Home December 2017 - Club and Resort Business

December 2017 - Club and Resort Business

Bold New Direction

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.

Citrus Crab, Lobster, Mango and Avocado Tian with Cucumber Carpaccio

Submitted by Frank Priore, Executive Chef, Westmoreland Club, Wilkes-Barre, Pa.

New Bedford Scallops with Bacon Jam, Golden Pineapple, Pickled Mustard Seeds and Mache

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

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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