Breakfast breads and pastries go the distance in a variety of venues.
About The Author
Pamela Brill, Contributing Editor
Pamela Brill, a contributing editor for Club + Resort Business since 2007, has primarily covered the design and renovation beat. She also serves as a contributing editor of Gifts & Decorative Accessories, a trade magazine covering the specialty gift and toy retail market, and Long Island Living, a lifestyle publication for the Metro NY area.
Pamela’s work has been published in a variety of digital and print outlets, including Parents.com, Publishers weekly, Hamptons Cottages & Gardens and Newsday. She has also produced digital brand content for Rashti & Rashti and Nintendo of America.
She lives on the North Shore of Long Island, NY, with her husband and two daughters.
A Playbook for Event Hospitality
Chefs share their cheat sheets for designing high-end culinary experiences.
Now Playing: Showstopper Pastries That Elevate the Buffet Table
When it comes to eye-catching eats, the proof is in the pastry.
Event-Planning Goes Next-Level
Club chefs enhance special occasions with sophisticated elements and exclusive offerings.
Students of Life: In the Kitchen and Classroom
Open the door of a pastry chef’s locker, and you can expect to find a good set of knives, a fresh apron and a pair of sensible shoes—but you might also spy a laptop, notebook and student ID. Ambitious culinary professionals are finding time to take classes, develop programming and make themselves indispensable resources for…
When Tastemakers Become Space-Savers
Club chefs don’t cut corners when rendering new floor plans to maximize space.
Cookie Comfort: Greensburg CC’s Pastry Chef Pairs Oreo and Ube
Pastry Chef Julia Jumper modified one of her most popular desserts with a less-common ingredient for added color and flavor.
How Pastry Chef Laurel Pike Perfected Her Pain Perdu
Sycamore Hills Golf Club members indulge in buttery brioche soaked in a crème anglaise, pan-seared and served with passion fruit curd.
Coffee (Cake) Talk: Using Brioche to Better BallenIsles’ Russian Coffee Cake
Pastry Chef Gloria Barreto’s version uses brioche filled with almond paste and cinnamon sugar, topped with walnuts, raisins—and more cinnamon sugar.
Sweet and Savory: Saucon Valley Country Club’s Members Get the Best of Both Worlds
Pastry Chef Aby Abraham’s approach marries innovation with a respect for local preferences and traditional recipes, as well as seasonal, locally sourced ingredients.
Something Old, Something New: Meet the Chef Behind Forest Lake Club’s Famous Desserts
Pastry Chef Frances Wright shares the stories behind—and recipes for—members’ favorites at Forest Lake.
This Torte Helped Michelle Fountain Land Her Role as Biltmore Forest Country Club’s Pastry Chef
Learn about the Frangelico Nut Torte’s origins and why it’s been a favorite among members and guests for decades.
Going Green: How Club Chefs Are Doing Their Part to Protect the Planet
Club culinary operations are implementing a number of strategies to reduce their carbon footprints.
Pastry Chefs Unveil Their Ode de Chocolat
Club and resort chefs melt, mold and more to craft chocolate confectioneries members savor.
Clubs Raise the Bar for Family-Friendly Functions
With thoughtful planning and strategic execution, orchestrating events for any age level can be child’s play.