Sand Valley Golf


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y his own admission, Joe Simons is an awful golfer. But he spends a lot of time around Sand Valley, so he knows just what to do with local greens. Take rainbow chard—Simons sautés it into a veg- etable medley, which works nicely as a side dish with grilled meats and roast chicken. As for Tuscan kale, it calls for a different treat- ment. Simons cuts it into ribbons, tosses it with cabbage, carrots, onions, and jalapeños, then bathes the crunchy tangle in a cider vinaigrette. The resulting spicy slaw makes for a vibrant garnish on pulled-pork tacos, although, as Simon points out, "it's pretty darned tasty on its own, too." A seasoned chef who serves as culinary director at Sand Valley, Simons, 58, has boundless stores of recipes to draw on. But any- time he feels the need, he doesn't have to look far for extra inspi- ration. He simply steps outside and strolls across the grounds to Aldo's Community Garden, a half-acre Eden near the resort's main entrance that brims with vegetables, fruits and herbs. Named for Aldo Leopold, a pioneering Wisconsin conservation- ist, the fertile plot is emblematic of the ethos at Sand Valley, a bustling destination that aims to operate in harmony with its sur- roundings. It's also a centerpiece of the resort's ambitious culinary program, which is bent on bringing fresh food to the table as surely as a crisp shot goes from tee to green. >> PERFECT GREENS by Josh Sens By growing veggies on property, and being as local as possible, Sand Valley is taking the concept of resort cuisine to a new level B —julie shutter and joe simons show an assortment of fresh produce grown in aldo's community garden

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