A closer look at the temperature, timing, and tasting habits that strengthen wine service.
The Rise of the Culinary-Somm
When Pedro Sanchez, CEC, CCA, WSET III, first opened a bottle of French wine for a club dinner, he felt more frustrated than inspired. The label offered no mention of grape variety, only the region. Unless he already knew which grapes grew there, it was a guessing game. That moment lit a spark. Sanchez, Executive…
How Chef Pedro Sanchez Builds Unconventional Food and Wine Pairings That Work
At BraeBurn Country Club, Executive Chef Pedro Sanchez approaches pairing by tasting the wine first, then building layered, unexpected dishes that challenge tradition and keep members coming back for more.
How The Club at Wynstone Turned a House Beer Into a Signature Member Experience
The Club at Wynstone created its own custom beer to strengthen member connection, build team morale, and offer something truly unique with every sip.
How One Club Brewed Up a Member Favorite
Executive Chef Andrew Ladd wanted something that felt unique to Hampshire Country Club (Mamaroneck, NY). He partnered with Jones Beach Brewery to create a custom beer that reflects the club’s personality and gives members something they can enjoy and share. The two styles—a bold IPA and a crisp Pilsner—are served in 16-ounce cans featuring a…
Storytelling, Craftsmanship, and Sustainability: Club Chefs Take Wine Country
In March, Fairview Country Club Executive Chef Jeff Perez led a group of club chefs and managers on a three-day wine tour through the CMAA Connecticut Wine Society, sponsored by Jackson Family Wines. Key activities included a culinary garden tour at Jackson Family Wines’ culinary center, a barrel-tasting at La Crema winery, and a visit…
Tapping into the Back of House
How Naples Yacht Club turned the Executive Chef’s brewing hobby into a buzzworthy member amenity.
Pairing Creativity: How Northmoor Elevates Wine and Dining
Executive Chef Elijah Pulley shares how he and the club’s F&B Director collaborate to make Northmoor Country Club’s wine program a standout experience that brings members together.
Try This Seasonal, Gin-Based Drink On Your Club’s Cocktail Menu
Sycamore Hills Golf Club Head Bartender Nathan Busch breaks down his menu-planning process and why this new fall drink is a fast favorite.
Curating a Successful Wine List and Building Depth in Your Club Cellar Takes Time
Curating a successful wine program requires time, strategic planning, continuous education, and a desire to meet member preferences.
Creating the Perfect Wine Service
This guide details the essentials of professional wine service, focusing on preparation, presentation, and etiquette.
From Leftover to Luxe: Elevating Wine into Signature Cocktails
Revitalizing leftover wine into bespoke cocktails merges creativity with tradition, enriching the dining experience with seasonal flavors and unique presentations.
Why Ready-to-Drink Cocktails Are On the Rise
Beverage Manager, Certified Sommelier and Chef to Chef speaker Patrice Hewski makes a case for RTDs and shares a few favorites that members will love.
Enhancing Your Club’s Wine Program: The Charm of Dessert Wines
Introducing a variety of dessert wines, supported by knowledgeable staff and attractive displays, can enrich a club’s wine program.
What Are the Most Popular Winter Cocktails?
From cranberry mimosas to Irish coffee, winter cocktails are the perfect way for club members to warm up on a chilly evening.