I've enjoyed serving on the House Committee at Austin CC this year and the chance to get to know our Executive Chef, Bob Burns. He is a wealth of knowledge about any foods, especially farm-to-table, as well as wild game. Below are a couple of clips from a featured piece on The Golf Channel, called Fairway to Table:
"In Texas, everything is bigger--the golf and the food! A self-professed “hunter-gatherer”, Austin Country Club Executive Chef Bob Burns has dedicated his life to culinary—after 42 years in the private club industry, he develops Austin’s enhanced menu with prime beef, direct-sourced seafood, wild game, and premium vegetables. Host and Executive Chef Michael Ponzio, uncover the life of culinary in club fare as Chef Bob Burns, flexes his culinary creativity, as he introduces us to his Asian-inspired Texas Brisket with Korean Quinoa, Fried Brown Rice, Goujang, & Duck Egg. Later, Chef Ponzio rolls up his sleeves and takes to the streets of one of Austin’s barbecue landmarks at Louie Mueller Barbecue, together with 3rd Generation Pitmaster, Wayne Mueller—as they build one of the iconic platters—his dinosaur bone in short rib, beef brisket, and pork sausage."
You can see the entire piece here. This link requires a Golf Pass membership or sign up for a 7-day free trial. I know the talented cooks in my family will enjoy this.
Love,
Dad
