Continue to Site

Club + Resort Chef

November 2021: Over and Above at Overbrook GC

The November issue of Club + Resort Chef offers a profile of the culinary program at Overbrook Golf Club, a Q&A with Brett Morris, and feature stories on holiday pastry ideas, Sawgrass CC's wine program and outdoor events.

By |

C+RC’s November 2021 Digital Issue is sponsored by Pillsbury.

Also in this issue: Stay the Course; Chef’s Thoughts Natasha Capper, CEPC; One Chef Shares his Journey Through Addiction Into Recovery; Over and Above; And to All a Good Bite…; One Sip at a Time; Bringing the Inside Out; A Fresh Perspective; The Lamb & The Club Chef

 

Editor’s Memo
Stay the Course
Read article here

Chef’s Thoughts
Natasha Capper, CEPC, Executive Pastry Chef, Piedmont Driving Club
Read article here

Chef to Chef
One chef shares his journey through addiction into recovery.
Read article here

Club Profile
Over and Above
After a major kitchen renovation, Executive Chef Stephen Pribish and his team implemented a series of
ambitious culinary initiatives at Overbrook Golf Club.
Read article here

Pastry
And to All a Good Bite… 
Club pastry chefs are putting a fresh spin on classic holiday sweets for greater appeal.
Read article here

Beverage
One Sip at a Time
Sawgrass CC’s multi-pronged wine program is focused on “doing” inventive things that keep members happy and engaged throughout the year.
Read article here

Banquet
Bringing the Inside Out
The evolution of outdoor events has meant rethinking—and dreaming up—all that open-air gatherings can now be.
Read article here

Manager to Chef
A Fresh Perspective
As GM/COO, Brett Morris is uniquely qualified to expand and enhance the culinary operation at The Club at Admirals Cove.
Read article here

Products at Work
The Lamb & The Club Chef
Porters Neck CC is finding sustained menu success with dishes featuring Australian lamb.
Read article here

About The Author

Joanna DeChellis, Director of Editorial and Programming, Club + Resort Chef

As Director of Editorial and Programming of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

Related Articles Read More >

Search Club + Resort Chef