The pandemic has made club members crave comfort foods more than ever, and chefs are responding by providing feel-good favorites for indoor, outdoor and takeout dining.
Forsyth CC’s Culinary Team Stays Calm and Collected
Executive Chef Blair Cannon, CEC, oversees an extensive program at the Winston-Salem, N.C. club that has met all of this year’s challenges—including a kitchen renovation and shoulder surgery for Cannon, in addition to what the pandemic brought—with a measured and unified approach.
Themed ‘Passport Nights’ Give Colleton River Club Members a Global Dining Experience
The Bluffton, S.C. club offers its members a monthly culinary event centered around a destination or unique geographic attraction. The popularity of the reservation-only evenings has resulted in consistent sellouts over the past year. Also, the sale of club-logoed cups with unlimited refills at Champions Run in Omaha, Neb. has significantly reduced plastic use at its pool.
Bay Head YC Creates a Periodic Table of Ice Cream, Toppings and Sauces for Sweet Science
The Bay Head (N.J.) Yacht Club created its own “Periodic Table of Ice Cream, Toppings and Sauces” to give its action station a “science-y” twist. Also, The Country Club of Virginia purchased a large tower infuser and invited its lead bartender to create custom recipes for drinks the new equipment would be used to prepare.
Hydroponic Partnership Takes Local to a New Level at Myers Park CC
The Charlotte, N.C. club teams with Myers Park High School’s culinary department to source some of its produce. The school has now become the club’s primary source for bibb lettuce, green leaf, red leaf and frisee. Also, Congressional Country Club in Bethesda, Md. hosted “Thanksgiving Tips and Tricks” classes in mid-November to offer interactive cooking and cocktailing…
Preparation Meets Necessity in Club Kitchens
Prior to the world coming to a screeching halt, country clubs across America were either in the planning stages or the midst of retooling their kitchen operations and, in some cases, adding and/or upgrading equipment. But then the coronavirus outbreak required on-the-fly adjustments, to keep members safe and well-fed with innovative takeout programs.
CRCA’s Tom Birmingham Walks Through Butterfield CC’s Marketplace Pickup
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, walks through Butterfield Country Club’s Marketplace Pickup with Executive Chef James Terry.
Club Chefs Connect in Charlotte for Chef to Chef Conference
Held in the first days of March before the coronavirus pandemic took hold, the 12th Annual Chef to Chef Conference in Charlotte, N.C. provided attendees with insights and contacts that proved especially valuable after they returned home.
Beverage Sales Increase with Thoughtful Mixology Menus
Strategically curated collections of spirited and non-alcoholic beverages, selected to span the entire day and accommodate the full scope of members’ and guests’ preferences, are helping the “B” in F&B take off.
Fine Dining Remains In Demand at Clubs and Resorts
Reports of formal dining’s demise at club and resort properties have been greatly exaggerated. Many chefs report that the tradition is still alive and well, with proper nods to today’s eating preferences.
Top Innovators for 2019: Food and 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.
Keys to Timely and Successful Menu Planning
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 Take the Plunge with Sous Vide Cooking
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.
Chef Keeps Knollwood Club’s Dining ‘Simple and Sexy’
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.
Club Chefs Are Going Above and Beyond with On-Course Food Options
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.