Over 125 years ago, a member of The Tuxedo Club helped spread the fame of the formalwear now known by that name. Today, Executive Chef Richard Nielsen, CEC, PCIII, is making the club’s menus look and taste their finest, too.

C&RB CLUB RECIPE Chilled Summer Corn Soup For the local corn soup: Amt    Ingredient 1 gallon    water 48 ears    sweet corn to taste    salt and white pepper 1 quart    heavy cream corn starch (as needed for consistency) For the black bean and corn pico: Amt    Ingredient 2 lbs.    poached shrimp, large dice ½     red…

C&RB CLUB RECIPE Frisee with Foie Gras Crouton Submitted by Richard Nielsen, Jr., Executive Chef, The Tuxedo Club, Tuxedo Park, N.Y. Yield: 10 portions Amt    Ingredient 4 heads    frisee lettuce 1     small baguette 2 lbs.     Hudson Valley foie gras ¼ cup     pine nuts 5     figs 1 dozen     baby golden beets…

By Joe Barks, Editor It’s often said that form should follow function. But it can be even more effective when the design element is in lock-step with how a function is conceived and executed. Each dining venue set up throughout the property for The Food Hall at Woodholme featured distinctive decor that was in step…