Story by Hailey Wist
For nearly two decades, Senior Executive Chef Francis Turck has been a familiar presence within The Cliffs. Known not just for his cooking but also for the sense of warmth he brings into every space he enters, his work stretches far beyond the clubhouse kitchen. While he leads the culinary program at The Cliffs at Keowee Vineyards, he also moves between properties, assisting with projects, supporting other teams, and, most memorably, bringing the restaurant experience directly into members’ homes.
These in-home dinners have grown into something of a tradition. What began as the occasional special request has evolved into nearly fifty intimate evenings each year, many with families he has known for decades. Some dinners are celebratory: anniversaries, birthdays, or reunions. Others are more interactive, where family members gather around the kitchen island to chop, stir, and laugh through the first course before settling into a more formal dinner. Each experience is tailored, with a unique feel to each event.
The personal connection of cooking in members’ homes is what keeps Francis committed to these evenings. In the clubhouse, he knows members’ preferences, but in their homes, he steps into something fuller, meeting pets, seeing how families gather, and observing how friends from out of town settle into a member’s carefully built space. It becomes less about a menu and more about creating a moment that feels effortless for the people who live there. “They realize how easy entertainment can be,” he said. “We handle everything from beginning to end so they can actually enjoy their evening.”
The dinner he recently hosted at Susan and Jim Hannan’s home especially captured that spirit. It began with a personalized menu, shaped around the season, dietary needs, and the couple’s preferences. After the initial phone call, Francis crafted a full write-up of the proposed courses for approval—a small but meaningful detail that ensures the experience feels curated and thoughtful.
On the day of the dinner, he and his team arrived with everything needed: from plates, glassware, and cookware to carefully selected ingredients. By the time guests entered the kitchen, the stage was set.
The meal opened with passed hors d’oeuvres as guests mingled with cocktails. Once seated, the guests enjoyed pan-seared Alaskan halibut over a watercress risotto, accompanied by charred tomato sauce and baby vegetables. Local produce shaped much of the dinner, featuring tomatoes, fresh herbs, and soft spring greens that mirrored the brightness of spring. The main course, a pistachio-crusted rack of lamb served with scalloped potatoes and an apricot demi-glace, leaned deeper and richer.
As is often the case with these dinners, wine became its own small ritual. The Hannans have an impressive wine cellar, and Francis worked directly with the host to choose pairings— walking the space together, discussing flavor profiles, and selecting bottles that would complement both the food and the tone of the evening.
By the time dessert arrived—a crisp meringue pavlova, with Meyer lemon curd and berries—the kitchen was spotless, so clean it looked untouched. The guests lingered at the table, unhurried, talking long past the final course. That unhurriedness is what Francis considers the true beauty of an in-home dinner. There is no rush, no pressure, no sense of a restaurant’s rhythm or pace. His team moves quietly in the background, serving each course, introducing each dish, explaining where an ingredient came from or why something was prepared a certain way. It becomes a shared experience shaped around the space and the people at the table.
This story was featured in Cliffs Living magazine. To see more stories like this one and learn more about The Cliffs, subscribe here.
