Cosmos Club’s William Rogers will teach attendees his tactics for creating meaningful dishes without breaking the budget.
J. Kevin Walker, CMC, AAC, Invites You to Attend Chef to Chef 2023
Join us at the 2023 Chef to Chef Conference, March 5-7 in Miami.
Chorizo California Avocado Egg Roll
Yield: 12 shared appetizer plates (3 rolls per plate) Ingredients: Chorizo Filling (recipe follows) 5 Fresh California Avocados, peeled, pitted, sliced 36 egg roll wrappers 2 eggs, beaten (for egg wash) Vegetable oil for frying 3 cups pico de gallo (salsa fresca) 1 1⁄2 cups chipotle buttermilk ranch dressing For Chorizo Filling: (Yield: 9 cups) 1…
Fresh Mango Gazpacho
Yield: 1/2 gallon Ingredients: 5 oz. cibatta bread, dried, large dice 1-1/2 lbs (24 oz) fully ripe mangos, peeled, large dice 1-1/2 lbs (25 oz) tomatoes, peeled, large dice ½ lb (8 oz) red bell pepper, large dice 1 large (12 oz.) cucumber, peeled, deseeded, large dice 1 small (1-1/2 oz.) shallot, peeled and minced…
Jacksonville G&CC Wows Members with Game of Thrones Chef’s Table [Slideshow]
Jacksonville G&CC’s Executive Chef built the ultimate setting for a private chef’s table member event. Club chefs are masters at creative displays and dining events. Many go to great lengths, building specialty props or sourcing specific ingredients, to create a unique and special experience for members. Jacksonville Golf & Country Club’s Executive Chef Mike Ramsey…
Was it a Calculated Career or a Lifetime of Learning?
As one of the few CMCs to move beyond the kitchen, Lawrence McFadden, CMC, GM/COO of the Union Club (Cleveland) attributes his unique career path to his dedication to learning. What if you could write your own career story? Would it limit your dreams, aspirations, and expectations or spur continuous self-reinvention? It takes confidence and courage…
What I’ve Learned in My First Year as Executive Chef of GPYC
In his first year at Grosse Pointe Yacht Club, Executive Chef Colby Newman made great strides, but he has new goals for the year ahead. I don’t know where the past year went, but it has come and gone. The week of the Fourth of July marked my first year with Grosse Pointe (Mich.) Yacht…
Mr. and Mrs. T Mango Tango
Ingredients: 1 ½ oz. Ciroc Mango-Flavored Vodka ½ oz. Fresh Lime Juice 2 oz. Mr & Mrs T Sweet and Sour Mix ½ oz. Rose’s Grenadine Jalapeno Slices Lemonade Preparing to Tango In the bottom of a shaker, muddle a few jalepenos and lime juice. Add ice, vodka and Mr & Mrs T Sweet and Sour Mix.…
Why I’m Leaving and What I Hope to Leave Behind
Club chefs come and go. We hear about it all the time. Now I’m one of them. After a 20-year tenure at Glenmoor CC filled with blood, sweat, and tears, I have decided it is time to find a new way to have my cake and eat it, too. I miss my family. I miss…
Why Housemade Extracts are Worth the Extra Effort
Looking to reduce waste and improve quality, Cody Middleton, Pastry Chef of Forsyth Country Club, is now turning stone fruit pits in noyaux. Summer brings with it a bounty of fresh, local fruits and vegetables. In the savory kitchen, there is always a push for total product utilization, however, I have found that this is…
When Tragedy Gives You Perspective
After an immeasurable loss, Dubuque G&CC’s Executive Chef Chad Myers is more dedicated to his craft and his family than ever before. True tragedy gives you perspective in the harshest ways. On June 8, 2018, my nephew and Godson, Gavin Myers, was killed by a drunk driver in Loveland, Colorado. He was on his way…
Rosemary Flatbread with Blue Cheese, Grapes and Honey
Flatbread: 1 envelope active dry yeast 2 tablespoons sugar 2 cups bread flour, divided 3/4 cup warm water, divided 2 teaspoons chopped rosemary 1/2 teaspoon fine salt 1/4 teaspoon freshly ground pepper Topping: 1/2 lb. red California grapes (1-1/2 cups) Coarse sea salt 3 ounces blue cheese, crumbled (1/2 cup) 1 tablespoon honey 1 tablespoon…
Our Biggest Event of the Year By The Numbers
Many of the events we celebrate here at San Antonio Country Club are incredible and merit their own time in the spotlight. But there is that one annual event that challenges all the clubs in this region, including ours. It maxes out our resources, exhausts our staff, and pushes the physical infrastructure our our clubhouses—including…
Designing Chaferless Buffets
Merion GC’s Executive Chef shares tips for building modern buffets. Buffets are an essential service style. But to display buffet food, chefs are moving away from chafing dishes, which are now viewed as old-fashioned and boring. Instead, buffets now feature a series of service styles to showcase the variety of dishes being served, including chef-manned…
Putting an Eye Toward Our Future
With plans for a huge kitchen renovation in the coming years, Kelly Greens G&CC’s Executive Chef Drew Tait is careful to not grow stagnant while waiting on improvements. Instead, he and his team are evolving and improving with new outdoor dining plans and a culinary garden. As I enter my second year at Kelly Greens Golf…