Club + Resort Business May 2023

The Baltusrol Golf Club, Springfield, NJ

Editorial Staff For Club + Resort Business

VP EDITORIAL

Greg Sanders

gsanders@wtwhmedia.com

919-945-0713

EDITOR

Rob Thomas rthomas@wtwhmedia.com

216-316-5294

SENIOR EDITOR

Phil Keren pkeren@wtwhmedia.com

216-399-9069

CONTRIBUTING EDITORS

Course + Grounds:

Betsy Gilliland

Jeff Bollig

Design + Renovation:

Pamela Brill

Food + Beverage: Marilyn Odesser-Torpey

Editorial Staff For Club + Resort Chef

EDITOR

Joanna DeChellis jdechellis@wtwhmedia.com

412-260-9233

SENIOR EDITOR

Isabelle Gustafson igustafson@wtwhmedia.com

216-296-2041

CONTRIBUTING EDITORS

Pamela Brill

Lauren Newman

Robert Mancuso, CMC, DipWSET

Leadership Team

MANAGING DIRECTOR

Scott McCafferty smccafferty@wtwhmedia.com

CO/FOUNDER, VP SALES

Mike Emich memich@wtwhmedia.com

EVP

Marshall Matheson mmatheson@wtwhmedia.com

Production services

CUSTOMER SERVICE MANAGER

Stephanie Hulett shulett@wtwhmedia.com

CUSTOMER SERVICE REPRESENTATIVE

Jane Cooper jcooper@wtwhmedia.com

Creative Services

VP, CREATIVE SERVICES

Mark Rook mrook@wtwhmedia.com

SENIOR ART DIRECTOR

Matthew Claney mclaney@wtwhmedia.com

CREATIVE DIRECTOR

Erin Canetta ecanetta@wtwhmedia.com

DIRECTOR, AUDIENCE DEVELOPMENT

Bruce Sprague bsprague@wtwhmedia.com

Sales Team

NATIONAL SALES MANAGER

Amber Dobsovic adobsovic @wtwhmedia.com 216-280-0782

PUBLISHER

John Petersen jpetersen@wtwhmedia.com 216-346-8790

SALES DIRECTOR

Tony Bolla tbolla@wtwhmedia.com 773-859-1107

REGIONAL SALES MANAGER

Ashley Burk aburk@wtwhmedia.com

REGIONAL SALES MANAGER

Jake Bechtel jbechtel@wtwhmedia.com 440-465-1914

REGIONAL SALES MANAGER

Patrick McIntyre pmcintyre@wtwhmedia.com 216-372-8112

Finance

CONTROLLER

Brian Korsberg bkorsberg@wtwhmedia.com

ACCOUNTS RECEIVABLE SPECIALIST

Jamila Milton jmilton@wtwhmedia.com Video Services

VIDEOGRAPHER

Garrett McCafferty gmccafferty@wtwhmedia.com

VIDEO EDITOR

Kara Singleton ksingleton@wtwhmedia.com

Digital Media/Web/Development

VP, DIGITAL MARKETING

Virginia Goulding vgoulding@wtwhmedia.com

DIGITAL MARKETING MANAGER

Taylor Meade tmeade@wtwhmedia.com

DIGITAL PRODUCTION MANAGER

Reggie Hall rhall@wtwhmedia.com

DIGITAL MEDIA SPECIALIST

Nicole Lender nlender@wtwhmedia.com

DIGITAL PRODUCTION/ MARKETING DESIGNER

Samantha King sking@wtwhmedia.com

MARKETING GRAPHIC DESIGNER

Hannah Bragg hbragg@wtwhmedia.com

WEBINAR COORDINATOR

Halle Kirsh hkirsh@wtwhmedia.com

WEBINAR COORDINATOR

Kim Dorsey kdorsey@wtwhmedia.com

DEVELOPMENT MANAGER

Dave Miyares dmiyares@wtwhmedia.com

SR. DIGITAL MEDIA MANAGER

Pat Curran pcurran@wtwhmedia.com

Events

EVENTS MANAGER

Jen Osborne josborne@wtwhmedia.com

EVENTS MANAGER Brittany Belko bbelko@wtwhmedia.com

EVENT MARKETING SPECIALIST Olivia Zemanek ozemanek@wtwhmedia.com

EVENT COORDINATOR Alexis Ferenczy aferenczy@wtwhmedia.com

Club + Resort Chef Editorial Advisory Committee

James Allen, CEC Executive Chef, Blackthorn Club at the Ridges Jonesborough, Tenn.

Lance Cook, WCMC, CEC, CCA, CFBE, FMP, CFSM Executive Chef, Hammock Dunes Club Palm Coast, Fla.

K. Scott Craig, CEC, CCA, WCMC Executive Chef, Cullasaja Club Highlands, N.C.

Laura Herman, CEPC Executive Pastry Chef, Shoreacres Lake Bluff, Ill.

Vincent Horville Executive Chef, The Metropolitan Club of the City of Washington (D.C.)

Michael Matarazzo, CEC Executive Chef, Farmington CC, Charlottesville, Va.

Robert Meitzer, CEC, CCA Executive Chef, Forest Lake Club Columbia, S.C.

Tim Recher, CEC, AAC, CWX Director of Culinary Operations, Quail West G&CC Naples, Fla.

Scott Ryan, CEC, AAC, Executive Chef, The Country Club Pepper Pike, Ohio

J. Kevin Walker, CMC, AAC

INSIDE THIS ISSUE

THE SOUND OF SUCCESS

The Broken Sound Club in Boca Raton, Fla. recently unveiled a $40-million clubhouse renovation to further separate the property from its South Florida peers. (Photo by Broken Sound Club)

18 Design + Renovaton THE KIDS ARE (MORE THAN) ALRIGHT Clubs are appealing to their growing family memberships with dedicated kids space.

28 Top Ranked 2023 TOP RANKED AQUATICS AND POOLS Waterslides, spash pads and zero-entry are just a few of many pool enhancements.

33 Club + Resort Chef OCEAN REEF CLUB’S CULINARY SYMPHONY

OCEAN REEF CLUB’S CULINARY

Ocean Reef Club’s expansive culinary operation encompasses diverse diningoptions and experiences in an immersive and exclusive gastronomic setting.

ALSO IN THIS ISSUE

6 The Rob Report THE DANGEROUS GAME

8 Clubhouse Notes SPRINGTIME MEANS LESSON TIME

9 Management PREPPING FOR THE BUSY SEASON

10 Racquet Operations RACQUETS INDUSTRY SET TO BOOM: A DIRECTOR’S JOURNEY AND INSIGHTS

11 Golf + Fitness Technology ARMING YOUR GOLF MEMBERS

26 Products at Work SANDY RUN COUNTRY CLUB MARKS CENTENNIAL WITH TIMELY ADDITION

The Dangerous Game

GOLF IS NOT A contact sport. To the casual observer, the worst that could happen is a blister from ill-fitting shoes. People who’ve actually played the game know that back issues are an all-too-common result from years of golf, however.

Still, golf is not generally considered dangerous. Sure, there was the time my senior year in high school where a ball from a neighboring fairway narrowly missed my head. My playing partner and I both heard it whiz by—meaning it was way too close!

That same year, my buddy Aaron teed off and walked ahead of us before the last player in our foursome hit. That hacker (who shall remain nameless) topped his drive, and it began bouncing—harmlessly—toward Aaron. We yelled “FORE!” with way more energy than was needed. Stunned, he turned around, took a misstep, and fell into a shallow creek. I suppose he could’ve gotten hurt, but it was more damaging to his pride than anything else.

When it comes to dangerous courses … I suppose any that post signs to beware of rattlesnakes and alligators would qualify. When I played Wildfire Golf Club in Phoenix, Ariz., the starter told me to take a 5-iron with me when/if I walked into the waste area looking for a golf ball and warned me to NOT reach into any bushes. Excellent advice!

That said, when my playing partners and I saw a gator at Palmetto Dunes on Hilton Head Island, S.C., we ran toward it for a photo op! Probably not the smartest thing I’ve ever done, but few have accused me of being a genius.

On the surface, those courses weren’t dangerous, but nature could play a role.

How about the par 3, 14th hole at Coeur d’Alene Resort in Idaho? Golfers take a boat to putt on that floating green.

I guess the vessel could sink, which would be very dangerous if someone in the group can’t swim.

OK, that’s a stretch. For all I know, the water is waist deep.

It’s not easy to convince someone that golf is a dangerous sport. But I’m writing this with a PR pitch I recently received (from a car rental business, actually) in mind. In the e-mail, I was told about Kabul Golf Club in Afghanistan. This nine-hole track survived the war and the murder of one of its founders.

Camp Bonifas is located in the DMZ between North and South Korea. The onehole, par 3 course is flanked by military bunkers and is littered with unexploded mines in the rough. If you miss the green, it’s best to declare your ball lost.

Merapi Golf Course is situated at the foot of an active volcano in Indonesia. Eruptions happen every two to three years. You’d be forgiven if you chose not to finish your round.

At Uummannaq in Greenland, players often tee up in minus-50-degree temperatures at this ice course set 600km north of the arctic circle. Frostbite is a very real danger if you forget to pack the right attire.

On the opposite end of the spectrum—and closer to home—Furnace Creek Golf Course at Death Valley (Calif.) is located 214 feet below sea level and hardcore gofers can expect 130-degree temperatures in the summer.

Prison View Golf Course is situated on the grounds of the Louisiana State Penitentiary in St. Francisville, La. If you want to play in the shadow of what is commonly considered to be the “bloodiest prison in America,” you’ll need to submit to background checks as well as have your car searched when entering and leaving the club.

Lastly, if you think of your game in terms of “hunting” birdies and eagles, you may want to reconsider playing Hans Merenskey Golf Club in South Africa. Golfers can expect to be the prey as leopards lurk in the trees and crocodiles lie in wait in the greenside lakes. In 1998 a German golfer was trampled to death by an elephant. Fore!

Rob Thomas rthomas@wtwhmedia.com

When it comes to dangerous courses … I suppose any that post signs to beware of rattlesnakes and alligators would qualify.

Use Outdoors...

• Achieve long-ter m cold holding with or without grid electricity!

• Eleven sets of extruded aluminum pan slides accommodate 18 x 26” or 12 x 20” pans with ample capacity.

• Heavy duty all-terrain wheels, two with brakes, provide mobility when fully loaded and stability during even the roughest transport.

• Customize the door with your logo!

Springtime Means Lesson Time

FOR CLUBS IN COLDER climates, April is typically the month when the golf season begins in earnest. I recently engaged in one of my favorite annual rituals when I went out to my garage, found my golf bag, and checked to see if it was fully stocked with balls, tees, divot tools, ball markers, gloves and shoes. During the winter, I brought my pitching wedge and putter inside for practice sessions in the basement. So, with the weather improving, I returned those short game clubs to the bag, and cleaned the clubfaces. I loaded the bag into the trunk of my car, and I’m now ready for another season of drives, approach shots, pitches, chips and putts. I’m certain other golfers like me who live in colder weather followed a similar process.

As veteran golfers like myself prepared for another season, many people who have never swung a club are deciding they want to take up the game. The ones who belong to a country club or golf club may sign up to take lessons from one of the pros at their facility. I wondered if head pros see an influx of first-time players in the spring, and if they had any advice for beginners who want to start taking lessons. I asked a couple pros for their thoughts.

Mike Cornell, Director of Instruction at Champions Run in Omaha, Neb., and Scott Reilly, Head Golf Professional at Philadelphia Country Club, say they see plenty of new golfers interested in learning the game when a new season dawns.

Cornell says that adult beginners often want to learn to golf so they can spend more time with family and friends, as well as utilize the club more. Reilly notes common reasons given by adult newcomers for taking lessons include: joining friends; having more time to try golf due to working remotely; having to play golf in connection with their job; and getting

outdoors.

Cornell estimates that 30% of adult beginners take one golf lesson and never return for another session, while about 40% take more than one lesson, but do not continue receiving instruction throughout the season and just 10% take lessons for a full year. At his club, Reilly says about 20% of newcomers take one lesson and don’t return for more, while approximately 25% take more than one lesson, but do not continue receiving instruction throughout the season, and approximately 55% take lessons the entire year.

Both Cornell and Reilly say typical reasons for not continuing with lessons usually center on not having enough time.

“They get too busy in the summer, they lose interest and without repetition they don’t see improvement,” Cornell notes.

Similarly, Reilly adds that other time commitments hinder first-time players, which means they don’t play as much as they hoped they would and they’re not improving.

As a longtime golfer, I can confirm that golf requires a lot of patience and willingness to endure mistakes and learn from them. I also know that many adults are busy and it’s tough to find enough time to absorb the information that an instructor provides. Cornell says beginners who want to learn the game should carve out time to practice basic skills, but should also try to “make [their] time to learn very productive in a shorter time of

practice.”

“Learning golf does not mean being on the range for hours,” Cornell adds. “The great thing about golf is the trial and error that you can experience for yourself in learning.”

I agree with Reilly when he says beginners should “come [to a lesson] with an open mind and your expectations very low.” He also encourages first-time golfers to find a reputable instructor close to where they live or work, and says newcomers should be willing to do some homework if they want to make progress. Reilly suggests finding a friend who also wants to learn to play, take a few lessons together and then enjoy dinner or drinks afterward. That sounds like an excellent plan.

If you’re a general manager or head pro at a club, do you see a surge in the amount of newcomers who want to begin taking golf lessons when spring arrives? Does your club offer any incentives to encourage non-golfing members to learn the game? Feel free to share thoughts with me at pkeren@wtwhmedia.com. And if you’re teeing it up for the first time or the 1,000th time, I wish you the best of luck for a successful 2023 golf season. Fore!

Phil Keren • Senior Editor pkeren@wtwhmedia.com

PREPPING FOR THE BUSY SEASON

By Bill Jankowski • General Manager Columbia Country Club • Chevy Chase, Md.

THERE IS NO QUESTION that many clubs are experiencing all-time highs with new membership and usage. Countless clubs have launched golf course and clubhouse renovations over the past few years, as well as many other long-awaited capital projects to address deferred maintenance and to keep up with member demand.

But with increased member demand and new capital projects comes heightened member expectations. As we begin each new season the main objective is clear, deliver the best possible experience to the members, their families, and their guests.

To achieve this objective, it all starts with the staff. The staff is the club’s No. 1 asset and without a talented and dedicated team of professionals, the club experience simply will not meet the membership expectation.

Promoting a positive, high-energy work environment while providing the team with the tools, mentorship and support is key. Each new season is an opportunity to implement new employee training, make improvements to the employee onboarding process, and educate the team on the latest and greatest private club best practices and industry trends:

• Set the expectation (the bar) and never go below it … no matter what.

• Train, train, and train again. Let your staff know why it’s so important for the member experience and their personal development.

• Set goals and timelines, reward progress, recognize staff, take before-and-after pictures of projects and boast accomplishments.

• Inspect what you expect.

• Encourage mistakes. They are going to happen and it’s necessary for growth and development.

Another essential focus when gearing up for the new season is the constant development of new and innovative member experiences. This can range from new golf

or tennis tournaments, unique family programming, or exclusive culinary events.

Empower your team to think outside the box and try new things. You never know what they may come up with that could become your club’s next annual tradition. The wants and desires of members are constantly evolving so it’s important to consistently look for ways to build new excitement every time the member comes down your driveway.

Equally important to developing new and innovative member experiences is the way in which you communicate it. Have you ever heard this? “Wow! That event sounded like so much fun! We would have attended if we knew about it.”

In some cases, driving attendance and popularity to new events and programming takes more than a standalone e-mail or a blurb in the weekly update. It takes using every tool in your tool belt, such as educating the staff to sell it at the dinner table, getting board and committee members to spread the word, or interactive videos with the staff highlighting the event and showing their excitement. We want to generate a level of buzz and excitement where members can’t wait to see what the club will come up with next.

“ Each new season is an opportunity to implement new employee training, make improvements to the employee onboarding process, and educate the team on the latest and greatest private club best practices and industry trends. ”

RACQUETS INDUSTRY SET TO BOOM: A DIRECTOR’S JOURNEY AND INSIGHTS

By George Laffey • Racquets Director Nashawtuc Country Club • Concord, Mass.

THE RACQUETS INDUSTRY IS growing at unprecedented levels! It’s an incredible time in the industry where racquets as a family (tennis, pickleball, platform tennis, padel) is conservatively expected to grow nationally 200% over the next five years. There has been no better time to be a professional growing in this industry, and I’m happy to share my journey and where I see the future of racquets going.

I believe that complacency is your worst enemy as a racquets professional and in life. I always strive to grow, learn, push myself to be better, try new programs and events. That being said, we are at an evolution in racquets where you are no longer just a tennis professional, but a racquets professional. I didn’t need to hear this a third time as a young tennis pro, so I took the leap and dove into getting certified, playing competitively, and took the lead in bringing programs to my clubs in tennis, platform tennis, and pickleball.

Being a passionate Triple-Threat Professional (Professional Tennis Registry Lingo for certified in these three sports: a PSR designation) has set me apart from my peers in the industry early on in my career. Now being a Triple-Threat is one of the core requirements for many Director of Racquets positions throughout the country.

I was taught at a young age that no one can take your education or knowledge away from you, and with that I strive to learn, network, and get certified. With the growth of racquets and technology, continued education has become more important than ever. Recently, I completed the Certified Racquet Sports Executive program (CRSE) and have joined The Directors Club of America, which has been invaluable to my learning curve, network, and overall career as a young Racquets Director. Most importantly the implementation of this knowledge into my administrative work, programs, events, and management style has helped me provide a world-class experience for my membership.

As important as certifications and continued education is, being lucky enough to have a mentor is just as pivotal for your growth. I have a mentor who is a Director of Racquets

at a Top 10 Platinum Club of America who has changed my life, shaped my career, and helped make me the professional and leader I am today. I am forever grateful for this relationship and would recommend to all professionals out there that strive to be future leaders, to find a director or mentor who you respect and try to learn as much as possible from them. Having a trusted mentor has been monumental for my growth, and I can’t wait to be a mentor myself one day.

My mentor and many racquets leaders talk about the crossover rate of their memberships and how the best in the industry have more than 50% of their memberships playing two or more racquet sports. I believe this crossover metric is incredibly important for continued growth.

Personally, I like to track what percentage of the family is playing a racquet sport. Part of my success has been to build a family culture where the entire family is utilizing the racquets facilities. I literally get goose bumps and a great sense of pride when I see all three sports being played at the same time and entire families utilizing the racquets facilities to the fullest. Being able to provide this positive experience and be a valued part of my memberships’ lives is why I got into teaching tennis as a young pro in the first place.

I believe growing junior programs and events has been the foundation of building this family racquets culture and will continue to provide a pathway for the entire family to enjoy these lifelong sports together.

The future of racquets is very bright … we are in the early innings of the boom! I believe Padel is the next racquet sport to take off in America. I plan to be getting certified and start playing this sport in the very near future.

My advice to all professionals is to embrace change, continue to learn, don’t be afraid to fail, and have fun. This is a truly special industry to be a part of and I’m so excited to see what the future of racquets looks like. I hope that sharing my journey and some of the tools I have used to succeed can help future leaders in the industry as we grow together.

Arming Your Golf Members

By Matt Kilgariff • PGA Director of Player Development The

WANT TO PLAY LIKE THE pros? Then you need to arm yourself with the right tools. Tour players use yardage books and greens guides. StrackaLine offers state-ofthe-art technology for yardage and greens for everyday players. Their USGA-compliant greens guides are the most accurate for precise green reading and they have an extensive library of 35,000 courses and are continuing to grow.

I sat down with Ian Crick, Director of Golf for StrackaLine, to learn more about the company.

Matt: How did you become involved with StrackaLine and what is your current role in the company?

Ian: I was first exposed to StrackaLine while working as the First Assistant at The Bridges at Rancho Santa Fe. We used their Facility Hole Location Software to create our daily hole location sheets. While at The Bridges, I had the pleasure of meeting Jim Stracka, CEO of StrackaLine. We became fast friends. One night we were out to dinner, and I mentioned that I was thinking about leaving the green grass side of the business to pursue a role as a sales representative. He asked that I entertain the idea of coming to work for StrackaLine. The very next day, I visited his office, met the team, and the rest is history.

I am currently the Director of Golf at StrackaLine and I love it! My background is in customer service. My role with StrackaLine combines sales and service. Having the opportunity to educate everyday golfers and PGA Members who share my passion for the game all over the nation is invigorating. I feel extremely fortunate that I have been able to stay in the golf industry and sell products that I believe in.

It is the best of both worlds.

Matt: How does your background with the PGA of America help in your role at StrackaLine?

Ian: My background as a PGA Member is unbelievably valuable. I have firsthand knowledge of what golf professionals experience on a day-to-day basis. With my understanding of the pitfalls of our industry, and hearing from others, it affords me a unique perspective and an insight as to how our software and books can elevate the overall level of play for all golfers and make courses run more efficiently.

Matt: How do StrackaLine products positively impact facilities?

Ian: Our Facility Hole Location software completely automates the hole location process. It helps superintendents by ensuring them that their staff is placing hole locations in correct areas of the green. It rotates hole locations which promote turf health and assists in maintaining a good pace of play. Both items are time and money savers. This software also creates a detailed hole location sheet for distribution to players making for a more robust experience. Our green mapping technology allows us to create a Tour-level book for a fraction of the price. The books make perfect tee prizes and retail items. Players of all levels can improve their putting and lower their scores by having this detailed information at their fingertips.

Matt: What are the set-up costs associated with getting your technology at a club?

Ian: There are no set-up fees for our software and yardage books and greens

guides provided the opening order reaches the $3,000 total spend mark. The annual subscription for our Facility Hole Location Software is $2,000.

Matt: Are there any specialty products for tee prizes, etc.?

Ian: We can create extremely detailed and customizable yardage books and greens guides for tee prizes. For example, books may include custom covers, logos, tournament information such as rules, schedule of events, past champions, etc.

Matt: How does every player benefit from using StrackaLine?

Ian: Players of all skill levels benefit from using our greens guides and yardage books. My wife, who is a beginner, uses the elevation view in our books to know if a putt is up or down hill. It has totally changed her speed control while putting. It can also help the mid-handicap player understand how slopes affect the break of a putt and improve their chipping by keeping the ball below the hole. Tournament players love our books because they help level the playing field on a course that they may have little experience on. It may even affirm their reads, making them much more confident.

Matt: How can clubs start the process of implementing StrackaLine technology at their club?

Ian: Please reach out to me directly at: Ian@strackaline.com. They may also purchase books from strackaline.com.

Mention this article or use code Thrivegolf for a 20% discount on your next wholesale book order or purchase of hole location software.

Bridges at Rancho Santa Fe • Rancho Santa Fe, Calif.

THE SOUND OF SUCCESS

The Broken Sound Club in Boca Raton, Fla. recently unveiled a $40-million clubhouse renovation to further separate the property from its South Florida peers.

By Rob Thomas, Editor

THERE

ARE MYRIAD WAYS

the Broken Sound Club sets itself apart in the crowded Southeast Florida market.

To begin, the Boca Raton, Fla. club has two championship golf courses—one of which hosts a popular Champions Tour event—and both are Audubon Sanctuary Certified. On top of that, the Old Course is the first golf facility in Florida, second in the U.S. and 14th in the world to be GEO Certified.

Sustainability isn’t exclusive to the outside. Broken Sound Club’s Moonstone Spa and Fitness Center has been awarded LEED Certification from the U.S. Green Building Council for the 2013 transformation of the wellness amenities. Prioritizing the space’s eco footprint pertaining to carbon, energy, water, waste, transportation, materials, health, and indoor environmental quality, the club was able to certify the space as a cost-saving green building.

TRANSFORMATION

Speaking of “building” … the club unveiled a $40 million renovation of its

expansive clubhouse in late March. The impressively appointed, 130,000-sq.-ft. main clubhouse boasts choices of indoor and outdoor dining, a two-acre poolscape and bistro, and a lifestyle-centric signature retail shop. The renovated space welcomes an additional 30,000 sq. ft. housing the expanded men’s and ladies card rooms and elevated entry design to enhance members’ experience from the moment they arrive on the grounds.

Greg Devino, General Manager/COO, says “offering exceptional service, a wide range of amenities, and a strong sense of community” also differentiate the Broken Sound Club from its neighbors.

Devino has been in the hospitality industry for more than 25 years and joined the club a little more than a year ago to usher the renovation across the finish line.

“We added an additional 30,000 sq. ft. to the main clubhouse, which includes Illuminations Ballroom with seating for up to 450 people, the creation of a brand-new ladies card room wing, which can accommodate up to 400 card players, a billiards

room, and much more,” Devino points out. “We also added two new dining venues— CIRQ Grille and Bar serves as the main dining room overlooking the 18th green of the Club Course, and Zest Restaurant which serves tapas and sushi.”

To be expected, the renovation process wasn’t without issues.

“Of course, with any renovation project, there are always challenges that arise,” Devino says. “One of the biggest challenges we faced was ensuring that we were able to complete the project on time and within budget during a pandemic. We worked closely with our contractors and vendors to ensure that everything was completed to our satisfaction and adjusted accordingly with supply chain issues encountered.”

For the design, Broken Sound Club enlisted South Florida’s Peacock + Lewis, whose team has spearheaded projects for Bay Harbor Yacht Club and The Country Club of Florida. The beautifully curated interiors were brought to life by Migena Gace at M Design, previously the Director of Interior Design at Peacock + Lewis.

A TALE OF TWO COURSES

Directors of Golf Jeffrey Waber (The Old Course) and Rick Sutton (The Club Course) are charged with getting 1,600+ total golf members across the two courses for more than 70,000 rounds each year. While that’s a hefty task, a combined 40+ years of experience and two wildly different layouts certainly helps.

The Old Course is a secluded 18-hole course originally designed by Joe Lee (1978), with renovations from Gene Bates

Broken Sound Club boasts a two-acre poolscape and bistro. The resort-style facility features zero-entry into a 6-lane lap pool, whirlpool, waterslide, splash pad with an interactive water feature, waterfall pool, grotto, and climatized water temperature.

Greg Devino, General Manager/COO

(2004), and Rees Jones (2023). Hidden in the heart of Boca Raton, this golfers’ sanctuary offers the ambiance you would expect in a traditional golf club. There are no homes along the track.

The Club Course offers generous fairways and elevated greens in the heart of the community. Opening in 1985, the course was originally designed by Joe Lee (1985, 2001) and renovated by Bates and Matt Swanson in 2017.

The Club Course Juniors Golf Program is an attractive sell for younger families that move into Broken Sound. Various initiatives have been implemented over the years to entice non-golf members to upgrade and join golf. One of the more popular programs was “Get Golf Ready,” where members had a three-month trial membership at the Club Course and were provided professional golf lessons on and off the course.

Golf Course Superintendent Kyle Asbury understands that maintaining exceptional course conditions at the Old Course is vital for members’ satisfaction.

“We’ve tackled our biggest maintenance challenges, including labor and budget, by increasing our budget and offering competitive pay to our operators,” Asbury says. “As a result, we’ve built a strong team dedicated to delivering top-quality service every day.”

Like all businesses, staffing can be an issue.

“At Broken Sound Club, we know that our team is the backbone of our success,” Asbury says. “To ensure we have the right

Jeffrey Waber, Director of Golf at The Old Course (pictured) and Rick Sutton (The Club Course) are charged with getting 1,600+ total golf members across the two courses for more than 70,000 rounds each year.

people in place, we invest in proper training and offer competitive pay to attract and retain top talent. By doing so, we have a highly skilled and dedicated team ready to go above and beyond for our members.”

RACQUET RENAISSANCE

Broken Sound Club has 23 Har-Tru clay courts, including 18 with lights, and a tennis stadium. Director of Racquets and Recreation Arnaud Delanoe heads a staff with six full-time tennis professionals. In addition, there are four pickleball courts

and two full-time pickleball pros.

A 38,000 sq. ft. fitness center with a state-of-the-art locker room that includes showers, a jacuzzi, sauna and steam room, and a 600-sq.-ft. pro shop highlight the offcourt amenities.

Delanoe, the club’s former Junior Program Director, knows a thing or two about growing the game. The Broken Sound Tennis Academy takes place four days a week with an average of 40 players on site daily. It runs from August to June for kids from ages 5 to 17 years old—all levels including

the No. 4 and No. 7 U14 players ranked in Florida. In June and July, he runs nine weeks of tennis camp with an average of 50 kids on site daily.

CULINARY CREATIONS

Members feast on an exclusive dining landscape curated by Michelin Star Chef Bogdan Danila, who serves as the club’s Culinary Director. Danila proudly introduces two new dining outlets: CIRQ Grille and Bar, an American inspired Brasserie with an upscale casual feel, and Zest, a unique dining experience that fuses traditional old Florida and Japanese Izakaya style cuisine utilizing only the freshest ingredients to satisfy the gourmet palate.

Each dish is carefully crafted using locally sourced ingredients from Broken Sound’s very own Chef’s Garden, including fresh honey harvested from the club’s on-site apiary. Broken Sound Club has a continuing partnership with the American Beekeeping Federation as a certified Honeybee Haven and there are 27 beehives between both courses.

Michelin Star Chef Bogdan Danila serves as the club’s Culinary Director and introduced two new dining experiences—including CIRQ Grille and Bar—to members following the massive renovation.

Director of Racquets and Recreation Arnaud Delanoe (pictured) oversees 23 Har-Tru clay courts, including 18 with lights, and a tennis stadium. He also manages a thriving junior program and Tennis Academy.

Director of Marketing Jessica Gonzalez and her team communicate with members through multiple channels, such as e-mail newsletters, digital signage, and through the club’s website/app and social media pages. “We ensure concise, timely, relevant, and personalized communication to keep our members informed and engaged,” she says.

MARKETING TO MEMBERS

Jessica Gonzalez, Director of Marketing at Broken Sound Club, knows that word-ofmouth referrals from current members and community partners is an effective way to

attract new members, but her job changes once they join.

“I believe that keeping our members happy and involved involves creating a sense of community and belonging,”

Gonzalez says. “The approach includes hosting member events, personalized communication, providing exceptional services and facilities, and continually listening to their feedback to improve our offerings.”

The team at Broken Sound Club communicates with members through multiple channels, such as e-mail newsletters, digital signage, and through the club’s website/app and social media pages.

“We ensure concise, timely, relevant, and personalized communication to keep our members informed and engaged,” Gonzalez says.

Social media platforms like Facebook, Instagram, and LinkedIn have been gold in the process.

“I’ve found that creating engaging content by showcasing the unique experiences of our club has been the most effective in attracting and engaging our members and prospective members,” she says. “We even sold a home at the club that began with Instagram!” C+RB

Broken Sound Club enlisted South Florida’s Peacock + Lewis to redesign the impressive, 130,000-sq.-ft. clubhouse. The beautifully curated interiors were brought to life by Migena Gace at M Design, previously the Director of Interior Design at Peacock + Lewis.

The Kids Are (More Than) Alright

Clubs are appealing to their burgeoning family memberships with spaces reserved exclusively for younger age groups.

By Pamela Brill, Contributing Editor

KIDS WHO GREW UP visiting their grandparents’ country club may remember taking a dip in the pool or joining them on the green for a round of golf. But for today’s children, their experience may have started long before they could hold a club, let alone dive into the deep end. As more clubs sign on young families, they are heeding the siren call of expanded services and facilities exclusively dedicated to kids. From indoor centers that house open playtime and events, to a playground that offers an alternative to clubhouse amenities, these spaces have become the place to be for kids of all ages.

BIRDS OF A FEATHER

The youngest members at Phoenix (Ariz.) Country Club are reaping the benefits of the newly designed Firebirds Nest and Firebirds Lounge. The two separate play spaces, designated by age group, were unveiled last summer in response to a shift in the club’s core demographic.

“Once known as a downtown Phoenix club for businesspeople, we recently experienced rapid growth with younger memberships, which prompted parents and committee members to create safe spaces where children could enjoy year-round activities while adults

Photo courtesy of Phoenix Country Club

PHOENIX COUNTRY CLUB

Phoenix, Ariz.

utilized additional amenities,” says General Manager/COO Dan Budzius. “Given the lack of thoughtful space for this growth, it was necessary to become creative with our 90,000 sq. ft. of clubhouse.”

Carving out 300 sq. ft. apiece, each kids’ room offers convenient access to surrounding recreational facilities. The Firebirds Nest for ages six months and up is located near the club’s roundabout for easy pickup/dropoff, while the Firebirds Lounge just off the aquatics area is housed near the pool, Goldwater Grill and outdoor play area. Troon’s design team selected age-appropriate furniture and décor, as well as easy-to-clean wood laminate flooring.

Creating distinct play zones provides a visual contrast in these spaces. The Firebirds Nest sets the scene for fun with a painted wall of trees, cozy lounge chairs, a pretend kitchen area, and pint-sized tables and chairs that look out onto a fenced-in play area outfitted with turfgrass. Meanwhile, the Firebirds Lounge is designed with a more sophisticated color palette, including navy walls, bright red furniture and neon

signage. Stocked with arcade games like foosball, an air hockey table and indoor basketball hoops, it appeals to teens and older kids with its contemporary vibe.

Even while aesthetically pleasing, these spaces have also been designed with safety in mind. Kevin Williams, who runs the aquatics center and youth programming, notes that all furniture is wall-mounted to prevent potential hazards, and the spaces are outfitted with child-proof electric sockets and padded counter covers.

“Most of our staff working in the rooms are CPR-certified lifeguards,” he says. “All exits and entrances have been installed per code to always maintain the safety of the children.”

Because the Firebirds Lounge sports a flexible layout, this space can be restructured to accommodate programming and summer camps. Williams notes that activities range from creative art projects to special guest visitors from the Phoenix Zoo. “We host multiple year-round events to keep every age and every stage busy, active and engaged in the club, including multiple

camps, classes, clinics and parties,” he says. Such purposefulness has also helped the club promote its Firebirds program, in which kids 10 and up can try out select amenities (golf, swim, fitness and tennis) and earn their official Firebirds card. Doing so permits them to use that area of the club without their parents. “It’s a huge win-win for the parent and child,” says Budzius.

EMBRACING THE NEXT GENERATION

Fashioning an aircraft from Legos or getting covered with slime. For kids at Holston Hills Country Club in Knoxville, Tenn., the sky’s the limit when it comes to the slew of activities they can enjoy at the revamped kids’ club. In response to a significant uptick in family memberships, McConnell Golf decided to update Holston Hills’ children’s facility last May and further tweaked the overall design this past January.

“We wanted a space that made kids feel welcomed when they walked through the doors, but that could be flexible enough to hold the varying kids’ events that we host,”

“Once known as a downtown Phoenix club for businesspeople, we recently experienced rapid growth with younger memberships, which prompted parents and committee members to create safe spaces where children could enjoy year-round activities while the adults utilized additional amenities.”

— Dan Budzius, General Manager/COO

HOLSTON HILLS COUNTRY CLUB

Knoxville, Tenn.

explains Activities Director Carrie Pittenger.

The former pro shop-turned-kids’ club, located in the west end of the clubhouse, was reinvigorated with new flooring and sheetrock. Large windows that look out onto the golf course are a draw for all ages.

“Our youngest kids enjoy waving at the golf carts that pass by, and our older kids can be found playing ‘I Spy’ out the windows,” says Pittenger.

The club’s locale was also incorporated into the design, enhancing the playful vibe of the setup and décor. “Since we are located in the foothills of the Great Smoky Mountains, we decided to do a fun mountain theme and hung up some posters,” she adds. “We also allowed the kids to help us pick our class mascot, Holston the Black Bear.”

After spending a few months in the updated space, the staff had a better sense of how to play up the theme even more. Closing the kids’ club for three days in January, the walls were brightened with new colors and a mural of mountains, while additional storage bins and toys were added to the de-

sign. Also of note is an inset wall shelf that was converted into a television area where kids can relax and watch movies.

Flexibility is key in the kids’ club’s overall design, enabling the club to shift its layout based on the daily schedule (drop-and-play for kids under 5 three days a week, twicemonthly kids’ night out for ages 5-12 and daily summer camp). Lightweight tables can be brought out for crafts and meals, and later broken down and stored when not in use. Bean bags offer a comfortable place to read or simply hang out with friends, while an open play area features a pretend kitchen, puppet theatre and cubbies for housing kids’ jackets and water bottles.

“We want to have space for some kids to be active while recognizing other kids may need to have space to be still and take a break,” notes Pittenger. “We tried to design the room in a way that accommodates different ages and varying activity levels.”

Given the facility’s modest 30’ x 15’ footprint, along with a separate storage room, office, restroom and craft sink, the club has

streamlined its operations for efficiency and safety. Parents are required to sign their children in and out and the room is continuously monitored. Age-appropriate toys are stored on opposite sides of the room, preventing young children from accessing playthings designed for older kids. And in the event of an emergency, kids and staff can be moved into a structurally-sound area.

Since the kids’ club reopening, parents and children alike have appreciated the dedicated space. Pittenger recently received a note from a longtime member, heralding the kids’ club and its activities even though their own family had aged out of these amenities. As further proof of the infectious energy that the kids’ club has produced, she acknowledged an older member who, upon seeing the kids playing outside on a mild winter day, dropped off a parachute and some extra games.

“I think our membership is excited about the energy and life the kids bring to our historic club,” says Pittenger. “It gives a new generation a chance to create positive

“It gives a new generation a chance to create positive memories and envision a future in the club, as we approach our second century.”

— Carrie Pittenger, Activities Director

WETHERINGTON GOLF & COUNTRY CLUB

West Chester, Ohio

memories and envision a future in the club, as we approach our second century [in 2027]. I think it is pretty special that those memories for our youngest members start in the kids’ club.”

MEMBER-DRIVEN PLAY

As the saying goes, necessity is the mother of invention and in the case of a new playground at Wetherington Golf &

Country Club in West Chester, Ohio, it’s the membership’s kids who can attest to this adage. In fact, the local community worked together to replace an existing structure with a more kid-friendly design that has since become a neighborhood attraction.

According to Director of Clubhouse Operations & Marketing Ashley Lueth, Wetherington’s growing community of

young families was the driving force for the project. The outdated playground that had been constructed in the late 1990s was well past its prime, and families were vying for a place in which their kids could play safely.

“Like many residential country club communities, building a playground structure in a backyard that is adjacent to the golf course is prohibited,” explains Lueth. And

“The best compliment is seeing the park heavily used every day weather permits.”

— Ashley Lueth, Director of Clubhouse Operations & Marketing

with full-fledged residential play spaces running between $2,500-$5,000 per household, having a community-wide facility was a more practical decision.

When the club developed a capital plan for campus-wide improvements and the playground did not make the final cut, Wetherington’s membership banded together to raise funds for the project, relying on donors of families and grandparents who were what Lueth dubs “power users of the park.” Their work exceeded initial expectations, earning $75,000 of the initial $50,000 goal.

Adjacent to the swimming pool and surrounding recreational amenities—but not the clubhouse or golf course—the 85’ x 50’ playground is comprised of ageappropriate play zones. They include five slides, climbing walls, monkey bars and

catwalks for ages 5-12; as well as swings and a merry-go-round for toddlers and younger children. Surrounding basketball courts, sand volleyball courts and a gazebo are also part of this complex. In terms of safety, the steel and polyethylene design follows all industry regulations pertaining to clearances between structures and hardscapes, while underdrainage ensures stormwater management. Landscaping around the playground includes several inches of splinter-free mulch, which is tilled and fluffed annually.

During construction, crews were forced to contend with Mother Nature.

“Late winter in Ohio means wet, fatty clay soil,” explains Lueth. “More soil was excavated than originally anticipated, but because we are also a golf community, we were able to move these extra spoils to

SUMMING IT UP

> The growing population of family memberships has prompted clubs to expand their kids’ facilities.

> Designating separate spaces for different age groups allows room design to be tailored to their interests and activities.

> Kids’ clubs can benefit from flexible layouts and customizable furnishings that enable the spaces to be restructured for camps and events as needed.

areas that ultimately lead to improvement on the course.”

But, as she puts it, the effort has been worthwhile. “The best compliment is seeing the park heavily used every day weather permits. Wetherington is fortunate to have a strong community supporting their club and facilities; it truly shows the comradery of the club and its members,” adds Lueth. C+RB

TOP RANKED Club + Resort

Club + Resort Business is recognizing the TOP RANKED CLUB & RESORT facilities, programs and initiatives for all aspects of club operations.

2023 CATEGORIES

MARCH: CULINARY

APRIL: FITNESS & WELLNESS CENTERS

MAY: AQUATICS / POOLS

JUNE: RACQUET FACILITIES

AUGUST: PATIOS

NOVEMBER: PRO SHOPS

DECEMBER: CLUBHOUSES

SPONSORSHIP

• Max 3 sponsors per category

• Full page ad in C+RB Magazine

• Digital recognition on C+RB website (300x250 or 728x90 ads)

• Recognition in newsletters (300x250 ad)

• Social Media recognition as category sponsor

• You can nominate 5 of your customers’ club projects for Top Ranked Club + Resort recognition

• Sponsorship rate: $5,000

Sandy Run Country Club Marks Centennial With Timely Addition

By Phil Keren, Senior Editor

WHEN SANDY RUN COUNTRY CLUB in Oreland, Pa. opened in 1923, some famous American institutions were beginning to take form. In that same year, Yankee Stadium opened, Roy and Walt Disney founded The Walt Disney Co., and the iconic Hollywood sign was unveiled in California.

Sandy Run’s golf course architect J. Franklin Meehan designed a “tight and varied 18-hole course” with a topography that “was rolling but not hilly, lending itself nicely to holes with an attractive naturalness about them,” the club’s website states. The club was chartered in June 1923 as Edgehill Golf Club, but was renamed Sandy Run Country Club four years later when it used the name of the stream that winds through the property.

Sandy Run Country Club offers an 18-hole, Par 72 golf course that spans a little more than 6,600 yards, a 1,700-sq.-ft. fitness center, and a dining and banquet area.

To mark its centennial, the club will host a 100-year Gala in May, a Centennial Family Fun Day with a fireworks show in September, and a New Year’s Eve celebration, but members now see a 16-foot tall reminder of the anniversary each time they putt on the practice green. A four-sided Verdin Company clock with 36-inch LED backlit dials and Roman numerals stands next to the putting green and helps golfers make it to the first tee on time. Above the clock face, in gold lettering, is the name “Sandy Run CC,” and below the face is the year “1923,” in gold numerals.

A process that started with club leaders contacting prospective companies in fall of 2021 ended with the installation of Verdin’s timekeeping piece in February 2023. Here’s a look at how club and company officials worked together to make the project happen.

OLD CLOCK NEEDED REPAIRS

The club previously had a two-sided street clock at its facility for about 40 years that began malfunctioning a little while ago. Facilities Chairman Brian Murphy says they found out that the parts were no longer available for the clock.

“If it needed anything, we were in trouble, and sure enough, we did,”

Murphy says. “One of the gears was worn out on it… That’s when we started getting the ball rolling with getting a replacement.”

Murphy says he reached out to a couple different companies, and the club ultimately decided to work with The Verdin Company, a six-generation, Cincinnati, Ohio-based family business that has made cast-bronze bells, carillons, tower and street clocks, and other streetscape furnishings since 1842.

“I liked the fact that Verdin was local to this area,” adds Murphy, who also serves on the club’s Board of Governors. “...The dollar amounts [between the two companies] were pretty close to each other…Verdin and their sales guy did a really nice job and were very attentive to what we were looking for.”

While they knew they wanted a new clock, club leaders were uncertain about what specific components they desired, so Verdin representatives helped officials sort through the possibilities.

“They really kind of guided us along on what we should be doing, what we should look for,” Murphy says. “This is well before we ordered a clock and before we gave them a down payment.”

Murphy provided a proposed format and layout to Verdin representatives, who then offered suggestions that were “really helpful.” Verdin shared photos of clocks that were put up at clubs in other parts of the country. Murphy also visited Old York Road Country Club and Green Valley Country Club, both of which have Verdin clocks on their property, and leaders at those clubs said they had a positive experience with the company and product.

“We got to pick [a clock] from a couple different ideas,” Murphy says.

Brian Rink, Sales Manager for Verdin, says when his firm was contacted by Sandy Run Country Club officials, a sales representative named Doug Gefvert spoke with the club’s decision makers and members about desired features such as the number of faces, the size of the dials, and the overall size of the piece.

Gefvert worked with the club on finding the best color and deciding what would appear on the clock’s header. Verdin has about eight differ-

Brian Murphy

Brian Rink

ent clock models, and various components within each model can be customized to meet a customer’s needs.

Using a standard model as a starting point, the club selected a forest green clock that was customized with the name “Sandy Run CC” and the organization’s founding year of 1923.

“I thought it was pretty neat how they can do things and what they can do,” Murphy says. “What we were looking for was… kind of basic…There’s other features that we could’ve probably went with that we opted not to do.”

After decisions were made on the specific components, Gefvert drew up a pricing sheet and an order was placed for the clock.

“Our order processing department got [Sandy Run Country Club] different drawings and specs of the clock that [the club] had to sign off on so that they knew exactly what was going to be showing up when we shipped it to them,” Rink says.

Joe Wurtz, General Manager at Sandy Run Country Club, says the club’s Board of Governors approved the design and scope of the project in January 2022. An order for the 4M/ST Howard Replica/ Seth Thomas Street Clock was placed in early 2022. Money from the club’s capital budget was used to pay for the purchase and installation of the clock. The timekeeping piece was installed adjacent to the practice green in February 2023. Sandy Run employees did the site preparation and installation, while Verdin had a representative onhand to program the clock, Murphy says.

MEMBERS ‘AWESTRUCK’ AT FIRST, BUT SOON PRAISE NEW CLOCK

Murphy says he thinks Sandy Run members were initially “a little

awestruck” by the new 16-foot-high Verdin clock that sits on an elevated area next to the putting green. The old street clock, in contrast, was about 10 feet tall.

Murphy says he’s since heard from members who tell him the clock looks “great,” particularly at night with the LED lighting on each of the four faces.

“At night, it’s very, very distinctive,” notes Murphy, who adds the club’s bartenders enjoy viewing the illuminated clock. “...It really looks cool.”

“I think the clock has been a big hit with the membership,” Murphy says. “I have been getting a lot of positive comments.”

Some members at first asked why the clock was so big and why it was placed next to the practice green, but Wurtz notes, “they now love it.”

“I really like it,” Wurtz adds. “Very classy.”

Murphy and Wurtz both say they would recommend that other clubs work with Verdin if they need a similar product.

Verdin clocks are on the properties of nearly 700 clubs in all 50 states, Rink says. The company also sells clocks to cities, colleges and universities, parks, amusement parks, office buildings and private residences. The clocks are expected to last 20-plus years. Rink adds Verdin assists a customer with each step of the process.

“We’re there to help the customer with everything from design and placement of the clock to installation and then service and upkeep through the life of the clock,” Rink says. C+RB

Joe Wurtz

Aquatics & Pools

King of the Hill

The Clubs of Kingwood’s Facility Named C+RB’s

2023 Top Ranked Aquatics & Pools Program

C+RB Editorial Report

“WE LOVE THAT we have something for everyone, from young to old.”

That’s how The Clubs of Kingwood General Manager Patrick Pettit describes the aquatics and pools program offered at the facility in Kingwood, Texas. The variety of activities certainly played a key role in the Clubs of Kingwood earning a top ranking in the Club + Resort Business Top Ranked Aquatics and Pool Recognition Program.

“We are excited, proud of our club and truly appreciate the recognition,” Pettit says. “Our aquatics and pools facility complements the rest of our world-class amenities very well.”

The Clubs of Kingwood offers a water park with five separate pools.

“With five distinct areas, our water park is a haven of relaxation and fun for the entire family…While most private clubs have a swimming pool, we have an adult pool (heated and open year-round), a slide pool with two-story slides, a family pool with two diving boards, a lazy river and a splash pad for the little ones,” Pettit explains.

The Clubs of Kingwood provides swim lessons for children of all ages, hosts birthday parties for youngsters, offers culinary creations and craft cocktails from its Kahuna Cafe’ and Field Bar, and cabanas

with poolside service.

Pettit notes the water park offers activities that range from relaxing to exhilarating, as well as ones that allow family members to connect with one another.

“For thrill-seekers, our Big Kahuna water slide and landing pool offer an exhilarating experience that sets our water park apart,” Pettit says. “Our family pool and diving area is ideal for families looking to bond over a refreshing swim, while our Lazy River provides a tranquil escape from the hustle and bustle of daily life.”

Human connection is important to the club, with Pettit saying the goal is to serve as “a home away from home for members.” With that objective in mind, Pettit says the club last year made a major change in its lifeguard program following what he describes as “a less than optimal water park summer season in 2021.”

For 2022, the club switched from using contracted lifeguards to hiring lifeguards who were club employees. Although this set-up was more expensive, Pettit says the switch paid off because it improved the members’ experience.

“Our fall members survey confirmed that out of all areas of the club, the water park experience was the most improved over the previous year,” Pettit reports. “Enrolling the lifeguard team into our club’s service culture along with the drive to become the

friendliest private club in our market, paid dividends in elevating the member and employee experiences at our water park to reach the levels in other areas of the club.”

Improving member experience is an ongoing process.

“Our talented and dedicated team is focused on continuous improvement in all areas – people, product and programming and are very appreciative of our Fitness & Racquet Committee and Board of Governors who provide valuable input on ways to improve the member experience,” Pettit says.

The water park is part of a facility that

offers 90 holes of championship golf, 23 tennis courts, six pickleball courts and a fitness and sports center. More than 70 complimentary group exercise classes and

multiple fee-based classes are offered. There are 10 dining rooms and banquet facilities that host everything from intimate dinners to large events.

A Cool Pool

HUNTERS RUN COUNTRY CLUB

MEMBERS AT HUNTERS RUN

COUNTRY CLUB in Boynton Beach, Fla. might have trouble distinguishing between the indoors and the outdoors.

That’s because the clubhouse features floor-to-ceiling windows that allows members to see what’s happening outside with the aquatic facilities and events.

“We’ve brought the outside in, framing the aquatics center like a picture showcasing the beauty and energy of the center,” says Marie Mitchalk, the club’s Director of Marketing. “It looks like a Caribbean destination with lush foliage, everyone eating and drinking, and the golf course in the background.”

This innovative design, as well as other unique facilities and programming, helped Hunters Run Country Club earn a top-level ranking from the Club + Resort Business Aquatics and Pools Recognition Program.

Larry S. Savvides, the club’s Chief Operating Officer, says he felt “an immense sense of pride” for his staff and Board of Directors when he learned his organization received the honor.

“Our team consistently delivers a thoughtful and comprehensive host of programs centered around the aquatics facilities,” Savvides says. “It is the kind of recognition that confirms our commitment to delivering a truly special paradise for our members.”

Jennifer Chavez, the club’s Assistant General Manager, says being recognized by C+RB “validates all of the hard work our team contributes to make our members happy and the passion each of us has for our craft.”

The club in 2019 renovated its aquatics center with a beach entry, free-form, resort-style pool offering a saltwater chlorination system that is “gentler on the eyes and skin, promotes healthy breathing, reduces allergy issues, and is better for the environment,” Mitchalk says. This project included the installation of a chiller system to keep the pool cool on hot summer days in Florida.

Other aquatics features include lap lanes with dedicated morning and afternoon hours, more than 30,000 sq. ft of deck space surrounding the pool, seating for 200-plus with canvas umbrellas, a 12-person hot tub with cascading waterfall, pergolas with water misters, a poolside bar, a 16-screen video wall, and two poolside casual restaurants offering pizza, ice cream, café favorites, chef specials, and more in an open air courtyard seating. There are also

karaoke nights, open mic events, and live entertainment on Friday evenings.

The club enjoys hosting celebrations on its pool deck.

“The surrounding pool deck is the perfect area for tropical parties, new member cocktail mingles and dinner before concerts on the green,” Mitchalk says. “Every holiday brings hundreds of children together for games, float parties, character visits, [and] DJ music.”

In addition to the facilities and the events, Mitchalk says club employees maintain a strong connection with the members.

“Our employees are dedicated to providing our members with memorable experiences,” Mitchalk says. “The warmth and friendliness of our membership and the caring attitudes that flow between our members and our employees are what make Hunters Run unique. Whether our members are dining, socializing, spending holidays with family by the pool, or exercising, our employees are trained to prioritize member satisfaction.”

Boynton Beach, Fla.

Aquatics For All

Members of The Landings Golf & Athletic Club in Savannah, Ga. can enjoy swimming 365 days a year.

This is because the facility boasts three outdoor pools and two indoor pools, one of which is used as a 93-degree therapy pool. The aquatics line-up also includes two 35-foot slides, a diving board, splash pad with a large pirate ship, jacuzzi, and many water features throughout the site’s multiple campuses.

The wide-ranging offering of aquatic activities helped The Landings Golf & Athletic Club earn a high-level ranking from the Club + Resort Business Aquatics and Pools Recognition Program.

“This is very exciting news for The Land-

ings Golf & Athletic Club and our team members,” says Gary Lorfano, the club’s Director of Membership, Marketing and Communications. “We are honored to be ranked amongst these amazing facilities.”

The club has a resort-style pool with a cabana bar at the Marshwood pool, as well as an adult-only pool and jacuzzi experience and two indoor pools at the Oakridge Wellness Center. A large pool, slides, and pirate ship-style splash pad can be found at Franklin Creek.

“Two of the pools are adjoined by cabana bars and dining venues for member enjoy-

ment,” Lorfano adds. “When the weather does not permit outside usage, our members and guests may utilize our two indoor pools for lap swimming, classes, or fun. Our adult pool and hot tub at the wellness center offer adult-only usage which is amazing after a workout or spa service.”

Special events at the club include: a Cardboard Boat Race, New Year Polar Plunge, summer Dive-In Movies, and glow nights. Fitness classes, aqua physical therapy sessions, scuba classes and swim lessons for ages 6 months-old and up are available to members.

Lorfano says The Landings staff works hard to provide a positive experience for each member.

“We hope that our members will find our aquatics facility both enjoyable and safe,” Lorfano states. “Our team is certified in all aspects of life-saving techniques and protocols to ensure safety. Our friendly aquatics teams’ goal is to provide the most enjoyable experience by interacting through guidance and a friendly smile.”

One Splashy Place

FUN, ENTERTAINMENT AND magic.

Champions Run in Omaha, Neb. provides a sizable amount of each of these elements to its members through the club’s aquatics and pools program.

A signature feature is a state-of-the art splash park that includes three water slides, a dump bucket and ground features. There is a 20-foot aquatic climbing wall, playground, inflatable obstacle courses, kids slide, slack lines, and diving board.

“To recruit younger members, we felt we needed attractions that would target younger families,” Champions Run Creative Director Ben Lorenzen says. “Our splash park provides a safe and enjoyable environment for our community to cool off, have fun, and make lasting memories.”

The club’s pool programming also separates it from its cohorts. With 425 children on its swim team and 125 youngsters on its dive team, Champions Run has the largest swim team and dive team in the U.S., Lorenzen says.

“Our team members, ranging from beginners to competitive swimmers and divers, receive top-notch coaching and training from

Soaking It Up

THE MEMBERS AT Broken Sound Club

in Boca Raton, Fla. have the opportunity to enjoy aquatics and pool facilities that are “truly one-of-a-kind,” according to Greg Devino, the club’s General Manager/COO.

Broken Sound Club offers multiple distinguishing characteristics that keep its members engaged, healthy and entertained.

“Our focus on safety and cleanliness is unparalleled, as we continually strive to maintain the highest standards in water quality,” Devino says. “Our facilities cater to all ages and interests.”

There are a variety of features that

our experienced and dedicated coaches,” Lorenzen says.

Members can take classes such as scuba diving, paddle board yoga, poolside spin, and HIIT (High-Intensity Interval Training).

“These innovative and engaging fitness options provide our members with exciting opportunities to stay active, healthy, and motivated in a dynamic aquatic environment,” Lorenzen says.

Employees work hard at entertaining their members with activities, particularly during the summer months at the pool.

“Whether it’s a foam party, promotional

games, or activities (frozen friendship, t-shirt cannon), members come to our pool for the experience, not necessarily the amenities,” Lorenzen says.

Rubber duck races in the pool and the “Rose All Day” event — where members can enjoy rose wine while sitting by the pool — are two activities that have become very popular at the club. There are also member appreciation days, a poolside barbecue and a themed party.

“Our goal… is to create magical moments and memories for our members and their guests,” Lorenzen says.

appeal to water enthusiasts of all ages. Broken Sound offers a beach-entry, six-lane lap pool, a children’s pool with an elevated water slide, a children’s playground center with an interactive splash pad and jungle gym, and a waterfall pool. Meanwhile, there are opportunities for members who want to use water for exercise and relaxation.

“Whether you’re looking to do some

water aerobics, swim laps, or simply relax by the Grotto, we’ve got you covered,” says Jessica Gonzalez, Director of Marketing.

The club recently completed a $40 million renovation of its clubhouse that included an expanded relaxation section in the pool area, upgraded jet pressure in the whirlpool, new cushions throughout the deck, and additional umbrellas.

Devino notes the offerings and renovations reflect an approach of creating a community that is inclusive and vibrant where members enjoy healthy and active lifestyles.

“This philosophy extends to our aquatics and pool facilities, where we foster an environment of fun, teamwork, and social interaction,” Devino says.

OCEAN REEF CLUB’S CULINARY SYMPHONY

Ocean Reef Club’s expansive culinary operation encompasses diverse dining options and experiences in an immersive and exclusive gastronomic setting.

BACK TO THE GRIND

AFTER THE CHEF TO CHEF CONFERENCE ends, I exhale deeply to collect and ready myself for the onslaught of new ideas and content that inevitably follows. The ideas are bountiful this year, and I’m eager to share some of the good ones.

First and foremost, I am delighted to announce that Amber Dobsovic has been named National Sales Manager for Club + Resort Chef. She will add C+RC to her media brand portfolio, which includes other titles in our Retail, Hospitality and Foodservice Network like FSR, QSR and CStore Decisions

Amber’s culinary background makes her uniquely suited for our industry. As National Sales Manager and Director of Strategic Partnerships, she will seek to sync synergies for advertisers, sponsors and partners between Club + Resort Chef and the brands she has represented for over a decade. Please join me in welcoming her to our community, and if you see her at the National Restaurant Association Show, say hello.

In addition to welcoming Amber, we have big plans for our Master Class series. Born during the pandemic, this series has evolved and expanded with each new season. This year, we’re taking it to the next level by filming three chefs demoing their dishes in a live version, set in a club kitchen. Our talented video team will edit and package these classes for you to enjoy and learn from.

I’m also excited to share that we recorded most of the sessions at Chef to Chef, which will be available exclusively to Club + Resort Chef Association (CRCA) members. If you haven’t already, join the association at association.clubandresortchef.com to access this exclusive content.

But that’s not all! We’re also working on launching two certifications through CRCA: the Certified Club Culinary Director (CCCD) and the Certified Executive Club Chef (CECC). More information on these certifications will be coming soon.

And for the first time ever, we’ll conduct a salary survey and share the findings in our November issue. This is a critical topic often overlooked in our industry, and we’re excited to shed some light on it.

There’s more coming, including new events and ways to connect. I hope you left Miami feeling as energized and excited about the months between the 2023 Chef to Chef Conference and the 2024 Chef to Chef Conference as I did.

EDITOR

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

P.S. I have one more announcement: By popular demand, we will continue to film Auto-Fire videos, where I ask club chefs five random questions that usually make both of us laugh. (Let’s face it; laughter is good after a long day in the kitchen.) If you want to participate in Auto-Fire—or you have ideas to share about content we should develop—reach out.

MEET THE NEXT GENERATION OF CLUB CULINARY LEADERS

C+RC’S ‘INDUSTRY INSIGHTS’ article this issue spotlights members of the next generation of club culinary leaders (p. 40). We feature Chloe Dykes, Executive Chef of Lexington Country Club; Andrew Haapala, Executive Chef of The Country Club of Virginia; Mario Trujillo, Executive Sous Chef of Cullasaja Club; and Devonnare Burgos, Sous Chef of Detroit Athletic Club.

These chefs describe coming of age at a transitional time in the culinary industry, when kitchen culture began to shift. Mental health and work-life balance are at least part of the conversation, if not yet ubiquitous. Technology is a given.

These chefs are fortunate to work with or be mentored by great culinary leaders throughout their careers. Trujillo currently works with Executive Chef Scott Craig, CEC, CCA, WCMC, who also worked with Haapala earlier in his career. During culinary school, Trujillo considered Executive Chef Shawn Loving, CMC, a mentor, who now leads Burgos at Detroit Athletic Club.

Many of these chefs have also worked with great chefs outside of the club world. Still, some chefs describe struggling to find significant mentors at the start of their careers.

“I think [mentorship] makes a big di erence,” Burgos notes, “to have somebody give you advice and push you in the right direction. … It’s how a lot of information is passed and learned.”

There’s no one way to find or become a mentor, but the consensus seems clear: Chefs who make

and maintain these connections consider themselves better for it.

“I’m very grateful for every single person who has taken the time to look out for me, or even given me advice here or there,” Trujillo says. “It’s impossible to measure how much that impacted my career and growth.”

If you’re a young chef struggling to find guidance, here’s what others have found helpful: Reach out directly to the leaders around you. Become active on social sites, especially LinkedIn, and connect online with chefs you admire. Attend industry events to expand your circles.

Finally, if you are a culinary leader, try to make yourself approachable and available to those around you. It matters more than you might think.

Thank you, as always, to the chefs who shared their stories. If you work with a young culinarian you believe deserves recognition, please reach out. Or, if you want to provide your own perspective, or get involved with Club + Resort Chef or

SENIOR EDITOR Isabelle Gustafson igustafson@wtwhmedia.com 216-296-2041

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39 Behind the Plate

Bogdan Danila, Culinary Director, Broken Sound Club, Boca Raton, Fla.

Chilled Oysters With Jalapeño Ice and Green Shiso

40 Next-Gen Club Culinary Leaders

This talented group of chefs are leading their teams with skill, strategy and empathy.

42 Ocean Reef Club’s Culinary Symphony

Ocean Reef Club’s expansive $45 million culinary operation encompasses diverse dining options and experiences in an immersive and exclusive gastronomic setting.

46 Sam Brod Named Chef of the Year

The Executive Chef of The Landings Golf & Athletic Club prepared a Southwestern lamb tartare and a seared, pistou-marinated lamb T-bone.

50 Relying on RATIONAL

Michael Weisshaupt, Executive Chef and Director of Food & Beverage at Fiddler’s Elbow, has found great value in RATIONAL’s evolving products.

52 Menu Development: From Idea to Execution

With seasonality and freshness front of mind, club chefs share their menu-writing strategies and go-to sources of inspiration.

56 The Season for Vegan

Pastry chefs are nding innovative ways to appeal to dietary-restricted diners. 58 Party With a Purpose

Themed member events bring out the creativity in club chefs.

60 Using J-1 and H-2B Visa Programs to Address Sta ng Shortages

With a tight labor market and the temporary federal addition of available visas, the J-1 and H-2B visas are becoming essential to daily operations for clubs and resorts.

Bogdan Danila, culinary director

Broken Sound Club, Boca Raton, Fla.

Bogdan Danila, Culinary Director of Broken Sound Club in Boca Raton, Fla., says his chilled oysters with jalapeño ice and green shiso are a refreshing play on a spicy margarita, with notes of citrus and Asian mint.

This dish is versatile, he says, and can be served at the start of a meal or as a passed hors d’oeuvres. Simplicity is what sets these oysters apart.

“The simpler the dish, the less you can hide behind, so the execution must be well balanced and clean,” says Danila, adding that it’s easy for chefs to overcomplicate a recipe with too many ingredients or flavors. “The secret is to take things away and still have a well-balanced and beautiful dish.”

Chilled Oysters With Jalapeño Ice and Green Shiso

INGREDIENTS FOR JALAPEÑO ICE:

600 gms. lime juice

300 gms. green apple juice

100 gms. cucumber juice

150 gms. jalapeño juice

250 gms. still water

250 gms. sugar

INGREDIENTS:

3 ea. large oysters (preferably Blue Point)

1 piece green shiso

jalapeño ice (see above)

PROCEDURE FOR JALAPEÑO ICE:

1. Combine all of the juices over an ice bath. Add water and sugar.

2. Place in the blast chiller until frozen.

3. Using a fork, shave the ice.

ASSEMBLY:

1. Open the oysters. Place the jalapeño ice on top.

2. Thinly slice the shiso leaf and place on top of the dressed oyster.

Next-Gen Club Culinary LEADERS

By Isabelle Gustafson, Senior Editor

THE LATEST WAVE OF CLUB

CULINARY LEADERS is spearheading a paradigm shift by embracing new technology and diverse perspectives. They’re promoting work-life balance while remaining steadfast in their commitment to enhancing their club’s culinary program, elevating the craft of cooking and fostering a supportive and collaborative team culture.

This generation came of age in the industry at a pivotal time—on the cusp of a new kind of kitchen where the level of toxicity normalized for years was beginning to wane.

“I watched that transition,” says Chloe Dykes, Executive Chef of Lexington (Ky.) Country Club. “The idea of a ‘rite of passage’ in the kitchen is entirely changing.”

Dykes became Executive Chef a little over a year ago after serving for six years at Lexington CC under three di erent executive chefs, working her way up from AM line cook.

“I’m the [club’s] first female Executive Chef in 122 years,” says Dykes. “I am also the youngest Executive Chef we’ve ever had. I feel fortunate that they invested in me.”

After a “di cult but rewarding” year composing a “tight-knit team,” she’s

utilizing her experiences in the industry to establish a new leadership style.

“Too many cooks are used to coming into a kitchen and not feeling valued,” Dykes says. “I take pride in caring for my team more than I ever was.” While she’s been told this is a weakness, so far, it’s benefitted her and the club.

A HEALTHIER ENVIRONMENT

While there can “sometimes be a stigma, a negative perception of being too close with your sta ,” Mario Trujillo, Executive Sous Chef of Cullasaja Club (Highlands, N.C.), says he’s fortunate to have had several chefs who’ve looked out for him and guided him throughout his career.

Among them is Cullasaja’s Executive Chef, Scott Craig, CEC, CCA, WCMC; the

This talented group of chefs are leading their teams with skill, strategy and empathy.

Chloe Dykes, Executive Chef, Lexington (Ky.) Country Club

Mario Trujillo, Executive Sous Chef, Cullasaja Club (Highlands, N.C.)

two also worked together at Myers Park Country Club (MPCC) in Charlotte, N.C.

Trujillo says his relationship with Craig goes beyond a good working relationship and extends to a great friendship. “He is invested in me professionally and personally,” says Trujillo. “My success is his success—and I try to [apply that same mindset] with my sta .”

Andrew Haapala, also an MPCC alum, was promoted to Executive Chef of The Country Club of Virginia (Richmond, Va.) this past October, after serving nine years as the club’s executive sous chef.

As executive chef, Haapala says he aims to lead by example but also tries to be “a bit of a shield” for his sta .

“[We] also have to understand that, eventually, everyone underneath [us] needs to grow,” he says. “I want to be kind of a chef-factory here at The Country Club of Virginia. We have a phenomenal operation built on the shoulders of many great chefs before me, and I want to keep that going.”

Already, at least five chefs de cuisine

he’s worked with have gone on to be executive chefs at other operations.

Devonnare Burgos has been an integral part of Detroit Athletic Club’s culinary team for seven years, working her way up to the position of Sous Chef, now serving under Executive Chef Shawn Loving, CMC.

Burgos believes approachability is key for any leader; it’s a skill she shares with Loving.

“It’s easy to ask him questions, pick his brain, and find out his expectations,” she says. “I think being approachable and empathetic, understanding di erent people’s personalities and abilities, is very important.”

Like Dykes, Burgos says she started her culinary career at a critical time in the industry. “I felt like it was a turning point,” she says. “Some of the chefs were still very hardcore—don’t talk, just do.” These days, she says, “it’s a healthier environment.”

As sous chef, she makes a point to work alongside all members of her team. “I’m not dictating,” she says. “I’m doing everything with them.”

A COMMON GOAL

Leadership and connecting with di erent generations, Trujillo says, is about reminding everyone of the common goal—and understanding there could be di erent ways of achieving it.

“Just because somebody doesn’t do things my way doesn’t mean their way is wrong,” he says.

At Cullasaja, Trujillo leads many cooks on J-1 and H-2B visas.

“There’s a lot of training and handson guidance,” he says. “After new hires have familiarized themselves with their role and the operation, I’ll meet with them to discuss their goals and what they aim to achieve in the position.”

Setting meetings these days is digital. From kitchen equipment to scheduling to social media, technology is constantly changing.

“That’s one thing I think that we, as younger chefs, have a leg up on,” notes Haapala. This generation grew up with technology not available to older chefs during their formative years.

The trick now is recognizing when technology, like cell phones, is being used as a distraction rather than a tool.

“Put the recipe in, send your wife a message, whatever it is,” Haapala says. “Just wash your hands after.”

Technology, work-life balance and kitchen culture are key generational di erences in the new culinary world. Still, one thing unites chefs of all ages, says Dykes, whose team spans more than six decades.

“[Everyone] just wants to be heard,” she says.

Now, Dykes is striving to create a supportive environment where her sta feels comfortable expressing themselves, allowing her to give them the attention they need to continue to grow as culinarians.

“[Some] might want to be heard in a di erent way,” she says. “Some might need a little bit more of your time. ... But I give them the space to know that I’m listening.” C+RC

Andrew Haapala, Executive Chef, The Country Club of Virginia (Richmond, Va.)

Devonnare Burgos, Sous Chef, Detroit Athletic Club

Ocean Reef Club’s Culinary Symphony

Ocean Reef Club’s expansive $45 million culinary operation encompasses diverse dining options and experiences in an immersive and exclusive gastronomic setting.

By Joanna DeChellis, Editor

A SYMPHONY IS NOT just a collection of individual musical notes or instruments playing in unison. It is a complex and dynamic composition where each instrument plays a role in creating the sound and mood of the piece.

Just as a symphony is a collaboration of musicians working together to create a harmonious and emotional composition, the culinary operation at Ocean Reef Club in Key Largo, Florida, is a symphonic masterpiece in which each culinary touchpoint contributes to an immersive gastronomic experience for members.

“We’re a private club on steroids,” says Philippe Reynaud, Director of Culinary at Ocean Reef Club. “We’re probably the biggest club in America, and we offer our members a unique way of life.”

Ocean Reef Club generates $32.7 million in a la carte sales and $13 million in banquet operations. It comprises 22 dining outlets staffed by approximately 600 F&B associates. The club has 5,000 members and serves 1.1 million covers annually. There’s a commissary, a baking and pastry production kitchen, a food truck park, an island-wide to-go delivery program, an employee cafeteria, a cooking school, a conference center, a wine shop—and so much more.

Understanding the scale of Ocean Reef’s culinary program is nearly impossible without seeing it firsthand. Many liken Ocean Reef Club to a city—it’s home to an airstrip, a fire station, a medical center, a service station and a school. While Ocean Reef differs from nearly every club in the country, the culinary team’s strategies for success apply to any club.

Reynaud believes Ocean Reef’s success originates from the interplay between the culinary elements on the island, meticulous organization, keen attention to detail, an experimental mindset and a dedication to the membership—all spearheaded by a talented team of dedicated and passionate professionals.

THE MAESTRO

If you spend time at Ocean Reef Club, you’ll likely see a tall Frenchman riding from kitchen to kitchen on a Vespa in a chef coat. This is Reynaud, who upgraded his golf cart to a scooter years ago so he could more nimbly and effectively move about the island. Since his upgrade, he has become iconic on the island, and members wave to him everywhere he goes. (Members also frequently offer to drive any culinary team member they pass on property to their final destination.)

Reynaud has led Ocean Reef’s culinary team for 23 years. He is responsible for kitchen operations, staffing, banquets, conference groups and special events. He oversees menu development, events and cooking classes.

For 23 years, Philippe Reynaud has led Ocean Reef’s culinary team, and he considers his greatest impact to be the creation of unique identities for each of the club’s 22 outlets.

Born in Cannes, France, Reynaud graduated from the Culinary Academy of Nice following a three-year apprenticeship at the Casinos of Cannes and Deauville, Normandy. After working with top chefs in various French regions, he moved to Los Angeles in 1981 and served seven years as Executive Chef at the Westwood Marquis Hotel. He then moved to Executive Chef positions at the exclusive Sherwood Country Club in Thousand Oaks, Calif., and the luxurious Stein Eriksen Lodge in Deer Valley, Utah.

In 1992, Reynaud returned to Los Angeles to run the Jonathan Club’s culinary operations for eight years, working with Paul Astbury. In 2000, Astbury convinced him to come to Ocean Reef Club, where the two worked together until Astbury’s retirement in 2014.

“I remember walking around the club with [Astbury] during my interview, and he was walking so fast,” says Reynaud. “Everywhere we went, he was almost running.”

Reynaud recalls how Astbury’s fast-paced walk during his interview reflected the sense of urgency he expects from his leadership team and that matching his pace landed Reynaud the job as the new Director of Culinary, tasked with leading the club into its next phase.

Nearly everything has changed about Ocean Reef’s culinary program since that first day, but Reynaud continues to move with that same sense of urgency everywhere he goes.

THE SCENE

One of the first tasks assigned to Reynaud was to change the sameness of all the outlets on the island.

“The members wanted dining destinations across the property, but they didn’t want butter-laden, high-end cuisine everywhere,” he says. “Instead, they wanted variety, accessibility and quality.”

Today, Ocean Reef epitomizes a la carte variety.

At the Islander and Sushi Bar—an outlet that includes the Beach Grill and Palm Court and does more than $8 million annually—members can access fresh and flavorful Florida

At Town Hall Waterside—Ocean Reef’s food truck park— members enjoy seating under an open-air tent or outside under the stars. Each of the six kitchens o ers a limited menu—including pizzas made to order—with the exibility to change frequently.

Keys seafood, prepared in various ways and presented in special selections of appetizers and main courses. This restaurant serves fresh catch straight from the boats of local fishermen, as well as sushi and sashimi made to order by the club’s resident Sushi Chef, Eric Andreu. (See cover and photo, pg. 42.)

Gianni Ristorante is perched above the Marina and features a beautifully modern-designed restaurant fully equipped with porch seating, a cocktail lounge and authentic Italian fare.

The Raw Bar is located in the Fishing Village and is a favorite among members to relax and savor the bounty of the sea, including oysters, clams, stone crabs and shrimp, as well as a variety of fish direct from local waters. Every Thursday throughout the winter season, the Raw Bar also o ers one of The Reef’s most popular dining traditions: a Maine Lobster Bake.

The Burgee Bar is the club’s more casual sports bar located waterside. It serves an extensive selection of casual fare, like burgers, steaks and flatbreads, as well as beers, wines and tropical cocktails.

Town Hall Waterside (see photo, left) is perhaps the Reef’s most unique outlet. During the pandemic, the team turfed over a couple of tennis courts to create a food truck park with a giant tent in the center for seating.

Here, members can enjoy seating under an open-air tent or outside under the stars. Each of the six kitchens o ers a limited menu with the flexibility to change frequently. Upgrades to this space are currently underway, as it’s been such a hit with members.

CH Prime is the club’s crown jewel and is only open to members. Here, Executive Chef Jonathan Kaiser serves a world-class menu with a wide variety of carefully crafted dishes, including an array of prime steaks cooked over a woodburning grill.

THE RESTAURANT CHEF

Jared Reardon (see photo, right) is Ocean Reef’s Executive Chef. He oversees all a la carte operations. He’s been with the club for two years. Before this post, he worked in restaurants and in Mexico City, where he owned a high-end catering company.

“The size and energy level of Ocean Reef Club—from both members and sta —was too enticing to pass up,” says Rear-

Jared Reardon is Ocean Reef’s Executive Chef. He oversees all a la carte operations and has been with the club for two years.

don, who had o ers from prestigious chefs and restaurants across the country. “The biggest mental shift from restaurants was understanding the club’s traditions and making thoughtful, strategic improvements.”

One of Reardon’s greatest impacts so far has been on sta ng. When he arrived during the pandemic, sta ng was depleted, and it took about nine months to get it back to baseline.

Now stabilized, Reardon has been dedicated to training and mentoring sta while bringing in a steady stream of international talent to help with shortages.

“I want my sta to feel comfortable stepping beyond their comfort zone, but it’s my job as their leader to give them those opportunities,” says Reardon. “If you’re too comfortable, you become flat and stagnant. You’re flavorless.”

While they are both passionate, Reardon and Reynaud di er in many ways. Reynaud has incredible tenure and is cautious yet innovative, while Reardon is newer and likes to take big risks.

“[Reynaud’s] experience and willingness to collaborate and strategize helps me learn from past mistakes at the club and create new opportunities that work far better than past failures,” says Reardon.

“I can keep my finger on the pulse of the operation because [Reardon] is good at his job, is high energy and he’s especially good at communicating,” says Reynaud. “Without a lot of communication, visibility and trust in your colleagues, an operation of this size doesn’t run smoothly.”

THE F&B DIRECTOR

Chris Patterson has been Ocean Reef’s Executive Director of Food & Beverage for a decade. He attended culinary school, which gives him the unique ability to “speak the same language with credibility” as the back-of-house, while leading the front of the house.

“I manage the managers,” says Patterson. “But I also fill the gap between the front and back of house. My management philosophy is to act as an air tra c controller. I help the managers and chefs create the best service and kitchen products. I provide sta with the necessary tools, whether it’s the right number of people or physical equipment. My mentor, Robert Maurice, taught me the importance of having the tools to do the job, and I try to make sure our team is

well-equipped.”

Patterson has one of the most influential roles in the dining experience, and the success of that relies on communication, organization and training.

“To achieve consistency, it’s crucial to establish clear expectations, provide training accordingly and measure the results,” he says. “This includes monitoring member feedback and recognizing the e orts of the sta . By doing so, we can e ectively deliver that unique way of life.”

THE FUTURE

Ever the composer of big ideas, Reynaud has hopes to expand Ocean Reef’s culinary program further. He wants to establish a daytime bakery where the sta can have a better work-life balance while the club still gets fresh-baked breads.

He also wants to purchase a farm and use it to further educate sta and members about sustainability and local sourcing. He wants to expand on the club’s Food & Wine events and continue enhancing and evolving the event calendar.

“The day you are tired is the day you need to call it quits,” says Reynaud. “There are many people burned out in our industry.”

To remain relevant and avoid burnout, he says, chefs must expand and diversify their experiences: “Attending the Chef to Chef Conference, competitions, lectures and interviews, traveling, spending time with our families, and quantifying what we learn and like are essential.”

“Being a successful director of culinary requires not only being good at cooking but also having good communication skills, being able to delegate tasks, and having a good support system at home,” says Reynaud. “Working 12-14 hours a day, 6-7 days a week, is unsustainable. Encourage your chefs to communicate their needs for support to their superiors and make an e ort to maintain a healthy relationship with loved ones.” C+RC

Sam Brod Wins 2023 Club + Resort Chef of the Year Competition

The Executive Chef of The Landings Golf & Athletic Club prepared a Southwestern lamb tartare and a seared, pistou-marinated lamb T-bone.

By Joanna DeChellis, Editor

IN THE FINAL HOURS of the 2023 Chef to Chef Conference in Miami, four club chefs competed in a mystery basketstyle culinary competition. Only one chef—Sam Brod, CEC, Executive Chef, The Landings Golf & Athletic Club (Savannah, Ga.)—took the trophy and $2,000 grand prize.

“Winning this competition was my way of showing all my mentors that their years of patience and dedication have paid o ,” says Brod, who worked alongside his competition apprentice, Josh Nagel, Sous Chef of Bald Head Island

(N.C.) Club. “This experience was especially unique for me because I was able to reconnect with my mentor, Kevin Walker, CMC. I met his mentor, Fritz Gitschner, CMC, and competed against my mentee, Kevin Silk [Executive Chef of Savannah (Ga.) Yacht Club]. That’s four ‘generations’ of chefs being able to interact with one another.”

During the competition, each chef had 60 minutes to prepare and plate two dishes—an entrée and a small plate—using the secret mystery basket ingredient, Australian Lamb. The chefs had access to an extensive spread of ingredients, equipment and plateware, and they were each assigned an apprentice hours before the event kicked o . Brod’s dishes paid homage to the chefs he believed helped mold him personally and professionally. He prepared a Southwestern lamb tartare with ranchero-style salsa, chimichurri and micro cilantro salad with a polygon tuile for his small plate. For his entrée, he prepared a seared, pistou-marinated Aussie lamb T-bone with cauliflower and carrot silken, Pommery mustard and bacon hash, Dijon lamb jus and Yukon Gold potato hay.

Brod prepared a Southwestern lamb tartare with ranchero-style salsa, chimichurri and micro cilantro salad with a polygon tuile for his small plate. For his entrée, he prepared a seared, pistoumarinated Aussie lamb T-bone with cauli ower and carrot silken, Pommery mustard and bacon hash, Dijon lamb jus and Yukon Gold potato hay.

“I hope this win helps motivate my sta to showcase their talents beyond the walls of our club and continually hone their craft,” says Brod. “I also want to thank all the hardworking professionals from Club + Resort Chef, all the chef coordinators, presenters and sponsors. Finally, I want to recognize my fellow competitors: Chefs Geo Lanez, Daniel Montano and Kevin Silk. These chefs are all first-class professionals who pushed me to push myself.”

Geo rey Lanez, MBA, CEC, Executive Chef of The Patterson Club (Fairfield, Conn.) worked with his apprentice, Stephen McCary, Executive Chef of Vestavia Country Club,

When

was named the Chef of the Year, his

to prepare coconut-glazed lamb dumplings with soy-pickled jalapeño, toasted peanuts and sesame seeds as his small plate. For the entrée, Lanez prepared spiced lamb medallions with mint chimichurri, glazed carrot, garlic-andtomato-braised potato and a fennel salad.

“I had a blast competing and having the crowd around us,” says Lanez. “I love the pressure of executing at that level and showcasing what I’ve learned in my career in front of my peers. I had a blast working with Chef McCary and working through the obstacles we faced, like forgetting to prep our sauce for our second course with only six minutes left in the competition.”

Daniel Montano, CEC, Executive Chef of Berkshire Country Club (Reading, Pa.), worked with Stephen Billiar, Chef de Cuisine of Coral Bay Club (Atlantic Beach, N.C.), to prepare mojo lamb made with Australian lamb loin, papas con chile and salsa roja as his small plate. For the entrée, Montano prepared lamb saltado made with Australian lamb rump and served with chifa potato hash, aji verde sauce, and tomato and onion salad.

“I was terrified initially, feeling like the crowd was su ocating me,” says Montano. “But that quickly turned, and the crowd was high-energy and motivating as they constantly cheered the competitors on. After I put my food up, I also loved that some of the more curious members of the crowd asked to taste the ‘leftovers.’”

Kevin Silk, Executive Chef of Savannah (Ga.) Yacht Club, worked with Mario Acosta, Executive Sous Chef of Menlo Country Club, to prepare Australian lamb meatballs with goat cheese cauliflower purée, a pickled fennel salad, toasted hazelnuts and mint gremolata. For his entrée, Silk prepared seared Australian lamb with rosemary fondant potatoes, oyster mushrooms, pea tendrils, carrot purée and coriander lamb jus.

“Having abundant products and equipment—especially the cooking carts—helped a lot with this competition,” says Silk. “The station setups were superior. The only things that went sideways were execution flaws on my part, like not hitting the button on the oven to turn it back on multiple times, only plating three small plates instead of four (and only realizing after I finished plating the third plate, so I had to go back and plate the fourth), and running out of time toward the end so I didn’t have time to taste a few components on my entrée.”

The 2024 Club + Resort Chef of the Year Competition will be held during the 2024 Chef to Chef Conference in Austin, March 3-5, 2024. Chefs interested in competing can apply after conference registration opens later this year. C+RC

The 2023 Club + Resort Chef of the Year competition was sponsored by Porland. DTG provided the cooking carts, Aussie Beef & Lamb provided the mystery basket ingredient, Spring USA provided the induction ranges and cookware, C&T Design provided the gas ranges, and Brava provided the ovens.

Brod

mentor, J. Kevin Walker, CMC (pictured right), was the rst to congratulate him.

Thank You

MIAMI, FLORIDA

Relying on RATIONAL

Michael Weisshaupt, Executive Chef and Director of Food & Beverage at Fiddler’s Elbow, has found great value in RATIONAL’s evolving products.

By Laurie White, Contributing Editor

EXECUTIVE CHEF AND DIRECTOR of Food & Beverage Michael Weisshaupt says RATIONAL ovens are irreplaceable in his kitchen at Fiddler’s Elbow in Bedminster, N.J.

Having worked with RATIONAL since the early ‘90s in Germany, Weisshaupt remains impressed by the products’ reliability and innovation.

“These machines have been continuously developed and reimagined; it’s incredible what they do,” he says. “They’re the self-cooking standard. That’s why I choose them.”

Although current RATIONAL models, including the iCombi

Pro and iVario Pro, are extremely advanced, Weisshaupt says that even decades ago, RATIONAL’s products “had the valuable combo of roasting, baking and baking and steaming together, which made a big di erence.”

That early lead in quality had staying power; Weisshaupt says RATIONAL is still the only oven brand he trusts in his kitchen today.

The biggest benefits, he says, include the quality and consistency of dishes, mainly due to the ovens’ superior technical capability. He can program them for exact time and temperature, with an alarm sounding when it’s time to move a product to the next step, from start to serving. This sets them apart from more conventional ovens.

“They help us to save time, prep and production,” he said. “I do a lot of overnight roasting. We can put the meats in at 10 pm before we go home, set the program, and the next morning, when the first person comes in, they simply take the product out of the unit.”

He recommends that chefs interested in quality and efficiency bring these products into their kitchens.

“Invest in it,” he says. “I recently went to a class at RATIONAL in Chicago, where they showed some of the brandnew machines. They are very e cient and time-sensitive, and when they’re programmed, they can be operated very simply.”

EFFICIENCY, QUALITY AND CONSISTENCY

Weisshaupt recalls bringing RATIONAL SelfCookingCenter 5 Senses into his kitchen several years ago. The addition made a huge impact on high-volume holiday service.

“We got the unit right before Easter Sunday so that we could use it for our holiday bu et,” he says. “Because of how

Decades later, Michael Weisshaupt, Executive Chef and F&B Director of Fiddler’s Elbow, still relies on RATIONAL to keep his kitchens running smoothly.

quick and efficient RATIONAL is, it made a big difference to our service. We prepared food faster and with better quality in a short period.”

“If I cook a prime rib in a normal convection oven,” he adds, “I have to go in at a very high temperature, and at 450°F, the temperature drops dramatically down and takes 20 minutes to return to the original temperature. In contrast, within 2-3 minutes, the RATIONAL oven is back at the original temperature.”

RATIONAL’s multi-sensors and probes consistently cook food to a specific internal temperature—a huge benefit to a dish like prime rib. This temperature control is due to a sophisticated sensor that gauges meat temperature and keeps chefs on top of cooking times and doneness. Chef Weisshaupt notes that chefs can see results on meat, like caramelization and browning, within minutes.

“The six-inch probe has six sensors,” he said. “I can put that sensor right into the meat. I’ll still be hitting 110°F [on the prime rib], so it will read the lowest temperature, and the sensor will alarm me once I reach that temperature.”

Besides the critical benefit to food quality, RATIONAL’s self-cleaning feature is valuable for staff time and work efficiency. While it takes one staff member at least 45 minutes to an hour to clean a convection oven, what Weisshaupt describes as tedious and environmentally unsafe work, the RATIONAL is self-cleaning, making it safer and much faster.

“The oven knows whether there was much roasting at high

temperatures, steaming or baking,” he says. “At the end of the shift, it tells you the soil level based on what cooking it did that day, what level to set the cleaning, and what amount of detergent you need.”

This type of cleaning, he says, means the stoves remain in better condition and last longer.

“I have a spic and span unit,” Weisshaupt says. “Even six years later, they look brand new.”

“Efficiency, quality and consistency” are the RATIONAL watchwords, and he recommends them to any chef or club operation.

“I cannot imagine not using a RATIONAL in my kitchen,” says Weisshaupt. “It would devastate us. We could run an operation like we do now without RATIONAL.” C+RC

Executive Chef Michael Weisshaupt says his RATIONAL SelfCookingCenter 5 Senses combi oven saves time, prep and production, which is especially valuable during high-volume holidays and events.

Menu Development: From Idea to Execution

With seasonality and freshness front of mind, club chefs share their menu-writing strategies and go-to sources of inspiration.

By Isabelle Gustafson, Senior Editor

MENU DEVELOPMENT IS A COMPLICATED process, but it’s a skill club chefs must hone to compete with area restaurants and cement themselves as a true dining destination for their members.

For Olivier Burgos, CEC, Executive Chef of Houston’s Royal Oaks Country Club, inspiration for seasonal menus and monthly specials comes from all over the world.

“Many of my ideas come from my travels,” says Burgos. “When I travel, I travel to discover what the locals eat. I take notes and pictures; I try every food I can. I always come back with ideas and try to reproduce or adapt the food for members.”

Burgos, a French native, worked in numerous Michelinstarred restaurants in Paris but spent most of his career abroad. He traveled throughout Asia, working as a cook in several countries, including Singapore, Malaysia and

Indonesia, to learn more about the cuisine. And he spent the better part of two decades in Australia, where he ran an award-winning restaurant.

“That’s what I’ve been doing in my life: going to di erent countries and staying there a year or two, sometimes longer, and learning,” Burgos says.

In 2017, he accepted a position as Head of Culinary Arts at Houston’s Culinary Institute Lenôtre. In 2021, he became Executive Chef of Royal Oaks, which boasts a relatively young and diverse membership, representing many di erent cultures and countries.

Olivier Burgos, CEC, Executive Chef, Royal Oaks CC

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A la carte menus at Royal Oaks change every three months. Daily and weekly specials are carefully curated to feature scratch-made dishes utilizing the freshest and highest-quality seasonal produce.

“My young members don’t want [traditional] club food,” says Burgos. “They want the club to be a restaurant destination, somewhere they can bring their guests.”

Each month, Burgos plans a bu et with a di erent cuisine: most recently, Middle Eastern and Italian. Up next is Greek and then Spanish, with Nigerian on the horizon. Burgos also hosts a monthly chef’s table experience for 12, with a surprise menu. He also organizes themed dinners centered around a locally sourced ingredient, consisting of eight carefully crafted courses. In May, he’ll feature local wagyu.

“I want to highlight our local producers,” Burgos says. “The food tastes good because we work with the best ingredients. They support us, and we support them.”

A LA CARTE CREATIONS

Like Burgos, Executive Chef Dale Sampson, CEC, starts with what’s in season when planning menus at Fairlawn Country Club (Akron, Ohio), prioritizing fresh, local and responsibly sourced ingredients.

“We have a pretty aggressive a la carte menu strategy,” Sampson notes. “We write two new menus daily and have one stationary menu [updated] each season.”

Sampson plans each menu with two sous chefs and the club’s banquet chef, drawing inspiration from “everywhere”—local chefs, magazines, books, TV, TikTok.

“Between the four of us, we come up with some great ideas,” he says. “It’s amazing to work in an environment where I can think of a new dish idea at 11 p.m., add it to the menu the next day, and it sells.”

Sampson says the younger members in particular are “always willing to try new things, from di erent peppers to new plating techniques.”

“Our spring menu has quite a bit of Asian influence,” he says. Features included tempura surimi with Alaskan pollock, nori, calrose rice, avocado and Mae Ploy aioli; and Asian-inspired diver scallops with ginger sauce, carrot,

asparagus, zucchini and sesame.

“Thursdays are ‘Traditional Favorite Day,’” says Sampson, “where we make items for some of the older, more traditional members—anything with piccata goes over really well.”

When Daniel Fish started as Executive Chef of Bear Creek Golf Club in Murrieta, Calif., five years ago, the culinary program was “kind of old-school,” he says. Since then, he’s brought in local suppliers, fresh, high-quality produce, new flavors and sauces.

These days, Bear Creek’s members love his “low and slow” house-smoked barbecue and wood-fired pizzas, a feature the club added in 2022. Pizzas are fired on Fridays, with specials that always sell well. Recent examples include a carnitas pizza (pictured below) and a white pizza with a parmesan-garlic sauce, mozzarella, tomato and artichoke.

He and his team are brainstorming new uses for the ovens, with plans to ”roast bigger pieces of meat, like prime rib,” Fish says. “We’ll also start doing our own breads and bagels.”

At Bear Creek, a la carte menus are updated seasonally, sometimes more often, plus regular events like monthly wine dinners and weekly themed menus. Fish starts with what’s in season, then he researches recipes and trends, looking to sites like Instagram and Pinterest and his “hundreds of cookbooks.” He reaches for Richard Blais’ books and The Flavor Bible most often.

He also leans on his experience running a catering company and several gastropubs and food trucks, crafting “menus and dishes that had complex flavors but were simple to make,” Fish says. “It helped me create items that I know can be done with a sense of urgency.”

Leading an operation means creating menus with all factors front of mind. Ease of execution is paramount.

“Every chef dreams of writing a menu and doing whatever they want,” says Burgos.

When menu-planning at Royal Oaks, he starts with an idea, then works with his sous chef to test and fine-tune, running through every variable: How long will it take to plate? What does it cost? Is it possible with the culinary team available?

“First, the food has to be good,” says Burgos. “But second, it has to be feasible.” C+RC

Executive Chef Dale Sampson, CEC, added a monk sh with haricot vert, lemon caper brodo and red bliss mash to the menu at Fairlawn CC.

Bear Creek CC Executive Chef Daniel Fish’s wood- red pizza is a member favorite.

The Season for

By Pamela Brill,

NO DAIRY? NO PROBLEM. Chefs are heeding the call for more veganfriendly options, and that includes pastries. When planning menus and sourcing ingredients, they must find su cient substitutes that don’t skimp on flavor while still adhering to their customers’ needs. These club pastry chefs are well-versed in vegan to find out what works—and what doesn’t.

GOING BANANAS FOR CAKE

At Onondaga Golf & Country Club in Fayetteville, N.Y., a member-driven request inspired Pastry Chef Alexandra Loewy to create a vegan dessert option for a visiting grandchild. While she had only been working at the club for a few months, Loewy was not only up to the challenge, but intent on providing a lasting—and tasty—memory for her guest.

“Having dessert options that are more than just a sorbet or ice cream really makes members feel welcomed, knowing they can dine with us and have a variety of choices,” she says.

Loewy credits her prior pastry-making experience at New York’s Le Coucou and at Castle Hill Inn in Newport, R.I.,

for giving her a foundation for appealing to high-end clientele.

“By working private dining events, weddings and sold-out Saturday nights, I was able to adapt quite quickly to private clubs,” she explains. The past two years at OGCC have enabled Loewy to perfect her craft and expand her repertoire.

Current vegan pastry options are available by request for special occasions or events, with Loewy rotating

her menu seasonally and incorporating local produce whenever possible. Because she works in a kitchen with allergens and animal byproducts, Loewy ensures a safe product by wiping down all equipment, labeling all her products and communicating her use of veganfriendly ingredients.

When first devising her vegan pastries, Loewy takes a close look at what she deems “focus flavors” and concentrates on finding complementary pairings. Her vegan chocolate cake, for instance, substitutes bananas for eggs.

“The chocolate is very forward and prominent, and then on the backend, you can find a subtle banana flavor, which complements the overall dessert,” she notes. “Having an alternative that helps amplify the flavor experience, I find to be very beneficial.”

Mastering this chocolate cake has led Loewy to seek out other vegan pastry options, including her current culinary challenge—cheesecake—which necessitates a certain type of taste that’s di cult to mimic.

“While working with vegan ingredients, I have found that some of the

Pastry chefs are nding innovative ways to appeal to dietary-restricted diners.

Contributing Editor

In place of eggs, Onondaga G&CC Pastry Chef Alexandra Loewy’s vegan chocolate cake is made with bananas, which provide a complementary avor.

butter alternatives can be very salty,” she says. “While that might be nice on a slice of toast, it isn’t exactly what I’m looking for in a buttercream.”

CANDY CRUSH

Plated desserts aren’t the only platform on which to satisfy a vegan’s sweet tooth. Executive Pastry Chef Mellisa Root of Farmington Country Club in Charlottesville, Va., concentrates on creating confections that range from fruit and chocolate pairings to nut-studded mendiants and dragees (Jordan almonds).

“I have always had vegan confections in my repertoire as a confectioner,” she says, “as there are so many delights that are naturally that way.”

One such standout on Root’s roster involves extensive preparation and results in a showstopping presentation for Farmington members. To create an orangette dressed in dark chocolate, the orange peel undergoes a two-week candying process, along with a six-week maturation. Her favorite part follows:

“We will roll out the enrobing belt into the guest area and enrobe in front of the guest, which makes for such a fun, interactive element to a chocolate station,” explains Root. She also fashions raspberry O’s in a similar way by enrobing raspberry pâte de fruit.

When crafting her vegan confections, Root does not often rely on substitutes for such things as egg whites or honey. “I can make enough vegan options to be inclusive for those guests without compromising flavors and textures for

other guests,” she notes.

Of course, crafting a vegan confection comes with its challenges. Root finds vegan marshmallows somewhat tricky “because you have to give up the egg white and the gelatin, both of which makes it one of the trickier items to produce as vegan,” she explains. To pull o a convincing creation requires an extensive knowledge of hydrocolloids and thickening agents for achieving the right consistency.

IF YOU LIKE PIÑA COLADAS

The tropics have come to coastal New England cuisine, by way of a vegan dessert starring pineapple, coconut and other refreshing flavors. It’s all thanks to the handiwork of Pastry Chef Ashley Corrao at Wequassett Resort and Golf Club in Harwich, Mass., where she has been in the kitchen since 2014. The Cape Cod facility began o ering vegan desserts at the start of the 2018 season, and Corrao and sta have been finding ways to meet the increasing demand for dairy-free and vegan sweets ever since.

After completing her culinary training at Johnson & Wales, Corrao was able to transition from intern to pastry chef within three years and gained additional experience preparing pastries for outside clubs in the o -season. She stepped up to the plate when her predecessor at Wequassett left for another position, but not before learning the tricks of the trade.

“Our pastry chef experimented with vegan ingredients and recipes, resulting in delicious peanut butter crème caramel, plantains and passionfruit

coconut sorbet,” she says. “We wanted to present our guests with options beyond sorbet, as we are a five-star resort and felt it was essential to provide quality vegan options.”

Currently on the pastry menu at Wequassett’s fine dining facility TwentyEight Atlantic is one vegan option: ‘Play on a Piña Colada,’ a combination of coconut panna cotta, piña colada sorbet, pineapple crumble and coconut foam. Corrao relies on key ingredient substitutes like oat, coconut and almond when designing vegan pastries.

“Depending on what I’m trying to achieve, I’m partial to certain [substitutes] that don’t compromise on flavor,” she notes. Corrao credits coconut milk for achieving tropical flavors and attests to oat milk working well in chocolateforward desserts. “I’ve also been exploring products from a wide selection of plant-based stabilizers to swap out gelatine and dairy products, allowing me to achieve the same flavors and textures,” she adds.

When producing vegan breakfast pastries, Corrao focuses on di erent flavors and textures outside of conventional recipes: Coconut oil, almond milk and vegan cream cheese all play a part, while ingredients like matcha and blueberries help elevate the overall product. Later this season, diners at Wequassett Outer Bar & Grille will be in for another treat when Corrao introduces a vegan version of a Pop-Tart.

“By experimenting with di erent recipes and ingredients,” she says, “we create delicious vegan pastries that don’t try to replicate the traditional.” C+RC

Farmington CC Executive Pastry Chef Mellisa Root’s raspberry O’s are made by enrobing raspberry pâte de fruit

Pastry Chef Ashley Corrao’s ‘Play on a Piña Colada,’ on the menu at Wequassett Resort and Golf Club’s ne dining facility Twenty-Eight Atlantic, features coconut panna cotta, piña colada sorbet, pineapple crumble and coconut foam.

Party With a Purpose

Themed member events bring out the creativity in club chefs.

By Pamela Brill, Contributing Editor

WHEN DESIGNING and producing a banquet menu centered around a particular concept, chefs are given creative license to dazzle diners with food that transcends boundaries. Be it a nod to a bygone era, a multisensory feast for the eyes (and tastebuds) or a virtual passport via cuisine, themed events are an opportunity worth savoring.

100 YEARS AND COUNTING

Celebrating a club’s centennial anniversary with a memorable meal comes with tremendous pressure. Still, the team at Forest Lake Club in Columbia, S.C., was up to the challenge. Led by Executive Chef/Food & Beverage Director Robert Meitzer, CEC, AAC, the club hosted its Founders Gala in January, incorporating a 1920s theme that played out across multiple venues, showcasing di erent foods and beverages.

Staging the milestone event required long-range planning and teamwork. “We had multiple meetings and made sure to distribute information to all management, so they could then relay the information to their sta ,” explains Meitzer. Weekly and monthly meetings with the club’s F&B, events and communications departments optimized brainstorming e orts, bolstered by input from outside vendors whom he credits for helping personalize the event.

To set the scene, sta donning 1920s themed costumes welcomed members, who were greeted to a tiered display of Champagne for toasting the special occasion. The festivities continued across five rooms, each outfitted with a distinct theme: “The Cocktail Party” in the Pink

room, “The Carvery” in The Lounge, “The Speakeasy” in the dining room, “At the Shore” in the Lakeview room and “The Classic Sweets” in the ballroom.

In addition to passed hors d’oeuvres like beef tartare with mustard on rye and crab and pimento mushrooms, the Hamptons bar was stocked with fresh oysters, poached shrimp and other specialty seafood, while a carving station featured mushroom-and-spinachstu ed veal breast and steamship roast. Standout main dishes included tea sandwiches and escargot pu pastry in the Gatsby Lounge, along with chicken paprikash and lamb ragout pasta in the Bronx Speakeasy.

A live band playing music from the Roaring ‘20s helped get guests in the mood to kick up their heels. The evening was capped o with a selection of 1920s-era desserts, including pineapple upside down cake, cherries jubilee and cream pu swans (pictured below).

With approximately 700 guests in attendance, Meitzer and team were responsible for ensuring a steady supply of food and beverage, along with uninterrupted service.

Meitzer stresses the importance of having an event timeline in place, as well as creating detailed action lists for each group. “[This way], the sta has a specific task to focus on, and when combined, [this] creates a team,” Meitzer says.

A NIGHT AT THE MUSEUM

When food competes with fun for members’ attention, chefs must strive to make their culinary creations true showstoppers. At Lake Nona Golf & Country Club in Orlando, Fla., last November’s Pop of Art Gala—billed as “an interactive, modern art experience where edible art, living art, musical art and creative cuisine enliven your senses”—put Executive Chef Joe Sledz’s talent to the test.

With previous stints in the kitchens at the Country Club of Bu alo in Williamsville, N.Y., and The Greenbrier in White Sulphur Springs, W.Va., the three-year Lake Nona vet worked closely with an event manager to create an experience inspired by the fabled Met Gala in New York City.

“Our brainstorming sessions start six or more months ahead in order for us to develop an active master calendar of engaging events,” Sledz says of the multistep process. Before the o cial marketing kicko , weekly F&B and culinary meetings with Executive Sous Chef Jason Gonsalves—who doubled

Forest Lake Club’s Founders Gala ended with a selection of 1920s-era desserts.

as the in-house gra ti artist—finalized the menu and strategized a cross-department game plan.

Much like an artist setting up his paints and canvas, a vignette of colorful culinary stations with a wide assortment of dishes was laid out. These included Pasta Heaven, with spaghetti ragu and cheese raviolo in sa ron brodo; Plant Eaters Gala, featuring kelp caviar and tahini eggplant; Meat Eaters Gala, starring tru ed rub filet mignon and cowboy-crusted ribeye; and Finger Foods, including a one-bite cheese board and peanut butter and foie gras macarons. The event itself drew 175 members and their guests.

Six weeks later, Sledz and company were at it again—this time, prepping for Lake Nona’s Viva Las Vegas New Year’s Eve party. The club was transformed into a Sin City-themed casino, with a live DJ, gambling and plenty of food and drink to keep members satiated. Six bu et stations fed 125 attendees and catered to a diverse palate. In the app station were petite baba ganoush plates with grilled pita and curry-pickled cauliflower and ceviche shooters, while the soup station featured coconutcarrot gazpacho and miso ramen. At the carving station, roasted prime rib went head to head with citrus-brined chicken in honey-maple butter. Salads and seafood earned their own sections, as did a dessert station outfitted with a 12-layer petite chocolate cake and mini sticky to ee pudding.

While both of Lake Nona’s events

went o without a hitch, Sledz attributed their successes to well-thought-out operations.

“The timing of the food for these events was critical to make sure everything came out according to plan, all at once and the correct temperatures,” he explains, adding that both club kitchens were utilized. Knowing now what Sledz learned from these experiences, he aims to have more fun with his sta for future functions. “Some of these events will never be done again, so I think enjoying them while you are in the moment is important,” he says.

A TASTE OF TUSCANY

Last July, Cobblestone Creek Country Club in Victor, N.Y., hosted a women’s invitational with a Tuscan theme for about 100 women. Working closely with his culinary team, which includes a sous chef and banquet chef, Executive Chef James Campolieto uses the event concept (developed by member-run golf committees) to design a fitting menu. He then holds kitchen meetings to review the menu and write a formal prep list.

“Having a plan of attack before each large-scale event is a tremendous help when trying to execute the menu,” he says. Cobblestone Creek’s banquet department is also instrumental in putting together an event that checks all the boxes. “The vision doesn’t stop in the kitchen, and the attention to detail from our talented events manager Katelyn Brunell helps bring a di erent outlook

to the dining room with décor and displays,” Campolieto adds.

Because the Tuscan event was held during prime growing season, the culinary team was able to incorporate fresh produce from local farmers into the lineup. The three-course luncheon started with an heirloom tomato and burrata salad, followed by a gnocchi dish and finished with a refreshing lemon ice, studded with confit candied orange. Guests also grazed on an extensive artisanal meat and cheese display, along with assorted pizzas and flatbreads, Tuscan-style cauliflower and salads.

Ensuring consistency with a crowdpleasing menu can be challenging when a kitchen is understa ed—a reality that Campolieto has faced of late. He circumnavigates this issue by establishing an all-hands-on-deck approach.

“I try to make my kitchen one of inclusivity and total involvement,” he says. “By utilizing this strategy, each employee, whether line cook, sous chef or prep cook, has ownership in the final product.”

This straight-shooter style of event management allows Campolieto to maintain a positive outlook and encourage his sta to improve their game with each banquet.

“We always strive to be better tomorrow,” he says. “We build on the great things we are doing to make the next event even more spectacular.” C+RC

Lake Nona G&CC’s Viva Las Vegas New Year’s Eve party featured apps like petite baba ganoush with grilled pita and curry-pickled cauli ower and ceviche shooters.

Cobblestone Creek CC’s Tuscan-themed luncheon featured artisanal meats and cheeses, plus pizzas and atbreads.

Using J-1 and H-2B Visa Programs to Address Staffing Shortages

With a tight labor market and the temporary federal addition of available visas, the J-1 and H-2B visas are becoming essential to daily operations for clubs and resorts.

By Stephanie DePrez, Contributing Editor

ACROSS THE COUNTRY, EXECUTIVE club chefs and culinary directors are struggling to find qualified kitchen sta . This is the problem facing Jerome Nicolas, Executive Chef of The Club at Ibis in West Palm Beach, Fla.

“With so many openings every year at the beginning of the season, there is not enough local workforce to satisfy the demands,” he says.

The same goes for Michael Huminski, Director of Food and Beverage at Broken Sound Club in Boca Raton, Fla. “We make every e ort to attract talent from the local market,” he says. “Around 70% of our culinary team is made up of local sta , while the remaining 30% are international.”

Facing a shortage of qualified sta across the country, leading clubs have come to rely even more on international visas o ered by the U.S. for qualified, skilled workers.

“The H-2B program gives us trained, seasoned employees ready to hit the ground running,” says Je Perez, Executive Chef of Fairview Country Club in Greenwich, Conn.

FILLING THE GAPS

The H-2B Temporary Non-Agricultural Workers Visa, or H-2B, is issued by U.S. Citizenship and Immigration Services. It is designed to help American employers bring in temporary, seasonal workers to fill jobs in any sector outside of agriculture.

The U.S. State Department issues the J-1 Visa as a cultural exchange to o er international students, recent graduates and young professionals an opportunity to learn, train and experience life in the United States. This visa has a subcategory devoted to culinary internships and apprenticeships.

“With the J-1 Visa, we rotate employees in four di erent

locations for three months at a time, and with the H-2B, two locations for three months at a time,” said Ibis’ Nicolas.

AGENCY VS. INTERNAL EXPERTS

Bringing on an international sta is a high-stakes gamble. Visas take time and require extensive documentation. Many clubs hire an outside consulting firm or work closely with internal HR to oversee the process. Because the H-2B Visa is frequently abused, there is extra scrutiny, and clubs must be ready to provide documentation and oversight.

Fairview CC seeks out workers at the beginning of the visa process.

AT A GLANCE: THE H-2B VISA AT A GLANCE: THE J-1 VISA

● An employer is unable to nd a U.S. worker who is able, willing, quali ed and available.

● Hiring a foreign national will not adversely a ect the wages or working conditions of U.S. workers similarly employed.

● The need is temporary, even if the job is not. There are four ways to prove this, whether it’s a one-time occurrence, a seasonal need, a peak-load need or an intermittent need.

● The foreign national is enrolled in or has recently completed an accredited culinary training program in their home country in the past 12 months, or

● The foreign national has completed an accredited program longer than 12 months ago and has successfully worked within the culinary industry for at least 12 months, or

● The foreign national has at least ve years of quali ed experience in the culinary industry in their home country.

“During February, our management team travels to Florida to interview candidates from various clubs. They assist in training and work directly with the H-2B sta ,” says Perez. “We look for sta early in the visa process so they can return for two or three seasons before returning to their home country.” Fairview CC identifies candidates and works with an agency.

“Our current recruiting company provides all the necessary paperwork and proposed candidates,” he adds. “They work directly with our HR department to file the [visa] applications.”

Ibis, on the other hand, oversees visa applications internally.

“We are lucky at Ibis,” says Nicolas. “We have a person in HR whose sole duty is recruiting and organizing all our international sta —and she does a fantastic job at it.”

THE BENEFITS OF GOING GLOBAL

The opportunities of bringing in J-1 and H-2B workers are enormous, not just for the international team member but also for the club kitchen. Perez has been consistently impressed by the personnel he can bring to Fairview.

“These individuals brings a di erent outlook from the perspective of life experiences and cuisine,” he says.

Broken Sound’s Huminski agrees. “These individuals consistently demonstrate a strong work ethic and a willingness to go above and beyond to meet the needs of our members,” he says.

Alongside work ethic and training, an international kitchen provides an invaluable asset: direct access to new culinary experiences.

“As our club members seek a variety of dining experiences, our international sta allows us to introduce unique cuisine from di erent parts of the world that may be unfamil-

iar to our members,” says Huminski.

Perez feels the same.

“I let my visa students be creative with menu items and ideas,” he says. “South African braai (BBQ) and Portuguese salt cod stew are some of the menu items our visa sta added. Their contributions help the entire team grow and greatly benefit the membership at Fairview.”

ASSETS AND AMBASSADORS

“Our biggest challenge is that the visa employee may have issues in their home country,” says Perez. “Once a worker returns home, they most likely cannot return that season. However, when they return home, they become an ambassador for the club.”

Once a former visa employee has had a good experience with a club, they pass that information along to the company they work with and other workers from their home country, thus making each club a more attractive destination for future workers.

“We have had tremendous success in developing future leaders through our J-1 and H-2B programs,” says Huminski. “Many of our current senior executives, including the AGM, director of restaurants, pro shop manager, IT managers, banquet managers and restaurant managers, began as program participants.” C+RC

Read more about the J-1 Visa, the H-2B Visa, and how to hire H-2B workers at clubandresortchef.com.

Around 70% of Broken Sound Club’s culinary team is made up of local sta , and the remaining 30% are international.

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The Montague® Legend®

Steakhouse Broiler now with optional refrigerated base. This heavy-duty broiling center keeps proteins close at hand speeding up production, enhancing freshness and maximizing efficiency.

Manufactured in the United States by skilled craftsmen, Montague Steakhouse Broilers offer chefs powerful, high-volume, heavy-duty broiling, producing tender, flavorful entrees customers will rave about. Now that’s perfection.

It’s time to discover Montague!