Old Palm News

Old Palm Golf Club Elevates Dining to an Art Form

February 26, 2014

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Being the premier private Club community in the Palm Beaches, Old Palm Golf Club has raised the bar almost impossibly high. The estate homes are exquisite, the golf is unparalleled and the lifestyle extraordinary. The Club is the embodiment of Old Palm’s uncompromising commitment to the residents and members, especially with regard to dining. The dining venues within the Club are as diverse and enticing as the menus. The main dining room is a study in elegance with pecky cypress ceilings. It flows into the even more intimate Palm Court, a wonderful space designed to look like a room in an early Palm Beach estate. Outside, overlooking a gently cascading waterfall and the golf course’s 18th hole, there is a covered patio that’s ideal for al fresco dining. The Old Palm menu is always changing to reflect seasonal ingredients and culinary trends. Members savor dishes such as chilled watermelon gazpacho, seared foie gras, and quinoa-crusted jumbo shrimp. Heartier entreés include grilled prime New York strip steak and herb-roasted rack of Colorado lamb. Casual items range from Kobe beef burgers to made-to-order pizzas from the brick oven. There are also plenty of delectable vegetarian and gluten-free choices on Old Palm’s menus. Jason Soule, the new Executive Chef, is also influencing the cuisine. For instance, he recently introduced a sous vide technique. This gourmet cooking method involves cooking meat in a vacuum-sealed pouch in a water bath at a precisely controlled temperature. The meat comes out perfectly done, amazingly flavorful and wonderfully juicy. The meat is then seared on the grill, seasoned with the freshest of ingredients and served immediately. “Having lived in Palm Beach Gardens for the past five years, I have held Old Palm in the highest regard,” said Soule, “and I couldn’t be more excited about joining the team and building relationships with the members.” Chef Soule’s credentials are impeccable. He earned an Associates Degree in Culinary Arts from the New Hampshire Technical College, studied at the Culinary Institute of America in New York, and has worked throughout the Caribbean and Florida at several Ritz-Carlton resort properties. Chef Soule has also completed several externships at highly acclaimed restaurants that include Chef David Burke’s famed Park Avenue Café and Chef Charlie Palmer’s flagship Aureole. As a result of Chef Soule’s training and expertise, Old Palm’s members can expect to enjoy even more gourmet temptations in the months ahead. Old Palm has also extended the dining options into other areas of the Club. Members are welcome to host parties in the private wine room and dine in the grill rooms in the Men’s and Ladies Lounges. Anything on the menu can also be delivered, if members prefer to enjoy their meals at home. “I have an open-door policy, which encourages Old Palm’s members to discuss their food preferences with me,” explains Chef Soule. “That way, I know which dishes are their favorites and how receptive the members will be to new dishes. My philosophy is buy great product, treat it with respect and get great dishes as a result.”  


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