By: Chef Paul O’Toole CEC/AAC, Executive Chef –
Deerfield Golf & Tennis Club

I can’t tell you how often friends, neighbors, and clients here at Deerfield Golf & Tennis Club ask me for advice on planning an amazing summer meal at home. Very often they tend to do a couple of things…

# 1 – they always feel obligated to include meat or chicken off the grill

# 2 – they work within a limiting framework of “Salad, Entrée, and Dessert”

Believe me, there is nothing more delicious than something hot off the grill at a summer backyard party. And there is surely something very balanced and steady about a meal that begins with a salad, transitions into an entrée, and then closes with something sweet.

But don’t be afraid to mix it up sometimes! Add some breakfast elements to your next dinner! Or, how about a soup or stew as an entrée? These changes, when done correctly, will keep your guests talking about not only the flavors, but how innovative the cook was.

One of my favorite examples of this is an “All Salad Party.” That’s right. Don’t relegate the lowly salad to just the opening band. Let it be everything – the opening act, the main event, and the encore! It’s actually pretty easy to do, and there’s no better time than a hot summer day, or a warm summer evening, to make it happen.

Plus, look at the items you can include in those salads to make them even more magical. Fresh fish, seasonal vegetables, fruits right out of the garden, and delicious cheeses that are plentiful in these summer months.

So let’s give the boot to a fruit salad, grilled chicken and apple pie – not that those aren’t great All-American Standards – and welcome to the table something fresh, light, innovative and delicious (not to mention pretty good for you!).

Try this sample menu on for size…

Appetizer Salad – Lobster Salad Vol-au-Vent

Entrée Salad – Seared Duck with Pomegranate Syrup on Wilted Frise and Thai Noodles

Dessert Salad – Grilled Vanilla Bean Peach and Melon Salad with Honey Yogurt Drizzle

Sound good? Read on and I will tell you how.

First, the Appetizer Salad. What’s better than the sweet and buttery taste of lobster? So often used as an entrée, I love to take this exquisite item and feature it in an amazing starter salad! We do plenty of lobster here at Deerfield – as salads, appetizers, hors d’oeuvres, and entrees – and this salad is a proven winner. Lobster Salad Vol-au-Vent…

You’ll slice up some freshly cooked lobster – tail, knuckle, and claw meat will work just fine. After blending it with shallots, dry mustard, mayonnaise, chives, tobasco and tarragon – among other things – you’ll plate it up on a plate of thinly sliced red and yellow tomatoes and some sliced puff pastry. The buttery lobster blended with all those delicious spices and vegetables will make the opening course of your “All Salad Party” a definite hit.

Want something a bit different as the star attraction of your entrée salad? Seared duck is unique and delicious. Plus, pomegranate is an incredibly popular flavor right now, and it complements perfectly the taste of the duck. Add some diverse flavors and textures by utilizing the wilted frissa and Thai noodles. Seared Duck with Pomegranate Syrup on Wilted Frise and Thai Noodles…

After coating your duck breast with delicious Chinese Five Spice, you’ll sear it before finishing it in the oven. We want to be sure that the duck retains a perfect medium temperature. The wilted frise will be a perfect pair with the duck, and the pomegranate syrup – along with all the other delicious flavors – will make this salad as memorable as any traditional entrée you might ordinarily make.

Who wants to add a heavy cake or rich pastry on a warm summer night? Make your dessert lighter, healthier, and with the right kind of sweetness with one of my favorites – Grilled Vanilla Bean Peach and Melon Salad with Honey Yogurt Drizzle…

The silky flavors of vanilla, melon, and honey make this dessert a light and naturally sweet selection. The melon keeps this dessert healthy, and those delicious vanilla and honey flavors make it even more flavorful.

Want to receive these recipes, adding style and flavor to your next summer get-together? Just email me at ChefPaul@DeerfieldGolfClub.com and I will send them to you absolutely free. I hope they are a big hit with your family and friends this summer!

Deerfield Golf & Tennis Club hosts weddings, parties, corporate functions and special events for up to 500 guests. Chef Paul also hosts Sunday Brunch every Sunday from 10am – 2pm through Mother’s Day.  Call 302-368-6640, visit www.deerfieldgolfclub.com, or email dfinfo@deerfieldgolfclub.com for more information.

Testimonials:

“I wanted extend my thanks to your staff for going over the top, and pleasing everyone. All of our guests stated how delicious the food was. The next time we have an occasion to plan, we will think only of how well we were treated at the Deerfield. Thank you again for making our day special!” ~ Carl Faller

“Thank you for making your daughter’s wedding day so spectacular. We could not have chosen a more elegant venue. The day truly could not have been more perfect. We will continue to sing your praises.” ~ Mike and Terry Early

“We were very pleased with the excellent and professional service we received at our daughter’s wedding. The food was just wonderful – everyone said so. Please pass on my compliments to Chef Paul.” ~ Donna Dickhart