Michigan Cherry BBQ Sauce Recipe courtesy of Sean Marr, Executive Chef, Muskegon (Mich.) Country club Ingredients: 1 each yellow onion 1 tbsp. canola oil 1 each #10 can ketchup 1/2 tsp. cayenne 1/2 tsp. crushed red peppers 3 tbsp. kosher salt 3 1/2 tbsp. black pepper 3 tbsp. granulated garlic 2 cups dark roasted coffee…
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 Board For Chimichurri: 3 tbsp. olive oil, divided 2 tbsp. sherry wine vinegar 2 tbsp. lemon juice 6 garlic cloves, chopped 1 shallot, chopped 1/2 bunch fresh flat leaf parsley,chopped 1/2 bunch fresh cilantro, chopped 4 sprigs fresh oregano 4…
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 each Grilled Scallions 1 Cup Gochujang Hot Sauce (See Recipe, below) 1 each Stick Soft Butter Cooking Directions: Cover each slice of bread with smoked gouda.…
Walnut Jewel Squares
Walnut Jewel Squares Recipe courtesy of the California Walnut Board Ingredients: 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 chips (optional) Cooking Directions: In bowl, stir graham cracker crumbs, condensed milk and half of the walnuts. Pat in the bottom of a greased 8-inch-square…
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.
Getting Out
Coto de Caza Golf & Racquet Club showcases its culinary expertise during tournaments and outings.
Good To-Go
After Brookhaven CC’s pool reinvented its poolside snack bar, traffic quadrupled.
Hungry for More
Clive L. Smith brings a fresh perspective to his new post as General Manager/COO of Waynesborough Country Club, Paoli, Pa.
Trends on Ice
As the summer heats up, manufacturers are reporting some icy trends that club and resort properties should be following when looking to purchase or replace ice machines over the next few years.
Chef’s Thoughts: Jean-Christophe Setin
Jean-Christophe Setin Executive Chef Tampa Yacht and Country Club Tampa, Fla. Born and raised in Nice, France, Jean-Christophe Setin, Executive Chef of Tampa (Fla.) Yacht and Country Club, describes his food as simple and accessible. He pulls inspiration from raw ingredients, which he learned about as he grew up working in his father’s butcher shop.…