Banquets

Jacksonville G&CC’s Executive Chef built the ultimate setting for a private chef’s table member event. Club chefs are masters at creative displays and dining events. Many go to great lengths, building specialty props or sourcing specific ingredients, to create a unique and special experience for members. Jacksonville Golf & Country Club’s Executive Chef Mike Ramsey…

Merion GC’s Executive Chef shares tips for building modern buffets. Buffets are an essential service style. But to display buffet food, chefs are moving away from chafing dishes, which are now viewed as old-fashioned and boring. Instead, buffets now feature a series of service styles to showcase the variety of dishes being served, including chef-manned…

Smart design elements can maximize efficiency and leverage technology. Successful club banquet kitchens feature specific components organized to optimize performance and efficiency. And while there is no such thing as the perfect design, chefs must begin by determining which elements will satisfy the most goals. Executive Chef Jason Hall, CMC, did this after he came…

Accommodating members and guests with special dietary needs comes down to open communication between both sides of the house. The rapidly expanding—and sometimes exhausting—number of dietary requests made by members and guests during banquets and events is not likely to slow down any time soon. So what do club chefs say is the most important…

Buffets take members and guests beyond the normalcy of everyday dining to offer something new and different. Club chefs are known for unleashing their creativity on buffets. These spreads offer a unique chance to showcase something new and different—both on the menu and with how what’s served can be presented and displayed. For some, buffets…

Whether it’s a special event or a monthly occasion, clubs are now featuring a variety of classic and modern dishes for the breakfast-lunch combination. As club dining skews more casual, brunch has also evolved into a bold and boozy, less-formal dining occasion. Fittingly, menus for meals designed for this breakfast-lunch combination now feature modern spins…

These two clubs are getting members out of the house and bringing them to the club for fun-filled days of games, activities and delicious food. In an age when many children are more interested in texting with friends or cruising Instagram, the youngest members of Skyline Country Club (Tucson, Ariz.) and La Cañada Flintridge (Calif.)…

Clubs are getting crafty with beer pairings and dinners.

Coto de Caza Golf & Racquet Club showcases its culinary expertise during tournaments and outings.

Member cooking classes are gaining traction, as they fill a need and fuel a passion.

Sleepy Hollow CC takes the catered feel out of its outdoor events.

The keys to F&B success for the holidays are staying organized, flexible and focused.

Taking F&B off -site can extend a club’s exposure and reputation as a go-to provider for memorable events.

For the first time since 2010, the seventh annual Chef to Chef Conference will come back east—to Savannah, Ga.—March 1-3, 2015.