Club chefs are taking upscale ingredients and serving them in modern yet approachable ways.

Variety, value and quality are the benchmarks for these successful by-the-glass lists.

Thanks to Pastry Chef Sean Dwyer, artisan ice creams and sorbets are enriching Hamilton Harbor Yacht Club’s developing pastry program.

The Duquesne Club’s Pastry Chef, William Racin, CEPC, believes his recent ACF win has not only improved his skill set, but also that of his pastry team.

Nashawtuc CC partnered with a local barista to offer golfers specialty coffee drinks on the course during the longest day of its annual tournament.

Inviting members to participate in one-of-a-kind dining experiences can not only give them greater appreciation for their club, but also for their chef. It used to be that a seat at the chef’s table was an exclusive and upscale affair. But in recent months, club chefs have taken the chef’s table concept to a whole…

The Club at Longview’s new, comprehensive pastry program is rooted in innovation, quality and member preference. Justin Fry can make almost anything out of chocolate. A table? Sure. A vase? Absolutely. An elaborate buffet that would ultimately land him a job at one of the best clubs in Charlotte? You bet. Fry is the newly…

Club chefs are fortifying relationships with vendors who understand their unique needs and can provide the best quality products. A shorter supply chain doesn’t necessarily mean a less-complicated one. In fact, working with local, smaller or boutique producers and suppliers can bring a whole new set of challenges. Even so, club chefs are committed to…

Donna Whelden, Executive Chef of North Andover (Mass.) Country Club, challenges her team as well as herself to come up with innovative ways to cross-utilize products and minimize waste. “It doesn’t have to be over the top,” she says. “The goal is simply to minimize what goes into the trash.” One of Whelden’s all-time favorite…

Club pastry chefs are infusing dessert menus with creative dishes and delicious descriptions. From sugary custards to chocolatey cakes, club dessert menus are a place of sweet joy. They are also often a club’s last chance to “wow” members and guests after a satisfying meal. “Dessert isn’t a must-have for most people,” says Laura Herman,…

As dining skews casual and small plates remain popular, pizza is the perfect menu item to satisfy both trends. Pizza has an eatability and versatility that can’t be beat. It satisfies both the casual dining and small-plate trends. It can be dressed up or down. It’s good any time of day. And it has both…

Robert Mancuso, CMC, Executive Chef of the Bohemian Club, shares his philosophy and process for expanding and enhancing wine and food pairings. The rules about pairing wine with food are being rewritten to keep pace with evolving culinary trends. Instead of following old-school guidelines, club chefs are now pinpointing specific characteristics in different wines and…

Knowing which desserts will be most popular with members on the pastry buffet is a key part of the process. Dessert tables and pastry buffets are true works of art, and club pastry chefs are applying their sweet eye for design to the layout of these delicious displays. Brittani Brooker, Executive Pastry Chef of Ballantyne Country…

More clubs are offering relaxed dining options for members who want to wear jeans, socialize and share plates. The “casual” debate is constantly on the table in clubs across the country. Casual, as it applies to food, dress and décor, is generally well-received. But casual—as it applies to how a club serves its members—is not.…

Philadelphia CC offers innovative wine-centric events that increase engagement, introduce new wines to the membership and boost a la carte business. Successful club wine programs often begin with proper planning. They gain momentum with word-of-mouth marketing and end with wait lists, better wine lists and a more oenophilic membership. No one knows this better than…