Spotlight on Salisbury Country Club
“We're a little limited with COVID right now, but certainly expecting by October that the majority of restrictions are lifted and we’ll be rocking and rolling,” says Executive Chef Michael Macknight of Salisbury Country Club in Midlothian.
Open since 1963, the private, members-only club has grown tremendously over the years, now welcoming over 2,000 members, with about 850 memberships, and home to an Olympic swimming pool, tennis courts and a golf course. Since joining Salisbury at the early onset of the pandemic, Macknight, a California native, has been tasked with introducing new menu items, and implementing fun and creative ways for members to enjoy their meals at home.
“The expanded curbside menu has been really popular, and we’ve seen a 30% increase in sales there,” he says, noting the goal is to remain approachable and accessible.
Speaking of curbside, Salisbury Country Club also serves as a newly added satellite location for Cavalier Produce’s Custom Curbside orders. Launched last year, the program allows the public to purchase local produce meats, specialty foods and everyday items from Cavalier— the same selections available to chefs and restaurants around the region. Orders can be placed online with 24 hour notice, and picked up at one of the satellite locations. Pick-ups at Salisbury Country Club take place Thursdays from 4 to 6 p.m.
In addition to curbside offerings, Macknight has introduced at-home cooking kits, such as a Memorial Day or seafood jambalaya themed, along with senior appreciation nights that offer multi-course meals to go at Salisbury. A graduate of Johnson & Wales University Providence, he says that the pandemic has forced him to rethink how the club could reach its members, which has presented an exciting new challenge. In the future, he plans to host virtual cooking demos. Ingredients can be picked up in advance, and there will be options for wine or craft cocktails pairings.
Macknight first entered the kitchen as a teenager, working the concession stand at San Diego Stadium. A long-tenured career, his resume includes working in the kitchen alongside renowned chefs Wolfgang Puck and Marcel Desaulniers of The Trellis; operating a bed and breakfast and catering company, in Williamsburg; opening two restaurants, Cafe Lafayette in Richmond and Charles City Tavern with his wife, before selling both businesses; and a stint at Fleming’s Steakhouse.
During his time at Salisbury, Macknight says he’s taken one of the club’s long-standing menu items up a notch, adding a chef’s touch.
“We have burger night every Tuesday and I brought in American wagyu — it’s our number one seller, and that will probably never come off the menu,” he says with a laugh.
Macknight says Salisbury Country Club sources the vast majority of their produce — including tomatoes, greens, wild mushrooms, potatoes and more — from Cavalier Produce.
“They’ve been great,” says Macknight of the growing relationship. “Our sales reps bend over backwards to service their customers … their quality is always top notch.”
Written by our guest blogger Eileen Mellon
