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Editor’s Memo Clubs are uniquely positioned to champion a return to multi-sport participation. Publisher's Note Themed events remain the most popular—but why not incorporate some new initiatives to enhance tradition? Club Features The staff of this young club performs like seasoned veterans, by combining a wide range of best practices with unique service insights. Food & Beverage To address emerging ethical, environmental and health concerns, chefs are getting creative with line-caught and sustainably farmed fish. Chef to Chef “Guest Chef” events can provide special excitement—but success requires more than just lining up the stars. Cocktail Reception Dinner Course & Grounds Topdressing, aerification and overseeding must be approached as integrated, and not isolated, procedures. Golf Operations The Nintendo Generation is more receptive to technology-based instruction, and that’s helping to change the face, and pace, of club-based golf schools. Design & Renovation Hosting outdoor events in tents can add a powerful punch to any property’s event business. Recreation & Fitness How to get your fitness center in top shape. Technology How to make GPS investments pay off in all target areas. Recipe Exchange Recipe From Scott Wraith, Corporate Food Purchasing Director, Canyon Ranch Resorts Recipe from Ryan Littman, Executive Chef, JW Marriott Starr Pass Resort and Spa From Peter Pahk, Executive Chef, Silverado Resort and Country Club Courtesy of Pilgram’s Pride Foodservice Courtesy of Smucker’s Foodservice Recipe Courtesy of McIlhenny Company/TABASCO® Brand Products. Courtesy of Eagle Brand Sweetened Condensed Milk Submitted by Trace Weitz, Executive Chef, Sage Valley GC, Graniteville, S.C. Submitted by Trace Weitz, Executive Chef, Sage Valley Golf Club, Graniteville, S.C. Submitted by Robert “Hash” Johnson, Sous Chef, Sage Valley GC, Graniteville, S.C. Product Showcase Ideas Exchange |
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