After I asked Merion GC Sous Chef Noel Quigley, who recently celebrated his 39th anniversary with the club and is one of the few current Merion staffers who was also present for the last U.S. Open there in 1981, to rank on a scale of 1 to 10 how much bigger this year’s Championship is than that one, he replied: “Seventeen.”
Special Report from C&RB’s “Embedded Editor” at Merion for U.S. Open Week – June 11, 2013
It’s surprising to learn that the U.S. Open has not had a consistent tradition of Champions Dinners each year. But on Tuesday night, over 30 of the greats who have hoisted the two-handled silver trophy, including Palmer, Nicklaus, Trevino, Woods and McIlroy, will gather for an intimate “Reunion Dinner” in one of the Merion clubhouse’s quaint dining rooms.
Turning Up the Heat
Despite a snowstorm that was severe enough to cancel hundreds of flights into the usually weather-proof Denver International Airport, over 200 executive chefs, general managers and other industry food-and-beverage leaders from 37 states and Canada made their way to Colorado for Club & Resort Business’ Fifth Annual Chef to Chef Conference, held March 10-12 at…
Cooking with The Boss
Andrew Brosten came to ASU Karsten Golf Course in Tempe, Ariz., just last year from the prestigious Sanctuary on Camelback Resort in nearby Paradise Valley. Karsten, directly across the street from Arizona State University, is the home course for the highly successful Sun Devils golf teams, and is also promoted aggressively to the public by…
A CLUB & RESORT BUSINESS CONFERENCE
Sunday, March 10 12 p.m. to 6 p.m. Arrival/Registration 6 p.m. Opening reception and sit-down, plated dinner. Welcoming remarks and sponsor recognition: Dan Ramella, President, C&RB Keynote Address: Reports of Fine Dining’s Demise Are Greatly Exaggerated (and Other Myths About Club Cuisine) Presented by: Jeff McFadden, CCM, General Manager, The Union League, Philadelphia, Pa. Monday,…
Straight Line to Success
By Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa. Robert Iannaccone CHEF PROFILE Current Position: Executive Chef, Brookside Country Club, Macungie, Pa. (2012) Previous Experience: Sous Chef, Brookside Country Club (2008-2012) Education: Northampton Community College, Degree Culinary Arts (2006) Professional Affiliations: Adjunct Professor of Culinary Arts, Community Programs Dept. (2008-2011) Member, Lehigh Valley ACF…
Impressive Demonstrations
There’s no substitute for watching and learning from the masters, which is why the 2013 Chef to Chef Conference will feature more hands-on demo sessions than ever. Robert Iannaccone’s “Chef to Chef” interview with Jerry Schreck in this month’s issue (“Straight Line to Success,” pg. 38) includes Robert’s poignant recollection of watching in wonderment as…
A CLUB & RESORT BUSINESS CONFERENCE
March 10-12, 2013 Grand Hyatt Denver Taking F&B to New Heights C&RB’s 5th Annual Chef to Chef Conference Denver, Colo., March 10-12, 2013 Making the most creative chefs in the culinary industry even more creative. Today’s club chefs are probably the most flexible, creative chefs in the culinary profession. They have to provide food for…
Carving a Special Niche
By Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa. St. Davids Golf Club, on the “Main Line” west of Philadelphia in Wayne, Pa., opened for golf in 1897. As is the case for any club over a century old, St. Davids has gone through many changes over the years. Most notably, its golf course…
Island Paradise
By Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa. Concern for the fragile Martha’s Vineyard ecosystem was high in the late ‘90s, when a group of developers proposed construction of the first new golf course on the island in over 30 years. First, they had to commit to reduce the overall area of managed…
Seal of Approval
Hillwood Country Club (HCC), in Nashville, Tenn., opened in 1953. Today it ranks as not only one of the top private club facilities in Tennessee, but the entire South. The club’s golf course, built in 1957, has seen two renovations in the last ten years. Hillwood also offers extensive tennis and swimming programs for members…
Real Deal
Carolyn Flinn CHEF PROFILE Current Position: Executive Chef, Deal Country Club, Deal, N.J. (2007-Present) Previous Experience: Owner, Personal Chef Company; Chef Instructor and Freelance Special Events Chef, Restaurant Associates (1997-2006) Executive Chef, Restaurant Associates Corporation, New York; included duties at Sea Grill at Rockefeller Center, The Trustees Dining Room at The Metropolitan Museum of Art,…
High Standards in the Lowcountry
By Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa. The Daniel Island Club is located in picturesque Charleston, S.C. It features Tom Fazio and Rees Jones courses (Jones’ Ralston Creek course hosted this year’s Nationwide Tour Championship), with a state-of-the-art Golf Learning Center positioned between the two. The Park Club at Daniel Island houses…
Good Reasons to Take a Mulligan
By Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa. Tetherow Golf Club lies in the Central Cascades and Oregon’s High Desert region. At 4,000 feet elevation, its panoramic views and distinctive layout quickly made it another one of Oregon’s popular new golf destinations after it was opened in 2008. Managed by OB Sports, Tetherow…
Good Reasons to Take a Mulligan
Tetherow Golf Club lies in the Central Cascades and Oregon’s High Desert region. At 4,000 feet elevation, its panoramic views and distinctive layout quickly made it another one of Oregon’s popular new golf destinations after it was opened in 2008. Managed by OB Sports, Tetherow is semi-private, with a golf course designed by David McLay…