The Executive Chef of Maryland Golf and Country Clubs shares the story and R&D behind the member-favorite Beef and Mushroom Shawarma Skewers.
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].
Pan-Seared Scallops In Popcorn-Cream Sauce: Master Class with Carolyn Torres
This season of Master Class is sponsored by Butterball Farms, Inc. and features cooking demonstrations from leading executive club chefs.
Wine Dinners Without Walls
Six months into his tenure at Ozaukee Country Club (Mequon, Wis.), Jack Wagner (a C+RC 40 Under 40 alum and the winning apprentice during the 2025 Chef of the Year competition) has wrapped his third wine dinner, and he’s readying two more in the next two months. The club has over 400 members and does…
Oahu Country Club’s Family Campout
At the Honolulu club’s annual family campout, members of all ages come together for a night of outdoor fun, food, and community.
Lakeside CC’s Pearl of Wisdom
In 2025, Lakeside Country Club partnered with the Galveston Bay Foundation to recycle oyster shells from the club’s culinary operation. Recycled oyster shells help restore reefs, improve water quality, and protect Gulf Coast shorelines from erosion. Shells are separated after service and collected in a special recycling bin. When the bin is full, the service…
Will Brake for Allergies: Detroit Athletic Club Implements Allergy Stop Tickets
“The allergy stop ticket serves as a final checkpoint, allowing our team to confirm allergy information before a dish is delivered to the table,” says DAC Executive Chef Shawn Loving, CMC.
Jerry Schreck Reflects On Being a Chef to Chef Conference Founder and Hall of Fame Honoree
Kennett Square Golf and Country Club’s Chef shares story and his advise for club chefs today.
Vincent Capua’s Latest Dish Showcases Fresh Florida Flavors
The dish by Heritage Bay Golf & Country Club’s Executive Chef is refined and approachable.
The Country Club of Virginia Offers Organic Baby Food for Families
40 Under 40 honoree Erica Medina crafted four flavorful variations, each represented by a different color and coordinating label.
Meet the 2026 Club + Resort Chef of the Year
Jacob Picking, CEC, Executive Chef of Blue Hills Country Club in Kansas City, Mo., took home the prestigious title following the 2026 Chef to Chef Conference at The Broadmoor. Learn more about his background, the competition, and the dish that solidified his win.
Free Cookbook: The Chef’s Table
Download your free copy of “The Chef’s Table.”
The Country Club of Virginia’s Pastry Team Introduces Daily Doughnut Program
Cool Springs Cafe at The Country Club of Virginia in Richmond, Va., serves around 500 covers a day, and doughnuts are the top seller. “It’s been a dream to have a pastry shop,” says Executive Pastry Chef Jessica Quiet, “but right now, the Cool Springs Cafe is the avenue for creative grab-and-go items.” Quiet and…
The Sugar Shack: Stowe Country Club’s New Comfort Station to Feature Housemade, Local Grab-and-Go Menu
C+RC 40 Under 40 club chefs share the grab-and-go items members are gravitating toward, plus what’s in store for the summer season and beyond.
Jansen Plastina’s Lamb Loin Is An Ode to Spring
Jansen Plastina, C+RC 40 Under 40 honoree in 2026 and Executive Sous Chef at The Patterson Club in Fairfield, Conn., created this lamb loin with spinach roulade for the club’s annual spring tasting menu, where the goal is to embrace playfulness and creativity in each dish. The dish highlights the transition into spring by focusing…
Erica Medina On Joining The Country Club of Virginia, Plus Apiary Plans
The 40 Under 40 alum joined the 7,000-plus-member club in 2025 following five years at Mission Hills Country Club in Kansas.