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| New York
- USA |
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Extraordinary
June - 2008 |
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5 Stars
& 5 Stripes
Overall - 'Cuisine & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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| We visited Sebonack on a sunny afternoon to view the
golf course, tour the clubhouse, and sample the cuisine created by Executive
Chef Michael Meehan and his team. After driving up a winding sand and pebble
path, the spectacular Sebonack Clubhouse rises up majestically at the end of
the roadway. Upon entering the pastel colored clubhouse through two magnificent
wood and glass doors, we walked into a marble floored hallway. Towards the
front of the entrance hall was the formal dining room, displaying an awesome
view of the Great Peconic Bay. On the left of the hall is a
receptionist-concierge office and to the right, a beautifully carpeted wooden
staircase that ascended to the private rooms on the second floor of the
clubhouse. High above the center hall was an immense glass and brass chandelier
suspended 80 feet in the air. Through the magic of engineering, the chandelier
(which weighs some 500 pounds and is over 5 feet in height) moves up and down
an inch every minute so that it eventually descends to the ground for daily
maintenance. |
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| Sebonack Golf
Club |
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| GM Troy Albert greeted us and gave us a walking and
golf cart tour of the clubhouse, guest cottages and golf course. Sebonack's
golf course brought back memories of the first time I had visited the West
Coast's famed Pebble Beach. The water views, high palmetto grass, white beach,
and diverse native wildlife seemed like a beautiful "still life" painting by
one of the masters. After our tour, we came back to the clubhouse and took a
quick walk through the formal dining room with its indoor and outdoor patio
seating. We then went to the Executive Dining room on the second floor, where
our Degustation Menu would be served. |
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| Sebonack Golf
Club |
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| The Executive Dining Room is old-world style with its
rich dark wood paneling and elegant oversized windows. Chef Michael's menu
started with his Sebonack Seafood Platter: Lobster Tail, Jumbo Shrimps and
Crabmeat with Lemon, Mustard, Cocktail Sauce and a Micro Green Salad
beautifully displayed on fine white china. It was a treat to sample this trio
of ocean-fresh and firm crustaceans in such regal surroundings. The well
dressed wait staff was quick, personal but unobtrusive and
efficient. |
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| Sebonack Dining
Room - View |
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| I had to remind myself to savor every bite while
allowing my eyes to wander around this sea of splendor. The subtle contrasting
flavor profiles of the shellfish set the stage for a glorious Sauvignon
Blanc from Raphael Vineyards on the North Fork of Long Island. It was
lemony and intense on the palate while offering straightforward mineral notes
and hints of exotic tropical berries. Next we were treated to Pan Roasted
Halibut, the deliciously soft white meat seared in the pan to seal-in the
delicate flavor and then topped with Apple-Wood Smoked Bacon while surrounded
by "Jack Be Little" Pumpkin and Tomato Buerre Blanc. This was a masterful
rendition of a local fish favorite created by Chef Michael, who intentionally
uses fresh locally grown ingredients from the bounty of surroundings farms.
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| Sebonack
- Cuisine |
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Our other main course was a
delectable Grilled Porterhouse Lamb Chop, cooked medium-well and
accompanied by Chef Michael's famous North Fork Corn Spoon Bread with Corn
Relish and a Pinot Noir reduction. The two wines, offered with these
selections, were Far Niente Chardonnay and a Saintsbury Pinot
Noir. The legendary Far Niente Chardonnay offers a distinctive style of
blended grapes from its numerous estate vineyards thus producing a classical
intense, zesty wine. |
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| I feel that it could have also been a good choice for
the grilled lamb chop because of the delicate toasty oak, although the
recommended choice was the incredible Saintsbury Pinot Noir. The mature
suitable tannins and ample acidity of the Pinot Noir cried out for the gamey
juicy lamb chop and its accompaniment. A good match! For our dessert we were
given a Trio of Sebonack favorites: Apple Raspberry Crumble, Flourless
Chocolate Cake, and a Vanilla Caramel Ice Cream Parfait. |
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| The whole trio was heavenly
either by itself individually or taken together in quick successive spoonfuls.
Our wine was Inniskillin-Ice Wine, a serious Canadian wine specialty
that consistently earns ratings in the 90's by top wine critics in the US. We
found it to display a rich abundance of peach and mango on the palate after a
delightful citrus nose. |
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| Sebonack
- Cuisine |
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| Congratulations to Executive Chef Michael Meehan and
his team for presenting visually appealing and delicious cuisine and the
efforts of the service team that resulted in a prefect dining experience. To GM
Troy Albert, for his skill in making sure that Sebonack runs seamlessly on its
path to becoming the finest golf club in America. And most certainly
congratulations to owner and visionary Michael Pascucci for converting his
dream into a spectacular reality! Because of their combined efforts, Sebonack
is at the very pinnacle of the U.S. Golf world. |
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| 2008 Seven
Stars and Stripers® - Award-Hand-Out at Sebonack |
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| About the Sebonack Golf Club: |
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Sebonack, 7,225 Yards (Par
72) one of America's newest and most elite golf clubs was built based on the
vision and determination of its owner, Michael Pascucci. Pascucci, a highly
acclaimed entrepreneur and successful builder had previously been responsible
for the creation and development of Oxford Auto Leasing, the largest publicly
traded independent auto leasing company in the U.S, and Long Island's cable
channel, "LI Channel 55". The Sebonack saga began as a result of Pascucci's
friendship with his Florida neighbor, Billionaire Wayne Huizenga (Blockbuster,
Waste Management, the Florida Marlins) and his wife Marti. The Huizengas had
accumulated 2,000 acres of prime Florida land and built their own golf course
for their family and friends. The Pascucci's were so impressed with Huizenga's
family golf course, that they decided to find an ideal location on the East
Coast for a family club of their own. In 2001, after a six year search,
Pascucci purchased a 300 acre property "Bayberry Land" on the Great Peconic Bay
in Southampton from the International Brotherhood of Electronic Workers #3, The
property was run down and available for $45,000,000, a small fraction of what
the land is worth today. The location and property fit perfectly into
Pascucci's vision of his dream family golf course. |
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The Sebonack Golf Club
would be built on waterfront property with a spectacular view of the Great
Peconic Bay, and give Pascucci the ability to create the most environmentally
conscious golf course on Long Island. Bayberry was renamed "Sebonack" and is
within a pitching wedge of two of the most prestigious golf courses on the East
Coast, Shinnecock and National. Buying the land proved easier then actually
getting approval from the Hampton community, and environmental groups. Pascucci
spent years and attended 350 meetings with the town, community and
environmental leaders. Much like the "pony express" postal service of the
1800's, Pascucci travelled through rain, snow and blizzards to make his
appointed rounds and complete his mission. To achieve his goal, Pascucci
surrounded himself with a team of experts that included former top executives
from his original company... Oxford Leasing, and top consultants in the
environmental field. Pascucci also sought advice from the Long Island Pine
Barren Society, The Nature Conservancy, and The Group for the East End. He was
able to convince and gain support as well from the "Neighborhood Network" who
have historically opposed building any golf course on the East End. With the
help of his friend and business partner, golf legend Jack Nicklaus and world
famous golf course designer Tom Doak, the Sebonack golf course was designed to
be golfer friendly, challenging and in harmony with the ecology of the original
land. With their collaboration, Sebonack has become a world class, championship
golf course that preserves the integrity and ecosystem of the original land.
This year, Sebonack was awarded the prestigious 2013 LPGA Women's Open, a
tournament not normally awarded to a new golf club. |
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by
Barry Kay
Editor: John Lomitola
Editor-in-Chief: Ingrid
Lemme |
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| © 2008 ~ Seven Stars and Stripes, Inc. |
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