Just because they’re not eating in the dining room doesn’t mean that members and guests expect less than outstanding food. For takeout and grab-and-go fare, club and resort chefs’ satellite menus are displaying creativity and attention to delicious details.
Submitted by James Allen, Executive Chef, Blackthorn Club, Jonesborough, Tenn. Yield: 1 gallon Ingredients 2.5 lbs. smoked Gouda, chopped 1 28-oz. can roasted red peppers, drained 3 qts. fancy shredded cheddar cheese 2 qts. mayonnaise 1 pt. scallions, sliced 1 qt. chopped bacon ¼ cup Louisiana hot sauce to taste salt and pepper Procedure: • […]
To turn a meal into a party and transform anything from meat and vegetables to sauces and desserts into signature dishes, just break out the barbeque. Here’s how some club and resort chefs are using their grills and smokers to achieve unique dimensions of flavor.
Submitted by James Allen, Executive Chef, Blackthorn Club, Jonesborough, Tenn.