Outside the palette is green and blue, with a view that takes in the lush greens of the golf course and the Bermuda-blue waters of Georgian Bay. Inside the Georgian Bay Club, executive chef Jeff Anderson works with a whole range of colours as he and his staff craft a vibrant, ever-changing menu.
The dishes are dominated by striking citrus colours, but the array of flavours is rich and varied. “We keep the menu as fresh as possible,” says Anderson. “We keep the same basic proteins: lamb, beef, fish and chicken, but we will switch up the sauces and sides. It keeps us on our toes, and provides a new experience for the customer every time.”
The warm, cottage interior of the club’s dining room is reflected in the fine, yet casual cuisine. With over 20 years of experience, Jeff’s classical French training has naturally evolved to include influences of Thai, Japanese and Moroccan flavours.
In its fifth season, the Georgian Bay Club has managed to stay one of the best-kept secrets in the region. It’s not hard to get used to such a comfortable and isolated, yet elegant atmosphere – something that the club takes pride in. “There is a reason why our secret has been kept this long,” says food and beverage manager Jeremy Hall. “‘Private By Nature’ is our slogan.”
Although it is a private club, the Georgian Bay Club is open to the public Fridays and Saturdays throughout the winter months. Dining in the summer is reserved for members and their guests only; however, the clubhouse is available to the public for banquets, weddings and other private functions.
Crab Cakes
1/4 cup mayonnaise
1/4 cup minced green onions
2 large eggs
2 tbsp lime juice
4 tsp fresh dill
4 tsp fresh tarragon
4 tsp fresh cilantro
1 tbsp Dijon mustard
1 tbsp grated lemon peel
1/4 tsp ground pepper
1 pound Blue crab meat
2 cups panko (Japanese breadcrumbs) divided
2 tbsp butter
2 tbsp canola oil
Line baking sheet with waxed or parchment paper. Whisk first 10 ingredients together in large bowl. Mix in crabmeat and 1 cup of panko, breaking up crab meat slightly. Let stand 10 minutes. Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using about 1/4 cup for each. Press both sides of patties into panko. Transfer patties to lined baking sheet. Cover and chill for at least 1 hour.
Add butter and oil to large heavy skillet over medium heat. Add crab cakes to skillet and cook until golden brown on both sides (around five minutes), adding more butter and oil as needed. (Makes 16 crab cakes)
Avocado Roasted Corn Salsa
1-2 ripe avocados diced into 1/4-inch cubes
2 to 3 tbsp fresh lime juice
1 ripe tomato, seeded and cut into 1/4-inch dice
1 cup roasted frozen corn
1 green onion finely chopped
4 tbsp red onion diced
1 or 2 jalapeno peppers seeded and minced (for hotter salsa leave seeds in)
1/4 cup chopped fresh cilantro
6 tbsp red pepper
kosher salt and fresh ground pepper to taste
2-3 tbsp olive oil
Place frozen corn on baking sheet and roast in oven till it starts to turn golden brown. Let cool.
Place the rest of the ingredients in a bowl. Mix carefully so as not to mash the avocado. Add corn and mix again. Let stand for 1 hour to maximize flavour.
Fresh Lobster Rice Paper Rolls
Rice paper rolls:
1-1/2 tbsp olive oil
6 ounces fresh shiitake mushrooms stem removed, thinly sliced
4 ounces rice noodles
12 rice paper sheets, 8 or 9 inches round
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaves (small)
1 cup finely shredded Napa cabbage
1 cup matchstick carrots
1 cup matchstick cucumber
1 cup matchstick red or yellow peppers
8 ounces cooked lobster meat
Heat oil in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Cool. Place rice noodles in large bowl; add enough hot water to cover. Let stand until soft, about 30 minutes. Drain. Cut into 6-inch lengths; set aside.
Fill same bowl with warm water. Add a rice paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water: drain on kitchen towel. Repeat with 5 more rice paper sheets, arranging in single layers.
Divide half of the mint, cilantro and basil among softened rice paper sheets, arranging in a line across the lower third of each sheet and leaving a 1-inch border on each end. Top with half of the rice noodles, shaping into a compact log. Top with half of the cabbage, cucumber, carrots, peppers, mushrooms and lobster. Fold the bottom of each rice sheet over filling, then fold in the ends and roll into a tight cylinder. Place rolls seam side down on a platter and cover with a damp towel to prevent drying out.
Repeat the process of softening sheets and making rolls with the remaining six rice paper sheets. Cut each roll diagonally into thirds. Arrange on a platter and serve with dipping sauce. Makes 36 pieces.
Dipping Sauce:
1/2 cup fresh lime juice
1/4 cup sugar
3 tbsp fish sauce (nam pla)
1 tbsp rice vinegar
1 tbsp chopped fresh cilantro
2 garlic cloves, minced
1 tsp minced jalapeno with seeds
Whisk all ingredients in a bowl until sugar dissolves. Let stand for 30 minutes. Cover and chill. (Can be made 1 day ahead.)
Seared Sea Bass
4 pieces of sea bass, 6-ounces each, skin on
8-10 tbsp olive oil
sea salt
fresh ground black pepper
Set oven at 375º degrees.
Pat sea bass dry with paper towel or cloth; this will help create a crispy skin. Rub with 4-5 tablespoons olive oil, sea salt, ground black pepper.
In a skillet at medium-high heat, sear sea bass skin side down for 2 minutes to create a crispy skin, flip over and sear for another 2 minutes.
Put in the oven and roast for 6-8 minutes until flesh can be pulled away easily. Because sea bass is a very oily fish it’s very hard to overcook, so leaving it in the oven a little longer it won’t hurt the fish.
Serve over Lobster Mashed Potatoes (below). If you wish, add a couple of shelled lobster claws to each serving for a spectacular presentation. (Serves four)
Lobster Mashed Potatoes:
16 ounces cooked lobster
2/3 cup 35% cream
4 tsp chopped fresh tarragon
4 tsp chopped fresh basil
2 pounds Yukon Gold potatoes
12 tbsp butter or more, depending on your taste
Bring the cream to a simmer. Add tarragon and basil and set aside. Roughly cut the lobster meat and add to the cream. Boil the potatoes until cooked. Drain immediately. Mash the potatoes, then add cream and lobster mixture and butter. Mix until butter melts. Season with salt and pepper to taste. Cover and let stand for 10 minutes to infuse flavours.
BTC
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