Food

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.

Combining farm-to-table with artisan butchery, this new trend is delivering the most freshly carved meats to members’ plates.

Club chefs usually have tons of helpful hacks to make service, prep or chef life a little bit easier. These tips can range from advanced to simple, from entertaining to exceedingly practical. Here are eight great tips from top club chefs.

For Myers Park CC and Doylestown CC, the snack bar is evolving into an all-day dining destination.

The fall and winter holidays give clubs ample opportunity to celebrate their members as well as the seasons, with special events featuring traditional and creative foods. From festive themed family brunches and dinners to adults-only cocktail parties, spirit tastings and candlelight feasts, chefs are coming up with menus to persuade members to make their clubs…

Inviting members to participate in one-of-a-kind dining experiences can not only give them greater appreciation for their club, but also for their chef. It used to be that a seat at the chef’s table was an exclusive and upscale affair. But in recent months, club chefs have taken the chef’s table concept to a whole…

Club chefs are fortifying relationships with vendors who understand their unique needs and can provide the best quality products. A shorter supply chain doesn’t necessarily mean a less-complicated one. In fact, working with local, smaller or boutique producers and suppliers can bring a whole new set of challenges. Even so, club chefs are committed to…

Donna Whelden, Executive Chef of North Andover (Mass.) Country Club, challenges her team as well as herself to come up with innovative ways to cross-utilize products and minimize waste. “It doesn’t have to be over the top,” she says. “The goal is simply to minimize what goes into the trash.” One of Whelden’s all-time favorite…

As dining skews casual and small plates remain popular, pizza is the perfect menu item to satisfy both trends. Pizza has an eatability and versatility that can’t be beat. It satisfies both the casual dining and small-plate trends. It can be dressed up or down. It’s good any time of day. And it has both…

More clubs are offering relaxed dining options for members who want to wear jeans, socialize and share plates. The “casual” debate is constantly on the table in clubs across the country. Casual, as it applies to food, dress and décor, is generally well-received. But casual—as it applies to how a club serves its members—is not.…

Club chefs are coming up with exciting new ideas for the classic, tried-and-true dishes members love best. Dishes like fried chicken, pot pies and mac and cheese are classics for good reason: They’re close to perfect. But for creative club chefs, they are also a foundation for endless inspiration. At Ridgemoor Country Club (Harwood Heights,…