BCPO

Looking for a quality meat cutting board. Any recommendations?

Are conditions worth the drive in from New Orleans? TPC is punching this week, and looking for an option this weekend.

Not many golf courses are ever worth $650.00, but it’s a beautiful walk. Good vibes at the Ryder Cup bar. Pretty cool to see families watching golfers finishing up 18 in the afternoon/evening while catching the sunset.

Caddie fee was $120 per bag when I played it last year.

Any suggestions on what area of town to stay, restaurants, and watering holes

A buddy played it yesterday and said it’s in worse shape than when we played last month. No grass on the greens.

Played it last week. Greens are fine, just dry and firm. The rest of the course is rough shape.. Bunkers are baked or dirt. Some areas the rough hasn’t been cut in a while. Driving range stations hasn’t been moved while.

How’s the course since the reopening?

Thanks

STK's Lobster Mac and Cheese

"STK's Lobster Mac and Cheese is special because of the simple, but flavorful, mix of five different cheeses and the crisp, crunchy golden brown crust — topped with an eye-catching lobster claw. The dish is extremely popular because it reminds people of their childhood, but can be elevated to a more mature palate with the addition of lobster, truffle or even bacon," says STK Regional Corporate Chef Aaron Taylor. "For me, the perfect mac and cheese is made with pasta that has a space for the creamy cheese sauce to fill the pasta, such as cavatappi, penne and traditional elbow macaroni. For maximum "mac & cheese" effect, you should always use a blend of cheeses. A good rule of thumb is to use at least two; one that is sharp or aged and one that is a creamy cheese. I also recommend always browning the top of the mac and cheese dish to achieve the ideal mix of texture," says Taylor.

Mornay Sauce

8 oz butter
1 tbsp garlic, fine chopped
1/2 cup diced onion
1 tbsp thyme
8 oz all-purpose flour
16 oz whole milk, warmed
1lbs sharp white cheddar, grated
8 oz fontina grated
8 oz asiago, grated
Salt and white pepper
Cook the butter until melted and foamy. Add the garlic, onion, and thyme and brown slightly. Add the flour and whisk to combine. Cook out the flour for 5 minutes until fragrant, stirring constantly. Slowly whisk in the warm milk in batches until combined. Add the cheese in batches and stir to combine season with salt and pepper. Cool and label.

Mac and cheese

Portion all per serving:

4 oz mornay sauce
2 oz milk
4 oz elbow pasta (cooked)
2 oz lobster bisque
2.5 oz poached lobster meat
6 oz shredded sharp white cheddar cheese
3 oz grated parmesan
1 ½ oz shredded gruyère
Mix the three different cheeses in a bowl and reserve. Heat the mornay sauce and milk. Add the pasta. Add half off the cheese mix. Place the hot mixture in a baking dish, cover with the remaining shredded cheddar, and place in oven on broil to golden brown.

Lobster Stock

3 pound lobster bodies, rinsed and clean (no guts, no gills)
1 large Spanish onions, peeled and sliced
1 bunch leeks, rinsed and sliced
1 carrot, rinsed and sliced
1 tbsp. tomato paste
1 stalk of celery, rinsed and sliced;
1 heads of fennel, rinsed and sliced/ rinsed and sliced stems;
1-cup sherry wine
4 qt. water
Roast lobster bodies until golden brown. Sweat all vegetables with wine until translucent. Caramelize tomato paste. Place all ingredients in a large stockpot, bring to a boil, lower flame and simmer for about 3 hours. Use a large hand mixer to puree. Strain through a fine chinois and place in a stockpot. Reduce by half. Yields about 2 quarts finished product.

Lobster Bisque

1-gallon half -reduced stock
1 qt cream
1 tbsp. sriracha
1 tsp. lemon zest
Salt and pepper
Heat up the cream and reduce by half. Add the reduced stock. Add the sriracha, lemon zest, salt and pepper.

LINK

Down the River Forge is another option in the city. Bateman makes awesome knives.