Articles

Shadows Of Greatness with East Lake GC’s Nick Barrington

By

Providing great food as part of a great guest experience helps the East Lake culinary team focus on the club’s mission to give back to the community through the East Lake Foundation and other charitable organizations. East Lake Golf Club in Atlanta, Ga., and my club, Merion Golf Club in Ardmore, Pa., have the immortal […]


From Top Gun to Top Chef

By

After four years in the Air Force that included flying combat missions during two tours in Afghanistan, Ryan Daniels has brought a new sense of teamwork and an attention to detail to the kitchens of Fiddlesticks CC. Along Florida’s Southwest Coast lies Fiddlesticks Country Club in Fort Myers. Fiddlesticks is a residential community featuring a […]


Taste of the Tetons

By

At The Club at 3 Creek in Jackson, Wyo., Executive Chef Timothy Husband and his staff constantly strive for creative ways to serve up dishes that suit the stimulating surroundings.


What to See (and Eat) in Seattle

By

Jerry Schreck, National Conference Coordinator and Executive Chef of Merion (Pa.) Golf Club shares his thoughts on the host city for the 2018 Chef to Chef Conference. I am writing this as I fly back from my site visit for the 10th Annual Chef to Chef Conference, which is going to be held March 4-6, […]


A Path Well Taken

By

An earlier-than-expected entry into the culinary world set Todd Sellaro out on a journey that has led him to top clubs on both coasts.


Casting a Strong Shadow

By

Even in the heartland and one of the barbecue capitals of the world, Executive Chef Allen Blair finds ways to use a farm-fresh seasonal focus and special smoking techniques to shine a bright light on Shadow Glen GC’s culinary offerings.