Club + Resort Chef July 2019

JULY 2019 www.clubandresortchef.com

Leading by

Example As Director of Culinary Development for the CBIGG group of clubs, Executive Chef Chris Smith continues to drive innovation through collaboration.

INSIDE From Butcher to Table Inside Outdoor Cooking Vodka Pairing Ideas

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CONTENTS July • Vol. 9 • Issue 3

C S

By Example 8 Leading As Director of Culinary Development for the CBIGG

- 22 An Inside Look at Outdoor Dining

The right cooking equipment can make the difference between suboptimal and superb outdoor dining events.

group of clubs and Executive Chef of Eldorado CC, Chris Smith continues to drive innovation through collaboration.

F

Memo 5 Editor’s Steal These Ideas

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Publisher’s Memo

Times Are Changing. Are You?

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8 Brilliant Hacks

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How Kathryn Neidus Pairs Food with Vodka

From Butcher to Table

Combining farm-to-table with artisan butchery, this new trend is delivering the most freshly carved meats to members’ plates.

StoneWater GC’s Executive Chef highlighted various flavor notes to create a unique pairing menu.

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Raise Your Glass

Barrel-Aged Manhattans by Wanakah CC

Pastry Chef Puts a Whimsical Spin on Sweets

By reimagining classic desserts, like her white chocolate cheesecake, Jacksonville G&CC’s Cezanne Melzer is transforming the dessert experience.

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Getting Beyond Wait-and-See

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Why Support Matters Most

A reservation policy that is properly implemented becomes a useful tool in providing members with the best possible dining experience.

Kevin Carroll, GM/COO of the Bath and Tennis Club, is a determined leader with an innate passion for exceeding expectations.

Chef’s Thoughts 34 Augusta CC’s Marvin Herrera was the only American to bring home a gold medal in the Culinary Art Individual category at the Villeroy & Boch Culinary World Cup.

30 Product Showcase 33 Ad Index PHOTO COURTESY OF FAIRMONT ORCHID

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Dishing

with

DeChellis

STEAL THESE IDEAS FEW THINGS ENRAGE ME MORE than when a food critic hops up on his or her high horse in a restaurant review and insults the food they are critiquing by comparing it to club cuisine.

What they mean to say, I think, is that the food or restaurant is stuffy, expensive or dated. And it very well may be all those things—but clubs most certainly aren’t.

What these comparisons tell me instead is that the writer hasn’t actually stepped inside a club in at least a decade. Newsflash, dear food critic: Club cuisine isn’t what you think. Quite the opposite, actually.

The lion’s share of club chefs I encounter are unwilling to stay stagnant. Always looking to improve or evolve, these individuals come up with clever ideas to excite members and elevate the food and beverages they serve.

They are also always on the hunt for new ideas. So, here are three pretty nifty ideas that I’ve encountered in the past couple of months that I think club chefs might like to hear about: 1. The Power of Fruit While dining out a few weeks ago, my kids (who are 7, 5 and 2) were offered an “appetizer” of 4 watermelon slices each. They thought it was the single coolest dining moment of their lives. We were thrilled they were offered something healthy to nosh on while we waited for our meals. And the cost to the restaurant was what, 30 cents? It was a win for everyone.

2. Get On Their Calendars Every time I book a flight, make a hotel or restaurant reservation, or even sign up for a fitness class, I get a calendar invite.

Do you send calendar invites to your members? It sure would help curb no-shows.

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3. Get Creative With Guest Chef Programs At the end of June, five club chefs in the Charlotte, N.C. area got together for a collaborative 5-course beer dinner benefitting The Bulb mobile markets, a non-profit that provides access to fresh, local produce as well as health and wellness education for food-insecure communities.

The participating chefs—Jamie Bostian, Executive Chef of Peninsula Yacht Club; Charles Gardiner, Executive Chef of The Club at Longview; Blair Cannon, Executive Chef of Forsyth Country Club; Scott Craig, Director of Culinary Operations at Myers Park Country Club; and Joy Turner, Food & Beverage Director/Executive Chef of Pine Island Country Club—came together to turn out what looked to be an incredible (and delicious) event.

In Club + Resort Business’s June Ideas issue, we featured a reunion dinner where Druid Hills Golf Club’s Executive Chef, JohnMichael Lynch, invited chefs he had worked with at nearby Cherokee Town and Country Club to come to his club for a unique guest-chef event.

Both of these programs showcased the immense talent in our industry, while also inspiring the chefs who participated.

Ideas are everywhere. Keep innovating. Keep pushing the envelope. Keep putting your members and their needs first.

And do me a favor? Shout your accomplishments from the rooftop, so those annoying critics might learn a thing or two about true club cuisine.

EDITOR Joanna DeChellis jdechellis@clubandresortbusiness.com 412-260-9233 July 2019

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EDITORIAL

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The

19th Hole

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McIntyre

TIMES ARE CHANGING. ARE YOU? HAVE YOU EVER HAD “TUNA” made from tomatoes? Have you ever seen a smoothie made by a robotic arm? I have. And in both cases I wondered, “Do club and resort chefs know about these innovations?”

Over the last few months, I’ve attended a number of tradeshows where the latest ideas and newest technology have been on display.

Here are what I view as some of the most interesting takeaways.

QUALITY AND CONVENIENCE During his presentation at the National Restaurant Association (NRA) Show, Applebee’s President John Cywinski said, “We are all competing for a share of the stomach.”

Think about it: Your members have dozens of dining options beyond the club. Whether it’s a convenience store with a self-ordering kiosk, a quick- or full-service restaurant, or even a drone-delivery system, access to food is endless. So what is your club doing to exceed the convenience, quality and speed of these other dining options?

VOICE TECHNOLOGY During the “Future of Restaurants” session at NRA, SevenRooms’ Chief Product Officer and Co-Founder Allison Page debuted the first Amazon Alexa skill for restaurant operators.

This is a tool clubs might consider to enhance a variety of operational efficiencies—from marketing, to backof-house/front-of-house coordination, to increased knowledge about your members and their guests.

FOOD SAFETY Despite our best efforts, anyone can end up with a bad case of lettuce. But a new hand scanner can instantly detect invisible signs of bacteria and viruses.

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SUSTAINABLE ALTERNATIVES Protein alternatives were quite visible at NRA. There were plantbased burgers (the Impossible Foods booth was almost impossible to get into), noodles made from pollock, and the aforementioned tuna created from tomatoes.

Your members care about the environment, and manufacturers are responding with products specifically geared toward them, such as compostable straws, sustainable packaging and edible spoons. Members will expect you to incorporate sustainability into your club’s operation.

EDIBLES CBD- and cannabis-infused food are hot topics among suppliers, retailers and chefs. In states where it’s legal, members are going to turn to club chefs for private events, with menus that feature upscale cannabis-infused dishes. Be prepared.

VENDING Have you ever considered highend automated vending for snacking, or beverage machines? I could envision some well-placed machines on parts of the property that are too far

from the clubhouse to properly service members and guests. This could be a great additional source of revenue that involves little or no labor.

PAY ATTENTION TO KIDS Finally, stop talking about millennials as if they are the future. They are the present. Today’s 8-year-olds are the future. These kids are comfortable with technology and are wellversed on mobile devices. They have high expectations, and demand personalization. How are you connecting with them—and with that in mind, what do your kids’ menus look like?

Beyond the ever-increasing labor line item, I understand that many of these innovations cost money. But the ROI will be there, I believe, if you can find savvy ways to integrate innovation and technology into your club’s food-and-beverage offering.

We’ll be keeping a close eye on these initiatives, but would also welcome your thoughts on trends that you see that we can also pass along to help to continue to educate our community.

Please e-mail me your thoughts at tmcintyre@wtwhmedia.com.

VICE PRESIDENT-GROUP PUBLISHER Tom McIntyre tmcintyre@wtwhmedia.com 216-533-9186

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COVER FEATURE

Leading By

Example

As Director of Culinary Development for the CBIGG group of clubs and Executive Chef of Eldorado CC, Chris Smith continues to drive innovation through collaboration.

By Joanna DeChellis, Editor

CHRIS SMITH IS ANYTHING but ordinary. He is the Director of Culinary Development for CBIGG Management, LLC, which operates 26 clubs across nine states. Simultaneously, he’s the Executive Chef of CBIGG’s Eldorado Country Club in McKinney, Texas. Mostly, he’s just really passionate about food and cooking.

Even with two titles on his business card, Smith makes it a point to be accessible to the chefs he manages and the members he serves. He is gracious and passionate about what he does. He’s creative, too. Not many chefs would think to use a toy popcorn machine or an oversized rat trap as a plate.

When he was offered the promotion with CBIGG after only one year at Eldorado CC, Smith was surprised, because he knows he doesn’t look the part.

With a long, curly beard and dozens of tattoos covering most available space on his body, Smith is not clean-cut, nor is he traditionally corporate. But his skills set him apart. And his impact on Eldorado was powerful. “[Smith] is not your typical chef,” says Dale Folmar, Vice President of Operations for CBIGG. “This guy loves motorcycles and he wears dark glasses. But he embodies exactly what we want for F&B at our clubs.

“He’s willing to take calculated risks,” Folmar adds. “And he is constantly coming up with better and bolder ideas to improve his food, menus and himself. He also makes a hamburger taste better than a hamburger should.”

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COVER FEATURE

ELDORADO COUNTRY CLUB

at a glance

Location: McKinney, Texas Members: 625 Annual F&B Revenue: $2.0 million A la carte/banquet mix: 60% à la carte/40% banquet Food Costs: 36% Annual Golf Rounds: 26,000 F&B Minimum: None A la carte Foodservice Spaces (and capacities): • Sports Grill (120) • Bar No. of F&B employees: 10 BOH, 20 FOH No. of Kitchens: 1 Kitchen Size: 1,200 sq. ft.

Clubhouse Size: 15,000 sq. ft.

Banquet Capacity: 350

CBIGG MANAGEMENT, LLC Number of clubs: 26 Clubs’ locations: Arizona (3), California (1), Connecticut (1), Maryland (2), Massachusetts (1), Nevada (1), New Jersey (1), New York (3), and Texas (13) Property type: • Private: 15 • Public: 11 Overall a la carte/banquet mix: 60% à la carte/40% banquet Number of Executive Chefs: 15 Overall Annual F&B Revenue: $23.4 million

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CBIGG hosted a “Taste of CBIGG” dining event at the culmination of its chef workshop, where education sessions were put on by (left to right in photo at right) Chris Stewart, CCM, Corporate Director of Strategic Development and Regional Manager of Central Texas for CBIGG, and Executive Chef Chris Smith.

BUILDING A BETTER BURGER When Smith came to Eldorado CC, the food was more fast-casual chain than creative culinary destination.

Menus were stagnant. Members were coming, but they weren’t hooked.

Smith, who had worked in restaurants, chains and clubs previously, saw so much opportunity. But he needed to gain the members’ trust first. He decided to start with a universal dish he knew would get people talking: the burger.

“Every club has a burger on its menu,” says Smith. “But I wanted to reengineer ours so it would become a conversation piece and something to get people engaged. I wanted a dish that would make members get up from their tables to see what it was.”

The result is a nearly half-foot-tall “Bagel Bro” burger. Between two halves of a fresh-baked jalapeno cheddar bagel, Smith stacks ground brisket and beef tender. Then he layers Loco Cowpoke bacon maple apple jam, Swiss cheese, and Shiner Bock onion strings. To hold it all together, he drives a steak knife through the center.

The Bagel Bro (see photo, cover) has had the exact impact Smith was going for. And now Eldorado’s menu features an eclectic mix of traditional

and non-traditional dishes, such as fried cheese curds, lobster empanadas, and “totchos” (a delicious mashup of tater tots and nachos). There’s also catfish, a Brussels-sprout Caesar salad, a jambalaya pasta and a pork osso bucco.

“The idea is to create options and to put flavors and dishes in front of our members that they won’t find anywhere else,” Smith says.

“CRAZY” SUPPORT Smith was already at Eldorado CC when Chris Stewart, CCM, Corporate Director of Strategic Development and Regional Manager of Central Texas for CBIGG, came to the club to serve as its General Manager. The two bonded immediately. “[Smith] was making changes, but he was still a little nervous about going too far with members,” says Stewart. “He was really only doing unique things at wine dinners. I told him the shackles are off. I said, ‘We need to see you in the a la carte menu.’”

That push inspired the first truly “crazy” dish, says Smith—the PB&B, a peanut butter and bacon burger.

“In clubs, you’re used to variety, but your hands are still tied,” says Smith. “[Stewart] told me, flat out, your hands www.clubandresortchef.com

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Executive Chef Chris Smith is excellent at thinking outside the box with interesting and eyecatching presentation styles, like this popcorn shrimp served in a mini-popcorn machine.

are not tied at all. He said, ‘Try it. Put crazy things on the menu. If they don’t work, try something else.’”

The PB&B burger was a hit. It led to PB&J wings and a Cuban sandwich served in a cigar box. Then there was popcorn shrimp served in a popcorn machine (see photo above), and chicken in waffles served in a toaster.

There was also a “mouse-lover mac and cheese,” served with a threecheese béchamel over carnitas. It was plated in a cast-iron skillet sitting on a rat trap, next to a radish carved to look like a mouse.

Smith’s latest “crazy” dessert featured a series of cake pops plated to look like teed-up golf balls, and placed on a box covered with samples of turf grass that had been sent to the club for a renovation project.

“CBIGG pushes for what we call ‘nontraditional innovation,’” says Stewart.

“And Eldorado has become the epicenter for culinary nontraditional innovation, because of Chef Smith.”

SPREADING THE MESSAGE As CBIGG’s Director of Culinary Development, Smith spends a sizeable

TEN TENETS TO LIVE BY Dale Folmar, Vice President of Operations for CBIGG Management, doesn’t believe in mission statements. He much prefers tenets that can be referred back to frequently. “If you ever question whether you are making the right decision, here are ten ways to check yourself,” he says.

These tenets are universal to CBIGG and especially apropos for the culinary team: 1. Details Matter 2. Be Adaptable 3. Hire For Attitude, Train For Skill 4. Be Clean and Organized 5. Best-in-Class Course Conditions. Every Day. 6. Be Non-Traditional/Innovative 7. Fix It Now 8. Encourage Our People 9. Communication Is the Key 10. Be Better Today Than Yesterday “If you follow the tenets, and you are process-focused, the results will follow,” says Folmar.

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chunk of time with the other chefs in the company’s portfolio of clubs, working on menu development, kitchen efficiencies and operational management.

“Each of our clubs is unique,” says Stewart. “They have different memberships, different tastes and different chefs. We do not want to be cookie-cutter.

“At the same time, not all chefs are as creative as [Smith],” he continues.

“So by having him work alongside other CBIGG chefs, he’s able to help with ideas, menus, costing and presentation.”

Every few years, CBIGG hosts a workshop where a dozen or so chefs come to discuss ideas and strategies.

At this year’s event, which was held at Sweetwater Country Club in Sugar Land, Texas, Stewart and Smith covered sous chef development, equipment upkeep, member events, numbers and guides, as well as a la carte menu development, drink pairings, and catering-director collaboration.

The workshop culminated with a ‘Taste of CBIGG” member dinearound, where seven of the CBIGG chefs each prepared a dish to share (see photo, pg. 10).

“CBIGG is great about hiring chefs and letting them be chefs,” says Smith. “Because of that, I am able to help them evolve and grow. What my members like, another club’s members won’t like—so we start with a concept and get member feedback.

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8Hacks FOOD

Brilliant

CLUB CHEFS USUALLY HAVE tons of helpful

hacks to make service, prep or chef life a little bit easier. These tips can range from advanced to simple, from entertaining to exceedingly practical.

Here are eight great tips from top club chefs.

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“I use two sour cream lids on top of one another to slice grapes or olives in half—well, most of them anyway.”—Marshall Violante, Executive Chef, Saddle and Cycle Club, Chicago “We have a pressure braiser that has really helped our efficiency—when it used to take 90 minutes, we can now make a cranberry sauce in seven, or short ribs in 25 minutes.”

—Scott Craig, CEC, CCA, WCMC, Dir. of Culinary Operations, Myers Park Country Club, Charlotte, N.C. “I use the microwave to make crispy herb chips. You take a plate, cover it with plastic wrap, brush it with oil, lay out the herbs, brush them again, lay another piece of plastic, then microwave for a minute. You get a much better product doing it this way.”—Matthew O’Connor, CEC, Executive Chef, Bonnie Briar Country Club, Larchmont, N.Y “Drop grape tomatoes into the fryolator for 15 seconds, then put them in ice water and the skin will pop right off.”

—Mark Mathurin, Executive Chef, Nashawtuc Country Club, Concord, Mass.

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fill a squeeze bottle, take 5 “To a big piece of plastic wrap and

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spread it out on a table or inside of a large bowl. Put whatever sauce you are trying to fill the bottle with on the wrap, then gather up all the edges so it’s like a bladder. Hold it over your squeeze bottle and pop a hole in it with a pairing knife. It’ll fill it right up with no mess.”—David Vlach, Executive Chef, Woodhill Country Club, Wayzata, Minn.

“I like to put a cork on my knives when I’m traveling, to protect them.”—Carolyn King, Executive Chef, Edgartown (Mass.) Yacht Club “My Executive Sous Chef will take a piece of thread, tie one end to a button on his chef’s coat. and then tie the other end to a pole on the prep table and use it as an egg slicer.”

—Penelope Wong, Former Executive Chef, Glenmoor Country Club, Cherry Hills Village, Colo.

“I use fleur de sel as the finishing touch on almost every dish.”—Vincent Horville, Executive Chef, The Metropolitan Club of the City of Washington (D.C.)

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See you in

CHARLOTTE 2020 TH E WESTIN CH A R LOTTE MARCH 1 -3 , 2 0 2 0

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FOOD

From

Butcher to Table

Combining farm-to-table with artisan butchery, this new trend is delivering the most freshly carved meats to members’ plates.

By Joanna DeChellis, Editor

ARTISAN BUTCHERY MAY BE trending in restaurants, but club chefs have been featuring artisan cuts on menus for years. Whole-animal butchery, the real root of artisan butchery, also presents a unique teaching opportunity for club chefs, both in breaking down the animal and in finding ways to use and feature every last piece.

In both cases, better butchery, whether done in-house or through a trusted supplier, encourages chefs and members to rethink their relationship with meat.

BECOMING THE BUTCHER James Allen is good at lots of things. As the Culinary Specialist of Crow Valley Golf Club in Davenport, Iowa, he is not only the head baker; he’s also the butcher.

Allen started his career in pastry, but when he returned to the Quad Cities after getting married, he took on a line-cook position with Crow Valley.

During that time, he was exposed to butchery, which inspired him to enroll in Iowa State University’s Meat Science Program.

After that, he worked at a small lab where he would help to butcher 12 cows and 20 hogs daily, among other animals.

“I’m an information-driven kind of person,” says Allen. “I wanted to be able to humanely take the life of an animal, process it for my needs, and then put it at the center of the plate.”

Allen worked at the lab for a year before becoming a HACCP coordinator for a local meat plant. “I had my fill of all the death, and so I reached back out to Crow Valley to see if they had an opening,” says Allen.

Fortunately, Crow Valley’s Executive Chef, James Steffens, did.

“The club needed someone who could run chef’s table events, while also supporting the team in other areas, like pastry,” says Allen. “It’s the perfect position for someone like me.”

While he doesn’t butcher all cuts for the club, he does the butchering for all chef’s table events, while also overseeing the club’s expansive charcuterie program.

“In our community, there isn’t really a culture of whole-animal butchery, but we have been successful in educating our members by bringing in PHOTO COURTESY OF CROW VALLEY GOLF CLUB

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whole sides of beef, hogs, lamb and goat,” says Allen.

As a result, Crow Valley is now able offer members unique, high-quality meat products on different menus.

“Because we only have so much inventory, members are eager to try our different products,” says Allen, who stresses the importance of respecting the lives of the animals he serves. “We try to use all parts—from nose to tail— which also helps us to maximize profits.”

Crow Valley will feature a chop on the center of the plate for $28 to $32, depending on the preparation, says Allen, who buys his hogs for $1.50 to $2 a pound.

“We all but cover our cost with those chops and a prosciutto,” he says. “Then I’ll take the bellies and cure them for bacon, which is another huge moneymaker. That doesn’t include the profit

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‘”No matter what I bring in, it needs to be the best the butcher has,” says Jeffrey Kolbas, Executive Chef of Wanakah CC. “And by developing a close relationship with that supplier, I’m able to get those products consistently.”

PHOTO COURTESY OF WANAKAH COUNTRY CLUB

we’ll make from sausages or hams.”

The biggest challenge for clubs without a James Allen on staff is typically drawing up an approved HACCP plan.

“Because I worked as an inspector, I know regulatory compliance,” says Allen. “In many cases, I’m the one educating inspectors, who are often shocked when they come to Crow Valley and see raw meat in our aging room that is hanging at 70° and covered in mold.”

To further his mission of providing safe, high-quality products to his members, Allen also earned his sanitation manager’s license.

THE BUTCHER AND THE CHEF At Wanakah Country Club in Hamburg, N.Y., Executive Chef Jeffrey Kolbas works closely with a local butcher to source cuts for the club’s a la carte menus.

“Our menu is big, and we change it every two months,” says Kolbas. “But members expect consistent quality.”

By working closely within his supply chain, Kolbas delivers on that expectation with a variety of cuts—from filets and strips to a tomahawk chop or ribs.

“Having a close relationship helps immensely,” he says. C+RC

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BEVERAGE

How Kathryn Neidus

Pairs Food withVodka

StoneWater GC’s Executive Chef highlighted various flavor notes found in five vodkas to create a unique pairing menu.

By Joanna DeChellis, Editor

PAIRING A “NEUTRAL” SPIRIT like vodka can be tough. It has a much higher alcohol content compared with typical pairing picks, like wine or beer, and the “heat” can often overwhelm any nuances in food.

But for Kathryn Neidus, Executive Chef of StoneWater Golf Club in Highland Heights, Ohio, and Jen Snook, StoneWater’s Mixologist, it’s a challenge worth doing.

“We started by tasting and talking about the different flavor profiles in the vodkas we had researched,” says Neidus. From there, the two narrowed the menu down to five brands sourced from different parts of the world. They looped in other members of the culinary team and began planning the menu.

“The first vodka [which was infused with fresh seasonal fruit] had lime, cucum-

Around the World Vodka Tasting and Dinner Pairing StoneWater Golf Club, Highland Heights, Ohio

First Course

Second Course

Third Course

Fourth Course

Fifth Course

Steak Tartare, bubble-wrap mustard, pear, crostini

Tortellini with veal sweetbread, artichoke cream and crispy leeks

Vodka pairing: Hangar 1 Markut Lime Vodka Cocktail pairing: “Taxi the Runway” made with tomato juice, watermelon juice, cayenne powder, salt, and white balsamic vinegar

Vodka pairing: Fair Quinoa Vodka Cocktail pairing: “Fair Enough” made with orange and carrot juice, basil, and lemon/lime sparkling water

Pastrami-Cured Salmon with dill potato pierogi, lemon crema, caviar and lovage

Tempura Soft-Shell Crab with sweet corn and coconut puree, pickled shishitos, Thai basil, ponzu reduction and nori

Bluebharb Triffle made with a lemon pound cake, bluebharb compote, buttermilk pastry cream, and caramel whipped cream

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Vodka pairing: Russian Standard Vodka Cocktail pairing: “Kinda A Big Dill” made with dill, cucumber, agave, and lime juice

Vodka pairing: Haku Vodka Cocktail pairing: “Kanji” made with hibiscus syrup, coconut water, lime, and jalapeños

Vodka pairing: Whitley Rhubarb Vodka Cocktail pairing: “Call an Uber” made with strawberry ginger syrup reduction, rhubarb bitters, lemon, and soda www.clubandresortchef.com

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ber and peppery notes,” says Neidus. “I paired it with a steak tartare and [Snook] created a cocktail that had tomato juice, watermelon juice, cayenne powder, salt and white balsamic vinegar.”

The second vodka used hailed from France and was made from organic quinoa. It has a gentle vanilla flavor, explains Neidus, who paired it with a tortellini made with veal sweetbread, artichoke cream and crispy leeks.

Snook’s cocktail for that course featured orange and carrot juice, basil, and a lemon-lime sparkling water.

For the third course, Neidus and Snook went more mainstream with a well-known Russian vodka that was both clean and smooth. Neidus paired it with a pastrami-cured salmon served with dill potato pierogi, lemon crema, caviar and lovage. Meanwhile, the cocktail featured dill, cucumber, agave and lime juice.

This course was especially interesting to Neidus and Snook because in Russia, vodka isn’t commonly washed with juices or soda. Instead it is presented straightup with an assortment of foodstuffs.

“The pairing offered some really robust flavors,” says Neidus.

During the fourth course, members and guests were taken to Japan, with a vodka made from distilled white rice that featured violet, almond and charcoal notes. It paired perfectly, according to Neidus, with tempura soft-shell crab served with sweet corn and coconut puree, pickled shishitos, Thai basil, ponzu reduction and nori.

Snook’s matching cocktail featured hibiscus syrup, coconut water, lime, and jalapeños.

For the dessert course, the team chose a handcrafted rhubarb vodka with a tart crisp edge followed by a smooth heat. With it, Pastry Chef Emma Scheer created a buttermilk bluebharb triffle made up of a lemon pound cake, bluebharb compote, buttermilk pastry cream, and caramel whipped cream.

The matching and final cocktail— dubbed “Call an Uber”—featured a strawberry ginger syrup reduction, rhubarb bitters, lemon and soda. C+RC

StoneWater GC’s pairing menus are created by (left to right) Chef de Cuisine Temple Turner, Mixologist Jen Snook and Executive Chef Kathryn Neidus.

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BEVERAGE

RAISE YOUR GLASS

The Manhattan Project BEHIND THE BAR AT Wanakah Country Club (WCC) in Hamburg, N.Y., three WCC-branded barrels are always on display. Inside each of these barrels is a different variation of the classic Manhattan cocktail.

Why bother aging a cocktail? For flavor, explains Jeffrey S. Kolbas, WCC’s Executive Chef.

“The spirit picks up some of the oak characteristics from the barrel, while also mellowing out the drink,” he says.

WCC typically uses a ratio of three bottles of whiskey (ranging from Beam to Bulleit to Buffalo Trace—and everything in between) to one bottle of liqueur, plus a half bottle of bitters that range in flavor, depending on the other elements in the drink.

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The Manhattans are aged in small, WCCbranded, American white oak barrels that are held in the club’s wine cellar for three to four weeks. Once matured, the club displays the barrel at the bar (see photo, opposite), with a sign detailing its makeup.

“Anyone can make a Manhattan,” says Kolbas. “But by aging them, we’re going the extra mile to make ours unique.”

Plus, service couldn’t be simpler. WCC bartenders simply ice a rocks glass, turn the spigot and garnish.

“Members talk about our Manhattans all the time now,” says Kolbas. “So much so that we’ve begun offering them as a signature drink for weddings, too.” C+RC

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Barrel-Aged Manhattans Wanakah Country Club, Hamburg, N.Y. Yield: 4 to 6 servings

INGREDIENTS 3 liters Bulleit Bourbon 750 ml Cointreau 2 ounces Angostura bitters (half-bottle) Orange peel PROCEDURE: 1. Mix together the ingredients and pour into a 5L barrel.

2. Age for three to four weeks.

3. Once aged, pour the barrel-aged cocktail over ice. Garnish.

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PASTRY

Pastry Chef Puts a

Whimsical Spin on

Sweets

By reimagining classic desserts, like her white chocolate cheesecake, Jacksonville G&CC’s Cezanne Melzer is transforming the dessert experience.

By Joanna DeChellis, Editor

FOR CEZANNE MELZER, it all started with a simple cake, some homemade frosting and a series of instructional videos about how to decorate the former with the latter. From that moment on, she was hooked on pastry, and especially desserts.

Three years and a lot of studying, practicing and baking later, Melzer landed the Pastry Chef position with Jacksonville (Fla.) Golf & Country Club.

Since coming on board, she has more than doubled the daily dessert menu to include at least ten items, in addition to a half-dozen cookies. She pours her creativity into each dish and studiously applies on-trend, whimsical tweaks to make each plate unique.

“I start with classic recipes and find new ways to reinterpret them so that the final dish is still familiar, but slightly new and a little more fun,” says Melzer. “Desserts should bring joy to our members.

They shouldn’t be too serious.”

To spice things up this spring, Melzer decided to reinterpret a simple white chocolate cheesecake by incorporating a popular—and colorful— cereal: Fruity Pebbles.

“One of the line cooks has been bringing in random treats and boxes of cereal to share,” says Melzer. “I had never had Fruity Pebbles before, but I loved how colorful they were. I decided to borrow the box of cereal and come up with a flavored cheesecake that would make our members smile.”

Melzer made a graham cracker crust and added cotton candy flavoring to the homemade marshmallows, which she added to the cheesecake filling. She topped each slice with a homemade malted milk cream that tastes like cereal milk, and used the cereal as a garnish alongside fresh raspberries. The final result (see photo and recipe at right) surprised and delighted her members.

“This cheesecake was loved by so many of our members—young and old,” says Melzer.

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White ChocolateCotton Candy Cheesecake Yield: 4 to 6 servings

INGREDIENTS FOR THE CRUST 180 grams graham cracker crumbs 50 grams brown sugar 114 grams melted salted butter INGREDIENTS FOR THE MARSHMALLOW 5 sheets gelatin leaves 90 grams egg white 260 grams granulated sugar 52 grams corn syrup 77 grams water INGREDIENTS FOR THE FILLING 213 grams white chocolate chips ¾ cups plus 4 Tbsp. heavy whipping cream, divided 341 grams cream cheese, softened As needed marshmallows To taste cotton candy extract 49 grams powdered sugar Red, orange, yellow food coloring INGREDIENTS FOR THE MALTED MILK CREAM 1 cup heavy whipping cream 2-4 Tbsp. malted milk powder 1/4 cup granulated sugar Fruity Pebbles Fresh Raspberries

PROCEDURE: 1. For the crust: Mix together graham cracker crumbs and brown sugar in a bowl, then pour the melted butter over it and stir until there are no dry crumbs left. Prepare a stainless-steel ring mold with a cake collar. Pour 2 tablespoons of crumbs into each mold and press firmly into the bottom. Refrigerate the crust until the filling is ready.

2. For the marshmallow: Bloom gelatin in cold water, drain and reserve. Whip egg whites until frothy. Cook sugar, corn syrup and water to 266°F, then dissolve gelatin. Continue whipping egg whites on medium speed and add cooked sugar. Whip until cool and set aside.

3. For the filling: In a microwave-safe bowl, combine the white chocolate with 4 Tablespoons of heavy whipping cream, and microwave in 30-second increments, stirring each time until the chocolate is melted and smooth. Allow the chocolate to cool. In a separate bowl, beat the cream cheese until it’s light and fluffy.

Next, pour the melted white chocolate into the cream cheese and blend until well-incorporated. Add the marshmallows and cotton candy extract, then continue beating until well-mixed.

Set aside.

4. Prepare the whipped cream by chilling your mixing bowl and whisk attachment in the freezer for 5 to 7 minutes. Pour the remaining heavy whipping cream into the chilled bowl and beat the heavy cream until the cream gets bubbly. Slowly add powdered sugar and continue beating until stiff peaks form. Fold the whipped cream into the creamcheese mixture until it is well-blended. The filling will be divided into thirds. In each filling, drop a small amount of food coloring and whisk until well-combined.

5. To build the cheesecake, pour a scoop of pink filling, then follow with the orange filling and yellow filling, and smooth out with a spatula.

Cover and refrigerate for 6 to 8 hours; overnight is best.

6. For the malted milk cream: In a saucepan, whisk together the heavy whipping cream and malted milk powder until all of the lumps are dissolved. Add the sugar. Cook over medium heat until scalding (just before a full boil). Remove from the heat and strain the milk mixture. Let it cool, then refrigerate for 8 hours.

7. To plate: Pipe the whipped cream on top of the cheesecake. Drizzle some malted milk cream around the plate. Garnish with Fruity Pebbles and fresh raspberries.

(Note: You can whip the malted milk cream for topping, or you can use it as a sauce.)

RECIPE COURTESY OF CEZANNE ISLE MELZER, PASTRY CHEF, JACKSONVILLE (FLA.) GOLF & COUNTRY CLUB PHOTO COURTESY OF NATE MAYO

www.clubandresortchef.com

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BANQUETS

An Inside Look at

Outdoor Dining David Viviano, Executive Chef of the Fairmont Orchid (Waimea, Hawaii), uses kushyaki grills with binchōtan, a premium white charcoal. Binchōtan burns at about 800°F, so Viviano leverages the really intense heat to get a nice crust and still maintain a luscious and moist inside.

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The right cooking equipment can make the difference between suboptimal and superb outdoor dining events.

By Tad Wilkes, Contributing Writer

for club and resort chefs. The culinary team is away from their back-of-house comfort zone, where they have everything they need to pull off impressive cuisine.

But in truth, the outdoors presents a much bigger opportunity to excite members and guests. Not only do open-air settings set a stimulating tone, but with the right equipment and engaging menus, club and resort chefs can elevate the sensory bonanza far beyond what they can do within the four walls of a typical dining room.

Step outside and see how these three chefs are blowing the roof off member expectations.

SOUTHERN EXPOSURE “We are always looking for new presentation ideas and how to deliver that ‘wow’ factor,” says Paul Frintrup, Executive Chef and Food & Beverage Director at the Country Club of Little Rock in Arkansas.

That ‘wow’ factor is best delivered during the club’s annual “Grapes on the Green” event, which highlights a different vintner each year. The course-wide affair is the club’s largest outdoor F&B execution, with three chef-attended, themed cooking stations across the course, and another on the club patio at the end of the progression.

At the most recent Grapes on the Green event earlier this spring, which fed around 250 members, Frintrup implemented a French antipasto stawww.clubandresortchef.com

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COURTESY OF PELICAN HILL

OUTDOOR DINING SERVICE CAN feel like a limiting proposition

The Resort at Pelican Hill prefers to use a circular, cast-iron top grill for kabobs featuring burgers, steak, fish, and chicken.

tion; a street taco station with chefs cooking fresh tortillas to order with a variety of fillings, including a number of vegetarian options; and an Asianthemed station with house-made egg rolls and crab rangoon.

At the taco station, Frintrup used circular, cast-iron gas grills. The sounds and smells of the sizzling ingredients put on a visual and olfactory show for members and guests.

“That grill makes for a great presentation,” says Frintrup. “It’s a beautiful piece of equipment and it’s very functional. You can sear anything on it, but this year we use it more like a plancha.”

Frintrup has used the grills for other menus, including a Mongolian grill-style cookout and small farm-to-table events at which the team is cooking steak, fish,

and vegetables—utilizing the grill like a flattop. “It’s been a fantastic tool for these types of events,” he says. “We’re able to produce the same quality of food outside that we do inside, which is typically extremely challenging without the proper equipment.”

For under $800, Frintrup also purchased a couple of inexpensive, propane-fueled, restaurant-sized deep fryers, to help with high-volume batch cooking outdoors. And because the fryers are much like those used indoors— they aren’t “finicky or substandard,” he says—they perform the same as the ones the cooks are accustomed to using inside.

Frintrup also uses pizza ovens for poolside events, and a gigantic smoker on a trailer for golf tournaments (“It’s a July 2019 l Club + Resort Chef l 23

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BANQUETS

The Resort at Pelican Hill hosts dozens of outdoor dining events on the resort’s event lawn, overlooking the ocean.

COURTESY OF PELICAN HILL

show-stopper,” he says.). Semi-annual lobster bakes are another outdoor hit.

“This year, we’re building a giant cinder-block pit, using charcoal, with a 1/8-inch-thick stainless-steel plate on top of it, and a large basket on top of that with the lobsters in it,” Frintrup says. “We’ll cover it in [plastic sheeting] and steam it. Then we’ll have chefs breaking the lobsters down for guests à la minute.”

SUNSHINE SUCCESS With a whopping 500 acres of property at its disposal and great weather 10 months out of 12, the Resort at Pelican Hill in Newport Beach, Calif., seizes a lot of outdoor dining opportunities.

The right equipment is critical to executing Executive Chef Jean-Pierre Dubray’s creativity at a high level across the property’s vast expanse.

For a plated event on the resort’s event lawn, “we basically have to build a kitchen with ovens and refrigeration,” Dubray says. “We always design the menu to make sure it’s something we can execute perfectly.”

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Dubray utilizes pizza ovens for stations and a shawarma machine for Middle Eastern menus outside. Smoothsurface gas grills are also key. Besides their culinary performance and visual entertainment, the grills provide an added benefit in California, where the use of open flames is unwise.

“Being in Newport Beach and close to brush, we don’t do a lot of outdoor grilling with charcoal, because we could start a fire,” Dubray explains. “But on the grills we can do kabobs, burgers, steak, fish, and chicken.”

PACIFIC PRACTICES The climate is also kind at the Fairmont Orchid, a resort in Waimea, Hawaii, says David Viviano, Executive Chef. Alongside a 36-hole golf course on the Kohala Coast are 32 oceanfront acres of lush tropical gardens, cascading waterfalls, and a tranquil white sand beach and lagoon. Dishes featuring an east-west blend of ingredients are frequently prepared outside.

“I’d say 90 percent of what we do is outdoors,” Viviano says. “In Hawaii,

everybody wants to be outside.”

Kushyake grills are a favorite tool for Viviano’s open-air cooking.

“In Japan, you hear of yakitori chicken and things of that nature, and all of it is done on premium binchōtan [a type of white charcoal],” he says. “It fits into the influences of the Hawaiian islands, too.

“The grill is a box about one-anda-half feet by four feet, and you put your charcoal in the bottom of it,” he explains. “It has grates over the top.

We do everything on skewers—usually shrimp, chicken, beef, and vegetables.

The charcoal burns at about 800° F, so you get this really intense heat that gives you a nice crust, while the inside is still luscious and moist.”

The binchōtan produces minimal smoke, Viviano notes, creating less bother for group guests—especially in Hawaii, where wind can be more of a factor. The concept has been such a success that the resort is in the process of creating a restaurant called Binchōtan, which is slated to open later this summer. C+RC www.clubandresortchef.com

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MANAGMENT

Getting Beyond Wait-and-See

A reservation policy that is properly implemented becomes a useful tool in providing members with the best possible dining experience.

By Penelope L Wong, CEC, Contributing Writer

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MEMBERS TYPICALLY HAVE two options for dining at the club: Make a reservation to secure a spot in the dining room, or show up and hope they can snag an open table. Managing the mix can be challenging, but a growing number of clubs are stressing to members the importance of calling ahead.

At the Coral Bay Club in Atlantic Beach, N.C., dining reservations are required in all but one of the member dining outlets. “Being prepared in both the front and back of the house helps us ensure member satisfaction and better service,” says Clubhouse Manager Courtney Billiar. “We can’t be completely prepared if we don’t know who is coming.”

Reservations give Coral Bay important advance notice to ensure proper staffing levels, and also allow the culinary team the opportunity to purchase and prep accordingly.

At the Knollwod Club in Lake Forest, Ill., Clubhouse Manager Vincent Daversa relies on reservations to personalize the dining experience with special requests or special dietary needs.

“Our new-member orientation includes information regarding the club’s dining and reservation policies,” says Daversa. “Existing members are also frequently reminded to respect the reservation system via committee e-mails.

When they do, the dining experience is better for all of us.”

RESPECTING THE RULES Getting members to respect reservation policies can be challenging, but good communication helps to ease that struggle.

At Coral Bay, the staff communicates the reservation policy when discussing events with members over the phone, and offers to make reservations for the member if that proves to be simpler.

“It all comes down to good customer service,” says Billiar. “We have often sold-out events that go on waitlists, so the more we can remind our members to make their reservations early, the better it will be.” www.clubandresortchef.com

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At Cherry Creek Country Club in Denver, Colo., Director of Events and Member Functions Jackie Stewart set up a stationary desk specifically to take reservations for dining and club events.

The desk is staffed with a designated reservation agent who helps members with the process.

The reservation agent’s business card also includes directions for how to make reservations for dining and club events. Any time a member has a question, they can pick up one of these cards, which are placed all over the clubhouse and also given to staff members to distribute, to learn more.

DEALING WITH THE INEVITABLE Even in the best of situations, circumstances will prevail that sometimes lead to no-shows.

“The staff must be confident in their ability to enforce reservation times and policies,” says Coral Bay’s Billiar. “It’s equally as important to follow through, to make sure no-show fees are charged accordingly, as well as cancellation fees if the member cancels outside of the cancellation window.”

Cherry Creek CC’s Stewart agrees and shares information about any potential fees in advance as part of the reservation process, so members are not surprised. The club also sends out confirmation e-mails for every reservation that’s taken, to maintain a backup system in case a member disputes a reservation or charge.

“We impose a 48-hour cancellation policy premium for club events,” says Stewart. “And for events in the dining room, there is a premium charge for reservations made within one week of the event.”

Both of these policies have helped Cherry Creek to train the membership to make reservations in advance and be more mindful with cancellations.

can be made available for member dining. Some clubs even have a designated room to accommodate overflow from members who do not have reservations.

Coral Bay has a designated “Sandbar” room where reservations are not required. During busy dinner services, wait times can range from 15 to 45 minutes for a table in this room—but having the option helps to ease the tension when the main dining room is full.

At Knollwood, Daversa reports, “Once all tables are reserved, we cannot guarantee a table. Instead, we remind members that they are welcome to eat at the bar or at one of the hi-top tables on a first-come, first-serve basis.

We also utilize a waitlist.”

This tactic serves as a reasonable solution for Knollwood members and also helps to train the members to make reservations if having a table is necessary. As a result of all of its policies, Knollwood now sees approximately 70% reservations, to 30% walk-ins. C+RC

STAYING READY FOR THE OVERFLOW One of the advantages that private clubs have over restaurants is the extra space, typically in banquet areas, that July 2019 l Club + Resort Chef l 27

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Why Support Matters Most Kevin Carroll, GM/COO of the Bath and Tennis Club, is a determined leader with an innate passion for exceeding expectations.

By Joanna DeChellis, Editor

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MANAGER to CHEF

AS GM/COO OF THE Bath and Tennis Club in Palm Beach, Fla., Kevin Carroll, CCM, CCE, is deeply invested in both his members and his employees. He strives to improve the club in myriad ways. He motivates managers, exceeds the expectations of members, and is helping the club to fully realize its potential—especially in F&B. As the “rookie” at Bath, which he joined in 2018, Carroll brings with him decades of experience at some of the country’s most prestigious properties, including the Atlanta (Ga.) Athletic Club, The Loxahatchee Club (Jupiter, Fla.), and Bellerive Country Club (St. Louis, Mo.).

C+RC: Tell us about Bath and Tennis

Club’s F&B Operation.

recently introduced some Middle Eastern dishes, and the members loved them.

C+RC: Chef Brennan and many of

the other team members at Bath have impressive tenure. Why do you think that’s the case?

KC: We have over 35 employees who have been here for more than 30 years.

Chef Brennan has been here for 13 years, and our F&B Manager has been here for 20. That’s quite a tribute to the club and its membership.

C+RC: With many clubs struggling with F&B staffing, you seem to have the opposite problem.

KC: Turnover in our kitchen is almost nonexistent. We had someone retire this year and we actually had someone else working in another area of the club waiting in the wings to join the culinary team.

Kevin Carroll (KC): Our dining is as unique as our club. In addition to our banquet space, we have a cafeteriastyle dining room, where members come through with a tray to choose from a buffet line. The space started as a snack bar back in the 1920s and has evolved into the current concept.

C+RC: Why do you think that is?

KC: Chef Brennan has created an amazing work environment. He’s a strong leader, and the culinary team is thriving.

C+RC: What’s the most interesting

C+RC: What do you respect most

thing on the buffet?

KC: Chicken hash.

C+RC: Has the membership ever wanted to change the concept?

MR: The membership has pushed to maintain this concept, actually. I think the success comes from the quality of the food prepared by Chef [Stuart] Brennan and the culinary team.

C+RC: Does the cafeteria concept

allow Chef Brennan to introduce new menu items, or is it the same traditional dishes, like chicken hash, for each meal?

KC: The concept is very flexible. And Chef is great about incorporating more global cuisines and vegetarian items, alongside our traditional items. For example, he

about him?

KC: He’s even-keeled, and he is all about pleasing the members. He’s very open to new ideas and constructive feedback, and he does not have a big ego. I think that’s also why there’s such little turnover.

He’s a great teacher and mentor. He has a tremendous work ethic, too.

C+RC: So you’re the “rookie,” with only a year under your belt. What’s that been like?

KC: It’s interesting, because the club toes the line between very traditional and wanting to be more progressive in some areas. I’ve been hard at work studying that boundary and finding ways to bring in a breath of fresh air, while still maintaining our history and tradition.

In his one-year tenure, GM/COO Kevin Carroll (opposite, left) has already found new and useful ways to support Executive Chef Stuart Brennan (opposite, right). www.clubandresortchef.com

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C+RC: What are some of the biggest F&B occasions at Bath?

MR: In-season, we do Friday cookouts on the beach that attracts between 200 and 900 members each week.

C+RC: What’s next for F&B at Bath?

KC: We are looking to increase the speed in which we make enhancements to the menus. We want to move the needle faster. We have to also make members aware of these changes without making them feel like we’re taking away sacred cows.

For example, we have a delicious Moroccan cauliflower steak. It’s a great vegetarian option with outstanding flavors. But we still have a large portion of the membership that will only order filet, so we need to balance both types of members and continue to be open about our offerings.

We are also looking to bring some action into our cafeteria, with chefattended stations. .

C+RC: How will you help the team

achieve these goals?

KC: I am the sounding board for the culinary team and the ombudsman between the members and the staff. I will help communicate the messages and provide feedback when needed.

C+RC: You attended the Culinary Institute of America, but you did not continue down that career path to become a chef. How has your CIA experience helped you?

KC: No matter what type of club I’ve worked in, everyone eats. And my education is in food and hospitality. I have a passion for it, and it makes me a more well-rounded manager. I can also speak the language as a peer, which is useful to the team.

C+RC: If you could offer chefs one piece of advice, what would it be?

KC: It’s so simple, but so important: Listen to your members. Give them what they want, and find ways to introduce them to new things in the process. C+RC July 2019 l Club + Resort Chef l 29

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PRODUCT SHOWCASE

KEY LIME CRUNCH SNACK MIX Features:

• Key Lime Crunch takes a trip down South with sweet and tangy flavors. This bright snack mix is a perfect choice for summer at clubs and resorts • It’s a blend of textures and tastes with smooth key lime bits and mini-yogurt pretzels blended with crunchy roasted and salted pecan halves, honey graham toasters and roasted and salted cashews • Key Lime Crunch is low-sodium • Available in 10-lb. bulk

Truly Good Foods

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HR15A, SLIM UNDERCOUNTER REFRIGERATOR

PRECISIONBREW AIR-HEATED SHUTTLE BREWERS Features:

• Recipient of the 2019 Kitchen Innovations Awards presented at the National Restaurant Association Show • Step up coffee brewing with a new level of sophistication • Advanced touchscreen offers detailed settings for time, temperature, pulsing, and more to match roasters’ specs • Features two patent-pending technologies: Java-tate and Encapsulair • Java-tate uses a magnetically driven agitator to prevent suspended solids from settling • Encapsulair heats shuttles by recirculating hot air around the coffee, rather than using electric coils that cause hot spots and scorching

Grindmaster-Cecilware www.gmcw.com

Features:

• 31.5-inch undercounter height—Compliant with the Americans with Disabilities Act (ADA) • UL-approved for outdoor use—Perfect for in-suite, outdoor and poolside kitchens/bars.

• ENERGY STAR®-qualified—Constructed of 100% recyclable stainless steel, uses environmentally friendly insulation and R600a refrigerant • Field-reversible, lockable, stainless-steel door with fulllength, stainless-steel handle • Front-breathing bottom grill design ensures a seamless install with adjacent cabinets and countertop

Hoshizaki America, Inc. www.hoshizakiamerica.com

RAPIDE CUISINE® COUNTERTOP HIGHPOWERED/HEAVY-DUTY INDUCTION RANGE Features:

• Pan Sense Technology activates the unit only when a suitable pan is placed on top • Magnetic Power System provides the highest cooking power possible of any induction range available • High-resolution TFT display instantly communicates precise power, temperature and timer settings • USB port allows chefs to download system updates and add new programmable modes

Hatco® Corporation (800) 558-0607 www.hatcocorp.com/en 30

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www.clubandresortchef.com

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GLO-ICE SET Features:

• Banquet serving set includes clear tray, light box, mirrored skirt and sneezeguard • Light box is UL-approved for safety • Place an order online at www.gloice.com

Glo-Ice by Engineered Plastics www.gloice.com

KOLDCUBE3 INSULATED CABINET Features:

• Transport and hold cold food safely indoors or out, with or without a cord • Use indoors with standard 120 Volt electric, then unplug and use outdoor cooling system • Cutting-edge battery and solar power hold up to 4 to 6 hours outdoors without a cord • Provides capacity up to (22) 12 x 20 steam table pans • Heavy-duty 8” all-terrain swivel casters, front two with brakes • Smooth interior coved corners prevent food particle/ grease buildup • Constructed with sun-reflective coating to shield the unit from sun rays

Cres Cor

www.crescor.com

SKHUG MIDDLE EASTERN CONDIMENT Features:

CLAREMONT CHAIRS Features:

• Elegant stacking hardwood chairs designed for the Claremont Country Club in Oakland, Calif., in July of 2013 This spring, Eustis took its 22nd and repeat order from the Rolling Rock Club in Pennsylvania • No other chair offers this level of elegance and comfort in a full-function stacking hardwood chair • No other company offers a 20-year warranty against joint failure on a stacking hardwood chair • Check out the website, and see why so many top-tier clubs are choosing Eustis Chair

Eustis Chair

www.eustischair.com

• Provides operators with an authentic, trending condiment as bold-flavored ethnic sauces and condiments are ranked among fastest-growing in the industry • Improved with a more house-made texture and appearance, but still packing the same great heat and spice • Fulfills a need for authentic Middle Eastern cuisine that consumers are craving • Skhug was named one of the 25 most popular ingredients of 2018, representing Middle Eastern cuisine’s growing popularity among consumers • Capitalizes on the consumers’ trending interest in Levantine cuisine • Gives operators a quick and easy way to add flavor to proteins, vegan dishes and Kosher meals while remaining a clean-label option • Made with a combination of peppers (green bell peppers, roasted red peppers, Serrano peppers and white peppers), as well as cilantro and a touch of garlic and lemon • Pairs with Falafel, Shawarma or grilled meats and vegetables

Grecian Delight

www.greciandelight.com

www.clubandresortchef.com

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PRODUCT SHOWCASE

SELF-COOKING CENTER® Features:

• On a footprint of less than 11 ft² (1 m²), chefs can fry, roast, grill, steam, poach, bake, and much more, regardless of whether they want to prepare meat, fish, poultry, vegetables, egg dishes, baked goods, or desserts for a service of thirty or several thousand • Brings the support any kitchen team would wish for • Cooks quickly and is easy to use • Provides the food quality chefs specify, and even saves money, time, and energy • Does all of the monitoring and checking. Sets the temperature, humidity, and cooking time by itself • Monitors the cooking climate and the browning, and even saves chefs from having to flip or turn items, such as panfried foods • Minimum running costs • Cook different foods at the same time • Automatic cleaning and descaling

MELAMINE SERVING BOARDS Features:

• Sleek, stylish Melamine Serving Boards are great for serving trend-forward buffets, shareables or entrees • Durable melamine is tough enough for outdoor service, beautiful enough for indoors • Authentic-looking faux wood, marble and slate create the earthy feel of natural materials – for a warm, contemporary look that elevates presentations and price points • Designed for the rigors of foodservice use, with lighter weight for easier carrying by staff and dishwasher-safe for lasting durability • One of several new Libbey® products made from durable, go-anywhere materials that help you find new profitable opportunities in every corner of your property

Libbey Foodservice

www.foodservice.libbey.com

RATIONAL

www.rational-online.com

MIRAGE® INDUCTION BUFFET WARMERS

GEORGETOWN

• Used for holding/warming foods for serving • Ideal for banquets and catering • Fewer cords—connect up to 3 units together with an interconnect cord and only run one power cord to outlet on wall • Subtle, low-profile, attractive design • Four power levels—low, medium, high and chafer preheat • Custom decorative patterns or logos available on 16×16 units • Available in countertop and drop-in

• Stacks up to eight high • High-strength ribbed aluminum construction • Webbed deck seat • Gasser’s multi-surface glide • Molded foam seat and back cushion • Eco-friendly powder coat • Manufactured in the USA

Vollrath Company

www.gasserchair.com

Features:

Features:

Gasser Chair

www.vollrath.com

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PROVECTION OVEN BY IMPERIAL Features:

DRAFTSERV—SELF-SERVE BEVERAGE DISPENSING SYSTEMS Features:

• Company established in 2007 adding tabletop taps for restaurants • Manufacturer of Beer Walls, Mobile Kiosks, Tabletop Taps • Currently manage beer, wine, cocktails, soft drinks and coffee dispensers • Used at 2016 Ryder Cup and past three PGA Championships, including 2019 Bethpage Black PGA • Other major customers include cruise ships, major league arenas and baseball stadiums

Pacific Golf Sales

www.pacificgolfsales.com

• Made in America • Challenges commercial ovens with impressive horsepower, a two-speed motor and five rack positions • Able to be stacked up to three units high • Equipped with a highly sensitive Ametek thermostat control system • Boasts tempered glass doors, full porcelain interior, and three double nickel-plated oven racks with removable guide assembly • Electric unit comes with a low-watt density element, which increases the product’s lifespan • A gas unit is also available with in-shot burners for increased heat exchange • Includes two HID oven interior lights with momentary switch, stainlesssteel oven door handles, and a cool-down mode

Imperial

www.imperialrange.com

HIDDEN VALLEY KITCHENS® DRY MIXES Features:

• Six popular flavors • Chefs and operators can mix fresh to create salad dressings, dips, sauces, marinades and more • Preservative-free • Choose from New Vinaigrette, New Caesar, New Honey Mustard, Blue Cheese, Garden Italian and Hidden Valley® Original Ranch® • Combine a few extra ingredients for combinations such as Basil Lime Vinaigrette, Creamy Caesar Roasted Garlic Dip, Caramelized Onion Blue Cheese Dressing and many more • Available in multiple pouch sizes and contain no preservatives, no artificial colors or dyes and are gluten-free

Hidden Valley Kitchens

www.hiddenvalleykitchens.com

A D I N DE X Bush Brothers & Company

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ChefTec

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C+RC’s 2020 Chef to Chef Conference

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www.BushsBlendedBurger.com

303-447-3334 / www.cheftec.com www.cheftochefconference.com

Cres Cor

877-CRESCOR (273-7267) / www.crescor.com

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Libbey

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Minor’s

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www.foodservice.libbey.com 800-243-8822 / www.flavormeansbusiness.com

Montague Company

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Northstar Club Software

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Truly Good Foods

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800-345-1830 / www.montaguecompany.com www.globalnorthstar.com

www.trulygoodfoods.com

VGM Club

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800-363-5480 / www.vgmclub.com

www.clubandresortchef.com

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CHEF’S THOUGHTS

Marvin Herrera, CEC Executive Chef Augusta Country Club Augusta, Ga. Marvin Herrera, CEC, has been cooking for nearly all of his adult life. When he was 16, he moved to Washington, D.C. from El Salvador to take a position as a utility worker in a hotel kitchen, and later became a cook at the same hotel.

Decades later, Herrera serves as Executive Chef of Augusta (Ga.) Country Club, where he is at the top of his game. In fact, at the Villeroy & Boch Culinary World Cup in November 2018, Herrera brought home a gold medal in the Culinary Art Individual category, and a silver medal overall.

He was the only American to bring home a gold medal.

1. If I could change one thing about my club, it would be that our members would understand the importance of reservations.

2. You’ll never see tilapia on the menu at my club, because most tilapia is imported from Asia and South America, and it does not have a good reputation for meeting standards.

3. The most ridiculous member or guest requests I’ve ever had were for a grilled cheese sandwich, untoasted, and a medium steak with no pink.

4. I want to learn more about cheese, because I want to make our own specialty cheeses.

5. When I’m not in the kitchen, I’m gardening or at a soccer game.

6. The most valuable piece of advice I’ve ever received was learn from other people’s mistakes.

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I knew I wanted to be a chef the very first “ time I was able to see the transformation of a block of ice into a piece of art. ” 7. My biggest mistake when I first started as a chef was thinking I knew everything, and that I was never wrong.

8. If I were stranded on a deserted island, I’d want these five foods with me: chorizo, queso fresco, tortillas, plantains, and mangos.

9. My favorite ingredient is honey.

Microgreens are the most overrated ingredient. Mustard seeds are the most undervalued ingredient. I can’t live without sea salt and fresh lemon.

10. I cook black-bean soup with short ribs, poached egg, and hot peppers at home, but I’d never cook it at the club.

11. One of my most memorable meals was at The Inn of Little Washington.

12. You’d be surprised to learn that I am a private person.

13. My favorite celebrity chef is Patrick O’Connell, because of his respect for food, his creativity, and his love of the craft.

14. If I could trade places with one chef, it would be Daniel Boulud.

15. My go-to drinks are a fresh margarita, Stella Artois and coconut water.

16. If I could have dinner with one person, dead or alive, it would be my mother.

17. If I wasn’t a chef, I’d be a pilot.

18. The most important thing in my kitchen is respect for the food, craft and team.

19. My favorite junk food is crispy and spicy chicken wings.

20. I’d like to see more club chefs compete in culinary competitions.

View the extended conversation with Chef Herrera at www.clubandresortchef.com www.clubandresortchef.com

6/26/19 12:47 PM

IT’S NOT A MYTH...

IT’S A

• Heavy-duty Star Burners with raised ports – increased efficiency up to 20% • Innovative oven options – muffled design convection, or front vented standard bake and roast

• World-renowned oven doors with counterweight design and lifetime warranty • Durable robotically welded 1/4” angle iron frame • More usable cooking surface area – 12% greater than the closest competitor

There are many commercial ranges on the market but only one worthy enough to be called Legend.® Montague Legend® Ranges offer incomparable power, precise heat control, consistency and reliability combined with customization options that let you create diverse menus with an unlimited range of possibilities.

It’s time to discover Montague!

MADE IN USA

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

6/25/19 12:27 PM

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