Banquets

Club chefs enhance special occasions with sophisticated elements and exclusive offerings.

Club chefs don’t cut corners when rendering new floor plans to maximize space.

Theme nights, pop-ups, and one-bite reviews keep F&B fresh despite tight quarters in temporary facilities.

Club culinary operations are implementing a number of strategies to reduce their carbon footprints.

With thoughtful planning and strategic execution, orchestrating events for any age level can be child’s play.

Nearly a year later, the Country Club of Buffalo’s members still rave about the secret speakeasy bar held within the club’s annual summer bash.

Annual member event themes let chefs build on winning formulas for fabulous food.

A true win-win idea, Escondido Golf and Lake Club invited its J-1 students to present dishes from their home countries for a special member appreciation dinner.

A thoughtful employee meal program is a team-building tool and an overall morale booster for club staff.

Banquet chefs share their tips and tricks for efficient plate-ups.

A feast for the senses, hors d’oeuvres help kick off special events with mouthwatering appetizers and eye-catching displays.

Maintaining a separate space reserved exclusively for special events is a win-win for club chefs and banquet teams.

When designing and producing a banquet menu centered around a particular concept, chefs are given creative license to dazzle diners with food that transcends boundaries. Be it a nod to a bygone era, a multisensory feast for the eyes (and tastebuds) or a virtual passport via cuisine, themed events are an opportunity worth savoring. 100…

Whether teeing up for a good cause or a tournament, club members count on chefs who can pull off a crowd-pleasing meal.

Food trucks are putting a new spin on a la “cart” dining.