At age 90, Salinas Golf & Country Club has been reborn as The Club at Crazy Horse Ranch.
Moving Parts
Lately, I’ve been feeling that I need a scorecard to keep track of all the management shuffling that’s been going on in the club business.
Bright Spot
Jazzing up an outdoor space doesn’t require a huge investment—sometimes new furniture and accessories can show them in a whole new, appealing light.
You’re In the Kitchen Now
L’Auberge Casino Resort’s partnership with the U.S. Army’s Fort Polk, La., installation trains the military culinary team for the American Culinary Federation-sanctioned Military Culinary Arts Competition.
Slow (and Cold) Ride
“Fattyshack” at Brandywine Country Club gave the public the chance to explore the snowy property on a local business’ “fat bikes.”
The New World of Water
Proper irrigation has become an art form, but new technology is helping golf course superintendents adapt their water-conservation practices to 21st-century realities.
Hanging In There
Risk management for club and resort operations continues to grow in complexity as the scope of properties’ activities expands. But valuable resources are at managers’ fingertips, to help keep potential problems at bay.
A Vote for Variety
With “bistro”-themed specialty dinners and “Adventures in Dining” tapas-style events, Executive Chef Benjamin Guaman keeps finding new ways to add fresh spice to the Governors Club’s culinary program.
Crab & Avocado Napoleon Salad
Crab & Avocado Napoleon Salad Submitted by Benjamin Guaman, Executive Chef, Governors Club, Chapel Hill, N.C. (one serving) Amt Ingredient 2 pieces thinly sliced olive bread, toasted 2 ozs. jumbo lump crab meat ¼ avocado, diced 3 ozs. heirloom cherry tomatoes, cut in half 1 oz.…
Rabbit Platter with Cured Rabbit
Rabbit Platter with Cured Rabbit, Pistachio-Crusted Rack of Rabbit,and Stuffed Rabbit Loin Submitted by Benjamin Guaman, Executive Chef, Governors Club, Chapel Hill, N.C. For the Cured Rabbit Amt Ingredient 1 ea. whole rabbit, skinned and cut into 8 pieces 1 ½ ozs. salt 1 ½ ozs. garlic…
Freedom of Choice
A busy, diverse activity schedule keeps guests happy at (and coming back to) The Lodge at Woodloch.
Shared Red Velvet “Twinkie” and Chocolate Mousse Dessert
Shared Red Velvet “Twinkie” and Chocolate Mousse Dessert Submitted by Andy Antico, Executive Chef, The Mayfield Sand Ridge Club, South Euclid, Ohio Yield: 20 cakes For the Red Velvet Cake: Amt Ingredient 10 ozs. vegetable shortening 1 lb. + 13 ozs. sugar 3/4 oz. salt 3 ozs.…
“Separated” Meyer Lemon Ricotta Cheesecake
“Separated” Meyer Lemon Ricotta Cheesecake with Chamomile Honey Ice Cream, Strawberry Emulsion, Tarragon Cream, Toasted “Snow” and Meyer Lemon Confit Submitted by Gerard Clinton, Executive Chef, Aspetuck Valley Country Club, Weston, Conn. Serves 8 For the Cheesecake: Amt Ingredient 2.5 ozs. butter 7 ozs. sugar 5 eggs, separated 3/4 cup…
Banana Cream Napoleon with Chocolate Peanut Butter Ganache and Coconut Snow
Banana Cream Napoleon with Chocolate Peanut Butter Ganache and Coconut Snow Submitted by Andy Antico, Executive Chef, The Mayfield Sand Ridge Club, South Euclid, Ohio Yield: 12 For the Almond Crisp: (yields 30-35) Amt Ingredient 1/2 lb. butter 1 cup sugar 5 tbsp. half & half 2 tbsp. …
Vanilla Bean Arborio Rice Pudding
Vanilla Bean Arborio Rice Pudding with Grand Marnier Macerated Berries and Toasted Sugar Almond Crisp Submitted by Mark Mathurin, Executive Chef, Nashawtuc Country Club, Concord, Mass. Yield: 10-12 servings For the Vanilla Bean Arborio Rice Pudding: Amt Ingredient 2 Tahitian vanilla beans, split and scraped 1/2 gal. whole milk 3/4 cup…