Recipe courtesy of Grapes from California.
Why Hamilton Harbor YC Is Serving More and Better Ice Cream
Thanks to Pastry Chef Sean Dwyer, artisan ice creams and sorbets are enriching Hamilton Harbor Yacht Club’s developing pastry program.
VIDEO: For Richard Jallet, Opportunities Come from Effective Networking and Being Humble
Richard Jallet, Executive Chef of Baltimore Country Club, has found that proper training and continuing education results in successful new initiatives, like BCC’s Guest Chef Program.
How Club Chefs Can Take Better Food Photos
Club chefs looking to improve their photography skills can learn and apply these tips from two pros.
Shanghai Sesame Seed Big Eye Ahi Tuna Wakame Cucumber Noodle Salad
Recipe courtesy of Manfred Bräuer, Executive Chef, The Vintage Club, Indian Wells, Calif.
Raspberry Sorbet
Recipe courtesy of Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club, Naples, Fla.
Chef’s Thoughts with Russell Scott, CMC
Russell Scott, CMC, Culinary Director for The Club at Carlton Woods in The Woodlands, Texas, is an avid outdoorsman who loves chocolate.
RATIONAL’s SelfCookingCenter®
Features: On a footprint of less than 11 ft² (1 m²), chefs can fry, roast, grill, steam, poach, bake, and much more regardless of whether they want to prepare meat, fish, poultry, vegetables, egg dishes, baked goods, or desserts for a service of thirty or several thousand Brings the support any kitchen team would wish…
Berry White
Ingredients: 1/2 fluid ounce simple syrup 1/4 cup or about 6-7 frozen raspberries 1/4 fluid ounce egg white 2 fluid ounce gin (94Proof) 1.5 fluid ounce fresh lemon juice Ice Garnish: Dehydrated raspberry powder Procedure: Add simple syrup and frozen raspberries in the bottom of a shaker; muddle. Add egg whites, gin, lemon juice and…
Black Truffle Lamb Ragu, Casarecce Pasta, Preserved Lemon and Aged Parmesan
Ingredients: 2 to 3 tablespoons Olive Oil 3 pounds Lamb Shoulder 1 medium Onion 5 each Garlic 2 cups Dry Red Wine 28 ounce Whole Tomatoes, Good Quality 1 to 3 cups Lamb, Beef or Chicken Stock 1 tablespoon Fresh Oregano ½ teaspoon Cinnamon 1 each Bay Leaf To Taste Black Truffle 2 teaspoons Preserved…
VIDEO: For Robert Mancuso, CMC, Listening to Members Is Critical to Success
The Bohemian Club’s Executive Chef is committed to his membership and to becoming the first Certified Master Chef who is also a Master of Wine.
How Chef Competitions are Bettering the Duquesne Club’s Pastry Program
The Duquesne Club’s Pastry Chef, William Racin, CEPC, believes his recent ACF win has not only improved his skill set, but also that of his pastry team.
Cold-Brew Coffee Heats Up Member-Guest Event at Nashawtuc CC
Nashawtuc CC partnered with a local barista to offer golfers specialty coffee drinks on the course during the longest day of its annual tournament.
C&RB Announces Full Lineup of Speakers For Its 2019 Chef to Chef Conference
The 2019 Chef to Chef Conference agenda includes four Certified Master Chefs as well as the Legendary Louisiana Chef John Folse.
Seeds of Culinary Change at The Clubs at Houston Oaks
Executive Chef Jeffrey Baker is driving a new culinary movement at The Clubs at Houston Oaks. When Jeffrey Baker, Executive Chef of The Clubs at Houston Oaks (Hockley, Texas), needs a minute to himself, he goes to the club’s garden. It’s quiet there, despite a soft buzzing from ten honeybee hives, and he is reminded…