Jacksonville G&CC’s progressive kitchen serves innovative cuisine created by Executive Chef Mike Ramsey and his talented crew.
Cooking 101
Member cooking classes are gaining traction, as they fill a need and fuel a passion.
Under Construction
Barry Herman, General Manager of Interlachen Country Club, Winter Park, Fla., believes that business will dictate what a club must become.
A Dreamy Combination
There’s no such thing as the perfect piece of equipment, but the commercial combination oven sure comes close.
Food as Fuel
Chef to Chef Conference attendees learned subtle ways to make their menus more healthful as part of a special supplemental “Culinary Medicine” class.
Linguine with Tiger Shrimp and Parmesan
Linguine with Tiger Shrimp and Parmesan Recipe courtesy of Wisconsin Milk Marketing Board Ingredients 6 tbsp. canola oil 6 tbsp. garlic, minced 6 tbsp. shallots, minced 2 lbs. tiger shrimp, peeled and deveined 1 1/2 cups white wine 1 1/2 cups chicken stock 3 cups celery hearts, thinly cut on…
Cappuccino Chip Gelato
Cappuccino Chip Gelato Recipe courtesy of Hershey’s Foodservice Ingredients 2 1/4 cups milk pinch salt 6 egg yolks 2/3 cup sugar 2/3 cup heavy whipping cream 1/4 cup cold brewed espresso 1/2 cup semi-sweet chocolate chips Cooking Directions 1. In saucepan,…
Lamb Shoulder Ragout with Pappardelle
Lamb Shoulder Ragout with Pappardelle Recipe courtesy of American Lamb Board Ingredients 10-12 lbs. lamb shoulder, bone-in 1/4 cup garlic cloves, mashed 1/4 cup fresh rosemary, chopped 2 tbsp. kosher salt 1 tbsp. black pepper, cracked 2 tbsp. olive oil 1 cup …
Baja Fish Tacos with Watermelon Guacamole
Baja Fish Tacos with Watermelon Guacamole Recipe courtesy of National Watermelon Promotion Board Ingredients 2 medium avocados, peeled and chopped 2 tbsp. lime juice 2 tsp. diced jalapeno pepper (or to taste) 1/3 cup cilantro, chopped 2 medium garlic cloves, minced 1 4-oz.…
Chef’s Thoughts: Nicholas R. Fahringer
Nicholas Fahringer, Executive Chef at The Kahkwa Club (Erie, Pa.), has always had a passion for food and cooking.
Going Gluten-Free
A movement away from gluten is pushing club and resort chefs to create innovative menu options.
Beer is Booming
Thanks to the newly re-engineered bar at V’s Taproom, Trilogy Golf Club now offers 16 beers on tap.
Gelato Signals Sweet Success
The Resort at Pelican Hill makes more than a dozen fresh flavors daily in its Laboratorio del Gelato.
Tacos Take Off
Endlessly customizable, tacos are trending.