Curry and Coconut Milk Grilled Pork


Ingredients: 1 1/2 pounds pork shoulder cut in 4×1/2-inch pieces 4 oz pork fatback cut in 1/2-inch pieces 13 1/2 oz unsweetened coconut milk 2 Tbsp. fish sauce 2 Tbsp. Thai thin soy sauce 1 Tbsp. sugar 1 teaspoon kosher salt 3/4 teaspoon white pepper ground 1/2 teaspoon curry powder 1/2 teaspoon turmeric ground 3/4 […]

Quick Pear Ice Cream


Ingredients: 1 quart vanilla ice cream, softened 1 Tablesoon lemon juice 1/8 teaspoon cinnamon 2 cups diced Pacific Northwest Canned Bartlett Pears Procedure: Beat lemon juice and cinnamon into softened ice cream. Fold in diced pears and refreeze for scooping or as a slab for cutting or pre-portion into cups. Recipe courtesy of Pacific Northwest Canned […]

It’s Time to Start a New Adventure at a New Club


Colby Newman has spent the past three years as the Executive Chef of Amarillo (Texas) Country Club. He recently accepted the position of Executive Chef at Grosse Pointe (Mich.) Yacht Club and he’s excited about all the future holds. The day my wife told me she was pregnant was the happiest day of my life. […]

Bringing Variety to Breakfast Pastries


Woodstock Club’s Laura Lachowecki is expanding the pastry program by offering a wider range of homemade, morning-baked goods. Pastry Chef Laura Lachowecki’s pecan coffee cake—made with a layer of rich cake, topped with sweet pecan filling, topped with more cake and finished with a heavy layer of streusel—is easily the most popular breakfast pastry at […]

Jamaican Rock Lobster Tacos


Ingredients:  2 cups watermelon, cut into 1/2 inch cubes 4 rock lobster tails, cooked 2 avocados peeled, cut into 1/2 inch cubes 2 papayas cut into 1/2 inch cubes 1/2 cup cilantro, fresh, coarsely chopped 1/2 cup fresh lime juice 1 tablespoon jerk seasoning dash salt and pepper to taste 1 head iceberg lettuce 1 […]

Salted Almond Praline Candy Bar


Ingredients: For Salted Almond Caramel Base: 5 oz., 1 cup Dry-roasted natural salted almonds 1-1/3 oz., 1/4 cup Light brown sugar 3 oz., 6 Tbsp. Unsalted butter 2-1/2 oz. Honey 1 Tbsp. Dark brown sugar 1/4 tsp. Vanilla extract 1 pinch Kosher salt 1/2 oz., 1 Tbsp Heavy cream For Milk Chocolate Almond Praline Mousse: 9 […]

Save the Date!

Tenth Annual Chef to Chef Conference

March 4-6, 2018

Visit the Conference website to view 2017 conference materials and more.

Learn More