Deconstruct the re-imagination of a modern country club and you see why they are facing more competition than ever, and more importantly, why that is ok. VGM Club gathered experts from across the industry to discuss four elements driving this change: https://www.vgmclub.com/blog/post/what-is-the-modern-country-club-an-investigation-

Todd Walline, Executive Chef at Blue Hills Country Club, recently discussed his passion for traditional BBQ in Kansas City. Justin Sing discusses North Carolina BBQ and how he must battle the best in local competition. In the latest episode of the Club Cents podcast by VGM Club, Todd Walline, Executive Chef at Blue Hills Country…

Laura Herman, Pastry Chef of Conway Farms Golf Club in Lake Forest, Ill., recently discussed her efforts to invigorate sweets with this season’s produce and her plans to continue to grow with the club. In the latest episode of the Club Cents podcast by VGM Club, Laura Herman, Pastry Chef of Conway Farms Golf Club…

Participants are asked to submit recipes including a full list of ingredients, preparation process, and photo of the final product by June 5. Enter the Club Grub – Mixology contest by emailing [email protected]. You must include in your entry: A full listing of ingredients A detailed process of preparation A photo of the final product…

In the latest episode of VGM Club’s podcast, the Executive Chef of San Antonio Country Club discusses what he gained from attending C&RB’s 2018 Chef to Chef Conference in Seattle, as well as how he stays present in the kitchen. Club Cents, the podcast produced by VGM Club, this week focuses on Nelson Millan, Executive…

In the latest episode of Club Cents, VGM Club’s podcast, Brian Beland, CMC, Executive Chef of Country Club of Detroit in Grosse Pointe Farms, Mich., talks about New Year’s resolutions and establishing a culture in the club’s kitchen. Brian Beland, CMC, Executive Chef of Country Club of Detroit in Grosse Pointe Farms, Mich., is featured…