The Union League Club of Chicago Pastry Chef pairs the dish with poached pears, honey, and almond streusel.
Montclair Golf Club’s Maxwell Shteyman Shares This Member-Favorite, Vegetarian-Friendly Dish
The corn and kale empanadas feature charred honeynut squash, multigrain pilaf, soubise, pikliz and herb chimichurri.
Pedro Sanchez Paired His Pan-Seared Duck With a Savory, Wild Mushroom Mille-Feuille
The Executive Chef of BraeBurn CC took inspiration from a Houston-based club chef dinner hosted by Royal Oaks CC’s Olivier Burgos.
Brentwood CC’s Jack Wagner Shares His Savory, Sophisticated Sturgeon
Brentwood CC’s Executive Sous Chef beet-cured the fish and paired it with a housemade cracker and pink peppercorn creme fraiche.
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.
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.
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.
Try Christopher Robertson’s Tête de Moine On Your Happy Hour Menus
Carillon Miami Wellness Resort’s Executive Chef’s favorite dish from the menu features gooseberries and maple-syrup-braised walnuts.
Addison Reserve’s Hannah Flora-Mihajlovic Impresses Gordon Ramsay On Latest Season of Hell’s Kitchen
Addison Reserve Country Club’s Executive Sous Chef shares her “bold” chocolate-curry duck dish Gordon Ramsay rated a five out of five on Episode 1 of Hell’s Kitchen Season 23.
This Resort’s Signature Salad Showcases the Flavors of Florida
Executive Chef Eduardo Ruberte explains the impact of utilizing ingredients straight from the Sunshine State’s southernmost point.
Welcome Autumn With Andrea McCollum’s Take On a Classic Caramel Apple
The Executive Pastry Chef and her team collaborated on this creative, seasonal dessert for members of Lake Nona Golf & Country Club.