Penelope Wong, Executive Chef of Glenmoor Country Club, encourages female chefs to stop trying to fit in and instead stand out. There’s a saying: “Women make good cooks, but men make better chefs.” Well, I just so happen to be a woman and a chef. So as part of that emerging classification, I feel a responsibility […]
“This is a great opportunity for a candidate who understands the ebb and flow of private-club dining,” says Jerry Schreck, Executive Chef of the storied Ardmore, Pa., club.
Features: IM-200BAA undercounter ice machine is the perfect solution for country clubs Able to create up to 200 lbs of large, square cubes daily, a 75 lbs built-in storage bin, small footprint, and ENERGY STAR qualified status, this machine is the perfect partner for the bartender who demands top quality, specialty ice Contact: Hoshizaki America, […]
Features: Temperature-controlled commercial induction cooking system Heat intensity control Dual-fan cooling system Durable stainless-steel housing High-heat resistant ceramic glass Tritan™ Polymer LCD display Color TFT screen USB-port allows for software updates Easy-clean housing Control knobs are dishwasher-safe Contact: PolyScience 844-765-9724 www.polyscienceculinary.com
Ingredients: 10 lbs peeled Idaho® Russet Potatoes, cut in 2-inch chunks 4 tablespoons Creole crab boil spices 2 lbs crawfish tail meat & fat 20 oz heavy whipping cream 1 lb unsalted butter, whole 1 tablespoon salt 1/2 teaspoon white pepper Procedure: In a large pot of cold water add the potatoes and Creole spices. […]
For the lentils: 2/3 cup black lentils, dried 3 cups water For the spring vegetables: 2 each heirloom baby carrots, yellow, tops removed, peeled, shaved 2 each heirloom baby carrots, red/orange, tops removed, peeled, shaved 4 each asparagus, top 2″ shaved, bottoms peeled, rounds shaved 1 cup sugar snap peas, blanched, chilled, drained, ps cut, […]