While Michael Phelps was wining his 20th gold medial at the Rio Olympics, Chef Russell Scott was cooking up an Olympic meal at the Westhaven Golf Club.
The Culinary Olympics takes place every four years just like the Summer Olympics and Chef Scott was a member of Team USA in 2004. On Tuesday night, Chef Scott served the same meal that earned him the gold medal in 2004 to a lucky group of diners.
Prior to the 2004 Culinary Olympics, Chef Scott was the captain of the 1996 California Culinary Olympic team which won four gold medals, four silver, and two bronze medals. Chef Scott is one of only 66 Certified Master Chefs in the United States. He is currently the Director of Clubhouse Operations for the Everglades Club in West Palm Beach, Florida.
Newly appointed General Manager of the Westhaven Golf Clubhouse, Perry Lancianese, came to know Chef Scott when they worked together in Florida. Current Executive Chef for Westhaven Golf Clubhouse, Bill Brown assisted Chef Scott practice and prepare for the 2004 Culinary Olympics, even though he did not compete on the team.
“I want to bring a new experience to Westhaven and my good friend Chef Scott agreed to volunteer his time,” said Lancianese.
In order to serve this Olympic meal, it took Chef Scott and the Westhaven staff three days of continuous work to ensure it was gold medal worthy.
“Sometimes the flavors just come together perfectly and it happened at this meal tonight,” said Chef Scott.
The only difference from the 2004 Olympic meal and the one presented on Tuesday evening was the fifth course, which was changed from venison to bison, Scott added.
The compressed watermelon salad (Chef Scott froze the goat cheese to make it easier to grade) and the Alaskan King Crab were crowd favorites, but everything on the menu was stellar.
The menu was as follows:
1st Course
Pan Seared Hudson Valley Foie Gras
2nd Course
Lemon,Chicken Consomme’ with Black Pepper Dumplings and Baby Vegetables
3rd Course
Compressed Watermelon Salad with Seasonal Baby Greens, Goat Cheese and Ginger Dressing
4th Course
Alaskan King Crab Terrine with Crab Fritter, Green Asparagus & Tarragon Emulsion
5th Course
Roast Buffalo Tenderloin with Barley Risotto, Roasted Parsnip and English Peas
6th Course
Contemporary Carrot Cake
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