22 • THE DIVOT | SUMMER 2023
D
uring my recent vacation to
Europe, I was fortunate
enough to experience a vari-
ety of incredible dishes that
left me inspired and eager to share them
with our members at El Niguel Country
Club. We enjoy telling the story behind
the food, and I'm excited to bring these
European influences to our menu.
One meal that truly captivated me was
a smoked salmon dish I encountered,
which was the most amazing smoked
salmon I have ever tasted. The presenta-
tion and flavor were simply outstanding.
I am determined to recreate something
similar, likely based on gravlax, a cured
salmon with dill. I was truly blown away
by this dish and cannot wait to share it
with you all.
Another memorable dish I encoun-
tered was called "The Perfect Eggs." This
appetizer consisted of a poached egg in a
soup cup with various ingredients such
as mushrooms and green onions. I never
thought of having an egg dish as an ap-
petizer, but the combination of flavors
was simply divine. The dish featured just
one egg, but the way it was presented
and the flavors that surrounded it made
for a truly delightful experience. This
dish taught me that we can create lighter
and more flavorful dishes by utilizing the
ingredients that surround us.
Lastly, I had the pleasure of trying
turbot with quinoa. This culinary crea-
tion inspired me to make a halibut dish
for the club, served with a quinoa stew
on the bottom. The quinoa stew I en-
joyed in Europe was filled with vege-
tables and provided a healthy, delicious,
and creamy base for the fish, almost like
a polenta. I loved it, and I hope our
members do, too.
In addition to these European inspira-
tions, we recently sent out a survey to
our members to gather feedback on the
food we serve, and plan to take those
comments into consideration for our
summer menu.
We're committed to listening to our
members and providing them with the
culinary experiences they desire.
Fresh
ideas
European-inspired
dishes bring new
flavors to ENCC
BY BRUNO MASSUGER,
EXECUTIVE CHEF
Farm to Table treats: Chef Bruno showcases
his luscious haul of farm-fresh eggs and
vibrant vegetables – sourced from the Santa
Monica Farmers Market – a testament to his
commitment to using only the finest and
freshest ingredients in his culinary creations.
CHEF'S CORNER
