DISH MAGAZINE MARCH 2020
Niagara Frontier Golf Club board member Beverly Taibi and her sister, Kathy Ruggiero, chairperson of the club’s restaurant committee, are served a portion of Crispy Salmon from the new chef
at the club, Mario Bianca.
in 2019. He landed a job as executive
chef at the Aloft Hotel in downtown
Buffalo, and eventually made his way to
the Niagara Frontier Golf Club, where he
will serve both golf and dining members
and offering catering to members and
non-members alike.
Sandonato says that the new dining
membership idea came about as a way to
offer more membership options that suit
different lifestyles. “We wanted to offer
something more so that more people can
be introduced to the club and participate in
the different happenings we offer,” he said.
The dining membership, which
requires a $50 enrollment fee and a mini-
mum of $50 per month to be spent at the
restaurant during the golf season, will
give cardholders access to the pub and
formal dining areas, which include pic-
ture windows overlooking the beautiful
golf course. Those with a dining member-
ship at the Niagara Frontier GC can also
dine at the Youngstown Yacht Club.
The dining membership includes
20
admission to all social events which, ac-
cording to board member Beverly Taibi,
have been expanding as well.
“We’ve been adding a lot more events
to bring people in,” she said. “We have
activities other than golf for people to
enjoy, like Bocce ball tournaments and
wine-tasting parties. Last summer, we
started doing outdoor concerts on the
patio.”
“We’re growing our Frontier family,”
she added.
Beverly and her sister, Kathy Ruggi-
ero, chairperson of the club’s restaurant
committee, were both as delighted as I
was about the delicious meal we shared,
and believe Chef Mario will be a true
change agent in the golf club kitchen.
“Mario is an artist. We’re hoping he
is here for the long haul. He wants to
stay with us and establish himself in the
area,” Beverly told me. “I think he’s going
to be extremely popular once people
start hearing about him and come out
and try his food.”
Chef Bianca will also be offering
catering services throughout the year, for
gatherings large and small. “When you
like to cook, you like to cook everything,”
he said, adding, “Pasta, meat, fish. I like
to do it all.”
His catering and dining menus can be
found on the club’s website.
Beyond the dining membership, there
are a variety of golf memberships avail-
able for golfers of all skill levels and ages.
Niagara Frontier Golf Club was rated
the Best Golf Course in New York State
by Golf Advisor in 2016, according to
Bev, who said that amenities include
a practice facility with professionals
who are available for private and group
lessons as well as leagues for men and
women. The 2020 season begins May 1.
For more information and catering and dining
menus, visit niagarafrontiergolfclub.com.
VIDEO: Chef Bianca’s recipe for Brushetta
Prosciutto and Fig is online at:
NIAGARA-GAZETTE.COM AND
LOCKPORTJOURNAL.COM.