The Chef to Chef Conference is the ideal venue for your chef to gather a season’s worth of ideas in one place, at one time.
Bringing Global Flavors to the Club World
Club chefs are on the lookout for the next exotic dish, technique or ingredient that is approachable, but still ignites curiosity. The world is fast becoming a smaller place, and global ingredients like blue prawns and black mint, as well as dishes like paella and sushi, are no longer out of reach—or out of context—on…
Registration Opens for 2017 Chef to Chef Conference in Atlanta
C&RB’s ninth annual club chef conference will take place at the Loews Atlanta Hotel on March 5-7, 2017. Chefs from top clubs around the country, including Pursell Farms in Sylacauga, Ala., The Riviera Country Club in Pacific Palisades, Calif., and The Country Club of Detroit in Grosse Pointe Farms, Mich., are scheduled to present.
Boca Grove G&TC’s Executive Chef Earns National Professionalism Award
Dominick Laudia, CEC, AAC, who has been the Executive Chef of the Boca Raton, Fla., club since 2012, has been honored with the Dr. L.J. Minor Award by the American Culinary Federation, in recognition of how he “exemplifies the highest standard of professionalism in today’s kitchen through certification, continued education and training, culinary competitions and community involvement.”
Flying High Again in Florida
Already in its 30-year history, The Polo Club of Boca Raton has experienced highs, lows and many changes—and it’s now soaring again, with renewed facilities and a revived management and membership spirit.
Passion Play
From the poster in his office to everything that’s put on plates at the property, Edward Leonard, CMC, has left no doubt from the moment he arrived how he plans to achieve continued success at The Polo Club of Boca Raton.
Chef’s Roasted Chicken
Submitted by Edward Leonard, CMC, Director of Culinary Operations/Executive Chef, The Polo Club of Boca Raton (Fla.)
Eggplant Cannellini
Submitted by Edward Leonard, CMC, Director of Culinary Operations/Executive Chef, The Polo Club of Boca Raton, Boca Raton, Fla.
Trio of Lamb
Submitted by Edward Leonard, CMC, Director of Culinary Operations/Executive Chef, The Polo Club of Boca Raton (Fla.)
The Polo Club of Boca Raton Celebrates $27M “Re-Imaging”
Highlights of the eight-month project included transforming five restaurants from “traditional eateries to destination-dining venues,” with a sushi/tapas bar added to one. New outdoor-terrace space was created to expand event-planning options, and the 35,000-sq. ft., “oasis-inspired” Spa & Fitness Center was refreshed.
Woodfield CC Wins “Country Club Chef Showdown”
Executive Chef Bart Messing came away with top honors at the third annual event, which benefits the Hospice of Palm Beach County Foundation. The Boca Raton, Fla., area’s top club chefs created dishes featuring sunchoke in just 30 minutes for judges, and Messing’s winning entry consisted of Sunchoke & Wild Mushroom Pave, Diver Scallop & Sunchoke Puree, and Sunchoke Gnocchi.