Executive Chef Aaron Ruble says this vegan and gluten-free dish required trial and error to find the perfect taste and texture.
Traditional Meets Modern In Chad Cruciotti’s Citrus-Glazed Duck
The duck, roasted and glazed, serves as the centerpiece, while pickled vegetables provide refreshing contrast.
Taste of Texas: Try Cynthia Romstadt’s Wagyu-Stuffed Poblanos
From peppers to pico de gallo, the Executive Chef of Colonial CC finds inspiration in Mexican flavor.
Jeremy Halker Withdraws from Chef of the Year Competition; Kevin Murphy Steps In
Kevin Murphy, Executive Chef of Edgartown Yacht Club, replaces Jeremy Halker in the Club + Resort Chef of the Year competition, bringing his extensive experience to the contest scheduled for March 5th, 2024.
PlateCraft Cookbook Spotlight: Will Bystrzycki, Executive Chef, Wildcat Cliffs
During the PlateCraft club tour of Wildcat Cliffs, Executive Chef Will Bystrzycki impressed fellow chefs with his inventive Crispy Quail Breast dish, showcasing local ingredients.
PlateCraft Cookbook Spotlight: J. Daniel Montano, CEC, Executive Chef, Forsyth Country Club
Montano’s Chori Pollo is inspired by skills honed at PlateCraft and emphasizes his commitment to showcasing Hispanic cuisine.
Club Chefs Take Center Stage at the 2024 IKA Culinary Olympics
Team USA, made up of club chefs Logan Christensen, Dan Holtgrave, Ted Polfelt, Timothy Recher and James K. Storm, earned silver in Chef’s Table and Restaurant of Nations.
PlateCraft Cookbook Spotlight: Benjamin Guaman, CEC, Executive Chef, Governors Club
Guaman’s PlateCraft-inspired Brazilian picanha steak features hearts of palm, carrot, Cabrales potato llapingacho, plantain chip and churrasco sauce.
PlateCraft Cookbook Spotlight: Richard Brumm, CEC, WCEC, CCA, AAC, Director of Culinary Operations, Executive Chef, Bonita Bay Club
From using enhanced transglutaminase to augment the in-house dry aged beef that was infused with cocoa to a ferment being incorporated into the remaining items, each aspect of this entrée showcases a concept or technique that was presented during PlateCraft.
Cookbook Spotlight: Vanessa Tristan, CEPC, Executive Pastry Chef, The Club at Carlton Woods
Tristan’s Brown Butter Tres Leches Cake blends traditional Mexican flavors with her unique culinary flair, making it a signature dessert that celebrates her heritage and creativity.
Cookbook Spotlight: Hyewon Kwon, Executive Pastry Chef, Broken Sound Club
Modern approach meets culinary classic in Hyewon Kwon’s Honeycrisp tartine featuring housemade cinnamon ice cream.
C+RC Reveals the 2024 Chef of the Year Competitors
Connor Ball, Anthony Capua, Chole Dykes and Jeremy Halker will compete for the title of Club + Resort Chef of the Year and up to $4,000 in cash prizes.
From Flames to Fame: Hell’s Kitchen Names Club Chef Winner
Ryan O’Sullivan, Chef de Cuisine at The Country Club at Mirasol, shares his experience on the hit show Hell’s Kitchen.
PlateCraft Cookbook Spotlight: Michael Shannon, CEC, Executive Chef, Somerset Club
Shannon’s Lobster and Salmon Roulade is a testament to his innovative approach and culinary artistry.
PlateCraft Cookbook Spotlight: Andrew Haapala, Executive Chef, The Country Club of Virginia
The Pan-Seared Sable combines sophisticated flavors and textures.