Club + Resort Chef March 2022

March 2022 www.clubandresortchef.com

2022

Culinary Experience

INSIDE Top Ranked By the Numbers Sea Pines Resort Helps Fight Labor Shortages Al Fresco Dining Is Here to Stay Pictured: Farmington Country Club, Charlottesville, Va. #1 Top Ranked Culinary Experience

Dishing

with

DeChellis

TOGETHER AGAIN THIS MONTH, more than 400 club and resort

chefs will gather in Nashville for the 2022 Chef to Chef Conference. We will discuss critical issues facing our industry. We will network with one another and with sponsors. We will learn valuable information from a slate of incredible speakers.

To say I’m excited, wouldn’t do it justice.

In the time between the 2020 Chef to Chef Conference and this month’s event, a lot has changed. Most notably for me is the fact that two people I have worked with for the bulk of my media career have decided to move on.

Joe Barks has been my editor since 2012. He has corrected millions of typos in my work. He has skillfully restructured my writing to make my articles better and help you, the reader, understand what I was trying to communicate.

Joe has had an incredible career with Club + Resort Business. Not only did he launch the magazine, but he helped it grow and evolve to where it stands today—as the leading business publication in the club industry.

Personally, Joe has taught me much about what it takes to be a good editor. He’s calm and steady.

He’s incredibly intelligent. He’s witty beyond measure. I will miss him (and his love of hyphens).

I think we all owe Joe endless gratitude for what he has done for us and for this industry through his work.

Tom McIntyre, C+RC’s Publisher, has also decided to move on from media sales after more than 30 years in the space.

Tom actually hired me right out of college as an assistant editor for a non-commercial foodservice magazine. He has been a part of nearly every major professional milestone I’ve hit: my first job out of col2

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lege, my first big raise and promotion, my entrance into the club market, the creation of Chef to Chef, and the building up of the Club + Resort Chef brand.

I remember the first time we had a cocktail. My editor at the time told me “the Publisher” wanted to have a drink with us. I was 22 and so nervous my palms were sweating. Tom was sitting at the bar and he looked both bemused and annoyed when we arrived. He made me sit on the stool between himself and my editor. I don’t think I said more than three words. I remember being so impressed with how he carried himself and how he spoke with my editor.

I remember thinking if I could earn Tom’s respect, I might just stand to make something of myself.

In 18 years, Tom and I have done a lot of good work together. And much like Joe, his work in this space has had an impact on us all.

While it will be wonderful to gather at Chef to Chef again, it will be equally bittersweet in that we will have to bid adieu to two incredible people who have been instrumental in building the event into what it has become.

And to Tom and Joe, thank you for all of it.

EDITOR Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233

www.clubandresortchef.com

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EDITORIAL

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EDITOR, CLUB + RESORT CHEF

VICE PRESIDENT/GROUP PUBLISHER

Joanna DeChellis jdechellis@wtwhmedia.com

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Joe Barks EDITOR, CLUB + RESORT CHEF jbarks@wtwhmedia.com 610-688-5666 Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233 SENIOR EDITOR

PUBLISHER

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March 2022

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EDITORIAL ADVISORY BOARD Eva Barrios, Executive Chef Royal Oaks Country Club, Houston, Texas David Clark, Executive Sous Chef EDITORIAL ADVISORY BOARD Army Navy Country Club, Arlington, Va. Lance Cook, WCMC, CEC, CCA, K. Scott CFBE, FMP,Craig, CFSM,CEC, CCA, WCMC Director Chef, of Culinary Operations, Executive Hammock Dunes Club Palm Coast, Myers ParkFla. Country Club,

Charlotte, N.C.

K. Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations, Vincent Horville, Executive Chef, Myers Park CC, Charlotte, N.C.

The Metropolitan Club of the City of

Rich Hoffman,(D.C.) CEC, CCA, AAC, WCMC, Washington CDM, CFPP, Executive Chef, Jeremy Leinen, Executive CC of Maryland, Towson, Md. Chef,

Dunwood Country Club, Atlanta, Ga.

Vincent Horville, Executive Chef, The Metropolitan Club ofCEC, the Executive Michael Matarazzo, City of Washington Chef, Farmington(D.C.) Country Club, Char-

lottesville, Va.

Michael Matarazzo, CEC, Executive Chef, FarmingtonCMC, CC, GM/COO, Lawrence McFadden, Charlottesville, Va.

The Union Club, Cleveland, Ohio

Lawrence McFadden, CMC, GM/COO, Colby Newman, Executive Chef, The Union Club, Cleveland, Ohio

Grosse Pointe (Mich.) Yacht Club

Tim Recher, CEC, AAC, CWX, James of Satterwhite, Director Culinary Operations, Quail West G&CC, Executive PastryNaples, Chef, Fla.

Charlotte (N.C.) Country Club

Scott Ryan, CEC, AAC, Executive Chef, The Country Club, Drew Tait, Executive Chef, Pepper Pike, Ohio

Kelly Greens Golf & Country Club,

Fort Myers, Fla. Executive Pastry Chef, James Satterwhite, Charlotte (N.C.) CC J. Kevin Walker, CMC, AAC

J.Executive Kevin Walker, CMC, AAC,Golf Club Chef, Ansley Executive Chef, Ansley Golf Club Atlanta, Ga. Atlanta, Ga.

Kara Singleton ksingleton@wtwhmedia.com

N OV E M B E R C L U B I N D E X

Properties thisBissue M A R Cfeatured H C in LU INDEX BallenIsles Country Club Palm Beach Gardens, Fla. 22 Properties featured in this issue Boca Grove Golf and Tennis Club Boca Raton, Fla. 24 Capital City Club&Atlanta, Ga. Club Atlanta, Ga. 46 14 Cherokee Town Country The Country ClubClub of Pittsfield Pittsfield, Mass.

Cherokee Country Knoxville, Tenn.

68 26 Desert Mountain Scottsdale, Ariz.

The Club at Carlton Woods Houston, Texas 64 20 The Everglades Club Palm Beach, Fla. 34 Coral Ridge Country Club Fort 64 18 Fiddler’s Elbow Bedminster, N.J.Lauderdale, Fla. 64 14 Fairview Country Greenwich, Forest Lake ClubClub Columbia, S.C. Conn.

Fort Wayne Country Club Fort Wayne, Ind. Grassy Hill Country Club Orange, Conn.

72 30 The Gasparilla Inn & Club Boca Grande, Fla. 10 Hendersonville Country Club Hendersonville, N.C. 44 14 JW Marriott Miami Turnberry Resort & Spa Midland 68 Miami, Fla.Country Club Midland, Mich.

Kalamazoo Country Club Kalamazoo, Mich.

Overlake Golf and Country Club Medina, Wash.

68 18 Kenwood Country Club Cincinnati, Ohio 26 Pinnacle Country Club Rogers, Ark. 72 Kings Creek Country Club Rehoboth Beach, Del. 18 Sea Pines Resort HiltonClub Head Charlotte, Island, S.C. N.C. 60 28 Myers Park Country Quail WestCountry Golf and Country Wheeling Club Wheeling,Club W.Va.Naples, Fla. 72 24 River Run Country Club Davidson, N.C. Winged Foot Golf Club Mamaroneck, N.Y. 62 20 Sedgefield Country Club Greensboro, N.C. 24 Sherwood Country Club Thousand Oaks,www.clubandresortchef.com Calif.

22 www.clubandresortchef.com

- 10 2022 Top Ranked Culinary Experience The Top Ranked Culinary Experience program celebrates the best and brightest food and beverage programs in the club and resort industry.

CONTENTS March • Vol. 11 • Issue 2

D

Memo 2 Editor’s Together Again the Plate 6 Behind Steve Boeger, Executive Chef

Hendersonville Country Club

8

How the Capital City Club Says ‘Cheese’

Executive Chef Christophe Joignant relies on the high-impact flavor from Bel Brands USA to elevate a variety of dishes on his menu.

Top Ranked 16 2022 Culinary Experience Listing

22

How The Sea Pines Resort Is Solving Labor Shortages

The South Carolina property partnered with nearby resorts and entities to help a community college open a brand-new culinary school.

24

Chrissie Bennett on Her New Role at Winged Foot GC

As the first female to hold the Executive Chef position at Winged Foot Golf Club, Chrissie Bennett has exciting plans for the future of the club’s culinary program.

26

Al Fresco Dining Is Here to Stay

30

Rise and Shine with Springtime Sweets

Members have come to love and expect outdoor dining experiences, no matter the weather.

Pastry chefs give a morning boost to their menus with innovative breakfast pastries.

34

Banquet Equipment Chefs Can’t Live Without Prepping for large-scale meals means having the right tools in place.

It Always Have to 38 Does Be Champagne?

Champagne is great, but there are plenty of alternatives that bubble, fizz and pop.

Pictured: Quail West Golf & Country Club, Naples, Fla. #7 Top Ranked Culinary Experience

www.clubandresortchef.com

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BEHIND THE PLATE

Steve Boeger Executive Chef Hendersonville (N.C.) Country Club Once Steve Boeger, Executive Chef of Hendersonville (N.C.) Country Club, earned the trust of his members, he began to push the creative edge.

“The days of protein/starch/vegetable are fading,” says Boeger. “My members want healthier options that are more globally inspired. I’m especial-

ly proud of the Tuna-Puffed Rice-Everything Furikake, because it represents a light, fresh and sustainable option.

“It’s an ‘umami bomb’ that serves as the perfect example of how building trust with your membership can lead to a really delicious plate of food,” Boeger says.

Tuna with Puffed Rice and Everything Furikake INGREDIENTS FOR AHI TUNA: ½ cup low-sodium soy sauce 2 Tbsps. mirin 1 each small shallot, brunoise 2 stalks scallions, fine cut 3 cloves garlic, brunoise 1 tsp. grated ginger 1 tsp. sesame oil 1 tsp. red pepper flakes 1 tsp. siracha sauce 1 lb. sushi-grade tuna

They should be golden and full of fragrance, but be careful not to burn them.

3. Shred the nori sheets into smaller chunks. Mix shredded nori with the toasted sesame seeds, adding a little salt and sugar and the rest of the ingredients.

½ each

PROCEDURE FOR PUFFED RICE CRACKER: 1. Cook rice until tender and blend into a cream. Spread the rice cream into sheets around 1.5 mm thick. Bake for 1 hour at 215°F. Break rice sheets into segments and deep fry.

avocado, reserve and add ½ juice of lime

PROCEDURE FOR AHI TUNA:

1. Combine soy sauce, mirin, shallot, scallions, garlic, ginger, sesame oil, red pepper flakes, and sriracha sauce in a medium bowl. Whisk well.

Add tuna; stir gently to coat with marinade.

2. Smash the avocado. Reserve.

INGREDIENTS FOR PUFFED RICE CRACKER: ½ cup white rice 1.435 cups water As needed new fryer oil

TO ASSEMBLE: 1. Use a 2¾-inch forming mold and place smashed avocado into the bottom of the mold on a chilled plate.

2. Add marinated tuna and continue to mold, being careful not to release marinade onto the plate.

3. Sprinkle Everything Furikake on top, while still in the mold.

4. Remove mold carefully and add homemade herb oil (see recipe with the online version of this article) to the bottom of the vessel.

5. Add the puffed rice cracker and serve.

INGREDIENTS FOR EVERYTHING FURIKAKE:

3 tsps.

2 sheets 1 Tbsp.

1 Tbsp.

1 Tbsp.

1 tsp.

1 tsp.

sesame seeds nori salt sugar dried onion dried garlic poppy seeds

PROCEDURE FOR FOR EVERYTHING FURIKAKE:

1. Using a grinder, gently grind the sesame seeds so they release their oil.

2. Toast the sesame seeds on a frying pan over very low heat for 10 minutes.

6

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PRODUCTS AT WORK

How the Capital City Club Says ‘Cheese’ Executive Chef Christophe Joignant relies on the high-impact flavor from Bel Brands USA to elevate a variety of dishes on his menu.

By Joanna DeChellis, Editor

CHRISTOPHE JOIGNANT, EXECUTIVE CHEF of the Capital City Club (Atlanta, Ga.), is a masterful culinarian. He can take a slate of ingredients and weave them together to create dishes that will satisfy, surprise and delight members and guests.

But no matter how skilled Joignant and his team are, the Capital City Club’s food is only as good as the ingredients its chefs choose to work with.

One product portfolio that has consistently proved superior to all others hails from Bel Brands USA, trusted cheese purveyors for more than 150 years.

Capital City has had impressive menu success with three Bel products in particular: Boursin® Professional Frozen Gournay Cheese Cubes (a threegram version of the iconic French fresh cheese), Price*s® Pimiento Cheese Spreads, and Boursin® Dairy-Free.

“Each of these products offers quality, consistency, and a long shelf life in an easy-to-use format,” says Joignant. “They are cost-effective in the club environment, too.”

PIZZA POWER Last summer, the Capital City Club sold 1,200 12-inch pizzas from its snack bar in a period of 26 weeks.

Among the most popular of the pies was a savory oyster mushroom and Boursin variation that featured caramelized shallots, butter-roasted oyster 8

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Oyster Mushroom & Boursin Pizza

mushrooms and herbaceous Boursin Frozen Cubes that baked to a crispy, golden brown on the outside, with a creamy inside.

“This pizza was actually inspired by the garlic and herbs in the Boursin and how well they paired with the tender and golden oyster mushrooms,” says Joignant, adding that he has not encountered any supply-chain issues with any Bel products. “The frozen cubes are very easy to spread on the pizza, too, which made them even more production-friendly. There was no waste, either.”

The IQF product has all the richness of classic Boursin, frozen into 3-gram pellets, which makes for easy measuring, portioning and handling. The cubes also have no artificial preservatives, colors or flavors.

gluten-free, too, which makes it very desirable from a member standpoint.”

GREAT GRILLED CHEESE Capital City Club members hungry for a Southern-inspired favorite can’t resist Joignant’s ultimate grilled cheese sandwich, made with Price*s Pimiento Cheese Spread.

“The flavor and texture of this spread on the grilled cheese can’t be beat,” says Joignant. “Quality is especially important with so few ingredients on a sandwich like this. This Pimiento Cheese Spread is creamy, with shreds of cheddar that melt beautifully.”

There are plenty more dishes at the Capital City Club featuring Bel Brands products, including a Zesty Jalapeño Pimiento Cheese Spread & Potato Fritter as well as Boursin Cheese Cubes with basil oil and balsamic glaze.

“Bel products help us to streamline kitchen operations while delivering the consistency and quality members have come to expect,” says Joignant. C+RC

PLANT-BASED RISOTTO As members continue to adopt plant-based diets, Joignant saw an opportunity to meet those needs by incorporating Boursin® Dairy-Free in a rich, creamy sophisticated risotto.

The combination of garlic, parsley, and chives, cold-blended in a dairy-free base made from high-quality coconut oil, gave the risotto an herbal, rich flavor that was just as delicious as its classic counterpart.

“The Boursin® Dairy-Free offers a reliable consistency that won’t break when heated,” says Joignant. “It is www.clubandresortchef.com

Zesty Jalapeno Pimiento Cheese & Potato Fritter

March 2022

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Club + Resort Chef 9

TOP RANKED Culinary EXPERIENCE BY THE NUMBERS

Top 10 States for To

Membership sizes

of Top culinarY CLUBS

• • • • • 1,100-1,300: 6% • 1,300-1,500: 6% • 1,600+: 21% 300-500: 12% 500-700: 20% 700-900: 21% 900-1,100: 14%

10 2021 l March 10 l l Club Club++Resort ResortBusiness Chef l March 2022

300-500

1,600+ 1,300-1500

500-700

1,100-1300

900-1,100

700-900

www.clubandresortbusiness.com www.clubandresortchef.com

2022

Culinary Experience

Top CULINARY CLUBS

Per-Member Spend

Average Per-Member Spend: $4,022

www.clubandresortbusiness.com www.clubandresortchef.com

Lowest Average Member Spend: $344

Highest Average Member Spend: $8,498

March 2021 + Resort Business March 2022l Club + Resort Chef ll 11 11 l Club

TOP RANKED Culinary EXPERIENCE BY THE NUMBERS 2022

Culinary Experience

Top culinary clubs with a

Food & Beverage Minimum

48%

52%

do not have an F&B Minimum

have an F&B Minimum

Top culinary Clubs with

a Sommelier on Staff 67%

By the Numbers

have a Sommelier on Staff

33%

do not have a Sommelier on Staff

5

Average number of a la carte outlets in Top Culinary Clubs

2,440

Average weekly a la carte covers in Top Culinary Clubs

2.7

Average number of a la carte kitchens in Top Culinary Clubs 12

l Club + Resort Chef l March 2022

WE DESIGN, SO YOU CAN DELIVER

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For new F&B concepts and existing dining amenities, RealFood Hospitality, Strategy and Design offers:

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TOP RANKED Culinary EXPERIENCE BY THE NUMBERS 2022

Culinary Experience

by the Numbers

1.1

Average number of banquet kitchens in Top Culinary Clubs

560

Average banquet capacity in Top Culinary Clubs

56

Average number of FOH employees in Top Culinary Clubs

Staffing 34

42%

Average Food Cost in Top Culinary Clubs

Average number of BOH employees in Top Culinary Clubs

14

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WHEN YOUR PERFORMANCE MATTERS.

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Top Ranked Culinary EXPERIENCE

Top Ranked culinary e A Club + Resort Chef Report

Ranking Club Name

State

Membership

Annual F&B Revenues

Food Cost

1

Farmington Country Club

VA

7,147

$5.6M

42%

2

Hammock Dunes Club

FL

730

$2.2M

45%

3

Cosmos Club

DC

2,950

$7.0M

36%

4

The Club at Ibis

FL

3,400

$7.2M

57%

5

Bonita Bay Club

FL

2,500

$5.6M

46%

6

The Club at Carlton Woods

TX

710

$3.5M

48%

7

Quail West Golf & Country Club

FL

1,500

$2.5M

46%

8

BallenIsles Country Club

FL

2,600

$5.7M

62%

9

Forest Lake Club

SC

1,200

$3.0M

40%

10

Ocean Reef Club

FL

5,000

$40.0M

34%

11

Coral Ridge Country Club

FL

850

$3.4M

57%

12

Meadowbrook Country Club

MO

555

$1.9M

46%

13

Polo Club of Boca Raton

FL

3,245

$7.4M

56%

14

Medinah Country Club

IL

1,080

$6.0M

35%

15

Roaring Fork Club

CO

610

$2.6M

48%

16

Greystone Golf and Country Club

AL

1,025

$3.5M

40%

17

Addison Reserve Country Club

FL

717

$2.3M

55%

18

Orinda Country Club

CA

788

$2.5M

41%

19

Baltimore CC

MD

3,200

$7.0M

42%

20

Sycamore Hills Golf Club

IN

469

$2.6M

45%

■ Chef to Chef Conference Attendee 16 l Club + Resort Chef l March 2022 16 l Club + Resort Business l March 2021

www.clubandresortchef.com www.clubandresortbusiness.com

2022

Culinary Experience

y experience of 2022 Ranking Club Name

State

Membership

Annual F&B Revenues

Food Cost

21

Palo Alto Hills Golf & Country Club

CA

595

$4.4M

42%

22

Fiddler's Elbow

NJ

860

$9.6M

35%

23

Glen Ridge Country Club

NJ

590

$3.8M

44%

24

Forsyth Country Club

NC

988

$3.2M

38%

25

Quail Creek Country Club

FL

760

$3.7M

49%

26

Sawgrass Country Club

FL

1,495

$6.0M

43%

27

Lake Toxaway Country Club

NC

440

$2.3M

38%

28

Winged Foot Golf Club

NY

1,000

$4.0M

35%

29

Daniel Island Club

SC

4,000

$7.0M

41%

30

Sea Pines Resort

SC

N/A

$26.0M

30%

31

Philadelphia Country Club

PA

1,173

$4.8M

37%

32

Naples Yacht Club

FL

600

$2.0M

47%

33

Hampton Hall Club

SC

1,035

$1.2M

45%

34

The Club at the Strand

FL

1,350

$2.0M

46%

35

Woodmont Country Club

MD

1,681

$4.9M

42%

36

Royal Oaks Country Club

TX

1,200

$4.5M

42%

37

Bald Head Island Club

NC

4,700

$2.9M

42%

38

The Army and Navy Club

DC

5,800

$2.0M

38%

39

Lakeside Country Club

TX

985

$10.3M

42%

40

Berkshire Country Club

PA

570

$2.8M

45%

■ Chef to Chef Conference Attendee www.clubandresortchef.com www.clubandresortbusiness.com

March 2022 l Club + Resort Chef l 17 March 2021 l Club + Resort Business l 17

Top Ranked Culinary EXPERIENCE

2022

Culinary Experience

Top Ranked culinary experience of 2022 Ranking Club Name

State

Membership

Annual F&B Revenues

Food Cost

41

The Center Club

MD

2,000

$3.8M

33%

42

Blackthorn Club at The Ridges

TN

830

$1.4M

39%

43

L'Hirondelle Club of Ruxton

MD

620

$2.2M

42%

44

Heritage Hunt G&CC

VA

400

$1.6M

36%

45

The Landings Club

GA

3,253

$14.0M

38%

46

Tampa Yacht & Country Club

FL

1,457

$4.6M

48%

47

Highlands Falls Country Club

NC

310

$1.1M

38%

48

World Golf Village

FL

320

$1.7M

38%

49

The Club at High Hampton

NC

390

$2.0M

38%

50

Gleneagles Country Club

FL

1,082

$3.9M

42%

51

Superstition Mountain Golf & Country Club

AZ

563

$2.8M

45%

52

Navesink Country Club

NJ

674

$3.3M

42%

53

Stonebridge Country Club

FL

1,600

$1.7M

44%

54

Burning Tree Country Club

CT

540

$2.5M

44%

55

The Club at Barefoot Beach

FL

400

$1.6M

44%

56

SentryWorld

WI

N/A

$5.5M

28%

57

Waynesborough Country Club

PA

750

$2.9M

38%

58

The Forest Country Club

FL

700

$2.0M

50%

59

Newport Beach Country Club

CA

925

$6.0M

39%

60

Canoe Brook Country Club

NJ

965

$5.0M

40%

61

St. Andrews Country Club

FL

706

$6.0M

63%

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Culinary Experience

Top Ranked culinary experience of 2022 Ranking Club Name

State

Membership

Annual F&B Revenues

Food Cost

62

Yellowstone Country Club

MT

748

$2.1M

38%

63

Lake Lawn Resort

WI

N/A

$6.0M

32%

64

The Apawamis Club

NY

734

$2.7M

42%

65

Bonnie Briar Country Club

NY

500

$2.0M

45%

66

Shaker Heights Country Club

OH

450

$1.9M

38%

67

Le Triomphe Golf & Country Club

LA

520

$1.1M

38%

68

Cedarbrook Country Club

PA

711

$3.7M

36%

69

Glen Oaks Club

NY

703

$2.9M

40%

70

BraeBurn Country Club

TX

750

$2.0M

45%

71

Columbia Country Club

MD

1,500

$6.5M

36%

72

River Bend Golf & Country Club

VA

670

$3.3M

42%

73

Red Run Golf Club

MI

680

$2.0M

47%

74

The Pinery Country Club

CO

825

$1.4M

31%

75

Monterey Peninsula Country Club

CA

1,148

$6.3M

90%

76

Hunters Run Country Club

FL

1,649

$5.1M

52%

77

The Club at the Dunes

FL

1,200

$2.1M

48%

78

Crystal Coast Country Club

NC

700

$1.5M

38%

79

Laurel Creek Country Club

NJ

889

$3.1M

42%

80

Old Oaks Country Club

NY

600

$1.8M

42%

81

Orchid Island Golf & Beach Club

FL

400

$2.0M

43%

82

Broken Sound Club

FL

3,200

$8.0M

51%

83

The Club at Chatham Hills

IN

920

$2.8M

38%

■ Chef to Chef Conference Attendee 20 2021 20 l l Club Club++Resort ResortBusiness Chef l March 2022 l March

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INDUSTRY NEWS

How The Sea Pines Resort Is Solving Labor Shortages The South Carolina property partnered with nearby resorts and entities to help a community college open a brand-new culinary school.

By Joanna DeChellis, Editor

BRILLIANT LEADERS ARE WILLING to think beyond the mundane to develop solutions for problems that everyone in their industry faces.

That is the case on South Carolina’s Hilton Head Island, where a number of community stakeholders, including The Sea Pines Resort, teamed up with the Technical College of the Lowcountry (TCL) to establish a culinary school that would help fill the pipeline of available talent in the region.

“Over the past few decades, Hilton Head Island [HHI] and [the town of] Bluffton [S.C.] have exploded with restaurants, but we haven’t had proper staffing,” says Matthew Roher, Director of Food & Beverage at Sea Pines, who was deeply involved at all stages of this initiative. “Without a local culinary school, a lot of potential culinarians attend schools in other places. Many don’t come back as they become part of the communities where they get their education or externship.”

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Roher is passionate about creating a sustainable solution to the labor shortage he and his peers on HHI face. He was certain that a culinary school would not only help Sea Pines, but also help the area further establish itself as a culinary destination.

“When I came on board at TCL, there were notes we inherited about potentially opening a culinary school,” says Mary Lee Carns, Vice President for Advancement and Continuing Education with the Technical College of the Lowcountry. “At that stage, it was really only a concept. No one thought it would happen, but once we started to identify partners, the concept became a vision.

And with a lot of hard work, that vision became a reality.”

The Culinary Institute of the South (CIS) opened in November of 2021. According to Carns, the school is tracking enrollment for the fall of 2022 to be around 150 students. The CIS offers hands-on, practical training in culinary arts, baking and pastry, www.clubandresortchef.com

On South Carolina’s Hilton Head Island, community stakeholders, including The Sea Pines Resort, teamed up with the Technical College of the Lowcountry to establish The Culinary Institute of the South that would help fill the pipeline of available talent in the region.

and hospitality. Highly trained, credentialed instructors—many of whom work on HHI and in Bluffton—teach both theory and practical application in and out of the kitchen.

The $15.3 million project was funded with $11.2 million from Beaufort County, the Beaufort County School District and the Town of Bluffton, and $3.5 million from the state of South Carolina.

Another $625,000 was raised from private sources and donors.

“What Sea Pines was able to do for us was priceless,” says Carns. “Not www.clubandresortchef.com

only did they host, and plan to continue to host, fundraising events, but they made everyone in the region pay attention to this idea.”

“Our goal was to help attract and retain needed talent,” says Steve Birdwell, President of Sea Pines. “Going forward we will encourage our culinarians to work with the school and the students in partnership both for their own continuing education and in the form of externships for students.”

Roher hopes to involve students not only in the kitchens and operations

at Sea Pines, but to also leverage this partnership for the RBC Heritage Tournament, hosted annually on The Sea Pines Resort’s famed Harbour Town Golf Links.

“We can offer students an allencompassing culinary experience that will help set the stage for their career,” says Roher. “Whether that’s with Sea Pines or elsewhere, by helping to establish The Culinary Institute of the South, we’re doing our part to increase the amount of talent in the industry.” C+RC March 2022

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CHEF TO CHEF

Chrissie Bennett on Her New Role at

Winged Foot GC

As the first female to hold the Executive Chef position at Winged Foot Golf Club, Chrissie Bennett has exciting plans for the future of the club’s culinary program.

By Joanna DeChellis, Editor

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EARLIER THIS YEAR, WINGED Foot Golf Club (Mamaroneck, N.Y.) named Chrissie Bennett as Executive Chef. Bennett began her career with the club in 2012 and has steadily progressed through the ranks.

She is the first female to hold the Executive Chef position at the storied club, which marked the centennial of its founding in 2021.

CRC: You’ve always demonstrated a very high aptitude in the kitchen, progressing from garde manger all the way up to Executive Chef. What has this most recent transition been like?

CB: I worked with Winged Foot’s former Executive Chef, Rhy Waddington, for many years, learning and growing as a cook. He was my mentor and he taught me a great deal. I was surprised when he decided to move on from Winged

Foot, but I also knew that I was ready for the opportunity ahead.

CRC: Did Chef Waddington support your being named Executive Chef?

CB: He did. We had a long talk before he left and he told me then how much he believed I was ready, and that he would make the recommendation to the club to promote me into the role.

CRC: Colin Burns, Winged Foot’s General Manager, is also a big fan of yours.

Was he supportive, too?

CB: Absolutely. The beauty of having spent more than ten years as a member of the culinary team here is that I know the way this club runs, I know the membership and I know the culinary team.

We are a member-driven operation.

www.clubandresortchef.com

t

Knowing what our members like and dislike is the difference between success and failure.

My history with the club gives me an advantage. I can confidently push the envelope without upsetting the apple cart. I can influence the culinary program and menus in thoughtful, subtle ways that will move us forward while respecting and maintaining tradition.

with a deep knowledge of food, too, but they need to be as creative and collaborative as they are technical.

CRC: What are some of the immediate goals you want to achieve as Executive Chef?

CB: We need to restore our staffing level. Much like other clubs, the pandemic has changed the makeup of our team.

Now that our members are back to using the club at prepandemic levels, we need to expand our staff with capable cooks who are ready to be part of a strong team.

CRC: In your opinion, why is your appointment as Executive Chef so significant for you and for other chefs who are female?

CB: When I came to Winged Foot, I was one of the only women in the kitchen. At that moment, I knew what I wanted—to become an executive club chef. I also wanted to be part of the growing number of women running the kitchen.

I have what it takes and I have proved to the membership that I am more than capable. By naming me as Executive Chef, they have demonstrated their support.

I hope that I can inspire other women to take a similar path, and other clubs to make similar appointments.

CRC: One of the main roles you have to fill is your former title, Executive Sous Chef. What are you looking for in ‘the next Chrissie’?

CB: I’m looking for someone who is hardworking and dedicated, who brings a lot of passion and positivity to their work.

This person needs to be a good fit on the team, too—culture is critical to success. This person also needs to understand that our job as club chefs is to create memories for our members. Of course, this person needs to be a skilled culinarian

CRC: Have you encountered any naysayers in your career?

CB: Of course. There have been plenty of people who have doubted me and doubted what I can do. But what those people don’t know is how strong and resilient I am. I knew I would become an executive club chef. I didn’t know if it would be at Winged Foot or somewhere else, but I’m thrilled it’s here. I know this membership. I know my staff, we have rapport, and we will continue to build from here. C+RC

www.clubandresortchef.com

March 2022

l Club + Resort Chef 25

FOOD + BEVERAGE

AL FRESCO DINING

IS HERE TO STAY

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Members have come to love and expect outdoor dining experiences, no matter the weather.

By Jennifer Olvera, Contributing Editor

OPEN-AIR DINING HAS LONG been a part of warmweather enjoyment. But now? It’s a way of life. As members and guests prepare to embrace al fresco eating this year, we checked in with a few chefs to see what’s cooking—and why.

EXPANDING AND MAXIMIZING SPACE An extensive 2016 patio renovation at Fairview Country Club in Greenwich, Conn. included a 200-seat outdoor dining patio overlooking the golf course. The space quickly become a pivotal gathering place that members and guests would not only frequent, but adore.

“We were blessed with good weather the summer of the renovation and for the entire season, there were only three dinners that were not completely sold out,” says Fairview CC’s Executive Chef, Jeff Perez.

That led the club to stretch out the outdoor dining season as long as possible—a trajectory that continues to this day.

Seating on the outdoor patio at The Club at Carlton Woods in Houston, Texas is equally coveted. And as at many clubs, it provided a silver lining during the pandemic.

“Our team’s ability to creatively maximize our usable space outdoors has been the most tangible accomplishment over the past two years for food and beverage,” says Executive Chef Wes Tyler, CEC, CCA, WCMC. “The added experience of dining outdoors has presented a unique set of opportunities, allowing us to expand our offerings, offset pandemic-related revenue loss, and explore new concepts that might not have been considered otherwise.”

In retrospect, Tyler says, Carlton Woods’ patio also opened the door for further refinement, as the team looked closely at effective ways to capitalize on its success. www.clubandresortbusiness.com

March 2022

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Outdoor dining at The Club at Carlton Woods has allowed the club to expand offerings, offset pandemic-related revenue loss, and explore new concepts.

“[The setup] allows the front-of-house staff to service both [areas] smoothly,” says Perez. “To enhance that, the club invested in mobile side stations where the POS systems are located, allowing them to be moved to different locations.”

CREATING A FLUID EXPERIENCE

INTERACTIVITY—AND CREATIVITY—IS KEY

Naturally, members seek the same level of service and quality—not to mention an on-par ambiance—outdoors as they do inside. As a result, clubs and resorts have come to blend the settings seamlessly. At Coral Ridge Country Club in Fort Lauderdale, Fla., that has meant connecting the spaces, quite literally (see photo, pg. 64-65).

“Our indoor seating has floor-to-ceiling windows, so the two spaces meld together, both with the same view of the golf course,” says Executive Chef Udo Mueller.

Fairview CC’s main dining room and outdoor terrace also flow into each other, separated only by sliding-glass doors.

And the benefits of this go beyond aesthetics.

As the pandemic lifts, clubs continue to look for ways to differentiate their space and presentation. As a result, Tyler notes, action stations have become the most effective outdoor approach when it comes to preparing fresh food.

“They offer a personal connection with the chef,” he says. And the ability to prepare and serve food hot, without holding, also increases the quality and efficiency of service when resources are limited, he adds.

On Friday nights, Perez offers what he calls the “best deal in town”—sushi stations, along with chef-attended grill stations that feature the club’s signature veal chop, steaks, local seafood and more.

“It is the night that members bring guests to show off what we do best, amid our stunning patio setting,” he says.

It’s that very ability to delight diners, while remaining flexible, that has been essential to many clubs’ success.

“It’s all about creativity and trying different concepts, dishes and styles,” says Perez. “Instead of that sit-down wine dinner, why not host an outdoor dine-around with different cuisines and wines offered at different locations? Or a pop-up restaurant on the 14th hole, perhaps?”

Sound like a departure from the norm?

“Communicate with your Board on what you need to do keep the members happy,” Tyler advises. “When club management and the Board are on the same page, it is a win-win all around.”

One thing is certain: Whatever the setting or geographical location, outdoor dining—and the focus on it—is here to stay. Not yet in on the game? Odds are, if you build it, they will come. And return, again and again. C+RC

The proximity of Fairview Country Club’s main dining room to its outdoor terrace allows FOH staff to service both areas smoothly.

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PASTRY

Rise and Shine with Springtime

Sweets Pastry chefs give a morning boost to their menus with innovative breakfast pastries.

By Pamela Brill, Contributing Editor

THERE’S A SPRING AWAKENING at the brunch table, where standard breakfast pastries are being enhanced with fresh flavors to reinvigorate taste buds. After a long winter and a challenging time in general, chefs are especially motivated to help members start their day with a satisfying breakfast. Here’s how some are redefining what makes the perfect companion to a cup of coffee or tea for the coming season.

FRESH AND FOCUSED At Midland (Mich.) Country Club (MCC), concentrating on old standards has proved beneficial for Pastry Chef Samantha Schuhmacher. After completing her culinary school externship at the Duquesne Club in Pittsburgh, Pa., Schuhmacher has spent the last 10 years at Midland. Having been named 30

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Pastry Chef nearly two years ago, she has come to know members’ preferences.

“I stick to MCC classics; that is what membership wants, looks for and expects,” she says of her roster of sticky buns, Danishes, muffins and quick breads.

This spring, Schuhmacher is planning to enhance her lineup of Danishes, muffins and turnovers with a variety of seasonal fruits.

“I love blueberries [because] they give pastries a beautiful pop of color,” she says.

Combinations of raspberry/lemon and strawberry/rhubarb will round out other pastry selections. On the Easter brunch menu, MCC members can expect to see more of their favorites, including scones, muffins, cinnamon rolls

and quick breads.

While MCC makes most of its pastry in-house, Danishes are currently outsourced—something that Schuhmacher is hoping to change in the coming months. Also on the agenda is an updated banquet pastry menu that includes nutritious choices.

“I want to expand our healthier options, using more natural sugars like maple syrup and honey,” she says.

A house-made granola bar, a current www.clubandresortchef.com

Midland Country Club’s Pastry Chef Samantha Schuhmacher focuses on member favorites including scones, muffins, cinnamon rolls and quick breads.

When incorporating seasonal flavors, she banks on pear and apple for the winter and lighter, brighter fruits— namely, lemon, strawberry and raspberry—as the calendar turns to spring.

To elevate these offerings, a mixture of risers and wooden crates heightens the pastry profile, literally and figuratively.

When it comes to developing new recipes, Crumley eschews additives and concentrates instead on natural flavors.

“Most of my pastries have very little sugar, as I like to keep things slightly tart,” she admits. That being said, after successfully pulling off a “chouxnut” (choux donut-shaped pastry), Crumley is hoping to feature a build-your-owndonut bar on future brunch menus. member favorite, may soon have some competition; Schuhmacher is working on a breakfast ‘cookie’ containing natural nut butters, bananas, flaxseed and oats.

NATURALLY SWEET Members of Cherokee Country Club in Knoxville, Tenn., are heralding the arrival of Pastry Chef Anna Crumley, who came aboard in the fall of 2021. With five years under her belt in the hotel www.clubandresortchef.com

and restaurant industries, Crumley has quickly established a presence in the club pastry kitchen, where she focuses on what’s most tasty.

“I choose my flavors based on the current season and what’s available to me,” she says.

On a traditional brunch menu, Crumley specializes in turnovers, croissants and cinnamon rolls. She plans to add coffee cake and scones to her current repertoire.

COMFORT IS KEY Spring is in the air at Overlake Golf and Country Club in Medina, Wash., where Pastry Chef Beth Waldron is putting the finishing touches on her latest seasonal menus.

“While we are still working on getting our weekly brunch programs back up and running after dealing with COVIDrelated restrictions, I am excited about our Mother’s Day and Easter brunch March 2022

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PASTRY

Anna Crumley, Pastry Chef of Cherokee Country Club, specializes in turnovers, croissants and cinnamon rolls.

services,” she says. This May marks Waldron’s fifth year at the club—her first in the industry after spending years at several high-volume Seattle restaurants.

At the top of Waldron’s spring menu are Babka knots, a strawberry-focused coffee cake, along with croissants and seasonal scones—all representing a nod to her love for comfort food.

“It’s easy to make familiar pastry fresh again with seasonal flavors or a twist on spices,” she says. Focusing on what is fresh is the key to turning out a satisfying breakfast treat. “Being in Seattle, spring tends to come late, so focusing on citrus to make items feel lighter and brighter is something I lean on,” she notes.

Because Overlake’s pastry kitchen is a one-woman crew, Waldron has complete control over what she chooses to outsource, based on the anticipated attendance for a given event. For Easter brunch, labor-intensive pastries like

croissants and Danishes are produced off-premise, so she can focus her attention on house-made desserts.

When cooking for members with dietary restrictions, Waldron experiments with ways to incorporate gluten-free items into her pastry program. Noting the solid presence of alternative flour mixes on the market, she uses gluten-free flours mostly in muffins and scones, which have recipes that lend themselves to easier adaptation.

“I do have my eye on producing a gluten-free bagel and am hoping it may be ready to reveal in the spring,” she teases. “But it may be more of a summer item, depending on how the testing process goes.”

Waldron also appeals to health-conscious members by using alternative grains—particularly barley flour for its fiber-rich, low-starch content, and amaranth flour. “I also find using a blend of an alternative grain with all-purpose or

Beth Waldron, Pastry Chef of Overlake Golf and Country Club, appeals to healthconscious members by using alternative grains—particularly barley flour for its fiber-rich, low-starch content, and amaranth flour.

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whole-wheat flour makes it more appealing,” she shares. She plans to explore baking with alternative sugars later this year.

On the sweeter side, donuts remain a comforting mainstay that’s impervious to fleeting fads. “I feel like I’ve seen a trend moving away from how outrageous your toppings can be, to pastry chefs being mindful of flavors and pairings,” Waldron notes.

While she has added donuts to her past Easter and Mother’s Day menus, they were outsourced due to the high volume of brunch attendees.

Whether Waldron is showcasing donuts in a tower or another tasty treat on her brunch table, she believes in the importance of visual appeal. Employing a variety of risers and serve ware, along with different textured and shaped pastries, is key to her presentation.

“If I have a sliced babka out on display for Easter, I would definitely want something round on the display as well,” she says.

And of course, when it comes to pastries, nothing is as attention-grabbing as the right glaze or finish—even on breakfast items. “I have found that that membership at Overlake Golf and Country Club will always say yes to anything that involves sprinkles on it,” she says. C+RC www.clubandresortchef.com

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BANQUET

Banquet Equipment

Chefs Can’t Live Without Prepping for large-scale meals means having the right tools in place.

By Pamela Brill, Contributing Editor

BE IT A STOVETOP that yields a lip-smacking sauce or a steamer that turns out crunchy veggies consistently, chefs rely on the right equipment to produce standout, crowd-pleasing meals. When cooking for large parties, every minute counts, and these tools take on even greater importance.

STAR-QUALITY SERVICE Justin Droginske, Executive Chef of Wheeling (W. Va.) Country Club, knows a thing or two about party planning. While his current stint marks his debut in the private club industry, he honed his skills as a sous chef in the resort and casino world and has prepared banquets for numerous high-profile clients.

Droginske’s storied career has helped him maintain a busy kitchen at Wheeling, where 34

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banquet functions are handled in the same space as a la carte production. “We keep things organized, so we aren’t crossing each other’s paths,” he says.

To successfully turn out quality meals en masse, Droginske relies on high-performance machinery— specifically, his Alto-Shaam cookand-hold and Combitherm ovens, which he credits for “making life so much easier for highvolume events.”

Cook-and-holds are essential items, he believes.

“You can fire your proteins for banquets,” he says.

“If you have carved items, this will free up oven space for the rest of the items you need fired.”

Combitherms are more of a wish-list item, he says, because kitchens can operate without one.

Droginske also favors tilt skillets and kettles for their consistent performance. “They are www.clubandresortchef.com

At Grassy Hill CC, General Manager Timothy Dillman (left) and the culinary team rely on workhorses including a convection oven, warmer, cooler, flattop skillet and stove.

great for when you must do soup or sauces for banquet production, because you can get so much done in a short period of time,” he says.

Even with the best equipment, banquet kitchens benefit from a thoughtful design—one that Droginske envisions as standalone and apart from the a la carte kitchen. A long expanse of stainless-steel tables for production and room for plating is also essential.

“If you have the tables, you should be able to flow a plateup from one end to the other, where it would be expedited for service or placed in a hot box,” he notes.

Banquet-kitchen production shouldn’t impact the main hot line, with the exception of marking off items on a flattop or grill (when service for a la carte isn’t in place). And for the best storage, Droginske favors a walk-in cooler that’s “large enough where you could wheel in your speed rack with your production, cover them and label them with the corresponding BEO [banquet event order],” he says.

Justin Droginske, Executive Chef of Wheeling (W. Va.) Country Club, relies on high-performance machinery to keep his operation running smoothly.

www.clubandresortchef.com

IN THE KNOW-HOW Relatable experience is a tremendous advantage in the culinary department, especially when it’s at the management level. Such is the case at Grassy Hill Country Club in Orange, Conn., where General Manager Timothy Dillman, who joined Grassy Hill four years ago, uses his over 30 years of outside F&B experience, including previous stints as an executive chef, to help run the kitchen.

“Our club does about 90 percent banquet production,” says Dillman. “With four ballrooms to service, it’s a lot of coordinating with our sales manager and banquet captain about the timing for each event.”

As a manager, Dillman meets with banquet clients, takes the initiative to design a menu, and then runs it by his executive chef. “I have a good rapport with him; he understands my experience and strength,” he says. “It helps because while I’m front of house, I know what the chef is going though; I’ve been in his shoes before.”

With Grassy Hill operating as a public facility, Dillman does not consult with a Board, but instead relies on feedback from guests as to what works and what doesn’t. When orchestrating a banquet menu, he believes in advance prep.

To stay ahead, Grassy Hill’s kitchen relies on such essentials as a convection oven, warmer, cooler, flattop skillet and stove. Wish-list banquet equipment includes steam tables, combi ovens and steam kettles.

Proper accommodations are key to smooth banquet production—and for Dillman, that means enough room for plating.

“If you have 100 filet mignons coming out at the same time, you have to have the space to get them onto a plate and to the customer,” he says. “Having the hot line right next to plate-up is extremely important.”

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When he arrived at Pinnacle CC, Executive Chef Brandon Osuch was quick to install the club’s brand new tilt kettle.

Streamlining banquet service, especially when multiple events are happening simultaneously, is something that any well-designed kitchen can execute—and a source of pride for Dillman and his Grassy Hill staff.

“I have the ability to be proactive instead of reactive,” he says. “You always have things in the back of your head that can go wrong—it’s about figuring out how to fix them before they happen.”

PREPPED AND PREPARED After years of experience overseeing banquet operations, Executive Chef Brandon Osuch of Pinnacle Country Club in Rogers, Ark., knows his way around a kitchen. Prior to joining

Proper equipment makes it much simpler for clubs to provide superior quality dishes for banquets and events.

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the club, he held sous chef and banquet chef positions at other private clubs, where he learned the ins and outs of running a bustling banquet business.

At Pinnacle, Osuch and his banquet chef are responsible for producing meals for the annual LPGA Walmart NW Arkansas Championship, presented by Procter & Gamble.

“We have a relatively small kitchen that we cross-utilize for banquet preparation,” he explains. For live plate-ups, the staff is able to make use of a small room adjacent to the kitchen. “We just set up six-foot tables and use chaffers for an assembly-line plate-up,” Osuch says.

Relying heavily on foolproof equipment helps Osuch pull off a successful event, particularly during the LPGA week.

“The tilt kettle, for example, was actually brand-new in the basement when I arrived here,” he says. “I made it a point to get it in the kitchen, because I knew what a great piece of equipment it was.”

He lauds its versatility as well as that of the flattop for searing, a steam kettle for blanching, and a large rondeau for making large batches of dishes like jambalaya. Osuch also depends on his combi ovens.

Having outgrown his kitchen’s existing layout, Osuch and his crew have moved around different pieces of equipment for greater efficiency. In addition to the tilt kettle, fryers were relocated to be more accessible from both the hot a la carte line and the back banquet line.

“It gets challenging when the hot line is busy with a la carte service and we have a large event going on simultaneously,” Osuch says. “But through planning and teamwork, both go off just fine.”

On Osuch’s wish list is a second walk-in cooler, with the current model residing in the basement. To transport speed racks back and forth to the cooler, his crew must use elevators.

“Having proper cooling storage is imperative for having large banquet events,” he says. “For our LPGA tournament week, we utilize a refrigerated trailer, donated by one of our purveyors, that we keep on our loading dock to help with cooler storage needs.” C+RC

www.clubandresortchef.com

2022

Leaders in CLUBS & RESORTS

Triar Seafood For over 30 years, Triar Seafood Company has been the discerning chefs’ source for the highest quality, responsibly harvested seafood. Triar has set the standards for freshness, quality, and next-day delivery in the seafood industry.

Because of this, Triar Seafood is The Chef’s SourceTM for consistency, guaranteed satisfaction, and peace of mind when it comes to fresh seafood.

WHY TRIAR IS A LEADER IN CLUBS + RESORTS in ice, sealed and shipped in reusable containers via overnight delivery to your kitchen.

RESPONSIBLY HARVESTED Triar’s owner Peter Jarvis is Chairman of the Board at the Southeastern Fisheries Association, whose mission is to defend, protect and enhance the commercial fishing industry by supporting honest conservation and management.

All of Triar’s seafood is responsibly harvested and Peter actively seeks out alternative species for sustainability.

HIGHEST QUALITY Our network of talented day-boat captains harvest for only one to two days before returning with their catch, so you know the seafood is fresh. Triar Seafood is hand picked by our knowledgeable inspectors and individually examined for healthiness, size, weight, color and texture. Each fish must pass sashimi criteria: clear eyes, bright red gills, firm meat, and odorless, to be approved for shipment.

UNSURPASSED VARIETY Triar offers an unsurpassed variety from Florida’s pristine waters and beyond. Yellowtail snapper, fresh shrimp, swordfish, branzino, grouper, sashimi grade tuna, mahi mahi and stone crab claws are just a few items that are popular in the finest restaurants.

Triar Seafood 2046 McKinley Street Hollywood, FL 33020 P: 800.741.FISH W: www.triarseafood.com

Triar Seafood The Chef’s Source.

TM

1.800.741.FISH

GUARANTEED SHELF LIFE Because of Triar’s obsession for freshness and procedures, we guarantee 5-7 day shelf life for most species. Triar’s seafood is delivered to our federally inspected processing facility within a few hours after dockside approval. Kept at a consistent 33°F, it is then filleted, packed

THE CHEF’S SOURCE TM Triar has supplied the finest seafood to Top Chef winners, the James Beard Foundation, US Winter Olympics, Taste of the NFL, Taste of the Kentucky Derby, as well as to discerning chefs at the best restaurants, private clubs, and luxury hotels. Chefs tell us they can see and taste the difference in our seafood. Call us at (800) 741-FISH (3474) today and ask Peter Jarvis how Triar can provide the highest quality seafood to your customers.

BEVERAGE

DOES IT ALWAYS HAVE TO BE

CHAMPAGNE? Champagne is great, but there are plenty of alternatives that bubble, fizz and pop.

By Robert J. Mancuso, CMC, DipWSET, Contributing Chef Editor

CHAMPAGNE, WITH ITS LEAN, racy, high-acid character, is the obvious choice for special occasions and celebrations. But it’s by no means the only choice.

Champagne has a lot of laws that govern its production, starting with the grapes used to produce it. They are grown in the 49th parallel in France, the country’s northernmost growing region. Grapes grown, fermented and bottled in this region are legally allowed to be called champagne.

The process by which champagne achieves its sparkle is called “méthode champenoise,” a technique that introduces a labor-intensive, second fermentation in the bottle.

Winemakers throughout Europe embrace the same fermentation process to create high-caliber sparkling wines, without the privileged label. Here are some of my favorites:

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Robert J. Mancuso, CMC, DipWSET

www.clubandresortbusiness.com

?

French Crémants are sparkling wines produced outside of Champagne but made with the same technique. One of my favorites in this category is Crémant de Loire, made most often from Chenin Blanc grapes that grow in the Loire Valley.

Italy has lots to offer in the sparkling wine category. Most notable (and recognizable) is Prosecco, made from Glera grape. Prosecco is to Italy what Champagne is to France. The biggest difference is in the second fermentation, which occurs in the Tank (Charmat) Method, as opposed to the bottle.

Franciacorta is another high-quality Italian sparkling wine that is made similar to Champagne—in this case with Chardonnay, Pinot Noir and Pinot Bianco grapes. Asti is made in the tank method, like prosecco, from Mascato Bianco grapes.

Finally, Lambrusco is a red sparkling wine made from the Lambrusco grape.

Each of these Italian varieties can serve as a delicious alternative to the traditional bottle of bubbly.

Spain also offers a great variety of sparkling wines from the D.O. Cava region. They are produced mostly www.clubandresortchef.com

from Macabeo, Xarel-lo, Parellada, and Chardonnay grapes. This region provides awesome alternatives to Champagne.

Germany offers Sekt, which is typically lower in alcohol and also can vary from dry to sweet, and is produced in the Tank Method like Prosecco.

There are also New World sparkling wines from the U.S. Australia and New Zealand. These regions offer a range of quality tiers to choose from, but without all the legal mumbo-jumbo of Champagne.

And don’t discount South Africa and the Méthode Cap Classique, or Portugal’s Espumante, particularly from the Bairrada region.

Now that you’re familiar with the wealth of sparkling wines the world has to offer, you can pass this knowledge along to your membership and use it as you update the sparkling-wine section of your wine lists.

You never know…your members just might find their new favorite sparkling wine lurking in the hillsides of Franciacorta, the riverbanks of Tasmania, or the cool climate of New Zealand. C+RC March 2022

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PRODUCT SHOWCASE � ��� � � � � � �� �� � ��

C����� + G������ Watering Wonder

Master Cut

Product: Z Master® 7500-D Features: ▶ Powerful 44 HP Yanmar® Diesel 1568cc Engine ▶ 144″ (366 cm) Rear Discharge TURBO FORCE® deck ▶ Keep the engine cool with twin reversing cooling fans ▶ Choose the right operating mode for mowing conditions, saving fuel costs while maintaining top-level performance with Horizon™ Technology www.toro.com

Preventative Power

Product: LESCO® Stronghold Fungicide SC Features: ▶ Stops spores from germinating to preventatively inhibit all stages of Pythium fungal development ▶ 34.5 percent active ingredient Cyazofamid ▶ Highly efficient at targeting Pythium disease as well as Phytophthora and downy mildew diseases on ornamental plants in landscapes ▶ Featuring no restricted entry interval for golf course and landscape turf applications, treated areas may be entered as soon as sprays have dried for reduced labor time ▶ It can be applied immediately after seeding, and up to three times per year at the rate of 0.9 fluid ounces per 1,000 square feet or 39.2 fluid ounces per acre ▶ The active ingredient, Cyazofamid, features a novel mode of action that puts it in FRAC Group 21, and makes it ideal for resistance management programs ▶ From Pythium blight and damping-off to root dysfunction or root rot, LESCO Stronghold Fungicide is highly efficient

SiteOne® Landscape Supply www.SiteOne.com/LESCO

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Rain Bird Golf

www.rainbird.com/golf

Toro

40

Product: Golf Solenoid Valves Features: ▶ Unmatched protection to withstand up to 25kV of surge ▶ A pre-installed PRS-DIAL regulates and maintains constant outlet pressure between 15 and 100 psi while reducing the affects of water hammer ▶ A waterproof dial cartridge eliminates fogging and binding ▶ GSV Series includes three plastic models with NPT or BSP thread options and one red brass model with BSP threads only ▶ All GSV models feature a chlorine-resistant diaphragm that protects the valves against harsh chemicals and reclaimed water ▶ Scrubber mechanism (on plastic models) encapsulates a stainless steel screen to dislodge grit and plant material protecting the valve from debris ▶ Built-in filtration on the GBS25 solenoid and the adapter offer two additional levels of debris protection ▶ An extra purple flow-control handle (handle cover for brass model) is included for use with non-potable water

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M����� S������� + A��������� Join the Club

Product: ClubProcure Features: ▶ Program offers clubs 150 ways to save time and money ▶ More than 3,000 clubs nationwide leverage ClubProcure’s strategic relationships with well-known, national companies to gain tremendous buying power ▶ Pick and choose which offerings work best for your needs ▶ ClubProcure has been servicing the club industry for more than 25 years

ClubProcure

www.clubprocure.com

Essential Software

Product: Member Experience and Club Management Software Features: ▶ Everything needed to streamline operations in one fully integrated suite powered by real-time data-sharing between website, reservations, accounting and POS modules ▶ MAP—the club industry’s first predictive analytics tool ▶ Payments—one platform for payments and processing ▶ Mobile—enhance member engagement everywhere ▶ Websites—stunning digital representations of your club ▶ CRM—close more membership sales in less time ▶ Reservations—convenient web and mobile booking options

Clubessential

www.clubessential.com www.clubandresortbusiness.com

PRODUCT SHOWCASE

A�������� Care for the Air Sustainable, Green Cleaning

Product: Earth-Friendly Products Features: ▶ For nearly half a century, EFP has created sustainable cleaning products ▶ Formulated with ingredients that are safer for people and the planet ▶ From laundry soap to glass and counter cleaners, EFP has everything your club needs ▶ A natural clean at a price you can afford

Fore Supply Co.

Product: RestorAir Features: ▶ Uses Advanced Oxidation Cell Technology to effectively kill odors and eliminate viruses and other contaminants in the air and on surfaces ▶ Has demonstrated effectiveness against microorganisms that are similar to or more resistant to kill than Coronavirus (COVID-19), as well as vegetative bacteria like Staphylococcus aureus (MRSA) and Enterococcus (VRE) ▶ Designed for locker rooms, hallways, restaurants, spas, meeting rooms and virtually any common area room ▶ Two unit sizes available to cover small and large areas ▶ The Advanced Oxidation Cells in every unit have a rated life of 25,000 hours (34 Months)

Tri-C Club Supply

800-543-5430 www.foresupply.com

www.DuffysTriC.com

T��������� Reservations for All

Product: FlxRez Reservation System Features: ▶ Reservation systems for all areas of the club ▶ Aquatics/pool ▶ Fitness centers ▶ Driving ranges ▶ Golf simulators ▶ Spas and barber shops ▶ Tennis, pickleball, handball, bocce, etc ▶ Gyms and basketball ▶ Trap and skeet ranges ▶ Electronic scorecards (mobile app) ▶ and more

ForeTees

www.foretees.com

The End of Radios

Product: Relay+ Features: ▶ Connects over WiFi and cellular network for seamless coverage across your course ▶ Eliminates the need for repeaters ▶ Relay survives anything from drops in water to drops on concrete ▶ Small, lightweight—no protruding, breakable parts like antennas ▶ Fewer repairs and replacements translates into more savings ▶ Talk in groups or in 1:1 private conversations ▶ Create unlimited channels ▶ Wired- and Bluetooth headset-capable ▶ Use the Relay dashboard to track, manage and even communicate with your team

Relay

www.relaygo.com

www.clubandresortbusiness.com

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PRODUCT SHOWCASE

F��� + B������� Great Balls of Butter

Product: Premium Butter Balls Features: ▶ Market leader in premium shaped butters ▶ Made with smooth, creamy European-style butter ▶ These shapes have been a hallmark of the fine-dining experience for decades ▶ Ideal for weddings, special events, or your daily menu ▶ Your members will know that you have thought of everything when you serve these extraordinarily shaped butters

Frozen Favorite

Product: Frozen Pasta for Foodservice Features: ▶ Pasta now available exclusively for foodservice in a new pre-cooked and frozen form ▶ Meet the challenges of labor shortages and constrained operations ▶ 85% of consumers love or like pasta ▶ Barilla Frozen is ready for action and al dente performance across a variety of cooking platforms and service styles ▶ From microwaves to impingers, catering to ghost kitchens, Barilla Frozen is line-ready and made to perform ▶ Barilla Frozen can flex between to-order service or be held for 30 minutes or longer ▶ Now available through DOT Foods in four cuts: Cellentani/Cavatappi, Rigatoni, Penne and Elbows

Butterball® Farms Butter www.butterballfarms.com

Barilla

www.BarillaFS.com/frozen

Future of Fish Farming

Product: Forever Oceans Features: ▶ Navigating Seafood Differently ▶ One part innovation. One part delicious. Fully committed to saving the seas ▶ At Forever Oceans, we raise our very own Kahala fish offshore in deep waters. This allows us to cultivate high-quality fish in a clean, healthy, and completely natural environment ▶ Our fish production is streamlined through automation. Humans use a command and control interface to oversee and maintain robots performing basic fish husbandry.

It’s the future of sustainable fish farming

Forever Oceans

www.foreveroceans.com

Fresh Catch

Product: Triar Seafood Company Features: ▶ Network of talented day-boat captains fish for only one or two days before returning with their catch, so you know the seafood is fresh ▶ Knowledgeable staff then hand-select each fish to ensure its quality ▶ The seafood is filleted within a few hours of being approved dockside and shipped overnight to your kitchen ▶ Triar was among the first in the industry to provide shore-to-door overnight service ▶ Guarantees 5-7 day shelf life for most species ▶ Offers an unsurpassed variety from the pristine waters of Florida’s coasts, as well as seafood from the waters of Cape Cod, Canada, Europe, Alaska and Australia ▶ All of Triar’s seafood is responsibly harvested, and company actively seeks out alternative species for sustainability

Triar Seafood The Chef’s Source.

TM

1.800.741.FISH

Triar Seafood Company

800-741-FISH (3474) • www.triarseafood.com 42

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PRODUCT SHOWCASE

K������ E�������� Make It a Double

Product: 2by2 Specialty Ice Machine Features: ▶ 2by2 cubes are perfect for chilling and minimal dilution for cocktails or straight spirits ▶ Produces dramatic 1.9” x 1.9”x 2.3”- square ice cubes ▶ Ice is also a garnish-elevating cocktail presentation ▶ Increase your revenue per drink served ▶ Small footprint easily fits under a bar ▶ Up to 50 lbs. of ice production per 24 hours ▶ Built-in storage bin with 22-lb. capacity ▶ Durable stainless-steel exterior with easy-to-remove-and-clean air filter

Hoshizaki

www.hoshizaki.com

Golden Griddle

Product: Legend Heavy-Duty Deluxe Griddle Features: ▶ 30,000-BTU/hr. burners every 12” ▶ One snap-action thermostat for every burner ▶ Automatic pilot ignition with 100% safety valve ▶ Larger 4 1/2-quart grease drawer with baffle ▶ A full 24”-deep cooking surface ▶ 1”-thick, 24”-deep polished cook surface ▶ 4” back splash and tapered side splashes ▶ 3 1/4”-wide grease trough ▶ Stainless-steel front and sides with 4” (102mm) legs

Montague Company

www.montaguecompany.com

Tea, Please

Product: Iced Tea Brewers and Dispensers Features: ▶ Clubs can satisfy the increasing demand for self-serve beverages as dining services continue to open up ▶ Available in a wide variety of G4 and G3 digital technology models for ultimate programming flexibility ▶ Operators can choose from low profile and sweet tea brewers, to combo brewers and more, each designed to fit effortlessly in any operation ▶ Sleek design and stainless steel construction ▶ Each Curtis iced tea dispenser is NSF® Certified and built to withstand rigorous foodservice environments ▶ TCN Narrow Tea Dispensers offer a small footprint perfect for operations with limited counter space ▶ The TCO tea dispenser is available in a variety of sizes and its oval design has no sharp edges or corners ▶ Touchless dispensing adapters allow for a hands-free, 100% contactless beverage dispensing experience

Frozen Treats

Product: LB200 IC Countertop Batch Freezer Features: ▶ Accommodates both small and large in-house premium quality ice cream and frozen dessert production ▶ Gives foodservice operators creative independence to add frozen desserts to their existing menus, develop new flavors and reduce costs ▶ Full size, highly efficient freezing chamber has the flexibility to freeze 2.8 to 5.3 quarts of liquid mix ▶ Can produce up to 14 gallons of ice cream per hour ▶ Adjustable electronic consistency control ensures product uniformity with varying batch loads ▶ Space-saving small footprint and runs on singlephase power to fit into almost any setting

Carpigiani

www.Icecream.Carpigiani.com

Impressive Immersion

Product: HydroPro™ Plus and The HydroPro™ Immersion Circulators Features: ▶ Equipped with a feature set well beyond the industry standard ▶ Their robust design, precision and power surpass that of even our own industry-leading predecessors ▶ These are the most affordable commercial immersion circulators we have ever designed, available at hundreds of dollars less than our previous flagship models and a fraction of the cost of our closest competitors

Breville/PolyScience Culinary 844-765-9724 www.polyscienceculinary.com/pages/ thehydroprocirculators

Curtis

www.wilburcurtis.com www.clubandresortbusiness.com

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PRODUCT SHOWCASE

T����� + C����� Stable Table

Product: Table Bases and Equalizers Features: ▶ Eliminate wobbly and misaligned tables in virtually any situation ▶ FLAT® self-stabilizing table bases adjust to uneven surfaces automatically ▶ More than 40 styles of tables to suit a range of indoor and outdoor hospitality environments ▶ For country clubs and leisure facilities with existing wobbly tables, FLAT® Equalizers are an ideal retrofittable solution ▶ FLAT® Equalizers replace a table’s existing screw-in feet and stabilize the table following a gentle press on the table top

FLAT

855-999-3528 www.FlatTech.com

Park It Here

Product: Park Avenue Stacking Wood Chair Features: ▶ Stacks 10 chairs high ▶ Unmatched 20-year warranty ▶ Custom-made in the USA ▶ Available with or without arms ▶ Sustainable solid hardwood frame ▶ Eustis Joint construction for added durability

Eustis Chair

www.eustischair.com

ADVERTISER INDEX 7

BARILLA BarillaFS.com

PREFERRED CLUB 800-523-2788 / www.preferredclub.com

5

CHEF TEC 303-447-3334 / www.ChefTec.com

39

REAL FOOD 617-876-2100 / rfhsd.com / connect@rfhsd.com

13

CRES COR www.crescor.com

33

45

FRESH ORIGINS MICROGREENS freshorigins.com

19

SOUTHERN PRIDE www.southernpride.com 401-721-0977 / Pcafaro@JBDandJGA.com

31

JOHNSONVILLE FOODSERVICE Foodservice.Johnsonville.com

3

TERRAPIN RIDGE www.terrapinridge.com TRIAR SEAFOOD 800-741-FISH

37

21

MINOR’S FOODSERVICE www.minorsfoodservice.com THE MONTAGUE COMPANY 800-345-1830 / montaguecompany.com

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www.clubandresortbusiness.com

DESIGNATED SMOKING AREA Being a third generation, family-owned and operated business is something we take seriously. We are proud to offer a full line of Electric, Gas or Mobile lines of equipment to fit your individual needs. Our equipment is designed with the highest quality materials and components ensuring a long life, giving you unmatched performance with every use. The ease of use with any Southern Pride and the consistent heat are just a few of the reasons we’ve been able to build the customer base we have today. We proudly offer a network of distributors making your partnership with Southern Pride easy and rewarding. Visit us online at southernpride.com today!

MADE WITH PRIDE IN THE USA

Alamo, Tennessee |

southernpride.com

PURPOSE-BUILT TO WORK AS HARD AS YOU DO!

THE MONTAGUE® 24/7/365 RANGE.

All 304 Stainless Steel Construction

Welded, Seamless Oven Door with Springless Design & Lifetime Warranty

304 Stainless Steel Lift Out Drip Tray, Pilots & Pilot Supply Tubing

30,000 BTU Raised Port Star Burners with Heavily Ribbed Cast Iron, Surface-Ground Top Grates

When you’re cooking for your celebrated club members, you need equipment that never lets you down. The Montague® Legend® 24/7/365 Range is exceptionally-equipped with factory upgrades engineered for peak performance. It’s designed to deliver continuous high-production cooking throughout the day… and throughout the years.

When reliability means everything, insist on a company and with a heritage of culinary and manufacturing excellence. It’s time to discover Montague!

® MADE IN USA

24/7/365 range

The Montague Company • 1-800-345-1830 • montaguecompany.com