Articles

Knowing No Boundaries

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Whether the menu features burgers and steaks, luxe lobsters or a succulent suckling pig, just about anything cooked on a barbecue grill or in a smoker is sure to fire up members’ appetites. And for chefs, open-air cooking also opens the way to exercising new creativity with deeply flavorful combinations of woods, seasonings and sauces.


Jazzing Up the Menu

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With their distinctive combinations of specialty ingredients, French-inspired cooking techniques and sassy seasonings, Cajun and Creole cuisine have earned their place on dining-room menus far beyond their original bayou boundaries.


Pouring It On

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Beverages sometimes take a backseat to food at clubs and resorts. But thoughtfully curated and promoted offerings of both spirited and spirit-free libations can reap high profit margins, while enhancing member and guest interest and loyalty.


Delivering the Goods

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From humble hot dogs to lobster dinners to full, ready-to-eat holiday feasts, members and guests are hungry for ways to enjoy their favorite foods beyond traditional dining rooms. Club and resort chefs are responding with inventive ways of providing to-go meals and snacks for those who want to pick-up-and-play at the golf course or pool, or bring them home for the entire family to enjoy.


Success with Sous Vide

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More chefs are including sous vide in their kitchen-equipment arsenals as a way to yield consistent results, save cooking time during service, and free up oven space. For one fervent convert, it’s “the best thing since fire.”