Master Class is sponsored by Butterball Farms, Inc.
In this episode of Master Class, sponsored by Butterball Farms, Inc., Cynthia Romstadt, Executive Chef of the Colonial Country Club (Fort Worth, Texas), demonstrates how to prepare a spring brunch frittata layered with the sweet bite of ramps, the richness of goat cheese, and the depth of garlic-herb butter.
Click here to view Romstadt’s recipe for Ramp, Bacon, and Goat Cheese Frittata.
As Editorial Director 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].
