F&B

Club and resort chefs share tips and tactics for maximizing barbecue success.

When chefs understand the principles of pairing, they build menus that allow the food and wine to enhance the flavor of the other.

Members have come to love and expect outdoor dining experiences, no matter the weather.

Pastry chefs give a morning boost to their menus with innovative breakfast pastries.

Champagne, with its lean, racy, high-acid character, is the obvious choice for special occasions and celebrations. But it’s by no means the only choice. Champagne has a lot of laws that govern its production, starting with the grapes used to produce it. They are grown in the 49th parallel in France, the country’s northernmost growing…

Petite desserts prove that good things do indeed come in small packages.

Sawgrass CC’s multi-pronged wine program is focused on ”doing” inventive things that keep members happy and engaged throughout the year. 

Club pastry chefs are putting a fresh spin on classic holiday sweets for greater appeal.

Pastry chefs are happily tying on their aprons and welcoming a flood of specialty orders.

Mountain Lake’s F&B Manager/Sommelier shares a list of famous libations synonymous with golf.

Seven club chefs offer their best advice for building successful a la carte menus.

Chickasaw CC’s Justin Hughes and Hammock Dunes Club’s James Guzzaldo offer their takes on the best pastry kitchen equipment for getting the job done.

Clubs are expanding beverage programs to include a more thoughtful variety of alcohol-free options.

Wine dinners have shape-shifted into smaller, more intimate affairs.

Club pastry chefs are taking the ‘if it looks good, it tastes good’ mantra to heart.