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.
Thinking beyond the pool walls boosts a club’s usefulness to members, both pre- and post-swim.
As part of celebrating its 90th anniversary with a newly renovated golf course, Midland Country Club also rolled out a new golf car fleet and GPS system that can help to deliver a permanent “wow” factor.
Submitted by Stewart Redhead, Executive Chef, New Orleans Country Club, New Orleans, La.
Submitted by Gregg Collier, Executive Chef, Steelwood Country Club, Loxley, Ala.
Submitted by Tom Freimuth, Executive Chef, Ocean Trail Restaurant, Talking Stick Resort, Scottsdale, Ariz.