In an effort to continuously better Mohnton, Pa.-based LedgeRock Golf Club’s culinary offer, last November, Executive Chef Joshua Pfeiffer and his culinary team, including Sous Chefs James King and John Lauer, began the process of turning the club’s small overflow seating area into a fine dining, gastronomy-driven, zero-waste tasting menu. In February, Oak and Iron…
About The Author
Isabelle Gustafson, Senior Editor, Club + Resort Chef
Isabelle Gustafson is the Senior Editor for Club + Resort Chef, which offers ideas, strategies and recipes for chefs and other professionals in the club and resort segment of culinary. Alongside Editorial Director Joanna DeChellis and the broader WTWH Media team, Isabelle works directly on C+RC’s digital and print media operations, as well as the Club + Resort Chef Association, PlateCraft, and the Chef to Chef Conference.
Isabelle holds a Bachelor of Journalism from the Missouri School of Journalism with a Certificate in Multicultural Studies. She studied in Spain, received her TEFL Certification in Peru and taught English in South Korea. In addition to writing and editing several award-winning pieces, in 2023, she was granted the American Society of Business Press Editors’ (ASBPE) Young Leader Scholarship. You can connect with Isabelle via LinkedIn at linkedin.com/in/isabellegustafson or email: [email protected].
Creative Plating Techniques from Leading Club Chefs
Because Key Largo’s climate parallels Thailand’s, Clubhouse Executive Chef and 40 Under 40 honoree Ian Fleischmann is spending his summer planting a variety of Thai ingredients at Ocean Reef Club, like kaffir lime and lemongrass, plus other garnishes for next season. Right now, there are about 108 square feet of raised bed space, plus edible…
How Hollywood GC Built a Lasting Leadership Team
General Manager Salil S. Bokil, CCM, shares how he, Executive Chef Martin Bradley, and the rest of the tenured team collaborate to bring big ideas and artistic visions to life.
How Ronnie Bensimon Brought His Scallop Carpaccio Dish to Life
The Executive Chef of Broken Sound Club’s Zest Sushi and Tapas sought “a meeting point between Hokkaido Japan and the Florida tropics.”
How Brandon Testi’s Tuna Tomahawk Became a Summer Favorite
The dish features spiralized ginger yams and forbidden rice, topped with yum yum sauce, and togarashi peanuts.
Behind Rick Becker’s Fresh and Flavorful Mahi-Mahi
Elkridge Club’s Executive Sous Chef shares his light yet satisfying take on mahi-mahi, paired with a tropical fruit salad.
Inside Hollywood Golf Club’s Mystery Dinner
The New Jersey club’s annual event enables out-of-the-box culinary creativity.
Ashlee Arredondo Shares Her Rendition of Atlantic Beach Pie
The Coral Bay Club’s Pastry Chef made the iconic North Carolina dessert her own.
Roll With It: How The Country Club of Virginia Pulled Off a Spontaneous Sushi Popup
An unexpected reno at The Country Club of Virginia made way for a sushi experience that benefitted members and staff.
Cosmos Club’s Collaborative Chef’s Table
Last July, when Cosmos Club Executive Chef Will Rogers was unexpectedly unavailable to host a chef’s table, instead of cancelling, he called upon his team to take the lead. While they both had experience with chef’s tables, which occur monthly at the club since 2018, this was the first at Cosmos Club that was created…
Anthony Starbeck Shares His Scratch-Made Sausage
Park Ridge CC’s Sous Chef talks R&D for his smoked portobello mushroom and gouda cheese bratwurst.
Passion Meets Persistence at Sea Pines Country Club
Sea Pines CC’s culinary team seamlessly blends foundation with innovation, adapting to members’ evolving expectations, while maintaining a waitlist on the club-and-resort-dense Hilton Head Island.
Building Better Burgers
Club chefs share their latest burger specials, plus tried-and-true tips for bettering this member-favorite staple.
Susanna Larson Shares Her Bold, Earthy Arctic Char
The dish by Yellowstone CC’s Executive Sous Chef features creamy yogurt romesco, roasted heirloom carrots, and duck fat confit potatoes.
Storytelling, Craftsmanship, and Sustainability: Club Chefs Take Wine Country
In March, Fairview Country Club Executive Chef Jeff Perez led a group of club chefs and managers on a three-day wine tour through the CMAA Connecticut Wine Society, sponsored by Jackson Family Wines. Key activities included a culinary garden tour at Jackson Family Wines’ culinary center, a barrel-tasting at La Crema winery, and a visit…