Payton Curry Consults for Starfire Golf Club, Bringing Farm-to-Table Philosophy to Golf Course Fare
Payton Curry is still making pickles and stuffing sausages at Brat Haus, but his consulting business called Curryosity took on a new client a few months back, and now the fruits of Curry's labor will be unveiled.
Buchanan Curry at Brat Haus
As consulting chef and all-around go-to guy for Starfire Golf Course, Curry has been busy helping with the golf club's extensive renovation as well as the food philosophy behind its new restaurant -- The Scottsdale Grille -- slated to open on February 1 if all goes well. Here's what we can expect to find at Scottsdale's oldest golf course, founded in 1953.
The clubhouse is being renovated in two phases. In the first, the dining room will be revamped to reflect the simple sophistication of Curry's menu, which has been labeled "American Comfort Food Re-imagined." We can expect humble materials, warm design elements, and garden colors. In the second phase, the pro shop will be reconfigured, allowing for a farmers market-style shopping experience and an expanded special events space capable of hosting weddings, special occasion parties and corporate events. Phase two should be finished in March.
Both GM Matt Lupton and Curry have every intention of making Starfire a dining destination. How? Curry's usual way: uncomplicated food made with great locally sourced ingredients. To that end, a 17-foot-by-117-foot garden already has been installed, which Curry says can't supply everything the restaurant will need but certainly makes a good start in that direction.
Meanwhile, Curry maintains his solid relationships with local and regional farmers and artisans, buying meat from Niman Ranch, brioche buns from Mediterra, flour from Hayden Flour Mill, produce from Maya Dailey and Bob McClendon.
He's installed an executive chef -- Chris Gruebele -- who happens to be Curry's own age and from his home state (Minnesota). Curry says they're kindred spirits, and he's indoctrinating Gruebele in the ways of scratch-cooking. There will be pickling involved. Meanwhile local pastry chef Rachel Miller (whose résumé includes The Parlor) has been hired to handle the happy ending.
Breakfast and lunch are being served now in the clubhouse, until the construction is finished. Consider it a soft opening. Here are a few items from the breakfast menu: Payton's fried chicken and waffles; brat breakfast sandwich (Schreiner's bratwurst patty with egg, cheddar, herb-roasted potatoes and English muffin); homemade granola bar (with pecans, dates and Arizona honey) and smoked honey-jalapeño pecan bun (when available). Tempting, right? You can wash it all down with a Bloody Mary or Bailey's and coffee.