These larger than life milkshakes created by the culinary team at Myers Park Country Club (Charlotte, N.C.), are trending not only with members but with other club chefs, too.
Eagle Brand® Sweetened Condensed Milk is the perfect ingredient for creating delicious beverages and desserts. Known for consistency and quality in cooking and baking, Eagle Brand Sweetened Condensed Milk combines a creamy blend of milk and sugar that will add sweetness and thickness to dessert bars, sauces and pies, as well as coffee, lattes, smoothies…
Beverages, comfort food, frozen alcoholic treats, sustainable fish and interactive menu items head the latest list of seasonal menu influences from Abigail Kirsch Catering.
Hillwood Country Club (HCC), in Nashville, Tenn., opened in 1953. Today it ranks as not only one of the top private club facilities in Tennessee, but the entire South. The club’s golf course, built in 1957, has seen two renovations in the last ten years. Hillwood also offers extensive tennis and swimming programs for members…
Features: Orchard-picked flavor of tart and sweet Balanced flavor and texture Perfect for smoothies, milkshakes and cocktails No artificial ingredients Contact: Monin Gourmet Flavoring www.monin.com/us
As Eva Barrios, CEC, Executive Chef of Royal Oaks CC, continues to create new programs to engage members, she is also honing her pastry skills with speciality cakes.
Gerald Ford, CMC, believes that club chefs have been groomed to problem solve and execute, which makes them uniquely positioned to lead clubs through the coronavirus crisis.
Always looking to improve or evolve, club and resort chefs are constantly coming up with clever ideas to excite members and elevate the food and beverages they serve.
Executive Chef Manfred Braüer is leading, learning and achieving remarkable F&B success at The Vintage Club.
Executive Chef Jason McClain has led Los Angeles’ Jonathan Club to nearly $20 million in F&B revenue with an unmatched dedication to excellence. As one of the largest food-and-beverage operations in the club industry, with nearly $20 million in F&B revenues, Los Angeles’ Jonathan Club operates under a simple philosophy: Passion for Quality. Jonathan Club…
After Brookhaven CC’s pool reinvented its poolside snack bar, traffic quadrupled.
This month, Merion Golf Club’s Executive Chef (and C&RB Contributing Editor) Jerry Schreck is answering, not asking, the questions, as we discuss his experiences leading his culinary team through the 113th U.S. Open.