How to Survive the Busy Season

By

With a positive attitude, Chad Myers, Executive Chef of Dubuque G&CC, will apply the lessons he’s learned during his tenure with the club to the road ahead. A few weeks ago we had a seasonal menu tasting and front of house meeting. This signals the start of the busy season for us and it’s a really exciting […]

Would Your Club Benefit from a Sommelier?

By

When it comes to wine, a certified expert is perhaps a club’s most valuable asset. When a club has a certified sommelier on staff who can act as an authoritative figure on wine, members tend to listen to and trust his or her suggestions, whether they’re looking to purchase a $200 bottle or a $5 […]


Some Cooks Can Play, too

By

San Antonio (Texas) CC’s Executive Chef, Nelson Millán, uses his passion for music to better understand and teach the art of cooking. Both cooking and music have been important parts of my life since the very beginning. I remember cooking my first dishes ever—a pizza and a beef empanada—when I was 8 years old. That same […]


Spanish Coca with Wilted Greens, Walnuts and Raisins

By

Ingredients: 1 tablespoon dry yeast 2 tablespoons warm water 3 cups unbleached white bread flour 1 teaspoon salt 1 cup warm water 4 tablespoons olive oil 1/2 cup golden raisins 1/2 cup California walnut halves 1 small bunch Swiss chard 4 tablespoons extra‐virgin olive oil 2 cloves garlic, minced Kosher salt and freshly ground black […]


Satisfying Vegans and Vegetarians

By

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 […]



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