Club + Resort Chef July 2020

July 2020 www.clubandresortchef.com

Collaborative

Creativity

INSIDE Cultural Diversity in Club Kitchens The Future of Banquets Beverage Carts for Grab-and-Go

Baltimore CC assembled a dynamic team of managers who are hard at work evolving the food-and-beverage program to exceed expectations.

Pictured (left to right): Nicholas Steege, Director of Food & Beverage, Richard Jallet, Executive Chef, and Kent Johnson, General Manager/COO

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EDITORIAL ADVISORY BOARD

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July 2020

2011 - 2018

Ansley Golf Club Atlanta, Ga.

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Baltimore Country Club Baltimore, Md.

10

Cowboys Golf Club Grapevine, Texas

22

Glens Falls Country Club Glens Falls, N.Y.

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Johnathan’s Landing Golf Club Jupiter, Fla.

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The National Democratic Club Washington, D.C.

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Pelican Golf Club Belleair, Fla.

14

Raven Golf Club Phoenix, Ariz.

22

Shady Canyon Golf Club Irvine, Calif.

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Tara Golf & Country Club Bradenton, Fla.

14

The University Club of San Francisco (Calif.)

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Westchester Country Club Rye, N.Y.

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Wycliffe Golf & Country Club Wellington, Fla.

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www.clubandresortchef.com

The

19th Hole

with

McIntyre

UNCERTAINTY IS KILLING ME I DON’T THINK I’VE EVER felt this uncertain in my life. I’m stuck in the middle on so many issues. It’s driving me crazy.

For instance, when I try to give my kids advice on how to deal with the pandemic, I question how bad it really is. I wonder if the media is overblowing it or if there is political gain behind each move. I wonder if it’s worth shutting down the country and the world. Epidemiologists don’t agree, so how can we?

How can we make informed decisions when no one agrees on anything?

Face masks: mandatory or optional? Is working from home increasing or decreasing productivity? How should we deal with unemployment? What should be the stimulus reimbursement policy?

I also can’t stand the divisiveness in this country and the constant conflict.

The media not differentiating peaceful protests vs. rioting and looting.

Disturbing incidents of racism that I can’t believe still exists in this country, but I’m not naive enough to know it doesn’t, and it has to stop. I don’t even want to start on career politicians and book deals. John Bolton: money grabber or patriot? This list goes on, and I’m exhausted.

Then there’s social media. I used to like perusing it, to take my mind off work and check out cool recipes or golf courses. But now it only angers me. The vitriol from all sides makes me want to shut everything off. (Although K-pop fans on Tik Tok crushing a Presidential rally is kind of genius. Note to Trump: Don’t pick a fight with Gen Z on social media.

They’re better at it than you.)

Thankfully, amid all this uncertainty, there’s a place I can always turn to regain my balance and hit my stride: our unique segment of club and resort foodservice. It’s been truly inspiring to see so many progressive and creative chefs, food-and-beverage directors www.clubandresortchef.com

and general managers reopen their clubs, reformat strategies and tactics and pivot, all while still holding themselves to their pre-COVID-19 standards for delivering the very best they can for members, guests and employees.

At Club + Resort Chef and Club + Resort Business, we serve two customers: our readers and our sponsors. Our motto has always been, “If we serve our readers first, we’ll serve our sponsors best.” And just as you have been finding new ways to still provide the best for your members and your staff, we have developed a variety of new platforms to add to what we regularly present in our magazines and on our websites: CLUB + RESORT TALKS Joanna DeChellis, Editor of C+RC, continues to produce podcasts from home for this weekly series, where she interviews chefs from across the country about a variety of topics ranging from career paths to recovery plans.

CHEF TO CHEF LIVE! Tom Birmingham, CEC, Director of the Club + Resort Chef Association, is “traveling” virtually around the country, to check in with chefs about how they’re coping and what they’re doing proactively to help their clubs and members.

THE ROAD BACK This new short-story video series runs every Friday morning and showcases how clubs are reopening and returning to full operation. Joe Barks, Editor of C+RB, and Rob Thomas, Senior Editor, are championing this series and there are now over a half-dozen episodes you can catch on-demand.

These new features and others— including daily blogs from industry leaders, special COVID-19 reports, and a variety of new video content edited and produced by our dynamic videographers—are all designed to help you do your job better.

Community has always been an important buzzword for Club + Resort Chef. And we have made it our mission to continue to share best practices and ideas for you and by you, because no one else is serving this segment.

To keep me focused on what is certain, here is your call to action.

E-mail me at tmcintyre@wtwhmedia. com and tell me know what you like, what you don’t and what you want to see more of. This team is ready, willing and able to serve you in ways that continue to be meaningful and useful.

VICE PRESIDENT-GROUP PUBLISHER Tom McIntyre tmcintyre@wtwhmedia.com

216-533-9186

July 2020

l Club + Resort Chef l 5

- 10 Collaborative Creativity

Baltimore CC assembled a dynamic team of managers who are hard at work evolving the food-and-beverage program to exceed expectations.

CONTENTS July • Vol. 10 • Issue 4

D

5 8 14 16

Publisher’s Memo Uncertainty is Killing Me

Editor’s Memo Opening the Door

Diversity in Club Kitchens

How three club chefs are advocating for change.

Bringing Members Together with Better Barbecue

No matter what the style, the right rub variation and smoking strategy are the keys to memorable meat.

20

Home Sweet Home

22

Better Beverage Carts

24

Two Club Catering Experts Plan for a ‘New Normal’

Prepared pastries that can be finished at home have become the new normal…for now.

Cowboys GC and Raven GC have revised the processes around their beverage carts to now offer on-course F&B that is safe and satisfying.

Westchester CC and The University Club of San Francisco have employed flexibility, diligence, and ingenuity to design events that are safe and celebratory.

26

The Politics of Food & Beverage

28

The Key to Kitchen Success

The National Democratic Club’s dining program benefits from having a dynamic, idea-driven duo at its helm.

Why communication is a critical talking point for an effective work environment.

Chef’s Thoughts 34 The rules of conduct in the kitchen of Simon Lewis,

Executive Chef of Shady Canyon Golf Club, are keep clean, organized and enjoy what you do.

Pictured: Smoked Cubera Snapper Collar

by Richard Brumm, CEC, CCA, Director of Culinary Operations, Bonita Bay Club, Bonita Springs, Fla.

30 Product Showcase 33 Ad Index

View full recipe at recipe.clubandresortchef.com 6

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Dishing

with

DeChellis

OPENING THE DOOR EVERY YEAR, THE CLUB + RESORT CHEF team comes up with an editorial calendar that details the stories we plan to write for the entire year. The sales team uses the “edit cal” as a menu to help advertisers position their programs. I use it as a content roadmap.

In April, our 2020 edit calendar got tossed out the window. Between COVID-19, quarantines, shutdowns, the wrongful murder of George Floyd and the scale and depth of the protests that followed, it felt callous and trivial to write stories about smoothies, satellite outlets and popup events.

There is an overwhelming appetite in our industry for content that addresses real and lasting change. Chefs are gravitating toward articles that address important problems and offer solutions or start conversations.

For example, we worked with Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations for Myers Park Country Club (Charlotte, N.C.), to publish a Post-Quarantine F&B Playbook that generated over 700 downloads. We did a podcast with Fred Ramsey, CEC, Executive Chef of Pelican Golf Club (Bellaire, Fla.), which led to the story on diversity in this issue (page 14). We’ve been posting more blogs by more chefs as they navigate all of the challenges around them.

And other chefs are sharing those posts across social media, to start new conversations and connect with new colleagues.

More and more, club chefs are standing up as a force for good in our society. They are

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reexamining their wider roles and responsibilities. They are donating their time and resources to help healthcare workers and others impacted by disaster. They’re speaking out against racism. They’re hiring cooks who have been let go from restaurants, and mentoring students so they can see the value of working in club environments.

But is everyone? Are you?

I’m working to widen my network of club chefs and connect with those I don’t know and haven’t met yet. I’m doing this on Facebook, LinkedIn and Instagram. If I haven’t connected with you yet, I hope to soon.

I don’t want to just write stories that I think are important or only showcase ideas from the people I already know. I want to write stories that you think are important, too. I want to facilitate hard conversations and dig into the ways you’re building trust with your members, and with each other.

Even if that means changing our planned content again, it’s the right way to make sure we’re all on the right path.

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

www.clubandresortchef.com

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COVER FEATURE

Collaborative C Baltimore CC assembled a dynamic team of managers who are evolving the food-and-beverage program to exceed expectations.

By Joanna DeChellis, Editor

BALTIMORE MAY BE KNOWN for its bounty of local seafood and picturesque Inner Harbor, but “Charm City” is also home to some of the country’s most chefdriven club dining programs.

Most notable is Baltimore Country Club (BCC), which operates out of two clubhouses, has four kitchens and does $5.9 million in annual F&B. BCC is distinguishing itself from the other clubs in town by investing in its facilities, harnessing its team’s collective creativity and turning ideas into action.

STRONG LEADERSHIP At the helm of BCC’s F&B program is Executive Chef Richard Jallet, who has been with the club since 2014 and was with Eldorado Country Club (Indian Wells, Calif.) for ten years before that. Working closely with Jallet is Kent Johnson, General Manager and COO, who joined BCC’s team two years ago after spending more than a decade as GM of the nearby Elkridge Club.

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“As the GM of a competing club, my goal at Elkridge was to make BCC’s life hell by being better than them in every way possible,” says Johnson. “We actually used to refer to BCC as the ‘Evil Empire.’”

The two clubs may only be 2.5 miles apart, but the size and scope of their programs are vastly different.

Regardless, Johnson spent a decade trying to beat BCC. Now, as its leader, he has something to prove.

“The [BCC Board] tasked me with the following three things: finish the master plan, improve the F&B experience and improve the golf experience,” says Johnson.

The team began working with a full-service, privateclub consulting firm to craft a master plan that will shift many of the amenities from BCC’s Roland Park property within city limits to its Five Farms property in the suburb of Lutherville. Phase one of implementing the plan was supposed to start earlier this year, but has been delayed until 2021, due to COVID-19.

While the long-term plan was being drafted, Johnson

www.clubandresortchef.com

e Creativity was also focused on F&B. This meant leaning hard on Jallet.

“We didn’t always see eye-to-eye,” says Jallet. “When [Johnson] shared his vision of F&B, it sounded great, but the only way to bring it to life would be to make some capital investments.

“I needed new equipment,” continues Jallet. “I needed china, silver, a pizza oven, a plancha and a fryer.”

Jallet turned over his wish list and Johnson gave him everything he asked for. The investment totaled around $40k. “[Chef] has risen to every challenge,” says Johnson.

With the tools now in place, Jallet is even more focused on building and developing his team and producing quality cuisine that rivals not just Elkridge, but all of the clubs and restaurants in town.

“If I can buy it better, I will,” says Jallet. “If I can’t, I make it.”

This philosophy extends to all parts of the menu, from a la carte to to-go, and from condiments to pastry.

At BCC’s pool, for example, members can order a shrimp cocktail that’s been roasted with lemon, thyme and garlic.

On the golf course, they can order a mess-free signature turnover filled with smoked brisket and smoked gouda. And because the team spent all of last season perfecting its pizza dough, BCC became a sought after pizza preference during quarantine, when to-go was the only way to serve members.

www.clubandresortchef.com

NURTURING THE TEAM Excellence in food-and-beverage is not inevitable. It’s the direct result of teamwork.

Jallet has a keen eye for talent and pours himself into mentoring his cooks, so they can learn and grow beyond their entry-level positions.

Case in point: Kevin Keller, Executive Sous Chef, who came to BCC almost four years ago. He interviewed for the restaurant chef position, but was too green for the top spot.

But Jallet, seeing his potential, created a new position for him: assistant restaurant chef.

Jallet worked closely with Keller, teaching him how to write menus and develop recipes. Eventually he was promoted— and then promoted again.

“I am his right hand and I continue to be blown away by how much access all of the cooks have to Chef,” says Keller.

“I didn’t have that in previous positions. He’s approachable and supportive. He talks through ideas so that we can explore what might work and what might not.”

The challenges that arose from the COVID-19 outbreak are a perfect example of Jallet’s ability to collaborate.

“We’ve had to change the whole dynamic of what we were doing in the culinary department,” says Keller. “Chef and I worked through new [Standard Operating Procedures]. We have to enforce masks and gloves. We’ve implemented new July 2020 l Club + Resort Chef l 11

COVER FEATURE

During COVID-19 lockdowns, BCC’s pizza oven proved to be a worthwhile investment that could quickly and deliciously serve members in either carryout or delivery formats.

ways to sanitize the kitchen with a black light. And we’ve had to do this in such a way that it’s fool-proof.”

‘KITCHEN TO CUP’ As the newest member of BCC’s management team, Nicholas A. Steege, Director of Food & Beverage, has forged his relationship with Jallet in the trenches of the COVID-19 pandemic.

“I started the day after Christmas,” says Steege, who previously worked at Baltimore’s Maryland Club, as well as at Bethesda (Md.) Country Club, the Naples Bay Club in Florida, and with The Ritz-Carlton Hotel Company. “In that time [from his arrival to when the club had to be closed for the pandemic], we shifted a la carte from Roland Park to Five Farms.”

Pre-COVID, Steege was also tasked with improving the club’s beverage program. Before he came to BCC, the club didn’t have a cocktail menu. Now, in line with how the culinary program has evolved, the beverage program is just as innovative.

“We’re using all hand-made ingredients in our cocktails,” says Steege, who dubs this new initiative “kitchen to cup.”

“We’re using scratch syrups and infused spirits,” he explains. “Our Beverage Manager, Patrick Owens, stocked the cellar and reworked our ‘BCC Manhattan.’ We’re focused on preferences and paying attention to behaviors.”

No detail is too small, adds Steege.

“If a member prefers lemon over lime, that should be noted, so the next server can carry on that personalized level of service.”

When Maryland went into lockdown, Steege was most concerned with how he and his front-of-house team would maintain a relationship with members.

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BALTIMORE COUNTRY CLUB He brought his concerns to Jallet, who explained the club’s COVID-19 response plan.

It included a rotating 10-day curbside menu, a pantry program, grill kits, theme nights, delivery programs, virtual events and even a program called “BCC Cares,” where members could purchase meals prepared by BCC for delivery to healthcare workers.

“It’s been a wild ride, but [Chef Jallet] has been steady and collaborative,” says Steege. “He puts a lot of trust in his team and still takes command to provide structure, even when the world seems to be falling apart around us.”

THE ROAD AHEAD One of the biggest shifts at BCC that has come out of the club’s COVID-19 response has been the newfound camaraderie between the back- and front-of-house staffs.

“With so many outlets, it’s easy to be disconnected, but this crisis has brought us all together for the members and for each other,” says Steege.

“The biggest challenge for me throughout COVID-19 has simply been that there’s no end in sight,” Jallet adds.

“I have to keep morale high. And as we bring people back, I need to make sure they’re a good fit for who we’ve become.”

Some programs launched during the shutdown will continue, like to-go

at a glance

Location: Baltimore, Md. and Lutherville, Md. Members: 3,200 Annual F&B Revenue: $5.9 million A la carte/banquet mix: 50/50 Average Weekly Covers: 1,500/week Food Cost: 38.6% Food & Beverage Minimum: None Average Annual No. of Golf Rounds: 32,000 Foodservice Spaces: 7 No. of Kitchen Employees: 30 (high season)/25 (off-season) No. of FOH employees: 70 No. of kitchens: 4 Clubhouse Sizes: • Five Farms clubhouse: 45,000 sq. ft.

• Roland Park clubhouse: 80,000 sq. ft.

Banquet Capacity: 500

service, the virtual wine society, and the pantry program. Others will fall off and be replaced by new programs. Whatever happens, BCC will move forward with strong, agile leaders who can lean on one another to improve the operation. “[Kent Johnson] introduced the philosophy that we live by one simple truth here at BCC: ‘Great People Make Favorite Places,’” says Jallet. “It starts with the team. If you take care of your people, they will take care of your members.” C+RC

www.clubandresortchef.com

DIVERSITY

DIVERSITY IN CLUB KITCHENS How three club chefs are advocating for change.

By Joanna DeChellis, Editor

KITCHENS OFTEN FEATURE a melting pot of cultures, races and creeds, but that diversity rarely reaches the top ranks. And while the explanation behind this is hardly a simple one, some say that poor talent acquisition and retention, as well as a lack of mentors and successful leaders to look up to, are part of the problem.

Here’s how three chefs—Fred Ramsey, CEC, Executive Chef of Pelican Golf Club (Belleair, Fla.), J. Kevin Walker, CMC, Executive Chef of Ansley Golf Club (Atlanta, Ga.), and Shawn Olah, Executive Chef of Tara Golf & Country Club (Bradenton, Fla.)—have set out to bring about real and lasting change to club kitchens.

LEARNING WHAT YOU DON’T WANT TO BECOME As one of only a handful of black executive chefs at a club of Pelican GC’s caliber, Fred Ramsey is acutely aware of prejudice, discrimination and racism. He’s spent his decades-long career navigating a complex racial divide in the kitchens and clubs where he’s worked.

“The biggest challenge I’ve faced throughout my career is being treated differently based on the color of my skin,” says Ramsey. “It’s not something I can overcome.”

Despite those challenges—or maybe because of them—Ramsey has 14

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become a strong and steady leader.

He treats people with the utmost respect regardless of their race, gender or sexual orientation. He is fair, honest and consistent.

“I’m in a club with people who love me—and I don’t take that for granted,” says Ramsey, whose first encounter with racism was early in his career with an executive sous chef. “[He would] make discriminatory jokes or intentionally block me from doing my job,” says Ramsey. “I could tell [the executive chef] was uncomfortable, but he had a young sous chef who was good, so he would just go with it.”

Later in his career, Ramsey was being actively recruited for an executive chef position. The interview was conducted over the phone, and the club made a verbal offer to Ramsey before ever meeting him in person. But Ramsey was reluctant to accept the job until he saw the operation with his own eyes.

“I drove all the way to North Carolina from Birmingham [Alabama] for an interview that lasted maybe thirty minutes,” says Ramsey. “From the moment I walked into the club, I could tell. On the drive home, I got the call thanking me for coming in and telling me they decided they were going to go in a different direction.”

Those experiences, and countless others just like them, have had a direct

effect on how Ramsey has moved through the stages of his career. He began including a photo with his resume.

He dropped “Jr.” from his name.

“When you go through what I’ve been through, it shapes you,” he says.

“I see people for what they can bring to the table and how they can help the operation. Everyone gets a fair shot, and the most qualified candidate who fits our culture gets the job. I also believe everyone deserves a second chance. This is how you learn from mistakes and it’s how you grow.”

Ramsey says he’s tougher now as a result of the obstacles he’s overcome, and that he doesn’t let it get to him mentally anymore. He’s learned first-hand about the type of chef and person he does not want to be. As a result, Pelican GC features a diverse culinary team, with team members who are black, white, Latino, male, female and more.

“I don’t look to create diversity,” says Ramsey. “It’s innate and organic. It comes to me. Whoever applies to work in my kitchen is treated equally. Diversity is not something we’re working to get better at. It’s already here.”

CREATING A CULTURE OF INCLUSION Ansley GC’s Master Chef is not shy about his anti-racism stance. Scroll through Kevin Walker’s Facebook feed www.clubandresortchef.com

Fred Ramsey, CEC, (second from right) is now thriving in a club that fully supports him, supported by a diverse team he’s proud to lead including (left to right) Cody Middleton, Executive Pastry Chef, Brian Timmons, Sous Chef, Anthony Rivera, Sous Chef, Teresa Gentry, Sous Chef and Sean Gallagher, Senior Sous Chef.

and you’ll clearly see how passionate he is about equality. He’s also aware of the privileges he’s been given as an educated white man from an uppermiddle class background. As a result, Walker is diligent about giving everyone a fair shot and about treating others the way he would want to be treated.

Walker’s first insights into the importance of diversity in the kitchen came while working under Fritz Gitschner, CMC, at Houston (Texas) Country Club.

“The way [Gitschner] would leverage the diversity on the team to improve the menus, events and food was eyeopening,” says Walker. “If we were doing a Columbian night, then the Columbian cook was in charge. Same for Korean, Mexican and black American [themes].”

The more techniques Walker could learn from the different cultures he was surrounded by, the better his repertoire became, and the more it shaped him into the type of leader he knew he wanted to eventually become.

Kevin Walker, CMC, Executive Chef of Ansley GC, hires people who respect one another and fit into the club’s culture of inclusion.

www.clubandresortchef.com

“It broadens your horizon—and those of your members—more than anything else,” says Walker. “It gives you the gift of knowledge from places you’ve never visited and cultures you might not yet be familiar with.”

Today, Ansley GC’s team of 28 is almost half women. Twelve on the staff are black, eight are Hispanic, five are white and three are Caribbean.

“I hire people who respect one another and fit into our culture of inclusion,” says Walker. “That doesn’t necessarily mean I’m going to hire the most talented person in the room. If you aren’t respectful, this isn’t the place for you.”

Walker believes, unequivocally, that systemic racism is wrong and that as a leader he has an obligation to fight for change. He does this by helping and mentoring his cooks in every way he can. He also leads by example and openly communicates with Ansley’s Human Resources department on any potential issues.

“I know that I’m not perfect,” says Walker. “This is why it’s important to get other perspectives before addressing situations and individuals.

“I just wish that people would treat others on the merits of who they are, not based on the color of their skin, their gender or sexual orientation,” he adds.

ADDRESSING ISSUES HEAD-ON For Shawn Olah, it’s critical to address

Shawn Olah, Executive Chef of Tara G&CC, empowers his team and encourages them to support one another.

issues of prejudice, racism or discrimination swiftly and clearly.

“I simply won’t tolerate that type of talk or behavior in my kitchen,” says Olah, who says he strives to create an inclusive environment that stems from the idea that everyone is there for the same purpose.

“When a team is inclusive, you get so much more buy-in from the people who are a part of it,” he says. “Success doesn’t hinge on supporting the executive chef. It’s about supporting each other and empowering one another.”

Olah is passionate about training and mentoring talented individuals. In fact, in the five years he’s been the Executive Chef at Tara G&CC, he’s “graduated” three individuals to executive chef positions.

“You can learn so much from taking a genuine interest in the people around you and sharing the knowledge you’ve gained over the course of your career, to help them elevate their own careers,” he says. “Important people invested in me. I want to pay that forward.” C+RC July 2020 l Club + Resort Chef l 15

FOOD

Bringing Members Together with

Better Barbecue No matter what the style, the right rub variation and smoking strategy are the keys to memorable meat.

By Gerald Ford, CMC, Contributing Editor

SUMMERTIME MEANS SUNSHINE, POOL season and barbecue—one of the most quintessential culinary examples of America’s melting pot. Whether we’re talking Texas brisket and mustard-based sauces or sweet, sticky, spicy St. Louis-style pork ribs, the world of barbecue opens the table to all sorts of possibilities. And as many chefs and clubs continue to actively rely on outdoor dining as a safe way forward through the COVID-19 pandemic, barbecue can be great for bringing members together in a safe and delicious way.

I’ve traveled around the country and experienced each region’s signature barbecue. Despite all the differences between styles, there is one thing I can say with absolute certainty: All barbecue relies on two key elements, rub and smoke.

C R E AT I N G M E N U I N S P I R AT I O N

INSPIRING ORIGINALITY TO CREATE BUZZWORTHY MENUS Getting people talking about your menu takes a meal experience truly worth talking about.

That’s where Smithfield Culinary can be an invaluable resource. It’s our passion to offer you the insights, current consumer trends and amazing recipes you need to make your menu stand out in the culinary crowd. And get people talking. For more information, contact your Smithfield Culinary representative, visit SmithfieldCulinary.com or call 888-327-6526.

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SFFG1591_Culinary_ClubResort.indd 1

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FOOD

Gerald Ford, CMC, applies one coat of dry rub and lets it sit overnight before applying a second coat and starting the smoking. He suggests a ratio of .25-.5 oz. of rub per pound of meat.

I’m oversimplifying, but here is a basic three-part base rub from which to build on: 2 parts 2 parts 1 part

sugar sweet paprika garlic powder

Kicking up the complexity just a touch, my all-purpose rub is as follows: 2 parts 2 parts 1 part ½ part ½ part ¼ part

sugar sweet paprika garlic powder ground black pepper onion powder dried thyme

I can tailor this rub to fit any profile or region I want. If I want a more exotic flavor, I add one part of curry powder or five-spice powder. If I want my barbecue to have Cajun

flair, I add one part Cajun seasoning or Paul’s Blackening Magic.

When I was a younger cook, I was taught to coat brisket with Worcestershire powder and then rub it with this base rub. The Worcestershire powder serves as an adhesive and ultimately evolves the barbecue process.

I prefer to apply the rub and allow it to sit overnight. The following day, I will season the meat with salt and a fresh dry coat of rub, especially for full cuts like brisket or pork butt. The rub is always very heavily applied, in a ratio of .25-.5 oz. of rub per pound of meat. Then it’s time to start smoking.

SUBTLE SMOKE Smoking is its own art that many spend a lifetime mastering. I’m not going to tackle that here, but it is important to have a source for smoke, be it pellets, wood chunks or whole logs. You will also need the right piece of equipment for your club.

Have you ever eaten barbecue that was bitter? It comes from eating meat smoked at high temperatures with what is called golden smoke.

Golden smoke is bad, but blue smoke is good. To achieve blue smoke, lower the heat, cool down the chamber and aim for that grayish-white smoke. It will lead to the ideal temperature of 190° F to 275° F and yield the best results for a slow smoke and tenderizing cook.

Remember, protein no longer absorbs smoke after it reaches approximately 160° F. This is why low temperatures are especially important for barbecue. It’s the only way to achieve the smoke ring and flavor members crave.

When I smoke, I use hickory for beef, almost any hardwood or fruitwood for pork or wild game, and apple, cherry or mesquite for fish. My logic is as follows: softer smoke and flavor is better for more delicate proteins, while hickory produces a hearty, rich smoke that beef and some pork cuts can hold up to.

Hickory will destroy any nuances in fish, however, because its smoke is so rich. Applewood will also contribute a nice smoke to beef, but it will yield a soft smoke flavor that I find does not do justice to the meat. C+RC

Ford suggests using hickory to smoke beef, almost any hardwood or fruitwood for pork or wild game, and apple, cherry or mesquite for fish.

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Grilled Succotash

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See simple ways to swap beans into your menu at bushbeansfoodservice.com 1. Hartman Group, Health + Wellness 2019: From Moderation to Mindfulness ©2020 Bush Brothers & Company. All rights reserved.

PASTRY

HOME

SWEET HOME

Prepared pastries that can be finished at home have become the new normal…for now.

By Pamela Brill, Contributing Editor

WHEN PASTRY CHEFS ORIGINALLY began experimenting with take-and-bake options, they never realized just how essential those items would become to their everyday repertoire. But since the COVID-19 pandemic mandated the temporary shutdown of club dining rooms across the country, pastry chefs have been forced to put their soufflés on the back burner and concentrate on delicacies that can be pre-assembled and easily transported for at-home baking.

SECOND HELPING At Glens Falls (N.Y.) Country Club (GFCC), the takeand-bake business model has been on the rise since its inception—all thanks to a complete menu overhaul and a newly appointed chef.

Following the closing of the clubhouse amid the pandemic, GFCC’s Director of Hospitality Heidi Hoyt spent a week developing a plan on how best to serve club members.

Hoyt then began rolling out a program that included a to-go menu of a la carte and family-style meals, a wine sale, a grocery menu for pickup and finally, a takeand-bake program. “As with all of the programs I’ve begun, I tweak as I go,” she says. “After a week or two, everything is close to perfect.”

On top of Hoyt’s take-and-bake list are fruit pies from scratch, with a selection that rotates according to season.

“I recently offered strawberry rhubarb pies, and they sold like wildfire,” she says. Other favorites include scones, biscuits, blueberry yogurt muffins, cookie doughs, pancake mix and brownie mix.

While Hoyt promotes her products to membership via social media and e-mail, word of mouth has also helped sales. And once club life returns to normal, she expects to maintain her take-and-bake program for the long haul. “If anything, I see these new amenities becoming more robust,” she says.

Thinking ahead to the holidays, Hoyt believes that members will continue to devour her pies as they did previously. “Thanksgiving 2019 was huge for pie sales,”

Glens Falls CC’s Director of Hospitality, Heidi Hoyt, created a menu of take-and-bake products including blueberry yogurt muffins (pictured).

she notes. “I estimate we will increase our sales by one-third by offering frozen, raw pies to be baked at home.”

THE GREAT AMERICAN BAKE-OFF Inspiring members to put down their golf clubs and tie on their aprons, the take-and-bake program at Wycliffe Golf & Country Club in Wellington, Fla., is keeping families busy (and fed) while they shelter in place.

“Our members are very active,” says Pastry Chef Callie Meyer. “We knew immediately that asking them to stay at home under quarantine was going to be very difficult. This was a way to continue to connect with them and make them feel a sense of comfort.”

Meyer put together the club’s takeand-bake program as a direct result of the COVID-19 pandemic. She and her team measure and prepare all ingredients, place them in individual containers, and package them in a specially made take-and-bake box, which members pick up curbside.

Inside are baking instructions and a link to a video of Meyer detailing the recipe, step by step. “It’s just one more www.clubandresortchef.com

thing we can do to provide our members with the best experience possible.

No one should go without dessert,” she says.

The current take-and-bake menu is made up of three different options: chocolate chip cookies, blueberry scones and apple pie. The cookies, a member favorite, are geared for all ages and abilities, while the scones require a more experienced skill set.

The latest addition, apple pie, includes a contest component and, as with all of the take-and-bake recipes, bakers are encouraged to submit photos of their finished products.

“Without being able to compete on the golf course and out on the courts, we knew they were yearning for a little friendly competition,” says Meyer.

The top baker will receive a “pie champion” medal—fashioned at the club—and a bottle of wine.

To drum up excitement for the piebaking contest and the take-and-bake program as a whole, the club has created a weekly interactive document known as “Flippin’ Fridays.” The magazine-style digital flipbook con-

Wycliffe G&CC’s Pastry Chef, Callie Meyer, includes a video demo of her new take-and-bake products so members can follow along easily.

tains menus, virtual activities, at-home workout videos and golf/tennis tips, along with a flyer on the take-and-bake program. Member-submitted photos of cookies and scones are also featured, and the apple pie contest winner will be included in a future issue.

Given the positive feedback for Wycliffe’s take-and-bake program, Meyer is confident it will continue.

“Prior to closing, we were doing inperson cooking demonstrations, and we hope to continue with those when the time is right,” she says.

The club is also considering maintaining at-home baking options during the holiday season, “when members have their families visiting and [are] looking for something to do together,” she explains. C+RC July 2020 l Club + Resort Chef l 21

BEVERAGE

Better Beverage Carts Cowboys GC and Raven GC have revised the processes around their beverage carts to now offer on-course F&B that is safe and satisfying.

By Megan Freitas, Contributing Editor

AS CLUBS CONTINUE OPERATIONS under social-distancing rules, beverage carts offer a strong potential revenue stream to not only help keep members quenched while on the course, but also mitigate losses from banquets and events.

Like most reopening procedures, operating beverage carts in the time of COVID-19 requires adaptation.

Beverage-cart attendants at Cowboys Golf Club (Grapevine, Texas) and Raven Golf Club (Phoenix, Ariz.) are required to wear masks and gloves at all times. Both clubs have adopted virtually contactfree best practices for payments.

“Carts are equipped with Bluetooth credit-card swipers that allow the guest to insert their card just once at the beginning of the round to start a tab,” says Jessica Salinas, Director of Food & Beverage at Cowboys GC. “This is the only payment option, Cowboys Golf Club (Grapevine, Texas) and Raven Golf Club as we have gone to a strict, no-cash policy.”

(Phoenix, Ariz.) offer the following tips for keeping beverage At Raven GC, attendants are following strict carts, attendants and golfers safe during COVID-19. social-distancing rules and staying six full feet from golfers.

• Attendants keep a six-foot social distance between themselves and golfers “We have social-distancing signs on the carts to • Attendants wear masks and gloves reinforce this,” says Kevin Weber, General Manag• On-cart hand sanitizer is used between transactions er. “The attendant has a bottle of sanitizer available • Mandatory cashless payments for use after every transaction, too. Payment is • Single-serve, pre-packed beverage kits for DIY assembly contact-free, as the staff uses an iPad and manu• Prepackaged grab-and-go foods are available to ally enters the credit card for payment without minimize indoor dining touching it.”

• Leverage outdoor dining at halfway house Like Cowboys GC, Raven GC is not accepting cash during the pandemic.

Keeping Carts Safe

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Both Cowboys Golf Club (left) and Raven Golf Club (above) have redefined their beverage cart operations to keep members and staff safe. “We have transitioned our beverage carts to be more ‘to-go centric,’” says Jessica Salinas, Director of Food & Beverage at Cowboys GC (right).

MORE IS MORE Both Cowboys GC and Raven GC have expanded their beverage-cart selections to help encourage sales.

“We can bring a good portion of our food-and-beverage operation outside,” says Raven’s Weber. “Cart offerings include burgers, wraps, hot dogs, breakfast sandwiches and burritos.

“A stationary experience with elevated to-go options has also been created at our halfway house—now known as ‘6 Squared’ (see picture above)—which is operating as our second beverage cart,” Weber adds. “We added a smoker, which has become a very popular feature with members. We smoke meats throughout the day, providing an aroma that piques the interest. Samples are available to all members—and a tasting usually turns into a purchased meal.”

At Cowboys, Salinas says the strategy is similar.

“We have transitioned our beverage carts to be more ‘to-go centric,’ with the utilization of individually wrapped straws, individual sealed liquor bottles, and single portions of mixers, all in a ready-to-go bag,” she says. “We also provide two on-course grills to enhance the experience while lessening the demand for in-house dining. And our culinary team is looking to expand both food options.”

Both clubs have also seen increased profitability by expanding the offerings and availability of their carts.

“There has been a significant increase in beverage-cart sales, as we have pivoted to providing 100% of the food-and-beverage experience on-course,” says Salinas.

“Longer tee-time intervals may cause overall sales to be down, but dollars spent per round increase, because of the additional beverage-cart offerings,” notes Weber. C+RC www.clubandresortchef.com

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BANQUET

Two Club

Catering Experts Plan for a

‘New Normal’ Westchester CC and The University Club of San Francisco have employed flexibility, diligence, and ingenuity to design events that are both safe and celebratory.

By Ginny Bartolone, Contributing Editor

WHEN THE RUG WAS pulled out from under club managers in March 2020, the concept of gathering for weddings, member events or banquets felt too distant to comprehend. The short-term focus was on how to help low-contact activities like to-go dining, golf and other outdoor-leisure pursuits make their way back into club life. Thinking about how to resume large-scale celebrations innately linked to mingling and socializing represented a much bigger challenge that would have to

be put off until the immediate crisis subsided.

Recognizing, however, that in times of great change, the role of community formed within clubs promises to be more prevalent than ever, Westchester Country Club (WCC) in Rye, N.Y. and The University Club of San Francisco (Calif.) are two properties that have already begun to address how to restart their event business as well. Both clubs understand the importance of still being able to provide a safe haven for members to use as they celebrate life’s greatest milestones and find connection with familiar faces.

WESTCHESTER COUNTRY CLUB, RYE, N.Y.

WCC’s Caroline Hay says attention to detail and consistency will always be critical to making members and guests feel safe.

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WCC, located less than 30 miles outside of Manhattan, sits on a sprawling property that features championship golf courses, ample event space, and an open-air clubhouse.

The moment COVID-19’s severity hit the news, Caroline Hay, WCC’s Director of Sales and Catering, jumped on the phone with couples and families

Caroline Hay, Director of Sales and Catering, Westchester CC

that had planned upcoming events at the club. With the world in the dark about the months ahead, she set out to provide comfort and reassurance to guests who had spent months or years planning their big days.

“We gave [the members] two or three options to reschedule,” says Hay. “Our goal was to offer all the flexibility in the world, and to hold space for them to make the decision on their own terms.”

Redesigning events of this size required extensive research and colwww.clubandresortchef.com www.clubandresortchef.com

laboration. With WCC’s Chief Operating Officer, Tom Nevin, at the helm of the project, the club constructed a detailed blueprint for everything from seating arrangements to ordering entrees. Hay then translated the team’s research into language that was familiar, clear and comforting.

PERSONALIZED DETAILS

For WCC, guest lists will remain small for the near term, typically under 50 people, depending on regulations.

That will provide enough distance to spread everyone out either in the club’s outdoor event space, or in one of its ballrooms. Large dining tables will accommodate guests with more than enough elbow room during dinner.

Additionally, hand sanitizer will be available on each service station, bar table and entranceway, and all staff will wear masks, gloves and face shields, according to government regulations.

Passed hors d’oeuvres will arrive on custom-made trays fitted with acrylic shields for added safety, and all passed drinks will include a disposable lid.

The club has also decided to forgo table service or a traditional buffet during dinner. Similar to an action station, guests will approach a designated area for each course. Wide tables will separate the guest, server and chef, who will be standing by with menu options.

The guest will choose an item from a

Nadia Tran, Catering Sales Manager, The University Club of San Francisco

www.clubandresortchef.com

“Members are learning to not be afraid of this new normal, and what that might mean for the ‘dream wedding’ they had previously envisioned,” says The Unversity Club’s Nadia Tran.

displayed menu and relay this to the server, who will then pass on the message to the chef. After constructing each plate in real time, the chef will pass the plate back to the server, who will leave it on the table for the member or guest.

Despite these new procedures, Hay reiterates that every detail will be personalized with the care and style of any pre-COVID event.

“Everything we’re trying to do brings in the human element of our everyday lives,” says Hay.

THE UNIVERSITY CLUB OF SAN FRANCISCO, SAN FRANCISCO, CALIF. Creative member engagement was a top priority for The University Club even before the state’s shelter-in-place order began. Its COVID-19 resource page features an extensive list of virtual events, workout classes and newsletters from the staff. According to Nadia Tran, the club’s Catering Sales Manager, the team never missed a beat, working full-time from home to support members the moment they were no longer able to meet in person.

Similar to what Westchester CC encountered in New York, California’s lockdown came earlier than many surrounding states, putting event managers in the spotlight to quickly reschedule and reimagine events for the foreseeable future.

“By being proactive in reaching out to members and guests, we were able to be flexible, open and helpful by doing the work ourselves as industry experts, and presenting all known options,” Tran says.

A FUTURE OF FLEXIBLE EVENTS

Though corporate events will most likely resume in 2021, as of now both new and existing gatherings are on the schedule for this year and next at The University Club.

“The love and desire to celebrate has not gone away, even though we are far apart,” says Tran. “And people are tapping back into that in creative ways.”

As the guidelines continue to change and expand, Tran and her team understand that adaptability is key.

“We have been drafting up seating arrangements and diagrams with a variety of scenarios, depending on guestcount limits and when we are allowed to restart events, and by maximizing physical distancing,” she says.

The club may also use tactics like sign-in sheets for tracking purposes, and will post ample signage on the best way to follow safety guidelines. Other tactics, like non-contact temperature checks and controlled food-and-beverage environments, may also be used.

The club may also incorporate a virtual element to each event. In these instances, loved ones will be encouraged to contribute to the events or virtually connect with the group, if they are not able to attend in person. C+RC July 2020 l Club + Resort Chef l 25

MANAGER to CHEF

The Politics

of Food & Beverage The National Democratic Club’s dining program benefits from having a dynamic, idea-driven duo at its helm.

By Joanna DeChellis, Editor

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LOCATED ON CAPITOL HILL in Washington, D.C., just blocks from Congressional office buildings, the Library of Congress, and the U.S. Supreme Court, The National Democratic Club (NDC) serves a unique membership base, including White House officials, members of the United States House of Representatives and Senate, and national leaders in business and industry.

Thanks to a lifelong career in both back- and front-of-house operations, NDC’s Officer & Assistant General Manager, Marlena Navarro, is especially equipped to continually meet members’ changing needs, while working closely alongside the club’s Executive Chef, Troy Jackson.

C+RC: What’s it like working at NDC? MN: When you’re in our nation’s capital, it isn’t difficult to find yourself dealing with politics in one form or another. Although our name has “Democratic” in it, we serve every member with the utmost respect regardless of party affiliation.

C+RC: Give us a snapshot of NDC’s dining profile.

MN: NDC has 1,500 members and we serve lunch and dinner Monday through Friday from 11:30am to 10pm. We have one main dining room and two smaller banquet areas in the clubhouse. We do $1 million in annual F&B with a 60/40 split between a la carte and banquet.

Our business is heavily determined by the Congressional schedule. When Congress isn’t in session, on average, we do about 60 to 100 covers a day. When Congress is in session, we can easily do 200 to 250 covers.

C+RC: When you came to the club in 2015, what was your first impression of the culinary program?

MN: It was outdated. Our cooks have always made a delicious product, but the menus had been the same for easily a decade, with slight changes of no www.clubandresortchef.com

true notice. That was when I brought my fine-dining experience to the table and began the overhaul.

C+RC: What was your first impression of Chef Jackson?

MN: Chef and I both started here in lower positions than where we are today. When I began at NDC, I was the Member Services & Events Manager, and he was a union cook. He started in December of 2004 and when I joined in January 2015, I knew I was in for quite a ride. Chef is a very passionate, hard-working, honest man with a personality like no other. He is extremely charismatic, talented and dependable.

When our previous Chef left NDC towards the end of 2015, Chef Jackson was absolutely the perfect person to take on that role.

C+RC: What have been some of the biggest changes you and Chef Jackson have brought to NDC? MN: We’ve rolled out everything from new bar menus to new refrigerators— and everything in between.

In January of this year, we started a completely new menu with a different format and upgraded items. We cancelled the entire banquet menu program and created new options from scratch. We completely changed our smallwares, from new plates and silver down to candle holders and tea boxes.

We changed the interior of the club with new paint colors, custom murals, new tables, chairs and light fixtures.

C+RC: What will you change next?

MN: I’d like to do a patio renovation, replace the line in the kitchen, upgrade the walk-in refrigerators and get airconditioning for the back of house. My long-term goal is to be competitive in not only the club industry, but in the local restaurant scene.

C+RC: What skills do you value most in Chef Jackson?

MN: I cherish his gift of gab. Chef can absolutely communicate with his cooking, but the way he speaks is nothing short of special. He has perseverance and motivation for the things he is passionate about. He is excellent at teamwork and has complete confidence. But one key skill I value most is his honesty.

C+RC: Why is the dynamic between the two of you important to the success of the operation?

MN: Our club seems to be a unicorn of sorts as a city club and dining-only facility, with limited real estate and a union staff. We have to be creative in ways that other clubs might not have to be.

With ideas coming from all areas, unity is a must. Chef and I stand united regardless of the obstacles we face. Together we are able to accomplish whatever we set out to do.

C+RC: What has been your role in the club’s response to COVID-19?

MN: My role has varied from navigating the new laws in place and developing business strategies to emotional support of my staff and membership. Whether I’m coming up with a new budget to be sure we stay operational or filing our unemployment paperwork, I am wherever my club needs me to be without hesitation. C+RC

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COMMUNICATION

The Key to

Kitchen Success Why communication is a critical talking point for an effective work environment.

By Lauren Sasala, Editorial Intern

HAVING ONE MEMBER LEAVE the club unhappy is unacceptable to Joseph Watters, CEC, Executive Chef of Jonathan’s Landing Golf Club, Jupiter, Fla. And with close to 40 staff members, 1,100 members and two clubhouses 13 miles apart from one another, effective communication is critical to whether a dining experience at the club will be a success or failure, Watters says. Something as simple as forgetting to copy a staff member on an e-mail could make the difference between a perfect evening or a confusing and problematic event.

“We always have to keep the lines of communication open,” Watters says. “It’s not something that just happens in the kitchen during a busy service. It’s an ongoing process that needs to be worked on daily.”

At Jonathan’s Landing Golf Club, good communication begins with mutual respect and looking colleagues in the eye during conversations.

ELIMINATING THE GUESSWORK At Jonathan’s Landing, weekly meetings are held to discuss the upcoming week’s banquet events, covering all of the details. Before every shift, another meeting with both the front- and back-of-house staff covers specials, reservations and any food restrictions or allergies.

The success of this communication hinges on extremely detailed and well-written orders, “A staff member should never be left to guess what is supposed to happen,” Watters says. At Jonathan’s Landing, records are maintained for all members, to ensure they receive the food they prefer or need. If a member has a food allergy, the staff knows ahead of time, and plans accordingly.

THE FULL STORY Every four to six weeks, Watters changes 75% of a menu, on average, which makes communication even more important.

After a menu change, each new dish will be cooked and explained to the kitchen staff , as well as the frontof-house staff . The staff also gets the opportunity to taste the dish, which Waters says is critical to introduc28

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ing a new menu item to members. And because the front-of-house staff most often communicates directly with the members, it’s important for them to also be well-versed in the technique used to prepare the food, where it comes from and the history of the dish.

BEYOND WORDS Non-verbal communication in the kitchen can also play a big role in the way a shift runs. “If there is negative body language given throughout a service, it can throw everybody off ,” Watters explains. “I think the best thing a person or culinarian can do is walk in the kitchen with an ‘can do’ attitude and a smile on their face.”

Watters uses a three-step process to teach skills to his kitchen staff that involves a complete role-reversing cycle. After he teaches a technique to his staff , the next time it is completed together. Then the third time, he has his staff teach it to him. In this way, he wants to create muscle memory and make sure his staff is fully learning what’s being taught.

“You’ve seen it done, you’ve done it and you’ve taught it—for me, that’s what really works,” he says. C+RC www.clubandresortchef.com

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Tyson: Chairman’s Reserve® Meats Features:

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Cres Cor: Cook-N-Hold Low-Temperature Smoker Oven Features:

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Sterno Products: SpeedHeat Flameless Heating System Features:

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The Club + Resort Chef Association is the leading professional community for the culinary teams at private country clubs, city clubs, yacht clubs, athletic clubs and high-end golf properties and resorts.

CRCA supports its members’ unique needs through networking, continuing education, and professional development.

why join crca?

Peer-to-peer networking and continued education In-person events Podcasts Monthly Association blogs Online forums Subscriptions to Club + Resort Business and Club + Resort Chef as well as our weekly Club + Resort Chef eNewsletter Members-only award programs Mentorship opportunities Continuing education opportunities The Club + Resort Chef Association was launched to meet the unique needs of the club and resort food-and-beverage segment.

The association was formed to provide the chefs and others on their teams with even more opportunities to benefit, on a yearround basis, from the targeted content, educational resources and networking value that Club + Resort’s magazines, websites and events provides.

Find out more at association.clubandresortchef.com

PRODUCT SHOWCASE

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Glo-Ice by Engineered Plastics www.gloice.com

CHEF WORKS: HARTFORD CHEF COAT Features:

• 65% Polyester, 35% Cotton “Lite” Twill, 4.7 oz.

• Cool Vent™ side panel • Side-seam slits • Roll-up long sleeve with tab • Single-breasted with zipper closure • Back-collar apron holder with snap tab • Left-sleeve thermometer pocket • Right-sleeve cell phone/notebook pocket • Some colors available in 6XL • Available in white, black, blue and graphite

Chef Works

www.chefworks.com

FORE SUPPLY CO.: CUSTOM IMPRINTED BAGS Features:

• Classic poly shoe bags—from one-color imprint to photo-quality printing • Doing takeout and to-go orders? We’ve got you covered • If going green is your thing, we now have an expanded line of eco-friendly options • Whatever your needs, we’re here to help you adapt • Call for pricing and proofs

Fore Supply Co. 800-543-5430 www.foresupply.com

TUUCI: SHADE SHIELD Features:

• Ideal for reopening outdoor dining • Offers a solution for restaurants, clubs, resorts, and anywhere where shade and social distance are important • Easy to install • Easy to clean • Easy to remove and repurpose • Use these shields to retrofit existing TUUCI square or rectangular parasols • Add them to a new order of parasols and expand your outdoor space capabilities

TUUCI

www.tuuci.com

HATCO: GLO-RAY 2-GO™ HEATED SHELF

Features: • Holds bags and boxes of food for up to 30 minutes with a high temperature range up to 200°F (93°C) • Touchscreen control with digital readout indicates separate heat and timer for each shelf • Features shelves with heated bases that are thermostatically controlled and has a stainless steel frame • The cord is recessed into the bottom shelf at a 45° angle, allowing the unit to be flush against the wall • Available in all designer colors to match your décor

Hatco

www.hatcocorp.com

NORTHSTAR: MARKETPLACE Features:

• Seamless integration with Northstar POS and RPOS • Real-time order management and automatic inventory tracking for better order fulfillment • Limit purchase on individual items for better Inventory management

Northstar

www.globalnorthstar.com

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Hoshizaki America: MODwater Dispenser Features:

• Countertop water dispenser instantly delivers cups of chilled, hot, sparkling or alkaline water •U nique, patented in-line carbonation technology delivers up to 20 gallons of sparkling or chilled water per hour without the use of a separate motor •S ee cost savings by no longer having to buy/deliver bulky dispenser bottles •R esults in a drastic reduction in plastic water bottle waste •R ecognized for a Kitchen Innovations (KI) Award • 14-7/8 inch wide

Hoshizaki America

www.hoshizakiamerica.com/modwater

Southern Aluminum: MIX Mobile Bar System Features:

• Stainless-steel work surface • Insulated ice well with drain and speed rails and glass racks • Discreet casters effortlessly mobilize front bar and back bar • Back bar has removable back panel • Features classic lines and quality craftsmanship • Made in the USA • Create flexible furnishings in event spaces • Functional, yet high-end residential style

Southern Aluminum 800-221-0408 Sales@southernaluminum.com www.southernaluminum.com

Le Must: Prestige Condiments Features:

• P remier luxury condiment brand of choice at the finest properties in the country • The range includes Chef’s Classic Ketchup, Artisan’s Mayonnaise, Gourmet Yellow Mustard, and Authentic Dijon Mustard • Collection is single-portioned and organic • Combines classic culinary techniques with a contemporary enthusiasm for innovation • Maîtres artisans of Le Must craft all-natural and organic balanced blends of condiments • Produced in small batches to deliver a taste and texture that seek to set the brand apart • Signature curved glass bottles offer a unique presentation

Le Must info@lemust.com www.lemust.com

AD INDEX ChefTec

23

303-447-3334 / www.ChefTec.com

ClubProcure

3

800-363-5480 / www.clubprocure.com

Electrolux

29

www.professional.electroluxusa.com

Le Must

7

Minor’s

2

info@lemust.com / www.lemust.com 800-243-8822

The Montague Company

36

Pierce Chicken

19

Smithfield Culinary

17

Southern Pride

35

Sterno Products

13

800-345-1830 / www.montaguecompany.com www.poultry.com

888-327-6526 / SmithfieldCulinary.com www.southernpride.com www.sternospeedheat.com

Tyson

9

TysonFreshMeats.com/Foodservice

www.clubandresortchef.com

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CHEF’S THOUGHTS

Simon Lewis Executive Chef Shady Canyon Golf Club Irvine, Calif.

In November 2019, Simon Lewis took on the role of Executive Chef at Shady Canyon Golf Club (Irvine, Calif.). Prior to this post, he was the Executive Chef of The Riviera Country Club (Pacific Palisades, Calif.), a position he held for five years.

1. You’d be surprised to learn that I’m the first chef in my family tree.

2. If I could trade places with one person it would be Jon Favreau, who gets to meet and learn from some of the best chefs in the world.

3. One of my most memorable meals was at Pied à Terre in London. It was an epic meal with great friends.

4. My go-to drinks are Diet Coke or Red Stripe Beer.

5. My last meal would be a cheddar cheese and Branston pickle sandwich on white bread with mayo.

6. My worst culinary creation was a braised red miso beef cheek. I used way too much miso and it was too salty.

7. If I could change one thing about my club it would be the size of the kitchens.

8. My favorite junk food is Winegums gummy bears.

9. If I wasn’t a chef, I’d love to be a fighter pilot.

10. I knew I wanted to be a chef after eating Peking duck with mandarin pancakes, scallions and Hoisin sauce as a child.

11. You’ll never see changua on the menu at my club, because it’s not an appealing breakfast dish to anyone other than my wife.

12. The most ridiculous member or guest request I’ve ever had 34

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The rules of conduct in my kitchen are keep “ clean, organized and enjoy what you do. ” was during my tenure at Joel Robuchon. There was a table that wanted to eat the 16-course tasting menu in 45 minutes.

13. I love being a club chef because I am never bored. I go from flipping hot dogs on the course to cooking gourmet meals in the clubhouse. I am constantly making each member event different and better than the last. This career keeps me on my toes.

14. When I’m not in the kitchen I’m surfing with my daughter.

15. My biggest mistake when I first started as a chef was making my food too complicated. I had to learn to keep it simple and to be true to the main ingredient.

16. During the quarantine, I made sure to have these five foods with me: flour, butter, eggs, milk and sugar.

17. I cook baked beans on toast at home, but I’d never cook it at the club.

18. If I could have dinner with one person, dead or alive, it would be George Lucas.

19. The most valuable piece of advice I’ve ever received was happy wife, happy life.

20. My favorite celebrity chef is Daniel Humm, because I appreciate his style of cuisine.

21. The most important thing in my kitchen is camaraderie. There is nothing worse than walking into work every day and feeling tension. Happy employees are way more productive.

22. I want to learn more about Persian food, because it’s becoming a big trend here on the West Coast.

23. My favorite ingredient is olive oil. Wagyu beef is the most overrated ingredient. Lemon is the most undervalued ingredient.

I detest mint with chocolate, and I can’t live without bread.

View the extended conversation with Chef Simon at www.clubandresortchef.com www.clubandresortchef.com

AUTHENTIC FLAVOR AUTOMATIC CONTROL The SRG-400 comes with 45 sq. ft. of cooking capacity and expands to 87 sq. ft. with the purchase of additional racks. The small footprint and large capacity makes this model ideal for many foodservice applications. Family owned and operated, we proudly offer a network of distributors that take care of your Electric, Gas or Mobile configurations from start to finish.

Southern Pride smokers are designed with high-quality components that help guarantee a long life, ease of use, accuracy of controls and consistent heat resulting in unmatched, dependable performance every time.

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304 Stainless Steel Lift Out Drip Tray, Pilots & Pilot Supply Tubing

30,000 BTU Raised Port Star Burners with Heavily Ribbed Cast Iron, Surface-Ground Top Grates

When you’re cooking for your celebrated club members, you need equipment that never lets you down. The Montague® Legend® 24/7/365 Range is exceptionally-equipped with factory upgrades engineered for peak performance. It’s designed to deliver continuous high-production cooking throughout the day… and throughout the years.

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