Cody Middleton, one of the newly appointed Pastry Chefs of the Polo Club of Boca Raton, actively seeks new learning experiences to push his boundaries, grow and evolve.
Are Great Club Chefs Also Great Artists?
Edward Leonard, CMC, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.), muses on chefs creating menus and dishes inspired by their moods, like artists often do with their works. Culinarians are referred to as artists. But are we really artists? Artists express themselves on canvas, in sculpture, or…
How Mentoring Will Solve Our Labor Challenges
According to Edward Leonard, CMC, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.), the greatest impact chefs can have is to be mentors and teachers to those around them. We hear the term “culinary education” routinely used to explain those embarking on a career in the craft of cookery.…
American Lamb Caesar Salad
Ingredients: 6 pounds American Lamb blade chops 6 Tbsp. Extra virgin olive oil 3 Tbsp. Fresh lemon juice to taste kosher salt to taste crushed red pepper flakes 18 stalks fresh rosemary For Caesar Dressing: 3 garlic, minced 9 white anchovy filets pinch salt and pepper 6 Tbsp. pasteurized egg yolks 6 Tbsp. fresh lemon juice 6 Tbsp.…
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.
First Full Day of Sessions Held in 2017 Chef to Chef Conference
Food demos and presentations by a slate of chefs at the top of the club industry started the first full day of sessions on March 6, with the ever-popular Chef to Chef Live held in the afternoon. Todd Walline, CEC, CCA, of Blue Hills Country Club in Kansas City, Mo., won the Mystery Basket competition held in the evening, with a Vitamix blender as the prize.
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.
Bringing Global Flavors to the Club World
Club chefs are on the lookout for the next exotic dish, technique or ingredient that is approachable, but still ignites curiosity. The world is fast becoming a smaller place, and global ingredients like blue prawns and black mint, as well as dishes like paella and sushi, are no longer out of reach—or out of context—on…
Registration Opens for 2017 Chef to Chef Conference in Atlanta
C&RB’s ninth annual club chef conference will take place at the Loews Atlanta Hotel on March 5-7, 2017. Chefs from top clubs around the country, including Pursell Farms in Sylacauga, Ala., The Riviera Country Club in Pacific Palisades, Calif., and The Country Club of Detroit in Grosse Pointe Farms, Mich., are scheduled to present.
Marinated American Lamb Tenderloin and Blood Orange Salad
Marinated American Lamb Tenderloin and Blood Orange Salad Recipe by Chef Edward Leonard, CMC, Director of Culinary Operations, The Polo Club of Boca Raton (Fla.) Courtesy of American Lamb Board Ingredients 1 small red onion, thinly sliced 1 medium-sized bunch chocolate mint 1 red chili 1/2 cup roasted sesame oil 2 limes, juiced 1 tsp. tumeric…
2017 Conference Heads to Atlanta for Southern Hospitality
From March 5-7, 2017, The Chef to Chef Conference will take Atlanta by storm for another must-attend gathering. The Chef to Chef Conference has been held all over the country in its eight-year history—and from March 5-7, 2017, it will take Atlanta by storm for another must-attend gathering of the finest, most creative club and…
Flying High Again in Florida
Already in its 30-year history, The Polo Club of Boca Raton has experienced highs, lows and many changes—and it’s now soaring again, with renewed facilities and a revived management and membership spirit.
Passion Play
From the poster in his office to everything that’s put on plates at the property, Edward Leonard, CMC, has left no doubt from the moment he arrived how he plans to achieve continued success at The Polo Club of Boca Raton.
Chef’s Roasted Chicken
Submitted by Edward Leonard, CMC, Director of Culinary Operations/Executive Chef, The Polo Club of Boca Raton (Fla.)