Banquets

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.

The new pastry chef of the Women’s Athletic Club in Chicago is serving up sweet endings for parties and events.

Club chefs are coming out of the kitchen to be the star of the party with eye-catching action stations that not only feed, but also entertain.

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…