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,…
The Country Club of Virginia Offers Organic Baby Food for Families
40 Under 40 honoree Erica Medina crafted four flavorful variations, each represented by a different color and coordinating label.
The Country Club of Virginia’s Pastry Team Introduces Daily Doughnut Program
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…
The Sugar Shack: Stowe Country Club’s New Comfort Station to Feature Housemade, Local Grab-and-Go Menu
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.
At Rock Creek Golf Club, Coffee Creates a New Way In
The Oak & Iron Coffee Bar gives members and the surrounding community a simple reason to stop by the club.
How Live Fire Reshaped the Kitchen at Colonial Country Club
Executive Chef Cynthia Romstadt shares the operational shifts, fuel logistics, and training required to make live fire part of everyday service
Inside The Country Club’s Pastry Program With Julianne Heath
Pastry Chef Julianne Heath of The Country Club in Brookline, Mass., talks finding her passion and mastering production baking.
Cosmos Club Raises a Glass to Membership
Inside the dining room at Cosmos Club in Washington, D.C., members are toasting the monthly wine dinners that they not only attend, but help to orchestrate. It’s all part of a collaboration between the club’s food and beverage team and its membership, which maintains a well-established culinary program and enhances the overall member experience. Held…
Where the Kitchen Meets the Table
Chef’s table events offer rare access to the people and processes behind the plate. At Cullasaja Club, that access is shaped as much by service and pacing as by the food.
Member Events That Pop at Carmel Country Club
Highlighting local growers and reinvigorating an underutilized dining spot are the latest pop-ups at this Charlotte, N.C., club.
Three Styles of Pies at Eaglewood GC
“My first job was in a pizza place at 15 years old,” says Chef Justin Field. “Throughout the years, I’ve held on to the recipe and made it my own.”
From Cousin’s Pizzeria to Canoe Brook CC
Chef Joe Tartamella’s New York-style bar pizza has quickly become a staple at the New Jersey club.
The Details That Elevate Wine Service
A closer look at the temperature, timing, and tasting habits that strengthen wine service.
Columbia CC’s Pizza Program Started With a Starter
Executive Chef Brandon Gross and team use a sourdough starter that’s been curating since he arrived six years ago.
The Club at Starr Pass Opens New Restaurant and Cocktail Concept
Located in the Arizona club’s newly renovated clubhouse, Creosote highlights the flavors, colors, and ingredients of the Sonoran region.