At the Currahee Club, desserts showcase the best fruits of each season. The artistry inside the pastry shop at the Currahee Club (Toccoa, Ga.) is driving member satisfaction in new and seasonally sweet ways. This is all thanks to Currahee’s new Pastry Chef, Veejooruth Purlmessue—known as “Chef P”—who came to the club in October 2016.…
Currahee Club’s Pumpkin Cheesecake
Yield: 10 slices/1 10″ cake Ingredients 2 cups granulated sugar 1.5 lbs cream cheese 3 ea eggs 3 ea egg yolks 1 tsp cinnamon 1 tsp salt 1 tsp nutmeg 1 tsp vanilla 12 oz pumpkin puree 1.5 cup heavy cream ½ cup cornstarch 2 cup graham cracker ½ cup butter melted Procedure: Preheat the…
Currahee Club’s Tropical Fruit Orange Glazed Sponge Cake
Yield: 1 10″ cake Ingredients For the Sponge Cake: 8 eggs 2 cups sugar 2 cups flour 1/4 cup oil For the Orange Glaze: 2 cups orange juice 1 cup sugar ½ tsp. pectin or gelatin powder For the Cake Decoration: 1 Kiwi 1 Apple 1 Star Fruit 1 Peach ½ dozen Strawberries ½ dozen…
Setting the Table
Evolving menu trends are also having an impact on tabletop trends. With so many different kinds of menus (formal, casual, bar/pub, etc.) now available within many clubhouses, having the appropriate plates, bowls, utensils, glasses and other service pieces in place for each type of dining space is critical. Evolving menu trends are also having an…
Cocktail Culture
Will these five drink trends influence your operation’s beverage menus? For members and guests, cocktails have become a more important part of the overall dining experience, rather than an afterthought. So as unique libations continue to move into the spotlight, club and resort properties are finding clever ways to elevate their beverage menus to reflect…
Balancing Brunch Menus
As club dining skews more casual, brunch has also evolved into a bold and boozy, less-formal dining occasion. Fittingly, menus for meals designed for this breakfast-lunch combination now feature modern spins on classic fare, sided by traditional dishes, to satisfy all cravings. At Innis Arden Golf Club (Greenwich, Conn.), which does more than $3 million…
Putting F&B in Perspective
As a former chef, Carolina Country Club’s COO/GM, Jack Slaughter, has deep respect for the work and challenges faced by club chefs, especially CCC’s Executive Chef Patrick Colley. As a former chef, Jack Slaughter, Chief Operating Officer and General Manager of Carolina Country Club (CCC) in Raleigh, N.C., has a unique perception of food-and-beverage programs.…
Club Cooking the Modern Way
New technology and techniques are expanding club chefs’ ability to elevate their cuisine. Cooking sits at the intersection of science and art. And new technology and techniques—from sous vide and spherification to liquid nitrogen and emulsifiers—are expanding club chefs’ ability to elevate their cuisine in efficient, interesting and delicious ways. Balancing Classic and Modern Gerard…
Sous Vide Salmon with Bittersweet Meyer Lemon Sauce
Ingredients: 4 oz. piece salmon, seared very rare on serving side, and chilled 1 tbsp. compound butter 1 sprig fennel ½ tbsp. olive oil 16 ozs. cut lemons, peel and all 12 ozs. sugar 1 oz. olive oil Procedure: Place chilled salmon, compound butter, fennel and olive oil in a small bag and vacuum-seal it…
Jonathan Club has a Passion for Quality
Executive Chef Jason McClain has led Los Angeles’ Jonathan Club to nearly $20 million in F&B revenue with an unmatched dedication to excellence. As one of the largest food-and-beverage operations in the club industry, with nearly $20 million in F&B revenues, Los Angeles’ Jonathan Club operates under a simple philosophy: Passion for Quality. Jonathan Club…
Five Reasons You Should Attend Chef to Chef
I love January. Not only is it my birthday month, but there’s this sense of calm that washes across the industry this time of year. You’ve all been hustling for the past two months trying to do more with less, and now you’re finally able to stop, catch your breath, get some sleep, see your…
Finding—and Keeping—the Right People
How club chefs are overcoming the shortage of skilled culinary talent that can step right up to the plate. Clubs across the country are facing difficult labor challenges in their dining operations. Open positions abound, from qualified cooks to dishwashers to sous and pastry chefs. This topic often gets club chefs fired up, too. Many…
Chef’s Thoughts with Daryl Shular, CMC, Executive Chef of Atlanta Athletic Club
Daryl Shular, CMC, Executive Chef of Atlanta Athletic Club,may not be a six-time NBA champion, but he is a fairly decent drummer—and also one of just 68 CMCs in the U.S. In August of 2015, the Atlanta Athletic Club (AAC), Johns Creek, Ga., named Certified Master Chef Daryl Shular as its new Executive Chef. As…