Wine dinners have shape-shifted into smaller, more intimate affairs.
These three club chefs are offering deliciously prepared wagyu that will never disappoint the discerning beef connoisseurs within their membership bases.
Bonita Bay Club’s Richard Brumm combines his love of spearfishing with his dedication to exceeding expectations.
For its most recent wine dinner, BraeBurn CC’s Executive Chef Pedro Sanchez used sous vide to create a special, temperature-controlled to-go kit that members could reheat at home.
No matter what the style, the right rub variation and smoking strategy are the keys to memorable meat.
New grocery programs at Reynolds Lake Oconee and Hammock Dunes Club are helping to supplement a weakened supply chain while adding value to membership.
The arrangement of each element on a plate directly influences a dish’s taste and impact.
The chefs at these two island properties rely on local ingredients and regional culinary styles to elevate menus for members and guests.
Whether it’s beehives, maple syrup or a chef’s garden, more club chefs are making better use of their properties, and their team members, as they grow and source on-site ingredients.