Nights to Remember

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Whether it’s to celebrate a season, a culture, an ingredient, a spirited pairing, or simply a family night out, theme dinners give culinary staffs a chance to exercise their creativity and members to delight in something different.

Falafel

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Falafel Submitted by Victor Alvarez, Executive Chef, L’Hirondelle Club of Ruxton (Md.) Yield: 16 2-oz. falafels Amt Ingredient 3 cups chickpeas .05 cup plus 1 tbsp. bulgar wheat 3 medium yellow onions, rough chopped 15 cloves garlic, peeled 3 tbsp. cumin seeds, whole 3 tbsp. coriander seeds, whole 1 tbsp. black peppercorn, whole 1 tbsp. […]


New Bedford Scallops with Bacon Jam, Golden Pineapple, Pickled Mustard Seeds and Mache

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New Bedford Scallops with Bacon Jam, Golden Pineapple, Pickled Mustard Seeds and Mache Submitted by Matthew Southard, Executive Chef, Barrington Hills Country Club, Barrington, Ill. Yield: 4 servings For the Scallops: 8 cleaned U10 scallops 2 ozs. grapeseed oil 2 ozs. butter ½ oz. coriander to taste sea salt and black pepper Procedure: • Remove […]


Providing Real Comfort

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For some diners, “comfort food” can be homestyle meatloaf or chicken pot pie, while others may get especially warm feelings from an upscaled pot roast or fried okra Caesar salad. Club and resort chefs around the country are expanding how they define, and serve, the dishes that can make a deep-down connection with members and guests.


“The Flavors of Pot Roast”

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“The Flavors of Pot Roast”: Mushroom-wrapped tenderloin, braised short rib, potato croquette, carrot two ways, pearl onion, tomato jam and celery leaf Submitted by JohnMichael Lynch, Executive Chef, Druid Hills Golf Club, Atlanta, Ga. Yield: 4 servings For the Braised Short Rib: 2 lbs. boneless short rib 4 ozs. mirepoix 1 oz. tomato paste 1 cup […]



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