Articles

Thrill of the Grill

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To help ease Sunday-night summer stress on its clubhouse kitchen, Sharon Heights G&CC turned its Turn Shack into a popular Smokehouse Grill featuring signature smoked entrees. For Michael Nakahara, Assistant General Manager/Executive Chef at Sharon Heights Golf & Country Club, Menlo Park, Calif., having a popular venue can be a double- edged sword—especially when summer’s […]


From Farm to Table

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Increasingly, chefs are incorporating local ingredients to meet member and guest demand for farm-to-table fare. By Joanna DeChellis, Managing Editor Farm to table is a romantic philosophy. Chefs like Alice Waters (Chez Panisse), Thomas Keller (The French Laundry), Peter Hoffman (Savoy) and Dan Barber (Blue Hill) were all pioneers in the locavore movement. But the […]


Creative offee oncoctions

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It never hurts to review the fundamentals, especially when it comes to something as basic—and important—as coffee. We asked Robb Wyss, Executive Chef at Illini Country Club, Springfield, Ill., to share some insights for how he gets the most bang from his beans. Q What do you look for in a good cup of coffee? […]


Building a Culinar Culture

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Known as a top golf destination, Pinehurst Resort and Country Club has carved a niche for itself as a bona fide food mecca, too. When your property is tied to legendary golf, establishing a reputation for your dining options is likely a secondary priority. Not so at Pinehurst Resort and Country Club, located in the […]


Greek Crab Crostini with Onion Relish

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Yield: 8 servings 1 lb. crab meat, well-flaked 1-1/2 cups feta cheese, crumbled 1/2 cup mayonnaise 1/2 tsp. white pepper 4 (7-in. ea.) Italian-style steak rolls Procedure: Combine crab, feta cheese, mayonnaise and pepper in large mixing bowl. Cut rolls into 10 diagonal slices, discarding both ends. Toast each side lightly. Place 2 tbsp. of […]


The Right Angles

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English Turn Golf and Country Club has created a successful F&B operation by mixing member requests, staff ideas and lots of ingenuity. By Joanna DeChellis, Managing Editor In a food-crazed city like New Orleans, offering members a menu of more than typical “club fare” is a must. After all, New Orleans is home to such […]