This Chef to Chef Q&A is a little different than normal. This month’s conversation is with a chef I worked with for seven years: David Daddezio, who is now the Executive Chef at Vicmead Hunt Club and Bidermann Golf Course in Wilmington, Del. CHEF PROFILE David Daddezio, PC1 Current Position: Executive Chef, Vicmead Hunt Club and…
New Chef Spurs F&B Sales at Valparaiso (Ind.) CC
After coming to the 96-year-old club from a local farm-to-table restaurant, New Executive Chef Kevin Roark has helped to generate a 33 percent increase in food-and-beverage revenues. New seasonal menus offered in the club’s remodeled dining lounge have been part of the turnaround, by prompting many members to eat at the club instead of downtown…
VGM’s Club Cents BBQ Series
Todd Walline, Executive Chef at Blue Hills Country Club, recently discussed his passion for traditional BBQ in Kansas City. Justin Sing discusses North Carolina BBQ and how he must battle the best in local competition. In the latest episode of the Club Cents podcast by VGM Club, Todd Walline, Executive Chef at Blue Hills Country…
The Truth about Being a Chef
In the first of this two-part series, Glenmoor Country Club’s Executive Chef explores the many different facets and traits necessary to succeed as an executive chef. There’s a lot of hype surrounding the ideology of a professional chef. Perspectives range from your average greasy spoon devotee to the know-all, tell-all, experimental, trendy foodie. To the…
American Culinary Federation Teams Prepare for International Culinary Olympics
ACF Culinary National Team USA, ACF Culinary Youth Team USA and United States Army Culinary Arts Team will represent the U.S. in the Internationale Kochkunst Ausstellung, to be held October 22-25 in Erfurt, Germany. Chefs from clubs including Westchester Country Club in Rye, N.Y., Myers Park Country Club in Charlotte, N.C., The Fort Worth (Texas) Club and more are competing on the teams.
Lobster, Lemon and Baby Artichokes
C&RB CLUB RECIPE Lobster, Lemon and Baby Artichokes Submitted by Angel Camacho, Executive Chef, Alpine Country Club, Demarest, N.J. Yield: 2 servings For the Fish Preparation: 3 1 1/2-lb. Maine lobsters, cooked 6 baby artichokes, cooked sous vide and cut into quarters 1 cup gluten-free flour 6 whole eggs 3 ozs. cream 2 tbsp. chopped…
Taking F&B to New Heights
Planning a culinary event incorporating local produce may center on vegetables—but in the case of the “Dinner on the Roof” event held by Blackhawk Country Club in Madison, Wis., the affair was anything but garden-variety. The menu for Blackhawk CC’s dinner featured locally grown produce, and all but the steaks were prepared “sul tetto” (on…
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…
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…
Rebuilt From Scratch
New General Manager Patrick O’Brien led the charge to transform the apathetic F&B program at LakeRidge Country Club into an award-winning amenity to which members are flocking. By Brandi Shaffer, Associate Editor When the service in a club’s food-and-beverage program is easily compared to an indifferent waiter in a Quentin Tarantino film, it’s time for…
Keeping Pace with Change at The Country Club of Virginia
Combining always-sharp visions of how to get members engaged with consistent delivery of what keeps them coming back has kept this property at the forefront of the industry for over 100 years. As in many top service organizations, the ongoing training and direction of the staff of The Country Club of Virginia (CCV), located…
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…
Indigenous Ingredients
With a public farmer’s market, organic chef’s garden and a farm-to-table restaurant that uses 50 percent local ingredients, The Wigwam in Litchfield Park, Ariz., is showcasing Southwestern cuisine and hospitality. By Brandi Shaffer, Associate Editor Children who grew up in Arizona, particularly between the 1950s and 1970s, learned about the five C’s that spurred the…
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,…