Home January 2017 - Chef to Chef

January 2017 - Chef to Chef

Seasonal Sweetness

At the Currahee Club, desserts showcase the best fruits of each season. The artistry inside the pastry shop at the Currahee Club (Toccoa, Ga.) is...

Currahee Club’s Pumpkin Cheesecake

Yield: 10 slices/1 10" cake Ingredients 2 cups granulated sugar 1.5 lbs cream cheese 3 ea eggs 3 ea egg yolks 1 tsp cinnamon 1 tsp salt 1 tsp nutmeg 1 tsp vanilla 12...

Currahee Club’s Tropical Fruit Orange Glazed Sponge Cake

Yield: 1 10" cake Ingredients For the Sponge Cake: 8 eggs 2 cups sugar 2 cups flour 1/4 cup oil For the Orange Glaze: 2 cups orange juice 1 cup sugar ½...

Setting the Table

Evolving menu trends are also having an impact on tabletop trends. With so many different kinds of menus (formal, casual, bar/pub, etc.) now available within...

Cocktail Culture

Will these five drink trends influence your operation’s beverage menus? For members and guests, cocktails have become a more important part of the overall dining...

Balancing Brunch Menus

Whether it’s a special event or a monthly occasion, clubs are now featuring a variety of classic and modern dishes for the breakfast-lunch combination. As...

Putting F&B in Perspective

As a former chef, Carolina Country Club’s COO/GM, Jack Slaughter, has deep respect for the work and challenges faced by club chefs, especially CCC’s...

Club Cooking the Modern Way

New technology and techniques are expanding club chefs’ ability to elevate their cuisine. Cooking sits at the intersection of science and art. And new technology...

Sous Vide Salmon with Bittersweet Meyer Lemon Sauce

Ingredients: 4 oz. piece salmon, seared very rare on serving side, and chilled 1 tbsp. compound butter 1 sprig fennel ½ tbsp. olive oil 16 ozs. cut lemons, peel...

Jonathan Club has a Passion for Quality

Executive Chef Jason McClain has led Los Angeles’ Jonathan Club to nearly $20 million in F&B revenue with an unmatched dedication to excellence. As one...

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