Providing Real Comfort

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For some diners, “comfort food” can be homestyle meatloaf or chicken pot pie, while others may get especially warm feelings from an upscaled pot roast or fried okra Caesar salad. Club and resort chefs around the country are expanding how they define, and serve, the dishes that can make a deep-down connection with members and guests.


Crab-Stuffed Mountain Trout with Preserved Lemon, Corn and Lobster Succotash

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Crab-Stuffed Mountain Trout with Preserved Lemon, Corn and Lobster Succotash Submitted by Shelley Cooper, Executive Chef, Dancing Bear Lodge and Appalachian Bistro, Townsend, Tenn. Yield: 4 servings For the Preserved Lemon: (must be made 3 to 5 days in advance) 6 cups water 6 lemons 4 cups white vinegar 1 cup salt 1 cup sugar […]


Southern Comforts

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Executive Chef Shelley Cooper of Belfair Country Club in Bluffton, S.C. has come back to her roots-and a setting where she can combine her experiences as an upscale restaurant and pastry chef with her childhood members of a classic, fresh-and-from-scratch Southern cuisine.