BANQUET
Small Is the
New Big
Events may be more intimate these days, but these club chefs are enhancing member engagement in a time of social distance. By Ginny Bartolone, Contributing Editor
AFTER NEARLY A YEAR without packed dance floors or ballrooms, chefs are left to look back on how quickly and dramatically the nature of the events side of the club business has changed. What do events become after months of distance between members? While their smaller size is the most obvious difference, two club chefs have seen how hosting successful banquets now goes far beyond moving tables and restricting reservations.
INNOVATING ON THE FLY For Graeme Blair, Executive Chef of Newport Beach (Calif.) Country Club (NBCC), the spring of 2020 brought about a massive research and development effort. Everything from the club’s to-go presentations to its serving style had to balance safety with member engagement. After only a day to close the club and build a plan, the team dove into the massive job of serving takeout for the foreseeable future. Eventually, the club transitioned back to in-person events piece by piece. Mother’s Day, for example, offered a socially distanced day of welcoming, family-focused fun. “We curated a picnic basket with 35 items for each family to enjoy,” says Blair. “There was also a flower cart in our entryway for kids to point to their favorites, put together a bouquet for mom, and then hand-write a card.” When the time came to return to the club, the Father’s Day weather was wel22
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Club + Resort Chef
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March 2021
“It’s not just about scaling down the events that we held in the past,” says Norris Watters, Clubhouse Manager/Executive Chef of LedgeRock GC [right]. “It’s about seeing the execution in a whole new light.”
coming enough for members to have a safe barbeque on the lawn. Painted circles on the ground and pre-reserved tables ensured minimal interaction between groups. The staff brought familystyle trays of barbecue to each table, and jazzed up the day with live music.
ALL IN THE DETAILS Critical safety habits—limited seating, clear mask requirements, and frequent sanitation of tables—became second nature as NBCC opened up for regular service in the summer and began sched-
uling member- and club-hosted events. Beyond the typical safety expectations, however, Blair focused on the choreography of the dining room and the challenge of food prep. If the club hosts a micro-wedding outside, the chef requires different equipment, to ensure food is served fresh and hot. “We still customize the food to bring their visions to life, but the execution has changed,” says Blair. “If we have an outdoor event like a smaller wedding, I’d www.clubandresortchef.com
