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Q&A: Tim Love on his Colonial food

Posted 1:44pm on Wednesday, May. 21, 2014

One of Tim Love’s most popular restaurants, Woodshed Smokehouse, is about a long tee shot from Colonial Country Club.

But Love, the Fort Worth celebrity chef, wanted to be closer to the action. So this year, he’s the exclusive on-course concessionaire and private hospitality caterer for this weekend’s Crowne Plaza Invitational at Colonial, overseeing 20 concession stands and more than 50 on-course corporate suites.

Love, whose other restaurants include Lonesome Dove, Queenie’s and Love Shack, is on the run a lot these days, with a CNBC series, Restaurant Kickstart, set to debut this summer.

But he found time to answer some questions via email.

How did the deal with Colonial come about?

I have always been a big fan of Colonial and, after expanding my catering company to universities (TCU), I decided to make a run at the PGA tour event. Plus I wanted to start in my “backyard!”

You’re known for the outdoor spaces at your restaurants. Is Colonial your biggest patio yet?

With a staff of over 600, this is our biggest project yet and we couldn’t be more excited!

What food and drinks have been created specifically for the Colonial concessions?

I wanted to bring guests the freshest ingredients prepared with big, bold flavors. We had fun adding our own twists to classic dishes like our Famous Colonial Chicken Sandy; Perfect Fries, with truffle and Parmesan; pimento cheese sandwich; South American beef tacos; smoked pork tamales with verde salsa; one of my personal favorites, cucumber-jalapeño margarita; and Plaid Jacket [a new, Colonial-inspired concoction] with Grey Goose L’Orange, pomegranate, soda and lime.

How’s your upcoming CNBC show going? Has your busy schedule meant any additional challenges in being Colonial’s on-course concessionaire?

The CNBC show is looking good — can’t wait for the premiere this summer. It’s certainly been a busy spring but full of amazing opportunities, so no complaints here. That being said, I am looking forward to more time with my family this summer.

How’s your golf game, by the way?

I love playing golf but, luckily for the guests, my skills in the kitchen are much better!

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