Street Tacos


(Pulled pork tacos with pickled vegetables, avocado, pico de gallo, cilantro lime sauce and chicharrónes) Submitted by Chad Myers, Executive Chef, Dubuque (Iowa) Golf & Country Club Yield: 86 tacos, 43 servings For the Pickled Vegetables: 1 head shaved cauliflower 2 shaved jumbo carrots 2 shaved red onions 2 cups apple cider vinegar 2 cups […]

Smoked Gouda and Bacon Pimento Cheese


Submitted by James Allen, Executive Chef, Blackthorn Club, Jonesborough, Tenn. Yield: 1 gallon Ingredients 2.5 lbs. smoked Gouda, chopped 1 28-oz. can roasted red peppers, drained 3 qts. fancy shredded cheddar cheese 2 qts. mayonnaise 1 pt. scallions, sliced 1 qt. chopped bacon ¼ cup Louisiana hot sauce to taste salt and pepper Procedure: • […]

Jerk Marinade


Submitted by Eric Rusch, Executive Chef and Manager of Peak Lodge, Killington (Vt.) Resort Yield: Marinade for 20 lbs. of chicken, beef, pork or seafood. Ingredients 6 white onions 1 tsp. dried thyme 10 cloves garlic ¼ lb. fresh ginger ½ gal. vegetable oil ½ gal. chicken stock ¼ gal. soy sauce 10 scallions 1 […]

Saying ‘Can Do’


Today’s couples want wedding venues that can create a one-of-a-kind experience. At clubs and resorts across the country, catering professionals are working with brides and grooms to customize every aspect of their special day, from cocktails to dessert.

Watermelon Gazpacho


Created by Ryan Arnold, Executive Chef, and submitted by Mary Beth Darr, Food and Beverage Director, The Club at Old Hawthorne, Columbia, Mo.

Save the Date!

Tenth Annual Chef to Chef Conference

March 4-6, 2018

Visit the Conference website to view 2017 conference materials and more.

Learn More