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Special Request

Special Request: Algonquin Golf Club's crepes are topped with rich mushroom sauce

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Algonquin Golf Club chicken and mushroom crepes

Algonquin Golf Club chicken and mushroom crepes, as prepared by executive chef Brian Bernstein. Photo by David Carson, dcarson@post-dispatch.com

Q • I would love the recipe for the fresh chicken and mushroom crepes served by Algonquin at a private lunch last fall. — Alice Gibson, Granite City

A • It’s a gracious place, Algonquin, one of St. Louis’ oldest golf courses. Old trees line the 18-hole course, elegant stone bridges cross the rolling hills. If the tees could talk …

And yet in the kitchen, executive chef Brian Bernstein balances the pull of long-time familiar favorites with the expectation of a contemporary food sensibility. “The public is more educated about food now,” he says. Since a private club feeds the same small group again and again, its food must simultaneously change yet be consistent. “A member who loved the Cobb salad yesterday wants the same Cobb salad today.”

One example? Algonquin’s Chicken & Mushroom Crepes. The signature dish has been around so long, even longtime employees can’t recall its origin. Bernstein has refined the recipe over the years, adding a touch of sherry because, he says, “mushrooms and sherry just belong together.”

Tacho Guerrero started as a dishwasher at Algonqin 27 years ago and soon worked his way onto the line. He makes all of Algonquin’s soups (Bernstein calls them “phenomenal”) and all the chicken and mushroom crepes for luncheons, private events and buffets. One extra-busy holiday season, that added up to 12,000 crepes. Guerrero doesn’t follow a recipe anymore, even when preparing huge batches for 200 or 300, instead following experience and all five senses.

Luckily, Algonquin’s crepes may be prepared ahead of time, simmering the rich mushroom sauce, even assembling the crepes. To reproduce Algonquin’s results at home, make the sauce and once it’s nearly done, taste it before adding salt, freshly ground pepper and, sometimes, a flavor boost from chicken base. “This is simplicity at its finest,” Bernstein says. “We do as little as possible to quality ingredients, almost helping them to serve themselves.”


Algonquin Golf Club

340 North Berry Road

314-962-3700; algonquingolfclub.com


Special Request is written by Town & Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.

To request a recipe

Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@ post-dispatch.com.

Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.  

To request a recipe • Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@ post-dispatch.com.

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