"Our Mission @ BHCC"
To be a premier, full service, family oriented, private Country Club Committed to excellence.
Our Culinary Department, along with tennis, golf, recreation and events is doing just that.
I can barely keep up on all the notes, letters and thanks we get form our Membership. Our Members are just simply the Best, they know their stuff, have great expectations, and want others to know how dining is at BHCC. They are Proud of their Club.
Here’s a recent letter from a gentleman that’s traveled 5 times on the QE2 and has dined in Michelin Starred Restaurants all over the World.. Frankly if I didn’t share this I’d feel like you’re missing out… Well if you’re not a BHCC you are missing out.
*****
“Almost all the elite Washington area Country Clubs serve high quality cuisine. Belle Haven Country Club is different. Under Executive Chef Duane Keller's able management we have a restaurant that is among the best in Washington--not just among Country Clubs. How does he achieve this unique reputation?
First, Chef Keller sources the freshest fish, meat and sea food available through his use of the internet. He searches for what's in season, and what's best available also from regional farmers. He sources local farmers markets in season for the freshest in organic farm vegetables around the area.
Right now we have Chinook Salmon on the menu from British Columbia, that were swimming in the Pacific Ocean two days ago., flown fresh on ice, not frozen. Last week he served WAGU "Tomahawk steaks, which is only found in a few Premier Steak Houses in the United States. He found an organic small vendor in the mid west on the web.
His "piece de resistance" is grilled Swordfish which is extraordinary in its taste and quality. Since things do not just happen, but must be caused; how does he do it?
He starts by sourcing mid sized Atlantic Swordfish from Massachusetts. These fish, line caught, weigh under 100 pounds and are extremely tasty, as opposed to the much larger Pacific Swordfish which weigh four to seven hundred pounds, are frozen and do not have great taste and soft texture.
What makes BHCC swordfish specifically unique is that Chef Keller buys the swordfish in loins, not individual pieces-which can dry out in storage. So when a Swordfish entre is ordered at BHCC, he butchers a steak from the loin, producing a exquisitely moist entry to grille. Small things like this makes his cuisine different.
His brunches, available before teeing of are populated with modern, eclectic and tasty light food.
His Easter, Mothers Day and Thanksgiving brunches are attended by full capacity BHCC members.
We are special, and hope our VSGA associates will come and enjoy our Clubs unique hospitality and food, which starts with great ingredients, produced by a talented Culinary Team and led by an extraordinary Chef--Duane Keller”.
Thank you for the opportunity to nominate Chef Keller.
John Todd
BHCC member
PS. You and I are a couple of ex hockey players trying to get along in a world that likes curling!!!
