Sunny San Diego and a succession of engaging presenters combined to provide an illuminating experience at C&RB’s Eighth Annual Chef to Chef Conference.
Club & Resort Business hosted the eighth annual event at the Marriott Marquis San Diego Marina from February 28 – March 2, showcasing the club industry’s top culinary talent as they shared techniques and ideas with ample time to network.
The eighth annual event began at the Marriott Marquis San Diego Marina on February 28 with pre-Conference sponsor sessions, followed by a reception and dine-around that featured dishes prepared by Conference presenters. The first full day of presentations began this morning, with Rich Rosendale, CMC, Rosendale Collective.
The Millsboro, Del., property was originally certified through the program in 2009, and this year’s recertification process required a site visit by an Audubon community representative. The site visit “offers an opportunity to share publicly some of the voluntary actions [golf courses] have taken to protect and sustain the land, water, wildlife, and natural resources around them,” an Audubon representative said.
A well-preserved clubhouse and course have poised Peninsula G&CC for a new era of great performances.
At Peninsula Golf & Country Club, Executive Chef Phil Benedetti has whipped up a special “Play Ball” menu, featuring “Recipes from America’s Ballpark,” that will be offered as a special dining theme to the club’s members throughout April.