To make or to buy? That is the question club and resort pastry teams face daily. Here’s how two chefs decide.
New grocery programs at Reynolds Lake Oconee and Hammock Dunes Club are helping to supplement a weakened supply chain while adding value to membership.
For Gerald Ford, CMC, sourdough baking is as much art as science. Here he offers a method for making your very own sourdough starter.
Beverage experts from Sea Pines Resort and Bellerive CC weigh in on what trends will impact programs in 2020.
The arrangement of each element on a plate directly influences a dish’s taste and impact.
…there’s extra excitement, when it’s part of the show for theatrical tableside cocktails.
Gluten-free desserts are trending on pastry menus. Here’s how chefs across the country are incorporating this dietary restriction into their grand finales.
In-house bread baking can enhance a dining experience—but pastry teams must rise to the occasion.
The chefs at these two island properties rely on local ingredients and regional culinary styles to elevate menus for members and guests.
Columbine CC’s new grab-and-go bar features smoothies, juices and coffees, as well as grab-and-go meals.
Sawgrass CC’s Clubhouse Manager Perry Kenney opened fresh coconuts that were then topped with a locally made vanilla rum and handed out to beach-going members and guests in exchange for a little free marketing.
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.