Club + Resort Chef May 2022

May 2022 www.clubandresortchef.com

Redefining

Kitchen Culture at Columbine CC With a culinary team made up of more women than men, Columbine CC represents a new vanguard of culinary talent filling important roles in high-end club kitchens.

INSIDE The 2022 Chef to Chef Conference Playing With Fire Camaraderie in the Kitchen

Dishing

with

DeChellis

CHANGING YOUR PERSPECTIVE CAN CHANGE YOUR CAREER IF YOU SAW ME (or saw pictures of me) at the

2022 Chef to Chef Conference, you likely saw my fancy new accessory: a medical walking boot.

In October, I suffered a catastrophic injury to my right foot. I was playing adult soccer, and I misplanted before attempting to cross the ball. I heard a crack and felt a surge of pain through my foot.

My teammates carried me off the field, and my husband rushed me to the hospital where I was diagnosed with a Lisfranc dislocation fracture.

A week later, I was in surgery. The subsequent six months were filled with doctor’s appointments, casts, surgeries, more casts and pain. I wasn’t allowed to bear weight for three months. Then I was only allowed to bear a small percentage of my weight for a few weeks before I wasn’t allowed to bear weight again for another month. Then I had to relearn how to walk.

Everything about my life changed because I took one wrong step—or so I thought.

For a long time, I grieved my loss. It was difficult to be dependent on others. I felt alone and hopeless. Eventually, I sought help. I joined a support group for people with the same injury and, as a result of this group, my perspective began to shift.

The feed is filled with success stories about how far my peers have come since their injuries. The members ask questions and receive honest, helpful answers. There is no shortage of empathy and encouragement. At first I was doubtful, but slowly the group gave me something no one else could: hope.

I began to live by a new mantra: One day, you will tell the story of how you’ve overcome 2

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what you are going through now, and it will become part of someone else’s survival guide.

In October, I didn’t know if I would walk again.

But then, slowly, I took my first step. Then I took a second, a third and a fourth. When you saw me ‘running’ around Nashville in that boot, that was a really big deal for me.

I’m out of the boot now, and I’m rebuilding strength, but my recovery is far from over. This journey has opened my eyes in ways I never expected, and I’m grateful for the highs—and the lows, too.

When you find yourself plagued with doubt like I was, it can be challenging to invest in the future you can’t even begin to visualize. Whether you’re staring down staffing challenges, supply shortages, demanding members or something else entirely, I promise that there will be a swing in the other direction. And when we get there, you will be much wiser because of what you’ve already been through.

But first, you must accept what you can’t control and look at the journey as an opportunity to rebuild, relearn and restart. I can’t wait to see what comes next.

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

www.clubandresortchef.com

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EDITORIAL

ADVERTISING

EDITOR, CLUB + RESORT CHEF

CO-FOUNDER/MANAGING PARTNER

Joanna DeChellis jdechellis@wtwhmedia.com

Scott McCafferty smccafferty@wtwhmedia.com

412-260-9233

DIGITAL MEDIA/WEB/DEVELOPMENT

EDITORIAL ADVISORY BOARD

VP, DIGITAL MARKETING

Lance Cook, WCMC, CEC, CCA, CFBE, FMP, CFSM, Executive Chef, Hammock Dunes Club Palm Coast, Fla.

Virginia Goulding vgoulding@wtwhmedia.com DEVELOPMENT MANAGER

310-279-3844

Dave Miyares K. Scott Craig, CEC, CCA, WCMC, dmiyares@wtwhmedia.com Director of Culinary Operations, John Petersen Myers Park CC, Charlotte, N.C. SR. DIGITAL MEDIA MANAGER ADVERTISING jpetersen@wtwhmedia.com DIGITAL EDITORIAL ADVISORY BOARD 216-296-2041 Pat Curran 216-346-8790 MEDIA/WEB/DEVELOPMENT pcurran@wtwhmedia.com EDITOR, CLUB + RESORT CHEF Eva Barrios, Executive Chef Vincent Horville, Executive Chef, VICE PRESIDENT/GROUP PUBLISHER SALES DIRECTOR EDITOR, CLUB + RESORT BUSINESS The Metropolitan Club of the VP, DIGITAL MARKETING Joanna DeChellis Royal Oaks Country Club, Tom McIntyre DIGITAL PRODUCTION MANAGER Tony Bolla Rob Thomas Virginia Goulding jdechellis@wtwhmedia.com City of Washington (D.C.) tmcintyre@wtwhmedia.com Houston, Texas Reggie Hall tbolla@wtwhmedia.com vgoulding@wtwhmedia.com rthomas@wtwhmedia.com 412-260-9233 216-533-9186 David Clark, Executive Sous Chef rhall@wtwhmedia.com 773-859-1107 216-316-5294 Michael Matarazzo, CEC, DEVELOPMENT MANAGER EDITOR, CLUB + RESORT BUSINESS PUBLISHER Army Navy Country Club, Arlington, Va. Executive Chef, Farmington CC, Dave Miyares Joe Barks DIGITAL MEDIA SPECIALIST John Petersen REGIONAL SALES MANAGER ASSOCIATE EDITOR, dmiyares@wtwhmedia.com jbarks@wtwhmedia.com Charlottesville, Va. K. Scott Craig, CEC, CCA, WCMC jpetersen@wtwhmedia.com Nicole Lender Ashley Burk SENIOR EDITOR

PUBLISHER

Isabelle Gustafson igustafson@wtwhmedia.com EDITORIAL

CLUB + RESORT BUSINESS 610-688-5666

216-346-8790

SENIOR EDITOR

SALES DIRECTOR737-615-8452

Phil Keren pkeren@wtwhmedia.com Rob Thomas rthomas@wtwhmedia.com

216-316-5294 CONTRIBUTING EDITORS

Pamela Brill

EDITORIAL INTERN

aburk@wtwhmedia.com

Director of Culinary Operations, SR. DIGITAL MEDIA MANAGER nlender@wtwhmedia.com

Tim Recher, CEC, AAC, CWX, Myers Park Country Club, Pat Curran Director of Culinary Operations, Charlotte, N.C. pcurran@wtwhmedia.comDIGITAL PRODUCTION/ Tony Bolla MARKETING DESIGNER REGIONAL SALES MANAGER Quail West G&CC, Naples, Fla. tbolla@wtwhmedia.com DIGITAL PRODUCTION MANAGER Vincent Horville, Executive Chef, Samantha King Jake Bechtel 773-859-1107 Reggie Hall The Metropolitan Club of the City of sking@wtwhmedia.com jbechtel@wtwhmedia.com Scott Ryan, CEC, AAC, rhall@wtwhmedia.com REGIONAL SALES MANAGER Washington (D.C.)

Lauren Newman 440-465-1914 Lauren Sasala Ashley Burk Robert Mancuso, CMC, DipWSET lsasala@wtwhmedia.com aburk@wtwhmedia.com

Executive Chef, The Country Club,

VP STRATEGIC INITIATIVES DIGITAL MEDIA SPECIALIST

Jeremy Leinen, Executive Chef,Pepper Pike, Ohio Jay Hopper Dunwood Country Club, Atlanta, Ga. 737-615-8452 nlender@wtwhmedia.comjhopper@wtwhmedia.com Patrick McIntyre James Satterwhite, Executive Pastry Chef, Michael Matarazzo, CEC, Executive REGIONAL SALESpmcintyre@wtwhmedia.com MANAGER Charlotte (N.C.) CC DIGITAL PRODUCTION/ WEBINAR COORDINATOR Nicole Lender REGIONAL SALES MANAGER

CREATIVECREATIVE SERVICES SERVICES VP, CREATIVE SERVICES

Mark RookVP, CREATIVE SERVICES Mark Rook mrook@wtwhmedia.com

mrook@wtwhmedia.com

CREATIVE DIRECTOR

Erin Canetta CREATIVE DIRECTOR ecanetta@wtwhmedia.com Erin Canetta

ecanetta@wtwhmedia.com ART DIRECTOR Matthew Claney ART DIRECTOR mclaney@wtwhmedia.com

Matthew Claney mclaney@wtwhmedia.com

DIRECTOR, AUDIENCE DEVELOPMENT EVENTS

Bruce Sprague bsprague@wtwhmedia.com

EVENTS MANAGER

EVENTS Jen Osborne josborne@wtwhmedia.com EVENTS MANAGER

Jake Bechtel 216-372-8112 jbechtel@wtwhmedia.com 440-465-1914

PRODUCTION

REGIONAL SALES MANAGER

Chef, Farmington Country Club, CharHalle Kirsh lottesville, Va. Samantha King hkirsh@wtwhmedia.com J. Kevin Walker, CMC, AAC, Lawrence McFadden, CMC, GM/COO, sking@wtwhmedia.com SERVICES Executive Chef, Ansley Golf Club The Union Club, Cleveland, Ohio WEBINAR COORDINATOR MARKETING DESIGNER

Atlanta, Ga. SOFTWARE ENGINEER Patrick McIntyre Kim Dorsey CUSTOMER SERVICE MANAGER Colby Newman, Executive Chef, DJ Bozentka pmcintyre@wtwhmedia.com kdorsey@wtwhmedia.com Stephanie Hulett 216-372-8112 Grosse Pointe (Mich.) Yacht Club dbozentka@wtwhmedia.com shulett@wtwhmedia.com WEBINAR COORDINATOR VIDEO MANAGERJames Satterwhite, PRODUCTION SERVICES Halle Kirsh Bradley Voyten Executive Pastry Chef, CUSTOMER SERVICE hkirsh@wtwhmedia.com bvoyten@wtwhmedia.com Charlotte (N.C.) Country Club CUSTOMER SERVICE MANAGER REPRESENTATIVE Stephanie Hulett Jane Cooper shulett@wtwhmedia.com

WEBINAR COORDINATOR

jcooper@wtwhmedia.comKim Dorsey

CUSTOMER SERVICE REPRESENTATIVE FINANCE

VIDEO EDITOR

kdorsey@wtwhmedia.comKara Singleton

ksingleton@wtwhmedia.com

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

Jane Cooper jcooper@wtwhmedia.com

CONTROLLER

FINANCE

Drew Tait, Executive Chef, Kelly Greens Golf & Country Club, Fort Myers, Fla.

Brian Korsberg bkorsberg@wtwhmedia.com

EVENT MARKETING SPECIALIST Jen Osborne CONTROLLER josborne@wtwhmedia.com Olivia Zemanek Brian Korsberg ACCOUNTS RECEIVABLE SPECIALIST Jamila Milton ozemanek@wtwhmedia.com bkorsberg@wtwhmedia.com

M AY C L U B I N D E X Properties featured in this issue

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

Properties featured in this issue Brook-Lea Country Club Rochester, N.Y. BallenIsles Country Club Palm Beach Gardens, Fla. Jamila Milton Cherokee Town & Country Club 22 Atlanta, Ga. Alexis Ferenczy jmilton@wtwhmedia.com Boca Grove Golf and Tennis Club Boca Raton, Fla. 24 DIRECTOR, AUDIENCE DEVELOPMENT aferenczy@wtwhmedia.com Columbine Country Club Littleton, Cherokee Town & Country Club Atlanta, Ga. 14 Colo.

Bruce Sprague The Country Club of Pittsfield Pittsfield, Mass.

26 The Country Club of Virginia Richmond, Va. bsprague@wtwhmedia.com Desert Mountain Scottsdale, Ariz. Club Palm Beach, Fla. 20 The Everglades The Everglades Club Palm Beach, Fla. 34 Club Winston-Salem, Fiddler’s Elbow Forsyth Bedminster,Country N.J. 18 N.C. Glen Ridge Country Club Glen Ridge, Forest Lake Club Columbia, S.C. 14 N.J. WTWH MEDIA, LLC Fort Wayne Country Club Fort Wayne, Ind. 30 Missouri Athletic Club St. Louis, Mo. WTWH MEDIA, LLC Ave. 1111 Superior 2022 2022 The Gasparilla Inn & Club Boca Grande, Fla. 10 1111 Superior Ave., 26th Floor 26th Floor Oakland Hills Country Club Bloomfield, Mich.

Cleveland,Cleveland, OH 44114 OH 44114 14 JW Marriott Miami Turnberry Resort & Spa Ph: 888.543.2447 2011 - 2020 Oklahoma City Golf & Country Club Nichols Hills, Okla.

Miami, Fla. Ph: 888.543.2447 Kalamazoo Country Kalamazoo, Mich. Palos Verdes 18 Estates, Calif.

PalosClub Verdes Golf Club Kenwood Country Club Cincinnati, Ohio 26 Park Ridge Country Club Park Ridge, Ill. Kings Creek Country Club Rehoboth Beach, Del. 18 Pelham Myers Park Country ClubCountry Charlotte,Club N.C. Pelham Manor, 28 N.Y. SUBSCRIPTION INQUIRIES SUBSCRIPTION INQUIRIES Quail West GolfThe and Polo Country Club Naples, Fla. 24 Raton, Fla. To enter, change or cancel a subscription: Club of Boca Raton Boca Toservice): enter, change or cancel a subscription: Web (fastest www.ezsub.com/crb River Run Country Club Davidson, N.C. 20 Web (fastest www.ezsub.com/crb Rhode Island Country Club Barrington, R.I. Phone: 844-862-9286 (U.S.service): only, toll-free) Sedgefield Country Club Greensboro, N.C. 24 toll-free) Mail: Club Phone: & Resort844-862-9286 Business, P.O. Box(U.S. 986,only, Levittown, PA 19058 The Woodlands Palmer Course The Woodlands, Texas Copyright 2020, WTWH Media, LLC Sherwood Country Club Thousand Oaks, Calif.

22 Mail: Club & Resort Business, P.O. Box 986, Levittown, PA 19058

EVENT MARKETING SPECIALIST

Olivia Zemanek EVENT COORDINATOR ozemanek@wtwhmedia.com

Copyright 2022, WTWH Media, LLC

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ACCOUNTS RECEIVABLE SPECIALIST

Club + Resort Chef l November 2020 4 l Club + Resort Chef l May 2022

SILVER REGIONAL AWARD

BRONZE REGIONAL AWARD

asbpe.org

asbpe.org

Woodmont Country Club Rockville, Md. www.clubandresortchef.com

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CONTENTS

May • Vol. 11 • Issue 3

D

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Behind the Plate

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Redefining Kitchen Culture at Columbine CC

Matt Maryjanowski, Executive Chef, Brook-Lea Country Club, shares inspiration behind his Jambalaya Arancini.

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Inside the 2022 Chef to Chef Conference in Nashville View photos from the annual Chef to Chef Conference that drew more than 450 attendees last month.

With a culinary team made up of more women than men, Columbine CC represents a new vanguard of culinary talent filling important roles in high-end club kitchens.

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James Haberstroh Relies on RATIONAL to Do More The kitchen at Glen Ridge CC is home to multiple RATIONAL units, including the iCombi Pro and iVario Pro.

Playing With Fire 18 Club and resort chefs share tips and tactics for maximizing barbecue success.

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The Woodlands’ Executive Chef Showcases Aussie Beef & Lamb Executive Chef Jimmy De La Cruz finds new ways to keep The Woodlands’ 3,500 members happy using sustainable, natural products—without sacrificing flavor.

Rolling Out New Pie Designs 24 When it comes to employing different pie crusts and fillings, the sky’s the limit.

Food and Wine Pairings Made Easy 28 When chefs understand the principles of pairing, they build menus that allow the food and wine to enhance the flavor of the other.

Stations With Pizzazz 30 Action stations are commanding a strong presence as chefs unveil their latest offerings for banquet season.

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Lessons in Leadership: Set an Example and Invest in Your Staff Food and beverage leadership means treating people with respect—and passing on knowledge through training and mentorship.

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Camaraderie in the Kitchen Palos Verdes Golf Club’s David Conforti on his relationship with Executive Chef Garrett Yokoyama

2 Editor’s Memo 4 Masthead 38 Product Showcase www.clubandresortchef.com

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BEHIND THE PLATE

Matt Maryjanowski, Executive Chef Brook-Lea Country Club, Rochester, NY

WHEN MATT MARYJANOWSKI, EXECUTIVE CHEF of Brook-Lea Country Club (Rochester, N.Y.), served his new Jambalaya Arancini appetizer at a New Orleans-inspired bourbon-tasting dinner, the feedback from members was incredible.

The recipe is rich, bold and “generously seasoned,” he says, with fresh flavors from the aromatics. The textures are soft and crispy, and the dish finishes with a slight spice.

“One of the best things about this dish is that it triggers memories of a classic Jambalaya, but with a special twist,” says Maryjanowski. “It’s a prime example of how [club chefs] must continue to think outside of the box and be creative.”

Jambalaya Arancini YIELD: 12 SERVINGS INGREDIENTS: 6. Place on a plate or baking sheet. as needed olive oil (Chef’s note: I set up a station with a bowl of flour, 1⁄4 lb. andouille sausage a bowl of beaten egg and a bowl of breadcrumbs.)

1 ea. small onion, finely diced 7. Place about two inches of oil in a Dutch oven. Heat 1⁄2 ea. green bell pepper, finely diced the oil to 350°F. Place 5 or 6 arancini in the oil and 1 stalk celery, finely diced fry until dark golden brown. Remove from oil and 2 ea. green onions, sliced drain on a paper towel.

8. Serve hot or warm with remoulade sauce.

1 lb. shrimp, peeled, deveined and chopped 2 cloves garlic, minced (Chef’s note: These can also be refrigerated up to 3 1 tsp.

Cajun seasoning days and reheated in a 350°F oven until hot in the 3 cups arborio rice, cooked center, about 20 minutes.)

1⁄2 cup parmesan cheese, grated to taste salt and pepper 1 cup flour 2 ea. eggs, beaten 2 1⁄2 cups panko breadcrumbs, buzzed in food processor as needed oil for frying as needed remoulade sauce for dipping PROCEDURE:

1. Heat Dutch oven over medium-high heat. Add oil, add the sausage, and cook until sausage is just starting to brown, stirring frequently. Add onions, green bell pepper, celery and green onions to the pan. Sauté until vegetables are translucent, about 5 mins.

2. Add the shrimp, garlic, Cajun seasoning, salt and black pepper. Cook for 1 to 2 minutes until the garlic is fragrant and the shrimp is pink.

3. Add the cooked arborio rice and grated cheese to the pan and stir to combine.

Season. Dump into a 9x13-inch baking pan and spread out.

4. Place in the refrigerator for about 30 minutes until the mixture is cold and firmly sticks together when formed into balls.

5. Scoop out the rice mixture and form into balls about 2 inches in diameter. Roll each ball in the flour, then the beaten egg, then into the buzzed panko breadcrumbs.

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COVER FEATURE

Redefining

Kitchen Culture at Columbine CC 40

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With a culinary team made up of more women than men, Columbine CC represents a new vanguard of culinary talent filling important roles in high-end club kitchens.

By Joanna DeChellis, Editor

IN THE DYNAMIC WORLD of club dining, Columbine Country Club (Littleton, Colo.) is somewhat of a unicorn. Three of Columbine CC’s four lead managers are women.

Jeff Kenser serves as Executive Chef of Columbine CC alongside Angelique Long, Executive Sous Chef, Ruby Renteria, Banquet and Pastry Chef, and Milagro “Mama” Rosales, Sous Chef. On the line and in prep, five more cooks are women, while seven are men.

This team makeup is no accident, says Kenser, who came to the club about five years ago. Quite the opposite. He shares how Columbine CC’s culinary team came to be.

Club + Resort Chef (C+RC): Columbine CC’s culinary team is evenly split between men and women. How did you achieve this?

Jeff Kenser (JK): Originally, I wasn’t seeking only women, but I grew up with a strong female role model who deeply influenced my view of women in the workforce. My mom worked fulltime and had a very successful career while juggling household management and being the primary caregiver for two kids. I think she helped me gain perspective regarding the challenges women have to overcome to be in positions of leadership. www.clubandresortchef.com

About 3 years ago, I was eating at a restaurant in Denver called Annette.

Caroline Glover is the chef, and she has won many awards and accolades for the restaurant. The first time I ate there, I noticed the entire kitchen staff was made up of women. I found this interesting. Then, as the meal went on, the food was even more interesting.

Every bite of every dish was seasoned perfectly. I have no evidence-based research to back up my next statement, but I thought in that moment that female cooks have a more feminine and thoughtful palate.

Ever since that meal in Annette, I have tried to find more women to bring into the kitchen not only for their culinary abilities but also for the way they influence the culture of the team.

C+RC: What sets your culture apart?

JK: Companies do not offer women enough flexibility in their employment.

There’s this expectation for women to work the long and demanding hours of our food and beverage industry and also figure out how to be the primary caregiver to their kids. That’s unrealistic. Women with children are pulled in many different directions. If they aren’t able to meet or exceed the company’s expectations, they might not be considered for leadership opportunities.

Jeff Kenser, Executive Chef, Columbine CC

We have tried to tackle social equity concerns at Columbine CC by giving cooks as much flexibility as we possibly can. This allows them to juggle the many hats they wear. Sometimes this means we have to cover their position for an entire day, but their happiness is more important, and it’s worth the sacrifice. It also means we retain awesome and reliable staff who trust that we see them on a human level.

I also take the time to listen to my staff as much as I can, regardless of gender. I support each of them, and I advocate for their needs and ideas.

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COVER FEATURE

Ruby Renteria (pictured left), Banquet and Pastry Chef, prepares a personalized birthday cake for everyone in the kitchen—an initiative that Executive Chef Jeff Kenser says creates a sense of cameraderie within the team.

C+RC: Why is the makeup of your team significant?

JK: Women make great chefs and teammates. They are thoughtful, caring, driven and willing to learn. The women on my team are incredibly organized, and they add so much value to the culture.

For example, Renteria, who is the Banquet and Pastry Chef, is so organized and thoughtful that she prepares a personalized birthday cake for everyone in the kitchen on their birthday.

This is something I would have never thought of doing before I started working with her. It’s a small gesture that creates a sense of camaraderie within the team.

More impressive is that she does this independently of me. She knows intrinsically how to make our team feel valued and appreciated.

C+RC: What are some of the differences you’ve seen as a result of having a gender-balanced culinary team?

JK: We struggle to staff for the pool kitchen and train them for success. Last year we employed a ‘scorched earth’ campaign on the process, and I hired Rosales to run the kitchen.

Rosales was the first person I worked next to on the hot line at Cherry Hills years ago. She’s an amazing cook and person, and I’ve worked with her for more than ten years. She is beloved by our membership and is an absolute pillar in our operations.

I knew she would be up for the chal-

Milagro “Mama” Rosales, Sous Chef, is beloved by Columbine CC’s membership and is “an absolute pillar” to its operations, says Executive Chef Jeff Kenser.

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Angelique Long (pictured right) is the Executive Sous Chef of Columbine CC. She works closely with Executive Chef Jeff Kenser and other managers including Ruby Renteria and Milagro “Mama” Rosales.

lenge. Not only did she succeed, but she also trained many college students on how to cook.

At the end of the season, all of the cooks and servers bought her tickets to a concert to see Pitbull, her favorite artist. They were extremely thankful for her training, and it was fun to watch how patient she was with them during the process.

She turned one of our biggest challenges into an opportunity that improved our pool operation—and our industry.

C+RC: How does Columbine CC attract women during the hiring process?

JK: When I interview candidates, I employ what I call a ‘traveling interview.’

I walk around the club and show the interviewee all that Columbine has to offer. This includes introducing the candidate to the staff. When it’s a female candidate, I believe there is an instant sense of relief in knowing we don’t have an all-male staff. I believe this process makes it more comfortable for women.

C+RC: How do you support your team—male or female?

JK: I try to listen to them and their challenges at home and at work. I think the days of leaving your problems at home are over, especially in our industry. We encounter a lot of folks who didn’t necessarily have the greatest childhood or family background. I want my team to feel included and accepted like they are a part of my family.

C+RC: How does the club support the team? www.clubandresortchef.com

JK: Columbine offers competitive wages for cooks and dishwashers. Starting this year, all staff members are now eligible for health insurance premiums 100% paid for.

The members are very supportive in ways they probably aren’t even aware of. They are progressive eaters, which gives the kitchen more freedom to be creative and able to play with food. This is what makes coming to work even more fun.

C+RC: What is a typical compensation package for a line cook at Columbine?

JK: My line cooks make roughly $20+ per hour depending on experience, and they have health insurance premium paid for and a 401k match.

C+RC: What do you think Columbine does really well from a culinary perspective?

JK: Our à la carte program is top-notch.

The amount of food that we push out of the kitchen on a daily basis is a sight to behold, and our ticket times are generally very good, too.

I believe a lot of this stems from the diverse culture and creativity we have in the kitchen, thanks in large part to our Exec Sous Chef. Long is a workhorse. She is also creative and unique.

She is the backbone of the kitchen and my right-hand. Whenever I take time off, I can always count on her.

We have a very open and honest relationship, and we collaborate on just about every decision made in the kitchen. I try to instill in all of my cooks her philosophy—that learning the creative process is what will get you to the next level in your career as a club chef.

C+RC: What do you wish other chefs knew about hiring females into culinary?

JK: I think there has always been a stigma with hiring women in the kitchen because the job is demanding in hours, involves a lot of lifting of heavy boxes and pots and pans, and it can be considered a ‘dirty, hot job.’ What I have found is that most women are perfectly capable of doing these things, and if they need some support, it is not a big deal to step in and lend a helping hand with some tasks.

The pros of hiring more women in the kitchen far outweigh even the most inappropriate stereotypes of women in the workplace. It seems that women have a natural ability to multitask well and pay special attention to detail in the kitchen. These are highly valuable skills. C+RC May 2022

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PRODUCTS AT WORK

James Haberstroh Relies on Rational to Do More The kitchen at Glen Ridge CC is home to multiple RATIONAL units, including the iCombi Pro and iVario Pro.

By Joanna DeChellis, Editor

AS THE INDUSTRY CONTINUES TO SEARCH for ways to do more with less, James Haberstroh, Executive Chef of Glen Ridge (N.J.) Country Club, has found an equipment solution in RATIONAL—a market leader in combi oven technology—that not only helped him improve quality and consistency but also allowed him to add a third shift and build out the pastry department.

When Haberstroh came to Glen Ridge in 2016, the club was embarking on a massive $12 million renovation. Included in that was the opportunity to build new à la carte and banquet kitchens. Because he had experience using RATIONAL in prior clubs, Haberstroh knew he wanted to bring the combis into Glen Ridge.

He started with two consignment units and, as expected, the many benefits and capabilities were quickly realized. In 2021, Glen Ridge upgraded to all brand-new units.

Today, the club’s kitchen features three SelfCookingCenters, an iCombi Pro and an iVario Pro. Haberstroh has also become a RATIONAL Certified Chef and helps train other chefs on how to properly use the units in their own operations.

He and his team use the equipment to prepare most food items, from meats and seafood to pastas, vegetables, broths and stocks.

He also hired a pastry chef who uses the combis to do most of the baking in the mornings, prior to the club’s busy dinner shift.

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Glen Ridge CC’s Executive Chef James Haberstroh appreciates how much his RATIONAL equipment helps increase consistency, speed and efficiency.

iVario Pro Club + Resort Chef (C+RC): What were some of the biggest challenges these units have helped you solve?

James Haberstroh (JH): Being able to rely on this equipment to cook or clean itself overnight during what would essentially be a ‘third shift’ has helped us establish a better work-life balance. We were also able to improve consistency, quailty, speed and efficiency. And because the equipment is so versitile, we were able to free up some much-needed space in the kitchen, too.

C+RC: What would you tell a chef considering adding a RATIONAL to their kitchen?

JH: You won’t regret this purchase. This is the ‘technology of now,’ and it can help you establish greater consistency in your kitchens and with your menus, no matter how understaffed you may be. The iCombi Pro and iVario will help you to enhance already skillful dishes, while also freeing up your culinary team to do even more for your members. C+RC

C+RC: What units do you have at Glen Ridge?

JH: We have one iCombi Pro 6-half, one iVario Pro 2-S, one SelfCookingCenter® 20-full and two 2x SelfCookingCenter® 6-full.

C+RC: What are some ways you use your equipment?

JH: The iVario Pro replaced our old tilt skillet, and we use it for things like chili, risotto, sauces and potato latkes. We use the iCombi Pro to prepare most food items, from meats and seafood to pastas, vegetables, broths and stocks. We use the VarioSmoker for BBQ and the steaming function for things like octopus. The iCombi Pro has been instrumental in helping us expand our pastry department, too. Our Pastry Chef can use it in the morning to prepare all sorts of pastries even though we don’t have a bake shop or dedicated equipment. www.clubandresortchef.com

Glen Ridge menus change every four weeks, and recipes are tested, perfected and stored using ConnectedCooking.

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Chef to Chef A

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C O N F E R E N C E

Inside the 2022 C Conference in N View photos from the annual Chef to Chef Conference that drew more than 450 attendees last month.

A Club + Resort Chef Staff Report

MORE THAN 450 CLUB AND RESORT CHEFS attended the 2022 Chef to Chef Conference, hosted at the Grant Hyatt Nashville hotel in March, for three days of education sessions on a range of topics specific to club and resort chefs, networking with colleagues and industry partners, live music, great food—and the annual Club + Resort Chef of the Year competition.

Day one opened with a series of pre-conference sessions hosted by some of this year’s sponsors, including RATIONAL, Montague, Kopplin Kuebler & Wallace, American Lamb, C&T Design, Forever Oceans and Northstar. Later that night, after an opening cocktail reception, Edward Lee, chef, author and philanthropist, delivered a powerful keynote address about the evolution of the food and beverage industry and about how he and his team have remained positive and creative in the face of multiple challenges.

The annual Chef to Chef Conference drew more than 450 attendees this year. Hosted at the Grand Hyatt Nashville Hotel in March, the conference featured three days of education sessions, networking with colleagues and industry partners, live music, great food and the annual Club + Resort Chef of the Year competition (see page 49).

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2 Chef to Chef n Nashville Chef Edward Lee gave the keynote address at the annual Chef to Chef Conference in Nashville. Lee spoke about the evolution of the food and beverage industry and how he and his team have remained positive and creative in the face of various challenges.

CMC, Contributing Chef Editor, Club + Resort Chef • Pastry From the Hot Line + Demo, presented by Tracy Hoffer, CWPC, Executive Pastry Chef, Chevy Chase Club • The Art of Open Flame Cooking + Demo, presented by local Restaurateur and Pitmaster Pat Martin • A panel discussion on the power of mentoring, moderated by C+RC’s Editor, Joanna DeChellis, who posed a series of questions to Wes Tyler, WCMC, CEC, CCA, Executive Chef, The Club at Carlton Woods; Jennifer Landy, Executive Chef, Battleground Country Club; and Daniel Montano, CEC, Executive Chef, The Berkshire Country Club.

Following Lee’s address, attendees moved to the rooftop lounge at the Grand Hyatt for a kickoff party for with food, cocktails and live music.

The first full day of the 2022 Chef to Chef Conference began with a delicious breakfast spread followed by a presentation by J. Kevin Walker, CMC, Executive Chef, Ansley Golf Club, on Chef’s Tables and Tasting Menus. During his presentation, Walker demonstrated how to prepare one of his most successful duck dishes.

Other sessions that day covered: • Culture Shock: Rethinking Club Chef Culture presented by Michael Matarazzo, CEC, Executive Chef, Farmington Country Club • Beyond the Cucumber: Pickles, Vinegar & Fermentation + Demo, presented by Gerald Ford, www.clubandresortchef.com

Tracy Hoffer, CWPC, Executive Pastry Chef, Chevy Chase Club, offered recipes, garnishes and techniques chefs can bring back to their kitchens and execute with or without a full pastry kitchen and team.

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Monday’s sessions included a panel discussion on the power of mentoring, moderated by C+RC’s Editor, Joanna DeChellis (far left), who posed a series of questions to (from right) Executive Chefs Wes Tyler, Jennifer Landy and Daniel Montado.

To wrap Monday, attendees had exclusive access to one of Nashville’s most famous rooftop patios, Luke Bryan’s 32 Bridge, featuring live music, a locally inspired menu and stunning views of Music City, sponsored by C&T Design.

Joe Barks, Editor Emeritus, Club + Resort Business, kicked off the conference’s final day by presenting the Chef to Chef Conference Milestone Pins to those who’ve attended five or 10 conferences as of this year.

Tuesday’s sessions included: • Next-Gen Food Trucks + Demo, presented by Scott Craig, CEC, CCA, WCMC • Efficient Leadership Strategies for Club Chefs, presented by Lawrence McFadden, CMC • Charcuterie Masterclass + Demo, presented by Sam Jett, Director of Operations for Patchwork

Above (left to right): Rob Thomas, Editor, Club + Resort Business, Jerry Schreck, Executive Chef of Rehoboth Beach CC and former National Program Coordinator for the Chef to Chef Conference, Greg Volle, Executive Chef, St. Ives, CC, and Joe Barks, Editor Emeritus, C+RB. 16

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Productions (Audrey, Joyland, The Continental), and Colin Shane, Chef de Cuisine, The Continental • Why Chefs Must Embrace a “Persevering Mindset” by Shawn Loving, CMC, Detroit Athletic Club Following lunch, the Shawn Loving, Chef to Chef Live breakCMC, gave a out sessions featured rotating moderators presentation who led free-flowing interchanges on a that inspired variety of topics including Culinary Costs chefs to embrace and Finances, Modern Member Dining a ‘Persevering Habits and Preferences, Career Building Mindset.’

Strategies for Club Chefs, How to Manage Generational Diversity in the Club Kitchen and Making Club Dining More Sustainable.

Finally, during the annual mystery basket-style culinary competition, Robert Meitzer, Executive Chef, Forest Lake Country Club, and James Allen, CEC, Executive Chef, Blackthorn Club at the Ridges, were named the 2022 Club + Resort Chefs of the Year (see sidebar, opposite).

The conference wrapped with the highly anticipated sponsor raffle followed by Joanna DeChellis, Editor of Club + Resort Chef, announcing that the 2023 Chef to Chef Conference will be in Miami, March 5-7, 2023. C+RC

Attendees had exclusive access to one of Nashville’s most famous rooftop patios, Luke Bryan’s 32 Bridge, featuring live music, a locally sourced menu and stunning views of Music City. www.clubandresortchef.com

Robert Meitzer and James Allen Win 2022 Chefs of the Year Competition To punctuate the 2022 Chef to Chef Conference in Nashville, eight club chefs competed in teams of two—drawn at random—in a mystery basket-style culinary competition.

During three exciting rounds, the teams had access to an extensive spread of ingredients, equipment and plateware.

Each round lasted 25 minutes and concluded with an expert group of judges determining the winners.

In the first round, Anthony Capua, Executive Chef, Sycamore Hills Golf Club and and Wesley Tyler CEC, CCA, WCMC, Executive Chef, The Club at Carlton Woods, competed against Jason Hembree, Executive Chef, Doylestown Country Club, and Will Bystrzycki, Executive Chef, Wildcat Cliffs Country Club.

Capua and Tyler made a Chinese five-spice Maple Leaf duck magret with gigante bean and guanciale cassoulet and a pickled radish orange micro-salad.

Hembree and Bystrzycki prepared a butter-poached lobster tail with a poblano crème over bacon, corn and crawfish hash with a micro-cilantro and celery salad, pickled onion and butter pan-glaze. Hembree and Bystrzycki edged out Capua and Tyler to win round one.

In round 2, Steve Boeger, Executive Chef, Hendersonville Country Club, and Jen Landy, Executive Chef, Battleground Country Club, competed against Robert Meitzer, Executive Chef, Forest Lake Country Club, and James Allen, CEC, Executive Chef, Blackthorn Club at the Ridges.

Boeger and Landy prepared a dish of furikake beef tenderloin with truffled cauliflower silk, mushroom mélange, maitake soy jus and a quick pickled radish salad. Meitzer and Allen prepared a mojo pork ribeye with Cuban quinoa, pickled baby vegetables and micro-green chimichurra. Meitzer and Allen won round two.

In the championship round, Hembree and Bystrzycki competed against Meitzer and Allen.

Steve Boeger, Executive Chef, Henderson CC (left), and Jen Landy, Executive Chef, Battleground CC (right)

During the annual mystery basket-style competition, Robert Meitzer, Executive Chef, Forest Lake Country Club (right), and James Allen, CEC, Executive Chef, Blackthorn Club at The Ridges, were named the 2022 Club + Resort Chefs of the Year.

Hembree and Bystrzycki riffed on Nashville hot chicken, preparing a fried chicken thigh with chive and black peppered potatoes, a cilantro chile lime slaw and truffled Sriracha Buffalo sauce.

Meitzer and Allen prepared a curry seafood mélange with sweet and spicy sambal soba noodles and loads of fresh vegetables with a micro-cilantro salad to win the title.

“I’m so honored to have competed with some of our industry’s greats, and I’m absolutely honored to have been named as one of the Club + Resort Chefs of the Year,” says Allen.

“A big shoutout to my competition partner, Chef Meitzer. We had never met before this competition, but we were laserfocused while creating our dishes.” C+RC

Anthony Capua, Executive Chef, Sycamore Hills GC (left) and and Wesley Tyler CEC, CCA, WCMC, Executive Chef, The Club at Carlton Woods (right)

Jason Hembree, Executive Chef, Doylestown CC (left), and Will Bystrycki, Executive Chef, Wildcat Cliffs (right)

FOOD

PLAYING WITH

FIRE

Club and resort chefs share tips and tactics for maximizing barbecue success.

By Joanna DeChellis, Editor

IN CLUBS ACROSS THE COUNTRY, chefs-turnedpitmasters are barbecuing all sorts of ingredients—proteins, veggies and even salts—in ways that respect longstanding barbecue traditions but incorporate technology and innovation.

For these chefs, the beauty of barbecue is not only in the eye of the beholder—but also in the chef’s ability to execute.

WHERE THERE’S SMOKE… At Oklahoma City Golf & Country Club (Nichols Hills, Okla.), barbecue is beloved, and the club’s program is well-established.

David Nguyen, Executive Sous Chef, is the club’s primary pitmaster.

“I learned how to barbecue on an older double stack David Ngyuen, Executive Sous that had to be babied,” says Chef, Oklahoma City G&CC Nguyen. “We had to maintain the fire, stoke it, and keep the temperature up.”

Constantly coddling a smoker meant Nguyen and his team had a lot of time to practice different techniques and with different cuts. That practice has since become the underpinning for the club’s program.

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“About seven years ago, we upgraded to a new smoker that now does the heavy work,” he says. “We still get to choose the wood we want, but it’s become more ‘set it and forget it.’”

OCG&CC serves barbecue club-wide at least once per week. They prepare everything from brisket and ribs to chicken and specialty cuts.

Most successful is the club’s curbside barbecue program, which runs throughout golf season.

“Our golfers and football fans love brisket, pulled pork and ribs,” says Nguyen.

Every Saturday in season, members can pre-order from the club’s curbside barbecue program. They can pick up their orders between 10 am and 2 pm, and the club does anywhere between $800 and $1,600 in orders each week.

“The preorder step is critical,” says Nguyen. “We make extra just in case, but at least with the preorder, we have some idea of how much to make in advance.”

The weekly base menu includes all the traditional favorites like ribs, pulled pork, potato salad, coleslaw and baked beans. Each week, the club also offers one specialty item like smoked salmon, turkey or sausages.

“Last year, we got creative and did a smoked meatloaf that went over really well,” says Nguyen. “We took a couple of cuts of brisket, shoulder and bacon and ground that down to make a mix with mirepoix, onion, celery, carrots and seasoning. We smoked it the day of service and served it either as a www.clubandresortchef.com

Caption

sandwich or by the pound.”

The members loved it.

Typically, OCG&CC does about $6 million in F&B and runs a 42% food cost. Even as the price of ingredients—namely, brisket—continues to rise, demand remains high.

OCG&CC continues to innovate and rely on its smoker for more than just brisket. Nguyen will find ways to incorporate smoked ingredients into most dishes, whether it’s a smoked celery root in a soup or a salt that’s used for finishing.

“We look at smoke as an ingredient all on its own,” says Nguyen.

STOKING THE FLAME Jeremy Leinen, Executive Chef of Park Ridge (Ill.) Country Club, was first exposed to high-end barbecue at The Greenbrier (White Sulphur Springs, W. Va.) during his apprenticeship.

While he still considers himself an amateur, he has prepared a fair amount of barbecue over the course of his career. As such, he considers www.clubandresortchef.com

Executive Sous Chef David Nguyen also serves as pitmaster for Oklahoma City Golf & Country Club, which serves babecue at least once a week. Most successful, however, is the curbside barbecue program, which runs throughout golf season.

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FOOD

Jeremy Leinen, Executive Chef of Park Ridge CC, wasn’t trained in any specific barbecue disclipline or regional style.

But he finds what works, he says—and keeps it simple. At Park Ridge, he introduced á la carte barbecue for theme nights.

IT ONLY TAKES A SPARK

himself a barbecue generalist.

“I was never trained in any specific discipline or regional style, so I don’t follow any hard rules,” he says.

“Mostly, I’ve found what I like and what has worked well for me—and I just try to keep it simple.”

“I’ve done whole hogs for smaller events, but it wouldn’t be my first choice to eat or to cook,” he adds.

“I’m not big on heavy rubs, either. I would opt to season most meats with salt and black pepper. I’m not a fan of mustard barbecues sauces, or the Eastern Carolina vinegar sauces. Even after spending a lot of time in the South, I tend to have a Midwestern palate, and I gravitate toward ribs with sweet and tangy tomato-based sauces.”

At Park Ridge, Leinen (who has been with the club for about eight months) has introduced á la carte barbecue for theme nights.

“Right before I arrived, the club purchased a new smoker, and it’s impressive,” he says. “It has a five-shelf rotary cabinet, so it offers quite a lot of capacity. We’ve begun by using it for theme nights, but we also plan to put it near the pool on weekends during the upcoming summer. This will not only take the strain off our pool snack bar, but will also allow us to offer a better experience for members.”

Leinen says ribs of the St. Louis variety have generally been his strongest barbecue dishes, and he plans to feature them often. They also happen to be his favorite, though he has begun making and serving sausages, too.

“Stick with what you feel best about being able to execute,” he advises. “Championship teams play to their identity.”

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When Drew Garms came to The Everglades Club (Palm Beach, Fla.) to work under Peter Timmins, CMC, after working at The Greenbrier and Oklahoma City Golf & Country Club, he was tasked with developing a better barbecue program for the club. He requested a smoker but was denied, so he created his own offset smoker using grills and tools from a cold smoker.

“It was a proof of concept,” says Garms—and it worked.

The club and Timmins liked what he was doing and approved the purchase of a smoker. The club’s program grew from there, with brisket and pulled pork served on Saturdays in the men’s locker room, events centered around barbecue as well as theme nights for á la carte.

Garms has a similar barbecue background to Leinen, having worked at The Greenbrier, but says he continues to evolve the program alongside Ethan Hileman, Purchasing Manager, who harnesses technology and innovation to better deliver barbecue to members.

“We’ve come full circle, as our barbecue program is much more technical now,” says Garms, noting that Hileman uses combis for part of the process and prefers to “glue” two deckle cuts together top-to-tail with transglutaminase instead of using the flats for brisket.

“Our brisket is the most succulent,” says Garms. “Plus, our process allows us to remain consistent and flexible in when, what and how we can serve our members.”

Everglades’ secret recipe combines smoking, pasteurizing, bagging and cooling. Hileman remains tight-lipped in regard to the times, temps and details of the process, but he encourages chefs to practice and be creative.

“Take an idea and run with it,” says Hileman. “The technology is there. It’s just a matter of merging technology with tradition.” C+RC www.clubandresortchef.com

PRODUCTS AT WORK

The Woodlands’

Executive Chef Showcases Aussie Beef and Lamb’s Range Executive Chef Jimmy De La Cruz finds new ways to keep The Woodlands’ 3,500 members happy using sustainable, natural products—without sacrificing flavor.

By Isabelle Gustafson, Senior Editor

SANTIAGO “JIMMY” DE LA CRUZ, Executive Chef of The Wood-

Jimmy De La Cruz, Executive Chef, The Woodlands Palmer Course 22

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lands (Texas) Palmer Course, has 37 years of experience in clubs, resorts, conference centers, convention centers and standalone restaurants. Still, like all the best chefs, he’s always learning about new ways to take his recipes to the next level.

Earlier this year, De La Cruz attended an event at Ansley Golf Club in Atlanta with a group of chefs from clubs across the country to learn about the latest dining trends as well as Australia’s sustainably raised, grass-fed beef, wagyu and lamb.

It was a great learning and networking experience, says De La Cruz, plus an opportunity to put his skills to the test using the products at hand and a few the chefs picked out themselves.

De La Cruz opted to make a deconstructed tamal: masa polenta, lamb pastrami with pico de gallo, queso fresco, lime jalapeño honey, diced avocado and sour cream (see photo, above).

“For the tamal, I used regular masa and added some bacon fat to it,” he says. “I then added a little chicken stock and just cooked it polenta-style.”

For the lamb pastrami, he made a honey chipotle guisado, or stew, with some Southwest and Southern flavors. He then paired it with the jalapeños. www.clubandresortchef.com

great, quintessential lamb flavor, says De La Cruz: “You just have to taste it.”

MENU UPDATES

e “I sliced the jalapeños, added a little honey and lime, and soaked them for a couple of hours before using them to make the pico de gallo,” he notes.

“I added fresh avocados, queso fresco and crema. Then I finished it with a crispy sundried tomato tortilla.”

A WELL-BALANCED DISH His dish stood out among the others.

“Everybody was doing plated and small things,” says De La Cruz. “I decided to do something way different.’”

The spice from the guisado paired nicely with the sweetness of the lamb and the creaminess of the polenta, he notes, plus the freshness of the condiments and the crunch of the crispy tortilla added some texture.

“It’s a well-balanced dish,” he says.

“The feedback from the [member committee] was great.” And some of the chefs who tried it said they were going www.clubandresortchef.com

to try to replicate it for their members.

Ultimately, De La Cruz is all about doing things a bit differently, demonstrating new and innovative ways chefs can showcase a staple ingredient like lamb or beef.

“Not everything I do is different, but when I do something different, I just want it to be out of the park,” he says.

Choosing Australian lamb that ticks all three sustainability boxes—environment, animals and people—is an easy choice. Not only is Australian lamb climate neutral, but it also contains 13 essential nutrients, including iron, zinc, omega-3 and B vitamins. And it’s free of artificial additives and hormone growth promotants.

Because they graze on pure, natural grasslands throughout their lives, Aussie lambs are lean and low in cholesterol compared to other animal proteins—yet full of flavor. Plus, Aussie lamb has that

The event at Ansley GC was De La Cruz’s first time using Aussie Beef and Lamb products, but he’s already incorporating these proteins into menus at The Woodlands, starting with an appetizer on the a la carte menu: Australian lamb and veal meatball with apricot glaze, tabbouleh-style Israeli couscous and toasted, salted pistachio.

At a club doing $4.8 million in F&B with 3,500 members and two kitchens, it stands out as a fast favorite.

“First, I’ll make the meatballs, and then I’ll quick-fry them just to get a sear on the outside,” says De La Cruz. “Then I poach them in beef stock until they’re done. Then I cool them and hold for service. When it’s ordered, we bring them back up to temperature and toss them in an apricot glaze.”

The dish is served in a skillet with an herb tabbouleh, Israeli couscous and garnished with toasted pistachios (see photo, below).

“It’s been a popular appetizer,” says De La Cruz. “Our members enjoy it.” C+RC

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PASTRY

rolling out

New Pie Designs When it comes to employing different pie crusts and fillings, the sky’s the limit.

By Pamela Brill, Contributing Editor

WHETHER ACCOMPANIED BY a scoop of vanilla ice cream, a dollop of whipped cream or topping-free, a slice of pie remains high on the list of traditional club desserts. And while members have come to expect classic flavors to polish off a satisfying meal, pastry chefs are finding new ways to elevate the pie-eating experience.

With new variations in crusts and fillings, along with unconventional flavors to pique the curiosity of their most discriminating diners, pies are commanding even greater attention.

LET THEM EAT PIE At Oakland Hills Country Club in Bloomfield, Mich., Executive Pastry Chef Elizabeth Harrison relishes the idea of adding new twists to her pie menu.

“Pies have always had the ability to be incredibly diverse,” she says. “Make a good pie crust, use product that is fresh and available, and have fun eating it.”

With more than two decades under her belt working the private club circuit—the last eight of which have been at Oakland Hills—Harrison has come to know exactly what members crave:

a lemon meringue ice cream pie. A menu mainstay, this pastry is featured year-round on the a la carte menu and, for those who can’t resist a second helping, is available for purchase as a whole pie.

To satisfy members’ flavor palates, Harrison also runs a limited-edition special, offering a classic pie or cake for purchase for only a day or two. “It’s fun for us to make, and the members enjoy the spontaneity of it,” she says.

Possible flavors include apple, cherry, coconut cream, key lime and chocolate

Oakland Hills CC Executive Pastry Chef Elizabeth Harrison runs a limited-edition special, offering a classic cake or pie for purchase for only a day or two.

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chess. In the spring, she uses local produce for her strawberry rhubarb or, a couple of times a year, takes advantage of a delivery of Saskatoon berries for a refreshing alternative.

When experimenting with different concepts, Harrison enjoys utilizing club staff as willing taste-testers, creating a fun atmosphere that can yield new menu additions. She notes banana butterscotch cashew pie, Melopita and Milk Bar Pie (formerly known as Crack Pie) as top hits in the employee break room. By encouraging her staff to check out what’s on the menu at local Detroit pie shops, she’s also been inspired by Sister Pie’s Salted Maple Pie and the Sweet Potato Pie at Hip Hop Bake Shop.

While Harrison relishes showstopping flavor combinations, she believes that the formula for the best pie lies in its quality. “Pies, I think, are very much a comfort food category of dessert at our club,” she says. “What sells to our members is a classic pie made well with high-quality ingredients.”

Having fine-tuned her crust preparation process, she points to a classic short pie dough recipe, using all-purpose flour and employing a small amount of apple cider vinegar to tenderize it. To maintain the consistency of her apple and cherry pies, she uses frozen fruit from Michigan Farm to Freezer, a company that buys and processes local produce.

Among Harrison’s favorite pie styles are fried and free form, both of which she prefers to serve hot. “We feature them as weekend specials in a la carte dining, where they can be finished just before service,” she adds. For free-form pies, Harrison occasionally uses cream cheese pie dough or oatmeal pie dough. “The visual is appealing, and www.clubandresortchef.com

Pastry Chef Sara Biasi says creating the dessert menu for Rhode Island CC is one of the best parts of her job. While members’ preferences skew traditional, she looks forward to trying new pie variations this year using passion fruit and grapefruit.

personally, I like to eat the crust better than the filling, particularly with a scoop of ice cream.”

Because dietary restrictions have become more prevalent in her pastry menu, Harrison decided to adjust her most common pie fillings a few years ago, removing the gluten flour and replacing it with gluten-free flour mixes and other ingredients like pectin. While this change has simplified production, the crust component remains a challenge that requires a different mindset. “Mostly, it’s remembering that the gluten-free crust is not going to behave the same as a classic pie crust,” she says. “Once you get that, everything is fine.”

Harrison mostly focuses her efforts on making memorable offerings, especially when it comes to birthday pie. For these creations, she cuts letters and other decorations from pie dough to make them extra special. “My favorite feedback from members is when they call for a birthday cake and bashfully ask if they can have birthday pie instead,” she says. “‘Of course!’ is always my answer.”

FRESH OUT OF THE OVEN Over the past year, Pastry Chef Sara Biasi has made her mark on pie production at Rhode Island Country Club in Barrington, R.I. The newly minted chef harnessed her baking skills to begin her first foray in private clubs, where she’s learning the art of crafting the perfect pie. “Getting to create the dessert menu for the club is one of my favorite parts of my job,” she says. Her experience in American, French and Italian pastries, along with producing yeasted dough for sweet and savory items, has come in handy for making a full roster of pies for a discerning membership.

Catering to her clientele, Biasi notes that pie preferences skew more toward the traditional: pumpkin and apple at Thanksgiving and fresh berries for the spring and summer months. With key lime pie being a consistent favorite over the past year, she’s planning to put more emphasis on similar citrus flavors in the months ahead. “I love lemon, lime and orange as flavors, but passion fruit and grapefruit are some different and exciting flavors to use for curd May 2022

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While many of the club’s classic pie recipes have stayed the same, Cherokee Town & Country Club Executive Pastry Chef Alex Hwang says members do appreciate different pie presentations or concepts.

pies,” she says. Also on the docket is a strawberry rhubarb pie when fresh produce becomes more readily available.

Because club members prefer classic tastes when it comes to pies, Biasi is careful to introduce new flavors slowly.

“When creating twists on these items, I tend to be subtle so members can still enjoy some of their favorite flavors, as well as experience something different, whether it be in the look, smell or taste,” she notes.

Pie toppings, on the other hand, offer her a safe space for experimentation.

“You don’t just see the traditional lattice topping anymore,” says Biasi. “Whether it’s a painted pie crust, different lattice shape or unique type of crumb, the top of the pie has many options.”

More recently, Biasi has tried her hand at creating a diamond lattice cut for a mixed berry pie or Linzer torte. In the fall, she’ll repurpose extra pie crust to make leaves for a seasonal touch.

“I definitely want to get into practicing more unique ways to elevate the ways my pies look,” she says.

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Also on Biasi’s pastry agenda is free-form pie-making, a technique that club members enjoy and that she appreciates for its ease of service. Having dabbled in galettes and mini hand pies for club events, she expects to continue on this path for summer baking.

VARIATION ON A THEME With more members craving comfort on a plate, capping off a meal with a generous piece of pie has become even more meaningful at Cherokee Town & Country Club in Atlanta. In the kitchen of Executive Pastry Chef Alex Hwang, where she’s spent the past 10 years turning out desserts for both a la carte and banquet service, key flavors remain consistent, with an opportunity to introduce new concepts on a periodic basis.

“Recipes for the pies have stayed the same for the most part, but members like to see different presentations or concepts,” says Hwang.

Having the ability to experiment with size, shape and temperature, she’s incorporated new ingredients, such as

ground pretzel bites or vanilla wafers, or tried out new ideas like yogurt mousse with strawberry compote—to wide acclaim.

“Apple pie with rum raisin ice cream was a big hit last winter,” she adds.

Standard club favorites include Heath bar, key lime and apple pies, with selections rotated seasonally. Also popular for spring and summer are strawberry rhubarb, blueberry crumble and a deconstructed key lime pie. While Hwang enjoys trying new pie styles, she finds free form to be the most challenging when working with different shapes and sizes.

Nevertheless, Hwang aims to please her pie-loving patrons and continues to peruse new concepts. Following the onset of the pandemic, she focused on creating desserts that were topped off with an eye-catching extra.

“We tried to make individual pies more special by decorating a rose on the top of each piece and air-sprayed with cocoa butter,” she says—the perfect ending to a memorable meal. C+RC www.clubandresortchef.com

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BEVERAGE

FOOD AND WINE PAIRINGS MADE EASY When chefs understand the principles of pairing, they build menus that allow the food and wine to enhance the flavor of the other.

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

FOOD ENJOYED WITH WINE AFFECTS the way a wine tastes. Wine can also affect the taste of food. The purpose of food and wine pairing is to take advantage of these effects so the two consumed together provide more pleasure to the diner than either would if consumed separately.

While serving as Executive Chef of The Bohemian Club, I loved when members requested upscale wine dinners with specialty pairings. While the dishes and wines were each unique, the process for building a pairing menu was reasonably formulaic.

STEP 1: DETERMINE THE THEME. Depending on the number of guests, how adventurous those guests were, and the budget, themes would vary. I’ve done everything from “Paris Is for Lovers and Truffles” to “Everything Is a Steak.”

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I always found it especially useful in this stage to speak with the host to gather preferences. Then, I would determine the seasonality of the menu—and try to take the snobbery out of the process.

STEP 2: GET TO KNOW THE WINE. It’s critical to understand the aroma and flavor profiles of wine if you are to create the perfect pairing. If possible, always taste the wine being served for an event.

When tasting, first determine the level of sweetness (dry, off-dry, medium-dry, medium-sweet, sweet or luscious). Then determine the level of acidity (low, medium or high) followed by the tannin and alcohol levels (low – medium (-), medium – medium (+) and high).

A Beaujolais would have low tannins, while a Barolo would come in pretty high. An off-dry riesling would most likely be low in alcohol, while a shiraz would be high. www.clubandresortbusiness.com

Next, examine the body and flavor intensity of the wine. This can usually be determined by the grape variety, but not always. For instance, an inexpensive Italian pinot bianco might show low body and low intensity, while a highly aromatic grape like a gewürztraminer will show high in both categories.

There are three flavor characteristics to note as you taste: Primary, Secondary and Tertiary.

Primary flavors generally include fruity, floral and herbaceous aromas.

Secondary flavors are usually the aromas and flavors of post-fermentation winemaking, like cream, bread/dough, mushroom or butter. This is where you find aromas and flavors of oak aging, like vanilla, dill, coconut, smoke or chocolate.

Tertiary flavors are aromas that develop with aging and oxidation. These include nuttiness, dried fruit (e.g. raisin, fig, date), leather, coffee, meat and many others.

Finally, assess the finish of the wine: Is it short – medium (-), medium – medium (+) or long?

CHEAT SHEET The main taste groups when building wine pairings are sweet, salt and acid.

Sweet foods make dry wines taste harder, meaning more astringent, bitter and less sweet. As a result, wines paired with sweet foods generally taste less fruity. So, when pairing sweet foods, make sure the food is not sweeter than the wine.

Umami foods have a similar effect. If pairing umami ingredients with wine, try to choose foods that are high in salt, such as cured or smoked meats, seafood or hard cheeses, like parmesan.

Salty foods tend to make wine taste softer, fruitier, sweeter and more full-bodied. Acidic foods decrease the perception of acidity in the wine therefore acid in food can bring a medium (+) to high acid wine into balance.

However, if the level of acid in the wine is low to medium (-), foods with high acid can make the wine seem flat or lacking focus.

Salty foods also increase the perception of body in wine and decrease the perception of astringency, bitterness and acid. High salt foods can make a red wine taste more tannic.

Protein and fat in foods decrease the perception of tannins and bitterness. This is why everyone wants to pair a fatty ribeye steak with a big, bold cabernet from Napa.

Taste the difference by first pairing that same fatty ribeye with a Barolo or hot climate cabernet sauvignon. Then pair it with a grilled chicken breast.

You’ll understand the difference.

Bitterness and chili heat are both worth noting, as they are very difficult to pair with wine. (I often joke that bitter foods and chili peppers were derived from non-wine-drinking planets.)

Bitterness in food increases the perception of bitterness in wine. And chili heat in food increases the perception of bitterness, astringency, acidity and the burning effect of alcohol in wine. It also decreases the perception of body, richness, sweetness and fruitiness in the wine.

There are plenty of classic pairings out there—goat cheese and Sancerre, oysters with Muscadet, stilton with port and briny olives with Manzanilla sherry are just a few. These pairings work well because of the interaction of the structural components in the food and the flavor profiles of the wine. But this list is not finite. There are millions of pairing possibilities to be found if you’re willing to put in the time and effort to experiment. C+RC www.clubandresortbusiness.com

May 2022 29 March 2022l l Club Club ++ Resort Resort Chef 29

BANQUET

Stations with

pizzazz Action stations are commanding a strong presence as chefs unveil their latest offerings for banquet season.

By Pamela Brill, Contributing Editor

MOVE OVER, PRIME RIB. Sayonara,

CUSTOMIZED CULINARY

standard stir-fry. Action stations are getting a makeover, just in time for wedding season. As chefs enhance their repertoire with fresh takes on classics and a crop of brand-new concepts, they are busy dishing out crowd-pleasing dishes that are bound to become member favorites— and memory makers.

At The Polo Club of Boca Raton (Fla.), stations that speak to a diverse palate is the goal of Executive Chef Samantha Cavaciuti (pictured, left).

“We are focusing heavily on new dessert action stations and stations that are personalized,” she says. Ensuring that members have plenty of choices, Cavaciuti has been expanding her banquet stations with a variety of creative options.

To get a jump on the action, stations are preset with the necessary equipment and as many shelf-stable items as possible in advance of a an event. Presentation is another important aspect; stations are outfitted with props and special lighting to accentuate culinary stations.

When designing new concepts for her action stations, Cavaciuti draws upon her past trips to Canada, the Bahamas and around the U.S. for inspiration. She also focuses on seasonal ingredients locally sourced to further elevate flavor profiles.

“We make use of our pickling and preservation program to offer fruits and veggies yearround,” she adds.

For this season’s roster of dessert action stations, The Polo Club will be offering madeto-order donuts, along with dipped ice cream pops with ruby chocolate and Callebaut Gold.

Meanwhile, a ‘torched’ dessert station adds a

Among its diverse stations, members of The Polo Club of Boco Raton get a taste of Middle Eastern flavors with a build-your-own shawarma bar (right).

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The Country Club of Virginia has two new action stations this year: wood-fired tostadas (left) and fire-and-ice oysters (above). The latter are hickory-fired and served three ways: with oyster ‘chowda’ and crispy potatoes, a Thai chili chutney and a charred shishito butter.

PRACTICE MAKES PERFECT

dramatic flair to ballroom events with its fire-and-ice displays.

“We add eye-catching giant sparklers to increase the wow-factor, taking s’mores pops, individual baked Alaska and crème brûlée to the next level,” Cavaciuti says.

On the banquet station side, individual charcuterie and cheese boards are destined to become a fan favorite. The Polo Club members are also getting a taste of Middle Eastern flavors with a build-your-own shawarma bar, where the focus is on clean eating and vegan cuisine. Classic sushi and Asian stations are enhanced by a scene-stealing build-your-own-poke-bowl offer.

“Guests of all ages love the endless mix-ins to customize their perfect bowl,” notes Cavaciuti. “The beautiful colors grab their attention.”

Meanwhile, an Israeli-style Mexican street corn is earning its own recognition.

“Swapping chili powder for Za’atar spice and adding labneh instead of the common mayo, lime and cilantro sauce [enables] our chefs to prepare this street food favorite in front of guests for a quick action display—and keep lines moving,” she says.

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Determining whether a particular culinary concept will make an impression on guests is important, and for The Country Club of Virginia in Richmond, the secret is testing out that idea in advance. According to Executive Sous Chef Andrew Haapala, hosting pop-up action stations allows the culinary team to gauge their popularity before adding them to the official lineup.

“This lets us draft recipes and set up the stations with pictures in advance of selling it to membership,” he says. “It also allows us to make sure they are feasible to operate for large-scale events.”

Having spent the past eight-plus years at the Richmond facility that has two clubhouses and five dining outlets, Haapala has become a pro at assessing what’s needed to execute a highend event. When developing a memorable station, it all boils down to putting a fresh spin on a favorite concept.

“We’re not reinventing the wheel,” he says, “[but] simply doing what chefs before us have always done: providing a new twist on a classic.”

This year, club members and their guests will be treated to two new stations: wood-fired tostadas and fire-andice oysters, the latter of which will be hickory-fired and served three different ways: with oyster ‘chowda’ and crispy

potatoes, a Thai chili chutney and a charred shishito butter.

“Taking something as simple as a roasted local oyster and looking at it as a base, adding ingredients—both local and exotic—and putting some thought into garnish can elevate it to something truly special,” says Haapala.

While the simple lure of an open fire can be enough to mesmerize guests, a carefully curated presentation ups the ante of a compelling concept. Haapala makes a point of scouring what he calls the club’s “dumping grounds” to source unusual elements for station displays, including cut logs, garden retainment beams, rocks and cut firewood.

Bells and whistles aside, the proof of a top-notch setup rests in the number of repeat visits. “A station’s success is determined by the crowd that forms around it or when you see a guest come back two or three times,” he says.

Haapala errs on the side of caution by maintaining a full staff on the banquet floor, so they can keep an eye on service and jump in at the ready.

DESTINATION STATIONS Adding fresh flavors to the familiar by incorporating new techniques is the modus operandi of Executive Chef Blair Cannon at Forsyth Country Club in Winston-Salem, N.C. www.clubandresortchef.com

Forsyth CC Executive Chef Blair Cannon (right) captivates members with innovative stations. New this year, a Himalayan salt block station (below) will showcase seared fennel-dusted ahi tuna lollipops with Moroccan-preserved lemon coulis, micro cilantro and crispy cipollini onions.

“The action station chef’s personalized experience, flavorful aromas that tantalize the guests’ senses and a beautiful table presentation allow us to create a memorable experience for all attendees,” he says. While standard carving and salad stations continue to be the bread and butter of banquet operations, Cannon understands the value of captivating members with innovative concepts to keep them returning for seconds.

Strategizing well in advance of an event helps Cannon prepare accordingly, with floor plan layouts, staffing and plating needs and product procurement. Creating a timeline illustrates how all the pieces will fall into place.

“Determining the guests’ traffic flow and how many will go up to a station at one time will affect menu execution capabilities,” says Cannon. Confirming that the right equipment is already available or, if necessary, easily obtainable also fosters a smooth delivery. “We inventory three times a year two months before each season to ensure breakage is limited and inventory levels are on par for our banquet needs,” he adds.

With the right tools in place, Cannon can confidently turn to an accumulating list of potential station concepts.

Dubbed the “Ideagram File,” this shared document contains screenwww.clubandresortchef.com

shots and photos of finished product designed to pique the interest of the culinary team. “This keeps an archive where we can access inspirational ideas and help fight the ‘writers’ block’ mentality,” he explains.

Straight from this food-for-thought file is this year’s action station lineup.

A Himalayan salt block station will showcase seared fennel-dusted ahi tuna lollipops with Moroccan-preserved lemon coulis, micro cilantro and crispy cipollini onions. (The blocks will bake in a 400° F oven all day, then bumped up to 450° F during service. They will then be set on a butane burner display to retain their heat and rotated, while a backup set bakes in the oven.)

Utilizing the club’s Arteflame wood fire grill are stations featuring mini boardwalk festival gyros, Mexican street cart taco bars, hibachi stir-fry with flaming onions and a grilled chuck tender complemented by whipped potatoes, leek confit and rosemaryinfused port gastrique.

Cannon will also use a smoking gun to create a shrimp and grits station, while cotton candy machines get a savory update with chilled wasabi cotton candy-wrapped Thai shrimp lollipops.

Anticipating a strong reception, Cannon has a plan for foolproof execution: “We would do the sautéing and build-

ing out there for show, and the banquet chefs will sauté some of the shrimp in the main kitchen to ensure the dish components are stocked fully.” C+RC

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MANAGEMENT

Lessons in Leadership:

Set an Example and Invest in Your Staff

Gus Nikiforides, Executive Chef, Pelham CC

Food and beverage leadership means treating people with respect—and passing on knowledge through training and mentorship.

By Isabelle Gustafson, Senior Editor

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AFTER 30 YEARS IN THE INDUSTRY, Gus Nikiforides’ leadership style has mellowed—a quality he says comes with age.

“Eventually you find, by stressing out and going crazy, you still have the same results,” he says. “You can achieve the same results by being calm. All you’re doing is upsetting yourself and everyone around you.”

Still, as Executive Chef of Pelham Country Club (Pelham Manor, N.Y.) Nikiforides abides by a few longstanding tactics: “work ethic, work ethic, work ethic—and watch what people do.”

Leadership starts with observation, he says. Let your staff show you who they are. Then guide them from there.

“I see the people who want to learn, and I’m always available for them because I want to build a great team,” he says. “It’s not that I don’t pay attention to the people who are not as willing—but I pay extra attention to the people who really want to learn.” www.clubandresortchef.com

Katherine Bates (pictured above, middle), Executive Pastry Chef of Missouri Athletic Club, says positive reinforcement and ongoing communication are keys to effective leadership.

It’s important to invest in those people; in fact, says Nikiforides, we owe it to them.

“Everything that was taught to us, we owe it to the people who want it. If they don’t want it, it’s like force-feeding someone. But if they want it, it’s our responsibility to provide it for them because it was provided for us,” he says. “It’s got to be passed on.”

Shelby Confer, Executive Chef of Woodmont Country Club (Rockville, Md.), says it’s important to forgo your ego and continue learning from everyone around you: “dishwashers, prep cooks, line cooks, sous chefs, everybody. … I don’t use the term ‘my kitchen,’ because I want people to feel like they’re fully involved in that kitchen,” she says.

But leadership’s not necessarily about equality, she notes; it’s about equity.

“By treating everyone fairly, you have to treat them individually,” Confer says. “And that sounds simple, but to have to practice that day in and day out is a whole other story.”

OPEN COMMUNICATION Confer spent 10 years at Ocean Reef Club in Key Largo, Fla., before she began her role at Woodmont CC a year ago.

With any new position or club, her goal is to make sure her staff feels heard.

“I never want somebody to feel like their ideas don’t matter. I think we’ve all been in a situation where we have been made to feel that way,” she says, “and I want to make the conscious effort to not do that.”

Katherine Bates, Executive Pastry Chef at Missouri Athletic Club (St. Louis, Mo.), makes a similar effort with her staff through positive reinforcement and ongoing open communication. www.clubandresortchef.com

“I was yelled at and screamed at coming up in kitchens, and that didn’t really work for me,” she says. “If [my staff is] doing something that’s not right, I just try to point it out—without making a big deal out of it—and show them how to do it.”

Bates attributes much of her current leadership style to the women she’s worked with over the years, as well as her mentor, Craig Ratliff, whom she worked with at St. Louis Country Club.

“He would have eyes in the back of his head,” she says. “If I was starting to mess up, he would just say, ‘Hey, do it this way,’ before I let it get too far and it was something that we couldn’t correct.”

Confer has had two mentors in her career: Damian Gilchrist, who served as Executive Chef at Ocean Reef Club for ten years, and Andrea Van Willigan, who was Executive Chef and Senior Director of Restaurants at Ocean Reef for close to three years. Van Willigan was also Gordon Ramsey’s souschef for about eight years, Confer notes, meaning she came up in the industry during the peak “boys’ club” era.

Now, Confer’s mentoring one of her own sous-chefs, Angela Heidenthal, whom she brought with her from Ocean Reef Club.

“In terms of the industry as a whole,” she says, “I think we do see more female involvement. [But] I think we still need more.”

It helps to have a mentor with a similar perspective and experience—someone who’s always looking out for your best interests.

Even so, this career path won’t be easy, she notes, “and it’s not for everyone. But hard work and dedication do pay off. … You just have to be hungry.” C+RC May 2022

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MANAGER to CHEF

Camaraderie

in the Kitchen Palos Verdes Golf Club’s David Conforti on his relationship with Executive Chef Garrett Yokoyama

By Isabelle Gustafson, Senior Editor

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PALOS VERDES GOLF CLUB has a freshly renovated dining space—a move that was long overdue, says General Manager David Conforti (pictured opposite, far left). Coupled with an overall elevated experience from Executive Chef Garrett Yokoyama (pictured opposite, far right), plus plans for a kitchen expansion, the 98-year-old club in Palos Verdes Estates, Calif., is ready for its centennial—and the next 100 years.

“Our membership is growing younger,” says Conforti. “If we want to continue to thrive, we need to appeal to every family member.”

Two-thirds of the club’s dining space is now dedicated to more a casual dining experience, reflecting what Conforti believes will be a lasting trend.

The menu is limited for now but covers the high points: a couple of proteins from land and sea, a few salad options and a few pastas. Standout dishes so far, Conforti says, include Buffalo chicken salad, pasta Bolognese and “anything with seafood that Chef produces.”

Conforti has a history with Yokoyama; the two worked together at a prior club. “Suffice it to say, our worlds re-collided,” says Conforti, “and he’s been here now for three and a half years.”

Club + Resort Chef (C+RC): Tell us about your relationship with Chef Yokoyama.

David Conforti (DC): With respect to our previous chef, [Yokoyama] has turned our culinary program on its head.

He’s been wonderful in every way, shape and form. He and I have at least as close of a relationship as I’ve had with other Executive Chefs in my years in the club business. We get along great.

C+RC: In what ways has he changed the culinary program?

DC: It starts with leadership. When Chef came on board, I said, ‘Please do what you can to use the staff we have. [But] if you have to make changes, of course, I understand.’ To his credit, he did not have to change one staff member and, within four weeks, the dishes coming out of the kitchen were more consistent, plated beautifully and prepared with better ingredients.

I am most proud of his efforts to use the staff and resources available to him—and how he’s made the food sing.

C+RC: What are some other strengths of Chef Yokoyama’s?

DC: His demeanor is very calm but to the point. He’s not gruff by any means. He’s always open to feedback but in a professional, constructive way. His track record speaks for itself.

When he started, he said, ‘We’re going to use fresh ingredients. We’re going to better source our ingredients. There are going to be menu price increases, but the result will be an elevated dining experience.’

And that has absolutely been the case. www.clubandresortchef.com

Palos Verdes GC renovated its dining areas for the first time in 16 years. Two-thirds of the space is now dedicated to more a casual and modern dining experience.

C+RC: What drives food and beverage success at Palos Verdes GC? DC: It starts with a dedicated, motivated, happy and welltrained staff. That’s the only way we’re going to be successful. From there, our business model relies on private parties from outside groups—a lot of weddings. We have a record-setting year in weddings this year, and we do a lot of community events.

With my arrival, with Chef’s arrival, and then with our new banquet manager, we have certainly focused on upgrading our banquet menu options so when folks walk away from here, they feel more like it was a meal tailored to them and not to a room of 200.

From a member dining perspective, it’s being able to deliver on what they’re looking for, when, and how. We’re getting there. Front-of-house is our challenge. It’s not from a lack of having good managers. It’s just the standards in place at the club are not where I wanted them when I got here, and we’re still working through it.

C+RC: How do you, as a GM, support the culinary team?

DC: The relationship I have with Chef really helps. We’ll engage in light banter. It’s often work-related, but we’ll talk about things outside of work, too. We’ll talk about our respective families. We’ll hang out from time to time and play golf. It seems the staff picks up on that, and they appreciate it. They see the relationship I have with him. It’s positive, respectful and constructive.

And I frequently thank them for their efforts and for being part of the team. They are the engine to make anything in our F&B program run.

I love to spend time in the kitchen—watching the action.

Candidly, it’s one reason why I was at the 2022 Chef to Chef Conference in Nashville. I enjoyed learning more about the back-of-house and chef mentality. When I asked a question [at the conference] about how I can continue to support our chef, I meant it.

I’m a big fan of Chef personally and professionally. He is such a treasure for the membership and for the staff. We’re so fortunate to have him. C+RC May 2022

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PRODUCT SHOWCASE f eat u r e d c at eg o ry

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PRODUCT SHOWCASE

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PRODUCT SHOWCASE

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www.rationalusa.com

Free-Wheeling Flames

Product: Wood-Fired Mobile Oven Features: ▶ Capitalize on a trend that has captured the hearts and taste buds of America – wood fired cooking ▶ Ideal for all types of dishes such as cedar plank salmon, smoked trout, roasted vegetables and perennial favorite, wood fired pizza ▶ Live-fire cooking offers the perfect blend of old-world romance and mouth-watering cuisine ▶ Stand out from other resorts and clubs with a custom-branded, mosaic-tiled mobile oven ▶ Can be set up on the beach, in a picnic area, on the 18th fairway, even poolside ▶ Comes with a small price tag (less than $15k) while delivering significant ROI ▶ Wood-fired cooking can drive bookings for all types of events and get-togethers

Fire Within

www.firewithin.com www.clubandresortbusiness.com

Cool Rolling

Product: KoldCube3 Hybrid Insulated Cold 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 May 2022

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Club + Resort Business

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41

PRODUCT SHOWCASE

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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

What's NEXT?

Product: NBC Sports NEXT Features: ▶ Unifies and streamlines NBC Sports’ three newly named groups: Youth & Recreational Sports, Golf, and Betting, Gaming & Emerging Media ▶ Brings together SportsEngine and GolfNow, two leaders in their respective markets, and NBC Sports Enterprises, the high-growth portfolio of gaming, betting and content products ▶ Apps improve how to manage and engage customers’ passions in the areas of youth and recreational sports, golf, and the growing markets of sports betting, gaming and emerging media ▶ Provides greater value to partners looking to connect with audiences across the NBC Sports Next portfolio ▶ Fuses the team behind products and services like GolfNow, TeeOff and GolfPass, which better connects golfers and golf facilities around the world through innovative technology and services that create optimum golfing experiences

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, 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

NBC Sports Next www.nbcsports.com

ADVERTISER INDEX 7

BARILLA

BarillaFS.com

FIRE WITHIN

888-240-9758 / www.firewithin.com

31

BUTTERBALL FARMS INC.

21

JOHNSONVILLE

CHEF TEC

33

THE MONTAGUE COMPANY

44

CRES COR

27

SOUTHERN PRIDE

43

www.butterballfarms.com

303-447-3334 / www.ChefTec.com www.crescor.com

42

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Club + Resort Business

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May 2022

FOODSERVICE

Foodservice.Johnsonville.com

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

HOT & COLD PRECISION INTEGRATION.

THAT’S VERY COOL. Montague legendary cooking equipment with world class Turbo Coil refrigeration technology.... a union creates the consummate platform for delivering hot cooking solutions and cold storage for today’s foodservice kitchens. We invite you to explore the extensive line of Montague high-performance, point-of-use chef bases, prep tables, hot and cold island suites and more. Hot-side and cold-side integration… that’s so cool.

It’s time to discover Montague! ®

MADE IN USA

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

Legend Sauté Station with Glycol Raised Rail, Refrigerated Base and 4 Open Burners

NRA Booth #5013