(Photo: Kirthmon F. Dozier, Detroit Free Press) The 150-year-old club with a 93,000-sq. ft. clubhouse on the city’s Belle Isle just south of downtown Detroit is trying to attract new members through its reduced-fee “intermediate” membership, which starts at $60 a month for the under-35 crowd. Other steps are also being taken to overcome the “yacht…
What I’ve Learned in My First Year as Executive Chef of GPYC
In his first year at Grosse Pointe Yacht Club, Executive Chef Colby Newman made great strides, but he has new goals for the year ahead. I don’t know where the past year went, but it has come and gone. The week of the Fourth of July marked my first year with Grosse Pointe (Mich.) Yacht…
Aging with Style
Grosse Pointe YC has elevated and expanded its menu with dry-aged proteins. Traditionally, steak can be a pretty boring menu item for club chefs. But the problem with reinventing steak is that when a member orders a filet, he or she expects a super-tender cut of beef with a well-seasoned crust, cooked medium-rare. Instead of…
Refreshed and Ready to Return
After his club’s annual shutdown, Grosse Pointe YC’s Executive Chef Colby Newman is eager to get back in the kitchen and share his love of food. I was right. Even though I got a lot accomplished, our annual club shut down here at Gross Pointe (Mich.) Yacht Club went way too fast. Before the shutdown,…
The Detroit Club Set to Re-Open After Four-Year Shutdown
New owners Emre and Lynn Uralli have put “millions” into renovating the historic four-story, 125-year-old building in downtown Detroit and hired Thomas Trainor, previously with the Grosse Pointe Yacht Club, as the new GM. After January 12th’s grand opening the club will keep its main dining room and meeting rooms open to the public. “We’re going to be diverse enough to appeal to the millennials,” Trainor said. “It’s not going to be as traditional [a] club environment as you would think.”
Until We Hire a New GM, Communication Will Be Critical
Gross Pointe YC’s Executive Chef Colby Newman has found that strong teamwork will be critical to success this busy holiday season. With just a few weeks left in my first holiday season at Grosse Pointe (Mich.) Yacht Club, I’ve learned that the holiday season here is not nearly as crazy busy as our summer season. When your club’s main…
My First Big Menu Change
Inspired by Detroit’s unique seasonality, Grosse Pointe (Mich.) Yacht Club’s Executive Chef Colby Newman created a new menu featuring highly composed dishes. It’s been almost four months since I started my new position as Executive Chef of Grosse Pointe (Mich.) Yacht Club and I’m finally to the point with my both staff and members where changes…
What It Means to Be a Club Chef Mentor
Colby Newman, Executive Chef of Grosse Pointe (Mich.) Yacht Club, strives to provide his employees with the skills, knowledge and support they need to become the best possible cooks so that if they choose to move on they are more than prepared. When I was working my way up in the kitchen, it was important…
Making an Impression at Grosse Pointe Yacht Club
As the newly appointed Executive Chef of Grosse Pointe Yacht Club, Colby Newman is learning about his new staff, their skills and capabilities, as well as his members and their likes and dislikes. When I was young, it was easy to pack up the few things I owned and venture somewhere new. I was eager…
McMahon Group Recognizes Clubs of Excellence™
All past and future clubs associated with the managers who have won Excellence in Club Management Awards recognition will be honored at the annual reception and dinner during the CMAA World Conference.
Smooth Sailing
Executive Chef David Daniot, CEC, has come home to help steer Grosse Pointe Yacht Club into exciting new culinary channels.
Summer Caprese Salad
Summer Caprese Salad Recipe courtesy David L. Daniot, CEC, Executive Chef, Grosse Pointe Yacht Club, Grosse Pointe, Mich. For the Mozzarella “Mat”: 8 ozs. mozzarella cheese curd ½ gal. water—salted to taste like sea water, heated to 160˚ and maintained there • Using a strainer, submerge cheese curds in water and work with a wooden spoon until…
Smoked Pork Tenderloin with Saffron Potato Fondant Pavés
Smoked Pork Tenderloin with Saffron Potato Fondant Pavés and Glazed Vegetables Recipe courtesy David L. Daniot, MBA, CEC, Executive Chef, Grosse Pointe Yacht Club, Grosse Pointe, Mich. For the Brine: 2 cups apple cider 1 tbsp. honey 1 clove garlic, minced 2 ea. shallot, sliced ½ tsp. black pepper, cracked ½ tsp. ginger, fresh, chopped 2 tbsp.…
Family Tradition
Following in the footsteps of his father Larry, a lifelong club chef, David Daniot is earning plaudits at Grosse Pointe YC while also distinguishing himself on a worldwide scale.
Grosse Pointe YC’s Executive Chef Takes Silver in Culinary World Cup
David L. Daniot placed second in the cold-foods category among 154 chefs in the Villeroy & Boch-sponsored competition in Luxembourg, preparing a four-course meal with appetizers that featured smoked salmon and venison.