Food & Beverage

C+RB’s inaugural Awards for Food and Beverage recognize Columbine Country Club for developing a Blue Apron-style ingredient-and-recipe home-meal offer, Columbine Fresh, that has turned into a very popular grab-and-go service; and Champions Run for introducing a Pop-Up Poolside Pineapple and Coconut Bar—serving both alcoholic and non-alcoholic tropical drinks.

Inspired by regional and national food trends, seasonal ingredients and members’ cravings, club chefs are leading efforts by their F&B teams to draft a series of menus that can hit the sweet—and savory—spots year-round. 

Chefs across the country are finding that cooking sous vide is more than just a time and labor saver. It is also one of the easiest and most effective ways to deeply infuse ingredients and brine foods for different flavors and textures. 

Whether at Knollwood Club or away, Executive Chef Tim Rios takes an active role in the development of young chefs. When not at the club, he has been an adjunct instructor at a community college and an accreditation evaluator for the American Culinary Federation. He shared his thoughts and experiences with Chef Jerry Schreck.

When hunger pangs strike during a round of golf, members and guests want something quick, neat to eat and delicious. Chefs around the country are upgrading their on-course foodservice with new items and high-level ordering and delivery services.

Cooking outdoors makes any meal a special occasion, and gives clubs and resorts opportunities to showcase their properties and amenities year-round.

Vineyard Golf Club opened in 2002. This gorgeous property sits on 235 preserved acres on Martha’s Vineyard two miles from historic Edgartown, Mass. The front nine of the golf course was redesigned in 2013, and the back nine in 2015, by world-renowned architect Gil Hanse and design partner Jim Wagner. Vineyard GC offers great golf…

By Chef Michael Weisshaupt, Executive Chef at Fiddler’s Elbow Country Club in Bedminster Township, N.J.  Food allergies have become a big issue in the hospitality industry and something that we take very seriously at my club, Fiddler’s Elbow. Serving guests and members who suffer with food allergies is a daily occurrence for us. On average,…

The Country Club of Virginia (CCV), in Richmond, Va., has put a new twist on the chef’s table concept, and broken up the monotony of the standard cocktail party with passed hors d’oeuvres and stations, by inviting members to come to “Kitchen Cocktail” parties where members get an in-depth look at the culinary team’s in-club…

In early 2018, JohnMichael Lynch, Executive Chef of Druid Hills Golf Club in Atlanta, Ga., was looking for new ways to enhance the club’s wine dinners, so he decided to invite chefs he had worked with at nearby Cherokee Town and Country Club for a guest event.

Members of the Detroit (Mich.) Athletic Club (DAC) put a lot of effort into their workouts. These individuals are pushing to perform better and reach new health and wellness goals. That’s why consuming the right nutrients after they exercise has become just as important as what they consume before they work out, and members of…

Creating the ambiance and experience that members and guests expect for a la carte dining and special occasions calls for a team effort and a deft ability to combine the right variety of tabletop components. 

Excellent food is a given at club and resort properties. But today’s members and guests are also craving convenient carryout options that they can “taketh away” as well.

Recipe courtesy of Eric Floyd, Executive Chef, Washington Athletic Club, Seattle, Wash.

Yield: 8 servings Amt – Ingredient 2 tbsp. vegetable oil 8 chicken leg quarters to taste salt and freshly ground pepper 2 lbs. small button mushrooms, cleaned and trimmed 1 lb. gold pearl onions, peeled 1/2 lb. slab bacon, cut into lardons 1 herb bouquet (8 sprigs thyme, 2 sprigs sage, 1 sprig rosemary, 1 fresh…