The Polo Club of Boca Raton is positioning itself to add unparalleled value by creating a culture of culinary excellence, spearheaded by Director of Culinary, Ed Leonard, CMC.
Also in this issue: Skeptic Turned Believer; 57; The Power of Plating; Sweet Treats for All; How Current Trends Affect a Club’s Wine Program; Raise Your Glass: Smokey and Spicy Margarita by Sleepy Hollow CC; Showtime!; Managing Up; From Good to Great; Chef’s Thoughts with Brandon Gross
March 2020 Club + Resort Chef Digital Issue
Editor’s Memo
Skeptic Turned Believer
Publisher’s Memo
57
Innovate with Purpose
The Polo Club of Boca Raton is positioning itself to add unparalleled value by creating a culture of culinary excellence, spearheaded by Director of Culinary, Ed Leonard, CMC.
The Power of Plating
The arrangement of each element on a plate directly influences a dish’s taste and impact.
Sweet Treats for All
Gluten-free desserts are trending on pastry menus. Here’s how chefs across the country are incorporating this dietary restriction into their grand finales.
How Current Trends Affect a Club’s Wine Program
Beverage experts from Sea Pines Resort and Bellerive CC weigh in on what trends will impact programs in 2020.
Raise Your Glass
Smoky and Spicy Margarita by Sleepy Hollow CC
Showtime!
How two chefs are using innovative action stations to erase the line between the back and front of the house.
Managing Up
Sous chefs play a vital role in the success of the kitchen, the club and the chef.
From Good to Great
How Seattle Tennis Club is making the leap by focusing on F&B.
Chef’s Thoughts
Brandon Gross, the newly named Executive Chef of Columbia Country Club, is more than prepared to take on the challenges of his new role.
