Articles

When today’s on-the-go members and guests get hungry, they don’t always want to stop for a sit-down meal. So club chefs are putting a wide selection of grab-and-go meals and snacks in disposable cups, bowls and wraps—and even making and packaging their own brands of energy bars—to provide plenty of tempting, and healthful, portable fare.

Handier Than Ever

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After seeing how members of St. Clair Country Club in Upper St. Clair, Pa., liked to grab trail-mix bars to get a boost of energy on the golf course, Executive Chef Shawn Culp felt that he could make a more nutritious and better-tasting bar to help curb their hunger pangs. Since its introduction in June, […]


Coming-Out Parties

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In addition to bringing a breath of fresh air to meal and event menus, outdoor cookouts give clubs a chance to show off the beauty and versatility of various spaces throughout the property—even those that aren’t used very often.


Special Settings

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Whether it’s with unique serving platters, “poufs” of cloth to simulate clouds, or gravity-defying displays, club and resort properties are expanding their array of tabletop tools and techniques to create signature atmospheres in their restaurant and event venues. Floor-to-ceiling windows make golf course views a stunning backdrop for creative tabletop designs at Fairway One, which […]


Nights to Remember

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Whether it’s to celebrate a season, a culture, an ingredient, a spirited pairing, or simply a family night out, theme dinners give culinary staffs a chance to exercise their creativity and members to delight in something different.


Providing Real Comfort

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For some diners, “comfort food” can be homestyle meatloaf or chicken pot pie, while others may get especially warm feelings from an upscaled pot roast or fried okra Caesar salad. Club and resort chefs around the country are expanding how they define, and serve, the dishes that can make a deep-down connection with members and guests.


Good To Go

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Just because they’re not eating in the dining room doesn’t mean that members and guests expect less than outstanding food. For takeout and grab-and-go fare, club and resort chefs’ satellite menus are displaying creativity and attention to delicious details.