Review Credits Topgolf With “Surprisingly Good Food”

By | September 11, 2018

A food and travel writer devoted much of his regular USA Today column on the growth of the golf-oriented entertainment venues to the full-service menu and beverage program that he cited as a “key to [Topgolf’s] success.” Food that includes “shareable specialty items that take a creative twist,” such as a Jumbo Pretzel Board charcuterie […]

Finding a Cure-All


The Metropolitan Club of the City of Washington now offers an in-house charcuterie program. Members of The Metropolitan Club of the City of Washington (D.C.) love seeing “house-made” on menus, because it signals quality, freshness, and care. It’s a visual reminder of how the club’s culinary team always seeks to go the extra mile to […]

The Art of Charcuterie and Salumi


While the most basic types are pretty simple, others like coppa salami or fermented sausages can be lethal if not made correctly. It used to be a big deal if a chef made his or her own salami. But charcuterie and salumi have come a long way, and in line with the trend to local […]

Executive Chef Joe Martin Dishes at The Lodge at Ventana Canyon.

The Lodge at Ventana Canyon Brings Cool to the Desert


Chef Joe Martin brings experience and dishes out California cool at the Tuscon, Ariz., resort. While other kids had Oscar Mayer cold cuts in their refrigerators growing up, Joe Martin told Tara Kirkpatrick of the Tucson-based Arizona Daily Star that his was stocked with Italian cured meats such as cappicola and mortadella. “My family has always been very involved […]