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.
“The Flavors of Pot Roast”: Mushroom-wrapped tenderloin, braised short rib, potato croquette, carrot two ways, pearl onion, tomato jam and celery leaf Submitted by JohnMichael Lynch, Executive Chef, Druid Hills Golf Club, Atlanta, Ga. Yield: 4 servings For the Braised Short Rib: 2 lbs. boneless short rib 4 ozs. mirepoix 1 oz. tomato paste 1 cup…
As the “Elf on the Shelf” has become a holiday staple in households throughout the country, Druid Hills Golf Club in Atlanta got in on the action with its own version of the program.
When Druid Hills Golf Club in Atlanta was considering ways to get older children involved with club activities, it hit the jackpot with an idea to host sleepover events at the Georgia Aquarium and Zoo Atlanta.
Jamie Rowsey of Druid Hills GC, Cary Spence of River Hills Club and Christopher Watkins of Gaillardia CC are the latest to be named Certified Club Managers by the Club Managers Association of America.
As management firms of all types and sizes continue to drive industry innovation and investment, an emerging group of key players bears special watching.
After another extremely volatile year in the energy markets, superintendents have learned- and implemented-new tricks for protecting properties against fuel-cost spikes.