January 2020: The 2020 Cookbook

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