Club + Resort Business May 2022

May 2022

www.clubandresortbusiness.com

®

2022

Aquatics & Pools

Top Ranked

aquatics & pools Also in this issue:

May 2022 www.clubandresortchef.com

Redefining

Kitchen Culture at Columbine CC With a culinary team made up of more women than men, Columbine CC represents a new vanguard of culinary talent filling important roles in high-end club kitchens.

INSIDE:

INSIDE Inside the 2022 Chef to Chef Conference Playing with Fire Camaraderie in the Kitchen

Giving Kids a Room of Their Own Playing It SLO in San Luis Obispo Stepping Outside the Norm at Mizner CC

Form and function converge in Vincent Van Duysen’s Franck Modular seating and performance fabrics and rugs for Perennials and Sutherland. I perennialsfabrics.com I sutherlandfurniture.com

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Editorial

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Digital Media/Web/Development

Events

EDITOR

CO-FOUNDER/MANAGING PARTNER

VP, DIGITAL MARKETING

EVENTS MANAGER

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Rob Thomas

Scott McCafferty

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ASSOCIATE EDITOR

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CLUB + RESORT CHEF

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REGIONAL SALES MANAGER

SENIOR EDITOR

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ART DIRECTOR

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M AY C L U B I N D E X Club and resort properties featured in this issue

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SUBSCRIPTION INQUIRIES To enter, change or cancel a subscription: Web (fastest service):www.ezsub.com/crb Phone: 844-862-9286 (U.S. only, toll-free) Mail: Club & Resort Business, P.O. Box 986, Levittown, PA 19058 Copyright 2022, WTWH Media, LLC Club + Resort Business ISSN 1556-13X is published monthly by WTWH Media, LLC, 1111 Superior Avenue, 26th Floor, Cleveland, OH 44114. Copyright ©2022. Periodicals postage paid at Cleveland, Ohio, and additional mailing offices.

Subscriptions: Qualified U.S. subscribers receive Club + Resort Business at no charge. For all others the cost is $75 U.S. and possessions, $90 Canada, and $145 all other countries. Per copy price is $3. Postmaster: Send change of address notices to Club + Resort Business, P.O. Box 986, Levittown, PA 19058. Club + Resort Business does not endorse any products, programs or services of advertisers or editorial contributors. Copyright© 2022 by WTWH Media, LLC. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, or by recording, or by any information storage or retrieval system, without written permission from the publisher.

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The Bridges at Rancho Santa Fe, Rancho Santa Fe, Calif. ..............12 Hunters Run Country Club, Boynton Beach, Fla. ...................................10 Mizner Country Club, Delray Beach, Fla. ................................................32 San Luis Obispo Country Club, San Luis Obispo, Calif. ...................26 St. Andrews Country Club, Boca Raton, Fla. ......................................20 Treyburn Country Club, Durham, N.C. .................................................18

www.clubandresortbusiness.com

INSIDE

May 2022 • Vol. 18 • No. 5

THIS

ISSUE

14

2022 TOP RANKED AQUATICS & POOLS

Clubs are investing major dollars in and around their pools. Industry insiders shine a spotlight on which properties are some of the best in the country.

(Photo: Daniel Island Club)

18

Course + Grounds 26 PLAYING IT SLO

Design + Renovation

A ROOM OF THEIR OWN

Reimagined spaces provide kids with club amenities geared toward them.

San Luis Obispo CC invests in its future with a major course renovation.

ALSO IN THIS ISSUE

6

The Rob Report

8

Clubhouse Notes

10

May 2022 www.clubandresortchef.com

12

33 Redefining

Kitchen Culture

Club + Resort Chef

REDEFINING KITCHEN CULTURE AT COLUMBINE CC

32

ALL IN THE FAMILY STARTING A NEW JOURNEY Management

PAYING IT FORWARD Golf + Fitness Technology

BUILD A BETTER PROGRAM – ADD PHYSICAL THERAPY Idea Exchange

STEPPING OUTSIDE THE NORM

at Columbine CC With a culinary team made up of more women than men, Columbine CC represents a new vanguard of culinary talent filling important roles in high-end club kitchens.

INSIDE Inside the 2022 Chef to Chef Conference Playing with Fire Camaraderie in the Kitchen

4 Club Index www.clubandresortbusiness.com

70 Product Showcase

74 Ad Index May 2022

l Club + Resort Business l 5

THE ROB REPORT

All in the Family WHEN I FIRST BEGAN the process of joining Club + Resort Business, I sat in the Rocky River, Ohio office and talked about trends I was seeing in the club industry. This was pre-COVID, so there were certainly a lot of clubs closing and golf courses being redeveloped.

Each morning, Joe Barks and I would gather stories from across the country for our daily newsletter and be forced to come up with another word for “close” … such as halt, shutter, cease or fold. It was depressing from afar, but devastating for those directly affected—employees and members.

That was the negative, but I’m a glasshalf-full person and chose to focus on the positives. As a member of the Mayfield Sand Ridge Club, I was seeing an emphasis on family-oriented programming. Our club was far from “your father’s country club.” From brunches with Santa Claus and the Easter Bunny, to a vibrant swim team and youth camps, Mayfield had something for every member of the clan.

A family focus isn’t exclusive to Mayfield, of course. It’s quite simple to find examples of this shift in every corner of the country.

Our Contributing Editor Pamela Brill writes about how clubs have embraced their youngest members in a feature beginning on page 18 (A Room of Their Own). She spoke with Matt McConnell, Membership Director of Treyburn Country Club in Durham, N.C., and Rick Dente, COO/General Manager, at St. Andrews Country Club in Boca Raton, Fla. “With our membership continuing to grow and our hopes of bringing younger families in, we did feel it was a priority to have a more welcoming kids’ room for them to enjoy,” McConnell explains.

And the renovated space at St. Andrews was targeted directly at tomorrow’s members.

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l Club + Resort Business l May 2022

Today’s clubs are truly a third base for members—joining home and work. They can include not only your favorite spa or gym, but also your family’s go-to restaurant and vacation destination.

“This location strengthens our commitment to kid-friendly facilities and serves as a backdrop for year-round kids’ activities” Dente says.

The trend goes beyond today’s youth, however. Look no further than this month’s Top Ranked Aquatics and Pools feature on page 14. The Bald Head Island (N.C.) Club renovated its Aquatics complex and unveiled the facility in the summer of 2019. An existing saltwater lap pool was joined by new slides and plunge pool, kiddie splash pad and playground, a zero-entry leisure pool, and cabana bar.

Talk about something for every member of the family!

Open April through October, the complex continuously sees an 84% occupancy rate each day, even with 20-minute intervals allocated to clean between guests, maximizing sanitation.

Playgrounds and resort-style pools are

great for the kids, and poolside lounging can be a relaxing way to spend the day for Mom and Dad, but how about those who like to work up a sweat? Sure, clubs have traditionally offered golf and tennis (and more recently pickleball), but Mizner Country Club in Delray Beach, Fla. is taking physical activity up a notch ... or five.

When Director of Fitness Daniyel Gavrilov joined the club a year ago, he launched a program called “Wellness Without Walls” to get members moving and hearts pumping. As part of this initiative, he brought in DEKA FIT, a new sport started during the coronavirus pandemic two years ago by Spartan Race when the extreme wellness platform couldn’t hold its regular events.

“The vision I had was to revolutionize fitness and wellness in a country club setting,” Gavrilov says. “I want to help people make fitness a part of their everyday lifestyle.”

Read more about the program and all it entails on page 32 (Stepping Outside the Norm).

Today’s clubs are truly a third base for members—joining home and work. They can include not only your favorite spa or gym, but also your family’s go-to restaurant and vacation destination.

Rob Thomas • Editor

rthomas@wtwhmedia.com

www.clubandresortbusiness.com

CLUBHOUSE NOTES

Starting a New Journey IT’S TIME TO TURN OVER A NEW LEAF. That thought was foremost in my mind when I accepted the position of Associate Editor with Club + Resort Business. After spending a quarter-century in traditional journalism, I am excited about this new opportunity at C+RB. I became a journalist because I enjoy learning about new subjects and believe everyone has a unique story to share.

I’ve tried to operate with that mindset on each story I’ve written and edited during the past two-and-a half decades. In my work with the Akron Beacon Journal and a group of weekly publications covering cities near Akron, Ohio, I’ve primarily covered the activities of local government, but have also written about elections, court cases, new businesses and sports.

I’ll bring a journalist’s perspective to this job, but I also have personal experiences that I can draw upon. Stepping into this role covering the private club and resort industry has prompted childhood memories of growing up as a member and summer employee at a modest country club. My family from about 1980 through the mid-1990s belonged to a no-frills place called Georgetown Country Club in Ann Arbor, Mich. Situated in a neighborhood of Colonial, Ranch and Cape Cod houses on the south side of the city that is home to the University

I became a journalist because I enjoy learning about new subjects and believe everyone has a unique story to share.

of Michigan, Georgetown CC offered a swimming pool, four tennis courts, an unassuming clubhouse and a well-maintained 9-hole, Par 28 golf course.

I have fond memories of learning to swim and play tennis, goofing around at the pool with my friends, and playing a lot of golf at Georgetown. It is where I developed a love and appreciation for the game of golf that I carry with me today. For two summers while I was home from college, I taught golf lessons to children and worked in the pro shop.

The club was focused on providing a friendly, welcoming atmosphere to members and guests, as well as keeping our neighborhood connected throughout the spring and summer months.

With its casual sensibilities, Georgetown felt less like a country club and more like a community center.

As I recall my overwhelmingly positive experience as a member and an employee of a non-traditional country club, I’m interested to see how country clubs and

resorts are evolving, particularly since our world was turned upside down two years ago. As readers of this publication know, golf experienced a surge in popularity during the COVID-19 pandemic as an outdoor activity that could be enjoyed with social distancing and some other precautions. According to the National Golf Foundation, there were 3.2 million people who played their first ever round of golf in 2021; that figure is nearly 30% higher than the number of first-time golfers who hit the links in 2019.

I’m curious to learn what leaders of clubs and resorts are doing to attract golfing newbies to their facilities and how they will try to retain those customers over time. In addition, I’d like to know about other strategies being employed to grow membership. If you are an owner or a general manager of a club or resort, feel free to drop me a line at pkeren@ wtwhmedia.com about the efforts and projects you’re undertaking. I look forward to hearing from you as I begin this new journey.

Phil Keren • Associate Editor pkeren@wtwhmedia.com

8

l Club + Resort Business l May 2022

www.clubandresortbusiness.com

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MANAGEMENT

PAYING IT FORWARD

By Larry Savvides, CCM, CCE • Chief Operating Officer & General Manager Hunters Run Country Club • Boynton Beach, Fla.

I HAD THE PRIVILEGE to work at wonderful clubs throughout my career, spanning from Long Island to New Jersey and now in Florida. It never ceases to amaze me the philanthropy of our members who step up to help those in need and in times of crisis.

When I started in the private club industry, working for my father, alongside my brother, it was ingrained in me that making a difference matters—whether it is helping feed the poor, donating blood, watching out for your employees, or raising money to help those in need. I also learned that there are many ways to make a difference that are as important as financial donations. For instance, contributing time and talent by serving as a board or committee member, a volunteer, or supporting one of the many fundraising projects undertaken throughout the year.

In short, your country club’s philanthropic efforts can ultimately help set you apart from other clubs. When the members do something good for others, it not only makes us feel good about the club in which we represent, but also about ourselves.

As an example, within the first few months of 2022, the Hunters Run membership banded together for charitable efforts to benefit multiple worthy organizations. Because of the generosity and the unwavering commitment of numerous member-volunteers, last year’s donation to the Alzheimer’s Association from the club’s annual Step Up to Wellness Expo was doubled to $15,000; this year’s Play for P.I.N.K. contribution of more than $150,000 far surpassed last year’s Florida record-breaking contribution; and within a week, more than $50,000 was collected for World Central Kitchen “Chefs for Ukraine.”

Our membership has also donated 2,250 pounds of packaged food and water to The Soup Kitchen in Boynton Beach, which we are told was by far the single largest dona10

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tion received in a long while. Longtime Hunters Run resident Irwin Lebow, who recently celebrated his 100th birthday, donated more than $40,000 to the Jewish Family Services of Palm Beach County through his #Love4Lebow campaign Project H.O.P.E. efforts to help the poor and elderly. Overall, upwards of $250,000 has been contributed to non-profits from Hunters Run this season alone – a feat that is humbly celebrated every day.

These simple acts of kindness continue to bring our members closer together and instill a greater sense of pride and satisfaction in being a part of the Hunters Run community.

But before we assume any charitable cause, a designated committee called the Government and Community Relations Committee undertakes a review process to determine which campaigns are the most viable and will require employee resources. Detailed information about the charity is submitted from the requesting member.

Organizations we have worked with in the past generally receive the first review.

When local, national, or global events unfold, like the Ukrainian refugee crisis, our members jumped into action. The continuing coverage of the war in Ukraine and the destruction could not go unnoticed. As refugees poured across borders to seek shelter, the call to do something echoed throughout the membership. The questions became “what and to whom” do we donate? Recognizing that a new crop of charities was popping up with sound-alike names, we were leery of the viability of any group accepting cash donations. We selected the World Central Kitchen “Chefs for Ukraine,” a not-for-profit organization that is responsible for providing hot and fresh meals for those in need 24/7. This humanitarian group was founded by José Andrés, the world-renowned chef, restau-

rateur, and philanthropist, who has set up mobile kitchens to provide hot meals for Ukrainians fleeing the Russian invasion.

Aiming to raise $10,000, our members set up donation centers at our golf starter’s booth, at the club’s poolside restaurant, and main clubhouse entrance. Members of the committee canvassed the property, from the restaurants to the racquet sports center to the driving range, collecting donations. We even created a signature cocktail called the “Ukraine-Rita” and donated $2 from every drink purchase toward the effort. At one of the outdoor concert events that week, the Ukraine-Rita was the cocktail of the night.

With a donation of $20 or more, Hunters Run members received a Ukrainian flag to display on their golf cart or at their homes to show their hope for the people of Ukraine. We collected $54,000; an inspiring testament to the members and employees who gave of themselves, even though we had just come off two recent fundraising events. It felt good to know that the club was capable of making a difference and not for a moment did the membership feel that the well was already empty.

In researching the best group with whom to partner, we found several organizations that provide information on the credibility of charities. Groups such as CharityWatch, GiveWell, BBB Wise Giving Alliance, and Charity Navigator are excellent vetting resources and provide information on how efficiently donations are used to fund the programs you have chosen.

Hunters Run is noted for many of its amenities and programs for its members.

But it is also noted for being a philanthropic community; a community that recognizes the importance of “Paying It Forward.” Without fanfare. Without the need for recognition. Just the need to help.

It feels good to be a part of a club that has such a big heart. www.clubandresortbusiness.com

20

YEARS F r o m O n l i n e Te e T i m e s

t o C l u b M a n a g e m e n t S o ft w a r e

Let’s raise a toast

Cheers to the clubs we are proud to call our partners Cheers to our dedicated team & last but not least Cheers to the love of bringing people together

R E S E R VAT I O N S | A P P S | W E B S I T E S | B A C K O F F I C E W W W. F O R E T E E S .C O M

GOLF + FITNESS TECHNOLOGY

BUILD A BETTER PROGRAM – ADD PHYSICAL THERAPY

By Matt Kilgariff • PGA Director of Player Development The Bridges at Rancho Santa Fe • Rancho Santa Fe, Calif.

WE ALL WITNESSED GREATNESS at the 2022 Masters. Tiger Woods rebounded much quicker from monumental injuries and serious surgeries than anyone could have ever fathomed. Tiger credits his expert team of medical and fitness professionals for much of his physical success, along with getting him back to the game that he loves.

When reflecting on Tiger’s performance at the Masters, it brings to light how we can use his rehab example as a new way to enhance members experiences and longevity in the sport.

To stay competitive in the club business, a holistic wellness approach to the game is becoming increasingly critical.

By creating new offerings, we can keep members healthy and engaged by adding value to their membership. Providing access to a team of trusted professionals to help them get and remain fit and healthy by offering advanced medical treatment is a wonderful place to start.

As the Director of Player Development at the Bridges at Rancho Santa Fe, my goal has been to build a team of experts that can cover all facets of human performance as it relates to golf, not just the instructional piece. With the assistance of a physical therapist and trainers, our team has helped take our students and their game to the next level.

Offering members on-site physical therapy is just one example of a service that can be beneficial to members and your business. It can provide a physical benefit for your members, as well as increased revenue and new foot traffic

to your performance center and fitness facility without adding expense.

At the Bridges, we approach golf instruction as a team effort to ensure the body-swing connection works optimally.

I am fortunate to collaborate with our in-house physical therapist, Todd Gill.

Utilizing our team-based approach, we have seen outstanding results with performance improvement at rapid rates. I asked Todd a few questions that we hope you will find enlightening and helpful.

Matt: What is your role at The Bridges and what does your typical day look like?

Todd: I am a full-time independent contractor at The Bridges. There my time is split 50/50 between seeing patients for golf-related reasons and typical physical therapy appointments.

With golf-focused patients, I often address golf-related injuries to get them back on the course more quickly. I also collaborate with them on performance concerns such as physical limitations or imbalances that impact their ability to hit the ball farther, straighter, or more accurately. With non-golf focused patients, I treat orthopedic injuries, including both post-op surgeries and overuse injuries commonly seen in avid golfers.

Matt: How do you see your role in member retention?

Todd: The average club member is about 60 years old, and often has a history of orthopedic injuries. If not managed, injuries may become serious issues that could take them out of the sport for good. Even

members without a history of injuries often have physical limitations that impact their swing – limited hip mobility related to sitting at a desk, lack of flexibility or mobility based on their body type, etc. Sometimes these limitations can lead to injury if left unaddressed, or limit performance on the course and in day-to-day activities.

Members typically join and remain at a club to play golf. Anything that limits their ability to do so can impact their retention. That is why maintenance and prevention of injuries is as important to keeping them on the course as working with a golf pro to tune their swing to their individual physical capabilities.

Matt: What is the benefit of offering onsite physical therapy at a club?

Todd: The club setting allows a therapist to see members 1-1 for 50-60 minutes.

This is a big advantage for the therapist and the member. I can watch them swing a club to better assess their root cause of their pain. In addition, I work closely with our golf pros to gather background information on their golf game and help provide the optimal experience for the member. Working at the club also allows me to utilize the many tools and resources available only in a club or performance center setting.

Matt Kilgariff is a PGA professional who spent much of his career working for Butch Harmon and the Harmon Family. He is currently the Director of Player Development at The Bridges at Rancho Santa Fe in Rancho Santa Fe, Calif. Prior to joining The Bridges, Kilgariff was Director of Player Development at The Olympic Club in San Francisco. Matt has also been part of TaylorMade’s National Advisory Staff since 2012.

MORE ONLINE For additional information, see the online version of this article at www.clubandresortbusiness.com 12

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TOP RANKED aquatic centers & pools BY THE NUMBERS

Average Size o

Amongst Top Ranked CLUBS’ Aq Average

34,174 Sq. Ft.

34.5 = Average Classes Offered 284 = Most 4 = Fewest

14 2021 14 ll Club Club++Resort ResortBusiness Business ll March May 2022

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2022

Aquatics & Pools

e of Pools

S’ Aquatic Centers & Pools Largest

Smallest

217,800

3,650 Sq. Ft.

sq. Ft.

Average Monthly Use:

4,919 visits

14,000 Most

280

Fewest www.clubandresortbusiness.com www.clubandresortbusiness.com

March 2021 May 2022l Club ResortBusiness Businessl l15 15 l Club+ +Resort

TOP RANKED Aquatics & Pools 2022

2022 Top Ranked Aquatics & Pools

Aquatics & Pools

A Club + Resort Business Report

Ranking Club Name

16 16

City

State

Aquatics / Pool(s) Area

Average Monthly Usage

# of Classes Offered

1

Bald Head Island Club

Bald Head Island

NC

39695

12500

5

2

Lancaster Country Club

Lancaster

PA

8800

4000

40

3

Bay Harbor Yacht Club

Bay Harbor

MI

13000

4750

25

4

Bayside Resort Golf Club

Selbyville

DE

14000

12400

50

5

Martis Camp Club

Truckee

CA

13049

1203

6

6

Daniel Island Club

Daniel Island

SC

99999

8000

6

7

Boca Grove

Boca Raton

FL

5000

9120

284

8

Broken Sound Club

Boca Raton

FL

11008

4000

18

9

Hunters Run Country Club

Boynton Beach

FL

33404

3000

24

10

St. Andrews Country Club

Boca Raton

FL

7000

3100

18

11

The Landings Club

Savannah

GA

75000

5700

112

12

The Topeka Country Club

Topeka

KS

10000

2000

28

13

Southshore Bay Lagoon

Wimauma

FL

217800

6000

4

14

Addison Reserve Country Club

Delray Beach

FL

4775

600

98

15

Beach Point Club

Mamaroneck

NY

50000

5000

25

16

Lake Toxaway Country Club

Lake Toxaway

NC

20000

2700

10

17

Waynesborough Country Club

Paoli

PA

31000

3800

12

18

Sawgrass Country Club

Ponte Vedra Beach

FL

28085

4500

50

19

Philadelphia Country Club

Gladwyne

PA

30000

1500

NA

20

Fiddler's Elbow

Bedminster Township

NJ

80000

6500

20

21

River Crest Country Club

Fort Worth

TX

48000

10000

6

22

Royal Oaks Country Club

Dallas

TX

3650

5400

20

23

Hammock Dunes Club

Palm Coast

FL

4500

450

22

24

DuPont Country Club

Wilmington

DE

17000

14000

12

25

Blackhawk Country Club

Danville

CA

47650

1800

50

26

Yellowstone Country Club

Billings

MT

12500

4000

28

27

Bonita Bay Club

Bonita Springs

FL

3800

250

10

28

Baltimore Country Club

Baltimore

MD

80000

3300

4

29

Kenwood Country Club

Cincinnati

OH

8499

2000

12

30

The Club at the Dunes

Naples

FL

8000

6000

4

2022 ll Club Club ++ Resort Resort Business Business ll May March 2021

www.clubandresortbusiness.com www.clubandresortbusiness.com

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DESIGN + RENOVATION

A Room of

Their Own Providing space for kids enables the youngest members to enjoy club amenities of their own design.

By Pamela Brill, Contributing Editor

MOVE OVER, MOM AND DAD. Give them some room, Grandma and Grandpa. Kids are staking a claim at private clubs across the country, where amenities and dedicated spaces tailored to their interests are commanding a solid presence. Be it a cozy space for hosting camps and open play, a playground that extends fresh-air fun or an indoor facility that lets junior golfers perfect their swing, these hot spots are the place to be for today’s kids.

FROM FITNESS, TO FUN CENTRAL What was once a space that housed cardio machines and ellipticals is now outfitted with a teepee for pretend play, tables for arts and crafts, and giant building blocks for free play. Kids rule the room at Treyburn Country Club in Durham, N.C., where a former fitness center has been converted into a permanent space for its youngest members.

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SUMMING IT UP > Clubs with increasing interest from > >

young families are carving out spots exclusively for kids.

Underutilized or vacant rooms can be refurnished to accommodate gaming and free play zones.

When not used for special events or scheduled programming, kids’ clubs can offer babysitting services for member parents using other areas of the club, such as dining or fitness facilities.

DESIGN + RENOVATION

TREYBURN COUNTRY CLUB Durham, N.C.

“With our membership continuing to grow and our hopes of bringing younger families in, we did feel it was a priority to have a more welcoming kids’ room for them to enjoy.”

—Matt McConnell, Membership Director

The idea for a kids-only room, which opened this past April, had been in the works ever since the club moved its fitness facility into a larger setting.

“Before that, we did not have a good space to utilize for children’s programming and had to get creative on where we held camps, kids’ night out and other functions,” says Membership Director Matt McConnell. “With our membership continuing to grow and our hopes of bringing younger families in, we did feel it was a priority to have a more welcoming kids’ room for them to enjoy.”

Treyburn Country Club began planning for a dedicated area to entertain its youngest members when it moved its fitness facility into a larger space.

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Located on the first floor near the group fitness room, main fitness center and golf shop, the 904 sq. ft. kids’ club offers convenient access to both dining and health/ wellness amenities. Outfitted in a child-friendly layout with pint-sized furnishings, a movie zone and video gaming center, the space is well-stocked with assorted entertainment options.

“We wanted to create a room that engages a range of ages, filled with color and spaces to be creative,” explains McConnell.

In addition to hosting kids’ programming and other structured events, the club serves as a drop-in play center for ages 7 and up.

“This [room] is great for individual or small-group play, a quiet reading area to do homework, but most importantly, an area to have fun,” McConnell says. Babysitting services are also available, enabling members to take a fitness class or a golf lesson while their child is otherwise occupied. And with the group fitness room just across the hall, future programming may encompass a complementary kids’ fitness program.

Looking ahead to what promises to be a busy summer season, Treyburn is gearing up for camp sessions, for which the kids’ room will be put to good use. According to McConnell, the kids’ club will serve as home base for various activities, a pick-up/drop-off destination, a lunch spot and an afternoon rest zone after a full day of fun in the sun.

GAINING MORE GROUND Kids will soon have even more places to play at St. Andrews Country Club in Boca Raton, Fla., where an influx of family memberships has driven the construction of an outdoor entertainment venue, due to open this summer.

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MASTER PLANNING

ARCHITECTURE

INTERIOR DESIGN

PROCUREMENT

Echo Lake Country Club, Westfield NJ

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DESIGN + RENOVATION

ST. ANDREWS COUNTRY CLUB Boca Raton, Fla.

“This location strengthens our commitment to kid-friendly facilities and serves as a backdrop for year-round kids’ activities.”

—Rick Dente, COO/General Manager

According to COO/General Manager Rick Dente, the club has experienced an increase in young families over the past five years, prompting the club to expand its existing youthfocused offerings.

Conveniently situated on the north side of the tennis courts, the 150 x 50-ft. playground will be easily accessible from the aquatic center, just off the Splash Club outdoor game room and activity pool.

“This location strengthens our commitment to kid-friend-

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ly facilities and serves as a backdrop for year-round kids’ activities,” explains Dente. An assortment of colorful swings, play structures and game boards made from metal, rubber and plastic will make up the space, designed for ages 2-12.

In addition to meeting ASTM and CPSC safety standards, the playground has been outfitted with a resilient flooring system to ensure a secure environment. Since the project has not experienced any setbacks, it will conclude just in time for summertime fun.

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DESIGN + RENOVATION

KEMPERSPORTS

“We are happy to make this long-term investment to help young people develop real-world skills, grow as individuals and become responsible adults and leaders in their community.”

— Steve Lesnik, Founder and Chairman

SUITING YOUNG GOLFERS TO A TEE Youth programming in Chicagoland has expanded its reach, enabling up-and-coming golfers to use a dedicated practice space year-round. A combined effort between the First Tee – Greater Chicago and KemperSports has given new purpose to an unoccupied locker room in the Waveland clubhouse and transformed it into a facility that houses a simulator room and lounge for hosting education workshops or simply for hanging out. The indoor facility, which opened its doors last fall, will be bolstered by an outdoor short game and putting green area slated to open this July.

KemperSports and First Tee - Greater Chicago partnered to offer area youth both indoor and outdoor golf learning spaces.

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“We’ve had a longstanding partnership with the Chicago Park District, and this was underutilized space next to a golf course with great potential,” explains Lea Jesse, Chief Executive Officer, First Tee – Greater Chicago. “KemperSports made a long-term commitment to First Tee – Greater Chicago to fund the new clubhouse and help bring kids from all neighborhoods of Chicago back to this area for year-round, affordable youth development programs.”

During a complete renovation of the 100-year-old clubhouse, the existing structure was brought up to code.

“The plan from the beginning was to maintain the character of an old building, while incorporating modern updates and new technology,” says Jesse.

For starters, lockers were removed and golf equipment was emptied out. Next up was restructuring the layout, which involved rejiggering the former design to fit a new purpose.

“The biggest change we made to the space was to fill in the stairs to the basement area to make room for a new bathroom,” explains Jesse.

The original shower room became the ideal spot for an indoor simulator, without requiring any change to the dimensions of the previous space. Designers were also able to maintain other elements within the original footprint, including the terrazzo floors with brass inlays and light fixtures that were refinished and restored.

To maximize the design’s flexibility, leagues are held in the simulator during the fall and winter months, while coach training sessions and educational workshops are hosted in the lounge area. When not occupied by guest speakers, the latter space is kept open as a social spot after school.

“Kids can hang out with their peers, rent a laptop and get some homework done in our workstation area, practice their putting on our green in the lounge or take www.clubandresortbusiness.com

C

a few swings in the simulator room,” says Jesse, who is also eyeing the idea of hosting a podcast for participants in a separate office area. “The clubhouse really opened up a whole new world of possibilities to explore characterbased educational programming beyond golf lessons.”

For Phase II, a 60,000-sq.-ft. outdoor practice area will play host to camps and clinics for up to 50 kids at a time.

The space can also be used for corporate events and donors when youth programs are not in session. If the success of the indoor facilities is any indication of how well the expanded outdoor facilities will be received, then Jesse is hopeful of its potential.

“There isn’t another space like this in Chicago that is solely dedicated to indoor youth golf in a very accessible way,” she says.

Adds Steve Lesnik, Founder and Chairman of KemperSports and a founding member of First Tee – Greater Chicago, “We are happy to make this long-term investment to help young people develop real-world skills, grow as individuals, and become responsible adults and leaders in their community.” C+RB

Photo Courtesy Galdones Photography.

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COURSE + GROUNDS

Playing It

SLO

A major golf course renovation at San Luis Obispo Country Club on California’s central coast has the picturesque property set up for years to come.

By Betsy Gilliland, Contributing Editor

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WORKING AROUND A GLOBAL PANDEMIC for a major golf course redesign and renovation project. Keeping a portion of that 18-hole golf course operational for the membership throughout the project. Performing some of the renovations in-house with the same grounds crew that was maintaining the open holes on the course. Check, check, and check.

In other words, all in a day’s work for the golf course maintenance staff at San Luis Obispo (Calif.) Country Club during the property’s comprehensive, COVIDdelayed, $9.3 million golf course renovation that was completed last fall.

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MASTER PLAN TO ACTION PLAN Conversations about improving the golf course, which opened in 1957, initially began in January 2017. They were followed by presentations by San Luis Obispo staff members to the greens committee, the finance committee, and the board of directors before holding a town hall meeting to unveil the project to the membership in October 2019. Although the project was slated to get underway in March of 2020, COVID had other plans so the property “had to hit the pause button,” says General Manager David Stocke, CCM. Instead, renovations on the front nine started in October 2020 and were completed in January 2021. Work on the back nine took place from mid-March 2021 until mid-August 2021, and San Luis Obispo held a grandMay opening November 2022 inClub + Resort2021.

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While the impetus for the project was a leaky, 32-year-old irrigation system, it wasn’t just the infrastructure that needed attention.

“The golf course was outdated,” says Golf Course Superintendent Paul Barr. “We made the golf course more current.”

Barr, who started at SLOCC as an intern in 2002 and became the superintendent in 2013, was working on a major renovation project for the first time. However, Stocke had been part of golf course renovations in two previous positions. He was hired July 1, 2017 after the property had signed an agreement in June with golf course architect Todd Eckenrode to develop a renovation plan.

“We had to turn a 10-year master plan into an action plan that would set up the property for years to come. We want the membership to have a better experience overall when they come to the club,” Stocke says. “We hired the professionals to be the professionals. We hired an architect to give us a vision.”

As the backbone of the project, the property installed a new state-of-the-art, HDPE, two-wire irrigation system that features a modern control system, maximized use of recycled water, improved control of the property’s wells, and single-head control with pinpoint accuracy for the highest distribution uniformity.

Other infrastructure improvements

include the expansion of two freshwater lake reservoirs with new liners and deeper water-holding capacity on the ninth and 14th holes; updated pump stations; removal, re-routing, and repairs of cart paths; and improved drainage.

The lake on the ninth hole was enlarged slightly, while the lake on No. 14 was expanded dramatically to add visual interest and more freshwater storage.

“We took a water feature in front of the 14th hole and made it into a reservoir,” says Barr.

Additional lake improvements include naturalized shorelines and aquatic plantings. A new liner also was installed on the effluent water reservoir on No. 8. The property, where a wastewater treatment facility treats 58,000 gallons daily from the county of San Luis Obispo, uses effluent water to irrigate the fairways and rough.

As part of the project’s well telemetry system, two new wells were developed and a third well that never had been used was brought online. All seven of the property’s wells feed into the reservoirs on Nos. 9 or 14.

While SLOCC is situated on 160 acres of picturesque land on the central California coast, Barr says the new design features of the golf course provide even greater interest to the layout. They include renovated bunkers with new liners, drainage, and white sand; select tree plantings and

removals; select greens expansions; square, laser-leveled tee complexes; the widening of some fairways to make them more user friendly; and the addition of barrancas on Nos. 2 and 6 as well as a shared barranca between the 10th and 11th holes.

Originally, the golf course had 48 bunkers, but that number increased to 61 with the renovation. “Bunkers are the architect’s signature. They have a lot of varying edges,” notes Barr.

The greens and tees have a new look as well. To accommodate additional pin locations, 10 of 18 greens were expanded using grass from onsite nursery greens that were added to the facility.

In addition, all of the tee complexes were renovated. “Our tee boxes before were free-form shapes. Now, they have a square, precision look,” Stocke says.

While the barrancas, which were installed through low-lying waterways, add interest and natural features, the threedimensional grassy areas with natural shelving also play as a true hazard and have drains to facilitate stormwater runoff.

“The architect didn’t like anything manmade in his line of sight. He wanted the golf course to look natural and pleasing to the eye,” reports Stocke. “The golf course has beautiful sight lines now of 180-degree and 360-degree vistas, hillsides, mountains, and vineyards all around the property.”

Golf Scorecard

SAN LUIS OBISPO COUNTRY CLUB Club Website: www.slocountryclub.com No. of Holes: 18 Designer: Bert Stamps, original design; Todd Eckenrode, 2020-21 renovations Type: Private equity – member-owned No. of Members: 760 Year Opened: 1957 Golf Season: Year-round (Mediterranean climate) Annual Rounds of Golf: 26,500 Fairways: Kikuya Greens: Bentgrass/poa annua

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Superintendent Profile

PAUL BARR, GCSAA Education and Training: California Polytechnic State University-San Luis Obispo, Bachelor’s Degree in Environmental Horticulture Science, 2005 Years at San Luis Obispo Country Club: 20; Superintendent since 2013 Years in the Golf Course Maintenance Business: 20 Previous Employment: San Luis Obispo Country Club, Assistant Superintendent

Certifications: Class A Golf Course Superintendent; California pesticide licenses – Qualified Applicator Certificate (QAC) and PCA license Honors and Awards: Distinguished Clubs of America by Forbes Travel Guide 2012- 2022; America’s Healthiest Clubs since 2015. David Stocke, CCM – General Manager: Distinguished Club Executive-Exceptional Leadership 2021

In addition to renovating the golf course, San Luis Obispo upgraded and expanded its practice facilities.

Driving range renovations include a regraded and elevated tee to provide more visibility, the addition of seven target greens that are built to simulate those on the golf course, a 40% expansion of the putting green near the clubhouse, and construction of a new, on-deck putting green between the driving range and the first tee.

The two-tiered range, which was regrassed with Santa Ana Bermudagrass, also features a synthetic strip of turf and 18 hitting bays on the lower tier.

“The previous driving range was like an afterthought,” Barr says. “It had poor drainage; it was hard to grow grass; and there were no target greens.”

The new short game practice facility features a tee area to hit to three target greens and bunkers. A fourth green, which is framed by two bunkers, gives golfers the opportunity to practice putting, chipping, and bunker shots. The greens are USGAquality as well.

To put the finishing touches on the project, SLOCC also renovated the golf course restrooms to resemble mini replicas of the clubhouse. This effort, along with drilling the two wells and additional electrical work, pushed the total cost to $10.1 million.

DECISIONS AND RESPONSIBILITIES The project unfolded during the tenure of four different club presidents and two greens committee chairmen, and Stocke says, “We had to be forward-thinking and do our homework to get this thing teed up.”

For instance, Barr and one of those www.clubandresortbusiness.com

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COURSE + GROUNDS

The tees on the driving range were regraded and elevated to provide additional visability.

Golf Cou rse Op e r a t i o ns Annual Budget: $2 mllion, plus $150,000 in annual sand deposits to create a sandtop over time and improve overall soil base and drainage.

Staff: 24 fulltime Key Staff Members: Richard Navarro, Equipment Manager; David Vargas and Dustin Limon, Irrigators; José Ramirez, Assistant Superintendent currently and Second Assistant during the renovation project; Nick Niles, Assistant Superintendent during the renovation project; Jon Briggs, Assistant-in-Training during the renovation project Irrigation System: New 2021 Rain Bird irrigation system with 3,000 heads Water Source and Usage: Seven fresh -water wells, plus wastewater treatment center that provides the property with 58,000 gallons of effluent water each day Equipment: Most major equipment is owned; mixed fleet of equipment (Toro, John Deere, Jacobsen) Technology: Yamatrack GPS for all golf carts with geofencing to protect course, GPS full-course mapping for Rain Bird system Maintenance Facility: Steel structure with lockers, conference room, storage facilities, equipment mechanics bay, washpad, sand/seed/fertilizer concrete bays, upper deck storage Aerating and Overseeding Schedules: Aerate twice per year (spring/fall); no overseeding Upcoming Capital Projects: Additonal cart path pours and repair/ replacement in areas; pump station improvements; fiber lines for increased connectivity Duties and Responsibilities: Paul Barr oversees the golf course maintenance crew and course agronomy

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greens committee chairmen, Robin Ventura, who also was on the board of directors when the project began and is the brother of Head Golf Professional Rick Ventura, PGA, visited other golf courses that were under construction before the SLOCC project began.

“We toured up and down the state to see a lot of ongoing projects or finished projects,” Barr says. “We took a little bit from every one and brought it back to make it fit our course. It was about managing our own expectations.”

Barr also talked to other superintendents, conducted research, collected questions, and gave PowerPoint presentations during 18 months of meetings.

Stocke handled funding aspects of the project, served as the point person with the county to secure permits, and oversaw communications with the membership and the project team including Eckenrode, irrigation consultant Brent Harvey, and the SLOCC staff.

Once the project got underway, Stocke kept the membership informed by sending out e-blasts with photos, drone footage, and summaries of the progress. San Luis Obispo CC also updated members by text and created a YouTube channel that featured photos and video of the renovations.

“The membership loved it,” says Stocke.

“There was a tremendous amount of work being done with the construction and demolition. You could see how things were transforming.”

He called Barr, who also did writeups about the project for the digital newsletter, “the boots on the ground with the construction crew every day.”

Sometimes calling audibles, the team made 15 to 20 decisions daily. For instance, Barr says, they decided in the middle of the

project to establish mulch and landscape areas on the property to add texture. And instead of renovating 46% of the cart paths as originally intended, they revamped 60% of the cart paths.

“My job was to lead our crew, which was very active in the project itself, and work with the contractor and golf course architect,” says Barr.

His assistants also helped him manage the significant amount of in-house work that the grounds crew performed for the project.

The maintenance staff built a putting green with nursery sod on each nine – between the fourth green and the eighth tee on the front nine and left of No. 10 on the back nine. Taking aerification plugs from the golf course greens for the nursery greens, they planted the nursery turf with a matching poa annua/creeping bentgrass hybrid.

“We wanted to grow it instead of buy it to match the greens as quickly as possible,” notes Barr.

The grounds crew also lined the bunkers and filled them with new white sand.

However, one the maintenance staff’s most important contributions was the installation of more than 35 miles of perforated drain pipe, which was cut on a diagonal every 15 feet, in the fairways.

The architect and superintendent were aware of the trouble spots on the golf course, notes Stocke, so they knew where to put in the perforated pipes to improve drainage.

The work would have cost about $4 million if it had been performed by an outside contractor, he added, but the price tag was about $500,000 by doing it in-house.

Although the maintenance staff members completed the pipe installation in November 2021, they performed some of the in-house work well in advance. For www.clubandresortbusiness.com

instance, they removed trees that are not indigenous to the central California coast as well as sickly, vulnerable trees from the golf course a year before construction got underway. They also planted four native varietals of trees – pepper, cypress, oak, and sycamore.

The property has 25 different tree varietals on the golf course, Barr says.

In addition, maintenance staff members installed a liner on one of the old bunkers to try it out for a year and see how they liked it.

In the short game area, they built a trial tee with two or three different grasses to see which type they preferred.

“The things we chose to do in-house gave us better control so we would have a better project,” says Barr.

Crew members also provided additional sets of eyes to help the contractors – all while meeting the added challenge of maintaining the holes that remained open during construction.

The superintendent, who had about 24 crew members, usually would send out five people to work on the open holes – just enough staff to set up the golf course in the morning.

“When we maintained the open holes, we were going for the health of the turf, not so much greens speeds and conditions,” says Barr. “It was stressful, but we needed to provide something for the members to play on.”

The members wanted access to their amenities, he added, particularly during the pandemic when they wanted to play golf.

Barr believes that doing so much work in-house has given the grounds crew more ownership of the project and maintenance practices. He has found that his staff pays greater attention to detail now.

“It was valuable to have them see why a bunker couldn’t be too steep or why and how drains were installed,” Barr says. “They value the bunkers instead of seeing them as a nuisance.”

IMMEDIATE EFFECTS While the course is still healing, Barr has seen immediate effects of the renovation on golf course maintenance inputs.

Staff members have reduced spot watering on greens and fairways, and improved drainage in the bunkers has reduced poststorm maintenance.

Because the perforated pipes have improved drainage so that water leaves the fairways faster, golfers also can get back on the course right after a storm. Since the renovation, notes Barr, the golf course “drained beautifully” after 8 inches of rain fell on it in a seven-day period.

Previously, he adds, golfers had to stay on cart paths or the course would be closed for several days after heavy rains. In addition, he says, the irrigation reservoir also used to contain one or two feet of sludge that reduced storage capacity.

Stocke also notes that the maintenance staff no longer will have to contend with the effects of smaller projects, such as redoing bunkers MORE ONLINE For additional details about the project at the San Luis Obispo Country Club, see the online version of this article at www.clubandresortbusiness.com www.clubandresortbusiness.com

The two-tiered range also includes a synthetic strip of turf and 18 hitting bays on the lower tier.

and planting trees, that the property had done through the years.

“When you start making changes to the golf course design, it messes up the distribution uniformity. Little tweaks and changes have an effect,” Stocke says. “Every change after the fact has an impact on how the golf course plays and holds up.”

Prior to the completion of the project, Barr says, the grounds crew “spent a lot of time putting Band-Aids on the irrigation system.”

Barr believes the renovation was a necessary project that “will prove its worth.” C+RB

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IDEAEXCHANGE Stepping Outside the Norm

By Betsy Gilliland, Contributing Editor

SOMETIMES WHEN PEOPLE GO TO THE GYM to work out, they simply put in the time and leave. Not on Daniyel Gavrilov’s watch, though.

When Gavrilov, the Director of Fitness at Mizner Country Club in Delray Beach, Fla., joined the staff about a year ago, he launched a program called Wellness Without Walls to offer pursuits that are outside the norm of daily activities.

“The vision I had was to revolutionize fitness and wellness in a country club setting,” he says. “I want to help people make fitness a part of their everyday lifestyle.”

As part of this initiative, he brought in DEKA FIT, a new sport started during the coronavirus pandemic two years ago by Spartan Race when the extreme wellness platform couldn’t hold its regular events.

“DEKA is made up of 10 different exercises that test your ultimate fitness level,” says Gavrilov. “They’re not typical exercises.”

The timed event includes burpees, reverse lunges, rowing, medical ball sit up throw, ski, box jump, farmer carry, medball wall over, air bike, and tank pull/push.

“It’s you versus you. It helps you understand your fitness level,” Gavrilov says.

“People can set realistic goals. They do it to compete with themselves. It’s not about beating other people.”

Mizner CC joined with Gravity + Oxygen Fitness, a local boutique gym that is a DEKA FIT-affiliated partner, to run the inaugural challenge at the property in January. Gravity + Oxygen coaches timed the participants.

About 25-30 people ranging in age from 9 to 70 participated in the outdoor event.

Others came to watch and support the competitors.

The program started with practice workouts, which were conducted by Gravity + Oxygen, in late November and continued into December and January. Gavrilov 32

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stresses that people need to train properly for the event rather than jump into it.

“It’s outside the norm. To be great, you need to do something outside the norm. But you need to put things in front of people for them to try,” he says. “A lot of people see things outside the norm as very intimidating, but this is age friendly.

Anybody can train for it.”

He says the event created a lot of positive energy and feedback among the membership.

“DEKA FIT was not something I would have signed up for on my own,” says Mizner member Britney Swan. “However, through training with our Mizner fitness team and my training ‘squad,’ I have gained so much confidence, strength, and endurance.”

Her fellow participant, Katie Vole, enjoyed the experience as well.

“DEKA FIT was an incredibly challenging, yet rewarding, experience,” she says. “The camaraderie when training with friends made it so much fun to practice and prepare for the big event.”

Mizner Country Club introduced DEKA FIT—timed exercises such as burpees, rowing and box jumps—to add another layer to its fitness program.

To promote and market the challenge, Mizner CC created a video about DEKA FIT and sent digital materials to members.

Gravity + Oxygen personnel also came to the property to talk about the program.

Gavrilov hopes to hold three or four challenges a year, and some Mizner members participated in another DEKA FIT in East Boca Raton, Fla., in April.

In the next challenge at Mizner, which likely will be in the fall, Gavrilov plans to make a few changes. He wants to add more recovery aspects to the event by bringing in physical and massage therapists and by offering cold plunge baths and healthy snacks.

The Director of Fitness also conducts a DEKA class for five people each week. He likes to keep the class small so that he has time to work with participants individually.

“They’re serious about improving their performance,” he says. “DEKA FIT gives you a mission and a goal statement. It helps people increase their strength, endurance, and accountability.”

Gavrilov believes DEKA FIT “checks all the boxes” for a successful outing by providing a great workout and a welcoming social environment. He also feels that properties should never be afraid to try something new to engage their members.

“You never know what the response should be, but you should do your due diligence and know your membership,” Gavrilov says.

He encourages people to push themselves by stepping outside of their comfort zones, and the Wellness Without Walls program provides a foundation for Mizner members to improve their health and lifestyles.

“Fitness is the core aspect to anything you do,” says Gavrilov. “To play better golf or better tennis, or to feel better, it all starts with fitness.” www.clubandresortbusiness.com

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Redefining

Kitchen Culture at Columbine CC With a culinary team made up of more women than men, Columbine CC represents a new vanguard of culinary talent filling important roles in high-end club kitchens.

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CHANGING YOUR PERSPECTIVE CAN CHANGE YOUR CAREER IF YOU SAW ME (or saw pictures of me) at the

2022 Chef to Chef Conference, you likely saw my fancy new accessory: a medical walking boot.

In October, I suffered a catastrophic injury to my right foot. I was playing adult soccer, and I misplanted before attempting to cross the ball. I heard a crack and felt a surge of pain through my foot.

My teammates carried me off the field, and my husband rushed me to the hospital where I was diagnosed with a Lisfranc dislocation fracture.

A week later, I was in surgery. The subsequent six months were filled with doctor’s appointments, casts, surgeries, more casts and pain. I wasn’t allowed to bear weight for three months. Then I was only allowed to bear a small percentage of my weight for a few weeks before I wasn’t allowed to bear weight again for another month. Then I had to relearn how to walk.

Everything about my life changed because I took one wrong step—or so I thought.

For a long time, I grieved my loss. It was difficult to be dependent on others. I felt alone and hopeless. Eventually, I sought help. I joined a support group for people with the same injury and, as a result of this group, my perspective began to shift.

The feed is filled with success stories about how far my peers have come since their injuries. The members ask questions and receive honest, helpful answers. There is no shortage of empathy and encouragement. At first I was doubtful, but slowly the group gave me something no one else could: hope.

I began to live by a new mantra: One day, you will tell the story of how you’ve overcome 34

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what you are going through now, and it will become part of someone else’s survival guide.

In October, I didn’t know if I would walk again.

But then, slowly, I took my first step. Then I took a second, a third and a fourth. When you saw me ‘running’ around Nashville in that boot, that was a really big deal for me.

I’m out of the boot now, and I’m rebuilding strength, but my recovery is far from over. This journey has opened my eyes in ways I never expected, and I’m grateful for the highs—and the lows, too.

When you find yourself plagued with doubt like I was, it can be challenging to invest in the future you can’t even begin to visualize. Whether you’re staring down staffing challenges, supply shortages, demanding members or something else entirely, I promise that there will be a swing in the other direction. And when we get there, you will be much wiser because of what you’ve already been through.

But first, you must accept what you can’t control and look at the journey as an opportunity to rebuild, relearn and restart. I can’t wait to see what comes next.

EDITOR Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233

www.clubandresortchef.com

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Tim Recher, CEC, AAC, CWX, Myers Park Country Club, Pat Curran Director of Culinary Operations, Charlotte, N.C. pcurran@wtwhmedia.comDIGITAL PRODUCTION/ Tony Bolla MARKETING DESIGNER REGIONAL SALES MANAGER Quail West G&CC, Naples, Fla. tbolla@wtwhmedia.com DIGITAL PRODUCTION MANAGER Vincent Horville, Executive Chef, Samantha King Jake Bechtel 773-859-1107 Reggie Hall The Metropolitan Club of the City of sking@wtwhmedia.com jbechtel@wtwhmedia.com Scott Ryan, CEC, AAC, rhall@wtwhmedia.com REGIONAL SALES MANAGER Washington (D.C.)

Lauren Newman 440-465-1914 Lauren Sasala Ashley Burk Robert Mancuso, CMC, DipWSET lsasala@wtwhmedia.com aburk@wtwhmedia.com

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Chef, Farmington Country Club, CharHalle Kirsh lottesville, Va. Samantha King hkirsh@wtwhmedia.com J. Kevin Walker, CMC, AAC, Lawrence McFadden, CMC, GM/COO, sking@wtwhmedia.com SERVICES Executive Chef, Ansley Golf Club The Union Club, Cleveland, Ohio WEBINAR COORDINATOR MARKETING DESIGNER

Atlanta, Ga. SOFTWARE ENGINEER Patrick McIntyre Kim Dorsey CUSTOMER SERVICE MANAGER Colby Newman, Executive Chef, DJ Bozentka pmcintyre@wtwhmedia.com kdorsey@wtwhmedia.com Stephanie Hulett 216-372-8112 Grosse Pointe (Mich.) Yacht Club dbozentka@wtwhmedia.com shulett@wtwhmedia.com WEBINAR COORDINATOR VIDEO MANAGERJames Satterwhite, PRODUCTION SERVICES Halle Kirsh Bradley Voyten Executive Pastry Chef, CUSTOMER SERVICE hkirsh@wtwhmedia.com bvoyten@wtwhmedia.com Charlotte (N.C.) Country Club CUSTOMER SERVICE MANAGER REPRESENTATIVE Stephanie Hulett Jane Cooper shulett@wtwhmedia.com

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J. Kevin Walker, CMC, AAC Executive Chef, Ansley Golf Club Atlanta, Ga.

Jane Cooper jcooper@wtwhmedia.com

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Drew Tait, Executive Chef, Kelly Greens Golf & Country Club, Fort Myers, Fla.

Brian Korsberg bkorsberg@wtwhmedia.com

EVENT MARKETING SPECIALIST Jen Osborne CONTROLLER josborne@wtwhmedia.com Olivia Zemanek Brian Korsberg ACCOUNTS RECEIVABLE SPECIALIST Jamila Milton ozemanek@wtwhmedia.com bkorsberg@wtwhmedia.com

M AY C L U B I N D E X Properties featured in this issue

N OV E M B E R C L U B I N D E X

Properties featured in this issue Brook-Lea Country Club Rochester, N.Y. BallenIsles Country Club Palm Beach Gardens, Fla. Jamila Milton Cherokee Town & Country Club 22 Atlanta, Ga. Alexis Ferenczy jmilton@wtwhmedia.com Boca Grove Golf and Tennis Club Boca Raton, Fla. 24 DIRECTOR, AUDIENCE DEVELOPMENT aferenczy@wtwhmedia.com Columbine Country Club Littleton, Cherokee Town & Country Club Atlanta, Ga. 14 Colo.

Bruce Sprague The Country Club of Pittsfield Pittsfield, Mass.

26 The Country Club of Virginia Richmond, Va. bsprague@wtwhmedia.com Desert Mountain Scottsdale, Ariz. Club Palm Beach, Fla. 20 The Everglades The Everglades Club Palm Beach, Fla. 34 Club Winston-Salem, Fiddler’s Elbow Forsyth Bedminster,Country N.J. 18 N.C. Glen Ridge Country Club Glen Ridge, Forest Lake Club Columbia, S.C. 14 N.J. WTWH MEDIA, LLC Fort Wayne Country Club Fort Wayne, Ind. 30 Missouri Athletic Club St. Louis, Mo. WTWH MEDIA, LLC Ave. 1111 Superior 2022 2022 The Gasparilla Inn & Club Boca Grande, Fla. 10 1111 Superior Ave., 26th Floor 26th Floor Oakland Hills Country Club Bloomfield, Mich.

Cleveland,Cleveland, OH 44114 OH 44114 14 JW Marriott Miami Turnberry Resort & Spa Ph: 888.543.2447 2011 - 2020 Oklahoma City Golf & Country Club Nichols Hills, Okla.

Miami, Fla. Ph: 888.543.2447 Kalamazoo Country Kalamazoo, Mich. Palos Verdes 18 Estates, Calif.

PalosClub Verdes Golf Club Kenwood Country Club Cincinnati, Ohio 26 Park Ridge Country Club Park Ridge, Ill. Kings Creek Country Club Rehoboth Beach, Del. 18 Pelham Myers Park Country ClubCountry Charlotte,Club N.C. Pelham Manor, 28 N.Y. SUBSCRIPTION INQUIRIES SUBSCRIPTION INQUIRIES Quail West GolfThe and Polo Country Club 24 Raton, Fla. To enter, change or cancel a subscription: Club of Naples, Boca Fla. Raton Boca Toservice): enter, change or cancel a subscription: Web (fastest www.ezsub.com/crb River Run Country Club Davidson, N.C. 20 Web (fastest www.ezsub.com/crb Rhode Island Country Club Barrington, R.I. Phone: 844-862-9286 (U.S.service): only, toll-free) Sedgefield Country Club Greensboro, N.C. 24 toll-free) Mail: Club Phone: & Resort844-862-9286 Business, P.O. Box(U.S. 986,only, Levittown, PA 19058 The Woodlands Palmer Course The Woodlands, Texas Copyright 2020, WTWH Media, LLC Sherwood Country Club Thousand Oaks, Calif.

22 Mail: Club & Resort Business, P.O. Box 986, Levittown, PA 19058

EVENT MARKETING SPECIALIST

Olivia Zemanek EVENT COORDINATOR ozemanek@wtwhmedia.com

Copyright 2022, WTWH Media, LLC

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ACCOUNTS RECEIVABLE SPECIALIST

Club + Resort Chef l November 2020 36 l Club + Resort Chef l May 2022

SILVER REGIONAL AWARD

BRONZE REGIONAL AWARD

asbpe.org

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Woodmont Country Club Rockville, Md. www.clubandresortchef.com

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CONTENTS

May • Vol. 11 • Issue 3

D

38 Matt Maryjanowski, Executive Chef, Brook-Lea Country Behind the Plate

Club, shares inspiration behind his Jambalaya Arancini.

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Inside the 2022 Chef to Chef Conference in Nashville View photos from the annual Chef to Chef Conference that drew more than 450 attendees last month.

Redefining Kitchen Culture at Columbine CC With a culinary team made up of more women than men, Columbine CC represents a new vanguard of culinary talent filling important roles in high-end club kitchens.

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James Haberstroh Relies on RATIONAL to Do More The kitchen at Glen Ridge CC is home to multiple RATIONAL units, including the iCombi Pro and iVario Pro.

Playing With Fire 50 Club and resort chefs share tips and tactics for maximizing barbecue success.

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The Woodlands’ Executive Chef Showcases Aussie Beef & Lamb Executive Chef Jimmy De La Cruz finds new ways to keep The Woodlands’ 3,500 members happy using sustainable, natural products—without sacrificing flavor.

Rolling Out New Pie Designs 56 When it comes to employing different pie crusts and fillings, the sky’s the limit.

Food and Wine Pairings Made Easy 60 When chefs understand the principles of pairing, they build menus that allow the food and wine to enhance the flavor of the other.

Stations With Pizzazz 62 Action stations are commanding a strong presence as chefs unveil their latest offerings for banquet season.

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Lessons in Leadership: Set an Example and Invest in Your Staff Food and beverage leadership means treating people with respect—and passing on knowledge through training and mentorship.

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Camaraderie in the Kitchen Palos Verdes Golf Club’s David Conforti on his relationship with Executive Chef Garrett Yokoyama

34 Editor’s Memo 36 Masthead www.clubandresortchef.com

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BEHIND THE PLATE

Matt Maryjanowski, Executive Chef Brook-Lea Country Club, Rochester, NY

WHEN MATT MARYJANOWSKI, EXECUTIVE CHEF of Brook-Lea Country Club (Rochester, N.Y.), served his new Jambalaya Arancini appetizer at a New Orleans-inspired bourbon-tasting dinner, the feedback from members was incredible.

The recipe is rich, bold and “generously seasoned,” he says, with fresh flavors from the aromatics. The textures are soft and crispy, and the dish finishes with a slight spice.

“One of the best things about this dish is that it triggers memories of a classic Jambalaya, but with a special twist,” says Maryjanowski. “It’s a prime example of how [club chefs] must continue to think outside of the box and be creative.”

Jambalaya Arancini YIELD: 12 SERVINGS INGREDIENTS: 6. Place on a plate or baking sheet. as needed olive oil (Chef’s note: I set up a station with a bowl of flour, 1⁄4 lb. andouille sausage a bowl of beaten egg and a bowl of breadcrumbs.)

1 ea. small onion, finely diced 7. Place about two inches of oil in a Dutch oven. Heat 1⁄2 ea. green bell pepper, finely diced the oil to 350°F. Place 5 or 6 arancini in the oil and 1 stalk celery, finely diced fry until dark golden brown. Remove from oil and 2 ea. green onions, sliced drain on a paper towel.

8. Serve hot or warm with remoulade sauce.

1 lb. shrimp, peeled, deveined and chopped 2 cloves garlic, minced (Chef’s note: These can also be refrigerated up to 3 1 tsp.

Cajun seasoning days and reheated in a 350°F oven until hot in the 3 cups arborio rice, cooked center, about 20 minutes.)

1⁄2 cup parmesan cheese, grated to taste salt and pepper 1 cup flour 2 ea. eggs, beaten 2 1⁄2 cups panko breadcrumbs, buzzed in food processor as needed oil for frying as needed remoulade sauce for dipping PROCEDURE:

1. Heat Dutch oven over medium-high heat. Add oil, add the sausage, and cook until sausage is just starting to brown, stirring frequently. Add onions, green bell pepper, celery and green onions to the pan. Sauté until vegetables are translucent, about 5 mins.

2. Add the shrimp, garlic, Cajun seasoning, salt and black pepper. Cook for 1 to 2 minutes until the garlic is fragrant and the shrimp is pink.

3. Add the cooked arborio rice and grated cheese to the pan and stir to combine.

Season. Dump into a 9x13-inch baking pan and spread out.

4. Place in the refrigerator for about 30 minutes until the mixture is cold and firmly sticks together when formed into balls.

5. Scoop out the rice mixture and form into balls about 2 inches in diameter. Roll each ball in the flour, then the beaten egg, then into the buzzed panko breadcrumbs.

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COVER FEATURE

Redefining

Kitchen Culture at Columbine CC 40

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With a culinary team made up of more women than men, Columbine CC represents a new vanguard of culinary talent filling important roles in high-end club kitchens.

By Joanna DeChellis, Editor

IN THE DYNAMIC WORLD of club dining, Columbine Country Club (Littleton, Colo.) is somewhat of a unicorn. Three of Columbine CC’s four lead managers are women.

Jeff Kenser serves as Executive Chef of Columbine CC alongside Angelique Long, Executive Sous Chef, Ruby Renteria, Banquet and Pastry Chef, and Milagro “Mama” Rosales, Sous Chef. On the line and in prep, five more cooks are women, while seven are men.

This team makeup is no accident, says Kenser, who came to the club about five years ago. Quite the opposite. He shares how Columbine CC’s culinary team came to be.

Club + Resort Chef (C+RC): Columbine CC’s culinary team is evenly split between men and women. How did you achieve this?

Jeff Kenser (JK): Originally, I wasn’t seeking only women, but I grew up with a strong female role model who deeply influenced my view of women in the workforce. My mom worked fulltime and had a very successful career while juggling household management and being the primary caregiver for two kids. I think she helped me gain perspective regarding the challenges women have to overcome to be in positions of leadership. www.clubandresortchef.com

About 3 years ago, I was eating at a restaurant in Denver called Annette.

Caroline Glover is the chef, and she has won many awards and accolades for the restaurant. The first time I ate there, I noticed the entire kitchen staff was made up of women. I found this interesting. Then, as the meal went on, the food was even more interesting.

Every bite of every dish was seasoned perfectly. I have no evidence-based research to back up my next statement, but I thought in that moment that female cooks have a more feminine and thoughtful palate.

Ever since that meal in Annette, I have tried to find more women to bring into the kitchen not only for their culinary abilities but also for the way they influence the culture of the team.

C+RC: What sets your culture apart?

JK: Companies do not offer women enough flexibility in their employment.

There’s this expectation for women to work the long and demanding hours of our food and beverage industry and also figure out how to be the primary caregiver to their kids. That’s unrealistic. Women with children are pulled in many different directions. If they aren’t able to meet or exceed the company’s expectations, they might not be considered for leadership opportunities.

Jeff Kenser, Executive Chef, Columbine CC

We have tried to tackle social equity concerns at Columbine CC by giving cooks as much flexibility as we possibly can. This allows them to juggle the many hats they wear. Sometimes this means we have to cover their position for an entire day, but their happiness is more important, and it’s worth the sacrifice. It also means we retain awesome and reliable staff who trust that we see them on a human level.

I also take the time to listen to my staff as much as I can, regardless of gender. I support each of them, and I advocate for their needs and ideas.

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COVER FEATURE

Ruby Renteria (pictured left), Banquet and Pastry Chef, prepares a personalized birthday cake for everyone in the kitchen—an initiative that Executive Chef Jeff Kenser says creates a sense of cameraderie within the team.

C+RC: Why is the makeup of your team significant?

JK: Women make great chefs and teammates. They are thoughtful, caring, driven and willing to learn. The women on my team are incredibly organized, and they add so much value to the culture.

For example, Renteria, who is the Banquet and Pastry Chef, is so organized and thoughtful that she prepares a personalized birthday cake for everyone in the kitchen on their birthday.

This is something I would have never thought of doing before I started working with her. It’s a small gesture that creates a sense of camaraderie within the team.

More impressive is that she does this independently of me. She knows intrinsically how to make our team feel valued and appreciated.

C+RC: What are some of the differences you’ve seen as a result of having a gender-balanced culinary team?

JK: We struggle to staff for the pool kitchen and train them for success. Last year we employed a ‘scorched earth’ campaign on the process, and I hired Rosales to run the kitchen.

Rosales was the first person I worked next to on the hot line at Cherry Hills years ago. She’s an amazing cook and person, and I’ve worked with her for more than ten years. She is beloved by our membership and is an absolute pillar in our operations.

I knew she would be up for the chal-

Milagro “Mama” Rosales, Sous Chef, is beloved by Columbine CC’s membership and is “an absolute pillar” to its operations, says Executive Chef Jeff Kenser.

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Angelique Long (pictured right) is the Executive Sous Chef of Columbine CC. She works closely with Executive Chef Jeff Kenser and other managers including Ruby Renteria and Milagro “Mama” Rosales.

lenge. Not only did she succeed, but she also trained many college students on how to cook.

At the end of the season, all of the cooks and servers bought her tickets to a concert to see Pitbull, her favorite artist. They were extremely thankful for her training, and it was fun to watch how patient she was with them during the process.

She turned one of our biggest challenges into an opportunity that improved our pool operation—and our industry.

C+RC: How does Columbine CC attract women during the hiring process?

JK: When I interview candidates, I employ what I call a ‘traveling interview.’

I walk around the club and show the interviewee all that Columbine has to offer. This includes introducing the candidate to the staff. When it’s a female candidate, I believe there is an instant sense of relief in knowing we don’t have an all-male staff. I believe this process makes it more comfortable for women.

C+RC: How do you support your team—male or female?

JK: I try to listen to them and their challenges at home and at work. I think the days of leaving your problems at home are over, especially in our industry. We encounter a lot of folks who didn’t necessarily have the greatest childhood or family background. I want my team to feel included and accepted like they are a part of my family.

C+RC: How does the club support the team? www.clubandresortchef.com

JK: Columbine offers competitive wages for cooks and dishwashers. Starting this year, all staff members are now eligible for health insurance premiums 100% paid for.

The members are very supportive in ways they probably aren’t even aware of. They are progressive eaters, which gives the kitchen more freedom to be creative and able to play with food. This is what makes coming to work even more fun.

C+RC: What is a typical compensation package for a line cook at Columbine?

JK: My line cooks make roughly $20+ per hour depending on experience, and they have health insurance premium paid for and a 401k match.

C+RC: What do you think Columbine does really well from a culinary perspective?

JK: Our à la carte program is top-notch.

The amount of food that we push out of the kitchen on a daily basis is a sight to behold, and our ticket times are generally very good, too.

I believe a lot of this stems from the diverse culture and creativity we have in the kitchen, thanks in large part to our Exec Sous Chef. Long is a workhorse. She is also creative and unique.

She is the backbone of the kitchen and my right-hand. Whenever I take time off, I can always count on her.

We have a very open and honest relationship, and we collaborate on just about every decision made in the kitchen. I try to instill in all of my cooks her philosophy—that learning the creative process is what will get you to the next level in your career as a club chef.

C+RC: What do you wish other chefs knew about hiring females into culinary?

JK: I think there has always been a stigma with hiring women in the kitchen because the job is demanding in hours, involves a lot of lifting of heavy boxes and pots and pans, and it can be considered a ‘dirty, hot job.’ What I have found is that most women are perfectly capable of doing these things, and if they need some support, it is not a big deal to step in and lend a helping hand with some tasks.

The pros of hiring more women in the kitchen far outweigh even the most inappropriate stereotypes of women in the workplace. It seems that women have a natural ability to multitask well and pay special attention to detail in the kitchen. These are highly valuable skills. C+RC May 2022

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PRODUCTS AT WORK

James Haberstroh Relies on Rational to Do More The kitchen at Glen Ridge CC is home to multiple RATIONAL units, including the iCombi Pro and iVario Pro.

By Joanna DeChellis, Editor

AS THE INDUSTRY CONTINUES TO SEARCH for ways to do more with less, James Haberstroh, Executive Chef of Glen Ridge (N.J.) Country Club, has found an equipment solution in RATIONAL—a market leader in combi oven technology—that not only helped him improve quality and consistency but also allowed him to add a third shift and build out the pastry department.

When Haberstroh came to Glen Ridge in 2016, the club was embarking on a massive $12 million renovation. Included in that was the opportunity to build new à la carte and banquet kitchens. Because he had experience using RATIONAL in prior clubs, Haberstroh knew he wanted to bring the combis into Glen Ridge.

He started with two consignment units and, as expected, the many benefits and capabilities were quickly realized. In 2021, Glen Ridge upgraded to all brand-new units.

Today, the club’s kitchen features three SelfCookingCenters, an iCombi Pro and an iVario Pro. Haberstroh has also become a RATIONAL Certified Chef and helps train other chefs on how to properly use the units in their own operations.

He and his team use the equipment to prepare most food items, from meats and seafood to pastas, vegetables, broths and stocks.

He also hired a pastry chef who uses the combis to do most of the baking in the mornings, prior to the club’s busy dinner shift.

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Glen Ridge CC’s Executive Chef James Haberstroh appreciates how much his RATIONAL equipment helps increase consistency, speed and efficiency.

iVario Pro Club + Resort Chef (C+RC): What were some of the biggest challenges these units have helped you solve?

James Haberstroh (JH): Being able to rely on this equipment to cook or clean itself overnight during what would essentially be a ‘third shift’ has helped us establish a better work-life balance. We were also able to improve consistency, quailty, speed and efficiency. And because the equipment is so versitile, we were able to free up some much-needed space in the kitchen, too.

C+RC: What would you tell a chef considering adding a RATIONAL to their kitchen?

JH: You won’t regret this purchase. This is the ‘technology of now,’ and it can help you establish greater consistency in your kitchens and with your menus, no matter how understaffed you may be. The iCombi Pro and iVario will help you to enhance already skillful dishes, while also freeing up your culinary team to do even more for your members. C+RC

C+RC: What units do you have at Glen Ridge?

JH: We have one iCombi Pro 6-half, one iVario Pro 2-S, one SelfCookingCenter® 20-full and two 2x SelfCookingCenter® 6-full.

C+RC: What are some ways you use your equipment?

JH: The iVario Pro replaced our old tilt skillet, and we use it for things like chili, risotto, sauces and potato latkes. We use the iCombi Pro to prepare most food items, from meats and seafood to pastas, vegetables, broths and stocks. We use the VarioSmoker for BBQ and the steaming function for things like octopus. The iCombi Pro has been instrumental in helping us expand our pastry department, too. Our Pastry Chef can use it in the morning to prepare all sorts of pastries even though we don’t have a bake shop or dedicated equipment.

Glen Ridge menus change every four weeks, and recipes are tested, perfected and stored using ConnectedCooking.

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Inside the 2022 C Conference in N View photos from the annual Chef to Chef Conference that drew more than 450 attendees last month.

A Club + Resort Chef Staff Report

MORE THAN 450 CLUB AND RESORT CHEFS attended the 2022 Chef to Chef Conference, hosted at the Grant Hyatt Nashville hotel in March, for three days of education sessions on a range of topics specific to club and resort chefs, networking with colleagues and industry partners, live music, great food—and the annual Club + Resort Chef of the Year competition.

Day one opened with a series of pre-conference sessions hosted by some of this year’s sponsors, including RATIONAL, Montague, Kopplin Kuebler & Wallace, American Lamb, C&T Design, Forever Oceans and Northstar. Later that night, after an opening cocktail reception, Edward Lee, chef, author and philanthropist, delivered a powerful keynote address about the evolution of the food and beverage industry and about how he and his team have remained positive and creative in the face of multiple challenges.

The annual Chef to Chef Conference drew more than 450 attendees this year. Hosted at the Grand Hyatt Nashville Hotel in March, the conference featured three days of education sessions, networking with colleagues and industry partners, live music, great food and the annual Club + Resort Chef of the Year competition (see page 49).

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2 Chef to Chef n Nashville Chef Edward Lee gave the keynote address at the annual Chef to Chef Conference in Nashville. Lee spoke about the evolution of the food and beverage industry and how he and his team have remained positive and creative in the face of various challenges.

CMC, Contributing Chef Editor, Club + Resort Chef • Pastry From the Hot Line + Demo, presented by Tracy Hoffer, CWPC, Executive Pastry Chef, Chevy Chase Club • The Art of Open Flame Cooking + Demo, presented by local Restaurateur and Pitmaster Pat Martin • A panel discussion on the power of mentoring, moderated by C+RC’s Editor, Joanna DeChellis, who posed a series of questions to Wes Tyler, WCMC, CEC, CCA, Executive Chef, The Club at Carlton Woods; Jennifer Landy, Executive Chef, Battleground Country Club; and Daniel Montano, CEC, Executive Chef, The Berkshire Country Club.

Following Lee’s address, attendees moved to the rooftop lounge at the Grand Hyatt for a kickoff party for with food, cocktails and live music.

The first full day of the 2022 Chef to Chef Conference began with a delicious breakfast spread followed by a presentation by J. Kevin Walker, CMC, Executive Chef, Ansley Golf Club, on Chef’s Tables and Tasting Menus. During his presentation, Walker demonstrated how to prepare one of his most successful duck dishes.

Other sessions that day covered: • Culture Shock: Rethinking Club Chef Culture presented by Michael Matarazzo, CEC, Executive Chef, Farmington Country Club • Beyond the Cucumber: Pickles, Vinegar & Fermentation + Demo, presented by Gerald Ford, www.clubandresortchef.com

Tracy Hoffer, CWPC, Executive Pastry Chef, Chevy Chase Club, offered recipes, garnishes and techniques chefs can bring back to their kitchens and execute with or without a full pastry kitchen and team.

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Monday’s sessions included a panel discussion on the power of mentoring, moderated by C+RC’s Editor, Joanna DeChellis (far left), who posed a series of questions to (from right) Executive Chefs Wes Tyler, Jennifer Landy and Daniel Montado.

To wrap Monday, attendees had exclusive access to one of Nashville’s most famous rooftop patios, Luke Bryan’s 32 Bridge, featuring live music, a locally inspired menu and stunning views of Music City, sponsored by C&T Design.

Joe Barks, Editor Emeritus, Club + Resort Business, kicked off the conference’s final day by presenting the Chef to Chef Conference Milestone Pins to those who’ve attended five or 10 conferences as of this year.

Tuesday’s sessions included: • Next-Gen Food Trucks + Demo, presented by Scott Craig, CEC, CCA, WCMC • Efficient Leadership Strategies for Club Chefs, presented by Lawrence McFadden, CMC • Charcuterie Masterclass + Demo, presented by Sam Jett, Director of Operations for Patchwork

Above (left to right): Rob Thomas, Editor, Club + Resort Business, Jerry Schreck, Executive Chef of Rehoboth Beach CC and former National Program Coordinator for the Chef to Chef Conference, Greg Volle, Executive Chef, St. Ives, CC, and Joe Barks, Editor Emeritus, C+RB. 48

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Productions (Audrey, Joyland, The Continental), and Colin Shane, Chef de Cuisine, The Continental • Why Chefs Must Embrace a “Persevering Mindset” by Shawn Loving, CMC, Detroit Athletic Club Following lunch, the Shawn Loving, Chef to Chef Live breakCMC, gave a out sessions featured rotating moderators presentation who led free-flowing interchanges on a that inspired variety of topics including Culinary Costs chefs to embrace and Finances, Modern Member Dining a ‘Persevering Habits and Preferences, Career Building Mindset.’

Strategies for Club Chefs, How to Manage Generational Diversity in the Club Kitchen and Making Club Dining More Sustainable.

Finally, during the annual mystery basket-style culinary competition, Robert Meitzer, Executive Chef, Forest Lake Country Club, and James Allen, CEC, Executive Chef, Blackthorn Club at the Ridges, were named the 2022 Club + Resort Chefs of the Year (see sidebar, opposite).

The conference wrapped with the highly anticipated sponsor raffle followed by Joanna DeChellis, Editor of Club + Resort Chef, announcing that the 2023 Chef to Chef Conference will be in Miami, March 5-7, 2023. C+RC

Attendees had exclusive access to one of Nashville’s most famous rooftop patios, Luke Bryan’s 32 Bridge, featuring live music, a locally sourced menu and stunning views of Music City. www.clubandresortchef.com

Robert Meitzer and James Allen Win 2022 Chefs of the Year Competition To punctuate the 2022 Chef to Chef Conference in Nashville, eight club chefs competed in teams of two—drawn at random—in a mystery basket-style culinary competition.

During three exciting rounds, the teams had access to an extensive spread of ingredients, equipment and plateware.

Each round lasted 25 minutes and concluded with an expert group of judges determining the winners.

In the first round, Anthony Capua, Executive Chef, Sycamore Hills Golf Club and and Wesley Tyler CEC, CCA, WCMC, Executive Chef, The Club at Carlton Woods, competed against Jason Hembree, Executive Chef, Doylestown Country Club, and Will Bystrzycki, Executive Chef, Wildcat Cliffs Country Club.

Capua and Tyler made a Chinese five-spice Maple Leaf duck magret with gigante bean and guanciale cassoulet and a pickled radish orange micro-salad.

Hembree and Bystrzycki prepared a butter-poached lobster tail with a poblano crème over bacon, corn and crawfish hash with a micro-cilantro and celery salad, pickled onion and butter pan-glaze. Hembree and Bystrzycki edged out Capua and Tyler to win round one.

In round 2, Steve Boeger, Executive Chef, Hendersonville Country Club, and Jen Landy, Executive Chef, Battleground Country Club, competed against Robert Meitzer, Executive Chef, Forest Lake Country Club, and James Allen, CEC, Executive Chef, Blackthorn Club at the Ridges.

Boeger and Landy prepared a dish of furikake beef tenderloin with truffled cauliflower silk, mushroom mélange, maitake soy jus and a quick pickled radish salad. Meitzer and Allen prepared a mojo pork ribeye with Cuban quinoa, pickled baby vegetables and micro-green chimichurra. Meitzer and Allen won round two.

In the championship round, Hembree and Bystrzycki competed against Meitzer and Allen.

Steve Boeger, Executive Chef, Henderson CC (left), and Jen Landy, Executive Chef, Battleground CC (right)

During the annual mystery basket-style competition, Robert Meitzer, Executive Chef, Forest Lake Country Club (right), and James Allen, CEC, Executive Chef, Blackthorn Club at The Ridges, were named the 2022 Club + Resort Chefs of the Year.

Hembree and Bystrzycki riffed on Nashville hot chicken, preparing a fried chicken thigh with chive and black peppered potatoes, a cilantro chile lime slaw and truffled Sriracha Buffalo sauce.

Meitzer and Allen prepared a curry seafood mélange with sweet and spicy sambal soba noodles and loads of fresh vegetables with a micro-cilantro salad to win the title.

“I’m so honored to have competed with some of our industry’s greats, and I’m absolutely honored to have been named as one of the Club + Resort Chefs of the Year,” says Allen.

“A big shoutout to my competition partner, Chef Meitzer. We had never met before this competition, but we were laserfocused while creating our dishes.” C+RC

Anthony Capua, Executive Chef, Sycamore Hills GC (left) and and Wesley Tyler CEC, CCA, WCMC, Executive Chef, The Club at Carlton Woods (right)

Jason Hembree, Executive Chef, Doylestown CC (left), and Will Bystrycki, Executive Chef, Wildcat Cliffs (right)

FOOD

PLAYING WITH

FIRE

Club and resort chefs share tips and tactics for maximizing barbecue success.

By Joanna DeChellis, Editor

IN CLUBS ACROSS THE COUNTRY, chefs-turnedpitmasters are barbecuing all sorts of ingredients—proteins, veggies and even salts—in ways that respect longstanding barbecue traditions but incorporate technology and innovation.

For these chefs, the beauty of barbecue is not only in the eye of the beholder—but also in the chef’s ability to execute.

WHERE THERE’S SMOKE… At Oklahoma City Golf & Country Club (Nichols Hills, Okla.), barbecue is beloved, and the club’s program is well-established.

David Nguyen, Executive Sous Chef, is the club’s primary pitmaster.

“I learned how to barbecue on an older double stack David Ngyuen, Executive Sous that had to be babied,” says Chef, Oklahoma City G&CC Nguyen. “We had to maintain the fire, stoke it, and keep the temperature up.”

Constantly coddling a smoker meant Nguyen and his team had a lot of time to practice different techniques and with different cuts. That practice has since become the underpinning for the club’s program.

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“About seven years ago, we upgraded to a new smoker that now does the heavy work,” he says. “We still get to choose the wood we want, but it’s become more ‘set it and forget it.’”

OCG&CC serves barbecue club-wide at least once per week. They prepare everything from brisket and ribs to chicken and specialty cuts.

Most successful is the club’s curbside barbecue program, which runs throughout golf season.

“Our golfers and football fans love brisket, pulled pork and ribs,” says Nguyen.

Every Saturday in season, members can pre-order from the club’s curbside barbecue program. They can pick up their orders between 10 am and 2 pm, and the club does anywhere between $800 and $1,600 in orders each week.

“The preorder step is critical,” says Nguyen. “We make extra just in case, but at least with the preorder, we have some idea of how much to make in advance.”

The weekly base menu includes all the traditional favorites like ribs, pulled pork, potato salad, coleslaw and baked beans. Each week, the club also offers one specialty item like smoked salmon, turkey or sausages.

“Last year, we got creative and did a smoked meatloaf that went over really well,” says Nguyen. “We took a couple of cuts of brisket, shoulder and bacon and ground that down to make a mix with mirepoix, onion, celery, carrots and seasoning. We smoked it the day of service and served it either as a www.clubandresortchef.com

Caption

sandwich or by the pound.”

The members loved it.

Typically, OCG&CC does about $6 million in F&B and runs a 42% food cost. Even as the price of ingredients—namely, brisket—continues to rise, demand remains high.

OCG&CC continues to innovate and rely on its smoker for more than just brisket. Nguyen will find ways to incorporate smoked ingredients into most dishes, whether it’s a smoked celery root in a soup or a salt that’s used for finishing.

“We look at smoke as an ingredient all on its own,” says Nguyen.

STOKING THE FLAME Jeremy Leinen, Executive Chef of Park Ridge (Ill.) Country Club, was first exposed to high-end barbecue at The Greenbrier (White Sulphur Springs, W. Va.) during his apprenticeship.

While he still considers himself an amateur, he has prepared a fair amount of barbecue over the course of his career. As such, he considers

Executive Sous Chef David Nguyen also serves as pitmaster for Oklahoma City Golf & Country Club, which serves babecue at least once a week. Most successful, however, is the curbside barbecue program, which runs throughout golf season.

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Jeremy Leinen, Executive Chef of Park Ridge CC, wasn’t trained in any specific barbecue disclipline or regional style.

But he finds what works, he says—and keeps it simple. At Park Ridge, he introduced á la carte barbecue for theme nights.

IT ONLY TAKES A SPARK

himself a barbecue generalist.

“I was never trained in any specific discipline or regional style, so I don’t follow any hard rules,” he says.

“Mostly, I’ve found what I like and what has worked well for me—and I just try to keep it simple.”

“I’ve done whole hogs for smaller events, but it wouldn’t be my first choice to eat or to cook,” he adds.

“I’m not big on heavy rubs, either. I would opt to season most meats with salt and black pepper. I’m not a fan of mustard barbecues sauces, or the Eastern Carolina vinegar sauces. Even after spending a lot of time in the South, I tend to have a Midwestern palate, and I gravitate toward ribs with sweet and tangy tomato-based sauces.”

At Park Ridge, Leinen (who has been with the club for about eight months) has introduced á la carte barbecue for theme nights.

“Right before I arrived, the club purchased a new smoker, and it’s impressive,” he says. “It has a five-shelf rotary cabinet, so it offers quite a lot of capacity. We’ve begun by using it for theme nights, but we also plan to put it near the pool on weekends during the upcoming summer. This will not only take the strain off our pool snack bar, but will also allow us to offer a better experience for members.”

Leinen says ribs of the St. Louis variety have generally been his strongest barbecue dishes, and he plans to feature them often. They also happen to be his favorite, though he has begun making and serving sausages, too.

“Stick with what you feel best about being able to execute,” he advises. “Championship teams play to their identity.”

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When Drew Garms came to The Everglades Club (Palm Beach, Fla.) to work under Peter Timmins, CMC, after working at The Greenbrier and Oklahoma City Golf & Country Club, he was tasked with developing a better barbecue program for the club. He requested a smoker but was denied, so he created his own offset smoker using grills and tools from a cold smoker.

“It was a proof of concept,” says Garms—and it worked.

The club and Timmins liked what he was doing and approved the purchase of a smoker. The club’s program grew from there, with brisket and pulled pork served on Saturdays in the men’s locker room, events centered around barbecue as well as theme nights for á la carte.

Garms has a similar barbecue background to Leinen, having worked at The Greenbrier, but says he continues to evolve the program alongside Ethan Hileman, Purchasing Manager, who harnesses technology and innovation to better deliver barbecue to members.

“We’ve come full circle, as our barbecue program is much more technical now,” says Garms, noting that Hileman uses combis for part of the process and prefers to “glue” two deckle cuts together top-to-tail with transglutaminase instead of using the flats for brisket.

“Our brisket is the most succulent,” says Garms. “Plus, our process allows us to remain consistent and flexible in when, what and how we can serve our members.”

Everglades’ secret recipe combines smoking, pasteurizing, bagging and cooling. Hileman remains tight-lipped in regard to the times, temps and details of the process, but he encourages chefs to practice and be creative.

“Take an idea and run with it,” says Hileman. “The technology is there. It’s just a matter of merging technology with tradition.” C+RC www.clubandresortchef.com

PRODUCTS AT WORK

The Woodlands’

Executive Chef Showcases Aussie Beef and Lamb’s Range Executive Chef Jimmy De La Cruz finds new ways to keep The Woodlands’ 3,500 members happy using sustainable, natural products—without sacrificing flavor.

By Isabelle Gustafson, Senior Editor

SANTIAGO “JIMMY” DE LA CRUZ, Executive Chef of The Wood-

Jimmy De La Cruz, Executive Chef, The Woodlands Palmer Course 54

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lands (Texas) Palmer Course, has 37 years of experience in clubs, resorts, conference centers, convention centers and standalone restaurants. Still, like all the best chefs, he’s always learning about new ways to take his recipes to the next level.

Earlier this year, De La Cruz attended an event at Ansley Golf Club in Atlanta with a group of chefs from clubs across the country to learn about the latest dining trends as well as Australia’s sustainably raised, grass-fed beef, wagyu and lamb.

It was a great learning and networking experience, says De La Cruz, plus an opportunity to put his skills to the test using the products at hand and a few the chefs picked out themselves.

De La Cruz opted to make a deconstructed tamal: masa polenta, lamb pastrami with pico de gallo, queso fresco, lime jalapeño honey, diced avocado and sour cream (see photo, above).

“For the tamal, I used regular masa and added some bacon fat to it,” he says. “I then added a little chicken stock and just cooked it polenta-style.”

For the lamb pastrami, he made a honey chipotle guisado, or stew, with some Southwest and Southern flavors. He then paired it with the jalapeños. www.clubandresortchef.com

great, quintessential lamb flavor, says De La Cruz: “You just have to taste it.”

MENU UPDATES

e “I sliced the jalapeños, added a little honey and lime, and soaked them for a couple of hours before using them to make the pico de gallo,” he notes.

“I added fresh avocados, queso fresco and crema. Then I finished it with a crispy sundried tomato tortilla.”

A WELL-BALANCED DISH His dish stood out among the others.

“Everybody was doing plated and small things,” says De La Cruz. “I decided to do something way different.’”

The spice from the guisado paired nicely with the sweetness of the lamb and the creaminess of the polenta, he notes, plus the freshness of the condiments and the crunch of the crispy tortilla added some texture.

“It’s a well-balanced dish,” he says.

“The feedback from the [member committee] was great.” And some of the chefs who tried it said they were going www.clubandresortchef.com

to try to replicate it for their members.

Ultimately, De La Cruz is all about doing things a bit differently, demonstrating new and innovative ways chefs can showcase a staple ingredient like lamb or beef.

“Not everything I do is different, but when I do something different, I just want it to be out of the park,” he says.

Choosing Australian lamb that ticks all three sustainability boxes—environment, animals and people—is an easy choice. Not only is Australian lamb climate neutral, but it also contains 13 essential nutrients, including iron, zinc, omega-3 and B vitamins. And it’s free of artificial additives and hormone growth promotants.

Because they graze on pure, natural grasslands throughout their lives, Aussie lambs are lean and low in cholesterol compared to other animal proteins—yet full of flavor. Plus, Aussie lamb has that

The event at Ansley GC was De La Cruz’s first time using Aussie Beef and Lamb products, but he’s already incorporating these proteins into menus at The Woodlands, starting with an appetizer on the a la carte menu: Australian lamb and veal meatball with apricot glaze, tabbouleh-style Israeli couscous and toasted, salted pistachio.

At a club doing $4.8 million in F&B with 3,500 members and two kitchens, it stands out as a fast favorite.

“First, I’ll make the meatballs, and then I’ll quick-fry them just to get a sear on the outside,” says De La Cruz. “Then I poach them in beef stock until they’re done. Then I cool them and hold for service. When it’s ordered, we bring them back up to temperature and toss them in an apricot glaze.”

The dish is served in a skillet with an herb tabbouleh, Israeli couscous and garnished with toasted pistachios (see photo, below).

“It’s been a popular appetizer,” says De La Cruz. “Our members enjoy it.” C+RC

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PASTRY

rolling out

New Pie Designs When it comes to employing different pie crusts and fillings, the sky’s the limit.

By Pamela Brill, Contributing Editor

WHETHER ACCOMPANIED BY a scoop of vanilla ice cream, a dollop of whipped cream or topping-free, a slice of pie remains high on the list of traditional club desserts. And while members have come to expect classic flavors to polish off a satisfying meal, pastry chefs are finding new ways to elevate the pie-eating experience.

With new variations in crusts and fillings, along with unconventional flavors to pique the curiosity of their most discriminating diners, pies are commanding even greater attention.

LET THEM EAT PIE At Oakland Hills Country Club in Bloomfield, Mich., Executive Pastry Chef Elizabeth Harrison relishes the idea of adding new twists to her pie menu.

“Pies have always had the ability to be incredibly diverse,” she says. “Make a good pie crust, use product that is fresh and available, and have fun eating it.”

With more than two decades under her belt working the private club circuit—the last eight of which have been at Oakland Hills—Harrison has come to know exactly what members crave:

a lemon meringue ice cream pie. A menu mainstay, this pastry is featured year-round on the a la carte menu and, for those who can’t resist a second helping, is available for purchase as a whole pie.

To satisfy members’ flavor palates, Harrison also runs a limited-edition special, offering a classic pie or cake for purchase for only a day or two. “It’s fun for us to make, and the members enjoy the spontaneity of it,” she says.

Possible flavors include apple, cherry, coconut cream, key lime and chocolate

Oakland Hills CC Executive Pastry Chef Elizabeth Harrison runs a limited-edition special, offering a classic cake or pie for purchase for only a day or two.

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chess. In the spring, she uses local produce for her strawberry rhubarb or, a couple of times a year, takes advantage of a delivery of Saskatoon berries for a refreshing alternative.

When experimenting with different concepts, Harrison enjoys utilizing club staff as willing taste-testers, creating a fun atmosphere that can yield new menu additions. She notes banana butterscotch cashew pie, Melopita and Milk Bar Pie (formerly known as Crack Pie) as top hits in the employee break room. By encouraging her staff to check out what’s on the menu at local Detroit pie shops, she’s also been inspired by Sister Pie’s Salted Maple Pie and the Sweet Potato Pie at Hip Hop Bake Shop.

While Harrison relishes showstopping flavor combinations, she believes that the formula for the best pie lies in its quality. “Pies, I think, are very much a comfort food category of dessert at our club,” she says. “What sells to our members is a classic pie made well with high-quality ingredients.”

Having fine-tuned her crust preparation process, she points to a classic short pie dough recipe, using all-purpose flour and employing a small amount of apple cider vinegar to tenderize it. To maintain the consistency of her apple and cherry pies, she uses frozen fruit from Michigan Farm to Freezer, a company that buys and processes local produce.

Among Harrison’s favorite pie styles are fried and free form, both of which she prefers to serve hot. “We feature them as weekend specials in a la carte dining, where they can be finished just before service,” she adds. For free-form pies, Harrison occasionally uses cream cheese pie dough or oatmeal pie dough. “The visual is appealing, and www.clubandresortchef.com

Pastry Chef Sara Biasi says creating the dessert menu for Rhode Island CC is one of the best parts of her job. While members’ preferences skew traditional, she looks forward to trying new pie variations this year using passion fruit and grapefruit.

personally, I like to eat the crust better than the filling, particularly with a scoop of ice cream.”

Because dietary restrictions have become more prevalent in her pastry menu, Harrison decided to adjust her most common pie fillings a few years ago, removing the gluten flour and replacing it with gluten-free flour mixes and other ingredients like pectin. While this change has simplified production, the crust component remains a challenge that requires a different mindset. “Mostly, it’s remembering that the gluten-free crust is not going to behave the same as a classic pie crust,” she says. “Once you get that, everything is fine.”

Harrison mostly focuses her efforts on making memorable offerings, especially when it comes to birthday pie. For these creations, she cuts letters and other decorations from pie dough to make them extra special. “My favorite feedback from members is when they call for a birthday cake and bashfully ask if they can have birthday pie instead,” she says. “‘Of course!’ is always my answer.”

FRESH OUT OF THE OVEN Over the past year, Pastry Chef Sara Biasi has made her mark on pie production at Rhode Island Country Club in Barrington, R.I. The newly minted chef harnessed her baking skills to begin her first foray in private clubs, where she’s learning the art of crafting the perfect pie. “Getting to create the dessert menu for the club is one of my favorite parts of my job,” she says. Her experience in American, French and Italian pastries, along with producing yeasted dough for sweet and savory items, has come in handy for making a full roster of pies for a discerning membership.

Catering to her clientele, Biasi notes that pie preferences skew more toward the traditional: pumpkin and apple at Thanksgiving and fresh berries for the spring and summer months. With key lime pie being a consistent favorite over the past year, she’s planning to put more emphasis on similar citrus flavors in the months ahead. “I love lemon, lime and orange as flavors, but passion fruit and grapefruit are some different and exciting flavors to use for curd May 2022

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While many of the club’s classic pie recipes have stayed the same, Cherokee Town & Country Club Executive Pastry Chef Alex Hwang says members do appreciate different pie presentations or concepts.

pies,” she says. Also on the docket is a strawberry rhubarb pie when fresh produce becomes more readily available.

Because club members prefer classic tastes when it comes to pies, Biasi is careful to introduce new flavors slowly.

“When creating twists on these items, I tend to be subtle so members can still enjoy some of their favorite flavors, as well as experience something different, whether it be in the look, smell or taste,” she notes.

Pie toppings, on the other hand, offer her a safe space for experimentation.

“You don’t just see the traditional lattice topping anymore,” says Biasi. “Whether it’s a painted pie crust, different lattice shape or unique type of crumb, the top of the pie has many options.”

More recently, Biasi has tried her hand at creating a diamond lattice cut for a mixed berry pie or Linzer torte. In the fall, she’ll repurpose extra pie crust to make leaves for a seasonal touch.

“I definitely want to get into practicing more unique ways to elevate the ways my pies look,” she says.

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Also on Biasi’s pastry agenda is free-form pie-making, a technique that club members enjoy and that she appreciates for its ease of service. Having dabbled in galettes and mini hand pies for club events, she expects to continue on this path for summer baking.

VARIATION ON A THEME With more members craving comfort on a plate, capping off a meal with a generous piece of pie has become even more meaningful at Cherokee Town & Country Club in Atlanta. In the kitchen of Executive Pastry Chef Alex Hwang, where she’s spent the past 10 years turning out desserts for both a la carte and banquet service, key flavors remain consistent, with an opportunity to introduce new concepts on a periodic basis.

“Recipes for the pies have stayed the same for the most part, but members like to see different presentations or concepts,” says Hwang.

Having the ability to experiment with size, shape and temperature, she’s incorporated new ingredients, such as

ground pretzel bites or vanilla wafers, or tried out new ideas like yogurt mousse with strawberry compote—to wide acclaim.

“Apple pie with rum raisin ice cream was a big hit last winter,” she adds.

Standard club favorites include Heath bar, key lime and apple pies, with selections rotated seasonally. Also popular for spring and summer are strawberry rhubarb, blueberry crumble and a deconstructed key lime pie. While Hwang enjoys trying new pie styles, she finds free form to be the most challenging when working with different shapes and sizes.

Nevertheless, Hwang aims to please her pie-loving patrons and continues to peruse new concepts. Following the onset of the pandemic, she focused on creating desserts that were topped off with an eye-catching extra.

“We tried to make individual pies more special by decorating a rose on the top of each piece and air-sprayed with cocoa butter,” she says—the perfect ending to a memorable meal. C+RC www.clubandresortchef.com

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BEVERAGE

FOOD AND WINE PAIRINGS MADE EASY When chefs understand the principles of pairing, they build menus that allow the food and wine to enhance the flavor of the other.

By Robert J Mancuso, CMC, DipWSET, Contributing Chef Editor

FOOD ENJOYED WITH WINE AFFECTS the way a wine tastes. Wine can also affect the taste of food. The purpose of food and wine pairing is to take advantage of these effects so the two consumed together provide more pleasure to the diner than either would if consumed separately.

While serving as Executive Chef of The Bohemian Club, I loved when members requested upscale wine dinners with specialty pairings. While the dishes and wines were each unique, the process for building a pairing menu was reasonably formulaic.

STEP 1: DETERMINE THE THEME. Depending on the number of guests, how adventurous those guests were, and the budget, themes would vary. I’ve done everything from “Paris Is for Lovers and Truffles” to “Everything Is a Steak.”

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I always found it especially useful in this stage to speak with the host to gather preferences. Then, I would determine the seasonality of the menu—and try to take the snobbery out of the process.

STEP 2: GET TO KNOW THE WINE. It’s critical to understand the aroma and flavor profiles of wine if you are to create the perfect pairing. If possible, always taste the wine being served for an event.

When tasting, first determine the level of sweetness (dry, off-dry, medium-dry, medium-sweet, sweet or luscious). Then determine the level of acidity (low, medium or high) followed by the tannin and alcohol levels (low – medium (-), medium – medium (+) and high).

A Beaujolais would have low tannins, while a Barolo would come in pretty high. An off-dry riesling would most likely be low in alcohol, while a shiraz would be high. www.clubandresortbusiness.com

Next, examine the body and flavor intensity of the wine. This can usually be determined by the grape variety, but not always. For instance, an inexpensive Italian pinot bianco might show low body and low intensity, while a highly aromatic grape like a gewürztraminer will show high in both categories.

There are three flavor characteristics to note as you taste: Primary, Secondary and Tertiary.

Primary flavors generally include fruity, floral and herbaceous aromas.

Secondary flavors are usually the aromas and flavors of post-fermentation winemaking, like cream, bread/dough, mushroom or butter. This is where you find aromas and flavors of oak aging, like vanilla, dill, coconut, smoke or chocolate.

Tertiary flavors are aromas that develop with aging and oxidation. These include nuttiness, dried fruit (e.g. raisin, fig, date), leather, coffee, meat and many others.

Finally, assess the finish of the wine: Is it short – medium (-), medium – medium (+) or long?

CHEAT SHEET The main taste groups when building wine pairings are sweet, salt and acid.

Sweet foods make dry wines taste harder, meaning more astringent, bitter and less sweet. As a result, wines paired with sweet foods generally taste less fruity. So, when pairing sweet foods, make sure the food is not sweeter than the wine.

Umami foods have a similar effect. If pairing umami ingredients with wine, try to choose foods that are high in salt, such as cured or smoked meats, seafood or hard cheeses, like parmesan.

Salty foods tend to make wine taste softer, fruitier, sweeter and more full-bodied. Acidic foods decrease the perception of acidity in the wine therefore acid in food can bring a medium (+) to high acid wine into balance.

However, if the level of acid in the wine is low to medium (-), foods with high acid can make the wine seem flat or lacking focus.

Salty foods also increase the perception of body in wine and decrease the perception of astringency, bitterness and acid. High salt foods can make a red wine taste more tannic.

Protein and fat in foods decrease the perception of tannins and bitterness. This is why everyone wants to pair a fatty ribeye steak with a big, bold cabernet from Napa.

Taste the difference by first pairing that same fatty ribeye with a Barolo or hot climate cabernet sauvignon. Then pair it with a grilled chicken breast.

You’ll understand the difference.

Bitterness and chili heat are both worth noting, as they are very difficult to pair with wine. (I often joke that bitter foods and chili peppers were derived from non-wine-drinking planets.)

Bitterness in food increases the perception of bitterness in wine. And chili heat in food increases the perception of bitterness, astringency, acidity and the burning effect of alcohol in wine. It also decreases the perception of body, richness, sweetness and fruitiness in the wine.

There are plenty of classic pairings out there—goat cheese and Sancerre, oysters with Muscadet, stilton with port and briny olives with Manzanilla sherry are just a few. These pairings work well because of the interaction of the structural components in the food and the flavor profiles of the wine. But this list is not finite. There are millions of pairing possibilities to be found if you’re willing to put in the time and effort to experiment. C+RC www.clubandresortbusiness.com

May 2022 61 March 2022l l Club Club ++ Resort Resort Chef 61

BANQUET

Stations with

pizzazz Action stations are commanding a strong presence as chefs unveil their latest offerings for banquet season.

By Pamela Brill, Contributing Editor

MOVE OVER, PRIME RIB. Sayonara,

CUSTOMIZED CULINARY

standard stir-fry. Action stations are getting a makeover, just in time for wedding season. As chefs enhance their repertoire with fresh takes on classics and a crop of brand-new concepts, they are busy dishing out crowd-pleasing dishes that are bound to become member favorites— and memory makers.

At The Polo Club of Boca Raton (Fla.), stations that speak to a diverse palate is the goal of Executive Chef Samantha Cavaciuti (pictured, left).

“We are focusing heavily on new dessert action stations and stations that are personalized,” she says. Ensuring that members have plenty of choices, Cavaciuti has been expanding her banquet stations with a variety of creative options.

To get a jump on the action, stations are preset with the necessary equipment and as many shelf-stable items as possible in advance of a an event. Presentation is another important aspect; stations are outfitted with props and special lighting to accentuate culinary stations.

When designing new concepts for her action stations, Cavaciuti draws upon her past trips to Canada, the Bahamas and around the U.S. for inspiration. She also focuses on seasonal ingredients locally sourced to further elevate flavor profiles.

“We make use of our pickling and preservation program to offer fruits and veggies yearround,” she adds.

For this season’s roster of dessert action stations, The Polo Club will be offering madeto-order donuts, along with dipped ice cream pops with ruby chocolate and Callebaut Gold.

Meanwhile, a ‘torched’ dessert station adds a

Among its diverse stations, members of The Polo Club of Boco Raton get a taste of Middle Eastern flavors with a build-your-own shawarma bar (right).

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The Country Club of Virginia has two new action stations this year: wood-fired tostadas (left) and fire-and-ice oysters (above). The latter are hickory-fired and served three ways: with oyster ‘chowda’ and crispy potatoes, a Thai chili chutney and a charred shishito butter.

PRACTICE MAKES PERFECT

dramatic flair to ballroom events with its fire-and-ice displays.

“We add eye-catching giant sparklers to increase the wow-factor, taking s’mores pops, individual baked Alaska and crème brûlée to the next level,” Cavaciuti says.

On the banquet station side, individual charcuterie and cheese boards are destined to become a fan favorite. The Polo Club members are also getting a taste of Middle Eastern flavors with a build-your-own shawarma bar, where the focus is on clean eating and vegan cuisine. Classic sushi and Asian stations are enhanced by a scene-stealing build-your-own-poke-bowl offer.

“Guests of all ages love the endless mix-ins to customize their perfect bowl,” notes Cavaciuti. “The beautiful colors grab their attention.”

Meanwhile, an Israeli-style Mexican street corn is earning its own recognition.

“Swapping chili powder for Za’atar spice and adding labneh instead of the common mayo, lime and cilantro sauce [enables] our chefs to prepare this street food favorite in front of guests for a quick action display—and keep lines moving,” she says.

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Determining whether a particular culinary concept will make an impression on guests is important, and for The Country Club of Virginia in Richmond, the secret is testing out that idea in advance. According to Executive Sous Chef Andrew Haapala, hosting pop-up action stations allows the culinary team to gauge their popularity before adding them to the official lineup.

“This lets us draft recipes and set up the stations with pictures in advance of selling it to membership,” he says. “It also allows us to make sure they are feasible to operate for large-scale events.”

Having spent the past eight-plus years at the Richmond facility that has two clubhouses and five dining outlets, Haapala has become a pro at assessing what’s needed to execute a highend event. When developing a memorable station, it all boils down to putting a fresh spin on a favorite concept.

“We’re not reinventing the wheel,” he says, “[but] simply doing what chefs before us have always done: providing a new twist on a classic.”

This year, club members and their guests will be treated to two new stations: wood-fired tostadas and fire-andice oysters, the latter of which will be hickory-fired and served three different ways: with oyster ‘chowda’ and crispy

potatoes, a Thai chili chutney and a charred shishito butter.

“Taking something as simple as a roasted local oyster and looking at it as a base, adding ingredients—both local and exotic—and putting some thought into garnish can elevate it to something truly special,” says Haapala.

While the simple lure of an open fire can be enough to mesmerize guests, a carefully curated presentation ups the ante of a compelling concept. Haapala makes a point of scouring what he calls the club’s “dumping grounds” to source unusual elements for station displays, including cut logs, garden retainment beams, rocks and cut firewood.

Bells and whistles aside, the proof of a top-notch setup rests in the number of repeat visits. “A station’s success is determined by the crowd that forms around it or when you see a guest come back two or three times,” he says.

Haapala errs on the side of caution by maintaining a full staff on the banquet floor, so they can keep an eye on service and jump in at the ready.

DESTINATION STATIONS Adding fresh flavors to the familiar by incorporating new techniques is the modus operandi of Executive Chef Blair Cannon at Forsyth Country Club in Winston-Salem, N.C. www.clubandresortchef.com

Forsyth CC Executive Chef Blair Cannon (right) captivates members with innovative stations. New this year, a Himalayan salt block station (below) will showcase seared fennel-dusted ahi tuna lollipops with Moroccan-preserved lemon coulis, micro cilantro and crispy cipollini onions.

“The action station chef’s personalized experience, flavorful aromas that tantalize the guests’ senses and a beautiful table presentation allow us to create a memorable experience for all attendees,” he says. While standard carving and salad stations continue to be the bread and butter of banquet operations, Cannon understands the value of captivating members with innovative concepts to keep them returning for seconds.

Strategizing well in advance of an event helps Cannon prepare accordingly, with floor plan layouts, staffing and plating needs and product procurement. Creating a timeline illustrates how all the pieces will fall into place.

“Determining the guests’ traffic flow and how many will go up to a station at one time will affect menu execution capabilities,” says Cannon. Confirming that the right equipment is already available or, if necessary, easily obtainable also fosters a smooth delivery. “We inventory three times a year two months before each season to ensure breakage is limited and inventory levels are on par for our banquet needs,” he adds.

With the right tools in place, Cannon can confidently turn to an accumulating list of potential station concepts.

Dubbed the “Ideagram File,” this shared document contains screenwww.clubandresortchef.com

shots and photos of finished product designed to pique the interest of the culinary team. “This keeps an archive where we can access inspirational ideas and help fight the ‘writers’ block’ mentality,” he explains.

Straight from this food-for-thought file is this year’s action station lineup.

A Himalayan salt block station will showcase seared fennel-dusted ahi tuna lollipops with Moroccan-preserved lemon coulis, micro cilantro and crispy cipollini onions. (The blocks will bake in a 400° F oven all day, then bumped up to 450° F during service. They will then be set on a butane burner display to retain their heat and rotated, while a backup set bakes in the oven.)

Utilizing the club’s Arteflame wood fire grill are stations featuring mini boardwalk festival gyros, Mexican street cart taco bars, hibachi stir-fry with flaming onions and a grilled chuck tender complemented by whipped potatoes, leek confit and rosemaryinfused port gastrique.

Cannon will also use a smoking gun to create a shrimp and grits station, while cotton candy machines get a savory update with chilled wasabi cotton candy-wrapped Thai shrimp lollipops.

Anticipating a strong reception, Cannon has a plan for foolproof execution: “We would do the sautéing and build-

ing out there for show, and the banquet chefs will sauté some of the shrimp in the main kitchen to ensure the dish components are stocked fully.” C+RC

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MANAGEMENT

Lessons in Leadership:

Set an Example and Invest in Your Staff

Gus Nikiforides, Executive Chef, Pelham CC

Food and beverage leadership means treating people with respect—and passing on knowledge through training and mentorship.

By Isabelle Gustafson, Senior Editor

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AFTER 30 YEARS IN THE INDUSTRY, Gus Nikiforides’ leadership style has mellowed—a quality he says comes with age.

“Eventually you find, by stressing out and going crazy, you still have the same results,” he says. “You can achieve the same results by being calm. All you’re doing is upsetting yourself and everyone around you.”

Still, as Executive Chef of Pelham Country Club (Pelham Manor, N.Y.) Nikiforides abides by a few longstanding tactics: “work ethic, work ethic, work ethic—and watch what people do.”

Leadership starts with observation, he says. Let your staff show you who they are. Then guide them from there.

“I see the people who want to learn, and I’m always available for them because I want to build a great team,” he says. “It’s not that I don’t pay attention to the people who are not as willing—but I pay extra attention to the people who really want to learn.” www.clubandresortchef.com

Katherine Bates (pictured above, middle), Executive Pastry Chef of Missouri Athletic Club, says positive reinforcement and ongoing communication are keys to effective leadership.

It’s important to invest in those people; in fact, says Nikiforides, we owe it to them.

“Everything that was taught to us, we owe it to the people who want it. If they don’t want it, it’s like force-feeding someone. But if they want it, it’s our responsibility to provide it for them because it was provided for us,” he says. “It’s got to be passed on.”

Shelby Confer, Executive Chef of Woodmont Country Club (Rockville, Md.), says it’s important to forgo your ego and continue learning from everyone around you: “dishwashers, prep cooks, line cooks, sous chefs, everybody. … I don’t use the term ‘my kitchen,’ because I want people to feel like they’re fully involved in that kitchen,” she says.

But leadership’s not necessarily about equality, she notes; it’s about equity.

“By treating everyone fairly, you have to treat them individually,” Confer says. “And that sounds simple, but to have to practice that day in and day out is a whole other story.”

OPEN COMMUNICATION Confer spent 10 years at Ocean Reef Club in Key Largo, Fla., before she began her role at Woodmont CC a year ago.

With any new position or club, her goal is to make sure her staff feels heard.

“I never want somebody to feel like their ideas don’t matter. I think we’ve all been in a situation where we have been made to feel that way,” she says, “and I want to make the conscious effort to not do that.”

Katherine Bates, Executive Pastry Chef at Missouri Athletic Club (St. Louis, Mo.), makes a similar effort with her staff through positive reinforcement and ongoing open communication. www.clubandresortchef.com

“I was yelled at and screamed at coming up in kitchens, and that didn’t really work for me,” she says. “If [my staff is] doing something that’s not right, I just try to point it out—without making a big deal out of it—and show them how to do it.”

Bates attributes much of her current leadership style to the women she’s worked with over the years, as well as her mentor, Craig Ratliff, whom she worked with at St. Louis Country Club.

“He would have eyes in the back of his head,” she says. “If I was starting to mess up, he would just say, ‘Hey, do it this way,’ before I let it get too far and it was something that we couldn’t correct.”

Confer has had two mentors in her career: Damian Gilchrist, who served as Executive Chef at Ocean Reef Club for ten years, and Andrea Van Willigan, who was Executive Chef and Senior Director of Restaurants at Ocean Reef for close to three years. Van Willigan was also Gordon Ramsey’s souschef for about eight years, Confer notes, meaning she came up in the industry during the peak “boys’ club” era.

Now, Confer’s mentoring one of her own sous-chefs, Angela Heidenthal, whom she brought with her from Ocean Reef Club.

“In terms of the industry as a whole,” she says, “I think we do see more female involvement. [But] I think we still need more.”

It helps to have a mentor with a similar perspective and experience—someone who’s always looking out for your best interests.

Even so, this career path won’t be easy, she notes, “and it’s not for everyone. But hard work and dedication do pay off. … You just have to be hungry.” C+RC May 2022

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MANAGER to CHEF

Camaraderie

in the Kitchen Palos Verdes Golf Club’s David Conforti on his relationship with Executive Chef Garrett Yokoyama

By Isabelle Gustafson, Senior Editor

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PALOS VERDES GOLF CLUB has a freshly renovated dining space—a move that was long overdue, says General Manager David Conforti (pictured opposite, far left). Coupled with an overall elevated experience from Executive Chef Garrett Yokoyama (pictured opposite, far right), plus plans for a kitchen expansion, the 98-year-old club in Palos Verdes Estates, Calif., is ready for its centennial—and the next 100 years.

“Our membership is growing younger,” says Conforti. “If we want to continue to thrive, we need to appeal to every family member.”

Two-thirds of the club’s dining space is now dedicated to more a casual dining experience, reflecting what Conforti believes will be a lasting trend.

The menu is limited for now but covers the high points: a couple of proteins from land and sea, a few salad options and a few pastas. Standout dishes so far, Conforti says, include Buffalo chicken salad, pasta Bolognese and “anything with seafood that Chef produces.”

Conforti has a history with Yokoyama; the two worked together at a prior club. “Suffice it to say, our worlds re-collided,” says Conforti, “and he’s been here now for three and a half years.”

Club + Resort Chef (C+RC): Tell us about your relationship with Chef Yokoyama.

David Conforti (DC): With respect to our previous chef, [Yokoyama] has turned our culinary program on its head.

He’s been wonderful in every way, shape and form. He and I have at least as close of a relationship as I’ve had with other Executive Chefs in my years in the club business. We get along great.

C+RC: In what ways has he changed the culinary program?

DC: It starts with leadership. When Chef came on board, I said, ‘Please do what you can to use the staff we have. [But] if you have to make changes, of course, I understand.’ To his credit, he did not have to change one staff member and, within four weeks, the dishes coming out of the kitchen were more consistent, plated beautifully and prepared with better ingredients.

I am most proud of his efforts to use the staff and resources available to him—and how he’s made the food sing.

C+RC: What are some other strengths of Chef Yokoyama’s?

DC: His demeanor is very calm but to the point. He’s not gruff by any means. He’s always open to feedback but in a professional, constructive way. His track record speaks for itself.

When he started, he said, ‘We’re going to use fresh ingredients. We’re going to better source our ingredients. There are going to be menu price increases, but the result will be an elevated dining experience.’

And that has absolutely been the case. www.clubandresortchef.com

Palos Verdes GC renovated its dining areas for the first time in 16 years. Two-thirds of the space is now dedicated to more a casual and modern dining experience.

C+RC: What drives food and beverage success at Palos Verdes GC? DC: It starts with a dedicated, motivated, happy and welltrained staff. That’s the only way we’re going to be successful. From there, our business model relies on private parties from outside groups—a lot of weddings. We have a record-setting year in weddings this year, and we do a lot of community events.

With my arrival, with Chef’s arrival, and then with our new banquet manager, we have certainly focused on upgrading our banquet menu options so when folks walk away from here, they feel more like it was a meal tailored to them and not to a room of 200.

From a member dining perspective, it’s being able to deliver on what they’re looking for, when, and how. We’re getting there. Front-of-house is our challenge. It’s not from a lack of having good managers. It’s just the standards in place at the club are not where I wanted them when I got here, and we’re still working through it.

C+RC: How do you, as a GM, support the culinary team?

DC: The relationship I have with Chef really helps. We’ll engage in light banter. It’s often work-related, but we’ll talk about things outside of work, too. We’ll talk about our respective families. We’ll hang out from time to time and play golf. It seems the staff picks up on that, and they appreciate it. They see the relationship I have with him. It’s positive, respectful and constructive.

And I frequently thank them for their efforts and for being part of the team. They are the engine to make anything in our F&B program run.

I love to spend time in the kitchen—watching the action.

Candidly, it’s one reason why I was at the 2022 Chef to Chef Conference in Nashville. I enjoyed learning more about the back-of-house and chef mentality. When I asked a question [at the conference] about how I can continue to support our chef, I meant it.

I’m a big fan of Chef personally and professionally. He is such a treasure for the membership and for the staff. We’re so fortunate to have him. C+RC May 2022

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PRODUCT SHOWCASE f eat u r e d c at eg o ry

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PRODUCT SHOWCASE

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PRODUCT SHOWCASE

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T��������� Reservations for All

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PRODUCT SHOWCASE

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Legendary Option

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Legend® Steakhouse Broilers Features: ▶ Now feature optional refrigerated bases with Turbo Coil® refrigeration ▶ New option keeps proteins within easy reach, speeding production, enhancing freshness and maximizing efficiency ▶ Turbo Coil refrigeration delivers precision temperatures (without icing) and unprecedented cooling power—right where chefs need it ▶ Environmentally friendly R290 refrigeration with glycol means zero GWP (global warming potential) ▶ Satisfies tough Kyoto and Montreal Protocols ▶ Five-year evaporator coil and core warranty offered with this add-on ▶ On the hot side, Legend Steakhouse Broilers offer exceptional infrared, high-speed radiant heating ▶ Intense infrared heat waves are directed downward by the radiants, exposing all meat surfaces for perfect broiling ▶ Cool air currents pass up and over the meat, supporting perfect combustion to maintain radiant temperature ▶ “Sizzle plates” atop these broilers reach a full 600º F, which helps seal in the meat juices before broiling steaks ▶ Adjustable broiler drawers have positive locking counterbalanced grid assemblies to give cooks more confidence ▶ Roaring 42,000 BTU cast-iron burners deliver infrared heat as high as 1800° F

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Free-Wheeling Flames

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Cool Rolling

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Cres Cor

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PRODUCT SHOWCASE

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Product: ClubProcure Features: ▶ Program offers clubs 150 ways to save time and money ▶ More than 3,000 clubs nationwide leverage ClubProcure’s strategic relationships with well-known, national companies to gain tremendous buying power ▶ Pick and choose which offerings work best for your needs ▶ ClubProcure has been servicing the club industry for more than 25 years

What's NEXT?

Product: NBC Sports NEXT Features: ▶ Unifies and streamlines NBC Sports’ three newly named groups: Youth & Recreational Sports, Golf, and Betting, Gaming & Emerging Media ▶ Brings together SportsEngine and GolfNow, two leaders in their respective markets, and NBC Sports Enterprises, the high-growth portfolio of gaming, betting and content products ▶ Apps improve how to manage and engage customers’ passions in the areas of youth and recreational sports, golf, and the growing markets of sports betting, gaming and emerging media ▶ Provides greater value to partners looking to connect with audiences across the NBC Sports Next portfolio ▶ Fuses the team behind products and services like GolfNow, TeeOff and GolfPass, which better connects golfers and golf facilities around the world through innovative technology and services that create optimum golfing experiences

ClubProcure

www.clubprocure.com

Essential Software

Product: Member Experience and Club Management Software Features: ▶ Everything needed to streamline operations in one fully integrated suite powered by real-time data-sharing between website, reservations, accounting, POS modules ▶ MAP—the club industry’s first predictive analytics tool ▶ Payments—one platform for payments and processing ▶ Mobile—enhance member engagement everywhere ▶ Websites—stunning digital representations of your club ▶ CRM—close more membership sales in less time ▶ Reservations—convenient web and mobile booking options

Clubessential

www.clubessential.com

NBC Sports Next www.nbcsports.com

ADVERTISER INDEX BARILLA

39

“FORE” SUPPLY CO.

BUTTERBALL FARMS INC.

63

FORETEES

CHEF TEC

65

CLUBESSENTIAL

23

BarillaFS.com www.butterballfarms.com

303-447-3334 / www.ChefTec.com www.clubessential.com/clarity www.go.clubessential.com/chef CLUBPROCURE

800-363-5480 / www.clubprocure.com

9

CRES COR

59

EUSTIS CHAIR

25

FIRE WITHIN

53

www.crescor.com 978-827-3103 / sales@eustischair.com 888-240-9758 / www.firewithin.com 74

l

Club + Resort Business

l

May 2022

PREFERRED CLUB

29

11

SIERRA NEVADA HOSPITALITY

31

HOSHIZAKI AMERICA

13

SOUTHERN PRIDE

75

JOHNSONVILLE FOODSERVICE

35

STUDIO JBD & JEFFERSON GROUP ARCHITECTURE

21

800-543-5430 / www.ForeSupply.com sales@foretees.com / www.foretees.com www.hoshizakiamerica.com Foodservice.Johnsonville.com

THE MONTAGUE COMPANY

800-345-1830 / montaguecompany.com NEXT SPORTS X TECH / EZSUITE

www.business.golfnow.com

OUTDOOR LIGHTING PERSPECTIVES

22

76 3

800-523-2788 / www.preferredclub.com 800-969-0999 / garyplatt.com/hospitality www.southernpride.com

401-721-0977 / Pcafaro@JBDandJGA.com YAMAHA

866-747-4027 / YamahaGolfCar.com

7

17

804-999-5847 / OutdoorLights.com/hospitality PERENNIALS AND SUTHERLAND

www,perennialsfabrics.com www.sutherlandfurniture.com

2

www.clubandresortbusiness.com

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!

MADE WITH PRIDE IN THE USA

Alamo, Tennessee |

southernpride.com

HOT & COLD PRECISION INTEGRATION.

THAT’S VERY COOL. Montague legendary cooking equipment with world class Turbo Coil refrigeration technology.... a union creates the consummate platform for delivering hot cooking solutions and cold storage for today’s foodservice kitchens. We invite you to explore the extensive line of Montague high-performance, point-of-use chef bases, prep tables, hot and cold island suites and more. Hot-side and cold-side integration… that’s so cool.

It’s time to discover Montague! ®

MADE IN USA

The Montague Company • 1-800-345-1830 • montaguecompany.com

Legend Sauté Station with Glycol Raised Rail, Refrigerated Base and 4 Open Burners

NRA Booth #5013