Pittsburgh-area chefs gathered on June 7 to pay tribute to Keith Coughenour, the acclaimed Executive Chef of the Duquesne Club. Keith Coughenour, Executive Chef of the Duquesne Club in Pittsburgh, was honored on June 7 by his peers, the Pittsburgh Tribune-Review reported. Chefs Celebrating Chefs: A Tradition of Excellence, hosted by the American Culinary Federation Laurel Highlands Chapter,…
Pub Food Goes Gourmet
Executive Chef Michael Miller of The Harvest Golf Club in British Columbia, Canada, has put a new twist on the farm-to-table dining craze, according to Okanaga Life magazine. Executive Chef Michael Miller has found the median between out-and-out pub food and a higher-level cuisine worthy of being served on white linen in The Harvest Golf Club’s restaurant, The Harvest…
Restaurant-Run Farms Reap What They Sow
As chefs look to take control over the quality of ingredients served in their restaurants, some have started growing their own produce. A growing culinary trend, more and more restaurant-run farms are cropping up as chefs look to create or partner with private farms for their specific needs. In an article that appeared in The Washington Post, Victoria Milko spoke…
So Far, So Good
Golf pros know they can’t win a tournament on Thursday. But if they are being honest, they will tell you they know they can lose it. Getting off to a fast start builds confidence and momentum, provides a bit of breathing room for the inevitable “Oh, S&#@!” hole lurking out there, and increases the odds…
A New Way “To Go”
On Tuesdays and Thursdays at Belle Meade Country Club, Nashville, Tenn., less is now proving to be much, much more. Wednesdays draw in members with a delicious pasta bar. Similarly, Fridays and Saturdays are—and have always been—popular a la carte dining nights. This left Tuesdays and Thursdays with lower profit margins and less foot traffic…
The Show-Me State’s Showcase Chef
Daniel Pliska, CEC CHEF PROFILE Current Position: Executive Chef/Assistant General Manager, The University Club, University of Missouri, Columbia, Mo. (1998-Present) Previous Experience: Executive Chef, Topeka Country Club, Topeka, Kan. (1995-1998) Executive Chef, Capital City Club, Raleigh, N.C. (1991-1995) Awards and Accomplishments: Certified Executive Chef, American Culinary Federation, 1994 Gold Medal Grand Prize, Hot Food, Charlotte…
Name Your Poisson
Balancing seasonality, sustainability and originality, chefs are cooking up creative and successful seafood presentations— even at clubs firmly located on dry land. By Joanna DeChellis, Contributing Editor SUMMING IT UP A little education goes a long way to ensure sales and success when introducing new seafood dishes. Freshness and quality product are essential. Highlighting seafood…
Turning Up the Heat
Despite a snowstorm that was severe enough to cancel hundreds of flights into the usually weather-proof Denver International Airport, over 200 executive chefs, general managers and other industry food-and-beverage leaders from 37 states and Canada made their way to Colorado for Club & Resort Business’ Fifth Annual Chef to Chef Conference, held March 10-12 at…
Chef to Chef Brings the ‘Wow’
The program and subject matter were timely, but the questions and discussions marked the Conference as essential to our profession and culinary-industry subset. We just finished our Fifth Annual Chef to Chef Conference in Denver, with over 200 in attendance. If one word could sum up my reaction to the Conference (but more importantly, the…
So Far, So Good
Most clubs have stemmed the tide of declining membership ranks, and many managers are talking about an influx of new members. Golf pros know they can’t win a tournament on Thursday. But if they are being honest, they will tell you they know they can lose it. Getting off to a fast start builds confidence…
Nothing to Be Afraid Of
With its unrivaled versatility, neutral flavor profile and endless applications for cooking methods and seasonings, chicken is essentially the perfect protein. By Joanna DeChellis, Contributing Editor Chicken is the ultimate menu chameleon. You can stuff it or bake it. Pan-sear it or grill it. Brine it, marinate it or smoke it. It can be deep-fried…
Cooking with The Boss
Andrew Brosten came to ASU Karsten Golf Course in Tempe, Ariz., just last year from the prestigious Sanctuary on Camelback Resort in nearby Paradise Valley. Karsten, directly across the street from Arizona State University, is the home course for the highly successful Sun Devils golf teams, and is also promoted aggressively to the public by…
Good Ideas, Revisited
Committees should seek out problems, craft solutions, and then recommend their ideas to the Board for action—nothing more. We know all of you read Club & Resort Business cover to cover, but just in case you missed any issues, I thought I’d restate some of the best ideas I’ve seen in the last year. Club…
A CLUB & RESORT BUSINESS CONFERENCE
Sunday, March 10 12 p.m. to 6 p.m. Arrival/Registration 6 p.m. Opening reception and sit-down, plated dinner. Welcoming remarks and sponsor recognition: Dan Ramella, President, C&RB Keynote Address: Reports of Fine Dining’s Demise Are Greatly Exaggerated (and Other Myths About Club Cuisine) Presented by: Jeff McFadden, CCM, General Manager, The Union League, Philadelphia, Pa. Monday,…
Straight Line to Success
By Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa. Robert Iannaccone CHEF PROFILE Current Position: Executive Chef, Brookside Country Club, Macungie, Pa. (2012) Previous Experience: Sous Chef, Brookside Country Club (2008-2012) Education: Northampton Community College, Degree Culinary Arts (2006) Professional Affiliations: Adjunct Professor of Culinary Arts, Community Programs Dept. (2008-2011) Member, Lehigh Valley ACF…