Just because the holidays are traditional doesn’t mean your dining room offerings have to be predictable and boring.
Before I ever spoke with Chef Donald Smith of St. Charles Country Club (in Chicago’s far Western suburbs), I imagined that he was a skilled leader. My hunch was right. Not only is he the Executive Chef at a very busy club, he is also President of the 112-member Club Chefs Association of America (CCAA). […]
With imaginative dishes, “action stations,” and creative overall themes, club chefs are doing their part to restore the buffet’s good name.
From fast food chain, to restaurant, to club, Brian Barszcz has done it all.
Oakmont Country Club, outside Pittsburgh, is a gem of a golf course steeped in history, having hosted more major championships than any club in history: seven men’s U.S. Opens, five U.S. Amateurs, three PGA Championships, and one Woman’s U.S. The likes of Bobby Jones, Sam Snead, Ben Hogan and Jack Nicklaus have all won titles […]
Clubs get lazy with their casual dining menus and fall back on the tired old standards are doomed to have sleepy F&B revenue lines, too. Here’s how special themes, regional themes, and other spirited alternatives can greatly reduce the need to rely on frilly toothpicks for a “special” touch.