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.
Enhance Beverages and Desserts with Eagle Brand® Sweetened Condensed Milk
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…
New Inspiring Trends for Spring and Summer Menus
Beverages, comfort food, frozen alcoholic treats, sustainable fish and interactive menu items head the latest list of seasonal menu influences from Abigail Kirsch Catering.
Seal of Approval
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…
Steal These Ideas
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.
Oh, the Places The Vintage Club Will Go
Jonathan Club has a Passion for Quality
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…
Good To-Go
After Brookhaven CC’s pool reinvented its poolside snack bar, traffic quadrupled.
Open Season
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.