New Orleans Country Club’s Banquet Chef recreated a recipe for a member using a few tips he picked up at November’s PlateCraft event at Cullasaja Club.
Jesus Aguilar’s Pan-Seared Duck Breast With Parsnip Purée Represents Personal Creativity
The dish by Wee Burn Country Club’s Banquet and Event Chef features duck fat Parisienne potatoes, wilted Swiss chard, roasted maitake mushrooms, and blackberry red wine sauce.
Ian Guthrie’s Skirt Summer Rolls Are Flavorful, Adaptable and Easily Executed
Great for action stations and buffets, Coray Bay Club’s members love the dish’s interactive element and ability for customization.
Michelle Ruiz Shares Her Rendition of an Iconic Mexican Recipe
“It’s not just a meal, but a reflection of my heritage and the importance of food in bringing people together,” says the Isles of Collier Preserve’s Executive Chef.
Banquet Cookbook Spotlight: Zachary Fitts, Hideaway Beach Club
“This dish represents a side of Florida that is rarely seen,” says Hideaway Beach Club’s Banquet Chef.
The Lake House’s Gingerbread Barn: A Blend of Storytelling and Craftsmanship
Pastry Chef John Bard’s gingerbread display was crafted over 112 hours with 80 pounds of gingerbread, 50 pounds of royal icing, and 150 Kit Kats.
This Hazelnut and Praline Macaron Is Inspired By an Iconic Event
Broken Sound Club Executive Pastry Chef Hyewon Kwon describes the flavors as rich, nutty, and creamy, with an elegant, modern presentation.
How The Club at The Strand Built a 13-Foot-Tall Gingerbread House
Sans pastry chef, the club’s culinary leaders teamed up to complete this Christmas creation.
Bonnie Briar CC’s Christopher Reveron Shares the Story Behind His Braised Pork Cheek
The pork cheek is tender, with a deep, savory taste, while the saffron cream sauce adds a unique, aromatic quality.
Vanessa Tristan’s Brûléed Pumpkin Cheesecake Brings Her Back to Her Childhood
“This recipe is great for those who enjoy a well-balanced dessert,” notes The Club at Carlton Woods’ Executive Pastry Chef, “and it brings me joy to see our members enjoying it.”
Ocean Reef Club’s Executive Clubhouse Chef Shares a Creative Interpretation of a Classic Niçoise
Ian Fleischmann’s version of a Niçoise salad combines traditional elements with modern plating and techniques.
Shawn Loving, CMC, On What Sets DAC’s New Chef’s Table Experience Apart
Table 1915, set within Detroit Athletic Club’s newly renovated kitchen, honors the club’s history of esteemed chefs and paves the way for further culinary innovation and leadership.
Try This Seasonal, Gin-Based Drink On Your Club’s Cocktail Menu
Sycamore Hills Golf Club Head Bartender Nathan Busch breaks down his menu-planning process and why this new fall drink is a fast favorite.
How Cherokee Town and Country Club Is Setting the Standard
When Todd Kelly joined Atlanta’s Cherokee Town and Country Club as Executive Chef, Michael Wheeler, MCM, CCE, Cherokee’s COO and General Manager for nearly two decades, advised him not to make any changes the first 90 days. In hindsight, Kelly says, it took much longer to fully adapt to Cherokee’s culinary operation. “There are so…
Sycamore Hills’ Sous Chef Shares His Herb-Crusted Elk Loin
Paired with an orange-caraway glaze, charred heirloom carrot, roasted leek, and pomegranate port reduction, the dish is vibrant in flavor and presentation.