The Dormie Network and the LPGA Women’s Network show you how to prepare chef-inspired meals and drinks based on some of golf’s most iconic championships.

This week, we cheer on Team USA in this year’s Solheim Cup with a Walleye and Arnaud’s French 75.



2lbs Walleye filet, cut into 4oz portions
1 cup All Purpose Flour
1 Egg
1 1/3 cup Dark Beer
1 ½ t. Salt
1 t. Old Bay
½ t. Black Pepper
Frying oil
Malt Vinegar Powder


  1. Pre-heat oil to 375 degrees.
  2. Sift all dry ingredients together into a large mixing bowl. Stir in egg, then whisk in beer until batter is smooth with no lumps.
  3. Pat walleye filets dry. Season with salt and pepper.
  4. Dip filets in beer batter and slowly drop into hot oil.
  5. Let fry until golden brown.
  6. Remove filets onto cooling rack.
  7. Dust with malt vinegar powder, salt and pepper.



1lb Red Bliss Potatoes, cut into wedges
Old Bay Seasoning
¼ cup Butter, diced
Olive Oil
Fresh Thyme, picked
Black Pepper


  1. Pre-heat oven to 375 degrees.
  2. Place potatoes in large bowl.
  3. Add olive oil and seasonings.
  4. Toss in bowl to coat evenly.
  5. Place potatoes onto foil-wrapped baking sheet.
  6. Cover with foil.
  7. Place in oven 15-18min.
  8. Uncover and add knobs of butter.
  9. Continue to cook uncovered for another 5-8min or until potatoes are tender and golden brown.
  10. Re-season with salt and pepper.

Arnaud’s French 75

1 ¼ oz Courvoisier VS
¼ oz Lemon
¼ oz Simple Syrup
Finish with Moet Imperial Brut
Lemon Peel

Rim the champagne glass with a lime and dip in sugar. Begin with 1 ¼ oz Courvoisier VS. Add ¼ oz fresh squeezed lemon, ¼ oz simple syrup and finish with Moet Imperial Brut. Garnish with a lemon peel.