Shawn Wilkes’ contributions to major improvement projects at Carmel Country Club earned him “Rising Star” recognition through the Excellence in Club Management Awards—and the opportunity to take the helm of another distinguished club.
The CC of Virginia to Host Dominion Charity Classic
The PGA Tour selected the Richmond, Va., property to be the host of the newly created tournament on its Champions Tour for the next four years, which will run next year from October 31 – November 6.
Morale Boosters
Some clubs keep employees striving to perform at their best through creative means—incorporating pop culture and encouraging friendly competition.
A Winning Pre-Game Plan
For the past three years, the Texas A&M University football team has descended upon the banquet room at Traditions Club in Bryan, Texas on Fridays before every home game, for a full buffet of strength-building, soul-satisfying and downright delicious food.
NCA Elects New Officers, Board Members
Phil Kiester, GM of The Country Club of Virginia, was elected as the new National Club Association Chairman; Ted M. Benn, a Partner at Thompson & Knight LLP, as Vice Chairman; Kevin Vitale, GM/COO of Baltusrol Golf Club, as Secretary; and Kevin R. Reilly, a Partner at PBMares LLP, as Treasurer.
Thinking Big
Keith Armstrong has hit the ground running as the new Executive Chef at The Country Club of Virginia.
Deconstructed Paella
Deconstructed Paella (Compressed Paella Rice, Manchego Croquette, Red Snapper, Shrimp, Mussel Bruschetta, Paella Broth Emulsion, English Pea Puree, Pea Tendrils) Submitted by Keith Armstrong, Executive Chef, The Country Club of Virginia, Richmond, Va. For the Compressed Paella Rice: Amt Ingredient 1 oz. olive oil ¼ large onion, chopped fine 1…
Seafood Bouillabaisse
Seafood Bouillabaisse (with Wild Striped Bass, Scallops, Mussels, Shrimp, French Bread, Rouille) Submitted by Keith Armstrong, Executive Chef, The Country Club of Virginia, Richmond, Va. For preparing each seafood component: Amt Ingredient ¼ tbsp. shallot, fine brunoise .10 tsp. garlic, fine mince ½ lemon, cut in half for juicing…
Child’s Play
The grounds staff at Chenal CC keeps member events new and interesting by designing and building temporary nine-hole miniature courses.
As Big as All Outdoors
Chefs across the country are broadening their horizons to bring their clubs’ signature styles to the great outdoors.
NCA, NCA Foundation Elect Officers, Directors
The National Club Association announced a new lineup of officers, including Kirk O. Reese, CCM, as NCA Chairman; Philip Kiester as Vice Chairman; Kevin Vitale, CCM, as Treasurer; Ted Benn as Secretary; and Thomas Gaston Jr., CCM, as Immediate Past Chairman.
The Toast of Texas
Those who came to San Antonio to be part of another record crowd came away with plenty of sizzling ideas for spicing up their menus—and a whole lot more.
The CC of Virginia Chef Competes in 2014 Iron Chef Wine & Food Expo
Chef Andrew Haapala will represent The Country Club of Virginia as part of a three-team competition in the 2014 Williamsburg Area Restaurant Association’s Iron Chef Wine & Food Expo, to be held Saturday, April 12, at the Williamsburg Lodge, the Newport News (Va.) Daily Press reported. Making up the Richmond, Va., team, joining Haapala, are…
GM Panel Culminates 2014 Chef to Chef Conference
The final session at this year’s event in San Antonio brought together four General Managers who engaged in a discussion about creating productive relationships between GMs and Executive Chefs. Participating GMs included John McGee, Northwood Club, Dallas, Texas; Phil Kiester, The Country Club of Virginia, Richmond, Va.; Christine Pooler, Merion Golf Club, Ardmore, Pa.; and Eric Dietz, Interlachen Country Club, Minneapolis, Minn.
Showing the Way
The fallout from the recession, combined with seismic shifts in the nature of the club business, have created a new urgency for effective leadership and a new formula for management-driven success.