The new 17,000-sq. ft. facility with two new hard courts at the Jonesborough, Tenn. property reflects the growth of tennis in the area. Space was also included for a 1,500-sq. ft. fitness center and 500-sq. ft. studio room for classes, which could not be fit into the current clubhouse’s existing footprint.

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.

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.

Submitted by James Allen, Executive Chef, Blackthorn Club, Jonesborough, Tenn.