Jacksonville G&CC’s progressive kitchen serves innovative cuisine created by Executive Chef Mike Ramsey and his talented crew.
Member cooking classes are gaining traction, as they fill a need and fuel a passion.
Barry Herman, General Manager of Interlachen Country Club, Winter Park, Fla., believes that business will dictate what a club must become.
There’s no such thing as the perfect piece of equipment, but the commercial combination oven sure comes close.
Chef to Chef Conference attendees learned subtle ways to make their menus more healthful as part of a special supplemental “Culinary Medicine” class.
Linguine with Tiger Shrimp and Parmesan Recipe courtesy of Wisconsin Milk Marketing Board Ingredients 6 tbsp. canola oil 6 tbsp. garlic, minced 6 tbsp. shallots, minced 2 lbs. tiger shrimp, peeled and deveined 1 1/2 cups white wine 1 1/2 cups chicken stock 3 cups celery hearts, thinly cut on…
Cappuccino Chip Gelato Recipe courtesy of Hershey’s Foodservice Ingredients 2 1/4 cups milk pinch salt 6 egg yolks 2/3 cup sugar 2/3 cup heavy whipping cream 1/4 cup cold brewed espresso 1/2 cup semi-sweet chocolate chips Cooking Directions 1. In saucepan,…
Lamb Shoulder Ragout with Pappardelle Recipe courtesy of American Lamb Board Ingredients 10-12 lbs. lamb shoulder, bone-in 1/4 cup garlic cloves, mashed 1/4 cup fresh rosemary, chopped 2 tbsp. kosher salt 1 tbsp. black pepper, cracked 2 tbsp. olive oil 1 cup …
Baja Fish Tacos with Watermelon Guacamole Recipe courtesy of National Watermelon Promotion Board Ingredients 2 medium avocados, peeled and chopped 2 tbsp. lime juice 2 tsp. diced jalapeno pepper (or to taste) 1/3 cup cilantro, chopped 2 medium garlic cloves, minced 1 4-oz.…
Nicholas Fahringer, Executive Chef at The Kahkwa Club (Erie, Pa.), has always had a passion for food and cooking.
A movement away from gluten is pushing club and resort chefs to create innovative menu options.
Thanks to the newly re-engineered bar at V’s Taproom, Trilogy Golf Club now offers 16 beers on tap.
The Resort at Pelican Hill makes more than a dozen fresh flavors daily in its Laboratorio del Gelato.
Endlessly customizable, tacos are trending.