Inside track with U.S. Open chef

Michael Lockard is the executive chef for the United States Tennis Association (USTA), a great gig as far as cooking jobs go. This is his fourth year overseeing the entire food service operation — not just for the two weeks of the U.S. Open but also for USTA events all year.
Lockard, a graduate of the Culinary Institute of America, has worked in top kitchens — including the Waldorf-Astoria’s Peacock Alley — and he spent a decade at Charlie Palmer’s Aureole and Metrazur.

amNewYork spoke with Lockard about the challenges of his work.

How did you get involved with the USTA? I wanted to do something a little different after [working with Palmer]. ... I wouldn’t do sports normally, but I used to come [to the U.S. Open] as a kid. Back then, I didn’t even know there were restaurants here!

How far in advance do you start planning each year’s food service? As we close the doors one year we’re starting the next. And we are still working on it all straight through, even after the championships begin.

You use top-quality ingredients at the tennis center. Is that your directive? I don’t want to be around anything that isn’t high-level. This is high-level and high-volume, but it’s also seasonal. ... It’s a big challenge.     

Lockard shared a recipe for one of his favorite summertime eats, a California BLT, which was created for this year’s tournament and can be found at the Patio Cafe adjacent to the U.S. Open Club.

Lockard recommends pairing the BLT with the official cocktail of the U.S. Open, a light, juicy concoction called the Honey Deuce.

California BLT with lemon aioli
(serves 1)

2 slices sourdough bread
5 oz. tomato, sliced very thick
4 slices Niman Ranch bacon
1 oz. Bibb lettuce
1 oz. lemon aioli (recipe following)
½ an avocado, sliced

Lemon aioli
6 oz. Hellmann’s mayonnaise
Pinch of cayenne pepper
Juice from half of a fresh lemon
Pinch of lemon zest
1 small clove garlic, minced
Salt to taste

For lemon aioli: In large mixing bowl combine all ingredients and mix well.
 
To assemble sandwich: Lightly grill or toast bread and brush with lemon aioli. Build sandwich with tomato, avocado, bacon and Bibb lettuce. Top sandwich with remaining bread and secure with bamboo skewer or toothpick.

Honey Deuce
(serves 1)
1¼ oz. Grey Goose vodka
5 oz. lemonade
¼ oz. Chambord
3 honeydew
melon balls
 
Fill a tall glass with ice about 80 percent full. Add vodka and lemonade, and stir. Slowly drizzle Chambord over the top. Garnish with melon balls.