Club + Resort Chef May 2021

May 2021 www.clubandresortchef.com

Culinary Experience

Crème de la Crème CRB’s Top Ranked Culinary Experiences of 2021

The savings really do stack up.

Below you will see the average savings that over 12,000 chefs, superintendents, pro shop merchandisers, and club managers gain from a ClubProcure membership. While provided tremendous purchasing power, they still hold the freedom to select the ClubProcure contracts and programs that fit their needs. ClubProcure is a procurement platform designed specifically for golf and country clubs. These are just a few of the reasons why over 4,000 properties leverage ClubProcure to improve their bottom line.

food and beverage $4,353

turf equipment $3,185 clubhouse needs $2,475 fertilizer/chemicals $1,375 general maintenance $770 pro shop supplies $485 course accessories $350

How much could you save in 2021?

Ready to start saving? Contact us today.

800.363.5480

l

www.clubprocure.com

EDITORIAL

ADVERTISING

EDITOR, CLUB + RESORT CHEF

VICE PRESIDENT/GROUP PUBLISHER

Joanna DeChellis jdechellis@wtwhmedia.com

Tom McIntyre tmcintyre@wtwhmedia.com

412-260-9233

216-533-9186

EDITORIAL EDITOR, CLUB + RESORT BUSINESS

ADVERTISING

Joe Barks EDITOR, CLUB + RESORT CHEF jbarks@wtwhmedia.com

VICE PRESIDENT/GROUP PUBLISHER

Joanna DeChellis 610-688-5666 jdechellis@wtwhmedia.com 412-260-9233 SENIOR EDITOR

Rob Thomas EDITOR, CLUB + RESORT BUSINESS rthomas@wtwhmedia.com Joe Barks jbarks@wtwhmedia.com 216-316-5294 610-688-5666

216-533-9186 SALES DIRECTOR

PatMARKETING Curran COORDINATOR DIGITAL

Tony Bolla PUBLISHER

tbolla@wtwhmedia.com John Petersen jpetersen@wtwhmedia.com 773-859-1107 SALES DIRECTOR

Ashley Burk

Rob Thomas lsasala@wtwhmedia.com rthomas@wtwhmedia.com 216-316-5294

Tony Bolla aburk@wtwhmedia.com tbolla@wtwhmedia.com 737-615-8452 773-859-1107

CONTRIBUTING EDITORS

REGIONALSALES SALES MANAGER REGIONAL MANAGER

CREATIVE SERVICES

Ashley Burk Jake Bechtel aburk@wtwhmedia.com jbechtel@wtwhmedia.com 737-615-8452 440-465-1914

Ginny Bartolone VP, CREATIVE SERVICES Pamela Brill MarkMegan Rook Freitas

mrook@wtwhmedia.com

REGIONAL SALES MANAGER

REGIONAL SALES MANAGER Jake Bechtel Patrick McIntyre jbechtel@wtwhmedia.com

CREATIVE SERVICES CREATIVE DIRECTOR Erin Canetta VP, CREATIVE SERVICES ecanetta@wtwhmedia.com

pmcintyre@wtwhmedia.com 440-465-1914 216-372-8112

Mark Rook mrook@wtwhmedia.com ART DIRECTOR

REGIONAL SALES MANAGER

Patrick McIntyre PRODUCTION SERVICES pmcintyre@wtwhmedia.com

Matthew Claney CREATIVE DIRECTOR mclaney@wtwhmedia.com Erin Canetta

216-372-8112

ecanetta@wtwhmedia.com

CUSTOMER SERVICE MANAGER

Stephanie Hulett PRODUCTION SERVICES shulett@wtwhmedia.com

ART DIRECTOR

Matthew Claney DIRECTOR, AUDIENCE

CUSTOMER SERVICE MANAGER

mclaney@wtwhmedia.com DEVELOPMENT

Stephanie Hulett CUSTOMER SERVICE shulett@wtwhmedia.com REPRESENTATIVE

Bruce Sprague bsprague@wtwhmedia.com

Jane Cooper

DIRECTOR, AUDIENCE DEVELOPMENT

CUSTOMER SERVICE jcooper@wtwhmedia.com REPRESENTATIVE

bsprague@wtwhmedia.com

Jane Cooper jcooper@wtwhmedia.com FINANCE

EVENTS Bruce Sprague

EVENTS MANAGER

EVENTS Jen Osborne josborne@wtwhmedia.com EVENTS MANAGER

JenMARKETING Osborne EVENT SPECIALIST Oliviajosborne@wtwhmedia.com Zemanek

ozemanek@wtwhmedia.com

EVENT MARKETING SPECIALIST

Virginia Goulding vgoulding@wtwhmedia.com

John Petersen jpetersen@wtwhmedia.com

Tom McIntyre 216-346-8790 tmcintyre@wtwhmedia.com

REGIONAL SALES MANAGER

SENIOR EDITOR Lauren Sasala

VP, DIGITAL MARKETING

DIGITAL MEDIA/WEB/DEVELOPMENT DEVELOPMENT MANAGER Dave Miyares VP, DIGITAL MARKETING dmiyares@wtwhmedia.com Virginia Goulding

PUBLISHER

216-346-8790

EDITORIAL INTERN

DIGITAL MEDIA/WEB/DEVELOPMENT

FINANCE CONTROLLER Brian Korsberg CONTROLLER bkorsberg@wtwhmedia.com

Brian Korsberg bkorsberg@wtwhmedia.com ACCOUNTS RECEIVABLE SPECIALIST

Jamila Milton ACCOUNTS RECEIVABLE SPECIALIST

vgoulding@wtwhmedia.com SR. DIGITAL MEDIA MANAGER

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

4

l

Club + Resort Chef

l

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

4

l

Club + Resort Chef

l

May 2021

www.clubandresortchef.com

, 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

l

Club + Resort Chef

l

May 2021

www.clubandresortchef.com

GENUINE

IDAHO

™

THE WORLD’S FINEST POTATOES ™

CRISPY IDAHO® POTATO SATAY & YUZU VINAIGRETTE A quick, burst of citrus makes this sauce the perfect complement to hearty Idaho® Russets. Pan fry skewered Hasselback potatoes until golden brown, then lightly char on grill.

Serve with flavorful Yuzu Vinaigrette.

9

Idaho® Russet Potatoes

3T

Preserved Lemon Peel

4 ½ T Toasted Coriander Seed 1 ½ C Pickled Ginger ¾C

Yuzu

Chef Rocco Whalen Fahrenheit Cleveland, OH & Charlotte, NC; Rosie & Rocco, FirstEnergy Stadium; Rocco’s at the Q, Quicken Loans Arena

For this and other recipes from chefs who are passionate about Genuine Idaho® Potatoes, visit us on the web.

IDAHOPOTATO.COM/FSPRO Inspirational

IDAHO® POTATOES IPC N0108C_satay_8.125x10.875.indd 1

4/15/21 7:02 PM

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

l

Club + Resort Chef

l

May 2021

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

DINE-IN or TAKEOUT,

Pasta Delivers

Whatever the format, style or flavor, high-quality Barilla Pasta is a platform for success in today’s foodservice environment. Here’s how our 144 year-old brand can help you adapt and grow: Barilla Pasta travels well, and is a great delivery and takeout option, both for meal integrity and portion size *

Over 40 Barilla cut options means you can easily differentiate

Barilla pasta delivers quality and consistency, without requiring skilled labor

85%* Americans like or love pasta

Datassential, 2020

Vietnamese noodles Chef Christine Seitz, Christine Seitz Consulting

BarillaFS.com

Pasta is a high margin foundation for a wide range of cuisines, so you can maximize the value on the plate

Barilla’s value-added services boost your business with marketing support, training and menu development

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

l

Club + Resort Business

l

March 2021

www.clubandresortbusiness.com

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

www.clubandresortbusiness.com

March 2021

l

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

58

l

Club + Resort Business

l

March 2021

www.clubandresortbusiness.com

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

www.clubandresortbusiness.com

March 2021

l

Club + Resort Business l 59

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.

14

l

Club + Resort Chef

l

May 2021

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

WHEREVER THERE ARE

GOOD FOOD AND DRINKS,

there’s Libbey

WE HELP FOODSERVICE PROFESSIONALS CREATE UNFORGETTABLE MOMENTS WITH GLASSWARE, DINNERWARE AND

FOLLOW US ON SOCIAL MEDIA!

FLATWARE UNMATCHED IN STYLE, SELECTION AND DURABILITY. LIBBEY FOODSERVICE IS YOUR TRUSTED PARTNER FOR THE COMPLETE TABLETOP

Libbey Pro

OUR BRANDS

EXPERIENCE. SINCE 1818, IT’S BEEN OUR MISSION TO BRING YOUR CREATIVE VISION TO LIFE.

libbeyfoodservice.com

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

l

Club + Resort Chef

l

May 2021

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

WE DESIGN, SO YOU CAN DELIVER

EXTRAORDINARY HOSPITALITY EXPERIENCES. Photo: Zac Sargent Photography, Whitlock Design Group, Cafco Construction

Renovate, reimagine or recalibrate your club’s food and beverage offerings We focus on opportunities that foster extraordinary member and guest experiences, consistent operational excellence and strong financial results.

For new F&B concepts and existing dining amenities, RealFood Hospitality, Strategy and Design offers:

• Foodservice design for commercial kitchens, bar and service areas

• Concept development and experience mapping for dining outlets

• Naming, branding and logo design for clubs and amenities

• F&B and banquet operations improvement,

systems development, marketing and advisory

• Menu engineering and programming

TAP INTO OUR EXPERTISE. START WITH REALFOOD.

A Troon® Company

rfhsd.com | 617.876.2100 | connect@rfhsd.com

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.

18

l

Club + Resort Chef

l

May 2021

www.clubandresortbusiness.com

Raise your revenue with lower expenses ClubBuy, the most powerful group buying program in golf, makes it easy to save up to 35% on the supplies, equipment and items your business needs every day.

Free to join. Free to use. And the savings start with your first order.

Find out how you can lower costs today at ClubhouseSolutions.com/ClubBuy2021

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

l

Club + Resort Chef

l

May 2021

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

MEMBERS ARE LOVING FIRE WITHIN OUTDOOR WOOD-FIRED PIZZAS! “It’s classy, it’s mobile and the pizza is out-of-this-world delicious.”

• Imagine the delight of your golfers when they stop at the 9th and get a slice of amazing wood-fired pizza... on the golf course.

• Catering outdoors at the latest party, event or wedding with our unique Wood-Fired Pizza Oven is always a major hit with members.

• All your Members, mature and young alike will love your new Outdoor Wood-Fired Pizza service.

• Portable, authentic woodfired 900 degree ovens, built to last, proven and Professional Chefs love our ovens!

Call us today for your VIP resort special pricing

888.240.9758 firewithin.com

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

22

l

Club + Resort Chef

l

May 2021

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.)

24

l

Club + Resort Chef

l

May 2021

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?

THE NEXT GENERATION F&B MANAGER

Improve Your Dining, Operations, and Member Experience Game Member expectations have changed – it’s time to re-imagine the dining experience. Discover how you can improve your dining, operations, and member experience with 10 simple questions.

“Our experience with the Mobile App, Mobile POS, and Mobile Ordering has been nothing short of incredible.”

Discover how at go.clubessential.com/chef

Mobile Ordering

Mobile App

Mobile POS

Digital Payments Reservations

Banquets

DAMIEN GALLARDO General Manager Wing & Barrel Ranch

CHEF TO CHEF

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

l

Club + Resort Chef

l

May 2021

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

l

Club + Resort Chef 31

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

32

l

Club + Resort Chef

l

May 2021

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

l

Club + Resort Chef 33

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

34

l

Club + Resort Chef

l

May 2021

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

May 2021

l

Club + Resort Business

l

35

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

l

Club + Resort Business

l

May 2021

www.clubandresortbusiness.com

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

l

Club + Resort Business

l

37

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

l

Club + Resort Business

l

May 2021

www.clubandresortbusiness.com

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

May 2021

l

Club + Resort Business

l

39

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

40

l

Club + Resort Business

2

l

May 2021

21

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