Field to Fork Event Inspires Better Use of Local Ingredients

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For Colby Newman, Executive Chef of Amarillo (Texas) Country Club,  cooking for a Field to Fork dinner allowed him to showcase local products and form better relationships with farmers. When I received an email from the Texas Corn Producers asking me to be the chef for a Field to Fork dinner—even though it was being […]

Peach and Pork Belly Skewer

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Peach and Pork Belly Skewer By Colby Newman, Executive Chef, Amarillo (Texas) Country Club Ingredients: 5-8 # pork belly, skin removed 4 EA yellow onions, large dice 16 EA peaches, rice, large dice, 3 gal chicken stock, enough to cover the pork belly in the pan To taste Togarashi (Japanese 7-spice blend) To taste salt […]


Sorghum Glazed Quail Leg with Blueberry Barbeque Sauce and a Watermelon Relish

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Sorghum Glazed Quail Leg with Blueberry Barbeque Sauce and a Watermelon Relish By Colby Newman, Executive Chef, Amarillo (Texas) Country Club Ingredients: 20-24 Quail legs as needed salt and pepepr 1 EA Sorghum glaze, recipe follows 1 EA Blueberry BBQ Sauce, recipe follows 1 EA Watermelon Relish, recipe follows Procedure: Season quail legs with salt […]


Highlighting Pork’s Potential

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Dubuque (Iowa) Golf & Country Club’s Executive Chef, Chad Myers, strives to develop creative pork-centric dishes. I know it’s cliché, but I love pork. I love everything about it. From its versatility to the wide array of cooking techniques you can use to prepare it to the way it can impact flavor—pork is the perfect ingredient. […]


Why It’s Critical For Chefs to Stay Focused

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Glenmoor CC’s Executive Chef rediscovers the importance of her role. In an ideal world, I would live inside my little chef bubble and do nothing but play and experiment with food, creativity, plate presentation and menu composition. But as a professional chef, my days are filled with non-stop activity, stress and emotion. It’s amazing how quickly […]


Cooking Chooses You—Not the Reverse

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Nelson Millán, Executive Chef of San Antonio CC, planned on becoming a lawyer, but fell in love with the art of cooking and never looked back. I debated for a few days on what to write for my very first blog post with C&RB’s Chef to Chef. I concluded that before I start writing about […]