Coming-Out Parties


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


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


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


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


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


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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