Talk to the coach of any winning team, and they’ll likely pull out their tried-and-true tips and tricks for long-term success. Banquet chefs are no different: They must have a clear game plan to ensure event excellence, one that ties together back-of-house execution with front-of-house service seamlessly. Here are three executive chefs who know how to score big points with members and their guests.
Reveling In Southern Comfort
Taking a classic dish like a Southern-style pork chop and elevating it with a tableside drizzle of warmed Southern Comfort peach jam is a surefire way to put a signature stamp on a memorable banquet. Offering customizable options, including a gluten-free version or a smoky bourbon glaze, can only enhance the dining experience—one that has been perfected by Executive Chef Travis Hall at Hunting Creek Country Club in Prospect, Ky.
“By blending modern technique with classic flavors, the dining experience remains both innovative and rooted in tradition,” he says. “Sometimes the old ways are still the best.”
Since joining Hunting Creek’s culinary team last fall, Hall has harnessed his culinary operations management skills from the club world and private sector (having owned and operated a catering business) for a new audience. The sum of these myriad experiences has enabled him to determine how to handle high-volume service without skimping on quality.
“Start with strong mise en place—ensure all ingredients are prepped, portioned and labeled for freshness, with stations organized for easy access,” he says. Hall is also a fan of batch cooking to maintain consistency, pre-searing proteins and using low-temperature ovens or sous vide for greater efficiency.
A firm believer in people power, he assigns specialized roles at banquet stations and cross-trains staff for flexibility. Quality control is at the top of his list, as evidenced by oven timers, thermometers and final plate checks.
“Maintain a sense of urgency, plan ahead, delegate effectively, and never become complacent,” he advises.
A well-oiled machine does not supplant the integration of emerging innovations into the kitchen. In terms of plating, Hall is noticing minimalist designs, layered textures and interactive elements. He appreciates the use of sustainable garnishes and plateware, including stone slabs and wooden boards, for presentation. For menu curation, Hall is seeing a shift toward seasonal ingredients, global fusion cuisine and customizable options for dietary needs.
Also on trend is the interactive dining experience, complete with personalized options and open-kitchen concepts to ensure member engagement. Hunting Creek embraces these elements in its Southern Comfort Tasting Dinner, featuring a four-course meal with chef-led introductions, live-action carving stations and bourbon cocktail pairings. Offerings like these are essential not only for maintaining member satisfaction, but also bolstering the club’s brand.
“These events create memorable experiences that foster a sense of community, making members feel more connected and engaged,” notes Hall.
Mass Appeal
As the saying goes, everything’s bigger and better in Texas, and that’s especially true when it comes to banquet events at Amarillo (Texas) Country Club. Executive Chef Brandon Mooney, who has been leading the charge for the past three years, has tapped into his culinary career—with stints in fine dining, private clubs and hotels—to gain a solid understanding of what it takes to deliver a high-quality culinary experience.
Without hesitation, Mooney affirms that organization is first and foremost when managing high volumes.
“Delegating tasks effectively and maintaining clear communication with my floor manager and banquet team are critical for ensuring smooth operations,” he notes.
Top-level execution means preparing food as close to the event’s start time as possible for freshness and quality. Vegetables are steeped in stock and butter just before plating, steaks are broiled right before they are added to the hotbox and sauces are mounted prior to service.
“We ensure that food is served on the appropriate plates, keeping hot foods hot and cold foods cold,” he says. “Though it may seem simple, this attention to detail is what upholds our high standards.”
A prep plan in place enables Mooney to devote his attention to execution and staffing—two elements that go hand in hand. In prioritizing the ease of plating, he emphasizes minimizing the number of motions needed to finish a plate.
“Each team member has a specific role during plating, and it must be executed identically for all plates,” he says. Menu flexibility, another aspect that continues to evolve, has prompted Mooney to accommodate dietary restrictions, particularly gluten intolerance. In fact, creating a gluten-free kitchen has improved his kitchen’s overall service.
“We now achieve rich, flavorful sauces like demi-glace, espagnole and bordelaise through pure reduction, eliminating gluten while enhancing the quality of ingredients,” he explains.
Menu compilation has prompted Mooney to embrace a trend toward health-conscious dining. He is sourcing more wild-caught seafood, grass-fed beef and pesticide-free produce, as well as cooking with healthier oils instead of seed-based varieties.
“These choices resonate with our members,” he says; “while it requires more effort, it greatly enhances the quality of our dishes and the value of our membership.”
Putting It Together
In the kitchen at Quincy (Ill.) Country Club, banquet staff has embraced the importance of mise en place—ensuring that all ingredients and equipment are ready to go before an event’s start time. It’s just one of the key ingredients in Executive Chef Kevin Minnick’s recipe for success since he came aboard last year.
“Efficiency in high-volume service starts with meticulous prep work, structured kitchen stations and clear communication among the team,” he says.
Balance is achieved by batch cooking for select components, along with à la minute final preparations for optimal freshness and presentation. In terms of execution, coordination between kitchen and service staff is a must, even if it means extra communication when the club is hosting multiple events simultaneously. Minnick is also a stickler for proper staffing, making sure to assign team members based on their strengths for top-notch productivity and efficiency.
When examining trends that are currently shaping the hospitality industry, Minnick notes a movement toward more interactive and visually dynamic plating techniques, such as deconstructed dishes and tableside finishing. He is also seeing more requests for dishes for those with dietary restrictions. Broadened palates are inspiring more expansive menu curation, including global-influenced dishes, seasonal farm-to-table offerings and themed dining experiences. Beverage pairings are also getting a twist, with bourbon flights and zero-proof options prominently featured alongside craft cocktails.
Incorporating menu innovations, coupled by stellar service, results in events that Quincy Country Club is proud to host.
“A well-executed banquet not only enhances the member experience, but also reinforces the club’s reputation for excellence,” says Minnick. Whether it’s a wedding, a holiday buffet or a golf tournament, events that show off a club’s culinary talents are a win-win for staff, members and their guests.
