May 2018

Coming-Out Parties

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In addition to bringing a breath of fresh air to meal and event menus, outdoor cookouts give clubs a chance to show off the beauty and versatility of various spaces throughout the property—even those that aren’t used very often.

Recipe Exchange

Whole Roasted Suckling Pig with Pico de Gallo

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Submitted by Anthony Cotroneo, Executive Chef, Bel-Air Country Club, Los Angeles, Calif. Yield: 12 to 15 servings Ingredients 1 18- to 20-lb. whole suckling pig 1 7- to 9-lb. whole boneless pork loins 2 lbs. Mexican chorizo (found at local grocery store or Spanish market) 3 sprigs thyme 3 sprigs rosemary 10 cloves smashed garlic […]


Recipe Exchange

Grilled Swordfish with Vegetable Caponata

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Submitted by Greg Myers, Executive Chef, Lancaster (Pa.) Country Club Yield: 4 portions Ingredients 4 pieces 6-oz., center-cut swordfish loin 1 medium-size eggplant, peeled and cut into ½-in. dice 1 green squash, cut into ½-in. dice 1 yellow squash, cut into ½-in. dice 1 red bell pepper, cut into ½-in. dice ½ large red onion, […]