Brushetta Prosciutto and Fig made
by the new chef Mario Bianca at the
Niagara Frontier Country Club.
New chef and new dining memberships at Niagara Frontier Golf Club
BY MARISA RELIGA
A Sicilian-born chef is now running
the kitchen at the Niagara Frontier Golf
Club, which is offering a new dining
membership with the goal of drawing the
community to the clubhouse.
Chef Mario Bianca, whose peripatetic
career has led him from Italy to Spain to
Los Angeles, and finally to the Niagara
Frontier Golf Club in Youngstown, will
be offering a full menu for both golfing
members and those who purchase dining
memberships.
According to Henry Sandonato, pres-
ident of the NFGC, diners can expect the
menu to reflect on Chef Bianca’s exten-
sive knowledge of Italian food and wine.
“He changed the menu entirely,” San-
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