Rally Young Athletes Now assists young athletes who need help with the costs of equipment and fees associated with playing sports. By doing so, R.Y.A.N. hopes children gain confidence, discipline and strength in their sport to carry forward in their academic life as well. Proceeds obtained through donations, cookbook or t-shirt sales shall benefit the states and countries from which those funds originated. Thank you for your support.    
 

A Letter from Arnold Palmer

   
       
  Palmer Letter    
       
 

Ryan's Recipe Request Letter

   
       
 

Dear Golf Professional or Chef,


My name is Ryan Moylan and I am eleven years old. I love playing sports, eating great food, and helping other kids. These things have led me to an idea and hopefully you can help me with it. I have been lucky enough to play several different sports and my parents have been able to pay for any equipment, lessons or fees needed for me to be on the teams. Not every kid is that lucky though. One year a kid who lived with his grandparents was the catcher on my baseball team. His parents needed money so they took his baseball equipment and sold it. He and his grandparents couldn't afford to get new equipment. We all helped him so he could stay on the team and maybe one day he will make it to the majors.

Playing sports has helped me with confidence, discipline, and strength and I think these things have even helped me get better grades in school. Some kids need help to get these same opportunities. Someone helped Michael Ohr when he needed it and now he plays for the Baltimore Ravens. I want to help other kids and with your help, I know I can.


With my family, I am creating an organization called RYAN which stands for Rally Young Athletes Now. I want to raise money so I can assist young athletes who need help with the costs of equipment and fees associated with playing sports. Our first fundraising project is a cookbook with a golf theme. I have been collecting recipes from different country clubs and players since 2011. One of the most notable recipes is the crab cake from Chef Bell who recently retired from Congressional Country Club. I also have received two recipes from Arnold Palmer. The cookbook will have recipes from different country clubs and players with pictures of golf holes I draw or pictures my family has taken through the years. The recipes will be rated as par threes, fours, or fives, based on how easy or hard they are to make. I hope that you will contribute a recipe as well. Do you have a recipe you are famous for? Or is there a club favorite that has been on your menu for years? People are hungry for your recipe so please send me one! Together we can give kids the opportunity to try a sport and dream about a better future. If you are willing to help, please email, fax or mail a recipe to me at jann@helpryan.org, moylanhome@msn.com, fax 772-388-1201 or Ryan Moylan, 330 Westwind Court, Vero Beach, Florida 32963.


Also, my website www.helpryan.org is coming soon. Thank you for your help with my first fundraising
project. Please see the current list we have for participating chefs and imagine your name on this list.
The list is not in order of receipt.

 

 

       
 

Alaska Anchorage Golf Course ...to be determined
Alaska Settlers Bay, Laura Piquero ...to be determined
Arizona Forest Highlands Golf Club, Mike Klocinski Meatloaf, Apple Butter
Arizona The Estancia Club, David Lapinski Estancia Club's Duck Potstickers
Arkansas The Country Club of Little Rock, Brian Kearns Oysters "Little Rock"-A-Feller
California Beverly Hill's Country Club, Don Allen Italian Cheesecake
California Calabasas Country Club, Don Allen Steak House Meatloaf
Colorado Country Club of Castle Pines, Brian Dennis Green Chili
Connecticut Litchfield Country Club, Rob Augdahl Smoked Salmon Pizza
Connecticut Stanwich Club, Richard H. King Lobster Bisque Soup
Connecticut Country Club of Connecticut, Louis Narvaez Head Chef Verde Sauce (Green
Delaware Wilmington Country Club, Tip Tribbitt Gazpacho
Florida Bay Hill Country Club, Robert Lee Bread and Butter Pudding
Florida Countryside Country Club, Gordon Robinson Summer Grill Zucchini Salad
Florida Floridian Country Club, Michael Parker Banana Bread
Florida Grand Harbor and Beach Club Curried Cauliflower
Florida John's Island Golf Club, John Farmsworth Brutti Mai Buoni, Crabmeat & Avocado, Lamb Ragu
Florida Lake Nona Golf and Country Club, Gary Hoffman Red Snapper
Florida Orchid Island Golf and Beach Club, Jeff McKinney Maryland Style Crab Cake, Mustard Sauce
Florida Quail Valley Country Club, Joe Faria Braised Short Ribs, Stuffed Salmon, Smoked Duck w/ Pine Nut Risotto,
Tropical Fruit Salsa, California Rolls
Florida The Bear's Club, Brian Sode Bear's Club Gumbo
Florida The Medalist, Christopher Cornelio Grilled Pizza
Florida Vero Beach Country Club, Roger Hawkins, Sous Chef Pompano, Nectarine Salad
Florida Old Marsh Golf Club, Mark Woodrff San Sebastian Salad
Georgia East Lake Golf Club, Michael Deihl Acorn Squash and Crawfish Chowder
Hawaii Oahu Country Club Duck/sauce and Roasted Squash Puree
Illinois Medinah Country Club, Michael Ponzio Endive salad, red wine short ribs
Indiana The Fort Wayne Country Club, Preston Fallat Indiana Pork Tenderloin Sandwich,Grilled Cauliflower "Steaks" with
Tomato and Mushroom Relish, Shrimp and Grits
Iowa Glen Oaks Country Club, Jeff Strahl Asiago Salmon with Warm Mustard Dressing
Kansas Flint Hills National Golf Club, Dan Gary Sweet Potato AuGratin
Louisiana Country Club of Louisiana, Chris Nealy New Orleans Style Shrimp and Grits
Louisiana The Bluffs,
Maine Belgrade Lakes Golf Club, Kristen Evans Cheeseburger Soup
Maryland Arygle Country Club, Former Chef Tim Dunn Raspberry Cheesecake, Southwest Hummus, Balsamic Vinaigrette
Maryland Congressional Country Club, Former Chef Bell Maryland Crab Cake
Maryland Congressional Country Club, New Chef Joe Piazza Cherry Pie, Duck
Maryland Manor Country Club, Trever Travis Teriyaki Peppercorn Beef Jerky
Maryland Talbot Country Club, Mike Quattrucci Maine Lobster Cakes, Chesnut Chutney
Maryland Baltimore Country Club Cherry and Gooseberry Confiture, Pancetta Wrapped Shrimp with
Gremolata & Smoked Worcestershire Mayo, Baltimore Crab Cake, Sweet
Potato Gnocchi
Maryland Talbot Country Club, Mike Quattrucci Chestnut Chutney
Maryland Elkridge Club, Todd Sellaro Frosted Crab Soup
Massachusetts Oyster Harbors Club, Chris O'Connor Poached Maine Lobster with Black Pepper Fettucinni, Broccoli Rabe and
Virgin Oil
Michigan Country Club of Detroit, Brian Beland Almond Macaroons, Squash Soup, Vichyssoise
Michigan Oakland Hills Country Club, Daniel Vallone Italian Meatballs, Sweet Potato Biscuits
Minnesota White Bear Yacht Club, Tim Haze Hoisin-ale Short Ribs. Napa Slaw Mix, Sesame Soy Vinaigrette
Missouri Bellerive Country Club Lobster Salad
Montana Black Bull Golf, Erik Nelson Bison Goulash, Pheasant Salad
Nebraska Arborlinks, Michael Beard Grilled Chicken Salad
Nebraska Omaha Country Club, Jeff Owen Nola Shrimp, Andouille-Mushroom Poutine
Nevada Summerlin, Paka Ferrer Sous Chef Grelled Mahi Mahi w/ Tangy Cilantro Sauce, Hot and Sour Soup, Korean
Pickled Daikon and Carrots, Shoyu Chicken, Leche Flan
New Hampshire Bald Peak Colony Club, William Hynes Beef Bourguignonne
New Jersey Plainfield Country Club, Richard Norton II Thai-Chili Lime Vinaigrette
New Jersey TPC Jasna Polana, Chef Ryan Daniels Lobster Mac and Cheese
New Mexico The Club at Las Campanas, Andrew Nichols Tortilla Soup
North Carolina Grandfather Mountain Golf and Country Club, Tony Bates Bearnaise Sauce
North Carolina Pinehurst Country Club, Thierry Debailleul Pineapple Upside Down Cake with Buttermilk Ice Cream and Pine Needle
Infused Vanilla Coulis
North Dakota Oxbow Country Club, Chef James ...to be determined
Oklahoma Southern Hills Country Club, Jonathan Moosmiller Chicken and Sausage Gumbo
Pennsylvania Latrobe Country Club, Laura Armitage Asparagus and Potato Soup
Rhode Island Quidnessett Country Club, Chef D Conner Bolognese Sauce, Vidalia Onion Dressing
South Carolina The Dune's Golf and Country Club, Corbett Rourk Potato Pancakes
Tennessee Hermitage Golf Course, David Cotrell Pecan-Havarti Quesadilla with Pear Preserves

Texas The Vaquero Club, Ben Ackland Crusted Gulf Coast Red Snapper, Slow Braised New Mexico Cave Beans
Vermont The Quechee Club, Morgan Lory, Executive Chef Bread Pudding
Vermont Country Club of Vermont, Peter McLyman Flank Steak with Avacado & Tomato Salsa and Rice & Beans
Virginia Farmington Country Club, Chef Poff Green Tomato Picalilly
Virginia Washington Golf and Country Club, Ted Hughes Andalusian Gazpacho, Butternut Squash and Apple Soup, Salmon Spring
Orchard Soup, Mediterranean Turkey Burger, Involtini de Vitello, Grand
Marnier Pots de Creme
Washington Chambers Bay Golf Club, Josh Corcoran Chambers Bay NW Mac n Cheese
West Virginia Greenbrier Sporting Club, Amy Mills Exec.Pastry Chef West Farms Strawberry Rhubarb, Roasted Rhubarb Consomme, Lady
fingers
7 Ireland 8/Old Head Golf Links, Rory McDonnell Seafood Chowder
8 Scotland 9/St. Andrews, Ian MacDonald Cullen Skink
1 Pros Jack Nicklaus Italian Cream Cake
2 Pros Fred Funk, Champions Tour ...to be determined
3 Pros Gary Player Green Juice
4 Pros Ryan Howison, former pga Miso Glazed Sea Bass
5 Pros Kyle Stough, Web.com Tour Turkey and Spinach Burritos
6 Pros Ken Duke Lemon Icebox Cake

   
       
 

Sincerely,

Ryan Moylan