Father's Day Week & Culinary Events

June is all about Dad!

We think Dad deserves more than just a day, so we're dedicating an entire week to our favorite guy this summer. Book your stay with us week of June 10-16 and experience special Dad-approved features and amenities all week!

Cheeca Executive Chef, Phil Lowd, and Guest Chef and Food Network Alum, Marc Cummings, present three days of culinary demonstrations, chef meet + greet opportunities, special spotlight dinner menus and more:
  • Perfecting your grilling and roasting technique

  • Cooking with beer and local beer tasting

  • Make-at-home marinades and rubs

  • Hearty grilled summer salads 

  • How to perfectly filet and cook your own catch

  • Nightly spotlight menus with beer + wine pairings

Resort Guests and Club Members will also enjoy resort-wide activities and special features that are all about honoring your favorite big guy.

More details coming soon!

If you missed our March Chef Spotlight event, here are some highlights: 

   

Crab Cake with Whiskey Remoulade Recipe: 

A Collaboration: Cheeca Executive Chef Phil Lowd & Food Network Chef Marc Cummings

Crab Cake

  • 1 can jumbo lump crabmeat
  • 2 ½ cups bread crumbs
  • 1 ½ cups mayonnaise
  • ¼ cup Dijon mustard
  • 3 Tbl Worcestershire sauce
  • 3 shallots, finely diced

Blend mayo, Dijon, shallots, Worcestershire in large bowl 

Fold in crab meat gently, working from bottom to top with plastic spatula 

Add in bread crumbs

Mixture should become firm enough to make little cakes

Add 1 Tbl or butter to hot sauté pan

Cook crab cake 4 min per side until light crust is formed

Whiskey Remoulade Sauce

  • 1 ½ cups tartar Sauce
  • ¼ cup Ketchup
  • 4 Tbl bourbon
  • Whisk together in large bowl until smooth
  • Drizzle over Crab Cake