What a concept: Par Fork combines great golf with great food. Gwen Ashley Walters takes us to 19 renowned golf resorts and gives us a taste of the history of the courses, signature holes and golf tips from the pros.
Then she has us kick off our golf shoes and put on an apron as we move from the club house to the resorts' restaurants to learn about their culinary history, signature dishes, and pick up kitchen tips from this scratch chef.
I've been lucky enough to play at three of the resorts featured in this fun book - The Broadmoor, The Phoenician in Arizona and the fabled Blue Monster at Doral. It's easier for me to shoot par with these recipes than it was to score in the 70s out on the courses...and a lot tastier, too.
The Broadmoor's Southwestern Breakfast Burrito is easier to make than a two-foot putt but is as exciting as a 305-yard drive. And you don't have to tee this one up just for breakfast, it would work well for a lunch or dinner as well.
Eggplant usually thrills me as much as draining a 40 footer for a triple bogey - kind of an opportunity gone to waste. But there was something about the Phoenecian's Grilled Eggplant that caught both my attention and admiration. I did them over charcoal and the family gallery approved.
I have to admit that I escaped to Joe's Stone Crab after the Blue Monster ate me up. But who needs a ticket to Miami and Joe's when you can whip up Doral's Grilled Sea Bass? It's quick, delicious and versatile and the Coriander Sauce is the perfect caddy.
Buy Par Fork for the golf, buy it for the food, but buy it. I think it will come in very handy helping me justify my love for golf with my willingness to prepare and share a taste of the game with family and friends.
