Taking Casual Dining Beyond the Club Sandwich
Clubs get lazy with their casual dining menus and fall back on the tired old standards are doomed to have sleepy F&B revenue lines, too. Here’s how special themes, regional themes, and other...
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The Fresh Chef of Bel-Air
This Month’s Recipes Frozen Nougat Eggplant Caviar Timbale and Tomato Coulis Yves Bainier, Executive Chef, Bel-Air Bay Club Whether it’s fish from the docks or hunting mushrooms in the forest, an...
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House-Cured White Tea Salmon With Cream Cheese, Bagel, Onions and Capers
Cure for Salmon: Amt Ingredient 55% sugar 40% kosher salt 5% white tea Procedure: • Wrap salmon in cheesecloth. Combine ingredients for the cure. Layer a metal pan with about 1/2 inch of the cure...
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Jumbo Lump Crab Tian With Bitter Greens and Cocktail Vinaigrette
Jumbo Lump Crab Tian Yield: 5 servings Amt Ingredient 1 lb. jumbo lump crabmeat 1/4 cup aioli or mayonnaise 3 tbsp. Thai sweet chili sauce 1 tbsp. prepared horseradish 1 tsp. Old Bay seafood seasoning...
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Casting a Wider Net
To address emerging ethical, environmental and health concerns, chef are getting creative with new and unique fish varieties that are line-caught and sustainably farmed. When the National...
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Great Expectations
Emerging from a $31 million capital project that includes a new clubhouse, beach club and racquet club, Seabrook Island Club has repositioned itself for expanded activity and significant growth....
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A Bounty for All
Clubs and resorts are making their seafood options more versatile and kid-friendly. While seafood is a hit with customers year-round, summertime is synonymous with lighter eating, grilled specialties...
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Cod with Potatoes, Peppers and Chorizo
7 oz. cod, skinon Italian fry peppers (cubanelle) seeded cut in 1” strips Chorizo Spanish imported sliced thin Potatoes peeled, sliced Parsley Olive oil extra virgin Salt & pepper Procedure: Fry...
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SPECIAL REPORT: C&RB’s Chef to Chef Conference Heats Up Denver
A weekend snowfall failed to chill the excitement at C&RB’s fifth annual conference, where over 200 executive chefs, general managers and other industry food-and-beverage leaders heard and saw the...
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Name Your Poisson
Victor Zapata, Executive Chef, Sylvania (Ohio) Country Club Balancing seasonality, sustainability and originality, chefs are cooking up creative and successful seafood presentations—even at clubs...
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A Bounty for All
Clubs and resorts are making their seafood options more versatile and kid-friendly. While seafood is a hit with customers year-round, summertime is synonymous with lighter eating, grilled specialties...
View ArticleClik here to view.
Seasonal Seafood
Sea Scallops with Artichokes and Smoked Fontina Club chefs aren’t shy about featuring regionally inspired, lesser-known seasonal fish alongside more traditional mainstays. Almost every club has a...
View ArticleClik here to view.
A Bounty for All
Clubs and resorts are making their seafood options more versatile and kid-friendly. While seafood is a hit with customers year-round, summertime is synonymous with lighter eating, grilled specialties...
View ArticleClik here to view.
Seasonal Seafood
Sea Scallops with Artichokes and Smoked Fontina Club chefs aren’t shy about featuring regionally inspired, lesser-known seasonal fish alongside more traditional mainstays. Almost every club has a...
View ArticleClik here to view.
A Bounty for All
Clubs and resorts are making their seafood options more versatile and kid-friendly. While seafood is a hit with customers year-round, summertime is synonymous with lighter eating, grilled specialties...
View ArticleClik here to view.
Seasonal Seafood
Sea Scallops with Artichokes and Smoked Fontina Club chefs aren’t shy about featuring regionally inspired, lesser-known seasonal fish alongside more traditional mainstays. Almost every club has a...
View ArticleClik here to view.
Learning and Growing by Trial and Error
Even though he’s allergic, Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, still experiments with seafood and trusts the palates of his cooks and other staff members at the club...
View ArticleTaking Casual Dining Beyond the Club Sandwich
Clubs get lazy with their casual dining menus and fall back on the tired old standards are doomed to have sleepy F&B revenue lines, too. Here's how special themes, regional themes, and other...
View ArticleThe Fresh Chef of Bel-Air
This Month’s Recipes Frozen Nougat Eggplant Caviar Timbale and Tomato Coulis Yves Bainier, Executive Chef, Bel-Air Bay Club Whether it’s fish from the docks or hunting mushrooms in the forest, an...
View ArticleJumbo Lump Crab Tian With Bitter Greens and Cocktail Vinaigrette
Jumbo Lump Crab Tian Yield: 5 servings Amt Ingredient 1 lb. jumbo lump crabmeat 1/4 cup aioli or mayonnaise 3 tbsp. Thai sweet chili sauce 1 tbsp. prepared horseradish 1 tsp. Old Bay seafood seasoning...
View Article
