Banquets

The evolution of outdoor events has meant rethinking—and dreaming up—all that open-air gatherings can now be.

Surprising touches, intimate gatherings and purposeful menu planning define today’s wedding menus.

Clubs are capitalizing on the late-night snacking trend with splurge-worthy dishes members can’t resist.

Interactive food stations are as much about the food as the chef’s showmanship.

Events may be more intimate these days, but these club chefs are enhancing member engagement in a time of social distance.

Two clubs are combining ingenuity with a sense of member responsibility to still provide a memorable holiday season that stays well within CDC guidelines.

Executive Chef Joseph Comunale and his team at Inwood CC balanced safety and style to score a culinary success at the sold-out tournament.

Gerald Ford, CMC, Contributing Chef Editor, offers six ideas to improve action stations.

Westchester CC and The University Club of San Francisco have employed flexibility, diligence, and ingenuity to design events that are both safe and celebratory.

To celebrate the upcoming holiday weekend, the club will host a socially distant event that includes a full menu of fast-casual favorites.

Club chefs are responding to the constraints of the coronavirus crisis with new holiday programs and menus.

Green Spring Valley Hunt Club’s Thomas Hall and Crystal Spring Resort’s Aisling Stevens are using innovative action stations to erase the line between the back and front of the house.

Chefs are tapping into their culinary ingenuity to serve up globally inspired fare with innovative presentations.

The right cooking equipment can make the difference between suboptimal and superb outdoor dining events at clubs and resorts.

For Executive Chef Mark Mathurin, success was dependent on planning and preparation.