Member cooking classes are gaining traction, as they fill a need and fuel a passion.
Under Construction
Barry Herman, General Manager of Interlachen Country Club, Winter Park, Fla., believes that business will dictate what a club must become.
A Dreamy Combination
There’s no such thing as the perfect piece of equipment, but the commercial combination oven sure comes close.
Food as Fuel
Chef to Chef Conference attendees learned subtle ways to make their menus more healthful as part of a special supplemental “Culinary Medicine” class.
Chef’s Thoughts: Nicholas R. Fahringer
Nicholas Fahringer, Executive Chef at The Kahkwa Club (Erie, Pa.), has always had a passion for food and cooking.
Going Gluten-Free
A movement away from gluten is pushing club and resort chefs to create innovative menu options.
Beer is Booming
Thanks to the newly re-engineered bar at V’s Taproom, Trilogy Golf Club now offers 16 beers on tap.
Gelato Signals Sweet Success
The Resort at Pelican Hill makes more than a dozen fresh flavors daily in its Laboratorio del Gelato.
Tacos Take Off
Endlessly customizable, tacos are trending.