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.   

The new emphasis on outdoor dining has prompted club chefs to also make al fresco cooking a greater part of their repertoire, and has shed new light on how to turn everyday meals into special events.   

Mark Sokolofsky, Executive Chef at Essex County Country Club in West Orange, N.J., believes that the COVID-19 pandemic has resulted in a more efficient cleaning system for his club.

Whether for dine-in or takeout, pre-entrée starters or entire small-plate meals on their own, chefs are using innovative flavor profiles and presentations to offer new upfront enticements to club and resort diners.       

The combination of COVID and winter’s cold have cranked up cravings for familiar, hearty foods. But members are expecting a more elevated style of their favorite fare, and their clubs’ chefs are delivering.         

While the pandemic is keeping Americans from enjoying many of the things they love, club members can still take comfort in special sweet treats, whether dining outside, inside or at home.   

The pandemic has made club members crave comfort foods more than ever, and chefs are responding by providing feel-good favorites for indoor, outdoor and takeout dining.