Ingredients: 4 fillets (approx. 6 oz. each) Sunburst Rainbow Trout 1 Asiago Grits –see below 4 oz. Dry White Wine 1 teaspoon Shallots, minced 1.25 teaspoon Garlic, minced 2 oz. tomatoes, peeled, seeded and diced Cold unsalted butter, cubed .5 teaspoon Parsley, finely chopped .5 teaspoon Chives, finely cut to taste salt to taste pepper…
Putting F&B in Perspective
As a former chef, Carolina Country Club’s COO/GM, Jack Slaughter, has deep respect for the work and challenges faced by club chefs, especially CCC’s Executive Chef Patrick Colley. As a former chef, Jack Slaughter, Chief Operating Officer and General Manager of Carolina Country Club (CCC) in Raleigh, N.C., has a unique perception of food-and-beverage programs.…