Speaking of teasers, today I’m going to focus this message on our dining experience at Cat Island Club. We recently announced that our new Executive Chef, Jacob Barlow, was joining our team. Jacob actually started last week when he came in to organize his kitchen and learn where all the light switches were.

One of Chef Jacob’s first orders of business was creating his own menu for lunch, dinner, and brunch. This may sound like a simple process, but to an artist masterpieces take time. Even the most simple items on the menu must have a flow and a reason to have them on the menu. He must take so many elements into consideration when building a menu. Earlier today, I sat with our team to discuss the “near” final draft of the menu.

We’re going to roll this new menu out to the membership next week and you’ll see some of the fan favorites like the Short Rib Melt for lunch and, of course, Shrimp and Grits on the new menu going forward. Please understand, that every Chef puts his signature on the menu items and Chef Jacob is no different. In addition to the staples that we’ve come to love and expect, you’ll see some new items like Whiskey Shrimp, Truffle Fries and a Flounder Po Boy on the menus. There is also a welcome nod to comfort foods that the membership will enjoy like Brasstown Meatloaf, Chicken Salad, and Tuna Salad sandwiches.

In some cases, you’ll be happy to see that some of these dishes are just like mom made—in this case, Jacobs’ mom. She was his early inspiration before attending culinary school. In other dishes, you’ll be pleased to experience a flair and twist that is not always expected but is always enjoyed. Some other future favorites are the Local Mushroom Gnocchi and Lions Mane Parm, which is a very healthy option for dinner.  For salad lovers, the new Harmony Salad, Clubhouse Caesar’s Salad and Wedge will hit you right on the bullseye. Another new item will be Chef’s Cat Island She Crab soup, which is a must in Beaufort.

Chef Jacob won a local wings contest recently and he’s sharing his award-winning sauce, Thai Crunch along with a variety of other delicious favorites if you’re just looking for a quick bite at the bar or an appetizer.

If you think that I’m excited to launch this new menu and formally introduce our new Executive Chef, you would be correct. Two of my passions in life are eating great food (just ask my wife) and adding great leaders to our team. Many people assume, incorrectly, that Golf Pros play golf every day, Golf Course Superintendents cut grass and Chefs cook. Nothing could be farther from the truth; but what our team does so very well is provide exceptional experiences for our members, regardless of their area of expertise. We’re committed to honoring this spectacular property with the highest quality of service and dedication. We’re so proud to serve our membership and can’t wait to add even more members in the future.

With warmest regards,
Tim Mervosh
General Manager