The restaurant at Moccasin Creek Country Club has a new executive chef as of this past October. Jerry McGuire (no, not of ’90s rom-com fame), is a Missouri native who found himself back in South Dakota after visiting in his younger years. McGuire has worked as an executive chef for 32 years, deciding last year that it was time to get back into the country club world.
“Things have been going really great since I got here,” McGuire said. “I’m really happy with the response from the membership. It’s been fun to get to know them, and they’re very open and honest with me about what they like.”
McGuire has added a handful of new items to Moccasin’s menu since his arrival last fall, including his best-selling lobster ravioli, whiskey sirloin, Chilean sea bass, and towering filet mignon—a signature dish of his for the last 20 years. More revamps are also in the queue for this spring, such as a two-pound stuffed Maine lobster and a sashimi platter.
“My approach to food is that I want every item on the menu to be a home run,” McGuire said. “The key is to buy the best ingredients you can and treat those ingredients properly. I’m always looking for some kind of ‘wow’ factor.”
Moccasin Creek Country Club is open for dining Tuesday through Sunday. To see their menu, go to www.moccasincreekcc.com/banquets_dining.
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