Home December 2017 - Club and Resort Business
December 2017 - Club and Resort Business
After being rebuilt “from the studs,” the ladies locker room at Hyde Park G&CC is now in such high demand, there’s a waiting list for rentals.
Submitted by Frank Priore, Executive Chef, Westmoreland Club, Wilkes-Barre, Pa.
New Bedford Scallops with Bacon Jam, Golden Pineapple, Pickled Mustard Seeds and Mache Submitted by Matthew Southard, Executive Chef, Barrington Hills Country Club, Barrington, Ill. ...
Falafel Submitted by Victor Alvarez, Executive Chef, L’Hirondelle Club of Ruxton (Md.) Yield: 16 2-oz. falafelsAmt Ingredient 3 cups chickpeas .05 cup plus 1 tbsp. bulgar wheat 3 medium...
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