Coming-Out Parties


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.

Whole Roasted Suckling Pig with Pico de Gallo


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 […]

Chef’s Thoughts with Andi Van Willigan


The biggest mistake Andi Van Willigan, Executive Chef of Bel-Air (Los Angeles, Calif.) CC made when she first started as a chef was not knowing her self-worth. Andrea (Andi) Van Willigan spent the first decade of her career working as the right hand to two of the most high-profile chefs in the world—Gordon Ramsay (of […]

Tasty Offerings


Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.

2017 Chef to Chef Conference Wraps Up in Atlanta

By | March 8, 2017

The ninth annual event, held at the Loews Atlanta Hotel, ended on March 7 with chef demos and sessions on topics ranging from management and training to Latin cuisine, catering and banquet design, pastries and wine programs. The day began with a drawing for a Crown Verity grill, and the event also included a General Managers’ panel.

Honey-Glazed Short Ribs


Recipe courtesy of Andi Van Willigan, Executive Chef, Bel-Air Country Club, Los Angeles, Calif. Ingredient 250 g braised short ribs (see recipe below; press and cut into 2 cm cubes) For the red wine braised shortribs: 20 lbs. short ribs, chuck flap 10 qts. red wine 2 qts. glace 4 tbsp. tomato paste 3 ea. […]