Features: • Enhance fall and winter menus with simple preparation and the delicious taste of classic, hearty chili • With rich pinto beans masterfully simmered with chili powder, cumin, garlic, onion and oregano, simply add diced tomatoes, meat and vegetables to create limitless chili possibilities • Vegetarian 4-Bean Chili is a quartet of delicious beans,…
Providing Real Comfort
For some diners, “comfort food” can be homestyle meatloaf or chicken pot pie, while others may get especially warm feelings from an upscaled pot roast or fried okra Caesar salad. Club and resort chefs around the country are expanding how they define, and serve, the dishes that can make a deep-down connection with members and guests.
Reinventing Comfort Food
Talented club chefs make getting back to the basics an exercise in indulgence.
Forbes Forecasts the “Tastes You Crave”
In a photo report, Forbes compiles forecasts from the National Restaurant Association, restaurant trade magazines, and restaurant-research firms to map the food trends that will have diners salivating in 2014. 1. Locally Sourced Everything: American diners increasingly crave food grown in their own region, rather than delicacies trucked or flown in from far-off locales. The…
Tastes of the Great Outdoors
From public golf clubs to posh resorts, properties are making the most of their al fresco space, to boost both a la carte and banquet business. By Joanna DeChellis, Contributing Editor Spring, summer and fall are at their best in the moments when you can sit outside with family or friends, sharing a meal…
Ensuring a Lasting Heritage
How North Carolina’s Heritage Club has found cost-effective paths to profitable growth. Wake Forest University is named for where it was founded, in Wake Forest, N.C., 15 miles north of Raleigh. The university moved a couple of hours west in 1956 to its present location in Winston-Salem, creating confusion about what’s in the town of…