Currahee Club’s Pumpkin Cheesecake


Yield: 10 slices/1 10″ cake Ingredients 2 cups granulated sugar 1.5 lbs cream cheese 3 ea eggs 3 ea egg yolks 1 tsp cinnamon 1 tsp salt 1 tsp nutmeg 1 tsp vanilla 12 oz pumpkin puree 1.5 cup heavy cream ½ cup cornstarch 2 cup graham cracker ½ cup butter melted Procedure:  Preheat the […]

Infinium® collection from Libbey®


Elevate casual moments with a trendy vibe with the Infinium collection of premium plastic drinkware. Made of 100 percent BPA-free Tritan™ copolyester and crafted for the demands of use in foodservice. Infinium mimics the clarity of glass, is virtually unbreakable and retains its beauty longer than other plastic substrates. Infinium provides the kind of replacement-reducing performance […]

Prime Rib 102


San Antonio Country Club’s Executive Chef Nelson Millán demos how to refine prime rib by eliminating the excess internal fat, connecting tissue and silver skin to create a solid and more “meaty” steak. Tender, juicy prime rib is a staple in almost every foodservice venue in America. But as per my observation as the Executive […]

Setting the Table


Evolving menu trends are also having an impact on tabletop trends. With so many different kinds of menus (formal, casual, bar/pub, etc.) now available within many clubhouses, having the appropriate plates, bowls, utensils, glasses and other service pieces in place for each type of dining space is critical. Evolving menu trends are also having an […]

Fresh Mango Oatmeal Congee


Yield: 12 servings Ingredients:  9 cups cooked Oatmeal Porridge, recipe follows 3 cups fresh mango, small-medium dice 12 each poached eggs ¼ cup pork sung ¾ cup green onion, cut small, green only 4 each Fresno chili, very thin slices (about 36 slices) ¾ cup Ginger Turmeric Granola, recipe follows Procedure: Assembly, per serving: Spoon […]

Carolina Country Club Mountain Trout


Ingredients: 4 fillets (approx. 6 oz. each) Sunburst Rainbow Trout 1 Asiago Grits –see below 4 oz. Dry White Wine 1 teaspoon Shallots, minced 1.25 teaspoon Garlic, minced 2 oz. tomatoes, peeled, seeded and diced Cold unsalted butter, cubed .5 teaspoon Parsley, finely chopped .5 teaspoon Chives, finely cut to taste salt to taste pepper […]

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