How Pinehurst Will Feed Its U.S. Open Crowds

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In my role as a frequent contributor to Club & Resort Business, I plan to make it a regular practice to contact my counterparts around the country to get ideas on how they approach the common challenges that we all face as executive chefs in club and resort settings. Certainly, one of the biggest challenges […]

Cooking Up Great Outdoor Events

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For a club-wide barbecue, relaxing post-tournament meal, or just a la carte dining that’s been moved outside, a more causal atmosphere doesn’t mean the food has to be scaled back, too.


Apple Strawberry Rhubarb Buckle

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A buckle is simply a baked dessert made with yellow cake batter. It can also be topped with streusel crumbs. We use small, disposable baking cups. It is served warm with crème anglaise, a dollop of whipped vanilla cream and rich ice cream. You can also accompany it with strawberry preserve and a shaved chocolate […]


The Club Chef’s Institute

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When I received the brochure for the first-ever “Club Chef’s Institute” (CCI) late last summer, I stopped dead in my tracks. Could this really be as perfectly timed and conceived an event as it appeared to be? To begin with, the CCI would be held in late fall, when executive chefs like me are always […]



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Tenth Annual Chef to Chef Conference

March 4-6, 2018
Seattle

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