Cookbook

In addition to the three regional awards won by the Club + Resort Group, Club + Resort Chef brought home top honors for its January 2020 cookbook.

For Jerry Schreck, Executive Chef of Merion Golf Club, simple doesn’t mean boring when it comes to a great dish.

When Jack Nicklaus asked Brian J. Sode, CMC, AAC, Executive Chef of The Bear’s Club, to create this dish, Sode knew he had his work cut out for him.

This dish by Tim Recher CEC, AAC, CWX, Dir. of Culinary Operations at Quail West G&CC, features deeply flavorful elements.

This dish evokes many fond memories for Jonathan Moosmiller, CMC, AAC, Director of Culinary Operations with Southern Hills Country Club.

Joseph Leonardi, CMC, AAC, Director of Culinary Operations at The Country Club, developed a specialized honey to match this salmon perfectly.

This recipe by Natasha Capper, CEPC, Executive Pastry Chef of Piedmont Driving Club, is the ultimate soldier in her dessert portfolio’s army.

This recipe from Melinda Burrows, CEC, CCA, Executive Chef of Hickory Hills Country Club, proves banquet chicken doesn’t have to be boring.

This dish represents past, present and future for Richard Brumm, CEC, CCA, Director of Culinary Operations, Bonita Bay Club.

For Eva Barrios, CEC, Executive Chef of Royal Oaks CC, this dish represents her ability to pivot on a dime, combine exciting flavors and evolve with unique and exciting ingredients.

Olivier Andreini, CMC, Executive Chef of Bentwater Yacht & Country Club fell back in love with cauliflower because of this dish.

As Executive Chef of Ansley GC, J. Kevin Walker, CMC, is always dreaming up clever ways to reinvent classic dishes.

For Robert Mancuso, CMC, Executive Chef of the Bohemian Club, new dishes are often inspired by seasonal ingredients, past components as well as wine pairings.

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.

Hamilton Harbor YC’s Pastry Chef creates whimsical desserts that incorporate many technical components.