Sawgrass Country Club is keeping its members’ waistlines in check through its balanced and properly proportioned Fit Fuel meals.
Playing With Your Food
Club chefs are finding clever ways to incorporate molecular gastronomy techniques to add new appeal and distinction to menus and action stations.
Leading By Example
A club-wide fitness awareness program at Sawgrass CC got managers involved in a “Biggest Loser” contest.
Growing Appetites
Dining doesn’t get more casual than a snack bar or halfway house, but many clubs are opting for more sophisticated structures to offer increasingly diverse menus.
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…
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,…
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…
This Means War
No one got hurt, and in fact everyone thoroughly enjoyed the experience, when “Restaurant Wars” broke out at Sawgrass Country Club in Ponte Vedra Beach, Fla.
Walter Scheib To Be Guest Chef at the Sawgrass Country Club
Former White House Chef and 2010 Chef to Chef Conference Keynote Speaker, Walter Scheib, will be the guest chef for two specially prepared dinners at the Sawgrass Country Club, Ponte Vedra Beach, Fla., on Wednesday, November 10th and Thursday, November 11th. Scheib will be working alongside the culinary staff of Sawgrass CC, led by…
On the Leading Edge
From children’s classes to events with staff in full costumes, Executive Chef Perry Kenney directs a culinary operation at Sawgrass CC that provides fun and pleasant surprises at every turn.
Olive Oil-Poached Grouper
Amt Ingredient 6 oz. pieces Florida gray grouper 1 tsp. olive oil tomato avocado relish (recipe below) tomato water (recipe below) red pepper foam (recipe below) salt and pepper For the Avocado Relish: Amt Ingredient 2 avocados, diced 1 tomato, diced 1 handful julienne basil 1 tsp. capers 2 tsp. olive oil salt and…
Parmesan-Crusted Grouper
Amt Ingredient Florida gray grouper Broccolini (see preparation below) squid ink pasta (see preparation below) Kalamata puree (see preparation below) Parmesan crust (see recipe below) For the Parmesan Crust: (combine all ingredients) Amt Ingredient ½ cup mayonnaise ¼ cup sour cream ¼ cup Parmesan salt and pepper chopped herbs To prepare the fish: •…