Cooking School Registration: 305-367-5931








Friday, February 23 

5:00 – 7:30 p.m. | $130

When Ocean Reef’s Executive Chef Damian Gilchrist is 
not in the kitchen, he can be found fishing in the Keys. 

In fact, he has been known to bring his catch of the day into the Club to cook it for Members. 
Gilchrist grew up hunting and fishing on the Louisiana bayou, but an early interest in cooking 
eventually led him to a career in food. Prior to joining the Club, he owned and operated Damian's 
Restaurant and Catering in New Orleans. His culinary range spans from positions as Executive 
Chef at Metairie Country Club, in Metairie, Louisiana, and at the prestigious Kensington Golf 
and Country Club in Naples, Florida to stints in the kitchens of New Orleans' Windsor Court 
Hotel as Chef Tournant, and Chef de Partie of the Sazerac Restaurant at the Fairmont. As the 
Senior Executive Chef at Ocean Reef, he coordinates the food service at numerous social events, 
annual golf and fishing tournaments, and holiday events. Each year he brings new and exciting 
food venues to the Club ranging from farm to table dinners, Thai themed dinners and Brazilian 
steakhouse menus to Floribbean extravaganzas and Korean Barbecues on the beach. Gilchrist, 
a Certified Executive Chef and Sommelier, now oversees restaurant operations at the Club. The 
ocean-centric meal he makes during this cooking class will leave you with a newfound love for 
seafood and a continuation of your passion for champagne.

Lyn Farmer, "the Champagne Ambassador" will present a tasting of four sparkling wines. Lyn is 
a James Beard Award-winning wine and food writer, broadcaster and arts educator. He is the 
author of the Engaging the Senses blog as well as director of Veritage Miami, one of Florida’s 
most successful charity wine events.

 “My only regret is that I have not drunk more champagne in my life,”  

- John Maynard Keynes


Alabama’s Murder Point Oysters Binchotan Grilled with Chilled Cucumber Caviar 

Bahamian Yellowfin Tuna & Stone Crab Rolls with Saffron Aioli,  

Confit Potatoes, Brussels Sprouts and Ham

Key West Pink Shrimp Tamale Cakes with Sweet Corn Elote, Avocado, Tomatillo and Crema

Pineapple Banana Fritters, Champagne Chocolate Ganache