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.


“The Broken Leg”

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


Jazzing Up the Menu

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With their distinctive combinations of specialty ingredients, French-inspired cooking techniques and sassy seasonings, Cajun and Creole cuisine have earned their place on dining-room menus far beyond their original bayou boundaries.



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