By being agile and adaptable with how it continues to serve its members, Sawgrass CC is finding success despite challenges.
The Union League Club of Chicago Minimizes Waste During Closure
Executive Chef Michael Ponzio and the culinary team at the Union League Club of Chicago came up with creative ways to minimize waste leading up to the club’s COVID-19 closure.
How San Antonio CC’s Carryout is Carrying On Through Coronavirus
Executive Chef Eduardo Castillo offers a behind-the-scenes look at how San Antonio Country Club is navigating its culinary program as part of its coronavirus response.
Cookbook Spotlight: Carolyn King, Executive Chef of Edgartown Yacht Club
After she staged in Provence, Carolyn King, Executive Chef of Edgartown Yacht Club, brought back a recipe she learned abroad, to share the culinary experience with members.
Cookbook Spotlight: Sean Dwyer, Pastry Chef of Hamilton Harbor Yacht Club
Hamilton Harbor YC’s Pastry Chef creates whimsical desserts that incorporate many technical components.
2020 Chef to Chef Conference Wraps in Charlotte
After three educational days geared toward club and resort chefs, the 2020 Chef to Chef Conference culminated with the 2021 Chef to Chef location announcement.
Cookbook Spotlight: Michael Ponzio, Executive Chef of the Union League Club of Chicago
Michael Ponzio is bringing many of the values he has come to be known for to his new as Executive Chef of the Union League Club of Chicago.
Cookbook Spotlight: Keith A. Coughenour, CEC, AAC, Executive Chef of the Duquesne Club
For Keith Coughenour, CEC, AAC, Executive Chef of the Duquesne Club, the best dishes start with the best ingredients.
Cookbook Spotlight: Marvin Herrera, Executive Chef of Augusta Country Club
For Augusta CC’s Executive Chef Marvin Herrera, a dish’s success, no matter if it’s sweet or savory, hinges on balanced flavors and proper technique.
Orangeburg CC’s Executive Chef Peter Spear Wins South Carolina’s 10th annual Seafood Challenge
Orangeburg Country Club’s Executive Chef Peter Spear and Sous Chef Garret Bailey will represent South Carolina and the club in the 2020 National Seafood Cook-off.
Cookbook Spotlight: Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations at Myers Park CC
As Director of Culinary Operations at Myers Park Country Club, Scott Craig strives to showcase the quality of an ingredient with minimal manipulation.
Cookbook Spotlight: Brian Beland, CMC, Executive Chef / Director of F&B at the CC of Detroit
As Executive Chef and Director of F&B at the Country Club of Detroit, Brian Beland, CMC, stresses the importance of doing simple dishes flawlessly.
Cookbook Spotlight: Richard Jallet, Executive Chef of Baltimore Country Club
Richard Jallet, Executive Chef of Baltimore Country Club, enjoys using local and unique ingredients to make delicious dishes for members and guests.
Cookbook Spotlight: Vincent Horville, Executive Chef of The Metropolitan Club of the City of Washington
Every year, Vincent Horville, Executive Chef of The Metropolitan Club of the City of Washington (D.C.), features this fire-roasted salmon and red curried sweet potato soup as a tribute to his friend and former White House Chef, Walter Scheib, who died in 2015.
Arm in Arm at Fiddler’s Elbow
How Executive Chef Michael Weisshaupt and the team at Fiddler’s Elbow have reinvented dining and doubled revenues to over $8 million.