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 […]
The 93-year-old property features an organic garden with 34 different fruits and vegetables, 17 savory herbs and garnishes, and six varieties of fragrant and edible flowers. Last spring, an on-site chicken coop housed 20 hens, and an additional 20 have been added, while the property’s maple trees are being tapped for syrup and a bee colony is set to debut in the spring.