As more golfers and members move away from steak-and-potato entrees, club chefs are fielding more requests for healthier menu options. Clubs are also offering more seafood and locally sourced seasonal food options in response to member preferences and changing membership demographics. Servers at the Bala Golf Club in Philadelphia were the first to see the…
Learning and Growing by Trial and Error
Even though he’s allergic, Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, still experiments with seafood and trusts the palates of his cooks and other staff members at the club as they work together to create the perfect dish. As chefs, I think it’s fair to say that we all come up…
Seasonal Seafood
Club chefs aren’t shy about featuring regionally inspired, lesser-known seasonal fish alongside more traditional mainstays.
A Bounty for All
Clubs and resorts are making their seafood options more versatile and kid-friendly. While seafood is a hit with customers year-round, summertime is synonymous with lighter eating, grilled specialties and creative seafood presentations. So whether it’s fish, lobster or oysters, every club and resort books extra seats on the seafood train for the season. “Seafood is…
Great Expectations
Emerging from a $31 million capital project that includes a new clubhouse, beach club and racquet club, Seabrook Island Club has repositioned itself for expanded activity and significant growth.
Casting a Wider Net
To address emerging ethical, environmental and health concerns, chef are getting creative with new and unique fish varieties that are line-caught and sustainably farmed.
House-Cured White Tea Salmon With Cream Cheese, Bagel, Onions and Capers
Cure for Salmon: Amt Ingredient 55% sugar 40% kosher salt 5% white tea Procedure: • Wrap salmon in cheesecloth. Combine ingredients for the cure. Layer a metal pan with about 1/2 inch of the cure combination and lay the wrapped salmon in it. Cover with remaining curing ingredients. Place another pan on top of the…
Jumbo Lump Crab Tian With Bitter Greens and Cocktail Vinaigrette
Jumbo Lump Crab Tian Yield: 5 servings Amt Ingredient 1 lb. jumbo lump crabmeat 1/4 cup aioli or mayonnaise 3 tbsp. Thai sweet chili sauce 1 tbsp. prepared horseradish 1 tsp. Old Bay seafood seasoning 1 tsp. ground ginger to taste salt and pepper Procedure: • Drain the crabmeat thoroughly and place in a medium-sized,…
The Fresh Chef of Bel-Air
This Month’s Recipes Frozen Nougat Eggplant Caviar Timbale and Tomato Coulis Yves Bainier, Executive Chef, Bel-Air Bay Club Whether it’s fish from the docks or hunting mushrooms in the forest, an uncompromising desire for the freshest ingredients has always been part of Yves Bainier’s life. As Executive Chef of the Bel-Air Bay Club in Pacific…
Taking Casual Dining Beyond the Club Sandwich
Clubs get lazy with their casual dining menus and fall back on the tired old standards are doomed to have sleepy F&B revenue lines, too. Here’s how special themes, regional themes, and other spirited alternatives can greatly reduce the need to rely on frilly toothpicks for a “special” touch.