Introducing small plates is a great way to add variety to your menus while also giving most of your senior members something they really want: smaller portions. This season at Kelly Greens G&CC, we are rolling out a new small plates menu. These items are bigger than an appetizer but smaller than an entrée. Since…

The chefs of Oak Hill CC and La Grange CC found that small-plate success is largely dependent on responding to member preference. Small plates and downsized dishes are ubiquitous. They cater to members looking for smaller portions, as well as those looking to dance around a menu and try multiple dishes at once. Chefs also…

Ingredients:  3 lbs. fresh cod fillets 12 key limes, juiced 1 cup red quinoa 2 cups granulated sugar 2 cups water 1 1/2 tsp. salt 4 cups white wine vinegar 2 cups sugar 3 each whole cloves 1 tsp. whole coriander 1 each cinnamon stick 1 tsp. salt 3 USA pears, skin on 3 fresno…

For some clubs, small plates are great. But for others, they can pose big problems that require smart solutions. Small plates have many advantages. They allow members to sample a wide variety of dishes; they’re casual and sharable; they can be pieced together to form a meal, or be enjoyed as a snack between or…

Whether it’s to help them gain exposure to new flavors and ingredients, control their portion sizes, or share their dining experience with friends, club chefs are responding to their members’ growing preference for finding good things in smaller culinary packages.

Downsized portions can help take an already strong food-and-beverage operation from good to great.

Club chefs are serving up tasty tapas-style dishes that allow members to be more venturesome in their eating, while helping to control inventory and reduce waste.

Chef Max Knoepfel draws on years of experience to carry on WCC’s F&B legacy.

Appetizers and small plates are going prime time, as club and resort chefs serve up exciting gourmet variations of familiar fare.