The majority of seafood in this country is purchased for, prepared at, served by and consumed in restaurants. Each and every day, when chefs and culinary professionals across the U.S. make their choices in the seafood they buy and serve, they also have a tremendous opportunity to apply their talents, skills and creativity to the practice of seafood sustainability and ocean conservation.

HOME > PARTNERS-ORIGINAL > HILLCREST COUNTRY CLUB

Chef Bryan Cox of the Hillcrest Country Club

Expanding Hillcrest’s commitment to a sustainable lifestyle, Hillcrest Chef Bryan Cox has instituted several positive and important programs in the kitchen.  Under his leadership, the club prepares and serves only fish and shellfish designated sustainable by national and international agencies. As a result, Hillcrest has received special commendation from the Aquarium of the Pacific.  Hillcrest is only one of two country clubs in the nation to achieve this.

Produce, fruits, lettuce and vegetables used in Hillcrest’s kitchens come from local and national farms as seasonally available.  International sourcing is based on member demands.  All dairy products are organic.  Fruit juices squeezed fresh daily are all organic (including lemons for lemonade). The current emphasis is focused on the conversion to sustainable, antibiotic and hormone free proteins.  This will include all beef, veal, lamb, chicken and pork.  Presently Hillcrest serves naturally raised, antibiotic and hormone free Sonoma artisan lamb.  Roasting chickens are either natural free range or Kosher.  Pork products are from Beeller Farms in Iowa, antibiotic and hormone free, naturally raised on the rolling hills of Madison Country.  Hillcrest serves traditional corn fed, prime Midwestern beef.  Menus will soon offer members an opportunity to choose natural grass fed beef as well.

Changes are taking place for future menu plans.  There will be a more streamlined, seasonally appropriate, and health driven offering.  Hillcrest has added a culinary nutritionist to the staff. In addition to creating healthy menu selections and design, she is also a productive cook in the club’s kitchens.

Hillcrest’s recycling program is nearing the successful completion of implementation.  The new composting machine “eCorrect” is in place and providing the club with great results.  The club produce 1,900 lbs. of nutritionally rich compost for landscaping by processing 12 tons of kitchen waste each month.  This 12 ton number is biodegradable waste that would normally be transported to an off-site location with no practical use and the added expense to the club for hauling it away.  Think of it: 250 pounds of waste goes in and only about 20 pounds comes out.  Hillcrest not only save costs on the waste management removal, but provides for the club a very healthy and nitrogen rich compost product.  A win-win for sure.

Table scraps are transformed into rich, clean mulch for the club grounds with the help of the eCorrect composter.


Executive Chef Bryan Cox of the Hillcrest Country Club has implemented a sustainability program that includes recycling, composting, local and sustainable sourcing, and human health and nutrition.  Chef Bryan is also an avid SCUBA diver, and his work with the Seafood for the Future program has brought together exceptional cuisine and marine stewardship.




Salmon Chinois and Rice Wine Honey Mustard
Pineapple Brulee

Serves 6 Download the recipe
Salmon filets, pin bones out, center cut. 3 lbs.
Olive oil or Canola 2 tbls.
Fleur de Sel 3 tsp.
White pepper to taste
Parsley, chopped ¼ cup
Chives, chopped ¼ cup
Pistachios, first, chopped medium fine ¼ cup
Pistachios, second, chopped medium fine ¼ cup
Shallots, chopped fine ¼ cup

Oriental Marinade
Rice Wine Vinegar 3 ounces
Soy Sauce 3 ounces
Sesame Oil 1 tbls.
Green Onions, sliced thin ¼ cup
Ginger, fresh, grated 1 tbls.
Lime Juice 2 tbls.

Rice Wine Honey Mustard
Rice Wine ¼ cup
Honey ½ cup
Grey Poupon Mustard ½ cup

Pineapple Brulee
Pineapple, 1/8” dice 2 cups
Brown sugar 3 tbls.
Butter 2 tbls.

Procedures:
Place the salmon filet on a cutting board and with a sharp knife open the file horizontally to just before the back cuts through.
Lay salmon on a oiled foil sheet and open to begin filling.
Chop parsley, chives pistachios and shallots and mix together.
Season filet with salt and white pepper.
Evenly spread chopped herb and pistachio mix over filet.
Beginning with the thicker half of the filet, carefully roll the salmon into a pinwheel.

Slide the salmon pinwheel toward the end of the foil and using the foil roll the foil around the salmon to hold it in shape. Twist ends to secure foil. Let salmon rest for one hour in a refrigerator.

With a sharp knife, cut through the foil in 1 ½ “ intervals.
In a large platter place salmon and marinade for a few minutes on each side.
Heat a small amount of oil in a sauté pan and sear salmon for 1 minute on one side.
Let rest until cool and remove foil wrapper around fish.
Brush a little honey mustard on the top of each fish, place ½ tablespoon of pistachio evenly over each and place 2 table spoons of pineapple on each.
In a preheated 350 degree oven, bake salmon for about 12 minutes.
To serve, place salmon on serving dish or platter and drizzle with more honey mustard.

For the Marinade
Place vinegar, soy sauce and sesame oil in small mixing bowl.
Add thinly sliced green onions, grated ginger and lime juice.
Stir well and refrigerate until use.

For the Honey Mustard
Mix all three ingredients together and chill until ready to use.

For the Pineapple Brulee
Dice pineapple into 1/8” dice.
Preheat a large skillet to medium high heat and add a little oil to sauté.
Add pineapple to pan and cook until slightly brown in color.
Add brown sugar and butter to melt and carmelize.
Remove from heat and let set until ready to use.