Curious about what’s cooking at Ascaya? Chef Derrick shares everything from custom charcuterie boards to his favorite wine pairings, and even a sneak peek at the upcoming fall menu. Whether you’re tempted by Cajun shrimp tacos, want to learn about the perfect beef bresaola combination, or simply hungry for the latest culinary trends at Ascaya, this Q&A will reveal how he’s serving up comfort, creativity, and delightful flavors at Ascaya’s Clubhouse.
1. Tell us about the newest Food & Beverage offerings at Ascaya.
We have grown from providing a simple brunch service to providing a plethora of culinary offerings. Our newest program, charcuterie board catering, lets Owners select seasonal ingredients and build a board to their preference for home enjoyment or even to enjoy by the Clubhouse pool. We additionally expanded our lunch menu with some new menu items such as our Cajun shrimp tacos, the house made Caesar salad, and the veggie crudité, to name a few. Finally, I am thrilled to share that we now offer seasonal cocktails and mocktails alike at our weekly Friday happy hour events.
2. What are some of the most unique happy hour offerings? How did you come up with them?
We offer healthy and shareable options all made fresh to order! Our team loves to curate the perfect platter for you to snack on while enjoying a drink or two. A lot of the inspiration comes from seasonal ingredients mixed with my personal favorite dishes: a Jalapeño Margarita paired with the Cajun Shrimp tacos, with a fresh pineapple salsa.
3. Tell us about the creation of the summer lunch menu. What are some of your favorite menu items?
The summer lunch menu was made with classic summer ingredients with our own Ascaya spin. From the freshly made aiolis to the marinated proteins, each dish is thoughtfully created with seasonal spices. Currently my favorite two items would have to be the chickpea sandwich and the herb brined crispy chicken wings, a must try!
4. Owners are now able to order custom charcuterie boards. What are some of your favorite combinations for the perfect board?
Some of my favorite combinations would have to be Brie cheese and honey drizzle on a toasted baguette paired with a Justin Sauvignon Blanc. For a more decadent combination, I love the beef bresaola and the port wine cheese.
5. Do you have a favorite wine + cheese pairing Owners should try?
You can never go wrong with the Justin Isosceles to compliment the beef bresaola and Manchego cheese topped with honey drizzle.
6. How does Ascaya’s culinary team approach the creation of new menus or dishes?
Our menus have several influences depending on the time of year, Owner preference, and of course, our team’s current culinary interests. We love combining all of these perspectives and creating a uniquely Ascaya menu that speaks to Owners on a fully experiential level. Our team prides itself on not just using any standard ingredients in dishes. We hand select locally sourced tomatoes, herbs, breads, and more for a freshness you can taste with every bite.
7. As a chef, what is your favorite season for menus at Ascaya?
My favorite season for menus would be the Fall! I love to make a hearty soup, stew, or chili.
8. What menu items can we expect to see as the seasons change for fall?
I am spilling the tea here, but keep your fork ready for an in-house cured salmon filet, New York Strip, and Fall eggs benedict special…
