Just because they’re not eating in the dining room doesn’t mean that members and guests expect less than outstanding food. For takeout and grab-and-go fare, club and resort chefs’ satellite menus are displaying creativity and attention to delicious details.
Submitted by James Allen, Executive Chef, Blackthorn Club, Jonesborough, Tenn. Yield: 1 gallon Ingredients 2.5 lbs. smoked Gouda, chopped 1 28-oz. can roasted red peppers, drained 3 qts. fancy shredded cheddar cheese 2 qts. mayonnaise 1 pt. scallions, sliced 1 qt. chopped bacon ¼ cup Louisiana hot sauce to taste salt and pepper Procedure: • […]
Sunny San Diego and a succession of engaging presenters combined to provide an illuminating experience at C&RB’s Eighth Annual Chef to Chef Conference.
Club & Resort Business hosted the eighth annual event at the Marriott Marquis San Diego Marina from February 28 – March 2, showcasing the club industry’s top culinary talent as they shared techniques and ideas with ample time to network.
After a full day of educational sessions at the Marriott Marquis San Diego Marina, four competitors faced off in the culinary competition, with Thayer Johnson, Executive Chef of Castlewood Country Club in Pleasanton, Calif., taking home the title and a Vitamix Vita Prep 3 blender.
To turn a meal into a party and transform anything from meat and vegetables to sauces and desserts into signature dishes, just break out the barbeque. Here’s how some club and resort chefs are using their grills and smokers to achieve unique dimensions of flavor.