CLUB / RESORT DATA
Director of Food & Beverage / Executive Chef	Anthony Capua, CSC
Chef's Certifications	CSCIn process of obtaining CEC
Number of Members	450
Annual Food & Beverage Revenues	2,000,000
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	2
Average Weekly Covers	750
Banquet Capacity	185
Number of Kitchens	2
Food Cost(%)	42%

At the beginning of 2020, when Executive Chef Anthony Capua joined Sycamore Hills Golf Club, they kicked off a two-part culinary journey. The first was to bring modern menu design and concepts to a dated culinary program into one based on modern techniques and plating more akin to culinary destinations in large city restaurants. The second part was to become a true private club “scratch” kitchen.

This two-pronged approach was to achieve the goal of having SHGC’s culinary experience be on par with its championship course. The idea was to make Sycamore Hills a culinary destination, not just a championship golf destination. Under Capua’s tutelage, and in conjunction with Clubhouse Manager, Alfredo Hildebrant, SHGC has achieved that goal.

SHGC started with the basics—stocks, sauces, dressings, bread, rolls, ice-creams, desserts, and things of that nature that traditionally in the past were brought in from distributors—and quickly transitioned to being house-made. However, the biggest impact was on the pizza program. Within two weeks of Capua’s arrival, SHGC had 100% from-scratch pies flowing out of its kitchen into its grill room and to members’ cars for carryout.

SHGC culinary leaders then examined sourcing to ensure that what is serve at the club is the best of the best. A great example of that is its seafood program. The club transitioned to bringing in all of its seafood whole instead of broken down in ready-to-serve portions using multiple vendors out of Detroit and Chicago to ensure competition among distributors to send the best of the best. Capua goes through a 5 step process of examining each whole fish and if the quality is not up to his standards he sends it right back to the distributor. The fish is then broken down by the club’s culinarians multiple times per week to ensure freshness.

The last piece of the dinner puzzle was transitioning to house-made pasta. This is an area of Capua’s culinary prowess that naturally bleeds through from his Italian roots. No matter what night of the week, SHGC has multiple fresh pastas such as seafood ravioli, gnocchi, fettuccini, or a mid-west favorite, pierogis, that keep pasta-loving members coming back for more.

SHGC’s dessert and baking program was developed by the club’s Executive Sous Chef, Mike Trabel. From cookies to ice creams, rolls to loaves of fresh bread, and mind-blowing scratch desserts, such as the Sycamore Temptation, Members have embraced the club’s dessert program and always leave a little room to try something at the end of their meal.

Last, but certainly not least, is the work that Clubhouse Manager Alfredo Hildebrandt has done with SHGC’s service program. You can have the best food in the world, but if you cannot get it out to the dining room correctly, what’s the point? Alfredo has created dynamic and robust hiring, onboarding, training, and continuing education programs to ensure that the club’s service team is on par with the excellent service teams you would find at outstanding clubs and restaurants around the country.

 

Featured a la Carte menus Dessert_Menu_3-26-2021.pdf Dinner_Example_2.pdf Dinner_Menu_Example.pdf Lunch_Menu_Example.pdf

Featured Banquet menus 2021_Banquet_Package.pdf 2021_Wedding_Package.pdf wedding_pictures.pdf