Home July 2016 - Chef to Chef

July 2016 - Chef to Chef

Getting Away From Greens

Not all salads rely on greens as the main ingredient.Club chefs are proving that life without lettuce is not only flavorful, but beautiful. “Salads are...

Keeping Food Warm

While there are many universal foodservice needs, clubs are unique in their menu diversity, so choosing the right cabinet for your property is no...

Mini Desserts Make It Big

Bite-sized desserts are every bit as good as their regular-size counterparts.While they don’t represent a new trend, mini-desserts are still hot—so much so, in...

Becoming Seafood-Savvy

More club chefs are menuing sustainable fish in delicious, ocean-friendly ways.Chefs play an important role in the sustainable-seafood movement, introducing members and guests to...

Sockeye Salmon with Charred Sugar Snap Peas, Spring Farro Sauté and Chimichurri

Sockeye Salmon with Charred Sugar Snap Peas, Spring Farro Sauté and Chimichurri Recipe by Colby Newman, Executive Chef, Amarillo (Texas) Country Club Ingredients:  5 large onions, skin...

How The Cliffs Turned Servers Into Sommeliers

In May 2016, The Cliffs doubled the number of wine experts on staff who are available to help members across seven clubs navigate wine...

2017 Conference Heads to Atlanta for Southern Hospitality

From March 5-7, 2017, The Chef to Chef Conference will take Atlanta by storm for another must-attend gathering. The Chef to Chef Conference has been...

Summer Banquets Mean Family, Fun and Food

These two clubs are getting members out of the house and bringing them to the club for fun-filled days of games, activities and delicious...

The Dream Team

Baltusrol GC’s Executive Chef Edward Stone, Clubhouse Manager Brian Baldwin and General Manager/COO Kevin Vitale are raising the bar on an already impressive dining...

Chef’s Thoughts with Jason McClain

If Jason McClain weren’t Executive Chef of the Jonathan Club (Los Angeles), he’d be an actor or hedge fund manager. When he’s not hand-selecting...

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