Sizzle on the Sound

By

Plenty of great ideas and good fellowship filled the air, along with the famous Pike Market fish, as club chefs converged on Seattle for C&RB’s Tenth Annual Chef to Chef Conference.


First Full Day of Sessions Held in 2018 Chef to Chef Conference

By | March 6, 2018

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 5 in Seattle. Brandon Gross of The Metropolitan Club of the City of Washington in Washington, D.C., won the Mystery Basket competition held in the evening. The first full day of […]


C&RB Announces Full Lineup of Speakers For Its 2018 Chef to Chef Conference

By | November 1, 2017

Speakers include Certified Master Chefs Robert Mancuso, Executive Chef of the Bohemian Club, and Jason Hall, Executive Chef of Myers Park CC, among others. Club & Resort Business announced the full lineup of speakers for its tenth annual Chef to Chef Conference, which will take place in Seattle, Wash., from March 4 through March 6, 2018. The Conference is expected […]


Private Club Benchmarks Used to Double Municipal Course Rates in Amarillo, Texas

By | September 18, 2017

An original proposal for the first rate increases at the city’s four courses since 2008 would have tripled prices, to put them on par with those at Tascosa Golf Club and Amarillo Country Club. But a compromise was then adopted by the City Council, which feels the quality of its courses justifies the hike, even with declining play and cost-recovery rates.


Detroit Athletic Club Culinary Team Invited to James Beard House

By | September 22, 2016

Led by longtime Executive Chef Kevin Brennan, the club’s culinary team was invited to cook at the famed New York City fine-dining establishment on October 14, preparing a one-of-a-kind dinner for approximately 80 people. The club was also named one of “Metropolitan Detroit’s 101 Best and Brightest Companies to Work For” for the 17th consecutive year.


Small Plates Go Big

By

Whether it’s to help them gain exposure to new flavors and ingredients, control their portion sizes, or share their dining experience with friends, club chefs are responding to their members’ growing preference for finding good things in smaller culinary packages.