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 […]


How Many Chances Does One Person Deserve?

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Glenmoor Country Club’s Executive Chef, Penelope Wong, says promising staff members deserve a chance to learn from their mistakes. As Executive Chef of Glenmoor Country Club (Cherry Hills Village, Colo.), one of my biggest flaws is giving second and third chances. It’s also one of my biggest strengths. My sous would agree that I’m too lenient […]


Why I Showcase Iowa’s Bounty

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Dubuque G&CC’s Executive Chef Chad Myers sources quality ingredients (that are also local). Sourcing high-quality ingredients is one of the most important things we as chefs do for our members and guests—and for ourselves. And as the movement to source local and hyperlocal ingredients continues to grow, it’s our job to pay attention and apply […]