The Executive Pastry Chef’s vanilla apple napoleon features vanilla white chocolate chantilly, apple cider caramel jus, poached granny smith apples, crème fraiche sorbet and a homemade puff pastry.
Using a Theme to Inspire a Delicious Dessert at Broken Sound Club
Executive Pastry Chef Hyewon Kwon shares the recipe and inspiration behind her bourbon-smoked pavlova.
Houston CC’s Sous Chef Shares Her Favorite Way to Prepare Tenderloin
Try this pepper-crusted beef carpaccio with citrus ponzu sauce and fresh ginger for the full, flavorful effect.
Finding New Applications for Foie Gras
Siwanoy Country Club’s Nelson Banegas shares his recipe for foie gras schnitzel, topped with a pomegranate glaze and a three-herb oil.
Palmetto Bluff Club’s Jae Newby Shares Her Shortcake With South Carolina Charm
The Executive Pastry Chef’s peach-forward dessert balances warm and sweet Southern flavors.
Try a Taste of Santa Fe With This Subtly Sweet, Uniquely New Mexican Dessert
White chocolate vanilla bean mousse, bizcochito, chimayo red chile candied pecans, coffee cremeux, salted caramel and black mission figs comes together for a flavor “unlike any other,” says Executive Pastry Chef Rebecca Freeman.
Say ‘Cheers’ to Fall With This Spiced Apple Bellini
Commonwealth National Golf Club’s Patrice Hewski challenges other beverage managers to look to members for inspiration, while seeking opportunities to teach them something new.
Crafting an Amuse-Bouche With Members In Mind
Catherine DiQuinzio, Chef De Cuisine of Bonnie Briar Country Club, shares the inspiration behind a recent plantain cup concept.
Maketewah CC’s Brandon Bobb Shares His Bold Yet Simple Take on Birria
The Executive Chef of Cincinnati’s Maketewah Country Club says this dish is a “game-changer” for any member who says they don’t like lamb.
Try This Lobster and Burrata Dish Before Summer’s End
Ron Calafell, Executive Chef of Rockrimmon Country Club, says he’s most proud of the dish’s contrasting flavors, colors and textures.
The Club at Las Campanas’ Rebecca Freeman Has Mastered Gluten-Free Pizza Dough
“This is the first recipe I created that truly makes me feel like an Executive Pastry Chef,” she says.
Crafting a Spanish-Inspired Dish With Familiar Flavors
Daniel Montano, CEC, Executive Chef of The Berkshire CC, shares his recipe for Secreto Ibérico, made with white beans, apple-fennel salad, sherry, manchego and walnuts.
Refresh a Tired Morning Menu With This Breakfast Ramen Recipe
Elijah Pulley, CCC, Executive Chef of Columbia Yacht Club, shares his take on the delicious comfort food.
Local Produce and Sustainable Proteins Shine in This Scallop and Pork Belly Dish
Seth Arnold, Executive Chef of West Chester G&CC, shares his recipe inspired by regional American cuisine with a “globally inspired flair.”
Start Your Wine Dinner With This Light and Flavorful Ajo Blanco
Big Foot CC’s Phillip Woods shares the process behind the chilled soup members love.