In addition to bringing a breath of fresh air to meal and event menus, outdoor cookouts give clubs a chance to show off the beauty and versatility of various spaces throughout the property—even those that aren’t used very often.
Submitted by Greg Myers, Executive Chef, Lancaster (Pa.) Country Club Yield: 4 portions Ingredients 4 pieces 6-oz., center-cut swordfish loin 1 medium-size eggplant, peeled and cut into ½-in. dice 1 green squash, cut into ½-in. dice 1 yellow squash, cut into ½-in. dice 1 red bell pepper, cut into ½-in. dice ½ large red onion, […]