A golf club across the street from the San Bernardino shootings became an emergency-response site. We all hope that’s as close as any industry property gets to an active-shooter situation. But we can’t stop at hope.
Reality Check
Town & Country Club’s seminar for employees on how to handle active shooter situations and workplace violence proved to be “the absolutely best-received seminar ever conducted for my staff,” General Manager/COO Vincent Tracy said.
Bright Ideas
Sunny San Diego and a succession of engaging presenters combined to provide an illuminating experience at C&RB’s Eighth Annual Chef to Chef Conference.
2016 Chef to Chef Conference Held in San Diego
Club & Resort Business hosted the eighth annual event at the Marriott Marquis San Diego Marina from February 28 – March 2, showcasing the club industry’s top culinary talent as they shared techniques and ideas with ample time to network.
The Club at Mediterra Recognized as Two-Star Certified Green Restaurant
The Green Restaurant Association recognized the Naples, Fla., club’s catering division and Beach Club for the implementation of 49 environmental practices, exceeding the organization’s minimal requirements by more than 22%.
Mystery Basket Winner Announced at 2016 Chef to Chef Conference
After a full day of educational sessions at the Marriott Marquis San Diego Marina, four competitors faced off in the culinary competition, with Thayer Johnson, Executive Chef of Castlewood Country Club in Pleasanton, Calif., taking home the title and a Vitamix Vita Prep 3 blender.
Reducing the Waste Line
Vincent Tracy, CCM, CCE, General Manager/COO of Town & Country Club (Saint Paul, Minn.), has been the primary driver behind the club’s push to be more environmentally responsible.
Hosting Hives
Active honey bee colonies at these two clubs are yielding sweet rewards.
Town & Country Club Upgrades to a 3-Star Certified Green Restaurant
The latest achievement for the Saint Paul, Minn., property is the result of meeting Green Restaurant Association requirements, including reducing chemicals, offering sustainable foods and furnishings, recycling, and more.
Power Breakfast
To facilitate a relaxed and productive exchange of ideas, Town and Country Club offers an off-site employee field trip with General Manager Vincent Tracy.
Town and CC Continues March Toward Sustainability
The Saint Paul, Minn., club produces honey through a bee hive on-site, supplies eggs with the help of a brood of chickens, and is working to convert used vegetable oil into fuel. The 125-year-old club is also involved in a study with the University of Minnesota to understand the impact of nitrates in runoff water from the course.
Taking F&B to New Heights
Planning a culinary event incorporating local produce may center on vegetables—but in the case of the “Dinner on the Roof” event held by Blackhawk Country Club in Madison, Wis., the affair was anything but garden-variety. The menu for Blackhawk CC’s dinner featured locally grown produce, and all but the steaks were prepared “sul tetto” (on…