Articles

Satisfying Vegans and Vegetarians

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As more members and guests opt for meat-free lifestyles, club chefs are coming up with clever, well-crafted vegetable and grain-focused dishes. Trying to make braised beef short ribs without beef is a basically an exercise in futility. But it’s possible, club chefs report, to create delicious meat-free dishes to satisfy the growing demand for vegetarian […]


Buffets That Go Outside the Box

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Buffets take members and guests beyond the normalcy of everyday dining to offer something new and different. Club chefs are known for unleashing their creativity on buffets. These spreads offer a unique chance to showcase something new and different—both on the menu and with how what’s served can be presented and displayed. For some, buffets […]


Seasonal Sides

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Chefs are rounding out main dishes with seasonal accompaniments. As club and resort chefs continue to incorporate seasonal foods into menus, sides offer the perfect playground to highlight the very best ingredients at their peak. At Basin Harbor Resort in Vergennes, Vt., Christian Kruse, Executive Chef and Food & Beverage Director, builds menus for the […]


Cultivating a Culinary Garden

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Club chefs are taking the “farm-to-table” movement one step closer by growing fruits, herbs and vegetables on property. When clubs grow their own ingredients, it’s pretty much guaranteed that an outstanding dish isn’t far behind. That’s certainly the case at Medinah (Ill.) Country Club, where Executive Chef Michael Ponzio asked for a garden shortly after […]


Chef’s Thoughts with Andi Van Willigan

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The biggest mistake Andi Van Willigan, Executive Chef of Bel-Air (Los Angeles, Calif.) CC made when she first started as a chef was not knowing her self-worth. Andrea (Andi) Van Willigan spent the first decade of her career working as the right hand to two of the most high-profile chefs in the world—Gordon Ramsay (of […]


Finding Balance

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When we find that precarious equilibrium, we try to identify what worked so well, so we can replicate our success. Earlier this year, I had the opportunity to dine at Alinea in Chicago. It was equal parts exciting, overwhelming and, to be very honest, strange. My favorite course (out of 18 courses) was called “Paint.” […]