Cover Feature
Recipe for Braised Pork Belly with Roasted Tomatoes and Garlic Aioli from Jeff Dowdle, Executive Chef, Heritage Golf Club (“Ensuring a Lasting Heritage,” pg. 18).
Design & Renovation
ADDITIONAL SPA PHOTOS from Coto de Caza Golf & Racquet Club, French Lick Resort, Country Club of Jackson and Accista Spa at Hyatt Regency Monterey
(“Putting the “Ah” in Spa,” pg. 24).
Food & Beverage
MENUS from Pinehurst Resort’s dining outlets (“Building a
Culinary Culture,” pg. 28).
Beverage Cart
RECIPE for Red-Eye Gravy from Robb Wyss, Executive Chef,
Illini Country Club (“Creative
Coffee Concoctions,” pg. 34).
Chef to Chef Conference Report
Additional photos from the 2012 Chef to Chef Conference (“Plenty
of Cookin’ in Cajun Country,” pg. 39).
Chef to Chef
Recipes for Minted Farro Salad and Poached East Coast Halibut with Littleneck Clams and Fava Beans from Carolyn Flinn, Executive
Chef, Deal Country Club
(“Real Deal,” pg. 36).
Today’s Manager
Twenty Golden Rules for the
Success of All Club Professionals, and a Seven-Year Training Schedule for Preparing Future General
Managers, from Damon DiOrio, Chief Executive Officer,
Charlotte Country Club
(“Golden Touch,” pg. 45).
CMAA/GIS Show Report
Extended booth reports and
photos for new products and
services featured at this year’s
Golf Industry Show and Club Managers Association of
America conference (“Showing Their Best Sides,” pg. 50); also, additional photos from this year’s Excellence in Club Management Awards Dinner (“The Toast of New Orleans,” pg. 52).
Super in the Spotlight
Q&A with Chris Tritabaugh, Golf Course Superintendent,
Northland Country Club, Duluth, Minn., on how superintendents can make the most effective use of social media (“Tweets, Posts and Blogs,” www.clubandresort
business.com).
Technology
How to use Facebook to communicate with members—and attract new ones (“Learning to ‘Like’ Facebook,” clubandresortbusiness.com).
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