Members at Carmel Country Club have the best of both worlds when dining on site. Whether they are enjoying a generous spread of locally sourced pastries, or sampling a taste of the East at a makeshift sushi bar, they can expand their palates without leaving the property.
Executive Chef and Culinary Director Michael Gottlieb leads the charge of both endeavors, tapping into more than two decades in fine dining and luxury hospitality. Designing and executing themed culinary markets and other high-impact member events enable Gottlieb to showcase the talents of his culinary team with an eye toward member engagement.
Last April, Carmel Country Club hosted its first farmers’ market pop-up to “highlight the club’s relationship with local growers and artisans, while providing members with an approachable way to bring the Carmel culinary experience home,” he says. What began as a pastry-driven operation has since morphed into a multi-station marketplace, stocked with fresh bread, seasonal produce and pastries, and prepared proteins, such as breakfast sandwiches and breakfast pizzas.
Each month, the club marketing team announces which items will be offered, while Gottlieb and his culinary staff handle the creative direction and output. Menus are tweaked to incorporate seasonal availability and member feedback, helping to generate interest and facilitate a high turnout. “Spring features citrus, berries and light pastries; summer emphasizes heirloom vegetables and fruit-forward confections; and fall transitions to heartier breads and spiced items,” he notes. A rotating menu also leaves room for guest purveyors, as well as culinary demos from the club’s pastry and garde manger teams.
Held on the first Saturday of the month, the farmers’ market set-up includes a pizza truck on the event lawn, dotted with tents and farmers’ tables laid out with assorted goods for members’ perusal. Carolina Farm Trust currently supplies regional produce, dairy and eggs, and in January, local butcher The Chop Shop will be showcasing sausages, cut steaks and poultry. Culinary staffers engage directly with members by providing samples and sharing sourcing information. “This interaction has created a genuine market atmosphere, while highlighting our farm-to-table philosophy and in-house craftsmanship,” says Gottlieb. In 2026, he plans to incorporate chef demos and broaden partnership opportunities with local farms and wineries.
This is How They Roll
When a space in one of the club dining rooms proved to be underutilized, Gottlieb saw an opportunity for another venture: a sushi bar. Not only would this enable him to enhance the existing menu, but it offered a novel approach to the open kitchen concept.
“After the initial conversation [with our current general manager], we decided to achieve proof of concept by offering pop-ups once a month,” Gottlieb explains. The sushi bar debuted last August and has become a regular dining fixture at the club.
Seafood is locally sourced (or flown in when necessary) for crafting rolled sushi, nigiri and sashimi, while high-end vegetables are sourced for tempura. Specialties include tuna tartare spoon; Carmel roll of yellowfin tuna, Wagyu beef, cucumber and avocado; and tempura banana. As the menu evolves, Gottlieb is able to incorporate seasonal fish and sauces, while continuing to focus on presentation.
“My favorite aspect of the sushi pop-ups is the exposure our team has to new ingredients, techniques and the ability to help operate a busy event,” he explains. The club has partnered with local sushi chefs that teach the team how to roll sushi rolls and slice sashimi and nigiri. Culinary staff from all club dining outlets are involved in both prep and execution, serving as a training platform. Gottlieb hopes to develop the sushi pop-up program into a recurring monthly series, including more guest sushi chefs, a sake pairing menu and expanded seating.
