Chefs are rounding out main dishes with seasonal accompaniments. As club and resort chefs continue to incorporate seasonal foods into menus, sides offer the perfect playground to highlight the very best ingredients at their peak. At Basin Harbor Resort in Vergennes, Vt., Christian Kruse, Executive Chef and Food & Beverage Director, builds menus for the…
A Vote for Variety
With “bistro”-themed specialty dinners and “Adventures in Dining” tapas-style events, Executive Chef Benjamin Guaman keeps finding new ways to add fresh spice to the Governors Club’s culinary program.