Pomegranate Crab Salad with cucumbers, asparagus and crab cake


For the Salad: Amt Ingredient 12 oz. picked lump crab meat ? cup pomegranate seeds ? cup roasted corn off the cob 4 tbsp almond oil 1 tbsp champagne vinegar 2 tsp chopped basil 1 tsp chopped chives Toss all items let marinate for 30 minutes 24 pieces white or green asparagus spears. blanched 1 […]

Sea Scallop on Potato Cake with White Truffle Hollandaise and Foie Gras Bits


(Serves 4) Potato Cake (Makes 8) Amt Ingredient 4 cups mashed potatoes 2 whole eggs, beaten 1 cup all-purpose flour 2 pinches nutmeg 1 tsp chives, chopped 1 cup potato buds ? cup clarified butter to taste sea salt Procedure: In a medium-size mixing bowl, combine mashed potatoes, egg, flour, salt, nutmeg, chives. Mix well. […]

Writing the Book on Private Club Cuisine


When Edward Leonard, CMC and Executive Chef at Westchester Country Club in Rye, N.Y., heard that Club and Resort Business has become an important informational source for managers in our industry, he didn’t hesitate, despite a brutal peak-season schedule, to consent to this month’s “Chef to Chef” interview. This tells you a lot about a […]

Gourmet to Go


Summing It Up • Take-out meals are popular with busy men and women who need to find quick ways to provide good food for their families. • Members tend to choose classic homestyle dishes to take home with them. • Packaging is just as important as the taste of the food it contains. • A […]

Chicken and Asiago Cheese Casserole


(Yields 6 to 8 servings) Amt Ingredient 2.5 lbs cooked boneless chicken breast 8 oz melted butter 4 oz all-purpose flour 2 qt chicken stock 1 1/2 qt fresh cream 2 oz minced onions, sauteed 1/4 oz fresh thyme 3 tbsp fresh chopped parsley 7 oz diced pimento 12 oz frozen green peas – thawed […]

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