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Announcing this year’s Sr. PGA Championship food lineup |

Announcing this year’s Sr. PGA Championship food lineup

Every two years I look forward to the KitchenAid Senior PGA Championship at Harbor Shores, not because I love golf that much, but because there’s always an exciting lineup of celebrity and regional chefs showing how to create some of their favorite recipes.

So I was excited when my friend Deb O’Connor, director of global partnerships for KitchenAid, sent me the lineup for this year’s event, which is being held at the KitchenAid Fairway Club near the main entrance, during Memorial Day weekend.


The first live cooking demonstration is at 1 p.m. May 24 and features TV personality Adam Richman, who is the author of “Straight Up Tasty,” and also hosts the Cooking Channel’s “Secret Eats with Adam Richman.”

He has the tough job of traveling the globe in search of the world’s best fine dining and writing about it.

Be sure to stick around once he is done, because at 2:30 p.m., Cheyenne Galbraith, executive chef at Bistro on the Boulevard, will be leading another culinary exhibition.

Carla Hall, co-host of ABC’s “The Chew” and Bravo’s “Top Chef,” will be returning – she was here two years ago and was great fun – at 1 p.m. May 25 followed at 2:30 p.m. by Mike Kenat of Fennville’s Salt of the Earth.

On May 26, James Beard Award nominee Justin Chapple, who is the culinary director at Food Wine magazine, author of two cookbooks and host of “Mad Genius Live” – Food Wine’s weekly TV show featuring genius ideas in food, travel, entertaining and more – will be at the KitchenAid Fairway Club at 1 p.m.

Tim Foley, owner of Bread+Bar and Bit of Swiss Bakery, is up at 2:30 p.m., followed at 4 p.m. by Abra Berens of Granor Farm.

According to O’Connor, KitchenAid Chef Chris Covelli will round out the cooking demonstration schedule.

“We have created an experience where fans can learn, ask questions and be inspired to challenge themselves in the kitchen,” she says. “We hope that they leave this championship with a renewed passion and energy to experiment in their own kitchens with KitchenAid.”

Here are a couple of Chapple’s recipes you can try right now:

Philly Cheesesteak Queso

3 tablespoons canola oil

1 small red bell pepper, stemmed, seeded and thinly sliced

1 small green bell pepper, stemmed, seeded and thinly sliced

1 small sweet onion, halved lengthwise and thinly sliced

Kosher salt and pepper

1 (12-ounce) rib-eye steak, frozen for 30 minutes and very thinly sliced

1 cup half-and-half

1 pound white American cheese, coarsely shredded (4 cups)

1/2 pound provolone cheese, coarsely shredded (2 cups)

2 hoagie rolls, sliced crosswise and lightly toasted

In a large cast-iron skillet, heat 2 tablespoons of the canola oil. Add the bell peppers and onion, and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened and browned in spots, about 8 minutes. Transfer the pepper mixture to a small bowl.

Wipe out the skillet and heat the remaining 1 tablespoon of canola oil. Season the steak with salt and pepper. Add the steak and cook over high heat, stirring occasionally, until browned and just cooked through, about 3 minutes. Transfer the steak to a small bowl.

Wipe out the skillet, add the half-and-half, bring just to a simmer over moderate heat. Whisk in both cheeses in small handfuls until completely melted and the queso is very smooth, about 5 minutes.

Top the queso with the steak and pepper mixture. Keep warm over low heat. Serve immediately with the toasted hoagie roll slices.

Black and White Cupcakes

For the cupcakes:

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

6 tablespoons unsalted butter

3/4 cup sugar

2 large eggs

1/2 cup sour cream

2 1/2 teaspoons pure vanilla extract

For the frosting:

2 sticks unsalted butter

4 cups powdered sugar

2 teaspoons pure vanilla extract

1/2 teaspoon kosher salt

4 tablespoons milk

1/2 cup unsweetened cocoa powder

Heat the oven to 350 degrees, and line a 12-cup muffin pan with paper liners.

In a bowl, whisk the flour with the cocoa powder, baking powder, salt and baking soda.

In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy. Beat in the eggs, one at a time, then beat in the sour cream and vanilla until smooth. At low speed, beat in the dry ingredients. Scoop the batter into the lined muffin cups.

Bake the cupcakes in the center of the oven for about 17 minutes, until springy and a toothpick inserted in the centers comes out clean. Let cool slightly in the pan, then transfer to a rack to cool completely.

Meanwhile, make the frosting in a large bowl. Using a handheld electric mixer, beat the butter at medium speed until smooth. Add the powdered sugar, vanilla, salt and 2 tablespoons of the milk, and beat at low speed just until combined. Then beat at medium speed until smooth.

Scrape half of the vanilla frosting into a medium bowl. Add the cocoa powder and the remaining 2 tablespoons of milk to the frosting in the large bowl and beat at low speed until fully incorporated.

Lay a large sheet of plastic wrap on a work surface with the long side facing you. Using a small spatula, spread the vanilla frosting in a 3-inch-wide strip down the center of the plastic wrap. Spread the chocolate frosting in a 3-inch-wide strip alongside the vanilla.

Using the plastic, fold the chocolate frosting over the vanilla, twisting one end of the plastic to seal. Pull the twisted end of the plastic through a pastry bag fitted with a large star tip and cut off the protruding plastic at the tip.

Refrigerate the frosting until barely firm, about 15 minutes. Pipe onto the cupcakes and serve.

Jane Ammeson can be contacted via email at janeammeson@gmail.com or by writing to Focus, The Herald Palladium, P.O. Box 128, St. Joseph, MI 49085.

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Announcing this year’s Sr. PGA Championship food lineup

Every two years I look forward to the KitchenAid Senior PGA Championship at Harbor Shores, not because I love golf that much, but because there’s always an exciting lineup of celebrity and regional chefs showing how to create some of their favorite recipes.

So I was excited when my friend Deb O’Connor, director of global partnerships for KitchenAid, sent me the lineup for this year’s event, which is being held at the KitchenAid Fairway Club near the main entrance, during Memorial Day weekend.


The first live cooking demonstration is at 1 p.m. May 24 and features TV personality Adam Richman, who is the author of “Straight Up Tasty,” and also hosts the Cooking Channel’s “Secret Eats with Adam Richman.”

He has the tough job of traveling the globe in search of the world’s best fine dining and writing about it.

Be sure to stick around once he is done, because at 2:30 p.m., Cheyenne Galbraith, executive chef at Bistro on the Boulevard, will be leading another culinary exhibition.

Carla Hall, co-host of ABC’s “The Chew” and Bravo’s “Top Chef,” will be returning – she was here two years ago and was great fun – at 1 p.m. May 25 followed at 2:30 p.m. by Mike Kenat of Fennville’s Salt of the Earth.

On May 26, James Beard Award nominee Justin Chapple, who is the culinary director at Food Wine magazine, author of two cookbooks and host of “Mad Genius Live” – Food Wine’s weekly TV show featuring genius ideas in food, travel, entertaining and more – will be at the KitchenAid Fairway Club at 1 p.m.

Tim Foley, owner of Bread+Bar and Bit of Swiss Bakery, is up at 2:30 p.m., followed at 4 p.m. by Abra Berens of Granor Farm.

According to O’Connor, KitchenAid Chef Chris Covelli will round out the cooking demonstration schedule.

“We have created an experience where fans can learn, ask questions and be inspired to challenge themselves in the kitchen,” she says. “We hope that they leave this championship with a renewed passion and energy to experiment in their own kitchens with KitchenAid.”

Here are a couple of Chapple’s recipes you can try right now:

Philly Cheesesteak Queso

3 tablespoons canola oil

1 small red bell pepper, stemmed, seeded and thinly sliced

1 small green bell pepper, stemmed, seeded and thinly sliced

1 small sweet onion, halved lengthwise and thinly sliced

Kosher salt and pepper

1 (12-ounce) rib-eye steak, frozen for 30 minutes and very thinly sliced

1 cup half-and-half

1 pound white American cheese, coarsely shredded (4 cups)

1/2 pound provolone cheese, coarsely shredded (2 cups)

2 hoagie rolls, sliced crosswise and lightly toasted

In a large cast-iron skillet, heat 2 tablespoons of the canola oil. Add the bell peppers and onion, and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened and browned in spots, about 8 minutes. Transfer the pepper mixture to a small bowl.

Wipe out the skillet and heat the remaining 1 tablespoon of canola oil. Season the steak with salt and pepper. Add the steak and cook over high heat, stirring occasionally, until browned and just cooked through, about 3 minutes. Transfer the steak to a small bowl.

Wipe out the skillet, add the half-and-half, bring just to a simmer over moderate heat. Whisk in both cheeses in small handfuls until completely melted and the queso is very smooth, about 5 minutes.

Top the queso with the steak and pepper mixture. Keep warm over low heat. Serve immediately with the toasted hoagie roll slices.

Black and White Cupcakes

For the cupcakes:

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

6 tablespoons unsalted butter

3/4 cup sugar

2 large eggs

1/2 cup sour cream

2 1/2 teaspoons pure vanilla extract

For the frosting:

2 sticks unsalted butter

4 cups powdered sugar

2 teaspoons pure vanilla extract

1/2 teaspoon kosher salt

4 tablespoons milk

1/2 cup unsweetened cocoa powder

Heat the oven to 350 degrees, and line a 12-cup muffin pan with paper liners.

In a bowl, whisk the flour with the cocoa powder, baking powder, salt and baking soda.

In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy. Beat in the eggs, one at a time, then beat in the sour cream and vanilla until smooth. At low speed, beat in the dry ingredients. Scoop the batter into the lined muffin cups.

Bake the cupcakes in the center of the oven for about 17 minutes, until springy and a toothpick inserted in the centers comes out clean. Let cool slightly in the pan, then transfer to a rack to cool completely.

Meanwhile, make the frosting in a large bowl. Using a handheld electric mixer, beat the butter at medium speed until smooth. Add the powdered sugar, vanilla, salt and 2 tablespoons of the milk, and beat at low speed just until combined. Then beat at medium speed until smooth.

Scrape half of the vanilla frosting into a medium bowl. Add the cocoa powder and the remaining 2 tablespoons of milk to the frosting in the large bowl and beat at low speed until fully incorporated.

Lay a large sheet of plastic wrap on a work surface with the long side facing you. Using a small spatula, spread the vanilla frosting in a 3-inch-wide strip down the center of the plastic wrap. Spread the chocolate frosting in a 3-inch-wide strip alongside the vanilla.

Using the plastic, fold the chocolate frosting over the vanilla, twisting one end of the plastic to seal. Pull the twisted end of the plastic through a pastry bag fitted with a large star tip and cut off the protruding plastic at the tip.

Refrigerate the frosting until barely firm, about 15 minutes. Pipe onto the cupcakes and serve.

Jane Ammeson can be contacted via email at janeammeson@gmail.com or by writing to Focus, The Herald Palladium, P.O. Box 128, St. Joseph, MI 49085.

Category: Kitchenaid  Tags: ,  Comments off
You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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