Accommodating members and guests with special dietary needs comes down to open communication between both sides of the house. The rapidly expanding—and sometimes exhausting—number of dietary requests made by members and guests during banquets and events is not likely to slow down any time soon. So what do club chefs say is the most important…
Q&A with Executive Chef Michael Parker
Parker shares insights into F&B success stories at The Club at Carlton Woods.
Adding to the Bounty
Isleworth Country Club, in Windermere, Fla., (southwest of Orlando) takes its name from the citrus-rich part of Central Florida that was dubbed an “isle of worth” when discovered in the late 1800s. Around one hundred years later, Arnold Palmer saw that the same land held great new value, as the site for what is now…
The Wealth of Experience
As a 30-year-old executive chef preparing for the crowds of a U.S. Open Championship, I would have confidently said, “I’m good; just tell me what you want to see.” At 40 years old, I would have listened intently to anyone’s sage advice if they offered it, but probably not sought it out. But after just…
“Wading” Right In
This Month’s Bonus Recipes • Carpaccio of Beef • Crispy Stuffed Calimari Guests at “Dinners with Chef Wade” have no idea what’s coming, but still keep coming back each month for more. Wade Simpson, Executive Chef at Paradise Valley Country Club (PVCC) in Scottsdale, Ariz., was hired four years ago to be part of the…