New chef brings old favorites to Bull's Bridge Golf Club menu

SOUTH KENT —  When the restaurant opens at Bull’s Bridge Golf Club on April 1, a new executive chef will be in charge.

Curtis Wilson, who served as sous chef for the past year, has been appointed  executive chef. Wilson attended the Culinary Institute of America in Hyde Park, N.Y., and has worked at Cutting Edge Restaurant Group in Hyde Park, Le Pavilion in Poughkeepsie, N.Y., Charleston’s in Mesa, Ariz., and Pearl’s Oyster Bar in Norman, Okla.

“I got into cooking because my parents cooked quite a lot,� said Wilson, “so naturally I gravitated toward that as a career. Growing up, my family moved around quite a bit throughout the States and in Germany.� His father was in the U.S. Army.

Wilson said that the key to a good meal is good ingredients.

“And not doing a whole lot to those ingredients,� he said. “You can use simple techniques to cook a meal like succulent lamb with a simple salad. Adding some organic tomatoes and light vinaigrette would make a good meal. But simple flavors and ingredients marry all of that together.�

Wilson said that he will be adding to the menu some of his personal favorites, including black Angus sirloin steak served with homemade French fries and simple brown sauce.

“We’re using a local farm for the beef and we will be using simple salad greens using produce from the area,� he said. “We’re going to use all natural and local produce as well as other local products to make for a nice dining experience. I’m looking forward to the new season.�

The Bull’s Bridge Golf Club will be open on April 1 and is located on 71 Bull’s Bridge Road. For more information call club manager Paul Ramee, 860- 927-7135.

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