Just because they’re not eating in the dining room doesn’t mean that members and guests expect less than outstanding food. For takeout and grab-and-go fare, club and resort chefs’ satellite menus are displaying creativity and attention to delicious details.
(Pulled pork tacos with pickled vegetables, avocado, pico de gallo, cilantro lime sauce and chicharrónes) Submitted by Chad Myers, Executive Chef, Dubuque (Iowa) Golf & Country Club Yield: 86 tacos, 43 servings For the Pickled Vegetables: 1 head shaved cauliflower 2 shaved jumbo carrots 2 shaved red onions 2 cups apple cider vinegar 2 cups […]
Even though he’s allergic, Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, still experiments with seafood and trusts the palates of his cooks and other staff members at the club as they work together to create the perfect dish. As chefs, I think it’s fair to say that we all come up […]
Labor challenges are no secret to Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, who tries to stay positive while overcoming staffing issues and moving his operation forward. Can you believe it’s already the end of July? I certainly can’t. Where does the time go? It feels like I was JUST preparing […]
With his tenured General Manager’s upcoming retirement, Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club has begun wondering what the future will hold for himself and his club. I’m not great in interview situations or at selling myself. I prefer to let my skills, work ethic and food speak for me. When […]
With a positive attitude, Chad Myers, Executive Chef of Dubuque G&CC, will apply the lessons he’s learned during his tenure with the club to the road ahead. A few weeks ago we had a seasonal menu tasting and front of house meeting. This signals the start of the busy season for us and it’s a really exciting […]