Coming-Out Parties

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In addition to bringing a breath of fresh air to meal and event menus, outdoor cookouts give clubs a chance to show off the beauty and versatility of various spaces throughout the property—even those that aren’t used very often.

Whole Roasted Suckling Pig with Pico de Gallo

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Submitted by Anthony Cotroneo, Executive Chef, Bel-Air Country Club, Los Angeles, Calif. Yield: 12 to 15 servings Ingredients 1 18- to 20-lb. whole suckling pig 1 7- to 9-lb. whole boneless pork loins 2 lbs. Mexican chorizo (found at local grocery store or Spanish market) 3 sprigs thyme 3 sprigs rosemary 10 cloves smashed garlic […]


Grilled Swordfish with Vegetable Caponata

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Submitted by Greg Myers, Executive Chef, Lancaster (Pa.) Country Club Yield: 4 portions Ingredients 4 pieces 6-oz., center-cut swordfish loin 1 medium-size eggplant, peeled and cut into ½-in. dice 1 green squash, cut into ½-in. dice 1 yellow squash, cut into ½-in. dice 1 red bell pepper, cut into ½-in. dice ½ large red onion, […]


Lime-Marinated Grilled Rack of Lamb with Barbecued Pork Bean Ragout

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Submitted by Jeffrey Hiler, Executive Chef, Blythefield Country Club, Belmont, Mich. Yield: 8 orders Ingredient 4 racks of lamb For the Lamb Marinade: (Chef’s Note: This recipe also works well for leg of lamb and lamb chops.) 1 lime, zest and juice 1 tbsp. fresh ginger, grated ¼ cup pineapple, diced or chopped 1 small […]


Sizzle on the Sound

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Plenty of great ideas and good fellowship filled the air, along with the famous Pike Market fish, as club chefs converged on Seattle for C&RB’s Tenth Annual Chef to Chef Conference.


From Top Gun to Top Chef

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After four years in the Air Force that included flying combat missions during two tours in Afghanistan, Ryan Daniels has brought a new sense of teamwork and an attention to detail to the kitchens of Fiddlesticks CC. Along Florida’s Southwest Coast lies Fiddlesticks Country Club in Fort Myers. Fiddlesticks is a residential community featuring a […]



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2018 Chef to Chef Conference

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