The Trophy Room is one of those places that can easily be overlooked by diners at Lake of the Ozarks. And they are missing out.
With sweeping views of the Old Kinderhook Golf Course, The Trophy Room is one of those places that can easily be overlooked by diners at Lake of the Ozarks. And they are missing out.
It has the feel of an exclusive club, dishes cooked to perfection, and resort amenities at your fingertips, making it a hidden gem just minutes from Camdenton. Don’t let the gates at the front of this community fool you. It’s open to the public year-round.
Besides the Tom Weiskopf-designed golf course, Old Kinderhook most recently competed a 84-room hotel making it the place to stay, play and dine. If you are looking to stay permanently, you’ll find everything from new construction to cabins and condos are a part of the real estate. And when it’s time to eat, there are plenty of options.
Heading up the kitchen is executive chef Andy Raynor who is starting off his first summer season at the Lake. Raynor came to Old Kinderhook last fall after working for several country clubs in the Kansas City area. Coincidentally he got married at Old Kinderhook five years ago.
Now, he is the executive chef for not only the Trophy Room but the other smaller restaurants and banquet facilities located around the property.
Raynor grew up in an Irish-Catholic family, so gatherings always took place around food. Everyone loved to cook and he even wrote his senior paper in high school on culinary arts. He studied at the Johnson County Community College in Kansas City, and completed an apprenticeship at Blue Hills Country Club. Before moving to the Lake he was the executive souls chef at the Carriage Club and the executive chef at Lakewood Oaks Country Club.
About The Trophy Room
The Trophy Room might be best known for its impressive brunch held on select holidays. RSVPs are a must as they always book up.
Every day of the week, menu favorites include the prime grade strip, calamari steak appetizers and the Kinderhook Salad but the selection covers just about anything. From the Parmesan Truffle Fries on the appetizer menu to the Sea Bass — everything has been thought out to bring diners the most enjoyable experience with details often ignored at a typical establishment.
Classic menu items include a thin-crust pizza, steak butter burger and a host of fresh soups and salads. The cocktail menu has a full selection of wine, beer, spirits and specialty drinks.
Every night, chalkboard features are offered giving Raynor the ability to get creative and provide something different for repeat customers.
About the restaurant
Location: 678 Old Kinderhook Drive, Camdenton
Hours: Open for breakfast 8-11 a.m. on weekdays, 8 a.m.-12 p.m. Sundays; lunch is served 11 a.m.-4 p.m. and dinner from 4-10 p.m.
Looking for an entire meal to serve? We’ve got you covered. Here are a few recipes to consider the next time you are looking for an easy, yet elegant, meal.
Cajun Remoulade (served with smoked salmon)
Remoulade is a condiment that was invented in France. It goes great with sliced cold smoked salmon locks or a grilled salmon. You can find quality salmon at your butcher shop or seafood market.
To make the remoulade mix the following ingredients with a whisk until well combined: 1 tbs. of dry mustard powder, 3 cups of mayo, 2 tbsp. Worcestershire sauce, 2 tbsp. paprika, 1 tbsp. horseradish, 1/4 cup lemon juice, 1 cup chopped parsley.
Served with lightly-grilled rye bread cut into slices, capers, diced red onions and lemon.
Jalapeño Cheddar Grits (served with a prime-grade strip loin)
To make the grits bring 2.5 quart of chicken stock, 2 cups of heavy cream and 1/3 pound of butter to a simmer. Add 2.5 cups of grits and cook for about 30 minutes. Add 1 cup of shredded cheddar jack cheese and 1/4 cup of diced jalapeños. Cook for 5 minutes.
Season with salt and pepper to taste.
To make the batter combine 2 cups of flour, 1/2 cup sugar, 1/2 tsp. salt, 1 tbsp. baking powder, 2 tsp. cinnamon. In a separate bowl mix in 2 eggs and 2/3 cup of milk together and combine with dry ingredients.
Peel and slice apples. Dip in batter and deep fry until golden brown. Sprinkle with cinnamon and sugar. You can also use sliced peaches.