El Niguel Country Club
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CHEF'S CORNER Firing up the fun With restrictions lifted, dining activities begin to heat up at ENCC BY BRUNO MASSUGER, EXECUTIVE CHEF N ow that California has lifted all restrictions related to COVID-19, we are eagerly looking forward to returning to life as we previously knew it at the Club. It has been a long 15 months, and I can't thank our amazing culinary and events sta& enough for continually ad- justing during that time to 3nd new and creative ways to o&er members great experiences. To the members, we greatly appreciate your pa- tience. While not everything will change overnight, there are plenty of things to look forward to when it comes to enjoying great food, drinks and culinary events with family and friends here at El Niguel. We have held a number of our popular cooking classes virtually over the last year, but we know that it's a much more meaningful experience in person, and we expect to have members back in the kitchen sometime later this year for our next in-person class. Coming up, we'll be making changes to the menu and bringing back the items we know you love. I'm excited about the grass-fed New York steak that we plan to o&er starting in July. I will continue to source the freshest seasonal fruits and vegetables from the Santa Monica Farmers Market, and the supply available for all our ingre- dients should become more and more consistent as time goes on. On the lunch menu, one of the items we'll be adding is a poke bowl with fresh ahi tuna that's a great summer meal, and we're hoping to bring back Happy Hour specials as well. Finally, keep an eye out for details on our upcom- ing Whiskey Dinner. We'll o&er amazing tastings paired with a great meal that should make for a memorable evening at the Club. THE DIVOT | SUMMER 2021 • 17 Team spirit Get to know the 3 new staff members who recently joined F&B operations ERIC REGINO, SOUS CHEF What attracted you to ENCC? The rep- utation of ENCC as well as getting to work with Chef Bruno. Having worked with two previous chefs that Chef Bruno has trained, I see this as a great opportunity to progress my skills in the kitchen. What are your areas of responsibility? Overseeing functions in the kitchen, lunch and dinner lines. What are you looking for- ward to most in your position? Getting to know our members and sta& and becoming a lasting 3xture at the Club, as well as working with Chef Bruno. What is one thing someone might be surprised to know about you? I am a practicing Judoka and hope to compete for my local club one day. LUIS CUEVAS, FOOD AND BEVERAGE MANAGER What attracted you to ENCC? The prestige of the Club. What are your areas of respon- sibility? All dining room and bar operations. What are you looking forward to most in your position? Continuing my growth and knowledge in all F&B operations. What is one thing someone might be surprised to know about you? In high school, I was in the drumline, and after graduation I played drums in a rock band MICHELLE LINHARDT, CATERING COORDINATOR What did you do prior to ENCC? I worked for a wedding planner and at a bridal salon in Newport Beach. What attracted you to ENCC? The Catering Coordinator position initially drew me in because I thought I could o&er a lot to the role, but as I was interview- ing and meeting di&erent people, I realized how special and family-like it is here. What are your areas of responsibility? Just about any event that comes through the Club, I have my hands on it somewhere. What is one thing someone might be surprised to know about you? I lived in New York City for four years and absolutely loved watching the seasons change!