New strategies plus old-style service are a winning combination for Hershey Country Club’s revamped F&B program.
Building a Better Burger
High-end, low-end; mega, mini, traditional or exotic; accessorized, or barely dressed-burgers are booming, and if you aren’t getting a good piece of the action, it might be time to release your creative juices.
Good Things In Small Packages
A creative, determined and responsive F&B staff hasn’t let size stand in the way of turning Hillview Country Club into a distinctive dining destination.
Big Benefits from Little Desserts
To make desserts even more appealing (and profitable), pastry chefs are whipping up gorgeously plated mini-portions, to make it easier for diners to go ahead and indulge in these pint-sized pleasures.
Success is Sweet
By serving smaller sized portions for dessert, River Oaks Country Club’s Executive Pastry Chef Darrin Aoyama knows all about the savings…
Giving Your List a Lift
To keep wine offerings competitive, clubs and resorts need a balanced selection that reflects a diversity of varietals, styles, regions and prices.
Maintain the List, Sustain the Interest
Geoff Nishiura promotes his wine lists with a few key principles.
Raising the Bar on Beer
No longer confined to the 10th hole, beer is becoming a bigger beverage offer though all parts of the club property.
Casting a Wider Net
To address emerging ethical, environmental and health concerns, chef are getting creative with new and unique fish varieties that are line-caught and sustainably farmed.
An Appetite for Appetizers
To wow diners with their “opening acts,” chefs are balancing maximum-impact flavors with highly recognizable dishes.
Takıng Catering On the Road
When it comes to food service that goes beyond the dining room, you could say it’s all about catering to the customers.
Off-Premise Wedding Menu
Prior to Ceremony – As Guests Arrive Servers in white gloves will greet guests with Silver Trays of Voss Artesian Waters Garnished with Citrus Reception Off-Premise Wedding Menu At the conclusion of the ceremony, our servers will begin butler-passing the following hot and cold hors d’oeuvres: Spiced-Seared Hawaiian Tuna on Japanese Cucumbers with Wasabi Cream…
Filling in the Blanc
A thorough knowledge of wines and appropriate food pairings goes a long way toward getting members and guests to pull the cork.
Junk Food & Wine Pairings
Junk Food & Wine Pairings Mary Watson-DeLauder suggests these combinations for a wonderful sipping and snacking experience. Suggested Wine Junk Food Champagne potato chips, popcorn, Fritos Chardonnay popcorn Sauvignon Blanc gummy worms (green on one end, yellow on the other) Pinot Noir gummy worms (green on one end, yellow on the other) Muscat (Late…
Interlachen Country Club Wine Pairings
Rainbow Trout “Napoleon” With a Lemon-Caper Butter • Far Niente Chardonnay 2003 Napa Passion Fruit Granita Grilled Bone In Tenderloin Steak with Truffle Essence, Wild Mushroom Ragout, Roasted Cippolini Onion and Boursin Potato Quenelle • Far Niente Cabernet Sauvignon 1995/2000 Napa Baby Organic Greens with Dried Sour Cherries, Candied Pecans and Pear Vinaigrette • Nickel…