Now’s the time when everyone seems to be pulling out their crystal balls for the year ahead. Should you act on these predictions? Chances are, you already have.
High-Tech Heat
By cooking sous vide, club chefs can improve consistency, quality and speed of service throughout their operations.
Coffee Buzz
Coffee is trending—especially with older members.
Volume with Variety
Cherokee Town & CC’s Executive Pastry Chef Alex Hwang shares her top tips for banquet-style desserts.
Getting Into the Game
When featuring game meats, club chefs showcase their culinary bandwidth.
Soup-er Starters
At Topeka Country Club, a cup of soup is never enough.
Tea-Smoked Duck with Smoked Walnuts
Recipe courtesy of California Walnuts
Honey Blueberry Citrus Slush
Recipe courtesy of The National Honey Board
American Lamb Porterhouse
Recipe courtesy American Lamb Board
Winged Foot Takes Flight
Winged Foot GC has elevated its culinary profile to match the club’s storied golf reputation.
Optimized Choices
The banquet menus at Musket Ridge GC serve as road maps for guests planning weddings and events.
Reducing the Waste Line
Vincent Tracy, CCM, CCE, General Manager/COO of Town & Country Club (Saint Paul, Minn.), has been the primary driver behind the club’s push to be more environmentally responsible.
Food Blenders: A Buying Guide
Professional blenders are a symphony of precision engineering, with motor, container, and blades working in powerful harmony.
Chef’s Thoughts: Derin Moore, CMC
Derin Moore, CMC Director of Culinary Operations and Executive Chef Reynolds Lake Oconee Greensboro, Ga. As Executive Chef and Director of Culinary Operations, Derin Moore, CMC, brings a diverse background to his new post at Reynolds Lake Oconee (formerly Reynolds Plantation) in Greensboro, Ga., a position he accepted in July. Before coming to Reynolds, Moore,…