The Country Club of Detroit is adding visual appeal to its culinary creations through eye-catching use of glassware from a historic local company. As detailed in C&RB’s February 2018 cover story (“A Shiny New Model at the CC of Detroit”), the Country Club of Detroit (CCD) in Grosse Pointe Farms, Mich. underwent an $11 million…
A Clear Choice
The Country Club of Detroit is adding visual appeal to its culinary creations through eye-catching use of glassware from a historic local company. As detailed in C&RB’s February 2018 cover story (“A Shiny New Model at the CC of Detroit”), the Country Club of Detroit (CCD) in Grosse Pointe Farms, Mich. underwent an $11 million…
Chef to Chef Conference Names Club Chef Advisory Board
The advisory board, made up of six club chefs, will help ensure that the agenda and related activities remain fresh and relevant. With the Chef to Chef Conference now entering its second decade, organizers have decided to form an Advisory Board to help ensure that future Conference agendas and related activities remain fresh and relevant…
A Shiny New Model at the CC of Detroit
An innovative “Summer Village” concept and sleek new amenities within its classic, Tudor Revival-style clubhouse have revved up activities and member excitement at the venerable Motor City property. The recession at the end of the last decade posed unprecedented challenges to many well-established, traditional clubs that had prospered for years based primarily on their history,…
Beland Discusses Establishing Kitchen Culture in Podcast
In the latest episode of Club Cents, VGM Club’s podcast, Brian Beland, CMC, Executive Chef of Country Club of Detroit in Grosse Pointe Farms, Mich., talks about New Year’s resolutions and establishing a culture in the club’s kitchen. Brian Beland, CMC, Executive Chef of Country Club of Detroit in Grosse Pointe Farms, Mich., is featured…
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
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.
Early-Bird Discount for Chef to Chef Conference Ends December 31
The end of the year also marks the last day for registering in time to be eligible for a free 36-inch Crown Verity gas grill. December 31, 2016 will be the last day for those registering for Club & Resort Business’ 2017 Chef to Chef Conference, to be held March 5-7 at the Loews Atlanta…
From Farm to Fork
The Chef to Chef Conference is the ideal venue for your chef to gather a season’s worth of ideas in one place, at one time.
CC of Detroit’s $9M Renovation Nearly Complete
The project that will add a fitness center and move bowling lanes to the bottom level of the clubhouse is designed to provide year-round amenities for the Michigan club’s 800-plus members. “We don’t close anymore,” said GM/COO Craig Cutler.
Why Club Chefs Get Certified
More credibility and a dedication to education are among the top reasons chefs seek certification.
Taking the Broad View
The Country Club of Detroit’s culinary team, led by Executive Chef Brian Beland, CEC, has boosted F&B revenues by $1 million over the past three years, in part through a successful “sandbox” approach to menu creativity.
“Waldorf” Apple
Submitted by Brian Beland, CEC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich.
Corn & Crab Tamale
Submitted by Brian Beland, CEC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich.
Flat Iron Carpaccio Roll
Submitted by Brian Beland, CMC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich.