July 2016

Getting Away From Greens

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Not all salads rely on greens as the main ingredient. Club chefs are proving that life without lettuce is not only flavorful, but beautiful. “Salads are evolving,” says Matthew O’Connor, CEC, Executive Chef of Bonnie Briar Country Club (BBCC) in Larchmont, N.Y., where 480 members dine on an ever-changing selection of lettuce-less salads. “It all […]

C&RB's Chef to Chef, Equipment

Keeping Food Warm

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While there are many universal foodservice needs, clubs are unique in their menu diversity, so choosing the right cabinet for your property is no small feat. It’s rarely possible to cook every component of every member’s meal to order. So most clubs rely on hot-holding equipment, to alleviate both food-safety and food-quality concerns. Before buying, […]


C&RB's Chef to Chef, Food+Drink

Mini Desserts Make It Big

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Bite-sized desserts are every bit as good as their regular-size counterparts. While they don’t represent a new trend, mini-desserts are still hot—so much so, in fact, that they’ve been on the National Restaurant Association’s “What Hot” culinary forecast every year since 2006. What makes a mini so attractive? “They’re appealing to members and guests who […]


C&RB's Chef to Chef, Food+Drink

Becoming Seafood-Savvy

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More club chefs are menuing sustainable fish in delicious, ocean-friendly ways. Chefs play an important role in the sustainable-seafood movement, introducing members and guests to products that prioritize the long-term life of the species along with the well-being of the oceans. In supporting sustainability, chefs can call on their unique ability to showcase how lesser-known […]