Page 7 - Leisure Living Magazine Holiday 2019

Chef in the Spotlight Meet Chef Addison Hoover,
Catawba Island Club’s Executive Chef
By Sherri Roth, Feature and Food Writer
For nearly 100 years, families belonging to one of the finest private clubs on the Great Lakes—the beautiful Catawba Island Club—have been treated to gastronomi- cal delights in this very spe- cial “home away from home.” Traditional weekend clam bakes, patio dining, pub fare and of course the main din- ing room’s full menu have offered an exceptional food experience to generations.
This holiday season, CIC members will look forward to enjoying the traditional dishes that stir up mem- ories, and thanks to Chef Addison Hoover, they will not be disappointed. “We take the time to brine every Thanksgiving turkey that we roast. For decades we have used the same recipe for our cornbread dressing and mashed potatoes, which our members absolutely love,” stresses Addison.
Chef Addison Hoover of Catawba Island Club
working at CIC as an intern at the age of 21,” he explains. His skills and knowledge in the kitchen were enhanced by training with talented chefs at Le Cordon Bleu in Pittsburgh. “I also gained a lot of knowledge through the previous executive chef (Susan Davila) here at CIC, as her goal was
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A 9-year veteran of the
CIC culinary team, Chef
Addison, better than anyone, knows how to please the taste buds of the club members. In spite of time restraints as the new executive chef, the 30 year-old Cuyahoga Falls native graciously agreed to share a bit of his life story with food. “After starting my culinary journey at the age of 15 at a family-owned pizza shop, I began
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