During the 2020 Chef to Chef Conference, attendees got a behind-the-scenes look at some of Charlotte’s most impressive culinary operations during the first-ever “Inside the House” club tour.
Held in the first days of March before the coronavirus pandemic took hold, attendees of the 12th Annual Chef to Chef Conference were given the unique opportunity to get an up-close, exclusive look at the food-and-beverage operations of three of Charlotte, N.C.’s leading clubs, including Quail Hollow Club, Carmel Country Club and Myers Park Country Club.
Quail Hollow Club
At Quail Hollow, General Manager Tom DeLozier, CCM, CCE, and Executive Chef Justin Sing greeted attendees as they arrived and then broke into smaller groups to tour the dining rooms, event space, patio, kitchen and event lawn. The culinary team also treated guests to some signature bites—including Carolina barbecue sliders made in the club’s outsized smoker—before wrapping up the tour by showing a short documentary video about the property and its history.
Carmel Country Club
At Carmel CC, General Manager John Schultz, CCM, CCE, and Executive Chef Ryan Cavanaugh pulled out all the stops to “wow” attendees and showcase the unique culture of the club. Guests were toured through the clubhouse’s impressive dining rooms and kitchen space before winding their way outside past the club’s popular poolside Tiki Bar, where the club’s pizza-themed food truck was offering signature pies for attendees to sample.
Myers Park Country Club
The “Inside the House” club tour then culminated at Myers Park CC, where General Manager Mark Bado, MCM, CCE, and Executive Chef Scott Craig, CEC, CCA, WCMC, welcomed guests as they wound their way through the club’s impressive kitchen system before ending at a live-action station where Craig and J. Kevin Walker, CMC, Executive Chef of Ansley Golf Club (Atlanta, Ga.), were preparing various small plates for guests to sample.
Once attendees passed by this station, they entered the club’s ballroom, where four more live-action stations served a wide variety of inspiring samples, including a foie gras with fig jam; lobster, avocado and mango napoleons; a slider station with mini-bottled cosmos; and a Krispy Kreme bread pudding display.