In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Jason McClain, Executive Chef of the Jonathan Club, Los Angeles.
Behind the bar at Wanakah Country Club (WCC) in Hamburg, N.Y., three WCC-branded barrels are always on display. Inside each of these barrels is a different variation of the classic Manhattan cocktail.
Jason Hembree, Executive Chef of Doylestown CC, has transformed the club’s a la carte menu to have more structure and variety. Here’s how.
Augusta CC’s Marvin Herrera was the only American to bring home a gold medal in the Culinary Art Individual category at the Villeroy & Boch Culinary World Cup.
StoneWater GC’s Executive Chef Kathryn Neidus and Chef de Cuisine Temple Turner highlighted various flavor notes found in five vodkas to create a unique pairing menu.
Medinah CC’s Executive Chef Michael Ponzio chatted with NBC’s Gary Williams during the Golf Channel’s “Morning Drive” about the club’s many culinary initiatives.
By reimagining classic desserts, like her white chocolate cheesecake, Cezanne Melzer is transforming the dessert experience.
As Executive Chef of Riviera CC, Simon Lewis and the club’s ownership believe saving the environment is everyone’s responsibility.
Hundreds of club and resort chefs from around the country will converge in the Queen City for the twelfth annual Chef to Chef Conference from March 1-3, 2020.
Combining farm-to-table with artisan butchery, this new trend is delivering the most freshly carved meats to members’ plates.
Always looking to improve or evolve, club and resort chefs are constantly coming up with clever ideas to excite members and elevate the food and beverages they serve.
Features: Challenges commercial ovens with impressive horsepower, a two-speed motor, five rack positions, and the ability to be stacked up to three units high. Equipped with a highly sensitive Ametek thermostat control system, tempered glass doors, full porcelain interior, and three double nickel-plated oven racks with removable guide assembly. Electric unit comes with a low-watt…
Features: Recipient of the 2019 Kitchen Innovations Awards presented at the National Restaurant Association Show Step up coffee brewing with a new level of sophistication Advanced touchscreen offers detailed settings for time, temperature, pulsing, and more to match roasters’ specs Features two patent-pending technologies: Java-tate and Encapsulair Java-tate uses a magnetically driven agitator to prevent…
As Director of Culinary Development for the CBIGG group of clubs and Executive Chef of Eldorado CC, Chris Smith continues to drive innovation through collaboration. Also in this issue: Steal These Ideas; Times are Changing. Are You?; 8 Brilliant Hacks; From Butcher to Table; How Kathryn Neidus Pairs Food with Vodka; Raise Your Glass; Pastry…
Features: Only manufactured sauce offered to operators that captures the true essence and unique one-of-kind flavors of Maryland’s Chesapeake Bay Sauce was originally created so that when used for crab cakes, it only requires the sauce, a filler (typically bread crumbs) and crab meat Contains freshly made mayonnaise and a proprietary blend of bold seafood…