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
