Ready to give your taste buds a new, delicious experience? We're happy to announce that our Clubhouse Restaurant has both a fantastic new chef and a new, delectable, Southern Living-inspired menu. Whether you've been one of the lucky ones to enjoy a meal at The Clubhouse Restaurant recently or not, we wanted to give you the scoop on the new offerings and introduce you to the culinary artist behind them, chef Gregory Thigpen. We sat down with Greg recently to learn more about him and his cooking inspirations.
Q: We are thrilled to have you on board at Harbor Club! Tell us a little about yourself and your culinary background.
A: I was born in Atlanta, Georgia and moved to Milledgeville in the '80s. I apprenticed under many acclaimed chefs, including David Mykel at Brewer's Cafe, Scott Hagle at the Ritz Carlton, and Tony Flannagan at Hugs Northern Italian Restaurant, among others. I'm proud to have over 20-years of culinary experience under my belt and am now very happy to be heading up the culinary team at The Clubhouse Restaurant.
Q: When did you realize you wanted to become a chef, and why?
My culinary background actually started at a very young age. I loved being experimental in the kitchen and playing with different recipes. In fact, I still do. I enjoy expressing my love for cooking through satisfying hungry palates of all kinds. On the other end of the spectrum, I'm passionate about supporting local farmers and sustainable farming practices too. When you look at my menus, you'll typically see some ingredients that are locally raised or grown.
Q: What do you consider your culinary specialization?
A: I consider my cooking style as American Nuevo. I essentially embrace Italian, French Cajun, and traditional Southern cuisine as my culinary mainstays but I specialize in preparing traditional Southern cuisine with flair.
Q: What was your inspiration for the new, Southern Living-inspired menu?
A: We wanted to bring our members a delicious, new experience, so I put together a menu that fuses all of my cooking styles together. You'll find a few of the classic mainstays that everyone loves, like the 14-oz Ribeye, Catch of the Day, and Cheesecake. However, I've added some other, more unique dishes to the menu too, like Filet Medallions, a Chef's Choice Vegan Platter, and a Strawberry Belgian Waffle with candied, local pecans. All the dishes are as distinctive as they are delicious. We've received excellent feedback from our patrons so far.
Q: What is one of the new dishes you'd like to highlight for us?
A: That's easy -- the Chicken Francaise. It's a herb and egg-battered farm- raised chicken breast topped with a white butter sauce. It comes with a wild mushroom risotto and fresh green beans on the side. This dish was one of the first specials I offered when I first started at Harbor Club this past October, and our members absolutely loved it.
By now your mouth is probably watering, so make plans to enjoy a scrumptious, Southern Living-inspired meal at The Clubhouse Restaurant today. Give us a call to make reservations (requested, but not required unless there are special events) at (800)-505-GOLF (4653).