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Navesink Country Club
CLUB / RESORT DATA | |
---|---|
Executive Chef | Bill Tuite |
Number of Members | 674 |
Annual Food & Beverage Revenues | $3 million |
Food & Beverage Minimum | Yes |
Number of Food & Beverage Outlets | 5 |
Average Weekly Covers | 1587 |
Banquet Capacity | 545 |
Number of Banquet Kitchens | 1 |
Number of a la Carte Kitchens | 2 |
Number of Back of the House Employees | 18% |
Number of Front of the House Employees | 52% |
Food Cost(%) | 42% |
Club events include a Memorial Day Barbecue for approximately 600 people, a Summer Cookout and Fireworks for 1,000 people, and an end-of-summer seafood extravaganza showcasing local seafood for 450 people. In 2021, wine dinners were held with Penfolds and Flanagan Vineyards. Farm-to-table evenings and guest chef appearances are regularly scheduled, with the highlight being an evening with world-renowned chef Richard Rosendale.
Simultaneously, the culinary team executes a variety of private events for groups as large as 320. Events are offered for breakfast, lunch, and dinner.
The Club's culinary team has also hosted and will continue to host dinners for the East Coast chapter of the American Academy of Gastronomy.
"Food is universal, as we all have to eat. Like other clubs, Navesink members always look for the best place with a great atmosphere to eat tasty food. Dining is as crucial of an amenity as any other program at the club. Therefore, the need for a fantastic culinary is essential.
Bill Tuite became the executive chef at Navesink in 2013 after serving several years as chef de cuisine. While the food has always been excellent, operations were somewhat traditional, and main dining room menus changed quarterly. Today, the culinary experience at Navesink continues to morph. Except for several signature items, main dining room menus now change monthly and include more items than ever. In addition, casual Tuesdays feature a weekly menu. Finally, a chef’s tasting menu with optional wine pairings and a Thursday prix fixe menu is available.
To summarize the culinary experience, Navesink’s culinary experience is:
Since 2013, dining covers have increased annually by 5.1%, with relatively consistent membership levels. Although the 2021 total covers was a record, the 2022 total will set a new benchmark.
Featured a la Carte menus
| Featured Banquet menus
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