Marilyn Odesser-Torpey

Prior to the world coming to a screeching halt, country clubs across America were either in the planning stages or the midst of retooling their kitchen operations and, in some cases, adding and/or upgrading equipment. But then the coronavirus outbreak required on-the-fly adjustments, to keep members safe and well-fed with innovative takeout programs.  

Strategically curated collections of spirited and non-alcoholic beverages, selected to span the entire day and accommodate the full scope of members’ and guests’ preferences, are helping the “B” in F&B take off.   

Reports of formal dining’s demise at club and resort properties have been greatly exaggerated. Many chefs report that the tradition is still alive and well, with proper nods to today’s eating preferences. 

Inspired by regional and national food trends, seasonal ingredients and members’ cravings, club chefs are leading efforts by their F&B teams to draft a series of menus that can hit the sweet—and savory—spots year-round. 

Chefs across the country are finding that cooking sous vide is more than just a time and labor saver. It is also one of the easiest and most effective ways to deeply infuse ingredients and brine foods for different flavors and textures. 

When hunger pangs strike during a round of golf, members and guests want something quick, neat to eat and delicious. Chefs around the country are upgrading their on-course foodservice with new items and high-level ordering and delivery services.

Cooking outdoors makes any meal a special occasion, and gives clubs and resorts opportunities to showcase their properties and amenities year-round.

Creating the ambiance and experience that members and guests expect for a la carte dining and special occasions calls for a team effort and a deft ability to combine the right variety of tabletop components. 

A buffet pasta bar isn’t the first place anyone would think of for low-carb, gluten-free and Keto (very low-carb) diet-friendly fare. But some clubs are making their buffets destinations for members and guests with special dietary restrictions, or who just want to eat more healthfully. At St. Clair Country Club in Upper St. Clair, Pa.,…

Excellent food is a given at club and resort properties. But today’s members and guests are also craving convenient carryout options that they can “taketh away” as well.

Rows of chafers don’t cut it anymore—not with members, and certainly not with chefs—when it comes to buffet service. Even a weekly buffet can become an anticipated event when fresh ideas are brought to the table.

Offered as an appetizer on the dinner menu, a complement to wine at the bar, or as the centerpiece of a buffet, the charcuterie board has become an integral part of club cuisine. Chefs are producing some components in-house and sourcing others from carefully vetted suppliers, to assure that members and guests always get the most…

The fall and winter holidays give clubs ample opportunity to celebrate their members as well as the seasons, with special events featuring traditional and creative foods. From festive themed family brunches and dinners to adults-only cocktail parties, spirit tastings and candlelight feasts, chefs are coming up with menus to persuade members to make their clubs…

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,…

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.