In the Kitchen with Justin Williams

Ever since Justin Williams was a kid in the 1980s, he loved going to the Cruiser Club in Lake Mohawk. In 2006, someone told him it was likely that the Cruiser Club would be sold to a developer. The 35-year-old took action and purchased it. “Being a member of the Lake Mohawk community, I did not want to loose this valuable commodity. The club has been a great institution that has added so much to Lake Mohawk. I envisioned my children going there and I did not want to see it go,” said Williams. The Cruiser Club sits on five acres of land at the south end of Lake Mohawk. It has six clay tennis courts and a renowned Olympic sized pool. Since 1937, generations of Lake Mohawk and Sparta families have been members of this private facility. In addition to offering swim lessons to children of all ages, Williams is particularly proud of its swim team, which competes during the summer. Williams played water polo in college and is also a certified lifeguard and swim instructor. “I swam competitively my whole life. I was actively involved in the Cruiser Club swim team. I coached there during summers off from college and taught swim lessons,” said Williams. “This was an impassioned decision to buy the place. At the time, I was working in telecommunications and thought this would be an idyllic life to run a pool by the lake,” adds Williams. Williams spent about $250,000 fixing the 30-year old plumbing of the pool with new pipes and filtration system. Also, some cosmetic changes were made to the place. During Williams first season, membership increased. The second season, things changed. “We raised the rates and we alienated people and lost members. It was a bad business decision coupled with a bad economy,” explained Williams. Prior to the most recent third season, Williams sought feedback from members and offered different packages to accommodate family schedules. He also hired a new swim coach and head of the swim instruction program. “This was our best season yet. We improved service and brought our competitive swimming to another level,” Williams said. But the Cruiser Club is still operating at a loss. And, although Williams is not looking to become a millionaire, he would like to break even one day. “I did not expect to make money the first year. But I took a bigger loss than anticipated in the second year. And the money that may have been a buffer was put into improving the infrastructure,” said Williams. “We have a limited audience and a limited time period to operate. If I could put a roof over the pool in the winter and run it, that would be great,” he adds. Presently the Cruiser Club is for sale. Williams would love for someone to buy it and take it over. But church groups are considering it for summer camps and business developers have expressed interest so that does not seem likely. Williams is encouraging everyone to join him in his campaign to save the club. “We started a petition for those who believe it is in the best interest of the Lake Mohawk Association and its 2500 members, as well as the community at large, for the association to purchase the Cruiser Club and the five acres of lakefront property it is on. I welcome all who are interested to go to the annual meeting on October 25th at 9:30am at the country club and express their support,” said Williams. To learn more about William’s plan or to sign the petition, send him an email: Justin@cruiserswim.com or call 973-903-6035. Williams lives in Lake Mohawk within walking distance from the club with his wife Lori and 14-month old twin daughters. Grilled Rolled Stuffed Pork Loin Royale a la Harry Pork Loin (2-3lbs) pounded flat and marinated if desired Seasoning (paprika and garlic powder) Sea salt Fresh ground black pepper For the stuffing: 1lb Baby Bella mushrooms (or any type) cleaned and sliced thinly 1lb fresh baby spinach (or one package frozen leaf spinach defrosted and drained well) 1 lb thick cut smoked bacon or slab bacon sliced into 1-inch pieces 1cup crumbled Gorgonzola or Danish Blue cheese 1-2 cloves garlic For the rub: Lots of fresh herbs using any or all of the following: Rosemary, chives, parsley ,oregano 1-2 large cloves of garlic (more to taste if wanted) 1-2 Shallots 1tsp Paprika Fresh ground black pepper 1-2tsp Sea Salt 1-2tbl Olive oil Roughly chop the garlic, shallots and herbs. Combine these with the seasoning and oil and then finish to a paste with mortar and pestle or sturdy bowl smashed with the back of a spoon (do not use a food processor). Pound the pork loin flat (usually there are two in the pack and if you do not have a mallet and some wax paper grab something heavy from around the house!), I use the flat side of the mallet first and then use the spiked side lightly on the rough/ inside of the meat. This creates some nooks and crannies for your herb rub. Be careful not to pound holes in the meat. Season both sides of meat with salt, pepper and paprika .Lay the pieces flat with rough side facing up and then coat inside/ rough side with herb mixture, saving some of the mixture for after loin is rolled. Cook the bacon, removing and saving fat as you cook. Add 1-2 cloves garlic half way through cooking, when bacon is cooked but not overly crisp remove from heat and set aside. Next season the sliced mushrooms with salt and pepper Spread one layer of mushrooms evenly across the entire surface of the meat, remainder of mushrooms to be used for sauce. Repeat with spinach and then ½ or so of the bacon, and then sprinkle/spread the Gorgonzola cheese over this. Carefully roll the meat lengthwise, rolling tightly and tucking in the ends if possible and then secure with wooden skewers; use about two for each piece of meat. Season the outside of meat and drizzle with olive oil. Then pat/smear with remaining rub mixture. Using skewers lift meat onto very hot grill. Reduce heat and cook slowly (turning/ rolling meat 2-3 times during cooking to evenly cook the outside). Cook to an internal temp of about 170-190 degrees 30-40 min depending on grill. Remove skewers or untie and let set for 3-4 minutes before slicing. The sauce: Rendered fat from remainder of cooked bacon . Remainder of mushrooms or ½ lb of criminis sliced thinly 2-3 shallots (chopped) ½ c good white wine ½ c chicken broth 1 c Heavy cream 4 tbs butter Salt Pepper Paprika Parsley Get a skillet very hot and add the bacon fat, then the mushrooms (seasoned of course). Cook mushrooms till golden brown on edges, and then add chopped shallots and bacon and continue to cook (1-2 min). Deglaze with wine and reduce. Add chicken broth and reduce. Add cream, reduce heat and cook till thickened. Add butter and stir. Season to taste, add chopped parsley and serve over sliced pork.