Home July 2015 - Chef to Chef

July 2015 - Chef to Chef

Michigan Cherry BBQ Sauce

Michigan Cherry BBQ Sauce Recipe courtesy of Sean Marr, Executive Chef, Muskegon (Mich.) Country clubIngredients: 1 each yellow onion 1 tbsp. canola oil 1 each #10 can ketchup 1/2...

Grilled Chicken with Cranberry-Chipotle Cheddar Cheese and Red Pepper Coulis

Grilled Chicken with Cranberry-Chipotle Cheddar Cheese and Red Pepper Coulis Recipe courtesy Wisconsin Milk Marketing BoardFor Chimichurri: 3 tbsp. olive oil, divided 2 tbsp. sherry wine vinegar 2...

Grilled “Kimcheese”

Grilled "Kimcheese" Recipe courtesy of Douglas Anderson, Executive Chef, the Four Seasons Washington D.C.Ingredients: 10 Slices Brioche (Thinly Sliced) 1 lb Smoked Gouda (Thinly Sliced) 1 lb Kimchee 20...

Walnut Jewel Squares

Walnut Jewel Squares Recipe courtesy of the California Walnut BoardIngredients: 1 1/2 cups graham cracker crumbs 1 can milk, sweetened, condensed 3 cups walnuts, chopped, divided 2 cups candied fruit, chopped 1 cup chocolate...

Hosting Hives

Active honey bee colonies at these two clubs are yielding sweet rewards.

Street-Food Revolution

Foods that found popularity on the world’s streets are making their way onto club and resort menus.

Decadent Dessert Bars

The simplicity and deliciousness of these geometric treats leave members drooling.

Playing Up Poultry

Club chefs are highlighting chicken in creative, cost-effective and delicious ways.

Wet-Your-Whistle Wednesdays

Greate Bay CC is cultivating a new segment of aficionados within its membership.

King of the Kitchen

Edgartown Yacht Club’s Executive Chef, Carolyn King, has streamlined operations and improved staff retention in the face of an array of challenges.

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