Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.
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.
The Chef to Chef Conference is the ideal venue for your chef to gather a season’s worth of ideas in one place, at one time.
Lessons learned from a Master during her apprenticeship at The Greenbrier still serve Andrea Griffith well as she brings dining distinction to another unique resort property, Pursell Farms.
Cinnamon-Infused Chocolate Ganache with pressed peaches and garden mint Submitted by Andrea Griffith, Executive Chef, Pursell Farms, Sylacauga, Ala. Ingredients 260 grams 64% chocolate (I prefer Valrhona), melted 600 grams heavy cream, steeped with three cinnamon sticks 90 grams farm-fresh honey 50 grams glucose syrup 2 grams salt 1.5 grams agar 6 grams gelatin, bloomed […]
Red Wine-Braised Pork Cheeks with grilled garden vegetables Submitted by Andrea Griffith, Executive Chef, Pursell Farms, Sylacauga, Ala. Ingredients 5 lbs. pork cheeks 3 qts. red wine 2 qts. veal stock 4 diced fresh tomatoes 2 diced onions 2 diced carrots 2 diced celery ribs 5 sprigs thyme 5 sprigs parsley 2 ea. bay leaves […]