Sunday, March 10 12 p.m. to 6 p.m. Arrival/Registration 6 p.m. Opening reception and sit-down, plated dinner. Welcoming remarks and sponsor recognition: Dan Ramella, President, C&RB Keynote Address: Reports of Fine Dining’s Demise Are Greatly Exaggerated (and Other Myths About Club Cuisine) Presented by: Jeff McFadden, CCM, General Manager, The Union League,Philadelphia, Pa. Monday, March…
They’ve Got It Covered
I received many e-mails and calls as soon as the issue came out, from people who wanted to know if this was really a club scene. Of all the covers we’ve had for issues of Club & Resort Business (and believe it or not, we’re going to hit issue #100 in our history later this…
High Style
The furniture at Cheyenne Mountain Resort provides comfort and rustic flair for this mountain retreat. Cheyenne Mountain Resort Colorado Springs, Colo. Opened: October 1985 Renovation: A $24 million renovation was completed in April 2010, including all guest rooms and public areas, that incorporated redesigned furniture, fixtures and equipment, wall coverings, carpeting and lighting. Indoor Furniture:…
A CLUB & RESORT BUSINESS CONFERENCE
Sunday, March 10 12 p.m. to 6 p.m. Arrival/Registration 6 p.m. Opening reception and sit-down, plated dinner. Welcoming remarks and sponsor recognition: Dan Ramella, President, C&RB Keynote Address: Reports of Fine Dining’s Demise Are Greatly Exaggerated (and Other Myths About Club Cuisine) Presented by: Jeff McFadden, CCM, General Manager, The Union League, Philadelphia, Pa. Monday,…
Straight Line to Success
By Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa. Robert Iannaccone CHEF PROFILE Current Position: Executive Chef, Brookside Country Club, Macungie, Pa. (2012) Previous Experience: Sous Chef, Brookside Country Club (2008-2012) Education: Northampton Community College, Degree Culinary Arts (2006) Professional Affiliations: Adjunct Professor of Culinary Arts, Community Programs Dept. (2008-2011) Member, Lehigh Valley ACF…
Perfectly Pitched
Event tents provide properties with versatility and style. Inspired events begin with inspired venues. And increasingly, many clubs and resorts are finding that one of the most reliable sources of inspiration can come from creative use of outdoor tents, no matter what the occasion, or season. Properties are finding outdoor tents to be a great…
Beyond Troubled Waters
No club or resort property captures the trauma of the past decade—or reflects renewed hope for the industry’s future—more than The Bridges, in Montrose, Colo. It’s a story that would certainly get the attention of TV and movie producers—and even Hollywood might find that it has enough of the required sensational elements to not need…
Delighting in the Details
Mountain Ridge CC took everything back to the drawing board, to dress up its classic clubhouse for a milestone year and get its second century off to an exciting start. By Joe Barks, Editor It took years before the members of Mountain Ridge Country Club moved to make up for lost time—but once they did,…
A Place to Call Their Own
Designing a dynamic locker room that’s more than just a way station requires a blend of comfort, service and style. By Diana Mirel, Contributing Editor SUMMING IT UP Updated amenities within the locker room help keep members and guests comfortable and increase usage of the space. Neutral hues and calming color schemes can help members…
Making Mirabel a Place of Distinction
To stand out in a crowded field, this Scottsdale club has found the right spots to offer a little bit more—and a little bit less. By Joe Barks, Editor For an 11-year-old, Mirabel has seen a lot of the club world—and already has a pretty mature attitude about what it wants to be. After coming…
Digital Discussions
Additional Photos: “Design & Renovation Insights Workshops,” “Making Mirabel a Place of Distinction,” “A Place to Call Their Own,” “Delighting in the Details,” Extended Q&A: Chef James Kremer (“Enjoying the View,” ) Floor Plans and Renderings: “Delighting in the Details,” Menus: “Rising Again,” Recipes: Skuna Bay Salmon and Tomato Salad DiscussionsAshley McDonner, Banquet and…
Signature Citrus
A signature cocktail can define what a club is all about. Chris Coulter, General Manager of Bald Peak Colony Club in Melvin Village, N.H., shares the legacy of the “Rum Jumbie,” perfected by head bartender Tom Nevis. By Brandi Shaffer, Associate Editor Q. Tell us about the “Rum Jumbie.” How was it conceived? A.…
Helpful Tips
There’s a lot of talk and thinking going on about tips, gratuities and service charges, and how they can best fit in with strategies to motivate staff and maximize operating income. It seems there’s a lot of talk and thinking going on these days, from various perspectives of the club market, about tips, gratuities…
Digital Discussions
Extended Q&A: Wayne Phillips (“Locally Grown,”) Recipe: Seabass Over Pancetta and Spinach Risotto (“Charting an Exciting New Course,”) Additional Photos: “Putting The Prairie Club on the Map,” pg. 14; “Form Follows Function,” pg. 20; “Better by Half,” pg; “Feast Your Eyes,” pg. 33; “Locally Grown,” Sidebar: Food safety tips (“Feast Your Eyes,” pg. 33) Floor…
A CLUB & RESORT BUSINESS CONFERENCE
March 10-12, 2013 Grand Hyatt Denver Taking F&B to New Heights C&RB’s 5th Annual Chef to Chef Conference Denver, Colo., March 10-12, 2013 Making the most creative chefs in the culinary industry even more creative. Today’s club chefs are probably the most flexible, creative chefs in the culinary profession. They have to provide food for…