How three club chefs are advocating for change.
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with James Satterwhite, Executive Pastry Chef of Charlotte Country Club.
Available at All Military Commissaries and Major Retailers, Purchase of Red Gold’s Folds of Honor-branded Ketchup Supports Families of Fallen or Disabled Military
For foodservice operators coping with the shifting realities of food preparation and service, the Idaho Potato Commission (IPC) is extending a helping hand as a resource for these changing times.
To celebrate the upcoming holiday weekend, the club will host a socially distant event that includes a full menu of fast-casual favorites.
Features: Whether it’s the marbling and rich flavor of Chairman’s Reserve Certified Premium Beef or the tenderness and versatility of Chairman’s Reserve Premium Pork — the heightened quality only a Premium product delivers is there with every bite. Delivering Chairman’s Reserve Premium Meats requires three primary characteristics: marbling, maturity and muscle texture. Strict certification process…
As part of his member cooking series, Kevin Walker, CMC, Executive Chef of Ansley Golf Club (Atlanta, Ga.) walks viewers through his version of the Tuscan bread salad called panzanella.
Features: Offer the allure of a real, flickering flame without the time-consuming clean-up or unattractive appearance of melted wax. Pair with 24 hr, 30 hr SoftLight® Liquid Wax Candles Height 6.0″ Plastic and highly durable cover is designed to look like a traditional wax candle Add a custom decorative filler (sand, coffee beans, shells, etc.)…
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Joseph Longo, Executive Chef of Frenchman’s Reserve Country Club in Palm Beach Gardens, Fla.
Sawgrass CC continues to move the club forward with creative programming and both safe and smart execution.
As part of his member cooking series, Jason Hembree, Executive Chef of Doylestown (Pa.) Country Club, walks viewers through his Sunday gravy recipe.
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Fred Ramsey, CEC, Executive Chef of Pelican Golf Club (Belleair, Fla.).
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two chefs to discuss currents trends, smaller staffing, limited menus, busy a la carte dining and how club events will fare in post-COVID world.
Features: Large UMAi Dry Charcuterie Dry Curing bags suitable for making rolled pancetta, prosciuttini, lonzino and other dry cured meat products. 25 UMAi Dry Large Charcuterie size: 8x18in / 200x450mm Suitable for 6-8 lbs NOTE on Bulk Bundles: You will need to purchase a 30-piece Bundle VacMouse vacuum aid strips separately using a channel-type vacuum sealer. Contact: Umai Dry umaidry.com
Jeremy Leinen, Executive Chef of Dunwood Country Club, offers a behind the scenes look at the club’s ever-evolving charcuterie program.