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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.

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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, Editor, Club + Resort Chef

As Director of Content of Club + Resort Chef, Joanna DeChellis has written dozens of profiles detailing the inner workings of food and beverages operations at clubs and resorts across the country. She’s penned award-winning articles about the many intricacies within food and beverage as well as culinary trends and breaking news. She is co-host of the award-winning podcast, Club + Resort Talks, and has served in a variety of content-development roles over the course of her career, including digital, marketing, print, and in-person events. She’s also the Director of Community for the Club + Resort Chef Association. Prior to these roles, she was the Managing Editor of Club + Resort Business.

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