Daniel Andre Executive Chef Buckhead Club Atlanta, Ga. Daniel Andre is the Executive Chef of ClubCorp’s Buckhead Club in Atlanta, Ga., which has consistently provided some of the best culinary offerings in the management company’s portfolio over the past ten years. Born and raised in France on the northwest side of Paris near Versailles, Andre’s…
Lifelong Learning
When he accepted the opportunity in 2013 to become the new General Manager/COO at Interlachen Country Club in Edina, Minn. [“Keys to Sustained Success,” C&RB, November 2014], Eric J. Dietz, CCM/PGA, knew that the team he was joining had incredible capacity, capability and potential—and that together, nothing would be impossible. Already, with his full support…
Home on the Range
Ranges and cooktops are the backbone of every commercial kitchen.
Smokin’ Hot
Barbecue satisfies a unique niche, pleasing nearly all member demographics.
A Piece of the Pie
Pizza offers endless flexibility, variety and mass appeal.
Haute Chocolate
To the joy of their chocoholic members, clubs are beginning to feature better quality.
Pairing Principles
When put together perfectly, both food and wine taste better.
Cherrywood’s Signature BBQ Sauce
Cherrywood’s Signature BBQ Sauce Courtesy of Kiawah Island Golf Resort Ingredients: 2 tbsp. Olive Oil 2 tbsp. Chopped Garlic 2 cups Ketchup ½ cup Brown Sugar ½ cup Strong Coffee ½ cup Pale Ale (or any beer you like!) 4 tbsp. Apple juice reduction 4 tbsp. Tomato Paste 2 tsp. Dijon Mustard 4 tsp. Worcestershire…
Playing With Your Food
Club chefs are finding clever ways to incorporate molecular gastronomy techniques to add new appeal and distinction to menus and action stations.
Dining Takes Center Stage
When Brae Burn CC’s century-old clubhouse got a $4.5 million food-and beverage makeover, its dining program stepped out of the wings and into the spotlight.
Reflect the Respect
As we press on through 2015, I’m eager to learn more about what you’re doing to elevate your service standards and further distinguish yourselves as leaders in hospitality.
Chipotle BBQ Ribs with Molasses Bourbon Sauce
Chipotle BBQ Ribs with Molasses Bourbon Sauce Courtesy of McCormick for Chefs Ingredients: 12 ozs. pale ale 1/4 cup molasses 1 tsp. chile pepper 1 tsp. barbecue spice 1/2 tsp. thyme leaves 1 tbsp. sugar 1 tsp. sea salt 1 ea. bay leaf 1/2 tsp. white pepper 1 tbsp. vegetable oil 1/2 cup white onion, diced…
Barbeque Shrimp and Bacon Flatbread with Cheese
Barbeque Shrimp and Bacon Flatbread with Cheese Yields 6 appetizer servings Courtesy of Wisconsin Milk Marketing Board Ingredients: 1 cup ketchup 2 tbsp. red wine vinegar 2 tbsp. brewed coffee 2 tbsp. Dijon mustard 2 tbsp. hot sauce 2 tbsp. Worcestershire sauce 1 tbsp. molasses 1/2 cup red onion, julienned 1 tbsp. red wine vinegar…
Cherrywood Smoked BLT Pizza
Cherrywood Smoked BLT Pizza Courtesy of Jones Dairy Farm Ingredients: 12 slices Cherrywood smoked sliced bacon 1 lb. prepared pizza dough 1/2 cup mayonnaise 1 1/2 cups mozzarella cheese, shredded 1 1/2 cups lettuce, shredded 3/4 cup tomatoes, diced Cooking Directions: Place pizza stone in oven and preheat to 450°F. Cook bacon and crumble. Reserve. On…
Lavender Zebra Truffles
Lavender Zebra Truffles Courtesy of Stephanie Laico, Executive Pastry Chef, Miramont Country Club, Bryan, Texas Ingredients: 1.5 lb dark chocolate couverture (64%-72% cocoa liquor) 9 ozs. heavy cream 2 ozs. honey .25 oz. butter 1.5 lb tempered white chocolate .25 lb tempered dark chocolate Cooking Directions: Melt chocolate over a bain marie. Meanwhile, bring the heavy…