Double JJ Ranch, Waterpark & Golf Resort, near Muskegon, Mich. suspended its daily operations “in anticipation of a sale of the resort this month,” the company announced in a release posted Wednesday on its Web site. “The primary goal of the sale is to pay the resort’s creditors,” the notice said. Double JJ has been…
Hamilton Farm GC Hosts New Jersey’s Finest
On September 29th, Hamilton Farm Golf Club (“Where Old-World Charm Meets New-Era Needs,” C&RB, June 2008) hosted an inaugural community golf outing in support of local municipalities. Teams were made up of golfers from the Somerset County Prosecutor’s office, Somerset County’s “200 Club” (a local non-profit group that provides aid to families of fallen police,…
Future Leaders Forum Helps High School Students Chart Career Dreams
Selected students from around the world will be heading to Walt Disney World Resort on November 6-9 for the second annual Future Leaders Forum. Through a partnership between The Toro Company, Walt Disney World Resort and The First Tee, the forum seeks to help strengthen leadership skills, prepare for college, and explore the many career…
Beacon Woods GC to Switch Hands
Beacon Woods Golf Club, an 18-hole course in Bayonet Point, Fla. could switch hands for the first time in its 30-year history. The club’s Board of Directors is considering an offer from Brian Ferratto, a former New Jersey developer. The contract is under legal review, said club President Clint Thaxton in an article in the…
Woodlands Resort & Inn Names New GM and Chef
Woodlands Resort & Inn in Summerville, S.C. isn’t just getting a new look. Beginning this month, it also has a new General Manager and a new Executive Chef. Woodlands brought on Bob Seidler, the former innkeeper at the Wentworth Mansion, to replace Marty Wall as General Manager. Also, The Dining Room at Woodlands has named…
The Vineyards Wine and Golf Resort Breaks Ground
A wine and golf resort that has been in the works for 12 years is finally underway. The Vineyards Wine and Golf Resort project stalled numerous times due to financial backing. With the mortgage industry in ruins, there were some who thought the resort would never happen. But developers now have the finances in place…
High Steaks & Top Chops
By merchandising high-quality specialty steaks, and other premium beef cuts, chefs can appeal to the increasingly sophisticated tastes of their guests, and render juicy profits in the bargain.
The Oeno Files
The Fairmont Scottsdale Princess’ Wine Director, Raj Parr, has created a stellar list for the property’s Bourbon Steak restaurant, focusing on reds from around the world, including the U.S., France, Spain, Italy, Argentina and New Zealand. Here, he shares some of his tips for creating pairings that work: Q: How did you choose your pairings?…
Trio of Duck Fat Fries
Amt Ingredient 2 lbs. Kennebec Potatoes (or Russets) 50% of fryer Duck Fat 50% of fryer frying oil (such as canola or peanut) to taste salt Procedure: * Scrub potatoes well. Use a mandolin to cut fries ¼” thick. Work with a bowl of cold water close at hand, and store the fries in the…
“Soup & Sandwich” Chilled Heirloom Tomato Consommé, Heirloom Tomato Compote, and Tillamook Grilled Cheese Sandwich
For the Heirloom Tomato Consommé: Amt Ingredient 2 qts. tomato stock mirepoix 2 ozs. tomato paste 6 ozs. chicken breast 6 ea. egg whites 2 ozs. white wine 6 ea. basil stems 2 ea. garlic cloves For the Tomato Compote: Amt Ingredient olive oil, to sauté 2 cloves garlic, minced ¼ ea. red onion, minced…
Pan Seared Striped Bass with Smoked Crab-Corn Ravioli, Fava Bean Sauce and Lemon Confit
Striped Bass 1ea Hybrid Striped Bass scaled Cornstarch todust fish tt Salt and Pepper Olive Oil tosauté Smoked Crab – Corn OliveOil to sauté 1/4 ea RedOnion 1 tsp Garlic minced 3 ears Corn shucked 12 oz CornStock 1 tsp Thyme chopped 1 ½ oz Creamcheese 2 tsp Parsley chopped as needed Lemon 2…
Prosciutto-Wrapped Duck Breast Roulade, Braised Duck Thigh Croquette, Porcini Creamed Spinach and Glazed Baby Vegetables
Duck Breast Roulade 1ea Whole Duck breast, trimmed, butterflied,pounded legs;cleaned, meat reserved for mousseline, bones roasted to fortify braising liquid thighs, reserved for braised croquette wings roasted to fortify braising liquid main carcass; reserved for other uses 2 ea DuckLegs 1 ea EggYolk 2oz Whole Butter softened 4oz Heavy Cream ½tsp Kosher Salt…
Hibachi Steak Kabobs
Click here for a PDF of this recipe
Lobster Fritter
LOBSTER FRITTER 2 oz lobster, large pieces 2 oz prawns, large pieces 6 slices bacon very thin 6 shiso leaves fds camargue white sarawak pepper alternate prawns and lobster on skewers. season with fds and white sarawak pepper. portion 1 oz per fritter, wrap w/ shiso leaves then bacon. FRITTER BATTER ¾ c corn starch…
Super-Duty Steam ‘N ‘Hold
Features: Pulls a vacuum in cooking compartment, reducing the boiling point of water, providing low temperature steam capability Instant-open door allows immediate access to pans for a-la-carte use Food holding capability with accurate temperature control between 100-200° F Low watt density heating element external to compartment and not exposed to water 14 gauge reinforced stainless…