hollis favors with the forest in cape fear national golf club at brunswick forest
October 24, 2015Brunswick Forest
A third-generation chef from Atlanta, Chef Hollis said his father taught him how to make béchamel sauce before he even knew what it was. After many years working in kitchens in his hometown and as a sous chef at race tracks in several states, he moved to Wilmington in 2009. The 34-year-old started his local career at Elijah’s on the Cape Fear River downtown Wilmington and later in the kitchen at Figure Eight Island Yacht Club. In 2012, he landed at Cape Fear National in Leland’s Brunswick Forest. This summer, he was named executive chef.
“He is a very passionate chef who loves food and making his customers happy,” said Pat Green, owner of Soulful Twist food truck and former executive chef at Elijah’s. “He worked with me for a while, and now he is moving up and doing what he loves.”
Holiday Duck and Cornbread Stuffing
1 (16-ounce) package of jiffy corn bread mix 2 eggs, beaten
4 tablespoons of butter
2 cups of chicken stock
½ cup of diced celery
2 tablespoons of dried sage
1 onion (medium sized)
Salt and pepper to taste
For duck rub: Coarse salt, pepper, garlic, cumin and red pepper flakesStart with a whole duck. Clean out the insides, getting all you can feel and see out. Loosen the skin around the duck and add the rub.
Prepare the cornbread mix according to package directions. Cook it about five minutes longer than required. Preheat oven to 350 degrees. Grease 9-inc-by-13-inch baking dish.In a large skillet over medium heat, melt the butter and saute the celery and onions until they are soft. In a large bowl, combine the celery, onions, crumbled cornbread, eggs, chicken stock, sage, salt and pepper. Mix very well. Bake for 20 minutes (it will finish a little underdone). Remove from oven and let cool a bit, then stuff it inside the duck. Use twine to close the duck’s legs, and bake for 55 minutes at 350 degrees until its golden brown.