California Walnut Chorizo Frittata

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Ingredients: For the Walnut Chorizo: ½ cup California walnuts 1/3 cup garbanzo beans, canned, rinsed, drained 3 Tbsp. red peppers, roasted 1 Tbsp. Monterey Jack cheese, shredded ½ Tbsp. olive oil 1 tsp. paprika ½ tsp. garlic, fresh, minced ¾ tsp. ancho chili powder ¼ tsp. oregano, dried ¼ tsp. salt, kosher or sea ¼ […]

Grilled Honey, Lime and Cumin Marinated Shrimp

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Ingredients For the Marinade: 1⁄4 cup ­ honey 1⁄4 cup ­ fresh lime juice 2 tablespoons ­ cilantro, finely chopped, including stems 2 teaspoons ­ jalapeno, minced, plus seeds for more heat 1 teaspoon ­ lime zest, grated 1 teaspoon ­ ground cumin 1⁄2 teaspoon ­ salt 16 jumbo ­ shrimp, peeled and deveined For […]


Should Club Chefs Get Certified?

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Glenmoor CC’s Executive Chef, Penelope Wong, struggles with whether or not to get certified as an executive chef as she deeply questions the validity and value of what is being tested. How many of us ask this question of ourselves? I certainly do, almost on a daily basis. This is a tale of my own […]


Making a Name for Amarillo Beyond the Club

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By collaborating more with local chefs, Amarillo (Texas) Country Club’s Executive Chef, Colby Newman, hopes to help grow the local culinary scene. When people think of Amarillo, Texas, there are a few things that come to mind. Palo Duro Canyon is one. The cattle and their “smell of money” that fills our city is another. […]


Seasonal Sweetness

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At the Currahee Club, desserts showcase the best fruits of each season. The artistry inside the pastry shop at the Currahee Club (Toccoa, Ga.) is driving member satisfaction in new and seasonally sweet ways. This is all thanks to Currahee’s new Pastry Chef, Veejooruth Purlmessue—known as “Chef P”—who came to the club in October 2016. […]



Save the Date!

Tenth Annual Chef to Chef Conference

March 4-6, 2018
Seattle

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

Learn More