically your thing, the mellowed flavor that they take on when grilled—not to mention that crisp skin—might change your mind. What’s more, the skin’s high oil content means these fish are way less prone to sticking.

Grilled Scallops with Lemony Salsa Verde

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

Swordfish Steaks with Olive Gremolata

For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1″ thick (yes, just like a porterhouse).

Thai Grilled Chicken Wings

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

Sweet Onion–Marinated Skirt Steak

The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.

Cumin-Chile Lamb Kebabs with Garlic Yogurt

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Barbecue Ribs with Gochujang Sauce

This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken.

Sliced Strip Steak with Arugula and Parsley

Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.

Grilled Flatiron Steak with Toasted Spice Vinaigrette

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.

Spiced Lamb Burger

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.

Vietnamese-Style Pork Chops with Fresh Herb Salad

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

Chicken Spiedie Skewers with Italian Dressing

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

Grilled Strip Steak with Blistered Tomatoes and Green Beans

For this grilled strip steak recipe, cooking half the tomatoes in a skillet placed on the grill lets you capture all their juices and turn them into a saucy condiment for the meat.

Pork Shoulder Steaks with Grilled Mustard Greens

Normally you want to braise a pork shoulder—but we’re making a case for throwing it on the grill, with a hell of a spice rub. Like a rib eye, pork shoulder has lots of intramuscular fat, and like strip steak, it has satisfying chew. This recipe shows how slicing it thickly and grilling it swiftly maximizes the enjoyment of both.

Italian Sausage with Grilled Broccolini, Kale, and Lemon

Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.

Grilled Brisket with Scallion-Peanut Salsa

Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we’re making a case for throwing it on the grill. Hear us out, because it works, especially with this peanut topping. The only thing wintry: Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.

Grilled Pork Chops with Pineapple-Turmeric Glaze

For this grilled pork chops recipe, don’t be afraid of getting a good char here. It just means the sugars in the glaze are caramelizing (not that the meat is burning), resulting in deep, complex flavor. Try this glaze on shrimp, whole fish, chicken breasts, slab bacon, or beef skewers.

Grilled Zucchini and Ricotta Flatbread

The only way to make flatbread even better? Grill it.

Grilled Pork Ribs with Gochujang Barbecue Sauce

These grilled pork ribs are all about the sauce. This stir-together gochujang situation has everything you want—heat, sweetness, and palate-gripping acid—but with extra tang. Try this glaze on: Boneless chicken thighs, pork shoulder steaks, or skirt steak.

Mussels with Spicy Tomato Oil and Grilled Bread

Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.

Curry-and-Coconut-Milk-Grilled Pork Skewers

The little bits of fatback add an extra layer of deliciousness.

Barbecue Pork with Blistered Chile–Pumpkin Seed Salsa

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

Grilled Mushrooms and Carrots with Sesame

The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.

Charred Bean and Pea Salad

Beautifully crisp with just the right amount of char, this loose riff on a three-bean salad covers your textural bases. This also can be serve at room temperature!

Grilled Sesame Squid

For this dish from Jiyeon Lee (of Sobban and Heirloom Market BBQ in Atlanta), make sure to buy whole squid; precut rings will slip through your grill grate.

Sugar Snap Pea Salad

Come springtime, sugar snap peas are so tender and fresh it’s almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one. If you can find them, use tender, first-of-the-year peas in this raw salad; they can get starchy and tough later in the season.

Grilled Clams with Aleppo Pepper, Tumeric, and Lime Butter

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Barbecue Carrots with Yogurt and Pecans

Parboiling the carrots before you grill them ensures they’ll be tender without burning the sugars in the spice mixture, and primes them to absorb those flavors.

Gochujang Pork Shoulder Steaks

The centerpiece of Korean barbecue is the meat, but it doesn’t have to be steak; Seattle chef Rachel Yang recommends grilling pork shoulder. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.

Spicy Grilled Chicken with Crunchy Fennel Salad

This chicken recipe packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy veg will do. Try radishes, carrots, or cucumbers instead.

Grilled Padrón Chiles with Fish Sauce and Lime

Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.

Coconut-Marinated Short Rib Kebabs with Peanut-Chile Oil

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

Grilled Sliced Brisket

Edward Kim, of Mott St in Chicago, grills brisket with no seasoning at all. If using presliced meat, be sure to cook it all the way through.

Grilled Chicken Drumsticks with Savory Caramel

For this grilled chicken recipe, cooking the legs over indirect heat gives them time to render fully and start to crisp so they won’t become gluey when glazed. Try this savory caramel glaze on whole fish or lamb kebabs.

Grilled Green Salad with Coffee Vinaigrette

Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.

Herbed Grilled Chicken Wings

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

Grilled Corn and Chile Dip

You can assemble this inspired party starter ahead of time, then bake right before you’re ready to serve it.

Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde

Ask your butcher for a whole leg, which will include part of the sirloin.

Grilled Broccoli and Arugula Salad

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

Grilled Spiced Snapper with Mango and Red Onion Salad

Grilling a whole fish doesn’t have to be daunting, especially if you use this turning method to minimize the risk of tearing the skin. Lay the fish horizontally across the grill grate with the top fins toward you and cook. When it’s time to turn, wedge two metal spatulas under the fish—one near the tail and the other at the head—then quickly and confidently roll it away from you onto its other side in one fluid motion.

Grilled Sweet Potato Baba Ghanoush

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Grilled Short Ribs with Pickled Daikon

If you’ve ever had kalbi at a Korean barbecue restaurant, you’ve had grilled flanken-style short ribs. For this recipe, look for them prepackaged in the meat case, or ask your butcher. This concentrated, aromatic, spicy-sweet chile paste seasons the ribs robustly in as little as 15 minutes.

Grilled Lamb Skewers with Carrots, Feta, and Mint

Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you’re looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.

Iceberg Wedges with Grilled Bacon and Croutons

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼”) to yield nice meaty pieces once they’re crisped on the grill.

Grilled Clams with Fennel-Tarragon Butter

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Dry-Rubbed Flank Steak with Grilled Corn Salsa

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.

Grilled Summer Squash Baba Ghanoush

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Yogurt-Marinated Grilled Chicken

Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness.

Grilled Pork Tenderloin Sandwiches

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

Grilled Tofu with Chimichurri

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

Corn and Fregola with Grilled Halloumi Cheese

If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

Grilled Swordfish with Charred Leeks and Citrus

Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak. An even higher temp chars the leeks so that they’re smoky outside and sweet and juicy inside.

Grilled Salmon Steaks with Cilantro-and-Garlic Yogurt Sauce

This yogurt sauce will work on virtually any protein you can think of. Even tofu. Yeah, we went there. Try this glaze on: Shrimp, black bass, or snapper fillets, chicken pieces, or lamb chops.

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Keep Your Backpacking Gear Working Like New

Failing to properly take care of your tent, backpack, sleeping bag, and other essentials will dramatically shorten their lifespan. It also tends to make things a lot smellier.

Once, after a kayaking trip to North Carolina’s Outer Banks, I left my tent in its stuffsack for a few weeks. I hastily packed it before we left and forgot to dry it out once I got home. I only made that mistake once—the tent smelled of mildew and campfire smoke for years afterward.

Here are seven ways to keep your backpacking gear working like new for a long, long time.

Deep Clean Your Hydration Bladder

(Courtesy of CamelBak)

Hydration bladders are a pain in the butt to clean. It’s hard to scrub the nooks and crannies, and it’s even harder to get them dry. But that doesn’t mean you should resign yourself to moldy plastic and funky smells. CamelBak has a cleaning kit that makes things easier, or you can use household cleaners like bleach or white vinegar. Once you’ve cleaned the bladder, store it in the freezer to prevent bacteria growth.


Store and Clean Your Sleeping Bag Correctly

(Courtesy of REI/Nikwax)

Sleeping bags (especially down bags) should never be stored in their compression sacks. Most bags come with a larger sack that you should use instead. (You can also buy one separately or use a pillowcase.) It’s also worth washing your bag every once in a while (no more than once a year). Nikwax makes a product called Down Wash Direct specifically for washing sleeping bags. There are a lot of how-to articles out there that’ll show you how to do it correctly.


Dry Out Your Tent

(Courtesy of Nikwax)

The first thing you should do when you get home from a camping trip is unpack your tent and lay it out somewhere to fully dry. Chances are you packed it away in the morning while there was still some condensation on it; leaving it packed means it’ll mildew. If your tent does mildew, Nikwax makes a spray-on tent wash that won’t damage the fabric and will help it stand up to UV damage. When it comes time to store your tent, some folks are tent rollers, some are folders, and some are stuffers. I’m a fan of folding the tent over once and loosely rolling it up—that way it’ll breathe, and the fabric won’t become as creased.


Seam Seal Your Tent

(Courtesy of Seam Grip)

Speaking of tents, a leaky tent is a pretty common occurrence after it’s seen some use. That spray-on tent wash helps to waterproof the fly and tent body fabric, but to fix a leak, you’ll want to use some Seam Grip seam sealer. Just apply it to the inside of the rain fly at the seams, and be sure to give it enough time to cure. Seam sealer is also great for other gear, like sleeping pads and backpacks.


Wash Your Pots and Pans at Home

(Courtesy of Campsuds)

If you invest in a quality set of camp cookware, you’ll want to take care of it. Some camp soap and a pine bough work well enough in the field, but be sure to hand wash and dry your pots and pans once you get home before storing them. Never use steel wool or other harsh scrubbing tools on nonstick cookware, and don’t use metal utensils like spatulas.


Repair Your Jackets

(Courtesy of Tenacious Tape)

Duct-tape patches on a puffy jacket are basically a mountain-town fashion statement. When you’re backpacking, your jackets will likely get some tears or fire ember–induced holes. Instead of duct tape, use Tenacious Tape, which is purposely designed and, in my experience, holds up a little better than duct tape. Bonus: It’ll stick to just about anything, from jackets to rafts.


Patch a Sleeping Pad

(Courtesy of REI)

Air pads are the kings of comfort when it comes to backpacking sleeping pads, but they aren’t as durable as closed-cell foam pads. Thankfully, they usually aren’t too hard to repair—you can even buy a sleeping pad repair kit. If you have a leaky pad, inflate it and throw it in the bathtub to locate the hole, then patch according to the kit’s instructions.


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Posh on the patio: Extend your living room outside with these products

Hosting an outdoor party on the balcony or in the backyard has often involved a run to the big-box store for utilitarian paper goods and plastic plates, and setting the table with a mishmash of random bowls and tea lights.

But this summer there’s a range of decor and serveware with the more sophisticated look and feel of indoor-quality goods — part of a growing trend toward blurring indoor/outdoor decor lines.

“Outdoor spaces should really be thought of as an extension of your living room, and that definitely applies to entertaining,” says Kara Smith of SFA Design, a bicoastal luxury design firm. “The furnishings should be as approachable as the interior, so that guests feel comfortable.”

A look at some of what designers and retailers are offering: has a teak and powder-coated-steel dining table with midcentury modern/industrial style that could live indoors as well as out. The Bali pendant light looks like rattan, but is really hardy, woven synthetic fiber; a weatherproof rubber insulates the power cord.

Anthropologie’s new outdoor collection includes a woven, natural, blue-and-white rattan bar cart, table and chairs that evoke a chic French outdoor cafe. Here too, British designer Tracey Boyd’s Twill and Atlas ceramic side tables, with interesting geometric patterns.

Digital printing and improved materials and manufacturing are giving us wonderful new indoor/outdoor rugs that are a far cry from the slippy, cheap-looking plastic mats of a few years back.

Frontgate has the hip, geometric color-block Halia rug that’s colorfast and stain-resistant. Yet the hand-tufted, looped pile makes for a soft, plush feeling underfoot. Also here, a sea green and blue abstract design rug inspired by a slice of agate. Extending the mineral theme: a Palm Springs-style dining table crafted of Brazilian blue quartz on a sleek steel base. Or evoke the British West Indies with the Montserrat dining chair, inspired by traditional wing chairs but built of cast aluminum and outdoor-worthy woven materials and finishes.

One of the biggest trends in outdoor decor, and a boon to al fresco home entertaining, is deep, comfortable seating. We’re seeing roomy sofas and chairs with all the style and finish chops of indoor furniture.

RH Modern has the Balmain collection, designed by Australian brothers Harrison and Nicholas Condos. Inspired by the lines of the Sydney Harbour Bridge, the modern, minimalist pieces include sofas, swivel chairs and ottomans, with either teak or aluminum frames, and can be custom-covered in hundreds of performance-grade fabrics.

Another chic option at RH Modern: the Positano chair. Milan-based Toan Nguyen created a contemporary twist on basket-weave with an oversize, woven teak frame that makes a comfy lounger for an entertaining-oriented outdoor space.

Anchoring the outdoor entertainment zone with furniture and a rug is important, but don’t forget lighting.

Lamps Plus has a chandelier with a weathered-zinc finish and a trio of seeded-glass shades for a soft illumination.

At Uttermost, find a collection of hand-carved slate and hammered copper indoor/outdoor table lamps by designer Carolyn Kinder of St. Petersburg, Fla.

Tableware is another area where manufacturing advancements have led to higher quality outdoor products.

Los Angeles-based Merritt has a collection of marble-printed dinnerware that closely resembles the real thing, with heft and pattern depth we haven’t associated with melamine before. A botanical print edged with a bamboo motif has the look and feel of fine china.

“One of the best parts of summer is the chance to do some outdoor entertaining,” says Todd Childs, assistant homes editor at Southern Living magazine. “Give your dining room the summer off. Invite some friends over and take the fun outside.”

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Celebrity chefs demonstrate at the KitchenAid Senior PGA Championship – WNDU

BENTON HARBOR, Mich. (WNDU) – It’s an exciting time for golf fans as the KitchenAid Senior PGA Championship is in full swing in Benton Harbor.

And for those who aren’t a fan of golf, there is something for everyone to do at Harbor Shores Golf Course Memorial Day weekend.

Celebrity chefs will be doing cooking demonstrations inside the Fairway Club each day, and numerous KitchenAid products will be on display for visitors to look at.

A few of the celebrity chefs include Adam Richman from the Cooking Channel, Carla Hall from “The Chew” and “Top Chef”, and Chris Covelli from KitchenAid.

Chef Covelli has cooked around the world and has been on numerous cooking shows, but cooking in front of people at the KitchenAid Senior PGA Championship is very special to him.

“It’s like they’re intrigued by what I do,” said Chef Covelli. “So if they want to do what I do for a living for one day, that’s a compliment to me.”

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We tried Hooters’ first-ever NYC brunch menu, and it wasn’t half-bad

“Well, it is thirsty Thursday!” the woman across the table declared this morning after she spilled her peach bellini on her arm during brunch at Hooters. Yes, that Hooters. The only Hooters.

The Clearwater, Florida-originated, flat-screen-outfitted, chicken-wing-serving, upper-body-focused, 450-location chain restaurant will soon be serving… (drumroll please)…brunch. And listen: it’s not bad. 

Photograph: Alyson Penn

Probably because the menu is kind of a hybrid of brunch and lunch, and lunch is something they’re pretty good at. Take the jalapeño grilled cheese—the most brunch-y thing about it is that it’s served with hash browns. In fact, everything is served with hash browns. Which is actually great, because the crispy nuggets are very good. 

The meals do get a little more on-theme with the fried chicken and waffles, a large, but slightly dry breast sandwiched between airy, powdered sugar-dusted waffles that taste like they’re straight from the do-it-yourself skillets in your college cafeteria. But for $13, we certainly aren’t complaining (we have fond memories of those waffles). The two biscuit sandwiches are bacon, egg and cheese (heavy on the cheese) and fried-chicken. The latter is served unadorned except for a single sliced pickle toothpicked on top of the biscuit, rendering the top half a bit soggy.

Photograph: Alyson Penn

And because it’s brunch in New York City, you can wash down all the food calories with even more calories! The morning cocktails include a fruity and bright peach bellini, a savory and brackish Bloody Mary (with a garnish of bacon, olives and a piece of that famous chicken wing) and a citrusy mimosa. I would pit them against any cocktails served at “boozy brunch” spots across the city. Plus, you can get unlimited glasses for two hours for just $25.

The brunch will be available starting June 2 and 3 on Saturday and Sundays for the remainder of the summer. 

Photograph: Alyson Penn

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Power Rankings: KitchenAid Senior PGA Championship – PGA Tour

Vartan Kupelian is a PGATOUR.COM contributor. Each week, Kupelian will size up the field and provide his top 10 players going into the tournament, based on factors such as the player’s strengths, the course setup, recent performances, etc.

Rocco Mediate didn’t let challenges from Colin Montgomerie and Bernhard Langer distract him from the task at hand two years ago at the 2016 KitchenAid Senior PGA Championship.

With a firm grasp on his putter and his game, Mediate shot a final-round 5-under 66 for a 72-hole total of 19-under 265 to win his first PGA TOUR Champions major at The Golf Club at Harbor Shores.

Mediate, who established a tournament record for the lowest 72-hole score, returns this week to Benton Harbor, Michigan, for the PGA TOUR Champions’ second major of the season. The previous mark was 268, set by Sam Snead in 1973. Mediate also broke the record for the lowest 36- and 54-hole scores as he went wire-to-wire. Mediate led all players with the fewest putts – 105 in four rounds.

Montgomerie finished 3 shots behind the Mediate in 2016 with Langer and Brandt Jobe another three shots back.

“I did nothing wrong,” Montgomerie said. “(I) went out and shot 67. All credit to Rocco. He shot 66. And you can’t knock it.

“Level 67s around here in the wind isn’t all bad. I’ve just got to congratulate Rocco and go home and come back again and see if we can win this again.”

Montgomerie will get another shot at Harbor Shores this week.

“It just turned out really cool,” Mediate said. “I didn’t know I shot 66. I didn’t know what I shot today. But when I added it up, I went ‘Holy!’ A lot of great things happened and I don’t believe I’m sitting here. I really don’t.

“I’ve said that about eight or nine times in my career, that’s about it. Every time you’re like, I can’t believe that I was the low score this week. My wife told me it was going to happen, but you know I don’t believe everybody.”

Langer, who won the Senior PGA Championship in 2017, and Steve Stricker, the top two players in the Charles Schwab Cup points race, are not in the field this week.

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KitchenAid Senior PGA Championship: Amtrack to make stop in Benton Harbor for golf fans



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Amtrak will make a one-day stop in Benton Harbor to cater to fans attending the KitchenAid Senior PGA Championship. 

Amtrak spokesperson Marc Magliari says the train will pick fans up in Chicago, make one stop in Hammond, and bring fans to Benton Harbor. 

Round-trip tickets for the ride on Saturday cost $33. You can purchase them here. 

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