Eduardo Castillo, from San Antonio Country Club, broadens his team’s expertise by fostering educational exchanges with fellow clubs he encountered during his own professional development.

Eduardo Castillo, from San Antonio Country Club, broadens his team’s expertise by fostering educational exchanges with fellow clubs he encountered during his own professional development.
Matthew Marrero’s soft-shell crab BLT was a hit with Bonnie Briar CC’s members.
With seasonality and freshness front of mind, club chefs share their menu-writing strategies and go-to sources of inspiration.
When designing and producing a banquet menu centered around a particular concept, chefs are given creative license to dazzle diners with food that transcends boundaries. Be it a nod to a bygone era, a multisensory feast for the eyes (and tastebuds) or a virtual passport via cuisine, themed events are an opportunity worth savoring. 100…
Features: General Mills Foodservice introduces Pillsbury Thaw & Serve Brownie Sheets, a convenient, low-labor solution to help operations turn out decadent desserts with fudgy, scratch-like quality Available in full or half-sheet options The no-bake brownies can be served as a standalone treat or customized for a variety of other desserts The brownies come ready-to-serve and…