![]() In 2013 he joined the Aviara Golf Club as an Assistant Golf Professional and after two years launched the club’s membership program and was promoted to be the club’s first Membership & Golf Sales Director. Upon graduation he began his career at Fujikura Golf as a custom club builder. With his degree in tourism, this naturally paved the way for him to head to sunny San Diego, specifically Carlsbad, the “Golf Manufacturing Capital of the World.” Being in a city surrounded with golf, Steve was drawn back to the sport of golf and furthered his education at the Golf Academy of America. He continued his passion for the sport and later attended Kent State University majoring in Tourism Management. It is always fun to play with others, however there aren’t too many sports that you can play by yourself and still feel challenged each time you play.įrom Cleveland, Ohio, Steve was introduced to the game of golf by his father at age 12. He says that golf is one of the only games that you can play and enjoy by yourself. Once upon a time Renny had a great month, getting two hole-in-ones within three weeks of each other. Renny has a total of 4 career hole in one’s, but still needs four more to catch up to his dad! Until then Renny enjoys the sport of golf for the challenge. His favorite hole is #18, a par 4 that requires you to hit two really good shots, and in his opinion has to be one of the best finishing holes in Southern California. Beginning his journey at Aviara in 1997, Renny is now the Director of Golf. After graduation from SDSU with a degree in Economics in 1994, Renny became an Assistant Golf Professional at Singing Hills and three years later moved up the coast to Aviara Golf Club in the same capacity. After carrying the bag for 18 holes he was rewarded with a Coke and $7. At 12 years old he spent the summer caddying for his dad and friends at Singing Hills Resort (now Sycuan). The wine list is short, but before dining, a stop at the bar is practically a must.A San Diego native, Renny has always been around the game of golf thanks to his dad. His apple pie, accompanied by vanilla ice cream and topped at the table by rye caramel sauce, is large enough for two. Finish with the desserts from French pastry chef Christophe Rull. Since there is no bread service, you might have to order the garlic croissants for substitution. The corn, part of the vegetable section, was turned into a crème brûlée. Accompanying the oysters are red cocktail sauce “pearls” made of strawberries. I discovered, after reading the menu, that the “yolk” on the tuna tartare in the Avocado Toastada was actually mango. It is not always the perfect swing, as in the radishes dipped in white chocolate (not a favorite). On the other hand, he gets more adventurous with some dishes by adding a sweet taste. The avocado crab appetizer was tasty, while the Caesar salad lacked a kick in its dressing. These include various dry-aged ribeyes with a 12-ounce A5 Japanese Hokkaido Prefecture Wagyu Dungeness crab or artic chard. ![]() Perhaps influenced by the game of golf, which is rather on the safe side compared to other sports, chef Blais is pretty conservative on the execution of the “ Cuts & Catches,” the meats and the seafood. Let’s not forget the outdoor wood-fire grill creating a smoky and tantalizing ambience ( see video below). There are numerous tables inside (including two stylish private rooms) but I think the prime ones are on the patio overlooking the golf course (holes 1 & 18) and the Batiquitos Lagoon. ![]() Part of the experience at Ember & Rye is the magnificent setting created by the surrounding Aviara Golf Club and the grand entrance to the restaurant. ![]() From humble beginnings at McDonald’s ( #truestory as he wrote on his website), he graduated from the Culinary Institute of America, and went on to train at The French Laundry, Daniel, Chez Panisse and el Bulli.Ĭhef Blais hails from New York but now lives in Southern California near the elegant Park Hyatt Aviara Resort, Golf Club & Spa, therefore the choice of settling his knives and culinary ideas here. Most of us know chef Richard Blais, winner of Bravo’s “ Top Chef All-Stars.” Since he is a chef, Blais, besides appearing on various TV shows, also operates restaurants and food trucks.
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