The Sanctuary Golf Club's Executive Chef Mark Brown brought home the gold in the annual 2011 Beef Signature Recipe Competition while Sous Chef Boun Chanthavong won a silver award in the 2011 Pork Signature Recipe Competition.
The chefs traveled to the Orange County Convention Center in Orlando, Fla. to compete in the American Culinary Federation, Central Florida Chapter's annual competition. Brown competed with other chefs from across the country, impressing the judges with Sous Vide-Roasted Tri Tip of Beef, Wilted Kale, Braised Tri Tip "Charlotte," Reduced Braising Liquid, glazed root vegetables and potato puree, winning a Gold Medal.
Chanthavong won Silver with Pork Belly Wrapped Boston Butt Roulade, Mustard-Herb Jus Lie and Lace Pork Skin with Braised Short Rib, layered potato and mixed vegetables.
Executive Chef Mark Brown and Sous Chef Boun Chanthavong.
"The members of The Sanctuary Golf Club are very proud and supportive of chefs Mark and Boun's accomplishments," said The Sanctuary's general manager, Ken Kouril. "This further demonstrates the commitment our culinary team has in providing a world-class dining experience here at the club."
"We are honing our skills for this upcoming season at The Sanctuary. I am very proud of Chef Boun. This is his second competition the first competition he won a Bronze Medal and now a Silver Medal. Look for Chef Boun to win Gold the next time," stated Brown. "It is an honor to work with such a talented staff."
For more information, visit www.sanctuarygc.net.