For some diners, “comfort food” can be homestyle meatloaf or chicken pot pie, while others may get especially warm feelings from an upscaled pot roast or fried okra Caesar salad. Club and resort chefs around the country are expanding how they define, and serve, the dishes that can make a deep-down connection with members and guests.
“The Flavors of Pot Roast”: Mushroom-wrapped tenderloin, braised short rib, potato croquette, carrot two ways, pearl onion, tomato jam and celery leaf Submitted by JohnMichael Lynch, Executive Chef, Druid Hills Golf Club, Atlanta, Ga. Yield: 4 servings For the Braised Short Rib: 2 lbs. boneless short rib 4 ozs. mirepoix 1 oz. tomato paste 1 cup […]
Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.
Food demos and presentations by a slate of chefs at the top of the club industry started the first full day of sessions on March 6, with the ever-popular Chef to Chef Live held in the afternoon. Todd Walline, CEC, CCA, of Blue Hills Country Club in Kansas City, Mo., won the Mystery Basket competition held in the evening, with a Vitamix blender as the prize.
The end of the year also marks the last day for registering in time to be eligible for a free 36-inch Crown Verity gas grill. December 31, 2016 will be the last day for those registering for Club & Resort Business’ 2017 Chef to Chef Conference, to be held March 5-7 at the Loews Atlanta […]
The Chef to Chef Conference is the ideal venue for your chef to gather a season’s worth of ideas in one place, at one time.