F&B

Mizner Country Club (Delray Beach, Fla.) announced the completion of a $7 million master renovation of the clubhouse with the cornerstone of the transformation being the complete reimaging of One Mile Bar & Grille and the addition of an all-new terrace. One Mile Bar & Grille (OMBG) has been thoughtfully transformed into a more contemporary…

Six months into his tenure at Ozaukee Country Club (Mequon, Wis.), Jack Wagner (a C+RC 40 Under 40 alum and the winning apprentice during the 2025 Chef of the Year competition) has wrapped his third wine dinner, and he’s readying two more in the next two months. The club has over 400 members and does…

The Florida resort’s Tulā and LaLa restaurants now feature decadent seafood towers, coastal brunches, mixologist-crafted cocktails, and more.

Guests can expect interactive chef stations, tennis-inspired cocktails, fresh seafood, limited offers, and more.

By leaning into regional flavors and simple, high-quality ingredients, this wood-fired peach pizza delivers a fresh, seasonal experience that resonates with the staff just as much as it does with the membership.

By infusing spirits with fresh fruit and inviting members into the creative process, F&B Manager Jordan Thomas turned a simple cocktail concept into a highly engaging and personal member experience.

Rather than adding another outlet, Governors Club created a complementary food-and-beverage experience that maximizes existing operations while encouraging members to linger.

In 2025, Lakeside Country Club partnered with the Galveston Bay Foundation to recycle oyster shells from the club’s culinary operation. Recycled oyster shells help restore reefs, improve water quality, and protect Gulf Coast shorelines from erosion. Shells are separated after service and collected in a special recycling bin. When the bin is full, the service…

At Willow Oaks Country Club in Richmond, Va., the Cabana Bar marks the first phase of an expansion ranging from $10 to $15 million. The bar’s thoughtful, intentional design sets the tone for the rest of the project, the full scope of which will include a complete renovation and expansion of the clubhouse and kitchen,…

40 Under 40 honoree Erica Medina crafted four flavorful variations, each represented by a different color and coordinating label.

Cool Springs Cafe at The Country Club of Virginia in Richmond, Va., serves around 500 covers a day, and doughnuts are the top seller. “It’s been a dream to have a pastry shop,” says Executive Pastry Chef Jessica Quiet, “but right now, the Cool Springs Cafe is the avenue for creative grab-and-go items.” Quiet and…

C+RC 40 Under 40 club chefs share the grab-and-go items members are gravitating toward, plus what’s in store for the summer season and beyond.

The Oak & Iron Coffee Bar gives members and the surrounding community a simple reason to stop by the club.

Executive Chef Cynthia Romstadt shares the operational shifts, fuel logistics, and training required to make live fire part of everyday service

Pastry Chef Julianne Heath of The Country Club in Brookline, Mass., talks finding her passion and mastering production baking.