Sea Pines Resort and the CC of Roswell are incorporating beer into their operations in totally different, but equally shrewd, ways. Compared to wine, beer tends to be more casual and approachable. It attracts a different member demographic and necessitates a different stage when it’s being featured, both at the tap and beyond it. “Beer […]
Plenty of great ideas and good fellowship filled the air, along with the famous Pike Market fish, as club chefs converged on Seattle for C&RB’s Tenth Annual Chef to Chef Conference.
The 10th annual event reached its conclusion on March 6, after another full day of educational sessions that covered kitchen renovations, off-site events, pastry, and incorporating craft beer into dishes and menus. The 2018 Chef to Chef Conference at the Westin Seattle wrapped up on March 6 after two-and-a-half days of networking opportunities, culinary and […]
The Executive Chef of Country Club of Roswell (Ga.) and presenter at the 2018 Chef to Chef Conference discusses how he incorporates craft beer into his menu in the latest episode of VGM Club’s podcast. In part two of Club Cent’s Craft Beer Series, learn how Executive Chef Greg Volle at the Country Club of […]
Speakers include Certified Master Chefs Robert Mancuso, Executive Chef of the Bohemian Club, and Jason Hall, Executive Chef of Myers Park CC, among others. Club & Resort Business announced the full lineup of speakers for its tenth annual Chef to Chef Conference, which will take place in Seattle, Wash., from March 4 through March 6, 2018. The Conference is expected […]
Submitted by Greg Volle, Executive Chef, Country Club of Roswell (Ga.)