Club chefs are taking the “farm-to-table” movement one step closer by growing fruits, herbs and vegetables on property. When clubs grow their own ingredients, it’s pretty much guaranteed that an outstanding dish isn’t far behind. That’s certainly the case at Medinah (Ill.) Country Club, where Executive Chef Michael Ponzio asked for a garden shortly after…

Skokie Country Club’s $3.7 million food-and-beverage operation—led by Executive Chef Richard Stanton—is in a class of its own with three culinary gardens, nine beehives, a flock of egg-laying hens and a dry-aging room. For Richard Stanton, Executive Chef of Skokie Country Club in Glencoe, Ill., every day is a grind. But his focus, determination and…