In partnership with True Aussie Lamb, C+RC will host its first-ever virtual cooking competition, to showcase the depth of culinary talent within the club industry and the wide-ranging applications of different lamb cuts on menus.
The Brielle, N.J. club hosts at least 10 wine events annually, with many in the club’s upscale dining room or under the stars, weather permitting. For one magical event, however, staff worked together to deep-clean the maintenance barn and welcome members for something unique.
The Bluffton, S.C. club offers its members a monthly culinary event centered around a destination or unique geographic attraction. The popularity of the reservation-only evenings has resulted in consistent sellouts over the past year. Also, the sale of club-logoed cups with unlimited refills at Champions Run in Omaha, Neb. has significantly reduced plastic use at its pool.
The Bay Head (N.J.) Yacht Club created its own “Periodic Table of Ice Cream, Toppings and Sauces” to give its action station a “science-y” twist. Also, The Country Club of Virginia purchased a large tower infuser and invited its lead bartender to create custom recipes for drinks the new equipment would be used to prepare.
The Charlotte, N.C. club teams with Myers Park High School’s culinary department to source some of its produce. The school has now become the club’s primary source for bibb lettuce, green leaf, red leaf and frisee. Also, Congressional Country Club in Bethesda, Md. hosted “Thanksgiving Tips and Tricks” classes in mid-November to offer interactive cooking and cocktailing…
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Jonathan Moosmiller, CMC, Director of Food & Beverage with Southern Hills Country Club in Tulsa, Okla.
The James Beard Foundation award-winning restaurant and catering entrepreneur will address leading club and resort chefs to kick off Club + Resort Business’ 12th annual Conference, to be held in Charlotte, N.C. from March 1-3, 2020.
In this episode of Club and Resort Talks, Club + Resort Chef’s editor, Joanna DeChellis, chats with Colby Newman, Executive Chef of Grosse Pointe Yacht Club about the evolution of dining at GPYC as well as about how self-care has helped Newman let go to grow as a chef and a person.
In this episode of Club and Resort Talks, Club + Resort Chef’s Editor, Joanna DeChellis, chats with Tim Recher, Director of Clubhouse Operations at Quail West Golf and Country Club, about his unique career path, his work ethic and what it takes to be a member of the 2020 U.S. Culinary Olympic team.
In this episode of Club and Resort Talks, Club + Resort Chef’s editor, Joanna DeChellis, chats with Jason McClain, Executive Chef of the Jonathan Club, about why and how he became a chef, the impact he’s had on the club over the past decade and what he looks for in new hires.
The Woman’s Athletic Club (WAC) of Chicago hosts a “Bring Your Kids to Work” day where the staff can bring their children to the club for a day that is filled with activities from 9 a.m. until 4 p.m. “We involve the entire team as much as possible,” says Kelsey Smith, the WAC’s Children’s Program…
Most parents know how important it is to teach their children to eat healthy. But access to wholesome and nourishing options, especially from a typical kids’ menu, can derail that mission in a flash. The most popular “kid-friendly” items tend to have one thing in common—they’re all beige in color. French fries, chicken tenders, grilled…
In early 2018, JohnMichael Lynch, Executive Chef of Druid Hills Golf Club in Atlanta, Ga., was looking for new ways to enhance the club’s wine dinners, so he decided to invite chefs he had worked with at nearby Cherokee Town and Country Club for a guest event.
Members of the Detroit (Mich.) Athletic Club (DAC) put a lot of effort into their workouts. These individuals are pushing to perform better and reach new health and wellness goals. That’s why consuming the right nutrients after they exercise has become just as important as what they consume before they work out, and members of…
Recipe courtesy of Eric Floyd, Executive Chef, Washington Athletic Club, Seattle, Wash.