Home October 2014 - Chef to Chef

October 2014 - Chef to Chef

‘Tis the Season

The keys to F&B success for the holidays are staying organized, flexible and focused.

Chef’s Thoughts: Scott Craig

Scott Craig, CEC, CCA, WCMC Executive ChefMyers Park Country ClubCharlotte, N.C.Beyond his role as Executive Chef at the Platinum-ranked Myers Park Country Club (Charlotte, N.C.)—a...

Bringing “Local” Closer to Home

Many clubs are now growing more of the fresh ingredients they need just steps from their kitchen doors.

Soul-Warming Soups

“The ultimate comfort food” can offer members satisfying blends of flavor, color, texture and aroma.

Beyond Bacon

Club chefs are going “whole hog” featuring lesser-known cuts of pork.

On the List

A well-crafted wine list is as important to the dining experience as the food itself.

A League of Their Own

The Union League Club of Chicago’s $11 million F&B operation sets the tone for city club dining, thanks to its focused and skilled staff.

Holding Patterns

Banquets are big business. And to help a club or resort property get the most success and cost-efficiency for the banquet side of the ledger,...

One For All

When Robert Josey, CCM, came to The Country Club (Pepper Pike, Ohio) as General Manager in 2002, the dining operation was in need of...

Fine Dining’s New Look

Members seek upscale food as part of a more casual experience, with ingredient-focused menus and dishes that are creatively prepared.

What's New