Beverage

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…

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.

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

A closer look at the temperature, timing, and tasting habits that strengthen wine service.

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…

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.

The Club at Wynstone created its own custom beer to strengthen member connection, build team morale, and offer something truly unique with every sip.

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…

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…

How Naples Yacht Club turned the Executive Chef’s brewing hobby into a buzzworthy member amenity.

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.

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 program requires time, strategic planning, continuous education, and a desire to meet member preferences.