April 2016

The Science of Pickling

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Executive Chef Mike Ramsey of Jacksonville (Fla.) Golf & Country Club (JGCC) is a self-proclaimed pickle geek. At JGCC, which does $1.9 million in annual F&B revenue (see “It’s All in the Details, C&RB’s Chef to Chef, April 2015), he pickles in a variety of ways, and for a variety of reasons. C2C: You recently […]

Food+Drink

Single-Serving Pies

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As pies continue to trend up, Franklin Hills CC has found a sophisticated way to elevate this classic dessert. Pastry Chef Christine Haering has been in the bake shop at Franklin Hills Country Club in Franklin, Mich., for 18 years. “I love the creativity of pastry,” says Haering. “We do all sorts of desserts here […]


Food+Drink

Build a Better Sandwich

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Sandwiches can bring together some of chefs’ most creative ideas. Sandwiches are a culinary wonder. The balance between bread, meat, cheese and toppings is the perfect place to experiment with ingredients and flavors. For some chefs, sandwiches are a means of modernizing classics; for others, they’re a playground for showcasing seasonal ingredients. For Mark Mathurin, […]


Food+Drink

How to Elevate Vodka Cocktails

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Chad Berkey, Master Mixologist, offers five tips for driving vodka sales. Housemade mixers, interesting glassware and some finesse from a server or bartender who knows his or her way around the bar can turn a $4 vodka cocktail into an exotic $12 drink. Master Mixologist Chad Berkey shares his top five tips for how clubs […]