Like many club and resort properties, the culinary staff at Alpine Country Club, in Highland, Utah, has taken to making its own dressings and sauces, as part of its greater emphasis on providing fresh, natural fare through all parts of its menus. And, as other clubs have also discovered, the response to this extra effort…

Known for its sauces transformed into “airs” and its “spherified” ravioli made from pea puree, molecular gastronomy-the trend generally defined as the application of scientific techniques and tools to cooking-is wide-ranging and a little mysterious. On the one hand, it’s about chefs who use chemical powders and lab equipment to create new tastes and textures.…

Just 10 years after arriving from Argentina at the age of 20, Emanuel Vodolin has already used his expertise in steakhouse and ethnic cuisine to help take the Alpine Country Club to new, award-winning heights.