12
❘
THE DIVOT
❘
MARCH 2019
●
CULINARY CORNER
FULL
PLATE
■
FROM
FRESH
PRODUCE
AND
HEALTHY
BURGERS
TO
COOKING
CLASSES
AND
HOLIDAY
DINING,
THERE'S
PLENTY
ON
THE
MENU
AT
THE
CLUB
S
outhern
California's
unusually
wet
winter
hasn't
been
great
for
golfers
or
other
outdoor
enthusiasts,
but
El
Niguel
Chef
Bruno
Mas-
suger
sees
a
silver
lining.
"The
weather
has
been
bad
for
golf
but
good
for
growing
produce,"
he
said
with
a
laugh.
"In
the
coming
months,
the
choices
of
seasonal
vegetables
like
heirloom
tomatoes
and
many
other
options
will
be
abundant,
which
is
very
promising."
That
means
plenty
of
creativity
in
Massuger's
menus
come
spring
and
summer,
and
he
is
looking
forward
to
giving
members
new
options
to
try.
He
is
also
looking
forward
to
offering
some
unique
hal-
ibut
dishes
as
the
fish
becomes
more
plentiful
lo-
cally
this
time
of
year.
Another
new
item
that
members
will
notice
is
the
Impossible
Burger
(a
vegetarian
offering
that
has
be-
come
popular
nationwide),
and
Massuger
said
he
may
add
vegetarian
tacos
made
to
taste
like
carnitas.
Meanwhile,
for
a
look
"behind
the
curtain,"
the
Club
is
hosting
a
series
of
cooking
classes
with
Mas-
suger
and
his
staff,
who
will
teach
members
some
tricks
of
the
trade
so
they
can
impress
guests
at
their
own
dinner
parties.
The
response
has
been
so
posi-
tive
that
there
is
a
waiting
list
for
each
of
the
four
sessions
between
March
and
November.
Classes
will
focus
on
French,
Mediterranean
and
Asian
spe-
cialties
as
well
as
a
holiday-themed
session.
"We
still
have
people
signing
up,
even
though
they
know
we
are
sold
out
–
they
just
want
to
get
on
the
waiting
list,"
Massuger
said.
"A
lot
of
our
mem-
bers
are
passionate
about
great
food,
and
these
classes
give
them
a
chance
to
try
some
new
things."
Massuger
also
encourages
members
to
make
reservations
for
Easter
and
Mother's
Day,
as
those
holidays
are
expected
to
be
well-attended
.
.......................................................................................
>>
CALL
(949)
496-5767
to
make
reservations.
Impossible Burgers
are now on the menu.
