During his 10 years as Executive Chef of Woodhill Country Club in Wayzata, Minn., David Vlach has kept the culinary program fresh and exciting for the club’s 400 family members, with seasonal menu items and a winter dining series, featuring a themed tasting menu every Friday and Saturday night. Woodhill also operates a robust culinary garden.
“It started very small,” Vlach says. “We now have a [dedicated] culinary gardener.”
Among its benefits, the garden is attractive to potential hires, and it helps drive the menu. It also drove a new zero-waste philosophy at the club, which has evolved into a member-run sustainability committee.
“We’re really looking at, when we’re working with fresh produce,” says Vlach, “how do we get the most out of it?”
