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
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Chef’s Thoughts
Natasha Capper, CEPC, Executive Pastry Chef, Piedmont Driving Club
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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.
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Pastry
And to All a Good Bite…
Club pastry chefs are putting a fresh spin on classic holiday sweets for greater appeal.
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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.
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Banquet
Bringing the Inside Out
The evolution of outdoor events has meant rethinking—and dreaming up—all that open-air gatherings can now be.
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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.
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Products at Work
The Lamb & The Club Chef
Porters Neck CC is finding sustained menu success with dishes featuring Australian lamb.
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