July 2023
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INSIDE Bettering the Best Sellers Keeping Up With Club Kitchen Design Mastering Time Management
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July 2023 • Vol. 19 • No. 7
INSIDE THIS ISSUE
14
HOME ON THE RANCH
ALSO IN THIS ISSUE
Black Butte Ranch offers abundant recreational opportunities in a gorgeous natural setting. (Cover and above photo courtesy of Black Butte Ranch)
6 The Rob Report
THE LIGHTER SIDE OF GOLF
8 Clubhouse Notes
PUTTING COURSES HELP SPUR INTEREST IN GOLF
10 Management
THE RISE OF THE ‘XILLENNIAL’ IN COUNTRY CLUB LEADERSHIP. YES, IT’S A THING.
11 Racquet Operations
THE BUSINESS OF RACQUETS
Design + Renovaton 18 HAPPY HOUR REVISITED
Design Snapshot 26 SIP, SUPPER AND SWING
Updated spaces in one of the club’s most popular spots—bar none—abound.
12 Golf + Fitness Technology
SCIENCE BEHIND BALL FLIGHT
Members at a Minnesota club are indulging themselves at a revamped casual eatery.
July 2023 www.clubandresortchef.com
ADVERTISER INDEX BANYAN BRANDS, LLC www.banyanbrandsllc.com
3
JJ SNACK FOODS CORP. www.Churros.com/Ideas
37
CORBY HALL www.corbyhall.com
31
LANDMARK 888-337-7677 / Rinowood.com
13
CLUB CADDIE www.clubcaddie.com
9
52
CRES COR www.crescor.com
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THE MONTAGUE COMPANY 800-345-1830 www.montaguecompany.com
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EUSTIS CHAIR 978-827-3103 / sales@eustischair.com
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PEACOCK + LEWIS AIA 561-626-9704 / 239-631-2332 www.peacockandlewis.com
FIBERBUILT UMBRELLAS & CUSHIONS 866-667-8668 / www.fiberbuiltumbrellas.com
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SALSBURY INDUSTRIES 800-Lockers / www.lockers.com
7 51
FIRE WITHIN 888-240-9758 / www.firewithin.com
47
SOUTHERN PRIDE www.southernpride.com
2
JBD/JGA DESIGN AND ARCHITECTURE 401-721-0977 / Pcafaro@JBDandJGA.com
25
YAMAHA 866-747-4027 / YamahaGolfCar.com
www.clubandresortbusiness.com
DEVELOPING CULINARY GRIT There are no shortcuts to true excellence for Executive Chef Wes Tyler and the culinary team of The Club at Carlton Woods.
INSIDE Bettering the Best Sellers Keeping Up With Club Kitchen Design Mastering Time Management
29 Club + Resort Chef
DEVELOPING CULINARY GRIT
There are no shortcuts to true excellence for Executive Chef Wes Tyler and the culinary team of The Club at Carlton Woods. July 2023
l Club + Resort Business l 5
THE ROB REPORT
The Lighter Side of Golf SUMMER HAS JUST BEGUN, but a quick glance at the calendar reveals that we are now more than halfway through another year. Before you know it, we’ll be preparing for the holidays and asking where 2023 went. Because of the nature of this business—always working one month in advance—time seems to fly by even faster than before. While summers used to last forever and time seemed to stop while I was sitting in a classroom, one of life’s great ironies is that time goes by at warp speed as we get older. Because of that, I like to stop and smell to proverbial roses whenever I get the opportunity. In the past, human-interest pieces during the Olympics would drive me crazy. I just wanted to watch the action. Now I tune in mainly for athletes’ backstories and watch the events in between. The same can be said for putting together our daily newsletters. I know it’s important to report on remodeling projects and clubs changing management, but when we can slide in some light reading, I’m all for it. Take, for instance, Don Nistler, an 88-year-old man in Golva, N.D. He’s created a rough, 10-hole golf course on his property. There are no tee boxes and there aren’t any greens, either. “There’s a little bare spot where the hole is,” Don says. Nistler even converted an old granary into a “clubhouse.” It’s really just a space to tell golf stories and display his golf ball collection. Club Nistler, home to the annual family reunion, once hosted the Golva kindergarten class and Don’s granddaughter got engaged on the sixth hole. 6 l Club + Resort Business l July 2023
A rising tide lifts all ships, and it looks like smooth seas ahead.” Similarly, avid golfer Drew Lappe took his love of golf to the next level and created a golf course in his Evansville, Ill. backyard. Over the course of five years, Lappe cleared his property and put in Astroturf to turn his yard into a par-3 golf course. In addition to inviting his friends and family to an annual tournament known as the Lappe Oaks Invitational, Lappe says having his own personal golf course allows him to practice while spending time with family. “My son’s four and a half years old. He loves to come out here and chip around,” he says. “It doesn’t make it so difficult or kind of uppity at some golf courses. It’s a great way for young kids to get introduced to the sport.”
I understand that news from Club Nistler and Lappe Oaks will offer little education for our dedicated audience, but I hope people draw as much enjoyment out of those stories as I do. If nothing else, these places are introducing new people to the game we love. There was another unconventional story in June. Wormburner Park Golf in Logan, Ohio has 18 holes with lengths ranging between 150 to 250 feet. You read that right—feet, not yards. But it’s not a miniature golf course. People play this course with one specialized club that is flat like a putter but built like a driver. And the ball is slightly smaller than a softball. The only other course of its kind is in Akron, N.Y.—Destroyer Park Golf. Again, you’re not likely to find Bandon Dunes or Pinehurst adding park golf to their growing stable of courses, but it’s another golf-adjacent game that’s helping grow our industry. A rising tide lifts all ships, and it looks like smooth seas ahead.
Rob Thomas • Editor
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www.clubandresortbusiness.com
CLUBHOUSE NOTES
Putting Courses Help Spur Interest in Golf GOLF IS A TOUGH game on multiple levels. Learning the various skills takes time and patience, as does the act of navigating a course. It sometimes can feel like there is a secret code to master in order to play golf. In a past column, I discussed how clubs and businesses are providing more entry points to the game. Clubs are offering short courses with 6-hole or 12-hole layouts. Entities such as Topgolf and BigShots Golf have made the driving range experience much more fun with an entertaining atmosphere that offers games, music, food and drinks. These endeavors give golf novices a way to try out the game in a more welcoming and less intimidating environment. During the past year of working at Club+Resort Business, I often read about clubs and resorts building a multi-hole putting course as part of an upgrade project. The subject of this month’s cover story, Black Butte Ranch in central Oregon, has a 12-hole putting course that was opened in 2020. Shawn McCance, the ranch’s CEO, told me the course gives newcomers a chance to try out an important component of the game. He adds his daughter enjoyed some success on the putting course and now wants to give golf a try. Kim Kohn, the ranch’s Director of Sales and Marketing, adds, “It’s challenging…you won’t find any windmills on [the course], but you will enjoy 12 holes of great, great putting.”
To amplify Kohn’s point, this is not miniature golf. Rather, participants are putting on the same type of surface with the slopes that they would find on Big Meadow and Glaze Meadow, the two 18hole championship golf courses at Black Butte Ranch. I believe—and I think many golfers would agree—that mastering the putting stroke is the toughest aspect of the game and the most important. You can hit beautiful shots on the course, but a solid putting stroke is essential to scoring well. Putting courses, therefore, offer a fun way for beginners to start learning what I would argue is golf’s most essential skill. I’ve seen multiple examples of country clubs and resorts installing putting courses as part of their golf offerings. In addition to Black Butte Ranch, Saint John’s Resort in Plymouth, Mich. will open a new championship golf course in spring 2024 and one of the features will be a 2-acre putting course. Streamsong Golf Resort in Bowling Green, Fla. will offer a 2-acre putting course along with the short course it is constructing. Even though putting is a very important skill, I think it’s safe to say that many
people don’t enjoy practicing it. A good number of people would prefer teeing it up on the driving range and seeing how far they can hit the ball with a driver or 3-wood. I love the concept of a putting course because it offers a setting where both practice and competition can occur. I think having an element of competition will make golfers more engaged in the activity and thus more likely to continue doing it. The connection for clubs and resorts is clear. By offering this entry point to the game, more members and guests will be interested in trying out golf. I would love to hear from club and resort leaders who added a putting course to their facility. Did the course attract golfing newcomers and did some of that interest translate into increased participation on the golf course and/or a rise in membership? Let me know what your experiences have been. Some responses may be included in a column in a future edition. Feel free to drop me a line at pkeren@wtwhmedia.com.
Phil Keren • Senior Editor
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8 l Club + Resort Business l July 2023
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MANAGEMENT
THE RISE OF THE ‘XILLENNIAL’ IN COUNTRY CLUB LEADERSHIP YES, IT’S A THING By Rob D. Podley, CCM, CAM • General Manager Colonial Country Club • Fort Myers, Fla.
PREPARE YOURSELVES FOR THE epic rise of Xillennials in country club leadership. These magnificent beings, trapped between Generation X and Millennials, are storming the hallowed halls of country clubs with their unique set of skills and quirks. Born in the late 70s and early 80s, they’re like a mixtape of refined etiquette and questionable fashion choices. They’re too old to keep up with TikTok dances, but young enough to appreciate the charm of an Atari game. When it comes to club leadership, the emergence of Xillennials is nothing short of a phenomenon. As they ascend to positions of power, they bring with them a magical blend of characteristics and experiences that can revolutionize the way clubs are run and managed. Here’s a glimpse of what makes them stand out:
1. Techno-wizards: These Xillennials grew up in a time of mixtapes and Walkmans, witnessing the transition to smartphones and social media. They’re the masters of blending vintage charm with digital finesse. Get ready for country club newsletters delivered via your choice of carrier pigeon or drone. They’ll have your club embracing the latest gadgets without compromising on that timeless sense of sophistication. 2. Bridging the generation gap: Xillennials have one foot in the world of classic traditions and another in the realm of Snapchat filters. This unique position allows them to bridge the generation gap between seasoned club members and the younger, tech-savvy crowd. They’re like the translators of the country club world, making sure everyone is on the same page while still laughing at their hilarious memes. 10 l Club + Resort Business l July 2023
3. Work hard, play harder: Xillennials have witnessed the shifting tides of the workplace. From cubicles to remote work, they know how to balance professionalism with leisurely indulgence. Expect country club events that seamlessly blend networking with poolside lounging and brainstorming sessions with cocktail tastings. These leaders know how to make work feel like a vacation ... or is it the other way around? 4. Social media maestros: Xillennials have seen the rise of social media from its early days of MySpace profiles to the era of Instagram influencers. They’re the experts in curating the perfect online persona, capturing the essence of country club sophistication one hashtag at a time. Brace yourselves for social media accounts that make the British royal family’s tea parties look like a lowbudget production. 5. Risk-takers with a touch of panache: Xillennials have weathered economic storms and emerged with an adventurous spirit. They’re not afraid to shake up the country club scene and introduce new, exciting activities. Imagine golf tournaments with glow-in-the-dark balls or wine tasting on horseback. These leaders bring a dash of daring and a sprinkle of sparkle to the prestigious grounds of the club. The rise of Xillennials in country club leadership marks an exhilarating new chapter. Their technological prowess, knack for bridging generational gaps, work-life balance finesse, social media expertise, and audacious spirit are poised to reshape the country club experience. Get ready to embrace the best of tradition and modernity under their charismatic and oh-so-stylish guidance. www.clubandresortbusiness.com
RACQUET OPERATIONS
THE BUSINESS OF RACQUETS By Kainoa Rosa, MBA, CRSE, USPTA • Director of Racquet Sports Orchid Island Golf & Beach Club • Orchid, Fla.
THE TERM “TENNIS PRO” has long been synonymous with the image of a country club, short shorts, and of course, teaching tennis. As is true with all generations, times change. While the same clubs are still around, (maybe not short shorts) the singular position of “Tennis Pro” is fading quickly. We have entered the Racquets Era and it is here to stay. With the explosion of pickleball and now padel, our industry requires professionals to have multisport experience. At the Director level, this means not only teaching, but more importantly producing effective programming and maintaining financial accountability, all this while responding to a membership’s needs. With the influx of new court sports and various challenges associated, our future generation needs to be prepared to handle this business venture responsibly. GMs and Racquets Committees are increasingly seeking out candidates that can run a proper business operation. Changing the narrative from “professional that teaches tennis” to “business owner” is the first step. Many successful Directors of Racquets at large operations have viewed their position as not a “teaching pro” but as CEO of a business. Their choices and decisions revolve around maintaining a viable operation at the budgetary, staffing, long-term and day-to-day levels. If our incoming professionals can grasp this concept early, we will position our industry for not only more successful leaders, but also club operations. In the racquets industry, the size of an operation often has a direct correlation to the complexity of a budget. As new professionals are joining the industry, managerial racquets positions are requiring a larger business acumen.
and Racquets “GMs
Committees are increasingly seeking out candidates that can run a proper business operation.
”
While certain aspects can be learned on the job, professionals taking the steps to bolster this skill have a noted competitive edge during the interview process. As leaders, it is our responsibility to prepare the future generation for these roles. The good news? There are resources! Industryleading educational programs such as the Director of Racquet Sports Certification through the University of Florida and the Certified Racquet Sports Executive program through McMahon Careers, both offer an outstanding introduction into the business side of the racquets world. As the position of “Director of Racquets” continues to trend towards an off-court role with larger fiscal responsibility, the industry opens for a new category of professional; one with a refined business strategy. Do you need a CPA degree to be a successful Director of Racquets? No. Should you be aware of how to create a budget, read a P&L statement and present financial statements to a committee? Yes. The bottom line is that racquets and business are more intertwined than ever, and as the hospitality industry continues to cater and trend toward a family inclusive membership with increased opportunity, operations will become more complex.
www.clubandresortbusiness.com
July 2023 l Club + Resort Business l 11
GOLF + FITNESS TECHNOLOGY
Science Behind
Ball Flight By Matt Kilgariff • Director of Player Development The Bridges at Rancho Santa Fe • Rancho Santa Fe, Calif.
Why does the golf ball fly the way it does? Have you ever asked yourself that question? Since the evolution of Trackman (a world leader in ball flight and club measuring data) all of the ball flight laws in relation to cause-and-effect have gone by the wayside. The type of shot you execute is based on clubface to path relationship. It has been scientifically proven that the clubface is the primary factor when it comes to the direction the golf ball starts. The club path in relation to the clubface dictates the direction the ball will curve. The curvature of a golf shot is directly related to the tilt of the ball’s spin axis. Note: a golf ball can only rotate with backspin, there is no such thing as “side spin.” As the club comes into contact with the ball, the curvature of the ball will be caused by the clubface orientation in relationship to path direction. The technical model that has been developed to explain ball flight in detail is the D Plane. The illustrations on the right will give you visual understanding of how and why the golf ball starts and travels as it does, based on center contact. Note: The photos are based on righthanded swings; left-handed swings would be opposite. Matt Kilgariff is a PGA professional who spent much of his career working for Butch Harmon and the Harmon Family. He is currently the Director of Player Development at The Bridges at Rancho Santa Fe in Rancho Santa Fe, Calif. Prior to joining The Bridges, Kilgariff was Director of Player Development at The Olympic Club in San Francisco. Matt has also been part of TaylorMade’s National Advisory Staff since 2012. 12 l Club + Resort Business l July 2023
www.clubandresortbusiness.com
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» BLACK BUTTE RANCH
HOME ON THE RANCH
14 l Club + Resort Business l July 2023
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Black Butte Ranch offers abundant recreational opportunities in a gorgeous natural setting. By Phil Keren, Senior Editor
TAKING A VACATION GIVES PEOPLE a chance to try something new and make memories. For more than half a century, Black Butte Ranch in central Oregon has offered a wide range of recreational activities in a setting that allows its homeowners and guests to connect with the brilliant and awe-inspiring elements of the natural world. Sitting at the foot of the Cascade Range, the 1,800acre resort gives visitors a chance to — among other things — golf, swim, hike, bike, fish, kayak, play racquet sports, go horseback riding, and enjoy meals and drinks in a scenic environment. “It’s a very large physical area that’s surrounded by national forests,” Black Butte Ranch CEO Shawn McCance says. “The Cascade Mountains are all surrounding this property. You can leave the property and go hiking anywhere in nature. The location is pretty ideal.” Black Butte Ranch, which is named for an extinct stratovolcano in the Deschutes National Forest, is owned and managed by a homeowners association. According to its website, the ranch consists of 1,251 home sites and about 20 of those lots are still undeveloped. Kim Kohn, Director of Sales and Marketing at Black Butte Ranch, explains the ranch was built for the homeowners, but also functions as a resort destination. “We have a lot of families that come back here,” Kohn says. “We have a lot of legacy where houses are passed down from generation to generation.” Members of families have a chance to try new activities in a peaceful setting. “There’s so many firsts that happen here, whether it’s your first bike ride or your first [round of] golf, or your first swim,” Kohn says. Kohn says Black Butte leaders remind employees that their job is to help create memorable experiences for their visitors. “Whether you’re a homeowner or a guest, [our job] is to provide you with a really nice experience where you’ve made a memory,” Kohn says. Each home at Black Butte Ranch is individually owned, www.clubandresortbusiness.com
All photos courtesy of Black Butte Ranch.
July 2023
l Club + Resort Business l 15
» Broken Sound Club
Black Butte Ranch in central Oregon is an 1,800-acre resort that offers a wide variety of recreational opportunities to its homeowners and visitors.
Each home at Black Butte Ranch is individually owned, with about 250 occupied by year-round residents. The remaining homes are used for part of the year by owners and/or rented out as vacation homes through Black Butte’s program or a third-party company such as AirBnB or VRBO. When this article was written, about 300 homes were available for rent, and, of that number, approximately 85 were available for rent through Black Butte’s program. All of the amenities at the ranch are available to homeowners and renters. “The ranch is an HOA on steroids,” says McCance. “Our primary mission is to our homeowners and to provide them with first-class services and first-class amenities, however, we’re also open to the public and we’ve got very good championship golf courses. We’ve got a beautiful new lodge that we just opened.” NEW LODGE OPENED MAY 1 Visitors to Black Butte Ranch will find a new 22,100-sq.-ft. Lodge that opened on May 1. The $20 million facility includes the new Lodge restaurant and bar, secondfloor lounge (Aspen Lounge) and bar, private dining room, event space, meeting room, outdoor dining, and state-of-the-art kitchen that includes a catering facility. “The new Lodge is outstanding,” says McCance. The previous lodge was one of the first buildings constructed on the ranch and operated for more than 50 years, but McCance says a change was needed. The old lodge had four levels but lacked elevators and the kitchen did not have enough space to allow standard restaurant and bar service to occur while a large event 16 l Club + Resort Business l July 2023
was taking place. “The building itself was cumbersome,” McCance says. The new Lodge was designed by Hacker Architects, which has design studios in Bend, Ore., and Portland, Ore. The majority of the construction work was performed by Kirby Nagelhout Construction of Bend, while landscape design was provided by Walker Macy Landscape Architecture of Portland, and Green Thumb also handled some landscaping work. Kohn notes the building was designed with the landscape in mind. “The building didn’t become the focal point,” Kohn says. “It blended in with the natural setting of Black Butte…They really incorporated a similar look and feel inside so it feels very bright and airy. It definitely gives a nod to nature.” The Lodge also offers a memorable visual and acoustic experience for visitors. “They put together a beautiful package that…amplified the Florida ceiling [and] glass windows, so you had panoramic mountain views,” Kohn says. Kohn adds the building was equipped with solid acoustics so patrons can enjoy a meal in the restaurant or have a drink in the bar while an event is happening, and these gatherings won’t interfere with each other. One of the project’s highlights was the installation of glass windows so that visitors can see Black Butte as they go up the stairs to the Aspen Lounge. The new Lodge offers two fireplaces: one in the entrance area and a double-sided structure that runs from the main restaurant to Aspen Lounge. There is also a private dining room that offers a scenic view of the Cascade Range, a public elevator and a service elevator, as well as two fire pits set up on a deck with
plenty of seating. The kitchen is double the size of the one at the old lodge and outdoor dining is also available. McCance says the response to the new Lodge has been “off the chart,” and adds that Black Butte Ranch has already met its annual budget for catered events. “Our [revenues] were about 50% over budget for the last month in the Lodge area,” McCance says. MULTIPLE SITES FORM ‘HEART OF THE RANCH’ The Lodge, Lakeside Bistro, pool and Lakeside Kids Activity Center have collectively become known as “the heart of the ranch,” Kohn explains. The Lakeside Bistro — next to the Lodge — is a poolside eatery offering items such as artisan pizzas, hamburgers, and salads. There is also the Lakeside Pool, which includes a pool for children, hot tub, sauna, and fitness center. The site offers “gorgeous panoramic mountain views,” Kohn says. The kids activity center offers a wide array of programming for homeowners and guests. The General Store, described by McCance as “an upscale convenience store,” serves deli sandwiches, ice cream, growler refills, wine, local products and curated gifts. The Glaze Meadow Recreation Center is “a little bit more family-friendly,” says Kohn, who notes the facility has indoor and outdoor pools, tennis courts, and a family zone offering pickleball, bocce ball and basketball. ‘THE FOOD IS AMAZING’ Kohn praises Executive Chef Don McCradic for the team he’s assembled, which includes the catering staff led by Ryan Corwin and the pastries group, guided by Heather Stugart. “The food is amazing,” Kohn says. “People will come for the views, but people are coming for the food, which is fantastic.” The trout, chicken, pork chops, and the www.clubandresortbusiness.com
fruit tart dessert are some of the menu items that are well-liked by diners. McCradic notes that having the chance to work in a state-of-the-art kitchen in the new Lodge factored heavily into his decision to work at Black Butte Ranch. The job gave him the opportunity to build his own menu, mentor a staff, and operate in a unique environment. “It’s an inspiringly beautiful place,” McCradic observes. “We also have this core of longtime homeowners who are passionate about the ranch, yet still willing to try new things, and we have so many guests yearning for an escape from their usual day-today experiences.” In addition to the Lodge Restaurant, the Lakeside Bistro and The General Store, the other dining sites are Robert’s Place — near the 18th hole green at Big Meadow Golf Course — and the Glaze Meadow Snack Shop at Glaze Meadow Recreation Center. GOLF COURSES ARE PLAYABLE Golfers have a chance to test their skills on two 18-hole championship courses. The oldest of the pair is Big Meadow, a 7,002-yard layout designed by Robert Muir Graves in 1972. The 7,007-yard Glaze Meadow course, designed by Gene Bunny, opened a decade later, and was renovated in 2012 using a design from architect John Fought. Kohn says Big Meadow was designed to encourage golfers to take a moment to experience the area’s natural beauty. “The master design was made to get you to slow down and go around a bend and then come to a beautiful vista,” Kohn says. “You’re going to be tree-lined, you’re going to have beautiful bunkers, and then you’re going to come to a vista where you see Mount Washington or Three-Finger Jack.” One of Big Meadow’s positive traits is its playability. “You’re not necessarily getting beat up by the golf course and we think that’s a good thing because you want to enjoy where you are,” Kohn says. The lining on some of the bunkers was redone and the sand was refilled at Big Meadow. The second phase of this
There are two 18-hole championship golf courses at Black Butte Ranch. At left is Big Meadow, a 7,002-yard layout designed by Robert Muir Graves in 1972. Above is Glaze Meadow, a 7,007-yard course designed by Gene Bunny in 1982.
work will occur in 2024. Some trees were removed “to allow more sunlight to the greens,” Kohn says. Zack Hall, Senior Public Relations Account Manager for DVA Advertising and Public Relations, which represents the ranch, says Big Meadow’s bunkers were put in to help guide players around the course. “It’s a really fun golf course with some of the coolest greens in central Oregon,” Hall says. The greens have plenty of sloping and undulations, as well as “interesting target areas where it changes the hole dramatically depending on the pin position,” Hall says. The Glaze Meadow course is a little more open, and sits on a slightly higher elevation, Kohn states. “You’ve got this beautiful tall grass, these water elements, and then you’re going to have this beautiful mountain view at the same time,” Kohn says. Hall says John Fought redesigned Glaze Meadow and “dramatically changed the first three holes.” Jeff Fought, Director of Golf at Black Butte Ranch, notes families have come to the ranch for years as a way to escape the demands of everyday life, and adds the two golf courses are a major part of what makes the place special. The courses can be used by people of all ages and ability levels.
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“[The] courses [are] designed so parents or grandparents can come out with their kids or grandchildren, and everybody [can] have a great day,” says Jeff Fought, who is the brother of John Fought, the golf course designer. “Yet, both courses will challenge even the best players.” The 12-hole Little Meadow Putting Course was also designed by John Fought and opened in 2020. McCance says the putting course gives golf newcomers a way to try out an important component of the game. “The families really enjoy it,” McCance adds. AN ABUNDANCE OF ACTIVITIES AT BLACK BUTTE RANCH Golf is just one of numerous recreational activities available to homeowners and guests at Black Butte Ranch. There are four outdoor pools, one indoor pool, two fitness centers, 14 tennis courts, 12 pickleball courts, paved walking and biking paths, as well as opportunities to hike, bike, and go horseback riding. One special feature is a path that runs through the meadow where animals can be viewed near the trail. Kohn notes some homeowners and guests will post a photo of this spot on social media and describe it as their “happy place.” “It really is a spectacular place,” McCance adds. “We’re proud of it.” C+RB July 2023
l Club + Resort Business l 17
DESIGN + RENOVATION
Happy Hour Revisited Updated spaces in one of the most popular spots in the club—bar none—abound. By Pamela Brill, Contributing Editor
SUMMING IT UP > Updated bars and pubs can offer a boost in overall F&B revenues.
> Newly designed spaces pave the way for menu expansions.
> Indoor/outdoor access facilitates access between bars/pubs and other clubhouse amenities.
Photo Courtesy of Nick Valinote, Harbor Pines Golf Club
IN THE WORDS of Jimmy Buffett, it’s 5 o’clock somewhere, and that means that drinks are being poured at clubs across the country. With many facilities looking to boost their F&B revenues, they are enhancing casual dining offerings with refreshed bars and pubs to welcome adult members and visitors. Whether it’s part of a clubhouse overhaul, a pool complex update or an expansion of indoor/outdoor facilities, these new spaces are worth toasting. GOLF ‘N GOBBLE At Harbor Pines Golf Club in Egg Harbor Township, N.J., turkey season arrived a bit early this year with the recent opening of a new pub and grill. Named for the fowl that congregate on the grounds of the facility, The Roost served its first customers Memorial Day weekend and has since become an immediate draw not only for members, but to the public as well. Preparing for the club’s 25th anniversary prompted management to take a closer look at food-and-beverage operations. “At that time, we were doing all of our parties, events, daily food and bar out of the same outdated banquet space,” says owner Mitchell Gurwicz. “As business increased, these spaces were in conflict with one another.”
DESIGN + RENOVATION
HARBOR PINES GOLF CLUB Egg Harbor Township, N.J.
“With 2,500 sq. ft. of indoor space and 2,000 [sq. ft. of] outdoor, we now have two kitchens and two independent spaces to hold all demand.” — Mitchell Gurwicz, Owner
The decision to create a more comprehensive space— with dedicated indoor and outdoor accommodations— resulted in a three-phase renovation that repurposed an old pro shop, added outdoor seating and will soon include new banquet space. “With 2,500 sq. ft. of indoor space and 2,000 [sq. ft. of] outdoor, we now have two kitchens and two independent spaces to hold all demand,” he adds. Set against the backdrop of the club’s golf course and lake, The Roost was designed in modern farmhouse style with exposed brick and beams. Butcher block tabletops and a leathered granite bar top complement the outdoor Adirondack chairs, tables with umbrellas and fire pits. Seating is plentiful, with 67 spots inside and 100 outdoors. Two separate entrances—one from the clubhouse and the other accessible either from the main lot or right off the green—offer the best of both worlds. “The access is interesting because when we have events in the somewhat connected banquet space, the flow of traffic for golfers, as well as outside clientele, is never impeded,” explains Gurwicz. He also notes the special feel created by these independent spaces. “The deck allows members to walk right off the cart to views
20 l Club + Resort Business l July 2023
of the first tee and 18th green,” he adds. “This is unique, allowing golfers to watch the rest of their round with drink in hand.” Balancing the close proximity of the event space was also key to The Roost’s design. Cleverly disguised sound panels help to control the noise level, enabling weddings and full bookings at The Roost to take place simultaneously without interference. Thanks to the completion of The Roost, Harbor Pines’ food-and-beverage operations have been dramatically transformed. In addition to an extensive roster of pub favorites, the bar menu features a bloody mary martini and a spicy margarita. Not only has the redesign helped facilitate a menu update, but the club is now able to provide distinct spaces for members and non-members alike. Gurwicz takes pride in the glowing feedback he has received across the board. “Existing members take pride and remain at the club after their round to enjoy some food and drinks, people who live in the Harbor Pines community keep coming back … and we are thrilled to see our surrounding neighbors discovering us more, day in and day out,” he enthuses.
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DESIGN + RENOVATION
OCOTILLO GOLF CLUB Chandler, Ariz.
“We listened to our customers and these significant improvements will make the clubhouse the go-to destination of the surrounding neighborhood for our guests to eat, drink and entertain.” — Paul Nash, Regional Vice President-Operations, Arcis Golf
FLOURISHING IN THE DESERT Members of Ocotillo Golf Club in Chandler, Ariz., are quenching their thirst in the revamped Tillo’s Kitchen+Patio. Reopened this past spring, following Arcis Golf’s takeover of the club’s F&B operations, the renovation was prompted by clubgoers in search of a communal gathering spot with indoor/outdoor access. “We listened to our customers and these significant improvements will make the clubhouse the go-to
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destination of the surrounding neighborhood for our guests to eat, drink and entertain,” says Paul Nash, Regional Vice President-Operations. Modeled after a classic gastro pub, Tillo’s has been enhanced with new tabletops and bar stools, as well as new outdoor furnishings. Indoor accommodations include 12 seats at the bar and 20 additional high tops, with tables for up to 50 guests. Double doors lead directly to the patio, which overlooks the Sonoran Desert and boasts panoramic views of the golf course. This space is outfitted with a mixture of spacious tables that sit up to 80, soft seating for 16 and 10 rocking chairs positioned near multiple fire pits. While the patio can be used for private events, its main audience is local patrons and members. Tillo’s renovation has also given way to a menu overhaul, with new selections such as a Korean shrimp appetizer, French dip burger and pan-seared salmon. Craft cocktails joining the ranks include a tequila-based martini and a soon-to-be-favorite of golfers, the Water Hazard, made with rum, lime juice and club soda. While the newly renovated space has only been open since April, it is too soon to tell how the renovation has impacted overall F&B revenues. “We’re heading into the slower, summer season,” says Nash. “Sales have shown an increase year over year, however.” He says that the patio “has been hop-
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ping” and that the club plans to add entertainment at a later date. “We’ve also noticed that word is spreading around the community and new customers are coming in by word-of-mouth recommendations,” adds Nash. Indeed, a desert bloom for Ocotillo Golf Club is on the horizon. WET-BAR WONDERFUL Drinks by the pool will be the hot ticket this summer at Sunset Ridge Country Club. The Northfield, Ill. facility is putting the finishing touches on its new pool and fitness center, which includes a brand-new poolside bar. The food-and-beverage portion of the new space will open to members on July 4th weekend, culminating a renovation that has been highly anticipated. The decision to design a watering hole specifically to service the pool area grew out of necessity. “We didn’t have a permanent bar and we were always setting up
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portable bars, which limited what we could offer and were time consuming to set up and tear down,” explains Special Advisor to the Board James C. Petersen, CCM, CCE, who helped oversee this project. And since the temporary setup was not particularly attractive, management decided to overhaul the space with a more aesthetically pleasing design. “We wanted a resort-type feel to the new space that was open and airy, yet kept in the Tudor style of the clubhouse,” says Petersen. A vaulted ceiling and clearstory windows allow for plenty of natural light, while three Nana walls on each side of the building enable the space to be opened to the outside. Another major design shift is in dimensions; the original dining facility was a half-flight higher than the pool deck. “[Now it] feels more seamless going from the pool to the building, as there are no stairs,” he notes, pointing out that the facility is now on the same grade.
April 2023 l Club + Resort Business l 23
DESIGN + RENOVATION
SUNSET RIDGE COUNTRY CLUB Northfield, Ill.
“We wanted a resort-type feel to the new space that was open and airy, yet kept in the Tudor style of the clubhouse.” — James C. Petersen, CCM, CCE, Special Advisor to the Board
At the bar itself, a quartz countertop complements the tile bar front and flooring. Seating for 22 patrons is waterproof, so that guests can move from the pool without having to change. An additional 76 seats are available in the dining area. Also indicative of the bar’s casual vibe is the use of plastic barware and glasses and melamine dishware. Three planters between the bar/dining area and pool deck complete the look of this new space that blends the inside and outside. At press time, Sunset Ridge was gearing up for a ribbon-cutting event to welcome members to the new space, complete with a BBQ and fireworks. Approximately 1,000-1,200 attendees were expected to share in the festivities and usher in a new season of fun at Sunset Ridge. C+RB
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DESIGN SNAPSHOT
Sip, Supper a Members at a Minnesota country club are indulging themselves at a revamped casual eatery that combines food and fun. By Pamela Brill, Contributing Editor
Belly up to the bar—and stay for the simulator. That’s exactly what members are doing inside the Austin (Minn.) Country Club, which recently unveiled a new restaurant, Bunkers. Part of a larger $5.2 million clubhouse project, the casual dining facility invites visitors to enjoy a cocktail, tuck into a delicious meal and take a swing on the indoor golf simulator—all within the same footprint. According to General Manager William J. Budion, CCM, a clubhouse refresh was long overdue; after a fire had decimated the building in 1989 and was rebuilt the following year, it remained largely untouched. “We started with a master plan in 2018 and held focus groups to come up with different design options,” he explains. A successful renovation of the pool, 26 l Club + Resort Business l July 2023
outdoor kitchen and bar in 2021 gave way to the clubhouse project, affording members new meeting and event space, a refreshed pro shop and finally, Bunkers. The 10-month-long project was completed last December, enabling the bar and eatery to open just in time for holiday toasting. LOCATION, LOCATION Located just inside the main level entrance to the clubhouse, Bunkers is easily accessible to members and their guests. A horseshoe-shaped Cambria bar is positioned on the righthand side with high-top leather bar stools. LED accent lighting, along with pendant fixtures, illuminates the bar area as well as the back bar, and luxury vinyl plank flooring enhances the contemporary interior.
On the other side of a half wall is the dining room, set with low-top tables and tan upholstered chairs that tie into the color palette of the rest of the clubhouse. Designers opted for neutral carpeting with removable squares chosen for its ease of maintenance. Of special note is Bunkers’ back wall where a backlit stain glass window depicts a signature hole on the club’s golf course. “It was originally put in after the clubhouse burned down … it’s iconic and so we decided to keep the tradition,” notes Budion. While the redesign afforded Bunkers a relatively modest uptick in seating—four seats amounting to a 92-person occupancy—the addition of a simulator room adjacent to Bunkers has proven to be a www.clubandresortbusiness.com
r and Swing
Design Snapshot
AUSTIN COUNTRY CLUB Austin, Minn.
Interior design: Chambers, Minneapolis, Minn.; Baltimore, Md. Flooring/carpeting: Mohawk Carpet, Daltile; Mosaic Tile Co., Tarkett, Mannington Flooring
valuable asset. Budion says the team debated about its placement and ultimately decided to switch the simulator’s orientation, removing it from the sight lines in the bar area. “We were a bit nervous about how it would fit into the atmosphere, but it has become seamless,” he adds. As with any multistage project, particularly those that took place in the wake of the pandemic, the design team was faced with a few minor setbacks. In addition to starting later than expected and some extra breaks in the schedule, supply chain issues were a concern. “Our biggest challenge was with the bar die wall and we had to build our schedule around the custom work,” notes Budion.
But with those obstacles now firmly in the rearview mirror, members at Austin Country Club are more than thrilled with the results of their new go-to destination. “Our former grill didn’t have such a friendly, inviting atmosphere,” says Budion. “Now our members can enjoy the clubhouse bar instead of going elsewhere, and with our simulator, they can use the club in the off season.” Bunkers’ redesign has also enabled a menu overhaul, with more starters and entrees—and even new dishes. “The new environment, colors and presentation make everything more welcoming,” adds Budion. “We are really excited to continue seeing our members enjoying it.” C+RB
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Lighting: Visual Comfort, Kichle Lighting, Progress Lighting Furniture: Aceray, Kravet, D’style, Uttermost, Arteriors Contract, Lee Industries, LebaTex, Architex International; Kellex Corporation; Fairfield; Soft Touch Wood; Table Designs; Amish Woodworking Wall paint: Sherwin-Williams Wallcovering: Koroseal Simulator: HD Golf – Interactive Sports Technologies Inc. Acoustical tiles/panels: Armstrong Acoustic Screen: Arktura Bar top: Cambria July 2023
l Club + Resort Business l 27
SALARY SURVEY 2023
Are you being paid what you’re worth?
July 2023 www.clubandresortchef.com
DEVELOPING CULINARY GRIT There are no shortcuts to true excellence for Executive Chef Wes Tyler and the culinary team of The Club at Carlton Woods.
INSIDE Bettering the Best Sellers Keeping Up With Club Kitchen Design Mastering Time Management
E D I TO R ’ S M E M O
ELEVATING CLUB CHEFS CLUB CHEFS ARE RELENTLESS TRAILBLAZERS continuously seeking innovative ways to evolve and push the boundaries of their craft. In this issue, we celebrate Wes Tyler, Executive Chef of The Club at Carlton Woods (The Woodlands, Texas), who recently achieved a unique milestone. Wes is the first-ever Certified Club Culinary Director (CCCD) through the Club + Resort Chef Association (CRCA). Certification can be a powerful tool to showcase expertise, validate skills and set oneself apart from peers. For many chefs, certification holds immense importance. It can enhance careers and elevate the standard within an industry. By establishing two distinct certifications—Certified Club Culinary Director (CCCD) and Certified Club Executive Chef (CCEC)—we are marking a pivotal moment in the evolution of club culinary and club chefs. Each certification recognizes the unique demands and complexities of the roles they are named after. They both serve as a benchmark for excellence in our distinct niche. In order to achieve certification, Wes underwent an extensive application process and peer review that required submission of a detailed portfolio showcasing his achievements, competency and contributions to the industry. Letters of recommendation were also submitted. By successfully achieving this certification, he has set a precedent for other club chefs. He has opened doors to numerous opportunities, not just for his own career but also for the industry as a whole.
Throughout the process of developing these certifications, I have gained valuable insights, with one lesson standing out: Certification is only as important as those who recognize it. Knowing this, I sought feedback from club chefs I greatly respect and admire, including Rich Hoffman, Gordon Maybury, Nelson Millán, Scott Craig, Kevin Walker, Lance Cook, Michael Matarazzo and many others. Their engagement and willingness to share their thoughts and experiences allowed me to delve deep into what this certification should entail, why it is essential, and how it can best serve the industry. Their feedback has been instrumental in shaping a certification that carries weight and relevance, ensuring it aligns with the expectations and demands of club chefs. These certifications don’t belong to me; they belong to you, the dedicated club chefs whose unwavering commitment and passion continue to shape and elevate the industry’s importance, influence and distinctiveness. I hope they serve you in meaningful ways. For those interested in achieving certification, visit association.clubandresortchef.com/certification to learn more and apply.
EDITOR Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233
30 l Club + Resort Chef l July 2023
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MANAGEMENT
Mastering Time Management Cullasaja Club’s Executive Chef shares seven strategies for club chefs. By Scott Craig, CEC, CCA, WCMC, Contributing Editor
IN THE FAST-PACED WORLD of club kitchens, effective time management is crucial for success. To meet the demands of their roles, club chefs must optimize their time and maximize productivity. This article explores valuable time-management strategies that can help club chefs streamline their tasks, enhance efficiency and elevate their culinary operations.
1. PRIORITIZE TASKS Club chefs face numerous responsibilities, so it’s crucial to identify the most critical and time-sensitive. Create a comprehensive daily to-do list or use a digital task-management tool to organize and prioritize tasks based on deadlines and potential impact on the operation.
2. DELEGATE AND EMPOWER STAFF Identify areas where team members can take on responsibilities such as food preparation, inventory managemen or overseeing specific sections of the kitchen. Delegating tasks not only alleviates the chef’s workload but also cultivates a sense of ownership and fosters growth among the staff. Effective communication, training, feedback and encouragement empower the staff, leading to increased productivity and efficiency. Delegating responsibilities also prepares team members for larger roles in the future.
3. EFFICIENT MENU PLANNING Implement strategies such as seasonal menu rotations, ingredient crossutilization and standardized recipes to save time and streamline operations. Design menus that optimize ingredient 32 l Club + Resort Chef l July 2023
availability and minimize waste, reducing the time spent sourcing ingredients, developing new recipes and ensuring consistency. Collaborate with the culinary team and gather member feedback to curate menus that cater to their preferences. Planning menus for satellite operations to share the same preparations can also save time.
4. STREAMLINE ORDERING AND INVENTORY MANAGEMENT Establish strong relationships with reliable suppliers and develop a comprehensive ordering system to ensure timely delivery of quality ingredients. Implement inventory management software or systems to accurately track stock levels, minimize waste and automate reordering processes. Regularly review inventory usage patterns to optimize purchasing decisions. Conduct regular audits to identify slow-moving or obsolete items and adjust ordering accordingly. Consider using automated inventory systems to lighten the burden of monthly inventory, cost-tracking and order placement.
5. PRODUCTIVITY TOOLS Allocate specific blocks of time for different tasks or activities using time-blocking techniques. Designate focused periods for menu planning, staff management, administrative tasks and creative culinary endeavors to minimize distractions and work efficiently. Utilize productivity tools such as project management software, scheduling apps and automation platforms to streamline operations, improve collaboration and save time. Explore tools specifically catered to the hospitality industry.
6. CONTINUOUS IMPROVEMENT Regularly evaluate time-management strategies and seek feedback from the team and members to identify areas for improvement. Attend professional development workshops, seminars or culinary conferences to learn time management and organizational skills from industry experts. Cultivate a culture of learning and growth within the team, encouraging staff to participate in training programs or workshops to enhance their skills and efficiency. Embrace adaptability and flexibility, adjusting priorities and strategies swiftly in response to unexpected situations. Embrace technological advancements that simplify processes, automate repetitive tasks and streamline communication.
7. PRIORITIZE SELF-CARE Physical and mental well-being is crucial for maintaining high productivity and efficiency. Ensure adequate breaks, schedule time for relaxation, and maintain a healthy work-life balance. When well-rested and mentally refreshed, chefs approach tasks with increased focus and energy. By setting clear priorities, delegating tasks to team members, streamlining menu planning and inventory management, utilizing time-blocking techniques and other productivity tools, and continuously enhancing strategies, club chefs can master the art of time management. C+RC www.clubandresortchef.com
CONTENTS D
July • Vol. 12 • Issue 4
30 Editor’s Memo Mastering Time Management 32 Cullasaja Club’s Executive Chef, Scott Craig, shares seven strategies for club chefs.
Culinary Grit 34 Developing There are no shortcuts to true excellence
for Executive Chef Wes Tyler and the culinary team of The Club at Carlton Woods.
Up With 38 Keeping Club Kitchen Design
Club chefs talk kitchen reno regrets, design trends with staying power and the equipment they’re making room for.
the Best Sellers 42 Bettering Three club chefs use shifting seasons (and tastes) to innovate their signature creations.
Universal Scream 44 The for Ice Cream
With nostalgia and innovation top of mind, club pastry chefs share member-favorite frozen treats for the season—and their go-to summer selections.
Your Wine-by-the46 Revamping Glass Program Clubs can transform wine-by-the-glass programs with diverse selections, perfect pairings and innovative preservation methods.
Kitchen of Their Own 48 AMaintaining a separate space reserved
exclusively for special events is a win-win for club chefs and banquet teams.
Romstadt: 50 Cynthia From Ambitious Sous to Confident Exec
As Executive Chef of Colonial CC, Cynthia Romstadt’s tasked with placing culinary at the center of operations during the club’s $100 million renovation.
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July 2023 l Club + Resort Chef l 33
CLUB PROFILE
Developing Culinary Grit There are no shortcuts to true excellence for Executive Chef Wes Tyler and the culinary team of The Club at Carlton Woods. By Joanna DeChellis, Director of Editorial and Programming
IN THE WORLD OF club culinary, the path to excellence knows no shortcuts. Greatness demands a dedicated team, steady and inspired leaders, an unwavering commitment to the task at hand, and the relentless pursuit of member satisfaction. The culinary team at The Club at Carlton Woods (The Woodlands, Texas) understands this all too well. They know that excellence cannot be achieved by taking the easy road. Instead, they embrace challenges, focus on the details, and continually seek to elevate themselves and their operation. Every dish they create, every table they set, and every event they host is a testament to their commitment and a reminder that true greatness is born from perseverance and hard work. HUMBLE BEGINNINGS Wes Tyler, CCCD, WCMC, CEC, CCA, has been the Executive Chef of The Club at Carlton Woods for the past three years. Prior to this role, he served as Executive Sous Chef under the club’s former Director of Culinary, Russell Scott, CMC. “I had been serving as the interim Executive Chef for a few months when I put my name in the hat for the position,” 34 l Club + Resort Chef l July 2023
says Tyler. “The club decided to go in a different direction and bring in a Master Chef certified through the American Culinary Federation. When they announced that Chef [Scott] would be our new Exec, I had a choice to make—I could find an Executive Chef role at another club or I could take the Exec Sous role and use it as an opportunity to learn from one of the best chefs in the industry.” Humbly choosing the latter proved to be a career-changing move for Tyler and a huge benefit to Carlton Woods. He was able to refine his skills and his management capabilities, gain a valuable mentor, and earn new credentials through both the ACF and World Association of Chefs’ Societies. He also introduced a number of new programs similar to those he was involved with during his time working for Executive Chef Jeff Baker at The Clubs at Houston Oaks (Hockley, Texas), including beehives, a garden, canning and preservation programs, house spice mixes and more. “We were beginning to connect the food on the plate to the member experience,” says Tyler. When Scott decided to move on, Tyler was the most capable and obvious candidate. www.clubandresortchef.com
The Club at Carlton Woods hosted the LPGA Chevron Championship’s Past Champions Dinner, featuring renowned chef Thomas Keller from The French Laundry. Keller collaborated with the club’s culinary team, sharing knowledge and creating a special menu to honor the 2022 champion, Jennifer Kupcho.
“Chef [Scott] became a mentor to me at an important point in my career,” says Tyler. “I am extremely fortunate to have been able to work with and learn from him.” Blending the many lessons he learned from Scott and other culinary leaders, Tyler was poised to usher Carlton Woods into a whole new era.
REBUILDING THE TEAM Tyler’s first challenge as Executive Chef was establishing a post-pandemic culinary team. The culture had been rocked, so Tyler took a pragmatic, thoughtful approach to rebuilding. His first hire was Adam Jemmott who was named Executive Sous Chef based on his experience working in both restaurants and clubs. Together the two set to work creating a new culture. “We spent almost a year and a half rebuilding the team,” says Tyler, who was steadfast in finding the type of person he believed would best align with what he envisioned. “We passed over plenty of overqualified candidates because they weren’t the right fit or didn’t share our same goals and philosophies.” A new trend emerged. Tyler began hiring underqualified
candidates because they had more potential and were eager to learn. “We hired the right people, not the most available ones,” he says. “And while we waited to find those individuals, [Jemmott and I] sacrificed and picked up the slack wherever needed. That’s how invested we are in this culture and this team.” Two years later, Carlton Woods is fully staffed with 27 culinary and 30 front-of-house employees, each as driven and passionate as Tyler and Jemmott. “It’s cliché to say we have ‘a culture of excellence,’” says Steve Salzman, General Manager and Chief Operating Officer. “That’s not our culture. Our culture is investing in that one little extra thing that makes a difference. Everyone on this team takes that extra step. And the staff’s connectivity leads to incredible outcomes.” According to Salzman, who has been with the club for eight years, Tyler has built a “powerhouse culinary team” from exec sous to the dishwashers. Each individual brings something unique to the table, and the collective ability to retain what they learn and evolve to further fulfill member’s needs is unlike anything he’s seen in his decades-long career.
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COVER FEATURE
Executive Chef Wes Tyler (top left) consistently seeks opportunities to educate his team, delving into the intricacies of whole-fish butchery, advanced sauce-making techniques, and mastering the art of plating.
“Golf might be what brings a member to Carlton Woods,” Salzman says. “But the dining experience is the glue. When a member first comes for dinner, it will be amazing. The more that member comes back, the more amazing the experience gets.”
HARNESSING MOMENTUM Today, Carlton Woods does $6.5 million in annual F&B with a 40/60 split between a la carte and banquet. The club has 771 members, 15 dining outlets and two different clubhouses. They run a 43% food cost and average 1,500 covers per week in a la carte. There are a lot of moving pieces with an operation of this size and scope, but Tyler is diligent about getting everyone on his team to row in the same direction. He does this by encouraging autonomy within a framework of growth. “Without a good team, a great chef is nothing,” he says. “I strive to teach what I have learned, just as my mentors did for me. I also prioritize providing culinary freedom in the kitchen, and I positively reinforce their strengths.” As this happens, the team’s skill sets evolve, and each begins to learn from those around them. “When the student becomes the teacher, they develop a sense of ownership in all they do,” says Tyler. The club’s a la carte menu changes quarterly with the seasons. Additionally, there are weekly featured menus at each clubhouse, with up to six new items. This totals nearly a dozen new dishes between both clubhouses weekly. “Utilizing the weekly menus provides us with a valuable opportunity to gauge the dishes that resonate with our members,” explains Tyler. “Engaging in collaborative discussions with our culinary teams and supervisors also empowers the team to take ownership of the menus and elevate their craft from its core.”
FINE FOOD Tyler’s culinary philosophy embraces a simple yet profound approach: Source the finest-quality ingredients, run with the seasons, and execute at a high level. However, beneath its seemingly effortless facade lies the undeniable truth that simplicity is never easy to achieve. 36 l Club + Resort Chef l July 2023
“Chef’s attention to detail is remarkable,” says Director of Operations Maria McGinty, who first worked with Tyler at Houston Oaks and supported his transition to Executive Chef of Carlton Woods. “He takes his leadership role very seriously and knows that he lives in a fishbowl. His team learns from what they see—and they see him refining, planning and being thoughtful about everything he does.” McGinty believes this characteristic is most evident on the plate. “The pandemic pushed us to focus on plate service,” says McGinty. “When we reopened, members did not want buffets, so we leaned into that. As an operator, I’d rather invest in more people in the kitchen creating beautiful plates of food rather than put out a buffet and hope that there’s something there that each member likes.” The team understands the importance of catering to member needs and preferences, which is why chefs are encouraged to engage in meaningful conversations with members. “Our goal as a club is to provide a well-rounded platform that offers memorable moments and great opportunities tailored for each and every one of our members to enjoy,” says Tyler. Whether it’s an Escoffier dinner, The Chevron Championship or the Past Champions’ Dinner with Thomas Keller and his team working alongside the Carlton Woods team, Mother’s Day brunch or Friday night a la carte service, the team strives to execute at a high level. That is how they define success. “We have achieved almost all of our short-term goals,” says Tyler. “Our team is solid, our fundamentals are in good order, our operation is on a positive trajectory, the members are extremely supportive, we continue to grow, and have solidified our position among the best in the industry. “It’s important for us to continue to remain consistent, innovative, and push the culinary precincts as we move forward,” says Tyler. “As a whole, having fun, challenging ourselves in new ways and exploring our passions remains a focus.” C+RC www.clubandresortchef.com
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INDUSTRY INSIGHTS
Keeping Up With
Club Kitchen Design Club chefs talk kitchen reno regrets, design trends with staying power and the equipment they’re making room for. By Isabelle Gustafson, Senior Editor
CLUB KITCHENS SHOULD BE CONSTRUCTED with a dual focus: meeting current food-and-beverage requirements while proactively anticipating and addressing future needs. For many clubs, this means expanding the back-of-house footprint, making room for enhanced banquet and pastry operations, garde manger and pizza programs while optimizing efficiency with new, modern equipment. During his four-year tenure as Executive Chef of Belleair Country Club, Paul Liptak, CEC, has spearheaded mul-
tiple renovations and upgrades to the culinary facilities. Under his leadership, the main kitchen, largely untouched since 1976, underwent a comprehensive renovation in 2020. A year later, Belleair revitalized ‘The 19th Hole’ restaurant’s kitchen. And most recently, the club completed a renovation of one of its two snack shacks with plans to renovate the second shack later this summer. While Liptak has done kitchen renovations at clubs in the past, the work done at Belleair, in its main kitchen in particular, was “by far the biggest.”
The primary goal of the renovation was to improve flow and efficiency and to better serve the club’s 3,000 members. This also meant investing in new equipment, such as a 1400°F infrared broiler. “We do a fair amount of prime steaks a la carte,” says Liptak. “[The broiler] took our steaks to a whole other level. We could add a nicely seared crust and improve overall texture and cook time.” The club also invested in a “high-end, programmable Italian pressure cooker [for] pressure-cooking meats, short ribs,
Belleair CC’s Executive Chef, Paul Liptak (pictured above), says his sourdoughcrust pizzas, made with countertop pizza ovens added during the main kitchen’s renovation, are a huge hit with members.
38 l Club + Resort Chef l July 2023
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Executive Chef Michael Matarazzo (pictured right) led Farmington CC’s $10.5 million renovation project in 2020, which included updated banquet and pastry kitchens.
stocks for sauces,” he adds, which has drastically improved consistency, as well as a pressure braising pan, combi ovens with built-in hood systems and countertop pizza ovens. “I can cook a pizza from raw to ready to serve in about two-and-a-half minutes,” Liptak says. The club’s main menu now features artisan pizzas crafted with a signature sourdough crust. Current options include ‘pizza bianco,’ featuring stracciatella, pickled Bermuda onions, toasted pistachios, and rosemary sourced directly from the club’s on-site herb garden, and ‘pizza burrata’ with heirloom tomatoes, burrata, fresh basil pesto and extra virgin olive oil. “We saw a need for more casual food, and [pizza] is a natural fit,” says Liptak. “We went from no pizzas on the menu to about 300 [pies] a week.” Liptak says he was fortunate to have full support from Belleair CC’s leadership team and members throughout each renovation. “I am very comfortable moving through the dining room and in meeting with the members,” he notes, an element of the job he says is “instrumental, especially in a club environment.” Similarly, Executive Chef Michael Matarazzo, CEC, says Farmington’s Country Club’s membership helped push through plans for the Charlottesville, Va.-based club’s $10.5 million www.clubandresortchef.com
kitchen renovation project, which it completed in 2020. “I was fortunate,” says Matarazzo. “When I [ joined as Executive Chef], I was told that surveys were given out periodically to the membership for the past several years to ask them to prioritize their top capital projects for the next 10 years. And on all of those surveys, the majority voted for a new kitchen.” He notes that not all memberships know the value of a well-designed, upto-date back-of-house. Fortunately for Matarazzo, the renovation was a long time coming, and members were ready. Fortunately for the club, Matarazzo’s a reno pro; this was his fifth kitchen design project. One of Matarazzo’s most effective strategies is to engage in mental visualization during the design process by immersing himself in the space. “Follow the flow of everything you do in your operation and review it in your head repeatedly,” he says. “Once construction begins, after the crew goes home each day, physically walk through the space, keeping in mind where each piece of equipment will go, to catch any potential mistakes.” Above all, Matarazzo says, clubs must ensure the chef is heavily involved throughout the design process. “I was given complete autonomy to design this kitchen, and we now have
the ideal kitchen for our operation,” he says. “I have seen other general managers or food-and-beverage directors dictating what is or isn’t needed in the kitchen. More times than not, you end up with a kitchen that doesn’t work for the chef who you hired to do the job.”
MAKING SPACE FOR PASTRY The primary goal of Farmington’s renovation was to expand the available space, with a particular focus on storage. The banquet kitchen underwent a remarkable transformation, increasing its size from 1,100 square feet to an expansive 7,000 square feet. Additionally, the renovation prioritized enhancing employee areas, such as break rooms and locker rooms, to ensure a comfortable and accommodating environment for the team. Farmington’s original banquet kitchen had two ovens, six burners and one deep fryer, notes Matarazzo. Today, it features 12 burners, four deep-fryers, an indoor smoker, nine ovens, a chargriller, a flat-top grill, a salamander, a tilt skillet and a steam kettle. “The combi ovens are invaluable to us,” he notes. “And we can’t live without the indoor smoker because we do a lot July 2023 l Club + Resort Chef 39
INDUSTRY INSIGHTS
Bonita Bay Club Executive Chef Richard Brumm (pictured below, right) says chefs should consider a club’s future needs when designing a kitchen.
of barbecue. That’s a huge one for us. … We also installed a custom cooling well that cools our stocks and soups. It has its own dedicated ice machine that dumps directly into the unit.” This streamlined setup significantly enhances Farmington’s efficiency. Farmington also added a dry-aging cabinet, allowing for the implementation of a “wildly popular” dry-aging program. “And our pasta extruder created a new featured section on one of our menus in our more upscale restaurant,” Matarazzo adds. Among the most notable changes is the expansion of Farmington’s pastry program, with a shop that doubled in size since the renovation. “We did have a dedicated shop [pre-renovation],” says Matarazzo, “but it was not independently temperaturecontrolled, so we were limited on our menus. … Adding that space and hiring [Executive Pastry Chef Mellisa Root] and her team has had a huge impact. It was an amenity-driven decision to make sure we have the highest-quality pastries in the country.” Small in scale but big in impact is a 180-square-foot space dedicated to members with severe allergies. Matarazzo says he expects other family-friendly clubs to follow suit, given today’s allergen prevalence. Down the line, Matarazzo also expects to see an increase in 100% electric kitchens. “There are already counties and major cities around the country that have mandated all commercial kitchens switch to electric,” he says. “I think that’s something chefs are going to want to think about.” Overall, Matarazzo says the newly designed back of house has been a “complete game-changer” for the 40 l Club + Resort Chef l July 2023
operation in terms of functionality, flexibility and future growth. “That’s the best part—there’s space for us to add new toys,” he says.
FACTORING FUTURE NEEDS Richard Brumm, WCEC, CEC, CCA, AAC, Executive Chef of Bonita Bay Club in Bonita Springs, Fla., shares a similar perspective with Matarazzo when it comes to kitchen design. Brumm emphasizes the importance of anticipating the future requirements of the facility. By prioritizing forward-thinking design, he ensures that the kitchen remains adaptable and equipped to meet the evolving needs and expectations of the club. “For example,” he says, “the first renovation we did when I came on board was a new member bar: 60-80 covers, small plates, appetizers, basically a predinner space. And that’s what we built.” But from the first night it was open, he says, members wanted to use it as a regular, more traditional dining venue. Today, the kitchen does 180-220 covers per night in-season. “I’ve renovated that specific kitchen six times since it was built to try to get it to the point where it can produce at the level the members want,” says Brumm. “As we’ve built kitchens after that, we’ve gotten better and better at designing them for what we need.” Bonita Bay Club’s next project is a full rebuild of its second clubhouse, slated to start this summer. “The [Naples Club] used to be in the middle of nowhere,” says Brumm. “Over the past 12 years, the sprawl of Naples has brought the city around the club. As that area expands and grows, the dynamics of our membership will also
change. We need a facility with the infrastructure to eventually do dinner, breakfast and more extensive banquet operations.” The new kitchen will feature a dedicated banquet facility and a garde manger space. But pastry will be done out of Bonita Bay’s central hub, along with pasta production and some other from-scratch operations—a system Brumm finds most efficient. Construction is expected to take a year, he says. And while some of the current equipment is still functional, the question becomes whether the cost of proper, temperature-controlled storage outweighs purchasing new equipment. “What we’re finding, especially with some of the older pieces, is that it’s more fiscally sound to let it go,” says Brumm. “So we’re looking at donating some items to our local culinary schools and local nonprofits, trying to do some good for the community.” When it comes to these types of considerations, Brumm adds, chefs should beware of value engineering during the initial design process—a lesson he learned the hard way. “It’s important to decide whether the cost-savings on the front side is really beneficial in the long run,” he says. “When you’re building a new kitchen, you must think 10, 20, 30 years down the line. Is it going to stand the test of time?” C+RC www.clubandresortchef.com
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FOOD + BEVERAGE
Bettering the Best Sellers
Three club chefs use shifting seasons (and tastes) to innovate their signature creations. By Stephanie DePrez, Contributing Editor
CLUB CHEFS ARE COMMITTED to creating unforgettable culinary experiences for members and guests. They deftly navigate ever-changing seasons, food trends, staffing challenges and the constant ebb and flow of available products to deliver consistency, quality and value. These chefs are fueled by the relentless pursuit of member satisfaction. They refuse to settle for “good enough.” Instead, they are on a mission to transform their best-selling dishes into something even more remarkable.
START WITH MEMBER PREFERENCES Club chefs possess a deep understanding of the significance of member preferences and expectations in their pursuit of crafting exceptional dining experiences. “I introduced a ‘Bang Bang Shrimp’ [see photo, above],” says Mark Shoup, Executive Chef of The Springhaven Club in Wallingford, Pa., “and I think if I tried to pull it off the menu, I’d be out of a job.” 42 l Club + Resort Chef l July 2023
Shoup’s awareness of his members’ cherished dishes and tastes is pivotal in his menu development process. Recognizing the sacred nature of certain dishes within the club realm, Shoup acknowledges that attempting to modify or remove them would provoke a vehement response from members. “In the club world, sometimes there are dishes that can’t be touched,” he says. “Members would be throwing fits if you tried to modify or remove them.” Nevertheless, Shoup remains committed to innovation and reinvention, constantly seeking opportunities to elevate popular dishes like salmon and scallops. “We strive to reinvent them quarterly,” he says. Fueling his creative journey, Shoup draws inspiration and insight from his fellow club chefs on social media platforms like LinkedIn. “I watch a lot of what my fellow club chefs are doing,” he says. “If something sparks my interest, I’ll give it my little twist or shake it around completely.” By blending a deep understanding of member preferences www.clubandresortchef.com
with an unwavering commitment to reinvention, Shoup exemplifies the artistry and dedication behind crafting unforgettable dining experiences for members and guests.
ADD SEASONAL INNOVATION AND LOCAL FLAIR Matthew Kornfeld, Executive Chef of The Hamlet Golf and Country Club in Commack, N.Y., has mastered the art of updating best-selling dishes to reflect the seasons and evolving palates of members. “Our members love burrata and duck,” he says. “As the seasons and menus change, my culinary team and I change how each element is prepared and presented.” Harnessing the core ingredients of these member favorites, Kornfeld and his team explore various iterations of the dishes. “We have been playing with Peking duck for two menu changes now, first curing and confiting duck legs, then finishing in hoisin with a refreshing scallion, basil, sesame and cucumber salad,” he says. “For our early summer menu, we’ve pivoted to DIY Peking duck roll-ups with all the classic accompaniments.” As a New York native, Kornfeld’s deep-rooted knowledge of local crops and available ingredients is a valuable asset to the process. “Being on Long Island my whole life, I am very in touch with our seasonal ingredients,” he says. “I follow the food that’s local throughout the seasons and often let it be the star of the dish.” By embracing seasonality, Kornfeld surprises members while upholding sustainability practices. One standout creation highlighting this approach is his “activated coconut and onion ash vinaigrette” for Hamlet G&CC’s cold-roasted cauliflower dish, which has become incredibly popular. “We make a vinaigrette from activated charcoal, Sherry vinegar, shallots, Dijon, and maple,” says Kornfeld. “It’s fun and different for the members to see a jet-black vinaigrette and taste something new and different at their club.”
PRESENTATION IS PARAMOUNT Experimentation becomes even more important if there’s a popular dish that just can’t be beaten. One such dish belongs to Jeremy Leinen, Executive Chef of the Country Club of Rochester (N.Y.), and it combines scallops and bacon. “I’ve done a couple of iterations of it, with one involving cooking slab bacon sous vide until it’s extremely tender, then serving it glazed with barbecue sauce,” says Leinen. “The other iteration I’ve gravitated toward lately involves simply grilling a thick slice of the slab bacon.” Leinen says plating greatly affects how a dish is received, and offers an opportunity to dress up old standards. “Based on the venue I’m serving the dish in, I can dress it up or down,” says Leinen. “The potatoes might be piped very simply, or I might be a little more elaborate with the prewww.clubandresortchef.com
sentation and smear it as the base of the dish, run a comb through it and char it with a torch.”
PLEASING EVERYONE ISN’T EASY Club chefs grapple with incorporating new ingredients, techniques, and flavors, blending tradition with contemporary elements. “Clubs are always filled with members who remember the ‘good ol’ days’ and want it that way every time,” says Shoup. But he also has members who seek modern applications. “They are going to challenge you to try new things and want to talk to you about a meal they recently had at some trendy restaurant,” he says. “No matter how elevated some of our dishes may be, we still have the classics that most club members have been eating their whole lives,” says Kornfeld, “for example, a simple crispy half-roasted chicken served with house-made white truffle potato croquettes, French beans, and a chicken jus.” Leinen found a way to use a traditional dish as a palette for creative freedom in the form of a salad niçoise. “When you research this dish and its origins in Provence, it’s pretty unrefined peasant food, but you can easily refine it and dress it up to fit in a more formal dining room,” says Leinen. “Certain ingredients simply have to be on the plate to meet the expectations of a member ordering a salad niçoise, but there’s plenty of room to be able to exercise a little creativity in the presentation.”
GARNISHES CAN’T SAVE YOU All three chefs agree: A garnish is never an easy way out. “I think garnishes are great when they add to the dish, but I’m not big on garnishing just for the sake of garnishing,” says Leinen. “Putting a mound of microgreens on a dish never made it better.” Shoup agrees. “Garnishes have to be enhancements to the dish,” he says. “I don’t use garnishes merely for appearance; if it’s on the plate, it’s intended to be eaten.” “I love using only edible garnishes,” adds Kornfeld. “We currently use marigold, borage, affilla cress, different types of sorrel, and pansies.” Kornfeld also likes to find ways to push his edible garnishes into unexpected presentations. “We utilize different molded tuiles infused with flavors,” he says. “We make foams using soy lecithin, caviar from balsamic vinegar, very dark, vibrant green herb oils, and gels using agar-agar and various gums.” The balancing act of feeding both tradition and improvement isn’t easy. Awareness of seasonal produce, innovative cooking and plating techniques, and unexpected pairings allow these chefs to build on their best-selling, signature dishes. With these tools in hand, these clubs are able to captivate members’ attention and enhance the dining experience. C+RC July 2023 l Club + Resort Chef 43
PASTRY
The Universal Scream for
With both nostalgia and innovation top of mind, club pastry chefs share memberfavorite frozen treats for the season—and their go-to summer selections. By Pamela Brill, Contributing Editor
CAN YOU HEAR IT? It’s that unmistakable sound of summer: the laughter of children with cherry ice-stained fingers and adults trying to keep pace with their melting triple-scoop cones. Be it dish or cup, cone or stick, frozen treats are a seasonal staple that never gets old—and that members are never too old to enjoy. As pastry chefs head into the cooler to pick out this year’s selection, they reveal which flavors are still tops, what new creations they’ll introduce this summer, and what they crave when they visit the ice cream truck. SAMOA, PLEASE Pastry Chef Lindsay Webb has Girl Scout cookies on the brain, much to the delight of members at Springfield (Va.) Golf & Country Club. In 2011, she concocted a caramel-toasted almond chocolate flake ice cream—or “Faux’Moa” as she calls it—inspired by the classic Samoa cookie. Before heading up SGCC’s pastry department five years ago, Webb honed her cake-decorating skills as an assistant pastry chef at Chevy Chase (Md.) Country Club from 2006-2015, followed by a stint at a family-owned bakery where she specialized in 3D and 44 l Club + Resort Chef l July 2023
fondant-based cakes. Today, her innovations are a perk for players fresh off the green in search of a sugar rush. “This season, we are featuring a loaded doughnut named after golf vocabulary (fried egg, double bougie, ball marker, etc.) that rotate biweekly,” she notes. An ice cream sandwich doughnut incorporates her Faux’Moa ice cream and threatens to out-stage perennial favorites: vanilla, chocolate, strawberry and orange sherbet. Webb also makes gourmet flavors like blackberry fennel, lemon cardamom and French toast for wine dinners and other special events. In SGCC’s dining room, ice cream soda floats, milkshakes and sundaes atop house-made fudge brownies are staples, with the latter two accounting for $8K+ in annual revenue last year. (The pool canteen pulls in another $6K+ with its eight-item selection of novelty bars.) Rising dairy costs have not deterred the club’s ice cream production. Webb also relies on an onsite beehive and garden to source honey and lavender for syrups and sugars for her seasonal, fine-dining dessert menu. When indulging in her frozen dessert fantasy, Webb recalls her childhood Mister Softee experience. “When I saw one of their ice cream trucks here in
Pastry Chef Lindsay Webb created a Samoa cookie-inspired ice cream flavor that Springfield G&CC members love.
Springfield, I immediately remembered my order, which still pleases me to this day,” she says: “chocolate soft serve on a waffle cone with chocolate sprinkles.” A TASTE OF THE TROPICS At Norfolk (Va.) Yacht & Country Club, summer arrives in a chilled bowl of fresh flavors straight from the Philippines. It’s where Pastry Chef Jennifer Umstot dishes out her version of the frozen www.clubandresortchef.com
dessert ‘halo-halo,’ made with crushed ice, evaporated milk and ube ice cream, whose signature hue comes from purple yams. “This dessert will transport you to a summer island getaway,” she says of her recipe, which has become an eyecatching addition to the seasonal menu. Umstot has been sharing her culinary talents with Norfolk Yacht & CC’s members for three years after designing desserts for local bakeries and restaurants. She relishes the luxury of logistics that were not possible in her former locales: a more flexible food cost and profit margin. While Umstot outsources ice cream production due to the high volume and time constraints, she puts her own spin on presentation and creative pairings. The club typically carries between six and eight ice cream flavors, along with three to five gelato flavors at any given time. Current selections include strawberry, ube and brown butter pecan, along with vanilla, chocolate and coffee. Umstot relies on her main supplier for a French roast coffee with brownie cookie that she uses as part of a trio that includes strawberry shortcake and cookies and cream. Last summer, Umstot created ice cream sandwiches with chocolate crinkle cookies and chocolate peppermint gelato. Another fan favorite, coffee
The Polo Club of Boca Raton Executive Pastry Chef Devin Cowan pays close attention to ice cream texture and flavors while avoiding compounds and artificial flavorings.
ice cream cake, was inspired by a club member who attended a cupcake-decorating class. “I always ask what [members] would like to see on the dessert menu,” she says. “Sometimes, I name the desserts after them. They love it!” Milkshakes are also on the roster, with fun flavors throughout the year. Past selections have included eggnog, Biscoff cookie, and mint chocolate. But when it comes to what Umstot would choose from an ice cream truck, she prefers a classic. “I do love a good strawberry shortcake,” she says. AN ICE CREAM STATION THAT POPS Ice cream connoisseurs at The Polo Club of Boca Raton (Fla.) will relish the latest frozen indulgence created by Executive Pastry Chef Devin Cowan. He has assembled an interactive ice cream pop setup for an upcoming menu where members can elevate vanilla, chocolate or strawberry pops with various chocolate couverture dips. Assorted toppings
Norfolk Yacht & CC’s Jennifer Umstot created a Filipino-inspired ‘Summer in the Tropics’ dessert that features crushed ice, evaporated milk and ube ice cream. www.clubandresortchef.com
can be heaped on, but quickly—before the chocolate hardens. “I try my best to keep both our members engaged and my team learning new things,” says Cowan. Just two years into his role at The Polo Club, he is making his mark at his first private club experience after spending years at highend resorts and pastry boutiques. When not staging a showstopping frozen dessert performance, Cowan immerses himself in the world of ice cream with an all-in style. “Although many of my recognitions and awards are in chocolate and patisserie, my heart always gravitates to ice cream,” he says. “Members often ask if I eat all the creations I make; I taste all of them for consistency, but ice cream, I actually eat.” Top flavors made in-house run the gamut, from Indonesian bourbon vanilla—each batch contains 16 whole vanilla beans—to mint Oreo and apple cobbler. Cowan prides himself on paying close attention to texture and flavors while avoiding compounds and artificial flavorings. Florida promises a hot and busy summer, and Cowan plans accordingly, keeping a close eye on dairy costs, and seeking out opportunities to work with local farms and creameries. But if May’s ice cream production of 86 gallons is any indication, members can expect an equally active season. Of course, Cowan will still make time for sampling the goods in and out of the kitchen. “Because I love touches of nostalgia,” he says, “if the local ice cream truck stopped at my pastry shop, I’d have to take a bite out of a Pink Panther pop.” After all, it’s just part of the job. C+RC July 2023 l Club + Resort Chef 45
FOOD + BEVERAGE
Revamping Your Wine-by-the-Glass Program Clubs can transform wine-by-the-glass programs with diverse selections, perfect pairings and innovative preservation methods. By Robert Mancuso, CMC, DipWSET, Contributing Chef Editor
WHEN IT COMES TO WINE-BY-THEGLASS programs, there’s no need to be mundane or predictable. In fact, in clubs, we are pleasantly surprised when members request an upgrade to our wine-by-the-glass offerings. If your club is looking to establish relevance with its existing program or embark on developing one, recognizing member needs is just the first step. While developing your wine-by-the-glass program, there are a few crucial questions to consider: What is the purpose of the program? You may be missing the mark if the primary goal is to expand wine selections. Let’s delve into the aspects of variety and choice. Who is your target market? Are you catering to the needs of existing connoisseurs, attracting new influencers, or enhancing your current food and beverage program? Is your goal to boost wine sales? When properly costed out, wine-by-the-glass programs can be highly profitable. PAR FOR THE COURSE Chardonnay and Cabernet are likely to be the most-requested varietals on your list, but it’s essential to conduct a thorough analysis of your product mix to identify the top sellers. Interestingly, approximately 340,000 hectares of Cabernet Sauvignon are planted worldwide and around 211,000 hectares of Chardonnay. While this may seem conventional, it is often an excellent place to start. Not only are these varietals popular, but they also offer a wide range of styles. For instance, a Rombauer Chardonnay differs vastly from a Domaine William Fèvre Chablis, and a Faust Vineyard Napa Valley Cabernet is light-years away from a quality vintage Château Margaux. The key is to capitalize on the diverse styles, even if it means featuring multiple selections from the same grape varieties. 46 2023 2022 46 l Club Club + Resort Chef l July November
HIGH DIVE Once you’ve covered the basics, it’s time to explore the cellar and get creative. With approximately 10,000 wine-producing grape varieties worldwide, you can craft a relevant program that will excite your members and guests. However, selecting these options can be overwhelming, so consider polling your members for input. It’s advisable to feature major wine-producing regions such as Burgundy (offering Chardonnay and Pinot Noir), Bordeaux (offering Cabernet, Merlot, Cabernet Franc, Petite Verdot, and Malbec), Mosel (Riesling), the Loire Valley (Muscadet, Chenin blanc, Sancerre aka Sauvignon Blanc), Spanish Rioja (Grenache and Tempranillo), Australia, New Zealand, Tasmania, and the good ol’ USA. MATCH POINT Don’t forget to consider your cuisine. This presents an incredible opportunity to create perfect pairings and excite the culinary team. Matching food and wine enhances the overall member experience, and wine-by-the-glass programs serve as an excellent gateway to introduce members to new styles. For example, a beautifully prepared shrimp tempura with a cool papaya salad is an extraordinary match for Crémant d’Alsace. C+RC
Read the full article: club-and-resort-chef.com/ revamping-your-wine-by-the-glass-program www.clubandresortchef.com www.clubandresortchef.com
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BANQUET
A Kitchen of Their Own Maintaining a separate space reserved exclusively for special events is a win-win for club chefs and banquet teams. By Pamela Brill, Contributing Editor
BANQUET CHEFS HAVE THEIR HANDS FULL—literally. Whether planning event menus, sourcing ingredients, or executing orders for hundreds of covers in one sitting, the frenetic pace often threatens to upend itself. It’s no wonder culinary departments with their own banquet kitchens can convert chaos into calm, with dedicated space that allows the team to do their best work unencumbered.
FOCUSED AND EFFICIENT Boosting productivity in the kitchen is the mission for any culinary professional. For Executive Chef Kellen Gullatt at The Lakes Country Club in Palm Desert, Calif., this goal kicked into high gear when the club underwent a clubhousewide renovation in 2021 that included a new banquet kitchen—a necessity for the burgeoning events department. “We could no longer operate banquets and a la carte services from the main kitchen alone,” explains Gullatt. “During peak season, we do roughly 18,000 to 20,000 covers with banquets and a la carte services combined.” Given that he joined the club as Executive Sous Chef before taking on his current role three years later, Gullatt knew how fast-paced the kitchen could become any given weekend. To better serve the newly redesigned banquet event center, along with the Lakes’ Santa Rose Room, private wine room and outdoor patio, a 48 l Club + Resort Chef l July 2023
3,000-square-foot banquet kitchen now houses two key areas. The back serves as the bakery and prep area, featuring large mixers, hot boxes, a vacuum sealer and other smaller equipment. The other side functions as the cooking and plating line, with convection ovens, combi ovens, a grill, a flat-top griddle, deep fryers, a steam table and plates. Although the banquet kitchen stands apart from the 2,000-square-foot main kitchen, the two facilities share staff, with Gullatt relying heavily on two sous chefs who assist in banquets and a la carte dining, “each focusing more attention on one specific area. This helps ensure that we as a team are staying
on course for various events and services while meeting all health department codes,” he says. Having a dedicated prep and production space specifically for banquets has proven invaluable for Gullatt and his team. Not only has it improved organization and efficiency of the club’s culinary program, but having separate walk-in coolers, more space and equipment greatly benefits the overall flow. “It allows us to keep all food outlets open, whereas, in previous years, we would close a la carte dining due to large banquets,” he notes. And while Gullatt is now responsible for a larger staff, a higher budget and a fully stocked second kitchen, he sees these as mere adjustments that outweigh any potential challenges. “So far, all the benefits of having a separate kitchen have negated any issues,” he adds.
FOOD FOR THOUGHT
Visit recipes.clubandresortchef.com for Druid Hills Golf Club Executive Chef Brad Menhorn’s ‘apple pie pork roulade’ recipe.
At The Cosmos Club in Washington, D.C., where nourishing the minds (and bodies) of academia is on the daily agenda, a banquet kitchen with optimal output is essential for feeding an active membership. Hosting approximately 80 lectures and events each month, this separate culinary facility has a production process that has been finetuned over the years, largely thanks to Executive Chef William Rogers, CEC, CCA. Drawing from a storied career that includes a 10-year run at the Ritz-Carlton www.clubandresortchef.com
to five annual Masters tournaments, where he managed 2,000 daily covers, Rogers was up for the challenge of spearheading a kitchen renovation in 2017. “The last time was in 1983 when banquets were minimal,” he recalls. “We decided to split up the banquet side and wanted to stock it with the proper equipment and enough space.” With banquets accounting for $3 million in annual sales and $2.5 million for a la carte, they warrant the real estate. The 2,000-square-foot banquet kitchen follows a square-shaped layout, each corner serving as specific prep/ production zones. “We have five tables on casters that we can move and integrate based on prep and plate-up time,” says Rogers. The walk-in cooler is near the dry goods rack, where common spices are stored. Over on the second wall is a prep table, including a sink and meat slicer, while the third zone houses dry storage for china, platters and bowls; ripening rack for tomatoes, avocados, kiwi and other fruits; and hot boxes. Last but not least is the hot line, with a four-burner stove, kettle and combi oven. Rogers plugs the importance of small details, like five overhead outlets for spice grinder, blenders and other small equipment, as well as heat lamps that can be repositioned as needed. Given the club’s mansion setting, where space is at a premium, Rogers focuses on optimizing output. “We buy only what we need to serve and don’t have a lot of excess,” he says. A rotating menu that concentrates on what’s in season helps simplify planning and sourcing ingredients. “We like to can, cure and ferment products and can use banquet space to store items,” he says. Rogers and his team often look for ways to change up shelving, contemplating what drawers and containers can be purchased to stay organized. “From time to time, my chefs and I will walk the space to see what’s working and what’s not,” he notes. Solutions that have proven useful include a common par shelf for dry storage items www.clubandresortchef.com
Visit recipes.clubandresortchef.com for the ‘coffee-ancho-chili-grilled flank steak’ recipe (pictured above), courtesy of The Lakes CC Executive Chef Kellen Gullatt.
and a walk-in with common shelves for automatically restocked herbs. “This way, people aren’t hoarding their own salts, acids and oils; both teams can go there,” he explains. “Streamlining those pars has been great; it gives us the proper inventory, so we are not overproducing and reopening.”
PARALLEL PLAY Culinary operations that are separate but equal require a deft hand and a willingness to adapt. At Druid Hills Golf Club in Atlanta, whose kitchen is under the helm of Executive Chef Brad Menhorn, both attributes are necessary for managing a la carte and banquet production. Amassing a combined 1,800 square feet, the kitchen’s front half comprises an a la carte line—equipped with a kitchen display system (KDS)—while the back half has a traditional banquet line layout. “The parallel setup allows me to supervise and participate with both departments simultaneously, as I am an extremely hands-on chef,” says Menhorn, who has over 16 years of experience preparing banquets. Although each side of the kitchen functions independently, Menhorn
must balance various challenges, from coordinating product orders and staffing to handling peak hours for two busy entities. He stresses the importance of teamwork when faced with potential problems, emphasizing that a group-wide effort is the most effective solution. “‘Not my job’ is not a phrase we allow in the kitchen, as all jobs are equally important, and no job is below any of us,” he says. Menhorn maintains a sense of order by being proactive to combat fatigue and avoid missteps. “We live and die by mise en place: Everything is in its place and prepared by our diligent earlymorning crew before the sous begin to prepare,” he says. His team is now working on finetuning reaction time to last-minute order updates not only to meet but exceed expectations. While Menhorn believes there’s no simple answer for pulling off a successful banquet, he affirms that preparation and execution are enhanced by a supervisor who leads by example. “A leader tailors their approach to each situation,” he says, “making each order equally a unique challenge and an opportunity to learn how we can better serve our membership.” C+RC July 2023 l Club + Resort Chef 49
CHEF TO CHEF
Cynthia Romstadt: From Ambitious Sous to Confident Exec As Executive Chef of Colonial CC, Cynthia Romstadt’s tasked with placing culinary at the center of operations during the club’s $100 million renovation. By Isabelle Gustafson, Senior Editor
EXECUTIVE CHEF CYNTHIA ROMSTADT has achieved remarkable career growth, fueled by her ambition to become an executive chef before age 30, unwavering dedication to her craft, and guidance from a few prominent club culinarians. Her first role after culinary school was at Cherokee Town and Country Club under J. Kevin Walker, CMC, AAC, where she spent two-and-a-half years. After Walker left, she found a role at Cedar Rapids (Iowa) Country Club, where she was sous chef under Roger Anderhalden (now Executive Chef of The Club at Mediterra in Naples, Fla.) for five years. When Anderhalden left Cedar Rapids to become Executive Chef of Colonial Country Club (Fort Worth, Texas), Romstadt took over as Executive Chef. She was 27. Years later, she came full circle after some time outside the club world, joining Colonial CC as Executive Sous Chef. A year later, she was promoted to Executive Chef. Three months into the gig, she is face to face with a massive $100 million renovation that will significantly affect expectations for the food-and-beverage program during and post-renovation. Club + Resort Chef (C+RC): Tell us about the renovation plans and the impact on F&B. Cynthia Romstadt (CR): Our a la carte venues are currently maxed out, and our sales each year have increased 30% in each venue. This renovation will position us to finally meet member demand [by adding] two new restaurants, which will add around 30% more seats. There will be a lot of new programming, too. There will be a dry-age room, a chef’s table bar, and a rooftop lounge. They’re erecting a brand-new building for the new restaurants, so we’re supposed to maintain full operations at our current clubhouse. We won’t have banquets for the entire summer because our ballroom is being renovated imme50 l Club + Resort Chef l July 2023
diately. Because the golf course will be closed for a year, culinary is being called upon as the big draw for members. The overall improvement in facilities and equipment can potentially improve food execution, menu enhancements and the staff we attract. This year is an extremely important planning year for us to reorganize our brigade, apply focus to our dining venues, and hone in on our vision for high-quality food sources. C+RC: What was the transition to Executive Chef like for you? CR: In some ways, I don’t feel like much has changed. I was already doing [many of the responsibilities of this role]. That said, I feel a greater responsibility to connect to the staff. I’m digging deep from a leadership standpoint to keep them engaged and motivated, while also helping everyone see the vision of the culinary program. I have to manage personalities, time restraints and schedule preferences. It’s a lot more communication and a lot more being extroverted than I was as executive sous chef. Chefs love to cook. Developing these interpersonal relationships is more challenging. C+RC: Is that something you’ve had good examples of from mentors? CR: Chef Walker used to say, “I’m not the best chef, but I’ve hired the best chefs. They’re the ones who shine; I just bring them all together.” I look at it that way now, too. It’s about finding people with different or better skill sets than you and getting them under the same roof. Roger [Anderhalden] and Martin [Meadows, Colonial CC’s Director of Culinary Operations] have set me up for great positions, and I’ve always inherited an amazing staff, which plays a major role in any chef’s success. C+RC Read the full interview: club-and-resort-chef.com/ cynthia-romstadt-from-ambitious-sous-to-confident-exec www.clubandresortchef.com
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