Pastry Chef Laura Lachowecki’s pecan coffee cake—made with a layer of rich cake, topped with sweet pecan filling, topped with more cake and finished with a heavy layer of streusel—is easily the most popular breakfast pastry at Woodstock Club (Indianapolis, Ind.). But it’s far from the only delicious option these days. Having been at the…
How to Foster F&B Talent
Club chefs need supportive managers—and Daniel Chagolla, Executive Chef of Desert Highlands in Scottsdale, Ariz., has one in Chief Operating Officer Terra Waldron. Savvy club managers discover what is unique about the individuals on their team and find ways to capitalize on those special attributes. That’s certainly the case at The Desert Highlands Country and…
How to Choose the Best Pizza Oven
Knowing that a pizza oven is important, and being able to choose the right pizza oven for your property, doesn’t necessarily go hand-in-hand. Knowing that a pizza oven is important, and being able to choose the right pizza oven for your property, doesn’t necessarily go hand-in-hand. First, you’ll need to consider how much pizza you…
Where Food Fuels Golf
The restaurants and culinary team at Bandon Dunes Golf Resort are as vital to the property’s success as its five pristine courses. With 85 holes of golf, Bandon Dunes Golf Resort (Bandon, Ore.) has a higher cumulative course ranking than almost anywhere draw since the resort opened to immediate rave reviews in 1999, Bandon Dunes’…
Would Your Club Benefit from a Sommelier?
When it comes to wine, a certified expert is perhaps a club’s most valuable asset. When a club has a certified sommelier on staff who can act as an authoritative figure on wine, members tend to listen to and trust his or her suggestions, whether they’re looking to purchase a $200 bottle or a $5…
Satisfying Vegans and Vegetarians
As more members and guests opt for meat-free lifestyles, club chefs are coming up with clever, well-crafted vegetable and grain-focused dishes. Trying to make braised beef short ribs without beef is a basically an exercise in futility. But it’s possible, club chefs report, to create delicious meat-free dishes to satisfy the growing demand for vegetarian…
Seasonal Sides
Chefs are rounding out main dishes with seasonal accompaniments. As club and resort chefs continue to incorporate seasonal foods into menus, sides offer the perfect playground to highlight the very best ingredients at their peak. At Basin Harbor Resort in Vergennes, Vt., Christian Kruse, Executive Chef and Food & Beverage Director, builds menus for the…
Buffets That Go Outside the Box
Buffets take members and guests beyond the normalcy of everyday dining to offer something new and different. Club chefs are known for unleashing their creativity on buffets. These spreads offer a unique chance to showcase something new and different—both on the menu and with how what’s served can be presented and displayed. For some, buffets…