Articles

Sous-Vide Mojo Pork Tenderloin

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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   […]


Fennel-Coriander Crusted Tuna

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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 […]


Tailor-Made Menus

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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.


Spinning the Discs

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Primland kicked off the summer by unveiling its 18-hole disc golf course with an Inaugural Disc Golf Tournament for the whole family.


Tuna Tartare

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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 […]


Smashing Pumpkins

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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 […]