> FOOD & BEVERAGE
BY KASEY GIDDENS T he Landings Golf & Athletic Club is fortunate to have an amazing culinary staff, filled with chefs from all walks of life. Each chef has their own style, viewpoint, and tricks to creating the perfect dish. We sat down with our Executive Chef, Sam Brod, C.E.C., to learn a little bit more about him and maybe pick up a few cooking tips along the way. Chef Sam has been with Club since 2016 when he started as a Club Chef at Palmetto. You’ll find him moving around between our various dining venues and events, making sure that the kitchens are running smoothly, the food is perfectly prepared, and that we are presenting the best dining experience possible. Who inspired you to start cooking? SB: My mother was the main reason I became interested in being a chef. We would watch Julia Child and Jacques Pepin on PBS; we also watched the Secrets of the CIA and Martin Yan Can Cook. I wanted to be able to wield a knife, like Chef Martin! Additionally, I knew that girls loved guys who could cook! THE CHEF’S CORNER
What is your favorite dish to cook and why? SB: This is a tough question that I still struggle with to this day. I enjoy braising meats — specifically braised short ribs. This technique requires dry roasting or searing
“If you can read, you can cook!” — Executive Chef, Sam Brod, C.E.C.
combined with moist cooking, such as simmering or slowly stewing. A beautiful cabernet braised short rib that is finished properly is a lovely creation and one that can test a true cook’s culinary prowess. What is your comfort food? SB: My early years were spent on a farm in Lancaster County, Pennsylvania. My mom is a heck of a cook to this day. When I go home, I always request slow simmered Amish-style chicken corn noodle soup,
What advice do you have for those who “can’t cook?” SB: If you can read, you can cook! Follow basic recipes. Then couple that with a cooking show or a demonstration found on the internet. What do you think you would be doing if you weren’t a chef? SB: At one point in time, I wanted to play professional tennis. Also practicing law was another pipedream I had!
sour cream whipped potatoes, milk simmered Silver Queen white corn, and roast chicken with thick country gravy. What is an essential item everyone should have in their kitchen? SB: A standard chef’s knife and paring knife — these two simple tools can pretty much do anything you need in a kitchen. If I had to choose only one, it would be the standard chef’s knife, also known as a French knife.
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