Sunday, March 10, 12 p.m. to 6 p.m. Arrival/Registration
6 p.m. Opening reception and sit-down, plated dinner.
Welcoming remarks and sponsor recognition: Dan Ramella, President, C&RB
Keynote Address: Reports of Fine Dining’s Demise Are Greatly Exaggerated (and Other Myths About Club Cuisine) Presented by: Jeff McFadden, CCM, General Manager, The Union League,
Philadelphia, Pa.
Monday, March 11
7:30 a.m. to 8:30 a.m. Registration and Continental Breakfast
8:30 a.m. to 9:30 a.m.
Denver Regional/Steakhouse Cuisine
The Executive Chef of Elway’s, which is consistently ranked among the U.S.’s top steakhouses, will demonstrate special techniques with wet- and dry-aged Prime beef, as well as Colorado lamb burgers, pork and enchiladas. Presented by: Tyler Wiard, Executive Chef, Elway’s Cherry Creek (Colo.)
9:30 a.m. to 10:30 a.m. Fine Dining/City Club Fare
Chef Hamann will demonstrate some of the most popular menu items from his club’s acclaimed 1862 restaurant. Presented by: Martin Hamann, Executive Chef, The Union League, Philadelphia, Pa.
10:30 a.m. to 10:45 a.m.
Sponsor Table Visits/Menu Postings
10:45 a.m. to 11:15 a.m.
Chefs’ Financials
Chef Abitabilo will explain “best practices” for how club chefs can meet their fiscal responsibilities. Presented by: Joey Abitabilo, Executive Chef, Shelter Harbor Golf Club, Charlestown, R.I.
11:15 a.m. to 11:45 a.m.
Staff Training and Internships
Chef Reynaud, who manages a department of over 147 culinary staff in 16 kitchens cooking for 21 a la carte menus, will give tips on how to successfully recruit, train and mentor seasonal cooks and culinary students, so they can develop their skills while making your F&B operation run seamlessly.
Presented by: Philippe Reynaud, Senior Director of Culinary Operations, Ocean Reef Club, Key Largo, Fla.
11:45 a.m to 12:15 p.m. 
Special Events (U.S. Open Focus)
Not every club can host a “major,” but Jerry Schreck from Merion Golf Club, which will host the 2013 U.S. Open, and Chef Michael Burns of The Olympic Club, which had the 2012 Open, will provide insights every club can use from how they’ve prepared for the biggest events in golf. Presented by: Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa. + Michael Burns, Executive Chef, The Olympic Club, San Francisco, Calif.
12:15 p.m to 12:30 p.m.
Sponsor Table Visits/Menu Postings
12:30 p.m to 1:30 p.m.
Lunch
1:30 p.m. to 1:45 p.m.
Sponsor Table Visits/Menu Postings
1:45 p.m. to 4:15 p.m. 
“Chef to Chef Live”
The “in-studio version” of C&RB’s popular monthly Q&A feature has become a favorite part of the annual Conference. The floor will be open for a dynamic and honest exchange of ideas and issues. There are no rules during these sessions, as club chefs talk with their peers—and get solutions—about common challenges they all face. Breakout sessions led by Jerry Schreck, Philippe Reynaud and Joey Abitabilo
6 p.m. Reception with cocktails and heavy hors d’oeuvres. “Mystery Basket” and “Culinary Quizzo” competitions and special preview of Tuesday afternoon’s Ice Carving demo
(Evening kept free for dinner in Denver area.)
Tuesday, March 12
7:30 a.m. to 8:30 a.m.
Continental Breakfast
8:30 a.m. to 9:30 a.m.
Next Generation of Chefs/Contemporary Cuisine
Chef O’Connor will demonstrate menu ideas to help cash in on the “contemporary and casual” scene that is so vibrant today. Presented by: Matt O’Connor, Executive Chef, Rockland Country Club, Sparkill, N.Y.
9:30 a.m. to 10:30 a.m. Creating a Destination Casual Restaurant in a Club Setting
Chef 
Dowdle came from his own popular restaurant to help make The Heritage Club’s 1250 Bistro a go-to spot in the competitive “Research Triangle” market. He’ll demonstrate some of his most popular comfort-food menu specialties. Presented by: Jeff Dowdle, Executive Chef, The Heritage Club, Wake Forest, N.C.
10:30 a.m. to 10:45 a.m.
Sponsor Table Visits/Menu Postings
10:45 a.m. to 11:30 a.m.
Don’t Forget Kids
Chef O’Toole, an active figure in the campaign against child obesity, will prepare items he has added to his kids’ menus that are both fun and nutritional. Presented by: Paul O’Toole, Executive Chef, Deerfield Golf Club, Newark, Del.
11:30 a.m to 12:15 p.m. 
Seafood Specialties
Seafood can be tricky, and it definitely has regional preferences. Chef Pilon sits smack in the middle of the country and has made fish a signature item on his menu. He will share his secrets in his demonstration. Presented by: Bernard Pilon, Executive Chef, Norwood Hills Country Club, St. Louis, Mo.
12:15 p.m to 12:30 p.m.
Sponsor Table Visits/Menu Postings
12:30 p.m to 1:30 p.m.
Lunch
1:30 p.m. to 1:45 p.m.
Sponsor Table Visits/Menu Postings
1:45 p.m. to 2:45 p.m. 
Desserts/Pastry
The first and last things you generally eat at a meal are the bread and the dessert. Chef Roberts will demonstrate how you can make these items so enticing that some will show up just for the pre- and post-entrée delights. Presented by: Meegan Roberts, Executive Pastry Chef, Hollywood Casino, Columbus, Ohio
2:45 p.m. to 3:45 p.m. 
Ice Carving
Nothing dresses up a buffet like a relevant ice carving, but how many of us can do it well? It’s a real skill, and Chef Kenney is one of the best. He will share his tips and techniques with you. Presented by: Perry Kenney, Executive Chef, Sawgrass Country Club, Ponte Vedra Beach, Fla.
3:45 p.m. to 4:00 p.m.
Presentation of Certificates/Adjournment
(Attendees qualify for accreditation credits from the American Culinary Federation and the Club
Managers Association of America.)
