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T


HE dictionary definition of summit is “the highest point of attain- ment or aspiration.” Executive Chef Brad Meyers and his team at Te


Summit Restaurant at Shangri-La Golf Club, Resort & Marina on Grand Lake’s Monkey Island take the definition literally. In less than a year, Te Summit Restaurant has earned the reputation of “Grand Lake’s Finest Dining.”


Aſter winning A Taste of Grand’s Supreme Cuisine honor, Chef Brad subsequently appeared on Tulsa’s KJRH Channel 2 Midday Tulsa while also participating in Delaware County United Way’s Chocolate Affair, A Taste of Tulsa, and in the Tulsa Boat, Sport and Travel Show’s Preview Night Culinary Presentation, offering at all stops culinary delights that are unique, visually impressive and delightfully delicious.


Te month ahead presents a deluge of delicacies at Te Summit, whether it is the multiple buffet offerings of the facility’s February 5 Super Bowl party, the elegant February 11 Valentine’s dinner, the restaurant’s Febru- ary 18 Mardi Gras celebration with its New Orleans-style buffet or the opulent February 22 Valentine’s brunch buffet. Innovative dining experi- ences are only a few of the reasons the 85-seat restaurant has been selling out two seatings each night—even throughout the winter months.


Chef Brad isn’t selfish about his proprietary recipes, offering frequently sold-out Cooking with Chef Brad courses to share his culinary wisdom with Shangri-La members. Private parties and catering options are also popular offerings from Te Summit Restaurant.


“Cooking is great fun,” Chef Brad says. “I think everyone ought to have the opportunity to share the fun and see the tremendous rewards from careful preparation and attention to detail. I love food and I love people. Tose two loves of my life are a perfect combination in our cooking class- es,” he says.


With lunch and dinner service year-round and periodic Sunday brunches and breakfast service in-season, Te Summit Restaurant provides an el- egant dining opportunity in a casual, relaxed atmosphere any time you desire. Chef Brad describes his fare as “contemporary American, French- infused cuisine with a Southwest flair.”


Dinner reservations are offered to the general public on an as-available basis with one day advance notice. Social members may reserve tables up to ten days in advance and Executive members of the club may make reservations up to fourteen days prior.


Te adjoining Buffalo Bar is a popular Monkey Island relaxation center, featuring a variety of adult beverages, as well as select menu items, from 10:30 a.m. daily except Wednesday. Te large bar, available table service and the expansive deck overlooking Shangri-La Golf Club’s driving range and practice facility provide the perfect spot to unwind and share tales of the day’s Grand Lake adventures.


If you prefer to access Shan- gri-La Clubhouse facilities by boat, courtesy slips are available at nearby Shangri- La Marina and courtesy shuttle transportation to and from the marina is also available.


For reservations,


call 918-782-4200 or e-mail summit@shangrilaok.com.


Chef Brad recently prepared his popular Chilean sea bass for the Taste of Tulsa event.


Shangri-La’s new clubhouse in its striking Grand Lake setting.


Chef Brad ’s Pan Seared Ahi Tuna with Avocado Poblano relish, Parmesan Wasabi Crisp and Soy Pineapple Marinade


Soy Pineapple Marinade


1 tablespoon shallots 1 tablespoon garlic ¼ cup soy sauce ¼ cup pineapple juice ¼ cup sweet chili sauce


¼ cup wasabi vinaigrette 1 tablespoon cilantro 1 lime Salt and pepper to taste


Place shallots and garlic in blender. Add soy sauce, pine- apple juice, sweet chili sauce and wasabi vinaigrette. Add minced cilantro, juice of one lime, salt and pepper. Blend well for marinade. Marinate tuna in blended mixture for two hours.


Parmesan Wasabi Crisp Baskets 1 pound Parmesan cheese & 1 tablespoon wasabi


Place shredded cheese and wasabi mixture in small circles (3-inch diameter) on a parchment-covered half- sheet cooking tray. Bake for eight minutes at 400 de- grees. Remove from oven. Put each circle of crisp in egg carton form to make baskets.


Avocado Poblano Relish


1 avocado ¼ cup poblano ¼ cup tomato 1 tablespoon jalapeno


1 tablespoon cilantro 1 lime Salt and pepper to taste


Finely dice avocado, poblano and jalapeno and place in mixing bowl. Chop cilantro and add to mix. Add juice from one lime and salt and pepper to taste. Reserve for tuna garnish and to fill wasabi baskets.


Sear marinated tuna in hot pan on all sides. Remove from heat, slice thinly, place on plate. Top with avocado poblano relish. Fill wasabi crisp baskets with remaining relish, plate and serve.


Bon appetit!


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