Tasty Offerings

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Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.

Candy Cane Martini

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Submitted by Zach Tyson, Assistant General Manager, and Dustin Fuhrman, Beverage Manager, Hillcrest Country Club, Lincoln, Neb.


The “Ranch Martini”

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Submitted by Mike Sharp, Director of Food & Beverage, The Country Club at DC Ranch, Scottsdale, Ariz.


“Rex-presso”

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Submitted by Zach Tyson, Assistant General Manager, and Dustin Fuhrman, Beverage Manager, Hillcrest Country Club, Lincoln, Neb.


“The Harvest”

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Submitted by Matthew Koons, Assistant Director of Food & Beverage, Nemacolin Woodlands Resort, Farmington, Pa.



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