With upwards of 40 outings annually, Coto de Caza Golf & Racquet Club has worked hard to streamline the F&B portion of its event business.
Coto de Caza Golf & Racquet Club showcases its culinary expertise during tournaments and outings.
Tournaments and outings boost business, but they also give clubs a unique chance to showcase the creativity and flexibility of their culinary teams.
Featuring two of Orange County’s top golf courses as well as one of the best tennis facilities in the area, Coto de Caza (Calif.) Golf & Racquet Club plays host to tournaments and events of all types and sizes.
Members and guests can choose from 36 holes on two challenging championship layouts designed by Robert Trent Jones Jr. The club is also home to a state-of-the-art tennis facility that includes 10 tennis courts, one of which is a stadium center court.
“Events and outings play an big role in our operation,” says Coto de Caza’s Executive Chef, John Miller. “And food is an important part of each one.”
When a tournament or outing is booked, Miller and Sarah Placeres, the club’s Private Events Director, begin the food conversation almost immediately.
“We have a banquet menu that we use as a starting point, but almost every event deviates and customizes to their preferences or themes,” says Miller.
Coto de Caza (Calif.) Golf & Racquet Club
A recent menu for an outing for 600 included a traditional buffet featuring a sirloin carving station with a wild mushroom sauce, as well as tossed greens with heirloom tomatoes and mozzarella, garlic whipped potatoes, a vegetarian baked pasta dish, and chicken with a zesty lemon caper sauce.
“We’ve done everything from barbecues on the course to boxed lunches to setting up satellite kitchens and plating everything a la minute,” says Miller, who estimates that 95% of those who arrange events and outings at the club choose buffet-style service. “Buffets allow more people to eat more quickly, plus it allows for different people to come off the course or court at different times and still enjoy a full meal.”
For any events that require a satellite kitchen, Miller and his team do as much prep as possible in the kitchen. Menus are also made to travel.
“Quality and freshness are most important, no matter if it’s a buffet or a plated meal,” says Miller.
On buffets, smaller chafing dishes are used and changed out frequently. Salsa and garnishes help to elevate the presentation. And when events are over 100, Miller sets up two buffet lines to keep things moving.
“With two lines, we can feed a large group in 20 minutes, instead of 45,” says Miller.
Timing is also an important factor—and big challenge—to consider.
“You can’t control the pace of play,” says Miller. “Golf rounds can run between four and six hours. So about halfway through an outing, I’ll call the marshals to find out what’s happening on the course. Then we can gauge when to fire the meal. We don’t want to cook it too early, but we also don’t want to wait until the last second.”
Coto de Caza is fortunate to have a dedicated banquet staff that can help overcome these challenges while also making sure that each dish served is the best it can be.
“I have four dedicated banquet staff members and I can usually pull two guys off the a la carte line if we need to,” says Miller.
“We want to make sure our guests have fun and enjoy their time here at the club, on the course, on the court or while they’re eating,” he adds. “We work really hard to prepare and serve each meal so it appears effortless—even if it’s not.”
