Executive Chef Jeffrey Baker is driving a new culinary movement at The Clubs at Houston Oaks. When Jeffrey Baker, Executive Chef of The Clubs at Houston Oaks (Hockley, Texas), needs a minute to himself, he goes to the club’s garden. It’s quiet there, despite a soft buzzing from ten honeybee hives, and he is reminded…
Spanish Wells G&CC Nears Finish of $1.5M in Renovations
Eighteen greens of the Bonita Springs, Fla. property’s 27 holes of golf have been returfed with Tif-Eagle bermudagrass as part of the project, and drainage and irrigation improvements have been made. The kitchen of the 32,000-sq. ft. clubhouse has also been renovated. The club was purchased by its community association last year, and Billy Casper…
Burlingame CC Completes Major Renovation
The Sapphire, N.C. property completed Phase Two, which included a complete makeover of all dining areas and addition of a lobby/bar area that provides a panoramic view of the golf course and surrounding mountains, in time for the opening of the 2018 season. Phase One, in 2016, completely redesigned and renovated the club’s kitchen. Burlingame has added nearly 90 new families in the last three years, in part by opening memberships to non-residents.
Winning Renovation Recipes
Clubs can accommodate bustling dining areas with carefully planned and deliberately designed kitchen space.
VGM Club Highlights Kitchen Renovation at Forest Highlands
In the latest installment of the Club Cents podcast, VGM talks to Bill Griffon, General Manager of the Flagstaff, Ariz., property, about the club’s recent renovation. The latest edition of Club Cents, a podcast by VGM Club, focuses on the importance of back-of-house updates as part of overall facility renovations. VGM spoke with Bill Griffon,…
Off the Back Burner
As clubs bolster their dining venues, behind-the-scenes updates to the kitchen should follow suit.
Oklahoma City G&CC Serves Up $2.25-Million Kitchen Makeover
The newly remodeled 4,000 square foot kitchen includes new electrical, plumbing and other mechanical systems
More than a Meal
Today’s dining room designs combine casual comfort with classic, upscale touches, to create flexible settings that satisfy all member and guest demands.
Avoiding Recipes for Disaster
To earn a full payoff, key details for every aspect of a kitchen design project-from financial planning to floor layout-must be carefully conceived and executed.
The Little Kitchen that Could
How does Cog Hill Golf Club shatter the myth that daily-fee courses and F&B don’t mix? The story starts with simple commitment to employees, golfers, non-golfers and, most important, delicious food-and ends with $3 million in annual F&B sales.
Divide & Conquer
Experts agree that taking control of the kitchen now means splitting banquet and a la carte service-even if they are in the same kitchen.
Design on the Line
With good planning and an efficient layout, ordinary kitchens can become powerful “culinary command centers.”