As Director of Culinary Development for the CBIGG group of clubs and Executive Chef of Eldorado CC, Chris Smith continues to drive innovation through collaboration.
Also in this issue: Steal These Ideas; Times are Changing. Are You?; 8 Brilliant Hacks; From Butcher to Table; How Kathryn Neidus Pairs Food with Vodka; Raise Your Glass; Pastry Chef Puts a Whimsical Spin on Sweets; An Inside Look at Outdoor Dining; Getting Beyond Wait-and-See; Why Support Matters Most; Chef’s Thoughts with Marvin Herrera.
July 2019 Club + Resort Chef Digital Issue
Leading By Example
As Director of Culinary Development for the CBIGG group of clubs and Executive Chef of Eldorado CC, Chris Smith continues to drive innovation through collaboration.
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Editor’s Memo
Steal These Ideas
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Publisher’s Memo
Times Are Changing. Are You?
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8 Brilliant Hacks
Club chefs usually have tons of helpful hacks to make service, prep or chef life a little bit easier. These tips can range from advanced to simple, from entertaining to exceedingly practical. Here are eight great tips from top club chefs.
Read article here.
From Butcher to Table
Combining farm-to-table with artisan butchery, this new trend is delivering the most freshly carved meats
to members’ plates.
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How Kathryn Neidus Pairs Food with Vodka
StoneWater GC’s Executive Chef highlighted various flavor notes to create a unique pairing menu.
Read article here.
Raise Your Glass
Barrel-Aged Manhattans by Wanakah CC
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Pastry Chef Puts a Whimsical Spin on Sweets
By reimagining classic desserts, like her white chocolate cheesecake, Jacksonville G&CC’s Cezanne Melzer is transforming the dessert experience.
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An Inside Look at Outdoor Dining
The right cooking equipment can make the difference between suboptimal and superb outdoor dining events.
Read article here.
Getting Beyond Wait-and-See
A reservation policy that is properly implemented becomes a useful tool in providing members with the best possible dining experience.
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Why Support Matters Most
Kevin Carroll, GM/COO of the Bath and Tennis Club, is a determined leader with an innate passion for exceeding expectations.
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Chef’s Thoughts
Augusta CC’s Marvin Herrera was the only American to bring home a gold medal in the Culinary Art Individual category at the Villeroy & Boch Culinary World Cup.
Read article here.
