Inside the dining room at Cosmos Club in Washington, D.C., members are toasting the monthly wine dinners that they not only attend, but help to orchestrate. It’s all part of a collaboration between the club’s food and beverage team and its membership, which maintains a well-established culinary program and enhances the overall member experience. Held…
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.
Member Events That Pop at Carmel Country Club
Highlighting local growers and reinvigorating an underutilized dining spot are the latest pop-ups at this Charlotte, N.C., club.
Chefs Provide a Personal Touch With Custom Menus
Catering programs focus on creativity and originality as banquet kitchens build out special event menus.
A Cut Above the Rest: Wedding Cake Concepts That Add Pizzazz
From vintage-inspired wedding cakes, to the dessert bar phenomenon, chefs are vowing to deliver personalized pastries for happy couples.
A Tale of Two Appetite Styles: How Chefs Address Wellness and Whimsy at the Table
Club chefs enhance special occasions with sophisticated elements and exclusive offerings.
The Rising Cost of Pastry-Making
Steep prices for key ingredients are impacting how chefs plan their menus.
Small Yet Mighty: How Donuts, Muffins and More Maximize Their Potential
Breakfast breads and pastries go the distance in a variety of venues.
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.