The Greenbrier put on another great show to revive even the weariest chefs.
As those of us north of the Mason-Dixon Line watch temporary greens appear and frost delays become more frequent, what do club chefs use the off-season for? Sure, we all have holiday parties and a depleted à la carte business to keep most of our workforce going in the winter. But how do we plan […]
Be it wine, beer or mixed drinks that sell best at your club, the key is to go beyond the basics of a neighborhood bar.
The members of The French Club are well-versed in fine cuisine and express their passion with great enthusiasm. During the evenings, the club hosts private dinners for members and groups such as “The Wine and Food Society of San Francisco” and the “Commanderie de Bordeaux.” Obviously, the chef ’s role in this process is critical. […]
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). […]
Just because the holidays are traditional doesn’t mean your dining room offerings have to be predictable and boring.