…there are happy members and guests across the country. Here are some innovative techniques that club and resort chefs are using to make their outdoor cooking a hot commodity.

Grilled Oysters with Goat Cheese Butter, House-Cured Bacon, Black-Eyed Pea/Asparagus Salsa, Sweet Potato Barbecue Sauce and Sweet Potato “Hay” Submitted by Randy Macdonald, Executive Chef, Seabrook Island (S.C.) Club Yield: 100 oysters Ingedients 1 – 100 count oysters on the half-shell, shucked, shell fragments removed and meat loosened from the bottom shell 1 cup panko crumbs, toasted 1/4…

There’s no shortage of merchandise out there for clubs that want to get their feet wet and monetize their swim facilities.