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 […]

Alaskan Halibut


Alaskan Halibut with Purple Forbidden Rice, Crispy Endive, and Sweet and Sour Kumquat Jam Submitted by Ryan Daniels, Executive Chef, Fiddlesticks Country Club, Naples, Fla. Yield: 4 servings 4 7-oz. halibut filets For the Purple Forbidden Rice: 1 garlic clove (minced) 1/2 shallot (minced) ½ tbsp. ginger (minced) ½ jalapeno (minced) 1 stalk celery (minced) […]

Coffee-Crusted Venison Loin


Coffee-Crusted Venison Loin with Crispy Polenta, Chicory and Chocolate Venison Jus Submitted by Ryan Daniels, Executive Chef, Fiddlesticks Country Club, Fort Myers, Fla. Yield: 4 servings Ingredients 4 6-oz. venison loin For the Coffee Crust: 3 tbsp. coffee grounds 1 tbsp. light brown sugar 1 ½ tsp. garlic powder ¼ tsp. cayenne pepper ½ tsp. […]

Special Settings


Whether it’s with unique serving platters, “poufs” of cloth to simulate clouds, or gravity-defying displays, club and resort properties are expanding their array of tabletop tools and techniques to create signature atmospheres in their restaurant and event venues. Floor-to-ceiling windows make golf course views a stunning backdrop for creative tabletop designs at Fairway One, which […]

Taste of the Tetons


At The Club at 3 Creek in Jackson, Wyo., Executive Chef Timothy Husband and his staff constantly strive for creative ways to serve up dishes that suit the stimulating surroundings.

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2018 Chef to Chef Conference

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