November marked year three of PlateCraft, a Chef to Chef Experience, hosted by Club + Resort Chef and Cullasaja Club (Executive Chef Scott Craig, WCMC, CCCD) in Highlands, N.C., with additional support from neighboring Highlands Country Club (Executive Chef Angel Herrera).
Like the annual Chef to Chef Conference, PlateCraft is an event specifically dedicated to club and resort chefs’ continuous learning, but the experience for attendees of these events is vastly different. While Chef to Chef hosts hundreds, PlateCraft is an immersive, two-day workshop for a small group of about 25 club chefs from across the country who want to push their craft in a highly hands-on environment.
While last year’s PlateCraft centered around The Grand Buffet, this year’s event honed in on the Chef’s Table. Teams of attendees collaborated, cooked together, and created a chef’s table-style meal together with guidance from top culinary leaders: Cullasaja Club’s Craig; The Country Club of North Carolina’s Adam Deviney, CEC; Forsyth Country Club’s Lance Cook, WCMC, CCCD, WSET II; Mizner Country Club’s Daniel Montano, CECC; and Andy Chlebana, CMPC, instructor at Joliet Junior College.
At the end of day two, attendees were able to take a seat at the table to experience the meal as members would, tasting the results of their work, collaboration, and shared commitment to craft. The evening served as a celebration of process, precision, and the connection that happens when chefs get the opportunity to gather and create together.
Cook, Director of Culinary for Forsyth Country Club in Winston-Salem, N.C., shares the inspiration behind and process surrounding his group’s course, plus the full recipe, linked below.
Club + Resort Chef (C+RC): Tell us about the planning for this dish pre-PlateCraft and how it evolved. What were the biggest challenges?
Lance Cook (LC): The concept for this dish began with the desire to spotlight lamb, in honor of our Aussie Beef and Lamb sponsorship, but also make the dish highlight pasta and all of its capabilities. I wanted to create something that felt elevated yet approachable for club chefs—something that could translate to a chef’s table or a special event menu. The idea of using striped pasta with a porcini filling came from wanting to incorporate a visual wow factor while delivering deep umami notes that would complement the lamb. The biggest challenge was balancing the complexity of the components with the practicality of execution in a club setting. Each element—like the spinach leek wrap, pickled mustard seed, and beet tuile—had to be refined to ensure they could be replicated consistently without compromising quality or flavor. It was a dance between creativity and operational feasibility.
C+RC: What was the impact of PlateCraft’s team collaboration on the final version?
LC: PlateCraft’s collaborative environment was a game-changer. Having access to a network of talented chefs allows real-time feedback and refinement. For example, the beet tuile went through iterations based on cook time, texture and color feedback; the pasta went from originally being a spiral design into a striped version. The team’s input helped me streamline the plating process and ensure that each component had a purpose—both in flavor and in visual storytelling. It was a true testament to the power of culinary collaboration.
C+RC: Please describe the flavors and presentation. What do you believe makes this a successful dish?
LC: The dish is layered in flavor and texture. The lamb loin is tender and rich, wrapped in a spinach-leek blanket that adds earthiness and a subtle sweetness. The porcini-filled striped pasta brings a deep, savory note and visual intrigue. Pickled mustard seeds add brightness and pop, while the roasted garlic purée provides a mellow, creamy counterpoint. The beet tuile adds crunch and color, and the cardamom crumb introduces a warm, aromatic finish. The glace ties everything together with a luxurious depth. Presentation-wise, it’s a modern composition – elevated but not fussy. The striped pasta and beet tuile catch the eye, while the arrangement of components invites exploration. What makes it successful is the harmony: each bite offers contrast and balance, and the dish tells a story from start to finish.
C+RC: What do you believe makes for a successful chef’s table experience?
LC: A successful chef’s table experience is all about connection – between the chef, the food, and the guests. It’s an opportunity to showcase technique and creativity, but more importantly, to share the “why” behind each dish. When guests understand the inspiration, the sourcing, and the intention, it elevates the entire experience.
It also requires precision and pacing. Each course should build on the last, with thoughtful transitions and a clear narrative. And of course, the setting matters – intimate, engaging, and designed to make guests feel like they’re part of something special.
