Whether the menu features burgers and steaks, luxe lobsters or a succulent suckling pig, just about anything cooked on a barbecue grill or in a smoker is sure to fire up members’ appetites. And for chefs, open-air cooking also opens the way to exercising new creativity with deeply flavorful combinations of woods, seasonings and sauces.
Submitted by Micheal Armes, Executive Chef, Hound Ears Golf Club, Boone, N.C.
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.