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Editor’s Memo Club Features Thanks to owners and staff who leave nothing to chance, travelers and locals alike are now flocking to this “middle of nowhere” property. Off the Cuff The more you help everyone play better golf, the more you help your business Food & Beverage Even club lifestyles are busier, increasing demand for mobile meals. After two instant 60-seat sellouts at $250 a plate, this all-star culinary event will now be an annual affair. Chef to Chef Course & Grounds Planning for capital improvements takes forecasting, good communication and, of course, a lot of the green stuff. Club Architechure Growing pains led to a $24 million renovation and expansion at Admiral’s Cove. Recreation & Fitness Gain a competitive edge by adding fitness programs that are in step with everything else offered. Technology Club Web sites can get a boost by providing a members-only area online. Recipe Exchange Submitted by Hugh Martin, Executive Chef, Chattanooga (Tenn.) Golf & Country Club Submitted by Brad Yearwood, Executive Chef , Cobblestone Creek Country Club, Victor, NY Submitted by Catherine McKiernan, Executive Chef, The Madison Club, Madison, WI Submitted by Brad Yearwood, Executive Chef, Cobblestone Creek Country Club, Victor, NY Submitted by Brad Yearwood, Executive Chef, Cobblestone Creek Country Club, Victor, NY Submitted by Wade Simpson, Executive Chef, Paradise Valley Country Club, Paradise Valley, AZ Submitted by Hugh Martin, Executive Chef at Chattanooga Golf & Country Club in Tennessee Submitted by Edward G. Leonard, CMC, Executive Chef, Westchester Country Club, Rye, N.Y. Submitted by Edward G. Leonard, CMC, Executive Chef, Westchester Country Club, Rye, N.Y. Submitted by Brad Yearwood, Executive Chef, Cobblestone Creek Country Club, Victor, N.Y. Last Resort C&RB Industry Roundup C&RB News |
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