Buy Fresh, Buy Local, Support Sustainability
A new chef brings a new approach to dining at Orchid Island Golf & Beach Club.
Sausage, Cannellini Bean and Kale Soup - Purchase the March 2015 issue for the full recipe!
The terms "hand-crafted,” “freshly-harvested,” “farm to table,” “grass-fed” and “artisanal” are all buzz words rapidly becoming an ever-louder drum beat over the last few years. So it’s no surprise that many chefs have turned their focus to searching for fresh, local foods to serve in their restaurants. Chris Sozio, the newly hired executive chef at Orchid Island Golf & Beach Club is no different. He and his team wholly subscribe to the philosophy: Buy fresh, buy local and support sustainability.
Orchid Island Golf & Beach Club – a private, gated community offering luxury properties, breathtaking vistas and an Arnold Palmer Championship golf course – is nestled between the Indian River Lagoon and the Atlantic Ocean in the town of Orchid, located just eight miles north of Vero Beach.
Ranking in the top 20 in the Nation by Prevo Health Solutions for being one of America’s healthiest clubs for employees and members alike, the club is dedicated to continually upgrading its facilities and amenities to give members a private-island lifestyle that encourages both health and wellness.