Swordfish Brochette Tabbouleh
Recipe By Tony Breeze, Executive Chef, Hyatt Regency Chesapeake Bay Resort, Cambridge, Md.
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Cod with Potatoes, Peppers and Chorizo
Recipe By Tony Breeze, Executive Chef, Hyatt Regency Chesapeake Bay Resort, Cambridge, Md.
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Broiled Local Rockfish with Summer Salsa and Micro Greens with Lemon Mosto Oil
Submitted by Tony Breeze, Executive Chef, Hyatt Regency Chesapeake Bay Resort, Cambridge, Md.
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A Bounty for All
Clubs and resorts are making their seafood options more versatile and kid-friendly.
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Smoothie Operators
- February 14, 2012
- Beverage Cart
- no comments
The blended beverage has emerged as one of the best menu options for clubs, especially as part of snack bar setups at pool and fitness facilities.
- February 14, 2012
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Corn Bisque with Crispy Soft-Shell Crab
Submitted by Oscar A. La Fuente, Executive Chef, The Carolina Club, Chapel Hill, N.C.
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Salmon Tartare & Dijon Ice Cream
Submitted by Oscar A. La Fuente, Executive Chef, The Carolina Club, Chapel Hill, N.C.
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