A native of Bangkok, Thailand, GlenLakes Executive Chef Mik Wagner’s creations reflect an Asian influence while appealing to the varied palettes of GlenLakes members. Wagner is a graduate of Western Illinois College and Washington Culinary Institute. In the early 1990s, he focused his considerable culinary experience on Spa Cuisine, opening the PGA National Resort and Spa Cuisine Restaurant. Later, he opened Nemacolin Woodland Resort and Spa and Season’s, a spa restaurant, before being named Chef de Cuisine at the Cloister at Sea Island.

Wagner is world renowned for Spa Cuisine, transforming the industry with innovative recipes and techniques. In 2004, Wagner was chosen as one of the lead chefs for the G-8 Summit at the Daufuskie Island Resort in Hilton Head, South Carolina.

Throughout his career, Wagner has received numerous awards. His work has been recognized in major publications such as Southern Living, Healthy Living, The New York Times, Spa Finder, Pittsburgh Magazine and Food Management.

Guided by accomplished Wagner, the Grill Room is a member favorite for expertly prepared lunch, dinner and Sunday brunch. No staid menus here! Chef Mik is full of delicious surprises, serving up international buffets and even sharing his expertise with demos. Daily Happy Hour, after-dinner drinks and a casual bar menu can be enjoyed at the Main Bar, which also doubles as a sports bar—complete with a special menu—during football season. Check out this delectable dish Chef Wagner is serving this month!

Butter Pecan Duck Coca Cola
1 each whole duck
1 pk. Spring roll paper
2 ounce Chopped pecan
1 tablespoon brown sugar
1 tablespoon unsalted soft butter
½ cup honey and Butter (melted)
½ cup Sambvca
½ cup coke
2 Tablespoons apricot glaze
To taste celery salt & pepper
Con t: (Oil, rosemary, bay leaves, black peppercorn, salt)
Coca Cola Sauce:
In a sauce pan place soft butter, pecan, brown sugar, apricot
and Sambvca and reduced down until thick.

DIRECTIONS:
1. Butcher whole duck as show in a demo. Confit leg and
thigh in casserole pan filled with oil and seasoned with four
tablespoons of salt, rosemary, bay leaves, black peppercorn
and bake in oven at 300 degree F. for two hours.
2. Cut away duck legs from the thigh and set aside. Remove
thigh meat from the bone.
3. In a mixing bowl add pecan, soft butter, brown sugar, celery
salt and pepper. Mixed well, place one sheet of spring roll
paper and place the mixture in the center, then roll in to one
inch thick, using egg white to Seal, and bake in oven until
golden brown.
4. Pan seared duck breast with skin side down on high heat
until skin get crispy, turn over and roasted in over for ten
minutes. Slice thinly and display on a dinner plate with duck
con t spring roll and duck leg. Pull coca cola sauce over
everything on the plate, garnish with fried shredded spring
roll and chopped pecan.

Year after year, GlenLakes has been named a “Top 50 Community” by Where to Retire and Ideal-Living magazines.

Neighborhoods of gracious single-family homes line pedestrian- and golf cart-friendly streets. Beautiful landscaping complements the many water features and endless preserve views. Miles of trails and nature preserve provide refreshing outdoor escapes.
Private club amenities include a clubhouse for social engagement, dining and fitness including a junior Olympic-size pool. Tennis courts, bocce ball courts, four brand-new pickleball courts, and a championship golf course define GlenLakes relaxed, yet very active, country club lifestyle. Residents rest easy knowing that maintenance and security are taken care of in this private, gated community.

Starting from the low $200s, GlenLakes homes offer beautiful views of the golf course, lake and much more. Click here to learn more about the GlenLakes lifestyle and everything it has to offer.