A Path Well Taken

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An earlier-than-expected entry into the culinary world set Todd Sellaro out on a journey that has led him to top clubs on both coasts.

Casting a Strong Shadow

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Even in the heartland and one of the barbecue capitals of the world, Executive Chef Allen Blair finds ways to use a farm-fresh seasonal focus and special smoking techniques to shine a bright light on Shadow Glen GC’s culinary offerings.


Good To Go

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Just because they’re not eating in the dining room doesn’t mean that members and guests expect less than outstanding food. For takeout and grab-and-go fare, club and resort chefs’ satellite menus are displaying creativity and attention to delicious details.


Street Tacos

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(Pulled pork tacos with pickled vegetables, avocado, pico de gallo, cilantro lime sauce and chicharrónes) Submitted by Chad Myers, Executive Chef, Dubuque (Iowa) Golf & Country Club Yield: 86 tacos, 43 servings For the Pickled Vegetables: 1 head shaved cauliflower 2 shaved jumbo carrots 2 shaved red onions 2 cups apple cider vinegar 2 cups […]


Smoked Gouda and Bacon Pimento Cheese

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Submitted by James Allen, Executive Chef, Blackthorn Club, Jonesborough, Tenn. Yield: 1 gallon Ingredients 2.5 lbs. smoked Gouda, chopped 1 28-oz. can roasted red peppers, drained 3 qts. fancy shredded cheddar cheese 2 qts. mayonnaise 1 pt. scallions, sliced 1 qt. chopped bacon ¼ cup Louisiana hot sauce to taste salt and pepper Procedure: • […]


Jerk Marinade

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Submitted by Eric Rusch, Executive Chef and Manager of Peak Lodge, Killington (Vt.) Resort Yield: Marinade for 20 lbs. of chicken, beef, pork or seafood. Ingredients 6 white onions 1 tsp. dried thyme 10 cloves garlic ¼ lb. fresh ginger ½ gal. vegetable oil ½ gal. chicken stock ¼ gal. soy sauce 10 scallions 1 […]



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