A Look Inside

AnInside

During the 2020 Chef to Chef Conference, attendees got a behindthe-scenes look at some of Charlotte’s most impressive culinary operations during the  rst-ever “Inside the House” club tour.

By C+RC Sta

HELD IN THE FIRST days of March before the coronavirus pandemic took hold, attendees of the 12th Annual Chef to Chef Conference were given the unique opportunity to get an up-close, exclusive look at the food-and-beverage operations of three of Charlotte, N.C.’s leading clubs, including Quail Hollow Club, Carmel Country Club and Myers Park Country Club.

At Quail Hollow, General Manager Tom DeLozier, CCM, CCE, and Executive Chef Justin Sing greeted attendees as they arrived and then broke into smaller groups to tour the dining rooms, event space, patio, kitchen and event lawn. The culinary team also treated guests to some signature bites—including Carolina barbecue sliders made in the club’s outsized smoker—before wrapping up the tour by showing a short documentary video about the property and its history.

At Quail Hollow Club, attendees saw  rst-hand how the club handles big tournaments without interrupting regular member dining.

Look

At Carmel CC, General Manager John Schultz, CCM, CCE, and Executive Chef Ryan Cavanaugh pulled out all the stops to “wow” attendees and showcase the unique culture of the club. Guests were toured through the clubhouse’s impressive dining rooms and kitchen space before winding their way outside past the club’s popular poolside Tiki Bar, where the club’s pizzathemed food truck was o ering signature pies for attendees to sample.

The “Inside the House” club tour then culminated at Myers Park CC, where General Manager Mark Bado, MCM, CCE,

At Carmel CC, Executive Chef Ryan Cavanaugh shared how he has been integrally involved in a massive renovation project that will add two  nishing kitchens and a co ee bar, create a new distinctive fast-casual dining venue, and expand current banquet space.

At Myers Park CC, attendees were treated to an interactive culinary experience as they walked through each of the club’s  ve kitchens and tasted dozens of locally sourced ingredients prepared by the club’s culinary team.

and Executive Chef Scott Craig, CEC, CCA, WCMC, welcomed guests as they wound their way through the club’s impressive kitchen system before ending at a live-action station where Craig and J. Kevin Walker, CMC, Executive Chef of Ansley Golf Club (Atlanta, Ga.), were preparing various small plates for guests to sample.

Once attendees passed by this station, they entered the club’s ballroom, where four more live-action stations served a wide variety of inspiring samples, including a foie gras with fi g jam; lobster, avocado and mango napoleons; a slider station with minibottled cosmos; and a Krispy Kreme bread pudding display. C+RC

Rich’s Foodservice: Ready-To-Stretch Sheeted Pizza Dough

Features: • Great for pizza, calzones, breadsticks and more • Ready-to-stretch cauliflower crust also available • Thaws at room temperature from frozen in 20 minutes • Comes in two sizes: 6 inches or 12 inches

Rich’s Foodservice www.richsfoodservice.com

Chef Works: Neckerchief

Features: • Soft, lightweight and durable • Made with 100% cotton for maximum comfort • Great to use as a face covering • Available in white or red

Chef Works www.chefworks.com

Hoshizaki: Upright Roll-In and Roll-Thru Refrigerators

Features: • Lockable, field-reversible, stainless-steel doors with full-length chrome handles • Sturdy 8-gauge stainless-steel hinge-door plates with welded pins provide a door with self-closing design with stay-open feature • Top-mounted refrigeration system with unique ducted airflow • Solid-state digital temperature displays with high- and lowtemperature/voltage alarms • One interior LED light bar in each section • A thermostatic expansion valve controls the flow of environmentally friendly R290 hydrocarbon refrigerant through the evaporator

Le Must: Premier Luxury Condiments

Features: • All natural and organic blends of ketchup, mayonnaise, yellow mustard and Dijon mustard • Signature curved glass bottles promise to make fine dining a memorable experience • Delivers taste and texture that seeks to set the brand apart

Le Must www.lemust.com

Neil Jones Food Company: Old California Diced Tomatoes

Features: • Vine-ripened, fresh California tomatoes best used for stews, marinara sauces and salsas • These tomatoes are great for scratch recipes • The bagged packaging saves space and is less bulky

Neil Jones Food Company www.neiljonesfoodcompany.com

Stoelting: Companion Cart Portable Cleaning System

Features: • A mobile cleaning system that is easy to use • Reduces time and effort needed to clean, sanitize or disinfect contaminated areas • First cart includes a direct connection to water supply with 50-foot hose, grey water tank and extendable drainboard for counter space • Second model includes fully portable, battery-powered water pump with 15-gallon fresh water tank and grey water tank

Stoelting www.stoeltingfoodservice.com

WinCup: Vio

Features: • Industry’s first nationally available (except in California) biodegradable* EPS foam cup • Better from the beginning, with all the superior performance features of foam • Vio’s ability to biodegrade in a landfill or get recycled where facilities exist offers a better end-of-life solution • Cups: 8oz-32oz • Food containers available in 8 oz., 12 oz., and 16 oz. • Meet your hot and cold needs • Vio cups have been shown to biodegrade 84.3% after 1,154 days under conditions that simulate a wetter, biologically active landfill

WinCup www.wincup.com

Rockford Systems: GermBlock™ Cough and Sneeze Shields

Features: • Limit the spread of airborne droplets resulting from coughing, sneezing or speaking from reaching a nearby person • Help to mitigate possible COVID-19 infection • Constructed of heavy-duty clear 3/16" polycarbonate and 16-gauge 304 stainless-steel ¾" framing, with full penetration welds • Panels are immediately available in standard versions including table top, floor standing and extended-leg versions in popular sizes • To ensure shield stability, all shields include foot plates with gussets, designed to affix to countertops or floors with front- and side-mounting options • Custom shields are also available, which include a broad array of size and mounting options, as well as casters

Rockford Systems www.rockfordsystems.com

Simple Mills: Veggie Pita Crackers

Features: • A three-veggie blend is the first ingredient • A sunflower/flax seed blend is the second ingredient • No grains • No added sweeteners • No “made in the lab” natural flavors typically contained in "better for you" cracker products • Non-GMO Project Verified • Paleo-friendly • Vegan • Nut-free • Available in three flavors: Himalayan Salt, Mediterranean Herb & Roasted Red Pepper

Simple Mills www.simplemills.com

AD INDEX

Chef Tec 29 303-447-3334 / www.ChefTec.com ClubProcure 3 800-363-5480 / www.clubprocure.com Hatco Corporation 25 888-814-0054 / www.hatcocorp.com Krispy Krunchy 19 800-290-6097 / www.krispykrunchy.com Le Must 7 www.lemust.com Minor’s 2 800-243-8822 / www.FlavorMeansBusiness.com The Montague Company 36 800-345-1830 / www.montaguecompany.com Pierce Chicken 11 www.poultry.com Smithfield Culinary 9 888-327-6526 / www.SmithfieldCulinary.com Southern Pride 35 www.southernpride.com Spiceology 5 www.spiceology.com Sterno Products 15 www.sternospeedheat.com Vitamix Commercial 23 www.vitamix.com