The celebrity chef hits the links, and the Cheese Nips, in Concord
A chef, a professional golfer, and a banker walk into a country club. Sounds like the premise for a particularly bad joke, but on a recent weekday morning it was all too real. Not that there wasn't plenty of comedy on hand, most of which was provided by celebrity chef Ming Tsai, who spent the morning at the gorgeous Nashawtuc Country Club in Concord cracking wise with golf pro Jay Haas.
By the time they got to the back nine, Tsai, who owns Blue Ginger in Wellesley, was feeling good. "I'm playing well so far," he said, eating from a bag of Cheese Nips and drinking a diet Snapple (what did you expect, tuna poke and foie gras-shiitake shumai?).
Bob Gallery, president of Bank of America Massachusetts, and a few friends rounded out the group, here to promote the upcoming Bank of America Championship being held this weekend at Nashawtuc. Tsai will be taking part in the Tastes of the Tour, a gourmet food and fine wine aspect of the event.
Tsai is every bit as charming as we've come to expect from his TV appearances, including his WGBH show, "Simply Ming." He's quite trim and athletic, particularly by chef standards, and has been playing golf for about five years. "I'm so addicted now," said Tsai, explaining "most chefs are compulsive." It works well for his schedule, too, since he's usually free in the mornings.
The literally picture-perfect day was something straight out of a golf cliché. Birds chirped in the tall trees lining the meticulously landscaped course - turns out they aren't piped-in sound effects for television. (We could have easily fallen asleep on the couch at home watching ourselves on the course, but the imminent danger of deadly golf balls flying overhead was incentive to stay alert. At one point we wandered into the path of a shot and had to duck for cover.)
"The hardest thing I've ever done is hitting a first shot off the tee on the first hole at a tournament," said Tsai, a man whose experience in kitchens, one might imagine, has provided no shortage of drama and danger. "It's terrifying." In his first big tournament, he found himself playing with Annika Sorenstam and Deepak Chopra. The pressure was on. "It was like my wedding day," he said. "I was fine until the bells started ringing, then my stomach literally dropped." It took him three times to get the ball to rest on the tee. Then he thought to himself, "What would Deepak think?" and some form of serenity took over. Meanwhile, Sorenstam hit him up for cooking tips. "I just wanted to talk to her about golf!"
Heading into the sand bunker on the 10th hole to work out an errant drive, the chef cut a striking figure in crisp black pants and a dark blue polo shirt. "Sand is like making pastries," he said. "There's not a lot of margin of error. You have to be precise." He played the ball well, landing it about 10 feet from the pin. Haas was doing more harassing than coaching, according to Tsai. "But those Southern boys will give it to you," he said. "For the record though, it's totally deserved."
"I've got the needle out today," said Haas.
"Yeah, well I have my entire knife set!" countered Tsai, before pausing over the tee.
Another well struck ball. "He's a much better player than I am a chef," said Haas. "Actually, I wouldn't even call myself a chef. I'm more of a cook. That's like a hack, right?"
Meanwhile Gallery stroked a perfect shot for birdie. The group erupted. Tsai himself was elated as he drove his cart to the green: "That's the thing about golf. That's as good as any pro can hit. I'm not ever going to be able to go out and tackle Tedy Bruschi . . . . But to hole out from 60 yards . . ." He must have been intoxicated with glee, at one point driving right into a low-hanging pine branch along the path.
"Bob, you're gonna be telling that one to your kids," Tsai said.
"Even a blind squirrel comes upon an acorn once in a while," said Gallery. (Perhaps this would have been a good time to ask him about the fees on our checking account.)
Later on, Tsai narrowly averted a close call with some dangerously positioned photographers. Were they making him nervous? "Well, I'm zero for zero killing someone on a golf course," he said. "I want to keep it that way. " It was a bit hard to concentrate with the clicking of the cameras, he admitted after Haas out-drove him by a good margin. "Not that that's my excuse!"
"Mine's way up here," chided Haas from further down the fairway.
"Yeah," Tsai said, "well let's see how he cuts a cucumber."
Boston Globe