Three years ago, when executive chef Scott Campbell took over the Downingtown Country Club’s kitchen, he modernized the standard menu and ushered in a more relaxed mood.
Campbell, a Philadelphia area native and a graduate of the Restaurant School at Walnut Hill College, is both creative and charismatic.
“We provide the freshest quality products here for our customers,” he said. Noted for his skilled preparation of crab cakes and Atlantic salmon, Campbell added that the country club will soon be partnering with River & Glen, a purveyor of organic, sustainable seafood.
“Working with River & Glen, you know where you are getting your fish from,” he said. “They catch the fish and it comes to you the next day. You even know the name of the person catching the fish.”
Campbell has perfected the art of applying artisan touches to comfort-food entrees, especially seafood. His beer-battered fish and chips (served with lemon mustard aioli) and his crab cake sandwich (made with extremely fresh meat and a slim amount of bread crumbs) are the delicious frontrunners.
Another mouth-watering choice is the chopped Asian chicken salad, which is piled with shredded carrots, toasted almonds, green beans, oranges, wonton crisps and a drizzle of honey sesame dressing. Patrons can also enjoy the ever-changing lineup of homemade soups, made with from-scratch stocks and bases.
Campbell was the captain of the 2004 U.S. Culinary Olympic Team and a member of the American Academy of Chefs.
Of course, Downingtown Country Club’s restaurant also offers above-par dinnertime options, like affordable variations of the Pork Mignon au Poivre with a brandy demi glace, and the Veal Suzan with a lemon chardonnay sauce. Theme entertainment nights are also scheduled, offering menus to accompany the evening’s lineup.
The Downingtown Country Club is off East Lancaster Avenue, at 93 Country Club Drive in Downingtown. Visit www.golfdowningtown.com.
