With spring upon us, club chefs around the country are coming up with fresh new ideas for showcasing the season’s bounty.

Whether a comfort classic or a unique-to-the-club creation, an increasing number of members are ending their a la carte and buffet meals on a sweet note.     

A growing number of members are bringing their children to dine at the club. But chefs are finding that many of these young gourmands are looking for more sophisticated fare than the usual mac and cheese and chicken fingers. 

Many club members and resort visitors are world travelers and like to sample dishes from other cuisines and cultures. Chefs are bringing that international fare to their menus to create a global experience in their dining rooms.

A pop-up pizza kitchen expanded member dining options, provided another revenue stream and relieved stress on the main dining room during peak service periods, rather than expanding normal a la carte service to unsustainable levels.

The Mira Bear Brunch at The Country Club at Mirasol in Palm Beach Gardens, Fla. offered young members the opportunity to build their own teddy bears and choose their favorite foods from a special buffet built just the right height for them while adults had their own buffet table and fare.

Take-out sales are not quite as high as during the peak of the pandemic, but clubs are still experiencing a lift in to-go orders. 

From novice imbibers to dedicated oenophiles, club members enjoy the adventure of wine and spirit pairing dinners.  

For the first time since the pandemic first hit, clubs across America are planning a full complement of holiday celebrations and events, many of which revolve around feasts of classic, ethnic and innovative foods of the season. 

While filet mignon served in the French style will probably never go out of style on club banquet menus, an increasing number of members and sponsored guests are giving chefs freer rein to exercise their culinary chops.

Even the most common ingredients get a wow factor when they are cooked outdoors by some of the private club industry’s top chefs. 

Strategic kitchen redesigns have helped club and resort chefs make optimal use of existing space and even totally rebrand their restaurants.

COVID-fueled supply chain interruptions have been causing headaches for chefs, not only because of dealing with unpredictable ingredient availability, but also keeping costs and waste under control. Club chefs share how they are handling these obstacles while maintaining the first-class service their members expect.

With vaccines and proactive COVID safety practices at clubs and resorts making members and guests feel more comfortable about dining out, top chefs have prepared for a healthy rebound in attendance at holiday meals and events.       

In the face of how the pandemic has dramatically altered the employment landscape, chefs and food-and-beverage managers at club and resort properties are pulling out all the stops to still attract and retain the best fits for their kitchen and dining-room staffs.