With seasonality and freshness front of mind, club chefs share their menu-writing strategies and go-to sources of inspiration.
Club and Resort Pastry Chefs Embrace Vegan-Friendly Pastries with Flair
Pastry chefs are finding innovative ways to appeal to dietary-restricted diners.
Club chefs must satisfy members’ love for seafood staples while navigating fluctuating supply chains and costs and providing diverse options from the vast array of available seafood.
A Taste of Freedom: The History Behind the Transfusion Cocktail and Why You Should Be Serving It
How this presidential cocktail became a beloved golf club concoction.
Onboarding a Pastry Performer
Dessert boards have earned a spot at the table, giving members a chance to sample a variety of tastes in one sitting.
The Espresso Martini Is Everywhere (Again)
Clubs should leverage the revival of the espresso martini with an after-dinner drink program.
Breaking Down Burgundy: How to Find the (Relatively Affordable) Wines
At $10,000 to 15,000 per bottle (or more), purchasing a bottle of Burgundy’s best—Domaine de la Romanee Conti—is out of reach for most of us. Fortunately, there are value-driven alternatives from the same region. And with a little research, you can try them and offer them to your members. Geographically, Burgundy is separated into four…
Inside the Cookie Jar
Pastry chefs share their favorite cookie recipes and how they’ve helped make them a club staple.
Keeping Pace With Plant-Based
Club chefs must offer balanced, thoughtful and delicious plant-based dishes to succeed in an increasingly flexitarian world.
Putting the Icing on the Cake
Pastry pros who know how to make show-stopping desserts discuss the latest trends in cake-decorating.
A Piece of the (Pizza) Pie
Pizza programs demand knowledge, precision and copious amounts of R&D, but the results are worth the effort.
Demystifying Natural Wine
Beverage directors and sommeliers are wise to explore this newer genre and find a few bottles for members to try.
A Toast to Summertime Breads
When it comes to baking up new breads for summer, these chefs are on a roll.
Club Chefs Balance Creativity With Comfort
At the pandemic’s peak, members clung to the familiar, and comfort foods saw an unprecedented resurgence in popularity. While the definition of comfort food is subjective, mainly based on region or nostalgia, members reached for their own versions wherever they could find them. Now, as members gather, clubs find themselves in a position where they…
5 Types of Fortified Wine to Try
The strength and aromatic quality of fortified wines make them perfect for members who might want to spend some time at the bar sipping something special.