On Tuesdays and Thursdays at Belle Meade Country Club, Nashville, Tenn., less is now proving to be much, much more. Wednesdays draw in members with a delicious pasta bar. Similarly, Fridays and Saturdays are—and have always been—popular a la carte dining nights. This left Tuesdays and Thursdays with lower profit margins and less foot traffic…
Name Your Poisson
Balancing seasonality, sustainability and originality, chefs are cooking up creative and successful seafood presentations— even at clubs firmly located on dry land. By Joanna DeChellis, Contributing Editor SUMMING IT UP A little education goes a long way to ensure sales and success when introducing new seafood dishes. Freshness and quality product are essential. Highlighting seafood…
Nothing to Be Afraid Of
With its unrivaled versatility, neutral flavor profile and endless applications for cooking methods and seasonings, chicken is essentially the perfect protein. By Joanna DeChellis, Contributing Editor Chicken is the ultimate menu chameleon. You can stuff it or bake it. Pan-sear it or grill it. Brine it, marinate it or smoke it. It can be deep-fried…
Feast Your Eyes
Chefs are debunking boring, bland buffets with appealing culinary displays and bountiful selections. By Joanna DeChellis, Contributing Editor Members and guests served by club and resort chefs dine regularly at the most exclusive restaurants in all corners of the world—places where Anjou pears are served with Brie and smoking cinnamon, and where a tantalizing amuse…
Tastes of the Great Outdoors
From public golf clubs to posh resorts, properties are making the most of their al fresco space, to boost both a la carte and banquet business. By Joanna DeChellis, Contributing Editor Spring, summer and fall are at their best in the moments when you can sit outside with family or friends, sharing a meal…
Taking F&B By Storm
Tampa Yacht & Country Club has evolved into a “food-driven” club with modern menus, upscale twists and empowered employees. By Joanna DeChellis, Contributing Editor Like a smooth-sailing vessel, guiding a well-run food & beverage operation is all about leadership—from the chef, the clubhouse manager, the general manager or a combination of all three. Their voices…
From Farm to Table
Increasingly, chefs are incorporating local ingredients to meet member and guest demand for farm-to-table fare. By Joanna DeChellis, Managing Editor Farm to table is a romantic philosophy. Chefs like Alice Waters (Chez Panisse), Thomas Keller (The French Laundry), Peter Hoffman (Savoy) and Dan Barber (Blue Hill) were all pioneers in the locavore movement. But the…