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 […]

Saying ‘Can Do’

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Today’s couples want wedding venues that can create a one-of-a-kind experience. At clubs and resorts across the country, catering professionals are working with brides and grooms to customize every aspect of their special day, from cocktails to dessert.


Watermelon Gazpacho

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Created by Ryan Arnold, Executive Chef, and submitted by Mary Beth Darr, Food and Beverage Director, The Club at Old Hawthorne, Columbia, Mo.


Beet Salad

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Created by Ryan Arnold, Executive Chef, and submitted by Mary Beth Darr, Food and Beverage Director, The Club at Old Hawthorne, Columbia, Mo.


Limoncello Martini

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Created by Ryan Arnold, Executive Chef, and submitted by Mary Beth Darr, Food and Beverage Director, The Club at Old Hawthorne, Columbia, Mo.



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