Travis Clements, Executive Chef, Idle Hour Club
Travis Clements, Executive Chef of Idle Hour Club in Macon, Ga.), says his beef tagine recipe stemmed from his interest in studying global cuisines and “finding ways to bring those flavors into a club setting in a way that feels approachable.”
“This dish is rooted in the traditions of a Moroccan-style tagine,” he notes, “but I wanted to adapt it to our environment by using trim cuts from ribeye, striploin, and tenderloin, similar to how you might approach a bourguignon or stroganoff.”
The dish also features almond and apricot couscous, blood orange and pickled carrot salad, and mint chimichurri.
“It gave me an opportunity to take something that’s often seen as a byproduct and turn it into something composed and intentional. At the same time, I wanted to stay respectful to the core flavors of a tagine, warm spices, subtle sweetness, preserved brightness, while layering in elements in the couscous, citrus, and herbs to round it out.”
Club + Resort Chef (C+RC): How would you describe the flavors and presentation?
Travis Clements (TC): The dish is built around balance. You have the richness of the braised beef with warm spices: cumin, coriander, cinnamon, and a touch of heat from Aleppo pepper, paired with a gentle sweetness from apricots and a touch of honey. That’s offset with brightness from lemon and the blood orange, and freshness from herbs.
The couscous acts as a neutral but flavorful base, with nuttiness from almonds and additional texture. Then the mint chimichurri brings a fresh, herbaceous contrast that cuts through the richness.
From a presentation standpoint, I wanted it to feel vibrant and layered, almost telling the story of the dish visually. The bright citrus, the pickled carrot ribbons, the herbs, all contrast with the deeper, richer tones of the beef, so it feels as dynamic on the plate as it does on the palate.
C+RC: What do you think makes this a successful dish?
TC: What makes the dish successful is that it stays true to the spirit of a tagine while still fitting into our program. It’s easy to lose authenticity when adapting dishes, but I focused on maintaining those foundational flavor profiles while refining the execution and presentation.
What I’m most proud of is how it utilizes trim in a meaningful way. Instead of it being an afterthought, it becomes the centerpiece of a dish that feels intentional and elevated.
Beyond that, I think success here is also about trust. Over time, we’ve built a level of trust with the membership where they’re more willing to step outside their comfort zone. When they order something like this, something they might not typically gravitate toward, and really enjoy it, that’s incredibly rewarding.
C+RC: What was member response like?
TC: The response was really strong, especially from members who might not typically order something like a tagine. I’ve had multiple people say, “I probably never would have ordered this if I saw it anywhere else,” which is honestly one of the best compliments you can get in this setting.
It speaks to the trust we’ve built within the club and the culinary program. Members feel confident that even if it’s something unfamiliar, it’s going to be executed well and approachable.
That’s something I take a lot of pride in—being able to introduce new flavors and global influences in a way that feels exciting rather than intimidating. It keeps the menu evolving while still staying connected to what our membership enjoys.
