Executive Chef Brian Coseo has created a new Lowcountry-inspired menu for the 6,250-sq.-ft. Blue Heron casual restaurant at the Hilton Head Island, S.C. property. Its reopening on October 11th is the latest part of a $2.7 million clubhouse refreshment project; upgrading and doubling the size of the fitness center is next.
Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.
On a terrace filled with colleagues who were fully captivated by the action, Blue Hills CC’s Todd Walline won the Mystery Basket competition at the 9th annual Chef to Chef Conference. On March 6th, 2017, attendees of the 2017 Chef to Chef Conference gathered for a networking reception on the 14th-floor terrace of the Loews […]
Food demos and presentations by a slate of chefs at the top of the club industry started the first full day of sessions on March 6, with the ever-popular Chef to Chef Live held in the afternoon. Todd Walline, CEC, CCA, of Blue Hills Country Club in Kansas City, Mo., won the Mystery Basket competition held in the evening, with a Vitamix blender as the prize.