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…
Elmeco: Quick Cream
Features: Created for preparation and serving of creamy and delicious premium soft serve ice-cream and sorbetto, crema gelato, frozen yogurt, milk shakes and smoothies Quick and easy to disassemble, the machine guarantees maximum hygiene for milk-based products Equipped with an user-friendly electronic touch pad and patented dispensing system 1 Qk provides portion control- led servings…
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…
Monin: Sea Salt Caramel Toffee Sauce
Features: Transform specialty coffee beverages, milkshakes, cocktails, culinary dishes and more into truly craveable creations Rich, buttery toffee flavor with creamy caramel notes and a hint of salt Gluten Free, No Artificial Colors, No Artificial Flavors, No Artificial Preservatives, No Artificial Sweeteners Refrigeration not required. Store at room temperature, away from heat and direct sunlight…
Monin: Strawberry Banana Fruit Smoothie Mix
Features: Monin Strawberry Banana Fruit Smoothie Mix brings two of the best fruit flavors together in any milkshake, frozen cocktail or breakfast smoothie Banana-forward aroma with berry notes; ripe strawberry and bold banana flavor Just pour and blend Refrigerate after opening Allergen Free, Dairy Free, Gluten Free, Kosher No Artificial Colors, No Artificial Flavors, No…
Monin Gourmet Flavoring: Black Cherry Purée
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
Eva Barrios is Using COVID Downtime to Upskill in Pastry
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.
Successful Leadership In Times Of Crisis
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.
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
Executive Chef Manfred Braüer is leading, learning and achieving remarkable F&B success at The Vintage Club.
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.