Podcast appearances and mentions of diana delucia

The Golf Kitchen concept was initially born at a meeting at Sebonack Golf Club in Southampton in 2010. With some solid ideas, Diana DeLucia, created her first book and proof of concept titled Golf Club World, Behind the Gates which published in 2013. The recipes and culinary stories proved to be very popular and thus the Golf Kitchen book concept was realized. DeLucia traveled the USA and the world to uncover some of the finest Private Golf and Country Club and Resort teams.  The first Golf Kitchen book was launched at Winged Foot Golf Club in Mamaroneck, New York and hosted by Executive Chef Rhy Waddington and a star-studded line up of Private Golf and Country Club Chefs from the USA and abroad cooking a food and wine tasting menu for the members and guests that will always be a night to remember. A similar event quickly followed at Cassique at Kiawah Island Club, South Carolina which was hosted by Executive Chef Doug Blair and once again included a collaboration of an elite group of chefs from Private Golf and Country Clubs from the USA and abroad.  It was at Cassique that the magazine concept was born, and Golf Kitchen Magazine is now in its second year.Golf Kitchen Punta Mita, a four-day golf and culinary extravaganza was hosted in Punta Mita, Mexico - which boasts both Four Seasons and St. Regis resorts on the property and two renowned Jack Nicklaus Signature-designed golf courses, Pacifico and Bahia – on April of 2018 and 2019 with the help and support of Punta Mita, Golf Kitchen participating chefs and clubs, friends of Golf Kitchen chefs, residents and guests. Golf Kitchen Magazine is now a luxury, biannual collectable magazine and 2022 will be it's fifth year in production.  Highlights from this episode of The GIG Podcast that you don't want to miss include: Diana tells us about her journey from food photographer to CEO of Golf Kitchen.Find out what attracted Diana to feature golf clubs as opposed to yacht clubs or city clubs.In all her travels putting together your Golf Kitchen publications, find about Diana's favourite place or experience.Learn about some of the common traits Diana finds in the Chef's that she has interviewed.In Diana's opinion, what makes for a world class Chef.Hear about what Diana thinks are the challenges are facing this unique industry.Find out what a small club with a few staff can learn from a world class club and chefLearn about how a Club can qualify for the Golf Kitchen Culinary Excellence Awards.  About Diana DeLucia ​Diana DeLucia is an internationally acclaimed Australian photographer and journalist who now resides in Stamford, Connecticut, U.S.A. Diana's passion for highlighting talented Chefs in the Golf world has inspired a culinary movement across the world at golf clubs and resorts. As she challenges these golf destinations, she knows that awareness of enhancing the golf culinary lifestyle can bring more enjoyment to the game – and help sustain the growth of golf and travel worldwide.Diana has since created Golf Kitchen Magazine, a luxury biannual print publication and a second book in the Golf Kitchen series is in production titled Golf Kitchen America.  Diana has held two successful events in conjunction with Punta Mita, Mexico and established the Golf Kitchen Culinary Excellence Awards in 2018 at Edgewood Country Club in New Jersey,  in 2019 at GlenArbor Golf Club, Bedford Hills, New York. To learn more or to connect with Diana directly, please visit www.golfkitchen.com.

January 15, 2022 GUEST: The QUEEN of Golf Course Culinary, Diana DeLucia from Golf Kitchen joins the crew to discuss Golf Course Culinary, and More.

The BGT crew discuss the 2021 PGA Merchandise Show, golf news, social media, and more.GUESTS:- Golf Kitchen, Diana DeLucia discusses her cook book, magazine, and other topics related to Golf Culinary around the world.- SQAIRZ Shoes CEO Robert Winskowicz talks about the testing, and future of SQAIRZ Golf. - BiGGs PRODUCT of the WEEK: SkyCaddie LX5 GPS Watch

The BGT crew discuss the 2021 PGA Merchandise Show, golf news, social media, and more.GUESTS:- Golf Kitchen, Diana DeLucia discusses her cook book, magazine, and other topics related to Golf Culinary around the world.- SQAIRZ Shoes CEO Robert Winskowicz talks about the testing, and future of SQAIRZ Golf. - BiGGs PRODUCT of the WEEK: SkyCaddie LX5 GPS Watch

Diana DeLucia is the publisher and principal at Golf Kitchen. She's a photographer, author and now hosts her own awards show for the private club industry's top culinary talent. Her work with private clubs is second to none. ' Learn more at http://golfkitchen.com Visit our sponsors at http://MemberText.net and http://concertgolfpartners.com 

When I play golf, I oftentimes am more excited about the bar or restaurant we are going to after we play than I am about the round itself! That's where Golf Kitchen comes in! Diana DeLucia has built something special here and I've been following along since she launched this brand and it just keeps getting better! On this episode of The Wednesday Match Play Podcast presented by MemberText Diana gives us a history of Golf Kitchen, shares some of her favorite recipes, talks about going farm to table and introduces Golf Kitchen Americas. She also shares more on the 2020 Golf Kitchen Culinary Excellence Awards. This was a fun, and delicious, episode, and I really enjoyed having Diana on the show. Let's eat!

Ann talks with former heavyweight contender Gerry Cooney who co-wrote ‘Gentlemen Gerry: A Contender in the Ring, a Champion in Recovery’ which chronicles his career, the challenges and triumphs of a trauma survivor and an alcoholic’s journey to recovery. Ann chats with Diana DeLucia, CEO, Golf Kitchen, Editor in Chief, Golf Kitchen Magazine & Founder, Golf Kitchen Culinary Excellence Awards, about golf and food.

BiGG Jon and the "GolfFather" Bill Cuebas talks about Jason Day, and Did the former WWE Wrestler The "Rock" really hit a 490 yard Drive....?? The Golf Life Report talks about Ready Putt. GUESTS: Golf Kitchen Author, Diana DeLucia. Bridgestone Golf's, Adam Rehberg to talk about the NEW BFit App and much more.

Diana DeLucia, creator of the Golf Kitchen coffee-table book and GolfKitchen.com, visits “Talking GolfGetaways” to discuss her latest project that includes food from some of the world’s greatest golf clubs.

This week on All in the Industry, Shari is joined by a super Australian duo! First, author and photographer Diana DeLucia, who specializes in food and golf photography. Her book, “Golf Club World, Behind the Gates” is a collection of interviews with Golf Club Industry Professionals from some of the world’s most incredible golf resorts, and she has an upcoming new book, “Golf Kitchen.” And, second, Executive Chef Rhy Waddington of Winged Foot Golf Club in Mamaroneck, NY. Rhy previously worked in San Diego, where he was voted one of the top five chefs in Southern California. He started in the kitchen in Australia, where he opened a still-thriving farm-to-table restaurant on his parents’ 850-acre property.  

This week on "Golf Talk Live". Author/Photographer: Diana DeLucia Diana introduces to the world her fabulous book titled: "Golf Club World" - behind the gates. The books pages are filled with breathtaking photography, insightful interviews and some exquisite recipes. Join Diana & I, as we talk about her interviews with the owners, general managers, club pros & gourmet chef's, from some of the most prestigious golf courses around the world. Tune in "Live" this Thursday 6PM CST here on "Golf Talk Live".  

The sizzle of onions, the clicking of toasted rice, the whoosh of wine added to a hot pan, and the viscous burble rice cooking in stock — these are the sounds of making risotto. Cookbook author Lidia Bastianich listens for these audial cues when making the creamy rice dish, and lets her five senses guide her through each step. “Cooking is about the ingredients and responding, but risotto specifically is about the technique,” said Bastianich, whose most recent cookbook, Lidia’s Commonsense Italian Cooking, is out this week. Instead of being intimidated by a long list of instructions or ingredients, the Emmy-award winning television host said that the key to mastering risotto is understanding and perfecting the basics. First, be sure to use a wide, heavy-bottomed pan to ensure even distribution of heat. Then begin building a flavor base by sauteing onions, scallions, or leeks, softening them with a little stock. Once the liquid is evaporated, toast the short-grain rice so that the kernels form a protective casing. This prevents the short-chained starches found in risotto rice (Arboria, Carneroli, and Vialone Nano) from leaking out too quickly and becoming mush. “It doesn’t get toasted like toast, that color… you just hear that clickity sound,” Bastianich said. “You’re stirring it almost like a dry stir-fry with onions and the oil.” Then splash in good white wine — the rule of thumb is to never cook with something you wouldn’t drink. “You let that sort of fizz and dehydrate and then you begin the… periodical addition of this flavored stock,” she added. The stock (or even water) should be hot so that it doesn’t impede the cooking of the rice. Risotto has a reputation for being notoriously time- and labor-intensive because the stock must be added a few cups at a time. Added all at once, the rice breaks down too quickly and becomes mush. Lidia estimated that the addition and cooking-down process should take between 8 to 10 minutes. (Photo: Lidia Bastianich/Diana DeLucia) “When the rice is done to your [liking], taste it,” advised Bastianich. “You take it off the heat and you — mantecare is the process — you whip in some room temperature butter. Whisk it in vigorously. Then you add the grated grana padano and then you whisk it again and you serve it immediately.” The heat from cooking breaks down the flavinoids in the butter and cheese, so adding those fats at the beginning of the cooking process is less effective. It may flavor the rice a little and create a delicious aroma, but the rich taste will be mostly lost. Instead, as a finishing step, mantecare maximizes the flavor, possibly even allowing you to use less butter and cheese. Once you get the hang of those steps, adding ingredients to star in your risotto is simple. Just incorporate them in depending on how long they take to cook. “Shrimp take two minutes to cook,” said Bastianich. “You add them toward the end… You like a venison risotto? You need to cook that about an hour before, make a good venison sauce, and then add it into risotto as it is cooking.” Feel free to use whatever happens to be in your pantry or refrigerator. Bastianich said the only rule might be to stay away from sweet concoctions. Otherwise, go for it. “That’s the beauty of risotto,” she said. “You can make it any flavor you want. It’s a great carrier.” Below, try a recipe for Lettuce Risotto from Lidia’s Commonsense Italian Cooking, which Bastianich wrote with her daughter, Tanya Bastianich Manuali.   LETTUCE RISOTTORisotto alla Lattuga  Risotto is always a delicious option for dinner, but for those times when you have nothing to flavor your risotto with, look in the salad bin of your refrigerator and make a great risotto with your salad greens. Lettuce is recommended in this recipe, but another great, economical version is with the tougher outer leaves of any salad green you have in the refrigerator. Use the tender, heart part of the greens to toss a green salad that you can serve alongside the risotto. You will have a balanced and delicious meal, and you will have found a use for everything, wasting nothing. I feel a great sense of accomplishment when I use every morsel of food. I hate waste. Serves 6 7 cups or more hot Chicken Stock, preferably homemade (page 55) Kosher salt ¼ cup extra- virgin olive oil 1 cup chopped onion 1 cup chopped leek, white and light- green parts only 2 cups Arborio rice 1 cup white wine 8 ounces outer lettuce leaves (romaine, Bibb, etc.), shredded 2 tablespoons unsalted butter, cut into pieces ½ cup grated Grana Padano or Parmigiano- Reggiano Bring the chicken stock to a simmer in a medium saucepan, and season with salt. Heat the olive oil in a large, shallow, straight- sided pot over medium heat. Once the oil is hot, add the onion and leek, sauté for 1 minute, then ladle in ½ cup hot stock to soften the vegetables. Cook until the vegetables are tender and stock has evaporated, about 5 minutes. Raise the heat to medium- high. Add the rice all at once, and stir continuously until the grains are toasted but not colored, about 2 minutes. Add the wine, and cook until the liquid is almost absorbed. Add the shredded lettuce, and cook until wilted, about 2 to 3 minutes. Ladle in about 2 cups of the stock, stir, and cook until almost absorbed, about 5 minutes. Ladle in 1 more cup of the stock, and again simmer until the liquid is almost absorbed. Continue cooking and adding stock in this manner until the rice is cooked al dente but still with texture, about 15 to 20 minutes in all. When the risotto is creamy, turn off the heat. Beat in the butter, stir in the cheese, season with salt if necessary, and serve. Excerpted from LIDIA’S COMMONSENSE ITALIAN COOKING by Lidia Bastianich. Copyright © 2013 by Tutti a Tavola, LLC. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.