Food & Beverage

Hiring an executive chef or a director of culinary is one of the most important decisions a club can make. The culinary leader sets the tone for the dining experience, shapes the club’s culture, develops the staff, and plays a key role in member satisfaction. Yet, hiring the right person goes well beyond assessing culinary…

Southern Pride has rereleased its smallest electric smoker model, the SC-100. The SC series electric smoker is known for its versatility in smoking, roasting and also serving as a holding cabinet.

With spring upon us, club chefs around the country are coming up with fresh new ideas for showcasing the season’s bounty.

Whether a comfort classic or a unique-to-the-club creation, an increasing number of members are ending their a la carte and buffet meals on a sweet note.     

A growing number of members are bringing their children to dine at the club. But chefs are finding that many of these young gourmands are looking for more sophisticated fare than the usual mac and cheese and chicken fingers. 

Many club members and resort visitors are world travelers and like to sample dishes from other cuisines and cultures. Chefs are bringing that international fare to their menus to create a global experience in their dining rooms.

Take-out sales are not quite as high as during the peak of the pandemic, but clubs are still experiencing a lift in to-go orders. 

From novice imbibers to dedicated oenophiles, club members enjoy the adventure of wine and spirit pairing dinners.  

For the first time since the pandemic first hit, clubs across America are planning a full complement of holiday celebrations and events, many of which revolve around feasts of classic, ethnic and innovative foods of the season. 

While filet mignon served in the French style will probably never go out of style on club banquet menus, an increasing number of members and sponsored guests are giving chefs freer rein to exercise their culinary chops.

Even the most common ingredients get a wow factor when they are cooked outdoors by some of the private club industry’s top chefs. 

COVID-fueled supply chain interruptions have been causing headaches for chefs, not only because of dealing with unpredictable ingredient availability, but also keeping costs and waste under control. Club chefs share how they are handling these obstacles while maintaining the first-class service their members expect.

With vaccines and proactive COVID safety practices at clubs and resorts making members and guests feel more comfortable about dining out, top chefs have prepared for a healthy rebound in attendance at holiday meals and events.       

In the face of how the pandemic has dramatically altered the employment landscape, chefs and food-and-beverage managers at club and resort properties are pulling out all the stops to still attract and retain the best fits for their kitchen and dining-room staffs.   

The new emphasis on outdoor dining has prompted club chefs to also make al fresco cooking a greater part of their repertoire, and has shed new light on how to turn everyday meals into special events.