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.
Lime-Marinated Grilled Rack of Lamb with Barbecued Pork Bean Ragout
Submitted by Jeffrey Hiler, Executive Chef, Blythefield Country Club, Belmont, Mich. Yield: 8 orders Ingredient 4 racks of lamb For the Lamb Marinade: (Chef’s Note: This recipe also works well for leg of lamb and lamb chops.) 1 lime, zest and juice 1 tbsp. fresh ginger, grated ¼ cup pineapple, diced or chopped 1 small…
Blythefield CC Begins First Clubhouse Renovation in 25 Years
The Belmont, Mich., property will break ground on October 25th for a project that is scheduled to be completed next April. The renovation, which was selected as a preferred option to a complete tear-down to better maintain the “culture and tradition” of the 88-year-old club, is designed to bring golf and social members together through the addition of outdoor patio space with fire pits and a “pub-like” dining atmosphere in the clubhouse.
A New Way “To Go”
On Tuesdays and Thursdays at Belle Meade Country Club, Nashville, Tenn., less is now proving to be much, much more. Wednesdays draw in members with a delicious pasta bar. Similarly, Fridays and Saturdays are—and have always been—popular a la carte dining nights. This left Tuesdays and Thursdays with lower profit margins and less foot traffic…