Merion GC’s Executive Chef shares tips for building modern buffets. Buffets are an essential service style. But to display buffet food, chefs are moving away from chafing dishes, which are now viewed as old-fashioned and boring. Instead, buffets now feature a series of service styles to showcase the variety of dishes being served, including chef-manned […]
Plenty of great ideas and good fellowship filled the air, along with the famous Pike Market fish, as club chefs converged on Seattle for C&RB’s Tenth Annual Chef to Chef Conference.
In a nod to college basketball’s “March Madness,” PGA Tour pro Zac Blair and “The Fried Egg” website had social-media followers cast votes for “Logo Madness” bracket pairings. Merion GC’s iconic flagstick logo ousted Winged Foot GC’s in the final; other clubs that made the “Final Four” included Pasatiempo GC and Sleepy Hollow GC.
“The Cradle,” designed by Gil Hanse, will feature nine holes ranging from 56 to 127 yards. The course will be located steps from the Resort Clubhouse, in the same area where the North Carolina resort’s first nine holes were carved out of sand in 1898.
The Ardmore, Pa., property will host the Curtis Cup, a biennial competition matching female amateurs from the U.S. against those from Great Britain and Ireland, for the second time. The event will mark the end of the property’s nine-year break from hosting championships, after it hosted the U.S. Open in 2013.
“This is a great opportunity for a candidate who understands the ebb and flow of private-club dining,” says Jerry Schreck, Executive Chef of the storied Ardmore, Pa., club.