The ninth annual event, held at the Loews Atlanta Hotel, ended on March 7 with chef demos and sessions on topics ranging from management and training to Latin cuisine, catering and banquet design, pastries and wine programs. The day began with a drawing for a Crown Verity grill, and the event also included a General Managers’ panel.
Capturing Michigan’s Magic at Birchwood Farms G&CC
The club continues to meet the challenges of a changing economy and membership through innovation that makes the most of its spectacular setting.
Success with Sous Vide
More chefs are including sous vide in their kitchen-equipment arsenals as a way to yield consistent results, save cooking time during service, and free up oven space. For one fervent convert, it’s “the best thing since fire.”
Chicken Roulade
Submitted by John Clements, Executive Chef, Birchwood Farms Golf & Country Club, Harbor Springs, Mich.
Always On Stage
Diners love a good floor show, especially when their food is the star. And club chefs are learning to be a strong supporting cast, by creating action stations for all occasions that showcase fresh ingredients and delight all of the senses.
Smoked Whitefish Cakes
Smoked Whitefish Cakes with Sweet Corn Sauce and Red Pepper Relish Yield: 18 servings Submitted by John Clements, Executive Chef, Birchwood Farms Golf and Country Club, Harbor Springs, Mich. Amt Ingredient 1 red pepper, finely diced 1 yellow pepper, finely diced 2 tsp. clarified butter 1 bunch …