You’ll never find this dish on the menu at Sycamore Hills GC (at least not until a member asks for it).
About The Author
Joanna DeChellis, Editor, Club + Resort Chef
Joanna DeChellis is an award-winning writer and editor who specializes in food-related publishing. She has written for a number of industry publications over the course of her career and is currently the Editor of Club + Resort Chef magazine. Prior to this role, she was the Managing Editor of Club & Resort Business. She is passionate about driving reader engagement with quality content.
Chef’s Thoughts with Anthony Capua
Anthony Capua, Executive Chef of Sycamore Hills Golf Club, says attitude is the most important quality in a sous chef.
The Patterson Club’s Geo Lanez Submits Yogurt Marinated Lamb Tenderloin and Prosciutto Wrapped Lamb Sirloin to 2021 Australian Lamb Competition
Geoffrey Lanez, MBA, CEC, Executive Chef of The Patterson Club, submits his two recipes: Yogurt Marinated Australian Lamb Tenderloin and Prosciutto Wrapped Australian Lamb Sirloin.
Royal Oaks CC’s Eva Barrios Submits Lamb Empanadas and Herb Butter Roasted Rack of Lamb to 2021 Australian Lamb Competition
Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club, submits her two recipes: Australian Lamb Empanadas with Harissa Yogurt and Herb Butter Roasted Rack of Australian Lamb with Lamb Jus.
Winged Foot GC’s Colin Burns on Empowerment in Leadership
In this episode of Club + Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Colin Burns, General Manager of Winged Foot Golf Club.
Chef’s Thoughts with Rich Hoffman
Rich Hoffman, Executive Chef of the Country Club of Maryland, recently earned his World Certified Master Chef certification and believes lifelong learning is an indispensable tool for growth.
Oneida Hospitality Group Appoints Scott McDaniel as Chief Executive Officer
McDaniel, who most recently served as President of TriMark United East, will lead the management team for both the US and Canadian operations for foodservice and other away-from-home channels.
Hammock Dunes Club’s Lance Cook Submits Lamb Kofta Kabob and Lamb Loin stuffed with Pistachio-Shallot Farce to 2021 Australian Lamb Competition
Lance S. Cook, Executive Chef of Hammock Dunes Club, submits his two recipes: Australian Lamb Loin stuffed with Pistachio-Shallot Farce and Middle Eastern Lamb Kofta Kabob with Cucumber-Yogurt Raita.
Chef’s Thoughts with Brian Sode, CMC, AAC
The Bear’s Club’s Executive Chef believes the most important quality in a sous chef is a passion to please members.
The Club at Pasadera’s Colin Moody On The Power of Teamwork in the Kitchen
Colin Moody, Executive Chef of The Club at Pasadera, talks about the importance of building a strong culinary team and how doing so impacts both the food and the culinary culture of the club.
Winged Foot’s Waddington Submits True Aussie Lamb Kibbeh Nayyeh and Slow Cooked “Aussie Lamb” Top Sirloin to 2021 Australian Lamb Competition
Winged Foot Golf Club’s Executive Chef submits his two recipes: True Aussie Lamb Kibbeh Nayyeh (Lebanese Lamb Tartare) and Slow Cooked “Aussie Lamb” Top Sirloin.
The Country Club’s Scott Ryan Answers Five Auto-Fire Questions
Wait’ll you see this member’s token of appreciation given to Scott Ryan CEC, AAC, Executive Chef of The Country Club in Pepper Pike, Ohio.
Lawrence McFadden, CMC, Reveals New Outdoor Dining Space
In this episode of Club + Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Lawrence McFadden, CMC, GM/COO of The Union Club in Cleveland.
MPCC’s Scott Craig Submits Lamb Kafka and Roasted Lamb Loin with Herb Inlay to 2021 Australian Lamb Competition
Myers Park Country Club’s Director of Culinary Operations submits his two recipes: an Australian Lamb Kafka and a Roasted Australian Lamb Loin.
Chefs Reveal Lamb Cuts for 2021 Club + Resort Chef Australian Lamb Competition
Each of the club chefs participating in the 2021 Australian Lamb Competition received a mystery basket with two different lamb cuts to use in their entries.