C&RB CLUB RECIPE Sous-Vide Mojo Pork Tenderloin with corn polenta, black-bean puree and mango Amt Ingredient 1½ -2 lbs. pork tenderloin, cleaned 4 ozs. mojo marinade (see recipe below) 1 each orange segments 10-12 leaves cilantro 2 tbsp. Cotija cheese 1 cup black-bean puree (see recipe below) 6-8 each polenta cubes (see recipe below) 1 […]
C&RB CLUB RECIPE Fennel-Coriander Crusted Tuna with heirloom tomatoes, avocado, radish and romesco Amt Ingredient 1 lb. tuna, cut into 4-oz. blocks 12 pieces heirloom tomatoes, peeled 2 radishes, sliced 8-10 avocados, parisienne scoop 8 ozs. romesco sauce (see recipe that follows) 12 pieces micro fennel or arugula 1 tbsp. olive oil 3 […]
Event marketing at clubs can take on many forms, from e-blasts and social media posts to word-of-mouth and flyers tacked to clubhouse walls. But no club can match the uniquely personal touch found at The Little Club.
Primland kicked off the summer by unveiling its 18-hole disc golf course with an Inaugural Disc Golf Tournament for the whole family.
C&RB CLUB RECIPE Tuna Tartare Can be served on Asian sushi-style sticky rice, lightly seasoned with sugar and rice-wine vinegar, or in disposable bamboo cones with bamboo spoons. Amt Ingredient 5 lbs. sushi-grade #2 tuna (always fresh) 1½ tbsp. orange zest (using microplane) 1 cup Japanese soy wasabi-yuzu dressing ½ cup blended olive oil 1 […]
Outside of high school cafeteria food fights, produce rarely goes airborne, much less in a club atmosphere. But The Ivanhoe (Ill.) Club turned a dash of chaos into a family-oriented lesson in composting and recycling at its first Pitch the Pumpkin event. It all started with a very large pumpkin. One element of the club’s […]