SPORTING CLAYS TOURNAMENT HITS NEW HEIGHTS
The CC of Buffalo’s Annual Sporting Clays Tournament highlights a challenging brushwalk course, expertly staged clay launches, and exceptional hospitality.
DESIGNING EXCEPTIONAL
At Stone Group Architects, we design exceptional spaces that create memorable member experiences, blending tradition with innovation. Our Club Development division works hand-in-hand with club leadership to ensure members remain at the heart of every decision. Using data-driven insights, industry trends and member feedback, we craft designs that enhance engagement and foster connection. We understand the importance of honoring your club’s legacy while adapting to modern expectations and being scally responsible. By combining thoughtful planning with practical execution, we deliver spaces that exceed expectations and strengthen the bond between members and their club community.
FIT FOR SPORTS IN 2025 THE ROB REPORT
THE CHANGING CALENDAR means people from coast to coast are making New Year’s resolutions, and many of them directly relate to physical fitness and making healthier choices. Personally, I’ll be trying to limit my sweets and play more golf in 2025.
Many country clubs offer fitness classes tailored specifically for golfers to help improve flexibility, strength, and balance, all of which can enhance their performance.
Medinah (Ill.) Country Club, for example, offers its members Titleist Performance Institute classes that assess golfers’ physical abilities and tailor exercises to improve swing efficiency. There are also group classes that focus on mobility, balance, and core stabilization.
Bay Club at Mattapoisett (Mass.) has golf-focused strength classes that build endurance and core strength, aiding in swing stability, and functional fitness programs to address common golfer injuries by strengthening key muscles and joints.
Mizner Country Club in Delray Beach, Fla., boasts Yoga for Golfers, a popular offering that combines yoga poses with breathing techniques to promote a relaxed yet powerful swing, while Desert Mountain Club in Scottsdale, Ariz., offers Kinesis and TRX Training. There are also Golf Pilates classes that incorporate techniques to enhance flexibility, posture, and muscle control.
Clubs are not only helping the golfers.
Boca West Country Club in Boca Raton, Fla., for example, offers pickleball conditioning classes that focus on improving agility, balance, and endurance, specifically for pickleball players. Stretching, core strengthening, and agility drills are often integrated to enhance performance and prevent injuries.
“Cardio Tennis” is a popular format that combines tennis drills with high-energy cardio exercises. Participants play to music, performing fast-paced drills that keep their heart rates up.
Junior members can also be involved in fitness programs. Many clubs offer youthfocused classes that combine exercises with racquet sports, encouraging kids to stay active while learning proper mechanics and movement. River Bend Club in Great Falls, Va., emphasizes junior development programs, which often combine fitness fundamentals with racquet skills.
By merging fitness classes with golf and racquet sports, clubs elevate member engagement and foster community.
What is your club doing?
EDITOR-IN-CHIEF
Rob Thomas rthomas@wtwhmedia.com
Editorial
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PROFILE ON TARGET: SPORTING CLAYS
TOURNAMENT HITS NEW HEIGHTS
The CC of Buffalo’s annual Sporting Clays Tournament showcases the club’sexceptional facilities and hospitality. (Cover photo and photo above courtesy of Country Club of Buffalo)
4 ROB REPORT Fit for Sports in 2025 8 MEMBERSHIP + MARKETING
Building a Culture of Magic: Embracing Staff to Create Unforgettable Experiences
How will the changing interests of younger generations impact membership?
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The 2025 Cookbook: C+RC Celebrates Banquet Chefs
20 MICHELLE RUIZ, Banquet Chef, Vasari Country Club
Chiles en Nogada
22 ZACHARY FITTS, Banquet Chef, Hideaway Beach Club
Roasted Florida Wild Boar with tenderloin with confit root vegetables, smoked buttermilk and strawberry demi-glace
24 YAFREICY RODRIGUES, Banquet Chef, Cosmos Club
Lightly Smoked Prime Dry-Aged Strip Loin with broccoli, mushroom crisp, caramelized soy gel, and yuzu vinaigrette
28 JESUS AGUILAR, Banquet & Event Chef, Wee Burn Country Club
Pan-Seared Duck Breast with parsnip purée, duck fat
Parisienne potatoes, wilted Swiss chard, roasted maitake mushrooms, and blackberry red wine sauce
30 MICHAEL ANDERSON, Banquet Chef, The Club at Mediterra Andouille Sausage Gumbo with applewood-baconwrapped lobster, jasmine rice
31 IAN GUTHRIE, Banquet Chef, Coral Bay Club
Herb-Lemongrass Skirt Summer Rolls with ponzu sauce
32 BRITTANY SEYMOUR, Executive Sous Chef, The Country Club
Honey Walnut Shrimp Mousseline
34 TRISTAM SOLIS, Banquet Chef, New Orleans Country Club
Rabbit-Sausage-Stuffed Arancini with basil aioli and tomato coulis
36 JEFFREY DIXON, Banquet Chef, Naples Yacht Club
Foie Crème Brûlée with cherry gel and toasted hazelnuts
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GRAND GATHERINGS: THE BANQUET COOKBOOK
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Nick Nicolay, Past President OLCC Board of Governor Orchard Lake Country Club
Kansas City Country Club
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Kevin McGuirk
General Manager
Siwanoy Country Club
Kansas City Country Club
WORKING IN THE PEOPLE-DRIVEN world of country clubs, I have always been inspired by the Disney Corporation and their vision for their staffing. Walt Disney famously said, “You can design and create, and build the most wonderful place in the world. But it takes people to make the dream a reality.” For me, this quote epitomizes the crucial role that staff play in turning visionary concepts into tangible, transformative experiences. In a world where clubs often focus solely on capital spending, service metrics, or operational efficiency, Disney’s words offer a timeless reminder that the heart of any truly magical experience lies in the people who bring it to life.
I was lucky enough to have worked for the company twice, and clearly it had a huge impact on my core values as I grew into the leader I’ve become. At the core of building a culture that thrives on creating magic is the principle of embracing your team. It’s not enough to simply hire staff to fill roles; true success comes from making employees feel like integral members of something bigger than themselves. When people feel valued, empowered, and invested in a club’s mission, they are not just workers, they become creators of memorable experiences, catalysts of joy, and the storytellers who make your club come alive.
As I reflect on those who have worked for me and those I’ve worked alongside, the key aspect to making my teams successful is achieving the shared belief that our jobs aren’t just titles, but rather, to create memories every day. Walt Disney’s vision was never limited to the construc-
BUILDING A CULTURE OF MAGIC: EMBRACING STAFF TO CREATE UNFORGETTABLE EXPERIENCES
By Elliott Freeman • Youth Activities and Aquatics Director Governors Club • Chapel Hill, N.C.
tion of physical parks or theme worlds; it was about the stories, the emotions, and the memories that could be created within those spaces. Disney knew that in order to evoke wonder, his staff needed to share in that same passion. If you and your team get it right, the member experience becomes one of emotional connection and attachment to the people who serve them.
You may be thinking, ‘Disney does this, but they have endless pots of money and an established brand. How can this be relevant to me and my leadership?’ It is the message and commitment that we have to become effective leaders by creating a culture that encourages creativity, autonomy, and personal connection. When employees feel that their ideas and contributions are respected, they are more likely to take ownership of their work and push the boundaries of what’s possible. A workplace that fosters innovation allows team members to feel that they, too, are co-authors in the club’s success story. My greatest achievements in my career have not been the epic events we have created, [nor] the growth in my departments, but the influence I have had on my team to help them fulfill their potential and overcome obstacles. Seeing staff achieve far beyond what I could accomplish myself or overcome their own personal boundaries is what fills my heart—and it’s why I love being a leader.
This investment in my team has always been key to building this type of culture. Encouraging staff to create memories—not just for members, but also for themselves and their colleagues—fosters the spirit we
aim to cultivate. To achieve this, we must put our staff first and invest our time in them. Creating magic is about moments— small, memorable, and sometimes seemingly insignificant interactions that, when seen as part of the bigger picture, have a profound impact.
We can cultivate this sense of belonging by celebrating individual and team achievements, supporting personal growth, and providing opportunities for employees to connect on a deeper level. Richard Branson was quoted as saying “Clients do not come first. Employees come first. If you take care of your employees, they will take care of the clients.”
Incorporating a “make memories” mentality means recognizing the power of shared experiences. It’s about instilling a sense of purpose and joy in every task, no matter how big or small. When people are given the chance to contribute to something meaningful, it sparks a sense of fulfillment that radiates outward, creating an infectious energy that members can’t help but feel.
Ultimately, the magic Disney refers to isn’t just about entertainment; it’s about the connections people form with one another—the foundation of making our clubs feel like home for members. Building a culture of magic begins with the belief that it’s not just the product or service that matters, but the people behind it. My success has only come from embracing my employees, encouraging them to make memories, and empowering them to create magic. They don’t just watch kids, clean up, or serve food—they bring dreams to life.
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NEW POINT OF SALE
CCM: A SIBLING SUCCESS STORY
By Bria Argrett, CCM • General Manager, Statesville Country Club and Ben St. John, CCM • Director of Technology, Rock Barn Country Club & Spa and Statesville Country Club
ACHIEVING THE CERTIFIED CLUB Manager (CCM) designation is no small feat. For siblings Ben St. John, CCM, Director of Technology at Rock Barn Country Club & Spa (Conover, NC) and Statesville Country Club (Statesville, NC), and Bria Argrett, CCM, General Manager of Statesville CC, the journey was as much about personal growth as it was about professional achievement. In this co-authored column, they share their unique perspectives on the process, the challenges they overcame, and their advice for others considering this certification.
BRIA’S MOTIVATION AND BEN’S INSPIRATION
BRIA: My journey began with encouragement from Brad Ellinger, CCM, now the GM at Rock Barn. When I became Assistant General Manager at Statesville CC, Brad motivated me to pursue my CCM and become an active member of the Carolinas Chapter CMAA. This was a turning point in my career, and I’m grateful for his guidance.
BEN: Watching Bria’s determination inspired me to follow in her footsteps. From the very beginning, she was by my side, encouraging me through every conference and BMI. Her success pushed me to take on the challenge myself.
A SHARED PATH
BRIA: I actually pulled Ben into the industry! We needed extra banquet servers for holiday events, and I told him he could work weekends to earn extra money. After a year, I encouraged him to consider club management as a long-term career path. When I started my CCM journey, it only made sense to bring him along.
BEN: Bria’s support didn’t stop there. When she took the exam before me, she passed down her notes, flashcards, and practice exams. Her insights were valuable as I prepared. Attending World Conference and BMIs together solidified our shared commitment to this goal.
OVERCOMING CHALLENGES
BEN: Staying focused was my biggest hurdle. Unlike Bria, who’s always been a straight-A student, I struggled with distractions. But as the exam date approached, I buckled down, setting aside time to review materials, listen to audio guides, and absorb Bria’s notes.
BRIA: For me, the sheer breadth of knowledge required was daunting. From accounting and HR to golf and agronomy, the exam tests you on everything. I advised Ben to take it day by day and focus on absorbing as much as possible.
ADVICE FOR ASPIRING CCMS
BEN: Keep your goal front and center. The six-year process might seem long, but it flies by. Attend conferences, engage in educational opportunities, and lean on others who’ve been through it. When test time comes, prioritize it and remember: You’ve got this!
BRIA: My advice: Just start. Don’t let life’s challenges deter you. Over six years, I got married, had a baby, managed a club through COVID, and took over as GM. It was tough, but it made passing the exam even sweeter. Commit to the process and don’t let excuses hold you back.
Achieving the CCM designation has been a transformative experience for both of us. It’s not just a testament to our professional growth, but also a shared milestone that strengthened our bond as siblings and colleagues. We hope our story inspires others to embark on this rewarding journey.
Ben St. John, GM,
Bria Argrett
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ON TARGET: SPORTING CLAYS TOURNAMENT HITS NEW HEIGHTS
By Rob Thomas, Editor-in-Chief
THE COUNTRY CLUB OF BUFFALO (CCB) in New York hosted its third-annual Sporting Clays Tournament, an event that has rapidly grown into a hallmark of camaraderie and competition among top-tier clubs. Contested from Nov. 7 to 9, the 2024 tournament expanded to include 10 clubs and 60 shooters, earning rave reviews from participants and spectators alike.
A COMPETITION TO REMEMBER
Teams of six shooters competed across four challenging fields— Trap, Skeet, Five-Stand, and the one-of-a-kind Brushwalk—with each shooter aiming for a total of 50 clay birds. The tournament’s format counted the top five scores on each field for the overall team competition. This year’s contest came down to the final field, with Medinah (Ill.) Country Club edging out the home team from CCB by a mere nine clay pigeons. More than 1,200 clay birds were shot by each team, and Medinah retained their championship honors for the second consecutive year.
Adding to the excitement, the Brushwalk field hosted a shootoff to determine the Top Gun Champion. Tony Bassoul of Medinah and Dan Slawson of CCB tied with an impressive score of 162 clay birds out of 200 during the two-day competition. In a nailbiting finish, Slawson emerged victorious, claiming the Top Gun title for the second year in a row.
The CC of Buffalo’s annual Sporting Clays Tournament showcases the club’s exceptional facilities and hospitality.
STELLAR ORGANIZATION AND HOSPITALITY
The event’s success was a testament to CCB’s meticulous planning and exceptional hospitality. Kevin J. Clarke, the tournament chairman, emphasized the event’s importance for both the club and the broader sporting clays community.
“The tournament’s success has brought our Sporting Clays program to national attention,” Clarke stated. “After each article appears in Club + Resort Business, we receive numerous inquiries about the event. We’ve chosen to grow at a conservative pace to ensure we continue delivering an extraordinary experience for our invited teams.”
The Country Club of Buffalo’s third-annual Sporting Clays Tournament expanded to include 10 clubs and 60 shooters. Teams competed across four challenging fields—Trap, Skeet, Five-Stand, and the one-of-a-kind Brushwalk—with each shooter aiming for a total of 50 clay birds.
Clarke also highlighted the event’s role in engaging CCB members and attracting potential new members. “This tournament broadens interest among our members, offering a winter opportunity to engage in a unique sport,” he says. “It’s also proven to be a key decision-maker for prospective members, who are drawn to our great Donald Ross golf course and platinum-level service.”
A NATIONALLY RECOGNIZED PROGRAM
CCB’s Sporting Clays facilities are unparalleled, featuring five unique fields and an expansive dedicated property. Clarke noted the club’s commitment to inclusivity and education. “We’ve expanded our approach to encourage women and juniors to shoot, hosting family clay shoots and inviting nationally recognized speakers to engage with members.”
John Messenger, captain of the Youngstown (Ohio) Country Club
IMPECCABLE HOSPITALITY
The culinary offerings were another standout feature. Executive Chef Joe Piazza, CEC, AAC, CCA, once again delighted attendees with a spectacular Champions’ Dinner. Mike Volpe, Captain of Dedham (Mass.) Country & Polo Club, described the experience as “unforgettable,” particularly highlighting the fivecourse dinner.
“The bone-in tenderloin was a standout,” Volpe noted. “Perfectly cooked, tender, and bursting with flavor—an impressive feat for a dinner serving over 60 guests.”
Volpe also commended the club’s exceptional service. “From the bartenders and waitstaff to Rocco in the locker room, everyone went above and beyond to make us feel welcome.”
LOOKING AHEAD
The fourth-annual Sporting Clays Tournament is scheduled for Nov. 6-8, 2025, and promises to be even bigger and better. Clarke encouraged clubs interested in participating to reach out for more details.
“Based on the input we’ve received from other clubs, it’s not unreasonable to claim that CCB is at the forefront of private country clubs in offering a comprehensive sporting clays experience,” Clarke said. “We’re excited to continue building on this success.”
A TRADITION OF EXCELLENCE
CCB’s Sporting Clays Tournament has become an example of what private clubs can achieve through passion, precision, and dedication. From the scenery and state-of-the-art facilities to the warm camaraderie among competitors, the event exemplifies the very best of club culture.
As participants departed, many were already strategizing for next year’s competition. The combination of spirited rivalry, world-class hospitality, and a unique sporting challenge ensures that this tournament will remain a staple on the calendar for years to come. For those who haven’t experienced it yet, the Country Club of Buffalo’s Sporting Clays Tournament is an event not to be missed. C+RB
GRAND GATHERINGS: THE BANQUET COOKBOOK
THE 2025 COOKBOOK: C+RC CELEBRATES BANQUET CHEFS
CLUB + RESORT CHEF’S ANNUAL COOKBOOK, published each January, showcases recipes written by and for club and resort chefs. In 2025, our cookbook spotlights banquet and event chefs from properties across the country—from Florida to Louisiana to Connecticut and beyond.
Banquet chefs play a critical role in the success of a club culinary operation, balancing the demands of high-volume service with the delivery of exceptional experiences. These culinarians strive to make every event, from a large wedding reception to an intimate wine dinner, leave a lasting impression on members and guests. Their expertise in turning complex logistics into seamless, memorable moments sets them apart.
The chefs in this issue took time out of their busy holiday season to share recipes they’re proud of, which represent their clubs, as well as their own skills and experience as banquet chefs. Their dishes are complex in flavor and presentation, like Brittany Seymour’s honey walnut shrimp mousseline (p. 38) or Jesus Aguilar’s pan-seared duck breast with parsnip purée, duck fat Parisienne potatoes, wilted Swiss chard, roasted maitake mushrooms, and blackberry red wine sauce (p. 28). Others take inspiration from their club’s region, like Zachary Fitts’ roasted Florida wild boar tenderloin with confit root vegetables, smoked buttermilk
and strawberry demi-glace (p. 22), or from their own background, like Michelle Ruiz’s chiles en nogada (p. 20).
Several of these chefs are also members of C+RC’s 2024 class of 40 Under 40, including cover star and Cosmos Club Banquet Chef Yafreicy (Yaya) Rodriguez, whose lightly smoked prime dry-aged strip loin (p. 24) is a modern, balanced complement to a California wine dinner.
Thank you to the chefs in this year’s cookbook for their contributions—not only to this issue, but also their daily contributions to their clubs, teams, members, and the culinary craft.
SENIOR EDITOR Isabelle Gustafson igustafson@wtwhmedia.com 216-296-2041
Editor’s Note: C+RC is accepting nominations for our 2025 class of 40 Under 40. Visit clubandresortchef.com/40-under-40 for more information and to nominate yourself or a chef who exemplifies outstanding culinary talent and leadership. Nominations close Feb. 3. Winners will be announced prior to the Chef to Chef Conference, March 23-25, 2025, in Baltimore.
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Michelle Ruiz
Banquet Chef
Vasari Country Club
Bonita Springs, Fla.
“Chiles en nogada is more than just a seasonal dish; it is a representation of national pride and cultural identity. For me, every bite carries the flavors of Mexico, and every time I make this dish, it takes me back to the traditions of my family and community.”
CHILES EN NOGADA
Yield: 6 servings
Ingredient for poblanos:
6 ea. poblano peppers
Procedure for poblanos:
1. Roast the poblanos over an open flame until the skin is blackened. Set aside in a bowl.
2. Cover in plastic. Let rest for a few minutes, then peel off the skin.
Ingredients for picadillo (filling):
2 ozs. blended oil
1 ea. onion, diced
2 cloves garlic, minced
8 ozs. ground beef
8 ozs. ground pork
1/2 cup tomato, chopped
1/2 cup walnuts, chopped
1/4 cup banana, chopped
1/2 cup peach, diced
1/2 cup apple, diced
1/2 cup pear, diced
1 tsp. cinnamon
1/2 tsp. cloves, ground to taste salt to taste pepper
Procedure for picadillo:
1. Heat the oil in a pot over medium heat. Add the onion and garlic.
3. Add chopped tomatoes. Cook until they soften, about five minutes.
4. Stir in the nuts, banana, peach, apple, pear, cinnamon, and cloves.
5. Season with salt and pepper. Let the mixture simmer for about 10 minutes, until the fruit softens and the mixture is slightly thickened.
6. Adjust seasoning if necessary. Remove from heat and let cool slightly.
Ingredients for nogada (walnut sauce):
1 cup walnuts, soaked in milk overnight
1/2 cup milk
1 Tbsp. sugar
1 oz. sherry wine
1 pinch salt
2 ozs. cream cheese
1 oz. goat cheese
Procedure for nogada:
1. Drain the soaked walnuts and place them in a blender or food processor.
2. Add the milk, sugar, sherry, and salt. Blend until smooth and creamy, adding more milk if needed.
2. Add ground meat. Cook.
3. Little by little, add the cheeses, pulsing until it is well-incorporated and you have reached a creamy consistency.
Ingredients for garnish:
1/2 cup pomegranate seeds to taste fresh parsley
To plate:
1. Fill the roasted poblanos with the picadillo mixture, being careful not to break the chiles. Warm the chiles a bit in the oven, about 4 minutes. Place the stuffed chiles on a serving platter.
2. Pour the nogada sauce over the stuffed chiles.
3. Sprinkle with pomegranate seeds and fresh parsley to taste.
Zachary Fitts
Banquet Chef
Hideaway Beach Club
Marco Island, Fla.
“This dish represents a side of Florida that is rarely seen. The inspiration came from my experience working for chefs who [focus] on farm-to-table cooking. This began a passion for knowing where my food comes from, which continues to this day.”
ROASTED FLORIDA WILD BOAR TENDERLOIN
with confit root vegetables, smoked buttermilk, and strawberry demi-glace
Yield: 1 serving
Ingredients for roasted garlic oil:
1 tub garlic cloves
1 gal. blended oil
Procedure for roasted garlic oil:
1. Add tub of garlic to a deep hotel pan.
2. Cover with blended oil. Wrap in parchment and foil.
3. Roast at 275°F for 1.5 hours until tender.
4. Strain out garlic. Reserve roasted garlic and roasted garlic oil.
Ingredients for wild boar:
1 ea. Florida wild boar tenderloin to taste roasted garlic oil to taste kosher salt to taste black pepper
1 sprig thyme
Procedure for wild boar:
1. Prep tenderloin by removing silver skin and excess fat.
2. Rub with garlic oil. Season.
3. Sear all sides of the boar in a hot pan with thyme sprig and garlic oil.
4. Transfer to a roasting rack and roast at 400°F until internal temperature reaches 110-115°F.
5. Let rest for 10 minutes until internal temperature reaches 125-130°F.
Ingredients for root vegetables:
1 qt. extra virgin olive oil
1 qt. beef tallow
2 ea. Thumbelina carrots, halved
2 ea. whole baby turnip
2 ea. whole fingerling potato
3 sprigs rosemary
3 sprigs thyme
3 ea. bay leaves
9 cloves garlic
Procedure for root vegetables:
1. Combine olive oil and beef tallow. Slowly heat in a saucepot. Reserve.
2. Prep and clean carrots, turnips, and potatoes. Separate into three pans.
3. In each pan, add one sprig of rosemary, thyme, bay leaf, and
three garlic cloves. Add fat to each pan. Wrap in parchment and foil.
5. Confit at 275°F. Check tenderness after 1 hour, then every 30 minutes.
6. Drain oil. Reserve vegetables.
Ingredients for smoked buttermilk:
2 ozs. hickory wood chips
4 ozs. buttermilk
1 Tbsp. parsley, chopped
1 Tbsp. chives, chopped
1 tsp. onion powder
1 tsp. garlic powder
.5 tsp. celery seed to taste kosher salt to taste black pepper
Procedure for smoked buttermilk:
1. Gather a third pan of ice. Place inside smoker.
2. Load smoker with wood chips.
3. Add buttermilk in a separate pan above ice.
4. Cold-smoke for 15 minutes.
5. Remove buttermilk and set aside.
6. Add remaining ingredients and whisk to combine. Season to taste.
Ingredients for strawberry demi-glace:
4 ozs strawberries, quartered
1 Tbsp. sugar to taste sherry vinegar
8 ozs. demi-glace
2 Tbsps. unsalted butter
Procedure for strawberry demi-glace:
1. In a saucepot, cook down strawberries with sugar until jam consistency.
2. Deglaze with sherry vinegar. Reduce.
3. Add in demi-glace. Reduce further until desired consistency.
4. Strain with a chinois.
5. Mount in butter before service.
To plate:
Flash boar and vegetables in oven. Toss vegetables with chives. Fold remaining chives into buttermilk sauce. Place on plate with vegetables off-center. Slice boar. Place next to vegetables. Garnish with carrot tops. Sauce tableside.
Nominate a Chef for the 2025
Club + Resort Chef is now accepting nominations for the 2025 Class of 40 Under 40, a prestigious program recognizing outstanding young culinary talent in the club and resort industry. This annual accolade honors the brightest rising stars. Nominations are open until February 3rd, 2025. New nominees as well as past honorees are welcome to apply.
Eligibility and Nomination Process: Nominees must be currently active in a club or resort culinary setting and born in or after 1985. While the 40 Under 40 list will exclusively recognize culinarians, nominations are welcomed from chefs, managers, colleagues, members, suppliers, and other industry professionals. This inclusive approach ensures the recognition captures diverse talents and achievements within the club and resort culinary sphere.
Submit your nomination at clubandresortchef.com/40-under-40-nomination-form
LIGHTLY SMOKED PRIME
DRY-AGED
STRIP LOIN
with broccoli textures, mushroom crisp, caramelized soy gel, and yuzu vinaigrette
Yield: 4 servings
Ingredients for dry-aged strip loin:
24-28 ozs. bone-in prime strip loin to taste kosher salt to taste black pepper
6 ozs. unsalted butter (82% fat content) for sous vide
2 gms. Maldon sea salt
Procedure for dry-aged strip loin:
1. Pat the strip loin dry. Let the meat rest for 2 hours on a bread rack in the walk-in cooler. Pat the meat dry a second time if additional blood precipitates.
2. Place in dry ager, ideally less than 79% humidity. Dry for 21 days.
3. Remove bone from strip loin. Cut to 1-inch-thick for bordelaise.
4. Cold-smoke the whole strip loin for 20 minutes.
5. Place the strip loin in a vacuumsealable bag with salt, black pepper and butter.
6. Sous vide at 136°F water bath for 2 hours. Shock in ice bath for 1 hour.
Ingredients for soy gel:
10 gms. ginger, peeled
10 gms. lemongrass
10 gms. shallot scraps
5 gms. sesame oil
2 ozs. lightly salted soy sauce
2 ozs. water
1.15 gms. agar agar
Procedure for soy gel:
1. Sweat the ginger, lemongrass and shallot in a saute pan with the sesame oil.
2. Add soy and water. Bring to a simmer.
3.Remove the pan from the burner. Rest the mixture for 30 minutes.
4.Strain through fine chinois.
5. Bring sauce to the stove in a new pan. Simmer. Whisk in agar agar.
7. Whisk constantly for 3 minutes. Pour liquid into a plastic-lined mold.
8. Chill for 25-plus minutes before slicing accordingly.
Ingredients broccoli purée:
20 gms. shallot scraps
10 gms. extra virgin olive oil
4 ozs. broccoli stems, peeled, chopped (save crowns for plating)
2 ozs. half and half
20 gms. fresh spinach to taste kosher salt
Procedure for broccoli purée:
1. Sweat the shallots in olive oil. Add broccoli stems. Sweat for 2 minutes.
2. Add half and half and salt. Simmer on low until broccoli stems are tender.
3. Place the raw spinach in blender.
4. Pour the broccoli mixture into the blender. Pulse on high until the purée is smooth and bright green. Season to taste.
5. Serve immediately or ice down the purée in an ice bath. (Reheat slowly for service.)
Ingredients for yuzu vinaigrette:
1 oz. yuzu juice
1/4 oz. dark soy sauce
1/4 oz. rice wine vinegar
5 gms. black sesame seeds
1/4 oz. sesame oil
Procedure for for yuzu vinaigrette: Combine all ingredients until emulsified.
Ingredients for mushroom crisp:
5 ozs. shiitake mushrooms, stem removed, quartered
1/2 oz. shallot scraps
5 gms. kosher salt
1 oz. cashew halves
1 oz. olive oil
Procedure for mushroom crisp:
1. Saute mushrooms, shallots, salt, cashews in oil until golden-brown.
2. Place in food processor. Blend until smooth. Stir multiple times.
4. Spread thin on a dehydrator pad. (Use a rolling pin between two pads.)
5. Dehydrate at 125°F for 15 hours. Flip over halfway through.
Ingredients for pickup:
1 oz. extra virgin olive oil
2 ozs. unsalted butter (82% fat content) for searing, finishing
1 ea. shallot, peeled
1 ea. garlic clove, peeled
2 sprigs thyme
1 sprig rosemary
8 ea. petite broccoli crowns (saved from purée)
8 ea. viola flowers
Procedure for pickup:
1. Heat saute pan until hot. Add olive oil, then immediately the beef. Caramelize well on the flat side of the strip loin. Flip over for second side.
2. Add 2 ounces of butter, shallots, garlic, thyme and rosemary to pan. Roast shallots and garlic until golden-brown, then place on top of the loin. Baste the beef with the butter, ideally in a brown butter foam state.
3.Cook strip loin in 375°F oven until internal temperature of 105°F. Let rest for 10 minutes. Remove excess external fat before portioning.
To plate:
1. Place spoonful of broccoli purée at 6 o’clock. Smear toward 12 o’clock, finishing with a fine point.
2.Center strip loin atop purée, grainside up. Sprinkle with Maldon salt.
3.Add deep-fried or roasted petite broccoli crowns on top of purée.
4.Warm soy gel at 350°F for 1 minute. Place on top of strip loin.
5.Drizzle vinaigrette around steak.
6.Garnish with mushroom crisp and viola flowers, using tweezers.
Yafreicy Rodriguez
Banquet Chef
Cosmos Club
Washington, D.C.
“We featured this dish at a California-inspired wine dinner [after we started our dry-aging program]. … We can be modern and aggressive with our wine dinners and chef’s tables. In just one bite, with all components, you get light acidity from the yuzu, lemongrass and sesame in the soy gel, umami from the crisp, smooth, and flavorful broccoli purée, and the smoky and tender dry-aged strip loin. It makes for a great contrast.”
MARYLAND • MARCH 23 - 25 2025 CHARM
AGENDA AT A GLANCE
SUNDAY, MARCH 23, 2025
10:00AM Registration
12:00PM Pre-Conference Workshops
1:00PM Chef to Chef Sponsor Showcase
5:00PM Opening Cocktail Hour
6:30PM Welcome to the 2025 Chef to Chef Conference Joanna DeChellis | Club+Resort Chef
6:40PM The Baltimore Connection
M. Kent Johnson, CCM, CCE | Baltimore Country Club
7:30PM Taste of Charm City’s Club Culinary Scene
MONDAY, MARCH 24, 2025
7:30AM Registration
7:30AM Breakfast
8:15AM Welcome Remarks
8:30AM Harnessing the Power of AI Rich Rosendale, CMC | Rosendale Collective
9:15AM Unlocking Culinary Versatility: CrossTraining, Goal Setting, and Leading with a Dual Discipline Approach Thais Rodriguez | Marriott International, Caribbean & Latin American Regions
10:00AM Networking Break with Sponsor Table Visits
MONDAY, MARCH 24, 2025 (continued)
10:30AM Charting a New Course: Dry-Aged Seafood
Michael Matarazzo, CEC | Farmington Country Club
11:15AM Giving Back: How Community Engagement Drives Purpose and Builds Your Brand
Scott Craig, CEC, CCA, WCMC | Cullasaja Club
12:00PM Lunch
1:00PM Smoke, Spice, and Masa: Mastering Barbacoa and Tamales
Eduardo Castillo, CEC | Country Club of Detroit
1:00PM The Hard Work Paradox: Thriving in Kitchens Amid Labor Struggles and Career Longevity
Brian Beland, CMC | Country Club of Detroit
2:00PM From Bean to Brand: The Sweet Evolution of Chocolate
Devin Cowan | The Polo Club of Boca Raton
2:00PM Kitchen Math: Understanding the Numbers Behind Culinary Operations
Mark Bado, MCM, CCE | Mizner Country Club
2:45PM Networking Break with Sponsor Table Visits
4:00PM 2025 Club Tours
6:30PM Chef to Chef Crab Fest
TUESDAY, MARCH 25, 2025
7:30AM Registration
7:30AM Breakfast
8:15AM Welcome Remarks
8:30AM Sustainable Menus: Aligning Seasonal Inspiration with Member Preferences
Corey Chow | The Stanwich Club
9:15AM
Building the Future: Launching an Effective Apprenticeship Program
Sam Brod, CEC | The Landings Golf & Athletic Club
10:00AM Networking Break with Sponsor Table Visits
10:30AM Refined Yet Relatable: Balancing Luxury and Approachability
Christine Hazel | Tidelines Palm Beach Resort and Spa & Augusta
National Golf Club
11:15AM Power Shift: Revolutionizing Club Kitchens for Peak Performance
Christopher Galarza, CEC, CCA, WCEC | Forward Dining Solutions; EcoChef; The ACF Pittsburgh Chapter & Pittsburgh Culinary Initiative
12:00PM Soul of Oaxaca: Unlocking Bold, Authentic Flavors
Jesus Olmedo | St. Andrews Country Club
12:45PM Lunch
1:45PM High-Pressure Playbook: Leadership Lessons from the Club Kitchen to Michael Crain | The Country Club at
‘Hell’s Kitchen’ Mirasol
1:45PM Redefining Mastery: Understanding the New Certified Master Chef Exam
J. Kevin Walker, CMC, AAC | Ansley Golf Club
1:45PM The Non-Linear Path: Advocating for Your Career
Adam Deviney, CEC | The Country Club of North Carolina
2:45PM Concept-Driven Menus: Building Culinary Narratives and Ensuring Consistency
Stephen Toevs | Marriot International, Global, US and Canada Food & Beverage
2:45PM Culinary Versatility: Thriving in Any Kitchen, Anywhere
Anthony Capua, CECC | Brentwood Country Club
2:45PM Sips Without Spirits: A Culinary Approach to Alcohol-Free Beverages
Amie Ward, ACE-HC | Safe Bars; Good Posture and Killer Cocktails; Baltimore Bartenders
3:30PM Networking Break with Sponsor Table Visits
4:00PM Club+Resort Chef of the Year Competition
PAN-SEARED DUCK BREAST
with parsnip purée, duck fat Parisienne potatoes, wilted Swiss chard, roasted maitake mushrooms, and blackberry red wine sauce
Yield: 4 plates
Ingredients for duck breast:
2 ea., 453 gms. duck breast to taste salt to taste pepper
42 gms. garlic cloves, peeled, whole
1 gm. thyme sprigs
Procedure for duck breast:
1. Trim excess fat from the duck and reserve it for the potatoes.
2. Score skin in a crosshatch pattern, pat dry, and leave out to air dry while preparing the other components.
3. Generously season the skin side; season the flesh side just before cooking.
4. Place the duck skin-side-down in a cold pan over low heat. Render the fat for 7-8 minutes, keeping the breast flat for even cooking.
5. Flip the breast, add garlic cloves and thyme, and baste with rendered fat.
6. Cook over medium heat until the internal temperature reaches 120°F (medium-rare).
7. Rest the duck, allowing carryover cooking to finish, then slice lengthwise to serve two plates.
Ingredients for parsnip purée:
43 gms. Spanish onion, julienned
14 gms. butter, softened to taste kosher salt
85 gms. parsnip, peeled, medium dice
459 gms. heavy cream
Procedure for parsnip purée:
1. In a small pot over low heat, sauté the onion in butter with a pinch of salt until translucent.
2. Add parsnips and heavy cream, then increase to medium-low heat. Do not allow the cream to boil.
3. Cook until parsnips are tender (test with a fork or toothpick).
5. Blend until smooth, adjust seasoning, and return to the stove to thicken to a purée consistency.
Ingredients for duck fat
Parisienne potatoes:
280 gms. Yukon gold potatoes, approx. 20 spheres
56 gms. duck fat, rendered from trimmings
56 gms. butter
1 gm. thyme sprigs to taste flaky sea salt
Procedure for duck fat
Parisienne potatoes:
1. Using a melon baller, form 20 potato spheres.
2. Cook the potato spheres in salted water until tender, then pat dry.
3. Fry in reserved duck fat with butter and thyme until golden-brown. Sprinkle with flaky sea salt.
Ingredients for wilted Swiss chard:
92 gms. Swiss chard, cleaned, stems removed
28 gms. olive oil
28 gms., garlic, minced to taste salt to taste pepper
Procedure for wilted Swiss chard:
1. Tear Swiss chard into ribbons.
2. Heat olive oil in a pan until smoking, then reduce to medium heat.
3. Add Swiss chard and minced garlic. Season with salt and pepper.
4. Cook for less than a minute, keeping the leaves intact. Transfer to a cold pan and set aside.
Ingredients for roasted maitake mushrooms:
114 gms. maitake mushrooms, florets or 2 large pieces
1 gm. thyme sprigs for tossing extra virgin olive oil to taste salt to taste pepper
Procedure for roasted maitake mushrooms:
1. Toss mushroom florets with olive oil, thyme, salt, and pepper.
2. Roast in a convection oven at 325°F for 4 minutes.
3. Transfer to a cold pan and hold for plating.
Ingredients for blackberry red wine sauce:
57 gms. shallots, small diced
57 gms. fresh blackberries
459 gms. pinot noir
16 ea. black peppercorns
549 gms. reduced veal stock
Procedure for blackberryred wine sauce:
1. In a small pot, combine shallots, blackberries, and pinot noir. Reduce by half.
2. Add peppercorns and veal stock, then reduce to desired thickness.
3. Strain out solids and blend to emulsify the sauce. Adjust seasoning if needed.
4.Hold in a small pot for plating.
Ingredients for garnish:
6 ea. gooseberries, cut in half to taste borage blossoms to taste fennel fronds
To plate:
1. Place a spoonful of parsnip purée at 11 o’clock on the plate. Put the spoon at the center of the purée and swoosh it down to 7 o’clock.
2. Place swiss chard ribbons centerplate-right next to the purée swoosh.
3. Place the maitake mushrooms at 2 o’clock on the plate, slightly overlapping the Swiss chard.
4. Lay duck breast flesh-side-up, over the Swiss chard, from 1 o’clock to 4 o’clock.
5. Place 5 potatoes around the duck, inverting in space with 2 on the parsnip purée side and 3 on the opposite side.
6. Place gooseberries near the potatoes.
7. Spoon the red wine blackberry sauce at the 4 o’clock tip of the duck breast.
8. Garnish with borage blossoms and fennel fronds.
Jesus Aguilar
Banquet & Event Chef
“This dish highlights a variety of skills—not just the technical aspects of its preparation, but also the artistry of composing and crafting a dish with creativity. Seasonality, special occasions, availability of ingredients, or sheer inspiration all play a role in shaping a dish, but knowing how to select components and visualize a stunning presentation is one of the most valuable skills in creating culinary elegance.”
Wee Burn Country Club
Darrien, Conn.
Michael Anderson
Banquet
Chef
The Club at Mediterra Naples, Fla.
“One of the things I love about this dish is the use of classic techniques, particularly the process of making a roux by cooking butter and flour to the point where it completely transforms the flavor profile. The rich, nutty base that results is something I greatly appreciate, as it elevates the dish. It’s a perfect example of how simple ingredients, combined with time and patience, can create something truly extraordinary.”
ANDOUILLE SAUSAGE GUMBO
with applewood-bacon-wrapped lobster, jasmine rice
Yield: 21-28 servings
Ingredients for bacon-wrapped lobster:
35 slices applewood bacon, thinly sliced as needed transglutaminase
14 ea. 5-7 ozs. lobster tail, tailshell removed to taste Cajun seasoning
Procedure for bacon-wrapped lobster:
1. Place 5 strips of bacon, slightly overlapping, onto plastic film. Lightly dust with transglutaminase.
2. Lay 1 lobster tail (belly-side-up) onto bacon, season with Cajun seasoning and lightly dust with transglutaminase. Place 1 lobster tail on top, belly-side-down.
3. Wrap lobster tails with bacon and plastic film. Roll tightly into log and store overnight.
4. Truss each lobster roll with twine to sear. Sear in hot oil until golden-brown.
5. Cook in oven at 325°F until internal temperature of 130°F. Allow to rest 5-10 minutes before portioning.
Ingredients for gumbo:
2 lbs. andouille sausage, medium dice
1 lb. yellow onion, medium dice
1 lb. celery, medium dice
1 lb. mixed bell pepper, medium dice
6 ozs. chopped garlic
½ cup gumbo file powder
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
2 Tbsps. Cajun seasoning
1 Tbsp. dried thyme
2 tsps. dried oregano
1 tsp. ground black pepper, additional to taste
to taste kosher salt
1 ½ lbs. dark brown roux
2 ozs. thyme sprigs
½ oz. fresh bay leaves
1 ½ gal. cold chicken stock
¼ cup Louisiana hot sauce
Procedure for gumbo:
1. Place sausage into a cold pan to render.
Add onions, celery, and bell peppers. Cook for 4-5 minutes. Add garlic and cook until vegetables are tender.
2. Add all dry ingredients and cook for 3-4 minutes. Add roux. Stir to combine. Cook for 5-6 minutes to warm roux.
3. Make sachet with thyme and bay leaves. Add chicken stock, hot sauce, and sachet. Simmer over medium heat for 20-30 minutes. Adjust seasoning to preferred spice and salt level.
4. Strain gumbo through medium chinois to remove all solid ingredients.
Ingredients for rice garnish:
42 ozs. Jasmine rice, cooked
1 Tbsp. chives, minced
1 Tbsp. parsley, chopped
1 Tbsp. thyme leaves
Procedure for rice garnish:
1. Combine Jasmine rice with fresh herbs. Reserve.
Ingredients for vegetable/sausage garnish:
1 lb. andouille sausage, casing removed, small diced
8 ozs. red bell pepper, small diced
8 ozs. green bell pepper, small diced
8 ozs. small yellow bell pepper, small diced
8 ozs. onion, minced
8 ozs. celery, minced
Procedure for vegetable/sausage garnish:
1. Render sausage until lightly browned. Drain fats and liquids.
2. Sweat all vegetables until tender, no color. Drain fats and liquids.
To plate:
1. Using ring mold, press rice into the center of desired bowl.
2. Place gumbo around rice. Sprinkle vegetables and sausage on top of the gumbo.
3. Portion and place lobster medallion on top of rice.
Chef’s notes: The final color of the gumbo will be determined by the darkness of the roux. This dish can be made ahead of time.
HERB-LEMONGRASS SKIRT
SUMMER ROLLS with ponzu sauce
Yield: 50 portions
Ingredients for herb-lemongrass marinade:
4 ea. lemongrass stalk, finely minced
4 cups fresh lime juice
2 cups water
2 cups sweet chili sauce
1 cup neutral oil
1 cup tamari
1/3 cup fish sauce
1/4 cup hoisin sauce
1/4 cup ginger, minced
12 ea. garlic cloves
4 cups packed cilantro (stem on)
2 cups picked mint leaves, lightly packed
4 cups picked basil leaves, lightly packed
2 ea. jalapeños, stemmed and seeded
Procedure for
herb-lemongrass marinade:
1. With the back of a sturdy knife, beat and crush the stalks of lemongrass. Finely mince the lemongrass before adding to a blender.
2. Add remaining ingredients to the blender and process until smooth.
3. Reserve two cups of marinade to dress the cooked protein.
Ingredients for skirt steak:
12 lbs. inside skirt steak
Procedure for skirt steak:
1. Clean and gently score the skirt steak on both sides. This helps with marinade penetration and helps to keep the skirt from curling during cooking.
2. Marinate for 2.5 hours, then gently scrape off excess marinade.
3. Grill or cook on griddle until medium-rare. Let rest.
4. Thinly slice with your knife angled down to further shorten protein strands and produce a wider slice.
5. Pour the reserved marinade over sliced protein.
Ingredients for ponzu sauce:
2 quarts tamari
8 oz. bonito flakes
1 qt. fresh lemon juice
2 cups rice wine vinegar
2 cups mirin
Procedure for ponzu sauce:
1. Bring tamari to a boil. Add bonito flakes.
2. Remove from heat, strain, and cool.
3. Add the rest of the ingredients. Mix well.
Ingredients for summer rolls:
100 ea. rice paper wraps
3 lbs. picked basil
3 lbs. picked mint
1 lbs. radish, fine julienned
3 lbs. carrots, fine julienned
10 ea. English cucumbers, seeded, fine julienned
100 ea. scallion tops, 4-inch piece (reserve bottoms for other applications)
2 quarts hoisin sauce
Chef’s note: To add heat, fine-julienne hot peppers of your choice.
To plate:
1. Place a rice paper sheet in a large bowl of warm water until it just begins to soften, then transfer to a dinner plate or other rimmed flat surface.
2. Place a large pinch of each herb in the center of the wrap to act as a base for the rest of the ingredients. This soft base helps to avoid sturdy vegetables poking holes or creating tears in the wrapper.
3. Place small amounts of the other vegetables on the bed of herb salad.
4. Place three strips of sliced skirt steak onto the wrap, then roll tightly.
5. With a damp knife, gently slice wrap in half, then plate one whole and one halved roll.
6. Serve with ponzu, hoisin, sweet chili, peanut sauce, or any other desired sauce.
Ian Guthrie
Banquet Chef
Coral Bay Club Atlantic Beach, N.C.
“I have used multiple variations of this dish on our à la carte menus and for numerous events and caterings. The marinade works on any protein, but it works especially well for beef and seafood options like tuna, crab, or shrimp. The dish is dairy-free and can easily be adapted to be gluten-free or vegan by the staff on the floor to accommodate our members’ individual dietary requirements. The dish is mainly composed of herbs and vegetables, with a small portion size of protein, keeping the cost down, while still having an impactful flavor.”
HONEY WALNUT SHRIMP MOUSSELINE
Yield: 16 small plates, 8 large plates
Ingredients for shrimp mousseline:
1 lbs. mousseline shrimp
1 ea. egg white
1 cup heavy cream
1 ea. zested lemon
3 ea. chive, sliced
2 ea. scallions sliced
2 Tbsps. parsley chopped
¾ tsp. onion powder
¾ tsp. garlic powder to taste cayenne to taste salt
¼ lbs. shrimp small-diced
Procedure for shrimp mousseline:
1. Put food processor top in freezer. You want it as cold as possible so the mousseline doesn’t break. Medium-dice shrimp for mousseline and lay out on a plastic-wrapped quarter-sheet tray. Place shrimp in the freezer to chill quickly, 5-8 minutes. Remove shrimp and food processor from the freezer.
2. Blend shrimp until it is almost a paste. You want the shrimp as small as possible before you add the egg or cream. This will help when you pass it through the tamis.
3. Once shrimp is close to a paste state, add egg whites, stopping and scraping the edges until fully incorporated.
4. After a thick paste is formed, slowly pour cream into running food processor, stopping often to scrap the sides. You will not need all the heavy cream, most likely ½ to ¾ of the cup. You want a smooth, almost icing, consistency.
5. Transfer mousse into a bowl on ice. Have another bowl set up on ice with a tamis and plastic bench
scraper. In small strokes, press mousseline through the tamis into the bowl on ice, ensuring mousseline is cold from start to finish.
6. Fold in all garnishes and smalldiced shrimp. Always test a small amount to check seasoning.
7. Pipe into desired mold and steam at 212°F for 6-8 minutes or until 145°F, then cool.
Ingredients for honey sauce:
¼ cup condensed milk
¼ cup vegetable stock or shrimp stock
½ cup mayo
2 tsps. Sriracha
2 tsps. soy sauce
¼ cup honey
2 tsps. white distilled vinegar
Procedure for honey sauce:
Whisk all ingredients together in a bowl. Salt to taste.
Ingredients for candied walnuts:
½ cup water
½ cup brown sugar
1 cup walnuts to finish Maldon salt
Procedure for candied walnuts:
1. In a small pot, combine water and brown sugar. Bring to a simmer, then add walnuts.
2. Stir until mixture has fully thickened and coated the walnuts fully.
3. Layout on parchment in a sheet tray. Finish with Maldon salt.
Ingredients for scallion oil:
2 bunches scallions
1 cup spinach
1 cup canola oil
Procedure for scallion oil:
1. Combine ingredients in a blender.
2. Blend on high until liquid hits 135°F, then stop blending.
3. Gather a small bain with cheese cloth. Rubber-band or tie the cheese cloth in place for when you pour over.
4. Pour over cheese cloth and allow the mixture to slowly drip through the cheese cloth.
Ingredients for burnt lemon dust:
5 ea. lemon, peeled, no pith
2 tsps. salt
Procedure for burnt lemon dust:
1. Peel rind off the lemons. Remove all white pith so it’s not bitter.
2. Lay out on a quarter-sheet tray and bake at 350°F for 12 minutes or until a dark golden-brown.
3. Blend until it’s a powder. Add salt to finish.
Ingredients for tempura batter:
½ cup all-purpose flour
1 ½ Tbsps. cornstarch
¾ cup seltzer water
¼ tsp. salt
Procedure for tempura batter:
1. In a small bowl, whisk flour and cornstarch.
2. Slowly whisk in the seltzer water.
3. Pour batter into fryer; batter will float to the top and crisp.
4. Pull from fryer and lightly salt.
Ingredients for piped cracker:
55 gms. egg whites
88 gms. all-purpose flour
25 gms. melted butter
Procedure for piped cracker:
1. Slowly blend egg whites. Add flour, then butter.
2. While batter is warm, pipe into silicon mat.
3. Press fried tempura flakes into cracker before baking.
4. Bake immediately at 325°F for 8 minutes or until golden-brown.
Ingredients for scallion aioli:
2 bunches scallions charred on grill
¼ cup egg yolks
1 Tbsp. water
2 Tbsps. rice wine vinegar
1/8 tsp. ground ginger
1/4 tsp. onion powder
1 cup canola oil
Procedure for scallion aioli:
1. In blender, add charred scallions, egg yolks, water, rice vinegar, ginger and onion powder.
2. Blend at a medium speed (7 or 8) to form an emulsion. Slowly incorporate the canola oil until it reaches a thick, stable texture.
3. Season with salt and pepper.
To plate:
1. Lay shrimp mousseline on the center of the plate.
2. Dust burnt lemon powder around and slightly on the mousse line. Try to keep away from the middle where the sauce will be poured.
3. Put scallion aioli in a piping bag with a small circle tip. Pipe 4-5 dots onto the mousseline.
4. Place candied walnuts throughout the top of the mousseline, using the aioli to help hold them in place.
5. Throughout the top of the mousseline, place micro greens such as micro wasabi, micro lemon balm or micro cilantro.
6. Place tempura cracker on top of the mousseline, with the aioli and walnuts sitting under it.
7. Spoon or pour the honey sauce into the middle of the mousseline.
8. Finish with scallion oil right into the honey sauce to float delicately.
Brittany Seymour
Executive Sous Chef
The Country Club Brookline, Mass.
“We work on our banquet menus seasonally at the club, and I like to include my whole team in that process. When people are involved from creation to execution, I find they are more invested in the food they are producing. Typically, this con versation begins with the food they like to eat, grew up with, or maybe something they are particularly interested in. The biggest conversation usually takes place around hors d’oeuvres.”
RABBIT-SAUSAGE-STUFFED ARANCINI
with basil aioli and tomato coulis
Yield: approx. 50 arancini
Ingredients for Champagne and Moliterno rabbit sausage:
5 lbs. boneless rabbit
5 lbs. pork shoulder
2 Tbsps. Dextrose
1 Tbsp. black pepper
4 Tbsps. kosher salt
3 Tbsps. toasted and cracked fennel seeds
2 Tbsps. crushed red pepper
2 cups dry Champagne
6 Tbsps. Moliterno
Procedure for Champagne and Moliterno rabbit sausage:
1. Freeze meat grinder housing, worm, blade, and die (grinder plate) for 1 hour before using.
2. Combine rabbit and pork shoulder and grind with 1/4-inch grinder plate. Mix in remaining ingredients but do not emulsify. Label, date and hold.
Ingredients for chlorophyll extraction:
1 bunch parsley
1 bunch basil
.50 bag spinach
1 gal. cold water
Procedure for chlorophyll extraction:
1. Wash the herbs and spinach very well. Remove the stems from the parsley, place the fresh herbs and spinach in the blender.
2. Add enough water to cover the herbs by two inches. You will probably have to pulse the herbs a little bit first, then add more water. Let the blender run on high for a full minute or until herbs and spinach have liquefied.
3. Through a fine chinois, strain
the mixture into a heavy saucepot. Don’t press any of the pulp through the chinois. The pulp can be discarded.
4. Place some ice cubes in a bain-marie and cover the top with two thin sheets of cheese cloth, securely tied at the top.
5. Place the pot of green liquid on the stove and bring to a simmer as rapidly as possible. As the simmer approaches, you will notice the chlorophyll coagulate and rise to the surface. Skim off the chlorophyll and pour it over the cheesecloth. The cheesecloth will catch the chlorophyll, and the hot water will be cooled by the ice below, thus preventing steam from developing.
6. Cool the chlorophyll as quickly as possible. (Chef’s note: Chlorophyll will last in the cooler for up to 2 weeks.)
Ingredients for basil aioli:
6 ea. egg yolks
3 tsp. kosher salt
1 tsp. white pepper
2 Tbsps. lemon juice
3 cups 80/20 blend oil
2 tsps. basil chlorophyll extraction
Procedure for basil aioli:
1. Combine yolks, salt, pepper, and lemon juice in food processor.
2. Purée, then slowly add oil until smooth, thick, and creamy.
3. Finish by gently whisking in basil chlorophyll.
Ingredients for tomato coulis:
1 lb. tomatoes
1 bunch basil
2 tsps. Minus 8 vinegar
1 pinch sugar to taste salt to taste pepper
Procedure for tomato coulis:
1. Make a concasse of tomato. Finely chop the tomatoes and leave to stand in a chinois for 30 minutes to drain excess liquid.
2. Blend the tomatoes with basil, vinegar, sugar, and salt and pepper to taste. Label, date, and hold.
Ingredients for carnaroli risotto:
1 lb. carnaroli rice
6 cups chicken stock
1 cup wine
Procedure for carnaroli risotto:
1. Use standard, preferred risotto cooking method.
2.Cool overnight.
To plate:
1. Using a #100 scoop, portion sausage onto sheet pan and pre-cook.
2. Using a #20 scoop, scoop risotto and insert sausage into the center of each arancini.
3. Bread with flour, Trisol (70% flour to 30% Trisol), egg wash, and finely ground panko bread crumbs.
4. Using a squeeze bottle, make a ring of basil aioli on the outskirt of the plate, followed by a 1-ounce ladle of tomato coulis to fill in the center.
5. Arrange 3 arancini in the middle of the plate, on top of the coulis. Garnish with grated Moliterno and micro-basil.
New Orleans, La.
“A member requested we recreate a dish she had on vacation overseas. Skills I learned at PlateCraft (including the use of Trisol as an additive in the breading process to keep fried foods crispier longer, as well as the use of a rotating cake stand to make perfect circles with sauces on a plate) allowed me to refine her vision. It was a complete showstopper.”
Tristam Solis
Banquet Chef
New Orleans Country Club
Jeffrey Dixon Banquet Chef
FOIE CRÈME BRÛLÉE
with cherry gel and toasted hazelnuts
Yield: 20 servings
Ingredients for foie crème brûlée:
350 gms. foie gras
2 ozs. bacon fat
2 ea. shallots
1 Tbsp. quatre épices
4 ozs. brandy
1 liter heavy cream
75 gms. sugar
223 gms. egg yolks
Procedure for foie crème brûlée:
1. Sear foie gras for 3 minutes per side or until cooked through.
2. Remove foie from the pan. Add bacon fat, shallots, and spices to the same pan and sweat shallots until translucent.
3. Deglaze pan with brandy and reduce until au sec.
4. Transfer foie and shallot/brandy mixture to blender and purée.
5. In batches, put cherry gel in blender and purée until desired consistency. If gel is too thick, liquid may be added to achieve the desired consistency.
6. Season gel with a splash of raspberry vinegar.
Ingredients for toasted hazelnuts:
2 cups hazelnuts
2 ozs. extra virgin olive oil to taste salt
Procedure for toasted hazelnuts:
1. Carefully slice hazelnuts in half or big chunks.
2. Toss in extra virgin olive oil and salt.
3. Toast in 300°F oven for 8 minutes or until desired color is achieved.
To plate:
“The idea behind the dish was to take a highluxury ingredient like foie and transform the dish into something fun and elegant for our members. … The flavors kind of remind me of peanut butter and jelly—this nutty, rich flavor from the seared foie added to the creme brûlée custard, then a cherry gel to cut through the richness and, of course, the spiced hazelnuts for a bit of texture.”
5. Pass foie mixture through tamis and set mixture aside.
6. Bring heavy cream to a boil.
7. Temper cream into egg yolk and sugar mixture.
8. Fold foie purée into crème brûlée custard.
9. Fill custard into plating vessel and bake at 225°F until custard sets.
Ingredients for cherry gel:
500 gms. cherry juice
7 gms. agar agar to taste raspberry vinegar
Procedure for the cherry gel:
1. Pour cherry juice and agar agar into pot and bring liquid to boil.
2. Boil for 3 minutes.
3. Strain liquid through chinois into half hotel pan.
4. Place liquid in refrigerator until the gel has set.
1. Add a very small pinch of sugar to brûlée the foie custard, and finish with a pinch of Maldon salt.
2. Once brûléed, add desired amount
Naples Yacht Club Naples, Fla.
QuikThermTM Cook and Hold Convection Oven
● Preheats to 350° less than 10 min.
● Roast, cook, bake, air fry, rethermalize and hold with precise temperature and humidity control.
● Allows end user flexibility to increase or reduce air flow.
● In both 12KW & 8KW versions. Full & half size available!
● Non-venting; does not require a hood. (*Check your local codes)
Model shown: RO151HWUA9D (with optional window and stand)
Model shown: RO151FWUA18DE
SHOW SEASON
Industry professionals kick off 2025 with educational opportunities and networking at PGA, GCSAA, CMAA, and Chef to Chef.
By Rob Thomas, Editor-in-Chief
AS THE CALENDAR FLIPS to 2025, industry professionals not only gear up for a full year of programs at their clubs, but also have a wealth of educational opportunities. From the PGA Merchandise Show and Golf Course Superintendents Association of America, to the Club Managers Association of America World Conference and Club Business Expo and the Chef to Chef Conference, Q1 kicks off a busy year.
PGA I JANUARY 21-24
Attending the PGA Merchandise Show in Orlando provides golf professionals with unparalleled opportunities to advance their careers, enhance their facilities, and stay at the forefront of the industry.
The PGA Show is the world’s largest golf business gathering, showcasing cutting-edge products and services. With nearly 150 brands represented in The Clubhouse alone, professionals can explore advancements in racquet sports, fitness, health and wellness, and club amenities that are shaping the modern golf facility experience.
The event attracts industry leaders, PGA Professionals, course owners, and GMs. Daily happy hours and sessions provide valuable opportunities to build relationships with peers and learn from those driving innovation in golf facilities.
Educational programming at The Clubhouse has doubled, offering 14 sessions covering trending topics like:
• Renovation strategies for public and private clubs;
• Best practices for attracting and retaining members; and
• Emerging technologies like simulators and digital greens.
These sessions deliver actionable insights to help professionals grow their businesses and improve member experiences.
The purpose-built demonstration courts allow attendees to test the latest equipment in racquet sports, such as pickleball paddles and tennis gear, providing real-world applications for enhancing member engagement at their facilities.
Enhancing member longevity and enjoyment of the sport is vital. The Clubhouse features top fitness brands and offers complimentary sessions from experts
like TPI and the Golf Fitness Association of America. These sessions cover innovative ways to integrate wellness into golf programming.
Innovations in food and beverage, spa services, and decor help facilities improve member satisfaction and engagement, while streamlining operations. Industryleading brands and daily coffee bars provide a comprehensive look at solutions to elevate the club experience.
With trends like racquet sports and fitness playing a growing role in golf facilities, attending the PGA Show equips professionals with tools to adapt to member demands, attract new audiences, and boost revenue.
The PGA Merchandise Show in Orlando is the world’s largest golf business gathering, showcasing cutting-edge products and services.
GCSAA I FEBRUARY 3-6
Attending the 2025 GCSAA Conference in San Diego offers a Golf Course Superintendent unparalleled opportunities for professional growth, networking, and hands-on learning.
Attendees can access more than 74 seminars and 20 “Power Hours” tailored to their professional needs, covering topics like turf management, sustainability, and operational efficiency. They can gain hands-on insights by visiting courses and facilities to see innovative practices and products in action, and learn directly from industry experts during trade show product launches and demonstrations.
Networking and connections are made via the GCSAA Golf Championships—compete or play for fun while building lasting connections with peers—and aboard the USS Midway with fellow superintendents and industry professionals for the welcome reception. Then engage with hundreds of exhibitors and explore solutions tailored to a facility’s challenges.
In addition:
• Discover the latest products, technologies, and strategies to enhance your course’s performance and sustainability.
• Participate in live demos of groundbreaking tools and techniques.
• Explore interactive stations showcasing sustainable practices that can benefit your course and the environment.
• Gain insights into the industry’s future from leaders like GCSAA’s Rhett Evans and USGA’s Mike Whan.
• Celebrate achievements and foster camaraderie during the GCSAA SendOff Celebration, featuring Turf Bowl champions and prizes.
• Participate in the Health in Action 5K, supporting the GCSAA Foundation.
• Access industry leaders and innova-
tors providing valuable insights to improve your course operations.
• Discover strategies and tools to boost your efficiency and effectiveness, ensuring your facility stays ahead in a competitive landscape.
The GCSAA Conference is not just an event—it’s an investment in your career, your facility, and the golf industry’s future. Whether attendees are looking to sharpen skills, innovate operations, or expand networks, this action-packed event in San Diego is the place to be.
The GCSAA Conference provides access to the latest products, technologies, and strategies to enhance a course’s performance and sustainability.
The GCSAA Conference in San Diego offers superintendents opportunities for professional growth, networking, and learning.
CMAA I FEBRUARY 5-9
The CMAA World Conference and Club Business Expo in Tampa is a must-attend event for club professionals, providing valuable opportunities to grow your career, improve club operations, and stay at the forefront of the ever-evolving club industry.
As a club professional, you can choose from over 65 education sessions covering 11 core competencies essential for success in club management, no matter where you are in your career. You’ll gain fresh insights from speakers who deliver innovative and up-to-date content. Plus, you have the flexibility to tailor your learning journey with pathways like pre-certification, postcertification, and executive-level tracks.
While in Tampa, discover innovative solutions by exploring cutting-edge products and services essential for your club at the
The Idea Fair at the CMAA World Conference and Club Business Expo showcases innovative and successful events and programs from across the club industry.
Expo, including the New Product Showcase and CMAA Apparel Mart. Experience interactive exhibits like a portable padel court and AI racquet technology, providing insights into emerging trends.
Connect with thousands of professionals, fostering relationships that can lead to valuable collaborations and mentorships. Share best practices and learn from peers facing similar challenges.
Work toward career development and certification goals, bolstering your professional credentials. Gain confidence in navigating the challenges of club management with actionable strategies and proven solutions.
The CMAA World Conference and Club Business Expo is a treasure trove of opportunities to transform your career and bring valuable insights back to your club.
K E C A M P S
The Country Club Summer Camp
Have a camp already or want to create one from scratch?
Offer the best amenity for your membership; let KE Camps do the work!
Our all-around camp program operates alongside your junior programs, not in competition with them.
"I’ve had many parents tell me it was the best camp and thanked us for having an awesome and safe place for their kids to be. Our club staff was thrilled to have an outside company running camp, as it alleviated stress from our busiest season."
- Club Partner
Contact us about bringing camp to your club in 2025. Dan@kecamps.com
CHEF TO CHEF I MARCH 23-25
The Chef to Chef Conference is the leading educational and networking event for club and resort food-and-beverage professionals. Since its inception in 2009, the conference has grown into a cornerstone for culinary leaders in private clubs, resorts, city, athletic and yacht clubs.
Designed exclusively to address the unique needs of club and resort operations, Chef to Chef is packed with practical insights, real talk, and creative ideas chefs can actually use.
This year, the action takes place in Baltimore, a city rich with renowned clubs and a deep culinary history. The agenda
is stacked with sessions led by practicing chefs who understand the day-to-day challenges club and resort kitchens face. Topics span from menu development and operational strategies to leadership under pressure and crafting programs that attract top talent and keep members happy.
Chef to Chef is as much about education as it is about connecting with people who get it—chefs who’ve walked the walk and figured out solutions that work. Networking is everywhere: in breakout sessions, over shared meals, during club tours and during the kickoff party at Baltimore Country Club. These aren’t just handshakes; they’re real conversations that drive the industry forward and create lasting relationships.
Sending culinary leaders to Chef to Chef is an investment in member satisfaction. Attendees leave armed with ideas to elevate dining programs, improve operations, and enhance their craft. Whether it’s learning how to navigate staffing challenges or uncovering the next big thing in beverages, the takeaways are immediate and actionable.
This year’s speaker lineup is sharper than ever. Attendees will hear from industry leaders on topics like harnessing the power of AI, making menu math work, and electrified kitchens. There’s even a deep dive into alcohol-free beverages as a true culinary craft—not just a passing trend. Each session is packed with insights designed to meet the unique needs of club and resort kitchens and the professionals who run them.
Eligible for continuing education credits through the ACF, CMAA, and CRCA, Chef to Chef is focused, fast-paced, and filled with real-world ideas attendees can use right away. C+RB
Sending culinary leaders to Chef to Chef is an investment in member satisfaction.
Arcola Country Club, Paramus, NJ
2025 LEADERS IN CLUBS + RESORTS
This special section spotlights three industry leaders redefining excellence in clubs and resorts: Chambers USA, FiberBuilt Umbrellas, and Southern Aluminum. These innovators bring unmatched expertise to elevate member experiences and streamline operations.
Chambers USA blends timeless design with modern adaptability, transforming clubs into welcoming “homes away from home” tailored to members’ needs.
FiberBuilt Umbrellas crafts durable, stylish outdoor solutions, enhancing club settings with comfort and sophistication.
Southern Aluminum revolutionizes event furniture with sustainable, linenless designs that maximize efficiency and aesthetic appeal.
Together, these leaders deliver tailored solutions that inspire and drive the success of today’s clubs and resorts.
2025
Leaders in Clubs + Resorts
Chambers is a full-service design firm that specializes in cultivating unmatched member experiences through our holistic approach to strategic planning, facilities master planning, architecture, and interior design. We work in partnership with each of our clients to celebrate their unique culture and infuse their commitment to quality, service, excellence, and value into every design aspect of their physical environment.
Chambers
Baltimore
2424 Distillery Street, Suite 2202 Baltimore, MD 21230
P: 410.727.4535
Dallas
Virtual Studio
P: 972.253.3583
Minneapolis 750 S Plaza Drive, Suite 206 Mendota Heights, MN 55120
P: 612.295.0725
Naples
15920 Old 41 Rd, Suite 310 Naples, FL 34110
P: 239.673.1790
Washington, DC
1310 G Street NW, Suite 640 Washington, DC 20005
P: 202.851.3201
www.chambersusa.com
FOR OVER 125 YEARS , the underlying philosophy of The H. Chambers Company has always been: to be and provide the best. Since 1899, Chambers has evolved from its humble beginnings in interior design to become an award-winning planning, architecture and interior design firm specializing in private clubs, hospitality design, and related markets.
LIFESTYLE DESIGN.
Our emphasis on lifestyle design helps to create a ‘home away from home’ for members with adaptable spaces that encourage flexibility and spontaneity. By incorporating contemporary elements, Chambers is able to work with private club leaders to elevate every detail of the private club experience for the future while at the same time remaining respectful of the history and traditions of the past.
MEMBER INVOLVEMENT.
Over time, Chambers has developed proven methods for member involvement throughout all stages of the planning and design process. Through focus groups, member surveys, and ongoing member communications, we are able to listen to the individual needs of members at each and every club in order to design curated spaces that meet those unique needs.
THOUGHT LEADERS.
Chambers aims to consistently stay ahead of trends and introduce new elements that respond to the changing dynamics of member lifestyles. At our core, we are problem-solvers, translating our passion for aesthetics, form and function to develop innovative solutions through strategic planning, facilities master planning, architecture and interior design to elevate the user experience.
2025
Leaders in Clubs + Resorts
For 25 years, FiberBuilt Umbrellas & Cushions has been manufacturing shade products, bases, and cushions for hotels, restaurants, country clubs, and cruise lines. The company is committed to engineering high quality, durable umbrellas that enhance the outdoor décor that’s crucial to the club market’s design needs. This is evidenced in the variety of pole finishes, canopy pattern and style options, and 5-year rib-replacement warranty. In addition to the full line of shade products – from the signature Prestige Collection (with one-piece poles, heavy duty hubs, and powder coated and proprietary FiberTeak™ simulated wood finishes) to Beach, Cantilevers and Pavilions – FiberBuilt also produces replacement cushions to fit and refresh your existing outdoor dining, pool and lounge furniture. Corporate headquarters and production facilities are located in Pompano Beach, FL and products are shipped worldwide.
FiberBuilt Umbrellas & Cushions
2201 W. Atlantic Blvd.
Pompano Beach, FL 33069
www.fiberbuiltumbrellas.com
FIBERBUILT UMBRELLAS & CUSHIONS specializes in shade products that enhance the décor of pool decks, al fresco dining facilities and outdoor lounge areas. Designers recognize the distinctive styles, sizes, fabrics and options available as they fashion inviting environments. General managers welcome FiberBuilt’s structural integrity, durability and value. Members and their guests appreciate the comfort of shade as they enjoy their day at the club. From Westlake Athletic Club (CA) to Bonita National Golf and Country Club (FL) and from Barrington Hills Country Club (IL) to Boar’s Head Resort (VA), FiberBuilt delivers stylish shade.
The collections, from contemporary to traditional, are well-suited for clubhouse use. They range from 8 ft octagonal in-table models to 20 ft square models furnishing shade to multiple tables, and to cantilevers, pavilions and beach cabanas for every type of setting.
The Studio FiberBuilt collection includes the Phoenix model, a retro-inspired umbrella with a double tier, valance style canopy that’s been transformed to have a modern aesthetic. It features 5/8” fiberglass ribs, aluminum hubs, joints and finial, and a locking pulley lift with cleat for rope storage. It’s available with 1 ½” and 2” diam poles for in-table and freestanding applications. Choose from a dozen valance styles, add fringe for a graceful flutter in the breeze or silk screen your logo.
The new Courtside rectangular umbrella was designed to be placed by pickleball or tennis court seating. It features a drape on the back side for extra shade and a valance that can be
customized to the silhouette of your choice.
To ensure years of problem-free performance at properties in locations prone to high winds or gusty breezes, or if the umbrella will be placed at rooftop pool or bar, a double vent or extra-large Aruba vent canopy is recommended for superior wind management. To coordinate with the umbrellas, aluminum, concrete, and steel bases are available in various weights and finishes, with and without wheels, and inground mounts are also available.
All products are made to order, customized to your specifications, and have short lead times. To ensure that your outdoor dining, pool and lounge areas are dressed to impress, FiberBuilt’s products are Built for Comfort and Built to Last.
2025
Leaders in Clubs + Resorts
At its core, Southern Aluminum is driven by a people-first philosophy. Rooted in southern values, the company prioritizes relationships, innovation, and doing what’s right. Their commitment to delivering high-quality, purpose-driven solutions has made them a trusted partner for businesses seeking to elevate their spaces.
Whether it’s through expert craftsmanship, innovative designs, or sustainable practices, Southern Aluminum continues to set the standard for event furniture. With a legacy of excellence and a vision for the future, they are empowering industries to create spaces that inspire, impress, and endure.
Southern Aluminum
800.221.0408 www.southernaluminum.com
Explore Innovative Linenless Furniture Solutions at CMAA Booth #1619
SOUTHERN ALUMINUM: SETTING THE STANDARD IN EVENT FURNITURE
For over four decades, Southern Aluminum has been a trusted leader in the event furniture industry, delivering innovative and sustainable solutions tailored to modern meetings and events. Based in Magnolia, Arkansas, the company has earned its reputation for blending expert craftsmanship with cutting-edge design. From high-profile event spaces to everyday operational needs, Southern Aluminum empowers businesses to optimize their spaces while maintaining style, durability, and efficiency.
INDUSTRY EXPERTS: A LEGACY OF EXCELLENCE
Southern Aluminum’s journey began in 1978 with Charles Taylor, whose retirement hobby of crafting picnic tables transformed into a pioneering business. Today, the company’s expertise has expanded far beyond its humble beginnings, offering a diverse range of products including meeting and banquet tables, mobile nesting buffets, beverage systems, and display shelving.
A prime example of their impact is the partnership with Invited Clubs. By utilizing Southern Aluminum’s linenless furniture, Invited Clubs significantly reduced laundry costs and labor hours while enhancing the aesthetics and functionality within their club spaces. Dan Fiss, Senior Corporate Director of Food and Beverage Operations at Invited Clubs, highlighted the ease of setup and teardown, made even more efficient by the integrated casters on Southern Aluminum’s mobile bar systems. These solutions not only save time, but also elevate event presentations, showcasing Southern Aluminum’s role as a trusted partner in the hospitality industry.
INNOVATION + DESIGN: ELEVATING EVENT EXPERIENCES
Southern Aluminum’s commitment to innovation is evident in its thoughtfully designed product lines, such as iDesign Tables, Taylor Collection, and XCube Outdoor. These collections cater to the increasing
demand for versatile and sustainable event furniture, capable of adapting to diverse environments and uses.
One of their standout offerings is the EVO Nesting Tables, which redefine Food & Beverage service delivery. Designed for adaptability, these modular tables seamlessly transition between buffets, coffee breaks, action stations, and beverage displays. With easy-glide casters and robust construction, EVO tables ensure smooth operations, even in the most demanding settings. Similarly, the handcrafted MADISON and AVENUE mobile bar systems integrate industry-first innovations, enhancing functionality and operational efficiency for beverage and cocktail service. Southern Aluminum’s ability to pair sleek aesthetics with practical design reflects its dedication to pushing the boundaries of what event furniture can achieve.
THE LINENLESS ADVANTAGE: EFFICIENCY MEETS SUSTAINABILITY
One of Southern Aluminum’s most impactful innovations is its linenless furniture. By eliminating the need for traditional tablecloths, these tables offer a range of operational advantages. Linenless tables reduce setup and teardown times, streamline inventory management, and eliminate recurring laundry costs—all while enhancing visual appeal.
The environmental benefits are equally compelling. By doing away with linens, Southern Aluminum’s products align with eco-conscious practices, reducing water and energy consumption associated with laundering. This sustainable approach resonates with clients who value green solutions, making linenless furniture a practical and ethical choice for modern event spaces.
How will the evolving demographics and changing interests of younger generations impact country club membership
models and offerings?
“Country clubs are coming up with new membership options to fit the interests (and budgets!) of younger people. Junior memberships are an affordable way for young adults to join without paying the higher full-membership fees. As these junior members get older, they can ‘level up’ to full memberships, often with added perks. This lets younger members ease into the club experience without a huge upfront cost, all while experiencing things of interest to them, such as family-friendly events, fitness classes and recreational activities. These flexible choices make it easier for the newer generation to join now and stick around as they get older and want to enjoy more of what the club offers. In the end, the younger generation is what keeps the club’s energy and future alive.”
MELISSA HANSEN I DIRECTOR OF MEMBERSHIP & MARKETING
CLUB AT OLDE CYPRESS I NAPLES, FLA.
“The shifting demographics and interests of younger generations are transforming private clubs. Fitness and wellness have taken center stage, leading many clubs to offer group fitness classes, personal training, holistic health services, and medical spa treatments—perfectly aligning with younger members’ focus on well-being.
At the same time, membership is becoming increasingly family-centric. To meet this demand, clubs are expanding youth programs like Operation36, kids’ camps, and swim teams. Creative family events are also on the rise, fostering engagement and participation across all ages. By embracing these trends, clubs are cultivating vibrant, multigenerational communities.”
“I see big changes coming, especially in more traditional clubs. Gen X, millennials, Gen Z and the new Gen Alpha want speed, variety, technology and mindfulness. Those are the opportunities for evolving clubs. Younger people care less about spending hours on the golf course or a quiet afternoon playing cards. They have varied interests competing for their leisure time, including wellness and life balance.
They want quick, high-tech delivery on their expectations. Their perspective will transform the experience. Even if they join a club at an advanced age, they will have spent their entire lives devoted to their devices, with digital access to a variety of pursuits.
In a world competing for their attention at supersonic speeds, they will want to be able to step away, providing a balance in their life through wellness and mindfulness. Clubs will need to add to their amenities a wider variety of interests with shorter experiences. Future clubs will learn to engage with their members through advanced technology. Future members will expect us to know their location and communicate with them where they live—online. And clubs will need to focus on wellness in a much broader way.”
MAX PASSINO DEBOER I DIRECTOR OF MARKETING & MEMBERSHIP THE CLUB AT MEDITERRA I NAPLES, FLA.
THE
MELANIE STACKLIE, CCM I TRAINING & PROJECT MANAGER
NEWPORT BEACH COUNTRY CLUB I NEWPORT BEACH, CALIF.
DESIGNATED SMOKING AREA
Being a third generation, family-owned and operated business is something we take seriously. We are proud to offer a full line of Electric, Gas or Mobile lines of equipment to fit your individual needs. Our equipment is designed with the highest quality materials and components ensuring a long life, giving you unmatched performance with every use. The ease of use with any Southern Pride and the consistent heat are just a few of the reasons we’ve been able to build the customer base we have today. We proudly offer a network of distributors making your partnership with Southern Pride easy and rewarding. Visit us online at southernpride.com today!
