May 2021 www.clubandresortchef.com
Culinary Experience
Crème de la Crème CRB’s Top Ranked Culinary Experiences of 2021
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EDITORIAL
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EDITOR, CLUB + RESORT CHEF
VICE PRESIDENT/GROUP PUBLISHER
Joanna DeChellis jdechellis@wtwhmedia.com
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EDITORIAL ADVISORY BOARD Eva Barrios, Executive Chef Royal Oaks Country Club, Houston, Texas David Clark, Executive Sous Chef EDITORIAL ADVISORY BOARD Army Navy Country Club, Arlington, Va. Eva Barrios, CEC, Executive Chef K. Scott Craig, CEC, CCA, WCMC Royal Oaks Country Club, Director of Culinary Operations, Houston, Texas
Myers Park Country Club,
David Clark,Charlotte, Executive N.C. Sous Chef Josh Breuler pcurran@wtwhmedia.com Army Navy Country Club, Arlington, Va. jbreuler@wtwhmedia.com DIGITAL PRODUCTION MANAGER Vincent Horville, Executive Chef, K. Scott Craig, CEC, CCA, WCMC SENIOR MANAGER WEBINARS/ Reggie Hall The Metropolitan VIRTUAL EVENTS IN MARKETING Director of Culinary Operations, Club of the City of rhall@wtwhmedia.com Washington Lisa Rosen Myers Park Country Club, (D.C.) lrosen@wtwhmedia.com Charlotte, N.C. DIGITAL MEDIA SPECIALIST
Nicole Lender DEVELOPMENT MANAGER
Dave Miyares nlender@wtwhmedia.com dmiyares@wtwhmedia.com DIGITAL PRODUCTION/ SR. DIGITAL MEDIA MANAGER MARKETING DESIGNER Pat Curran pcurran@wtwhmedia.com Samantha King
sking@wtwhmedia.com DIGITAL PRODUCTION MANAGER Reggie Hall SOFTWARE ENGINEER rhall@wtwhmedia.com
DJ Bozentka dbozentka@wtwhmedia.com
DIGITAL MEDIA SPECIALIST
Nicole Lender nlender@wtwhmedia.com WEBINAR COORDINATOR
Halle Kirsh DIGITAL PRODUCTION/ MARKETING DESIGNER hkirsh@wtwhmedia.com
Samantha King WEBINAR COORDINATOR sking@wtwhmedia.com
Kim Dorsey
VP STRATEGIC INITIATIVES
kdorsey@wtwhmedia.com Jay Hopper jhopper@wtwhmedia.com WEBINAR COORDINATOR
Halle Kirsh hkirsh@wtwhmedia.com WEBINAR COORDINATOR
Kim Dorsey kdorsey@wtwhmedia.com
Jeremy Leinen, Executive Chef,
Vincent Horville, Executive Chef,Club, Atlanta, Ga. Dunwood Country The Metropolitan Club of the City of Matarazzo, CEC, Executive WashingtonMichael (D.C.)
Chef, Farmington Country Club, Char-
Jeremy Leinen, Executive lottesville, Va.Chef, Dunwood Country Club, Atlanta, Ga.
Lawrence McFadden, CMC, GM/COO,
Michael Matarazzo, CEC, Executive The Union Club, Chef, Farmington Country Club,Cleveland, Ohio Charlottesville, Va.
Colby Newman, Executive Chef,
Lawrence McFadden, CMC,(Mich.) GM/COO, Grosse Pointe Yacht Club The Union Club, Cleveland, Ohio
James Satterwhite,
Colby Newman, Executive Chef, Executive Pastry Chef, Grosse Pointe (Mich.) Yacht Club
Charlotte (N.C.) Country Club
James Satterwhite, DrewChef, Tait, Executive Chef, Executive Pastry Kelly Greens Golf & Country Club, Charlotte (N.C.) Country Club
Fort Myers, Fla.
Drew Tait, Executive Chef, Kelly GreensJ.Golf & Country Club, Kevin Walker, CMC, AAC Fort Myers, Fla.
Executive Chef, Ansley Golf Club
J. Kevin Walker, CMC, AAC Atlanta, Ga. Executive Chef, Ansley Golf Club Atlanta, Ga.
N OV E M B E R C L U B I N D E X
Properties featured this M AY CLU B I NinD E issue X
BallenIsles Club Palm Beach Gardens, Fla. Properties featuredCountry in this issue
Boca Grove Golf and Tennis Club Boca Raton, Fla. Cherokee & Country Austin Country Town Club Austin, Texas Club Atlanta, Ga.24 The Country Club of Pittsfield Pittsfield, Mass. The Club at Carlton Woods The Woodlands, Texas 22 Desert Mountain Scottsdale, Ariz. CoralThe Ridge Country Club Fort Lauderdale, Fla. 18 Everglades Club Palm Beach, Fla. Fiddler’s Elbow Bedminster, N.J. The Country Club Pepper Pike, Ohio 16 Forest Lake Club Columbia, S.C. Country of Detroit Grosse Pointe Farms, Mich. Ind. 20 FortClub Wayne Country Club Fort Wayne, WTWH MEDIA, LLC WTWH MEDIA, LLC 1111 Superior Ave., 26th Floor The Gasparilla Inn & Club 1111 Superior Ave., 26th Floor Detroit Athletic Club Detroit, Mich. Boca Grande, 14, Fla. 24, 30 Cleveland, OH 44114 Cleveland, OH 44114 JW Marriott Miami Turnberry Resort & Spa Ph: 888.543.2447 The Dunes Golf and Beach Club Myrtle Beach, S.C. 32 Ph: 888.543.2447 2011 - 2020 Miami, Fla. East Kalamazoo Ridge Country Club Bossier City, La. Mich. 8 Country Club Kalamazoo, Kenwood Country Club Cincinnati, Ohio Fairview Country Club Greenwich, Conn. 8 Kings Creek Country Club Rehoboth Beach, Del. SUBSCRIPTION INQUIRIES Lakewood Seabrook, To enter, change or cancel a subscription: MyersYacht Park Club Country ClubTexas Charlotte, N.C. 32 SUBSCRIPTION INQUIRIES Web (fastest service): www.ezsub.com/crb QuailHills West Golf and Country Club Naples, Fla. To enter, change or cancel(U.S. a subscription: Sycamore Golf Club Fort Wayne, Ind. 32 Phone: 844-862-9286 only, toll-free) Web Mail: (fastest Clubservice): & Resortwww.ezsub.com/crb Business, P.O. Box 986, Levittown, PA 19058 River Run Country Club Davidson, N.C. Phone: 844-862-9286 (U.S.Media, only, toll-free) Copyright 2021, WTWH LLC Sedgefield Country Club Greensboro, N.C. Mail: Club & Resort Business, P.O. Box 986, Levittown, PA 19058 Copyright 2020, WTWH Media, LLC Sherwood Country May Club Calif.3 www.clubandresortbusiness.com 2021Thousand Resort Chef l Club + Oaks, Olivia Zemanek ozemanek@wtwhmedia.com
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jmilton@wtwhmedia.com Jamila Milton jmilton@wtwhmedia.com
November 2020
22 24 14 26 20 34 18 14 30 10 14 18 26 18 28 24 20 24 22
www.clubandresortchef.com
CONTENTS May • Vol. 11 • Issue 3
- 10 Crème de la Crème Club + Resort Business and Club + Resort Chef have released the list of Top Ranked Culinary Experiences for 2021.
F
6 Editor’s Memo
Don’t Be Mad At Me
8
Chef’s Thoughts Jeff Perez, CCC Fairview Country Club
14
Top Ranked #1: Detroit Athletic Club
16
Top Ranked #2: The Country Club
18
Top Ranked #3: Coral Ridge Country Club
20
Top Ranked #4: Country Club of Detroit
22
Top Ranked #5: The Club at Carlton Woods
24
Taking the Reins at DAC
28
Rhy Waddington Wins Australian Lamb Competition
Detroit Athletic Club’s new Executive Chef has big shoes to fill and a deep desire to succeed.
Winged Foot’s Executive Chef explains the inspiration behind the dishes that helped him take the title.
30
Laying the Groundwork
32
Getting in on the Action
Detroit Athletic Club’s Executive Manager, Charles Johnson, CCM, hired a Certified Master Chef to carve a new path forward for a storied culinary program. Interactive food stations are as much about the food as the chef’s showmanship..
Photo courtesy of Detroit Athletic Club
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, WHOA This Changes Everything
Introducing New
JOHNSONVILLE
Sausage Strips
™
FAMILY OWNED SINCE 1945 • PROUDLY MADE IN THE USA ©2021 Johnsonville, LLC
Dishing
with
DeChellis
DON’T BE MAD AT ME I HAVE MIXED FEELINGS about shar-
ing the results of our new Top Ranked Culinary Experiences program. The purpose of Top Ranked is to highlight the various aspects of the private-club industry that drive membership and retention, while providing an industry benchmarking tool that supports capital expenditures to deliver exceptional member experiences and captures best practices from club to club. As I worked on this project, I was concerned chefs would feel like I was picking favorites. I was worried some might be mad at me for their club’s ranking. This is the last thing in the world I would want to happen. To that end, we developed a point system with an independent group of chef judges (no one judged their own club) that would deliver a level playing field for evaluating submissions. Well, the results are in and I think we have the beginning of a program that will drive our industry further and allow us to continue to learn, share and grow together. I’ve spent my career trying to support this industry and build club chefs up, helping connect you with your peers and shine the brightest spotlight on chefs, programs and initiatives. I consider myself lucky. I love what I do.
I’m never one to pass judgment on any one culinary program. However, through Top Ranked we can collectively measure the data behind the culinary programs, to help foster a baseline for better understanding of how we can improve and continue to grow our value to our members. The more I worked through Top Ranked, the more excited I became about the data and how it can be used to improve the industry. This is a great start. As you comb through the rankings, remember it’s less about where you fall on the list and more about giving you information and data points to benchmark against. Every single club that participated submitted photos, menus and data that I plan to use in the coming year to inspire, connect and showcase those of you who were bold enough to participate in our first-ever ranking program. The program will get better. I’d love to hear your thoughts and opinions, both good and bad.
EDITOR Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233 6
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GENUINE
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CHEF’S THOUGHTS
Jeff Perez, CCC Executive Chef Fairview Country Club Greenwich, Conn. Jeff Perez, CCC, has been the Executive Chef of Fairview Country Club (Greenwich, Conn.), since 2002. As a graduate of the Culinary Institute of America, he has served as President of the Club Chefs of Connecticut and was the Featured Chef at the renowned James Beard House in 2015 and 2016. He is also a regular guest on WGCH Radio in Greenwich CT. 1. You’d be surprised to learn that I am a certified sommelier. 2. If I could trade places with one chef, it would be Jonathan Waxman. 3. One of my most memorable meals was at Guy Savoy in Paris. I had the artichoke soup with truffled brioche, and it was unbelievable. 4. My go-to drink is Chateauneuf du Pape Blanc. 5. My last meal would be caviar and champagne. 6. My worst culinary creation was a purple potato soup with bleu cheese. 7. If I could change one thing about my club it would be to make the members show up for their reservation times. 8. The most important thing in my kitchen is my staff. 9. If I wasn’t a chef, I’d love to be a weatherman. 10. I knew I wanted to be a chef the first time I saw a guest smile when they ate something I cooked. 11. The most ridiculous member or guest request I’ve ever had was to cook a filet mignon, medium rare, for a member’s poodle. 12. I love being a club chef because I love the interaction with members and guests. 13. When I’m not in the kitchen, I’m working out on my Peloton. 8
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ability to supervise and cook simultaneously “The is the most important quality in a sous chef. ” 14. My biggest mistake when I first started as a chef was not delegating enough and overworking myself. 15. I cook a scrambled egg, steamed vegetable and salad dinner at home, but I’d never cook it at the club. 16. If I could have dinner with one person, it would be Julia Child. 17. The most valuable piece of career advice I’ve ever received was work hard and be honest, and good things will happen. 18. My favorite celebrity chef is Jacques Pepin, because his story is amazing. 19. I’d lose my job if I took the veal chop off the menu. 20. I want to learn more about traditional Mexican cooking because the layers of flavor are so complex. 21. My favorite ingredient is saffron. Truffle is the most overrated ingredient. Fennel seed is the most undervalued ingredient. I detest okra, and I can’t live without garlic. 22. I don’t like to brag, but I’m almost 60, but I look much younger— must be the EVOO facials.
23. My most embarrassing moment in the kitchen was as a newbie, I used a head of garlic in one portion of escargot when the recipe called for one clove. 24. I’d like to see more club chefs get more involved with a professional chef organization. 25. My favorite cookbook is The New York Times Cookbook by Craig Clairborne. 26. My favorite kitchen hack is using a flatted #10 can as a diffuser under a pot of béchamel, so it doesn’t burn. 27. I am motivated and inspired by researching, eating and traveling to different countries. 28. The hardest service of my career was on St. Patrick’s Day in 1987. A line cook and myself did more than 500 covers in one hellish day after everyone called in sick. 29. The most popular item on my menu based on sales is the cobb salad. 30. My favorite junk food is chocolate.
View the extended conversation with Chef Perez at www.clubandresortchef.com www.clubandresortbusiness.com
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Culinary Experience
CRÈME DE LA CRÈME A C+RC Staff Report
THE WAIT IS FINALLY OVER. Club + Resort Business and Club + Resort Chef have released the list of Top Ranked Culinary Experiences for 2021. The following pages showcase the list of club and resort properties in order and as judged independently by a panel of club chefs from several of the industry’s most well-respected properties. The rankings reflect the judges’ scoring of submitted entries that included data on annual food-andbeverage revenue, membership size, weekly cover counts, banquet capacity, a la carte and banquet menus, food costs, certifications, front- and back-of-house photos and more. The judges scored each entry independently, assigning points to the various aspects of the data and information submitted. In addition to the profiles of the Top 5 rankings included in this issue, details about the food-and-beverage programs of all the Top Ranked Culinary Experiences will be presented online at clubandresortchef.com, with many of the menus and ideas shared editorially in the year ahead. Ranking
Club Name
Location
Dir. of F&B/ Executive Chef
No. of Members
Annual F&B
F&B Minimum
Average Weekly Covers
Banquet Capacity
No. of Kitchens
Food Cost
Sommelier on Staff
1
Detroit Athletic Club
Detroit, Mich.
Shawn Loving, CMC
5,225
$13.5 M
N
6,034
1300
3
36%
Y
2
The Country Club
Pepper Pike, Ohio
Scott Ryan, CEC, AAC
625
$3 M
N
700
350
2
38%
Y
3
Coral Ridge Country Club
Fort Lauderdale, Fla.
Udo Mueller, CEC
850
$2.7 M
Y
1,500
200
2
56%
Y
4
Country Club of Detroit
Grosse Pointe Farms, Mich.
Brian Beland, CMC
950
$4.35 M
Y
2,000
750
3
40%
Y
5
The Club at Carlton Woods
The Woodlands, Texas
Wesley Tyler, CEC, CCA
710
$3 M
Y
1,500
550
2
45%
Y
6
Forest Lake Club
Columbia, S.C.
Robert Meitzer, CEC, AAC
1,100
$2.8 M
N
3,000
600
5
43%
Y
7
John's Island Club
Vero Beach, Fla.
John Farnsworth
1,394
$10.4 M
Y
7,077
1,200
5
46%
Y
8
Bears Lakes Country Club
West Palm Beach, Fla.
Patrick Fagen, CEC, AAC
597
$1.5 M
Y
900
200
1
48%
Y
9
The Club at Ibis
West Palm Beach, Fla.
Jerome Nicolas
3,400
$7.6 M
Y
1,350
600
7
50%
Y
10
Woodfield Country Club
Boca Raton, Fla.
Bart Messing
1,278
$8 M
Y
5,000
450
6
43%
Y
11
The Club at Mediterra
Naples, Fla.
Joachim Buchner, CMC
900
$4.2 M
N
800
250
3
43%
Y
12
Edgewood Country Club
River Vale, N.J.
Anthony Villanueva
350
$4 M
Y
1,000
450
2
41%
N
13
Medinah Country Club
Medinah, Ill.
Matthew Gilbert
1,000
$6 M
Y
10,000
300
6
40%
Y
14
Southern Hills Country Club
Tulsa, Okla.
Jonathan Moosmiller, CMC
935
$5 M
Y
1,800
400
4
38%
N
15
Palo Alto Hills Golf & Country Club
Palo Alto, Calif.
Brian Healy
593
$4.1 M
Y
1,000
482
3
42%
Y
16
Glen Ridge Country Club
Glen Ridge, N.J.
James Haberstroh
580
$3.5 M
Y
2,500
270
2
43%
Y
17
Army Navy Country Club
Arlington, Va.
Doug Anderson
6,500
$8.5 M
N
4,000
550
6
39%
N
18
Cherokee Country Club
Knoxville, Tenn.
David Pinckney
1,000
$4.5 M
Y
2,000
550
4
45%
Y
19
Baltimore Country Club
Baltimore, Md.
Richard Jallet
3,200
$6.5 M
N
2,000
600
4
39%
Y
Fort Wayne, Ind.
Anthony Capua, CSC
450
$2 M
Y
750
185
2
42%
N
20 56
Sycamore Hills Golf Club
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Culinary Experience
Ranking
Club Name
Location
Dir. of F&B/ Executive Chef
No. of Members
Annual F&B
F&B Minimum
Average Weekly Covers
Banquet Capacity
No. of Kitchens
Food Cost
Sommelier on Staff
Palm Beach Gardens, Fla.
Michael Crain
2,612
$7 M
N
7,200
500
4
57%
N
21
The Country Club at Mirasol
22
Carmel Country Club
Charlotte, N.C.
Ryan Cavanaugh
1,450
$7.5 M
N
6,000
875
3
40%
Y
23
Bonnie Briar Country Club
Larchmont, N.Y.
Matthew O'Connor, CEC, WCEC
440
$1.8 M
Y
1,000
300
2
43%
N
24
Fiddler's Elbow
Bedminster, N.J.
Michael Weisshaupt
860
$8 M
Y
3,500
380
6
32%
Y
25
North Andover Country Club
North Andover, Mass.
Donna Whelden
200
$800 K
Y
650
120
1
43%
N
26
Sawgrass Country Club
Ponte Vedra Beach, Fla.
Michael Meuse
1,475
$5 M
Y
2,000
500
4
43%
Y
27
Bonita Bay Club
Bonita Springs, Fla.
Richard Brumm, CEC, CCA
2,100
$5.5 M
N
6,000
550
6
45%
Y
28
Governors Club
Chapel Hill, N.C.
Benjamin Guaman, CEC
620
1.14 M
Y
929
320
2
46%
Y
29
Forsyth Country Club
Winston Salem, N.C.
Blair Cannon, CEC, WSET II, CFE
2,812
$3.47
Y
2,938
750
4
37%
Y
30
The Bridges at Rancho Santa Fe
Rancho Santa Fe, Calif.
Jon Hearnsberger
405
$2.4 M
N
1,200
300
4
37%
Y
31
The Philadelphia Cricket Club
Philadelphia, Pa.
Ben Burger
1,672
$6.5 M
Y
2,000
500
4
38%
Y
32
White Bear Yacht Club
Dellwood, Minn.
Tim Haze, CEC
250
$950 K
Y
900
220
3
42%
Y
33
Overbrook Golf Club
Villanova, Pa.
Stephen Pribish
1,200
$4 M
Y
1,499
500
3
40%
Y
34
Quail West Golf & Country Club
Naples, Fla.
Tim Recher, CEC, AAC, CWX
1,200
$3 M
Y
2,500
500
4
45%
Y
35
Hopkinton Country Club
Hopkinton, Mass.
Shawn Balian
485
$1.8 M
Y
780
200
2
39%
Y
36
Old Ranch Country Club
Seal Beach, Calif.
Joseph Flores
1,024
$5.7 M
Y
2,100
960
2
38%
N
500
$2.5 M
Y
600
200
2
39%
Y
Y
3,000
500
6
51%
Y
37
Troon Country Club
Scottsdale, Ariz.
Alejandro Martinez
38
Wycliffe Golf and Country Club
Wellington, Fla.
Christopher Park
1,800
$7 M
39
Orinda Country Club
Orinda, Calif.
Thayer Johnson
786
$2.5 M
Y
850
200
4
40%
N
40
Shelter Harbor Golf Club
Charlestown, R.I.
Joey Abitabilo
345
$1 M
N
1,200
300
1
N/A
Y
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Club + Resort Business l 57
Culinary Experience
Ranking
Club Name
Location
Dir. of F&B/ Executive Chef
No. of Members
Annual F&B
F&B Minimum
Average Weekly Covers
Banquet Capacity
No. of Kitchens
Food Cost
Sommelier on Staff
41
Rehoboth Beach Country Club
Rehoboth Beach, Dela.
Andrew Maggitti, CEC
800
$1.8 M
Y
700
400
4
41%
Y
42
Reunion Golf & Country Club
Madison, Miss.
Billy Kistler
557
$2 M
Y
2,307
500
3
40%
Y
43
Spring Run Golf Club
Fort Myers, Fla.
Steve Joynt
847
$1.4 M
Y
1,500
300
1
46%
N
44
Stone Eagle Golf Club
Palm Desert, Calif.
Jon Tice, CCC
225
$900 K
N
700
125
1
36%
Y
45
Heritage Hunt Golf & Country Club
Gainesville, Va.
Brian Baer
407
$1.4 M
N
450
350
2
34%
N
46
Isleworth Golf & Country Club
Windermere, Fla.
Andres Rumis
400
$4 M
Y
1,500
250
2
43%
N
47
Manor Country Club
Rockville, Md.
Peter Gems
858
$3.5 M
Y
500
300
3
40%
N
48
Franklin Hills Country Club
Franklin, Mich.
Keith Bjertness
480
$2.5 M
Y
1,750
300
3
52%
Y
49
Coto de Caza Golf & Racquet Club
Coto de Caza, Calif.
Michael Nirtaut
1,439
$5.3 M
Y
1,650
500
2
38%
N
50
Sleepy Hollow Country Club
Scarborough, N.Y.
Carlo Bigi
600
$5 M
N
800
1,000
3
45%
Y
51
Beach Point Club
Mamaroneck, N.Y.
Peter Assue
650
$2.5 M
Y
350
500
2
43%
Y
52
Washington Athletic Club
Seattle, Wash.
Eric Floyd
9,500
$6 M
N
5,003
550
2
30%
Y
53
Colleton River Club
Bluffton, S.C.
Robert Wysong, CEC
575
$2.1 M
N
990
300
3
58%
Y
54
Burning Tree Country Club
Greenwich, Conn.
Raul Torres
500
$2.5 M
Y
570
220
1
47%
Y
55
Abenaqui Country Club
Rye Beach, N.H.
William Yeaton
620
$1.7 M
Y
592
240
1
34%
N
56
Boca West Country Club
Boca Raton, Fla.
Roger Brock
6,000
$13 M
N
10,110
2,200
7
54%
Y
57
Kelly Greens Golf & Country Club
Fort Myers, Fla.
Drew Tait
939
$1 M
N
600
150
1
49%
N
58
Baton Rouge Country Club
Baton Rouge, La.
Ben Randow, CEC
980
$3.50
N
1,000
450
3
42%
Y
59
Congress Lake Club
Hartville, Ohio
John Hammack
350
$2 M
N
1,000
400
3
50%
Y
60
Berkshire Country Club
Reading, Pa.
Bradley Fisher, CEC, CCA
550
$2.8 M
N
550
500
4
45%
Y
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Culinary Experience
Ranking
Club Name
Location
Dir. of F&B/ Executive Chef
No. of Members
Annual F&B
F&B Minimum
Average Weekly Covers
Banquet Capacity
No. of Kitchens
Food Cost
Sommelier on Staff
61
Hounds Ears Golf Club
Boone, N.C.
Micheal Armes
355
$750 K
Y
1,300
180
3
38%
Y
62
Wanakah Country Club
Hamburg, N.Y.
Jeff Kolbas
400
$1.6 M
Y
N/A
400
1
40%
N
63
Beechmont Country Club
Cleveland, Ohio
Michael Valentino
370
$1.8 M
N
1,340
350
3
42%
N
64
Walnut Creek Country Club
South Lyon, Mich.
Drew Sayes, CEC
600
$2.6 M
Y
900
300
3
42%
N
65
Hampton Hall Club
Bluffton, S.C.
Jared McElroy
944
$1 M
N
500
300
2
44%
Y
410
$1 M
N
650
175
1
39%
N
66
The Bedens Brook Club
Skillman, N.J.
Jacqueline Baldassari
67
Lehigh Country Club
Allentown, Pa.
Randy Zerfass
628
$3 M
N
150
240
2
39%
Y
68
Wayzata Country Club
Wayzata, Minn.
Paul Neu
572
$3.2 M
Y
1,500
500
3
35%
Y
69
Ocean Edge Resort & Golf Club
Brewster, Mass.
Philip Flath
872
$10 M
N
3,324
950
6
31%
N
70
The Club at High Hampton
Cashiers, N.C.
Andrew Barlow
375
$1.5 M
N
900
150
3
38%
Y
71
Summit Hills Country Club
Crestview Hills, Ky.
Charles Myers
528
$1.5 M
N
750
325
2
45%
N
72
Florida Yacht Club
Jacksonville, Fla.
Stephen Bechan
915
$2.1 M
Y
1,800
400
1
39%
N
Naples, Fla.
Scott Ross, CEC, WCEC, CCA
719
$2.5 M
N
1,000
300
2
42%
Y
Royal Oak, Mich.
Joseph Nixon
600
$2.2 M
Y
500
250
2
42%
N
Matt Sigler
600
$1.6 M
Y
1,015
150
1
30%
Y
73
Quail Creek Country Club
74
Red Run Golf Club
75
Oswego Lake Country Club
Lake Oswego, Ore.
76
Pinehurst Country Club
Denver, Colo.
Frederick Kelly
3,000
$2.8 M
Y
1,000
500
3
41%
Y
1,200
$3.8 M
N
1,500
700
4
39%
N
77
Country Club of Jackson
Jackson, Miss.
Damien Cavicchi, CEC
78
Century Country Club
Purchase, N.Y.
Gerard Resnick
550
$1.5 M
N
600
500
2
42%
N
79
Atlantic City Country Club
Northfield, N.J.
Edward Daggers
1,000
$4 M
N
1,992
250
2
32%
N
80
Sunnybrook Golf Club
Plymouth Meeting, Pa.
John Wagner
445
$1.4 M
Y
1,400
200
1
37%
N
81
Manufacturers' Golf and Country Club
Fort Washington, Pa.
Greg Lenhart
600
$2.4 M
Y
250
220
1
40%
N
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March 2021
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Culinary Experience
1
DETROIT ATHLETIC CLUB DETROIT, MICH.
Shawn Loving, CMC Executive Chef, Detroit Athletic Club
THROUGHOUT ITS 134 YEARS, the Detroit (Mich.) Athletic Club (DAC) has offered its members the most sought-after private club culinary experience in the city. It has remained so thanks to its ability to change and adapt to its members’ preferences and simultaneously maintain rigorous consistency in standards and practices. Led by its newly appointed Executive Chef, Shawn Loving, CMC, (For more on Loving, see “Taking the Reins” on pg. 70) the DAC is home to 52 seasoned culinarians who represent a diverse collection of skill sets. The culinary operations function under a classic brigade system that overextends itself in proficiency and grows by developing individual skills and promoting from within. DAC constantly challenges the members of its culinary team to pursue certifications, professional development and growth. The chefs are responsible for the production of daily features, menu development and costing, and requisitioning and inventory of their respective outlets.
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Those outlets include: The Gallery & The Fresco—a white-tablecloth, finedining, a la carte outlet that focuses on fresh seasonal ingredients inspired by, if not produced in, Michigan. The menu features fresh seafood, specialty appetizers, dryaged proteins, and elegant desserts. The Stadium Club—featuring American regional cuisine and specializing in Detroit-inspired favorites along with themed menu items. Sitting atop the DAC, The Stadium Club is at the center of all of the entertainment action within the club, most notably because of its picturesque view into Comerica Park and vistas of Detroit’s skyline. The Madison Café—offering barista-crafted specialty coffees, teas, and healthy cuisine geared toward the athletic membership. The Tap Room—a historic bar, the birthplace of The Last Word cocktail, and home to the club’s mixologist, who offers a refined collection of modern craft cocktails paired with an array of small plates. The Abbey—a bistro/pub-style restaurant within the Bowling Center, specializing in hand-crafted sandwiches, burgers, and hot/cold buffet service. The Pavilion—a fully operational outdoor kitchen, focused on a la minute cooking for event-driven business, including weddings, sporting events, concerts, and special events.
www.clubandresortbusiness.com
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Culinary Experience
2
THE COUNTRY CLUB PEPPER PIKE, OHIO
Scott Ryan, CEC, AAC Executive Chef The Country Club
THE COUNTRY CLUB (Pepper Pike, Ohio) has been an important part of Cleveland-area club history for more than a century. Its culinary program, helmed by Scott Ryan, CEC, AAC, Executive Chef, offers a range of styles, from upscale to casual. Ryan, who has been with “Country” since 2009, prides himself on using only the freshest ingredients and finest preparation techniques. He and his team incorporate classical and modern cooking methods that blend together regional and international flavors to create an eclectic dining experience for members. Ryan is an active member of the American Culinary Federation’s Cleveland Chefs Inc. chapter and has earned medals and top honors in numerous culinary and ice-carving competitions, including Chef of the Year in 2008 for the Michigan Chef de Cuisine chapter; 2011 ACF Cleveland Chapter Chef of the Year; 2012 ACF Northeast Region Chef of the Year; and 2012 ACF National Chef of the Year. In 2013, he won the Global Chefs Challenge semi-final, to earn the right to compete as the Americas representative in the World Association of Chefs Society Global Chefs Challenge, held in Norway in 2014, and went on to place second. 16
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He was also a featured speaker at the 2014 Chef to Chef Conference and has appeared in a variety of Club + Resort Chef articles and videos in the years since. “Everyone on our team is focused on the main goal of not only achieving, but exceeding, our members’ expectations,” says Ryan. “Our General Manager stresses a teamoriented environment. He trusts us to be creative and have fun with what we do—but at the same time, he never lets us stray too far from our objectives, by constantly encouraging a ‘trust but verify’ environment. “Communication is also key,” Ryan adds. “Our management team has a great rapport and we enjoy working with each other. The passion and drive that we all have for what we do is what makes ‘Country’ such a special place.” www.clubandresortbusiness.com
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Culinary Experience
3
CORAL RIDGE COUNTRY CLUB FORT LAUDERDALE, FLA.
Udo Mueller Executive Chef Coral Ridge Country Club
AT CORAL RIDGE COUNTRY CLUB (Fort Lauderdale, Fla.), the menu options, food quality and detailed preparation are just as important as the service level and ambiance. Executive Chef Udo Mueller starts with the freshest quality ingredients, many of which are sourced locally, and transforms them into time-honored classics and familiar comfort foods, as well as more modern, healthier options, including gluten-free and vegan. Mueller, who is classically trained, was a Gold Medal winner at the Professional Culinary Exhibition in Bermuda and a featured chef at the James Beard House in New York City. Coral Ridge’s spacious dining room is filled with windows, sunlight and a vista overlooking the golf course. The club’s wrap-around terrace is a beautiful spot to enjoy a crisp glass of wine paired with a refreshing crab salad as the sun sets. In-season, Coral Ridge is consistently sold out for standard dining and events. “We are not a community-based club,” says Mueller. “Our members can easily go elsewhere, but they choose to dine with us over the countless restaurants available to them in Fort Lauderdale.” The club’s Men’s Grill offers the sporting crowd a separate bar with local beers on tap. Even the small snack shop serves a famous 10-oz. burger that members say is one of the top-five favorites at the club. Adult cooking demonstrations are offered monthly, as are interactive children’s cooking classes.
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Culinary Experience
4
COUNTRY CLUB OF DETROIT GROSSE POINTE FARMS, MICH.
Brian Beland, CMC Executive Chef Country Club of Detroit
FROM UPSCALE CUISINE to more casual fare, Brian Beland, CMC, Executive Chef and Director of Food and Beverage at the Country Club of Detroit (CCD) in Grosse Point Farms, Mich., prides himself on using only the freshest ingredients and finest preparation techniques. Beland, who is one of only 72 Certified Master Chefs in America, has worked at the club since 1999, and has been its top chef since 2006. Under his leadership, CCD has risen to become a premier professional culinary program providing members and guests with the finest dining experience, while supporting constant personal and professional growth for its team through culinary excellence. Beland is also a culinary instructor at Schoolcraft College in Livonia, Mich. Beland’s career highlights include the American Culinary Federation Certification Commission and Chair of the CMC/CMPC certification program. He was Vice President of ACF’s Michigan Chefs de Cuisine Chapter in 2011, President for the 2013/14 term, and Chairman of the Board in 2015/16. As a member of the 2012 Michigan Culinary Olympic Team, Beland scored an individual gold medal in Category A in Erfurt, Germany. Also in 2011, Beland was recognized as Chef of the Year for the MCCA Chapter, won the Central Regional Chef of the Year title in 2012, and went on to score a 20
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gold medal at the ACF National Chef of the Year competition. In November 2013, Beland competed at the inaugural Dubai Hospitality Championships as a member of Team USA, scoring a team gold and second place overall. He has been a featured presenter at the Chef to Chef Conference on multiple occasions and is a regular contributor to articles, podcasts and videos with Club + Resort Chef. As a result of his strong leadership and culinary skillset, CCD is considered by its members to be their first choice for all dining and socializing activities.
www.clubandresortbusiness.com
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Culinary Experience
5
THE CLUB AT CARLTON WOODS THE WOODLANDS, TEXAS
Wesley Tyler, CEC, CCA Executive Chef The Club at Carlton Woods
THE CULINARY TEAM AT THE CLUB AT CARLTON WOODS (The Woodlands, Texas), led by Executive Chef Wesley Tyler, CEC, CCA, is committed to preparing masterful, thoughtful meals using only the highest-quality ingredients. At Carlton Woods, members can expect not just a great dining experience, but also a plethora of engaging culinaryfocused events, monthly wine dinners, chef’s tables and more. The club offers a range of dining venues and settings, including the adults-only Bear’s Den bar and grille, the casual familydining atmosphere of the Nicklaus Grille, and the back patio at the Fazio, which overlooks the Championship golf course. The club’s culinary team strives to offer variety and diversity on all menus, while promoting creativity and
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epicurean progression. Sourcing ingredients of the highest quality and utilizing its on-site aquaponics units, The Club at Carlton Woods is able to provide a “seed to plate” experience and tell a story through flavors on the plate. “The relationship and bond we promote between the kitchen and the table is immeasurable,” says Tyler. “Furthermore, the camaraderie and synergy among the staff is an experience to witness. “Our goal is to exemplify the true meaning of industry leaders in our profession, and humbly provide the highest standard of service and culinary excellence to our membership,” Tyler adds.
www.clubandresortbusiness.com
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
CHEF TO CHEF
Taking the Reins at DAC
Detroit Athletic Club’s new Executive Chef has big shoes to fill and a deep desire to succeed. By Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations, Myers Park Country Club (Charlotte, N.C.)
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THE DETROIT (MICH.) ATHLETIC Club (DAC) is well-known as an impressive and unique facility, boasting 14 floors of Roman-inspired architecture, guest rooms, athletic facilities, restaurants, ballrooms and pools. As impressive as the facility is, even more impressive is the pantheon of chefs who have helmed its food-and-beverage operation. The latest to take up the mantle at DAC is Shawn Loving, CMC, who has been named to succeed longtime Executive Chef Kevin Brennan after his retirement. Loving’s culinary education began at the school for which he ultimately became the department chair, Schoolcraft College in Livonia, Mich. His career took him through hotels, clubs, the Disney organization and Las Vegas before he opened his own restaurant, which he operated for seven years. www.clubandresortbusiness.com
Loving went on to cook for professional athletes in progressively larger roles, eventually serving as the Executive Chef for the U.S. Men’s and Women’s Olympic Basketball Teams for the Beijing, London and Rio Olympics, as well as at the FIBA World Championships in Turkey and Spain. As an indication of Loving’s reputation among professional athletes, when the NBA’s efforts to feed the professional players in the COVID-era “bubble” were less than stellar, Loving was called in to make the necessary adjustments. Loving has always gone the extra mile to push himself and continue to refine his craft. As a Certified Master Chef through the American Culinary Federation and as a World Certified Master Chef through the World Association of Chefs, he has competed in Germany, Luxembourg, Singapore, Toronto, and medaled in the Super Chef Challenge.
SC: What inspired you to join our craft? SL: I made split pea soup with smoked ham hock in vocational school. It was a done deal! SC: Please describe your philosophy on running a kitchen. What are the sacred rules? SL: My philosophy has always been rooted in “togetherness.” I have humbly learned that I am nothing without my team and there is no top-down mentality. My stewards will always be as much of a priority as my Chef de Partie. Every member of my staff deserves connection. I also believe in no side-barring or hiding communication from one another. Doing so can only negatively impact service standards. It does not honor culinary excellence, and our mission here at DAC is greater than any single compliment. SC: What does work-life balance look like for you?
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SL: This is a tough one. Balance is hard. I try to concentrate on making sure I’m very mentally present for those big lifetime moments. I see this mentality as my new balance. SC: What was it like working in the NBA bubble? SL: It was unlike any experience I have ever had. In the Olympics, I was tasked with bringing my program and cooking standards into a fine hotel and working through the difficulties of not being really wanted there by that hotel. The NBA bubble was meant to please athletes at the highest level, but without any interaction with the staff. This was especially difficult because, as chefs, we are used to hearing praise for good and adjusting for the off moments. It was a great lesson in learning to trust your cooking, flavors, and touch. This helps to develop self-confidence and it leaves your ego in the parking lot—which is awesome.
SC: Given the impressive list of accomplishments you have achieved so far, is there one that stands out as most memorable or one you are most proud of? SL: I am proudest of the self-reflection I did in 2010 after I first took the CMC exam. I looked in the mirror and realized I needed to work on my craft more and truly live it. That failure is a memory I will never forget. Why is that a proud moment for me? Because I am a better cook now, which also made me become a stronger leader, and that is what the culinary industry needs most. SC: What legacy do you hope to leave behind? SL: I hope to be remembered for never settling and not being afraid to reach for my goals and my dreams. SC: If you could go back in time and give a 21-yearold Shawn Loving one message, what would it be? SL: I would say, “Take the time to watch your mother
Shawn Loving, CMC, is now among the pantheon of chefs who have helmed DAC’s $13M food-and-beverage operation.
more closely when she makes smothered meatballs with small onions.” I was too busy thinking of moving on, but it was something about that sauce that I would want to show all the young cooks. It was perfect (even if they would likely say that it’s “dated”). SC: If you could change one thing about our industry, what would it be? SL: Stop disrespecting the foundation of cooking. Our craft’s forefathers were unbelievable. Learn about them. Do not dismiss them simply as “old school.” Trust me, there are some valuable pearls down there. C+RC
Rhy Waddington Wins Australian Lamb Competition Winged Foot’s Executive Chef explains the inspiration behind the dishes that helped him take the title. By Joanna DeChellis, Editor
THE 2021 CLUB + RESORT CHEF AUSTRALIAN LAMB COMPETITION came to an exciting conclusion when the judges announced that Rhy Waddington, Executive Chef of Winged Foot Golf Club (Mamaroneck, N.Y.), would take home the $2,000 grand prize, courtesy of True Aussie Lamb. For his appetizer, Waddington prepared a True “Aussie Lamb” Kibbeh Nayyeh (Lebanese Lamb Tartare) with Smoked Sheep’s Milk Yogurt, Beet Tuile, Rice Wafer, and Dehydrated Beet Powder. For his entrée, he prepared a Slow-Cooked “Aussie Lamb” Top Sirloin with House-Made Lamb Bacon, Potato Pave, Puree of English Peas, Périgord Truffle, Spring Vegetable Salad, and Lamb rhy waddington Reduction (pictured, right). After a very close competition, it was Waddington’s refined style, distinct flavors and bold techniques that earned him the grand prize. “All of the competitors made great food,” said one of the judges, Gerald Ford, CMC, Founder and Culinary Director of Legit Culinary Concepts, formerly Executive Chef of the Ford Plantation, and a Contributing Editor for Club + Resort Chef and Club + Resort Business. “Waddington’s lamb tartare set an entirely new vision for what lamb can be on a club menu,” adds Ford. “And his use of the top sirloin and belly bacon looked delicious.” C+RC: What inspired your appetizer? RW: Lamb can sometimes be kind of gamey, but for the tartare, when we tried this product it was super-clean. In Australia, Lebanese food is just huge—especially in the area where I grew up. So I wanted to do something that was true to my home and tied into being Australian. The beets are a great way to add in that spring earthiness. For the yogurt and sheep’s milk, we wanted to add a little smoke, but it’s very light and it matches well with a cocktail or a glass of wine. C+RC: Is tartare popular at Winged Foot? RW: Over the last four or five years, tartare has become something of a signature in our new bar. We do everything from traditional steak tartare to more modern interpretations, like this one. This appetizer is not only true to my background and to Australia, but to Winged Foot, too. C+RC: And the entrée? RW: I really wanted to have fun with this dish and demonstrate some very technical cooking methods, balanced with some really bright seasonal flavors. I think it came together beautifully—and my marketing director, who took all of the photos for the competition and therefore got to eat all of the dishes, agrees. View Waddington’s winning dishes, his recipes and all the entries at www.clubandresortchef.com/2021-club-resort-chef-australian-lamb-competition/
www.trueaussiebeefandlamb.com
MANAGER to CHEF
Laying the Groundwork Detroit Athletic Club’s Executive Manager, Charles Johnson, CCM, hired a Certified Master Chef to carve a new path forward for a storied culinary program. By Joanna DeChellis, Editor
THE CULINARY LANDSCAPE AT the Detroit (Mich.) Athletic Club (DAC) is changing. While some aspects, such as a top-ranked culinary experience (see pg. 62) and a culture of mentorship, will remain, the DAC’s newly named Executive Chef, Shawn Loving, CMC, possesses a fresh set of skills that will usher the storied program into a new era. (For more on Loving, see “Taking the Reins” on pg. 70.) For many years, the DAC’s culinary excellence was personified by the team led by Executive Manager Ted Gillary and Executive Chef Kevin Brennan. Loving was hired, upon Brennan’s retirement, in February 2021 by Charles Johnson, CCM, who was previously Assistant General Manager under 30
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Gillary and was named to succeed him after his retirement a year earlier, by a unanimous Board vote. As Johnson describes here, because of a careful planning and selection process for both his role and Loving’s, the outlook for the DAC’s exemplary culinary program remains strong, and its new leadership is eager to get started. C+RC: What brought you to DAC? CJ: I came for a chance to take over for Ted. He brought me on in January 2014 during a major period of growth for the DAC. My role was initially to help with all of the things going on—expansion, renovations, our centennial—and to work alongside Ted as a potential successor.
www.clubandresortbusiness.com
k
Because of a careful planning and selection process for its key leadership roles, the outlook for the DAC’s exemplary culinary program remains strong.
C+RC: When you began the search for a new Executive Chef to succeed Kevin Brennan, what were you looking for? CJ: There are many ways to look at that question. There’s the practical, operational angle, where we do $13 million in food and beverage—which is kind of a lot—and that we’re known for our dining program. We needed someone who could successfully transition into the role without missing a beat. We worked with a search firm and I personally reached out to a number of chefs in the area—including Shawn. To be honest, I assumed we’d hire someone from a high-end hotel or resort. But the more we talked with Shawn, the more he became the obvious choice. C+RC: Why? CJ: He had come here a number of times as a guest chef under Kevin Brennan. He is well respected within our team and within the culinary community in Detroit and beyond. His teaching background was especially attractive, as we have a tradition of giving back to the culinary community and developing strong culinarians. And his food is outstanding. C+RC: Did you think it was strange that he wanted to get back into operations, after running his own restaurant and business? CJ: I did. And I asked him a bunch of times why he wanted to do this. The first few times I asked he gave me the canned, professional answer. But the last time, he gave me an emotional response, and in that moment, I knew he was the one. C+RC: What did he say? CJ: First he asked me why I kept asking him that question. Then he said he explained how he’s been an underdog most of his life and that even when he was working toward his CMC, he realized that he will always need to prove to himself what he’s capable of achieving. For him, coming back into the operational world is important for his growth. I asked him if he realized he was taking a pretty big leap, working in a club with the DAC’s culinary legacy, and with a first-time GM. www.clubandresortbusiness.com
He said yes—and then said he doesn’t do anything halfway. In that moment we became a team. C+RC: How have the first few months been working together? CJ: He hit the ground running. Because of the [pandemic] restrictions in Michigan, he really didn’t have much of a honeymoon period. The reception has been wonderful with the membership. More impressive is how he’s helped to elevate the entire team. Everyone wants to do better and be better. He’s made many important adjustments, too. C+RC: What’s the dynamic like between the two of you? CJ: I think we both realize that we’re the “new kids” here at DAC—staff tenures are, on average, 20-plus years. But we have a mutual respect and a desire to get started. I appreciate his perspective and I trust his ability and leadership style. C+RC: What’s the plan for 2021 and beyond? CJ: We’re in a bit of a rebuild-and-recover phase. We’ll fill the open positions and get to a rhythm where we’re functioning at full capacity again. C+RC: What do you think drives F&B success at DAC? CJ: Consistency and staying top-of-mind for members. We achieve this by doing all the small things right. We have to make all of the little moments special so that our members will want to spend their big moments with us. We do that with personalized service, high-quality cuisine and consistency. C+RC: Last question: What’s the best dish Loving has made so far? CJ: For our Past Presidents dinner, he prepared some of the dishes he made during his CMC exam. He explained why he chose those dishes, how he executed them during the test, and why they hold particular significance for him. Not only was the food phenomenal, but the experience of hearing a master chef relive the test is one I’ll never forget. C+RC May 2021
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BANQUET
Getting in on the
Action
Interactive food stations are as much about the food as the chef’s showmanship. By Jennifer Olvera, Contributing Editor
BUILD-YOUR-OWN BLOODYS.
PERSONALITY PREVAILS
Design-your-own street corn. Chefflambéed donuts that christen custom sundaes. Action stations—those interactive food and beverage stations where the chef (or, back in the day, members) can personalize each item—have reemerged as COVID restrictions begin to lift, with fresh ideas and a focus on personal engagement. Whether they involve cooking, mixing, topping or plating, activity-driven experiences bring pizzazz to banquet and member events. The good news is, despite tweaks that are needed to address today’s “new normal,” it appears that action stations are back and here to stay. “We’ve had to make changes for COVID, because members can no longer serve themselves and they’re a bit more hesitant about standing at buffets,” says Ted Ghiglieri, Executive Chef of Lakewood Yacht Club in Seabrook, Texas. “And because we’ve had to use more staff to oversee the buffets, there are fewer people available for actual action stations.” So the new challenge is to strike the right balance between staffing, safety and ensuring that members remain engaged.
Engagement is what’s really at the root of a successful experience where the “wow” factor— dinner and a “show”—involves more than the food itself. While there has to be less that guests can do by themselves these days, action stations can still offer a great opportunity to highlight chefs’ showmanship and social skills. “The personality of the team member working the station is so important,” says Executive Sous Chef Mike Trabel
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of Sycamore Hills Golf Club in Fort Wayne, Ind. “If you put someone behind the station with no personality, you run the risk of the action station coming off flat and boring. “A buffet line with chafers doesn’t tell a story, but a properly executed action station with a charismatic chef sure does,” Trabel adds. “When guests attend our action stations, we want them to go back to their family and friends and say, ‘Let me tell you about the culinary experience I just had.’”
Lakewood Yacht Club strives to strike the right balance between staffing, safety and engagement.
www.clubandresortbusiness.com
The personality of the team member working a station is critical, says Mike Trabel, Executive Sous Chef of Sycamore Hills Golf Club in Fort Wayne, Ind., (pictured above) preparing house-bourbon ice cream using liquid nitrogen.
CREATIVITY IS PARAMOUNT Club settings can offer special challenges to keep things fresh, new and unexpected, so guests don’t see the “same ol’, same ol’” when they book events or attend a buffet, notes Eddie Marusarz, Executive Chef of East Ridge Country Club in Bossier City, La. “Most of our members know each other and attend one another’s events, so they don’t want the same thing they had [before],” says Marusarz. To make sure things are different, the East Ridge team has adopted an “Escoffier meets Barnum & Bailey mentality” when designing their action stations. Starting with the finished product, they work it back to formulate a plan, taking into account safety and efficiency. That translates to a grill station equipped with a chimenea, fitted with an electric grill inside for effect. Long skewers are stuck into custom cutting boards to provide the “wow” factor, and side sauces and salads finish the look. At Sycamore Hills GC, Trabel and his www.clubandresortbusiness.com
team recently created house-made pretzels that were positioned alongside an impressive dessert action station. “We placed pretzels on a board that was suspended from the ceiling on pegs—think Plinko from ‘The Price is Right,’” Trabel says. “When someone came to the table, we pulled a pretzel and sent it through our conveyor toaster ovens before their eyes. When it popped out nice and toasty, the member could choose between different types of spreads, which we’d slather on their warm pretzels.” At the next station, a Sycamore Hills chef created a house-bourbon ice cream using liquid nitrogen. “The billowing clouds of gas cascading down the side of a mixing bowl always draws a curious crowd—they’re dying to know what you’re up to,” Trabel notes. “Once the guests realize what they are seeing, it always [generates] smiles from ear to ear, and many ‘oohs’ and ‘aahs’ follow.” In other words, the bigger the jaw drop, the better, it seems. May 2021
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BANQUET
The Dunes’s Ben Simpkins, known for creative action stations like the clamand-chorizo station he did in a La Caja China (below), says small plates (right) will be the next big thing in buffets.
“I did thick-cut bacon on a stick and spun green-apple cotton candy around it,” says Ben Simpkins, WCMC, CEC, CCA, AAC, Executive Chef of The Dunes Golf & Beach Club in Myrtle Beach, S.C. “It was a total show-stopper.” He also created a themed, Old Bay bottle-festooned Mother’s Day crab cake station, with hush puppies, softshell crabs and crab cakes displayed
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on cast-iron. (Simpkins also recently did a webinar on action stations for Club + Resort Chef’s “Chef to Chef Live!” that can be viewed at clubandresortchef.com/ webinar.)
MINDING THE BOTTOM LINE In an era where margins are tighter than ever, budgets cannot be ignored, even for the most imaginative and
elaborate action-station ideas. “The underlying bonus for us has been the cost-saving result of cooking primarily as needed,” says Marusarz. East Ridge always has two attendants on hand to explain the concept while serving; most often they’re temps who can be trained in a relatively short time. That frees up the rest of Marusarz’s crew to set up, oversee, restock and break down. Then there’s the matter of member comfort. Action stations can also help with that. “The manned stations have proved to be advantageous, as the guests see one person handling the food and serving, as opposed to everyone in attendance,” Marusarz says. The good news is that with a few timely adaptations, the sky is the limit in how action stations can still help clubs’ culinary teams surprise and delight— and it’s an even higher ceiling now, as members are especially happy to be able to get out and experience new and exciting things outside of their own four walls. C+RC www.clubandresortbusiness.com
PRODUCT SHOWCASE f eat u r e d c at eg o ry
Towel Time
Pool + Patio
Product: Premium Pool Towels Features: ▶ Softer and more absorbent than our Economy towel at a fraction of the cost more ▶ Cam border towels with 16/s pile yarn ▶ 100% cotton and 85/15 cotton/ poly blend, depending on style ▶ Certain styles available in carton packing – bale packing standard ▶ Center stripe identification available on certain styles
Hunt Textiles
www.hunttextiles.com
Sun Power
Product: Wattsun Umbrella Features: ▶ The charging station has two USB ports ▶ Features include wall outlet charging speed and an eight-hour battery backup ▶ The umbrella’s frame consists of flexible fiberglass ribs, a heavy-duty hub, and a 1 1⁄2”-diam., one-piece aluminum pole available in seven finish colors ▶ The canopy comes in five sizes and is available in marine- or furniture-grade solution-dyed acrylics
FiberBuilt Umbrellas & Cushions
Shade by the Ocean
Product: Ocean Master M1 Cantilever Features: ▶ Delivers elegance, durability, and high performance to further enhance the outdoor experience ▶ Designed with an Auto-Lift Assist System ▶ Self-lubricating resin connectors ▶ Provides an easy open-to-close capability integrated with the corrosion-proof strength needed for reliability and longevity ▶ Choice of 14 premium mast finishes, including six Aluma-TEAK wood options ▶ Countless canopy selections that perfectly complement every outdoor design
TUUCI
www.tuuci.com
Clocks
866.667.8668 www.fiberbuiltumbrellas.com
Rule the Pool
Product: PVC Pool Membrane Features: ▶ Virtually indestructible ▶ Eliminates the need for ongoing and costly patching, painting or sandblasting ▶ Non-porous, anti-microbial and slip-resistant ▶ More hygienic and safer for your members ▶ It is pH neutral, so it is easier to maintain water chemistry ▶ Can reduce yearly chemical costs by 15-20% ▶ Installation often takes half the time as other methods ▶ Pool will have an attractive, uniform color and extremely comfortable surface underfoot
Timely Remembrance
RenoSys
800-543-0488 • www.verdin.com
www.renosys.com
Product: Verdin Golf Course Clock Features: ▶ Many two- and four-faced models ▶ Clocks are custom-made and UL-approved ▶ Superior Moonglow backlit dials are shatterproof ▶ Custom headers, colors, and dials with logo ▶ Optional installation and maintenance by Verdin technicians
The Verdin Company
www.clubandresortbusiness.com
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PRODUCT SHOWCASE
O������ F���������� Modern Modular
Product: Modular Seating Pieces Features: ▶ Outdoor spaces that adapt perfectly to the occasion ▶ Left-Arm, Right-Arm, Armless and accessories can be configured into a variety of seating arrangements ▶ Makes multi-use areas attractive and comfortable. The poolside becomes an outdoor nightclub ▶ Modular seating makes specialty spaces unique ▶ Features RELAXplus® cushions, an innovation from Tropitone ▶ Cushions deliver comparisons to the most comfortable and durable cushions used for indoor furniture ▶ Cushions utilize materials specifically designed for demands of the outdoors
Tropitone
www.tropitone.com
Back to School
Product: Campus Adirondack Features: ▶ Exclusive design maintains the shape and style of our classic Adirondack chair, but all timbers have been scaled up for high-traffic areas ▶ The extra-thick seat slats roll comfortably behind one’s knees while the high cottage-style back cradles your back and head ▶ All joints have been reinforced and we added a discreet lower spanner for extra durability ▶ Features extra-wide arms for holding your favorite beverage and solid teak wood construction ▶ Unlike less weather-resistant wood types, this teak Adirondack chair will outlast others in an outdoor environment and doesn’t require painting or scraping ▶ Made of solid teak—no laminates or veneers. ▶ Mortise and tenon joinery ensures a strong, stable build that lasts a lifetime
Country Casual Teak
www.countrycasualteak.com
Drinks on the Go
Product: Portable Bar Features: ▶ Easy to maneuver over any surface ▶ Portable bars feature secure, 8” locking casters ▶ The largest bar is 96” (also available in 72” and 48”) ▶ Available in several color combinations ▶ Fully customizable
Mi Casa, Su Casa
Product: Casa Bistro Dining Chairs Features: ▶ Comfortable wrought-iron outdoor furniture made in the USA ▶ Includes dining, counter, and bar-height chairs/stools ▶ Can be used with or without a cushion ▶ Five-step powder coating finishing process and outdoor foam and fabrics provide durability ▶ Classic design fits any style
OW Lee
800-776-9533 Sales@owlee.com
Hand-Woven Elegance
Product: Coeur d’Alene Collection Features: ▶ Collection is an elegant, versatile contemporary design in a beautiful oyster resin weave ▶ The modular aspect allows configurations for any setting ▶ All pieces of Coeur d’Alene are hand-woven, strand by strand, by highly skilled artists and have the look and feel of real rattan ▶ The 22-piece collection includes, seating, modular and dining options with dining, balcony and bar stools, plus occasional and coffee tables ▶ Tabletops are stamped aluminum ▶ Available in 26 frame finishes and an array of fabrics
Texacraft
www.texacraft.com
Landmark Golf Course Products 888-337-7677 • Rinowood.com 36
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PRODUCT SHOWCASE
A�������� Automatic Antibacterial Product: New Automatic Dispensers Features: ▶ Comes in both wall-mount and floor-stand styles ▶ Easy-to-fill reservoir means no messing with cartridges ▶ Pairs great with the new Club Classic Gold Antibacterial Hand Soap ▶ Also perfect for dispensing Club Classic Hand Sanitizer gallon refills
Fore Supply Co.
SPF by the Gallon
Product: Palm Island Sunscreen Features: ▶ Palm Island Sunscreen gallons available in SPF 15 and SPF 30 ▶ Fragrance-free and lightly scented options ▶ Also available in spray and pump bottles ▶ Broad spectrum, protected against both UVA and UVB rays ▶ Made in U.S.A.
Duffy’s Tri-C Club Supply www.duffystric.com
800-543-5430 • www.foresupply.com
Sport Support
Product: QD4P Equipment Drier Features: ▶ Insulated heated cabinet efficiently dries up to four pairs of athletic shoes ▶ Standard 500 Watts, 120 Volts, 4.5 Amps ▶ Provides quick heat with a high/low temperature switch, ranging from 120°F (49°C) to 160°F (71°C) ▶ Black powder-coated aluminum outer panels, .060 stainless-steel base plate, fiberglass insulation, stainless-steel interior ▶ Comes standard with two chrome-plated wire grids ▶ Clear easy-open side-by-side doors with magnetic latches ▶ Includes 1” adjustable legs ▶ Fits easily on a countertop or table ▶ Weight: 73 lb. Height 23-3/8”, Depth 20-1/8”, Width 22-1/2” ▶ One-year parts warranty
Cres Cor
www.crescorsport.com
The End of Radios Pest Control
Product: Terminix Commercial Features: ▶ Mosquito Control - Customized, mosquito treatment that goes beyond conventional barriers and repellents to quickly kill mosquitoes and larvae ▶ Bird Control - Our specialized bird control experts create customized solutions to limit bird activity and the organic matter they leave behind ▶ Wildlife Exclusion – Exclusion solutions tailored for your specific business needs to help keep wildlife out
Terminix Commercial
877-TERMINIX www.terminix.com/commercial www.clubandresortbusiness.com
Product: Relay+ Features: ▶ Connects over WiFi and cellular network for seamless coverage across your course ▶ Eliminates the need for repeaters ▶ Relay survives anything from drops in water to drops on concrete ▶ Small and lightweight - no protruding, breakable parts like antennas ▶ Less repairs and replacements translates into more savings ▶ Talk in groups or in 1:1 private conversations ▶ Create unlimited channels ▶ Wired and bluetooth headset capable ▶ Use the Relay dashboard to track, manage and even communicate with your team
Relay
www.relaygo.com May 2021
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PRODUCT SHOWCASE
Member Services + Activities Golf Cars Join the Club
Product: ClubProcure Features: ▶ Program offers clubs 150 ways to save time and money ▶ More than 3,000 clubs nationwide leverage ClubProcure’s strategic relationships with well-known, national companies to gain tremendous buying power ▶ Pick and choose which offerings work best for your needs ▶ This year marks the 25th anniversary of ClubProcure servicing the club industry
ClubProcure
www.clubprocure.com
Modular Muscle
Product: Modular Gym Space Features: ▶ 320-sq. ft. shipping containers ▶ Stocked with commercial gym equipment to provide safe, private, modular gym space ▶ Offers trainers and gym goers the opportunity to book 60-minute private reservations ▶ Pods are outfitted with cutting-edge technology and audio equipment ▶ Members can take pre-filmed classes taught by BOLD’s trainers, stream content from their favorite fitness apps, or FaceTime with personal trainers remotely
BOLD
info@trainbold.com • www.trainbold.com
Course + Grounds Master the Greens
Product: Toro® Greensmaster® e1021 Fixed-Head Mower Features: ▶ The new all-electric fixed-head Greensmaster® e1021 mower allows operators to mow up to 35,000 sq. ft. of turf on a single charge ▶ A convenient LCD screen gives the operator an instant view of the ongoing battery charge status and can also indicate diagnostics, machine hours, overall battery health and initiate backlapping ▶ The quiet e1021 is just right for where noise restrictions or regulations are in place ▶ It also has no engine exhaust emissions, helping courses meet sustainability goals ▶ Designed for minimal maintenance, the e1021 helps courses get the perfect after-cut appearance while saving labor and operational costs. ▶ The e1021 is built for operator comfort and ease of use; the telescopic handle adjusts easily to any operator, and the rubber isolated handle assembly reduces motion from walking so that the cut isn’t affected
Advanced Braking
Product: IntelliBrake™ Technology Features: ▶ Automatically applied parking brake for sloped terrain ▶ Full-time regenerative braking ▶ Unparalleled functionality complemented with proven ELiTE lithium technology ▶ 15% Greater efficiency compared to DC-powered vehicles ▶ Sealed brake and fewer wearable parts ▶ 21% energy return to the batteries from regenerative braking ▶ Constant speeds and improved accelerations with innovative braking system
E-Z-GO
www.ezgo.txtsv.com
Maximum Effort
Product: UMAX® ONE Features: ▶ FUEL SYSTEM: EFI - Electronic Fuel Injection ▶ ENGINE TYPE: Yamaha-built, 402-cc, low-emission single-cylinder 60° incline OHV ▶ LUBRICATION SYSTEM: Splash-style positive oil lubrication ▶ OIL CAPACITY: 1.16 U.S. quart (1.1 liter, 1100cc) ▶ AIR CLEANER: Two-stage, urethane-foam precleaner, and high-capacity pleated paper cartridge ▶ COOLING SYSTEM: Forced cooling ▶ STARTING SYSTEM: Starter generator with pedal start system
Yamaha
www.yamahagolfcar.com
Toro
www.toro.com 38
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PRODUCT SHOWCASE
K������ E�������� Ice Ice Baby
Product: Sphere Undercounter Ice Machine Features: ▶ First to make spherical ice in North America ▶ The demand for unique cocktail design at a reasonable cost is high ▶ Makes clean, clear 1.8-inch diameter ice balls for amazing cocktail presentations with minimal dilution ▶ Eliminates the mess of ice molds or the high price of third-party ice vendors ▶ Sphere ice looks beautiful, is more sanitary and is more profitable than any other option in the market today ▶ Fits neatly under a bar, taking up less than 25 inches wide of all-important undercounter space ▶ Makes up to 50 lbs. (500 spheres) of ice production per 24 hours ▶ Built-in storage bin with 36-lb. capacity ▶ Durable stainless-steel exterior with easy-to-remove-and-clean air filter
Hoshizaki America
Golden Griddle
Product: Legend Heavy-Duty Deluxe Griddle Features: ▶ 30,000-BTU/hr burners every 12” ▶ One snap-action thermostat for every burner ▶ Automatic pilot ignition with 100% safety valve ▶ Larger 4-1/2-quart grease drawer with baffle ▶ A full 24”-deep cooking surface ▶ 1”-thick, 24”-deep polished cook surface ▶ 4” back splash and tapered side splashes ▶ 3-1/4”-wide grease trough ▶ Stainless-steel front and sides with 4” (102mm) legs
Montague Company
www.montaguecompany.com
www.hoshizakiamerica.com
F��� + B������� Great Balls of Butter
Down-Under Delight
W.Black Australian Wagyu Features: ▶ The natural Wagyu earthy-caramel sweetness shines through. A silky texture, rich in good fats, Omega 3 and Oleic acid. The white grain-based diet allows the unique flavor profile to shine ▶ Independently graded using the AUS-MEAT Australian grading system that provides rigorous independent grading. Customers can be confident in the consistency and integrity that W.Black delivers every time ▶ Utilizing a unrivaled lineage of full-blood Wagyu Sires. Genetics are DNA-tested for marbling, eye muscle area and growth rate, to deliver superior Wagyu cattle ▶ Only the finest cattle are chosen. Twelve months spent roaming on natural pastures, before a 400-day bespoke Japanese white-grain diet
Product: Premium Butter Balls Features: ▶ Market leader in premium shaped butters ▶ Made with smooth, creamy European-style butter ▶ These shapes have been a hallmark of the fine-dining experience for decades ▶ Ideal for weddings, special events, or your daily menu ▶ Your members will know that you have thought of everything when you serve these extraordinarily shaped butters
Butterball® Farms Butter www.butterballfarms.com
W.Black Australian Wagyu 256.749.3987 www.wblack.com.au
www.clubandresortbusiness.com
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PRODUCT SHOWCASE
T����� + C�����
Versatile Comfort
Product: Eustis— Kennedy 23 Arm Chair Features: ▶ A newer design of the popular Kennedy chair ▶ Named for the arm height of the chair, which measures right at 23 inches ▶ Popular choice among country clubs, grill rooms, lounges, etc. ▶ Made to order and comes with a 20-year warranty ▶ Carefully engineered in the USA with the proprietary Eustis Joint®
Product: Nestor by MTS Seating Features: ▶ Perfect for dining, meeting and in-room applications ▶ Contemporary design blends upholstery, metal and wood ▶ Nests 8-high, providing style with utility ▶ COMFORTweb® seat utilizes premium foam, supported by stretch bands, to create an extremely comfortable seating experience ▶ Handsome square-tapered wood legs are supported by the strength of a steel frame ▶ Proudly made in the USA
Eustis Chair
MTS Seating
Chair Fit for a President
734-847-3875 • www.mtsseating.com
www.eustischair.com
ADVERTISER INDEX 9
BARILLA BarillaFS.com
IDAHO POTATO COMMISSION www.IDAHOpotato.com/FSPRO
7 5
CHEF TEC 303-447-3334 / www.ChefTec.com
33
JOHNSONVILLE FOODSERVICE www.Foodservice.Johnsonville.com/SausageStrips
CLUB BUY www.ClubhouseSolutions.com/ClubBuy2021
19
LIBBEY FOODSERVICE www.libbeyfoodservice.com
15
CLUBESSENTIAL www.go.clubessential.com/chef
25
THE MONTAGUE COMPANY 800-345-1830 • montaguecompany.com
42
REAL FOOD 617-876-2100 / connect@rfhsd.com / rfhsd.com
17
SOUTHERN PRIDE southernpride.com
41
CLUBPROCURE 800-363-5480 / www.clubprocure.com
26-27
CRES COR www.crescor.com FIRE WITHIN 888-240-9758 / www.firewithin.com
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www.clubandresortbusiness.com
CONSISTENCY
COMES STANDARD The SP-700 offers 72 sq. ft. of cooking surface and is available with a 12” or 18” deep rack system. This model is ideal for large batches of ribs, brisket, pork and more. 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. Visit us online at southernpride.com today!
MADE WITH PRIDE IN THE USA
PURPOSE-BUILT TO WORK AS HARD AS YOU DO!
THE MONTAGUE® 24/7/365 RANGE.
All 304 Stainless Steel Construction
Welded, Seamless Oven Door with Springless Design & Lifetime Warranty
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. When reliability means everything, insist on a company and with a heritage of culinary and manufacturing excellence. It’s time to discover Montague!
® MADE IN USA
24/7/365 range
The Montague Company • 1-800-345-1830 • montaguecompany.com