Lemon Biscotti


Yield: 60 biscotti Ingredients 1/4 cup The Perfect Purée Lemon Zest,  thawed 1 1/4 cups unsalted butter, softened 3 2/3 cups sugar 5 eggs 5 1/2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1 egg, beaten sanding or sparkling sugar, if desired Procedure: Preheat oven to 350 degrees. Cream together the butter […]

Time for Wine: Program Ideas That Deserve a Toast


Philadelphia CC offers innovative wine-centric events that increase engagement, introduce new wines to the membership and boost a la carte business. Successful club wine programs often begin with proper planning. They gain momentum with word-of-mouth marketing and end with wait lists, better wine lists and a more oenophilic membership. No one knows this better than […]

Butchertown Gnocchi with Wild Mushrooms


Ingredients: 3 pounds Idaho® russet potatoes 2 1/2 cup all purpose flour, plus more for rolling 5 egg yolks 1 1/2 teaspoon salt, plus salt for water 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons vegetable oil 1/2 cup vegetable or chicken stock Parsley, chopped Parmesan cheese, grated Wild Mushroom Mélange: 3 lbs Wild […]

Broccolini Walnut Au Gratin


  Ingredients: Olive oil cooking spray 8 ounces shredded sharp or extra sharp Cheddar cheese, divided 1/2 cup coarsely chopped California walnuts 1/4 cup finely crushed croutons 2 tablespoons butter 1/2 cup minced red onion 2 tablespoons flour 1 cup milk 3/4 cup chicken broth Garlic salt and freshly ground pepper to taste 1 1/2 […]

How I Plan to Make the Most of Our Annual Shutdown


Grosse Pointe (Mich.) Yacht Club’s Executive Chef Colby Newman plans to recharge, clean and reorganize the club’s kitchen, strategize with his staff, attend the Chef to Chef Conference and do some major R&D. I’ve never worked for a club or restaurant that shuts down for an extended period of time each year. At my previous club (Amarillo (Texas) […]

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Tenth Annual Chef to Chef Conference

March 4-6, 2018

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