Excellent food is a given at club and resort properties. But today’s members and guests are also craving convenient carryout options that they can “taketh away” as well.

From the “dish pit” to dual responsibilities as Executive Chef and Director of Food and Beverage Operations, Gregory Mummert has been part of the Country Club of York’s culinary scene for 32 years—and both he, and the club’s members, have been rewarded by his dedication to the cause.

C&RB CLUB RECIPE Roasted Farm-Stand Salad Chef’s Note: This satisfying fall-inspired salad has a great look and is the perfect way to take advantage of the bounties that your local farmer is sure to have on hand. If you can’t find the apricot-infused white balsamic vinegar, you could flame off a little apricot brandy and…

C&RB CLUB RECIPE Crab Royale with corn-crusted tomatoes and poppy-seed dressing Chef’s Note: This twist on one of our club’s long-standing favorites replaces toast points with corn-crusted, farm-fresh tomatoes and is freshened up with local hydro greens tossed in our sweet poppy seed dressing, which has become an absolute go-to for our membership (it is…