Master Class is sponsored by RATIONAL.
In this episode of Master Class, sponsored by RATIONAL, Mark Shoup, CEC, Executive Chef of The Springhaven Club (Wallingford, Pa.), demonstrates how to prepare Smoked Beef Chuck Flap with Rosti Potatoes, Roasted Corn, Oven-Dried Tomatoes and Braising Sauce.
Click below to view Shoup’s recipe for Smoked Beef Chuck Flap with Rosti Potatoes, Roasted Corn, Oven-Dried Tomatoes and Braising Sauce.
As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].
