The January issue of Club + Resort Chef is a first-of-its-kind showcase of chef-written recipes from notable leaders within this unique segment of the culinary world.
“When I called each chef who contributed to this inaugural recipe issue to request their participation, I asked them about the dish they were most proud of,” says Joanna DeChellis, Editor of C+RC, in her January Editor’s Memo. “Thanks to the suggestion of one of those chefs, I also asked for the story behind that dish. I asked about the inspiration, about what makes it special, and about why, of all the recipes they’ve written, it should be the dish we featured next to their picture.
“The answers to those questions added depth to each recipe. There’s a soup that helped to launch a career; a roasted chicken that earned a CMC designation; a bouillabaisse that symbolizes how much support one chef gets from her membership; and an artichoke hummus that epitomizes teamwork,” she adds.
Chefs Featured in this issue include:
- Vincent Horville, Executive Chef, The Metropolitan Club of the City of Washington (D.C.)
- Brian Beland, CMC, Executive Chef, Country Club of Detroit
- Scott Craig, CEC, CCE, WCMC, Director of Culinary Operations, Myers Park Country Club
- Marvin Herrera, CEC, Executive Chef, Augusta Country Club
- Keith Coughenour, CEC, AAC, Executive Chef, Duquesne Club
- Michael Ponzio, Executive Chef, Union League Club of Chicago
- Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club
- Richard Jallet, Executive Chef, Baltimore Country Club
- Carolyn King, Executive Chef, Edgartown Yacht Club
- Robert Mancuso, CMC, Executive Chef, The Bohemian Club
January 2020 Club + Resort Chef Digital Issue
Editor’s Memo
Recipe For Success
Read article here.
Guest Editorial
Why We Must Pay It Forward
Vincent Horville, BEP, BTH, CAP
Executive Chef, The Metropolitan Club of the City of Washington (D.C.)
- Fire-Roasted Salmon with lime-tequila glaze, warm fruit salsa with plantain
- Red Curried Sweet Potato Soup with crispy duck confit and wilted Tatsoi
Brian Beland, CMC
Executive Chef, Country Club of Detroit
- Roast Chicken
Scott Craig, CEC, CCE, WCMC
Director of Culinary Operations, Myers Park Country Club
- Beef Tartare
Marvin Herrera, CEC
Executive Chef, Augusta Country Club
- Flaxseed Fennel-Crusted Sea Scallop with sautéed spinach, chervil-lemon sauce, and crispy bacon
- Shrimp & Grilled Corn Soup
- Strawberry Key Lime Pie
Keith Coughenour, CEC, AAC
Executive Chef, Duquesne Club
- Char-Grilled Mill Creek Farms Rainbow Trout with Brown Butter Walnuts and Barbecue Aioli
Michael Ponzio
Executive Chef, Union League Club of Chicago
- Artichoke Hummus
Sean Dwyer
Pastry Chef, Hamilton Harbor Yacht Club
- Chocolate Sphere
Richard Jallet
Executive Chef, Baltimore Country Club
- Coconut Shrimp with Pawpaw Yuzu Coulis
- Maine Lobster Fricassee with Five Farms Apple and Calvados Sauce
Carolyn King
Executive Chef, Edgartown Yacht Club
- Bouillabaisse
Robert Mancuso, CMC
Executive Chef, The Bohemian Club
- Spiced Duck Breast with Carrot Escabeche, confit crepe and soy gel
