October, 2006

October, 2006
Other issues from 2006
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Previous Years: 2005 2007 2008

Editor’s Memo

  • Business Not-So-Casual

    Publisher's Note

  • A Boring But Important Subject

    Club Features

  • Cornerstones of Leadership at Congressional CC
    How one of the nation’s largest and most prestigious private clubs has built a new foundation for management excellence.

    Food & Beverage

  • Home Runs For The Holidays
    To ensure a big finish each year, keep building on tradition.

    Course & Grounds

  • Course Consulates
    To help seasonal workers feel more at home, many properties now reach out with extra training and assistance.

    Super to Super

  • A Lot More Than Turfgrass

    Club Architechure

  • Retiring Types

    Design & Renovation

  • No Jacket Required
    Think casual dining means the end of country club panache? Not by a long shot, say those who have crossed the divide.

    Recreation & Fitness

  • Winter Warm Up
    “Offseason” recreational activities can draw members and guests— and your bottom lines—out of hibernation.

    Today's Manager

  • Buy the Numbers
    Follow these steps to avoid getting tripped up during the annual budget dance.

    Technology

  • Keyboard Catering
    Catering software can help chefs and catering directors spend more time focusing on great food and service.

    Recipe Exchange

  • Filet Mignon Congressional
    Recipe By: Sahas Olafson, Sous Chef, CONGRESSIONAL COUNTRY CLUB, BETHESDA, MD.
  • Trilogy of Chocolate
    Recipe by: Ron Papetti, Pastry Chef, CONGRESSIONAL COUNTRY CLUB, BETHESDA, MD.
  • Stuffed Cornish Hens with Apricots, Raisins and Toasted Pecans
    Submitted by Stevan SUNDBERG, EXECUTIVE CHEF, SKYTOP LODGE, SKYTOP, PA.
  • Pumpkin Bisque with Spicy Popcorn Shrimp
    Submitted by stevan SUNDBERG, EXECUTIVE CHEF, SKYTOP LODGE, SKYTOP, PA.
  • Gravlax
    Submitted by Stevan Sundberg, Executive Chef, Skytop Lodge, Skytop, PA.
  • Skytop Holiday Trifle
    Submitted By Stevan Sundberg, Executive Chef, Skytop Lodge, Skytop, PA.
  • Fish Stew in Saffron Tomato Broth
    Submitted By Stevan Sundberg, Executive Chef, Skytop Lodge, Skytop, PA.
  • Butternut Squash Soup
    Submitted By Stevan Sundberg, Executive Chef, Skytop Lodge, Skytop, PA.
  • Eggnog Creme Brulee
    Submitted By Stevan Sundberg, Executive Chef, Skytop Lodge, Skytop, PA.