Executive Chef Mike Ramsey of Jacksonville (Fla.) Golf & Country Club (JGCC) is a self-proclaimed pickle geek. At JGCC, which does $1.9 million in annual F&B revenue (see “It’s All in the Details, C&RB’s Chef to Chef, April 2015), he pickles in a variety of ways, and for a variety of reasons. C2C: You recently…
Build a Better Sandwich
Sandwiches can bring together some of chefs’ most creative ideas. Sandwiches are a culinary wonder. The balance between bread, meat, cheese and toppings is the perfect place to experiment with ingredients and flavors. For some chefs, sandwiches are a means of modernizing classics; for others, they’re a playground for showcasing seasonal ingredients. For Mark Mathurin,…
Single-Serving Pies
As pies continue to trend up, Franklin Hills CC has found a sophisticated way to elevate this classic dessert. Pastry Chef Christine Haering has been in the bake shop at Franklin Hills Country Club in Franklin, Mich., for 18 years. “I love the creativity of pastry,” says Haering. “We do all sorts of desserts here…
How to Elevate Vodka Cocktails
Chad Berkey, Master Mixologist, offers five tips for driving vodka sales. Housemade mixers, interesting glassware and some finesse from a server or bartender who knows his or her way around the bar can turn a $4 vodka cocktail into an exotic $12 drink. Master Mixologist Chad Berkey shares his top five tips for how clubs…
Making Dining New Again at New Orleans CC
As New Orleans CC takes its food-and-beverage program in an exciting new culinary direction, General Manager Bobby Crifasi shares how the tradition-rich club always works hard to better itself. New Orleans is one of the best food towns in the country. It has a regional cuisine that reflects the city’s Cajun, Creole, and French roots.…
How Tetherow GC Leverages Signature Action Stations
At Tetherow Golf Club, action stations allow for a la minute execution as well as member-chef interaction.
Grills To Go
Lugging a grill from one place on a property to another can be exhausting, but thanks to mobile outdoor grills, club and resort chefs don’t have to stress over transporting these workhorses.
Why Club Chefs Get Certified
More credibility and a dedication to education are among the top reasons chefs seek certification.
A Chef’s Influence
Stockdale CC’s Executive Chef, Erik Copeland, stresses quality, freshness and teamwork.
In Pursuit of the Perfect Pickle
Pickled elements add acid, nuance and brightness to a dish.
Continuing the Conversation
Spring is a new beginning—one filled with possibility and opportunity, both culinary and otherwise. It’s a time to jumpstart your menus, be inspired by seasonal ingredients, reengage your staff and strategize for the year ahead.