Fresh off his win at the Chef to Chef competition, Executive Chef Conor Ball leads the Martis Camp culinary team into the summer dining season.
It was late afternoon on March 5th as Club & Resort Chef to Chef Conference attendees watched the kitchen stage come to life with the heat and passion of four talented chefs. Each had been selected from across the nation to compete in the Chef to Chef culinary competition, the final event of the five-day conference in Austin, Texas. Martis Camp Executive Chef Conor Ball was among the chosen chefs, ready for his turn in the kitchen to prepare his dish – Pho Beef Tartare with Pickled Mango and Peanut Furikak. Recipe at the bottom of this article.
“Competing was stressful and time was limited. The room was full of a large crowd and the set up was a satellite kitchen with no open flame. The power kept going out on the burners that were provided which added an extra challenge. Ultimately, the organization and planning that myself and my team had in place allowed me to overcome these challenges and emerge victorious.” When the judges declared him the winner, Chef Conor’s surprise was as fresh as the dish he had just prepared. “I had no idea I would win. I did not know the other competitors or what they were capable of. When my name was announced I was overjoyed. I was so glad to have brought recognition to Martis Camp and my team! Special thanks to Alison Murphy, our executive pastry chef, who helped me train and plan for the competition.”
Chef Conor is no stranger to training and planning, having led the Martis Camp culinary team for seven years, across three restaurants, through summer and winter seasons at the Camp Lodge Bar & Bistro, Family Barn Soda Fountain and Lookout Lodge. His experience prior to Martis Camp includes notable restaurants and resorts including Barking Frog Restaurant at the Willows Lodge in Woodinville, Washington, The Inn at Rancho Santa Fe in Southern California, and Four Seasons Aviara in Carlsbad, California. Reaching back even further, Chef Conor adds, “Growing up in the Pacific Northwest had a great impact on my style as a chef.” Early experiences at home and on the shoreline shaped his future in the culinary world of food and dining.
“Throughout my childhood I developed a great affinity for fresh seafood which I still carry with me each day. Harvesting fresh shellfish off the beach at low tide, fishing for Dungeness crab, and cooking salmon on cedar planks over an open fire were an important part of my culinary influence when I was young. The Northwest also has a great bounty of fresh fruit and vegetables. Picking wild berries, eating fresh spring vegetables from my mother’s garden, and journeying through the amazing farmers market in our city during the summer also helped to inspire my passion for food. My grandmother, Maloa Gribkoff, was also a food critic and writer for the Sacramento Bee. Her passion for and knowledge of food was also a great inspiration to me growing up and a large part of the reason I became a chef.” As Chef Conor looks ahead to summer dining at Martis Camp, he’s focused on creating new dishes for the menus, working with all the delicious produce of the season, and preparing for special events including the Stars & Stripes Picnic on the Fourth of July, seafood boils at the Beach Shack and the return of one event series, in particular.
“I’m so excited for the Summer Wine Dinners. This year we have a great lineup. I’m looking forward to tasting the fantastic wines with our Sommelier Lucian Usca and coming up with amazing menu pairings for Members to enjoy.”
This season’s visiting wineries include Brewer Clifton, Pahlmeyer, Joseph Drouhin & Domaine Drouhin, Champagne Charles de Cazanove and Freeman Vineyard & Winery. Each dinner begins with a reception, hors d’oeuvres and first pour on the Camp Lodge East Patio. A four-course dinner with wine pairings follows and includes an artistic dessert by Executive Pastry Chef Alison Murphy. Her talent and creativity are in high demand for wine dinners, weddings, birthdays and other occasions. Asked what she most enjoys about the summer season, it’s all about the fresh fruit.
“Creating pastry in the summertime allows for the use of all of those luscious ripe berry and stone fruit flavors. I love being able to make things like huckleberry ice cream,
strawberry shortcake, fruit tarts, and getting to bejewel the top of cakes with super fresh and tasty fruit. Thanks to our farmer friends around the world, we are able to get a lot of these fruits year-round, but nothing beats a locally grown, in-season strawberry, you know? I grew up going to and volunteering at the Strawberry Festival in the Bay Area so getting to eat a sun-warmed strawberry takes me back to childhood and I just love it.” Chef Alison also makes wedding cakes, imparting her unique vision into one of the most celebrated traditions of the bride and groom’s special day. “I typically have the bride and groom send me photos of cakes that they like and have them give me an idea of what the feel of the wedding is going to be like, traditional, modern, simplistic, color scheme, florals, etc. Then I create my own interpretation of all of that information and come up with the cake design. I love being able to work with color and flowers, but the classic white cakes with simple details are also wonderful. It’s a wonderful feeling to be able to create an edible showpiece of the couple’s love for each other that then gets to be shared and enjoyed by their entire party of loved ones and friends. Making every moment together sweeter, one bite at a time.” Chef Alison recalls a few of the desserts and pastries in her own life that have marked sweet memories of childhood, travel and the artistry of other pastry chefs.
“I remember a buttercream frosted cake for my 6th birthday from Souza’s bakery that had pink plastic ballerinas all over it. I couldn’t wait for my birthday party to start so I could eat cake, so I kept sneaking into the fridge to break off small pieces of the piped frosting border at the back of the cake hoping my mom wouldn’t notice. I once asked the pastry chef at the Ritz-Carlton in Half Moon Bay to come to our table so that I could tell him how amazing his pumpkin mousse was, in the shape of a stone with cranberry gel, pumpkin cake and spiced tuile cookies all made to resemble an autumn forest floor. Also, my first chocolate macaroon at PAUL bakery in Paris … no words.”
As summer season hits full stride, Martis Camp’s F&B and culinary teams continue to welcome diners with friendly hospitality, exceptional service, and great food, wine and cocktails. Food & Beverage Director Stacie Krenicki notes that each venue has a unique offering, and upcoming events offer even more ways to spice up summer dining.
“The Family Barn soda fountain has a menu of family favorites, and the Bar & Bistro offers elevated classics in a fun, social setting. Lookout Lodge is all about outdoor dining on the terrace with Mexican specialties and margaritas, and you can’t beat the Beach Shack for a relaxed lunch at Lake Tahoe. Also, Martis Perk is open all day, with great options for coffee, breakfast and lunch – all made to go if you’re on the golf course. And so many fun dining events are coming up – Sunday brunch, summer wine dinners on the East Patio and seafood boils at the Beach Shack. There’s nothing better than lobster and wine on the shore of Lake Tahoe. We can’t wait to welcome our Members and celebrate summer at Martis Camp.”
The Award-Winning Recipe – Pho Beef Tartare with pickled mango & peanut furikake.
INGREDIENTS
4 cups salad oil
3 cloves
3 cinnamon sticks
3 star anise
1 tablespoon fennel seeds
1/4 cup sesame oil
1/2 cup rice vinegar
1/2 cup peanuts toasted and chopped
1/4 cup sesame seeds
2 nori seaweed sheets
10 wonton wrappers
1/8 cup granulated sugar
1/4 cup salt
1/4 cup black pepper
3 limes
1 shallot
2 garlic cloves
1 bunch fresh basil
1 bunch fresh mint
1 bunch fresh cilantro
1/4 cup soy sauce
2 tablespoons Dijon mustard
1 mango
2 jalapeños
8 oz. beef tenderloin
METHOD
1. Heat 3 1/4 cups salad oil on stove to 300 degrees for frying the wontons (reserve remaining oil for dressing).
2. For the pho vinaigrette, grind star anise, clove, fennel, and cinnamon.
3. Place spices in blender and add 1/4 cup rice wine vinegar, Dijon, shallots, garlic, and soy sauce.
4. Blend mixture on medium until smooth then slowly drizzle in remaining salad oil and then sesame oil to finish.
5. Dice mango and mix with 1/4 cup rice wine vinegar.
6. Slice jalapeño thinly and add to pickled mango mixture. Reserve for plating.
7. For the peanut furikake, crush and toast peanuts then add sesame and toast slightly.
8. Then in a mixing bowl add sugar, 1/4 cup salt, and nori sheets chopped finely.
9. Small-dice beef tenderloin and add pho vinaigrette and juice of 3 limes. Season to taste with peanut furikake.
10. Cut wontons into triangles and fry for 2 minutes or until golden brown.
11. For plating, place beef tartare on plate in a ring mold and garnish with pickled mango mixture, fresh cilantro leaves, and peanut furikake.
Place a few of the wonton chips around the plate.
