Repeat club outings are the bread and butter of busy event departments, and while chefs may already have a set menu in place, it’s an opportunity for them to change things up. Here’s how three culinary masters continue to wow members with their variations on a theme.

Down Under Dining

It takes a lot to outdo the previous success of an annual member event, but the team at The Landings Golf & Athletic Club in Savannah, Ga., is determined to deliver on its promise of greatness. Last New Year’s Eve, the club held the Myriad Ball—named for its tremendous variety of culinary and entertainment options—with more than 1,000 members visiting 11 themed rooms. “Pre-planning is our biggest asset in pulling off an event of this scale,” says Justin Brown, Manager of Member Expectations. “We have done it for six years now and really feel that we have created a great blueprint to execute smoothly.”

Staging such a grand-scale event isn’t daunting either for Executive Chef Sam Brod, CEC, who designed a special menu for the ball’s Aussie Outback-themed experience, drawing upon his first culinary experience in the hotel industry. “This is where I learned how to technically execute large parties of all varieties, including plated dinners, station-style dinners, and frankly anything in between for a multitude of functions,” he says. After moving into the private club sector, Brod was schooled on the planning side of banquet functions, which has proven useful when overseeing multiple weekly events at TLGAC. 

In fact, during the planning of the 2023 Myriad Ball, the Aussie concept materialized. One of the club’s executive chefs had suggested kangaroo skewers as a passed hors d’oeuvre for an Australian-themed wine dinner, which prompted Brod to feature the dish more prominently. “It was very well-received, so when Kevin [Walters, Director of Club Operations] and Justin agreed to try the Aussie Outback, I knew I had access to sustainably farm-raised kangaroo and other unique proteins such as alligator that would really fit well with the theme,” says Brod. In addition to this passed appetizer (served by a costumed Barbie), the menu included crocodile sausage bites—presented by a Crocodile Dundee-dressed server—BBQ wild boar, a flowering bloomin’ onion and Foster’s beer. 

The Landings Golf & Athletic Club’s last New Year’s Eve ball had an Aussie Outback theme, with a special menu by Executive Chef Sam Brod.

Offering Southerners a taste of the other side of the world proved to be another win for  TLGAC. “The theme was such a hit, we had several hundred members who congregated outside for much of the event,” noted Brod, who relied upon a rented, refrigerated 18-wheeler to keep ingredients fresh and organized. “The food and entertainment are abundant, and I think annually we create an epic value and party like no other club,” adds Brown.

Tradition and Togetherness

At El Niguel Country Club in Laguna Niguel, Calif., it was members’ good fortune when they were once again treated to a Chinese New Year’s celebration. Turnout from the 2023 event was so strong, that this past February’s event sold out within days of its announcement. While a colorful setup, costumed dancers and traditional lion dance helped to set the scene, it was arguably the authentic Chinese cuisine that stole the show.

El Niguel CC’s 2024 Chinese New Year celebration sold out within days of its announcement. The menu featured duck, fried catfish, beef and broccoli, orange chicken, egg rolls, carved pork loin, shrimp stir-fry, dim sum and more.

“We strive to be diverse and open to all,” says Executive Chef Bruno Massuger of the club’s decision to recraft the special 2024 dinner marking the Year of the Dragon. To ensure that the meal was both flavorful and adhering to Chinese culture, Massuger and club member Austin Yang dined at a local Chinese restaurant and sampled various dishes in advance of the club event. Their selections inspired a comprehensive menu, featuring duck, fried catfish, orange chicken, beef and broccoli, stir-fried rice, egg rolls, carved pork loin, shrimp stir-fry and, for dessert, green tea ice cream. 

The club wanted to build on the success of last year’s program with some new extras. The dim sum station was expanded to include traditional dumplings, Xia Long Bao (steamed buns) and Har Gow (shrimp dumplings). A separate Kids’ Club Chinese New Year allowed the club’s youngest members to join in on the fun, with a themed craft, movie and dinner of orange chicken and rice. 

Improvements were also made to the main menu by upgrading the original beef and broccoli recipe with beef filet and by portion-controlling the fried catfish. “Last year, we learned that whole fish in a station did not present well once it was cut into,” notes Massuger. Serving steamed rice in mini take-out food containers added a playful vibe to the buffet table. 

Once again, ENCC’s Chinese New Year celebration was one for the books. The culinary team served 133 members and their guests, who enjoyed traditional music and food on a festive evening. “Chinese New Year at El Niguel Country Club is not just an event; it’s a vibrant tapestry of tradition and togetherness,” says Lori LeBard, CCM, Assistant General Manager. “As we step into the Year of the Dragon, we embrace the strength, fortune and wisdom it symbolizes. Our members gather in a celebration that transcends cultures, sharing a spirit of community that burns as brightly as the dragon’s mythical flame.”

Pulling Back the Curtain

Members rarely experience what goes on inside the kitchen, but for those at The Club at Admiral Cove in Jupiter, Fla., seeing where the meal magic happens has become a semi-annual occasion. Twice a year, the club hosts ‘A Night in the Kitchen,’ where guests are invited into the main banquet kitchen, which was recently transformed for its ‘Traveling Through the Vineyards’ and ‘Pop Art’ offerings.

Twice a year, The Club at Admirals Cove hosts ‘A Night in the Kitchen,’ where guests are invited into the main banquet kitchen, which was recently transformed for its ‘Traveling Through the Vineyards’ and ‘Pop Art’ offerings.

Heading up the culinary end of things is Executive Chef Thomas Connell, who, like Chef Brod, tapped into his hotel restaurant background. A 12-year-stint at Fontainebleau Miami Beach, at which Connell oversaw catering and conferences in the resort’s 150,000 square feet of event space, prepared him well for managing large-format set-ups. “Our goal was to peel back the curtain on the culinary wizardry happening behind the scenes, providing our members with a unique glimpse into the heart of our house and the dedicated professionals who craft their dining experiences,” says Connell.

The January 2023 pop art event showcased select dishes from ten club chefs, each manning his own station. Colorful signage in vivid brights announced the culinary face behind each dish, including Connell and his lobster escabeche, Chef Marco Lombardi and his duck pastrami spring wraps and Chef Steve Goldson and his Caribbean snapper. For the vineyards event held last August, each dish on the menu was paired with a choice of wine from different regions. Among the six featured selections were prime aged New York strip, truffle cheese fondue and wedge salad with a Napa Valley cabernet; chicken moruno skewers and vegetarian fideua with a Spanish vintage; and duck a l’orange, coquilles St. Jacques and summer vegetable barigoule with a French wine. 

During each event, members first entered through the ballroom—decorated to match the respective themes—and then into the kitchen, visiting chefs at their respective stations. Select equipment was relocated, and work spaces were reconfigured in order to accommodate these guests, but their efforts paid off. With upwards of 200 guests in attendance at each event, the Night in the Kitchen series was another resounding success. 

“Our aim is to continually elevate the member experience by introducing new concepts and experiences they haven’t encountered before while simultaneously refining our internal processes for efficiency,” says Connell. “This dual focus allows us to not only impress our members but also ensures our team can execute these grand visions with precision and enjoyment, further enriching the Admirals Cove culinary experience.”