The dessert showcases gianduja Bavarian, pineapple sherbet, blood orange sauce, yuzu-poached pear, cara cara orange ‘salad,’ and a crème de farine croquette.
Xavier Santiago Says a Successful Chef’s Table Is Built On Connection
The Executive Chef of The Lodge & Club Ponte Vedra Beach shares his warm Atlantic lobster with coconut-yuca crema and Osetra caviar.
Richard Nielsen Spotlights Australian Wagyu at Audubon CC
The Seared Australian Wagyu Ribeye is balances earthy, sweet, and rich flavors.
Jamal Coull’s Carrot Mafaldine Was a Chef’s Table Feature, Then Pasta of the Month
The latest 2026 Cookbook entry, courtesy of Jamal Coull, 40 Under 40 honoree and Executive Chef of The Gallery & The Fresco at Detroit Athletic Club, was pasta of the month—and a chef’s table feature: CJ’s Carrot and Black Garlic Mafaldine. “It originated from a chef’s table-style tasting experience led by our General Manager/CEO, Charles…
Elijah Pulley Shares His Vietnamese Braised Short Rib
“The dish itself gives several nods to my mentors and restaurants that allowed me to hone my craft,” says Saddle & Cycle Club’s Chef.
Cosmos Club’s Ailee Apac Shares Chef’s Table Success
Ailee Apac’s squid ink pasta alla chitarra features espelette, Osetra caviar, uni and lobster emulsion.
Daniel Montano’s Vegetable Course Highlights Purple Cauliflower, Onion Leather
“A successful chef’s table blends great technique with personal narrative,” says Mizner CC’s Executive Chef. “When you can taste the story, you’ll remember that for a lifetime.”
Lance Cook Pairs Colorful Pasta With Lamb and Cardamom for Chef’s Table Course
Forsyth CC’s Director of Culinary shares the full recipe and process behind the course as part of C+RC’s 2026 Cookbook.
Adam Deviney’s Chef’s Table Course Balances Bold Vietnamese Flavor With Delicate Sea Bass
The Country Club of North Carolina’s Director of Culinary and Hospitality shares the full recipe and process behind the course as part of C+RC’s 2026 Cookbook.
This Banquet Dish From The Club at Mediterra Reimagines Classic Gumbo
“This approach allowed us to retain the depth of flavor while offering a more refined portion,” says Banquet Chef Michael Anderson
The Country Club’s Brittany Seymour On the Art of the Mousseline
Of all the dishes in the Brookline, Mass.-based Executive Sous Chef’s career, her honey walnut shrimp mousseline stands out.
Yafreicy Rodriguez’s Strip Loin Showcases Cosmos Club’s New Dry-Aging Program
The D.C. club’s banquet chef says each bite of the lightly smoked prime dry-aged strip loin offers an explosion of flavor and texture.
Playful Meets Luxury In Jeffrey Dixon’s Foie Crème Brûlée
Jeffrey Dixon, Banquet Chef for Naples (Fla.) Yacht Club, says his Foie Crème Brûlée combines sweet and savory for an unexpected yet complementary flavor pairing that meshes luxury and fun. “I think this was a bold dish,” notes Dixon. “It was a dish that I was hoping would be fun for the members to take…
PlateCraft Helped Tristam Solis Perfect This Arancini Recipe
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.