We all remember the beloved family recipes that were “made from scratch.”

And the time it took to do so. Of course, these were the best memories—the spaghetti sauce that took hours on the stove to the lemon cake that had few ingredients that somehow just meshed to create deliciousness. Everyone has their own special list and even today recreate these recipes in their own kitchens. The chefs at Ocean Reef are dedicated to “make from scratch” memories for us all to add to our favorites.

Using fresh ingredients and creative cooking skills, they make an enormous amount of our dishes in the restaurant kitchens.

After chatting with Chef Philippe Reynaud, Senior Director of Culinary Operations, I became amazed at what happens behind the scenes and thought this was worth sharing a short sampling with Members.

Gianni Ristorante:

All pizza toppings, Bolognese, salad dressings, stuffed pasta and some flat, pizza dough, and sauces.

Burgee Bar:

Daily soups, dressings, aioli, sauces, salads, and pizza.

Islander, Palm Court:

Lobster bisque, all sushi, sauces, guacamole, salsa, fish dip, roast pork, black beans, chili vinaigrette, and daily soups.

Clubhouse Prime/19th Hole:

Salad dressings, cocktail sauce, Parker House rolls, steak rub, daily soups, and many desserts.

Raw Bar:

Shrimp, gazpacho, salads, steamed shellfish, and sandwiches.

The Ocean Room:

All breakfast menu items, green juice and vegetable juices, and granola.

Commissary Kitchens:

Sauces and dressings, crab cake mix, chicken salad, tuna salad, quinoa salad, Grab and Go salads, all stock (chicken, veal, beef, lobster),
conch chowder, clam chowder, breads and pastries, gelatos, and desserts.

The freshness and consistency of made from scratch food is another reason that we can enjoy a unique way of life at Ocean Reef Club. The chefs take great pride in using the freshest ingredients from local sources to create meals in our kitchens for all to savor.