Articles

California Walnut Chorizo Frittata

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Ingredients: For the Walnut Chorizo: ½ cup California walnuts 1/3 cup garbanzo beans, canned, rinsed, drained 3 Tbsp. red peppers, roasted 1 Tbsp. Monterey Jack cheese, shredded ½ Tbsp. olive oil 1 tsp. paprika ½ tsp. garlic, fresh, minced ¾ tsp. ancho chili powder ¼ tsp. oregano, dried ¼ tsp. salt, kosher or sea ¼ […]


Grilled Honey, Lime and Cumin Marinated Shrimp

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Ingredients For the Marinade: 1⁄4 cup ­ honey 1⁄4 cup ­ fresh lime juice 2 tablespoons ­ cilantro, finely chopped, including stems 2 teaspoons ­ jalapeno, minced, plus seeds for more heat 1 teaspoon ­ lime zest, grated 1 teaspoon ­ ground cumin 1⁄2 teaspoon ­ salt 16 jumbo ­ shrimp, peeled and deveined For […]


Whirlwind Week

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Back-to-back exhibitions in Orlando for the Golf Industry Show and Club Managers Association of America helped superintendents and managers get up to speed on the newest innovations for their operations.


Candy Cane Martini

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Submitted by Zach Tyson, Assistant General Manager, and Dustin Fuhrman, Beverage Manager, Hillcrest Country Club, Lincoln, Neb.


The “Ranch Martini”

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Submitted by Mike Sharp, Director of Food & Beverage, The Country Club at DC Ranch, Scottsdale, Ariz.


“Rex-presso”

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Submitted by Zach Tyson, Assistant General Manager, and Dustin Fuhrman, Beverage Manager, Hillcrest Country Club, Lincoln, Neb.