Executive Chef Don Law began working his culinary magic at The Georgia Club before houses had even been constructed on the property. As TGC’s sixth longest employee after seven years, he has witnessed a lot of growth, both at the Club and within his job.
” The best thing about being Chef at The Georgia Club is that it never gets boring. With menu changes, daily specials, banquet orders and special requests, I always get to create something new and interesting.”
Chef Don draws inspiration from a few favorite restaurant websites he occasionally browses. However, he claims a lot of the culinary genius behind some of TGC’s most unique dishes comes from Chef Chris Rountree, a former English major who turned his passion for food into a career.
“Chris is a real foodie with first class taste and a good eye. I think I held him back creatively for a little while, but now I trust him to put together dishes I never would have thought of.”
With the new “Member Favorites” Winter Menu being unveiled next week, Chef Don offered a little insight into some of the most popular dishes.
“The Tomato Basil soup used to be a special. We moved it to the regular menu even though I thought it was too simple. I took it off the menu, but that only lasted two days because there were so many complaints about not having it. The Basil Chicken Salad plate is always pretty popular as well, and of course everyone likes the Filet Mignon.”
Chef Don said the “favorites” were chosen taking into consideration the most popular items and the requests of the most frequent regulars. He has learned the tastes of many members, like how the lady golfers love the Taco Salad, and one member always specially requests Filet Oscar.
He tries to prepare different dishes than other country clubs, but admits sometimes he estimates Members’ tastes a bit too conservatively.
“I didn’t think the Cuban Wrap would be very popular, but it has shown good sales,” he said.
Sometimes though, Chef Don knows the tastes of his audience too well.
“When we added the Blackened Salmon and Grits to the menu, I figured it would do well. Ideally, the dishes should sell about even, but some nights Salmon and Grits makes almost 75 percent of the sales!”
With the release of the Winter Menu comes some old traditionals and some new favorites. But if none of those dishes appeal to you, Chef Don encourages you to take him up on his rarely accepted offer:
“If you don’t see something you like, let me know and I will create something special just for you.”
A personal dish from the Executive Chef? Now that is some fine dining at The Georgia Club!