At the “Chocolate, Champagne & Pastry Festival,” Daniel Pliska, Executive Chef of The University Club of Missouri led an agenda designed around tips and techniques for executing perfect pairings of chocolate, pastry and champagne.
Menus With Health Appeal
Fresh produce, lean proteins, healthy fats and complex carbs work together to deliver tasty menu options that-suprise!-happen to be healthy, too.
Bringing the Farm to (the Club) Market
Photo by Kelly Hagen “Farm to Table” sourcing of fresh ingredients has emerged as one of the most pervasive trends now sweeping through the culinary world-and several club and resort properties have been at the front of the pack trying to capitalize on its appeal and capture the many benefits it can offer to diners…