Submitted by Jeff Wallace, Director of Food & Beverage, The Lodge at Pebble Beach
Roy’s Pineapple Martini
Submitted by Jeff Wallace, Director of Food & Beverage, The Lodge at Pebble Beach
Grouper with Escabeche
Submitted by Max Knoepfel, Executive Chef, Westchester Country Club, Rye, N.Y.
Duck Confit Rillette Appetizer
Submitted by Max Knoepfel, Executive Chef, Westchester Country Club, Rye, N.Y.
Crunchy Cornflake Chicken Fingers
Submitted by Jeff Strahl, Executive Chef, Glen Oaks Country Club, West Des Moines, Iowa
Almond Crusted Walleye
Submitted by Jeff Strahl, Executive Chef, Glen Oaks Country Club, West Des Moines, Iowa
Asiago Salmon with Warm Mustard Dressing
Submitted by Jeff Strahl, Executive Chef, Glen Oaks Country Club, West Des Moines, Iowa
GVC Walleye Pike
Submitted by Marshall Violante, Executive Chef, Glen View Club, Golf, Ill.
Local-Farm Zucchini Rollatini
Submitted by Marshall Violante, Executive Chef, Glen View Club, Golf, Ill.
Q&A with Mike Kasperek, Executive Chef, Forsgate CC
C&RB sat down with Mike Kasperek, Executive Chef at Forsgate Country Club, Monroe Twp., N.J., to discuss the menu strategy behind the club’s steakhouse, Restaurant 37.
Q&A with Ray McDonald of McConnell Golf
C&RB sat down with Ray McDonald, VP Sales & Marketing for Raleigh, N.C.-based McConnell Golf to talk about the club industry from his perspective.
Q&A with Dana Garmany, Chairman and CEO of Troon Golf
C&RB sat down with Dana Garman, Chairman and CEO of Troon Golf to talk about the club industry from his perspective.
Q&A with C.A. Roberts, President of OB Sports
C&RB sat down with C.A. Roberts, President for Scottsdale, Ariz.-based OB Sports to talk about the club industry from his perspective.
Cured Halibut
Submitted by Bernard Pilon, Executive Chef, Norwood Hills Country Club, St. Louis, Mo.
Western Halibut Provencale
Submitted by Bernard Pilon, Executive Chef, Norwood Hills Country Club, St. Louis, Mo.