Kenric Hunt, Executive Chef
It’s safe to say that everyone at Greenville, NC’s Brook Valley knows Kenric Hunt. And he knows them, too.
“It’s a smaller club here, so I know who is in town, who is out on vacation,” he says. “I know who likes what, and when
they’re coming in.”
Here are a few other things he knows: His wine-drinkers are loving the Juslyn additions to his wine list through McConnell Golf’s partnership with the Napa vineyard. He added a grouper with citrus vinaigrette to the menu complement the wine.
“That’s a bright dish, perfect for the crisp white,” he says.
“There’s no sharpness on the end of these new wines. It’s mellow and smooth, buttery on the finish. We’re all loving it.”
Hunt’s friendly, easy-going demeanor is reflected in his culinary style. His dinner menus change monthly, and the release of new entrées is celebrated with club-favorite “Birthday Night.” Taking advantage of the surrounding farms of eastern NC, Hunt frequents farmers markets to see what he can get for the Brook Valley kitchen.
“We have so much fresh produce from right here that I love working with,” he says. “Zucchini, squash, fresh green beans, baby green onions - love those! And the sweet corn, there’s so many ways to prepare it. My favorite is to shave it off the cob, and get the milk of the corn by scraping the cob. Then, we’ll fry it with bacon fat until its creamy. That’s one of our favorite dishes to do as an appetizer as soon as sweet corn is available.”
A benefit of cooking for a smaller club is Hunt’s ability to seek — and respond to — feedback from members. “We’re always evolving, always keeping it fresh and interesting for our diners,” he says. “You have to.”