A movement away from gluten is pushing club and resort chefs to create innovative menu options.
Sweet New Opportunities
Not every club or resort has an in-house pastry chef dedicated to preparing desserts. But that’s not stopping many properties from turning out treats that finish à la carte and banquet meals with a special flair.
Banana Cream Napoleon with Chocolate Peanut Butter Ganache and Coconut Snow
Banana Cream Napoleon with Chocolate Peanut Butter Ganache and Coconut Snow Submitted by Andy Antico, Executive Chef, The Mayfield Sand Ridge Club, South Euclid, Ohio Yield: 12 For the Almond Crisp: (yields 30-35) Amt Ingredient 1/2 lb. butter 1 cup sugar 5 tbsp. half & half 2 tbsp. …
Shared Red Velvet “Twinkie” and Chocolate Mousse Dessert
Shared Red Velvet “Twinkie” and Chocolate Mousse Dessert Submitted by Andy Antico, Executive Chef, The Mayfield Sand Ridge Club, South Euclid, Ohio Yield: 20 cakes For the Red Velvet Cake: Amt Ingredient 10 ozs. vegetable shortening 1 lb. + 13 ozs. sugar 3/4 oz. salt 3 ozs.…
Merger on Mayfield
Two very different clubs located 30 miles apart on the same road, have caught the industry’s attention with their timely and successful combination of facilities and operations.