Addressing systemic issues and working toward greater equity in golf club kitchens is essential in creating a more inclusive and diverse culinary landscape.
Spotlight On Pisco: Why This Sidecar Variation Is the Perfect Spring Drink
Commonwealth National Golf Club’s Beverage Manager shares the inspiration behind her newest cocktail—and what members are saying so far.
Why Ready-to-Drink Cocktails Are On the Rise
Beverage Manager, Certified Sommelier and Chef to Chef speaker Patrice Hewski makes a case for RTDs and shares a few favorites that members will love.
Incorporating Empathy Behind the Bar
Beyond mixing drinks, a bartender with a keen sense of emotional intelligence enhances the member experience.
Managing Motherhood and Mental Health as a Club Professional
It’s important to openly discuss mental well-being—and advocate for the hard-working parents in the club industry.
Navigating Generational Differences in Cocktail Construction
Beverage Manager and Certified Sommelier Patrice Hewski explains why friction behind the bar is inevitable—and how to bridge that gap.
A Taste of Freedom: The History Behind the Transfusion Cocktail and Why You Should Be Serving It
How this presidential cocktail became a beloved golf club concoction.
The Espresso Martini Is Everywhere (Again)
Clubs should leverage the revival of the espresso martini with an after-dinner drink program.
Kinder Spirits: Crafting a Mocktail Program Kids and Parents Will Love
As a child, when I would go out to eat with my parents, there was nothing better than ordering an ice-cold Shirley Temple with extra cherries. My parents would frequent The Inn Flight, a small steakhouse in Feasterville, Pa. It wasn’t necessarily kid-friendly, but the waitstaff made it so. My parents would get their nice…